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The Cantina Cuisine – food talk, recipes and more

Discussion in 'Random Discussion' started by Star Dude, Sep 16, 2016.

  1. Use the Falchion

    Use the Falchion Jedi Contrarian

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    I made that rabbit pudding the week leading up to Easter. Ironic timing to be sure, but it looks like the Easter Bunny avenged its fallen kin postmortem.

    The rabbit pudding was awful. The rabbit was so, SO gamey that I could barely stomach one bite. I'm not sure if it was old after sitting a week in the fridge or if that's just how rabbits always are, but it was not good. I also didn't have mushrooms, and my pie crust didn't come out as I had hoped. Steaming the meal in the oven was out of the picture, so I ended up steaming it over the stove and it still failed. I'm not sure if I'll use a Victorian Way recipe again, but I do think they're still good entertainment.

    upload_2022-5-6_21-19-59.jpeg


    Next up were two batches of Oatmeal Chocolate Chip Cookies. Both were phenomenal, although next time I think I'll probably actually wait a day before serving them to friends. The last time I gave them away, they were two days old. I think a day old is the perfect age, as the flavors have settled and melded well but they aren't stale or crumbly.

    This Wednesday I made some brownies as well, using the same author of the Oatmeal Chocolate Chip Cookies and the Overnight Yeasted Buttermilk Pancakes.* I did make some modifications despite it being my first time, but those modifications are staying in. The first modification was brown butter, but that's nothing new. At this point, if a recipe calls for butter in the batter, I'm probably just going to sub it for brown butter. (The exception at this time is the overnight pancake recipe, but I may try that modification in the future.) The next thing I did was sub out the semisweet baking chocolate that was 50% Cacao for bittersweet baking chocolate that was 66% cacao. Lastly, I added a tablespoon or so of chocolate liquor into the batter. (My dad's recommendation and a great one. I mean, I was going to put alcohol in the brownies regardless, but he suggested chocolate liquor over something like rum.)
    I then split the batter in half and added an extra tablespoon of coffee liquor into one of the halves.
    These brownies made my dad - a longtime brownie and a very passionate dark chocolate fan - happy, which was the main goal. Hey, the recipe called itself a dark chocolate recipe, so it had better please the dark chocolate lover of the family! The Chocolate Liquor Only pan was the first to go, with half of it being eaten by my parents on the first day. All three of us preferred this pan to the Coffee Liquor batch, but I've been eating the latter so my parents could enjoy the favored one. My dad even took some to my grandmother, who apparently loved it as well!
    It should be obvious that I'll be making this again sometime and leaving out the coffee. (Although my mom and I did workshop how to make the coffee flavor more pronounced and more like a mocha brownie.**)

    Tonight I made some fermented French Fries. I started the fermentation process on Monday by cutting up the fries, rinsing off the excess starch, and putting them into a roughly 4% salt-water solution. I covered them with cabbage leaves, put a little weight on top, and left them out on the counter for five days. This evening after seeing Doctor Strange 2 for the second time, I drained the pot, dried the fries, heated up some oil and nearly burned the house down by using too small of a pot for the first fry. The second fry pan was fine, so I ended up just frying everything once.
    The fries came out well! They had a distinct flavor and were perfectly salted. They weren't pungent, but they were a little briny. I imagine they tasted like fries soaked in pickle juice for a bit before frying. The flavor grows on you, although the amount of ketchup needed to balance this out was far too much for me as a whole.
    I also got tired of frying them halfway through, so this experience has taught me that I would be an absolute TERRIBLE worker at a fast-food joint.
    If I were to make these again, which I'm on the fence about, I'd probably serve it with a beer-batter fish melt. I saw a video that used monkfish for fish & chips, so I'd probably serve these fries with something extra like that.

    upload_2022-5-6_21-20-40.jpeg


    My next project is perfecting the brownie recipe, with timing out my Ultimate Breakfast for the future.

    https://www.melskitchencafe.com/deep-dark-chocolate-brownies/






    *She's three-for-three right now, a record only Natasha's Kitchen currently holds, and barely. There's another dessert recipe by Mel I want to use before trying out her non-baking stuff, but at this point her recipes have been so good and well-received, I trust her almost implicitly in the kitchen.

    **The general idea would be to add back in some of the liquid lost when browning the butter by adding about a quarter cup or so of instant coffee or expresso. From there, we could make a light coffee syrup (just coffee and sugar that's reduced a bit) while the brownies are in the oven, and then poke holes in the brownie and pour the syrup in. To cover up the holes, a brown butter cream cheese icing would be added on top, because cream cheese icing makes everything better, and I can't say no to brown butter. I'd keep the amount of coffee liquor as well. Now that I'm writing it out, I actually may do this sometime, but I wouldn't call it them really brownies at that point. Maybe Mocha Bars?
     
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  2. Lock_S_Foils

    Lock_S_Foils Red Leader

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    you are braver than I to try rabbit pudding….however your brined fries sounded wonderful
     
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  3. Use the Falchion

    Use the Falchion Jedi Contrarian

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    Why thank you! The fries are definitely worth trying out if you're wanting to do so!
     
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  4. Use the Falchion

    Use the Falchion Jedi Contrarian

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    I made three fried apple pies yesterday, one for the three of us in the house!

    upload_2022-5-14_10-44-34.jpeg

    My dad went out of town for Mother's Day weekend to visit his mom, so my mom wanted to make a chicken pot pie for his return. She sent me out to get some groceries and the first time around I returned with the wrong type of pie crust, since it was the only one that particular store was carrying at the time. Later on, she sent me out again for our preferred crust, which I found at a different, close-by store. I asked my mom to save the first pie crust dough so I could use it for some fried apple pies later that night. I didn't end up making them that night, or the next night, but yesterday I finally made them!

    I made fried apple pies one other time, and it turned out pretty well! This time I think was a tad better though, but it still wasn't perfect.


    I started by cutting up a single Granny Smith apple...and promptly leaving it in a plastic bag in the fridge until Friday...

    Friday morning, I browned some unsalted butter and put it in a stand mixer and waited for it to get to room temperature.

    When it was time to cook, I started by sautéing the apples in brown butter (also unsalted but separate from the stand-mixer stuff) and then flambeeing them in bourbon before adding in some dark brown sugar, cinnamon, a pinch of Himalayan pink salt (it's been in the cabinet forever and I had never used it, so I wanted to try it out), a pinch of ginger, and one star anise. (Had I been smarter, I would have toasted the star anise first, then added the butter and apples, taken it out to flambee the apples, and then added it back in right after.)
    I let the juices cook off for a few minutes before taking it off the heat and letting it cool to a workable temperature.

    While the apples were cooling, heated up my oil and made my glaze. In the mixer that held the brown butter, I added powdered sugar, a tablespoon of bourbon, and a few tablespoons of milk, and a teaspoon of vanilla. I mixed it all up until it had the desired flavor and texture I wanted and left it there.

    I scooped the apple mixture into the pie crust, cut out enough to fold over, crimped the edges...or at least I tried to...and put the pies into the oil and flipped after about two minutes. Once they were all brown and crispy, I took them out, patted them dry with paper towels, brushed on the glaze, and then topped it with cinnamon sugar.

    This attempt was very good but far from perfect. My frying technique was off, and I think the oil could sense my fear and hesitation, so two of the pies started to fall apart in the pot. (It's true with pancakes as well - if you hesitate, your flip will fail!) The glaze also wasn't as pronounced as I wanted, but that was acceptable. I needed to add another type of apple into the mixture though. Granny Smiths work for a baseline, but they're very firm and keep their shape and texture when cooked. They're great for flavor and stability, but they don't provide an oozy, gooey center, hence the need for another, softer apple.
    Lastly, I want to add a miso caramel sauce (and a scoop of vanilla ice cream) next time. I have some guiding recipes, but I didn't have any heavy cream to go into the sauce. Next time, though, I'll definitely make it ahead of time so that it can be ready!

    Overall, this attempt was a good learning point, and one that I left me wanting another pastry after I had finished off my allotted one. I'll definitely be making these again in the future, but they're on the backburner for now.


    Tomorrow I'll be making the overnight pancakes. Next week I'll be making some chicken curry that I promised a friend's parent, some brownies for a larger test audience, and some oatmeal chocolate chip cookies (and a loaf of all white-flour soda bread) for a housewarming party.

    This morning I just found out some family friends (the ones who I count as my "beta" test group, and the people who will receive the brownies next week) have an ice cream maker stand mixer attachment, and I'll be asking to use that over the summer in exchange for a meal or two alongside a few ice cream recipes that the mixer attachment will be used for.
     
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