Cult Icon Posted May 22, 2020 Share Posted May 22, 2020 On 5/16/2020 at 10:04 PM, Stromboli1 said: @Cult Icon Here's another pork loin recipe that you might want to try too. Interesting, I never made something like this. I was thinking of BBQing the Pork loin chinese take out style:. Have you made this? You seem to like Bok choy, which is a good vegetable, particularly with vinegar and garlic sauce. Quote Link to comment Share on other sites More sharing options...
Stromboli1 Posted May 22, 2020 Share Posted May 22, 2020 1 hour ago, Cult Icon said: Interesting, I never made something like this. I was thinking of BBQing the Pork loin chinese take out style:. Have you made this? You seem to like Bok choy, which is a good vegetable, particularly with vinegar and garlic sauce. Nope never have made that. Bok choy is amazing with oyster sauce and minced garlic. Quote Link to comment Share on other sites More sharing options...
Cult Icon Posted May 22, 2020 Share Posted May 22, 2020 On 5/17/2020 at 6:22 PM, Enrico_sw said: These types of sauces are for meat (typically veal). Well, I guess one of the best solutions would be to do a black pepper sauce with mushrooms. You cook your mushrooms (cut them in relatively small pieces), then add your meat. A the end of the cooking, you add some Cognac and you flame it. When the flames are done, you add the demi-glace sauce that you have already mixed with black pepper. Let it cook for 1 or 2 minutes, then it's done. ah, thanks. Seems pretty easy and straightforward then Quote Link to comment Share on other sites More sharing options...
Matt! Posted May 22, 2020 Share Posted May 22, 2020 1 hour ago, Cult Icon said: I want to make pound cake and Italian cookies from scratch, I am looking for recipes Sounds good! @Stromboli1 got recipes? Quote Link to comment Share on other sites More sharing options...
Stromboli1 Posted May 22, 2020 Share Posted May 22, 2020 1 minute ago, Matt! said: @Stromboli1 got recipes? I have to ask Papa Stromboli if he has any of Grandma Stromboli's Italian cookie recipes. Quote Link to comment Share on other sites More sharing options...
Matt! Posted May 22, 2020 Share Posted May 22, 2020 1 minute ago, Stromboli1 said: I have to ask Papa Stromboli if he has any of Grandma Stromboli's Italian cookie recipes. ! Quote Link to comment Share on other sites More sharing options...
CandleVixen Posted May 24, 2020 Share Posted May 24, 2020 On 5/22/2020 at 11:30 AM, Cult Icon said: @CandleVixen do you have a recipe for cake from scratch? Non-chocolate cake that is. The oatmeal cookie recipe was a standard one, I used quick oats as a base. Sadly no. My box of favorite recipes got lost in a move. Thats what the internet is for! Quote Link to comment Share on other sites More sharing options...
Cult Icon Posted May 24, 2020 Share Posted May 24, 2020 I tried some dirt cheap (85 cent) box mixes with a focus on chocolate. Baker's Choice Brownies (4 large eggs, 1/2 cup butter): Poor quality cocoa, resembling that of cheap hot chocolate. I took it out several times until 1:25. It started out tasting like poor quality chocolate cake and eventually become quarter-way to tasting like an actual brownie. 1.5 out of 5.- edible but only if your fridge is empty. Baker's Choice (ALDI) Devil's Food Cake modified into a Mocha cake (5 large eggs, 1/2 cup butter, 3 tablespoons instant coffee, 1 cup drip coffee): Ended up to be pretty good, with a medium level coffee flavor. Next time I will add more instant coffee into the mix. I suspect that the coffee covered up the taste of the poor quality cocoa. If I made it as a straight chocolate cake, it would have probably tasted like the "Brownies". 4 out of 5 DH Orange (5 large eggs, 1/2 cup butter) : Second time I baked it. I didn't like it as much as the first run and could sense a very faint chemical aftertaste. 3.5 out of 5 Quote Link to comment Share on other sites More sharing options...
Cult Icon Posted May 24, 2020 Share Posted May 24, 2020 4 hours ago, CandleVixen said: Sadly no. My box of favorite recipes got lost in a move. Thats what the internet is for! ok. there are too many recipes on youtube and the internet, it's information overload and I don't know which ones are good. We still have a severe shortage of baking ingredients, and I haven't seen vanilla extract since COVID. Quote Link to comment Share on other sites More sharing options...
CandleVixen Posted May 25, 2020 Share Posted May 25, 2020 11 hours ago, Cult Icon said: ok. there are too many recipes on youtube and the internet, it's information overload and I don't know which ones are good. We still have a severe shortage of baking ingredients, and I haven't seen vanilla extract since COVID. Some of my favorite sites are from food companies, and others like Just A Pinch, A Taste of Home, All Recipes, and Food Network. One of my favorite guys on Food is Alton Brown. I have the first two Good Eats books. Quote Link to comment Share on other sites More sharing options...
Stromboli1 Posted May 26, 2020 Share Posted May 26, 2020 Quote Link to comment Share on other sites More sharing options...
Stromboli1 Posted May 27, 2020 Share Posted May 27, 2020 @Matt! Quote Link to comment Share on other sites More sharing options...
Cult Icon Posted May 27, 2020 Share Posted May 27, 2020 sour cream or whipped cream, or both to add to upgrade the texture of cake? Next experiment will be adding pudding mixes to them. Quote Link to comment Share on other sites More sharing options...
Cult Icon Posted May 29, 2020 Share Posted May 29, 2020 I might try this: https://www.becomebetty.com/crumb-cake/ normal crumb cake, with more ingredients and steps: https://sallysbakingaddiction.com/crumb-cake/ Quote Link to comment Share on other sites More sharing options...
Matt! Posted May 29, 2020 Share Posted May 29, 2020 24 minutes ago, Cult Icon said: I might try this Looks really good. Crumb cake tastes great and I like the texture! Quote Link to comment Share on other sites More sharing options...
Cult Icon Posted May 29, 2020 Share Posted May 29, 2020 4 minutes ago, Matt! said: Looks really good. Crumb cake tastes great and like the texture! This is the most simple crumb cake I think. Just a yellow box cake and minimum ingredients for the crumbs. Brown sugar is something that I haven't seen sold in a while. My own supply is depleted. This one could end up being just good enough- Quote Link to comment Share on other sites More sharing options...
Cult Icon Posted May 29, 2020 Share Posted May 29, 2020 I like this cake site with its good selections and the clear explanations: https://sallysbakingaddiction.com/category/desserts/cakes/page/5/ Quote Link to comment Share on other sites More sharing options...
CandleVixen Posted May 29, 2020 Share Posted May 29, 2020 5 hours ago, Cult Icon said: I like this cake site with its good selections and the clear explanations: https://sallysbakingaddiction.com/category/desserts/cakes/page/5/ That is a good site, one that I visit now and again. Quote Link to comment Share on other sites More sharing options...
Cult Icon Posted May 29, 2020 Share Posted May 29, 2020 5 minutes ago, CandleVixen said: That is a good site, one that I visit now and again. have you made anything from it? what's your other favorite sites? Quote Link to comment Share on other sites More sharing options...
Cult Icon Posted May 30, 2020 Share Posted May 30, 2020 whipped cream instead of butter (I can confirm that this excerpt is from the baking book) https://food52.com/blog/23706-whipped-cream-in-cakes-one-ingredient-hack-change-the-way-you-bake my next experiment with box cakes: 1. yellow pudding cake with cinnamon crumbs based on yellow box cake + 1/4 cup butter + 1/4 cup heavy cream + 1/2 cup sour cream + 5.1 oz. vanilla pudding powder 2. yellow pudding cake with cinnamon swirls based on yellow box cake + 1/4 cup butter + 1/4 cup heavy cream + 1/2 cup sour cream + 5.1 oz. vanilla pudding powder https://sallysbakingaddiction.com/snickerdoodle-cake/ My concern is that this will be a super heavy cake, like a bund cake and the texture will be too soggy. Also, another concern is the possibility of excessive sweetness. I will also separate the eggs (5 for each cake) from their yolks and turn the egg whites into foam and add them at the end of the process, mixing them with the whipped cream to maximize the air pockets. Not sure if I should add flour- either 1/2 cup or 1 cup Quote Link to comment Share on other sites More sharing options...
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