Orangecat, that’s awesome.
Very Important Side note: Do not… repeat, NOT google image search “Gannon.” :wasted:
Ill come back to this later. Ive cooked some hot shit this past week. Dont feel like uploading pics as of right now.
I can confirm that the following recipes are excellent:
http://www.cookingforengineers.com/recipe/168/Pecan-Coffee-Cake
Cook’s Illustrated Blueberry Pie (2008 version) - I used frozen wild blueberries
http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html (I would reduce the amount of butter by about 10%)
Up next:
http://www.cookingforengineers.com/recipe/60/The-Classic-Tiramisu-original-recipe
Recipe is amazing. Would recommend using an Aeropress for the espresso to get minimal bitterness in the final dish. Also, do not overwhip/beat the mascarpone cheese, otherwise the cream/frosting becomes way too runny. Still tastes fantastic, though.
Oh, and if you don’t like Marsala wine enough to drink the rest after using the 1/2 cup in the recipe, you can do what I did and sub in 1/8 cup Kahlua, 1/8 cup Bailey’s, and 1/4 cup plain water for the wine.
Bumpity Bump Bump.
I’ve got a massive vat of sugar cookie dough…but I’m not a huge fan of sugar cookies. Is there Any way that people know of a way I could turn it into regular chocolate chip cookie dough?
Would I just add some brown sugar?
Sounds like that would just make a super sweet ass cookie. 
double or triple the volume of what you have and incorporate what’s necessary to make it a chewy cookie dough because all that developed gluten is going to make the cookie chewy anyway
Made the Cook’s Illustrated recipe for buffalo wings - upsized, of course. Did about 12 lbs of wings altogether.
Couple of notes:
- KEEP THE CAPS FOR THE CONTAINERS OF OIL
- If you make enough wings that you have to split up batches for the application of the seasoning, it becomes difficult to proportion the seasoning unless you split it up by batch according to the weight. I was too lazy to do that (and at the time didn’t think of it, either), so I sprinkled on the mix by eye. The first batch turned out too salty, so I guess what I’m trying to say is that it’s easy to overseason and that a little goes a long way… but not too little.
- Small wings love to stick together in the hot oil, so put them in individually. Even so, they will magically gravitate to each other and stick. I don’t think it’s a huge deal if the wings sort of stick together with a minimum of contact area, but I just don’t like it. Be careful pulling them apart, as they are in hot oil. Larger wings don’t seem to have this problem.
- The more oil you use, the less the temperature drops when you add wings, which means less time between batches.
- The more oil you use, the bigger the pot you need to use. It will be a terrible thing when you add your batch of wings and the bubbling of the water vapor causes the oil to come over the sides of the pot and set your house on fire. Leave several inches of pot (from the top) after adding the oil.
- Do use a frying thermometer so that you know how soon to add the wings and how long to wait for the oil to reheat.
- Wings float when they’re done.
- The old oil can be strained and reused depending on its condition. If it needs to be thrown out, let it cool and pour it into the original containers. Maybe a place that takes old motor oil will take it as well?
All in all, a fairly foolproof recipe. The sauce was a little thin for my taste, and also was more like a mild-medium than hot.
I missed this thread!
I often prepare large amount of wings for family gatherings.
As a sauce I enjoy Frank’s Buffalo Red hot- I mix it with vinegar to dilute it (some think its a bit too spicy)
We need more discussion in here, how about something simple.
How do you like to make your Ramen?
Boil my noodles till a firm but not soft style in pure chicken broth with a half a can of water… adding whatever veggies an chickens after I have stir fried them in a separate pan… combine an enjoy in my favorite bowl ive purchased from here months back
real ramen from scratch or instant?
I pretty much put the same thing in either but: boiled egg cut in half, fish cake, some kind of meat, and baby bok choy.
The real question is why do fifo bottles leak and is there anyway to stop the leaking? http://www.fifobottle.com/
for watery sauce, these are pretty annoying. They squirt too strong.
http://simplyrecipes.com/recipes/classic_meatloaf/ I made this the other day. Fucking ridiculous.
I’m craving peanut butter cookies. I think I should buy a jar of peanut butter.
**My cooking skill on FFXI just leveled up.
But as for a recipe there’s always Peanut Butter Sushi.
Get a few slices of bread and remove the crust off the sides.
Spread peanut butter on the bread.
Slice it in half horizontal.
And roll it up into a sushi roll, walla.
**
Ey everyone, I was wonderin has anyone here ever attempted to make a Philly cheesesteak sandwhich? All the restaurants I’ve been to here suck ASS when it comes to making these so I’d figure I would give it a shot. Just lookin’ for some advice on what kind of meat, cheese, seasoning, etc. I should use before I waste money. lol
Thanks for anyone who answers,
Densetsu
I cut up some steak meat, peppers and onions and fry them together. (They also sell pre-cooked frozen philly meat including peppers for hungry frat boys who can’t cook). Most people request Swiss cheese, I prefer provolone. I’d put some mayo on it and put it on a sandwich roll. (I like to put butter on the inside of each piece of bread and toast it 'till warm)
There’s little to no chance of screwing up a PCS, Messing up a philly cheese steak sandwich is like messing up putting your socks on.
First up… go to the grocery store an look in the actual meat section (if you have a butcher thats wonderful) and look for either sliced RIBEYE or SIRLOIN they usually have these amongst the steak/beef section… just look you will be amazed they have it… if not grab your favorite cut of steak an simply slice thin slices of meats. if any fat is on include it for flavor
next grab your favorite cheese… a REAL cheesesteak usually take a cheesewhiz BUT the next best is provolone then come american. its on YOU
now make sure to get yourself some WHITE ONIONS (yellow if you want sweet, red if you want a stronger kick from the onion), Green peppers. Lettuce (I prefer romaine),Tomato (optional), and mushrooms (optional again)
next head to the bread aisle or bakery and get yourself a nice hoagie bun(s)… MAKE SURE ITS A SOFT VERSION.
Now take that cart and head toward your condiment aisle and grab some Salt, Ground peper, garlic salt, mayo (miracle whip for me) and A1 (this is for a 30 minute marinade ONLY).
NOW… either with your sliced meat… marinade it in its seasonings (salt, pepper, garlic, A1) for 30 to 45 minutes for a nice flavor… meanwhile during the final moments of marinading begin cooking the sliced onions, green peppers, and mushrooms (add salt and/or pepper for seasoning). set side after a brief 4-5 minute flash fry. now begin cooking your meat… now remember your cooking STEAK so treat it as such (timing wise)… if you prefer a medium well… remember these are thin slices to timing is a must an remember in the final moments of cooking add in the pre cooked peppers, onions an mushrooms for the final moments. at the very end add your cheese. your bun that you have can be toasted via the oven or steam via the meat an veggies during the final process.
on your bun you can add whatever condiments (a1, mustard, hot sauce, ketchup…whatever). before you add the meat… if youve gotten the soft buns you should be able to take a spoon an press down on the inside of the hoagie bun to make a “pocket” so your meat fits snuggly (trust me learned that from the ol’ schoolers)… eat an enjoy my friend.
Are you guys tired of that same old boring PBJ sandwich?
Make a grilled PBJ sandwich ! Super easy to make
My version of a super good PBJ sandwich
Bread
Peanut Butter (Creamy or Crunchy)
Jelly (I use strawberry, but obviously any of your choice is fine)
Cinnamon
Sliced Banana
Butter
Put that shit on a pan, let it cook till the butter on the bread turns dark brown and you got yourself some bomb-ass sandwich
Thanks a lot, didn’t know about the frozen philly meat. Trust me I’d find a way to mess one up lol. Thanks again man.
Man I SOON as I read this I wanted to literally run to the grocery to get the ingredients, greatly appreciated!
Can’t decide between sirloin and ribeye really tho, like both of them so I’ll probably just get whatever. Luckily I think one of our stores has a butcher (I can never slice the meat thin enough)
Didn’t know about the cheesewhiz, always thought it was provolone, definitely gonna give the cheesewhiz a shot.
Thanks for the marinading tips, that was my biggest concern, also the cooking process. (Lol @ the pocket inside the bun, can’t believe I’ve never thought of that, that’s genius lol)
Again thanks SO much man, you’ve officially entered my cookbook with this. :lol:
Densetsu
Ribeye is my favorite… flavor… perfect balance of fat an meat… an definitely a tender cut.
slicing thin is all about how you handle your meat an your KNIVES!! as you see in the pic I have a set of santoku knives (japanese an kitchen aids steel series)… slicing is easy once you get the right knife in your hand playa:karate:
I just saw a recipe for taco lasagna…anyone ever try that?