Foods What We Have Made And Eaten

Drop by and talk about anything you want. This is where all cheese-related discussions should go
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plummeting_sloth
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 06 Jan 2014, 15:12

Also, I made stock out of all the carcasses from my birthday duck feast and now i'm trying to think of what to do with duck stock
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Re: Foods What We Have Made And Eaten

Postby Khador » 07 Jan 2014, 09:08

Spicy Coconut and Chicken with rice and chickpeas
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Re: Foods What We Have Made And Eaten

Postby Metcarfre » 07 Jan 2014, 12:08

plummeting_sloth wrote:Also, I made stock out of all the carcasses from my birthday duck feast and now i'm trying to think of what to do with duck stock

Store and freeze in small amounts so you can deglaze pans for sauces with amazingness.
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Re: Foods What We Have Made And Eaten

Postby JayBlanc » 07 Jan 2014, 12:36

Taragon, Ginger and White Vinegar makes a really nice herb rub for fresh tuna steaks
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 07 Jan 2014, 18:09

huh... I always buy it cans. Never thought to freeze. Think I'll give that try. Thanks, Met
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Re: Foods What We Have Made And Eaten

Postby Duckay » 07 Jan 2014, 20:08

Erm... I was cooking dinner (steaming vegetables) at work and I accidentally made a charred mess in the pot. Feel quite stupid now. And to top it off I now have puréed veges on my boob. :P So clever. Such great cooking.
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Re: Foods What We Have Made And Eaten

Postby Metcarfre » 08 Jan 2014, 07:16

plummeting_sloth wrote:huh... I always buy it cans. Never thought to freeze. Think I'll give that try. Thanks, Met

You can (once it's cool) try pouring it into ice cube trays and then tucking the cubes into ziplocs. I do this for leftover wine, as well, for the same reasons.
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 08 Jan 2014, 19:21

Plus I can give my iced beverages that delightful hint of broth :P
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Re: Foods What We Have Made And Eaten

Postby Amake » 11 Jan 2014, 12:37

Today I tried out my mom's old ten liter pot. Made a chili with beef, beans, corn, tomatoes, cream, onions, bell peppers, spinach, mushrooms, noodles and a Snickers bar that might feed ten or fifteen people. Maybe sixteen if I had remembered the carrots. Chili always tastes better when you make enormous amounts of it for some reason.
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 11 Jan 2014, 19:08

aww yiss... pan fried spicy Brussels sprouts people.
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Re: Foods What We Have Made And Eaten

Postby Duckay » 13 Jan 2014, 15:16

I feel like lately all I've had to post here is "I accidentally did a thing, how do I fix it?" or "I made a thing, but it turned out not great".

Well, I'm happy enough with this next installment in "things Duckay takes to meet-ups". Maple cookies!


From this...
Image


...to this.
Image
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 14 Jan 2014, 06:40

Nice! What makes them maple cookies? They looked like molasses to me. Tasty looking nonetheless though
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Re: Foods What We Have Made And Eaten

Postby Duckay » 14 Jan 2014, 09:49

2/3 of a cup of maple syrup. (Also a bit of cinnamon and ginger.)
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 22 Jan 2014, 10:05

ahhhh... well there you go then.
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Re: Foods What We Have Made And Eaten

Postby MinniChi » 22 Jan 2014, 13:51

The best part of baking class is making this (below) and eating it on the bus home. Still warm from the ovens.
Image
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viscomica
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Re: Foods What We Have Made And Eaten

Postby viscomica » 07 Feb 2014, 11:48

Yesterday Bebop and I made muffins and empanadas (argentinian style, booyah!)
Impending photos comming soon! (maybe, haha)
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Re: Foods What We Have Made And Eaten

Postby TheRocket » 07 Feb 2014, 12:20

MinniChi wrote:The best part of baking class is making this (below) and eating it on the bus home. Still warm from the ovens.
Image



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Re: Foods What We Have Made And Eaten

Postby TheRocket » 07 Feb 2014, 12:26

(it looks so so very good.)
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Re: Foods What We Have Made And Eaten

Postby MinniChi » 07 Feb 2014, 15:11

TheRocket wrote:(it looks so so very good.)

Next month we start on pies, and cookies.
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Re: Foods What We Have Made And Eaten

Postby TheRocket » 07 Feb 2014, 18:56

Pies and cookies I can live without. But dat bread. I miss it.
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Re: Foods What We Have Made And Eaten

Postby TheRocket » 07 Feb 2014, 18:57

But seriously, those look like they need to be in an artisan magazine. You did a fantastic job and I bet they taste wonderful.
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Re: Foods What We Have Made And Eaten

Postby Dutch guy » 08 Feb 2014, 08:30

How do you get those cross-cuts on the french loafs (Stick-bread?) looks good? If I try to get some sort of pattern on bread it comes out looking like something tried to murder it in the most gruesome way imaginable.
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Re: Foods What We Have Made And Eaten

Postby MinniChi » 08 Feb 2014, 09:28

Dutch guy wrote:How do you get those cross-cuts on the french loafs (Stick-bread?) looks good? If I try to get some sort of pattern on bread it comes out looking like something tried to murder it in the most gruesome way imaginable.

They're baguettes. As for getting the lines, use a very sharp knife. Our chef provided us with Lathes/lams, whatever you want to call them.

These razors:
Image

Bend them carefully and slide onto an appropriate sized stick. Our chef used chopsticks. We use those to make the cuts on the bread right before going into the oven. That way the oven spring doesn't crack the crust, and you get the nice two tone crust.
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Re: Foods What We Have Made And Eaten

Postby Dutch guy » 11 Feb 2014, 14:19

Image

Cookies! Probably need a bit more egg next time as they are a bit on the crumbly side. But they are still very tasty.
THE DUTCH!! THE DUTCH AGAIN!!!!!
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Re: Foods What We Have Made And Eaten

Postby MinniChi » 11 Feb 2014, 20:09

LOOK-LOOK-LOOK!!
They are so very yummy!

Apricot glazed cinnamon rolls with a crème patissiere instead of more butter holding the sugar on:
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"Fun Buns" made from a brioche:
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An actual loaf of brioche. I'm saving it for French toast or bread pudding:
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The rolls are made from a 54% butter brioche dough, the others are a less fattening brioche dough.
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