Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
that's that high-waiian burger joint
i hear they got some tasty burgers
i ain't never had one myself, how are they?
check out the big brain on steve, pairing onion with pineapple
might be interesting to try with just a slab of both next time
If Steve would let me come to his house I'd have no reason to eat burgers out either.
Thanks for the feedback y'all. Did a mushroom swiss today; just sauteed baby bell mushroom i got on sale, swiss, mayo, mustard. really really good!
next project: teriyaki burger.
I love mushroom Swiss burgers so much. Happy to see this.
i can tell that's a steveburger from the mustard swirl fingerprint alone
but umm, no mention of the bacon on that concoction?
Definitely. I tried a new recipe that didn't have sweet peppers in it or any fresh jalapenos, and I had them both on hand so I was tempted to throw them in anyway, but if I'm going to leave a recipe review, I try to stay pretty close to the original the first time I make it. It was actually very good, but I'll probably throw in a red bell pepper and a jalapeno or a serrano next time.
No pics with the onion gravy and maybe a bit too much flour in the batter but pretty happy with first attempt at toad in the hole.
Grab me a bottle of spicy brown mustard and get the hell out the way!
Also, A+++ on having a jar of bacon grease at the ready 👍
Damn all food on this page looks real good but how cowboy said that is making my mouth water.
the batter looks very clammy in centre
not knocking it i know its your first attempt, still looks nice , but yeah some crispy onions n gravy make that delicious
one of my faves to make.
not sure what recipe you use for yorkies
but i generally use 1cup eggs 1cup flour 1cup milk (salt n pepper) (or half that amount if for the size u made) gentle whisk not too much, then put in fridge for a hour before using give one more slight whisk and it will rise to the heavens 😀
the batter looks very clammy in centre
not knocking it i know its your first attempt, still looks nice , but yeah some crispy onions n gravy make that delicious
one of my faves to make.
not sure what recipe you use for yorkies
but i generally use 1cup eggs 1cup flour 1cup milk (salt n pepper) (or half that amount if for the size u made) gentle whisk not too much, then put in fridge for a hour before using give one more slight whisk and it will rise to the heavens 😀
What's clammy mean? I used the volume method 1:1:1 but wimped out in the end and added a little more flour as it looked too loose. I had a traumatic popover incident a couple of months ago with them not popping, so a little PTSD. Rested in the fridge a solid 24hr.
That outer part was more crispy than chewy but innards were still pretty creamy.
What's clammy mean? I used the volume method 1:1:1 but wimped out in the end and added a little more flour as it looked too loose. I had a traumatic popover incident a couple of months ago with them not popping, so a little PTSD. Rested in the fridge a solid 24hr.
That outer part was more crispy than chewy but innards were still pretty creamy.
tbh - yorkies are a personal thing everyone likes them differently
i prefer mine more on the crispy throughout and firmer in the middle, some like the softer centre, but to me if its quiet thick in the centre and still very soft its kinda got a feeling of not being cooked through, but thats a personal choice. i guess just hav the over up full whack smoking hot oil then once theyre in the oven drop it to like 180
i have this maybe once a month all year round 😀
toad in the hole, very interesting! its like a variation on a sausage roll, two things pretty rare in the NW US of A.
UK folks: Does american style bacon exist for you all? Cut from the belly and smoked. UK bacon, back bacon, is something I've never seen, in stores or restaurants here.
I recently started watching a UK line chef who not only loves puff pastry and sausage, but also get's them on the regular at greggs, I believe?
I think the closest equivalent to a sausage roll in the states would be a corndog. Both in that its meat surrounded by a doughy type substance, and also its ubiquity at gas stations, hot deli counters, etc.
Never hard a yorkie either! Looks like it's a popover variation, of which I've had once in my 40 years on this earth, at a local steak house.
displaying toad in the hole without onion gravy is similar to a PMing corndog pics without mustard
toad in the hole, very interesting! its like a variation on a sausage roll, two things pretty rare in the NW US of A.
UK folks: Does american style bacon exist for you all? Cut from the belly and smoked. UK bacon, back bacon, is something I've never seen, in stores or restaurants here.
I recently started watching a UK line chef who not only loves puff pastry and sausage, but also get's them on the regular at greggs, I believe?
I think the closest equivalent to a sausage roll in the states would be
There are kolache shops all around in Texas.
My local donut shop has Texas-style Kolaches.
Forgive my ignorance but according to wikipedia Kolaches are usually sweet, while the english-style puddings/popovers/etc are savory?
A kolach,[1] from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie"), is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough.
HOWEVER when I google texas + kolache the first result is sausage.
"Klobasnek is the more technically correct name, for what is widely known throughout Texas as the sausage kolache. The donut shops are credited with making the meat version popular throughout Texas. Whereas now most places, if you walked in asking for a klobasnek, they would likely kindly offer you a kolache. Though here in the Czech Belt of Texas, you can still get corrected if using the wrong terminology. "
Looking at a picture of a texas kolache, it appears to be a light airy dough, as opposed to puff pastry or what that toad in the hole looks like.
Interesting!
Czech belt of texas, also interesting
