Cooking thread

I'm doing this recipe tonight. I did it exactly
as shown, except I put it in the slow cooker
on high for 6 hours, not done yet. I hope
it works, the wrapping holds all the moisture
in.

You want to hold moisture in you should use the original Sous Vide technique, roisin, ... pretend you food is a violin bow string and add roisin to it. Short, ultra hot cooking with all the moisture contained by the pinyon pine sap. Its available on Amazon.

I made baked milanesas in the mildest chipotle sauce I've ever managed to make (the honey BBQ I made last week was much hotter; it's the last time I use substandard brands...) The twist was that I used panko breadcrumbs. For those who've never heard of them, it's what they use in Japanese restaurants for Tempura, and some people also use them in onion rings.

I sprayed some cooking spray on top of them to see if they'd brown a bit. They didn't. But the consistency and flavor of the chicken milanesas is quite different from that of plain pounded flat chicken breast also baked in the oven. Though the dish needs to be baked twice(*), I expect I'll make it again, only suing better caned chipotles.


(*) you bake them alone on a baking sheet first to cook the chicken, then cut them in strips, put them in a baking dish, add he sauce, sprinkle cheese on top, and put them back in the oven for a few minutes to melt the cheese and re-warm the sauce.

I had a thought, too, while I was making peanut butter. When you process the peanuts in the food processor before adding any oil, they become a mildly oily mass of peanut crumbs, kind of, with a tendency to stick very lightly together. At the bottom of the mix is where it looks buttery. So I thought, could I cover something, say chicken, with them and bake the whole thing? What would be the result? I may try it next week, if I remember to buy enough peanuts.

As they said at Bastogne: Nuts.

It seems you guys have been letting me down. I found a shelf of supermarket nuts and the prices are much less than the organic nuts I've been buying. I still don't know if I want to make almost milk wether roasted almonds or nonroasted almonds are interchangeable.

Cleaing the blender is easier if you use coffee grounds in it as an abrasive cleanser.

Quote: Fleastiff

Cleaing the blender is easier if you use coffee grounds in it as an abrasive cleanser.

Never owned a blender, can't think of what
I'd use it for. Also never owned a waffle
maker, an ice cream machine, or a coffee
maker. Most coffee drinkers I know seem
agitated half the time, has never seemed
worth it to me. Rather get enough sleep
than rely on a drug to keep me awake all
day.

>>>>>>>>>>>]Never owned a blender, can't think of what I'd use it for.
Its a real boon when you got no teeth. Or want to make your own nut milk rather than walk six miles each way to buy real milk in the hot Florida sun.

>>>>>>>>>>> Also never owned a waffle maker, an ice cream machine, or a coffee maker.
Waffles only if cooking for a bunch of brats, same with ice cream machine but not coffee maker.

>>>>>>>>>>> Rather get enough sleep than rely on a drug to keep me awake all day.
So would I, but alas it doesn't work out that way. I need coffee to wake up and I need it to stay awake or to stay at least half awake.

I'd love an egg machine but its been eons since I've had eggs since I only have a microwave, not a range top.
I sometimes think that if I bought a dozen eggs and walked the six miles, they would be hard boiled by the time I got home,
but I can't afford to find out if that would work or not.

Quote: Fleastiff

So would I, but alas it doesn't work out that way. I need coffee to wake up and I need it to stay awake or to stay at least half awake.

I won't live like that. Just today I got up
and was still tired so went back to bed
for 45 min. I can't stand going thru life
half awake, what's the point.

Quote: Evenbob

I can't stand going thru life half awake, what's the point.

I can't stand it either, but quacks get paid to treat not cure.

Quote: pew

You're obviously a person of highly refined taste, class and quality, yes. Not like the rest of the hoi palloi around here.

>>>>>>>>>>>Merely because you backed out of your offer to hire me as a personal chef does not mean that your are a rogue.
I prefer to remain rotund rather than subject myself to your vile eating habits.

Vile?? I'll have you know that I had vinegar and seltzer water for breakfast with a jigger or two of aloe vera juice and that for lunch I will soon be having some sort of iceberg with lemon-herb EVOO which I will cap with a bottle of Frappacino from Starbucks. Dinner will be pecans, pralines, peanuts, cashews, walnuts and sunflower seeds pureed in an aloe vera base and served in a milk, yoghurt and cherry foam chilled with nitrous oxide.

Well, fellow gourmand... the challenge is on: what is your menu for the day.

Quote: Fleastiff

>>>>>>>>>>>Merely because you backed out of your offer to hire me as a personal chef does not mean that your are a rogue.
I prefer to remain rotund rather than subject myself to your vile eating habits.

Vile?? I'll have you know that I had vinegar and seltzer water for breakfast with a jigger or two of aloe vera juice and that for lunch I will soon be having some sort of iceberg with lemon-herb EVOO which I will cap with a bottle of Frappacino from Starbucks. Dinner will be pecans, pralines, peanuts, cashews, walnuts and sunflower seeds pureed in an aloe vera base and served in a milk, yoghurt and cherry foam chilled with nitrous oxide.

Well, fellow gourmand... the challenge is on: what is your menu for the day.

Quiche.