What's cooking? part 4

it's weird how they have the directions for cooking in two pans --- it'd be a lot simpler to just add directions for variations below than the whole if 1 then this, if 2 then this, but if 1 keep doing what you're doing

that method of adding the yogurt at the very end off the heat should work okay. so it might just have been your method with the pre-steaming that added more liquid maybe

trial and error! but it's def a bummer to make dinner and have it not turn out right, I usually get kinda bummed out when that happens.

(xp) That's good to know for next time, thanks. Also I think I turned the heat off before adding the yoghurt but I did let it sit in the pan for a minute or two before serving, so next time I add yoghurt to anything I'll make sure it doesn't sit for too long.

That webpage has some comments saying it's bland and watery too but they don't print those in the book edition, ha.

lol yeah typical huh

am making the craziest, most heart-attack inducing mac & cheese for potluck tomorrow

5 cheeses plus velveeta plus eggs plus half and half

kind of excited tbh

oh and the recipe is from Patti LaBelle! how can it not be awesome, right?

oh man I am so supportive of this recipe! PATTI LABELLE!

i know right? i had to watch a youtube vid of her making it to get all the ingredients and omg she is fab and gorgeous

hmm. well it TASTES good. but all the 'sauce' kinda collected in the bottom and curdled so it's not quite so appealing in the looks department. googling suggests that i overcooked the macaroni - apparently it has to be super-al dente to absorb the sauce etc. And I may need extra milk.

someone said cube all the cheese (cheeses are shredded) but that seems like a desperation move to me...i think the cheese distributes better shredded.

I'm planning on making it for christmas so I'm glad I got a chance to try it out on some other 'victims', lol

part 2 of my "this is really bad for you" menu this year: raspberry cream icebox pie.

oreo crust. raspberries, raspberry yogurt, vanilla pudding mix and whipped cream.

mainly I am doing this to pander to my 15 yo niece who never eats christmas or thanksgiving dessert bcz she hates "grownup" pies. But she loves oreos so...we'll see.

and i have always wanted to make an icebox dessert so :D

Making huge batches of peanut and pecan brittle today for the big family Christmas get-together tomorrow. Apparently it's a big shocking surprise that anybody can make nut brittle as good as my dad's was, so now that the family knows I have the secret within me, that's my job for tomorrow.

VG, this does not have the Patti LaBelle seal of approval, but is pretty much the greatest mac and cheese of all time. I've made it a couple dozen times now; it's the one thing I am regularly asked to bring to family gatherings. When there happen to be leftovers, I like to reheat it in a skillet with sriracha.

spent all morning trying to find triticale flour. gave up, got rye flour instead. life is too short to find exotic hippy flour 4 days before christmas imo

https://pbs.twimg.com/media/A-vKhkjCYAEbZg_.jpg

ham poached in coca-cola, roasties, chestnut stuffing &c.

wow

that's some livin'

it was fake TRUE christmas for us before we separate for family biz later in the week & it was my first attempt at trad-style christmas cooking w/ all the trimmings so i was relieved not to mess anything up. cola ham is recommended. i have enough left overs to last until real secondary christmas.

yum! i def would like to try it

making an apple spice cake for my mother in law with her special diet-approved cookbook. not much liquid (applesauce & maple) for 2 1/2 cups of flour plus sugar. talk about dense!
this thing was like a brick going into the oven. i fear pending disaster :/

re that jamie oliver lamb recipe:

the cook time for a 2kg/4.4lb piece is 400F/1.25-1.50
my leg is 1.65kg/3.6lbs

i want it just done, not too much pink - i got a meat thermometer, so what internal temp should i be aiming for?

150 - 155 is medium-well. Bear in mind it'll go up about 5 more degrees once you take it out & rest it.

thanks, vg!

no worries!

Medium for lamb is between 150-160 deg F. The internal temp will rise at least 5 degrees once you've taken the roast out and let it rest. So aim for 145 deg F.

Here's a temp chart: http://southernfood.about.com/library/info/blroast.htm

or, what VG said :)

apple spice cake is...cooked.

had to whack the bottom of the pan with a rolling pin to get it out, lol.

tasted some of the remnants. :/
god it's dense. between the oat flour & rye flour it tastes like christmas horse food, lol. so I'm making another sweet potato apple gratin as a backup. worst case the dogs get it, lol.

lol @ christmas horse food

took on this tonight: http://www.cookstr.com/recipes/zuni-roast-chicken-with-bread-salad

involved but basically foolproof--i got a beautiful roast chicken out of this.

yuuuum! i love that dish so much

zuni is one of my fave cookbooks

made grilled cheese sandwiches with italian bread dipped in egg for breakfast

almost great except the cheese didnt melt! bread was too fat i think.

microwaves are good bandaids in a pinch :/

Yum, veg!

That looked super tasty, destroyer! Prep seemed easy but yeah the whole roasting thing seemed involved.

Pork and artichoke stew for lunch: leftover slow-roasted pork shoulder, garlic, all kinds of italian herbs and spices, tomato paste, fire-roasted diced tomatoes, a large amount of quartered artichoke hearts.

gotta love those tomatoes! they'll do anything you tell them to do.

Muir Glen forevah! I have 3 dozen cans in the basement.

omg seriously? i wish i had space for that

I have a set of cleaning stuff shelves and a set of pantry shelves down there - it's a wonderful luxury to have this much space, for sure.

http://farm9.staticflickr.com/8212/8331566686_982f046387.jpg

- added christmas smoked salmon to my leftover pasta carbonara lunch
- feeling p fancy tbh

xpost holy shit JEALOUS

When we were living tetris-style in a 700 sq. ft. loft, I squeezed those 2 shelves into the bathroom and had a shorter one out in the kitchen. I use a 6' tall square one as a pan rack still.

http://farm3.staticflickr.com/2314/2253267939_7d4f831bc3.jpg

what a gorgeous kitchen

It was the absolute best thing about that place. Here's the whole set: http://www.flickr.com/photos/illiterati/sets/72157602064290691/

So noisy! (2 doors down from a tavern that did live music every night with their door into the alley open - where our one window was) Dark and crammed with all our crap :) But I dearly loved that kitchen.

yeah seriously! it's awesome.

i hate our kitchen. I knew I would when we bought the house :/

The tool chests are hilarious!

My friends are finally having their '50s-vintage kitchen remodeled. Going to be pricey, but considering they're gutting the entire room and replacing everything, it should be worth it.

I would so do an industrial garage themed kitchen again, all that diamond plate and maple - some day!

I pan-cooked 3 chicken breasts and now I have to wash my entire kitchen. Having no vent or hood or anything is a giant pain in the ass and everything in my kitchen is now covered with aerosolized grease, including the tile floor which is now a skating rink.

Ugh, I know that feeling - when I tried to deep fry some shrimp it destroyed the entire kitchen. We have a stainless splatter screen for skillet frying that sort of works, but no help for deep frying.