To Serve Man - It's a Cookbook!

[Mazder]

The fuck is even Brioche anyway?
Sounds like some fancy, not even remotely cost effective, city-slicker stuff.

[SciFlyBoy]

The fuck is even Brioche anyway?
Sounds like some fancy, not even remotely cost effective, city-slicker stuff.

So you've never had a brioche with Aioli, Prosciutto, Chard and Heirlooms before?

► Show Spoiler

Also known as a BLT

[Mazder]

The fuck is even Brioche anyway?
Sounds like some fancy, not even remotely cost effective, city-slicker stuff.

So you've never had a brioche with Aioli, Prosciutto, Chard and Heirlooms before?

► Show Spoiler

Also known as a BLT

Honestly, as it's described there, no.
Had a BLT, yes, but never a fancy BLT. Never had those ingredients.

[Deano]

I got to learn how to make Brioche buns now. Do you make those often, or was this a one off?

You give me too much credit, those were shop bought. I am interested In seeing if I could make them now though.

[Deano]

The fuck is even Brioche anyway?
Sounds like some fancy, not even remotely cost effective, city-slicker stuff.

Are you sure you're english, it's everywhere?

Costs about 80p for a pack of 4.

[Mazder]

Are you sure you're english, it's everywhere?

Costs about 80p for a pack of 4.

Given how Ipswich is looking lately I'd not be shocked to have someone not think I am English.

Must get snorked up before I get there.
I've either never seen it or it's literally not labelled up correctly and labelled as just "bread buns" or some shit.

[SciFlyBoy]

You give me too much credit, those were shop bought. I am interested In seeing if I could make them now though.

I was thinking the fried chicken sandwiches and "chips", if that's was a one off thing.

[Deano]

Ah, well I try not to cook unhealthy too much. I've had a few goes at it, that one was my best due to how well the coating worked, still needs refining though.

I cooked General Tso's chicken a while back, it's a spicy Chinese dish, ridiculously tasty.

[SciFlyBoy]

Ah, well I try not to cook unhealthy too much. I've had a few goes at it, that one was my best due to how well the coating worked, still needs refining though.

I cooked General Tso's chicken a while back, it's a spicy Chinese dish, ridiculously tasty.

I've always wanted to make Tso's chicken! Yours looks so good. I've made orange chicken once, it was rather heavy but still very tasty and after making it the mystery of the dish is gone. It's just small bits of fried chicken with an orange glaze. Mongolian lamb is a new staple for me.


The composer I'm interning with is Danish and he tells me how Danish food is the best you can get. Is there any validity to that statement?

[TheodoricFriede]

I've heard that danish hotdogs/sausages are a transcendent experience.

[Deano]

I've always wanted to make Tso's chicken! Yours looks so good. I've made orange chicken once, it was rather heavy but still very tasty and after making it the mystery of the dish is gone. It's just small bits of fried chicken with an orange glaze. Mongolian lamb is a new staple for me.


The composer I'm interning with is Danish and he tells me how Danish food is the best you can get. Is there any validity to that statement?

It's worth making. A Chinese restaurant near me does the best Mongolian Lamb, I could just keep eating it.

Don't know much about Danish cuisine apart from Polse which is a danish hot dog.

[Mazder]

Apple Pie Time!

uncooked


cooked

[Deano]

Very pretty and rustic, how did it taste?

[Mazder]

Very pretty and rustic, how did it taste?

Fucking delicious!
I still have half left over for tomorrow.

[SciFlyBoy]

Apple Pie Time!

Wow! You even included the little petals. You put a big slice of cheddar on top of that bad boy?

[SciFlyBoy]

I've heard that danish hotdogs/sausages are a transcendent experience.

He told me about how their pork is different and how they try to balance out taste with texture. Balance sweet and sour and sweet and bitter. Smorgasbord comes from danish food. I want to look into it more.

[Mazder]

Wow! You even included the little petals. You put a big slice of cheddar on top of that bad boy?

Cheddar?

Who the fuck eats sweet and tart apple pie with fucking cheese?!?!
URGH!

[TheodoricFriede]

Cheddar?

Who the fuck eats sweet and tart apple pie with fucking cheese?!?!
URGH!

Oh no its very good.

Much better then you would ever expect. Its a nice mix of sweet and savory.

[Mazder]

Oh no its very good.

Much better then you would ever expect. Its a nice mix of sweet and savory.

I expect it to be fucking terrible and would come about as a massively horrible clash of sickly melted cheese on my perfectly good, well spiced, sweet pie.
I can't imagine more of a clash of flavour than funky as all hell cheese and sweet, cinnamon-y apple.

I am also of a mind that sweet and savoury don't mix that well.
I have sweet, and I have savoury, I don't mix.
The only contention corn. Popcorn is savoury, sweetcorn (as in that corn with it's sugars still in it an not cooked off) is sweet, but I still put salt/salted butter on it.
And that's the only one I can think of.

[SciFlyBoy]

I have sweet, and I have savoury, I don't mix.
The only contention corn. Popcorn is savoury, sweetcorn (as in that corn with it's sugars still in it an not cooked off) is sweet, but I still put salt/salted butter on it.
And that's the only one I can think of.

Oh my friend, have you ever had candied bacon, salted brownies or caramel? Or how about a honey ham, smoked ribs with bbq sauce or a hamburger with a little ketchup? Or most Chinese food? Sweet and savory is a beautiful combination that's in every cuisine around the world.

My grandpa would have his apple pie with a slice of Vermont white cheddar on top. And I love nothing more than slicing up an apple with little bits of cheddar. Really, just get a green apple and give it a shot. They really pair well together.

[SciFlyBoy]

I'm making ravioli today (don't tell Alien, but I'm making them out of wonton wrappers) and usually you boil them, but I've seen rumors that sometimes people deep fry them. Has anyone tried that?

[Alienmorph]

*casually checks the thread*

I sense some heresy in here...

.
.
.

But all jokes aside. Never deep fried stuffed pasta, but I have seen a few recipes. How are you making the ravioli themselves?

[Mazder]

Oh my friend, have you ever had candied bacon, salted brownies or caramel? Or how about a honey ham, smoked ribs with bbq sauce or a hamburger with a little ketchup? Or most Chinese food? Sweet and savory is a beautiful combination that's in every cuisine around the world.

My grandpa would have his apple pie with a slice of Vermont white cheddar on top. And I love nothing more than slicing up an apple with little bits of cheddar. Really, just get a green apple and give it a shot. They really pair well together.

Candied bacon, no.
Salted brownies, no. (Edit: I would specify salted brownies I have not tasted as people don't really do that much from what I can gather in ym town in terms of bakers. TBH I don't recall seeing salted brownies on shelves all that much. Mind you I also haven't looked as salt on cakes post baking doesn't make much sense for me. If it was supposed to have salt on it it'd have been baked wit it in in the first place. But usually if I am going for brownies I wanted sweet anyway and not a combo.)
Caramel isn't even remotely savoury, it's all sweet.

Honeyed ham, yeah but it's not like, dripping with sweetness and ham isn't massively savoury on it's own. Like it's good but not the top end, kinda middle-road.
Ribs and bbq sauce, I'd say is tangy more than anything. A tiny bit of sweet but not too much otherwise it drowns out the smoke of the meat.
I wouldn't call ketchup sweet either, more tangy. Unless the american versions dump a shitload of sugar in theirs past what is necessary.
Again most chinese food I've had hasn't been sweet but more on the savoury side. Mind you I've mostly stuck to chow meins from the take-out place.

I've never really thought the combo of apples and cheddar goes well I've tried the whole "cheddar and Granny Smith" thing and it just made both less somehow. They didn't gel well to me. The cheese just becomes this crumbly mess in my mouth once the juice of the apple rolls over it and gets broken down to this mush once the sweetness comes in and makes the cheese flavour all curdled-y and just weird.

[TheodoricFriede]

Dont try new things Mazder.

Keep your life boring and stagnate.

[Mazder]

Dont try new things Mazder.

Keep your life boring and stagnate.

Hey I never said I didn't want to try new things, only this one combo seems really weird.
If you'd read the post you'd see I've tried the whole apples and cheddar thing with the granny smith's and cheddar ting and it did not taste good to me.

So I am not running my tongue over every fucking thing that comes into view.
I still gotta budget my shit. I am still under the fucking purview of "buying for eating's sake" I don't get the luxury of trying new shit all that often.
If I try something and don't like it and it's all I got I don't fucking get to just get something else.
It's a waste and I fucking despise wasting food.
So, yeah, I gotta try shit slowly, or it's a waste.
So get fucked.

[SciFlyBoy]

But all jokes aside. Never deep fried stuffed pasta, but I have seen a few recipes. How are you making the ravioli themselves?

I made a stuffing with sausage/mushrooms/spinach/stale garlic bread/Parmesan cheese/egg. Got two wonton wrappers, put a Tbs of stuffing in the middle of one of them then pinched them together with some egg wash. Made about 40 of them and froze half. I boiled them about 5 at a time for 5 mins and put a little red sauce on top.

[Alienmorph]

Hm, that sounds not bad at all. Personal my favorite are ravioli with cheese or potato stuffing, rather than meat and mushroom, but that just boils down to personal tastes.

[SciFlyBoy]

Salted brownies, no. (Edit: I would specify salted brownies I have not tasted as people don't really do that much from what I can gather in ym town in terms of bakers. TBH I don't recall seeing salted brownies on shelves all that much. Mind you I also haven't looked as salt on cakes post baking doesn't make much sense for me. If it was supposed to have salt on it it'd have been baked wit it in in the first place. But usually if I am going for brownies I wanted sweet anyway and not a combo.)

Had a Dr bring brownies to a work party and she didn't know she bought brownies with salt on top. Everyone looked at them and said YUCK! but since I believe in waste not I tried them. Mind you I'm not a sweet tooth, but a savory tooth and boy I lucked out as I got the whole thing all to myself. YUM! So I get where you're coming from.

[SciFlyBoy]

Hm, that sounds not bad at all. Personal my favorite are ravioli with cheese or potato stuffing, rather than meat and mushroom, but that just boils down to personal tastes.

In my case it boiled down to what's going to rot in the fridge when I leave for a week to visit my parents? The spinach and mushrooms.

Cheese stuffing I'm guessing is ricotta, herbs and some hard cheese like Grana Padano?

[Alienmorph]

Cheese stuffing I'm guessing is ricotta, herbs and some hard cheese like Grana Padano?

Exactly that, yes.

[SciFlyBoy]

Exactly that, yes.

[Mazder]

Had a Dr bring brownies to a work party and she didn't know she bought brownies with salt on top. Everyone looked at them and said YUCK! but since I believe in waste not I tried them. Mind you I'm not a sweet tooth, but a savory tooth and boy I lucked out as I got the whole thing all to myself. YUM! So I get where you're coming from.

Yeah, I will admit now I am thinking on it there are more things that do mix that i hadn't even thought of.

But, yeah the specifically cheese and apple combo isn't for me.
I understand why some do like it but for me it's not there.

I mean I also hate coffee. I can taste it if it's in something. I can pinpoint that flavour (so far) and for me it's just bitter incarnate. I can't describe it but coffee is just not for my tongue it seems.

I'm also of the mind of "if I am trying it for the first time it has to be fresh.
Which is why I have held off on Crab and Lobster. Those suckers, despite being on a fucking island, are still rather expensive fresh.
Oddly enough fish is still expensive fresh here...which is fucking weird.
Must be the EU.

Hm, that sounds not bad at all. Personal my favorite are ravioli with cheese or potato stuffing, rather than meat and mushroom, but that just boils down to personal tastes.

Until recently I always thought Ravioli were solely meat filled.
I can imagine a mix of beef and cheese ravioli working.

[Alienmorph]

There's two primary types of stuffed pasta: the ravioli which are the squared flat ones, and the tortellini with are usually smaller and... knot-shaped, I guess would be a good description. Ravioli tend to be filled with cheese and herbs more often, and tortellini more traditionally with meat. But there's the usual shitton of variations with different stuffing, different shapes and different sizes. So probably whichever version you have in mind, is very likely to exist already xD

[TheodoricFriede]

Ravioli tend to be filled with cheese and herbs more often, and tortellini more traditionally with meat.

Thats super weird, because in the US its the exact opposite most places you go.

[Alienmorph]

Well italian-americans put their own spin on alot of things, as it's normal. To give you another example, I've never been in a traditional local restaurants that makes spaghetti with meatballs, or mac & cheese. Like there are regions here where thei're relatively common, but they're not as whidespread as you may think.

[Deano]

I made some bbq-cider pulled pork on the weekend and it was glorious. I've only got an image of when I was shredding it.



There was so much I've got 3 extra portions frozen and I've been looking at a few recipes to use them in. So far I've got nachos and deep fried wontons.

[SciFlyBoy]

Thats super weird, because in the US its the exact opposite most places you go.

Bingo.

[Mazder]

Thats super weird, because in the US its the exact opposite most places you go.

Bingo.

Even in the UK that's the case.

[SciFlyBoy]

I smoked my salmon AND I took some pictures.

First thing I did after I purchased them was rinse them off and pat them dry. Then I pored on part a mixture of 1 cup salt/ 1 cup sugars/ 1 tbs crushed peppercorns evenly onto two salmon at a time and wrapped them up in plastic and foil. I had nine and a half fillets and an assortment of fish chunks so about six wrapped things of fish. Then I laid them out and put a board with weights on them to cold press in the fridge.

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After 24 hours I pulled them out, rinsed them off and stacked them on the grills and ran a fan to start drying them off. The salt brings out a protein that makes the surface pretty sticky, perfect for smoke to stick to.

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Then after a bit I set up my highly sophisticated, expensive, custom built, one of a kind smoking rig.

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Got my heating unit, apple pellets, dowels and tape ready. I stacked the racks one at a time in the box and sealed it up with tape, except for a bit in the center top, smoke needs to escape.

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Then I heated up my pellets outside the box. (In the past when I started it inside after a few minutes of intense amounts of smoke the box would actually explode open with tones of flames. It's really scary.) Once they starts burning I smother them then put them back into the box.

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After three hours I take them out and finish them off in the oven, until the fish read 150 degrees F.

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My box only gets up to 120 for some reason. Plus with smoking, the longer an object is in there the more bitter it gets, because smokes flavor is bitter and I'm cooking fish, which unlike beef or pork is not that strong of a flavor. Then after a few more hours I get this.

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[TheodoricFriede]

Made some Mayonnaise today. Surprisingly easy if hard on the arm.

Then decided to make my own hamburger buns.

Made a pretty good hamburger. If I had ground of some of the deer meat we have, I could have made a pretty great, mostly entirely home made burger.

[SciFlyBoy]

Made some Mayonnaise today. Surprisingly easy if hard on the arm.

Then decided to make my own hamburger buns.

Made a pretty good hamburger. If I had ground of some of the deer meat we have, I could have made a pretty great, mostly entirely home made burger.

Well shit, I just made hamburger buns the other day. Even had sesame seeds. This time I weighed my flour and they came out not as dense as a hockey puck.

Mayo is really easy if you have a blender.

What does deer meat bring to the table? Like does it bring flavor, or texture, is it fatty?

[TheodoricFriede]

What does deer meat bring to the table? Like does it bring flavor, or texture, is it fatty?

Its just a high quality, lean meat. Maybe a bit gamey.

Its pretty good stuff. They'll charge you 20 dollars a pound for ground deer meat, and thats the stuff that's not good enough to make a stew out of.

[Raga]

Basically anything that you can make with beef you can make with deer meat. It makes excellent sausage and chili for one thing. We also makr pot roast with it or just regular fried or grilled steaks.

[SciFlyBoy]

Pizza Wisdom.

https://www.youtube.com/watch?v=n7fW9ZLqpSc

[SciFlyBoy]

https://www.youtube.com/watch?v=L2Q9gkgd3cw&list=PLQzGyrEU8f4Q8E6cbn3F6voU14HlbUsgB&index=30&t=0s

[Alienmorph]

This thread still needs more love...

Anyway, never had beer bread, mostly because I don't drink beer or alcohol in general, but that guy is REALLY making me want to try it...

[Alienmorph]

Actually, you know what? Gonna toss out an idiot proof recipe. And by that, I mean that I actually DO make these all by myself now and then xD



This is Mozzarella in Carrozza (Mozzarella in a Carriage)

Take some soft bread slices, like white bread or sandwich bread, cut the crust, if there is any;

Put mozzarella, or similar, cut into thin slices between two slices of bread, making a sandwich of sorts;

Crack open a few eggs, mix their content in a bowl until it's nice and omogenous, then dip the mozzarella sandwich in it, making sure it's soaked on all sides;

Prepare a plate or a bowl of bread crums ahead of time. Can mix in it a bit of white flour to help it stick to the bread, or some not-sugar coated korn flakes crumbs to make the final product crunchier. Roll the soaked bread in the compount until it's completely coverd by it. Make sure the sides especially are well sealed, so that nothing slips out while cooking;

Pre-heat a pan full of seeds oil and fry them up, make sure to turn the things a few times. Keep frying until it looks a nice golden brown and hardens a bit. If the inflate significantly poke a small hole in them with a toothpick to let any vapor come out. Can add a pinch of salt on each side, if you want.

Take them out of the pan when thei're ready, put them on some paper towels for a second, to soak away the excess oil and eat them up!

It's basically a fried sandwich full of mozzarella, and while it's not the healtiest snack on the planet and I wouldn't recomment making them regularly... if you have a shit day and want to cook something quick, thei're a good comfort food to have once in a while;

Can make these with pretty much every kind of soft cheese, if you don't have or don't like mozzarella, and add a slice of ham or even a few sardines inside for extra flavor, if you so choose.

[SciFlyBoy]

Damn.

On my 'to do' list.

[SciFlyBoy]

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Had some tortilla chips left over. Added them to the pan with onion and tomatoes then poured the eggs on top. Would be just as good, or even better, with chopped up fries.

[SciFlyBoy]

Guess what you can do with leftover stale doughnuts? Or do-nuts, or dough-knots, or Oliebollen, or aebleskiver WHATEVER!

Mix one 14oz can of sweetened condensed milk, 3/4 cups regular milk, 3 beaten eggs, 1 tsp of cinnamon, 1 tsp of vanilla, 1/8 tsp salt.
Cube 8 or so doughnuts, I used non glazed cake, and incorporate into the wet mixture. Recipe calls for raisins, but I used frozen blueberries.
Then cook it however you cook a bread pudding. I put it in a ramekin and cooked it in my pressure cooker, so it was done in about 15 minutes.

Came out great. Had I used glazed then it would have really been on the sweet side, but my store had a huge bag stuffed with yesterday's unsold cake doughnuts for 99 cents, so I gave it a try.