Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,685
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Update on my range problems. My post a couple of days ago mentioned that my oven died. It was 15 years old, tons a of great meals cooked on it , so it owed me nothing, but I decided that it was time for an upgrade. Probably could have spent a couple hundred getting it fixed, but it was time for new. Soooo I went out and got this delivered today. Big time power. 18,000 btu front burner, 15,000 for the other one... five burners in all. Convection oven. Can be used normal or convection. Racks on ball bearing sliders. Way cool.
Funny thing is that I had dinner reservations for tonight so I did not even get to play with it much. I came home and turned on the burners to see hot hot they got..Damn. big time heat. What should I make for my first cook on this thing? Should be able to bring big pots of liquid to a boil quickly.
I think I should see how screaming hot I can get a grill pan and do a nice steak.. Good thing I have a 600 cfm direct vented hood..
I foresee a lot of good meals in my future. But of course I did that on my previous stove.
One of my favorite soups.
Urm.. Baked tots on a grill?
Put them in a baking pan. Put the pan on the hot grill (I use propane) about 10 or 15 minutes before you put your burgers on. I started doing it because I wanted burgers and tots but I didn't want to turn on the oven on a 100F day.
Put them in a baking pan. Put the pan on the hot grill (I use propane) about 10 or 15 minutes before you put your burgers on. I started doing it because I wanted burgers and tots but I didn't want to turn on the oven on a 100F day.
Made a huge portion of mashed potatos not great will get rid of skins next time and cook longer. Put a nice dice on them pissed they had small bumps after hand mash admittedly it was a s..t ton to hand mash. Bad potatos? Can you get silky potatos witout ricer?
Made a huge portion of mashed potatos not great will get rid of skins next time and cook longer. Put a nice dice on them pissed they had small bumps after hand mash admittedly it was a s..t ton to hand mash. Bad potatos? Can you get silky potatos witout ricer?
You mean use something like a kitchen aid. Which attachment? Will the heat of the potatoes hurt it?
It crossed my mind but I made so many I would have had to have worked in batches
Urm.. Baked tots on a grill?
Been swamped since Thanksgiving so I haven't been able to do more than scan through the thread, but some awesome food everyone. Most of what has kept me busy is my annual Christmas cookie baking - 156 dozen this year with twelve varieties (I may have gone a little overboard). Some old favorites and some new ones that turned out great. Thank god for my KitchenAid mixer and triple batches or I'd still be at it!
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From the twelve o'clock position:
Buckeyes
Salted caramel chocolate cookie cup
Black Forest oatmeal fancies
Butterscotch coconut
Macaroon kisses
Peanut butter creme sandwich
Pecan-crusted mojito bars
Chocolate crinkles
Lemon & Rosemary butter
Orange-cinnamon chocolate chip
Double-ginger snaps
Peppermint surprise
Then I spent the weekend baking desserts for a neighborhood progressive dinner.
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Time to relax and stuff myself!
I like a little bit of lumpiness too, but if you want super smooth, a hand mixer or stand mixer both work really well.
Update on my range problems. My post a couple of days ago mentioned that my oven died. It was 15 years old, tons a of great meals cooked on it , so it owed me nothing, but I decided that it was time for an upgrade. Probably could have spent a couple hundred getting it fixed, but it was time for new. Soooo I went out and got this delivered today. Big time power. 18,000 btu front burner, 15,000 for the other one... five burners in all. Convection oven. Can be used normal or convection. Racks on ball bearing sliders. Way cool.
Funny thing is that I had dinner reservations for tonight so I did not even get to play with it much. I came home and turned on the burners to see hot hot they got..Damn. big time heat. What should I make for my first cook on this thing? Should be able to bring big pots of liquid to a boil quickly.
I think I should see how screaming hot I can get a grill pan and do a nice steak.. Good thing I have a 600 cfm direct vented hood..
I foresee a lot of good meals in my future. But of course I did that on my previous stove.
Awesome! I'm jealous of the vent hood too, given that mine does not vent to the outside. It just pulls air through some stupid little filter thing. It's why I cook outside most of the time! It keeps the house from smelling like a curry house all the time. I really need to upgrade!
You mean use something like a kitchen aid. Which attachment? Will the heat of the potatoes hurt it?
It crossed my mind but I made so many I would have had to have worked in batches
Potatoes love butter...a lot of butter!
Made a huge portion of mashed potatos not great will get rid of skins next time and cook longer. Put a nice dice on them pissed they had small bumps after hand mash admittedly it was a s..t ton to hand mash. Bad potatos? Can you get silky potatos witout ricer?
Never had Eastern European kraut, what's that like?
If you don't make your bolognese in the morning then put it in the slow cooker all day, you're doing it wrong.
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Sorry psy im going to disagree and also once i saw this chef teaching the making of red mother sauce once saying if someone used ground beef and served it to ray liotta in good fellas he would have you wacked. I dont think the Italians use ground beef and never serve it on spaghetti here is the recipe registered by the city of bologna for your enjoyment / perusal. Sorry im in rare form here. That looks good and I'm sure plenty of Italian Americans and Americans have certainly expanded the recipe
If you don't make your bolognese in the morning then put it in the slow cooker all day, you're doing it wrong.
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Sorry psy im going to disagree and also once i saw this chef teaching the making of red mother sauce once saying if someone used ground beef and served it to ray liotta in good fellas he would have you wacked. I dont think the Italians use ground beef and never serve it on spaghetti here is the recipe registered by the city of bologna for your enjoyment / perusal. Sorry im in rare form here. That looks good and I'm sure plenty of Italian Americans and Americans have certainly expanded the recipe
Being an "olive garden" italian, I'm good with it too.
Only question is, why the small portion?
@psylocide lmao
Unlike the German variety (which is the one that goes into hot dogs), Eastern European variety is not thermally cooked.
I.e. it is cabbage and carrots rubbed with salt and left at the mercy of lactic bacteria for about 3 days. Sometimes bits of apples & cranberries are added as well.
Rumor goes that the brine from that is supposedly a really good hangover cure
Grew some cabbage for the first time this year, made kraut with one head - just some cabbage and salt, that's it! The quart is in the fridge after the fermentation, still nibbling at it a couple months later, use it on hot dogs, brats, whatever. Yum!! Don't have enough brine in it to try for the cure though....hmmmm....kraut for breakfast....
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