Bear Down Wildcats

Posted: **Tue Dec 13, 2016 1:06 pm**

Chicat wrote:
Tonight - Lasagna
Tomorrow - Martha Stewart's Roasted Chicken with Garlic and Lemon (and hopefully a hot stock tip)

Simmer chicken and vegetables in water, add habanero.

Posted: **Tue Dec 13, 2016 1:46 pm**

Longhorned, you complete me.

Posted: **Tue Dec 13, 2016 5:48 pm**

No Martha Stewart insider trading moves, but take-out Chinese: Tan tan noodles, General Tso's chicken, and green beans in bean curd paste.

Posted: **Tue Dec 13, 2016 6:10 pm**

To call the lasagna a success would be an understatement of epic proportions.

A) Added flat leaf parsley to the egg/ricotta mixture
B) Added sautéed spinach to the bottom layer
C) My bolognese was ON POINT

Posted: **Tue Dec 13, 2016 6:25 pm**

Fish sticks with Mac and Cheese.

Posted: **Wed Dec 14, 2016 10:52 am**

Had a meatloaf sandwich from a German food truck last night. The German mustard was awesome. The sandwich was OK.

Posted: **Wed Dec 14, 2016 10:56 am**

I currently have in the works at home a couple pints of homemade whole grain dijon and horseradish mustard, true sour dill pickles and nice and funky kimchi.

Posted: **Wed Dec 14, 2016 11:19 am**

I'm gonna make Christmas pudding/plum pudding for next Christmas. Yes you heard right 2017, apparently that's how long it has to cure in my garage.

No I don't hate my family...

Posted: **Wed Dec 14, 2016 10:21 pm**

scumdevils86 wrote:
Longhorned wrote:
Zero wrote:Home made red chili tamales and fried eggs.
How on earth did you take on a tamale project? That task intimidates the shit out of me. The only home made tamales I'm eating are the ones made in the home of the lady in the supermarket parking lot who says, "Hey. You looking for tamales?"
This is 1000% my semtiment. I've thought about it many times but never followed through. I had the tamale lady from the parking lot on speed dial in my phone like a drug dealer at one point.

I made an amazing beef chili with jalapeño corn bread yesterday. The toasted ancho chiles really made it work. And braising it in a covered Dutch oven

My mother tried it once and it was a disaster. Never again. Next week I'll go find Senor Jose Hernandez and his blue cooler outside the Mexican grocery for my Christmas Eve tamales.

Posted: **Wed Dec 14, 2016 11:06 pm**

I can make them.

Thank you Abuela, I'll be sure to teach my daughter.

Posted: **Thu Dec 15, 2016 8:02 am**

We're ordering the banana leaf tamales again this year.

Posted: **Thu Dec 15, 2016 8:24 am**

Pan-seared pork chops with apple and cider sauce (Kenji)
Roasted bora bora squash

Posted: **Thu Dec 15, 2016 12:45 pm**

hnng i need tamales in my life

Posted: **Thu Dec 15, 2016 5:37 pm**

Oklahoma Onion Burger. Smashed burger topped with 1/4 to 1/2 a thin sliced onion, when flipped the burger juices drip down and flavor the onions. Beautiful.

My twist is adding a dollop of Marmite to the burger right after the smash to up the umami.

Posted: **Thu Dec 15, 2016 6:10 pm**

QT hotdog on the way to the theater.

Posted: **Thu Dec 15, 2016 7:21 pm**

Tomato basil soup with grilled Irish cheddar cheese sandwich.

Posted: **Thu Dec 15, 2016 7:25 pm**

Gyros

Posted: **Fri Dec 16, 2016 8:45 pm**

Detroit-style pizza (Jet's)

Posted: **Fri Dec 16, 2016 9:05 pm**

I finally roasted that chicken. I made a rosemary/thyme butter and slathered it inside and out. The skin was crispy and delicious but I needed to get more of the butter under the skin to let it soak into the meat. Eh, you live, you learn...

Posted: **Fri Dec 16, 2016 9:07 pm**

Thinnish crust pizza with spicy tomato sauce, mozzarella, ricotta, pepperoni, salami, caramelized onions, black olives, roasted garlic and fresh basil.

Posted: **Fri Dec 16, 2016 9:12 pm**

And next time, try clarifying the butter.

Posted: **Sun Dec 18, 2016 7:35 pm**

Not a damn thing yet. The girl I am dating is running late from Christmas shopping. UGH

Posted: **Sun Dec 18, 2016 8:14 pm**

Zero wrote:Not a damn thing yet. The girl I am dating is running late from Christmas shopping. UGH

But eh maybe zhe has zome othuh positive qualiteez yez?

Posted: **Sun Dec 18, 2016 8:33 pm**

Homemade chicken pot pie . . . minus the floating biscuit because the wife forgot to bake them. So it was really chicken & vegetable cream soup. Still delicious, but holy fuck am I craving a flaky buttery biscuit.

Posted: **Sun Dec 18, 2016 8:43 pm**

Salt and Vinegar chip Spanish Tortilla (Kenji). I mixed Spanish Salsa Verde with mayo for "Super Spanish Sauce" the kids love it.

Posted: **Sun Dec 18, 2016 8:44 pm**

Maybe all soups are pies without a crust.

Posted: **Sun Dec 18, 2016 8:45 pm**

Buttery roasted chicken with sage, roasted kabochi squash, lingonberry jam

Posted: **Sun Dec 18, 2016 8:56 pm**

Longhorned wrote:Maybe all soups are pies without a crust.

I feel like I will still be contemplating the existential nature of this post long after most of you are dead.

Posted: **Tue Dec 20, 2016 9:29 pm**

I wanna make french baguettes for Christmas, and I don't have a bread mixer.

Also, I've never made them before and am generally terrible at other attempts of bread.

But i have all the ingredients in the cupboard, and this simpler the better.

Am I crazy/stupid for wanting to attempt this?

tips?

Posted: **Wed Dec 21, 2016 5:39 am**

My wife cooked steaks last night..............on the George Foreman grill.

Posted: **Wed Dec 21, 2016 8:27 am**

CalStateTempe wrote:I wanna make french baguettes for Christmas, and I don't have a bread mixer.

Also, I've never made them before and am generally terrible at other attempts of bread.

But i have all the ingredients in the cupboard, and this simpler the better.

Am I crazy/stupid for wanting to attempt this?

tips?

Get Jim Lahey's book and learn his no knead method. Or search google...

Posted: **Wed Dec 21, 2016 9:44 am**

Thanks dude. I'll have to check it out.

For some reason baking bread has always intimidated and flummoxed me. The chemistry has to be just right.

I might make this a 2017 goal to learn how to make killer bread.

Posted: **Wed Dec 21, 2016 10:49 am**

CalStateTempe wrote:Thanks dude. I'll have to check it out.

For some reason baking bread has always intimidated and flummoxed me. The chemistry has to be just right.

I might make this a 2017 goal to learn how to make killer bread.

Getting this book for my wife for xmas https://www.amazon.com/dp/B00F1R9D9Q/re ... TF8&btkr=1" target="_blank

edit: wrong link

Posted: **Sat Dec 24, 2016 7:16 pm**

I think Goose is my new favorite "wow" main dish to cook.

holy shit its fun and I have about 3 cups of goose fat to freeze and store for potatoes, eggs, and whatever they else I want to cook.

Highly recommend. For first timers, Gordon Ramsay's Christmas Goose YouTube is legit.

Posted: **Sat Dec 24, 2016 8:43 pm**

Goose is good. It's like duck but feeds more people.

Tonight: tamales with child hot chocolate and posole. I made only the hot chocolate.

Posted: **Sat Dec 24, 2016 9:16 pm**

LH, how do you deal with guest who don't have the same level of food appreciation that your do.

My in-laws want everything medium well to well.

I hedged and went medium with the goose, which was fine and they enjoyed, but when I do it again, I'm going to shoot for medium rare, akin to what most restaurants who serve goose strive for.

It just killed me to cook something medium that should be medium rare. Its not even a "cost thing" its a "this is how it should be done" thing.

Posted: **Sat Dec 24, 2016 9:30 pm**

It's hard to screw up goose. Medium is still awesome. And with a good cut of prime rib roast, the end piece make the medium crowd happy. But then there's the idiots and pregnant women who need meat to be medium well or well done. Those you just have to slice and then finish cooking separately in a pan on the stovetop.

Posted: **Sat Dec 24, 2016 9:53 pm**

Count me in that medium well, little pink crowd. There is only one think I like pink and it's not a nice cut of beef.

Posted: **Sat Dec 24, 2016 9:54 pm**

Done get me wrong, it was still an awesome bird (pics fore coming), but I, personally, would've liked a bit more medium rare breast.

Prime rib is usually my go to "fancy dinner entree" for that reason, you can hit a wide spectrum of tastes.

Like the pan on the stovetop idea.

I'm really stoked with figure out what I can cook with this goose fat.

J!, hoo ya!

Posted: **Sun Dec 25, 2016 3:25 pm**

Danish rye bread from Copenhagen Bakery in Culver City, for the Danish sandwiches

Foie gras

Herring

Janssons frestesle

Christmas cake

That's all, trying not to cook so I can focus on presents.

Posted: **Sun Dec 25, 2016 4:39 pm**

Currently driving from Minneapolis to St Cloud. Dinner will be a surprise at the in laws. I have heard rumors of lefse and lutefisk though.

Posted: **Sun Dec 25, 2016 7:24 pm**

No lutefisk but there was meatloaf and cookie salad. That's a doozy.

Posted: **Sun Dec 25, 2016 11:24 pm**

My poolish for my baguette as a casualty to yesterdays dinner (wife when to make cookies, preheated the oven, and I forgot to tell her that I had my starter in there.

So I re did it for today. WOW, first time I've achieved non-sucky bread! Baguettes were killer.

Really happy with the outcome, might have to make this on the regular and visit that online flour site LH posted about.

Posted: **Tue Dec 27, 2016 5:00 pm**

Swedish meatballs
Lingonberry jam
Janssons frestelse
Pickles
Roasted beets with dill

Posted: **Tue Dec 27, 2016 8:17 pm**

Large slabs of each of the following Christmas leftovers: honeybaked ham fried like bacon, good brie, Jarlsberg Swiss, melted on sourdough with a dab of deli mustard. It was massive. I should be done eating now for awhile. Could've used a little sweet chutney or jam of some sort.

Knocked back with two Ninkasi Easy Way IPAs. And some wellness.

Posted: **Tue Dec 27, 2016 10:32 pm**

I got "Food of Life, Ancient Persian and Modern Iranian Cooking and Ceremonies" from the wife.

Today I made osh-e-rosteh (lentil, chickpea, and herb soup wth noodles) and kookooh Lubia (egg, onion, green bean, oven baked frittata)

Lamb with sea salt minced garlic and pepper on the grill.

Heaven.

Posted: **Wed Dec 28, 2016 4:59 pm**

Chinese take-out:

Steamed dumplings
Tan tan noodles
General Tso's chicken
String beans in fermented bean paste

Posted: **Wed Dec 28, 2016 5:27 pm**

Chili cheese dogs.

Posted: **Wed Dec 28, 2016 6:04 pm**

some pub grub from the local sports bar.

mac and cheese for my daughter.

vicks vapo rub and soup for wife.

Posted: **Wed Dec 28, 2016 7:16 pm**

Beer cheese soup and soft pretzels for the wife's Wisconsinite family. They all said it was the best they ever had. Either they like to stroke my ego or I did pretty well for these natives.

Bear Down Wildcats

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