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.
Easy:
- Chop up pineapple
- Add to evaporated milk
- Enjoy.
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.
That sounds amazing.
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.
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.
Pineapple upside down panna cotta. Easy day. Can be made with coconut milk, too.
Pineapple tres leches.
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.
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.
Pineapple dump cake
Pineapple upside down cake with arequipe topping.
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.
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
- 1 can evaporated milk
- 6 fl oz sweetened condensed milk
- Fruit, to taste
- Egg whites, as needed
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.
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.
