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Sorry to keep bringing this back to Waffle Chat, but how can I modify Flash Gordon Ramsay's waffle recipe to make apple cinnamon waffles? Or how can I make apple cinnamon pancakes? I'm craving apple cinnamon stuff right now for some reason.
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Apr 2, 2016 20:05
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| # ? May 25, 2024 09:45 |
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I want to try making a fermented pepper mash (hot sauce base), and the first step is to put the chiles outside (preferably in the sun) to ripen for a day. I don't get a ton of sunlight in my apartment and don't have a porch outside where I can put the chiles, or even any outdoor space where I could put them that isn't just out on the curb. Next best thing?
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Apr 3, 2016 06:55
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Oven with the light on and a slightly opened door?
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Apr 3, 2016 08:16
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Dr. Gitmo Moneyson posted:Sorry to keep bringing this back to Waffle Chat, but how can I modify Flash Gordon Ramsay's waffle recipe to make apple cinnamon waffles? Or how can I make apple cinnamon pancakes? I don't know about waffles, I have a feeling the pieces of apple will mess up how they cook? Panncakes are simple enough though.Take this recipe: http://www.bbc.co.uk/food/recipes/fluffyamericanpancak_74828 But: 1) Peel, core and dice 1 apple into small bits 2) Follow the recipe to make the batter, but do not add the sugar 3) Take the 2 tbsp sugar from the recipe, mix it with 1 tsp cinnamon powder and toss the apple pieces in it so they're evenly coated. 4) Add the spiced apple to the finished batter, give it a good stir, then cook pancakes as normal
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Apr 3, 2016 10:34
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My dad loves baking bread, and I'm looking for a present for his birthday. He likes understanding the theory behind things as well as the practical side, so I thought maybe a book like this would be good: http://www.amazon.com/Bread-Bible-Rose-Levy-Beranbaum/dp/0393057941 Is this a good choice? Any other suggestions for a sort of "Everything you ever wanted to know about bread!" type book?
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Apr 3, 2016 10:54
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My wife and I are having fish today, cod to be precise, but don't quite know what to do with it. Aside from the fish itself, we have spuds, spinach and capers. Does anyone have any suggestions for a nice sauce we could rustle up to go with this? We don't eat fish very often, we mainly subsist on pasta, but are trying to vary our diet a bit. Thanks.
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Apr 3, 2016 11:37
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Francois_Dillinger posted:My wife and I are having fish today, cod to be precise, but don't quite know what to do with it. Season the fish with some salt and pepper, fry it in some butter, towards the end add some of the capers to the butter and cook it for a couple minutes, spoon some of the butter/caper sauce over the fish, done. Steam the potatoes and serve with some salt and butter. For the spinach maybe a salad, just make a simple vinaigrette and eat it like that. I find that fish does not need a ton of extra flavors, keep it simple and it holds up very well, capers are strong stuff so use them sparingly. BTW are these salt packed capers or vinegar packed ones? The Vinegar ones are OK, just don't add the vinegar itself to the sauce, the salt ones are salty as hell so you might want to avoid them for this.
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Apr 3, 2016 12:05
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AVeryLargeRadish posted:Season the fish with some salt and pepper, fry it in some butter, towards the end add some of the capers to the butter and cook it for a couple minutes, spoon some of the butter/caper sauce over the fish, done. Steam the potatoes and serve with some salt and butter. For the spinach maybe a salad, just make a simple vinaigrette and eat it like that. I find that fish does not need a ton of extra flavors, keep it simple and it holds up very well, capers are strong stuff so use them sparingly. Thank you for the tips! The capers are jarred in vinegar, so we'll have to strain them first. As you say, I know they are very strong so we won't slap the whole jar in. We have some olive oil we bought in Crete thinking about it, so that could be a winner for the spinach rather than just piling it all into the pan - didn't even think about a salad (which is why we are having to change our diet!).
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Apr 3, 2016 12:24
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Gerblyn posted:My dad loves baking bread, and I'm looking for a present for his birthday. He likes understanding the theory behind things as well as the practical side, so I thought maybe a book like this would be good:
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Apr 3, 2016 12:42
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Francois_Dillinger posted:Thank you for the tips! You can even use the capers in the vinaigrette, though I don't know if you would want to repeat the flavor in two dishes, that might be too much. For the capers I would just use a large spoonful of them, that should be plenty of flavor for the fish since you don't want to overwhelm it. If the butter and caper sauce is too rich it can be cut with some lemon juice, as long as you have some on hand you can taste a little of the sauce and add some lemon at the end if it's too rich for you.
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Apr 3, 2016 12:49
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Mr. Wookums posted:I like bread science Thanks! It's quite an expensive book, do you think it's worth 60 bucks?
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Apr 3, 2016 14:51
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Probably not, I got it when it was in print. I see it as 30 bucks though, the author is Emily Buehler It goes over the biochem in the second chapter, but in a manner you don't need a great background with the subject, then it's more practical regarding the various stages of baking a loaf. I love it as a reference as it's higher level and mostly not recipe specific so it helps me determine how I hosed up to avoid it in the future, but if you're father is already a good baker he probably won't need the practical references.
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Apr 3, 2016 15:00
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Sounds perfect! Looks like I'll have to import it from the US then, the UK amazon only has it second hand for 50 pounds.
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Apr 3, 2016 16:11
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C-Euro posted:I want to try making a fermented pepper mash (hot sauce base), and the first step is to put the chiles outside (preferably in the sun) to ripen for a day. I don't get a ton of sunlight in my apartment and don't have a porch outside where I can put the chiles, or even any outdoor space where I could put them that isn't just out on the curb. Next best thing? The heat is more important than the light, if you have a vent or a radiator or something that's a good spot
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Apr 4, 2016 04:39
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Anyone have a really good vodka sauce recipe? I've been using this one and I love it but I'd love to try other good ones.
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Apr 5, 2016 00:05
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Gerblyn posted:My dad loves baking bread, and I'm looking for a present for his birthday. He likes understanding the theory behind things as well as the practical side, so I thought maybe a book like this would be good: Peter Reinhart's "The Bread Bakers Apprentice" is a great/classic bread book -- but "Flour Water Salt Yeast" by Ken Forkish might be even better.
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Apr 5, 2016 15:53
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My local store has pork sirloin roasts on sale a lot. They seem to have more fat/connective tissue than a loin or tenderloin, but less than shoulder/butt. What are some good things to do with this?
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Apr 5, 2016 17:02
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Does anyone have a recipe for cereal bar type things? I want to make bars out of steel cut oats to take with me in the car for breakfast. Oats keep me full for a long time and are cheap. I assume I bake them, but I'm not sure how long or at what temperature. I usually put peanut butter, raisins, and agave nectar in the oats, would that translate well to a bar?
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Apr 6, 2016 21:28
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AnonSpore posted:Anyone have a really good vodka sauce recipe? I've been using this one and I love it but I'd love to try other good ones. I don't have a link handy, but Kenji has some articles on vodka sauce.
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Apr 6, 2016 22:41
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22 Eargesplitten posted:Does anyone have a recipe for cereal bar type things? I want to make bars out of steel cut oats to take with me in the car for breakfast. Oats keep me full for a long time and are cheap. I assume I bake them, but I'm not sure how long or at what temperature. I usually put peanut butter, raisins, and agave nectar in the oats, would that translate well to a bar? This is a good recipe you should be able to use as a basis: http://www.bbcgoodfood.com/recipes/1148640/yummy-golden-syrup-flapjacks You can add peanuts and raisins easily, and leave out the golden syrup to make the bars harder. I'm not entirely sure what would happen if you used Agave Syrup instead of Brown sugar though.
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Apr 7, 2016 11:41
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Gerblyn posted:This is a good recipe you should be able to use as a basis: I love BBC good food!! But yeah, if something slightly healthier/less enormous calory bomb-ish than the 125 grams of butter and 125 grams of brown sugar in that recipe is wanted, this might be an option as well: http://minimalistbaker.com/crunchy-peanut-butter-granola-bars/
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Apr 7, 2016 15:48
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I need to include some pine nuts in a museum display, but one of the rules is that they have to be microwaved before I put them in to kill anything that might be living on them. What will happen if I microwave fresh, unroasted, unhulled pine nuts?
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Apr 7, 2016 20:39
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Mr. Wiggles posted:I need to include some pine nuts in a museum display, but one of the rules is that they have to be microwaved before I put them in to kill anything that might be living on them. Try it out and see?
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Apr 7, 2016 20:42
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Mr. Wiggles posted:I need to include some pine nuts in a museum display, but one of the rules is that they have to be microwaved before I put them in to kill anything that might be living on them. Pretty sure there's one way to find out. I hope they explode, but they probably won't.
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Apr 7, 2016 20:43
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I'm picturing a series of tiny mushroom clouds.
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Apr 7, 2016 21:13
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paraquat posted:I love BBC good food!! Being healthy wasn't part of the request  Anyways, I like that MB blog, she has a really nice cinnamon role recipe I've made a few times!
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Apr 7, 2016 22:15
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So shrimp was on buy 2 get 3 at the grocery store so now I have 10 pounds of shrimp in my freezer. I was thinking I'd make paella with some of them and maybe shrimp alfredo? but I need good shrimp recipes to use because those are my only ideas so far.
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Apr 8, 2016 00:34
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Shrimp etouffee is my favorite. Shrimp pad thai pretty good too.
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Apr 8, 2016 00:48
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Put Old Bay on the shrimp and saute it in butter until it's not pink inside. Put on any other food and it will be delicious.
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Apr 8, 2016 00:53
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If they still have heads or tails or shells, save that stuff after you clean them and freeze it to make stock for bisque or whatever.
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Apr 8, 2016 01:02
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defectivemonkey posted:Put Old Bay on the shrimp and saute it in butter until it's not pink inside. Put on any other food and it will be delicious. This is definitely a good fallback that a pound or two will probably be used for. Still would be nice to have more recipes though. Shrimp pad thai and etouffe are definitely good options, I never think about putting shrimp in pad thai for some reason.
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Apr 8, 2016 01:31
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Shrimp Skewers erryday. Dip in warm olive oil/lemon/garlic sauce, it's better then drawn butter.
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Apr 8, 2016 01:31
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Suspect Bucket posted:Shrimp Skewers erryday. Dip in warm olive oil/lemon/garlic sauce, it's better then drawn butter. It has been so cold here over the last little bit I forgot that grilling was going to be a thing that I can do soon!
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Apr 8, 2016 01:46
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Shrimp scampi, shrimp gumbo, shrimp fajitas. You could probably watch that scene from Forrest Gump for more inspiration if you needed it.
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Apr 8, 2016 01:51
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LorrdErnie posted:This is definitely a good fallback that a pound or two will probably be used for. Still would be nice to have more recipes though. Shrimp pad thai and etouffe are definitely good options, I never think about putting shrimp in pad thai for some reason. You could also put it in fried rice or tacos. I also have a random shrimp flatbread recipe I've wanted to try. My shrimp-shell bag is almost full. What do I do now.
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Apr 8, 2016 01:52
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defectivemonkey posted:My shrimp-shell bag is almost full. What do I do now. Deep fry and eat em like chips
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Apr 8, 2016 05:14
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Shrimp and Sausage jambalaya  Shrimp creole if you aren't already making the etoufee. Fried shrimp Po boys Shrimp and grits I could go on and on
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Apr 8, 2016 11:08
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LorrdErnie posted:It has been so cold here over the last little bit I forgot that grilling was going to be a thing that I can do soon! Then these Grilled Shrimp Tacos with Avocado Salsa are great!
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Apr 8, 2016 11:31
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I recall seeing someone on some public access-esque cooking show say you can use bacon grease in pancakes and waffles, which sounds interesting but I can't find a recipe to tell me how much I should use. So let's say I were to take this recipe, which had some oil already in it. Would anything go wrong if I were to swap some of the oil with an equal part of bacon grease?
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Apr 10, 2016 04:06
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Drunk Badger posted:I recall seeing someone on some public access-esque cooking show say you can use bacon grease in pancakes and waffles, which sounds interesting but I can't find a recipe to tell me how much I should use. So let's say I were to take this recipe, which had some oil already in it. Would anything go wrong if I were to swap some of the oil with an equal part of bacon grease? It sounds like it could be either amazing or a disaster, but I'm going to go with amazing. I'm assuming you should just substitute the same amount of bacon grease for oil. Off the top of my head, the worst thing that could happen would be that the bacon grease wouldn't have the same consistency as the oil and might not bind the other ingredients as well, or any small bacon bits in the grease might burn. But I think it's certainly worth a try.
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Apr 10, 2016 05:24
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