To Serve Man - It's a Cookbook!

[TheodoricFriede]

So, given I ruined a batch of otherwise perfect meatballs the other day, I have a question for you more experienced guys. What is the ratio of table salt to sea salt?

Hell if i know.

I just know its "less sea salt"

[TheodoricFriede]

Also, Spartan I'll be making your chili today. Ill let you know how it goes.

Spoilers: Habaneros will be added.

Edit:
Made the chili. It was good. i needed to add the habenaros, and some extra salt, but it was very good.

Ill definitely make it again.

[TheodoricFriede]

Also i just baked these.
"Zootopia Donuts"
Theyre pretty good.

[Vol]

I'll refrain from making a very lewd joke.

Anyway, made chicken parm tonight. Best attempt yet. Instead of baking the chicken, I pan fried it, then did the sauce and cheese and baking. Came out really well. Though sea salt is so hard to gauge, I'm getting better there. My problem is that I seem to cook the chicken just a hair too short. It's never raw, obviously, but it's not fully white and firm through. Soft and juicy, but could probably have used another minute or two on heat. The weird part is that I'm acutely aware of this and try to compensate by cooking it longer, but I keep getting the same result.

[TheodoricFriede]

I'll refrain from making a very lewd joke.

What? Why?

Is this like a Judy Hops asshole joke? Because hell yeah Zootopia Donut.

The weird part is that I'm acutely aware of this and try to compensate by cooking it longer, but I keep getting the same result.

How long do you cook it for?

[Vol]

Yes, Theo, that was exactly it. The glaze didn't help.

Depends on the cut. These were fairly small, so after I did the double breading, had them in the pan for 5-6 minutes or so, flipped once. Then they went into the oven, 400 for like 15 minutes until the cheese was melted.

[TheodoricFriede]

Usually frying chicken on medium for 4 minutes on a side will do it for me.

[Vol]

Got a jar of coconut oil for my birthday, just used it for the first time with a Taylor Ham and cheese on a bagel. Simple meal, but I like the meat really crispy since it's such a salty, processed food. Came out real well, used a bit too much oil since it's solid at the current room temperature (Melts at 76, has a high smoke point), and had a pleasant coconut scent. But once I was done and pat dried the meat, no real coconut flavor. Hints at best. Which I suppose is the point of a good oil. Supposedly better for you than other oils, but eh.

[DarkStorm]

Got a jar of coconut oil for my birthday, just used it for the first time with a Taylor Ham and cheese on a bagel. Simple meal, but I like the meat really crispy since it's such a salty, processed food. Came out real well, used a bit too much oil since it's solid at the current room temperature (Melts at 76, has a high smoke point), and had a pleasant coconut scent. But once I was done and pat dried the meat, no real coconut flavor. Hints at best. Which I suppose is the point of a good oil. Supposedly better for you than other oils, but eh.

if you are trying to get meat flavored with coconut you need to cook it in coconut water or use coconut milk to make a sauce to add to the meat.

[TheodoricFriede]

Pumpkin.

Spice.

Cookies.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg ( I also add allspice and ginger)
1/2 teaspoon salt
1 1/2 cups granulated sugar (I do 1 1/4 white, 1 1/4 brown)
1/2 cup butter (1 stick), softened
1 cup Pumpkin Pure'
1 large egg
1 teaspoon vanilla extract

Instructions
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes (I do 18) or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Happy Halloween bitches.

[SciFlyBoy]

Pumpkin.

Spice.

Cookies.

That's pretty close to my carrot cake recipe. You ever try making a butter cream frosting and topping the cookies off?

[TheodoricFriede]

That's pretty close to my carrot cake recipe. You ever try making a butter cream frosting and topping the cookies off?

No, only ever made them that one time.

I wanted cookies and happened to have a can of pumpkin. They were a success though, so ill probably try again.

[DarkStorm]

funny enough you make butter cream frosting with sour cream never knew that till I worked in a bakery.

[SciFlyBoy]

funny enough you make butter cream frosting with sour cream never knew that till I worked in a bakery.

Never used sour cream, always been cream cheese. What difference does it make? As in I'm curious what the difference is, not they both come out similar.

[DarkStorm]

funny enough you make butter cream frosting with sour cream never knew that till I worked in a bakery.

Never used sour cream, always been cream cheese. What difference does it make? As in I'm curious what the difference is, not they both come out similar.

I believe the thickness,taste, and texture if im not mistaken. Its thinner, sweet with a slight very slight tang from the sour cream, and its fluffy.

[SciFlyBoy]

I believe the thickness,taste, and texture if im not mistaken. Its thinner, sweet with a slight very slight tang from the sour cream, and its fluffy.

It's the tang I'm worried about. Maybe I'll make a small batch and test it out on one food item before I put it on a cake. I'll trust your judgement though.

[DarkStorm]

I believe the thickness,taste, and texture if im not mistaken. Its thinner, sweet with a slight very slight tang from the sour cream, and its fluffy.

It's the tang I'm worried about. Maybe I'll make a small batch and test it out on one food item before I put it on a cake. I'll trust your judgement though.

yeah just make a small batch and taste it, wouldnt hurt to try. I used to work in a bakery and they made their butter cream with sour cream. Customers love it so who knows.

[Vol]

Still waiting on the lamb to cook.

Threw some coconut oil into a pan, I'm starting to love the stuff, and chopped up two potatoes into medallions then fried 'em real quick. It's only making me hungrier for the damn lamb to finish. Hard to resist taking chunks out every time I check up on it.

[TheodoricFriede]

Here's one for you all. One of my own recipes, although I am by no means the originator of it. Its a fun little addition to any southern meal. A nice sweet to go with any savory.

Candied Dinner Carrots.

Ingredients:
Handful of baby Carrots
Pecans
Cinnamon
Ginger
Nutmeg
Brown Sugar
Honey
Olive Oil
Butter

Directions
1.) Chop up your carrots into little round carrot bits

2.) Heat some olive oil and butter in a pan over a medium heat.

3.) Dump your carrots into the hot butter/oil mix.

4.) Season with the Brown Sugar, Cinnamon, ginger, nutmeg, and honey. Just do it to taste, use your best judgment based on how sweet you want it, and how many carrots you used.

5.) Cook till carrots start to get tender. Usually only about 5 minutes. A little crunch is good.

6.) Spoon onto a plate with a slotted spoon, or something that will allow you to drain the oil.

Enjoy.

[TheodoricFriede]

I now own a Pastry Mat.

Yay.

[SciFlyBoy]

I now own a Pastry Mat.

Yay.

You mean the big white roll with all the red circles and rulers on the side?

[TheodoricFriede]

You mean the big white roll with all the red circles and rulers on the side?

Yes!

Apparently keeps your pasty's from sticking.

[SciFlyBoy]

Anyone want a $30 BlueApron gift card? I won't be able to use it. Expires 10/31. First one to use it keeps it.

blueapron.com/ba8162c

[Vol]

Ah, I wanted to try them, as I had a nice coupon too, but the subscription cost was too high to be a regular thing. A shame, because I really like the idea of getting fresh, interesting meals with idiot-proof instructions.

[TheodoricFriede]

Same here.

I do hope one day i make enough money to pursue the study of cooking in earnest. Id never make it my career, but i would love to learn more.

[SciFlyBoy]

Same here.

I do hope one day i make enough money to pursue the study of cooking in earnest. Id never make it my career, but i would love to learn more.

Why should you wait for a day when you have enough money? Buy a book in a cuisine you're interested in and just read through it.

Also, eggs are cheap. Fuck up a souffle, that's how I'm learning.

[Vol]

Comically enough, the house I worked at today had 2 boxes from Blue Apron on the front steps. She was returning them, though they looked unopened.

@Sci: I got a fryer book just to do that. Sadly, if I cook, I have to cook for my grandmother as well, so I'm somewhat limited in my experimentation unless she's out for the day. Still trying to nail the zeppolli, because the recipe in the book is just fried bread with sugar, way too thick.

[SciFlyBoy]

I got a fryer book just to do that. Sadly, if I cook, I have to cook for my grandmother as well, so I'm somewhat limited in my experimentation unless she's out for the day. Still trying to nail the zeppolli, because the recipe in the book is just fried bread with sugar, way too thick.

It's hard to experiment or practice when someone relies on you for their sustenance. Especially when they are emotionally invested in their expectations of their meal.

[TheodoricFriede]

Why should you wait for a day when you have enough money? Buy a book in a cuisine you're interested in and just read through it.

Also, eggs are cheap. Fuck up a souffle, that's how I'm learning.

Oh i have several cookbooks. Including a few with Ancient Egyptian, ancient Roman, and medieval European recipes.

But a cookbook only takes you so far. I dont just want to learn to follow instructions, I want to learn the instinct that comes with cooking.

My best friends mother is a masterful chef, and she only has cookbooks so she can "yell at and fix" the recipes in them.

[Vol]

I bought the World of Warcraft cookbook because I'm the coolest guy ever. Lotta really tasty, simple recipes in there, oddly enough.

Though I need a better substitute for vinegar than lemon juice.

[Vol]

Update: Still haven't nailed down my chicken fry batter. Theo's method improved it, but the ratios are elusive. Though more pepper/spice seems to be the right track, there's a richness that's missing.

Tried pan frying onions to go with burgers the other night. Normally I cut the onions into small pieces, make a bed, then cook the burgers on top of them. This time, cut them into rings and put them in their own pan with a tablespoon of olive oil. Fried them for about 10 minutes on med-high, stirring constantly, got them nice and brown, but they tasted off. Sour and burnt, but they weren't. Not sure where I fucked up.

[TheodoricFriede]

Update: Still haven't nailed down my chicken fry batter. Theo's method improved it, but the ratios are elusive. Though more pepper/spice seems to be the right track, there's a richness that's missing.

Ive been neglecting this poor cookbook, and i feel terrible about it.

Anyway Vol, try more garlic and onion powder. Spice is good, but thats what will add the richness you want. I use A LOT of each.

[Alienmorph]

Yeah... this topic needs some more love. So here comes another recipe from my area... and by that I mean that is a regional recipe that is not that commonly used even in the rest of Italy, despite being easy to do and very tasty. Today I bring you...

Passatelli



The name "passatelli" refers to the fact they're made by passing a bunch of dough through a "mold". It's basically the equivalent of when as kids you'd make play-doh worms by passing them through tiny holes, except... well, you know... edible x D

The traditional recipe has them cooked and served in broth, so I'll write a quick how-to to make that too. Both things are very easy to make, actually.

Broth

Also known as consommè, if you prefer the french term, or ooze if want to talk in slang xD To make a nice broth is actually extremely easy. The way we do it in my house is with this ingredients:

- About 1/2 kg of raw meat: usually a piece of beef, one of the cheaper cuts, usually... you don't need to use a steak or a fillet for this lol. Just make sure is a good chunky piece and has some fat on. And a chicken leg;
- Leak;
- Carrott;
- Half of a potato or a tomato;
- Salt;
- A bit of fresh onion, if you want;

Toss all the ingredients in a big pot with 4-5 liters of water: leave the pot on the stove for at least couple hours (2 and a half are even better), with the fire at medium height/intensity. Now and then check the pot, and remove the "foam" that's gonna form on the surfare of the water with a proper tool. Once the two hours have passed, move the broth on another pot, using a ladle, and make sure to let it pass through a colander or a similar tool to filter it. If you've done it right, you'll end up with a pot filled of golden/amber-colored warm liquid, more or less the same consistency of water. The boiled meat and veggies remaining in the pot you used for cooking can be eaten on their own, or, if you want, you can mince and mash them togheter and used them as a base for some meatballs of meatloaf: just add and egg or two and some bread crumbs to keep them togheter and voilà! You can also make meat-only broth or vegetable-only broth. Of course you need more of the ingredients you keep to compensate the absence of the one you don't use. The meat-only broth tends to be fatter and slightly tougher to digest, so beware. The "mixed" version is probably the most tasty and balanced.

Passatelli

The passatelli themselves are also rather easy to make. All you do is basically make a dough similar to the one you do for making normal pasta, and then pass them through a potato masher or a similar tool to give them their "wormy" shape. Ingredients for a 4 people quantity:

- 4 chicken eggs;
- about 200 g of grated parmesan or a similar hard cheese;
- about 200 g of bread crumbs, as fine as possible, if you have a grater and some old hardened bread, just grate it youself so that you have a nice pile of "bread powder";
- a bit of nutmeg powder, or half a lemon (nutmeg recommended);

Preparation is extremely easy: you do exactly the same as preparing the dough for pasta or pizza, except your base is not flour, but the parmesan and bread crumbs mixed togheter. You then add the eggs, a bit of nutmed or squeeze the juice out of the the lemon (one or the other... again... nutmeg strongly recommended more than the lemon) and work out the mess until you get a nice big ball of yellow dough: the main difficulty lies in nailing the dough's consistency. You want something that is both relatively though, but also abit elastic. If it's too dry, or too fluid, the passatelli are likely gonna disintegrate while cooking, so be careful! Add an egg if it's too try, or some cheese and bread if it's too fluid, the kind and quality of ingredients you use can make the difference so you're gonna have to not be afraid of experimenting. Once you have the dough you need a potato masher, or a similar tool:



Divide your dough into smaller parts, big enough to fit inside your tool, and then just squeeze hard and cut the passatelli with a knife once thei're of a lenght you'd like. Prepare a tray or a plate to put the passatelly already done on, and keep squeezing and cutting until you're out of dough.



Now back to the broth: put it back on the stove and as soon as is boiling again drop the passatelly inside. They don't take long to cook, a few minutes at max. In general when you have a noticeable amount floating on the surface of the broth, you're done. All you need to do then is to serve and eat them. And if you failed to make your passatelli though enough to survive the cooking process, do not despair! You'll still end up with a tasty and perfectly edible soup that we like to call Stracciatella, yes like the ice cream flavor... don't ask me why though xD

Variants

Like most regional recipes there are alot of possible variants. The one I just described is the "classic" version of the passatelli. Much like with the pasta you can make a green variant, by adding spinaches or similar erbs to the dough, or even make a fish variant, by adding fish pulp to the dough. Also, you can serve them dry too, just cook them in water, and serve them with a nice sauce of your choosing!


(dry passatelli with cheese sauce and nut crumbs)

[SciFlyBoy]

So, what's the difference between freshly made pasta, formed and immediately boiled and dry pasta that's been cooked? All I've ever eaten at home has been dried pasta.

[Vol]

Ive been neglecting this poor cookbook, and i feel terrible about it.

Anyway Vol, try more garlic and onion powder. Spice is good, but thats what will add the richness you want. I use A LOT of each.

I was suspecting that might be it by process of elimination. Couldn't be the salt or the spice, but I had the feeling it was a missing ingredient more than a lack, but I'll try a tbsp of onion power and garlic on my next batch.

@Alien: When I try my hand at actually making my own pasta, which is not common at all in 'Murica, I'll give that a shot. Great write-up!

@Sci: As far as I know, cook time and fresher is always better. I watched Gordon Ramsey hand make some lobster tortellini, and he had the pasta in the water for 90 seconds flat.

[Alienmorph]

So, what's the difference between freshly made pasta, formed and immediately boiled and dry pasta that's been cooked? All I've ever eaten at home has been dried pasta.

Dried pasta is perfectly fine too. We eat that alot even here. Like with most things though, fresh-made food is better. The consistency and taste is better, and there are some kind of pasta that are just thought to be cooked and consumed as soon as you make them to be at their best.

@Alien: When I try my hand at actually making my own pasta, which is not common at all in 'Murica, I'll give that a shot. Great write-up!

Let me know how it goes! That's one of my favorite winter-y meals! And if you or anyone else would like, I can hunt down some suggestions on how to make other kinds of pasta!

[SciFlyBoy]

just never would have thought of combining Parmesan and breadcrumbs and making pasta out of it. Will try this soon.

[Alienmorph]

There are a few cool variations you can do with pasta and other ingredients. Another one I love for example are the gnocchi, which are flour and mashed potatoes. Will post that next, since thei're relatively easy to make.

[TheodoricFriede]

Good a bit of a strange one for you all. Over the years I had tried sore throat cure after sore throat cure, and none of them ever worked.

Except this.

A herbal tea sore throat remedy of my own creation. Its also kind of nice herbal tea all on its own. Mixtures are approximate.

Ingredients:
1 teaspoon Whole dried cloves
1 teaspoon Crushed mint
1/4 teaspoon Sage
1/2 teaspoon Thyme
1/2 Rosemary
2 cinnamon stick
1/4 teaspoon Ginger
sprinkle of Rice
4 cups boiling water
Lemon slice
Honey

Directions.
1: Assemble your ingredients into something that will hold it. I have a tea filter, but you can also buy tea bags, coffee filters, and other tools to steep your tea. (ignoring the cinnamon sticks, honey, and lemon for now)

2: Heat your teapot or pitcher with warm water as your water boils. This keeps your water at the right temperature when to time comes to steep.

3: When the water boils, dump the warm water out of your tea receptacle, and fill it with the boiling water. Place your tea mixture into the boiling water.

4: Let it steep for 10 minutes.

5: After 10 minutes, remove your tea mixture from the tea, and add a generous helping of honey, the two cinnamon sticks, and the lemon slice. (Squeeze the juice into your tea first) stir.

6: Let cool to a drinkable temperature and enjoy.

[SciFlyBoy]

Going to roast a duck for Xmas. Actually going to roast the duck, then let it sit in fridge for a couple days until Xmas because I'll be traveling and I already thawed it out. Lots of different recipes calling to either roast the whole thing, or boil then roast, whole or cut up, salt and pepper versus orange glaze. So what ever happens I'll let you know and perhaps post a picture of whatever comes out of my oven.

[TheodoricFriede]

for duck you want a whoooole lot of paprika. A least in my experience.

[SciFlyBoy]

This is exactly the recipe I used to make my duck. Thighs came out nice and crispy and breasts were moist. Had to press them with another pan to get more of the skin in contact with the main pan, though.
https://www.youtube.com/watch?v=uPEbveWfEA0

Then yesterday I found a goose for half off. So whatever half of $75 US dollars is. One expensive bird, I had to take advantage of it. Think Ill do it this way.

https://www.youtube.com/watch?v=88MHrk0qA1c&t=1s

[TheodoricFriede]

Oh man, tell me how it goes. I have wanted to try goose for a while.

[SciFlyBoy]

I'll keep you updated all day. Here's my goose so far.

20161231_090048.jpg

[Vol]

Sci I'm going to need you to go ahead and give me that goose.

[SciFlyBoy]

Holt shit guys. it came out great. Started at 450 then down to 350 after 15 mins. 10lb bird meant about three hours total. Cooked it the way grdan said and it was delicious.

g1.jpg

Will be making this again, when i can afford it. Happy new years everyone!

[Someone With Mass]

Can anyone recommend a good sauce for pasta that doesn't have meat, egg or nuts in it? Getting a bit tired of trying to whip up a tomato sauce that ends up being a poor man's pizza sauce all the time. Oh, no carrot either for that matter. Pretty sure I'm allergic to that too.

[SciFlyBoy]

You allergic to red peppers? You making it yourself? I usually start with onions, in your case do a lot, olive oil and garlic and let it sit at low heat for a little while. Add some herbs too, fennel seed is great if you like the flavor/aroma of italian sausages.. The I'd throw in some red peppers and why not some mushrooms. When that starts to look and smell nice throw in some white/red wine and cook til it disappears. Then in your case add one or two cans of tomato paste to make it thick, no water. After that add to it what you want, can of whole tomatoes and smash them up, plain marinara sauce if you like.

If you're looking for something already made I think a plain marinara sauce that fits your ingredients and just add what you want.

There's also butter, green onions and cheese. Put that on cooked pasta and you should have an empty plate rather quickly.

[Someone With Mass]

Well, I only have white onions and I don't have any wine or fennel seeds. Dunno if red peppers sit well with my stomach either. Might have to do some shopping before I try any of that. It's going to have to wait a few days, though. There's a snowstorm outside and I don't have an available car.

[SciFlyBoy]

White onions are perfect. The key is low heat and plenty of time. That'll make sure they sweeten up. Usually the herbs used are thyme, parsley, a bay leaf (Just take the bay leaf out before you eat.) You can add basil after you add the tomatoes if you find any. When shopping just buy a garlic bulb and a small cooking wine. A splash here and there of the wine livens up the food you make and garlic is good in a whole lot of things.