have you tried this?

Hollandaise tho.

Rundown,

I'll give that a try, thanks.

Ankimo,

I've already marinated the chicken but don't have a pile of veggies, otherwise I would try it.

Summertime = homemade ice cream time



I found this recipe online a couple of years ago and it is fan-tas-tic:

2 cup(s) whole milk
1 cup(s) sugar
4 egg yolks
Pinch of salt
2 cup(s) half-and-half
2 cup(s) whipping cream
2 teaspoon(s) vanilla extract

In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium- high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Pour mixture into ice-cream maker; process according to manufacturer instructions.

I made Maple-candied Bacon Ice Cream:

I would consider myself a foodie and had no idea what they were until running into them in NYC restaurants two springs ago. They have gotten hot in the past couple years and are phenomenal.

Season is pretty much over but I have two cans of bulbs pickled and frozen compound butter and pesto.

RunDownHouse,

Chicken came out very good, thanks!

did the home made pasta happen?

i have failed. not sure about the others.

I made spaghettini and tagliatelli. Then work got crazy and I only had a chance to sauce one of them.

Can I take pre-made raviolis (in those plastic container things) and just throw them in boiling water straight from the freezer? They hada use by date for being refridgerated and then to freeze them. I froze them. Can I take them out of the freezer and directly into boiling water? I have both meat and cheese fwiw. Thanks for any help!!

Edit...I also have a bottle of to tomato sauce. Its at room temperature, should I heat it up first or will the pasta heat up the sauce? I'm cooking for myself (wife out of town). Also, I read you should put salt in the water while its boiling, true? If you guys have any other tips I am all ears!!

Frozen ravioli into boiling water should be fine, depending on their size. I would probably thaw them first but they should be fine.

Tomato sauce - I would heat it. (I like my sauce completely mixed with my pasta, so I would heat up the sauce to a simmer, drain the pasta, dump the pasta in with the sauce and give it a good stir, add some Parmesan or Romano, and then plate.)

Salt - I would salt the water before it gets to a boil. Add some salt, stir it to ensure it dissolves, and put a spoon in there and give it a taste. People say you are looking for enough salt that the water tastes like the sea, but I generally just add salt until the water starts to taste good.

if the ravioli are thick at all, the pasta may get way too gummy before the filling is thawed/heated.

They look pretty thin, nowhere near a restaurant size. Maybe a 1/2 inch tall. I have no problem thawing them if that's what you guys recommend. I have all weekend.

Lol, I thought it was a rush thing. If you have the time, it will be way better to thaw them.

I got some hot pockets, should I thaw those or just cook them on the grill from frozen?

this could be an interesting experiment actually. someone needs to try grilling a frozen hot pocket and report back. i predict a nice brick oven tasting pepperoni hot pocket.

Right on! Thanks for the tips!! Much appreciated.

marinated chicken drumsticks. with green beans. blanched them in boiling water for 4 mins, sautee'ed some onion with garlic, tossed the beans with them in the pan, added some diced tomato on top at the end

[IMG]http://s14.************/foa7ogk5t/20130614_204817.jpg[/IMG]

Was looking for a way to make better (ground beef) Tacos, ended up doing rather well making a sauce from the stuff on the bottom (ala steak thread sauce making recipe), and adding it in.

Had way more taste, would recommend.

Didonk that looks beautiful. I'll post some of my pics soon. Need to rep some Asian flavours.

really interested in the pasta if you have pics or instructions.

Can't beat home made pastrami:

Wow how did you make the pastrami yourself? I've never had pastrami before and it would be cool to try.

Here's what my girlfriend and I had for lunch a few days ago.

I had mee goreng. Couldn't find the proper egg noodles so I used pad thai instead. Fried with tumeric, chilli powder, curry powder, garlic, onions, chilli padi, bean sprouts, spinach and chicken.



My girlfriend had cha soba which was just cold buckwheat noodles with prepackaged soba sauce.

Pastrami is pretty damn easy to make although it takes some time and you'll need a few things. Getting all the spices together may be the most time consuming for some of you since you may not have several of them in your kitchen

First of all, you need pink salt which contains sodium nitrate, you can buy it here

You'll need some place to do some smoking, I use a bradley smoker which makes it a breeze, but you can stove top smoke or smoke it in a grill, whatever works for you.

Then you'll need decent sized container to brine the brisket in

Here's the recipe for one gallon of brine:





Here's the recipe altogether if you want to print it off, I've separated to make it easier to read in the forum.

Below is the recipe for pickling spice (I'd recommend you just make a 10 to 20x batch and keep it in a jar for future use in homemade quick pickles, more pastrami, whatever. Just be sure to shake it well before you use it each time so the spices that settle to the bottom don't get ignored):



After the brisket has brined, you want to remove it and then coat it on all sides with a 50-50 mixture of rough chopped coriander seed & black peppercorns (buy whole seeds and chop them up in a vita-mix or blender or even a coffee grinder-you don't want them completely pulverized into powder form, you want it kind of chunky but not so big that you've barely chopped up the seeds)

I smoked it at 170 for about an hour in my Bradley using hickory, cherry & apple wood pucks. Then I pulled it and cooked it at 180 in my steam oven for another hour. You're looking for an internal temperature of 165 to 180. We've typically gone to 180 but a recent chef wants to back that off to 165. Play with it and see what you prefer.

You could also just cook the entire thing in the smoker, just watch the internal temp and you'll be fine and if the first batch ends up too smoky this way, then you may want to switch it up and only smoke it for 30-60 minutes and finish it off in the oven. The smoke is not real intense in my bradley smoker, so if whatever you use for smoking puts off a lot, you may want to back off the time you spend smoking it.

**I like my pastrami on the leaner side, so I trim the fat to less than a quarter inch on the outside and if there are thick veins of fat running through the brisket, I'll trim those as well. To each is own**