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Originally Posted By Feral:
Originally Posted By douglasmorris99:
you can also make the egg batter ready to go, freeze it and thaw, whip and pour and bake!! . OK, that's brilliant. Why didn't I think of that? 
I think we have about 10 dozen eggs in the frig now.......guess I know what I'll be doing this weekend. If I freeze them in 2 or 3 pie increments, that'll make life a lot easier when I want to make a few quiche. 
Originally Posted By douglasmorris99:
and I have seen it in my local Tom THumb groceries for $12 for a 9" pie 
If I could sell 9" pies for $12, I'd do it. Hell, they'd even be good.....which is probably more than you can say for frozen supermarket quiche. 
Brilliant,,wow, that is so far removed from Asshole of which I am used to hearing 
that 9" is a DEEP dish, more like a spring pan, about 2.5 to 3" tall but a whole lot of crust v filling. raw eggs, if you just want ot scramble them are fully freezable for cooking later, including use in baking. I am told, a fresh unwashed egg can be frozen and thawed and cooked as normal..again, rumor heard..egg may crack, but....something to think about if one had a few spare eggs to play with.. hint... 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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This is another basic question, but....... How do you make a good beef tips/gravy/noodles? My "tips" are usually tough and bland but I am not very good at cooking beef––-unless it is ground!  By the way, I can make a pretty good gravy, its just the tips that need help! |
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I need some help with a dinner experiment (modified from something I found online). Tried to do some Dijon chicken with panko. Dijon was way too strong. Any thoughts? 1/2 cup butter 1 cup dijon mustard 4 cloves minced garlic zest of one orange 1 cup panko 6 tbsp Parmesan 2 tbsp parsley Cooked chicken at 500 for about 25 minutes. Was very tender and juicy, just too strong. |
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Originally Posted By kjk200:
This is another basic question, but....... How do you make a good beef tips/gravy/noodles? My "tips" are usually tough and bland but I am not very good at cooking beef––-unless it is ground!
By the way, I can make a pretty good gravy, its just the tips that need help! beef tips are generally made from top round, usually from the heart of the round, giving you less silver skin to deal with..and tend to be on the chewy side when cooked..the two tips I can give you are marinade the beef in a light vinegar based solution like Italinan dressing or in red wine for a few hours,,then pat dry, roll in flour, sear at high heat, add your sauce compiments, cover the pan and finish in the oven slowly. Ingredients * 1 cup all-purpose flour * 1 teaspoon seasoned salt * 1 teaspoon ground black pepper * 1/2 teaspoon garlic powder * 1/2 teaspoon onion powder * 1 pound cubed beef stew meat * 1/4 cup canola oil, divided * 1 large onion, coarsely chopped * 3 cups beef broth * 2 cups red wine * 1 (10.75 ounce) can skim milk or sour cream * 8 oz sliced mushrooms, drained if canned, or washed fully if fresh. * (Optional) 2 tablespoons cornstarch mixed with 1 tablespoon water for thicken agent, OR Roux Directions 1. In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. shake off excess flour. 2. Heat half of the canola oil in a dutch oven over medium-high heat. saute the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, cook and stir the onion in the hot skillet until translucent, about 5 minutes. 3. Whisk in the beef broth, red wine and skim milk until smooth. Return the beef cubes to the dutch oven together with any juices on the plate, add the mushrooms, place in oven at 300 degrees, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken. CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By medicmandan:
I need some help with a dinner experiment (modified from something I found online). Tried to do some Dijon chicken with panko. Dijon was way too strong. Any thoughts? 1/2 cup butter 1 cup dijon mustard 4 cloves minced garlic zest of one orange 1 cup panko 6 tbsp Parmesan 2 tbsp parsley Cooked chicken at 500 for about 25 minutes. Was very tender and juicy, just too strong. 1/2 that mustard and add 1/2 cup of white wine thats a LOT of mustard |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99: Originally Posted By medicmandan: I need some help with a dinner experiment (modified from something I found online). Tried to do some Dijon chicken with panko. Dijon was way too strong. Any thoughts? 1/2 cup butter 1 cup dijon mustard 4 cloves minced garlic zest of one orange 1 cup panko 6 tbsp Parmesan 2 tbsp parsley Cooked chicken at 500 for about 25 minutes. Was very tender and juicy, just too strong. 1/2 that mustard and add 1/2 cup of white wine thats a LOT of mustard Thanks! We'll give this a shot next time. |
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Hi Chef,
Question for ya...... How would you go about making a good tomato soup if you had only the following ingredients on hand? ––whole canned tomatoes ––home canned tomato sauce (a little thinner than commercial sauce) ––half-and-half ––butter ––onions and garlic ––chicken stock ––the usual herbs/spices ETA: also have whole milk |
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Originally Posted By medicmandan:
Originally Posted By douglasmorris99:
Originally Posted By medicmandan:
I need some help with a dinner experiment (modified from something I found online). Tried to do some Dijon chicken with panko. Dijon was way too strong. Any thoughts? 1/2 cup butter 1 cup dijon mustard 4 cloves minced garlic zest of one orange 1 cup panko 6 tbsp Parmesan 2 tbsp parsley Cooked chicken at 500 for about 25 minutes. Was very tender and juicy, just too strong. 1/2 that mustard and add 1/2 cup of white wine thats a LOT of mustard Thanks! We'll give this a shot next time. Figure out how to put that meal in the slow cooker and it'll tone down the mustard a lot. I make a dijon chicken in the slow cooker with lots of dijon. It mellows tremendously after cooking about 5 hours or so. Marries nicely with white wine too. |
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Originally Posted By Feral:
Hi Chef, Question for ya...... How would you go about making a good tomato soup if you had only the following ingredients on hand? ––whole canned tomatoes ––home canned tomato sauce (a little thinner than commercial sauce) ––half-and-half ––butter ––onions and garlic ––chicken stock ––the usual herbs/spices ETA: also have whole milk saute diced onions and minced garlic with fresh butter until onion is clarified dice and add the whole tomatoes (be sure to strain the juice, canned whole tomato juice tends to be bitter )and add herbs,
cook until most of the moisture is gone. add the tomato sauce and about 1/2 as much chicken stock than you think you need and bring to a boil let cool a few minutes and place into the serving bowl then swirl in a few teaspoons of the 1/2 and 1/2 for two distinctive taste profiles and or let the kids play with their food a bit, (kids being from 3 to 43 for the most part) and make different designs with the 1/2 and 1/2 while the soup cools enough to eat and or blends in completly. whole milk on the side and toast points if the bread is available..!!! . a |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
skunkum thinks there isnt enough butter in the biscuit recipes, it is a bit light, but I dont like greasy biscuits..you may want to add a tablespoon or two.. Chef, I want to apologize for my doubts. I tried your biscuit recipe in a side-by-side taste test this morning and your recipe passes with flying colors. One teaspoon of butter IS enough. My usual recipe calls for 1/3 cup of shortening in 1.75 cups of flour for rolled biscuits. I'll be using your recipe more often! (I did use butter in your recipe and shortening in mine, so it might not have been a fair test.) ETA: The gravy recipe turned out great, too! for your hard work on the index, your Mea Culpa is accepted and NEVER doubt me again...shortening in biscuits,,, 
CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Zhukov:
I just picked up a small bottle of Kitchen Bouquet. That's some funky smelling stuff. told ya
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Lattimer:
Chef, I'm planning on doing a standing rib roast for Christmas Eve for 10 people. I've never done one before, so from my homework, here is my plan... Thoroughly season the roast. Sear it over very high heat (probably in a large wok), until I get a nice crust. Roast it in the oven at 225. XXXXX Profit! My question is, how long would you expect this to take at 225? I've read a lot of good reviews on slow roasting it, but I'm not confident in what I should expect for a cooking time. I'll be going with a 5 bone rib roast, and shooting for a hair under medium rare. Thanks a bunch. as I dont think I discussed cooking at lower temps so I will throw this out here and ask you PLEASE check the index tacked at the top of the page for more info there are 4 or 5 postings on cooking Prime...listed above in another posed question.. Cooking roast prime rib can be a very challenging endeavor. Knowing how long to cook your prime rib to achieve the desired doneness without over cooking is the secret to a moist and tender roast that everyone will love. Slow cooking roast prime rib is one common in larger operations cooking 12 to 20 primes a day, sometimes a shift . You should cook the roast prime rib in an oven preheated to 225 degrees Fahrenheit and allow cooking for 23 minutes per pound for medium.
Another great way for cooking prime rib is the regular cooking method. With this medium you use a medium heat of 325 degrees Fahrenheit and cook your prime rib roast for 20 minutes per pound for medium. The last way in which to cook prime rib is done is when you pre heat the oven to 450 degrees Fahrenheit and after cooking for 30 minutes turn the temperature down to 325 degrees Fahrenheit and continue cooking for 14 minutes per pound for medium. If your roast is frozen, you should let it completely thaw. Cooking roast prime rib is best when the roast is at room temperature just prior to cooking. You can use the following chart to help with determining if your prime rib is to your desired doneness. These examples are for rare prime rib you can use a meat thermometer to ensure the desire doneness once you have cooked the prime rib for the allotted time for rare. For 2 ribs weighing around 4 to 5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 60 to 70 minutes. * For 3 ribs weighing around 7 to 8.5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 1 1/2 to 1 3/4 hours. * For 4 ribs weighing around 9 to 10.5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 1 3/4 to 2 1/4 hours. * For 5 ribs weighing around 11 to 13.5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 2 1/4 to 2 3/4 hours. * For 6 ribs weighing around 14 to 16 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 3 to 3 1/4 hours. * For 7 ribs weighing around 16 to 18.5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 3 1/4 to 4 hours. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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BozemanMT
Way tired and kinda doped up. I hate taking pain pills!!!!! I love Lays but top mine with fritos 
Lays go into my tuna sammies Wife reminded me that with my last batch of sloppy joes I put in a good dose of Jim beam steak steak sauce in there. After 15yrs + she still cant get the finger thing 
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Originally Posted By douglasmorris99:
Originally Posted By Lattimer:
Chef, I'm planning on doing a standing rib roast for Christmas Eve for 10 people. I've never done one before, so from my homework, here is my plan... Thoroughly season the roast. Sear it over very high heat (probably in a large wok), until I get a nice crust. Roast it in the oven at 225. XXXXX Profit! My question is, how long would you expect this to take at 225? I've read a lot of good reviews on slow roasting it, but I'm not confident in what I should expect for a cooking time. I'll be going with a 5 bone rib roast, and shooting for a hair under medium rare. Thanks a bunch. as I dont think I discussed cooking at lower temps so I will throw this out here and ask you PLEASE check the index tacked at the top of the page for more info there are 4 or 5 postings on cooking Prime...listed above in another posed question.. Cooking roast prime rib can be a very challenging endeavor. Knowing how long to cook your prime rib to achieve the desired doneness without over cooking is the secret to a moist and tender roast that everyone will love. Slow cooking roast prime rib is one common in larger operations cooking 12 to 20 primes a day, sometimes a shift . You should cook the roast prime rib in an oven preheated to 225 degrees Fahrenheit and allow cooking for 23 minutes per pound for medium.
Another great way for cooking prime rib is the regular cooking method. With this medium you use a medium heat of 325 degrees Fahrenheit and cook your prime rib roast for 20 minutes per pound for medium. The last way in which to cook prime rib is done is when you pre heat the oven to 450 degrees Fahrenheit and after cooking for 30 minutes turn the temperature down to 325 degrees Fahrenheit and continue cooking for 14 minutes per pound for medium. If your roast is frozen, you should let it completely thaw. Cooking roast prime rib is best when the roast is at room temperature just prior to cooking. You can use the following chart to help with determining if your prime rib is to your desired doneness. These examples are for rare prime rib you can use a meat thermometer to ensure the desire doneness once you have cooked the prime rib for the allotted time for rare. For 2 ribs weighing around 4 to 5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 60 to 70 minutes. * For 3 ribs weighing around 7 to 8.5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 1 1/2 to 1 3/4 hours. * For 4 ribs weighing around 9 to 10.5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 1 3/4 to 2 1/4 hours. * For 5 ribs weighing around 11 to 13.5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 2 1/4 to 2 3/4 hours. * For 6 ribs weighing around 14 to 16 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 3 to 3 1/4 hours. * For 7 ribs weighing around 16 to 18.5 pounds you should start cooking at 450 degrees Fahrenheit and then turn the oven temperature down to 325 degrees Fahrenheit after 30 minutes. Your prime rib should reach 130 degrees Fahrenheit in 3 1/4 to 4 hours. CHEF Thanks Chef! |
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Originally Posted By superlazy:
Chef you rock!!!! Thought you may enjoy a few pics For a late lunch your beer cheese soup!!! Wife and kids loved it!!!!!! No bock so she used my winter ale i like. still loved it!!!!! http://img.photobucket.com/albums/v609/superlazy/cheesesoup.jpg I personally not a soup guy but they loved it!!!!! dinner http://img.photobucket.com/albums/v609/superlazy/oven.jpg http://img.photobucket.com/albums/v609/superlazy/cut.jpg thank you, pics always appreciated as is feedback on the recipe suggestions CHEF
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Originally Posted By superlazy:
BozemanMT Way tired and kinda doped up. I hate taking pain pills!!!!! I love Lays but top mine with fritos
Lays go into my tuna sammies Wife reminded me that with my last batch of sloppy joes I put in a good dose of Jim beam steak steak sauce in there. After 15yrs + she still cant get the finger thing fritos is a damn good idea I shall try that the lays on the tuna sandwich is also a good idea actually Chef, that's a good idea how about a tuna salad/sandwich mix (normal is mayo, i've also seen it done with dijon mustard for a healthier flavor, other ideas welcomed) |
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Originally Posted By BozemanMT:
Originally Posted By superlazy:
BozemanMT Way tired and kinda doped up. I hate taking pain pills!!!!! I love Lays but top mine with fritos
Lays go into my tuna sammies Wife reminded me that with my last batch of sloppy joes I put in a good dose of Jim beam steak steak sauce in there. After 15yrs + she still cant get the finger thing fritos is a damn good idea I shall try that the lays on the tuna sandwich is also a good idea actually Chef, that's a good idea how about a tuna salad/sandwich mix (normal is mayo, i've also seen it done with dijon mustard for a healthier flavor, other ideas welcomed) Tuna 1 Ingredients * 1 (7 ounce) can white tuna, drained and flaked * 6 tablespoons mayonnaise or salad dressing * 1 tablespoon Parmesan cheese * 3 tablespoons sweet pickle relish * 1/8 teaspoon dried minced onion flakes * 1/4 teaspoon curry powder * 1 tablespoon dried parsley * 1 teaspoon dried dill weed * 1 pinch garlic powder Directions 1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well Tuna 2 Ingredients * 1 (8 ounce) can crushed pineapple * 1 (12 ounce) can tuna, drained and flaked * 2 hard-cooked eggs, chopped * 1/2 cup chopped celery * 1/4 cup chopped onion * 6 tablespoons mayonnaise * 1/2 teaspoon Dijon mustard * 1/4 teaspoon Creole seasoning * 1/8 teaspoon minced garlic * 1 dash celery salt * dash cayenne pepper * 1/4 cup chopped pecans Directions 1. Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, tuna, eggs, celery and onion. In a small bowl, combine reserved pineapple juice, mayonnaise, mustard and seasonings. Add to tuna mixture; mix well. Chill. Add pecans just before serving Tuna 3 Ingredients * 2 (6 ounce) cans solid white tuna packed in water, drained * 2 tablespoons mayonnaise * 1/3 teaspoon dried dill weed * 3 tablespoons dried cranberries * salt Directions 1. Place the tuna in a bowl, and mash with a fork. Mix in mayonnaise to evenly coat tuna. Mix in dill and cranberries, and season with salt. Tuna 4 Ingredients * 4 (6 ounce) cans tuna, packed in olive oil * 1 red onion, diced * 1 orange bell pepper, diced * 1 red bell pepper, diced * 1 (15 ounce) can black beans, drained * 1 (4 ounce) can green chile peppers, chopped * 1/4 cup mayonnaise (optional) * 2 teaspoons ground cumin * salt and pepper to taste * 1/4 cup chopped fresh cilantro Directions 1. In a mixing bowl, combine tuna, red onion, orange bell pepper, red bell pepper, black beans, canned chile peppers; mix in mayonnaise if desired. Season with cumin and salt and pepper; mix in cilantro, Tuna 5 Ingredients * 6 ounces angel hair pasta * 1 1/2 tablespoons fresh lemon juice * 3/4 teaspoon Dijon mustard * 1 tablespoon mayonnaise * salt and pepper to taste * 6 tablespoons olive oil * 1 (9 ounce) can solid white tuna packed in water, drained * 2 teaspoons capers, drained Directions 1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. 2. In a large bowl, whisk together lemon juice, mustard, and mayonnaise. Season with salt and pepper to taste. Slowly whisk in olive oil. Add tuna, separating into thick chunks. Add capers, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover, and refrigerate. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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I have a quick recipe for the canned tuna deal:Mediterranean Tuna MeltIngredients· 3 (6 oz) cans of tuna, drained and flaked · 1 (9 oz) box of frozen artichoke hearts, thawed, drained, and chopped · ½ small red onion, chopped fine · ½ cup mayonnaise · 1 Tbsp lemon juice · Salt and pepper · 1 (24 in) baguette · 2 large ripe tomatoes, sliced thin · 8 slices provolone cheese Directions1. Adjust oven rack to upper-middle position (about 8”from broiler element). 2. Combine tuna, artichokes, onion, mayonnaise, and lemon juice in a bowl. Season with salt and pepper. 3. Broil sliced open bread on a baking sheet until golden, about 2 minutes. 4. Spoon tuna mixture on bread, then top with tomato slices and provolone. 5. Return to broiler until cheese is golden brown, about 5 minutes. |
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Originally Posted By Zedhead:
Chef have a couscous question. My favorite Mediterranean restaurant serves the best couscous. You can order it with lemon flavor. It comes and the top of the couscous is a shade of yellow. The flavor is very strong and fresh tasting. How do they achieve this? The shade of yellow is most likely from turmeric. |
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Originally Posted By Zedhead:
Chef have a couscous question. My favorite Mediterranean restaurant serves the best couscous. You can order it with lemon flavor. It comes and the top of the couscous is a shade of yellow. The flavor is very strong and fresh tasting. How do they achieve this? is only the top yellow? or the whole of the rice have a yellowish tint? could be they are cooking the lemon rind with the couscous? then squeezing fresh lemon on top prior to service? saffron? 
limited info CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By cutlass1972:
Chef, What is your favorite Garde Manger book? Do you refer to one more often than most, or have collection you pull from? you're gonna laugh.. ladies home journal, Victoria, Good Housekeeping, etc, they have trained chef's who were STELLAR at Garde Manger and went in to food presentation and are "working" at somthing they love. taking their ideas and blending it with EATABLE presentations is the challenge in using these concepts, "Picture food" is generally inedible as it contains plastic, shellac, glue, and other unsavory things. but, best to start with Culinary Institutes book of The Garde Manger, move on to Asian Garde Manger practice, both Chinese and Japanese and then to Japanese ice sculpting, etc.. CCHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Kitties-with-Sigs:
Help. 
If I open another can of green beans or peas with dinner, I think I'll just impale myself on the can opener and be done. My attempts at stretching myself as a cook have not yet come to green veggies, and it's way past time. I am so damn bored. People think I'm a great cook, but no matter the meal, unless it's pasta or an ethnic dish, it's almost always gonna end up with green beans or peas as a side.  I'm sick of them. 
I have looked at the index, but don't see anything that immediately jumps out. Feel free to point me there if you know you've done some treatments on this. I need something which can be put together fairly quickly (I mean it doesn't need to take me longer than the roast to prep, for instance) to go with normal everyday meals. The need arises because I tend to be a meat and three kinda cook––I fix a meat (roast chicken or chicken tenders, pork loin or or steak or pot roast, salmon patties or ham, etc) with a potato (or sweet potato or rice) and a green veggie. But because I'm so bored with green beans and peas we're slacking on eating enough green veggies in the winter. I don't tend to like casseroles, but I"ll go there if I have to. I like asparagus, but better fresh than canned, and if I have it too often, it gets old quick. (Or the results get old, anyhow.) Any and all ideas are welcome for a fresh take on green veggies to pair with meals. I know nothing creative or different to do with green veggies except a few things which are basically the green veggie and a can of cream of mushroom soup. .
how bout a quick answer I too keep canned peas and green beans on the shelf, quick easy and I like both on occasions but my refer and freezer draws are FULL of bags of fresh and frozen veggies. I do prefer fresh and try my best to use it solely BUT dont eat it fast enough to keep much on hand so I do use frozen,often. I think for home use, and even some commercial venues of course..frozen is and can be almost as good as fresh, just STEAM and not boil them to death there are a dozen or more mixes, Italian, california, asian, stir fry, etc readily avaialable that make adding variety easier. there is even one that has potatoes and veggie in one steamer bag, (these new steam in the bag things are pretty tasty for a quick batch of sides, but NOT CHEAP).. , canned is as canned does, I prefer the frozen and the 8 min at the most it takes to steam them. Lastly Try planning your meal around your vegetables until you become accustomed/learn to marrying them to the main dish...and when shopping , start in the FROZEN and FRESH Produce aisles, select the veggies you like and build your meals from the side dishes up. IE, I want steamed broccoli, that's good with baked sweet potato and roasted chicken, I have fresh potatoes, carrots and parsnips, that goes well with a roast leg of lamb or pork loin I want Brussel sprouts, IE Baby cabbage taste profile, I want home fries and braised sausages or boiled potato and corned beef. Boc Choy is on sale. add some sprouts, onion, broccoli, carrot and some shrimp and soy sauce for a quick stir fry. Acorn squash looks good, get it home, clean it before you put it away and have it ready to throw in the oven with that $1.49 ham you picked up with some Mashed Idaho's on the side. help? CHEF |
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Originally Posted By douglasmorris99:
how bout a quick answer I too keep canned peas and green beans on the shelf, quick easy and I like both on occasions but my refer and freezer draws are FULL of bags of fresh and frozen veggies. I do prefer fresh and try my best to use it solely BUT dont eat it fast enough to keep much on hand so I do use frozen,often. I think for home use, and even some commercial venues of course..frozen is and can be almost as good as fresh, just STEAM and not boil them to death there are a dozen or more mixes, Italian, california, asian, stir fry, etc readily avaialable that make adding variety easier. there is even one that has potatoes and veggie in one steamer bag, (these new steam in the bag things are pretty tasty for a quick batch of sides, but NOT CHEAP).. , canned is as canned does, I prefer the frozen and the 8 min at the most it takes to steam them. Lastly Try planning your meal around your vegetables until you become accustomed/learn to marrying them to the main dish...and when shopping , start in the FROZEN and FRESH Produce aisles, select the veggies you like and build your meals from the side dishes up. IE, I want steamed broccoli, that's good with baked sweet potato and roasted chicken, I have fresh potatoes, carrots and parsnips, that goes well with a roast leg of lamb or pork loin I want Brussel sprouts, IE Baby cabbage taste profile, I want home fries and braised sausages or boiled potato and corned beef. Boc Choy is on sale. add some sprouts, onion, broccoli, carrot and some shrimp and soy sauce for a quick stir fry. Acorn squash looks good, get it home, clean it before you put it away and have it ready to throw in the oven with that $1.49 ham you picked up with some Mashed Idaho's on the side. help? CHEF Yes, it does help. There are veggies I often pass up because I'm just not used to them––not because they're different, but because they'd take a little more energy than something I'm already used to which needs no thought. I need to pay more attention to the seasonal offerings And I will go for frozen for a while and see if it helps me be less bored. The steam time is really not an issue if I'm fixing a full meal. I just don't tend to think frozen because "frozen" for me was always out of the home freezer. I will attempt to change this pattern. This is exactly what I needed to jar my thinking a bit. Thanks Chef. |
Blood makes you relatives. Love makes you family.~~Strawberry Snaps
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
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Originally Posted By cutlass1972:
Originally Posted By douglasmorris99:
ohh....by the way.. YOU'RE WELCOME........ Thank you very much chef, sorry I did not mean to be rude, I was immersed in the conversation. no worries, please continue....I get my knickers in a twist once in a while but not often..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Feral:
OK, Chef, here's one for ya....... Yesterday the #1 son became fixated on having steamed Chinese dumplings for dinner. No big deal........went to the store and got some wonton wrappers and made 20 or 30 dumplings. The rub is that the smallest pack of ground pork I had in the freezer was about 1-1/4 pounds. So now I have a bunch of the dumpling filling left over. I sauteed the pork with some diced sweet onion, minced garlic, diced shrimp, scallions and soy sauce. It has a potent ginger/soy flavor. What can I do with the leftover filling? well....
I would add some fresh mung bean sprouts and eggs, and do an egg foo yun with some brown gravy over it (add a bit of soy sauce to the brown gravy) or add some Cumin and use it as taco filler (soy and ginger is often used in fajita's) or a make a basic vegetable soup but add some 5 Spice and add the left over to that and have a complete Asian flavored dinner hope that helps, and thank you! CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
Born with a low tolerance for bullshit.
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Originally Posted By Feral:
Chef, can quiche be successfully frozen? We have a surplus of eggs and making a few quiche would use a bunch up. The problem is that not everyone in the house likes quiche and I find that my palate tires of it relatively quickly because it's so rich. Hence freezing would be useful. I was thinking of making some pies for sale but quiche is pretty expensive to make and I'm not sure that folks would want to pay enough to make it worthwhile. You could practice your Dutch Babies.
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Blood makes you relatives. Love makes you family.~~Strawberry Snaps
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Born with a low tolerance for bullshit.
Joined:
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Posts:
9817
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KY, USA
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Originally Posted By douglasmorris99:
Originally Posted By Feral:
Originally Posted By douglasmorris99:
saute diced onions and minced garlic with fresh butter until onion is clarified dice and add the whole tomatoes (be sure to strain the juice, canned whole tomato juice tends to be bitter )and add herbs,
cook until most of the moisture is gone. add the tomato sauce and about 1/2 as much chicken stock than you think you need and bring to a boil let cool a few minutes and place into the serving bowl then swirl in a few teaspoons of the 1/2 and 1/2 for two distinctive taste profiles and or let the kids play with their food a bit, (kids being from 3 to 43 for the most part) and make different designs with the 1/2 and 1/2 while the soup cools enough to eat and or blends in completly. whole milk on the side and toast points if the bread is available..!!! That was excellent. Thank you.
Nothing like nice tomato soup and grilled cheese sandwiches on a cold winter day. 
you are welcome.. one of the reasons I learned to cook, was Mother's concept of tomato soup lunch was a can of Campbell's tomato, halved with water, and sliced American cheese on white bread.(course it was actual cheese then and not the chemically formed oil crap we have today and the bread was far different than what they sell in the stores today) meeh. mother did do far better for dinner and shone on holidays....but..not so much the rest of the time.
keeping in mind we were a bit "richer" than a friends Live in Grandmother from Czechoslovakia made REAL Tomato Zzuup with sliced havarti on fresh baked whole grain rye melted under the broiler..and i decided THAT was lunch...looking back I have to offer a bit of admiration to a women who had NOTHING in life, survived the NAZI and Soviets, escaped that madness and came here and made the most of Americas riches turning out food she only dreamed of a few years prior to her arrival here as if thats the way is should be. sparked my desire to lean more about the subject...
I know CSB..
CHEF Okay this is a totally ignorant question, but what about the seeds? Are the canned tomatoes already deseeded? Every tomato soup recipe I see calls for deseeding tomatoes. Not a job I enjoy. But I'm about to try it because I'm interested in learning to do good tomato soup.
thanks in advance, Kitties |
Blood makes you relatives. Love makes you family.~~Strawberry Snaps
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Born with a low tolerance for bullshit.
Joined:
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Posts:
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Originally Posted By cutlass1972:
Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
Also, what are your thoughts on Swai? I poo poo'd it because it is a catfish, but after trying it I am thoroughly impressed at the quality given its cost. It has a nice firm meaty texture typically found in much more expensive fish. I have some in the freezer,,it is a moderate tasting fish, takes to what you cook it with, so open to experimentation of a simple fish fry. though I hate buying imported frozen fish, shimp, crab, chicken, beef, etc..as I have no idea who, what, how, when it was handled, raised, harvested, fed, or the condition of water it grew in...that said, we have to do with what we are offered less we're rich, arrogant and self indulgent or a Government official..but I repeat myself. CHEF Well, being in a land locked state, any fish worth eating costs far more than good beef. I can buy prime ribeye here for $11 per lb and GOOD choice strip for $4.50 per lb. A nice piece of line caught never frozen salmon costs $23 per lb. Poor quality frozen swordfish costs around $10 per lb. Frozen Sushi grade ahi $14.95 per lb. Swai I can get for $1.59 per lb. Where the hell do you get THAT in this state? Inquiring fish lovers want to know... ETA: Sorry for the string of posts. I don't get here as often as I'd like and was playing catch up.
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Blood makes you relatives. Love makes you family.~~Strawberry Snaps
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
|
Originally Posted By Kitties-with-Sigs:
Originally Posted By cutlass1972:
Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
Also, what are your thoughts on Swai? I poo poo'd it because it is a catfish, but after trying it I am thoroughly impressed at the quality given its cost. It has a nice firm meaty texture typically found in much more expensive fish. I have some in the freezer,,it is a moderate tasting fish, takes to what you cook it with, so open to experimentation of a simple fish fry. though I hate buying imported frozen fish, shimp, crab, chicken, beef, etc..as I have no idea who, what, how, when it was handled, raised, harvested, fed, or the condition of water it grew in...that said, we have to do with what we are offered less we're rich, arrogant and self indulgent or a Government official..but I repeat myself. CHEF Well, being in a land locked state, any fish worth eating costs far more than good beef. I can buy prime ribeye here for $11 per lb and GOOD choice strip for $4.50 per lb. A nice piece of line caught never frozen salmon costs $23 per lb. Poor quality frozen swordfish costs around $10 per lb. Frozen Sushi grade ahi $14.95 per lb. Swai I can get for $1.59 per lb. Where the hell do you get THAT in this state? Inquiring fish lovers want to know... ETA: Sorry for the string of posts. I don't get here as often as I'd like and was playing catch up.Lexington seafood in Chevy chase. Irish line caught never frozen salmon. they make one hell of a pot of clam chowder, they are VERY proud of it at $8 per pint, but it IS very nice. Not the best I have ever had, but the best I have had here. |
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Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By Feral:
Originally Posted By douglasmorris99:
saute diced onions and minced garlic with fresh butter until onion is clarified dice and add the whole tomatoes (be sure to strain the juice, canned whole tomato juice tends to be bitter )and add herbs,
cook until most of the moisture is gone. add the tomato sauce and about 1/2 as much chicken stock than you think you need and bring to a boil let cool a few minutes and place into the serving bowl then swirl in a few teaspoons of the 1/2 and 1/2 for two distinctive taste profiles and or let the kids play with their food a bit, (kids being from 3 to 43 for the most part) and make different designs with the 1/2 and 1/2 while the soup cools enough to eat and or blends in completly. whole milk on the side and toast points if the bread is available..!!! That was excellent. Thank you.
Nothing like nice tomato soup and grilled cheese sandwiches on a cold winter day.
you are welcome.. one of the reasons I learned to cook, was Mother's concept of tomato soup lunch was a can of Campbell's tomato, halved with water, and sliced American cheese on white bread.(course it was actual cheese then and not the chemically formed oil crap we have today and the bread was far different than what they sell in the stores today) meeh. mother did do far better for dinner and shone on holidays....but..not so much the rest of the time.
keeping in mind we were a bit "richer" than a friends Live in Grandmother from Czechoslovakia made REAL Tomato Zzuup with sliced havarti on fresh baked whole grain rye melted under the broiler..and i decided THAT was lunch...looking back I have to offer a bit of admiration to a women who had NOTHING in life, survived the NAZI and Soviets, escaped that madness and came here and made the most of Americas riches turning out food she only dreamed of a few years prior to her arrival here as if thats the way is should be. sparked my desire to lean more about the subject...
I know CSB..
CHEF Okay this is a totally ignorant question, but what about the seeds? Are the canned tomatoes already deseeded? Every tomato soup recipe I see calls for deseeding tomatoes. Not a job I enjoy. But I'm about to try it because I'm interested in learning to do good tomato soup.
thanks in advance, Kitties no, whole canned tomatoes have seeds, some, they are seeded by a machine, but when being put in home made projects, we don't get that picky. Home made tomato soup isn't Campbells, its more like,  thin tomato gravy Campbells, and this is from ass-umption, I have none in the house, use a thickening agent of some type to get the uniformed smoothness and
a pasty texture I have Never cared for.. to seed the tomatoes, just slice open and use the tip of a knife to pick them out,,when seeding fresh tomatoes, use a spoon and clean as you would a cantaloupe. leaving as much pulp as you can,,seeds tend make fruits and vegetables bitter, in nature, the bitter seeds when eaten are spit out..and more of the fruit is propagated.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
Here is a problem that has always vexed me. When making hot&sour soup I want large thin sheets of egg, like in the picture on the right. However, regardless of the temp or stirring conditions I try, I end up with egg confetti clouding the soup (similar to the left pic). Any suggestions? |
As a child, my Mother told me that happiness was the key to life. At school they asked me what I wanted to be when I grew up. I wrote down "happy". They told me I didn't understand the assignment; I told them they didn't understand life.
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Originally Posted By Harvster:
Here is a problem that has always vexed me. When making hot&sour soup I want large thin sheets of egg, like in the picture on the right. However, regardless of the temp or stirring conditions I try, I end up with egg confetti clouding the soup (similar to the left pic). Any suggestions? Chef is far more qualified to answer this but I find in my egg drop soup 2 things make a big difference. 1. I use a little corn starch in your broth, it "gels" it a little which seems to keep the egg together a little more 2. I bring my broth (just) to a boil, turn it off, once the boiling ceases I stir the broth just enough that it swirls around in the pot (slowly) then pour my egg in slowly through the tines of a for suspended about 10" over the pot. What do you think chef? |
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Originally Posted By cutlass1972: Originally Posted By Harvster: Here is a problem that has always vexed me. When making hot&sour soup I want large thin sheets of egg, like in the picture on the right. However, regardless of the temp or stirring conditions I try, I end up with egg confetti clouding the soup (similar to the left pic). Any suggestions? Chef is far more qualified to answer this but I find in my egg drop soup 2 things make a big difference. 1. I use a little corn starch in your broth, it "gels" it a little which seems to keep the egg together a little more 2. I bring my broth (just) to a boil, turn it off, once the boiling ceases I stir the broth just enough that it swirls around in the pot (slowly) then pour my egg in slowly through the tines of a for suspended about 10" over the pot. What do you think chef? You know, I always thicken mine as the last step but thickening it before, intrigues me. |
As a child, my Mother told me that happiness was the key to life. At school they asked me what I wanted to be when I grew up. I wrote down "happy". They told me I didn't understand the assignment; I told them they didn't understand life.
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Originally Posted By Harvster:
You know, I always thicken mine as the last step but thickening it before, intrigues me. And don't stir once you have dropped your egg. you want it to sit in that residual heat for a little while to firm the egg up just a bit before you serve. If you jump right in and stir you break up those delicate ribbons of lightly cooked egg. |
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Originally Posted By R2point0:
AAR on the leftover duck. I wound up making a Shepherd's Pie. I've got a good recipe out of Craig Claiborne's NYT cookbook, but this time I basically just winged it. Leftover duck, dried onions, Oh look a box of chicken broth, canned vegetables, and leftover spuds from the same meal as the duck. Pretty good, too - the duck has enough flavor not to get overwhelmed by the rest of the crap. And it kills off other leftovers as well. TY Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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got another request. It's more of a baking one though
french baguettes not italian/east coast soft, but the crunchy outside, soft inside with the explosion of flavor. dense but not necessarily hard. got the wife a baguette cooking pan (which really probably don't need, but whatever, it was a hint  ) but can't find a good recipe.
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Originally Posted By BozemanMT:
got another request. It's more of a baking one though french baguettes not italian/east coast soft, but the crunchy outside, soft inside with the explosion of flavor. dense but not necessarily hard. got the wife a baguette cooking pan (which really probably don't need, but whatever, it was a hint ) but can't find a good recipe.
well,,your going to need another oven.. True French Baguettes use steam ovens to create the crust you get in true French style bakeries, not your local Krogers, Kings, Safeway,,they SORT of do baguettes.. a shallow pan of watered added to your oven when baking, allowing it to to steam and create that crust you are looking for, put the pie pan of water in with the bread dough and let it evaporate as the bread cooks..once you get the right balance of water/steam/dry heat, you will achieve French Baking Nirvana..oohhhmmmm Un! small Ingredients * 1 cup water * 2 1/2 cups bread flour * 1 tablespoon white sugar * 1 teaspoon salt * 1 1/2 teaspoons bread machine yeast * 1 egg yolk * 1 tablespoon water Directions 1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. 2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched. 3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. 4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves. 5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Deux large Ingredients * 6 cups all-purpose flour * 2 1/2 (.25 ounce) packages active dry yeast * 1 1/2 teaspoons salt * 2 cups warm water (110 degrees F/45 degrees C) * 1 tablespoon cornmeal * 1 egg white * 1 tablespoon water Directions 1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. 2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. 3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. 4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. 5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By littlebeavis: Chef, How about your favorite spaghetti sauce and marinara recipes? Thanks Good one. I've got a few I've picked off the net over the years, but I'd love to hear the Chef's suggestions on it. One thing I've found is that the quality of the canned tomato product makes a HUGE difference in the final product. FWIW - Cook's Illustrated recommends Tuttorosso (available only in the Northeast) and Muir Glen. I've used Muir Glen and it's definitely better than the other crap and it's my go-to choice when diced or crushed tomatoes are of key importance. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Originally Posted By littlebeavis:
Chef, How about your favorite spaghetti sauce and marinara recipes? Thanks Good one. I've got a few I've picked off the net over the years, but I'd love to hear the Chef's suggestions on it. One thing I've found is that the quality of the canned tomato product makes a HUGE difference in the final product. FWIW - Cook's Illustrated recommends Tuttorosso (available only in the Northeast) and Muir Glen. I've used Muir Glen and it's definitely better than the other crap and it's my go-to choice when diced or crushed tomatoes are of key importance. I just ordered some San Marzano tomatoes off Amazon. Gotta love that free shipping! |
Keep your powder dry and coffee in the kettle
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what wine goes best with possum cooked on an engine block? seriously this is just a humorous tag for this thread to get ideas. any suggestions on long term storage of meats without freezer use or making jerky? |
TBS is an island of Sanity in a sea of bullshit.
jkstexas2001
Originally Posted By Cypher214:
If bigfoot makes it through 90 rounds of .223, 45 rounds of 9mm, and one sharp KaBar... he deserves my anal virginity.
jkstexas2001
Originally Posted By Cypher214:
If bigfoot makes it through 90 rounds of .223, 45 rounds of 9mm, and one sharp KaBar... he deserves my anal virginity.
possom en block, mobil 1?? I would serve a nice champale..... or ripple.. the fruity taste will off set the oily fish taste of the possum nicely.. long term storgage of meats and fish..beyond smoking, jerking etc.. theee is salting fish salt better than beef fish in New England most of europe Salt Cod is still commonly used today for fish cakes and some similar dishes. the fish has to be leached in alot of water to get the salt out of it and is either tasteless or very fishy in the end result in Norway fish were preserved with lye and salt.. called ludifisk IIRC still used and served more of a living history part of holiday meals in minnosota ando other great plains states vs actually missing the taste of it by my experince anyways.. but, beef, buffalo.. jerky. pemmican,,salted, tinned, PICKLED or canned under pressure is about it..... I have always assumed until modern refridgeration became common our ancestors pretty much had the squirts from birth. |