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Cooking a Good Everything Else Cooking a Good Everything Else

05-09-2022 , 06:05 PM
Run it for a minut with warm water and soap
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05-09-2022 , 07:24 PM
Quote:
Originally Posted by txdome
Just run some really dry dough through after? Or buy a dishwasher.
you cant just put it in the dishwasher, its gonna cook in there
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05-09-2022 , 08:01 PM
I was talking about one of those Haitians you despise.
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05-09-2022 , 08:39 PM
Quote:
Originally Posted by SerOuanling
anyone has a trick to wash off pizza dough off a food processor?

I wanna make pizza but i know i'll be cleaning 15mins
Can just stretch and fold like 4 rounds with overnight ferment and only dirty one bowl.
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05-09-2022 , 08:45 PM
Quote:
Originally Posted by txdome
I was talking about one of those Haitians you despise.

Loooooool
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05-10-2022 , 04:46 AM
I just leave it to soak in hot soapy water for 20+ mins and then dough usually comes off pretty easily.

Last edited by joejoe1337; 05-10-2022 at 04:46 AM. Reason: @the pizza dough comment
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05-10-2022 , 08:08 AM
Quote:
Originally Posted by txdome
I was talking about one of those Haitians you despise.
lol

3 more people quit because of them

They are talking about cancelling the class mid-way.

There's not enough people doing their job for them so they get into fight with the chefs for making them do kitchen things.
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05-10-2022 , 05:56 PM
omfg can't stop laughing, well played guys
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05-10-2022 , 07:53 PM


double lemon chicken with lemon greek potatoes

Lemon greek potatoes are meh

lemon glaze is decent tasting but the recipe will be getting tweaked if i re-do it. The spices in it are tumeric and cumin, id rather use something like poultry spices since we're using a base of chicken stock and quickly preserved lemon.

Anyone has a greek potato recipe like they do in fastfood? There's so many ways to make greek potatoes and id love to find the perfect recipe to save and do over and over and over and over and over. I need one as good as my local shawarma place -> Basha if anyone has ever had it in canada.
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05-10-2022 , 09:37 PM


Somewhat annual crawfish boil. Did 30 lbs this year. In Louisiana it's about 3-5 lbs per person. In Colorado, about 0.5 lbs per person, but I add a lot to the mix, including garlic, sausages, artichoke, corn, mushrooms, and potatoes.

At least one 2+2er in attendance!
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05-10-2022 , 09:38 PM
Yas. I want all the artichoke leaves.
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05-10-2022 , 09:38 PM
Why don’t you ask the people at the restaurant?
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05-10-2022 , 09:45 PM
Mushrooms and artichokes? What the hell???

Them mudbugs look scrumptious though!
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05-10-2022 , 09:58 PM
Quote:
Originally Posted by JackInDaCrak


Somewhat annual crawfish boil. Did 30 lbs this year. In Louisiana it's about 3-5 lbs per person. In Colorado, about 0.5 lbs per person, but I add a lot to the mix, including garlic, sausages, artichoke, corn, mushrooms, and potatoes.

At least one 2+2er in attendance!

This is awesome and not the first time I’ve seen artichoke. You add any seasoning? Maybe some Slap Ya Mamma?
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05-10-2022 , 11:21 PM
Quote:
Originally Posted by Tom Ames
Mushrooms and artichokes? What the hell???

Them mudbugs look scrumptious though!
That’s how I learned it in NOLA. The mushrooms get super juicy and the artichokes trap lots of seasoning

Quote:
Originally Posted by Da_Nit
This is awesome and not the first time I’ve seen artichoke. You add any seasoning? Maybe some Slap Ya Mamma?
The boil seasoning mix is roughly

45qt water
1cup salt
1 cup Tony chacheres
1/4 cup black peppercorns
1-2 bottles zatarains liquid crab boil
8 bay leaves

Then added with the seafood over the day:
5 lbs lemon
5 lbs garlic
5 lbs onion
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05-10-2022 , 11:34 PM
Quote:
Originally Posted by JackInDaCrak
That’s how I learned it in NOLA. The mushrooms get super juicy and the artichokes trap lots of seasoning
Interesting. I've just never run across those. They actually sound pretty good. Certainly worth trying and easy enough to avoid if not your thing--as I usually do with most sausage that I run across with crawfish.

Sounds like Colorado folks don't know what the good parts are though if 0.5 lb/person is typical.
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05-10-2022 , 11:44 PM
Isn't old bay required for anything Louisiana?
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05-10-2022 , 11:47 PM
Quote:
Originally Posted by SerOuanling


double lemon chicken with lemon greek potatoes

Lemon greek potatoes are meh

lemon glaze is decent tasting but the recipe will be getting tweaked if i re-do it. The spices in it are tumeric and cumin, id rather use something like poultry spices since we're using a base of chicken stock and quickly preserved lemon.

Anyone has a greek potato recipe like they do in fastfood? There's so many ways to make greek potatoes and id love to find the perfect recipe to save and do over and over and over and over and over. I need one as good as my local shawarma place -> Basha if anyone has ever had it in canada.
that looks gorgeous

Attached is a recipe I tried 35+ years ago I've saved all these years, I remember these potatoes going great with the rack of lamb

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05-11-2022 , 09:11 AM
Quote:
Originally Posted by grando1.0
Isn't old bay required for anything Louisiana?
Isn’t old bay a Maryland product?
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05-11-2022 , 09:42 AM
Quote:
Originally Posted by JackInDaCrak
Isn’t old bay a Maryland product?
I knew I had something wrong lol
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05-12-2022 , 01:00 PM
I somehow got onto watching crawfish boil videos in the last week on YouTube. I've never had it and I would love to try it sometime.
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05-13-2022 , 08:30 PM


made kenji falafel with his tahini which i added everything to after because tahini taste like bitter garbage and i could not find anything to save it
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05-14-2022 , 09:10 AM
I wonder if you put a cup of dry flour in the food processor and run it if it would clean up the dough. That was a stella parks trick for getting sticky dough off your hands.
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05-14-2022 , 11:27 AM
Yeh it works, don't need that much either. Doesn't exactly clean it, but turns it into lots of little dry chunks that are easier to get rid of.
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05-14-2022 , 01:36 PM
yeah thx guys obviously its a very simple fix and i feel dumb for not thinking of it


https://www.youtube.com/watch?v=ZCSowIQgHPI

Alex back after a few weeks off. Will need to try this goat level carbonara
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