Fun Stuff > CHATTER
A Cooking Thread?
Aimless:
For dinner tonight:
Vichyssoise with delicious gruyère gougéres
Beer-cooler Flat iron steak (tastier than rib-eye, second only to the tenderloin in tenderness, cheaper than both)
served with gnocchi parisienne (more like spätzle parisienne :o or gnücchi pariesienne?)
and creamy sautéed wild mushrooms
I've nailed the pâte à choux for the gougéres and the gnocchi and must also say that gruyère is def. the right cheese for these douchy cheese-puffs :) if you love steak and haven't tried this method already, try making it in a large beer-cooler in heavy-duty freezer-bags. I had mine in there for a couple of hours at about 55 C and then patted them dry and seared them quickly on each side. They came out juicy, flavourful and perfectly pink all the way through with no darker over-cooked areas. Even the thick seam of connective tissue running through these improperly processed steaks was made pliant by this low-and-slow approach.
Anyway, bon appetit and skål!
cesium133:
Made chocolate chip cookies tonight. They turned out pretty good. Would have been a lot easier if I had an electric mixer, though. My arms got a good workout mixing the dough.
Lines:
M and I will be taking an Indian cooking class in a week and a half, woo! So excited.
bainidhe_dub:
Oh man so I made the best and easiest dessert for the Superbowl party yesterday. I took two tubes of premade refrigerated chocolate chip cookie dough, smushed them out into a baking pan, and covered it with an entire bag of chocolate/peanut butter chips. Baked for a few minutes until the chips melted, then dragged a knife through to marble them, then finished baking. Omnom.
Lines:
Ooo, that sounds yummy!
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version