Open Side Menu Go to the Top
FAQ Today's Posts Search Twitter Discord
Register
Cooking a Good Everything Else Cooking a Good Everything Else
Post Reply Subscribe
...
Page 22 of 844
First
Page 22 of 844
Go to page:
Go
2 12 17 18 19 20 21 22 23 24 25 26 27 32 42 72 122 222 522
Last
Go to page:
Go
Page 22 of 844
First
Page 22 of 844
Go to page:
Go
2 12 17 18 19 20 21 22 23 24 25 26 27 32 42 72 122 222 522
Last
Go to page:
Go
09-19-2012 , 10:04 AM
#526
punkass's Avatar
punkass
View Profile Send Message Find Posts By punkass Find Threads By punkass
Carpal \'Tunnel
Join Date: Oct 2002 Posts: 12,477
move on....

pics of food please!
Cooking a Good Everything Else Quote
09-19-2012 , 03:53 PM
#527
Yeti's Avatar
Yeti
View Profile Send Message Find Posts By Yeti Find Threads By Yeti
Abominable
Join Date: Jun 2004 Posts: 23,208
ruhlman pimping some le creuset stuff and teaching you how to make bread in it. part 1 of 6 of a series of videos. cool.

http://cookware.lecreuset.com/cookwa...http:ClickInfo
Cooking a Good Everything Else Quote
09-19-2012 , 04:10 PM
#528
Fitzcat
View Profile Send Message Find Posts By Fitzcat Find Threads By Fitzcat
grinder
Join Date: Sep 2002 Posts: 652
Thanks. I love my Le Creuset, and already use it for the Cook's Illustrated "almost no-knead bread" (which is incredible and takes less than 10 minutes of actual work, btw) as well as most of my soups and stews. Might try this bread next time I don't have a day's notice. (The no-knead bread takes 24 hours.)

I can't find parts 2-6, are they not out yet?
Cooking a Good Everything Else Quote
09-19-2012 , 04:17 PM
#529
Yeti's Avatar
Yeti
View Profile Send Message Find Posts By Yeti Find Threads By Yeti
Abominable
Join Date: Jun 2004 Posts: 23,208
nah doubt it, just saw him tweet this today
Cooking a Good Everything Else Quote
09-19-2012 , 10:20 PM
#530
wallacengrommit
View Profile Send Message Find Posts By wallacengrommit Find Threads By wallacengrommit
adept
Join Date: Apr 2007 Posts: 1,127
I use a pot with a heavy oven safe lid, and it works great. I think my method is similar to Cooks Illustrated, but basically you make a watery dough, let it sit overnight, then shape it/rest it a couple times, then throw into a preheated pot in the hot oven.

Brilliant recipe.
Cooking a Good Everything Else Quote
09-19-2012 , 11:39 PM
#531
Fitzcat
View Profile Send Message Find Posts By Fitzcat Find Threads By Fitzcat
grinder
Join Date: Sep 2002 Posts: 652
Quote:
Originally Posted by wallacengrommit
I use a pot with a heavy oven safe lid, and it works great. I think my method is similar to Cooks Illustrated, but basically you make a watery dough, let it sit overnight, then shape it/rest it a couple times, then throw into a preheated pot in the hot oven.

Brilliant recipe.
Yep, that's basically it. Cook's Illustrated took the original NYT recipe (essentially what you said) and did a lot of experiments to find out what worked best.

Replace some of the water with 1 tbsp white vinegar and 3 oz beer (anything will do, I just keep a can of crap beer in the fridge with plastic wrap, flat doesn't matter) and after it sits overnight instead of just shaping and resting again, give it a full minute of kneading. Ends up tasting almost like sourdough and has a fantastic crust.
Cooking a Good Everything Else Quote
09-20-2012 , 01:08 AM
#532
wallacengrommit
View Profile Send Message Find Posts By wallacengrommit Find Threads By wallacengrommit
adept
Join Date: Apr 2007 Posts: 1,127
Fall hasn't hit my area of the world yet, but when it does, I am going to make a lot of bread, and a lot of soup.

My default is the no-knead bread, but this is another good recipe I have used:

http://vanillaandlace.blogspot.ca/20...nch-boule.html
Cooking a Good Everything Else Quote
09-20-2012 , 10:35 AM
#533
27offsuit's Avatar
27offsuit
View Profile Send Message Find Posts By 27offsuit Find Threads By 27offsuit
actions have consequences!
Join Date: Jul 2004 Posts: 38,535
Quote:
Originally Posted by Fitzcat

YOU NEED TO TRY THIS RIGHT NOW:

Jalepeno quick pickles. 3 jalepenos, two tablespoons sugar, one tablespoon salt (I used kosher.) Cut jalepenos in half lengthwise, remove seeds and then slice the other way a little larger than 1/8th inch (so you end up with little half circles of jalepeno.) Stir with sugar and salt. Eat in five minutes. YUUUMMMMMMMM. Would make a good garnish too, I bet.




10 minutes:


30 minutes:


Can see them being really good, but I found that ratio a bit on the salty side. And I love salt.

Still ate better part of three jalapenos by myself, so it wasn't that bad.


Will be trying Momofuku Vinegar Pickles next with all of the peppers pictured.
Cooking a Good Everything Else Quote
09-20-2012 , 12:34 PM
#534
Fitzcat
View Profile Send Message Find Posts By Fitzcat Find Threads By Fitzcat
grinder
Join Date: Sep 2002 Posts: 652
Quote:
Originally Posted by 27offsuit
[IMG]
Can see them being really good, but I found that ratio a bit on the salty side. And I love salt.

Still ate better part of three jalapenos by myself, so it wasn't that bad.
Nice pictures!

I actually thought about increasing the salt, but of course tastes differ. I was amazed how much juice came out of the jalepenos so quickly, and how the normal bite turned so mild. (I love heat anyway, but I'm not normally the "eat straight jalepenos" type.)

As I said previously, I often do quick vinegar pickles too, recipe basically like Momofuku, plus whatever spices I think would go well. A month or two ago I did a huge jar of mixed hot peppers and something like two heads of garlic, still working on those from the fridge.
Cooking a Good Everything Else Quote
09-20-2012 , 01:16 PM
#535
citanul's Avatar
citanul
View Profile Send Message Find Posts By citanul Find Threads By citanul
Super Moderator
Join Date: Jul 2003 Posts: 18,865
So the bread Ruhlman makes in the video obviously looks really nice - a little better than the no kneed bread I make at home not in a dutch oven, but I have frequently seen pictures of breads using this method that have dark and luxurious crusts. Any of you guys know how to achieve the dark, European style crusting? I'm assuming you can't just cook it longer as that will spoil the insides. Does preheating the vessel change the crust? Applying water directly to the bread?
Cooking a Good Everything Else Quote
09-20-2012 , 04:02 PM
#536
27offsuit's Avatar
27offsuit
View Profile Send Message Find Posts By 27offsuit Find Threads By 27offsuit
actions have consequences!
Join Date: Jul 2004 Posts: 38,535
Quote:
Originally Posted by 27offsuit


Will be trying Momofuku Vinegar Pickles next with all of the peppers pictured.
Talenti container use #2: Mixing Momofuku



See you in 4 days:

Cooking a Good Everything Else Quote
09-20-2012 , 04:08 PM
#537
The Hate Machine's Avatar
The Hate Machine
View Profile Send Message Find Posts By The Hate Machine Find Threads By The Hate Machine
grinder
Join Date: May 2012 Posts: 478
mmm **** i'm definitely trying that
Cooking a Good Everything Else Quote
09-20-2012 , 04:14 PM
#538
MrWookie's Avatar
MrWookie
View Profile Send Message Find Posts By MrWookie Find Threads By MrWookie
Don't Call Me Meredith
Join Date: Feb 2005 Posts: 94,159
That looks like only about a half a peck of pickled peppers.
Cooking a Good Everything Else Quote
09-20-2012 , 04:21 PM
#539
El Diablo's Avatar
El Diablo
View Profile Send Message Find Posts By El Diablo Find Threads By El Diablo
Carpal \'Tunnel
Join Date: Sep 2002 Posts: 70,770
27,

That Momofuku recipe looks similar to what I did, except I used soy sauce instead of adding salt.
Cooking a Good Everything Else Quote
09-20-2012 , 04:51 PM
#540
yimyammer
View Profile Send Message Find Posts By yimyammer Find Threads By yimyammer
Carpal \'Tunnel
Join Date: Aug 2004 Posts: 7,213
Quote:
Originally Posted by 27offsuit
Talenti container use #2: Mixing Momofuku


[/IMG]
Those containers are great for all kinds of storage (I use them to save/store seeds), I bring them home from work all the time. TIP: dont nuke them or wash them in a dishwasher because they will melt from the heat
Cooking a Good Everything Else Quote
09-20-2012 , 04:57 PM
#541
crashjr's Avatar
crashjr
View Profile Send Message Find Posts By crashjr Find Threads By crashjr
Carpal \'Tunnel
Join Date: Apr 2006 Posts: 12,922
I just acquired 10 lbs of large green olives. Suggestions?

I have an old stand-by curing recipe but I'm up for experimentation.
Cooking a Good Everything Else Quote
09-20-2012 , 05:34 PM
#542
ohead's Avatar
ohead
View Profile Send Message Find Posts By ohead Find Threads By ohead
Carpal \'Tunnel
Join Date: Jun 2004 Posts: 6,136
Are you Kramer?
Cooking a Good Everything Else Quote
09-20-2012 , 05:49 PM
#543
crashjr's Avatar
crashjr
View Profile Send Message Find Posts By crashjr Find Threads By crashjr
Carpal \'Tunnel
Join Date: Apr 2006 Posts: 12,922
Is that a 2+2 reference or a Seinfeld reference or something else?

So no, I suppose not.
Cooking a Good Everything Else Quote
09-20-2012 , 06:03 PM
#544
Hoagie's Avatar
Hoagie
View Profile Send Message Find Posts By Hoagie Find Threads By Hoagie
name is based on sandwich
Join Date: Jul 2004 Posts: 6,470
Quote:
Originally Posted by crashjr
I just acquired 10 lbs of large green olives. Suggestions?

I have an old stand-by curing recipe but I'm up for experimentation.
Lots of gin.
Cooking a Good Everything Else Quote
09-20-2012 , 06:32 PM
#545
Fitzcat
View Profile Send Message Find Posts By Fitzcat Find Threads By Fitzcat
grinder
Join Date: Sep 2002 Posts: 652
Quote:
Originally Posted by citanul
So the bread Ruhlman makes in the video obviously looks really nice - a little better than the no kneed bread I make at home not in a dutch oven, but I have frequently seen pictures of breads using this method that have dark and luxurious crusts. Any of you guys know how to achieve the dark, European style crusting? I'm assuming you can't just cook it longer as that will spoil the insides. Does preheating the vessel change the crust? Applying water directly to the bread?
Open the container for the last 20 minutes or so of cooking. Possibly even turn up the heat too.
Cooking a Good Everything Else Quote
09-20-2012 , 09:39 PM
#546
wallacengrommit
View Profile Send Message Find Posts By wallacengrommit Find Threads By wallacengrommit
adept
Join Date: Apr 2007 Posts: 1,127
This is my no-knead bread:



I bake it in a pot, and remove the lid for the last 20-30 min.
Cooking a Good Everything Else Quote
09-20-2012 , 10:18 PM
#547
yimyammer
View Profile Send Message Find Posts By yimyammer Find Threads By yimyammer
Carpal \'Tunnel
Join Date: Aug 2004 Posts: 7,213
Quote:
Originally Posted by wallacengrommit
This is my no-knead bread:



I bake it in a pot, and remove the lid for the last 20-30 min.
damn, that looks good, nice job!
Cooking a Good Everything Else Quote
09-21-2012 , 02:10 PM
#548
Snipe's Avatar
Snipe
View Profile Send Message Find Posts By Snipe Find Threads By Snipe
Pooh-Bah
Join Date: Dec 2005 Posts: 4,229
+1 - that's amazing
Cooking a Good Everything Else Quote
09-21-2012 , 06:08 PM
#549
El Diablo's Avatar
El Diablo
View Profile Send Message Find Posts By El Diablo Find Threads By El Diablo
Carpal \'Tunnel
Join Date: Sep 2002 Posts: 70,770
Fitz,

I just tried that jalapeño quick pickle holy wtf damn that **** is like magic!!!!!!!
Cooking a Good Everything Else Quote
09-21-2012 , 07:53 PM
#550
Fitzcat
View Profile Send Message Find Posts By Fitzcat Find Threads By Fitzcat
grinder
Join Date: Sep 2002 Posts: 652
Quote:
Originally Posted by El Diablo
Fitz,

I just tried that jalapeño quick pickle holy wtf damn that **** is like magic!!!!!!!
TY, inspired experiment I guess. I'm making more on Saturday, think they might go in/with a cocktail?
Cooking a Good Everything Else Quote
Page 22 of 844
First
Page 22 of 844
Go to page:
Go
2 12 17 18 19 20 21 22 23 24 25 26 27 32 42 72 122 222 522
Last
Go to page:
Go
Post Reply Subscribe
...
Page 22 of 844
First
Page 22 of 844
Go to page:
Go
2 12 17 18 19 20 21 22 23 24 25 26 27 32 42 72 122 222 522
Last
Go to page:
Go
      
Feedback is used for internal purposes. LEARN MORE
Contact Us Privacy Statement TOS
Top
Powered by:  Hand2Note
Copyright ©2008-2022, Hand2Note Interactive LTD
m