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in Norway fish were preserved with lye and salt.. this is intersting. isn't lye toxic? |
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.
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I saw a show with Alton Brown (Feasting on Asphalt) where he showed how lutefisk) is made. Yes, really lye. Wiki Article |
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Is Chili without beans just meatsauce? TXL |
What we can do is help the Mexicos of the world be more like America.
The recipe for American prosperity is no secret; democracy, rule of law, the Bill of Rights, the market economy, and the eternal struggle to elect the worthy and reject the corrupt.
The recipe for American prosperity is no secret; democracy, rule of law, the Bill of Rights, the market economy, and the eternal struggle to elect the worthy and reject the corrupt.
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Originally Posted By douglasmorris99:
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 Only the top is yellow. You have to ask for it with the "lemon" flavor. Once in a while they forget and bring you the regular couscous, it does not have any yellow color on top. |
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Originally Posted By cutlass1972:
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. it tastes like lemon, turmeric doesnt taste like lemon less I am confusing my spices
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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
|
Originally Posted By Zedhead:
Originally Posted By douglasmorris99:
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 Only the top is yellow. You have to ask for it with the "lemon" flavor. Once in a while they forget and bring you the regular couscous, it does not have any yellow color on top. whats happening is in cooking the couscous, you are starting with a bright yellow stock, the lemon rind used is going to be forced to the top of the pan in the foam as the stock bubbles, leaving the top of the couscous yellow'er then the bottom. Ingredients * 10oz couscous or couscous mixes of your choice * 2 cups chicken broth, fresh or canned * 1 tablespoon grated lemon rind * 1/3 cup fresh lemon juice * 2 teaspoons butter or margarine * 2 tablespoons chopped fresh parsley * 1/3 cup diced and lightly sauteed red bell pepper(optional) or minced onions, diced green pepper, what ever you fancy. Preparation Combine broth, lemon rind, lemon juice and butter in a medium saucepan; bring to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand 10 minutes. Stir in parsley and veggies set for 5 min coverd and serve. |
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 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 |
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
|
Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
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. it tastes like lemon, turmeric doesnt taste like lemon less I am confusing my spices
I thought maybe they where sprinkling a tiny bit of turmeric for color, not flavor. |
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Originally Posted By douglasmorris99:
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 I just got the culinary institutes Gard Manger, I find it to be one of the very best books on the subject I have to date. I al also a big fan for Rhuleman's "charcutery". My only complaint about the charcutery book is that I have yet to have any of the sausage recipes turn out great. They always turn out acceptable, but not phenomenal. The salumi and cured meats on the other hand, turn out great! I know Rhuleman is actually more of a writer than a chef, it almost makes me wonder if he has not simply compiled information given to him by multiple chefs and whomever submitted the sausage recipes was not on the same level as the others. |
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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. |
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Originally Posted By cutlass1972:
Originally Posted By douglasmorris99:
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 I just got the culinary institutes Gard Manger, I find it to be one of the very best books on the subject I have to date. I al also a big fan for Rhuleman's "charcutery". My only complaint about the charcutery book is that I have yet to have any of the sausage recipes turn out great. They always turn out acceptable, but not phenomenal. The salumi and cured meats on the other hand, turn out great! I know Rhuleman is actually more of a writer than a chef, it almost makes me wonder if he has not simply compiled information given to him by multiple chefs and whomever submitted the sausage recipes was not on the same level as the others. CI art of the GM is a good book, I dont know if it has been updated, IF you want to learn craftsmanship/artist Garde manger, look to the Japanese..they take years to master the craft before permitted to have displays put out in public and the work is stellar. Rhulemans book is OK, charcutery takes Practice, lots of practice. the recipes are fine, its the handling of the casings, the tube, all of it combined effects the outcome. especially when using natural casings. watching someone with a practiced hand making sausage V watching even a chef who makes it 2 or 3 times a year is apples and oranges in comparison. |
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 cutlass1972:
Chef, Do you have a GOOD kosher mergez recipe? arn't you the fellow did the thread on butchering and preperation of the pig 
snowed in, looking for odd foods to stump the chef with? bored....... lonely.. 
MERGUEZ Sausage is a North African mutton sausage, at times beef is used as well, a bit of modernization of an old recipe, I would recommend Turkey be used as well. Merguez Sausage 2 tablespoons kosher salt 1 teaspoon sugar 1 teaspoon crushed red pepper 2 tablespoons garlic, minced ( you can sub fresh minced Fennel or Sumac here for different flavors) 3/4 cup roasted red pepper, diced 1 tablespoon fresh ground black pepper 1 tablespoon paprika (spicier flavor use chili peppers,serranos or harrisa) 1 tablespoon fresh oregano, minced toss above ingredients with 3 pounds ground lamb or beef or Turkey add a splash or two of red wine.while mixing mix on medium speed if using a table top unit until mixture has a uniform appearance then portion out and freeze excess or invite friends over... IF your going to stuff casings, use Lamb casing if your really sticking to Kosher/Halal place bowl in refrigerator to chill. portion lamb sausage. stuff into casings endless or twist about every 4" for portion control 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
|
Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
Chef, Do you have a GOOD kosher mergez recipe? arn't you the fellow did the thread on butchering and preperation of the pig
CHEF Guilty as charged. The G/F is Jewish. She has talked about the fantastic merguez she used to get back home (L.A.). Most of the recipes I have found contain pork, which she claims is not right as she got the mergez she knows in kosher delis. |
| OK chef, I have another one for you. I have been thinking of a savory Lamb porridge containing steel cut oats. This seems like a no brainer to me but I cannot find any recipes online at all? Could I actually have a completely original culinary thought or have you heard of / have a recipe for something like this? |
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Originally Posted By cutlass1972:
OK chef, I have another one for you. I have been thinking of a savory Lamb porridge containing steel cut oats. This seems like a no brainer to me but I cannot find any recipes online at all? Could I actually have a completely original culinary thought or have you heard of / have a recipe for something like this? maybe, but oats and mutton are are common combinations in Scotland and Wales I will look at some old cook books, see what I can gin up.. |
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
|
Originally Posted By cutlass1972:
OK chef, I have another one for you. I have been thinking of a savory Lamb porridge containing steel cut oats. This seems like a no brainer to me but I cannot find any recipes online at all? Could I actually have a completely original culinary thought or have you heard of / have a recipe for something like this? ohh....by the way.. YOU'RE WELCOME........ Here, I modified an Indian porridge using millet and subbed with oats.. 1.5 lb ground or cubed Lamb 1 lb steel cut oatmeal Salt to taste 6 cups Water 3/4 cup clarified butter 1/4 cup Red chili powder 6 tsp Coriander powder 1 tsp Turmeric powder 4 Onions, medium-sized, sliced 1 Ginger ground, 3 inch piece 2 - 3 Garlic pods, large, ground 15-20 Green chillies 2 tbsp Green coriander chopped 1 tbsp inger, julienned 4 - 5 Dry red chili’s, seeded & fried method 1. soak the oatmeal with 1/2 the water and set aside for 30 minutes 2. braise the lamb with salt and once browned, add 1 cup water and simmer until it is half cooked. 3. Heat the clarified butter in a pan; add all the dry spices and oats. Saute’ for a while. Add onions, ginger, garlic, lamb, and green chillies. Mix well and cook until onions clarify.. 4. Add the remaining water and cook on low heat till the lamb is tender and the water is absorbed. 5. Garnish with green coriander, ginger, and red chili’s. Serve hot. to Angelicise this, I would change the spices to salt, pepper, garlic and mint... thank for your questions, appreciate the challenge. 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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fighting communists since 1969
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Originally Posted By Zedhead:
Thanks Chef. you're welcome thank you for the question 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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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? |
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Hey chef, do you have a great recipe for andouille?
I made a batch recently and it was OK, but not great. I think my technique was OK, it was really the taste that fell a little flat. The sausage actually lacked a brightness, or "wang". I sort of see flavors in my head like colors and sound, my sausage had lots of brown and taupe lots of chello music, which are nice earthy flavors, but it felt like it needed some orange or red and maybe some violin. I had to add a little water to my pork to get the consistency right, I am wondering if some chianti in lieu of the water might get me where I want to be. I think that would bring some robustness, but I am not sure that would fill the slightly sharper notes I am wanting. Maybe some extra mustard? What do you think? Thank you in advance! I appreciate your time. |
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egg drop soup,
thicken first as posted above. then add your eggs either over fork tines or thru a sieve or colander. IE: bring soup to a boil, thicken using cornstarch or arrowroot. bring to a boil to finish, turn off. allow to settle a few minutes then: holding small sieve over the bowl, crack eggs into sieve, using the back of a spoon or ladle gently whip the egg in the sieve and allow the egg to slowly drip into the HOT soup. DO NOT STIR THE SOUP, gently FOLD the soup to allow the egg wisps to firm up a bit and settle on their own weight(just kind of move it around to avoid lumping) when whipping the egg in the sieve, you have to really keep your eyes in two places at once, focused both on what your hands are doing with the egg/sieve and where the dripping egg is going, you want it in the pot of soup, not on the stove top.
dont rush the process..and DONT STIR THE SOUP when handling for service, again, you want to gently fold the soup and allow the ladle used to dip it to go into the pot, and come back up as full as possible with the least amount of action which will break up your egg wisps hope you can visualize that 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
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By cutlass1972:
Hey chef, do you have a great recipe for andouille? I made a batch recently and it was OK, but not great. I think my technique was OK, it was really the taste that fell a little flat. The sausage actually lacked a brightness, or "wang". I sort of see flavors in my head like colors and sound, my sausage had lots of brown and taupe lots of chello music, which are nice earthy flavors, but it felt like it needed some orange or red and maybe some violin. I had to add a little water to my pork to get the consistency right, I am wondering if some chianti in lieu of the water might get me where I want to be. I think that would bring some robustness, but I am not sure that would fill the slightly sharper notes I am wanting. Maybe some extra mustard? What do you think? Thank you in advance! I appreciate your time. I know you're a sausage maker but those reading this who are not, the following recipe can be made as a patties as well as a link sausage, don't be afraid to make your own sausage flavors, its just meat loaf..and IF you dont want to make a Cajun andouille, I highly recommend Aidells Andoullie from safeway, krogers, costco etc..an EXCELLENT sausage line as a whole, the chicken mango jalapeno is surprisingly good.. 5 pounds of shoulder pork and or loin, diced it into 1/2 inch cubes.DO NOT remove too much fat. 3 tablespoon Kosher Salt 4 teaspoons Cayenne Pepper 1 teaspoon Curing Salt 2 teaspoons Fresh Minced Thyme 1/8 teaspoon Nutmeg 1/2 teaspoon Cloves 1/8 teaspoon Allspice 1 teaspoon Dry Mustard 3/4 cup chopped Onion 1/4 cup chopped Shallot 1 tablespoon Minced Garlic combine and stuff into clean and sterilized hog casings. or make in to patties. when making tube sausage, use the LARGEST hole attachments, you want to see the big chunks of pork in there, I also use ham scraps, loin scraps etc, directions Cube the Pork Shoulder and loins into 1/2 inch cubes and combine all of the pork and the herbs, vegetables, spices, salt into a non-reactive container and refrigerate for 8-10 hours or overnight. you want to keep your product cold during production, in industrial kitchens we have a cold room or work in a cleaned out walk in on "sausage day" dependent on volume so,, IF you are using a table top mixer, Create a ice water bath with a steel bowl and using a larger grinding disk, grind meat mix into the chilled bowl (you can make an ice pack using a big towel stuffed and rolled full if ICE CUBES, wrapped around the bowl to keep it all chilled). grind your filling into this bowl, then use your paddle attachment and mix the sausage, return to the pan you used to store in the refer the night before and return to the refer for about 4 more hours to set and get cold through out. Once chilled, you can then begin to stuff into your casings or make in to patties/bulk packs for freezing or smoking.. some demand it Andouille is smoked, some demand it is steamed, up to you. I like to ad a bit more fat if the sausage is going to be used in stews to bring the flavor of the seasonings to the stew, if my intent is entree sausage, just use what is on your trimmed shoulders and loins wikipedia has a brief write up on Andouille 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
|
Thank you chef!
That recipe is similar to the one I used with some slightly different ratios. one big difference I see is your recipe calls for a little more cyan, fresh garlic vs garlic granules, fresh thyme, shallots, and the big chunks of pork (I REALLY like the chunks of pork idea). I think I might still try adding a touch of a robust dry red wine (maybe merlot) since my pork is a bit dry anyway. I will let you know how it comes out. What do you think of the addition of the wine? If you would advise it what would you recommend? |
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Originally Posted By cutlass1972:
Thank you chef! That recipe is similar to the one I used with some slightly different ratios. one big difference I see is your recipe calls for a little more cyan, fresh garlic vs garlic granules, fresh thyme, shallots, and the big chunks of pork (I REALLY like the chunks of pork idea). I think I might still try adding a touch of a robust dry red wine (maybe merlot) since my pork is a bit dry anyway. I will let you know how it comes out. What do you think of the addition of the wine? If you would advise it what would you recommend? wine works and will add some moisture, IF your pork is dry, add some fat..a bit of bacon will help with that or some salt pork cubed up. BUT even though Andouille is proported to be from France...and more upscale in it's origins..it is Simple Mans Food today. Soul food to some, and Historic food to others, and. having known a whole BUNCH O Cajuns.I traveled there often when my kids were growing up consulting and visiting family in S Miss so, I have spent quite some time in Louisiana, N.O,  Lafayette ,Baton Rouge  and most unfortunately MONROE.. and BEAUMONT...which is not in La, but full of coon-azz's anyways..including my First Mon Cher
I would have to say BEER added for moisture rather than wine would make Le bon temp's rolle.. I gauR - Rahn - tee 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
|
Originally Posted By douglasmorris99: egg drop soup, thicken first as posted above. then add your eggs either over fork tines or thru a sieve or colander. IE: bring soup to a boil, thicken using cornstarch or arrowroot. bring to a boil to finish, turn off. allow to settle a few minutes then: holding small sieve over the bowl, crack eggs into sieve, using the back of a spoon or ladle gently whip the egg in the sieve and allow the egg to slowly drip into the HOT soup. DO NOT STIR THE SOUP, gently FOLD the soup to allow the egg wisps to firm up a bit and settle on their own weight(just kind of move it around to avoid lumping) when whipping the egg in the sieve, you have to really keep your eyes in two places at once, focused both on what your hands are doing with the egg/sieve and where the dripping egg is going, you want it in the pot of soup, not on the stove top. dont rush the process..and DONT STIR THE SOUP when handling for service, again, you want to gently fold the soup and allow the ladle used to dip it to go into the pot, and come back up as full as possible with the least amount of action which will break up your egg wisps hope you can visualize that CHEF Thanks to you and Cutlass as well. In a week or two I think I'll be trying some more Hot & sour and I'll give it another go.  |
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 RN22lr:
Creamy coleslaw recipe? Sweet and tart? one of the simplest yet all so often screwed up salad cole slaw has lots of regional influance as well as historic expectations.. Ingredients * 1 lb thinly sliced cabbage * 1 Large peeled and shredded carrot * 1/2 Large very thinly sliced onion * 2/3 cup Miracle Whip (holds up best and has a distinct flavor) * 1/2 cup white sugar * 1 tablespoon white vinegar * 1/4 teaspoon salt Directions 1. Combine the coleslaw mix and onion in a large bowl. 2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. options: add 1/2 teaspoon poppy seeds add 1/2 teaspoon of celery seed add 1 large THINLY sliced bell pepper or 1/2 cup diced pineapple or 1 small apple, cleaned and diced sub 1/2lb red cabbage with white, but use immediately or you will have pink slaw..which isn't appetizing to many lastly clean those broccoli stems no one wants to eat, and shred them and make broccoli slaw leaving out the Cabbage or marry them together.. you can also use mayo KFC is sugared buttermilk. and, in N Carolina there is a KETCHUP based slaw made with red cabbage..and well, yuk... hope that helps 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
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By RN22lr:
Creamy coleslaw recipe? Sweet and tart? one of the simplest yet all so often screwed up salad cole slaw has lots of regional influance as well as historic expectations.. Ingredients * 1 lb thinly sliced cabbage * 1 Large peeled and shredded carrot * 1/2 Large very thinly sliced onion * 2/3 cup Miracle Whip (holds up best and has a distinct flavor) * 1/2 cup white sugar * 1 tablespoon white vinegar * 1/4 teaspoon salt Directions 1. Combine the coleslaw mix and onion in a large bowl. 2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. options: add 1/2 teaspoon poppy seeds add 1/2 teaspoon of celery seed add 1 large THINLY sliced bell pepper or 1/2 cup diced pineapple or 1 small apple, cleaned and diced sub 1/2lb red cabbage with white, but use immediately or you will have pink slaw..which isn't appetizing to many lastly clean those broccoli stems no one wants to eat, and shred them and make broccoli slaw leaving out the Cabbage or marry them together.. you can also use mayo KFC is sugared buttermilk. and, in N Carolina there is a KETCHUP based slaw made with red cabbage..and well, yuk... hope that helps CHEF
Perfect. My vinegar to mayo ratio was waaaaaay off. 
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Originally Posted By cutlass1972:
I like curry powder in mine. my favorite cabbage salad is in the thread somewhere..sliced cabbage, apples, onions, black pepper, tossed with rice vinigar and splashed with sesame oil.. |
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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Question for the chef: What makes Gordon Ramsay such a phenom, a chef well-respected throughout the world, and one with a large TV presence? Have you ever dreamt of being like that?  |
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 douglasmorris99:
Originally Posted By cutlass1972:
I like curry powder in mine. my favorite cabbage salad is in the thread somewhere..sliced cabbage, apples, onions, black pepper, tossed with rice vinigar and splashed with sesame oil.. What I want is what I could get at a grocery store in Illinois Otherwise I like oil/vinegar coleslaws. Husband likes creamy. Trying to recreate something similar. |
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Originally Posted By Zhukov:
Question for the chef: What makes Gordon Ramsay such a phenom, a chef well-respected throughout the world, and one with a large TV presence? Have you ever dreamt of being like that?
What made you think I was never on that path? 30 years ago, I was an up and coming, rising star, at an American 3 Michelin star restaurant and competed against many "known Chefs" some who have had great careers some who crashed and burned. some you know, some you dont. it takes time, energy, dedication and a DESIRE to be a star and far fewer kids and less divorces.though Ramsey is on my tail as far as kids go I think he has 3 or 4.. Chef Ramsey was a very young super star in soccer for several years before an injury sidelined him, he had a grasp on how promotion works, learning on someone else's dime. He was a face and He isnt stupid .He had a talent and energy and he rededicated that to the culinary field and was educated in the business and worked for some very well known Chefs in his youth... and he married money from my understanding as well..that whole thing is muddy..lots of chefs known today came up thru the ranks, and the right time, place, energy level and again DESIRE to be in the spotlight are keys, I was never a glory guy, gave credit to my cooks, gave more credit to my dishwashers, my food was good, my service was great, my overall operations were at times stellar,,but I DID NOT WANT to be "THE FACE" hell, I even had my own Promotion Girl a trio of times in my career who got me to the right parties, the right events, the right meetings the right grand openings. I once upon a time sat on 9 boards of culinary related schools and charities, taught an apprentice program. faced on TV locally and nationally, did a regular Saturday morning radio show for about a year and tried to be Dad to 5 kids..25 years ago I said, ENOUGH, either I could be a parent or famous.save a marriage that was in trouble or get a divorce, I couldn't see a way to be both and I chose parent and husband because in truth, I HATED BEING IN THE LIMELIGHT... look at all the chefs you know, and all lof them married the job, married the career, raised up restaurants and became FAMOUS..fame lasts but fleetly,the next generation will run the world..and your fame will be in the dust bin of time. where is Galiesse, Kerr, Yan, Pepin, Puck, all Big names once upon a time, but that's just my opinion,, are there days I regret the decision, the wife is long gone and two more since, the kids rarely see me, the last wife, well that's a chapter best left unwritten,,so sure, I wonder what if. who doesn't?
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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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Well, with that last post, lets leave this thread tacked up on the board and begin a new
after 3 years and 4 months we’re about to jump to 100 pages of this tread and time to tie it up I started this to kill a thanksgiving week I was laid up from surgery and thought I could be of some help to some fellow members thru the holidays.. It has been interesting, educational for all, including myself and challenging at times, truly resurrecting old skills, talents and lots of memories, picked some old scabs, bought back a few chuckles and enjoyed the ride..… But, the end will bring a new beginning. And a whole lot MORE TO COME in a brand new thread, bring your questions, challenges and share your recipes and culinary adventures with the rest of us Thank you all, truly appreciate the participation.. 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
There are five foundation sauces or basic sauces, called in French grandes sauces or sayces meres. Two of them have a record of two hundred years behind them; they are the "bechamelle" and the "mayonnaise". They have lasted so long, not only because they are very good, but also because they are so adaptable and provide a fine basis for a considerable number of other sauces. The other three, which also date back to the 18th century, are the "veloute," the "brune," and the "blonde." These five sauces still provide the basis for making of many modern sauces, but no longer of most of them. Modern sauces may be divided into two classes: the "Careme" and "Escoffier" classes. Among the faithful, in the great kitchen of the world, Escoffier is to Careme what the New Testament is to the Old. Mother Sauces - Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are: Bechamel Sauce (white) Veloute Sauce (blond) Brown (demi-glace) or Espagnole Sauce Hollandaise Sauce (butter) Tomato Sauce (red) |
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LYE..yes poisiones..there is a long process to make the fish edible... smoked sea salt..new to me..will look into it \ chili.... damn...didnt think I was going to have to answer that question..pretty much that is between you and your maker.. some history first recognizable chili-type stew was created by Texas adventurers and cowboys during the 1840s. Before heading into the California gold fields or a big cattle round-up, it is said that these hardy, inventive people pounded dried beef, fat, salt, and wild chili peppers into a pemmican like paste that was easy to carry and relatively shelf stable. This paste, or chili-brick, was then boiled with water while on the trail to make a hearty, hot meal. However, it appears that this “chili pemmican” was not widely accepted in Texas or elsewhere for more than two decades. During my research I was unable to find any evidence of Texas soldiers eating chili during their Civil War campaigns. It seems as though chili did not really become a popular food in Texas, or anywhere else, until the late 1800s when it became a standard menu item in Texas prisons. Also, the colorful women nicknamed the San Antonio “chili queens” started selling their chili brews from bubbling cauldrons in the downtown plazas, including the Alamo plaza, this in an attempt to make summertime roadkill protein taste better Prison cooks in Texas and other parts of the Southwest discovered that the chili pepper, when combined with certain spices and herbs, could work wonders with inferior cuts of meat. In Texas, jailhouse chili was so popular a dish that former inmates, from time to time, wrote to prison systems requesting the recipe, claiming that they could not find a chili as good on the outside. In San Antonio, Texas, many felt that a night was not complete without a visit to one of the popular chili queens. Every night, around dusk, these picturesque vendors would spice up the night when they set up their crude tables covered with checkerboard-patterned oil skins. Each chili queen also set up a large ornate lamp and dressed gaily to attract the eyes of customers who had been drawn to the plaza by the wonderful chili scent. The chili queens remained a popular attraction in San Antonio until 1943 when government sanitation standards enforced in the town’s restaurants were applied to them. Of course, it was impossible for these portable, outside eateries to comply with these rigid standards and they quickly disappeared. Fortunately, by that time, chili was well on its way to becoming one on the most popular dishes in Texas and across the rest of the country as well. No reflection on chili history, even a brief one such as this, is complete without the mention of some additional milestones that have enhanced the ever-growing love that inventive cooks have for this fundamental yet convoluted food. Many chili cookbooks dismiss commercial chili powder as a stale mystery mix made with questionable ingredients that produces a bad tasting chili. However, one of the reasons that chili became so popular during the 1890s was the invention of the first chili powder seasoning mix. Prior to this, home cooks found that preparing chili peppers for cooking and seasoning purposes was, and still is, an arduous and sometimes painful task. so,. chili is MEAT OF QUESTIONABLE SANITATION AND ORIGIN AND DRIED PEPPERS, BOILED. Beans..May end up in chili as they too were dried product reconstituted with water. historicly cooked seperatly "If you don want da chili meat..eat da beans and shut the fuck up." being a prisonor with limited choices or a cowboy on the trail at the mercy of Cookie... and generally having one plate or bowl at your disposal in true ARFCOM fashion..GET BOTH on a plate chili on one sides, beans on the other..in a bowl, one on top of the other.. there you go.. |
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feral, thanks!
I like calpheon. For the money..it is pretty,. functional and will hold up well.. I use commercial stuff at home and Revere ware as I like the weighted copper bottoms.. copper bottoms take more practice to cook with and LOWER HEAT ANYONE can go to a local restaurant supplier and buy commercial pots and pans.. they are cast aluminum and will last for ever if YOU TAKE CARE OF THEM.. this is the key.. keep them clean DO NOT PUT A HOT PAN IN COLD WATER it will warp I do put hot water in a hot used, "dirty" pan. slowly, about half full and bring the water to a boil, turn it off and go eat...when clean up times comes...it is much easier to clean the pot or pan. I usually clean them and put them on the stove and heat them up to avoid water sitting inside riveted or spotwelded areas which will help avoid cross conamination when you reuse the pot. DO NOT cook every thing on HIGH..start low. bring up to medium spritz a bit of water in the pan and if it sizzles., pops and drys up immedialty then add some oil slowly and allow to heat start pots no more than half full on low heat and agin wonce it begins to simmer..up to medium egg pans, use teflon, NEVER GET IT WET..JUST COOK WIPE IT OUT..AND COOL DOWN can spend a few hours on pots pans etc... |
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Thanks DM!!!, Where does Bernais (sp.) fall? Is it in the same category as Hollandais? How about a reduction sauce. I assume it is in the "Brown" sauce family? So many questions, so little time... argh. Thanks again. ETA: You're going to be busy here. I hope you realize what you've opened yourself up to, this thread may turn out to be one of the longest ones in ARF.com history. |
Who is wise? He that learns from Everyone.
Who is powerful? He that governs his Passions.
Who is rich? He that is Content.
Who is that? Nobody.
(Benjamin Franklin)
Who is powerful? He that governs his Passions.
Who is rich? He that is Content.
Who is that? Nobody.
(Benjamin Franklin)
| Actually it is a by product of pig. My semi-brother in law worked for Kraft and sister in law still does. He was in charge of the processing plant. Jello has been chemically / molecular modified, so it could be deemed Kosher by some Rabbi's, not all. He thinks that Kraft spent some big money to Lobby the Rabbi's to let it fly. His first wife of many years is Orthodox and he is pretty well read on the subject matter. He now works for Manoschewiez (sp?). |
"Hey Johnny, what are you rebelling against"..."Don't know, what do you got?" Marlon Brando, The Wild One
Bearnaise is a branch from hollandaise reduction sause, is sause espangola orginaly, also knows as demi-glace and robert sauce.. another "mother" sauce is mayonaise, also one of the oldest sauces..it is classified under Hollendais by Careme but Escoffier said it stood alone as a base busy..probably.. give me somthing to do atleast..having surger for th 7th time in 4 years at the end of the month and 9 weeks to recoup... so..what the hell. andyour welcome |
you are correct sir!  how dare you prove the Chef wrong...I used my misinformed mind in my asnwer to you..where as I should have confirmed it first... I am sorry to spout my misinformation to one and all..please forgive me. The gelatin in Jell-O is what lets you transform it into all sorts of different shapes. What exactly is gelatin? Gelatin is just a processed version of a structural protein called collagen that is found in many animals, including humans. Collagen actually makes up almost a third of all the protein in the human body. It is a big, fibrous molecule that makes skin, bones, and tendons both strong and somewhat elastic. As you get older, your body makes less collagen, and individual collagen fibers become crosslinked with each other. You might experience this as stiff joints (from less flexible tendons) or wrinkles (from loss of skin elasticity). The gelatin you eat in Jell-O comes from the collagen in cow or pig bones, hooves, and connective tissues. To make gelatin, manufacturers grind up these various parts and pre-treat them with either a strong acid or a strong base to break down cellular structures and release proteins like collagen. After pre-treatment, the resulting mixture is boiled. During this process, the large collagen protein ends up being partially broken down, and the resulting product is called gelatin. The gelatin is easily extracted because it forms a layer on the surface of the boiling mixture. Gelatin is a common ingredient in foods because it is so versatile. It can be used as a gelling agent (as in Jell-O), as a thickener, an emulsifier, and a stabilizer. You'll find it in a variety of foods, from yogurt to chewing gum. Here is a list of some other foods that commonly contain gelatin: gummy bears sour cream cream cheese cake icing and frosting marshmallows soups, sauces and gravies canned ham and chicken corned beef sausage Gelatin is even used to make the coating for pills that makes them easier to swallow. It's also in cosmetics, lozenges, and ointments. When you buy a box of Jell-O (or another brand of gelatin) at the grocery store, you get a small packet of powdered gelatin with artificial flavorings and colors. At room temperature, the gelatin protein is in the form of a triple helix. This is a fairly ordered structure not unlike that of DNA. With DNA, two chains of nucleotides are twisted together in a spiral pattern. (To learn more about DNA, see How Cells Work). In the gelatin protein, there are three separate chains of amino acids (polypeptide chains) have lined up and twisted around each other, and the helix is held together by weak bonds that form between the amino acids that end up on the inside of the coiled structure. sorry to you and all others.. |
