We all eat the same food

**H.M. Murdock** · 06-03-2006, 12:59 AM

Man. I thought you were talking about oatmeal cookies with sake in them. Man, that would be awesome. Gross, but awesome.

I should get back into this with all the stuff I have been making up recently. I will use you all for guinea pigs! Bwa ha ha ha.
Bring on the cookies, Rachie-poo. *puppy eyes *

hapa_angel · 06-03-2006, 01:26 AM

Quote:

Originally Posted by H.M. Murdock

Man. I thought you were talking about oatmeal cookies with sake in them. Man, that would be awesome. Gross, but awesome.

More like gross without the awesome. *makes disgusted face*

Quote:

I should get back into this with all the stuff I have been making up recently. I will use you all for guinea pigs! Bwa ha ha ha.
Bring on the cookies, Rachie-poo. *puppy eyes *

YES YOU SHOULD.

I'll go run upstairs and snag the index card (and write-in my secret substitutions) in a couple of minutes.

TahoeJeff · 06-03-2006, 01:33 AM

I've cooked with beer and wine before, but never sake.

**H.M. Murdock** · 06-03-2006, 01:44 AM

It's tricky. Sake is not at all normal for an American palatte, so it's hard to really fit it with a certain food like you can with beer and wine. For example, I can think of five dishes at random with stuff I have on hand right now to do with wine or with beer- with variations depending on what kind of wine or beer it is and how old it is (old beer makes amazing bean soup. Remember that.).
But sake? Nope. Blank. Maybe... a saute'd vegetable dish with plenty of citrus and some sturdy fish spoon-fried in European butter and sake? Could work. But it would be really hit-or-miss. The fact that I am using French technique with Japanese cuisine doesn't help much either. *wink*

TahoeJeff · 06-03-2006, 02:07 AM

Quote:

Originally Posted by H.M. Murdock

It's tricky. Sake is not at all normal for an American palatte, so it's hard to really fit it with a certain food like you can with beer and wine. For example, I can think of five dishes at random with stuff I have on hand right now to do with wine or with beer- with variations depending on what kind of wine or beer it is and how old it is (old beer makes amazing bean soup. Remember that.).
But sake? Nope. Blank. Maybe... a saute'd vegetable dish with plenty of citrus and some sturdy fish spoon-fried in European butter and sake? Could work. But it would be really hit-or-miss. The fact that I am using French technique with Japanese cuisine doesn't help much either. *wink*

I agree, I still havent really developed a taste for sake. I've had it a few times, but for the most part I feel pretty "bleh" about it.

**H.M. Murdock** · 06-03-2006, 02:08 AM

What can we expect from a wine that is rammed through paper for flavor? Hee hee hee!

TahoeJeff · 06-03-2006, 02:28 AM

Quote:

Originally Posted by H.M. Murdock

What can we expect from a wine that is rammed through paper for flavor? Hee hee hee!

You can expect me to be drinking something else!

hapa_angel · 06-03-2006, 02:35 AM

Sidenote, mostly to Jason: Rice wine to cook with many Asian meat dishes my mom fixes would be amazing. Using Asian-minded technique helps, obviously. *wink*

Anyway. THE RECIPIE.

Oatmeal Craisin Chocolate Chip Cookies
(yields roughly 2 dozen)

Ingredients:
*1/2 cup butter, softened
*1/4 cup granulated sugar
*1/2 cup brown sugar (firmly packed, if you must... I skimp a bit on the sugars, personally)
*2 egg yolks (Original recipie says one egg. I say 2 yolks.)
*1/2 tsp vanilla
*1/2 tsp baking soda (or baking powder, either works)
*1/2 tsp cinnamon
*1/2 tsp ground cloves
*1/2 tsp ground nutmeg
*1/2 cup oatmeal
*1/2 cup chocolate chips
*1/2 cup cranberries
*1/4 tsp salt (optional)

Directions:
1. Beat together butter and sugars until they are creamy. (I like to cheat and nuke my butter a bit and stir it into the sugar. Speeds things up and doesn't hurt the taste.)

2. Add the egg yolks and vanilla to the butter-sugar concoction. Beat well, until creamyish.

3. Add flour, baking soda, and spices to the mix. And the salt if you want it. Mix well, until it gets smooth.

~Start thinking about pre-heating the oven. 350 F is the temperature you want. I do it before I start shaping the cookies but here would work if your oven has a slower preheat.~

4. Add the oats (I do so roughly in thirds), chocolate chips and cranberries to the combo. Mix it; mix it good.

5. Drop normal-eating spoonfuls onto parchment papered-cookie sheets. Seriously, parchment paper. Baker's secret. Virtually no cleanup. I <3 the stuff. (Props to my mom.)
- I like to shape my cookies roughly how I want them to look when they come out of the oven. These don't rise much and I like to control both how they cook and how they look. This just helps me better regulate their progress.

6. Bake for about 10-12 minutes.

I watch them like a hawk when they get close to being done. When they turn brown they are far beyond "done," they are already fully crispy. And "fully crispy" is not how I prefer my cookies.
- I decree the cookies "done" when they are barely tinged brown around the edges, but still susceptible to falling apart off the edge of the spatula. So, just barely fully cooked. Once they have cooled, they will be crispy on the edges and just a bit moist in the center.

Whew. That post took longer than I thought it would. [/perfectionist]

Mara's Mom · 06-05-2006, 09:21 PM

Yay!!! Can't wait to try them.

**MtlMom** · 06-05-2006, 09:36 PM

Cookies! Thanks Rachel! I think I'll make them this weekend.

hapa_angel · 06-16-2006, 05:58 PM

Heh. This recipie card was one of the scraps of paper I inadvertantly managed to nab in my mad dash Monday.

Did anyone happen to make the cookies yet, perchance? Any feedback?

Mara's Mom · 11-01-2006, 08:20 PM

*bumps for Elizabeth*

LefseRae · 04-21-2007, 02:50 PM

*stuck*

LefseRae · 04-22-2007, 01:12 PM

Okay, I have a recipie:

1: find a source for chipotle flatbread, like KFC uses. (We got ours from an expired foods co-op.) (I suppose another flavor would work too.)
2: get out your cheddar, jack, or swiss cheese.
3: go get the fillings: olives, marinated mushrooms, cooked ground beef, smoked turkey breast, or whatever. My favorite is with olives, marinated mushrooms, and smoked turkey breast.
4: put a flatbread on a cookie sheet (the oven needs to be on at about 400). On one half of the flat bread, put the cheese and fillings on (cheese, fillings, cheese).
5: if the flatbread is not frozen, broil until the cheese is bubbley. Otherwise, bake it for about 10 minutes.
6: fold the flatbread over onto the fillings. Cut it in half and enjoy!

Seriously. That was one of the worst set of directions I have ever written up.

Oh well. The sandwich is still yummy.