Lifestyle Chinese Flu Virus Quarantine Cooking Thread

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SongExotic2

ATM 3 CHAMPION OF THE WORLD. #ASSBLOODS
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Jan 16, 2015
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Chicken, beef, sausage and vegetables in a delicious broth. I added Tabasco and hp sauce to mine, and it has the power to destroy the one ring, namely mine, but it doesn't have to be spicy. Just season to taste
 

ThatOneDude

Commander in @Chief, Dick Army
First 100
Jan 14, 2015
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Threw together something quick and easy tonight, and it'll have a ton of left overs that make good lunches for during the week while we are working.
#essential
Did the brown rice in an instantpot before putting it into the fake wok with some chicken and vegetables. It's a good rice maker but I don't see the big deal.

 

silentsinger

Momofuku
Jun 23, 2015
21,038
14,457
We have one that we use for pizza, works great for that. I imagine it would work for bread too. I’ll try it out.
Always use a pizza stone, got a freebie Jamie Oliver one a few years back. The bottom of the pizza is always nice and crispy. No one wants a soggy bottom.
 
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Maine Style Lobster Roll with Sous Vide Lobster Tail Meat, Served with 4 Cheese Lobster Macaroni and Lobster Bisque




Get some lobster. I only have access to tails due to the 'rona. If you can a whole one, that's better. Youd knife it in the head and seperate the claws and tails. Then youd do the same process...

Took my lobster tails and put some broken chopsticks in them. Keeps your tails from curling. Easier to cut when they come out straight. Better to eat that way too if you ware going to serve a tail.

Have an ice bath ready.


Parboil your tails for one minute. The goal isn't to cook them. It's to blanch the meat so you can crack the shells and remove the tail in one piece.


Take those one minute tails and put them in bags with butter and tarragon


Sous vide 130-135 for 30-60 minutes


While that's going, boil some water, salt it, and cook a pound of macaroni until al dente.


Toss with a couple cloves of garlic and 2-4 Tbsp of butter.


Make a bechamel (white) sauce

4Tbsp butter, 4 Tbsp flour. Keep it moving.


Add 2 cups of heavy cream and stir until it thickens.


Stir in salt, pepper, Parmesan cheese, and franks red hot sauce (or cayenne)



Mix a total of about one pound of parmesan, sharp cheddar, gruyere, and fontina in a bowl.
Butter a casserole dish.
Pour your bechamel sauce into your macaroni and toss until evenly distributed.



Put down a 1/3 of macroni layer
layer cheese mixture on it, more macaroni, more cheese, etc for three layers. Like a Lasagna.

I pulled out one of my Sous Vide tails and chopped it up. Half of this pan will be lobster mac. I didn't have that much lobster and its expensive right now and this defeats sous vide kind of anyways since its gonna get cooked in the oven.But I did eat some plain and it was awesome!




Toss panko breadcrumps, parmesan, tony chahcere's, and top the entire thing with that.
wooden dowel on the lobster in so I know which half has the meat.

Put that in the oven for 30-40 minutes until the top is brown.





Pull your other two sous vide tails out. I broke one when shucking at first, derp.


Dice into large but bit sized pieces.


Add a Tbsp of mayo, diced chives, diced celery, and salt and pepper.
No he's the thing. This should just have a light coating of mayo. That's hard to do and too much mayo hides your lobster. So start low and then sit it in a colander over your bowl. Put in the fridge to get cold. Any excess mayo will drip off leaving everything with just a hint of mayo covering.



Pull your mac and cheese so it can start to cool off a little and get that nice texture.


While that's cooling, prep your rolls..
A lobster roll MUST be served in a split top roll.
We can't get those. That's a straight New England thing. So i took a sausage roll...


And bam, it's a split top!
Heat some butter on the stop and brown the top and bottom and warm the sides.


Now make your bisque.


Done.
You think I'm nuts? I don't have the time or energy to make a scratch bisque today.



Take the cold lobster salad and put it in you warm split top roll. Garnish with fresh chives.
Cold succulent lobster with a warm roll and that outside crunch! Chives add the taste and fresh crunch to each bite.


Serve with pickles, macaroni, and bisque.

 

ThatOneDude

Commander in @Chief, Dick Army
First 100
Jan 14, 2015
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Thanks man. This thread has been a pretty good inspiration to fill my time during this quarantine stuff.
That's awesome. We are all stuck home, might as well eat good and learn something new. My wife is itching to make bagels again, she wants to get them perfect.
 

Filthy

Iowa Wrestling Champion
Jun 28, 2016
27,500
29,657
I made Tangelo French Toast. Never shared this recipe before, but here you go.

This little zester is King. I've tried several, this one just slides over 2 fingers and you just Swipe Right. or Left. I usually alternate directions so the teeth don't gum up. Should have taken a pic, but I put this under the chef knife and chop it up. Then press it out and thin with the knife and chop it again. Repeat until it's like a paste.
I learned to do that from a recipe that prepared garlic that way, there's videos out there...but if you've chopped up a bag of yay-yo, you get the idea. Tangelo zest as small as you can get it...the amount below is ~ 1.5 tbsp



About an hour before I start, I set the bread out on a cookie cooling rack. Your relative humidity may vary.
When I lived in OR, I set it out the night before. Crusts dry, edges firm, rest of it pretty uniformly dry.
the batter is:
1.5c half-n-half (buttermilk with some heavy cream is also killer)
3 eggs
1/4 tsp salt
2 tbsp honey, warm it up in the microwave and make it a little runny.
vanilla/cinnamon to taste. I'm heavy-handed with both, maybe 1.5 tsp of vanilla.
cinnamon is a bark, it doesn't dissolve, so sprinkle a thin layer on top, whisk it in, repeat 2 or 3 times.
I really like roasted Saigon cinnamon for the toast, avoid imitation vanilla if you're not a hobo.

add it in the order above. drizzle the honey in as you whisk the bejeezus out of it.
If you put the cinnamon in before the honey, the cinnamon will clump up. NoJoy.


dip each piece of bread for about 5s a side. DO NOT SOAK IT.
it should feel a little firm when you take it out. The batter is going to absorb as it sits. Keep the Faith.
You may have extra batter, but you'll have a bunch of zest/cinnamon in the bottom of the bowl.
Pour off any of that extra batter, but don't let any zest/cinnamon go.
Take a spoon and skim out the zest, put the back of the spoon on the bread, and kind of shake it out of the spoon.


Use a spatula to move the bread from the rack to the griddle.
Don't skimp on the butter for your griddle or pan. You've come this far, don't be a hobo now.
I set the griddle to 350 and give each side 5m.


Aldi syrup, Tillamook butter, and Black Label bacon.


Happy Corona-Easter, friends.
 

BeardOfKnowledge

The Most Consistent Motherfucker You Know
Jul 22, 2015
61,360
56,678
I made Tangelo French Toast. Never shared this recipe before, but here you go.

This little zester is King. I've tried several, this one just slides over 2 fingers and you just Swipe Right. or Left. I usually alternate directions so the teeth don't gum up. Should have taken a pic, but I put this under the chef knife and chop it up. Then press it out and thin with the knife and chop it again. Repeat until it's like a paste.
I learned to do that from a recipe that prepared garlic that way, there's videos out there...but if you've chopped up a bag of yay-yo, you get the idea. Tangelo zest as small as you can get it...the amount below is ~ 1.5 tbsp



About an hour before I start, I set the bread out on a cookie cooling rack. Your relative humidity may vary.
When I lived in OR, I set it out the night before. Crusts dry, edges firm, rest of it pretty uniformly dry.
the batter is:
1.5c half-n-half (buttermilk with some heavy cream is also killer)
3 eggs
1/4 tsp salt
2 tbsp honey, warm it up in the microwave and make it a little runny.
vanilla/cinnamon to taste. I'm heavy-handed with both, maybe 1.5 tsp of vanilla.
cinnamon is a bark, it doesn't dissolve, so sprinkle a thin layer on top, whisk it in, repeat 2 or 3 times.
I really like roasted Saigon cinnamon for the toast, avoid imitation vanilla if you're not a hobo.

add it in the order above. drizzle the honey in as you whisk the bejeezus out of it.
If you put the cinnamon in before the honey, the cinnamon will clump up. NoJoy.


dip each piece of bread for about 5s a side. DO NOT SOAK IT.
it should feel a little firm when you take it out. The batter is going to absorb as it sits. Keep the Faith.
You may have extra batter, but you'll have a bunch of zest/cinnamon in the bottom of the bowl.
Pour off any of that extra batter, but don't let any zest/cinnamon go.
Take a spoon and skim out the zest, put the back of the spoon on the bread, and kind of shake it out of the spoon.


Use a spatula to move the bread from the rack to the griddle.
Don't skimp on the butter for your griddle or pan. You've come this far, don't be a hobo now.
I set the griddle to 350 and give each side 5m.


Aldi syrup, Tillamook butter, and Black Label bacon.


Happy Corona-Easter, friends.
What in the fuck is that nonsense?

Reported: For not making Freedom Toast
 
D

Deleted member 1

Guest
Earlier in this thread I posted that you should always put your green onion roots in a cup in the windowsill. they can be regrown two or three times before they start to lose flavor.
The short ones are what they look like after cutting off their tops for cooking. Then I put the roots in the water.

The long ones are Only 10 days old.


 

SongExotic2

ATM 3 CHAMPION OF THE WORLD. #ASSBLOODS
First 100
Jan 16, 2015
41,792
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Earlier in this thread I posted that you should always put your green onion roots in a cup in the windowsill. they can be regrown two or three times before they start to lose flavor.
The short ones are what they look like after cutting off their tops for cooking. Then I put the roots in the water.

The long ones are Only 10 days old.


I had some of those in my fridge. They fucken stank so I cast them aside
 

Miesha's Taint

Miesha's Taint
Dec 3, 2018
5,352
11,765
Earlier in this thread I posted that you should always put your green onion roots in a cup in the windowsill. they can be regrown two or three times before they start to lose flavor.
The short ones are what they look like after cutting off their tops for cooking. Then I put the roots in the water.

The long ones are Only 10 days old.



Check this out too