Recipes / Food - Drink

[kindlekitten]

Originally Posted by Stitchawl

I notice a flavor difference too.


Stitchawl

yep..

[tubemonkey]

Originally Posted by kindlekitten

it seems to do something wonky to the texture of the potato

Originally Posted by Stitchawl

I notice a flavor difference too.

I notice nothing; but then, my taste buds aren't very sophisticated. Boxed macaroni and cheese works for me.

[kindlekitten]

Originally Posted by tubemonkey

I notice nothing; but then, my taste buds aren't very sophisticated. Boxed macaroni and cheese works for me.

even bachelors can treat themselves right!

[tubemonkey]

Originally Posted by kindlekitten

even bachelors can treat themselves right!

Stouffer's mac 'n cheese.

[kindlekitten]

Originally Posted by tubemonkey

Stouffer's mac 'n cheese.

when I make mac and cheese it is from scratch with at least 4 different kinds of cheese!

[tubemonkey]

Originally Posted by kindlekitten

when I make mac and cheese it is from scratch with at least 4 different kinds of cheese!

When I make it, it only takes 5 min.

[kindlekitten]

Originally Posted by tubemonkey

When I make it, it only takes 5 min.

the boxed stuff makes me sick. I can't eat (and for the most part do not like) overly processed foods

[BenG]

The stovetop mac and cheese recipe I use doesn't take very long to make. It uses a cheese custard rather than a cheese sauce.

http://mysite.verizon.net/jserdmann/...andCheese.html

It's so rich, it works better with a mild cheese.

[Stitchawl]

Originally Posted by kindlekitten

even bachelors can treat themselves right!

It wasn't until my son's mother and I split up that I learned how to cook. Before that, a can of Chunky Soup over Minute Rice was my (or her) idea of 'gourmet cuisine.' 35 years later and I have to use Mediterranean saffron rather than Mexican saffron or my Bouillabaisse tastes 'off' to me.

Despite rumors to the contrary, men can learn.


Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

It wasn't until my son's mother and I split up that I learned how to cook. Before that, a can of Chunky Soup over Minute Rice was my (or her) idea of 'gourmet cuisine.' 35 years later and I have to use Mediterranean saffron rather than Mexican saffron or my Bouillabaisse tastes 'off' to me.

Despite rumors to the contrary, men can learn.


Stitchawl

I know, I've trained a few myself

[Ea]

Originally Posted by astrangerhere

Looking for a good baked french fries recipe. I know one of you folks out there has one. I'm making sloppy joes for the big NFL play off weekend and decided home-makde fries would be a great pair to them.

Thoughts?

If you want them crisp:
- let them dry a bit before adding oil, perhaps use a tea towel
- in a large bowl, turn them in as little oil as possible, just enough for very lightly coating them
- and most importantly, bake them in one layer with room to "breathe", and at a relatively high temperature, and for long enough to make them crisp. It depends on their size, but small wedges take me about 30 min to bake.

You can add spices and herbs after turning them in oil, or toss them with a parmesan cheese and breadcrumb mix.

[Latinandgreek]

Originally Posted by Ea

If you want them crisp:
- let them dry a bit before adding oil, perhaps use a tea towel
- in a large bowl, turn them in as little oil as possible, just enough for very lightly coating them
- and most importantly, bake them in one layer with room to "breathe", and at a relatively high temperature, and for long enough to make them crisp. It depends on their size, but small wedges take me about 30 min to bake.

You can add spices and herbs after turning them in oil, or toss them with a parmesan cheese and breadcrumb mix.

Yum. I'm going to try the cheese and breadcrumb mix, with some herbs added.

[astrangerhere]

Originally Posted by Ea

If you want them crisp:
- let them dry a bit before adding oil, perhaps use a tea towel
- in a large bowl, turn them in as little oil as possible, just enough for very lightly coating them
- and most importantly, bake them in one layer with room to "breathe", and at a relatively high temperature, and for long enough to make them crisp. It depends on their size, but small wedges take me about 30 min to bake.

You can add spices and herbs after turning them in oil, or toss them with a parmesan cheese and breadcrumb mix.

I intend to try this tomorrow. I'm going for thin shoestring fellas, so I'm just going to start with oil and seasoning. I am a little more hesitant about the "bake-before-you-cut" method because I'm afraid i'll end up with mashed potatoes, not fries.

They are going with these recipes:

Sloppy Joes:
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
Directions
1.In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2.Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

served on:

Bread Machine Sandwich Buns

1 1/4 cups milk (70 to 80 degrees F)
1 egg, beaten
2 tablespoons butter or margarine, softened
1/4 cup sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast
1 tablespoon butter or margarine, melted
Directions
1.In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees F for 10-15 minutes or until lightly browned.

[kindlekitten]

you're going to struggle with raw potatoes cooking correctly to achieve your desired texture. I really suggest at least a partial bake first. try with a timer for 30 minutes (starting with a preheated oven) and then check them every 15 minutes. doing it this way you can take them out when they are still underdone but you have started affecting the change in the sugars and starch that is really necessary for the desired texture. when you decide they are done enough, plunge them in ice water as they will continue to bake on their own otherwise. I would suggest keeping them in until there is just a very slight give when you squeeze them

[astrangerhere]

Originally Posted by kindlekitten

you're going to struggle with raw potatoes cooking correctly to achieve your desired texture. I really suggest at least a partial bake first. try with a timer for 30 minutes (starting with a preheated oven) and then check them every 15 minutes. doing it this way you can take them out when they are still underdone but you have started affecting the change in the sugars and starch that is really necessary for the desired texture. when you decide they are done enough, plunge them in ice water as they will continue to bake on their own otherwise. I would suggest keeping them in until there is just a very slight give when you squeeze them

I am happy to try that, as now i have a time, though a temp would be good as well. I very rarely bake potatoes at all and just needed an idea of how long to pre-cook them.