Recipes

[wombatman]

Originally Posted by kladner

I will have to take a rain check on the recipe. I need to collect the results of many batches of chocolate chip cookies. I have been experimenting with different proportions for quite some time.
First, I tried for something that puffed up and stayed soft. I never really achieve that goal as I conceived it, though some of the results got high marks from friends, family, and coworkers.

Then I aimed for thin and crisp. It turns out, that besides the large amount of butter, a startling amount of sugar is required to make cookies come out this way. This one, I succeeded to the point of calculating just how to roll it back a bit. Baking time and temp make big differences,especially with thin cookies.

I will have to get back to y'all with some examples.

Can't speak to the "puffed up" bit, but subbing some or all of the sugar in the recipe for brown sugar keeps them deliciously moist and soft.

[kladner]

Originally Posted by wombatman

Can't speak to the "puffed up" bit, but subbing some or all of the sugar in the recipe for brown sugar keeps them deliciously moist and soft.

The proportion of brown to white sugar is certainly part of the equation. I had been running more heavily to the brown, though with less sugar overall. The thin ones were more heavily white sugar with more egg white. The egg yolks help on the softer side. Substituting oil (canola) for some of the butter moves in that direction, too.

[jwaltos]

Foodwise, here is my basic recipe,
a little of this
a little of that,
a bit of hunger
and a few good friends.

Drinks: Aperitif, "fill in this area as you please", Digestif.

Armagnac (Marie Duffau), neat.
Also, cold beer and/or well-chosen wine; It's all good.
White Armagnac, Brandy, Port...

[chalsall]

Originally Posted by kladner

The proportion of brown to white sugar is certainly part of the equation. I had been running more heavily to the brown, though with less sugar overall.

The perfect "Breakfast Blend Sushi Roll":

1. All Sushi needs the perfect rice.

1.2. Rinse the rice repeatedly before cooking.

1.3. Cook it correctly. Not too much; nor too little. Just correctly.

2. Tamagoyaki (Japanese Omelet) is difficult to do correctly.

2.2. It takes practice.

2.3. It helps if you have a squire pan.

3. Have the bacon appropriately crispy.

3.2. This can be done in a microwave oven.

4. Have all the kit ready to roll the rolls.

4.2. Immediately serve to guests with a good white wine, and/or sake, soya sauce, wasabi and the required pickled ginger.

[Xyzzy]

Vinny Gambini: Eggs and grits. I like grits, too. How do you cook your grits? Do you like them regular, creamy or al dente?
Mr. Tipton: Just regular, I guess.
Vinny Gambini: Regular. Instant grits?
Mr. Tipton: No self-respectin' Southerner uses instant grits. I take pride in my grits.
Vinny Gambini: So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?
Mr. Tipton: [a bit panicky] I don't know. I'm a fast cook, I guess.
Vinny Gambini: I'm sorry, I was all the way over here. I couldn't hear you. Did you say you were a fast cook? That's it?
[Mr. Tipton nods in embarrassment]
Vinny Gambini: Are we to believe that boiling water soaks into a grit faster in your kitchen than on any place on the face of the earth?
Mr. Tipton: I don't know.
Vinny Gambini: Well, perhaps the laws of physics cease to exist on your stove. Were these magic grits? I mean, did you buy them from the same guy who sold Jack his beanstalk beans?

[LaurV]

That was exactly my thinking, haha, loved that movie...

[xilman]

Ok, time for another one, prompted by my cooking chilli con coction tonight.

Peel 2 onions, chop in half lengthwise and then slice. Fry in olive oil at a low heat until soft.

In the meantime, coarsely grind two teaspoons (10g) of cumin seeds and finely chop some fresh chilli. If you're a wimp a single jalapeno will serve. If, like me, you like food that tastes of something, chop as many as you think you can get away with. It's much better, IMAO, to have one or two each of 3-6 different varieties than several of a single kind.

When the onions are soft, add 1lb (400-500g) of minced beef (ground beef will do if you can't get mince ;-) and stir & fry until the meat is brown. Then add the cumin, chillies and salt to taste. Stir around for 30 seconds.

Add the contents of one can (~14oz, 400g) of chopped tomatoes and two cans of red kidney beans (same size). If you don't like the dish too runny, omit some of the bean juice --- it can always be added back later. Bring to the boil, then reduce the heat right down and simmer for at least an hour. Longer is better, within reason.

I usually serve this with boiled rice underneath and grated cheddar cheese on top. It works well with most forms of carbohydrate such as baked potatoes, crusty bread or pasta.

[kladner]

It sounds great! For good chili pepper flavor I strongly recommend serrano peppers, if you can get them. They're a little hotter than jalapenos, but the slightly bitter pepper flavor is outstanding.

[Mark Rose]

Originally Posted by kladner

It sounds great! For good chili pepper flavor I strongly recommend serrano peppers, if you can get them. They're a little hotter than jalapenos, but the slightly bitter pepper flavor is outstanding.

My absolute favourite pepper for flavour is a Scotch Bonnet: compared to a serrano, a scotch bonnet is like drinking wine versus orange juice, full of many subtle tastes. They're a fair amount hotter than a serrano, so I would only use one in a dish if unfamiliar. I'll occasionally eat one raw for the endorphin kick.

[kladner]

My Scoville tolerance does not extend to the Habenero range.

[xilman]

I used 9 fruits of 5 different varieties.

SWMBO claimed it wasn't spicy enough so I added a good dose of Apache vodka (prepared by putting 10-20 fruit into 300ml of vodka and soaking for at least two months) which is an excellent way of increasing the spiciness at the last moment.

I now regret not adding a fresh Thai Birdseye to the mix but I chickened out at the last moment.