IronERA | OT | vol. 1 mise en place

Funky Papa

Member
Oct 28, 2017
4,034
I could go for some fresh fruit, tbh.

I always pig out on eggs and meat when I'm at an hotel, only to lament the bloat a few hours after the fact.
 

Dascu

Member
Oct 28, 2017
882
I had a bit of a baking disaster the other day. For info, I was using this recipe: https://akispetretzikis.com/categories/toyrtes/toyrta-sokolatas

Everything seemingly went fine, but I did not follow the recipe exactly and let it cool down on a wire rack, but left it in the cake tin. When I later took it out, the bottom was extremely soggy and had a very jelly-like texture. I also noticed that top of the cake was very crumbly and not even. Was this really because I didn't cool it properly, or did I mess something else up in the recipe? I may not have nicely folded in the flour with the rest either.
 

FaceHugger

Member
Oct 27, 2017
7,794
I wish I got to do fun stuff when I was still in the ind. I usually just took pics of me and the gang around the pit getting high.
 
OP
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Infinitebento

Infinitebento

Member
Oct 25, 2017
2,077
c h i c a g o
I haven’t posted in ages since I spent the last 7 months working in alaska.

I’m gonna compile some rad pastry pics and post them in here :)

Im back in Chicago now mentoring to learn savory at a michelin star restaurant under my chef idol so as I’m learning, I’m gonna probably post about all my failures lmfao
 

Deception

Member
Nov 15, 2017
6,011
chicken/green is preferable, also mole/pork or red/pork.

Follow this recipe for Chicken with Green sauce. I've used this recipe before and they are A1. The hardest part is getting the masa to chicken ratio down so just be mindful of that and try not to add too much of either or as they will either have too much masa or not enough and fall apart.

I've spiced this recipe up a bit and did a Chicken with diced poblanos, chiptoles onion and fire roasted tomatoes. Basically Chicken tinga but with less juice so you don't make the tamales soggy. Here's that recipe if you feel like trying that.

https://www.plated.com/recipes/tinga-de-pollo-tacos-with-poblano-and-cotija-cheese

You can also use the red salsa recipe and substitute pork shoulder and cook it nice and slow and shred it. I'm sure you can do the same and find a nice recipe for mole (I don't make this often since my GF doesn't like it) but it should be the same steps.
 

Deception

Member
Nov 15, 2017
6,011
thanks! My wife also doesn't like mole, what's up with that.
I love mole but don't feel like eating it by myself for days so I don't bother lol my grandma taught me her recipes which calls for one Reese's buttercup and it gives the mole this amazing peanut butter-nuttiness that compliments the spiciness of the sauce but I haven't made it in years so can't recall the exact ingredients/ratios.
 

Cosmic Bus

Member
Oct 27, 2017
531
Los Angeles, CA
South American family mole recipes are crazy. We've got a guy at work who lets us use his for an oxtail mole, and it's literally a two page list of ingredients and another page of directions. So much work but very much worth the trouble. I tend to think anyone who claims not to like mole hasn't had a good one.
 

Chitown B

Member
Nov 15, 2017
4,013
South American family mole recipes are crazy. We've got a guy at work who lets us use his for an oxtail mole, and it's literally a two page list of ingredients and another page of directions. So much work but very much worth the trouble. I tend to think anyone who claims not to like mole hasn't had a good one.
True. they are so complex. I think many just see them and think they are a chocolate savory sauce and that's it.
 
Oct 30, 2017
1,363
Hey there IronERA. My library is starting a cookbook book club (mostly an excuse to eat, but still) and for the inaugural meeting I'm going to make Tashin because I love Persian/Iranian food. But next month, we have a theme and our them is going to be Italian food. Obviously a lot of people will probably think to bring pasta dishes and I had thought about making polenta or risotto.

But ultimately I think I'm going to attempt tiramisu for the first time. I do have questions though for anyone with experience who is willing to share their thoughts.

1. The Espresso - I don't have access to good espresso either in my hometown or at home. I have a co-worker who goes to Starbucks all the time who would probably be willing to get me an espresso if I gave her money to buy herself something also. I do also have a burr grinder, a french press, an aeropress, and a pourover setup if I wanted to get some fresh roasted coffee and just wanted to make a strong cup of coffee. What would be my best option of the two of these? I'm possibly open to buying a moka pot but I have way too much coffee stuff as it is.

2. The Marscapone - Is it hard to make and/or worth it? I have a month to figure it out so I could experiment if people thought it was a worthwhile use of my time.

3. The ladyfingers - Most recipes I've read in book form or online say to just buy them---the single thing I've heard the most is that homemade ones are often less able to absorb the espresso. Am I better off just buying or is it worth it make them? And if I just buy them does anyone have any recommendations on brands?

Since I get weirdly nervous cooking for people I'm probably going to attempt it several times beforehand. Thanks to anyone willing to give input.
 

BriareosGAF

Member
Oct 28, 2017
983
I had some pics from my wife's here. It is the best I've had, right up there with Pompi in Rome.
What would be my best option of the two of these?
My wife declares: strong pot from freshly ground beans, as well as espresso powder mixed in with the liquor.
Is it hard to make and/or worth it?
To my knowledge we've never made mascarpone from scratch, nor anyone I know (sounds fun though). We whatever our local Italian grocer stocks (can't remember brand offhand), although my wife will also use Vermont Creamery occasionally.
Most recipes I've read in book form or online say to just buy them
Similar, we just use Roland Savoiardi iirc, bought from the aforementioned grocer.
 

Channel5News

Avenger
Oct 27, 2017
5,747
Los Angeles, CA
Latest puff pastry pizza was a big hit: caramelized onion and parsley butter baste topped with Camembert and mushroom Brie, roasted mushrooms, thinly-sliced garlic and shallots, and finished with fresh thyme. I wanted to keep it vegetarian, but with some added prosciutto it would have been perfect.


 

Ether_Snake

Member
Oct 29, 2017
4,922
Anyone had a ductless range hood? I am going to have difficulties adding a duct to mine because of stupid building code and an unused chimney blocking the way, so I am thinking of getting a ductless hood if it can be good enough. I want to be able to cook steaks and not have the house smell for days:(
 

whatsinaname

Member
Oct 25, 2017
5,551
Anyone had a ductless range hood? I am going to have difficulties adding a duct to mine because of stupid building code and an unused chimney blocking the way, so I am thinking of getting a ductless hood if it can be good enough. I want to be able to cook steaks and not have the house smell for days:(
Not good enough. I cook Indian and Chinese on the regular, I have to use a table top vent fan next to a window.
 

Ether_Snake

Member
Oct 29, 2017
4,922
Not good enough. I cook Indian and Chinese on the regular, I have to use a table top vent fan next to a window.
Damnit, another pain in the butt with this home. Don’t want to vent vertically out the roof. Another thing to figure out for the eventual kitchen renos. I have to get to the bottom of this code thing, bet the architects were lying when they said we can’t have a vent visible on the outside wall, makes no sense and other buildings have it.
 

Deception

Member
Nov 15, 2017
6,011
Does anyone have a good kimchi recipe? Going to stop at my local H-Mart this weekend and want to try to dabble into some Korean flavors and I know good kimchi is a must. Also, while i'm asking, what are some good brands of Gochujang and Fish oil?