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Post by NothingButFlowers on Aug 13, 2013 15:11:40 GMT -5
1. I only drink unsweetened tea, and I used to have the most difficult time actually getting what I was asking for when I lived in TN and GA because most places heard "sweet tea" regardless of what words actually came out of my mouth. Out here, I just have to ask for iced tea, and I get unsweetened. I went to Jimmy John's the other day, and they actually had three tea urns, all unsweetened. It's still weird to me to see that.
2. Chili on spaghetti is awesome. I used to always get the Pasta Petro in Knoxville. I miss Pasta Petros.
3. These are good:
Shakin’ Hash Browns Serves 4
Ingredients 2 1/2 pounds Yukon Gold potatoes (about 5 medium potatoes), peeled and cut into 1 1/2-inch chunks Salt 1 teaspoon smoked paprika 1/4 cup olive oil
Put the potatoes in a medium-sized stockpot of cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat, stirring occassionally to be sure the potatoes don’t stick to the bottom – about 12 minutes. Lower the heat to medium, watching to make sure the water doesn’t boil over, and simmer vigorously for another 8 minutes, until the potatoes are very soft and have a roughness around the edges.
While the potatoes are cooking, preheat the oven to 400°F.
Drain the potatoes, then return them to the pot.
Add the oil, 1/2 teaspoon salt, and smoked paprika. Put the lid on the pot and, holding it in place, give the potatoes several good shakes. You want to rough up the potatoes and distribute the oil, salt, and paprika as well. Don’t worry if some of the potatoes look a bit smushed – they’ll all crisp up in the end.
Scatter the shaken potatoes on a parchment-lined baking sheet. Place in the oven and cook for about 40 minutes, until all the potatoes are very crispy. Serve immediately, with other brunch treats like eggs, bacon, and pancakes.
They are not difficult, but a little time consuming. Totally worth the time.
TBH I'm pretty sure I've never heard it either... I have just always called it chili. further evidence I am, in fact, not really from the South?
there is chili like the kind that Julie was talking about getting from a soup kitchen. that can have beans or whatever crap you want to put in it and it's more like a soup. the chili that goes on hot dogs is not the same. normally I would refer it as chili, I only specified hot dog chili to differentiate from that other kind of chili.
well that makes sense. wasn't sure if it was a Southern phrase like "hose pipe" or something
TBH I'm pretty sure I've never heard it either... I have just always called it chili. further evidence I am, in fact, not really from the South?
there is chili like the kind that Julie was talking about getting from a soup kitchen. that can have beans or whatever crap you want to put in it and it's more like a soup. the chili that goes on hot dogs is not the same. normally I would refer it as chili, I only specified hot dog chili to differentiate from that other kind of chili.
So "hot dog chili" does not have beans? I've never heard the term either...
there is chili like the kind that Julie was talking about getting from a soup kitchen. that can have beans or whatever crap you want to put in it and it's more like a soup. the chili that goes on hot dogs is not the same. normally I would refer it as chili, I only specified hot dog chili to differentiate from that other kind of chili.
So "hot dog chili" does not have beans? I've never heard the term either...
Apparently, to some people, no chili should have beans, and to some people, beanless chili is basically a condiment. Beans v. No Beans
Personally, I prefer my chili to have beans (and a ton of veggies), regardless of whether I'm putting it on a hot dog or not.
bad for you but so good in your mouth corn casserole:
-3/4ths stick of butter -one 8oz cream cheese -one medium sized bag of frozen corn -salt -pepper -jalapenos to personal preference (i like a lot) -paprika for aesthetic value
preheat oven to 350. mix butter and cream cheese in pot on stove till creamy. add corn. stir till coated (about 3 mins). add salt, pepper and jalapenos. stir for a few more minutes. put in glass baking dish. sprinkle paprika on top. bake for 25-35 mins or until bubbly.
Thanks, you guys, now all I can think about is how much I want a chili dog.
Thanks to this thread, I dreamed about chili dogs last night. Everyone in my office got 62 chili dogs in a giant box. All of my chili dogs were on hamburger buns.
Thanks, you guys, now all I can think about is how much I want a chili dog.
Thanks to this thread, I dreamed about chili dogs last night. Everyone in my office got 62 chili dogs in a giant box. All of my chili dogs were on hamburger buns.
Thanks, you guys, now all I can think about is how much I want a chili dog.
Thanks to this thread, I dreamed about chili dogs last night. Everyone in my office got 62 chili dogs in a giant box. All of my chili dogs were on hamburger buns.
I totally went to Johnny Rockets and got a chili dog. It was wonderful.
Thanks to this thread, I dreamed about chili dogs last night. Everyone in my office got 62 chili dogs in a giant box. All of my chili dogs were on hamburger buns.
I totally went to Johnny Rockets and got a chili dog. It was wonderful.
Post by Dave Maynar on Aug 20, 2013 7:46:47 GMT -5
I made a double layer pumpkin cheesecake. It was supposed to stay in the fridge overnight. When I opened the fridge this morning, it was staring at me, daring me to eat cheesecake at 7am.
Post by NothingButFlowers on Aug 20, 2013 9:53:40 GMT -5
Chewy Oatmeal Chocolate Chip Cookies
1/2 cup butter, softened 2/3 cup light brown sugar, packed 1 egg 1/2 teaspoon vanilla 3/4 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups rolled oats 3/4 cup chocolate chips
Cream together butter, sugar, egg, and vanilla in large bowl. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour mixture into butter mixture. Add rolled oats and chocolate chips and stir together. Put batter in the refrigerator for awhile (this keeps the cookies from going flat when they bake). Spoon batter onto baking sheet lined with parchment (I used a silpat mat). Bake at 350 degrees.
Baking time will vary depending on how big and how cold your cookies are. I left mine in the refrigerator for about 20 minutes and made 11 pretty big cookies. I cooked them 7 minutes, turned them around, cooked them 4 more, and they were just right, but my oven tends to cook things pretty fast. Then I let them cool on the pan for about 5 minutes before transferring to a cooling rack.
I usually take cookies out when they still look a little underdone in the middle because they are better the next day that way. With these, I went a little longer than I might have because they were so thick, so they are still soft today, even though they looked a little more done in the middle than they normally would when I would take them out of the oven.
Post by Dave Maynar on Aug 20, 2013 10:00:37 GMT -5
In other news, we have a hand mixer at the house. I was totally unaware of this and had been whisking or mixing sh*t by hand on the infrequent occasion that I needed one for around the last 5 years. This changes everything!
In other news, we have a hand mixer at the house. I was totally unaware of this and had been whisking or mixing sh*t by hand on the infrequent occasion that I need one for around the last 5 years. This changes everything!
I don't know what I'd do without my hand mixer! I've been dying to buy a stand mixer for like three years now, but I just haven't been able to convince myself to drop that much money on one, plus our kitchen here is absurdly small, so we really wouldn't have room for it anyway. I'm thinking that after we move, though, I may have to save up and treat myself.
In other news, we have a hand mixer at the house. I was totally unaware of this and had been whisking or mixing sh*t by hand on the infrequent occasion that I need one for around the last 5 years. This changes everything!
I don't know what I'd do without my hand mixer! I've been dying to buy a stand mixer for like three years now, but I just haven't been able to convince myself to drop that much money on one, plus our kitchen here is absurdly small, so we really wouldn't have room for it anyway. I'm thinking that after we move, though, I may have to save up and treat myself.
The time frame makes it seem imrpessive, but I would have honestly used it like 5 times in the past 5 years. For some reason, knowing that I have one makes me want to bake more.
Post by Dave Maynar on Aug 20, 2013 20:46:57 GMT -5
Success! The review on allrecipes says that you can sub pumpkin pie mix for the pumpkin puree and forget about the cinnamon, cloves and nutmeg. Protip: learn what "center is almost set" means before you hit the 35-40 minute mark in cooking. I was not certain what that meant and had to frantically check google.
DOUBLE LAYER PUMPKIN CHEESECAKE
INGREDIENTS: 2 (8 ounce) packages cream cheese,softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed
DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). 2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Edit: also in one of the reviews, they said, if you wanted to skip the layering and just go full pumpkin, just up the pumpkin a little. I think they said 2/3 cup instead of 1/2.
Post by NothingButFlowers on Aug 20, 2013 21:03:43 GMT -5
^Definitely going to have to try that one sometime.
This was dinner tonight:
Potato Leek Soup 3 T butter 2 leeks, thinly sliced (make sure to thoroughly clean them (grit gets all up in there), use the white and light green parts only) 1 medium/large onion, chopped 5-6 russet potatoes, thinly sliced (you can leave the skin on) just enough chicken broth to cover the potatoes (I used about 4 cups) 1 cup heavy cream salt and pepper to taste
1. Melt butter in large saucepan over medium heat; add onions and leeks; cook, stirring until onions are limp and slightly brown. 2. Add sliced potatoes and barely cover with broth. Continue cooking until potatoes are tender. 3. Turn down heat, mash or blend to desired consistency. (I tried using a potato masher, but I couldn't get even close to the consistency I wanted, so I had to use the blender in two batches. I did not blend all of it, because I like some lumps in my soup, but I did blend most of it.) If mashing, stir frequently to avoid scorching. 4. Add heavy cream and salt and pepper. Cook 15 more minutes, then remove from heat and serve.
Other notes: I salted and peppered a little bit at every step. I also added some paprika in steps 3 and 4. I also added a can of peas at step 4, and some grated cheddar right before eating.
Post by heyyitskait on Aug 21, 2013 7:06:30 GMT -5
Sweet & Salty Brownies
INGREDIENTS: For the Salted Caramel Filling: 1 cup granulated sugar 2 tablespoons light corn syrup ½ cup heavy cream 1 teaspoon fleur de sel ¼ cup sour cream
For the Brownie Batter: 1¼ cups all-purpose flour 1 teaspoon table salt 2 tablespoons dark unsweetened cocoa powder 11 ounces dark chocolate, coarsely chopped 1 cup unsalted butter, cut into 1-inch cubes 1½ cups granulated sugar ½ cup light brown sugar 5 eggs, at room temperature 2 teaspoons vanilla extract
For the Topping: 1½ teaspoons fleur de sel 1 teaspoon coarse sugar
DIRECTIONS: 1. Make the Caramel: In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.
2. Make the Brownie Batter: Preheat oven to 350 degrees F.
3. Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
4. In a medium bowl, whisk together the flour, salt and cocoa powder.
5. Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
6. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
7. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
8. Assemble the brownies: Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, making sure the caramel doesn't come in contact with the edges oft he pan or it will burn. Use an offset spatula to spread the caramel evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
9. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
10. Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
11. Cool the brownies completely before cutting and serving.
Notes! -The caramel recipe makes way more than you actually need for the brownies. It can be refrigerated and eaten by the spoonful or you can take it out of the fridge for a few minutes and then drizzle over ice cream. -The Baked Brownie is the best brownie in the world.
A tip for making soups: add your spices (salt, pepper, chili powder, etc) during the sautee step. It brings out the flavor better!
Anne Burrell once told me that I should season at every stage, so I try to do that, but I'm basically a slave to recipes most of the time, so if the recipe doesn't tell me to do it, I have a tendency to forget. I'm getting better at remembering to season throughout though, and I'm slowly learning to deviate from recipes in other ways as well.
A tip for making soups: add your spices (salt, pepper, chili powder, etc) during the sautee step. It brings out the flavor better!
Anne Burrell once told me that I should season at every stage, so I try to do that, but I'm basically a slave to recipes most of the time, so if the recipe doesn't tell me to do it, I have a tendency to forget. I'm getting better at remembering to season throughout though, and I'm slowly learning to deviate from recipes in other ways as well.
I'm the opposite with recipes. I use them as a general guideline, and then do whatever the hell I want I made broccoli, cheese, and chicken soup on Sunday and someone asked for the recipe... I seriously just threw it all in a pot. That's what I'm no good in threads like this.
Most of those are awesome, but I do not understand #10 at all. Why would you want to put the ingredients in little shelves under the cutting board? And #12, who can't finish a beer?
