The Unstoppable LUNCH Thread!
- Thread starter Shpongled
- Start date
- Aug 30, 2001
- 13,483
- 88
- 48
Ever seen that episode of Married With Children where Al and Jefferson go on a mad hunt for Al's favorite pie and it turns out the lady that made them is dead and there's only one left at the funeral service? Yeah, that's gonna be the extent I'm willing to go to for PUMPKIN CHEESECAKE!!!!!!!!!
Chromatose
Squid pro quo
Chromatose
Squid pro quo
OH YEAH and I forgot about the time I made PUMPKIN FLAN. Found the recipe online and then made dozens of the things for the "Final exam" in culinary school, some thanksgiving dinner bash for school staff. The mexican janitor lady was amazed by them (she got to eat the scraps after the party) so THAT'S some compliment.
WhiteBeastofWotan
Apostitutes!
Chromatose
Squid pro quo
For caramel and flan
2 cups sugar
1 1/2 cups heavy cream
1 cup whole milk
5 whole large eggs plus 1 large egg yolk
1 (15-oz) can solid-pack pumpkin (1 3/4 cups; not pie filling)
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For spiced pumpkin seeds
1 cup green (hulled) pumpkin seeds (1/4 lb; not toasted)
1 teaspoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon cayenne
Special equipment: a 2-qt soufflé dish or round ceramic casserole dish
Preparation
Make caramel:
Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
Make flan:
Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
Make spiced pumpkin seeds while flan chills:
Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
To serve:
Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
Cooks' notes:
Flan can be chilled 1 day.
Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days.
2 cups sugar
1 1/2 cups heavy cream
1 cup whole milk
5 whole large eggs plus 1 large egg yolk
1 (15-oz) can solid-pack pumpkin (1 3/4 cups; not pie filling)
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For spiced pumpkin seeds
1 cup green (hulled) pumpkin seeds (1/4 lb; not toasted)
1 teaspoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon cayenne
Special equipment: a 2-qt soufflé dish or round ceramic casserole dish
Preparation
Make caramel:
Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
Make flan:
Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
Make spiced pumpkin seeds while flan chills:
Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
To serve:
Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
Cooks' notes:
Flan can be chilled 1 day.
Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days.
WhiteBeastofWotan
Apostitutes!
Chromatose
Squid pro quo
Mad Pizza on Lake City way. Awesome pizza. People from my school also get free large drink and refills with school ID. I give it a 9.5/10 (.5 off for being more than 15 blocks away from NHHS (my school)
EricT
Don't you ever get...
Usually I eat one of these every day between classes
and then a yogurt and a kiwi.
Haha, starting a new job tomorrow and I've already bought a case of those!
Best quick lunches EVER.
Luciano's is the one near Tub's right? Their pizzas are WAY to greasy and they don't give us free drinks. Tubs sub sandwiches are amazing too, another great place for lunch. I would give it a 9.
Jace_Mereel
Freakame, Freakayou!
guitarguru777
Member
Chromatose
Squid pro quo
YES.
They may be 3 times of the price of a regular ramen packet, but oh man is it worth it.
And a CASE?! lucky you, I can only find them in individual packs so far. If I knew where to buy a case I'd be all over it.
Lord Foul
I don't spank men
