for Home use,,Wolf is fine,,a good piece of equipment and they have a market to home owners.. price wise it is the least expensive way to go and it is qulaity I would not use it if I was going commericial it doesnt hold up as well as Garland and especially Vulcam I would go VULCAN for commercial use If It was my money and building a restaurant. I have seen Vulcan ovens and ranges 100 years old still working like the day it was made, up there with hunter fans in MHO  cleaning and maintainence is the key to making about anything last.. have known many a mechanic, home style and professional..you can eat off their work bench..but they have never pulled the stove out to clean under and behind it or Cleaned the compessor on the refer or freezer... I should shut up now or DR Frige is gonna be after me..sure dirty refer motor is a big part of his business.. |
I think I'll tack this.......and since I'm tacking it, I'll take the liberty of asking an additional question. I was interested in the sauces you listed......what's the best book to learn how to make them? What's the best book to learn classic cooking techniques in general? I keep telling myself that I'm going to buy The Joy of Cooking, but I never seem to get around to it. |
in my youth..I used forschners mostly..had a full set of 20 somthing knives early on..still have one or two left.. i then went to sabatier and Henkels..which takes a better edge is preferred sabatier henkel I still have a few of each of these but my favorite of the last 10 years or more..has turned to the Japanese and Chinese styles i own a few of these as well.. al mar and these dextar |
thanks Feral.. sauces and cook books.. we in the trade always said,,people that write cook books, usually cant cook.. but in reality,..Chefs have come out of the closet in recent years and become sort of National heros.. emeril,, a really good guy by the way Gordon Ramsey..he is the kind of chef I was once upon a time. these are the 2 current ones... there are dozens more.. there is no one good book I can recomend.. the joy of cooking is a classic and really takes you from the basics to being able to produce about anything..and one for sure in the library.. I still turn to my moms 1950's "betty crocker cookbook" and my grandmothers The English Housewife" from 1894..there is even a conversion table in using natural gas. whale and coal oil in boiling water..which is kind of cool I have grown to really like this. if you want to know something..its right there in seconds..chefs web site |
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I don't know if you are into Japanese knives or not but here goes. I bought one blue steel knife and one white steel knife. They are both awesome. I can't tell the difference though. As I understand it, the blue steel will hold an edge a lot longer. Did I waste money by going with the blue steel? |
كافر
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I am at the early stages of preparedness... so... douglasmorris99, Do you have a recommendation for one of the three days of meals contained in a BOB - (Bug out Bag).. Ingredients that are easily stored for lengthy periods, light weight, easy to pack... yet an enjoyable recipe simple enough to toss the ingredients into an aluminum mess kit and cook over a fire or single pan cooker? Rather than water, I plan to split my rations half and half with a good Austrailian Syrah... so... good wine is coverd!!  |
no you didnt waste money, there is a different tool for different use white steel will hold the longer edge and also the hardest to get an edge put on blue steel wont hold the edge as long but will take a finer sharpening... so, for chopping white steel for garde manger or fine trim on meats.,.blue steel... what works best for you is what works best for you.. My mom.,..91 has used a paring knife to prepare meals for 80+years.. is scared to death and always has been of handling a large knife.. trust me,,she never didnt make a meal cause the little paring knife wouldnt do the job I use 4 knives constantly.. a small forshner paring knife I have had for 30 years. a Dexter chinese cleaver I bought for 10 bucks 20 years ago.. a bread knife of unknown origin with large scallops,,goes through about anything like a buzz saw lastley an aforemention jap slicer with the backward curve for lack of a better description.. so, what works..get the job done thanks for asking.. |
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Hi Chef, A while back you talking about keeping whole peeled garlic cloves in olive oil in the refrigerator. I was going to do that today but searched online and found a bunch of sites recommending against that due to a risk of botulism poisoning. Are those sites exaggerating the risk in your opinion? |
"We’re going to have to take things away from you on behalf of the common good." - Hillary Clinton
Proud Member of "Ranstad's Militia".
Proud Member of "Ranstad's Militia".
MarkNH thanks for your question,,though I consider the risk of many food bourne pathagens a factor in every day living and that they are correct in the assumption that botulism is a factor in the storage of any product did you know that the ice tea dispencer in probably 99% of todays restaurant is a higher risk of being a lauching pad for the same pathagen? so,,I would say, be careful, ensure your cloves are free of skin, well washed and dry before being encaspelated in olive oil be careful in its use and dont cross contaminate it when you use it,,IE forks, knives, fingers etc are clean before you dig after that garlic clove  and that once removed DO NOT place a clove back into the storage container
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
thanks for your question.... with out more input on the over all ingrediants its a bit hard to tell you how to make that particular dish but here are a few versions of the dish,. a carribian version and a classic meditarian version.Caribbean Chicken And Squash Ingredients 4 chicken thighs, skin removed 1 sm butternut squash, peeled, -seeeded,; cut into 1 1/2' p 1 md onion, cut into wedges 14.5 oz can diced tomatoes 1/4 c water or broth 1 tb hot curry powder 1 ts chopped fresh gingerroot 1/2 ts salt, optional Instructions In a 3 1/2 to 4 quart crockery cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture. Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced. With forks, remove chicken from bones, then cut into pieces. Stir into vegetable mixture. Serve with fresh bread and a green salad. Chicken And Squash Casserole With Rosemary Ingredients 4 pounds chickens halved 4 baby salt 4 baby cayenne pepper 4 baby sugar 5 tbs. olive oil 16 cloves garlic, peeled 1/2 lbs. yellow squash, cut into - 1/2 inch sl; ices 1/2 lbs. zucchini, cut into 1/2 -inch slices 1 bay leaf 1 sprig fresh rosemary 1 sprig zest of 1/2 lime cut -in julienne 1 sprig (match stick size) and - juice of 1 l; ime. 2 c plum tomatoes, cut into 1/2 -inch sl; ices 1/4 c chicken stock or water Instructions This light and quick chicken fricassee creates a savory and wholesome dish. The ingredients can be prepared up to 2 hours in advance, then cooked with the chicken 20-25 minutes before serving. Preheat the oven to 450 degrees. Season the chicken with salt, cayenne pepper, and a pinch of sugar. Heat 2 tablespoons of the olive oil in a large roasting pan over high heat. Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes. Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt. Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss. Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times. Place the tomato slices in a bowl. Season with salt, a pinch of cayenne pepper and sugar. Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole. Cook for 5 to 7 minutes more. Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm. Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat. Add the remaining tablespoon of olive oil, mix well, and strain the sauce. Place the chickens on a platter. Arrange the vegetables over them. Spoon the sauce evenly over the warm dish. Makes 4 servings. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Chef, I am so excited to have found this thread, i have been saying to myself that i wish there was a food thread like this. (even though i joined in 05 i havent used the site much until now). Anyways, I am currently in culinary school and run a kitchen at a summer camp, though we run retreats year round. One thing that i refuse to serve is "campfood" and truly try to do as much as i can with "quality" ingredients and cook from scratch when possible. (Though i am on a pretty tight budget being that we are a non-profit). I am also in the works of starting a catering business. Do you have any suggestions for recipes to feed the masses, or advice about anything related? Everything at the camp is done buffet, and I wish that i could cook more elaborate meals like you can when smaller quantities and plating the meals yourself. Thanks for any advice, look forward to getting all of the recipes that you have shared so far. derek |
Derek,, first off, in case your Father, Uncle or close male relitive hasnt done it yet when you said I WANT TO BE A CHEF....  be really sure!  the bidness can be the debil...NOW  Welcome to the culinary world,, good luck with your career and I wish you much success just remember a few things Dont Rush it, it takes time and patience to become truly successful in the industry, there are alot of flash in the pan cooks out there, dont be one of those guys. save your money, two things that seem to run thru a Chefs finger faster than fine suger are Cash and Ass..be careful how you handle both.. the superstars you see on TV have MONEY, generally someone elses,,like a broadway show it takes an angel to get you to be noticed, an angel in theatre speak is a money man...and the food business is all theatre.. Obey you God, love your family, love yourself, then Love the business,,the rewards of the cooking professional are diverse and many,, but the life of the Chef will suck the life from you, dont allow this. look deeply at the backgrounds of the famous chefs both todays and the Old Ones,, they nearly all come from Rocky Roads..watch your steps now,,, BUFFETS,,,are, can be, have been and will continue to be a bane of your existance while offering many challenges, mass feeding be it in your current location or working for a 5star hotel or feeding grunts in the field are all the same Hot, Tastey, well presented and fresh are the major issues here,, keep hot food in hot boxes, covered, and moist,,if it is a dry heat box, put a pan of water in the bottom to generate humidity to help keep your food moist. keep cold food cold and well presented and rotated often as well. small pans in chafers, constantly rotated keep a fresh appearance garnish every thing, parsely ,fresh herbs, even curled orange rind add color to something that is generally brown. as money is always an issue,,there are lots of garnishes that go in the garbage..celery hearts, pineapple tops, be creative, but SAFE,, get your self some BOOKS,,more for the pictures than the recipes,,look at "ladies magazines" good housekeeping, victoria, ladies home journal,,they use Food Artists to set up all those pretty pictures and offer Great ideas for future reference and give you diffinetion of color and balance, some basic books booik another book and learn something about flowers, flower arranging gives you depth, color, balance and amazes wommenz. flower arranging I can sit here and type dozens of recipes for what you seek but best to send you to a website that will do the same and offer you more... \ chef to chef epicurious Derek, Lichiam, Live Love and Laugh, Often  CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Thanks Chef, I know what you say about making sure it is what i want to do for sure. I have been in the food world for almost 10 years, and actually tried to get out of it when i took my current job. It was supposed to be a foot in the door to do something else, but i realized how much i love the food industry. It kills me seeing other students in culinary school that have never worked a day in a restaurant and their dream is to open one, i just dont think they know what they are getting in to. I will be checking back with this thread very often, and will seek your advice when i have any questions, Cheers, and Thanks |
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Hi Chef; hope you're doing well. Looks like I'm needing to replace some cookware in the near future and was wondering if the AllClad cookware was worth the price. I'm pretty well covered for cast iron & 'Teflon' pans for now; a mixed assortment of hard anodized, Faberware Millenium(?), and HSN GreenPans (which seem to be fairly decent). Looks like my main buys will be replacement pots for now. Any recommendations? |
from what I have seen on the boards,,,calpheon is the offical arfcom cookware my daughter who beyond any notion I may have had actually has turned into a pretty good cook,,she got into this calpheon and I like it,, way better than most I have seen for the same money.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
doing well and one the road again,,wireless computers whodathunkit... you have hit the cooks equilivant to the shooters .45 vs 9mm  I crack my self up  from what I have seen on the boards,,,calpheon is the offical arfcom cookware my daughter who beyond any notion I may have had actually has turned into a pretty good cook,,she got into this calpheon and I like it,, way better than most I have seen for the same money..if I were going to replace my cast aluminum and copper bottoms I would go in this direction for certain.. I am a revereware guy myself but,,,it is no longer what it was,,,  chinacrap now...so /Calpheon is my vote |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
so, did we make some? details? |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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your welcome, thanks for your question... also Do Not ask why I answered your question twice.. my only excuse is sometimers sickness....sometimess I remember sometimes I dont..other times I sit 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Ok, here's one for ya Chef: Scenario: Nuclear war, I'm sheltering in the basement, we're using up the meat from the basement freezer before it goes bad, tonight we have possibly the last two Filet Mignon we will see for months and months, and it's our wedding anniversary. We want a nice sauce (preferably bordelaise) to go with our steaks. How can we approximate a nice sauce from what we have at hand in our improvised fallout shelter: A single gas-powered camping stove A saucepan Everything we could grab from the pantry and kitchen in 10 minutes including a good variety of dried/ground herbs/spices but no fresh produce Some survival supplies including canned butter and freeze-dried vegetables (onion, celery etc), mountain house meals, and MREs White wine, red wine, beer and water (there are no shallots, demi-glace, or electricity)
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"We’re going to have to take things away from you on behalf of the common good." - Hillary Clinton
Proud Member of "Ranstad's Militia".
كافر
Proud Member of "Ranstad's Militia".
كافر
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Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
Drop by rounded tablespoonfuls onto a greased baking sheet. OMG!!!!!! DROP BISCUITS??????  WHAT!!!!
you can roll em and cut em if that makes you happy, add more flour...keep em from stickin to the counter. no sense on the extra labor if you're gonna pour glop on top 
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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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Chef, I see your pecan pie recipe on page 33, but I'm looking for an adaptation. My wife and I both LOVE pecan pie, especially the dark rum pecan pie she found a recipe for several years ago. The problem is, over the past five years she developed what turned out to be a nut allergy. So, no pecans, no walnuts, nothing. (Particularly terrible on the walnuts, as she is of Croatian descent and so many of their pastries are based on ground walnuts.) So...is there any way to make a pie that is like pecan pie, but with no nut ingredients? Something to sub for the pecans and make a crunchy top? |
The plane takes off, 0.999bar = 1, and a set of four fair coin flips has a 15/16 probability of including at least one tail.
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Dear CHEF! What is the best way to make scrambled eggs? I was taught to add milk to the beaten eggs, then I saw a great shark movie where the CHEF made a last testament video to his wife where he indicated water is best instead of milk? Was he correct, or was he obsessed about the water...and the shark? My wife is bringing fresh eggs home tonight, so I'm interested 'cause eggs make the best dinner. Also, my wife has some concerns about my use of Velveeta in eggs. I believe Velveeta is a mystery food that should be enjoyed and not questioned; her, not so much. What would be a better cheese? ETA: Spelling. |
watered down eggs hmmm,,watered down eggs..  .I am known to use some half and half, lacking that a bit of milk but...if the eggs are going to sit more than a few minutes,,the dairy will sperate out leaving a yellow runny mess on the plate that looks gross...if using FRESH eggs,,righto out of the chicken,,i would not ruin that experience by adding milk or anthing more than a bit of salt and pepper. the taste of fresh, free range eggs vs the store bought stuff,,incomparable so,,, milk is fine,,water can be used IF you really need to stretch the eggs to feed the offending guest that showed up for the meal unanounced,,like adding more water to the soup etc...but I wouldnt reccomend using water besides you saw it in a movie about a shark...not like Jaws,,some other stupid shark... about a dead guy,,hell water in his eggs probably killed him VELVETTA is YUMMMM for cheese PRODUCT not a cheese food.. first made in 1918 by Swiss immigrant Emil Frey of the Monroe Cheese Company in Monroe, New York. In 1923, The Velveeta Cheese Company was incorporated as a separate company, and was sold to Kraft Foods in 1927. Velveeta features a soft, creamy texture and a distinctive taste that advertisers compare to cheddar cheese, and it is noted for its easy melting. Some consumers compare Velveeta's taste to American cheese, Cheez Whiz, and Easy Mac. Many say Velveeta is the best of the four products. Velveeta is made, in part, of whey, a by-product of cheese-making. Velveeta is classified by the United States Food and Drug Administration as pasteurized process cheese product (see processed cheese). For a time during the 1980s, Velveeta used the advertising jingle, "Colby, Swiss and Cheddar, blended all together" in its U.S. television commercials to explain its unique taste. Velveeta does need to be refrigerated after opening. In 2002, the FDA warned Kraft that Velveeta was being sold with packaging that described it as a "pasteurized processed cheese food," which the FDA claimed was false ("cheese food" must contain at least 51% cheese). Velveeta is now sold as a "cheese product," using a term for items that contain less than 51% cheese. Ingredients - milk - water - milkfat - whey - whey protein concentrate - sodium phosphate - milk protein concentrate - alginate - sodium citrate - apocarotenal (color) - annatto (color) - enzymes - benzoate - cheese culture but as you see,,the Main ingrediants are milk and whey,,so, it is real food not plastic nor does in contain Agar (E406), obtained from seaweed Alginic acid (E400), from seaweed Beta-glucan, from oat or barley bran Carrageenan (E407), from seaweed Chicle gum, an older base for chewing gum obtained from the chicle tree Dammar gum, from the sap of Dipterocarpaceae trees Gellan gum (E418), produced by bacterial fermentation Glucomannan (E425), from the konjac plant Guar gum (E412), from guar beans Gum arabic (E414), from the sap of acacia trees Gum ghatti, from the sap of Anogeissus trees Gum tragacanth (E413), from the sap of Astragalus shrubs Karaya gum (E416), from the sap of sterculia trees Locust bean gum (E410), from the seeds of the carob tree Mastic gum, a chewing gum from ancient Greece obtained from the mastic tree Psyllium seed husks, from the Plantago plant Sodium alginate (E401), from seaweed Spruce gum, a chewing gum of American Indians obtained from spruce trees Tara gum (E417), from the seeds of the tara tree Xanthan gum (E415), produced by bacterial fermentatio lessons learned... real good fresh eggs, do not adultrate with non egg products a bit of real milk, half and half or cream wiill stretch out the eggs a bit, sweeten them a bit and is ok if eaten quickly but will pee on my plate(also will add fluffiness to omelettes) only use water in eggs if your mother in law shows up or other realitives we hope not to stick around too long. Velveta is good cheese product but,,not real food, REAL chedder, Jack or swiss is MUCH BETTER as it is REAL cheese food not fake cheese food product.. did we hit it?  CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Dear CHEF! You're awsome....the wifey & I are going to use your expertise! Now, I beg, another couple of questions, please. 1) We live near a Korean supermarket which has wonders to behold. Me, seeing strange stuff (not crustacean--I'll boil this in a heartbeat!) such as eel. It seems an interesting eat--how best to prepare wild eel? Or domesticated, for that matter. 2) Okay, next question--what's a good recipe for crab-cakes? The wifey is not happy with my rendition of tinned-crab flakes, Old Bay, and my personal favorite, a healthy (?) dollop of mayonnaise. Is she right, or am I wrong? Help is needed soon...we keep Kosher on Friday! ETA: spelling, and how to spell "kosher" |
Why Yes, Yes I am SCUBA you do know that neither EEL nor Crab are Kosher???  that said.. EEl,,As a youth I had an Uncle by marriage,,who LOVED eel,,pulled them out of the conniticut river near Westminster VT,,he gave me 50 cents each for them,,,I ate one once,,it was a Kodak moment to say the least.. True eels (Anguilliformes) are an order of fish, which consists of 4 suborders, 19 families, 110 genera and 400 species. Most eels are predators. Most eels prefer to dwell in shallow waters or hide at the bottom layer of the ocean, sometimes in holes. These holes are called eel pits. Only the Anguillidae family comes to fresh water to dwell there (not to breed). Some eels dwell in deep water (in case of family Synaphobranchidae, this comes to a depth of 4,000 m), or are active swimmers (the family Nemichthyidae - to the depth of 500 m). Fishing for eels is best done at night with either a gaff or a strong line with a small and square bloody piece of red meat. Elvers (baby eels)were once eaten by fishermen as a cheap dish, but environmental changes have led to increased rarity of the fish. They are now considered a delicacy and are priced at up to £700 per kg in the United Kingdom. Freshwater eels (unagi) and marine eels (conger eel, anago) are commonly used in Japanese cuisine. Unadon is a very popular but rather expensive food. Eels are used in Cantonese and Shanghai cuisine too. The European eel and other freshwater eels are eaten in Europe, the United States, and other places around the world. A traditional East London food is jellied eels. The Basque delicacy angulas consists of deep-fried elver (young eels). New Zealand longfin eel is a traditional food for Maori in New Zealand. In Italian cuisine eels from the Comacchio area (a swampy zone along the Adriatic coast) are specially praised along with the freshwater ones of the Bolsena Lake. In northern Germany, smoked eel is praised as a delicacy. Eel is also popular in Korean cuisine and is seen as a source of "stamina" for men. fried EEL 1 (1-pound) eel 1 cup all-purpose flour, plus more for dredging 1 teaspoon seafood seasoning (recommended: Old Bay) 1 teaspoon Cajun seasoning 3 teaspoons salt 1 cup blended oil 1 teaspoon chopped garlic 1 teaspoon chopped onion 1 teaspoon freshly ground black pepper 1/2 cup white wine (recommended: Chablis) 2 teaspoons butter Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour. Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce. braised EElIngredients • 3 tablespoons olive oil • 1 onion, chopped • 1 garlic clove • 1 fresh flat-leaf parsley sprig, chopped, plus extra for sprinkling • 14 ounces tomatoes, peeled, seeded and chopped • 2 pounds eels, skinned, cleaned and thickly sliced • 3/4 cup red or white wine • salt and pepper Directions Heat the olive oil in a pan, add the onion, garlic and parsley and cook over low heat, stirring occasionally, for 5 minutes. Add the tomatoes, season with salt and pepper and simmer, stirring occasionally, for 10 minutes. Add the eels and cook for a few minutes more, then pour in the wine. Simmer over very low heat for 30 minutes until the eels are tender, adding a little water if necessary. Sprinkle with parsley and serve CRAB cakes,,there are several recipes for crab cakes..here is a favorite of mine..and I use a dollop of Miricle whip as I like the tangyness it adds to the finished product FANTASTIC CRAB CAKES 1 lb lump crab meat 1 jalepeno pepper (seeded and diced) 1/2 small red pepper (finely diced) 1/2 small onion (finely diced) 1 tablespoons grey poupon mustard 2 tablespoon miricle whip 1/2 teaspoon crab seasoning dash of hot sauce bread crumbs (the amount depends on the mixture-you have to feel the mixture, you don't want it too wet or dry) Empty the crab into a large bowl, sort through, looking for pieces of shell to remove. Add jalapeno, red pepper, mustard, mayonnaise, crab seasoning and hot sauce. Don't be too rough (don't want to break up the crab lumps). Add enough bread crumbs to keep it together (but not too dry). If you are going to fry these, roll the finished cake in bread crumbs. If you are going to broil them skip the extra bread crumbs (optionally spray with olive oil lightly before broiling). Either fry in vegetable oil or broil until brown. and this one MARYLAND CRAB CAKES 1 lb. Maryland Backfin crabmeat 1 c. Italian seasoned bread crumbs 1 lg. or 2 sm. eggs, beaten 1/4 c. mayonnaise 1 tsp. Worcestershire 1 tsp. dry mustard (or regular) 1/2 tsp. salt 1/4 tsp. pepper butter, butter, or oil for frying Can use 1/2 teaspoon seafood seasoning. In mixing bowl, blend all ingredients EXCEPT for crabmeat. Add crabmeat, fold in gently, but mix thoroughly. Shape into cakes. Cook in fry pan until browned; about 5 minutes on each side. Or wrap crabcakes and place in freezer. for the non Jew, non muslim, non 7th day adventist and others that follow Kosher or Halal Halal, while similar is not identical to Kosher..but real close  Kashrut: Jewish Dietary Laws Level: Intermediate Kashrut is the body of Jewish law dealing with what foods we can and cannot eat and how those foods must be prepared and eaten. "Kashrut" comes from the Hebrew root Kaf-Shin-Reish, meaning fit, proper or correct. It is the same root as the more commonly known word "kosher," which describes food that meets these standards. The word "kosher" can also be used, and often is used, to describe ritual objects that are made in accordance with Jewish law and are fit for ritual use. Contrary to popular misconception, rabbis or other religious officials do not "bless" food to make it kosher. There are blessings that observant Jews recite over food before eating it, but these blessings have nothing to do with making the food kosher. Food can be kosher without a rabbi or priest ever becoming involved with it: the vegetables from your garden are undoubtedly kosher (as long as they don't have any bugs, which are not kosher!). However, in our modern world of processed foods, it is difficult to know what ingredients are in your food and how they were processed, so it is helpful to have a rabbi examine the food and its processing and assure kosher consumers that the food is kosher. This certification process is discussed below. There is no such thing as "kosher-style" food. Kosher is not a style of cooking. Chinese food can be kosher if it is prepared in accordance with Jewish law, and there are many fine kosher Chinese restaurants in Philadelphia and New York. Traditional Ashkenazic Jewish foods like knishes, bagels, blintzes, and matzah ball soup can all be non-kosher if not prepared in accordance with Jewish law. When a restaurant calls itself "kosher-style," it usually means that the restaurant serves these traditional Jewish foods, and it almost invariably means that the food is not actually kosher. Food that is not kosher is commonly referred to as treif (lit. torn, from the commandment not to eat animals that have been torn by other animals). Why Do We Observe the Laws of Kashrut? Many modern Jews think that the laws of kashrut are simply primitive health regulations that have become obsolete with modern methods of food preparation. There is no question that some of the dietary laws have some beneficial health effects. For example, the laws regarding kosher slaughter are so sanitary that kosher butchers and slaughterhouses have been exempted from many USDA regulations. However, health is not the only reason for Jewish dietary laws. Many of the laws of kashrut have no known connection with health. To the best of our modern scientific knowledge, there is no reason why camel or rabbit meat (both treif) is any less healthy than cow or goat meat. In addition, some of the health benefits to be derived from kashrut were not made obsolete by the refrigerator. For example, there is some evidence that eating meat and dairy together interferes with digestion, and no modern food preparation technique reproduces the health benefit of the kosher law of eating them separately. In recent years, several secular sources that have seriously looked into this matter have acknowledged that health does not explain these prohibitions. Some have suggested that the prohibitions are instead derived from environmental considerations. For example, a camel (which is not kosher) is more useful as a beast of burden than as a source of food. In the Middle Eastern climate, the pig consumes a quantity of food that is disproportional to its value as a food source. But again, these are not reasons that come from Jewish tradition. The short answer to why Jews observe these laws is: because the Torah says so. The Torah does not specify any reason for these laws, and for a Torah-observant, traditional Jew, there is no need for any other reason. Some have suggested that the laws of kashrut fall into the category of "chukkim," laws for which there is no reason. We show our obedience to G-d by following these laws even though we do not know the reason. Others, however, have tried to ascertain G-d's reason for imposing these laws. In his book "To Be a Jew" (an excellent resource on traditional Judaism), Rabbi Hayim Halevy Donin suggests that the dietary laws are designed as a call to holiness. The ability to distinguish between right and wrong, good and evil, pure and defiled, the sacred and the profane, is very important in Judaism. Imposing rules on what you can and cannot eat ingrains that kind of self control, requiring us to learn to control even our most basic, primal instincts. Donin also points out that the laws of kashrut elevate the simple act of eating into a religious ritual. The Jewish dinner table is often compared to the Temple altar in rabbinic literature. A Jew who observes the laws of kashrut cannot eat a meal without being reminded of the fact that he is a Jew. How Difficult is it to Keep Kosher? People who do not keep kosher often tell me how difficult it is. Actually, keeping kosher is not particularly difficult in and of itself; what makes it difficult to keep kosher is the fact that the rest of the world does not do so. As we shall see below, the basic underlying rules are fairly simple. If you buy your meat at a kosher butcher and buy only kosher certified products at the market, the only thing you need to think about is the separation of meat and dairy. Keeping kosher only becomes difficult when you try to eat in a non-kosher restaurant, or at the home of a person who does not keep kosher. In those situations, your lack of knowledge about your host's ingredients and food preparation techniques make it very difficult to keep kosher. Some commentators have pointed out, however, that this may well have been part of what G-d had in mind: to make it more difficult for us to socialize with those who do not share our religion. General Rules Although the details of kashrut are extensive, the laws all derive from a few fairly simple, straightforward rules: Certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the forbidden animals. Of the animals that may be eaten, the birds and mammals must be killed in accordance with Jewish law. All blood must be drained from the meat or broiled out of it before it is eaten. Certain parts of permitted animals may not be eaten. Fruits and vegetables are permitted, but must be inspected for bugs Meat (the flesh of birds and mammals) cannot be eaten with dairy. Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy. (According to some views, fish may not be eaten with meat). Utensils that have come into contact with meat may not be used with dairy, and vice versa. Utensils that have come into contact with non-kosher food may not be used with kosher food. This applies only where the contact occurred while the food was hot. Grape products made by non-Jews may not be eaten. There are a few other rules that are not universal. The Details Animals that may not be eaten Of the "beasts of the earth" (which basically refers to land mammals with the exception of swarming rodents), you may eat any animal that has cloven hooves and chews its cud. Lev. 11:3; Deut. 14:6. Any land mammal that does not have both of these qualities is forbidden. The Torah specifies that the camel, the rock badger, the hare and the pig are not kosher because each lacks one of these two qualifications. Sheep, cattle, goats, deer and bison are kosher. Of the things that are in the waters, you may eat anything that has fins and scales. Lev. 11:9; Deut. 14:9. Thus, shellfish such as lobsters, oysters, shrimp, clams and crabs are all forbidden. Fish like tuna, carp, salmon and herring are all permitted. For birds, the criteria is less clear. The Torah provides a list of forbidden birds (Lev. 11:13-19; Deut. 14:11-18), but does not specify why these particular birds are forbidden. All of the birds on the list are birds of prey or scavengers, thus the rabbis inferred that this was the basis for the distinction. Other birds are permitted, such as chicken, geese, ducks and turkeys. However, some people avoid turkey, because it is not mentioned in the Torah, leaving room for doubt. Of the "winged swarming things" (winged insects), a few are specifically permitted (Lev. 11:22), but the Sages are no longer certain which ones they are, so all have been forbidden. There are communities that have a tradition about what species are permitted, and in those communities some insects are eaten. Rodents, reptiles, amphibians, and insects (except as mentioned above) are all forbidden. Lev. 11:29-30, 42-43. Some authorities require a post-mortem examination of the lungs of cattle, to determine whether the lungs are free from adhesions. If the lungs are free from such adhesions, the animal is deemed "glatt" (that is, "smooth"). In certain circumstances, an animal can be kosher without being glatt; however, the stringency of keeping "glatt kosher" has become increasingly common in recent years, and you would be hard-pressed to find any kosher meat that is not labeled as "glatt kosher." As mentioned above, any product derived from these forbidden animals, such as their milk, eggs, fat, or organs, also cannot be eaten. Rennet, an enzyme used to harden cheese, is often obtained from non-kosher animals, thus kosher hard cheese can be difficult to find. Kosher slaughtering The mammals and birds that may be eaten must be slaughtered in accordance with Jewish law. (Deut. 12:21). We may not eat animals that died of natural causes (Deut. 14:21) or that were killed by other animals. In addition, the animal must have no disease or flaws in the organs at the time of slaughter. These restrictions do not apply to fish; only to the flocks and herds (Num. 11:22). Ritual slaughter is known as shechitah, and the person who performs the slaughter is called a shochet, both from the Hebrew root Shin-Cheit-Tav, meaning to destroy or kill. The method of slaughter is a quick, deep stroke across the throat with a perfectly sharp blade with no nicks or unevenness. This method is painless, causes unconsciousness within two seconds, and is widely recognized as the most humane method of slaughter possible. Another advantage of shechitah is that it ensures rapid, complete draining of the blood, which is also necessary to render the meat kosher. The shochet is not simply a butcher; he must be a pious man, well-trained in Jewish law, particularly as it relates to kashrut. In smaller, more remote communities, the rabbi and the shochet were often the same person. Draining of Blood The Torah prohibits consumption of blood. Lev. 7:26-27; Lev. 17:10-14. This is the only dietary law that has a reason specified in Torah: we do not eat blood because the life of the animal (literally, the soul of the animal) is contained in the blood. This applies only to the blood of birds and mammals, not to fish blood. Thus, it is necessary to remove all blood from the flesh of kosher animals. The first step in this process occurs at the time of slaughter. As discussed above, shechitah allows for rapid draining of most of the blood. The remaining blood must be removed, either by broiling or soaking and salting. Liver may only be kashered by the broiling method, because it has so much blood in it and such complex blood vessels. This final process must be completed within 72 hours after slaughter, and before the meat is frozen or ground. Most butchers and all frozen food vendors take care of the soaking and salting for you, but you should always check this when you are buying someplace you are unfamiliar with. An egg that contains a blood spot may not be eaten. This isn't very common, but I find them once in a while. It is a good idea to break an egg into a glass and check it before you put it into a heated pan, because if you put a blood-stained egg into a heated pan, the pan becomes non-kosher. Forbidden Fats and Nerves The sciatic nerve and its adjoining blood vessels may not be eaten. The process of removing this nerve is time consuming and not cost-effective, so most American slaughterers simply sell the hind quarters to non-kosher butchers. A certain kind of fat, known as chelev, which surrounds the vital organs and the liver, may not be eaten. Kosher butchers remove this. Modern scientists have found biochemical differences between this type of fat and the permissible fat around the muscles and under the skin. Fruits and Vegetables All fruits and vegetables are kosher (but see the note regarding Grape Products below). However, bugs and worms that may be found in some fruits and vegetables are not kosher. Fruits and vegetables that are prone to this sort of thing should be inspected to ensure that they contain no bugs. Leafy vegetables like lettuce and herbs and flowery vegetables like broccoli and cauliflower are particularly prone to bugs and should be inspected carefully. Strawberries and raspberries can also be problematic. The Star-K kosher certification organization has a very nice overview of the fruits and vegetables prone to this and the procedure for addressing it in each type. Separation of Meat and Dairy On three separate occasions, the Torah tells us not to "boil a kid in its mother's milk." (Ex. 23:19; Ex. 34:26; Deut. 14:21). The Oral Torah explains that this passage prohibits eating meat and dairy together. The rabbis extended this prohibition to include not eating milk and poultry together. In addition, the Talmud prohibits cooking meat and fish together or serving them on the same plates, because it is considered to be unhealthy. It is, however, permissible to eat fish and dairy together, and it is quite common (lox and cream cheese, for example). It is also permissible to eat dairy and eggs together. This separation includes not only the foods themselves, but the utensils, pots and pans with which they are cooked, the plates and flatware from which they are eaten, the dishwashers or dishpans in which they are cleaned, and the towels on which they are dried. A kosher household will have at least two sets of pots, pans and dishes: one for meat and one for dairy. See Utensils below for more details. One must wait a significant amount of time between eating meat and dairy. Opinions differ, and vary from three to six hours. This is because fatty residues and meat particles tend to cling to the mouth. From dairy to meat, however, one need only rinse one's mouth and eat a neutral solid like bread, unless the dairy product in question is also of a type that tends to stick in the mouth. The Yiddish words fleishik (meat), milchik (dairy) and pareve (neutral) are commonly used to describe food or utensils that fall into one of those categories. Note that even the smallest quantity of dairy (or meat) in something renders it entirely dairy (or meat) for purposes of kashrut. For example, most margarines are dairy for kosher purposes, because they contain a small quantity of whey or other dairy products to give it a buttery taste. Animal fat is considered meat for purposes of kashrut. You should read the ingredients very carefully, even if the product is kosher-certified. Utensils Utensils (pots, pans, plates, flatware, etc., etc.) must also be kosher. A utensil picks up the kosher "status" (meat, dairy, pareve, or treif) of the food that is cooked in it or eaten off of it, and transmits that status back to the next food that is cooked in it or eaten off of it. Thus, if you cook chicken soup in a saucepan, the pan becomes meat. If you thereafter use the same saucepan to heat up some warm milk, the fleishik status of the pan is transmitted to the milk, and the milchik status of the milk is transmitted to the pan, making both the pan and the milk a forbidden mixture. Kosher status can be transmitted from the food to the utensil or from the utensil to the food only in the presence of heat, thus if you are eating cold food in a non-kosher establishment, the condition of the plates is not an issue. Likewise, you could use the same knife to slice cold cuts and cheese, as long as you clean it in between, but this is not really a recommended procedure, because it increases the likelihood of mistakes. Stove tops and sinks routinely become non-kosher utensils, because they routinely come in contact with both meat and dairy in the presence of heat. It is necessary, therefore, to use dishpans when cleaning dishes (don't soak them directly in the sink) and to use separate spoon rests and trivets when putting things down on the stove top. Dishwashers are a kashrut problem. If you are going to use a dishwasher for both meat and dairy in a kosher home, you either need to have separate dish racks or you need to run the dishwasher in between meat and dairy loads. You should use separate towels and pot holders for meat and dairy. Routine laundering kashers such items, so you can simply launder them between using them for meat and dairy. Certain kinds of utensils can be "kashered" if you make a mistake and use it with both meat and dairy. Consult a rabbi for guidance if this situation occurs. Grape Products The restrictions on grape products derive from the laws against using products of idolatry. Wine was commonly used in the rituals of all ancient religions, and wine was routinely sanctified for pagan purposes while it was being processed. For this reason, use of wines and other grape products made by non-Jews was prohibited. (Whole grapes are not a problem, nor are whole grapes in fruit cocktail). For the most part, this rule only affects wine and grape juice. This becomes a concern with many fruit drinks or fruit-flavored drinks, which are often sweetened with grape juice. You may also notice that some baking powders are not kosher, because baking powder is sometimes made with cream of tartar, a by-product of wine making. All beer used to be kosher, but this is no longer the case because fruity beers made with grape products have become more common. Additional Rules There are a few additional considerations that come up, that you may hear discussed in more sophisticated discussions of kashrut. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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I've gotta remember that line about 239 beans...... Thanks for the BBQ chicken ideas. I don't know WHY I didn't think of the grill for cooking them, somehow I was just stuck on "throw it in the crock pot and forget it" mode. You've had a busy day here! All that talking about Italian food has made me hungry. And the first thing that comes to mind is Pizza (maybe not a real Italian food). We like homemade pizza but the crust always seems to be only OK. We usually cook it on bricks in our oven so they get crispy and we don't like the cracker-type crusts. ANy hints on how to make a good pizza dough? |
Busy, but enjoy doing it,,best part of my career has been teaching others with interest to become competant cooks if nothing more.. Pizza, not real Italian food??? Did you know that Ancient Romans ate pizza??? Pizza is 1000's of years old and has roots in many civilizations,,Americans of Italian decent of course made it Great and is truthfully nearly a perfect food combination in relationship to the food pyrimid Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The word pizza is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck." The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone. In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food. -------------------------------------------------------------------------------- 6th Century B.C. At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.), accustomed to lengthy marches, baked a kind of bread flat upon their shields and then covered it with cheese and dates. 3rd Century B.C. Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones." 1st Century B.C. In "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread: "Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed." 1st Century A.D. Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!" 79 A.D. - In the ashes after Mount Versuvius erupted and smothered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, The Greek colony that became Naples. Evidence was also found in Pompeii of shops, complete with marble slabs and other tools of the trade, which resemble the conventional pizzeria. The Museo Nazionale at Naples exhibits a statue from Pompeii which because of its stance is called I pizzaiolo. 16th Century 1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families. All of Italy proclaimed the Neapolitan pies to be the best. At that time, the Tavern of the Cerrigloi was a hangout for the Spanish soldiers of the Viceroy. It is said that they flocked there to feast on the specialty of the house - pizza. 17th Century By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli." 18th Century Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests. 19th Century 1889 - Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world. In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk. Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. 20th Century NOTE: For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies - first the cheese, then the toppings, and then the sauce. 1905 - Gennaro Lombardi claims to have opened the first United States Pizzeria in New York City at 53 1/2 Spring Street. Lombardo is now known as America's "Patriaca della Pizza." It wasn't until the early 1930s that he added tables and chairs and sold spaghetti as well. 1943 - Chicago-style deep-dish pizza (a pizza with a flaky crust that rises an inch or more above the plate and surrounds deep piles of toppings) was created by Ike Sewell at his bar and grill called Pizzeria Uno. 1945 - With the stationing of American soldiers in Italy during World War II (1941-1945) came a growing appreciation of pizza. When the soldiers returned from war, they brought with them a taste for pizza. 1948 - The first commercial pizza-pie mix, "Roman Pizza Mix," was produced in Worcester, Massachusetts by Frank A. Fiorello. 1950s - It wasn't until the 1950s that Americans really started noticing pizza. Celebrities of Italian origin, such as Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio all devoured pizzas. It is also said that the line from the song by famous singer, Dean Martin; "When the moon hits your eye like a big pizza pie, that amore" set America singing and eating pizzas. 1957 - Frozen pizzas were introduced and found in local grocery stores. The first was marketed by the Celentano Brothers. Pizza soon became the most popular of all frozen food. damn near perfect pizza dough 3 1/2 cups flour 1 cup warm water (between 95° and 115° F.) 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less) 2 T honey 1/4 cup olive oil 1/2 tsp. salt Food Processor Some food processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that's another story) and the regular blade works fine. Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours. You're now ready for the next step: Rolling out the dough! This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using. Bread Machine Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet! Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough. This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using. By Hand Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours. You're now ready for the next step: Rolling out the dough! This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Chef Morris: Hey, I'm just an 4-6 generation American period! Regardless, it's damn near Saint Patrick's Day and all of us "wanna-be/maybe Irish" need to hear something "authentic" and truly unique vs. Corn Beef! (Hey, CO IS one of the "4-star lamb belts" in the USA!  )SO, let's go for a semi-simple dinner with good drink/wine, a not-too-complicated stew or main dish, and a good dessert! B2 I've tried several in the past with "hit/miss" results... Regardless, I think EVERYBODY should try at least one new homemade dish a year! (I always keep the corned beef on the ready... still not too sure about cardoman and apples?) ETA: After swearing to never eat lamb again, CINCWIFE had lamb chops w/ a spicy "asian treatment" and good Chianti  at a "well kept" CO secret the other night... Blew all of our minds; Damn good! |
LIVE WELL! LAUGH OFTEN! LOVE MUCH!
There's no such thing as the good life, there's just life -- Now go live it!
NRA Life Member
There's no such thing as the good life, there's just life -- Now go live it!
NRA Life Member
thanks for your responce and I LOVE COLORADO and its lamb,,I owned a micro ranch near Colorado Springs a few years ago,,loved being there,,,but,,,we move on.. fresh spring lamb is hard to beat IRISH culinary notable accomplishments,,  first,,boil a potato second, drink some whiskey next , Mike lay dying on his bed when his wife Brigid came in to him and asked if there was anything he wanted. Mike said "Brigid, what is that delicious smell coming from the kitchen?" And Brigid replied "Oh Mike that is a ham I am baking ." Mike thought, and said "Brigid, as my dying wish I would love to have some of that ham you're cooking." Then Brigid said "Oh Mike, I'm saving that for the wake !!"  ok,,serious for St Pats day,,heres some excellent Irish Recipes IRISH BEEF STEW 4 lbs. beef, chuck or round cut into 2 inch squares 4 tbsp. shortening 2 qts. boiling water Juice of one lemon 1 tbsp. Worcestershire sauce 2 cloves of garlic, minced 1 lg. onion, minced 4 bay leaves 2 tbsp. salt 1 tsp. pepper 1 tsp. paprika 2 dashes of ground cloves 2 tbsp. sugar 2 small cans white onions 2 lg. cans Irish potatoes 2 bunches carrots, quartered 2 pkgs. pie crust mix 1 c. flour Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary. Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender. Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned. COUNTY CORK IRISH STEW 8 small lamb chops 1 tablespoon olive oil, butter, or lard 1 tablespoon fresh Parsley, chopped 1 bay leaf 1/4 teaspoon each whole peppercorns, rosemary, thyme 3 to 4 medium potatoes 2 cups cabbage, shredded 1 medium onion, chopped 1 large leek white, thinly sliced 10 small white onions 1-1/2 cups celery stalks, diced 1-1/2 cup peas Salt and pepper to taste Season lamb with salt and pepper. In large saucepan, layer the chops side by side. Turn once to brown both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary tied up in a cheesecloth for easy removal, or simply add to stew. Reduce heat and simmer on low heat. Peel potatoes and shape into bite sized rounds. Add potatoes, cabbage, onion, leek, white onions and celery to stew. Simmer 20 minutes and add peas. Add a little more water if required during cooking. Simmer an additional 10 minutes or until potatoes are fork tender. Correct seasoning. Garnish with fresh parsley and serve. IRISH POTATO STEW 1/2 c. vegetable oil 1/2 c. flour 1 onion, chopped 1/2 bell pepper, chopped 1/2 lb. fresh shrimp 1 lb. smoked sausage 1 clove garlic, minced (optional) 8 potatoes, peeled and diced 1/4 c. chopped parsley (optional) 1/2 c. water Salt and pepper to taste Combine oil and flour in a heavy pot over medium heat; stirring constantly until roux is brown color. Add onion, garlic and smoked sausage. Saute for 3 minutes. Add shrimp, stirring frequently. Add potatoes and parsley with water. Cook about 1/2 hour. Add salt and pepper to taste. Delicious! Can be served over hot rice. CARAMELIZED LAMB CHOPS 1 cup (20g) cilantro, roughly chopped 6 Tbsp brown sugar 4 Tbsp dark soy sauce 4 Tbsp mirin, Chinese rice wine or sherry 4 cloves garlic, finely chopped 16 single-rib lamb chops To serve: Grilled potatoes, green salad or steamed green beans Combine the cilantro, brown sugar, soy sauce, mirin and garlic in a shallow baking dish. Add the chops, turning well to coat in the marinade. Cover and refrigerate overnight or for up to 24 hours. Preheat the grill or grill pan to very hot. Brush with oil. Grill the chops to taste (4-6 minutes on each side for medium) until the edges are browned and caramelized. Transfer the chops to a platter and allow to rest for 2-3 minutes before serving with grilled potatoes and a green salad or steamed green beans. and just for the truists IRISH BOILED DINNER 1 (3 1/2 lb.) fresh beef brisket 2 (12 oz.) bottles Lager beer 2 c. water (or enough to just cover) 2 bay leaves 10 black peppercorns 1/2 c. chopped parsley 2 tsp. salt 2 tbsp. butter or olive oil 3 cloves garlic, peeled and sliced 2 c. chopped and rinsed leeks (white parts only) 1 med. yellow onion, peeled and sliced 3/4 lb. lg. carrots, cut into lg. pieces 3/4 lb. sm. red potatoes 1 lb. turnips, peeled and quartered 2 lbs. green cabbage, cut in sixths (secure with toothpicks) Salt and freshly ground black pepper to taste Place an 8 to 10 quart dutch oven on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt. Heat a frying pan and saute the garlic, leeks, and yellow onion for a few minutes then add to the dutch oven. Cover and simmer gently for 3 1/2 hours or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper. If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving. IRISH SODA BREAD 1 tablespoon baking soda 1 tablespoon sugar 4 cups flo0ur 2 1/3 teaspoons salt 1/4 teaspoon cream of tartar 2 cups buttermilk 1 tablespoon butter Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make a well in the center. Add buttermilk and mix lightly and quickly with a fork. Turn out onto a lightly floured board and knead for one minute. Shape into a circle, about 1 1/2 inch thick. Place on a greased cooke sheet. Slask a large cross in the top. Bake in a preheated 375°F oven for 40-45 minutes. Cool on a wire rack. Brush top with butter while still warm. Cool before slicing to serve. Variations: 1 cup raisins, craisins, citron or dried fruits and a few tablespoons caraway seeds may be added. 1/2 yogurt or sour cream and 1/2 milk may be substituted for buttermilk. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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i could use some advice please I've got a 5.73 lb pork loin pre rubbed with a portobello mushroom and cracked black pepper mix. We don't entertain very often and thought this would be a good time so figure serving 5. i was thinking of coating the pork with minced garlic and wrapping in bacon and baking (have to bake no grill). i was also thinking of slitting open and stuffing with something and possibly basting with red wine. don't know what to stuff with though and not sure what would be best to serve with (corn, potatoes and bread maybe). no firm plans any advice? |
Free food and drink can move men who will stand their ground against armies (greenwood)
thanks for your question...Roast Pork,,hmmm....can be very good or not...be careful not to over cook..160 degree center,,no more or its just jerky.. as it is flavored with portobella Im not sure how it will effect the taste of the overall finish so beyond roasting what you have?? here are 2 ways to do stuffed loin,,as the mushroom flavor will be already dominant,,I might go for the shrimp stuffed vs the fruit.. side dishes.. roasted root veggies,, carrots, parsnips, baby rutabagas little red potatos if the fruit stuffed,,steamed rice and sugar snap peas is where I would go only corn I eat that is not fresh, early summer sweet corn, fresh off the husk is corn bread.. FRUIT-STUFFED LOIN OF PORK 4 lbs. boneless pork loin roast, prepared for stuffing 1 c. pitted prunes, approx. 1 c. dried apricots, approx. 1 garlic clove Salt & freshly ground black pepper to taste 8 tbsp. (1 stick) sweet butter, softened 1 tbsp. dried thyme 1 c. Madeira wine 1 tbsp. molasses Watercress (garnish) Preheat oven to 350 degrees. Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating prunes and apricots. Cut the garlic into thin slivers. Make deep slits in the roast with the tip of a knife and push the garlic into the slits. Tie roast with twine and rub surface with salt and pepper. Set the roast in a shallow baking pan and smear the butter over the roast. Sprinkle with thyme. Stir Madeira and molasses together in a small bowl and pour over the roast. Set the pan on the middle rack of an oven and bake for 1 1/2 hours (approximately 20 minutes per pound), basting frequently. When roast is done (do not over cook), remove it from the oven and let it stand, loosely covered with foil, for 15 to 20 minutes. Cut into thin slices, arrange slices on a serving platter and spoon pan juices over them. Garnish platter with watercress and serve immediately. Makes 8 to 10 portions. SHRIMP STUFFED PORK LOIN 1 lg. pork loin 3 strips bacon Lawry's seasoned salt Coarse black pepper 1 lg. browning bag STUFFING: 2 lbs. peeled, deveined shrimp 3 tbsp. olive oil 1 clove crushed garlic 1/2 c. celery, chopped 1 c. mushrooms, sliced 1 med. diced onion 2 tbsp. lemon juice 3 tbsp. white wine Worcestershire 4 slices chopped bacon 1 c. seasoned bread crumbs 1/2 c. melted butter Saute in olive oil the bacon, celery, mushrooms, garlic and onion. Add shrimp and saute until pink. Add lemon juice and Worcestershire sauce. Mix melted butter with bread crumbs and add to saute. Open pork loin, wash and pat dry. Place stuffing inside and close. Sprinkle with Lawry's seasoned salt and coarse pepper. Wrap with 3 strips bacon. Place in browning bag with 2 tablespoons flour. Close bag and pierce holes in it. Bake on cookie sheet approximately 2 hours on 325 degrees. Serves 10. good luck and enjoy.. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Originally Posted By douglasmorris99: Thank you sir for sharing your knowledge. I always think that if I could have a do-over I would give being a chef a shot.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 |
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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Continued here: http://www.ar15.com/forums/topic.html?b=10&f=19&t=643876
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All Your Post Are Belong To Us
Bob thanks for your question,,a good one botulisim and salmonilla and E coli are with us always,,so there is always a threat,,be sure your jar is boiled clean,,your veggies are washed thourly and air dry. beyond that,,I see no harm in this simple a recipe, I even reuse pickle juice,,I especially like bread and butter pickles,,but adding a few jalepanos to the jar..mmmm mmmmmm Almost anything that grows in the garden can be pickled. To name a few choices besides cucumbers, there's corn, okra, tomatoes, squash, watermelon, and all sorts of combinations. Just remember that good pickles begin with good-quality produce. This means tender vegetables and firm fruit; the more uniform in size, the better. Uniformity is also something you'll need to keep in mind when chopping or slicing fruit and vegetables for pickling. One way to make your homemade pickles extra special is to use fresh herbs. A sprig of fresh dillweed and a fresh bay leaf will make dill pickles taste better and look prettier. Hot red peppers, cloves of garlic, and sprigs of fresh tarragon may be added to tangy pickles for an extra touch of zest. We suggest that you purchase fresh spices for each pickling season, as spices tend to deteriorate and lose their flavor during storage. Besides good-quality produce and fresh herbs and spices, you'll want to use vinegar, with 5% acetic acid. For best color, distilled vinegar is usually recommended. The cider type can be substituted, however, as long as it's 5% acidity. You'll also need to buy pickling salt; it acts as a preservative, as well as adds flavor and crispness to the pickles. do not use regular table salt; the additives in this type of salt can cause pickles to be cloudy and discolored. Some older recipes call for soaking the vegetables to be pickled in powdered alum or lime to add crispness to the pickles. If all the other proper ingredients are used, these products will not be necessary. 10 rules of pickling 1. Use only the freshest ingredients, straight from the garden if possible. Avoid produce with a waxed coating; it won't absorb brine. 2. Wash produce and cut off any bruised or discolored bits. Dirt and spoilage that wouldn't be harmful when eaten fresh could breed dangerous bacteria when seated in a jar. 3. Use salt without additives, such as kosher or pickling salt. Avoid sea salt, which contains minerals, and iodized table salt. 4. Only white and cider vinegars have high enough acid levels for safe pickling. If your pickles are too tart, don't decrease the vinegar-add more sugar instead. Never boil the syrup beyond the time specified; prolonged boiling breaks down acetic acid, making it too weak to prevent bacterial growth. 5. Only jars specified for home canning are made to withstand the stresses and high temperatures of the process. Use vintage canning jars only if they are in perfect condition and can be used with new two-piece screw lids for a secure fit. Use the flat lid only once. Screw bands can be reused if they are rust-free and not bent. 6. Keep everything at its proper temperature. Pickles, jars, and lids should be hot. Begin timing sterilizing of jars and water bath after the water has come to a boil. 7. Leave pickles out to cool for twenty-four hours after processing. Before storing them, check seals: The lids should be taut and sucked slightly inward by the vacuum inside. Jars with loose seals should be refrigerated and the pickles eaten within a week. 8. Date the pickles. 9. Store jars in a cool, dry, dark place. Moisture affects the seal; light can bleach pickles. 10. Inspect each jar before opening it. Press down on the lid; if it gives or "clicks," the seal has broken and the pickles must be discard- ed. When you open the jar, check for mold, leakage around the rim, gas or bubbling inside, funny smells, and slimy pickles. If any of these are the case, throw away the entire jar where children and pets will not find it. here are some standard pickling recipes to play with All Purpose Pickling Solution Yield: 1 Servings Ingredients 1 ts salt per quart of water 1 clove garlic 1 stalk of celery, sliced 1 carrot, sliced 1 hot chili pepper 1 bay leaf 8 spice balls 1 bud of dill 1 lb washed pickling cucumbers Instructions Combine all ingredients, except cucumbers, in a pan and bring to a boil. Then prick the cucumbers with a fork and add to pickling solution. Put in jars and seal. Let stand for 3 weeks before eating. Pickling Spice With Chilies Yield: 25 Servings Ingredients 2 lb Jamaica ginger 1 3/4 lb yellow mustard seed 1 1/2 lb Zanzibar cloves 2 1/4 lb Indian black pepper 1 1/2 lb birdseye or Nyasa chillies 3/4 lb mace 3/4 lb coriander seed 3 1/2 lb pimento [allspice]. Instructions An English mixture of whole spices, used for chutneys, pickled fruits and vegetables, and to spice vinegar. The spices can either be tied in a small muslin bag and removed after pickling, or added straight to the vinegar, depending on the type of pickle. Hope this helped and didnt overload ya GOOD PICKLING CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
your welcome
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Chef Morris, Another holiday weekend is before us and so is the unofficial bar-b-que/grilling season. What chef-like suggestions do you have for desserts to accompany meals like ribs, burgers and hot dogs? I know that fresh fruits go with about anything but there isn't much in season here right now. I usually hold off for the heat of July to start stirring up homemade ice cream. Help! |
thaks skunkum BBQ season,,, always a favorite and the survivalist in his realm,,cooking over open coals, in the wild,,standing in the shade ,a breeze wafts over the coals carrying that lovely scent of char broiled meat,,standing, enjoying the day with an ice cold beer in one hand and a fine young thing in the other..then he wakes up here are a few light summer desserts to try out : No Bake Cheese Cake Desserts Yield: 12 Servings Ingredients 12 dessert dishes or cups 2 eggs; separated 2 envelopes unflavored gelatin 1 c sugar 1/4 ts salt 1 ts grated lemon peel 3 c creamed cottage cheese 1 tb lemon juice 1 ts vanilla extract 1 c heavy or whipping cream 1/2 c chopped nuts; about 1/4 c chocolate sprinkles Instructions submitted by: [email protected] 1. In small bow, beat egg yolks with milk until mixed. In 2 quart saucepan, stir gelatin with sugar and salt. 2. Stir yolk mixture into gelatin mixure. Cook over medium heat, stirring, until mixture thickens and coats spoon. 3. remove from heat, add lemon peel. cool. Into large bowl, press cottage cheese through sieve or ricer with small grid, add lemon juice and vanilla. 4. Add gelatin mixture. chill about 30 minutes, stirring, until mixture mounds when dropped from spoon. 5. In small bowl with mixer at high speed, beat egg whites just until stiff peaks form. Spoon onto gelatin mixture. 6. Beat cream until soft peaks form, spoon onto egg whites. Fold egg whites and cream into gelatin mixture. 7. Pour gelatin mixture in equal amounts into each of the dessert dishes or cups. 8. Sprinkle with chocolate sprinkles and crushed nuts. 9. refridgerate until firm., if leaving for more than 24 hrs. cover each cup or dish with plastic wrap 10. get a spoon and enjoy, summer ambrosia fresh peaches strawberries and sliced bananas Top this dessert with a dollop of whipped cream or vanilla yogurt and a few strands of lemon zest. INGREDIENTS: 2 cups fresh ripe but firm peach slices 1 medium banana, sliced 1 cup of fresh sliced strawberries 1/2 cup red seedless grapes, optional 1 tablespoon lemon juice 2 tablespoons granulated sugar 1/2 cup flaked coconut PREPARATION: Combine peaches, banana, grapes, lemon juice, and sugar. Chill for about 1 hour. Add coconut just before serving. Spoon into dessert dishes. No Bake Chocolate Peanut Butter Oatmeal Cookies Ingredients:2 cups sugar 1/2 cup cocoa 1/4 lb. unsalted butter 1/2 cup milk 1/2 cup peanut butter 1/2 tsp. salt 1 Tbsp. vanilla extract 3 cups quick oatmeal Instructions:Combine first 6 ingredients in a large heavy saucepan over medium high heat. Bring to a soft boil. Remove from heat. Stir in vanilla, then oats. Drop by tablespoonfuls on waxed paper and let harden. and, as a diabetic who gave up dessert 20 years ago heres one for my fellow sicko's Grilled Pineapple with Raspberry Puree (makes 8 servings) 1 large fresh pineapple 1 cup (124 g) fresh raspberries Light a grill or preheat broiler. Cut pineapple lengthwise through the leaves into 8 wedges. Remove the tough core. Grill or broil the pineapple until just charred, 2 minutes on each side. Puree the raspberries in a food processor or blender until smooth. Drizzle about 1 tablespoon (15 ml) of the puree into a decorative pattern on each of 8 large dessert plates. Top with pineapple wedge and serve at once. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Thanks, Chef! My kids make the no-bake cookies about every week, they like those things (so do I). I'm gonna try the faux cheesecakes- that's a very good suggestion! I would never have thought to try raspberry with grilled pineapple but it is now on the list. In fact, I would never have thought to grill a pineapple. I'll bet the Ambrosia stuff would be good if slightly frozen, too! See, this is why I ask you these things- you always have a good answer. |
 your welcome.. what time should I be over??? grilled fruit,,,a real nice finish to a meal totally prepared outside I also grill pears,,not soft ones,and apple slices, if you hold the hard fruit in a bowl of sugar water while waiting for grilling they will glaze a bit,, the heat really brings out the natural sugars of the fruit without fully cooking it..with these damn hormone treated forced grown fruits on the market today,,it is about the only way they are edible.. good cooking CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Hey Chef Morris! I got a question and one of your recipes above reminded me to ask again. I see recipes all the time on tv or where ever that say use unsalted butter and then they add salt to the recipe? As a guy who has never in his life purchased unsalted butter (on purpose ) why go through the trouble to use unsalted butter and then put the salt right back in? Personally I just use my regular ole butter mostly because i'm a hack.just seems counter intuitive to me. Is there a chemistry reason for some of it? Do they explain this in a CIA type chef school? thanks in advance Chef, SoS note; don't get me wrong, I'm not jumping on you or your recipes it's just one of those things that makes me go "huh?" and ask questions.
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