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It is currently Wed Apr 24, 2024 10:27 pm
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what did you cook today thread
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Eggs Benedict sounds really good about now.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sun Apr 15, 2018 6:13 pm |
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BadKarma
Site Moderator
Location: Duvall Joined: Tue Sep 13, 2011 Posts: 8666
Real Name: Jaime
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I make a hell of a hollindase sauce. Much better than what I had at so called bistros.
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Sun Apr 15, 2018 6:18 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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I love a good Eggs Benedict. It's been ages since I had one, and I've never made a Hollandaise sauce.
In the oven right now ... keto "fried" chicken. Will update tomorrow.
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Sun Apr 15, 2018 6:25 pm |
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Guntrader
In Memoriam
Location: Mukilteoish Joined: Sat Mar 26, 2011 Posts: 11595
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I use Hollandaise sauce mix from business costco. #10 can probably makes a couple gallons.
_________________ NRA Endowment Member. How did they know my member was well endowed?
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Sun Apr 15, 2018 6:27 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52068
Real Name: Steve
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I just had another batch of eggs benedict.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sun Apr 15, 2018 8:11 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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MadPick wrote: I just had another batch of eggs benedict. Dick.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sun Apr 15, 2018 8:26 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4882
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Ran across this today for cooking bacon.... https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7KwLife motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices. The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove. Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science. Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #.
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Mon Apr 23, 2018 11:54 am |
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TechnoWeenie
Site Supporter
Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18474
Real Name: Johnny 5
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JohnMBrowning wrote: but then I'd eat the whole #. You lose 60%-80% of weight of bacon by cooking. So, 16 oz of bacon cooks down to roughly 4 oz. That's why Costco precooked bacon, 1lb for 12$ isn't horrible... it's roughly 4 lbs of uncooked bacon... coming out to around $3/lb.
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
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Mon Apr 23, 2018 2:33 pm |
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golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17822
Real Name: Chuck
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JohnMBrowning wrote: Ran across this today for cooking bacon.... https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7KwLife motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices. The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove. Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science. Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #. Don't have to be at work till 1pm, I may try this tomorrow.
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
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Mon Apr 23, 2018 7:11 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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JohnMBrowning wrote: Ran across this today for cooking bacon.... https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7KwLife motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices. The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove. Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science. Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #. I've heard of this, but never tried it. Once I found the oven fried method, I never changed up. Easy, mess-free, controllable as far as doneness, don't have to pay attention to it, and gives me another large burner to use.
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Mon Apr 23, 2018 8:58 pm |
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TechnoWeenie
Site Supporter
Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18474
Real Name: Johnny 5
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NWGunner wrote: JohnMBrowning wrote: Ran across this today for cooking bacon.... https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7KwLife motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices. The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove. Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science. Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #. I've heard of this, but never tried it. Once I found the oven fried method, I never changed up. Easy, mess-free, controllable as far as doneness, don't have to pay attention to it, and gives me another large burner to use. Baked bacon FTW
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
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Mon Apr 23, 2018 9:03 pm |
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PMB
In Memoriam
Joined: Wed Mar 6, 2013 Posts: 12018
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Pablo wrote: Has anyone called the waste treatment plant to give them a heads up? I hope I didn't wake the Balrog with that LOL
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Mon Apr 23, 2018 9:13 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4882
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I've always wanted to try the oven baking method, but I don't usually cook that much bacon at once to justify running the oven... I 'try' to limit my intake... If I ever cook a whole pack at once, I will try the oven. I've been concerned with how much grease 'fumes' the oven would generate... my guess is that bacon grease @400-425 would coat the oven pretty well with grease --- does that happen?
This water method seems perfect for the 2 slices I usually cook at a time --- my biggest gripe is how the splatter covers the stove top and constantly having to clean after cooking bacon...
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Tue Apr 24, 2018 8:50 am |
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TechnoWeenie
Site Supporter
Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18474
Real Name: Johnny 5
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2 slices? What a waste of time....
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
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Tue Apr 24, 2018 1:48 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4882
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TechnoWeenie wrote: 2 slices? What a waste of time.... I know.... but I'm trying to keep my girlish figure... 2 slices makes a nice blt and is good for breakfast with eggs.... I HAVE to have meat with my breakfast, but I've learned you don't NEED to load up on it. It works for me. And having to wipe down the stove top for every two pieces gets old fast....
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Tue Apr 24, 2018 3:25 pm |
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