HPN Recipe Share Mk. 2

[edgeev]

dear recipe jerks like shost:

link me to the recipe of the best chocolate ice cream you've made

[Shost]

i don't think i've ever made regular chocolate ice cream but here are a couple chocolate things I have made that are delicious

http://www.nervouschef.com/2010/07/gianduja-gelato/


http://smittenkitchen.com/2008/07/chocolate-sorbet/

the latter is one of the most intensely chocolate things i've ever had

[edgeev]

I have the Perfect Scoop you son of a bitch

[edgeev]

you guys have ruined father's day for my dad

[Shost]

fuck you

[Shost]

also i forgot i made this one once and it was good. i will never understand recipes that don't use salt though so you should probably add some of that.


http://www.bonappetit.com/recipes/2011/06/chocolate-ice-cream

[edgeev]

Why don't you just come over and slap my dad in the face?

[grammatron]

Get your dad a goat, dude. trust me

[deadwolfbones]

Made Alton Brown's paella recipe tonight. Added linguica and some onion, but otherwise basically followed it to the letter. Was great.

Was also the first time I've had paella, so I have nothing to compare it to.

[Shost]

this is a really good basic marinara:

http://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html

[sleigh]

hey remember like a year ago when we were all psyched about arepas? the grocery store in my new neighborhood stocks pan so i've been making them lately. probably the greatest effort:payoff of anything i've made before.

equal parts water and pan; a very liberal "pinch" of salt, shape, fry w/ whatever, open up, add said whatever.

[shankly]

My arepas always fall apart and I'm doing exactly what you said. I'm using Goya masarepa, but I don't think that should make a difference.

[Semper Fudge]

I've smoked a pork butt the last two weekends in a row, and holy shit has my life been awful until this point. It's so goddamn easy.

[brent]

guys help me think of something i can make a lot of for not too much $ and that can sit at room temp that isn't baking.

food day wednesday

[sleigh]

My arepas always fall apart and I'm doing exactly what you said. I'm using Goya masarepa, but I don't think that should make a difference.

at what heat/how long are you frying them?

[gallits]

if you have an ice cream maker you 100% have to make this


http://www.epicurious.com/recipes/food/views/Rhubarb-Sorbet-1072

omg

[folkface]

Portable, low-cost Immersion Circulator

http://www.kickstarter.com/projects/nom ... ur-kitchen

[deadwolfbones]

Portable, low-cost Immersion Circulator

http://www.kickstarter.com/projects/nom ... ur-kitchen

That's pretty rad.

[folkface]

It's a totally great idea that's gonna make a lot of money once it starts showing up at William Sonoma & other places like that. I pledged for one, pretty excited about it.

[The Emperor's Son]

if you find big bright raspberries (which are in season) at your grocery store or farmer's market, make this tart immediately

http://www.lottieanddoof.com/2009/09/ra ... nut-crust/

how it turned out:

[brent]

that tart looks great

i made a ciuple of the indian dishes from smitten kitchen today, both are good but maybe lacking something, which is kinda how i feel about a lot of her recipes

[jbiz]

this is pretty fantastic

http://saltandserenity.files.wordpress.com/2011/08/cooks-illustrated-corn-chowder.pdf

[jbiz]

hey remember like a year ago when we were all psyched about arepas? the grocery store in my new neighborhood stocks pan so i've been making them lately. probably the greatest effort:payoff of anything i've made before.

equal parts water and pan; a very liberal "pinch" of salt, shape, fry w/ whatever, open up, add said whatever.

haha, i made arepas about a week before this post after also realizing that my grocery store now stocks pan. i filled them with the black bean puree from http://dinersjournal.blogs.nytimes.com/2008/09/05/recipe-of-the-day-tlayuda-with-black-bean-puree/

[nocents]

Are you all just pan-frying arepas? Or pan-frying to brown and then finishing in the oven? I've seen recipes for both.

[jbiz]

i pan-fried them and then cut them in half then put into the oven to melt cheese

[Dinosauria We]

dudes - i want to make pickles and start jarring stuff. please provide me with your experiences, ideas, and recipes.

[Luke]

dudes - i want to make pickles and start jarring stuff. please provide me with your experiences, ideas, and recipes.

First, pickling is pretty simple in the same way chili is simple (boil vinegar & salt, pour over vegetables, seal cans), so it's satisfying in the sense that you'll tinker and come up with "your" pickled okra or garlic. Ironically, I'd avoid making pickles first, as they require more prep to get them as bright and crunchy as you'd want. Dilly beans are a good choice, if you need a recipe, let me know, but any old one should work.

The actual process isn't difficult, but it's fairly space and organizationally intensive. Minor scalding will be par for the course. Canning has a lot of goofy one-use tools designed for it, but they all make it exponentially easier. You will be looking at a magnet on a stick, wondering what idiot would buy a lid lifter. It's worth it. Because of this, you might want to actually meet up with someone you know who does this often to can the first few times, since you not only learn how, but you don't buy equipment before you know if you like it or not.

[brent]

you can also use a bunch of different liquids for "pickling", depending on what you are trying to do...

i made these a few weeks back and it takes a long time before they start tasting truly "pickled" but they're great now:
http://ruhlman.com/2012/03/pickled-chilis-recipe/

[VHGisdead]

I haven't looked at this thread in forever but I happened to make some chocolate ice cream yesterday. It's really good.

http://www.saveur.com/article/Recipes/The-Darkest-Chocolate-Ice-Cream-in-the-World

[rex]

Not meaning just to discourage D-we, but why do all the friend-made pickles I've had suck while everybody stays so enthusiastic about doing that?