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IronERA | OT | vol. 1 mise en place

Nov 23, 2017
358
So I made an assortment of soups for Christmas Eve, and I think I spent under $20 on all of it.
What I had in my pantry:
Chicken Broth (1 box)
Bisquick Mix
Flour
Butter
Milk
Eggs

Groceries I bought
10lb of potatoes - ~$2
Onion and celery ~$3
Fresh Garlic cloves (peeled and bagged because I'm lazy) $2
Fresh Herbs $5
Chicken Leg quarters $5

I made Chicken and noodles with home-made egg noodles - The noodles were harder than I thought they would be to roll out. But I also have a tiny tiny tiny little work space.
I made Chicken and dumplings - Apparently this was some sort of foreign concept to everyone else.
I made Potato Soup - I'm so glad I have a 12qt stock pot to make this is in. I gave nearly the whole pot to my neighbor who thinks it is the most amazing soup ever.

I roasted the chicken in an enameled cast iron pot, then I took the meat off the bones. I set it aside and boiled the bones and skin in my stock pot all day. I made the chicken and noodles in this pot with the fresh broth. I used the other half of the broth and meat in the chicken and dumplings. Then I had to use one box of chicken broth to cook the potatoes in. It was such a good meal and so cheap to make.
 

SugarNoodles

Banned
Nov 3, 2017
8,402
Portland, OR
Sorry, had meant to reply sooner but forgot!

Are you looking for an instant read thermometer? Or one that can be left in the meat on the grill or in the oven?

For instant read - Thermapen Mk4 is usually reviewed to be the best but is expensive at ~$100. I use a Lavatools Javelin Pro. Retails about $50 and does everything I ask of it.


I haven't looked into the probe/clip-on ones but ATK has a video for that too.
Thanks for the reply, I ended up getting him the Javelin Pro.



Unrelated question: I'm going to get a cast iron skillet and while looking at options I am seeing some hexagonal ones that come highly recommended and I'm having trouble trusting this change. Anyone have thoughts or experience with hex vs circular?

Edit: sorry meant octagon. Finex is a local company and people say good things.

Looking at this list: https://www.epicurious.com/expert-advice/best-cast-iron-skillet-pan-reviews-article

The victoria seems good but I'm worried those lip/pour/spout things on the side will interfere with a self basting lid doing it's thing.
 
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BriareosGAF

Member
Oct 28, 2017
1,165
Random holiday cooking photos. Usual loaf:



Daughter making pierogies:



Christmas morning popovers:



A dacquoise my wife made for the first time. Obviously the precision on the layering is not there, but all the flavors and textures were spot on. Probably too much work to do again though, lots of dishes that are just a good with far less effort. Bonus pickled carrots from our NYE nachos in the background.

 
Nov 23, 2017
358
Half the fun of doing something complicated is the satisfaction of getting it right. That’s why we only do it once a year.
 

Chitown B

Member
Nov 15, 2017
4,779
some more random stuff I made lately:

sourdough:




apple pie:



Apple Pumpkin bread:



buttermilk pancakes:



yeasted waffles (blueberry)




Chicken Curry:

 

Dragoon

Member
Oct 31, 2017
6,396
Guys, what's the best food app I can dl where I can add my own recipes, preferably uploading photos as well?!
 
Oct 25, 2017
2,880
Out of curiosity where do people get recipe ideas? I'm feeling in a bit of a rut and want to try something new and different. I usually look through one of my copious cookbooks lying around but nothing's been grabbing me from those.
 
Nov 23, 2017
358
Out of curiosity where do people get recipe ideas? I'm feeling in a bit of a rut and want to try something new and different. I usually look through one of my copious cookbooks lying around but nothing's been grabbing me from those.
I like watching youtube channels and getting ideas. Sometimes it's America's Test Kitchen or Emmymadeinjapan. It doesn't even have to be something they're making, but just getting me in the mood to make something. I watched Emmy's video on making butter one time, so of course I had to try it.
 
Oct 27, 2017
1,018
Always awesome foods in here!

Made a breakfast quiche this morning with applewood smoked bacon,two three cheese blends,half n half, and spinach. Store bought crust tho lol.

 

Sandfox

Member
Oct 25, 2017
15,680
Today I've awakened to wonder that is avocado toast. It's definitely going into the rotation.

Out of curiosity where do people get recipe ideas? I'm feeling in a bit of a rut and want to try something new and different. I usually look through one of my copious cookbooks lying around but nothing's been grabbing me from those.
Youtube and the internet. Sometimes I get ideas from what tv show characters are eating as well. A lot of the time I'm just looking for something for a specific purpose like to use a specific meat, fish or vegetable I have, or to look for a recipe tailored to be healthy.

Like I bought an eggplant, decided I didn't want to make what I bought it for, and now I'm thinking of trying an eggplant curry after looking for something else I could do with it online.
 
Nov 23, 2017
358
You could make ratatouille with it. To me, it tastes like a glorified pasta sauce, but man it disappears fast. I used to be able to get fresh vegetables every week from a couple that ran a farm. I would just go with what I got from them. One time I even smoked a box full of roma tomatoes and made bbq sauce out of it. I need to do that again, it was amazing.

Sometimes, fixing one thing will lead to another. I made butter... gotta have amazing bread to go with it. Made bbq sauce, had to grill some meat up to try it on. The protein doesn't always have to be the star of the show.
 

Zoe

Member
Oct 25, 2017
6,868
I've been trying to figure out a better/more efficient way to make the custard for tiramisu. Would an immersion blender work better than a hand mixer for the double-boiler? The biggest annoyances with the hand mixer are how messy it can get and how much of the mixture gets overcooked on the surface of the bowl.
 
Nov 23, 2017
358
Have you tried a different recipe or method on making the custard? Every one has a slight modification in making it. You'll have to find your little niche in perfecting it.
 

Zoe

Member
Oct 25, 2017
6,868
Have you tried a different recipe or method on making the custard? Every one has a slight modification in making it. You'll have to find your little niche in perfecting it.
I've only made it three times, so I haven't had much chance to experiment. Went okay the first two times, but last time I made it I threw away the first batch. Lesson there was metal bowl > Pyrex bowl.

My coworker just sprung it on me this morning that she thought it would be good for another coworker's birthday tomorrow. She did the same thing last year when I was on a Japanese (chocolate) cheesecake kick. -_-
 

Delphine

Baby, Pink is my favourite part
Moderator
Mar 30, 2018
2,111
France
After weeks of thinking about it but never doing, I finally caved and cooked a tortilla (Spanish tortilla). This dish is very special to me, reminding me of my childhood and my visits to my grandparents, so I'm always anxious about succeeding cooking it, especially knowing it's pretty long to prepare, and tricky to cook. But this one was pretty good, just needed a lot of patience!




Next time I'll include chorizos in it, because chorizos has the power to make everything a bit better!
 
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Oct 25, 2017
2,880
That looks a lot better than the one I made a few weeks ago! I tried one and it instantly fell apart :<
Point is yours looks great!
 

Static_Void

Member
Oct 30, 2018
3,839
north of the Dreamlands
Recently I’ve learned how to make no-knead bread using a cast-iron pot. And honestly, I don’t see why I would buy bread ever again. It’s so good! It’s also very easy and cheap to make.
 
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MarioW

PikPok
Verified
Nov 5, 2017
464
New Zealand
Frequent travel last year meant I didn't spend a lot of time in the kitchen given I often had a fairly empty refrigerator. I finally organized myself to make dinner for someone for a first a date.

Wanting a little wow factor out of the gate, I put together an appetizer plate featuring caviar, creme fraiche, lemon zest, and edible gold on a pure caramel wafer, salami, ricotta, and apricot preserve on cracker, salmon, creme fraiche, lime wafer slice, and dill on blini, duck liver parfait and tamarillo chutney on cracker, and triple cream Brie, chili flakes, and manuka honey on cracker. Unfortunately, she both stood me up and ghosted me, so I had to bring in a friend to share the meal (for the record the main course was fillet steak, sweet potato mash, and butter fried green beans and sliced almonds, and we skipped the dessert I had planned). Oh well, at least it didn't go to waste.

 

Channel5News

Avenger
Oct 27, 2017
6,463
Los Angeles, CA
Frequent travel last year meant I didn't spend a lot of time in the kitchen given I often had a fairly empty refrigerator. I finally organized myself to make dinner for someone for a first a date.

Wanting a little wow factor out of the gate, I put together an appetizer plate featuring caviar, creme fraiche, lemon zest, and edible gold on a pure caramel wafer, salami, ricotta, and apricot preserve on cracker, salmon, creme fraiche, lime wafer slice, and dill on blini, duck liver parfait and tamarillo chutney on cracker, and triple cream Brie, chili flakes, and manuka honey on cracker. Unfortunately, she both stood me up and ghosted me, so I had to bring in a friend to share the meal (for the record the main course was fillet steak, sweet potato mash, and butter fried green beans and sliced almonds, and we skipped the dessert I had planned). Oh well, at least it didn't go to waste.
Yo, that plating is sublime.

I now know how easy it is to make vegan chocolate mousse from whipped aquafaba, and now I'm a changed man. Every time I make homemade hummus, i can also whip up a bunch of mousse au chocolat.



Recipe I followed: https://thehiddenveggies.com/vegan-chocolate-mousse/
 

BriareosGAF

Member
Oct 28, 2017
1,165
Yeah Mario's plating is off the hook per usual. Sorry to hear about the ghosting.

was -17C this morning, need to bake something to warm up the kitchen. Looking like poor man's banana bread, aw yeah.
 

Dragoon

Member
Oct 31, 2017
6,396
Does Smuckers Sunday Syrup and Magic Shell need to be refridgerated once they are opened? Getting conflicting answers on google.