Mini burger platter (Chicken and Beef)

You can find almost everything in Hong-Kong with its diversity. There are restaurants of various nationalities, there are restaurants with beautiful sceneries opening from terraces, there are Michelin restaurants, restaurants of stars and famous people.
And in Kowloon near Tsim Sha Tsui underground station there’s hidden Charlie Brown Café that looks small outside, but is really big inside. I wish you could see, my dear reader, the excitement with which children and adults enter this restaurant. Old grandpas with grey hair say that it’s a part of many tourist routes, marked as must-see.
I was lucky to make shooting for this place. What a pleasure it was to watch small and big children – customers of my chef.
Chicken patty
90 gms ground chicken
1 egg
3.2 ml milk
2.5 gms bread crumbs
8 gms peeled shallots
0.12 gms thyme
0.08 gms parsley
A little salt, sugar and black pepper
Beef patty
90 gms ground beef
1 egg
2.6 ml milk
1.5 gms bread crumbs
10 gms chopped onion
0.5 gms garlic
0.08 gms thyme
A little salt, sugar and black pepper
10 gms mixed veggie
5 gms cherry tomato
5 gms balsamic vinegar
Potato Wedge
150 gms potato wedge
1 gm canjun powder
For the mini rolls :
2 mini rolls
2 sliced tomato
1 sliced cucumber
2 sliced lettuce
2 pcs sweet pickles
Mix the 2 patties ingredients seperately
Cook the patties under grill till both sides turned golden, then into oven for 6 min. (180F)
Split the rolls and toast the cut surfaces lightly
Spread butter on the bottom halves
Add lettuce, 1 sliced tomato, 2 pcs sweet pickles and beef patty
Add lettuce, 1 sliced tomato & cucumber, and chicken patty
Finally, the top half of the roll

Lemon cookies - INQUIRY

So I have seen many various recipes throughout my search to make some lemon cookies today, all with about the same ingredients, and these seem to be very simple to make. My issue is, they all call for UNSALTED butter.. my butter is not. Is there any way to use the basic lemon cookie recipe, using the salted butter, and possibly modifiying the amount of sugar to compensate for the salted butter?

I appreciate any and all feedback.. and if you happen to have a lemon cookie recipe (using only fresh lemon, not extract) please feel free to share with me :) THANKS!!

Kitchen Gadgets

I was wondering if y'all could give me some advice regarding food processors and hand mixers. Primarily, I'm looking for recommendations for well made versions of either that would be good for a small kitchen. I'd also like your opinions on food processors vs. blenders as well as stand mixers vs. hand mixers (as some of the various department stores such as Wal-Mart have stand mixers for pretty cheap lately).
  • nanini

Microwave chocolate cake

Who's up for a group project?

Yesterday I was experimenting with microwave chocolate cakes and I decided to try a new thing. Most of the recipes I've seen call for eggs but I didn't have them so I tried something new:

1 part self-raising flour
1 part cocoa powder
1 part natural yogurt
sugar to taste (I guess no need if you use sweetened yogurt)

Microwave on high until it stops growing (depends on quantity).

I got a nice, somewhat moist crumbly texture, but I feel it can be improved.
Would anyone be willing to try this out and see what can be done different for a perfect result?
The idea is to make it easy, memorable and flexible for different quantities (instead of fixed measures).


My carrots have gone a little soft, what to do?

They're not really bad yet, but they're no longer in that 'enjoyable-for-salad' state, and while they for sure can be used mashed or in a soup, I don't anticipate any dishes with that in the immediate future.see, my mom's married to a guy with his own produce so there's never a shortage of goodies, sometimes more than we know what to do with or give to friends- I've taken to dicing up stuff like spring onions, celery, zucchini and such other goodies and they keep awesomely well in the freezer, so whenever I do have the time to make soup I have already the goodies set to go... I guess what I'm asking here is what would be more advisable?

I don't think the carrots are in a state they will grate without difficulty, so my remaining options (since I don't want the trouble of it) is:

a) process them: I always do these with carrots before adding them to sauces, I was thinking of doing that, put them in a bad and freeze them, then add it to a soup for color flavor and a bit of 'body'. I think there should be no problem with this?

b) just dice them up in little chunks and freeze them, then just add that to an hypothetical future soup or mashed goodness.

Would that work? or do you guys have any other ideas for carrots that are a little too soft for grating?
don't break it

Christmas dinner rituals

Hello, dear cooks. I come to you with an inquiry.

Every year on the first Saturday night in December, I host what I call "dinner with a Christmas tree." Meaning: I invite about 10 of my nearest and dearest friends to drive to my little tiny old creaky house in the country. We sit for about an hour enjoying appetizers and wine around the fire in the stove. Then we sit down and I serve a semi-formal dinner. Sometimes I follow a tradition such as a Hanukkah dinner with latkes and brisket. Other times I make a hearty wintertime meal like cassoulet or choucroute. I try to decorate the table accordingly. The Christmas tree twinkles in the corner of the room. It's festive without presents or obligations. This year is a combination of foods I like and that I think my guests will like too - advocaat (a Dutch eggnog made by me), garlicky roast beef with latkes, glazed carrots, panna cotta.

Once in a while I try to incorporate a small ritual or other element to make it memorable. When I had the Hanukkah dinner, I asked a friend to tell the story of the Festival of Lights; she went above and beyond by memorizing the prayer in Hebrew. I scattered gelt across the blue-and-silver table and we lit a sorta-menorah. Another year I handed out Christmas crackers and there was a lot of screeching and laughing as they exploded, and some of the prizes scattered all over the room.

My guest have known each other through good times (mostly) and some very bad times, where we have been there for each other. The list includes Christians, agnostics, gay, straight, single, married, Democrats, Republicans. We are our own inner circle. I would like to include a small, short... something. Maybe a Q&A. Maybe a small ritual that incorporates the holiday theme.

So I come to you this year and ask: what is a fun and simple tradition you might include in a non-denominational dinner to observe the season?

X-posted to food

Perfect Oreo Dessert

1 package Oreos
½ stick butter
One 8 ounce pkg cream cheese, softened
1 small package vanilla instant pudding
One 8 ounce container of Cool Whip
3 cups milk
1 cup sugar

Crush Oreos in a 9×13 pan (save a few for topping).
Melt butter and pour over Oreos.
Mix together pudding mix, milk, cream cheese, and sugar.
Fold in cool whip. Spread over Oreos.
Sprinkle remaining crushed Oreos on top.
Chill before serving.

Recipe credit here.

Pumpkin and Pecan Pie Pastry Braid

Looking for the perfect Thanksgiving dessert (or even, let's be real, breakfast)? Forget choosing between pumpkin pie and pecan pie, because I just combined them in this pastry braid!

You can even prepare this braid in advance: just complete all steps to assemble the braid, cover it with plastic wrap on the parchment-lined baking sheet, and refrigerate overnight. Set it out on the counter in the morning as the oven preheats, egg wash it, and then bake as usual. I included some photos below the recipe on my blog that show the process of marking and assembling a Raspberry Almond Braid to show the process of assembly. It's super easy to do, but a little fiddly to explain in just words. So click over if you need to see the photos.

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To read about my upcoming travels, advise me about what to do/WEAR in Chicago, and see more photos (include example process photos), please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
(CA) Steve/Bucky

bacon and cheddar potato recipes and cooking question

Hello everyone! I was wondering if anyone had any really great bacon and cheddar potato recipes that use California baby gold potatoes? I have a bag and I'd like to use it up before it goes bad. I would like if the recipes do not have ranch or any eggs in the as I am allergic to them.

The only recipe I know of takes 10-12 hours in the slow cooker on low and obviously I do not have that kind of time before dinner tonight. If I was going to make that recipe in the oven does anyone know what temp and how long I'd need to cook them for?


Roasted Vegetables

I'm a big fan of roasted vegetables (potatoes, sweet potatoes, parsnips, carrots, garlic...). I know I have made them in the past and have gotten a really nice uniform, crispy exterior. Problem is, I can never figure out how to replicate that.

I've tried all sorts of temperatures from 350 to 450, with various amounts of turning every few minutes to barely turning at all, and I have yet to come across the perfect method.

Anyone have any tips?