Foods What We Have Made And Eaten

[TheRocket]

I should have mentioned I normally do use bread as well. I just tried with waffles today. I actually mean to burn a bit of honey on the surface in the end.. it's delicious.Maybe I will top it near the end and crisp it up a bit that way. I think I just had the heat too high today, but I still get the same results (mushy inside) with bread.

I will def try adding milk. Does skim milk work?

Btw, my eggs are organic cage free grain fed brown eggs, so I don't know how you can get any better than that Unless I had a chicken.

Thanks for the tip. Another thing.. do I coat it or let it soak all the way through??

[Metcarfre]

I use skim, and soak it a little. Not sure what your problem is, is it a gas range or electric or what? Ranges can be so different... and how much butter, margarine or oil do you use? What kind of frying pan?

[Dutch guy]

Also: "organic cage free grain fed brown eggs"... Just buy eggs. Unless you go for the really really cheap eggs you are not really going to notice any difference between a "normal" egg and something like that (Which I'm guessing is more expensive). When it comes to eggs, freshness matters much more than feed or amount of exercise. (Day old eggs are THA BOMB. But you kinda need to own chickens to get those)

[Metcarfre]

Disagree, there's a huge difference between quality of eggs.

[JayBlanc]

In my experience, in most cases, 'Organic' has no taste difference... *EXCEPT* for Eggs and Dairy. Where there is a significant taste difference, but it's hard to tell why.

With eggs it's quite possibly because they don't add the colourants to chicken feed that make egg yolks more yellow. Plus, if they feed the chickens on flax and fish oil, you're getting a lot more Omega 3. Paradoxically, I've also found that organic eggs retain a good 'fresh' taste a lot longer than regular ones.

[plummeting_sloth]

Also, can I suggest letting the bread your using go stale, or stale-ish. When the texture of the crust and inside is similar, you're more likely to get even cooking and not have burned outsides and chewy insides.

[The Jester]

Organic free range eggs are also produced by better-kept chickens, so a lot of people go for them for that reason.

Re; brown eggs vs white ones... the colour of the egg has absolutely nothing to do with how the chicken is kept and 100% to do with the colour of the chicken's ear wattles.

[TheRocket]

I use skim, and soak it a little. Not sure what your problem is, is it a gas range or electric or what? Ranges can be so different... and how much butter, margarine or oil do you use? What kind of frying pan?

Electric. We can't have a gas stove because of my very deep and real fear that everything around me is about to explode.

I use a touch of pam spray in the pan.

I think my issue is I am so paranoid about food bourne illness that I overcook it, even when it may be done in the middle. I could never be a procook! I burn everything because of this reason! Funny enough I eat my eggs sunny side up...

Also: "organic cage free grain fed brown eggs"... Just buy eggs.

I do. They happen to be organic cage free grain fed brown eggs. They are still eggs. Not sure why this would make them any less of an egg in your eyes. They are 13cents more and are fucking delicious.

[Patty McPat]

Hey...Holy Crap my account is still active...anyway I saw this forum and I had to post, for those of you who dont know I am an actual schooled chef, not rubbing it in, cause I am so not pretentious when it comes to food, as long as it looks good and tastes good you have a winner in my book. Anyway, this is by far the best Matloaf Recipe in the UNIVERSE, and it's super easy to make.

Meatloaf Recipe:
Ingredients:
1 pound of extra lean ground beef
1 pound of lean ground pork
1 cup of diced bacon
½ sliced red onion
1 cup of sliced mushroom
1 large bag of plain potatoe chips
1 garlic bulb roasted
3 eggs
1 cup of water
2 tbsp of smoked paprika
2 tbsp of garlic powder
Salt and pepper to taste
½ cup maple syrup
½ cup of BBQ sauce
½ cup of ketchup
Procedure:
- Pre-heat oven to 400
- Combine ground beef, ground pork and diced bacon
- Sauté red onion and mushroom, let cool and then add to meat mixture
- Beat eggs with water and add to meat mixture
- Crush bag of chips and add to meat mixture
- Add roasted garlic, smoked paprika, garlic powder, and salt and pepper to meat mixture
- Mix all ingredients very well
- Line loaf pan with “AND THIS IS A MUST” Alcan Slide aluminum foil
- Form mixture into loaf pan
- Cook for 1 hour
- Mix maple syrup, bbq sauce, and ketchup together
- Cover the top of cooked meatloaf with above mixture
- Broil until coating bubbles on the meatloaf
- Cool and serve

If you feel like amping this up a bit I suggest serving it with mashed potatoes, corn either on the cobb or off, a nice flavorful gravy (I hate to admit it but the swiss chalet chicken gravy mix you can buy in the store is quite good), and I suggest either a hearty dark Beer (like guiness) or a nice full bodied red wine (Fairview Cellers "The Bear" or Church and States "Quintessential") I hope you enjoy this...I know I have many times

[falconknight06]

I made a ground lamb and bacon stew and it was delicious. Should be even better tomorrow though, and the next day

[King Kool]

Meatloaf Recipe

I think I'm gonna try this, but I think there's some things I need more info on.

*How big is a "large" bag of chips? One of those $4 ones you get for a superbowl party, or larger than the ones you get at Subway?
*What kind of mushrooms?
*Does it have to be Alcan Slide, or will any nonstick aluminum foil do?
*Which rack should we broil it, or how far away from the broiler?
*I keep seeing people make meatloafs out of the loaf pans nowadays. Would that mess everything up?

Also, just for the wiki, you ARE Pat Donison, correct? Even after so many years, your wiki page is empty. Would it be accurate to describe you as a musician/chef?

[Patty McPat]

Awsome Avatar King Kool, Futurama is my favorite cartoon and one of my favorite shows in general.

to answer your questions:

-A large bag is at least 200 grams
-Any kind of mushrooms dont get to fancy though, white or brown
-I've found that the Alcan Slide is the only one that really works, to be honest it is magical, a warlock, demon, or deity must have created it cause it works wonders, nothing will stick to it, okay well nothing food related
-The middle rack is best it depends on how hot your broiler gets
-You can make it out of a loaf pan I'm sure it just may not stay a nice uiform shape and that shape is key when ya want a meatloaf sandwich the next day...and believe me you do a little mayo and a little onion relish on some good quality bread with a nice thick piece of meatloaf in the middle...thats a thing of beauty.

I am indeed the one and only Pat Donison, I would say chef/musician seeing as how being a chef is mostly my life these days.

[Patty McPat]

How do I make a good french toast? I always make it soggy in the middle and burnt on the outside, even if I do low heat. What am I doing wrong???

As a breakfast cook for 6 years I'm gonna tell ya right now

-Use a fresh bag of either French Bread or Italian Bread and cut it thickly, thicker than ya would for a sandwich but not ridiculous
-Use Eggs and Whipping Cream for your wash, and add a little Vanilla Extract
-Then let the bread soak up the mixture quite well
-Take a thin frying pan, not a non stick they are too thick and the heat doesn't conduct properly on them
-put a small tab of butter in the pan and let it melt DONT BURN IT
-Place your well soaked bread slices in the pan while it's still hot.
-Then reduce your heat to a little below medium
-Cook till both sides are golden brown, place it a 375 degree oven for maybe 2 minutes, this will cook any uncooked parts in the middle...and there ya go

two little tips, use real maple syrup and heat it up, second take some frozen berries and make a compote outta them

Simple Compote

-Put 1 1/2 cups of frozen berries in a sauce pan
-Add 1/2 cup suger and 1/4 cup of juice
-Bring it up to heat while stirring then reduce to minimum and let it sit for a while
-Keep stirring while it thickens into a sauce
-Pour over French Toast while it's still hot

(OPTIONAL...but really tasty)

-Cool the compote and fold it into 3 cups of Marscapone cheese
-Put some of the spread between two pieces of french toast and a dollip on top of the whole structure pour a generous amount of warm maple syrup on top and you'll be in heaven.

[King Kool]

Don't get too used to my avatar, Pat. I change it pretty frequently. This IS my thirty-fourth avatar. It's my third Futurama avatar, though.

I will update the wiki tomorrow. And I will try that meatloaf sometimes soon.

[plummeting_sloth]

I wonder how thin I half to slice a potato to let it cook through when I'm frying some mini-quesadilla without needing to pre-cook it?

[Metcarfre]

2 microns.

Just nuke it first.

[plummeting_sloth]

I will use my FINEST SCAPEL!

[JustAName]

I made pancakes and lemon curd this weekend! And then scones on Monday because of excess lemon curd! Chocolate chip scones. They were delicious.

[plummeting_sloth]

I face the same situation with lingonberry compote my brother got me. I may be "forced" to make some waffles just to do something with it.

[Keab42]

Made Lasagne, realised at the last minute I had no cheese, so topped my cheats' white sauce with Polenta. Results were, interesting...

[plummeting_sloth]

This is more of a "Foods what my neighbors have made and eaten", but there is such an amazing smell in the hallway of my apartment right now that I just want to go from door to door saying

"What are you making and shove it into my face!"

[Metcarfre]

Sunday night, made a lovely pork tenderloin stuffed with a stuffing of multigrain bread, flat-leaf parsley, parmesan, lime zest (would have preferred lemon), salt and pepper, and olive oil. Wizzed it up in my food processor, made a small hole through the loin and crammed almost a whole cup into the thing. Pan-seared, then roasted it, and served with grilled asparagus and cauliflower roasted with plenty of smoked paprika. It was grand.

[plummeting_sloth]

My brother gave my this Thai Chile paste a few months back when he was moving houses. Running low on condiments a week or so back, I finally cracked into. I now put it on practically everything. I made a PB&J with it last night. I'll be so bummed when this thing finally runs out, as I haven't been able to find in any store I've looked at.

[Metcarfre]

TONIGHT
Grilled asparagus;

Roasted potatoes;

And pork side ribs;

I did them with a spice rub (kosher salt, black pepper, smoked paprika, garlic powder, cumin, brown sugar) and slow-roasted them covered in tinfoil in a pan filled with water and lined with orange slices;

Then for the last five minutes or so, I glazed them all over with barbeque sauce and broiled them at high heat.

SO GOOD

[nicholasmc1]

Turkey Mince and Bean nachoe's as an impromtue snack last night.....actually really good.