Culinary, Arts, Thread.

[Orangeredblooded]

Me too. I had chicken piccata at Cheesecake Factory last night. Had the leftovers for lunch today. And it's AMAZING how good those little things are!

But nothing I've ever made at home has the same effect.

Ask Behr, but I think there two different kinds. IDK.

 

[MoodyVol]

Anyone have a good quiche recipe?

Preferably on the spicy side

 

[NorCalVol67]

Me too. I had chicken piccata at Cheesecake Factory last night. Had the leftovers for lunch today. And it's AMAZING how good those little things are!

But nothing I've ever made at home has the same effect.

Have you used them with baked Salmon?

 

[Behr]

Me too. I had chicken piccata at Cheesecake Factory last night. Had the leftovers for lunch today. And it's AMAZING how good those little things are!

But nothing I've ever made at home has the same effect.

What you mean by this? In the bold.

 

[NorCalVol67]

Anyone have a good quiche recipe?

Yes. I wake up, walk across the street to a great French cafe, order one of theirs.

 

[Orangeredblooded]

Anyone have a good quiche recipe?

Preferably on the spicy side

Depends on what you want in it. Spicy of course has to have scotch bonnet. I put that on my brat with onions and peppers yesterday. Yum.

 

[MoodyVol]

If all else fails, I’ll give this a try.
@NorCalVol67

 

[Behr]

Anyone have a good quiche recipe?

Preferably on the spicy side

I don't, I don't give out recipes anymore. But try some cinnamon.

 

[vollygirl]

Have you used them with baked Salmon?

No! Why haven't I done that?? For one thing I cook my salmon in the air fryer. Not sure why I waited so long for that either.

 

[MoodyVol]

Depends on what you want in it. Spicy of course has to have scotch bonnet. I put that on my brat with onions and peppers yesterday. Yum.

Now that sounds nice! I’ve tried to make quiche with mixed results off and on for years.

 

[vollygirl]

What you mean by this? In the bold.

You know how imitation stuff is way less flavorful than the real thing? It's kinda like that.

 

[MoodyVol]

I don't, I don't give out recipes anymore. But try some cinnamon.

Straight up. The cinnamon in the lasagna was freaking unexpectedly good. ‘Preciate that one, man.

 

[Orangeredblooded]

Now that sounds nice! I’ve tried to make quiche with mixed results off and on for years.

That’s kinda broad there. What were the good results and bad ones?

 

[NorCalVol67]

That’s kinda broad there. What were the good results and bad ones?

Guessing the good results were the quiches were good and the bad ones were the quiches sucked.

 

[vollygirl]

Straight up. The cinnamon in the lasagna was freaking unexpectedly good. ‘Preciate that one, man.

In other words, ask @Behr anything food related, except the end game questions.

 

[NorCalVol67]

Now that sounds nice! I’ve tried to make quiche with mixed results off and on for years.

Did you forget to top off the quiche with mayo and fake icing?

 

[Behr]

You know how imitation stuff is way less flavorful than the real thing? It's kinda like that.

Yea, so don't use imitation.

Use non-pareil capers, it will say it on the bottle, if it doesn't, they're not. You can find decent ones at your grocery. Pat them dry in a paper towel and put them in last, so they don't tear or break.

 

[MoodyVol]

That’s kinda broad there. What were the good results and bad ones?

The good ones were with scallions, bacon, bell peppers, chilies, onions, andouille sausage, and a panko topping...various iterations.

 

[MoodyVol]

Did you forget to top off the quiche with mayo and fake icing?

I reckon that’s were it all went wrong.

 

[Behr]

Straight up. The cinnamon in the lasagna was freaking unexpectedly good. ‘Preciate that one, man.

Fool me once...

 

[Orangeredblooded]

Guessing the good results were the quiches were good and the bad ones were the quiches sucked.

Well that’s it. Wished I would have thought of it first.

 

[vollygirl]

Yea, so don't use imitation.

Use non-pareil capers, it will say it on the bottle, if it doesn't, they're not. You can find decent ones at your grocery. Pat them dry in a paper towel and put them in last, so they don't tear or break.

I have the right kind, but I don't remember drying them the last time I used them.

 

[MoodyVol]

Fool me once...

I couldn’t even do that without confessing. I’m a crappy liar dude. The cinnamon was on-point.

 

[Behr]

I have the right kind, but I don't remember drying them the last time I used them.

They contain a lot of salt, drying them just removes alot of it. The brine they are in doesn't help your sauce.

 

[vollygirl]

They contain a lot of salt, drying them just removes alot of it. The brine they are in doesn't help your sauce.

I think the brine they're in is what I like. It's that pronounced "in your freaking face this is what I am and I don't give a damn if you like me or not" taste that gets me. Same way horseradish does.