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March 23, 2014

Food Thread: When Good Ideas Go Badt (CBD)
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It was a very good idea -- chocolate chip cookie shot glasses.

But it wasn't mine, and I had no idea how it was done.

And I still don't.

My next attempt will be a rectangle of cookie dough rolled thin and baked just until firm. I'll try to form it around the shot glass mold and add a circle of dough for the base. Then back into the oven to crisp a bit. Hopefully the dough will be malleable enough that it sticks to itself so it seals reasonably well.

Casu Marzu is an acquired taste, And one that most people look forward never to acquire.

Eating insects and other odd foods is nothing new, But it's rolled out every few years as the next new thing. I lived in a student Co-Op at U.C. Berkeley in the early 1980s, and one of the other residents was an entomology grad student named Doug Whitman who organized something he called "Bug Snack." It was great fun to watch people eat "foods" that they would normally swat away or rinse down the sink.

This interesting graphic came from a progressive website called TakePart," so click at your peril. The never-ending drive for environmental purity has them tied in knots, pursuing fair-trade, locally sourced, small-farmer, bio-dynamically grown, organically processed, humanely slaughtered arugula for their vegan banquets. The nine gallons of fossil fuel they burn to gather this cornucopia is not in the equation, because they have a SUBARU/VOLVO/PRIUS.

Here is a recipe from the NY Times Dining And Wine section. I am normally quite skeptical of their recipes, mostly because they seem not to be tested very well, and they are also aggressively hip. But this is a straightforward chicken dish that looks great and makes cooking sense.

Rishia ZimmernÂ’s Chicken With Shallots

Â•8 chicken thighs
Â•2 tablespoons flour
Â•1 tablespoon kosher salt
Â•1 tablespoon ground black pepper
Â•2 tablespoons unsalted butter
Â•12 to 15 whole medium shallots, peeled
Â•2 cups white wine
Â•2 tablespoons Dijon mustard
Â•2 sprigs tarragon
Â•2 cups cherry tomatoes, cut in half.

Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.

Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.

Add the shallots to the pot and sautÃ© them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.

Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.

Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

Posted by: Open Blogger at 01:00 PM | Comments (106)
Post contains 544 words, total size 4 kb.

1 Oh good gracious the food gods must be angry with that top picture...

Posted by: Anna Puma (+SmuD) at March 23, 2014 01:02 PM (BL00c)

2 For a good quick Chinese dish try these things. I got a couple of them and they were outstanding and easy.

http://taipeifood.com/

Posted by: Vic[/i] at March 23, 2014 01:09 PM (T2V/1)

3 chocolate chip cookie shot glasses.

I think i saw that in the David Cronenberg Cookbook.

Posted by: weft cut-loop [/i][/b] at March 23, 2014 01:10 PM (cSFFy)

4 Maybe if you based the recipe more on a rice krispies style batter that can be molded? But perhaps you should be expending more energy perfecting the bacon shot glass instead.

Posted by: All Hail Eris at March 23, 2014 01:12 PM (QBm1P)

5 You could cut glass with that cookie.

Posted by: Cicero (@cicero) at March 23, 2014 01:13 PM (531M3)

6 Not exactly shot glass size or shape, but what if you pressed raw cookie dough into a mini muffin pan?

Posted by: nerdygirl at March 23, 2014 01:15 PM (k3jg6)

7 Oh good god.

Posted by: Rishia Zimmern's Chicken at March 23, 2014 01:15 PM (531M3)

8 WCL, I'm getting more of a John Carpenter vibe, like the thing is bifurcating and forming a perfect duplicate of its hideous self.....

Posted by: All Hail Eris at March 23, 2014 01:16 PM (QBm1P)

9 Why is the photo upside down?

Posted by: Tuna at March 23, 2014 01:17 PM (M/TDA)

10 There's an item sold on tv ads for making "bacon bowls". https://www.asseenontv.com/perfect-bacon-bowl-as-seen-on-tv/detail.php?p=510261

Posted by: nerdygirl at March 23, 2014 01:18 PM (k3jg6)

11 Maybe a hotter oven to set it faster before the cascade starts....

Posted by: phil at March 23, 2014 01:18 PM (QzdcC)

12 What is the purpose of a chocolate chip cookie shot glass? What would you put in it?

Posted by: Republic of Texas 2: Electric Boogaloo at March 23, 2014 01:21 PM (Gk2GE)

13 Isn't it possible those were made in a specific style of cooking utensil, perhaps even custom made? Think of it like a cylinder with a sliver cut just slightly in from the outer perimeter. So you would have the sold center of the cylinder to form the cup and the outer cylinder to keep the glass formed. Just make sure the top is covered with dough and you'll have your base.

Posted by: buzzion at March 23, 2014 01:21 PM (LI48c)

14 Here I am with a bruised rib and I read that "Regrettable Facebook quotes" story in the sidebar. Dear God but I'm hurting right now. Some of the best shit I've read in a long time. "It's spelled Australia*" Oh God...

Posted by: Ricardo Kill at March 23, 2014 01:22 PM (8sTQv)

15 12 What is the purpose of a chocolate chip cookie shot glass? What would you put in it? ---------------- Great for a kid's party! Me, I would put in 360 brand glazed donut vodka.

Posted by: All Hail Eris at March 23, 2014 01:22 PM (QBm1P)

16 I made pear bread yesterday. It was supposed to be pumpkin bread, but the quart of pumpkin puree I pulled out of the deep freeze turned out to be pears instead.
I learned from my Mom that politics may be the art of the possible, but cooking is the art of the available.

Posted by: kindletot at March 23, 2014 01:22 PM (LRUgq)

17 The chocolate chip cookie shot glasses look very angry.

Posted by: m at March 23, 2014 01:22 PM (2AqeI)

18 politics may be the art of the possible, but cooking is the art of the available. ---------- This is apron-worthy.

Posted by: All Hail Eris at March 23, 2014 01:23 PM (QBm1P)

19 When I have too much time on my hands I just spend it here at the HQ, but if I was going to try to make cookie shot glasses I would put the cookie dough between a bigger glass or a mug and the shot glass mold. Oh and the chocolate martini below is too white to have enough choc. taste.

Posted by: PaleRider at March 23, 2014 01:25 PM (m+nIW)

20 I am so glad the food thread is up. Just opened a bottle of Wal-Mart store band olive oil. I didn't know whether to hurl or derp or hodor.

When I bought this stuff there was the difference in price to consider and how bad can store brand olive oil be?? Boy was I stupid.

I accept that pretty much everything has artificial colors and flavors, but how about a little subtlety? Olive oil is not supposed to be glow in the dark fluorescent psychedelic green.

The manufacturer seems to think the customers response will be: OHHHH! SHINY!!! GREEEEEN!!!! LIKE REAL OLIVES!!!!!

Posted by: SpongeBobSaget at March 23, 2014 01:28 PM (kxSZr)

21 Did the Tablespoon and Teaspoon get transcribed wrong on the NYT chicken recipe? Seems like a hell of a lot of S+P for just 8 chicken thighs.

Posted by: midcigar at March 23, 2014 01:30 PM (EGU2p)

22 Cookie Monster would not be impressed.

Posted by: Dr. Varno at March 23, 2014 01:30 PM (V4CBV)

23 fried baloney cups I actually had a guy bring this to a work pot luck once he said it was the only thing he could make you take a slice of pre-sliced bologna you fry it in a pan, which makes the edges curl up into a cup like shape you put the cup shaped bologna on a plate and fill it with what you wish. in this case, he filled it with canned fruit salad you're welcome

Posted by: thunderb at March 23, 2014 01:31 PM (zOTsN)

24 Sysadmin having fun with photo rotation based user agents? I can only imagine how many iPad users are turning their tablets round and round trying to fix that.

Posted by: Walter Freeman at March 23, 2014 01:33 PM (kqGWM)

25 23. that sounded like it could be tasty until the fruit salad part. Dude, soften some cream cheese and add a canned green olive on top, or buy some dip if softening cream cheese is too hard.

Posted by: PaleRider at March 23, 2014 01:34 PM (m+nIW)

26 Looks more like Twin Towers cookies.

So at least we know at what temperature fire melts cookie dough.

Posted by: BurtTC at March 23, 2014 01:35 PM (BeSEI)

27 >> he filled it with canned fruit salad Oh.

Posted by: Mama AJ at March 23, 2014 01:37 PM (SUKHu)

That wouldn't have happened if you had the Ronco Cookie Shot Glass Maker!

Posted by: Ronco International! at March 23, 2014 01:38 PM (De5Op)

29 >> I can only imagine how many iPad users are turning their tablets round and round trying to fix that. Just set it on the floor and walk around to the other side.

Posted by: Tech Support at March 23, 2014 01:39 PM (SUKHu)

30 >>> Why is the photo upside down? Is this a distress signal, CBD?

Posted by: fluffy at March 23, 2014 01:39 PM (Ua6T/)

23fried baloney cups

My grandma used to make those!

She would fill them with green peas in cream sauce. Yum.

Posted by: wheatie at March 23, 2014 01:41 PM (De5Op)

32 Was the oven cold?

Posted by: Count de Monet at March 23, 2014 01:43 PM (BAS5M)

33 In the course of human events we strive to do these things not because they are easy but because they are hard...Marilyn honey move your head the game is on....

//Shit JFK said

Posted by: sven10077 at March 23, 2014 01:43 PM (TE35l)

34 Whipped Cream and Other Delights http://franklarosa.com/vinyl/BigImg/wc.jpg

Posted by: kbdabear at March 23, 2014 01:43 PM (aTXUx)

35 The shot-glass chocolate chip cookie thing looks kinda short on the chocolate. Cheapskates, and I'd tell the 'em so.

Chicken thighs. The best part of the chicken, I think. I just rinse them, put lots of McCormick Chicken Rub on them, then cook the thighs low and slow in a smoker (hickory works well). Sauce is optional, but a good idea.

Posted by: mrp at March 23, 2014 01:44 PM (JBggj)

36 On topic sorry if the above seemed to wander a bit...

point was I appreciate the failures as much as successes when pushing culinary and sanity bounds....

They likely should have used a lower temp longer.

Posted by: sven10077 at March 23, 2014 01:44 PM (TE35l)

37 Made Cream Cheese Swirl Blondies this week. They were too good. They were like cake, with a topping of cheesecake. Link to recipe at Martha Stewart dot com: http://tinyurl.com/ldyefhb Read carefully; the butter needs to be divided up, which is much easier to do before you slice it all up and set it on a plate to come up to room temperature. Sigh.

Posted by: Mama AJ at March 23, 2014 01:51 PM (SUKHu)

38 Is it worth asking the question as to what the purpose of cookie shot glasses might be?

You put booze in cookie shot glasses... how long before the booze soaks through?

Am I missing something here?

Posted by: BurtTC at March 23, 2014 01:51 PM (BeSEI)

My guess would be...

A little too much baking soda.

I like chewy cookies.

And I've discovered that adding a bit more baking soda will result in cookies with a 'chewy' texture.

They stay chewy too!

Less baking soda = harder cookie.

You would need the cookie dough to stay together better, if you are going to do any 'molding' with it.

Posted by: wheatie at March 23, 2014 01:52 PM (De5Op)

40 I have no idea what that top photo is...but I am current making what I call faux gumbo in our family, or Shrimp Iron Pot Stew. It still has roux (and, yes, children, I have learned to cook it slow after second degree burn on tip of nose 20 yrs ago), it still has the Cajun trinity of onion, bell pepper and celery. I added minced garlic because I add minced garlic to almost everything. It has mushrooms,Andouille sausage, cooked in butter with garlic and white wine, which is not in gumbo, y 'all. But, somehow, it seems easier than gumbo and equally makes people happy when you add shrimp (my gumbo also has chicken and crab, so there's that, from a recipe passed down from my late and great paternal grandmother, born on the LA and MS state line). My Dutch oven has been simmering since around noon.

Tonight we are having the sauce with frozen flounder fillets from ole Publix. I will freeze the rest of the stew.

In a couple of weeks, to serve the crowd during our Queen Mum's royal visit and inspection, we will have this stew with shrimp over rice, bread, and salad. This is when I will add fresh shrimp, and, voila! we are in NOLA.

Posted by: ChristyBlinky, Bossy Redneck Queen at March 23, 2014 01:52 PM (baL2B)

41 Is it a rule that all pictures must be embedded wrong way up?

Posted by: nnptcgrad at March 23, 2014 01:53 PM (Opyrm)

42 I am not a baker of any skill. My specialty is cornbread and hush puppies which are hard to screw up. The problem is baking anything on the OUTSIDE of the pan or mold. You would need another oven proof thing to smash into the outside mold to make the hole of the cookie cup. I guess it is too much trouble for some people to bite a cookie and then take a drink. It is so hard that babies can do it.

Posted by: Lester at March 23, 2014 01:53 PM (2UPXV)

43 And someone on FB just posted pictures of someone making, wait for it, Bacon Cinnamon Rolls.

Posted by: Anna Puma (+SmuD) at March 23, 2014 01:55 PM (ec/gS)

Pudding!

You could put chocolate pudding in a chocolate chip cookie cup.

Posted by: wheatie at March 23, 2014 01:56 PM (De5Op)

45 Bacon Cinnamon Rolls.

be still, my heart . . .

Posted by: Peaches at March 23, 2014 01:56 PM (8lmkt)

46 We just started using parchment paper when baking. Now I've been kicking myself for not using it sooner. No baked good sticks to it. None. Cookies-good, cinnamon rolls- came off of it like they never have with a greased pan. It's like a wonder product.

Posted by: nnptcgrad at March 23, 2014 01:57 PM (Opyrm)

47 Tried tomato-orange pork tenderloin last night. Recipe from the local Publix - smart marketing on their part - samples conveniently next to a small display fridge/freezer with everything you need right there. Fry up 1# loin medallions with adobo seasoning and set aside. Tomatoes aren't citrus but sure do go well with orange juice. 1 can diced tomatoes, 1 cup each of chicken broth and fresh OJ with some orange zest. Season with garlic, thyme and oregano and add 1/3 cup stuffed green olives. Reduce by half and add the meat back in. Serve over yellow rice with green peas. Earlier today I confirmed its even better as leftovers. When I was growing up in farm country, this stuff couldn't even be imagined - at least by me.

Posted by: chuckR at March 23, 2014 01:58 PM (w6bKm)

48 The cookie glasses look like they were cooked in a mold. Two tin cans might work, with a regular sized outside can and something like a tomato paste can on the inside. If you do get the cookie/glass shape down... please notice that the glasses were coated with chocolate on the inside so that they'd hold milk.

Posted by: Synova at March 23, 2014 01:58 PM (7/PU+)

49 The only insects a person should eat is the spiders that crawl in your mouth when you are sleeping. You can't help it. Same category as the hideously fat skank you woke up with on the beach at Gulfport that time.

Posted by: Erowmero at March 23, 2014 02:00 PM (1gcFZ)

50 just eat the cookie dough raw right out of the freezer with a six pack of corona...

Posted by: sound awake at March 23, 2014 02:01 PM (fKOqs)

51 You put booze in cookie shot glasses... how long before the booze soaks through?

Am I missing something here? You put booze in cookie shot glasses... how long before the booze soaks through?

Am I missing something here?>>

I don't know but I would guess you cover the internal surface with chocolate as a barrier to the booze soaking.

If the mix to be baked is liquidish there are plenty of silicone ice shot glass molds available. Though that doesn't help with the cookie dough problem.

Posted by: The Hickster at March 23, 2014 02:01 PM (TI3xG)

52 Casu Marzu looks like it belongs in that food category (along with balut and similar bar foods) that I like to term... ... things to eat when you are very drunk to prove you are a man.

Posted by: Synova at March 23, 2014 02:01 PM (7/PU+)

@40e - ChristyB...your Gumbo sounds wonderful!

We're just having chicken and rice with broccoli for dinner.

But now...I will be craving Gumbo.

Posted by: wheatie at March 23, 2014 02:03 PM (De5Op)

54 Didn't the baker who invented cronuts invent the chocolate chip cookie shot glasses? Imma gonna google....brb.

Posted by: Tami [/i][/b][/u][/s] at March 23, 2014 02:04 PM (bCEmE)

55 Special sorta meal tonite... Sauerbraten (the quick and dirty kind).

The traditional version is a pickled roast (pork or beef); a proper Sauerbraten is not a casual dish... for best results, the pickling process can go for 2 to 7 days. And, like most recipes, there are family versions. (I've got a copy of mom's recipe.) There are multiple versions on the web... some samples.

Slow-cooker version: http://is.gd/xhh59n

A fairly traditional version: http://is.gd/wgCKEg

And, somebody's 'family' recipe: http://is.gd/EwQp8g

Lacking most of the tools needed, I'm doing the 'cheat' version: Maggi (pork) Sauerbraten mix, mushrooms, and a pre-cooked pork roast.

As a side note, traditional sides would be spaetzle noodles and cooked red cabbage... ah, the memories. (I'm doing mashed 'taters and french-cut green beans with mushrooms mixed in...)

Have fun everybody...

Posted by: CPT. Charles at March 23, 2014 02:05 PM (lJaja)

56 Yeah, it was the cronut guy.... http://tinyurl.com/lz34do9

Posted by: Tami [/i][/b][/u][/s] at March 23, 2014 02:05 PM (bCEmE)

57 >>> ... things to eat when you are very drunk to prove you are a man Like fat girls on the beach at Gulfport.

Posted by: fluffy at March 23, 2014 02:06 PM (Ua6T/)

58 So what is that? Cookie or pi?

Posted by: Cryptocon at March 23, 2014 02:09 PM (cgWjy)

46 We just started using parchment paper when baking.

Yeah, parchment paper is great stuff, isn't it.

I reuse it for several loads of cookies, too...I just put the subsequent cookies in the spaces where there weren't any cookies before.

Posted by: wheatie at March 23, 2014 02:09 PM (De5Op)

60 The sugar cookie dough would keep it's shape better. (from the cronut guy url, went to the sugar cookie shot glass cronut guy is a copy-cat url.)

Posted by: Synova at March 23, 2014 02:11 PM (7/PU+)

61 Gulfport, FL or Gulfport, MS?

Posted by: Anna Puma (+SmuD) at March 23, 2014 02:12 PM (ec/gS)

62 These guys make the shot cookies this way http://www.instructables.com/id/How-to-Make-Your-Own-Cookie-Shot-Glass/?ALLSTEPS

Posted by: Iblis at March 23, 2014 02:12 PM (zCnVx)

63 Haven't read all the comments so this may have been suggested but what about using a Fred Cool Shot silicone mold? Don't know if you could get the cookie dough to cooperate though.

Posted by: jix at March 23, 2014 02:12 PM (emTP6)

64 #57 - yes, just like that.

Posted by: Synova at March 23, 2014 02:12 PM (7/PU+)

65 Fred Cool Shot mold link: http://fredandfriends.com/products/view/cool-shooters-ice-tray

Posted by: jix at March 23, 2014 02:13 PM (emTP6)

66 That cookie shot glass thingy is da bomb! I'm trying to remember my worst food disasters. There've been a few, some of which involved nearly setting the house on fire, but perhaps the worst one was when I almost killed Mr Y-not. We were living in a pretty small apt in Houston and I was just starting to get into cooking with chiles. I had some sort of "recipe" I'd invented that we used to call "Jungle Chicken." It involved various dried chile pods. I had seen on a cooking show that you were supposed to soften them by warming them on a warm-hot dry fry pan before using them. So I'm doing that and meanwhile Mr Y-not, who was in another part of this small apartment, suddenly starts gagging and choking. I mean, he really was having trouble breathing. Turned out the air currents were such in the apt that even though I was unaffected by the fumes coming off the pan-roasting chiles, they were going straight for wherever it was he was standing. Freaky. Learned our lesson that day.

Posted by: Y-not at March 23, 2014 02:14 PM (zDsvJ)

67 Make home-made pizza on parchment paper. Slide the pizza, with the paper, onto the hot pizza stone you have in the oven. This works way way way better than messing around with corn meal.

Posted by: Synova at March 23, 2014 02:14 PM (7/PU+)

68 CBD, If it hasn't been mentioned upthread the 'cookie shot glass' recipe has been 'hacked.' Here is her process... http://tinyurl.com/mogmr76

Posted by: RWC at March 23, 2014 02:17 PM (QeH9j)

69 Ohhh, they glaze the inside of the shot glass to keep the liquid from penetrating.

Posted by: RWC at March 23, 2014 02:21 PM (QeH9j)

70 Cookie shots... look kinda gross to me. But I was the gal calling dinosaurs after too many snake bites and an Irish car bomb last weekend, so what do I know.

Posted by: Gem at March 23, 2014 02:23 PM (zw+pb)

71 I see Iblis posted the same.

Posted by: RWC at March 23, 2014 02:24 PM (QeH9j)

72 Turned out the air currents were such in the apt that even though I was unaffected by the fumes coming off the pan-roasting chiles, they were going straight for wherever it was he was standing. Freaky. Learned our lesson that day. Posted by: Y-not at March 23, 2014 06:14 PM (zDsvJ) Wow! That is freaky. They didn't bother you at all?

Posted by: Tami [/i][/b][/u][/s] at March 23, 2014 02:24 PM (bCEmE)

67Make home-made pizza on parchment paper.

Slide the pizza, with the paper, onto the hot pizza stone you have in the oven.

This works way way way better than messing around with corn meal.

---------

Oh yeah, definitely.

But I had trouble with the parchment paper sticking to the bottom of the pizza crust, in a few places, the first time I tried it.

So I found that having a little bit of corn meal between the crust and the parchment paper, helps in getting it off the paper.

Posted by: wheatie at March 23, 2014 02:25 PM (De5Op)

74 Anna Puma @ 61-
Gulfport MS. Seabee capital of the world. Wildfire club. Low ceiling, much beer, indecency. At least I didn't wake up in the parking lot at the grocery store. Good times.

Posted by: Erowmero at March 23, 2014 02:25 PM (1gcFZ)

75 RE the insect thing, Purdue's a big ag school, as most of you probably know, and for many years has hosted something called the Bug Bowl, which includes things like cockroach races and cricket spitting. It's pretty fun. http://extension.entm.purdue.edu/bugbowl/events.php Of course, there's not a heckuva lot ELSE to do in West Lafayette, Indiana! :-)

Posted by: Y-not at March 23, 2014 02:26 PM (zDsvJ)

76 And, while I'm at it, I'll share my 'cheat' for turning instant mashed potatoes into something really yummy... don't laugh, I've fooled people with my version.

I use the Betty Crocker brand (best one thus far -- I've found that the Four Cheese version works the best); my tweaks:

Pre-melt the butter in the pot with dried chives, garlic and onion powder, mustard powder (or fresh-ground seeds), and some turmeric. (Add any amounts to your preference...)
Let the mixture bubble a brief time (your preference), then add the (pre-warmed) milk called for in the recipe; then let that marry-up for a few minutes before adding the hot water.
As per the box instructions, bring it all to a slow boil, then add the instant spuds... now for the super-special personal tweak... after mixing the spud flakes and liquid briefly, ADD a 'fat tablespoon' (or a reasonable quirt of Ranch Dressing (I use the Kraft brand w/bacon), and mix all that together thoroughly.
Additional tweak: instead of letting the mixture rest (as per the box instructions), put the covered pot on low heat for about a minute or so... try it, you'll like it.

(A great cheat for emergency mashed 'taters...)

Posted by: CPT. Charles at March 23, 2014 02:26 PM (lJaja)

77 "67 Make home-made pizza on parchment paper" I actually use just parchment paper when cooking frozen pizza or reheating leftover pizza. Guarantees a crust crisper than I've ever gotten with a pizza stone. Plus it's great for lining cookie sheets and pie pans for no mess cleanup.

Posted by: tdpwells at March 23, 2014 02:27 PM (01otU)

78 >>Wow! That is freaky. They didn't bother you at all? Nope, that was what so freaky. I was standing over the stove and there were absolutely no effects on me. It was an open kitchen, but something about the geometry of the cabinets etc made the fumes avoid me and go straight to him.

Posted by: Y-not at March 23, 2014 02:28 PM (zDsvJ)

79 A P.S. on the 'tater cheat...

You can use either ground cumin (I usually add this), or ground sage in the initial melted butter mix-up.

Posted by: CPT. Charles at March 23, 2014 02:31 PM (lJaja)

80 Is that the Thing simulating Marge Simpson on the right?

Posted by: lizardbrain at March 23, 2014 02:32 PM (EXDjY)

81 We're jammed up with posts today... and now I've put up a Open Thread to talk about politics... as well as a bone-headed move by Homeland Security. Travel thread will go up in a bit.

Posted by: Y-not at March 23, 2014 02:32 PM (zDsvJ)

82 CBD, are you a chef or something in real life?

Posted by: Taco Shack at March 23, 2014 02:35 PM (C+qQ0)

83 In Peruvia they used to appease the cookie volcano by throwing a virgin into the caldera.

Posted by: Dack Thrombosis at March 23, 2014 02:37 PM (oFCZn)

84 And the Travel Thread is now up as well.

Posted by: Y-not at March 23, 2014 02:39 PM (zDsvJ)

85 Mmmmmm. Sauerkraut and sausage with caraway. Now I'm humgry.

Posted by: kindletot at March 23, 2014 02:44 PM (LRUgq)

86 Not a disaster but I haven't mastered chili in the pressure cooker yet, got too much hot pepper last batch. I may have to measure and keep notes for cooking where I am not simmering and can add seasoning to taste for long periods. But sour cream solves too spicy easily enough.

Posted by: PaleRider at March 23, 2014 02:46 PM (cQZV0)

87 It was a very good idea -- chocolate chip cookie shot glasses. That is one of the weirdest-looking culinary concoctions I have ever seen.

Posted by: Blacque Jacques Shellacque at March 23, 2014 02:47 PM (rakCv)

88 I am strangely bothered by the existence of these chocolate chip cookie shot "glasses." What are you supposed to put in them--because liquid would ruin them....? If you line them with melted chocolate to "waterproof" them then what do you put in them? Alcohol? Who conflates alcohol with chocolate chip cookies? And why would someone spend all that time on something that tastes no better than its ordinary counterpart? The questions run so deep.

Posted by: Republic of Texas 2: Electric Boogaloo at March 23, 2014 02:54 PM (Gk2GE)

89 If you are cooking in a pressure cooker make sure to brown the meat first. The meat will come out grey if you don't brown it. I am told this is because the pressure cooker doesn't get it hot enough for a maillard reaction.

Posted by: kindletot at March 23, 2014 02:55 PM (LRUgq)

90 OK, no one else has said this, so I have to say it:
"In Sardinia, the cheese eats you!"

Posted by: kindletot at March 23, 2014 02:59 PM (LRUgq)

91 Ah ... my own very favorite one-pot chicken recipe - lifted from a copy of Cuisine at Home... yeah, I like the fact it has no ads in it. And the recipes are really good! This is a lovely recipe for a whole chicken, butterflied and baked on a layer of seasoned, sautÃ©ed onions and slices of stout artisanal bread. I found it in an old issue of Â“Cuisine at HomeÂ”, where it had been taken from Ari WeinzweigÂ’s Â“ZingermanÂ’s Guide to Good EatingÂ”. EnjoyÂ… but take note that the bread has to be very sturdy. My local supermarket bakery does a very nice ciabetta loaf that works well. Sautee in 1/4 cup olive oil in a cast-iron skillet or oven-proof skillet approx. 12 inches in diameter: 3 large onions, halved, and sliced into half-moon shapes 3 cups celery, sliced Stir in: 2 tsp. minced lemon zest 1 3/4 tsp. coarse sea or kosher salt 1 tsp. minced garlic 1/2 tsp. freshly ground pepper 1/2 tsp. dried thyme 1/2 tsp. red pepper flakes 1/4 cup chopped fresh Italian parsley While the onion is cooking, butterfly one 3-4 lb young chicken, snipping along the backbone with kitchen shears on either side. Spread out the chicken flat, and press down with the palm of your hand on the breastbone to crack and flatten it. Rub the butterflied chicken with 2 Tbsp. olive oil, 1 tsp. freshly ground pepper, and 1/2 tsp. salt When onions are soft and translucent, empty the onion mixture from the pan, remove from heat, and cover the bottom of the skillet with slices of the bread, cut 1/2 inch thick. The recipe calls for about half a baguette, or two ciabatta rolls. Spread out onion mixture on top of the bread, and top with the butterflied chicken, arranging it to cover as much of the surface of the onion and bread as possible. Pour over the chicken: 1/4 cup fresh lemon juice. Roast uncovered, in a pre-heated 375 deg. oven for about an hour and a half, until beautifully golden-brown. Let stand for ten minutes after being taken out of the oven. To serve, cut chicken into quarters, and serve over a lavish spoonful of the vegetables and the bread, which will be almost caramelized on the bottom. I've done a variant on this for Thanksgiving - baked the butterflied chicken on a mound of home-made rye stuffing. It's best to do this with a fairly small and tender young chicken. Sometimes the local HEB has 3-3 1/2 pound chickens on sale, and they are PERFECT for this.

Posted by: Sgt. Mom at March 23, 2014 03:00 PM (Asjr7)

92 For the cookie cups, how about this: use a couple of empty cans, washed and greased, with the cookie dough molded inside? No guarantees, but it might work.

Posted by: Trimegistus at March 23, 2014 03:04 PM (aEs8a)

93 Your cookie woman's chest has huge nipples. ... Yeah, That really is the extent of what I have to add to the conversation. I'll go now.

Posted by: gekkobear at March 23, 2014 03:07 PM (2zHxV)

94 I don't know whether anyone's taken notice of the current trend for mysteries (the "cozy" kind) to contain recipes at the end of the book. It's a little cutesy but the recipes are often quite good. Today I made Chicken Gumbo Ya Ya from Laura Childs' "Motif for Murder" and I am here to tell you, this stuff is good. For true gumbo lovers it may be a little weaksauce (No okra or file, and no sausage or seafood) but I found it mighty tasty. 1 T. oil 1/4 cup flour 3 C. chicken broth 1 1/2 lb boneless skinless chicken breast, diced 1 C. diced potato 1 C. diced onion 1/4 cup diced celery 1 small carrot, grated 4 garlic cloves, minced 1 bay leaf 1/2 tsp each thyme, pepper (or use Tony Chachere's seasoning) First you make a roux in a heavy pan. Heat the oil, add flour and stir well with a whisk. Cook about five minutes or until flour starts to brown - you will have to stir constantly. Now add in the chicken broth slowly and be careful of steam burns! That pan is very hot by now. Cook and stir 2-5 minutes, make sure all the lumps are out. Then add rest of ingredients. Bring to a boil, cover, let simmer 30-45 minutes. YUM.

Posted by: Dr Alice at March 23, 2014 03:07 PM (tRcjU)

95 91 Sgt Mom: Looks yummy! Q: breast side up or down?

Posted by: speedster1 on the iPad at March 23, 2014 03:22 PM (noB3y)

96 Breast side up.

Posted by: Sgt. Mom at March 23, 2014 03:40 PM (Asjr7)

97 Dead thread is dead but here's what I just cooked: http://tinypic.com/r/332ue06/8

Posted by: DC in Towson at March 23, 2014 03:47 PM (6NGyP)

98 Made Minecraft creeper, diamond sword, and pickaxe cookies for my sons 6th birthday party today. I put the swords and pickaxes on top of square cupcakes I topped with green buttercream icing. I then remarked that the pickaxes started to look a lot like Palm tree to me, but the kids didn't think so, they knew what they were suppose to be right away. Everything was eaten enthusiastically, so I guess it was worth the hours of work. http://tinypic.com/r/192p6o/8

Posted by: lindafell at March 23, 2014 03:47 PM (PGO8C)

99 DC, what is that?

Posted by: lindafell at March 23, 2014 03:49 PM (PGO8C)

100 Good for you lindafell. Those look great. This Minecraft thing seems to be really big (as a childless moron, I know nothing about it except what I have picked up from blogs).

Posted by: Dr Alice at March 23, 2014 03:50 PM (tRcjU)

101 96 Breast side up.

Yep, that's how i like my chicks presented.

Posted by: p at March 23, 2014 03:56 PM (sOlwy)

102 I know two lesbians who would love that. Literally.

Posted by: Dirks strewn at March 23, 2014 04:05 PM (77F0w)

103 >>>DC, what is that? A paleo breakfast pizza, courtesy of Nick Massie from Constanly Varied Kitchen. Video on you tube, PDF recipe on his site.

Posted by: DC in Towson at March 23, 2014 04:06 PM (6NGyP)

104 http://www.instructables.com/id/How-to-Make-Your-Own-Cookie-Shot-Glass/ Regarding what you are suppose to do with them, you are suppose to drink quickly and then eat the cookie glass.

Posted by: Get On Board The Pug Train! at March 23, 2014 04:54 PM (vFh9Q)

105 So I'm wondering what is the problem with big companies producing organic foods? I actually recently started eating organic and I've seen this graphic before. I don't understand the problem. If it's organic it's organic. Get over it.

Posted by: Hurting Head at March 23, 2014 06:28 PM (BOYu0)

106 Re: SUBARU/VOLVO/PRIUS

I have a Volvo 945. It's the M1 Abrams of fuel-efficient cars.

Posted by: PersonFromPorlock at March 24, 2014 12:51 PM (UYiBe)

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