cannabineer
Ursus marijanus
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Bear’s Kitchen: a T&T foodie thread
- Thread starter cannabineer
- Start date
DarkWeb
Well-Known Member
You can't see/watch them? Look up the movie "Waiting" funny as hell
ChingOwn
Well-Known Member
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon unsulphured or dark molasses*
- 2 teaspoons pure vanilla extract
- 3 cups (240g) old-fashioned whole rolled oats
- 1 and 3/4 cups dark chocolate chips
Instructions
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
LOL You're allowed to have a vegetable side dish, even with pizza.
420God
Well-Known Member
@cannabineer I spent a couple hours looking through that site and absolutely love some of the knives they have, actually should say didn't have as most of the ones I liked the most weren't in stock. The have the exact styles I'm looking for at a reasonable price. I don't know much about steel hardness but I'd like hand forged if possible. It's nice they tell you who and where they were made. I'd like a 210mm hammered Damascus with a straight handle. My price might have to go up a bit after looking.
Buy quality, once! My husband can say that in Japanese then again he's the one that spent 3 years in Japan.
420God
Well-Known Member
I'm trying! Lol. I really like this one and it's still in my range.
Takayuki Kurokage VG10 Gyuto 210mm
Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 210mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades! Made from a core of VG10...
I've never had a real nice knife. I've had sharp knives because I sharpen them myself but keeping an edge sucks on Walmart quality crap. I've watched enough vids on blacksmithing I could probably make one better than those.
I fell in love with Forschner knives when I did my pathophysiology rotation at the Coroner's office. It's what they used for autopsy and they are a very nice knife. Definitely not beautiful but my go to is this:I'm trying! Lol. I really like this one and it's still in my range.
View attachment 5060702Takayuki Kurokage VG10 Gyuto 210mm
Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 210mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades! Made from a core of VG10...www.chefknivestogo.com
I've never had a real nice knife. I've had sharp knives because I sharpen them myself but keeping an edge sucks on Walmart quality crap. I've watched enough vids on blacksmithing I could probably make one better than those.
I also have a flexible boning knife I love too. The Japanese knives are things of beauty and must be a joy to use. But I'm happy with efficient and cheap.
Metasynth
Well-Known Member
That Amazon Victorinox is like standard kitchen “loaner” quality. Probably some of the cheapest commercial grade knives available. But still a solid choice
They cut through human carcasses like a hot knife through butter and we are fairly tough.
Metasynth
Well-Known Member
About as tough as breaking down a pig…lol
Surprisingly pigs are usually a little easier. Oh that would be in my experience!
xtsho
Well-Known Member
Had about a 4 lb chunk of strip loin in the freezer I pulled out and had for dinner last night.
Nothing fancy. Just some green beans I canned and boiled carrots and potatoes. Meat of course and a bottle of Cabernet.
Cooked the meat at 250°F until the internal temp was 127°F then pulled it, covered with foil and let it rest while I cooked the carrots and potatoes. It then went into a hot cast iron skillet to sear the outside. Reverse sear method. It was pink from edge to edge with no grey. We'll be having french dips later today.
Nothing fancy. Just some green beans I canned and boiled carrots and potatoes. Meat of course and a bottle of Cabernet.
Cooked the meat at 250°F until the internal temp was 127°F then pulled it, covered with foil and let it rest while I cooked the carrots and potatoes. It then went into a hot cast iron skillet to sear the outside. Reverse sear method. It was pink from edge to edge with no grey. We'll be having french dips later today.
drsaltzman
Well-Known Member
How’s the Mondavi?Had about a 4 lb chunk of strip loin in the freezer I pulled out and had for dinner last night.
Nothing fancy. Just some green beans I canned and boiled carrots and potatoes. Meat of course and a bottle of Cabernet.
Cooked the meat at 250°F until the internal temp was 127°F then pulled it, covered with foil and let it rest while I cooked the carrots and potatoes. It then went into a hot cast iron skillet to sear the outside. Reverse sear method. It was pink from edge to edge with no grey. We'll be having french dips later today.
Haven’t had it in forever.
Been leaning towards Louis Martini for mid range Napa cab lately.
xtsho
Well-Known Member
The Mondavi was good. You can't go wrong with Louis Martini for a Cab.
drsaltzman
Well-Known Member
Is it dinner time already?
drsaltzman
Well-Known Member
Extra virgin olive oil, fresh garlic, mozzarella, ricotta and parmesan.
A little sprinkle of dried basil and rosemary.
A little sprinkle of dried basil and rosemary.
raratt
Well-Known Member
Last night.