05-06-2011, 10:43 AM
What the hell? That looks like about 5 pounds of potatoes sitting on top of 1 pound of meat.
Originally Posted by Hans Lauring
EDIT: Not that it doesn't look good. But it looks more like meat-at-the-bottom mashed potatoes(TM) than a shepherd's pie.
Last edited by Zylon; 05-06-2011 at 01:01 PM.
05-06-2011, 12:30 PM
Incidentally it also looks like the stock I had sitting in the fridge (to get the fat to solidify at the top)
05-08-2011, 06:13 AM
I re-implemented bread baking operations yesterday with two loaves. The brown rice, barley and oat bran whole wheat loaf will make a decent, if dense, sandwich bread. The rye with lemon, fennel, anise and cumin, however, is completely awesome.
Both begin with my kimchi sourdough starter.
05-08-2011, 07:00 AM
Nothing says Happy Mother's Day like a fresh batch of almond/ginger (chocolate covered ginger, of course) scones!
Half whole-wheat [pastry flour], yo.
05-08-2011, 03:36 PM
Now you gone and hurt my feelings. You've said so many mean things over the time here at QT3, but that was the worst.
Originally Posted by Zylon
I went and looked at pictures and I can only say, that this is the bowl my mother used - I can see that a wider container is much more common, but can assure you that the ratios of meat to mash is in sync with most recipes I've looked at. I thing our unconventional choice of cookware makes the mash press down at the sides making the meat part look smaller.
I shall try cooking it in one of my wider dishes and report right back to you.
05-08-2011, 03:39 PM
I have a liter of stock in a clear plastic bag in the freezer that looks exactly like what you're describing. I also think it could kill a man if swung at his head.
Originally Posted by interman
Don't know why I thought of that...
05-08-2011, 05:25 PM
Originally Posted by Hans Lauring
05-08-2011, 05:52 PM
Holy crap, I saw that as a kid. What a classic episode.
Originally Posted by Marged
05-09-2011, 03:51 AM
It makes me hungry for leg of lamb!
05-09-2011, 06:06 AM
Last night we broke out the big green egg for the first time this year, and made tandoori chicken on it, and I also made saag paneer and naan bread. I really love the Egg--the chicken came out perfectly done but also super-tender and moist.
The first couple of times we had chicken made in the egg we thought that we had under-done chicken, because it was still so tender.
05-09-2011, 06:19 AM
What is the big green egg you speak of?
And paneer reminds me that I have to make my lamb curry again, where I make the curry from scratch and make my own paneer to put in it - takes all day, but yummy!
05-09-2011, 06:29 AM
The Big Green Egg is a large clay grill that, due to its design and materials, allows you to basically hold a specific temp with oven-like precision (by opening and closing the vents on the top and bottom). It's got a gasket-like seal, which keeps moisture in (hence the tender chicken), and since it's made of clay and can get crazy hot (and you can put a place-setter in to act as indirect heat), it can double as a tandoori oven. Obviously, you can grill on it, but you can also smoke on it, so it's pretty versatile.
05-09-2011, 07:01 AM
Ah, it's a modern kamado. Why didn't you say so.
(Denmark is one of the biggest markets for Weber on a per population basis and when looking at the myriad of Danish grilling websites you'll find a handful of kamado-enthusiasts waging a holy war...)
Looks nifty, never tried one.
05-09-2011, 07:15 AM
My only gripe with my Egg is that we should have gotten the large instead of the medium, because the medium really doesn't have enough room to cook a lot of food at once.
We were turned onto the egg by the fact that every article we read about it described its owners as "cult-like." We decided our lives needed more culty qualities.
05-09-2011, 08:48 AM
As part of a Mother's Day meal spent at home instead of going to a restaurant, instead of a shrimp ring of mushy defrosted frozen cooked shrimp, I made my own shrimp and dipping sauce. The shrimp is dead easy. They were mostly cleaned, but I had to pick out a bit where the deveining was sloppy. Dumped in some boiling salted water and they were done in about 4 minutes. ice water bath, and drained, patted dry and into the fridge. The sauce was a simple mix of beet horse radish from a jar, some worcestershire suace, lemon, and ketchup.
It was dead esasy to prepare, and the taste and texture of the shrimp is like a million times better than the frozen shrimp rings from a supermarket.
05-10-2011, 07:52 AM
That Egg looks tempting, especially since you can smoke in it as well. Anyway:
Question on ribs. Should you try to remove the membrane on the back before cooking, and if so, what's the best method? I often remove afterward by slicing down the back of the bones and peeling it off, but I would think that there is value in removing before so that you can get more rub onto the meat.
05-10-2011, 07:57 AM
I'm no expert on ribs, but you're reasoning is correct. If a cut has a membrane it should be removed with tendons and unwanted fat before cooking.
05-10-2011, 08:01 AM
You can usually get the guy at the meat counter to do it for you, if you ask. Last time I bought ribs they straight up offered to do it!
05-10-2011, 08:14 AM
I only recently learned that ribs had a membrane. I would cook them using Alton Brown's recipe and the braise meant that the membrane would dissolve. That said, the next time I make them I would remove it since it doesn't add anything.
05-10-2011, 09:28 AM
I love my egg as well. I've done a lot of slow bbq and some baking, but I haven't done tandoor yet. Any suggestions/references?
Originally Posted by Mighty Ponygirl
05-10-2011, 08:35 PM
Made Pad Thai for the first time tonight. That's another awesome thing to add to my arsenal.
05-16-2011, 12:25 PM
Raisin focaccia. I think I under-hydrated it, but it still turned out delicious. I gave most of it away so that I don't eat it all.
05-16-2011, 01:52 PM
Working on beef empanadas for tonight. Hoping I made enough dough to freeze a few for later in the week...
I also picked up this giant nest of vermicelli at the Middle Eastern grocery a few doors down, for less than a buck. Anyone have any suggestions for something to do with it?
05-16-2011, 03:18 PM
So you have a surplus of vermicelli? Make pho!
05-16-2011, 05:04 PM
Go pho yourself.
I realized that my grill has a burner on the side, so I thought I would try it out with my neglected wok by making Ants Climbing Up a Tree. I used TVP because I might be a vegetarian (and TVP is waaaaaay cheaper than meat. also no fat and cholesterol).
It turned out well, so I'll probably add it to my repertoire.
05-16-2011, 05:17 PM
Nice! :) I'll have to try pho later this week.
Empanadas came out fine; little bland, really, and undercooked (so says my test audience), but my roommate has largely helped me overcome my fear of frying. I figure, pack 'em up and freeze 'em, then crisp 'em up on a baking sheet, and they'll be just fine.
05-16-2011, 08:32 PM
Today's stupid trick: Kraft Macaroni and Cheese with a sauteed and ground-up Habanero pepper added. Mmmmmm.
05-17-2011, 06:21 PM
What's more awesome than fresh blueberry scones?
Fresh blueberry scones with chocolate drizzle, yo.
It's a friends birthday tomorrow, and I wanted to make something nice for her. Chicks dig chocolate, right?
05-18-2011, 06:05 AM
Those look terrific Omniscia! You're making me hungry :-)
Originally Posted by Omniscia
05-18-2011, 06:47 AM
Yes, but remember - hell hath no fury like a woman sconed.
Originally Posted by Omniscia