Cooking/Baking Thread

[flyfisher]

my kids are broccoli fiends and if they have an option they want it raw, I don't get it.

 

[LrgmouthShad]

I am often the same! I prefer a lot of veggies raw, but broccoli I am fine with it either way. 
 

 

I am looking at making the Korean dish Bibimbap tonight. My turn to cook again. It is my favorite dish of all time. Trying to sort out the logistics of how to make it and how to make the best use of what I’ve got.

 

PS: the veggies in the Bibimbap I make will not be raw ?

[flyfisher]

Taco Tuesday in our house so it will be your standard beef tacos, guac, rice and beans.  I do have some leftover steak from the other night i may make into steak soft tacos though as well.

[LrgmouthShad]

Bibimbap turned out just fine! I bought the stone bowl pictured to make “dolsat” Bibimbap for myself and the other two were for my roommates. Mine is shown mixed and theirs are pre-mixed. Served with kimchi and some Korean soda. 
 

This tastes like I used to buy from a delivery restaurant in NY. I used to pay good money to get it. Now I can make it myself ?

[Darth-Baiter]

d**n..bi bim bap!!???  wow.

 

my wife is outta town, so the Chinese kid in myself looked at all the leftovers in the fridge and said, "Fried Rice!"

 

 

[LrgmouthShad]

I don’t mess around! Nah its just my favorite dish. I had to make it at one time or another. 
 

Only stuff I needed to get from an Asian market was soy bean sprouts, kimchi, and gochujang sauce. Not much, surprisingly. If I’d made it with a couple more Asian veggies it would’ve been more intense + required more preparation

[Darth-Baiter]

I kinda have a 5-7 ingredients maximum.  I lose interest if I have a huge ingredients shopping list.

[LrgmouthShad]

This is what I hope I wave in front of a bass’s face when I present a lure to her.

[Jar11591]

Id bite that thing even with treble hooks. 

[Deleted account]

You can't see the 2 red 5/0s?...

 

 

[TOXIC]

You don’t get to be my size without some high respect for food.  ?  Personally I concentrate on BBQ and the smoker.  I was selected to be a judge at the American Royal BBQ competition in Kansas City but I got transferred out before the event.  My father at one time owned 5 restaurants, everything from a truck stop to a restaurant that had a breakfast spot/short order on one side of the building, a steak house on the other and a bar in the back, to a fine dining restaurant in a downtown top tier hotel.  The only one I ever got to cook in was the breakfast/short order joint.  I was pretty young but I could sling hash with the best of them and threw a pretty mean pizza.  I’ve BBQ’d on stick burners, off sets, electrics and propane.  Have never done pellet.  On our annual trip to lake St Clair I usually bring 6 racks of ribs but we have had 20lbs of King Crab, Russian Boar, venison and a lot of more normal meals like jerk chicken and homemade pizzas on a pizza maker brought by one of the crew.  My latest was a couple of 7lb yardbirds for a group of women my wife was having over.  Couldn’t do anything spicy so I smoked them with mild cherry wood and did a citrus rub mixed with some Rufus Teague rub and stuffed them with lemon, lime and oranges.  7 hours low and slow.  I don’t spatchcock or de-spine my birds.   

[islandbass]

On 8/21/2022 at 2:40 PM, Skunkmaster-k said:

I learned when making biscuits that baking powder is good. Baking soda is not good. 

That’s because they’re not the same, lol. Unlike cooking, the science of leavening the dough is critical in order for whatever you’re going to make. It sux but that’s the way it is.

 

I am not expert for certain, but I have finally dabbled into baking with pretty good results. 
 

like the op, I started with the biscuit. Love biscuits! 
 

@LrgmouthShad: I’ll share with you something I learned from experienced bakers. If you would like a “fluffier” biscuit, layer your dough a few times. It is a similar process that gives the crossaint its incredible layered flakey goodness. Basically, after you roll out your dough, fold it in 1/2 (or 3rds, which I do) and roll out the dough again. I do this about 4-5 times. 
 

Throw the dough in your freezer for about 10 minutes and then roll it out again and make your biscuits. I think they recommend this because you want that butter cold and the layering process might soften the butter, especially on warm days.  
 

I have since learned to make French bread, beer bread, dinner rolls, bagels, cinnamon rolls, and raised doughnuts.
 

My bagels turned my coworkers into bagel snobs, lol, and my cinnamon rolls put Cinnabon to shame, ha ha. Now if I could catch bass as well as  I can make my baked goods, I’d be a bass angling pro, lol. ???

[LrgmouthShad]

4 minutes ago, islandbass said:

If you would like a “fluffier” biscuit, layer your dough a few times. It is a similar process that gives the crossaint its incredible layered flakey goodness. Basically, after you roll out your dough, fold it in 1/2 (or 3rds, which I do) and roll out the dough again. I do this about 4-5 times. 

This I do, learned from the YouTube video I watched 

 

4 minutes ago, islandbass said:

Throw the dough in your freezer for about 10 minutes and then roll it out again and make your biscuits. I think they recommend this because you want that butter cold and the layering process might soften the butter, especially on warm days.  

This I do not do, but sounds like a good idea. The video recommended to me that I use very cold milk and butter but this is a nice idea to keep the ingredients colder. Thank you! 

[islandbass]

Just now, LrgmouthShad said:

This I do, learned from the YouTube video I watched 

 

This I do not do, but sounds like a good idea. The video recommended to me that I use very cold milk and butter but this is a nice idea to keep the ingredients colder. Thank you! 

I think you will only need to do this if you realize your butter has gotten soften. Since these people bake in commercial kitchens and are usually warmer than a home kitchen, they do this. It makes sense. 
 

Cold milk is great. In the words of Emeril, if you want to “kick it up a notch,” try buttermilk in place of the milk. ??

 

Warning: Don’t blame me if the rest of your household scarfs them down and you might not even get one, lol. Flakey buttermilk biscuits do not last 10 minutes in my household.  It makes me wonder if that is why a baker’s dozen is 13, lol. 

[Big Rick]

20 hours ago, islandbass said:

Cold milk is great. In the words of Emeril, if you want to “kick it up a notch,” try buttermilk in place of the milk. ??

THIS!!! And use the Bulgarian Style Whole Buttermilk. Don't skimp with low-fat buttermilk.  

 

Prepare your tastebuds for an experience they will not soon forget. 

[islandbass]

Ahh yeah!!! Definitely!!! You know what you’re talking about. BAM ?, lol!

[Catt]

[Darth-Baiter]

Doing a big batch of wontons. Freeze them and bag them for future use. 
 

 

[Jar11591]

Bacon, egg and cheese on sourdough with home fries. I got the diner-style home fries down. It took a decent amount of experimenting. 

[LrgmouthShad]

Tried something new this evening and really like how it turned out. Following recipes as usual. Chicken and mushroom bulgogi. the chickens, mushrooms, and onions mixed in soy sauce, garlic, ginger, brown sugar, and green onions prior to cooking. And mixed with rice to top over lettuce served with a side of kimchi. Healthy! 
 

This make me happy

[Jigfishn10]

It’s blueberry pie season, I may have to make one today.

[roadwarrior]

That's my favorite!

[Darth-Baiter]

We had this dish in Peru.  I reverse engineered it with some help from the internet.  I took a few liberties.

 

dang it is so good.  Peru is all about fusion food since it has been conquered all throughout history.  this dish is no exception.  its a delicious oddity.

 

Aji Gallina!!

 

 

[slonezp]

Making chicken nuggets tomorrow. Sliced chicken breast is soaking in a brine right now.

[padlin]

I never had luck getting any type of coating to stick to fish or chicken when frying. I need to find a class somewhere that'll teach just what you want to learn.