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Unread 2012-08-12, 20:22   #61
kokopelli's Avatar
kokopelli
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Feb 4 2003
6,477 posts
Male
Stavromula Beta
 



It may have been pressed, not sure. It was takeout, so I didn't see the preparations, but they clearly had put it on the grill and really had the cheese melted throughout nicely. They also had the onions nice and carmelized. I had considered going with provolone, but thought I'd try American for the first attempt. I encouraged them to add it to the menu, or at least have it as one of their daily specials from time to time. If not, I guess I will just order it like some kind of "secret menu" item.
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Unread 2012-09-16, 10:31   #62
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b0rg9
Mecha+ Member

Jan 6 2004
9,844 posts
Age 54
Male
clearwater, FL
 



So I picked up one of these a few weeks ago -- they were on sale for a ridiculously low price...

Click the image to open in full size.

...always wanted one -- finally have one.


I haven't entered the realm of baking cakes, breads or anything else yet, but I thought I'd try a casserole recipe that was in the KitchenAid manual.

Chicken and Mushroom Casserole with Cheese Puff Topping

I took some liberties with the recipe and added a hungarian wax pepper and garlic cloves. Used boneless skinless thighs instead of breast like the recipe called for.

Filling-

2T butter
6 boneless skinless thighs w/ all fat removed
1 onion
3 cloves of garlic
1 hungarian wax pepper w/ seeds removed
8 oz. package of baby portabella mushrooms
1 14.5 oz. can of diced tomatoes
2T flour to thicken (I used whole wheat flour for this part)
1.5t fresh thyme (recipe called for 1/2t dried thyme but I have some growing out back)

Pastry-

1/2 cup water
1/4 cup butter
1/4t salt
2 eggs
2 oz. sharp Cheddar cheese (I had some super duper sharp white Cheddar )


I prepped everything ahead of time. Had fun getting all this shit together...

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I cooked the filling part in an iron skillet until it thickened. And then transferred it to the casserole pan...

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The pastry topping was where I got to try out my new kitchen toy. I brought the water, butter and salt to a boil on the stove and then mixed in the flour (used regular rather than whole wheat) to make the pastry topping. I then transferred that to the mixer and mixed in the two eggs. Finished mixing this on a little bit higher setting, then stirred in the cut up cheese pieces in stir mode.

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I think it came out pretty decent.

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Unread 2012-10-31, 12:13   #63
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Dinahmoehum
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Nov 1 2004
6,164 posts
Age 61
I'm Oprah Rich!
 



I'd love one of them kitchen aids! I need to get more space in here!

Ok, so, there was a best of post on reddit from ask culinary, I thought I'd try it out.
http://imgur.com/a/D2l3F

While I'm here, I also cleaned off my models to post in modeling.
http://imgur.com/a/26Hol
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Unread 2012-10-31, 14:31   #64
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FulanoDeTal
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Jul 25 2006
5,598 posts
Age 41
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Indianapolis, IN
 



Looks awesome! and with the weather we've been having they'd be perfect. I made a similar dish but it was Brazilian Black Beans, "feijao". It was more lets put every single cut of pork in it with some beans on top, but it too was awesome.
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Unread 2012-10-31, 15:14   #65
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b0rg9
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Jan 6 2004
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Age 54
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clearwater, FL
 



I make black beans in the crock pot from dried beans. I like that recipe a lot and now I need to find some of that Sazon stuff.
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Unread 2012-10-31, 15:32   #66
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Dinahmoehum
Member

Nov 1 2004
6,164 posts
Age 61
I'm Oprah Rich!
 



There are many sazons, to be honest, I really didn't notice it. Either not enough, or too much oregano and cumin. We did ham and bean soup last night, this night it's chile with this stuff instead of beef.
http://www.gasparssausage.com/gaslin1.html
I didn't have an cayenne powder so I used the Tabasco smoked pepper sauce. Not tasted yet, hope it's not too hot to eat!
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Unread 2012-12-23, 21:03   #67
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b0rg9
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Jan 6 2004
9,844 posts
Age 54
Male
clearwater, FL
 



Coquito, bitches!! ("Puerto Rican Eggnog")!

Once you try this, you'll kick eggnog in the yolks and send it off into the land of despised holiday foods like fruitcake.


The recipe...

2 egg yolks, beaten
1 12 oz. can of evaporated milk
1 14 oz. can of cream of coconut (not coconut milk!)
1 14 oz can of sweetened condensed milk
1/2 cup white rum
1/2 cup water (I used 3/4 cup white rum and 1/4 cup water : )
1/2 t ground cinnamon
1/4 t ground cloves
1 t vanilla extract (it's nice to have Mexican vanilla if you can get it)

First, you have to heat the two egg yolks and the evaporated milk in a double boiler until 160 degrees and the thickened mixture coats the back of a spoon. This is the only tedious part of making it.

Click the image to open in full size.


Next, you put this cast of characters into a blender along with it and blend for about 30 sec. or so. I had to do it in batches as it would not all fit into my blender.

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Then you put it in a glass container in you fridge overnight. I covered this w/ saran wrap. Looking forward to some awesome coconut eggnog!

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Unread 2012-12-25, 13:01   #68
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NocturnalGuy
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Oct 22 2003
5,143 posts
Age 47
Male
T.O.
 



Damn that looks yummy. We made a more traditional nog for a party a couple of weeks ago, pretty awesome as well.

Turkey is out of the brine, and in the oven!
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