Tumbling Back Home

The bits of Internet goodness that get stuck in my teeth.

Old blog over here.

The Food Lab: How To Cook Steak In A Cooler

Home sous-vide cooking on a budget for the perfect steak. Imma have to give this a shot.

Full transcript here.

These happened at work today. WOW.
I put my life on hold until Andy’s wife could deliver me the recipe, which I will now share with you all, for my love for you is like a truck, BESERKER.

Cake Batter & Sprinkles Fudge
2 Cups + 2 Tbsp cake mix
2 Cups powdered sugar
1 Stick butter, cut into 4 pieces
1/4 Cup milk
2/3 Cup white chocolate chips
1/2 Cup sprinkles

Mix together the cake mix (I used coconut cake mix) and powdered sugar in a large bowl.
Add milk and butter (do not stir them in) and microwave for 2 minutes. Mixing everything together RIGHT away. The batter will be VERY thick.
Fold in white chocolate + sprinkles. Stir gently. You do not want the sprinkles BLEED.
Spoon into an 8×8 inch pan (lined with parchment paper). Cool in the refrigerator for at least 1 hour (overnight is better).
Cut into squares and enjoy!
View high resolution

These happened at work today. WOW.

I put my life on hold until Andy’s wife could deliver me the recipe, which I will now share with you all, for my love for you is like a truck, BESERKER.

Cake Batter & Sprinkles Fudge

  • 2 Cups + 2 Tbsp cake mix
  • 2 Cups powdered sugar
  • 1 Stick butter, cut into 4 pieces
  • 1/4 Cup milk
  • 2/3 Cup white chocolate chips
  • 1/2 Cup sprinkles
  1. Mix together the cake mix (I used coconut cake mix) and powdered sugar in a large bowl.
  2. Add milk and butter (do not stir them in) and microwave for 2 minutes. Mixing everything together RIGHT away. The batter will be VERY thick.
  3. Fold in white chocolate + sprinkles. Stir gently. You do not want the sprinkles BLEED.
  4. Spoon into an 8×8 inch pan (lined with parchment paper). Cool in the refrigerator for at least 1 hour (overnight is better).
  5. Cut into squares and enjoy!
So this is a thing I do now: when I throw a new stick of butter in the dish, I mark it into its 8 tablespoons. Since it’s cold, it’s easy to mark: half, halves again, and halves again. Boom.
When it softens to room temp, it still retains the markings. Makes it super easy when I need softened butter for cooking. View high resolution

So this is a thing I do now: when I throw a new stick of butter in the dish, I mark it into its 8 tablespoons. Since it’s cold, it’s easy to mark: half, halves again, and halves again. Boom.

When it softens to room temp, it still retains the markings. Makes it super easy when I need softened butter for cooking.

madeweekly:

French onion toasts. These may resemble the grilled cheese from Wednesday, but I don’t care. They are the perfect Super Bowl snack. Soup in toast form. 

From Made Weekly, a cooking tumblr that is “a cooking experiment: five recipes, five days, one ingredient”. Beautifully presented, too. View high resolution

madeweekly:

French onion toasts. These may resemble the grilled cheese from Wednesday, but I don’t care. They are the perfect Super Bowl snack. Soup in toast form. 

From Made Weekly, a cooking tumblr that is “a cooking experiment: five recipes, five days, one ingredient”. Beautifully presented, too.

This clip reminds me how painful LA local news was/is. Stop with the horrible puns and unnecessarily flipping the shots!

That aside, it’s cool to see my alma mater getting some press. Go Eagles!

jeric2003:

Biola’s Food Truck on the News

If you’re looking for a new way to eat Thanksgiving leftovers, here’s a grilled cheese sammy for you. I also like doing this up quesadilla style. View high resolution

If you’re looking for a new way to eat Thanksgiving leftovers, here’s a grilled cheese sammy for you. I also like doing this up quesadilla style.

Recipe Reviews

French 75: I’m still just so “meh” to sparkling wine that not even boozing it up helps. Maybe I need to try a different wine? Nah, I’ll just stick to a bounty of other fall cocktails.

Sweet Potato Biscuits: Fantastic. Orangette just does not fail. I rolled the dough a little thin, so the biscuits weren’t the tall and flaky, but the taste was there. An easy fix for next time. These did not have a heavy sweet potato flavor, if you’re not that big a fan.

Cream Biscuits: I was going to make these because I didn’t think I had enough sweet potato puree to make a double batch of the above biscuits. But I did have enough puree, so these weren’t made. Yet. They will be, I assure you.

Mashed Potatoes: Creamy, yummy potatoes. However, I usually make my mashed potatoes with sour cream. This recipe called for cream cheese instead, which to me worry it’d be too bland in comparison. And it turned out to be so. Without the sour cream, it lacked a little zing. I think I’d either stick with the sour cream or do half sour cream, half cream cheese.

Salted not Brined: I think this worked out well. I say “I think” because I wasn’t as mindful as I should have been, and I left the bird on a tad too long. It wasn’t dry, but it wasn’t moist. But it was did have more turkey flavor than brined birds. A closer eye on the thermometer and I’d have had a winner.

This Year’s Recipes

Thanksgiving is one of my favorite times to try out new recipes. Here the ones I’m giving a spin this year.

When I come out of my food coma, I’ll try and write some reviews of how they turned out.

Did you make something fun this turkey day?

The Food Lab: The Truth About Brining Turkey

I have to admit, I’d been a big brining advocate for several years now. This article made me think twice.

For the tl;dr crowd, the author suggests just salting your bird instead. This keeps it moist without watering down the meat.

Use kosher salt. Salt your meat liberally (it should look like a light snowfall on the bird). Place the bird on a plate in the fridge overnight and loosely cover it with plastic or cheesecloth. Rinse if desired to remove excess surface salt (I skip this step because I like salty skin). Pat dry. Roast as desired. For even better results, carefully separate the skin from the breast and thighs and rub the salt directly on the meat, under the skin.

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