six-point socket II
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What's Cooking
- Thread starter GoingMyWay
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six-point socket II
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GoingMyWay
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Looks great Oliver. What kind of waffles are those?
I bought a new griddle because the nonstick finish on my existing Allclad griddle has been sticking lately. The new griddle is made by Vevor (same manufacturer of the meat slicer that I bought not too long) and it cost an amazingly low $120. That's cheaper than the Blackstone E-Series and also the Ninja Sizzle, both of which have a nonstick surface! The Vevor griddle has an iron cooking surface that I seasoned so there is no nonstick coating that will eventually fail.
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We had a little leftover steak so we made steak quesadillas for lunch today.
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I bought a new griddle because the nonstick finish on my existing Allclad griddle has been sticking lately. The new griddle is made by Vevor (same manufacturer of the meat slicer that I bought not too long) and it cost an amazingly low $120. That's cheaper than the Blackstone E-Series and also the Ninja Sizzle, both of which have a nonstick surface! The Vevor griddle has an iron cooking surface that I seasoned so there is no nonstick coating that will eventually fail.
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We had a little leftover steak so we made steak quesadillas for lunch today.
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six-point socket II
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It's an old Belgian recipe for "soft waffles" without yeast. Very different in taste and consistency from the classic Brussels waffles - with yeast - that are very crispy when baked.
That top looks great, and your quesadillas remind me that I need to look more into the use of tortillas!
Kind regards,
Oliver
That top looks great, and your quesadillas remind me that I need to look more into the use of tortillas!
Kind regards,
Oliver
GoingMyWay
Member
Interesting. It sounds like they'd also be quicker to make than classic Belgian Waffles since you don't need to let the yeast ferment. Is it traditional for the "soft waffles" to have that shape?
Last night we made breakfast for dinner. Made hashbrowns and frozen scrapple on the griddle.
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I told my wife that we're going to stop using the gas stove and cook everything on the griddle from now on. I was joking, but kinda half serious at the same time.
Last night we made breakfast for dinner. Made hashbrowns and frozen scrapple on the griddle.
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I told my wife that we're going to stop using the gas stove and cook everything on the griddle from now on. I was joking, but kinda half serious at the same time.
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Went and finally bought myself a decent meat slicer.
https://www.consiglioskitchenware.c...-25hp-professional-semi-automatic-meat-slicer
Wanted to slice things like prosciutto and hard Italian meats at times and the cheapo ones which I sold one of in a garage sale 20 years just don't 'cut it', pun intended!
This puppy weighs near 20 kgs whereas my older cheapo one I found online is a mere 5 kilos.
I also wanted to slice my own Chinese Fondue meat (not cube style). It's a French Canadian thing.
No butcher around here where I live does that service any longer and the only place to buy it pre-sliced frozen in packages is at Metro which is a grocer here in Canada based out of Quebec, but I find it still sliced too thick for my liking.
Metro grocery stores here in Ontario is also the only place now to buy pre-made Cretons. St-Hubert Tortiere is available in many grocers around here, which surprises me frankly. Ten bucks a pie on sale typically.
https://www.consiglioskitchenware.c...-25hp-professional-semi-automatic-meat-slicer
Wanted to slice things like prosciutto and hard Italian meats at times and the cheapo ones which I sold one of in a garage sale 20 years just don't 'cut it', pun intended!
This puppy weighs near 20 kgs whereas my older cheapo one I found online is a mere 5 kilos.
I also wanted to slice my own Chinese Fondue meat (not cube style). It's a French Canadian thing.
No butcher around here where I live does that service any longer and the only place to buy it pre-sliced frozen in packages is at Metro which is a grocer here in Canada based out of Quebec, but I find it still sliced too thick for my liking.
Metro grocery stores here in Ontario is also the only place now to buy pre-made Cretons. St-Hubert Tortiere is available in many grocers around here, which surprises me frankly. Ten bucks a pie on sale typically.
GoingMyWay
Member
That's a nice looking slicer. Have you already gotten to try it out?
The only thing I don't like about mine is disassembling everything to clean. My blade has 2 holes that are drilled and tapped so I can attach a "nob/handle" that makes cleaning the blade a bit safer and more manageable.
The only thing I don't like about mine is disassembling everything to clean. My blade has 2 holes that are drilled and tapped so I can attach a "nob/handle" that makes cleaning the blade a bit safer and more manageable.
six-point socket II
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Form and shape can vary depending on the inserts you use and how much dough you put in (and where you place it on the inserts). With these you aim for a smaller waffle (1 portion of dough in the middle) with larger holes.
So yeah, that’s a classic shape/form. We have a variety of inserts, all dating back before I was born. It’s two inserts for larger hole waffles, one really large, the other large. Then small/fine holes. One for “croque monsieur” and it’s variations.
Kind regards,
Oliver
So yeah, that’s a classic shape/form. We have a variety of inserts, all dating back before I was born. It’s two inserts for larger hole waffles, one really large, the other large. Then small/fine holes. One for “croque monsieur” and it’s variations.
Kind regards,
Oliver
six-point socket II
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Packard
Member
My aunt has a hard and fast rule about meal prep.
As succinctly as I can express it, it follows:
She refuses to spend more time in preparation of a meal than it takes to consume that meal.
It has a nice mathematical reasoning behind it. She does not count the amount of time the food needs to cook in the oven, she is measuring the amount of time that she is burdened with to make the meal.
I’ve embraced that same concept from the moment she made the comment some 40 plus years ago.
Note: I do not object to a professional chef in a restaurant spending a lot of time in prep. I only object when it is I who has to put in that work. I’ve always assumed that my aunt interpreted that the same way. I have never questioned her on that same point.
As succinctly as I can express it, it follows:
She refuses to spend more time in preparation of a meal than it takes to consume that meal.
It has a nice mathematical reasoning behind it. She does not count the amount of time the food needs to cook in the oven, she is measuring the amount of time that she is burdened with to make the meal.
I’ve embraced that same concept from the moment she made the comment some 40 plus years ago.
Note: I do not object to a professional chef in a restaurant spending a lot of time in prep. I only object when it is I who has to put in that work. I’ve always assumed that my aunt interpreted that the same way. I have never questioned her on that same point.
hdv
Member
For me, the rule is a bit different. I am willing to spend the time needed *as long as I enjoy* the prepping and cooking. For example, yesterday I made a traditional bowl of red (around here they often will name it chili con carne, but that's definitely not the same), which took me quite some time. The eating itself was done all too quickly, sadly.
To me cooking is a nice moment to recuperate from whatever I've been doing that day. That's why I find it so important to only do whatever I enjoy in the kitchen. Especially when I still had my business that was really important to me. As soon as it starts to resemble work, I will ask my wife to take over. She's doesn't like cooking though, so she's glad that doesn't happen all that often.
To me cooking is a nice moment to recuperate from whatever I've been doing that day. That's why I find it so important to only do whatever I enjoy in the kitchen. Especially when I still had my business that was really important to me. As soon as it starts to resemble work, I will ask my wife to take over. She's doesn't like cooking though, so she's glad that doesn't happen all that often.
Packard
Member
This same aunt bought a new set of everyday dishes. She did not tell her family.
She served a meal on the old dishes, and when the meal was done she tossed the dirty dishes in the trash.
My cousins said, “Ma! What are you doing?”
She replied, “They’re dirty. I’m throwing them out.” I imagine she thought it was amusing, but she couldn’t bring herself to throw out clean dishes. All the old dishes were gone in a couple more meals.
I would embrace that same process if I bought new dishes.
She served a meal on the old dishes, and when the meal was done she tossed the dirty dishes in the trash.
My cousins said, “Ma! What are you doing?”
She replied, “They’re dirty. I’m throwing them out.” I imagine she thought it was amusing, but she couldn’t bring herself to throw out clean dishes. All the old dishes were gone in a couple more meals.
I would embrace that same process if I bought new dishes.
GoingMyWay
Member
A while back we cooked up some fried tofu and cauliflower rice on the griddle.
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Then some chorizo and egg breakast burritos.
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Then we made some smashburgers.
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This past Saturday we made pan roasted lobster with zoodles (zucchini noodles).
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Then some chorizo and egg breakast burritos.
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Then we made some smashburgers.
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This past Saturday we made pan roasted lobster with zoodles (zucchini noodles).
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six-point socket II
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You’re getting good use out of that griddle! The lobster, fantastic!
Kind regards,
Oliver
The lobster, fantastic!Kind regards,
Oliver
six-point socket II
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So, after a practice post a while ago, the first “live” try of inserting a picture from my iPad.
Côte à l'os - from the Lotus BBQ. Brought to a core temperature of about 49 degree Celsius in the oven, then onto the BBQ for that perfect roasting and to the final core temperature of 54 degree Celsius. Some scampi and green asparagus - from the BBQ - to go with it. Additional sides were freshly harvested/ “young” potatoes & white asparagus with hollandaise sauce (obviously self made …).
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Kind regards,
Oliver
Côte à l'os - from the Lotus BBQ. Brought to a core temperature of about 49 degree Celsius in the oven, then onto the BBQ for that perfect roasting and to the final core temperature of 54 degree Celsius. Some scampi and green asparagus - from the BBQ - to go with it. Additional sides were freshly harvested/ “young” potatoes & white asparagus with hollandaise sauce (obviously self made …).
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Kind regards,
Oliver
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tjbnwi
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While I'm here....
Most have heard of Chicago deep dish pizza, Chicago is really a thin crust town. Since we've moved from the Chicagoland area I've been on a mission to recreate the taste of home.
Crust rolled, docked, set out to cure.
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Simple ingredients, made the sauce right in the can.
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Home made Itialian sausage
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Needed more cheese, next time...
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Done
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Tom
Most have heard of Chicago deep dish pizza, Chicago is really a thin crust town. Since we've moved from the Chicagoland area I've been on a mission to recreate the taste of home.
Crust rolled, docked, set out to cure.
[attachimg=1]
Simple ingredients, made the sauce right in the can.
[attachimg=2]
Home made Itialian sausage
[attachimg=3]
Needed more cheese, next time...
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Done
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Tom
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GoingMyWay
Member
tjbnwi said:
What do you call that kind of cake??
Is Chicago thin crust pizza sometimes called tavern style pizza?
rmwarren
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[member=4105]tjbnwi[/member] Tom how long/how did you bake that?
I've wanted to try using raw sausage on pizza, but the OONI cooks it so fast I've been afraid that the meat wouldn't cook fully. This was last weekend, total time ~150 seconds:
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I didn't get the stone hot enough relative to the flame, in a perfect world the char would have been darker for that level of crust burn and it would have taken closer to 90-120 seconds.
I'd like to try Chicago style crust.
RMW
I've wanted to try using raw sausage on pizza, but the OONI cooks it so fast I've been afraid that the meat wouldn't cook fully. This was last weekend, total time ~150 seconds:
[attachimg=1]
[attachimg=2]
I didn't get the stone hot enough relative to the flame, in a perfect world the char would have been darker for that level of crust burn and it would have taken closer to 90-120 seconds.
I'd like to try Chicago style crust.
RMW
