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You have to use these two ingredients. You have a well stocked pantry. A well stocky pantry is defined as the things you normally keep in your kitchen. What would you make with the featured ingredients?
Pineapple upside down cake with pineapple caramel sauce.
How dare you post such an ill defined challenge?!
jk. How about some pineapple ice cream.
I do a version of this with the addition of ube. Bake the sweet potato (ube) until its basically pure sugar. Chop up a pineapple, add the ube the pineapple and condensed coconut milk to blender with a bit of sugar and some vanilla. Blend, add more coconut milk to get it to just beyond paste liquidity. Put in a metal bowl in freezer, stir with spatula to keep it off the sides every half hour for four-6 hours.
Easy:
Baked pineapple with a spicy cream glaze would be one. Thai-style pineapple curry might be interesting, with the dairy milk substituting for coconut milk.
In the hilarious, eye-opening Iron Chef series, they actually did do a pineapple battle. At the 30min mark you can see the 10 dishes they came up with, followed by the tasters' impressions: https://www.youtube.com/watch?v=3JYL0a60krQ
That was a rather brutal review.
I'm pretty sure the one guy in a business suit is a Japanese clone of the American guy that does the fast food reviews on YouTube.
The number one thing that came through in all those was that they didn't accent the pineapple enough.
That is not what I pictured pineapple gyoza to look like.
Whoops, I didn't really look at the reviews until I'd already posted the comment. I then watched about the first four dish reactions and they all sounded fairly clueless to me. On later shows, usually it's a mix of a couple airheads and a couple knowledgeable food critics, such as Dr. Hatori. The real fascination, energy and spirit of the show comes from the food-prep stage, though.
The number one thing that came through in all those was that they didn’t accent the pineapple enough.
Unfortunately that happens fairly often. The chefs themselves are really talented, and it's pretty common for them to create a bunch of stuff that surprises the tasters by *not* tasting all that characteristic of the main ingredient. That's partly why my personal first choice was to keep it simple and bake the pineapple. I'm thinking the resultant maillard reaction might be really interesting, as with baked apples or such.
I used to watch Iron Chef back in the late 20th century. I'm very familiar with the airhead / expert balance they worked for in the judges. I often felt that was an aspect missing from Chopped!
In this one even Chairman was all "we might need a new Iron Chef." In America that's potentially playful ribbing. In Japan that's a full insult to one's honor.
I'm still tripping over that pineapple gyoza. Might have to go watch how that was made. I have found gyoza is the best use for a rooster that has earned a trip to freezer camp. Minced, not ground.
Oh, okay. Aside from Iron Chef Japan and various recipe videos, I haven't seen too much outside of the old, equally-hilarious Justin Wilson Cajun cooking show. Or Pete Schweddy from Delicious Dish on SNL. :P
In Japan that’s a full insult to one’s honor.
In terms of crazy-ass Japanese game shows, I want to say it works because a massive point is to be outrageous in ways that one normally wouldn't dare doing in ordinary society.
Minced, not ground.
Hmm, why is that?
"Why is that?"
Roosters are lean. The meat is tough. That's why you find typical rooster recipes are boiling or simmering for a long time like chicken and dumplings or Coq au Vin.
Gyoza benefit from the texture of that tough meat. If you grind it you remove that texture. It's also lean with very little fat. Ground meat loves fat. But by mincing it you get all the flavor without adding fat. You get a satisfying flavor and toothiness.
We have a general "no roosters rule" but sometimes they are unavoidable. We let them live their best life until they become a danger to the hens or my wife is tired of getting attacked first thing in the morning when she lets them out.
That's when they go to freezer camp. With gyoza I can make a big batch from one rooster. One of the other issues with roosters is that despite their size they don't have a lot of meat on them. So you might get one meal from the other popular recipes. But with gyoza you are bumping up the meal value with cabbage and other things. You can get 40 gyoza from a single bird. And you don't need to eat them all at once.
I make the gyoza and place them on a baking sheet and freeze them before tossing them in a freezer bag. Now I have quick fix meals for the future. I can deep fry, air fry, steam or pan fry them and have a quick meal after a long day.
So that's why gyoza and why minced instead of ground.
Interesting stuff, thanks.
I do happen to like momos / gyoza, but have never made them 100% by hand. I'll have to see if they have rooster at the local grocery. (hmm, I wonder what coq au vin or curried rooster would be like as dumpling-filler?)
I don't know of any grocery that sells roosters. Due to economics all chicken for sale in grocery stores are females. The males are disposed of in vast quantities on the day they hatch in one of the most crushing aspects of factory farming. But here is the real rub, most of them are disposed of pretty quickly in non factory farms too. Rooster genocide is one of the dirty secrets of all chicken farms.
In the summer time all the roosters that were intentional or accidentally got by backyard chicken owners end up on Facebook in posts like "looking to re-home my sweet baby boy rooster.". That's about the time they turn six months old and start being a menace. But you can't re-home a rooster. Because everyone is trying to re-home their roosters too.
That's one of the things about the current industrial processes that I don't get. Capons (neutered roosters) used to be prized over regular chicken, and they're much easier to keep than regular roosters. You'd think someone would try diverting at least some of the male chicks from the macerator to market as "Premium Chicken" or something.
They aren't worth the surgery costs. Literally more profitable to hatch, sex, trash half the results. A couple of years ago some company was claiming they could sex eggs but I haven't checked to see if that was actually legit or if the cost was more than it was worth.
Isn't there also a chemical method to do it? I'm not a chicken farmer though. Maybe even with that it doesn't make sense economically.
Still though, it feels like there's an opportunity there that a creative marketing campaign could exploit to transform what's currently a waste product into something more valuable. If not "Premium Chicken" then maybe "Ethical Rooster Meat" or an "Eat the patriarchy!" angle or something. Selling the sizzle rather than the steak, so to speak...
Hmm, okay. I didn't realise it was as skewed as all that. So the main problem with roosters is what? Their general aggression and loud crowing?
Factory farming is horrific from almost every angle I know of as a layman, but I was also exposed to the idea that "free-range" chickens (and other animals I guess) can also be effectively BS. The idea that you can give them an open area to the outside from their habitat enclosure, but with no significant food there and/or generally unpleasant conditions, there might be stronger reason for them to simply stay in their enclosure for the most part, even if crowded and filthy.
At the commercial level they don't put on weight like hens so less profit. And even with Cornish cross needing to be processed at exactly 8 weeks old their roosterness makes humanely raising them cost prohibitive.
Free range chickens means that they are in a giant building with thousands of others. Very different from pasture raised which actually get to go outside, see sunlight and eat bugs. But pasture raised there is an increased risk of bird flu. And the current strain of bird flu is nearly 100% lethal in birds. So that's a huge insurance risk.
It's all money. Every single consideration comes down to profit.
Thanks. So "caged" - can barely move around. "Free range" - can move within a giant, filthy enclosure. "Pasture" they can go outside and do stuff.
I think it was the "pasture" angle I was thinking of. As in, in some cases they're labelled such as more of a technicality than anything else, but are only let out during limited hours, to a limited "outside" space that might be of no real interest to them. For profit.
Searching my bookmarks, I think it was probably the Craig Watts thread I was referencing. I'll give that a re-read in coming days.
The one that gets me the most is "vegetarian fed chickens." Which translates to "Never went outside and caught a bug." Chickens love bugs.
Pineapple upside down cake with arequipe topping.
Pineapple dump cake
I'd sweeten the evaporated milk (i.e. make sweetened condensed milk out of it) then use that to make Thai Iced Tea.
I'd also cook up some fried rice.
I don't have the right ingredients (e.g. Jasmine rice) on hand to make a good Thai-style fried rice without going to the store, so I'd probably just make one of my usual (more Chinese/Japanese influenced) fried rice variants and serve the pineapple diced up on the side. There are pineapple fried rice recipes though (including some that call for serving the rice inside the hollowed out pineapple) which might be fun to try if I made a store run with these ingredients in mind.
Pineapple upside down panna cotta. Easy day. Can be made with coconut milk, too.
There should be something reminiscent of a pina colada in there, right?
I don't know. Let's look.
1 cup coconut milk.
1 cup pineapple juice.
½ cup rum.
4 tablespoons white sugar.
8 cubes ice.
So the opening would be using evaporated milk instead of coconut milk. Definitely cheaper but not as tasty.
I'd blitz shredded dried coconut in a food processor, then add the evaporated milk, blend, then the chunked pineapple and blend again. Finally banana and blend a final time.
Then ice, rum and the milk/fruit purée in ratio (3:2:1) into a blender, blitz, and garnish with a half orange wheel and a cherry.
Yum yum
Hm yeah that doesn't sound all that good idd.
I'm making pineapple ice cream. Heat the evaporated milk with regular milk, cream and sugar then freeze it, blend with the pineapple and a splash of buttermilk and some rum, freeze again. Rum acts as antifreeze so it stays soft.
Pineapple tres leches.
Cut up the pineapple and dip it in the evaporated milk
Evaporated milk is not condensed milk. It's just milk with less water content and is not sweetened. Dipping it isn't gonna get you anything interesting.
It will give the pineapple a creamy taste. You don't need it to be sweetened because you get it from the pineapple. That's something interesting.
Could probably manage some Pani Popo.
Funny thing. Coconut is not part of my pantry. But it is part of my wife's. Her pantry is tiny but she likes to make no-bake cookies. She uses all of my pantry and adds coconut to make her coconut cookies.
One can of evaporated milk (assuming sweetened), one 8oz pack of cream cheese. Use mixer to blend together until smooth. Add a half cup of pineapple juice and mix again. Pour into a pre-made graham cracker crust. Let it set up in the fridge for a couple hours. I usually do this with lime juice, but the pineapple should have plenty of acidity to make the pie set up the same.
Edit: I'm thinking sweetened condensed milk, not evaporated milk. Oops
Bird’s Milk cake with layers of shaved shingled pineapple. I’d want a really pretty top layer dressed with apricot glaze, which I don’t keep on hand but occasionally buy. It might be pretty difficult to cut even with a sharp knife, but I’d be willing to try.
Quick alternative: Pineapple mousse, salted peanuts, maybe a little shaved chocolate. Sincerely tempted to make that tomorrow.
Do you have that pineapple moose recipe handy?
I haven’t written anything like this down, but this would be a close approximation.
Fruit Mousse
Yield approximately 20 fl oz
Freeze the evaporated milk in a mixing bowl. Once frozen, whip to stiff peaks. Fold in condensed milk.
Blend the fruit to very smooth. Fold into milk mixture.
This mixture won’t set with time, so if you want more body whip egg whites to stiff peaks and fold in as needed.
Evaporated milk does whip beautifully if it’s cold enough. The condensed milk could be subbed out for 10x sugar, but it will add richness beyond the sugar.
That gives me something to work with. Thank you.
Pizza sauce out of the evaporated milk and make a pizza with white sauce and pineapple.
Pizza sauce? Like for a dessert pizza?
No. A savoury white sauce. As far as I can tell, it's evaporated milk and not sweetened condensed milk.
I hear you on the difference. But I'm unclear on turning it into a sauce for a non sweet pizza. And if you see my posts here you know I need pizza. I especially need non-standard pizzas.
Fry up a generous amount of garlic in some butter, then mash it. Add a slight amount of cream cheese (to use an an emulsifier for the cheese) and condensed milk and stir until everything combines, then a generous amount of shredded cheese of your choosing (I like parmesian combined with whatever cheese I happen to have). Stir until everything combines. Then add freshly ground pepper and stir.
Dole Whip:
Disney Parks' famous Dole Whip
Ingredients:
1 big scoop of ice cream
4 ounces of pineapple juice
2 cups of frozen pineapple
Directions:
Add pineapple, ice cream and juice to a blender.
Start blending at low speed and increase to high speed. Blend until smooth. Make sure that lid is on tight!
Use a piping bag with a star tip to create a classic swirl, or just scoop right into bowls.
Hell, you could just put both things in a blender and make a smoothie.
Slice the pineapple into rings. Dip the rings into the condensed milk, then dip in a cinnamon sugar (and maybe a little cayenne) to coat it. You want a light coating. We’re not breading it.
Grill it.
To break from the pineapple upside down cake chorus, maybe a Dole whip sort of thing?