GolfHos
 
*
March 28, 2024, 01:18:02 PM
Username: Password: Duration:

The Recipe Sharing Thread

 
Pages: 1 2 [3]   Go Down
  Print  
Author Topic: The Recipe Sharing Thread  (Read 6939 times)
0 Members and 1 Lurker/Spider are viewing this topic.
gleek
Flak Jacket

Karma: 107
Posts: 9510
Offline Offline

E chu ta!

View ProfileIgnore this user
Re: The Recipe Sharing Thread
« Reply #30 on: November 28, 2007, 09:42:02 AM »

Quote
stroh  09:15:43 AM Chiffonade the chalupa...
Logged Return to Top

Woman, open the door, don't let it sting. I wanna breathe that fire again.
E-A-G-L-E!
Rich Corinthian Leather Jacket
From: The Land of 10,000+ Slushy Ice Rinks

Karma: 23
Posts: 5095
Offline Offline


View Profile WWWIgnore this user
Re: The Recipe Sharing Thread
« Reply #31 on: November 29, 2007, 11:15:27 AM »

Ha!

E-A-G-L-E said "Chiffonade" Grin
Oh, yeah! Cool  Chiffonading is a lot of fun!

"It's late and you have some basil. You might as well chiffonade it, what else are you gonna do?"
-1 for verbing a noun
Actually, it's an adjective.  Or, at least, that's what dictionary.com says.

And, anyway, I didn't want to re-word it.  Sometimes, that's part of the fun.  For example, a child may have learned that "more fun" is the correct usage, but the child thinks it's more fun to say "funner", and so he does. Cheesy
Just funning with you, Iggle.
Oh, I know.  Just figured I'd send it back your way. Smiley


Noun: We will prepare the basil chiffonade.
Verb: We will chiffonade the basil.
Adjective: We will now discard the chiffonaded basil.

Discard the chiffonaded basil?  What a waste!
Logged Return to Top

He is no fool who gives what he cannot keep to gain that which he cannot lose.  - Jim Elliot

Chucker
Newbie

Karma: 3
Posts: 33
Offline Offline


View ProfileIgnore this user
Re: The Recipe Sharing Thread
« Reply #32 on: December 08, 2007, 04:27:25 PM »

What does everyone store their recipes in?  I've been looking for some decent freeware or open source software where I could store all of my recipes.  Right now, I just have a bunch of sheets of paper with recipes scribbled on them all over the place.
Logged Return to Top
spacey
Amazing Technicolor Dreamcoat
From: Group W Bench

Karma: 98
Posts: 7733
Offline Offline


View ProfileIgnore this user
Re: The Recipe Sharing Thread
« Reply #33 on: December 08, 2007, 04:48:38 PM »

What does everyone store their recipes in?  I've been looking for some decent freeware or open source software where I could store all of my recipes.  Right now, I just have a bunch of sheets of paper with recipes scribbled on them all over the place.
That's how I store the really well organized ones.
Logged Return to Top
Aske
Lederhosen

Karma: 120
Posts: 31405
Offline Offline


View ProfileIgnore this user
Re: The Recipe Sharing Thread
« Reply #34 on: December 08, 2007, 05:43:51 PM »

on fgi archives and now on golfhos  LOL.


well, not really, sort of.

anyways, the only things i routinely follow exactly the same way are baking (chemistry kinda requires it)  and a select few recipes i (or others) think are as good as they can be .  the rest I don't even repeat exactly.  it's all improvised from there on out.  just sense what goes and what is the right amount etc.
 Cool
Logged Return to Top

Quote
Russia has invaded a sovereign neighboring state and threatens a democratic government elected by its people. Such an action is unacceptable in the 21st century.
--  Chimpy McFlightsuit, CEO of Bu$hco Industries of 'Merka
worst_golfer_ever
Golf Shirt

Karma: 6
Posts: 408
Offline Offline

Merry Christmas!

View ProfileIgnore this user
Re: The Recipe Sharing Thread
« Reply #35 on: December 08, 2007, 05:47:48 PM »

What does everyone store their recipes in?  I've been looking for some decent freeware or open source software where I could store all of my recipes.  Right now, I just have a bunch of sheets of paper with recipes scribbled on them all over the place.
That's how I store the really well organized ones.

 Grin   Ditto.

I checked out a shareware recipe storage program a long time back.  It was cool - you could print out the recipes in nice formats, it did calorie/nutrition calculations for you automatically, and even had a by food search feature (as in, "I have ten pounds of cheddar cheese and a loaf of old bread, what can I make?").

Unfortunately, when it comes to actually doing the cooking, it's a pain to have a computer on the kitchen counter.  Splattering grease doesn't mix well with laptop screens. 

So, I have stuck with the folder of note paper and web printouts.
Logged Return to Top
campy
Vest & Plus Fours
From: Work :(

Karma: 28
Posts: 718
Offline Offline


View ProfileIgnore this user
Re: The Recipe Sharing Thread
« Reply #36 on: December 08, 2007, 06:51:09 PM »

Finally got around to digging out one of pizza dough formulations.  This is a very good recipe, and it lends itself well to New York style pizza:

Flour (100%):    542.26 g  |19.13 oz|    Recommend High Gluten bread flour, but AP can be substituted
Water (62%):    336.2 g  |11.86 oz|      but it won't be as chewy.
IDY (.3%):    1.63 g | 0.06 oz |           Instant Dry Yeast  Fleischmann's rapid rise will work
Salt (1.75%):    9.49 g | 0.33 oz |
Olive Oil (1.25%):    6.78 g | 0.24 oz |         Use either vegetable of virgin olive oil...Don't use EVOO    
Sugar (2%):        10.85 g | 0.38 oz |         as it imparts too strong of a flavor.
Total (167.3%):   907.2 g | 32 oz |


Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast.

Mix at low speed for about 3 minutes, then mix at medium speed until all of the flour has been picked up.

Add the oil and mix for 2 minutes at low speed.

Mix the dough at medium speed about 8 to 10 minutes until it has a smooth, satiny appearance.

Divide the dough into 2 16 oz. halves and roll into balls.

Coat the balls with vegetable oil, wrap loosely, but thoroughly, in saran wrap, and refrigerate for at least 12 hours.

After at least 12 hours and when ready to use, remove from fridge, and allow the dough to proof and come to room temperature. Cover with a damp towel to avoid drying the dough out.

Notes:
These instructions are to be used with a kitchenaid type mixer and spiral or similar type dough hook. 

For a bread machine, follow instructions for pizza doughs. 

I have used a food processor with this recipe, and found that adding all the ingredients, and pulsing for 1-2 minutes until smooth works best. (Note: Adjust water temp to about 60* F as the food processor generates a lot of heat.)

Water should be adjusted to achieve a finished dough temp of 80 degrees. If using a mixer, friction heat adds about 5-6 degrees.


Logged Return to Top
E-A-G-L-E!
Rich Corinthian Leather Jacket
From: The Land of 10,000+ Slushy Ice Rinks

Karma: 23
Posts: 5095
Offline Offline


View Profile WWWIgnore this user
Re: The Recipe Sharing Thread
« Reply #37 on: December 09, 2007, 01:54:21 PM »

What does everyone store their recipes in?  I've been looking for some decent freeware or open source software where I could store all of my recipes.  Right now, I just have a bunch of sheets of paper with recipes scribbled on them all over the place.

Family recipes have been compiled into a family cookbook.  Other recipes are on recipe cards and held in a recipe box.  I also have some recipes on the computer as word docs. 
Logged Return to Top

He is no fool who gives what he cannot keep to gain that which he cannot lose.  - Jim Elliot

CallaSumo
Newbie
From: Oregon

Karma: 0
Posts: 14
Offline Offline


View ProfileIgnore this user
Re: The Recipe Sharing Thread
« Reply #38 on: December 10, 2007, 12:51:31 AM »

VERY good thread! Unfortunately, it's late at night and it's making me hungry, and eating much would be a no no right now. I'll be back to try some of these. Thanks.
Logged Return to Top
Pages: 1 2 [3]   Return to Top
  Print  
 
Jump to:  

Related Posts
Ask and ye shall receive...
I almost added that you very well might not use a recipe.  But to my thinki
by E-A-G-L-E!

I'm sure it's just because I'm a weirdo
You don't like pie crust?  Maybe you just need a better recipe... 
by E-A-G-L-E!

Chili Verde
Wow - just checked cooks.com for chile verde recipes.  No wonder you had a
by worst_golfer_ever

Ask and ye shall receive...
My favourite recipe? That's a funny thing to ask, since I usually don'
by Salamander

 


 
  Powered by SMF | SMF © 2001-2009, Lewis Media

Dilber MC Theme by HarzeM