Cooking Challenges

@unixrab But it was fucking funny! @hollboll, always go with the link :)~

@mfladd I have to admit - I woulda gone full Ramsay on them ! ;-)

@unixrab I was cracking up. Good idea with the peppers.

@Mellaine hope they retry

@KDemo @hollboll - Try it. Right now. Even though it may be late o'clock where you are. Stop what you're doing, and make a yogurty orange julius. It will change your life!

@luvche21 but it's so sleepy in here!

@luvche21 - You're awfully convincing . . .

@hollboll OK, then do it tomorrow. It's sleepy here too :/

@KDemo It's worth it, that's all I'm saying :)

@luvche21 I made yogurt yesterday and this today. Definitely worth it.

@sammydog01 Yay! I'm glad you liked it! It's also great with mango nectar or peach nectar (some grocery stores sell a Mexican version that's pretty cheap). Those need less sugar though.

If you want to try out another great drink, use one part orange juice (or other fruit nectar) and one part yogurt plus a little sugar. Since it's half yogurt, it's really thick and creamy.

@luvche21 I love mango nectar. I will give it a try. Thanks!

@sammydog01 This is the stuff they sell locally here, and even have the 1 liter containers at the dollar store from time to time:

Both the mango and peach are fantastic with yogurt (either the julius version or the 1 part yogurt/1 part nectar version). Apricot would be great too! But if you do try it, definitely cut the sugar in half at least then add a little more, otherwise with this brand it's waaaay too sweet.

@sammydog01 oh, and sometimes with the nectar we don't add any sugar and it's sweet enough when we're going half yogurt/half nectar. It totally depends on your sweetness level though.

@luvche21 @sammydog- Have you tried flavoring yogurt with pudding mix? Not as healthy as fruit, but it's a way to change things up sometimes.

@KDemo ooh, have not tried that, but it sounds interesting! What flavors have you tried that work out well? I assume you use instant pudding mix? Does it make it super duper thick too?

@luvche21 My preferred sweetness level:

@luvche21 - Yes, instant. I like a little tartness, so I'd just sprinkle in a little at a time to taste. Maybe pistachio, or cheesecake flavors? It would probably work better on regular, not Greek style yogurt.

@KDemo ooh, I bet that cheesecake flavor would work out well! I'd have to try the pistachio too. Great idea!

@sammydog01 Are those candy eggs in the bottom right??

@sammydog01 I knew I liked you.

@luvche21, that's actually my secret drink recipe. Get Sprite and add Strawberry nectar. Add frozen strawberries to keep it cold. It's always a hit at parties. I think I saw it on Barefoot Contessa a few years ago.

@sammydog01 Nope. Not good. No chocolate. Sorry.

@hollboll Ooh! That sounds great! Do the frozen strawberries turn out to be soggy in the end though?

I bet it's similarish to one of my favorites: sprite + a scoop or two of your sherbet of choice (my favorite being raspberry).

@luvche21 I made it with mango nectar- it was really good. It didn't need any sugar. I added some anyway.

@sammydog01 ooh, now i want some too! But alas, I'm off on a business trip this week, so that will have to wait. Try it out with peach nectar too!
How did you like the mango compared to orange?

@luvche21 I liked the mango better but both are tasty. I used to make bubble tea with black tea and mango nectar. Now that I think about it I should go buy some bubbles.

note: I will be taking this challenge as well because pickling is great.

pickle day 0, 240 hour countdown begins now

@carl669 hmmm, sounds interesting, what consistency do they have? like crepes or something else?

@Cerridwyn it's something between a pancake and a crepe. not as fluffy as a pancake, not as thin as a crepe. a little bit spongy. but, they're quick and tasty and the kid loves them. (added bonus - they fit into my low carb way of eating)

@carl669 Sounds interesting! Definitely want to try both the sweet and savory ones.

@katbyter I keep a bag of this around at all times. If you stack two unwrapped Dove/Hershey chocolates in the mug, and use chocolate cake mix, you have a good imitation of chocolate lava cake. Or you can use a spoonful of cherry preserves and chocolate, for Black Forestish cake.

@katbyter this sounds like it'll be amazing but also kind of dangerous to have around the office.

Doing it.

@katbyter I think we may try this tomorrow. Stay tuned.

@katbyter So, this was great. Pics uploading now.

@mehbee use a crockpot . Keeps water in and keeps control of temp.

@mehbee - must be sweetened condensed milk?

@KDemo Yes

@mehbee I've done similar, but putting the milk into mason jars & cooking it with my sous vide. From what I read it lasts for 3 months in the fridge.

@MrGlass I don't have a sous vide yet. Have recently gotten a pressure cooker, Ninja Cooking system and a smoker so I have to wait on that. Heck you could probably do this in the microwave. The main thing is heat that milk up enough to carmalize it. You could serve it in mason jars..put a little graham cracker crust in the bottom, it would be so cute....

@mehbee Yeah for this recipe its just keeping temp for a long period of time, sous vide is perfect for that but its precision is way overkill in this case, and it has a low max temp. I cooked mine at 185 degrees, and left it in overnight.

@mehbee oooh sounds interesting! I've heard about doing this before but haven't tried it yet. :)

@hollboll It's really good. I make them for parties and for my husband's work. Every time I see someone from his work they ask me when I'm going to make more. They make a lot of tarts if you use the phyllo cups. One can usually fills two packages of cups.

@Foxborn Yum.

@djslack Best when made using Aunt Jemima mix and syrup. They were advertising doing this before it was a song!

@djslack the only problem is doing it for ten hours straight

@hollboll I see you stared it, but you didn't Star in the video yet... dear god I'm getting punny in my old age....

@MrGlass in a mixup, holly buys butternut squash

@Lotsofgoats noooooooooo

@hollboll butternut fudge sounds amazing tbh I think we may have just accidentally invented something

@Lotsofgoats Nope.

@sammydog01 no see they did it wrong because "healthy" (which is almost certainly a lie)

@Lotsofgoats analysis of variance?

@Lotsofgoats How about a bacon dish?

@Lotsofgoats hot cocoa

I said cool stuff 😒

@Lotsofgoats play with eggs! Easy and amazing!

Also everything else. Chicken. Salmon. Steak. Ribs. Cheat and make 4 hour pulled pork at 160 with boneless pork chops.

Have yet to try creme brulee but i hear it does well in sous vide.

@Lotsofgoats steak.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Have had an Anova for a while, have a Joule on the way, ostensibly so I can do meat and veggies at two different temperatures. Or is it that I just have a gadget problem?

@djslack

Or is it that I just have a gadget problem?

No such thing. :)

@djslack there are no gadget problems, only gadget solutions

@Lotsofgoats I use my sous vide for meat 1-2 times a week. Recently I switched to a very simple recipe: dry BBQ rub. Seal the meat and cook it low & slow, always 24+ hours and typically 135-145 degrees. Tastes awesome.

Other things I have tried are mashed potatoes (that was a fail but I want to get back to it), caramel sauce (worked great!), cheese fondue (probably overkill), and of course fish/chicken (you can make a TON of chicken breast in one go and then freeze it as ready made protein for stir fry and the like).

I also had a friend who recently used his sous vide to make hash butter, and said it worked perfectly.

@djslack I have an old anova & really want to buy a Joule. Ive had a need for different temps before, but I also feel like the anova struggles to keep my big water bucket at a temp high enough for veggies/starch. Also, I have had a couple parties where I needed two machines to have enough room for all the meat I was cooking.

@MrGlass I've been doing meats and it's just cheat cooking which is great. heat water, seal bag, let sit for 40-50 minutes while playing xbox, then din.rar

@Lotsofgoats Yeah, its super easy. I prep a jar of dry rub and it lasts for a while, but if you want real cheat cooking you can just use bbq sauce. 45 minutes is way too short though. I generally follow this chart: https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
If your not leaving it cooking for hours your missing out.

@MrGlass but I want it to still be moving when I eat it