"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-08-2014, 02:00 AM   #1
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
So, did you try anything new this week?

Each week I try to find something new to try, whether it is something i make at home, or something I order from a restaurant. I like to do this to help expand my culinary knowledge and my taste-buds. I especially do this when I travel to other cities or regions.

Anyway, last night I had Walnut and Goat Cheese Polenta, which I must say was a triumph. Im looking forward to trying to recreate it in my kitchen in the near future.

Did anyone else try anything new this past week ( whether home made or out at a restaurant) ???

__________________

__________________
larry_stewart is offline   Reply With Quote
Old 12-08-2014, 03:26 AM   #2
Senior Cook
 
Join Date: Jan 2012
Location: Boracay, Philippines
Posts: 121
During the typhoon Sunday morning I wanted pancakes.
I realized I didn't have any baking powder so searched here and the net
for a replacement. I found I could use 1/2 tsp cream of tartar and 1/4 tsp baking soda for 1 tsp of baking powder.
I also used a recipe that added a little vinegar to sour the milk.

I ate them but will skip the vinegar next time. Too strong in flavor. They were not as fluffy as I like so subbing cream of tartar doesn't work for me.
Next time no baking powder = no pancakes.
__________________

__________________
BoracayB is offline   Reply With Quote
Old 12-08-2014, 06:03 AM   #3
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Yesterday, I tried baking a small whole acorn squash like I had done previously with a small pumpkin.

Since the pumpkin turned out just wonderful, and no small pumpkins were available, I figured a small acorn squash would work.

Of course, the flavor was different, but it was deliciously tender. I have half left which I'll probably eat today.

I just stabbed the squash once, just to let off steam, cooked at 350° for an hour, then cut the squash in half, spooned out the seeds, and filled the cavity with garlic butter. I didn't even need to add salt (my nemesis).

I definitely would do this one again.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 12-08-2014, 07:41 AM   #4
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,880
Nothing I cooked and Totally not my style at all. Out Christmas shopping and became hungry and tried the ham sandwich at Burger King. It was ok. Not that I would go back again tho. I'm not a fast food person.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 12-08-2014, 09:01 AM   #5
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,087
Quote:
Originally Posted by Zhizara View Post
Yesterday, I tried baking a small whole acorn squash like I had done previously with a small pumpkin.

Since the pumpkin turned out just wonderful, and no small pumpkins were available, I figured a small acorn squash would work.

Of course, the flavor was different, but it was deliciously tender. I have half left which I'll probably eat today.

I just stabbed the squash once, just to let off steam, cooked at 350° for an hour, then cut the squash in half, spooned out the seeds, and filled the cavity with garlic butter. I didn't even need to add salt (my nemesis).

I definitely would do this one again.
I love acorn squash. I like to put butter in it along with some brown sugar.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-08-2014, 11:15 AM   #6
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Made my first batch ever of Gratin Dauphenoise. It's a superb potato dish. It just might be my favorite potato dish now.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-08-2014, 11:32 AM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,146
So, did you try anything new this week?

More of a technique than a recipe, I had a couple of chicken cordon bleu breasts that I had previously baked and frozen in a vacuum pack. Not wanting to rebake them (dry them out) or nuke them (make them mushy), I put the unopened pack in a pot of water, brought to boil, then simmered until they were warmed through and the cheese was melted. Turned out as good as the first time we had them!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-08-2014, 06:21 PM   #8
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,347
I made kimchi eggrolls (because kimchi goes with everything). Next batch of kimchi is going to use s/thing other than fish sauce for the umami element.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 12-09-2014, 10:54 PM   #9
Senior Cook
 
Souschef's Avatar
 
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 411
Kayelle made her fantastic Loin lamb chops, with Coleman's mint sauce, but I just got a large jar of wild mushroom mix, and she made the multicolor rice with some of them. It was delicious!
__________________
Souschef is offline   Reply With Quote
Old 12-10-2014, 12:21 AM   #10
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,330
Quote:
Originally Posted by Dawgluver View Post
More of a technique than a recipe, I had a couple of chicken cordon bleu breasts that I had previously baked and frozen in a vacuum pack. Not wanting to rebake them (dry them out) or nuke them (make them mushy), I put the unopened pack in a pot of water, brought to boil, then simmered until they were warmed through and the cheese was melted. Turned out as good as the first time we had them!
I've reheated vacuum packed foods in boiling water too, Dawg, it does work great! It's a good way to get extra mileage out of those expensive vacuum seal bags.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:34 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.