/ck/ - Food & Cooking » Thread #3017847

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Anonymous !/orSwufUjs Fri 05 Aug 2011 03:31:00 No.3017847 View View Reply Original Report

Quoted By: >>3017850 >>3020126

/ck/, I like you. I've been here for a long time and I really love this board. So I want to give you a present.

I don't have a scanner. But I do have The French Laundry Cookbook, The Silver Spoon, The Escoffer, and the New York Times Cookbook circa 1961. Request recipes and I will type them up and post them. If you need a tried and true recipe for anything - sauces, soups, fish, chicken, roasts, whatever, these cookbooks will not fail you.

I should be doing homework but before I worked out today I tried this new diet/energy pill and it FUCKED ME UP. Seriously I can feel my heart beating almost out of my chest, I can't stop shaking, and I'm sweaty and flushed. So I want to make an epic thread for until this shit wears off.

Anonymous

Anonymous Fri 05 Aug 2011 03:33:00 No.3017850 Report

Quoted By:

>>3017847
you now notice your inhalation and exhalation

Anonymous

Anonymous Fri 05 Aug 2011 03:37:00 No.3017856 Report

Quoted By: >>3017875

i'm sorry, op
drink water, flush that shit out of your system.

this board loves you back. many thanks for all your two-cents and discussion mongering in the time you've been with us.
feelbetteryou.gif

Anonymous

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Anonymous Fri 05 Aug 2011 03:38:00 No.3017858 Report

Quoted By: >>3017870

give me an italian tomato sauce for pasta. actually, give me an arrabiata.

Anonymous

Anonymous Fri 05 Aug 2011 03:38:00 No.3017861 Report

Quoted By: >>3020405

Also the Escoffier isn't just recipes, it's also cooking techniques. It has extensive instructions on many cooking techniques, so if there's something you aren't sure how to do, this is a great resource for solid instructions.

Anonymous

Anonymous Fri 05 Aug 2011 03:40:00 No.3017864 Report

Quoted By: >>3017875

Smoking tobacco shortens the time your body takes to break down caffeine.

Anonymous

Anonymous Fri 05 Aug 2011 03:42:00 No.3017870 Report

Quoted By: >>3017885 >>3017895

>>3017858
Okay, from the Silver Spoon:

Penne All'Arrabbiata

Ingredients:
6 tbs oil
2 garlic cloves
1/2 fresh chile, seeded and chopped
1 pound 2 ounces canned chopped tomatoes, drained
3 cups penne lisce
1 tbs chopped fresh flat-leafed parsley
salt

Instructions:
Heat the oil in a skillet, add the garlic cloves and chile and cook until the garlic browns, then remove the cloves from the skillet. Add the tomatoes to the pan, season with salt and cook for about 15 minutes. Cook the penne in a large pan of salted, boiling water until al dente, then drain and tip into the skillet. Toss over high heat for a few minutes, then transfer to a warm serving dish, sprinkle with parsley.

Anonymous

Anonymous Fri 05 Aug 2011 03:43:00 No.3017875 Report

Quoted By: >>3017879

>>3017856
The thing is my apartment unexpectedly shut off my water. I may steal some of my roommate's bottled water.

>>3017864
Am willing to try this.

Anonymous

Anonymous Fri 05 Aug 2011 03:44:00 No.3017879 Report

Quoted By: >>3017892

>>3017875
do it. you'll feel much better, if not sooner, then later.

Anonymous

Anonymous Fri 05 Aug 2011 03:45:00 No.3017885 Report

Quoted By: >>3017890

>>3017870
fuck yea op. any thing you want to request i can help you out with?

Anonymous

Anonymous Fri 05 Aug 2011 03:47:00 No.3017890 Report

Quoted By: >>3017921

>>3017885
This may sound stupid, but do you have any difficult or time-consuming savory recipes? Something with lots of prep, lots of ingredients, that takes some time. I get bored and cooking is one of my main hobbies. Please no pastry.

Anonymous

Anonymous Fri 05 Aug 2011 03:48:00 No.3017892 Report

Quoted By:

>>3017879
talking about the water.
god no to the tobacco. i know elderly folks addicted to both this and cigs who tried it once maybe 50 years ago and after multiple tries never had the power to quit it. according to them, it makes their lives hell, not to mention costs a shitload to keep up, which they can't afford. just blithering

Anonymous

Anonymous Fri 05 Aug 2011 03:49:00 No.3017895 Report

Quoted By: >>3017900

>>3017870
Anyone know who you would remove garlic here? Anytime I am making tomato sauce I just mince the garlic and it stays in the sauce.

Anonymous

Anonymous Fri 05 Aug 2011 03:51:00 No.3017900 Report

Quoted By: >>3018672

>>3017895
Mincing the garlic finely gives it a stronger garlic flavor, whereas cooking the garlic in the oil then discarding it infuses the oil with the garlic flavor for a more subtle taste. If you want stronger garlic flavor you can leave it in, and the more finely you mince it, the stronger the flavor will be.

Anonymous

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Anonymous Fri 05 Aug 2011 03:52:00 No.3017905 Report

Quoted By: >>3017920

Are there maybe any awesome recipes in there relevant for lifters or people who want to lose weight? (Canned) tuna, quark, chicken, beans, chickpeas?

Anonymous

Anonymous Fri 05 Aug 2011 03:57:00 No.3017920 Report

Quoted By:

>>3017905
The Silver Spoon has some tasty looking bean recipes, although it doesn't always specify what type of bean. You can probably use whatever you prefer. I'll post a few.

Fagioli Ai Tre Legumi
Ingredients:
9 oz canned white beans, drained and rinsed
4 1/2 oz canned lentils, drained and rinsed
4 1/2 ounces canned garbanzo beans, drained and rinsed
7 tbs olive oil
2 tbs white wine vinegar
1 tbs lemon juice
1 bunch of fresh chives, chopped
salt and pepper

Instructions:
This is a tasty mixed salad of beans, lentils and garbanzo beans which is traditionally prepared with freshly cooked legumes boiled in separate pans. To speed things up, canned legumes may be used. Tip the beans, lentils and garbanzo beans into a large salad bowl and drizzle with oil. Combine the vinegar and lemon juice, season with salt and pepper, and add to the salad. Sprinkle with chives and toss lightly. Transfer to a serving dish and serve immediately.

Anonymous

Anonymous Fri 05 Aug 2011 03:58:00 No.3017921 Report

Quoted By: >>3017933

>>3017890

2 Tbsp. olive oil
2 large onions, diced
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
3 (14 oz.) cans diced tomatoes, undrained
2 tsp. cumin
1 Tbsp. chili powder
1/2 tsp. crushed red pepper flakes
10 oz. pkg. frozen corn
2 (15 oz.) cans black beans, drained and rinsed
1 cup picante or taco sauce
Preparation:

sautee onions in olive oil at a low heat for 15 mins. Aturn heat to medium, add garlic, wait 2 minutes.. add cumin, cayenne pepper, (a shot of tequila and a shot of whiskey). cook for 5 minutes on medium heat.
Mix all ingredients into a large crockpot or slowcooker. cook covered for 8 to 10 hours.
if you're looking for an even longer version, you can make this un-vegetarian by adding a pot roast simmered in garlic onions potatoes carrots and a dash of brown sugar to the mix. this would add on at least 6 hours to the whole prep time and, though ive only made it twice, will say its fucking fantastic.

Anonymous

Anonymous Fri 05 Aug 2011 04:00:00 No.3017926 Report

Quoted By:

Beans Pizzaoila
Ingredients:
2 1/2 lbs fresh beans, shelled
2 celery stalks
3 fresh sage leaves
1 garlic clove
2 tbs butter
4 tbs bottled strained tomatoes
4 fresh basil leaves, torn
1 fresh flat-leafed parsley sprig, chopped
salt and pepper

Instructions:
Put the beans in a pan, pour in enough water to cover them by two inches and add one of the celery stalks, the sage and garlic. Bring to a boil then lower heat and simmer for 1 hour or until beans are tender. Drain, remove and discard the sage and garlic, place the beans in a serving dish and keep warm. Thinly slice the remaining celery. Melt the butter in a pan, add the strained tomatoes, celery and basil and cook until slightly reduced. Pour the sauce over the beans, season with salt and pepper to taste, and mix well. Sprinkle with parsley and serve.

Anonymous

Anonymous Fri 05 Aug 2011 04:03:00 No.3017932 Report

Quoted By:

Garbanzo Beans with Tuna
Ingredients:
1 c garbanzo beans
pinch of baking soda
5 oz canned tuna
6 tbs olive oil
2 tbs white wine vinegar
salt and pepper

Instructions:
Put the garbanzo beans in a bowl, add warm water to cover and the baking soda and let soak 24 hours. Rinse, drain, and tip into a pan. Add water to cover, bring to a boil, then lower the heat and simmer for 4-5 hours. Drain and refresh under cold running water. Drain well again, tip into a salad bowl and add the tuna. Whisk together the olive oil and vinegar in a pitcher, season with salt and pepper and pour the dressing over the salad. Serve immediately.

Anonymous

Anonymous Fri 05 Aug 2011 04:04:00 No.3017933 Report

Quoted By:

>>3017921
Thank you!

Anonymous

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Anonymous Fri 05 Aug 2011 04:14:00 No.3017952 Report

Quoted By:

Thanks a lot!

Anonymous

Anonymous Fri 05 Aug 2011 08:31:00 No.3018540 Report

Quoted By: >>3018571

Bumping this thread because I'm still around and still taking requests.

Anonymous

Anonymous Fri 05 Aug 2011 08:40:00 No.3018561 Report

Quoted By: >>3018639

is that NY Times cook book by craig clairbourne?

Anonymous

Anonymous Fri 05 Aug 2011 08:41:00 No.3018567 Report

Quoted By:

to be fair, heartsonfire posted the french laundry cookbook, so a lot of people have it.

the others however, are prime game.

Anonymous

Anonymous Fri 05 Aug 2011 08:42:00 No.3018571 Report

Quoted By: >>3018631

>>3018540
What kind of pre-workout did you take?

I don't have any specific requests but I eat a lot of fat and meat. Can you give me a good meaty recipe? A hearty fill-you-up main dish thing.

Anonymous

Anonymous Fri 05 Aug 2011 08:45:00 No.3018578 Report

Quoted By: >>3020070

Want recipes for:
Cornish game hens
Quail
Rabbit
Interesting squash recipes

>bonus points for good butternut squash soup
>hard mode: with sherry

Anonymous

Anonymous Fri 05 Aug 2011 08:46:00 No.3018580 Report

Quoted By:

Have a recipe for a cheesecake?
And how about one for a key lime pie?

Anonymous

Anonymous Fri 05 Aug 2011 08:47:00 No.3018582 Report

Quoted By:

THAT TURTLE LOOKS DELICIOUS

Anonymous

Anonymous Fri 05 Aug 2011 09:09:00 No.3018631 Report

Quoted By:

>>3018571
It's called VPX Redline. Basically a bunch of herbal stimulants, caffeine, and amino acids. Idk why it fucked me up so much. Okay guys, requests are in, I will start typing now.

Anonymous

Anonymous Fri 05 Aug 2011 09:14:00 No.3018639 Report

Quoted By: >>3018651

>>3018561
Yes it is.

Okay, a meaty filling recipe. Here we go. "Lamb Stew" from the NYT

Ingredients:
2 lbs shoulder of lamb, cut into 1 1/2 inch cubes
5 tbs butter
3 tbs flour
6 c water
salt and freshly ground black pepper to taste
2 tomatoes, peeled and diced
18 small whole white onions, peeled
6 small whole carrots, scraped, or 3 large carrots, scraped and cut into quarters
1 medium turnip, peeled and cut into 1 inch cubes
18 small potatoes, peeled, or 6 medium potatoes, cut up
1 lb freshly shelled peas
2 tsp chopped parsley

cont

Anonymous

Anonymous Fri 05 Aug 2011 09:16:00 No.3018643 Report

Quoted By: >>3018664

1. Brown the meat on all sides in three tablespoons of the butter in a hot skillet. Transfer to Dutch oven or heavy kettle.
2. Sprinkle the lamb with flour and add the water, salt, pepper, and tomatoes. Bring slowly to a boil, cover, reduce the heat and simmer one and one-half hours.
3. Heat the remaining butter in the skillet, add the onions, carrots and turnip and saute until the onions are lightly browned.
4. Add the browned vegetables and the potatoes to the stew. Cook, uncovered, until the potatoes are tender, thirty to forty minutes. Twenty minutes before the potatoes are done, add the peas. Serve sprinkled with parsley.

Anonymous

Anonymous Fri 05 Aug 2011 09:18:00 No.3018651 Report

Quoted By: >>3018656

>>3018639

re: craig clairbourne

There may be a recipe in there for a mushroom and wild rice soup that I haven't made in years.
Any chance of getting it?

Anonymous

Anonymous Fri 05 Aug 2011 09:20:00 No.3018656 Report

Quoted By: >>3018660

>>3018651
Let me see now. Now that I'm coming down from those pills I'm really tired. After I post it I will retire, but I PROMISE if you request recipes I will respond tomorrow, and I will respond tomorrow to the other requests ITT. Swear to God.

Anonymous

Anonymous Fri 05 Aug 2011 09:24:00 No.3018660 Report

Quoted By: >>3018673

>>3018656
Cool. tia

Anonymous

Anonymous Fri 05 Aug 2011 09:24:00 No.3018664 Report

Quoted By: >>3018686

>>3018643
FUCK YEAH
That is exactly what I needed! going to buy some lamb and veg tomorrow thanks OP.

And good luck sleeping tonight bro

Anonymous

Anonymous Fri 05 Aug 2011 09:26:00 No.3018672 Report

Quoted By:

>>3017900
I usually grate it. Tends to melt into the sauce.

Anonymous

Anonymous Fri 05 Aug 2011 09:26:00 No.3018673 Report

Quoted By: >>3018685

>>3018660
This is the closest thing I found. It's called Wild Rice Minnesota Style. I scoured the index, the Soup Section, and the Rice Section.

Ingredients:
4-5 c chicken broth
1 1/2 c wild rice,, washed
1 1/2 c shredded celery
3/4 c chopped onion
1 3 oz can mushrooms, drained
1 pimento, chopped
salt and pepper to taste

Instructions:
1. Preheat oven to 375.
2. Place all ingredients except 1 c broth in a six-cup greased casserole. Cover tightly and bake about 1 1/2 hours adding more broth as necessary.

Hope that is it but probably not : (

Anonymous

Anonymous Fri 05 Aug 2011 09:30:00 No.3018685 Report

Quoted By:

>>3018673
I must have had a newer revised copy.
Thank you, very much, for trying.
:)

Anonymous

Anonymous Fri 05 Aug 2011 09:30:00 No.3018686 Report

Quoted By: >>3018696

>>3018664
I will post more tomorrow. Very glad to help! I love this taking requests thing.

Okay guys. Talk to you tomorrow. I will be posting recipes requested now and any requested while I'm gone. Bear in mind these cookbooks include recipes for homemade sausage, desserts, pastries, weird meats (including brains and other offal), aspic, sides, some foreign food, and all kinds of techniques! So I hope to have more requests when I get back. Sorry to leave so soon.

Anonymous

Anonymous Fri 05 Aug 2011 09:36:00 No.3018696 Report

Quoted By:

>>3018686
I found it :P

Julie Wilson's Wild Rice And Mushroom Soup Recipe

Ingredients

1 cup (about 1-1/2 ounces) dried mushrooms
5 cups hot water
1-1/2 tablespoons olive oil
1/2 cup finely chopped onions
1 cup finely chopped leeks
2-1/2 tablespoons flour
3/4 cup chicken stock
1/4 teaspoon Tabasco sauce
1 cup half-and-half
3 ounces fresh mushrooms, (preferably wild)
Juice of 1/2 lemon
1 teaspoon dry sherry
1 teaspoon finely chopped thyme leaves
1/4 cup finely chopped parsley

Anonymous

Anonymous Fri 05 Aug 2011 09:37:00 No.3018699 Report

Quoted By:

1 Put the dried mushrooms in a mixing bowl and add 4 cups of the water. Let soak 20 minutes or longer. Drain but reserve the soaking liquid.

2 Squeeze the drained mushrooms and rinse under cold water to remove any soil or sand. Squeeze dry. Trim off any tough stems. Chop coarsely. Set aside.

3 Line a mixing bowl with a sieve. Line the sieve with a double thickness of cheesecloth and pour the mushroom soaking liquid through it. Set aside.

4 Meanwhile, bring the remaining 1 cup of water to the boil in a small heavy saucepan and add 1 tablespoon of the butter and the wild rice. Add salt and cover closely. When the water returns to the boil, simmer about 50 minutes, or until the rice ``blossoms'' and the water is absorbed. Add a little more water if necessary as the rice cooks.

5 Meanwhile, heat the oil in a kettle and add the onions, garlic and leeks. Cook, stirring often, until the onions are softened. Add the chopped mushrooms and sprinkle with flour. Cook over low heat, stirring often, about 4 minutes. Add the white wine, chicken stock, salt, pepper, Tabasco and the liquid in which the mushrooms soaked. Bring to the boil. Simmer uncovered over low heat about 1 hour. There should be 5 to 6 cups of soup.

6 Strain the soup, reserving both the liquid and the solids. Ladle the solids, a little at a time, into the container of a food processor and blend thoroughly. Return the soup to the kettle; add the reserved liquid and half-and-half.

7 Meanwhile, cut the fresh mushrooms into thin slices. There should be about 1-1/2 cups.

8 Heat the remaining tablespoon of butter in a small skillet and add the sliced fresh mushrooms. Sprinkle with lemon juice and cook, stirring, about 1 minute. Sprinkle with sherry.

9 Add the sliced mushrooms and wild rice to the soup and bring to the boil. Add salt and pepper. Sprinkle with thyme and parsley. Serve hot in hot soup bowls.

Anonymous

Anonymous Fri 05 Aug 2011 16:45:00 No.3019307 Report

Quoted By:

OP will you find me a recipe that uses a pound of ground meat?
I'm using ground antelope!

Anonymous

Anonymous Fri 05 Aug 2011 23:40:00 No.3020070 Report

Quoted By:

>>3018578
I can do everything but cornish game hen. For some reason, none of my cookbooks mention it, despite mentioning much more obscure birds, like pigeon, squab, and even ostrich. Hold on for the others. Back for a while and taking requests.

Anonymous

Anonymous Fri 05 Aug 2011 23:42:00 No.3020073 Report

Quoted By:

Options for quail are quail with white wine, quail with risotto, quail with yogurt, and quail on the spit. I will post quail with white wine. Simple but delicious sounding.

Quaglie Al Vino Blanco
Ingredients:
4 halved garlic cloves
8 tsp fresh rosemary needles
8 fresh sage leaves
8 quail
2 tbs olive oil
1/4 cup white wine
salt and pepper

Instructions:
Put half a garlic clove, 1 tsp of rosemary, and a sage leaf in the cavity of each bird and season with salt and pepper. Put the quail in a pan with olive oil and cook turning frequently, until browned all over. Season with salt, pour in the wine, cover and simmer over low heat for 20 minutes.

Anonymous

Anonymous Fri 05 Aug 2011 23:47:00 No.3020088 Report

Quoted By:

There are MANY rabbit recipes. It's hard to decide on just one but I will post the most delicious looking. Rabbit with Honey and Vegetables.

Coniglio al Miele con Verdure
Ingredients:
6 tbs butter
1 tbs clear honey
1 rabbit, cut into pieces
5 tbs white wine vinegar
4 carrots, sliced
4 turnips, sliced
scant 1/2 c peas
2/3 c green beans
1 fresh tarragon sprig, chopped
salt and pepper

Instructions:
Preheat the oven to 400. Heat the butter and honey in a casserole, add the rabbit and cook over medium heat, turning frequently, until browned all over. Season with salt and pepper, remove from the casserole and keep warm. Pour the vinegar into the casserole and cook, scraping up any sediment from the base with a wooden spoon, then simmer over low heat until the liquid has evaporated. Meanwhile, cook the vegetables in separate pans of salted, boiling water for 5 minutes, then drain. Return the rabbit to the casserole, add the vegetables and tarragon, cover, transfer to the oven and cook for about 45 minutes until tender.

Anonymous

Anonymous Fri 05 Aug 2011 23:49:00 No.3020093 Report

Quoted By: >>3020095

Here's another for stuffed rabit.
Coniglio Ripieno
Ingredients:
1 thick bread slice, crusts removed
1 rabbit, with liver
generous 1/2 c cooked, cured ham, chopped
7 oz Italian sausages, skinned and crumbled
1/4 c butter
1 tbs olive oil, plus extra for brushing
1 onion, chopped
1 fresh flat-leafed parsley sprig, chopped
1 fresh thyme sprig, chopped
1 egg, lightly beaten
1 garlic clove, minced
1 carrot, chopped
1 1/2 c dry white wine
salt and pepper

cont

Anonymous

Anonymous Fri 05 Aug 2011 23:52:00 No.3020095 Report

Quoted By:

>>3020093
Preheat the oven to 400. Tear the bread into pieces, place in a bowl, add water to cover and let soak for 10 minutes, then drain and squeeze out. Chop the liver. Combine the ham and sausages in a bowl. Heat half the butter and the olive oil in a pan, add the liver and onion and cook over low heat, stirring occasionally, for 5 minutes. Remove the pan from the heat and stir in the soaked bread, then add the mixture to the bowl of ham and sausages, stir in the parsley, thyme and egg and season with salt and pepper. Spoon the mixture into the cavity of the rabbit and sew up the opening. Place the rabbit in a roasting pan, brush with olive oil, dot with the remaining butter and sprinkle with the garlic and carrot. Roast until golden brown, then pour in the wine, cover with foil and roast for a further 1 1/2 hours.

Anonymous

Anonymous Fri 05 Aug 2011 23:57:00 No.3020112 Report

Quoted By:

Stuffed Butternut Squash from NYT
Ingredients:
2 medium butternut squash
water
1/2 c water or broth
1 c broken medium-wide noodles
1 lb sausage meat
1 1/2 tbs flour
3 tbs brown sugar
1/4 tsp dry mustard
salt and pepper

Instructions:
1. Preheat oven to 375.
2. Cut each squash in half lengthwise and remove the seeds and fibers. Place, cut side down, in a baking dish, add about 1/4 c water and bake until just tender, 30 min or longer.
3. While squash is baking, cook the noodles and drain. Brown sausage meat and pour off excess fat. Mix the flour with the sausage, add the water or broth and heat to boiling. Add the noodles.
4. Mix the sugar, mustard, and salt and pepper to taste. Brush the cut surfaces of the squash halves with sausage fat and sprinkle with half the sugar mixture. Pile the sausage mixture into the squash and sprinkle with the remaining sugar mixture.
5. Return to the oven and bake fifteen minutes.

Anonymous

Anonymous Sat 06 Aug 2011 00:01:00 No.3020123 Report

Quoted By:

OP you are fucking awesome. Appreciation bump.

The Crimson King !/orSwufUjs

The Crimson King !/orSwufUjs Sat 06 Aug 2011 00:01:00 No.3020126 Report

Quoted By: >>3020156 >>3020161

>>3017847
Op a bechamel recipe thats bomb would be incredibly appreciated, thank you in advance

also some sort of rotisserie chicken recipe involving herbs de provance would be nice too.

The Crimson King !/orSwufUjs

The Crimson King !/orSwufUjs Sat 06 Aug 2011 00:04:00 No.3020131 Report

Quoted By: >>3020141

also does anywone fucking know how to save threads because this shit needs to be archived.

Anonymous

Anonymous Sat 06 Aug 2011 00:04:00 No.3020132 Report

Quoted By: >>3020135

Refrigerator Rum Cheesecake from NYT
Ingredients:
2 envelopes unflavored gelatin
1 c granulated sugar
1/4 tsp salt
2 eggs, separated
1 c milk
1 tsp grated lemon rind
1 tbs lemon juice
2 tbs light rum, or 2 tsp rum flavoring
3 c (1 1/2 lbs) creamed cottage cheese
Nut-crumb crust (recipe to follow; pg 548 --> or use your own crust recipe or premade crust if you're a heathen)
1 c heavy cream, whipped

Instructions:
1. Mix the gelatin, 3/4 cup sugar and the salt in the top of a double boiler
2. Beat the egg yolks, add the milk and add to the gelatin mixture. Cook over boiling water, stirring, until the gelatin dissolves and the mixture thickens slightly, about 10 minutes.
3. Remove the mixture from the heat and add the lemon rind, lemon juice, and rum. Cool.
4. Whip the cottage cheese with an electric beater until smooth, or rub through a sieve into a large bowl. Stir in the cooled gelatin mixture. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
5. While the gelatin mixture is chilling, prepare the nut crumb mixture and set aside.
6. Beat the egg whites until stiff but not dry. Gradually add the remaining sugar and beat until very stiff. Fold into the gelatin-cheese mixture. Fold in the whipped cream and turn into pan lined with nut-crumb crust. Chill before serving.

Anonymous

Anonymous Sat 06 Aug 2011 00:06:00 No.3020135 Report

Quoted By:

>>3020132
Nut Crumb Crust from NYT, to go with cheesecake
Ingredients:
2 tbs melted butter
1 tbs sugar
1/4 c finely chopped nuts
2/3 c graham cracker crumbs
1/4 tbs cinnamon
1/4 tsp nutmeg

Instructions:
1. Mix all the ingredients.
2. Sprinkle half the crumb mixture on the bottom of an 8-inch springform pan. Turn the cheesecake mixture into the pan and sprinkle with the remaining crumbs. Chill until firm.

Anonymous

Anonymous Sat 06 Aug 2011 00:07:00 No.3020141 Report

Quoted By: >>3020150

>>3020131
You can save the webpage or go to 4chan archive.
This thread really ought to be archived though.

Anonymous

Anonymous Sat 06 Aug 2011 00:10:00 No.3020150 Report

Quoted By:

>>3020141

Just sent an archive request, go vote for it guys.

Anonymous

Anonymous Sat 06 Aug 2011 00:12:00 No.3020156 Report

Quoted By:

>>3020126
Bechamel from the Escoffier, it doesn't get any more bomb than this! :)

Quantities Required for Four Quarts
1 lb of white roux (pg 21, to be posted after this)
4 1/2 quarts of boiling milk
1/2 lb of lean veal
2/3 oz salt, 1 pinch of pepper, and grated nutmeg, and 1 small sprig thyme
1 minced onion

Preparation - Pour the boiling milk on the roux, which should be almost cold, and whisk it well to avoid lumping. Let it boil, then cook on the side of the fire. Meanwhile the lean veal should have been cut into small cubes, and fried with butter in a saucepan, together with minced onion. When the veal has cooked without becoming browned, it is added to the Bechamel, together with salt and the other seasonings. Let the sauce boil slowly for about one hour in all, and then strain it through a fine sieve into a tureen; butter the top, lest a crust should form.

White Roux:
Quantities for 1 lb - Eight oz of clarified butter and nine oz of best-quality flour

Preparation - Mix the butter and flour in a very thick saucepan and put it on the side of the fire or in a moderate oven. Stir the mixture repeatedly so that the heat may be evenly distributed throughout. The time of cooking is limited to a few minutes, as it is only needed in this case to do away with the disagreeable taste of flour which is typical of those sauces whose roux has not been sufficiently cooked.

Anonymous

Anonymous Sat 06 Aug 2011 00:13:00 No.3020161 Report

Quoted By: >>3020166

>>3020126
Finding a chicken recipe. This thread may die down because during the day not that many people are on, but I will bump it again later tonight so others get a chance to request.

The Crimson King !/orSwufUjs

The Crimson King !/orSwufUjs Sat 06 Aug 2011 00:16:00 No.3020166 Report

Quoted By: >>3020172

>>3020161
you are a God amongst men sir, Thank you so much for the bechamel recipe, all the online ones i find alsways get messed up, it's a tough sauce to make

Anonymous

Anonymous Sat 06 Aug 2011 00:19:00 No.3020172 Report

Quoted By:

>>3020166
The only recipe I found specifically for rotisserie is Chinese duck. However, I did find this on Epicurious, which has seriously never failed me. Hope it helps.

http://www.epicurious.com/recipes/food/views/Herbes-de-Provence-Rotisserie-Chickens-238794

Anonymous

Anonymous Sat 06 Aug 2011 00:27:00 No.3020189 Report

Quoted By: >>3020212

I should also mention I have many of my family's Eastern European recipes saved on my computer. I posted all of them about a year ago and it was requested for archive but not approved (idk why). So if anyone wants them or a specific thing, I have those too.

Anonymous

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Anonymous Sat 06 Aug 2011 00:35:00 No.3020212 Report

Quoted By: >>3020221

>>3020189
>eastern european

Anonymous

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Anonymous Sat 06 Aug 2011 00:37:00 No.3020221 Report

Quoted By:

>>3020212

Anonymous

Anonymous Sat 06 Aug 2011 00:55:00 No.3020258 Report

Quoted By: >>3020295

requested archival
OP, you da bomb

I would like to request something, but I may not get to see it as I am about to get on a 9hr flight. If you would like to type it up anyway, I am looking for a lemon bar recipe. Not sure how they would phrase it, but it's basically a key lime pie except made with lemon instead of lime and a flaky bottom as opposed to a pie crust.
Thanks in advance for looking!

Anonymous

Anonymous Sat 06 Aug 2011 01:12:00 No.3020295 Report

Quoted By:

>>3020258
I'm about to go to my study group but will look and post later. I will bump this thread tonight, probably around 9 PM pdt. Until then, keep posting requests. If anyone has requests for wild game or other unusual meats I will post. And I have not forgotten you, Antelope Man. I'll be back later guys.

Anonymous

View Same Google ImgOps iqdb SauceNAO 1308696100917.gif, 81KiB, 100x125

Anonymous Sat 06 Aug 2011 02:20:00 No.3020405 Report

Quoted By:

>>3017861
Got anything for aioli in there? I screwed up last time.

Also, do you have any light yet difficult soups I can use to improve?
Awesome thread OP.

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