Voodoolily's Snacktastic Recipe Thread!!

[voodoolily]

Simple is best. This looks like my recipe for sweet potatoes. Even the pecans on top. You can speed this up by steaming the yams first (if you want to east this on a weeknight).

[Sky]

I like simple, too. My thing is to make simple recipes with the best ingredients I can get (my fiancee pokes me whenever Gordon Ramsey says that).

My biggest hurdle with food is trying new stuff. I love cheese, but it's not cheap and I don't want to waste money on some cheese that might be nasty. Not really much in the way of free tasting events in the area, last one I know of was a couple years ago and still didn't introduce me to anything new.

[voodoolily]

There's no such thing as nasty cheese. 

Trying new stuff isn't hard, just pick something up sometime and then Wiki it. See what other people do with it, then tweak it.

[Ookii]

More bread!



This one is super easy too, doesn't even need kneading! 

[Signe]

ooooh.  Scoop out the middle of that and make me something Mediterranean!

[Nerf]

Ookii, please tell me that you've got an awesome recipe for chala and will have a batch whipped up for the Phoenix GTG, I havn't had good jewbread and hummus in over a year, and I'm jonesin.

[Ookii]

I have recipes, haven't quite attempted that yet though.

I'll do it for you.

[Yegolev]

I suggest that people who want to eat veggies but hate them to read The Sneaky Chef to learn how to put veggie purees into tasty food.

[Nebu]

Love that bread picture.  Anyone have some good bread recipes?

Now that I'm moving back to sea level, I bet I'll be able to bake bread again.   High altitude recipes are terrible.

[Nerf]

I have recipes, haven't quite attempted that yet though.

I'll do it for you.

Fucking awesome, if you have multiple recipes, try the ones that want a little bit of sugar first, I *think* that was what Chava did to make it so tasty.

[Ookii]

Love that bread picture.  Anyone have some good bread recipes?

Now that I'm moving back to sea level, I bet I'll be able to bake bread again.   High altitude recipes are terrible.

I'll type out the recipe!

6.5 Cups All Purpose Flour
1.5 Tablespoons Instant Yeast
1.5 Tablespoons Salt
3 cups water

This is a unique recipe, you create a dough you can leave in the fridge for up to two weeks which allows you to rip off pieces whenever you feel like having a little bread.  This also means you have to have a 4 quart or so container you can store the dough that has some sort of ventilation as gases will accumulate which need to be vented (no screw on lids).  Basically:

Put the water in the container with the salt first and then the yeast.  Mix in the flour until it's all incorporated (no dry spots), usually I mix with a spoon and then dive in with my hands (make sure you wet your hands) to mix all the last little bits.  Leave the container out for two hours and then stick it in the fridge, apparently you can bake it if you want after the two hour mark, though I've only done it the next day.  When you want to bake the dough you sprinkle some flour on the surface of the dough, cut off a grapefruit sized piece with a knife, and start shaping it into a little perfect loaf.  Basically you stretch it out so it's flat, and then start tucking the dough underneath the non-floured surface to create surface tension on the floured surface, doing quarter turns as you go.  This will create a nice little loaf, it will look small but the oven spring for this formula is quite nice.  Leave it out for 40 minutes on a piece of parchment paper, 20 minutes in set your oven to 450.  It will help if you have a baking stone (I do, Super Saltillo unglazed quarry tiles from Lowes), but you could use the bottom side of a baking pan if you must.  Put your baking stone on the bottom or second from the bottom position of your oven.  Put another baking pan (one that you don't care about screwing up) below your baking stone, most people put it on the very bottom of the oven, I put mine on the bottom most rack position.  After the 40 minutes is up put the loaf with the parchment paper on the baking stone and put 1 cup of hot water from your tab into the baking pan (watch out, steam hurts!).  Bake for 30 minutes.

It creates a plain bread that compliments well, it's nothing incredibly special (apart from being incredibly cheap and easy to make) but most people won't know the difference.

[Nebu]

Thanks Ookii.  I'm betting that I could mess with that recipe quite a bit by substituting other flours (i.e. mixing white and wheat) and adding other ingredients to taste.  I'm sick of the spongecake bread that seems so common in grocery stores.

[Ookii]

You can mess with it but not too much, for instance I'm trying a batch right now that has 1/2 a cup of rye and 1/2 a cup of wheat instead of one of the cups of all purpose flour, I imagine more than that might alter the formula too much.

This bread is very doughy, so I would try it out first and make sure you'll like it.  If you want more airy bread you'll have to go the harder route, or try that NY Times recipe (or the Cooks Illustrated version which improves upon it apparently).

[Sky]

I'm a total Cooks Illustrated whore.

Just sayin'. Also, a baking stone is a must. I need to get to making more bread, but I make a mean pizza.

I saw an ep of Diners, Drive-Thrus and Dives last night that gave me a cool angle on corned beef brisket. They cut the brisket into big chunks (BIG chunks, 4-5 inches across) After the normal wet cooking, remove it to a big pot and dump in some stone-ground mustard and brown sugar, mix it around with your hands to cover all the chunks. Cover and pop in the oven to finish. Makes a nice looking outer glaze, I might leave off the cover to crisp it a bit.

And this is for CB they are just using in hash. I love that show, lots of good local twists on recipes.

[MrHat]

The host pisses me off though.

[Sky]

I like Guy. Though he needs to stop calling stuff "money".

[voodoolily]

Guy "Fietti" is a douchebag.

[Paelos]

I like diners, drive-ins, and dives. I think his cooking show is silly though.

[Ookii]

Sourdough 

[MrHat]

You are a mega cunt.

I want to bake bread, but no one will eat it.

[WayAbvPar]

Guy "Fietti" is a douchebag.

Sing it, sister.

[SuperPopTart]

Gordon Ramsay however is a god.

[cmlancas]

Gordon Ramsay however is a god shitface cocksocket.

That is all.

[voodoolily]

Gordon Ramsay however is a god.

I'll see your god and raise you a hottie.

[SuperPopTart]

He is hot..

However there is also Marco Pierre White..

I know he's older (I have a thing for older men) but he is sexy AND..he is an amazing cook.

[voodoolily]

Oh mah gah yes he is smokin' hot. In his younger days he was drop-dead.

[SuperPopTart]

I love his "I don't give a shit" look.

And that hair. Drooling.

[Signe]

I love Gordon Ramsey.  He's footballer cute where White is rock n' roll cute in his early years and Sicilian mafia cute now.  White seems to be a total whore who can be had by any pretty face.  I expect his Michelin inspectors were all women.  I think it's cool he has a Japanese manservant name Mr. Ishii.  He seems to go out with Tiffany from Eastenders now.   

[voodoolily]

I love his "I don't give a shit" look.

And that hair. Drooling.

To me, the look in his his says "I'll fucking cut you." Rowr.

Ramsey is rough-and-tumble footballer cute, but it's very endearing to see him around his kids, too.

[schild]

I still prefer Bourdain in a totally hetero way. Ramsay has stress issues and Pierre White dicks around on a farm because he's just so fucking special.

[SuperPopTart]

Bourdain makes me happy. I like the rougher looking, acting Chefs. Maybe it's the whole bad-boy thing.. dunno.

[Signe]

Has Anthony Bourdain ever had a restaurant?  I've heard him talk about several of his awards but none of them seem to be for cooking.  I think he's primarily a writer and television personality, no?

[schild]

Has Anthony Bourdain ever had a restaurant?  I've heard him talk about several of his awards but none of them seem to be for cooking.  I think he's primarily a writer and television personality, no?

He was head chef at a restaurant but no, he's never had his own. He loves eating more than making. Also, he's better as a personality than the man behind the hotplate.

[SuperPopTart]

Has Anthony Bourdain ever had a restaurant?  I've heard him talk about several of his awards but none of them seem to be for cooking.  I think he's primarily a writer and television personality, no?

Nope, he was the Exec. Chef at Les Halles for about 20 years?


Editing to say I need someone to teach me how to properly bake bread - mine has never come out right. I hate those of you with bread baking ability.

[Signe]

I'm sure Gordon Ramsey has no time at all anymore to run a restaurant, either.  He does have a personality.  Most of the really popular chefs who move to TV have interesting personalities.  Well, except Jamie Oliver, who has to rely on being adorable (well, not so cute anymore).  Even his accent is fake.