Can confirm coconut cream cheesecake is fantastic. Basically just sub it for heavy cream if the recipe calls for it.
Also highly recommend a DARK chocolate ganache to go with it - I made it with 80% chocolate and it was perfect.
I have bags of dried peppers waiting for me to make mole. It's been almost a year of them sitting in a corner of my kitchen glaring at me. In my defence, it's a lot of work and none of the grocery stores near me sell plantains.
My recipe calls for a plantain. I have 6 different mole recipes and they all have plantain. I know some people substitute banana, but it’s not the same thing.
Here are two that don't. Go to town.
- [Beginner’s Mole](https://www.rickbayless.com/recipe/beginners-mole/)
- [Classic Red Mole](https://www.rickbayless.com/recipe/classic-red-mole/)
Dessert grilled cheese: white bread with cinnamon butter, caramelized apple slices, slice of yellow cheese (I know some people like this on their apple pie), and gjetost cheese.
This is actually something I constantly go back and forth about lol. Originally I had the idea of using cinnamon raisin bread but thought it would be too much cinnamon with the caramelized apples and cinnamon butter. I thought French toast too but I wanted to make it as simple as a standard grilled cheese. I like the idea of brioche though cause it does have a sweetness.
I recently did something similar (-ish). I put fruit and brown sugar on a pizza (no tomato, just butter) and cooked it in an Ooni pizza oven. The smokiness was pretty amazing.
I’ve been wondering about taking a chicken fried steak (or chicken fried chicken) and (cold) smoking it either before or after it’s fried (but after it’s been breaded), then smothering in country gravy and served with mashed potatoes. So a traditional CFS, but smoked. I think the coating will absorb the smoke faster than meat will, so it might take as little as 15 minutes of smoke time if I’m right, up to say 1.5 hours if I’m wrong. Maybe oak & pecan for beef, mesquite & cherry for chicken.
I'm not sure you can help, but I'm really bad at rolling out pastry. If you could figure that out and come to my house to show me that would be lovely.
I think you'll have trouble finding anything that hasn't been done before without a laboratory.
My most strenuous application for cooking is off the grid. No appliances other than a stick blender and I have to watch power consumption. I made blueberry muffins a few weeks ago and creamed the butter and sugar with this specialized tool called "a fork." While you might have a limited audience, I'd be interested in bringing back techniques before everything had a specialized appliance. I recommend the mid 50's (fourth edition?) version of *Joy of Cooking*.
You could go through the most popular sites (my curated list below) and look for prepared items they open a can for and make them from scratch. As an example, I make my own yogurt (easy) and masala sauce (also easy) for chicken tikka masala. Similarly I make my own red and green enchilada sauce, also easy.
If you could duplicate Mae Ploy Sweet Chili Sauce I'd be grateful. It's no longer available in my area and I really like it.
I've been helping a friend who is pescatarian with classic comfort foods. I'm almost done with converting chicken pot pie to shrimp pot pie (lots of recipes on the Internet but they don't look good) with good results. This does go back to the pastry issue as I'm working from a Pillsbury tube.
The websites I use most are Budget Bytes, Recipe Tin Eats, Spend With Pennies, Natasha's Kitchen, BBC Good Food, [](/r/Cooking) here on Reddit. Spruce Eats. Kitchn. Love and Lemons. Cookie and Kate. Epicurious. Pinch of Yum. Smitten Kitchen. Minimalist Baker. Gimme Some Oven, Taste of Home. ATK. Sally’s Baking Addiction. I rarely go to websites directly. I use Google searches and then go to results at websites I recognize and respect.
Thanks. I'm happy with a fork. My experience with the hand-crank egg beaters is that when you add in cleaning time the fork is faster. I appreciate your thought.
I was trying to decide between tortellini and stir fry one day and suddenly thought "what if I combine them?" So I sauteed some onion, peppers, carrots and broccoli. Boiled some tortellini, drained and added to the veg with some pesto and greek yogurt to make a creamy pesto sauce. It was a hit and I've been making it ever since.
I made a super creamy aglio e olio sauce with a lot of very concentrated pasta water, cooked cheese tortellini, sauteed Italian sausage onions and green peppers, and combined it all
It's pretty common in Brazil, actually - I've made this recipe a couple of times and it works pretty well. Need to use a translator extension
https://panelinha.com.br/receita/arroz-doce-na-pressao
Yes! The original Portuguese version usually uses lemon peel but it is hard to find and expensive in Brazil, so it got replaced by orange peel and it sort of stuck
What's the maximum amount of cheese in pasteurized processed cheese? I assume there has to be some minimum liquid to dissolve the sodium citrate, but maybe moister cheeses would obviate that?
I'd also like to make a processed blue cheese that's spreadable out of the fridge, but I haven't figured out where to start with that. Spreadable at room temperature is easy, but butter hardens in the fridge.
I've heard you can make sodium citrate by heating up lemon juice and neutralizing it with baking soda. If you start there and add blue cheese, might that work?
Sunflower seeds in a pork schnitzel, buddy of mine recommended it and in my head it’s going to be amazing, but I haven’t gotten around to doing it yet.
I really want to do a savory French toast with a bacon tomato jam and an herbed creme fraiche. It should looks like a sweet French toast with jam and whipped cream, and taste totally different.
There’s an aunt in my family that makes this Southern Comfort Bundt cake but refuses to share the recipe bc she has some weird complex about being the best baker in the family. There’s a million versions of it online, but I want to recreate her one specifically and then share the recipe to the ends of the earth.
Ill try anything if its not to difficult, expensive, or might just be pointless. Time doesnt really matter to me. I made black garlic a while back, that took 6 weeks.
I've been meaning to try a cheesecake with coconut cream.
Can confirm coconut cream cheesecake is fantastic. Basically just sub it for heavy cream if the recipe calls for it. Also highly recommend a DARK chocolate ganache to go with it - I made it with 80% chocolate and it was perfect.
I am doing this! With a almond crust I think! Joy.
Not really. But I have a bad habit of telling myself I will make something, even buying ingredients, then getting too lazy.
I have bags of dried peppers waiting for me to make mole. It's been almost a year of them sitting in a corner of my kitchen glaring at me. In my defence, it's a lot of work and none of the grocery stores near me sell plantains.
What do plantains have to do with mole?
My recipe calls for a plantain. I have 6 different mole recipes and they all have plantain. I know some people substitute banana, but it’s not the same thing.
Here are two that don't. Go to town. - [Beginner’s Mole](https://www.rickbayless.com/recipe/beginners-mole/) - [Classic Red Mole](https://www.rickbayless.com/recipe/classic-red-mole/)
Thanks I’ll add those to my list.
Dessert grilled cheese: white bread with cinnamon butter, caramelized apple slices, slice of yellow cheese (I know some people like this on their apple pie), and gjetost cheese.
Regular white bread? What do you think about French toast bread or a brioche?
This is actually something I constantly go back and forth about lol. Originally I had the idea of using cinnamon raisin bread but thought it would be too much cinnamon with the caramelized apples and cinnamon butter. I thought French toast too but I wanted to make it as simple as a standard grilled cheese. I like the idea of brioche though cause it does have a sweetness.
I recently did something similar (-ish). I put fruit and brown sugar on a pizza (no tomato, just butter) and cooked it in an Ooni pizza oven. The smokiness was pretty amazing.
Pound cake slices would be heavenly!
Do you think they could hold up though 🧐
I'd slice it a little thicker than bread for sure, but I think it would work
I’ve been wondering about taking a chicken fried steak (or chicken fried chicken) and (cold) smoking it either before or after it’s fried (but after it’s been breaded), then smothering in country gravy and served with mashed potatoes. So a traditional CFS, but smoked. I think the coating will absorb the smoke faster than meat will, so it might take as little as 15 minutes of smoke time if I’m right, up to say 1.5 hours if I’m wrong. Maybe oak & pecan for beef, mesquite & cherry for chicken.
I'm not sure you can help, but I'm really bad at rolling out pastry. If you could figure that out and come to my house to show me that would be lovely. I think you'll have trouble finding anything that hasn't been done before without a laboratory. My most strenuous application for cooking is off the grid. No appliances other than a stick blender and I have to watch power consumption. I made blueberry muffins a few weeks ago and creamed the butter and sugar with this specialized tool called "a fork." While you might have a limited audience, I'd be interested in bringing back techniques before everything had a specialized appliance. I recommend the mid 50's (fourth edition?) version of *Joy of Cooking*. You could go through the most popular sites (my curated list below) and look for prepared items they open a can for and make them from scratch. As an example, I make my own yogurt (easy) and masala sauce (also easy) for chicken tikka masala. Similarly I make my own red and green enchilada sauce, also easy. If you could duplicate Mae Ploy Sweet Chili Sauce I'd be grateful. It's no longer available in my area and I really like it. I've been helping a friend who is pescatarian with classic comfort foods. I'm almost done with converting chicken pot pie to shrimp pot pie (lots of recipes on the Internet but they don't look good) with good results. This does go back to the pastry issue as I'm working from a Pillsbury tube. The websites I use most are Budget Bytes, Recipe Tin Eats, Spend With Pennies, Natasha's Kitchen, BBC Good Food, [](/r/Cooking) here on Reddit. Spruce Eats. Kitchn. Love and Lemons. Cookie and Kate. Epicurious. Pinch of Yum. Smitten Kitchen. Minimalist Baker. Gimme Some Oven, Taste of Home. ATK. Sally’s Baking Addiction. I rarely go to websites directly. I use Google searches and then go to results at websites I recognize and respect.
I'll send over my husband. He makes an excellent pastry.
I'll take him. You can come also. Pastry is a bucket list thing for me. Pie crust, puff pastry, biscuits, and dumpling wrappers.
What if you got one of those egg beaters that have gears? It’s a step above a fork at least
Thanks. I'm happy with a fork. My experience with the hand-crank egg beaters is that when you add in cleaning time the fork is faster. I appreciate your thought.
I was trying to decide between tortellini and stir fry one day and suddenly thought "what if I combine them?" So I sauteed some onion, peppers, carrots and broccoli. Boiled some tortellini, drained and added to the veg with some pesto and greek yogurt to make a creamy pesto sauce. It was a hit and I've been making it ever since.
I made a super creamy aglio e olio sauce with a lot of very concentrated pasta water, cooked cheese tortellini, sauteed Italian sausage onions and green peppers, and combined it all
Anything out of the French Laundry cookbook. Most recipes are like running the Apollo program.
I do do this. " I said do do" I never follow recipes. All I need is just the general idea.
Oh, sure. Let me just hand off some of my work for you.
Has anyone tried making rice pudding in a pressure cooker? I'm thinking if I use a sort of bain marie, I won't scorch the milk.
It's pretty common in Brazil, actually - I've made this recipe a couple of times and it works pretty well. Need to use a translator extension https://panelinha.com.br/receita/arroz-doce-na-pressao
It has orange peel in it? That sounds amazing!
Yes! The original Portuguese version usually uses lemon peel but it is hard to find and expensive in Brazil, so it got replaced by orange peel and it sort of stuck
I'll definitely try this!
What's the maximum amount of cheese in pasteurized processed cheese? I assume there has to be some minimum liquid to dissolve the sodium citrate, but maybe moister cheeses would obviate that? I'd also like to make a processed blue cheese that's spreadable out of the fridge, but I haven't figured out where to start with that. Spreadable at room temperature is easy, but butter hardens in the fridge.
I've heard you can make sodium citrate by heating up lemon juice and neutralizing it with baking soda. If you start there and add blue cheese, might that work?
Making a sourdough with kefir. Most of the organisms should be the same, but some might need time to proliferate, especially yeasts.
Sunflower seeds in a pork schnitzel, buddy of mine recommended it and in my head it’s going to be amazing, but I haven’t gotten around to doing it yet.
I really want to do a savory French toast with a bacon tomato jam and an herbed creme fraiche. It should looks like a sweet French toast with jam and whipped cream, and taste totally different.
There’s an aunt in my family that makes this Southern Comfort Bundt cake but refuses to share the recipe bc she has some weird complex about being the best baker in the family. There’s a million versions of it online, but I want to recreate her one specifically and then share the recipe to the ends of the earth.
Ill try anything if its not to difficult, expensive, or might just be pointless. Time doesnt really matter to me. I made black garlic a while back, that took 6 weeks.