What's cooking? part 4

beef stew in crockpot, cooling a graham cracker crust so I can make cheesecake later on...and that is all I have to do!

oh but I'm making ~panettone french toast~ for breakfast tomorrow. I'm very excited.

Guess what idiot forgot to turn on the slow cooker??!??!? ME. phooey.

this new "carl who doesn't curse" cracks me up
let er rip!

Naw girl carl curses plenty. Ivy's first sentence is going to be "It's a god damn crosswalk, asshole!" I'm pretty sure.

haha

On more hour and my sadly delayed pot roast should be ready.

UPDATE: He is gluten-free, dairy-free, and also doesn't eat legumes

o_o

― y kant max read (Stevie D(eux)), Wednesday, December 24, 2014 8:07 PM (2 days ago) Bookmark Flag Post Permalink

Is he me? Y/N

stovetop panettone french toast was kind of a nightmare to make & super annoying - end result kinda burned but edible & luckily quite tasty

so I made an overnight panettone french toast casserole with the rest for this morning's breakfast and *angels sing* so fking good :D

ooh i love doing that with stale cinnamon raisin bread

i'm in love with it

French toady casserole is the way to go.

LOL

Toast

French Toadies Casserole, the breakfast that asks, "Do you wanna diyeeeeeeee?@

French toady casserole = French toast casserole with eggs baked on top?!

(A la "toad in the hole"..)

I too desire to know more about this casserole.

do you have a recipe? GIVE IT UP TO ME

I <3 u

yeah what is the deal with this casserole, lady

http://www.thenaptimechef.com/2012/12/overnight-panettone-french-toast-powernap/

i don't use a recipe -- just cut up some stale bread, mix 2-4 eggs (depending on how much bread) with some milk like you would for french toast (maybe a tiny bit more) let soak overnight, bake at 385 or so for…30-40 min? and check. when it's done you'll be able to tell. it'll puff up and be lovely and toasty on top.

** make sure you grease the pan with butter or cooking spray or you will never get it out of there**
** you can also make these in small ramekins for adorable little bread puddings**

this is what it looks like

https://farm8.staticflickr.com/7415/10362236985_0ec0cfc985_n.jpg

you can also make a savory version with cheese, bacon, green onions if you want?!
i think that's called a ~strata~

I make a thing in ramekins that's like: bread wedged in, sautéed spinach w/garlic, maybe a few slices of turkey or chicken lunch meat, crack an egg on top, shredded cheese, olive oil. I think I will combine these ideas with this strata / French toast casserole for tomorrow. Mmmm

385 degrees is cracking me up

I have literally in 41 years never encountered this temperature in a recipe

Not even in a laboratory protocol

385!

i couldn't choose between 350 and 400 so i wrote 385
i dunno -- i told you it wasn't a recipe!

BRB going to play 385 in DC Lotto!

No lie, this is my favorite breakfast strata.

http://www.bestofbridge.com/2010/07/08/christmas-morning-wifesaver/

Don't date skip the cornflakes either, food snobs

ooh that looks good

Zucchini porcini beef ragu made with pork stock and my favorite Muir Glen fire roasted tomatoes is making the house smell so good right now.

woo yum

I'll soon be making some latkes for a light supper, with some roasted beets, some steamed chard, and something else which I need to decide when I get into the kitchen.

I'm making latkes tomorrow! Sorry for the late, Chanukah.

I think I might roast a chicken later but I don't have a roasting pan or a rack; if I just put it in a dutch oven w/ some potatoes/celery/onion/garlic around it is it going to be a soupy greasy mess?

I would say unlikely, just put the potatoes and veg underneath to lift it up and also absorb all the delicious schmaltz.

Although it's possible a lower-sided baking dish might work better than a dutch oven for even heat circulation but that's just a guess.

If I can find a nonreactive container big enough, I'm going to make some sauerkraut.

Mrs Plejades is making something called "The ultimate lady's cheesy mac & cheese."

Stevie, do as in orbit suggests - raise up the bird and leave the lid off the pan. If its cast iron, preheat the pan along with the oven.

Leftover Turkey Curry mk II tonight. Mk I was a bit boring.

I think I might roast a chicken later but I don't have a roasting pan or a rack; if I just put it in a dutch oven w/ some potatoes/celery/onion/garlic around it is it going to be a soupy greasy mess?

― y kant max read (Stevie D(eux)), Sunday, December 28, 2014 12:35 PM (1 hour ago) Bookmark Flag Post Permalink

do you have a regular baking sheet with a low rim? or a decent-size ovenproof skillet? cause those will work fine too.

I usually roast chickens in a big ovenproof skillet.

But I feel like kind of a lout for saying this but I much prefer roasting cut up parts over a whole bird - it's so much easier to deal with as I can cook the dark and light meat separately, I get crisper skin, and I don't end up with chicken juice over every square inch of the counter which always seems to happen when I carve whole birds. I can cut up a raw chicken in like three minutes and the only downside is not having a carcass to pick at.

Visiting Jaq and Mr. Jaq last month got me interested in using coconut oil -- it's in heavy rotation in their kitchen. So far so good, after frying and scrambling eggs, browning beef and making cornbread with it.

I just made this salad of tortellini, arugula, cherry tomatoes, and fresh basil + really good evoo/lemon juice/s+p/microplaned garlic/so much grated parm reg

it is

so

gooooooooooooooood

i dig coconut oil xp but i'm not crazy about having that coconut flavor in everything. it's nice sometimes but it's a more dominating flavor than olive oil

Coconut oil is especially good with pork imo. I like olive oil better with beef. If you're making curry though, coconut oil all the way.

What should I do with two boring pork chops to make them not so boring? They are boneless, which is not my preference, but there you go.

Maybe I could cube and kabob them?

I dunno. Boneless pork chops are the chicken breast of the pig world.

Cry onto them; marinade them in your tears.