Cooking Dammit!!

[toEleven]

Originally Posted by Rifleman

Just don't become TOO proficient at chemistry.

a "chemical formula" for chocolate chip cookies.
...

I'm not a chemist, so enlighten me: why measure all the ingredients by volume rather than mass?

The mix of Kelvin and Celsius at the end is pretty weird too, but the volume really weirds me out.

[Rifleman]

hummmm, cunning linguist?

[Brother Michigan]

Originally Posted by toEleven

I'm not a chemist, so enlighten me: why measure all the ingredients by volume rather than mass?

The mix of Kelvin and Celsius at the end is pretty weird too, but the volume really weirds me out.

Given that each compound has a constant density, volume and mass are interchangeable. *waves hand to shoo away comments about packing efficiency, etc.*

[Rifleman]

Originally Posted by toEleven

I'm not a chemist, so enlighten me: why measure all the ingredients by volume rather than mass?

The mix of Kelvin and Celsius at the end is pretty weird too, but the volume really weirds me out.

I think, because the normal kitchen measurements are almost always volume. 1 cup, 1 Tablespoon, that kind of thing. So staying in the same vein, the measurements were in volume.

almost everything I do is by mass. Mass = atoms or molecules so a stoichiometric balance can be achieved. If you know you are going to make H2SO4 it's much more easy to measure out reactants by mass, then by volume...

but the formula for chocolate chip cookies really throws you for a loop with volumetric measurements for things that should be in mass units.

[toEleven]

Originally Posted by Brother Michigan

Given that each compound has a constant density, volume and mass are interchangeable. *waves hand to shoo away comments about packing efficiency, etc.*

Well you waved your hands, so I won't comment.

Originally Posted by Rifleman

I think, because the normal kitchen measurements are almost always volume. 1 cup, 1 Tablespoon, that kind of thing. So staying in the same vein, the measurements were in volume.

almost everything I do is by mass. Mass = atoms or molecules so a stoichiometric balance can be achieved. If you know you are going to make H2SO4 it's much more easy to measure out reactants by mass, then by volume...

but the formula for chocolate chip cookies really throws you for a loop with volumetric measurements for things that should be in mass units.

Exactly what I was thinking; baking is chemistry, why not be exact. Kitchen scales are easy to acquire.

I guess I should really stop worrying about random cookie recipes and worry more about Rachel Ray cooking people

[jokesonyou24]

Beat that Martha Stewart!

Sorry, I was replying to the Rachel Ray thing, and I didn't think to quote it...

[LittleRedNinjette]

Originally Posted by toEleven

Exactly what I was thinking; baking is chemistry, why not be exact. Kitchen scales are easy to acquire.:

Because the best cookie recipes are not exact. I use measuring cups and more like a set of guidelines than rules.

[Rifleman]

yeah, well I notice that the Gluten went to two significant digits after the decimal point... not sure if my pallet is significantly sensitive enough to tell the difference between a batch of cookies made with 425.35 cubic centimeters of gluten, and those made with 425.34 cm3

a dash, a pinch, the glug method (yeah put two "glugs" of hot sauce in that chili) cooking is chemistry...

or perhaps it could better described as Alchemy.

[VaFish]

Cooking is a combination of science and art.

[toEleven]

Originally Posted by LittleRedNinjette

Because the best cookie recipes are not exact. I use measuring cups and more like a set of guidelines than rules.

Shrug. We'll have to agree to disagree on this one.
Of course if someone is offering me cookies, I'm probably not complaining. Most cookies are better than no cookies

[csmith12]

You will have found zen and cooking when you can make the same dish over and over and it tastes exactly the same every single time.

[APEmike]

BodyBag's Pasta

I'm Italian. This means there are no measurements to my pasta recipes. As they say "season to taste"

1. Make Penne pasta ( boil water with a pinch of salt, put in pasta, let boil till 'al dente', etc...)

2. Add enough extra virgin olive oil to coat pasta, but dont drown it...

3. Add parmesan cheese (be generous), salt, pepper, and (optional) a little garlic powder.

4. Stir, toss, blend, shake, or whatever method of coating all pasta pieces with oil, cheese, and spices works for you and your utensils.

5. Open beverage of choice.

6. Enjoy.


Total cook time 15 minutes-ish.

[APEmike]

Originally Posted by csmith12

You will have found zen and cooking when you can make the same dish over and over and it tastes exactly the same every single time.

See above recipe ^^^ lol I could make this in my sleep and have it taste the same every time.

[csmith12]

Nice Michael!

There are all kinds of UOM's in that recipe;

A pinch
Enough to coat
Generous
A little

hahahahahah I use these all the time!

[SLOWn60]

Nothing wrong with this recepie another bottle of wine won't fix!!!

[APEmike]

Originally Posted by csmith12

Nice Michael!

There are all kinds of UOM's in that recipe;

A pinch
Enough to coat
Generous
A little

hahahahahah I use these all the time!

Thanks!!!

I grew up with 2 grandmas from 2 VERY different schools of thought (and cooking)

My Mom's mom was Finnish, and typically so. Quite, calm, reserved. Every recipe was exact, to the T. Nothing was ever wasted, be it words, material, or food. Home made bread, unlike anything you've ever tasted.

My Dad's mom was Irish/Italian from New York. Family gatherings on that side seriously remind me of The Godfather. Loud, boisterous, vibrant, exciting. Everything was 'the BEST!' or 'THE worst'. Nothing was truly measured, just enjoyed. Sauces made the old fashioned way. Our 'family' sauce takes 10 hours start-to-finish. The 'recipe' is passed down, generation to generation by word of mouth and has been doing so, best we can tell for the last 400 years. Its a lot of 'simmer for an hour, taste, adjust' and can only be made 2 gallons at a time.

As opposite as they were, they got along well. For a period of 10 years they lived right across the street from each other.

Pair the bread and the sauce together and you have a meal with nothing else needed, or for that matter, wanted. Funny how life seems to take two opposites and create something wonderful...

[VaFish]

Originally Posted by APEmike

BodyBag's Pasta

I'm Italian. This means there are no measurements to my pasta recipes. As they say "season to taste"

1. Make Penne pasta ( boil water with a pinch of salt, put in pasta, let boil till 'al dente', etc...)

2. Add enough extra virgin olive oil to coat pasta, but dont drown it...

3. Add parmesan cheese (be generous), salt, pepper, and (optional) a little garlic powder.

4. Stir, toss, blend, shake, or whatever method of coating all pasta pieces with oil, cheese, and spices works for you and your utensils.

5. Open beverage of choice.

6. Enjoy.


Total cook time 15 minutes-ish.

Much to my Italian wifes chagrin, I have to add bacon, salami, or sausage to that recipe.

[Brother Michigan]

Originally Posted by toEleven

Of course if someone is offering me cookies, I'm probably not complaining. Most cookies are better than no cookies

My mother was diagnosed with diabetes when I was about 12 or so. She has gotten very good at making low-carb sweets, but man... some of those early cookie recipes were rough...

[toEleven]

Originally Posted by APEmike

I grew up with 2 grandmas from 2 VERY different schools of thought (and cooking)

My Mom's mom was Finnish, and typically so. Quite, calm, reserved. Every recipe was exact, to the T. Nothing was ever wasted, be it words, material, or food. Home made bread, unlike anything you've ever tasted.

My Dad's mom was Irish/Italian from New York. Family gatherings on that side seriously remind me of The Godfather. Loud, boisterous, vibrant, exciting.
...

Sounds like I'd be on the same page as your maternal grandmother, both in social demeanor and cooking style. From my perspective, the different types only fail to mix (socially, not in the kitchen) when one of the parties fails to acknowledge/accept/understand that the other approach exists and is viable. Basically like any other form of tolerance.

[APEmike]

Originally Posted by toEleven

Sounds like I'd be on the same page as your maternal grandmother, both in social demeanor and cooking style. From my perspective, the different types only fail to mix (socially, not in the kitchen) when one of the parties fails to acknowledge/accept/understand that the other approach exists and is viable. Basically like any other form of tolerance.

This guy, bringing in the heavy...


Back on topic, anyone have a good beer steak recipe? I have one but its always a bit of an experiment...

[Rifleman]

So, I won the 7th annual Argonne National Lab, Chemical Technologies Div. Chili Cook off today.

Narrowly beating the 3x chili cook off champ 25 votes to 23.

more then happy to give up the formula.

2 pounds ground venison
1 pound pork sausage (standard or sage)
1/2 pound bacon
1/2 pound chorizo sausage
2 T minced garlic
1 medium vidalia onion minced
1 green pepper minced
1 can black beans, drained and rinsed
1 can chipotle peppers, minced.
2 T cooking sherry
1 T Oregano
1 T Basil
1 T Cumin
1 t Ground Chipotle pepper powder
1 T salt
1 large can Dice tomatoes
1 large can Crushed tomatoes
1 can tomato paste

Hot sauce of your taste and amount (remember you can always add more, it's hard to remove)

In one pan brown the Venison with the onion, pepper, garlic, cooking sherry and half of the spices.

In another pan brown the sausage, chorizo, bacon (minced prior to cooking) Drain as much of the oil off this pan, once cooked, as you can.

In a large crock pot add all (including the other half of the spices) and set on low for a minimum of 6 hours.\

Serve with grated cheese and sour cream.

[csmith12]

Originally Posted by APEmike

anyone have a good beer steak recipe? I have one but its always a bit of an experiment...

Beer on steak?!?!?!?!

Lemme see what I can remember and work up. Me and my dad used to make that all the time.

[RacinNinja]

Originally Posted by APEmike

This guy, bringing in the heavy...


Back on topic, anyone have a good beer steak recipe? I have one but its always a bit of an experiment...

Beer steak? Of course!

Go to the freezer and grab a package of home grown grass fed beef steaks. Throw em in the fridge.

Next day, grab a beer, drink some, open package of steaks and season/apply rub to taste.

Finish beer, open another. Drink it.

Start BBQ. Drink beer. If you run out, get another one.

Put steaks on the BBQ. Set timer for 7 minutes. Get another beer.

After timer goes off, flip steaks. Belch loudly so your neighbors know you're cooking some good stuff! Set timer for another 7 minutes. Grab another beer.

After timer goes off again, remove steaks from BBQ. Shut the vents so the charcoal doesn't burn itself to ash. Drink beer. Set steaks on counter for 5 minutes.

Eat.

[csmith12]

7+5 mins?!?!? OMG...

[RacinNinja]

Originally Posted by csmith12

7+5 mins?!?!? OMG...

7 minutes one side, 7 minutes another, let rest for 5 minutes on a plate.

Med rare, more on the rare side on my BBQ. I like my steak "moo with a tan" done.

[csmith12]

lol, just kidding. I am more of the "just brand it" on both sides kinda guy. Cold and bloody in center is fine by me.

[RacinNinja]

Originally Posted by csmith12

lol, just kidding. I am more of the "just brand it" on both sides kinda guy. Cold and bloody in center is fine by me.

I don't do cold in the middle. Red is fine but it's gotta be warm. "moo with a tan".

You prefer yours Arctic style.

[Rifleman]

Originally Posted by RacinNinja

I don't do cold in the middle. Red is fine but it's gotta be warm. "moo with a tan".

You prefer yours Arctic style.

where you can still hear the echo of the last "moo"

[CaliGrrl]

Your chili sounds delicious! Of course, so do the steaks, and I'm on the "moo with a tan" side more than cold in the middle. I've even got husband converted over the years- he started as a well-done kind of guy, but now we can split one medium-rare.

Much better.

[Alex]

Now I'm hungry.

[APEmike]

Im bummed out... Looks like I wont be able to grow Carolina Reapers this year.

[RacinNinja]

Did some Steelhead the other night.

Big fillet on a cookie sheet with aluminum foil.

Honey on top.

Little salt, little pepper, little Lowry's, little Sweet and Smoky rub. Let it sit for 15-20 minutes.

Bake at 450 for 17 minutes or so.

Pan fry some asparagus to go with it and a little bit of olive oil herb Couscous.

[Rifleman]

The chili cook off trophy showed up on my desk Friday

[corksil]

Dang now I need to get back on top of my chili game.

[JohnnyBravo]

That champion chili sounds tasty!!!

Originally Posted by APEmike

Im bummed out... Looks like I wont be able to grow Carolina Reapers this year.

you like it hot
How come ya can't grow?

[Abu_Mishary]

Chicken Curry Ala Indian

1) One yellow onion (sliced)
2) Two cloves of garlic (sliced or you can just squash it!)
3) Half Chicken (cut into small portions)
4) Curry Leaves (this is to have that distinctive curry smell. You may have as much or as little as you like)
5) Three table spoon of red curry Powder
6) Two table spoon of chilli Powder
7) One tea spoon of mustard seeds
8) One tea spoon of turmeric powder
9) two table spoon of chilli paste
10) 1/2 table spoon of Star Anise
11) 1/2 Table spoon of cardamom
12) One small cup of Cooking cream OR plain flavoured yogurt OR full cream milk.
13) One small cup of water
14) A pinch of salt.

Cooking :

Stir fry the yellow onion, garlic until the smell arise. insert the curry leaves and chicken altogether. Stir it until the chicken becomes half cooked. then insert the chilli paste, chilli powder, turmeric powder, curry powder, and stir it until all blends into this distinctive spice mixture and this great spice smell starting to fulfill the kitchen. When the mixture thickens, insert the water to dilute a bit on the mixture (so it won't burnt).

Add the star anise, cardamom, mustard seeds and the yogurt altogether. Simmer it for a while until the chicken is fully cooked and the oil breaks from the mixture (afloat).

Serve with rice and papadom. Yummy!

[JohnnyBravo]

I'm gonna have to go to the farmers market

[csmith12]

Cool! Star anise, not used very often in American foods.

[JohnnyBravo]

Originally Posted by csmith12

Cool! Star anise, not used very often in American foods.

I put it in my tea... It's tasty!

[csmith12]

Originally Posted by Lychee

Chicken Flied Lice

I dont want any part of this Lice you speak off...

Omg... ahahhahaha I just noticed this spelling mistake. Achievement will be coming soon.