What's cookin', good lookin'? Part II

[Collar_N_Cuffs]

I made an apple, ginger, lime tartlette. I would eat that again!
Oh, that's right, I made two. I will eat that again

 

[La damnee elle la licorne]

 

[MeekMe]

I haven't purchased sliced bread in the last few weeks. I've been making a single loaf of white bread to slice and use each week. It's been really great. It's a nice hearty bread and slicing it myself means I can have a varied thickness. Thinner for sandwiches, thicker for toast. I'd really like to keep doing this, but at some point I will need to rely on the convenience of store bought sliced bread.

For dinner we'll probably have mostly vegetables. I've gone back to purchasing very little meat in an attempt to continue saving money and also for a healthier meal plan.

 

[Endless_Night]

I made almond and coconut flour today, using pulp from - you guessed it - homemade almond and coconut milk. Simple really, but I like utilizing the whole nut rather than tossing the pulp, which was what I was doing before.

*pats self on back*

 

[Collar_N_Cuffs]

I made almond and coconut flour today, using pulp from - you guessed it - homemade almond and coconut milk. Simple really, but I like utilizing the whole nut rather than tossing the pulp, which was what I was doing before.

*pats self on back*

I know what you mean, I hate throwing away usable stuff...

 

[Endless_Night]

Cooking Question

This recipe caught my eye. Slow Cooker Chocolate Mole. I'm going to try it this weekend.

My question is this: The instructions have you remove the skin from the chicken pieces before frying them and placing them into the crockpot. Is this really necessary or is "no skin" just a personal preference?

I've only used a slow cooker to cook a whole chicken, one to be de-boned. I've never cooked anything where I expected the seared skin to remain intact and I'm wondering if it would. Stay intact, I mean.

Thoughts?

 

[Collar_N_Cuffs]

This recipe caught my eye. Slow Cooker Chocolate Mole. I'm going to try it this weekend.

My question is this: The instructions have you remove the skin from the chicken pieces before frying them and placing them into the crockpot. Is this really necessary or is "no skin" just a personal preference?

I've only used a slow cooker to cook a whole chicken, one to be de-boned. I've never cooked anything where I expected the seared skin to remain intact and I'm wondering if it would. Stay intact, I mean.

Thoughts?

It might just render too much fat too make the sauce nice. It would slip right off the chicken after crock pot cooking, and it won't stay crispy - might even get a rubbery texture? But I'm guessing it just adds too much fat over the slow cook. I would remove it as recommended.

 

[Endless_Night]

It might just render too much fat too make the sauce nice. It would slip right off the chicken after crock pot cooking, and it won't stay crispy - might even get a rubbery texture? But I'm guessing it just adds too much fat over the slow cook. I would remove it as recommended.

Thank you very much! I will follow instructions and remove the skin.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Yes,...it will go floppy and unpleasant. It would make the sauce unctuous...but with modern chicken I agree with collar, too, greasy. Depending on what I cook/who for and from where I have the chicken depends on if I leave skin on in slow cooking. E.g. I have a sort of braised rice dish where I feel the finish is best if the skin is on...it is the fat for the dish, and adds flavour, but then the skin still is not eaten....its floppy and pallid and ....yuck.

I braise a whole chicken and finish with rice in the braising liquid to soak up all the fat and flavour, sounds similar. Yum yum!

And Endless, following instructions... you must be desperate

 

[Endless_Night]

I braise a whole chicken and finish with rice in the braising liquid to soak up all the fat and flavour, sounds similar. Yum yum!

And Endless, following instructions... you must be desperate

It's all that lab time. Recipes are just like lab protocols.

Seriously though, I don't have your and Elle's (and a few others) ability to toss a few ingredients together and come up with...edible food. I need directions!!!! Specific ones!

 

[Collar_N_Cuffs]

The last of the figs

https://65.media.tumblr.com/740723f68b7d757ec3433a79ef726886/tumblr_obfc4bwzMs1ttoj3bo1_400.jpg

 

[Collar_N_Cuffs]

Thank you very much! I will follow instructions and remove the skin.

If it's not too late...

Take the skins and stretch them out sandwiched between two baking sheets, oiled with a bit of olive oil, perhaps spiked with dried cilantro powder, or a bit of Tabasco or something, salt, whatever. Bake in a moderately hot oven and you can have cracking crisps to go in your mole. All cheffy like. Be sure to say "voila!" when you serve

 

[Endless_Night]

If it's not too late...

Take the skins and stretch them out sandwiched between two baking sheets, oiled with a bit of olive oil, perhaps spiked with dried cilantro powder, or a bit of Tabasco or something, salt, whatever. Bake in a moderately hot oven and you can have cracking crisps to go in your mole. All cheffy like. Be sure to say "voila!" when you serve

Lovely! I can at least give the appearance of knowing what I'm doing.

 

[Collar_N_Cuffs]

Lovely! I can at least give the appearance of knowing what I'm doing.

I get 10 percent of that

 

[Endless_Night]

I get 10 percent of that

I dare you to collect.

 

[Collar_N_Cuffs]

I dare you to collect.

Check your confidence chest

 

[Collar_N_Cuffs]

I find myself so hungry for steak! Steak and a loaded mashed potato with extra everything and a big salad with ranch dressing and a beer! And red wine And chocolate cake after! Yes!!

Hmmm...
Perhaps this belongs in the What Turned You On Thread at this point

 

[AKentuckyLady]

Currently making cheesecake in my Instant Pot.

Anyone else have an electric pressure cooker? I'm obsessed with mine

http://www.pressurecookingtoday.com/wp-content/uploads/2014/05/Instant-Pot-Duo.jpg

 

[Collar_N_Cuffs]

Oh yes! I have 2 electric pressure cookers A big and a small. I really, really love them! I do pork for tacos all the time, and shredded beef for ropa vieja, shanks, all sorts of stuff!

But I have never made a cheesecake!
Got a recipe you can share?

 

[AKentuckyLady]

Oh yes! I have 2 electric pressure cookers A big and a small. I really, really love them! I do pork for tacos all the time, and shredded beef for ropa vieja, shanks, all sorts of stuff!

But I have never made a cheesecake!
Got a recipe you can share?

Sure, there's tons on the web. This is the one I'm currently making:

http://www.copymethat.com/r/6SJke3Y/ip-dessert-new-york-cheesecake-with-a-to/

I make Kalua pork all the time, chicken and dumplings, bone broth, macaroni and cheese. My favorite cookbook is this one:

http://t0.gstatic.com/images?q=tbn:ANd9GcSlft_-7GEJP_mu3ztvLGcSGUKl8oDSgmB5ThA15TzjtoXIzSzA

 

[Collar_N_Cuffs]

Sweet!
Literally
Thank you!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Questions.....

What is a loaded mashed potato?

Also...I have been thinking about pressure cooker for some time. Electric had not courted to me... Benefits being I presume lower cost than whole oven operation? I feel A want coming on. I was very afraid. The pressure cooker as a kid, but I really want to over come that and have my own.

I meant a baked potato

And I like an electric pressure cooker because of perfectly controlled time and pressure, no worries in blowing it up It has a dial, and shuts off automatically. No need to babysit it.

 

[La damnee elle la licorne]