Author Topic: cooking  (Read 279546 times)

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Offline Mrs. Gooch

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Re: cooking
« Reply #1350 on: January 18, 2016, 10:15:23 AM »
Made homemade horchatta yesterday for the first time.  It turned out great.  Going to back off the sugar by 1/3rd or so, but it turned out really great.


What sucks, though, is I thought it would be a really great new flavor to mix into a protein shake.  Nope.  That sucks and I don't recommend anyone trying it.

Can I get the recipe? I love horchatta. Never tried to make it myself though.

Offline star seed 7

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Re: cooking
« Reply #1351 on: January 18, 2016, 10:17:54 AM »
Hmm, just googled it, I thought horchatta was chocolatey.
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Offline star seed 7

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Re: cooking
« Reply #1352 on: January 18, 2016, 10:23:58 AM »
What Mexican chocolatey thing am I thinking of?
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Offline CNS

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Re: cooking
« Reply #1353 on: January 18, 2016, 10:24:13 AM »
Its super easy:

ingred:
 - 1 cup long grain white rice
 - 5 cups water
 - 1/2 cup milk
 - 1/2 tbsp vanilla extract
 - 1/2 tbsp fresh ground cinnamon
 - 2/3 C turbinado sugar

1. Put rice and water in blender and blend until rice just starts to break up
2. let rice and water sit at room temp, after blending, for 4 hours or so
3. Strain water into pitcher, throw away rice, add all other ingredients.  I then blended it with my immersion blender, but if you stirred the crap out of it, it would work too.  Just make sure the sugar is dissolved.
4. let it all sit overnight in the fridge

Again, I liked this a lot, but would cut the sugar a little.  You could also use reg sugar, I bet, but Sugar in the Raw is fantastic.  Also, I think I am going to try vanilla almond milk next time.  It is creamier than reg milk and would probably add some more texture.

That said, it was really good as is.

Offline CNS

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Re: cooking
« Reply #1354 on: January 18, 2016, 10:25:40 AM »
What Mexican chocolatey thing am I thinking of?

Dulce de leche?  That isn't chocolaty, but more of a really light caramel flavor, imo. 

Man, I don't know.  Let me know when you figure it out.

Offline star seed 7

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Re: cooking
« Reply #1355 on: January 18, 2016, 10:26:28 AM »
Champurrado
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Offline Mrs. Gooch

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Re: cooking
« Reply #1356 on: January 18, 2016, 10:28:13 AM »
Its super easy:

ingred:
 - 1 cup long grain white rice
 - 5 cups water
 - 1/2 cup milk
 - 1/2 tbsp vanilla extract
 - 1/2 tbsp fresh ground cinnamon
 - 2/3 C turbinado sugar

1. Put rice and water in blender and blend until rice just starts to break up
2. let rice and water sit at room temp, after blending, for 4 hours or so
3. Strain water into pitcher, throw away rice, add all other ingredients.  I then blended it with my immersion blender, but if you stirred the crap out of it, it would work too.  Just make sure the sugar is dissolved.
4. let it all sit overnight in the fridge

Again, I liked this a lot, but would cut the sugar a little.  You could also use reg sugar, I bet, but Sugar in the Raw is fantastic.  Also, I think I am going to try vanilla almond milk next time.  It is creamier than reg milk and would probably add some more texture.

That said, it was really good as is.

How do I bookmark this post???

Offline star seed 7

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Re: cooking
« Reply #1357 on: January 18, 2016, 10:28:45 AM »
Email it to Gooch
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Offline CNS

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Re: cooking
« Reply #1358 on: January 18, 2016, 10:29:19 AM »
Never heard of it, but wikipedia makes me want to try it.

Quote
Champurrado is traditionally served with churros in the morning as a simple breakfast

I have never found it on a mx menu before.  I can't believe this isn't something served at mx resorts.  This seems right up american's alley.

It also sounds a little more involved to make.  Not going to lime treat my own grains and make my own masa....

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Re: cooking
« Reply #1359 on: January 18, 2016, 10:34:15 AM »
I used to live next to a Mexican mini mart and they would have it on Saturday mornings. Good stuff.
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Offline HerrSonntag

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Re: cooking
« Reply #1360 on: January 18, 2016, 04:02:42 PM »
Never heard of it, but wikipedia makes me want to try it.

Quote
Champurrado is traditionally served with churros in the morning as a simple breakfast

I have never found it on a mx menu before.  I can't believe this isn't something served at mx resorts.  This seems right up american's alley.

It also sounds a little more involved to make.  Not going to lime treat my own grains and make my own masa....
FWIW you can by masa harina in the grocery store.  I have a bag from Dillons that i've been working on for over a year on account of the infrequency with which i make tamales.

Offline Cire

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Re: cooking
« Reply #1361 on: January 18, 2016, 04:32:12 PM »
Champurrado is hot coco


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Offline CNS

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Re: cooking
« Reply #1362 on: January 18, 2016, 07:29:17 PM »
Wikipedia describes it as something much more in depth.  Based on masa, orange peel, ect. 

Offline Cire

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Re: cooking
« Reply #1363 on: January 19, 2016, 05:58:33 AM »
Yeah but if you go to kck and order one you're getting Swiss miss with some spices added


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Offline 8manpick

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Re: cooking
« Reply #1364 on: January 21, 2016, 07:18:38 PM »
Picked up some sashimi grade tuna at a local fish market. Seared with just salt and black pepper. Mushrooms, garlic and red onion cooked in white wine on the side. The fish is fantastic.
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Re: cooking
« Reply #1365 on: January 21, 2016, 07:24:46 PM »
:lick: all of that

also i have some of those same plates

Offline CNS

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Re: cooking
« Reply #1366 on: January 21, 2016, 09:07:19 PM »
That with some wasabi soy is one of my absolute favorite things to eat.  Just fantastic.  Looks like you got it done perfectly, too.

Offline Cire

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Re: cooking
« Reply #1367 on: January 22, 2016, 07:58:04 AM »
why sear it?

Offline CNS

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Re: cooking
« Reply #1368 on: January 22, 2016, 09:19:19 AM »
Maillard reaction = flavor

Offline Gooch

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Re: cooking
« Reply #1369 on: January 22, 2016, 09:27:20 AM »
I will marinate my tuna in wasabi soy and sambal chili before searing. :lick: I am stealing that mushroom recipe.

Offline 8manpick

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Re: cooking
« Reply #1370 on: January 22, 2016, 10:17:18 AM »

I will marinate my tuna in wasabi soy and sambal chili before searing. :lick: I am stealing that mushroom recipe.

For the mushrooms, start in butter, add wine when you add the garlic and onion, cook pretty high until the wine is cooked off / absorbed.

Got some tuna left, definitely going to marinade in wasabi soy.
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Offline 8manpick

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Re: cooking
« Reply #1371 on: January 22, 2016, 10:17:34 AM »
:adios:

Offline AbeFroman

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Re: cooking
« Reply #1372 on: January 22, 2016, 10:20:24 AM »
Great job on the sear. Looks delicious

Offline AST

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Re: cooking
« Reply #1373 on: January 22, 2016, 08:31:59 PM »
nicely done on the tuna

Offline CNS

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Re: cooking
« Reply #1374 on: January 26, 2016, 07:17:40 PM »
Just made some bananas foster but with honey, cinnamon, and tequila rather than rum.  It was like a sopapia made sweet banana love to bananas foster.