I though zucc just cloned itself in the refer??? sorry to hear ya lost some of your garden... and yes all that stuff is just fiber added to your cake mix. pancake mix, donut mix etc.. |
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
great,, send a slice to PO box 44... 
|
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
|
Hey, Chef! I was contemplating the SHTF benefits of smoked summer sausages, namely that (1)they taste good with cheese and crackers and (2) don't have to be refrigerated. I think you have already posted info regarding smoking/pickling meats. What I want to know is if there is a tasty way to prepare a smoked sausage product out of ground fish, say maybe a carp? I've been told that smoked carp chunks are pretty good, so this might be just the next step? i wouldn't want to try it if it ends up like a lutefisk, though. |
Skunkum,, thanks for a great question.. I dont truly know of a safe way to save and preserve fish with out some type of refrigeration,,deep cave, spring, etc should SHTF ETA,,Kippered Fish,,duh is salted, cold smoked fish orgins found in Germany, had//has populairity in England etc..today, usually canned but it origins was carried as any smoked foods,,but the key in not killing you is probably in the salting prior to smoking.. secondly, though those smoked sausages say cold storage isnt nessassary,..unless stored in at least a cool place,,I would not test tthem,,say, sitting on the trunk for 3 days..having had food poisioning on 2 occasions, literally haveing my system break down and heart stop from total dehydration...wont risk bad food..so..that said Smoking, though I am sure it will extend the life of a caught fish a few days, beyond 3 I wouldnt trust it less I was real hungry. this is why the Ancients salted, lyed, buried in ice,,fishes.. But, The preservation of fish has been an integral part of every seafaring culture. Over the course of thousands of years of drying, salting and smoking fish the technique has developed to a point where once common food has become a delicacy. Cold smoking requires temperatures of around 80 degrees F. for several days. Hot smoking however can be done at temperatures of up to 200 degrees F. and only takes a few hours. It is best to start with a saltwater brine. The brining process is quick so don't worry about having to start out the day before. Plan on the fish being in the brine for about 15 minutes per 1/2 inch of thickness. Also plan on 1 quart of brine per pound of fish. The brine can be simply salt and water. 2 1/2 tablespoons of plain salt, meaning salt without iodine, per cup of water. If you want to use tap water, let it sit in a large container without a lid to let the chlorine dissipate. The brine can also contain whatever seasonings you choose to add. You can replace some of the water with white wine, or you can add peppercorns, brown sugar, or any seasoning that you like with fish. But what kind of fish to use? Any fish will work. However fattier fish will absorb more smoke flavor, so fish like salmon and trout are perfect for smoking. You can use whole fish or parts, but fillets with the skin still on are better than other cuts. Most any kind of wood will work, but you might wish to use woods like alder or fruit woods. Salmon is usually smoked with alder, this is a tradition that dates back to the indigenous peoples of the northwestern United States. Of course you can use mesquite, oak or whatever your favorite smoke maker is. Because of the short smoke times, mesquite will not have a chance to impart too bitter of a taste, but I recommend using it sparingly. If you can maintain a low smoking temperature, below 150 degrees F. for the first hour or two, then the fish will have more time to absorb smoke flavor. Turn up the heat after 2 hours to around 200 degrees F to finish it off. Make sure that the fish is heated all the way through to at least 165 degrees F. Remember when it comes to low temperature cooking it is always better to be safe than sorry. Step 1 Brine your fish with this basic brine solution: 1/2 cup non-iodized salt 1/2 cup sugar 1 quart water Stir until completely dissolved Place fish in the solution, being careful to insure that the fish is completely covered with the brine and place in the refrigerator. Thick chunks of 1" or more should be in brine 8 to 12 hours. Thin chunks of less than 1" 6 to 8 hours is sufficient. Step 2 Remove fish from brine and rinse each piece under cold water. Gently pat dry and lay pieces on paper towel to air dry for one hour. (After one hour you will notice the fish has a glazed film on it. This is called the Pellicle which is a normal and desired result of the brining process). When the fish is sticky to the touch it is ready. Step 3 Smoke fish for about 2 hours at 200 F. Use your favorite wood chips or chunks when smoking and experiment to find the taste that best suits your taste. Hickory, Alder, Apple and Cherry or combinations of these work well. Add wood chips about every 30 minutes if necessary (depending on how much smoke taste you want. To cut down on smoking time, remove skin from fish before putting in brine, then place fish in cheese cloth after the brine process (this helps get rid of fish oils faster and cuts your smoking time by about 1/4). If you are feeling adventurous, try these alternative brines, which also work well: Brine 1 1 quart water 1/2 cup non-iodized salt 1/2 cup sugar 3 ounces rum 1 ounce lemon juice 3 cloves garlic 3 Tbs. Pickling spice 1/4 Tsp. Lemon pepper 3 bay leaves Brine 2 3 cups water 1 cup soy sauce 1/3 cup brown sugar 1/3 cup white sugar 1/3 cup kosher salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper Smoked Fish in Soy Sauce and Wine Brine 1 Fillet of Fish 1/3 C Sugar 1/4 C Non-iodized salt 2 C Soy sauce 1 C Water 1/2 tsp. Onion powder 1/2 tsp. Garlic powder 1/2 tsp. Pepper 1/2 tsp. Tabasco sauce 1 C Dry white wine Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved. Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated. Smoke in your favorite smoker over Hickory, Alder, or a mix of 2/3 Apple and 1/3 Cherry wood. Smoking times will depend on the thickness of the fish and the type of smoker you are using. Place largest and thickest pieces closest to the heat/smoke source. Smoked Salmon with 5 Peppercorn Crust Recipe is designed using a Weber Kettle BBQ to smoke the fish in. 1 cup firmly packed brown sugar 6 tablespoons salt 1 tablespoon minced fresh ginger 3 bay leaves 1 teaspoon crushed allspice 1 3 - 3.5 lbs. salmon fillet with skin 1/2 cup mixed color whole peppercorns 2 cups apple or hickory wood chunks 1 tablespoon honey 3 thin red onion slices fresh dill sprigs In a 1 to 1.5 quart pan, bring 1.5 cups of water, sugar, salt, ginger, bay leaves, and allspice to boiling over high heat. Stir until sugar dissolves completely. Let cool. Soak wood chunks in warm water for about 1 hour. Rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed pan about 12 by 15 inches. Pour brine over salmon, cover pan tightly and chill for 24 hours. Occasionally spoon brine over fish. Mound 18 charcoal briquettes on the fire grate of a barbecue with a lid. Ignite briquettes. Meanwhile pour enough hot water over peppercorns to float them, soak at least 15 minutes. Pour brine off fish, rinse fish with cool water and pat dry or dry with an oscillating fan. Set skin side down on a large sheet of foil, cut foil along outline of fish. Run honey over top of fish. Drain peppercorns and scatter evenly over fish, patting to set them lightly in place. When coals are dotted with gray ash, 25 to 30 minutes, halve them and push to each side of the grate (Setup for indirect cooking) Add 1 Hickory and 1 Apple wood chunk to each mound of coals. Set grill 4 to 6 inches above the fire grate and lightly oil the grill or spray with Crisco Place salmon on foil in the center of the grill. Put lid on barbecue and close vents to make 1/4 inch openings. After 30 minutes, check temperature and if necessary add 3 briquettes to each mound of coals, and repeat this every 30 minutes of cooking. Add wood chunks as needed. Check thermometer often to be sure that temperature stays about 190 F. If temperature drops, open vents slightly, if temperature goes up, close 1 or 2 of the vents. Cook salmon until the internal temperature is 125 F in the thickest part, about 1.5 hours. Using foil and a wide spatula, slide fillet onto a baking sheet without sides, then transfer fish from sheet to a platter. Serve salmon warm, cool, or chilled. If making ahead, cover airtight and chill up to 3 days. Garnish with onion and dill. Cut fish across grain into 1/4 inch wide slices and lift off skin or just pull it apart using a fork.. Serve with these condiments or with the condiment recipes on this page: Canned capers Minced red onion mixed with a squeeze of lime juice Soured cream Mayonnaise Thin toast Lime or lemon wedges Smoked Red Snapper 1-1/2 lb. red snapper filet, skin on -- 6 oz 2 tbs. olive oil 1 tbs. brown sugar 1 tbs. garlic, chopped 1 tsp. pepper black -- freshly ground 1 tbs. maple syrup 6 oz wood chips for smoking -- moisten 1 each foil pie plate Brine: 2 qts water 12 oz kosher salt -- approx. 2 tbs. brown sugar 1 tbs. garlic granulated Prepare the brine by dissolving enough salt in the cold water to float an egg, (the amount given is an approximation. Add the sugar and the granulated garlic. Brine the fish for one hour. I use frozen red snapper and I put the frozen fish in the brine for about 2-1/2 hours. Combine the olive oil, brown sugar, garlic and pepper to make a rub, and rub it into the fish well. Oil the skin side lightly, so it won't stick to the smoking racks. Smoke the fish for 60 - 75 minutes, depending on thickness at 225 F. Paint the fish with warmed maple syrup as a glaze. lastly, here is a PDF from Oregon State Extension services...just as a safety precaution Oregon Extension Service 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
well you might need those steaks for when you wife pops you one in your eye for saying DAMMIT I TOLD YOU WE NEEDED MORE STUFF HERE BUT NOOOOO you had to have.............  hmmmm...I dont know,,playing stump the Chef  NAAHHH....  soak about 1/4 cup of dried onion with reccomended amt of H2O cursh black pepper, add a touch of salt and some powedered/minced, dried garlic,, blend well rince 2 thawed filets and press lightly into spice mix above, place in a side pan, foil etc to hold using canned butter, about 2 tsp,,at medium high heat, pan sear the filets rare remove beef from pan add onions to pan and saute quickly with a constant motion Until clear in color deglaze pan with 6 tlbs of red wine and allow to reduce by half remove pan from heat source and allow to cool about 5 min blend in slowly about 2tlb of butter place filet on paper plate and spoon your sauce marchande à vin à l'oignon on your steaks and enjoy.  .we, in such an event will look to primitive methods in food preperation most "classic" foods and food preperation of either Greek, Itialian, French and English and especially Asian/indian/arabic are Peasent foods foods created from nothing, generally spiced and seasoned to overcome the taste of rancid product it started from,, this is major reason why Black pepper was such GOLD in ancient times..  sauce marchande à vin à l'oignon = wine merchant sauce with onion |
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
Chef is on his feet and hale and hearty... and glad you asked a question.. was starting to feel unloved... My return question is.. what type o fish.. fresh or salt water game or non game fish common variety or exotic lots of good recipes,,Chef has even won bronze, silver and Gold in fish presentations.. so... help me out here... |
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
Let's stick with freshwater stuff I can catch here from the Arkansas River... I'm willing to try about anything. Our usual fare is game fish rolled in corn meal and fried (catfish is considered a game fish here and I include them in this category). I have occasionally grilled or steamed nice sized fillets on the charcoal or gas grill, coating with butter and lemon or Italian dressing. My family loves about anything if it is fried but we are trying to expand our horizons when it comes to food. When they are biting, I like to catch about any kind of fish. Panfish and catfish are the most common at our table. I've been told that smoked carp can be wonderful and I'm gonna try that this year. If you have any other suggestions I'll give 'em a try! |
|
I've got quite a nice collection of old school Commercial Cookware (pre-Calphalon). Great stuff then, and taken care of, still is great stuff. Am I missing out on anything 'better'? also, which is better, gas or electric- stove? oven? |
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
the simple answer? Nope, not a damn thing better if your talking REAL old commercial,,copper jacketed, steel interior, or solid copper, old school. pre cast aluminum cookware. if not..and you have the money, throwit out and get the new stuff, new compounds, new metalurgy etc allows for more even heat, cooking at lower temps, reduction in need and amounts used in oils and fats and lastly,,allows less product the pan is made from, becoming apart of your diet.. look at the scratchs in the inside finish or old cook ware from years of stirring and whisking, if you have old teflon,,trust me a percentage of your daily intake is teflon as it didnt adhere as the new products on the market today. not saying your old stuff isnt good,,but the new stuff is far better. gas or elec.... natural gas is my first choice for stove top cooking sauteing etc,,as I can better regulate what the temp of my pans is and in my mind atleast,,I LIKE IT BETTER .. ovens I prefer electric as heat is more even, temp control more regulated.. in true arfcom fashion, can I get both?  thanks for yorr questions, chef was feeling lost and alone... |
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
ok,,now we're cooking,,,,, the reason I asked is,,, as you know if we are talkn Cats,,the taste profile is way different than Bass... and what tastes good with one wil gag ya with the other  heres a few recipes to challange you.. BLACKENED FISH FILLETS If you don't have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It's better to cook it outdoors on a gas grill or a butane burner. Or you can use a charcoal grill, but you'll need to make the coals hotter by giving them extra air. (A normal charcoal fire doesn't get hot enough to blacken the fish properly.) 1-1/2 cups (3 sticks) unsalted butter, melted 6 (1/2- to 3/4-inch thick) redfish or other firm-fleshed fish fillets* (8 to 10 ounces each), at room temperature 3 tablespoons cajun Blackening seasoning *Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have the proper thickness. If you can't get any of these fish, red snapper, wall-eyed pike or sac-a-lait fillets or salmon or tuna steaks can be substituted. In any case, the fillets or steaks must not be more than 3/4-inch thick. Heat a cast-iron skillet as hot as possible on your kitchen stove, at least 10 minutes. When the coals are glowing, use very thick pot holders to carefully transfer the hot skillet to the grill. Dip each filet in the reserved melted butter so that both sides are well coated; then sprinkle the Blackened Redfish Magic generously and evenly on both sides of the filets. Place 1 or 2 filets in the dry, hot skillet and cook uncovered over high heat until the underside becomes deep-brown, almost black (but not burned), about 2 minutes (the time may vary according to the filet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining filets. Serve immediately with a ramekin of butter on each plate. When cooking more that one batch of fish, the skillet should be thoroughly wiped out in between batches to remove all burned particles and butter - - or these will produce a burned taste. Pan Roasted Monkfish with Potatoes and Leeks Makes 6 servings Ingredients: 2 pounds monkfish fillets 3 medium Idaho potatoes (about 1 pound), peeled and sliced 1-inch thick Salt 3 medium leeks, (about 1 pound) 3/4 cup plus 2 tablespoons extra virgin olive oil Wondra flour Freshly ground black pepper 4 sprigs fresh thyme 2 tablespoons chopped fresh Italian parsley leaves or chives Directions: Remove the outer mottled gray membranes and any dark red portions from the filets. Slice the fish on a slight angle into 1/2-inch thick medallions. Place the medallions a few at a time between two sheets of plastic wrap and pound them lightly with the flat side of a meat mallet or the bottom of a small heavy saucepan to flatten them slightly. Place the potatoes in a 4- to 5-quart saucepan and pour in enough cold water to cover by 3 inches. Season with salt and bring to a boil. Reduce the heat to a gentle boil and cook ten minutes. Meanwhile, trim the root ends and dark green leaves from the leeks. Trim yellow, wilted or bruised parts from one set of leek greens and reserve them. Set aside the other two sets of leek greens for another use, like stock. Slice the leek whites and reserved set of greens in half lengthwise and rinse them under cold running water to remove sand and grit from between the layers. Cut one set of leek whites and the leek greens in half lengthwise. Cut the remaining leek whites crosswise into 1 inch pieces. Add all the leeks to the potatoes after they've been cooking 10 minutes. Continue cooking until the leeks and potatoes are tender, about 10 minutes. Ladle off about 2 cups of the vegetable cooking liquid. Drain the leeks and potatoes thoroughly. Transfer the leek greens, long pieces of leek whites and two slices of the potato to a blender. Add about 1/2 cup of the cooking liquid and blend until smooth. With the motor running, add 1/2 cup of the olive oil in a thin steady stream. If necessary, add enough of the remaining cooking liquid to make a creamy sauce thick enough to lightly coat a spoon. Strain the sauce into a small saucepan and keep warm over very low heat. In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the remaining drained leeks and potatoes and the thyme sprigs to the skillet. Season with salt and pepper and cook, turning often, until golden brown, about 12 minutes. Remove the skillet from the heat and cover it to keep the vegetables warm. Meanwhile, sprinkle the monkfish slices with salt and coat them lightly with flour, tapping off any excess. In a large preferably non-stick skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add as many of the monkfish slices as will fit in a single layer and cook, turning once, until golden brown on both sides, 5 to 7 minutes. Remove the monkfish to a plate and keep warm. Divide the potatoes and leeks among six warm dinner plates and top with slices of monkfish. Spoon the sauce over the fish and vegetables and sprinkle them with parsley and/or chives. this too translatew well to most frewh water fish and gives a differnt presentation to cooking large fish steaks Salsa for fish 1/2 cup fresh pineapple, diced small 2 cucumbers, peeled and seeded, diced small 1 red onion, diced small 1 tsp. fresh garlic, minced 1 red bell pepper, diced small 1 tbsp. red wine vinegar 3 tbsp. Olive Oil 1/4 cup fresh cilantro, chopped 1 tsp. red pepper flakes Salt and Pepper, to taste Preparation Combine all ingredients in a large bowl and toss to incorporate Bronzed Catfish Fillets Ingredients: 2 - 8oz. Catfish fillets Seasoning Mix: 3/4 teaspoon salt 1/2 teaspoon dried sweet basil leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon garlic powder 1/4 teaspoon dried thyme leaves 1/4 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon white pepper 2 tablespoons melted butter 1 tablespoon lemon juice Preparation Directions: Combine salt and spices together in a bowl and mix well. Place catfish in a bowl and sprinkle seasoning mixture over fillets. Pour melted butter and lemon juice over fillets and stir until fillets are completely coated with seasoning mixture. Preheat a medium skillet over medium heat for 5 minutes. Place catfish fillets, curved side down in the skillet, and cook for 2 minutes. Turn the fish and cook for an additional 1-minute. Then flip again and cook 1 more minute or until cooked.* Yields 2 servings. Fish with Shallots and Red Wine Ingredients: 5 tablespoons unsalted butter 6 shallots, chopped 2-3/4 cups light-bodied dry red wine bouquet garni, consisting of 2 parsley sprigs, 1/2 bay leaf, 1 sprig fresh thyme (or 1/8 teaspoon dried) and 1 stalk celery Pinch of cinnamon Pinch of sugar 2 pounds fish fillets Salt and freshly ground white pepper 2 tablespoons finely chopped fresh chives Preparation Preparation: Melt 1 tablespoon butter in a medium saucepan over high heat. Add the shallots and sauté for 5 minutes, or until translucent but not brown. Add the wine and bouquet garni and simmer for 20 minutes, or until reduced to 1 1/4 cups. Add the cinnamon and sugar and simmer for about 12 minutes, or until reduced to 1/3 cup. Set aside. In a large skillet, melt 1 tablespoon of the remaining butter over high heat. Add the codfish and sauté for 5 minutes on each side, or until nicely browned. Bring the reserved sauce to boil and whisk in the remaining 3 tablespoons butter. Season to taste with salt and pepper. Place a portion of fish in the center of each serving plate and spoon the sauce over. Sprinkle with chives. again, I have HUNDREDS of recipes for fish,,,feel free to ask anytime.. thanks for your question |
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
Okay I saw the thread title & jumped to the end-kinda low on patience & been working on the comp to long today So my wife is the good cook will try most anything once & re-engineer the bad to our taste...13yro son is just beginning to get the hang of the kitchen & likes it. Last weekend did an Asian/Thai style grill work...if Pop had not been cheap on the meat it probably would have worked perfectly. Anyway where would you start him on a path of cooking excellence ...yea he watches the food network way to much but at the same time its TV time on Wednesday Night VS Channel/Shooting shows.So what books videos/DVDs for kids on cooking do you recommend? Maybe culinary schools in the Southeast? If he's good can he make a good living without killing himself working 7days a week? Thanks for your time & I'll get back to the second post & begin reading  ,7mm |
|
Ha, Ha! NOW I'm getting hungry! All of those fish recipes sound delish! Couple of questions: (Blackening)- Do I need to leave the cast iron dry when I heat it and is the seasoning on the fillets enough to crisp up and keep them from sticking? What is Wondra flour? Red Wine with Fish? (LOL) Thanks a lot! |
in blackening,,,use a dry pan,,and good ventilation...the peppers can give of an odor that can take the breath away,,, wondra flour is..Instant flour which is a low-protein, pregelatinized wheat flour to which some malted barley flour has been added. It has been formulated to dissolve quickly in either hot or cold liquids, and is most often called for to thicken gravies and sauces. Because of its low-protein content, it is also sometimes used in making pie crusts and other recipes that call for cake flour, which is also lower in protein than all-purpose flour. Some bakers find the slightly acidic taste of cake flour objectionable and prefer the instant flour. The leading brand available in this country is Wondra. If instant flour is hard to find where you live, you can substitute all-purpose or cake flour. But you want to recognize what the recipe writer is trying to accomplish in calling for instant flour. If the flour is used to thicken a sauce, you can certainly use all-purpose flour, but you may have to take added precautions to avoid the development of lumps in the sauce (i.e., stir like mad). If the instant flour is used in a baking project and is called for in a relatively large quantity, it is probably specified because of its protein content, and your best option would be cake or pastry flour. the old adage of white with fish and fowl and red with beef is Passe',,go with what pleases the palate' a really chrisp white with a nice apple finish is great with a hearty prime rib aujus as it cleanses the palate, refreshes the tastebuds and leave you wanting more of the rich taste of the beef... a red wine with a wild game fish espceially, will accent the natural beefyness of a tuna, shark or swordfish filet nicely as well.. thanks again.. |
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
cooking at a young age, especially in today's world with iron chef, Emeril, Hells kitchen etc,,,has made the Chef a Rock Star! DONT let the boy be pulled in by this part of the business,,it takes lots of Time, energy and MONEY to get famous in addition to the right personality and drive to do it.. I have made a living in culinary for over 40 years,,but my personal life has truthfully sucked,,3 divorces, numerous failed relationships and kids that are too busy for me most of the time... I made the job my mistress and when I realized it, it was too late,,so,,that said to succeed,,sacrifice,,even having my own epithiney in later life,,I still cannot understand the young chef not willing to dedicate what I did to succeed,, that said,,it also fulfills a need, a love of creation, a passion for service and to serve that is in the blood...if it is something the boy Wants to do,,you wont stop him... the immediate gratification of a job well done..bringing together ingredients from the farm, field and ocean to create a satisfying meal in taste, presentation color, surprise,,cannot be matched by anything I have found,, now..if its there,,,summer jobs,,great,,but not to forget the school work... reading, self education, staying on top of what's happening in the industry,, focus on one thing at a time,,,grilling baking, saute, vegetables etc,, and on to School all schooling should include a business degree as a secondary..it is great to create but, you have to make MONEY for your self and or future employers,,and most culinary school DO not cover enough on business, balance a check book, cost of goods, labor laws, etc.. art classes in painting, flower arranging teaching mixing of color, texture culinary school wont. and above all else,,,family, fun, pleasure in life,,or the job will take it away from him... lastly to be sure,,,IF he wants to do this,,great,,support him, if you can angle him elsewhere,,,great,,support him...I would never push some one into the business and at his age, his goals will change a half dozen times....but,,,Gold Bless Him..if it is in his Soul to become a Chef,,all else will matter not.... hope this helped search this website for school info.. there are Numerous today,,even Dallas has a cordon blu certified school.. Culinary net |
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
|
Chef In a sea of Pimple faced boys frying dinners in overpriced chain resturants you are truly appreciated. How valued is a Chef? Here is a short story. I live in a town of 400K filled with frycooks and chain resturants, maybe three chefs in the whole town. A chef from up North comes to town and opens a small Deli In back of a Liquor store. He sold Sammiches, Salads, Desserts within one year he has his own resturant and good luck being seated. His resturant seats about 30 and he visits with every customer. He hung on to the Sammich business during lunch it is takeout and you call your order in one day ahead of time and order from a fixed menu. Dinner is also a fixed menu. So truly a Chef with talent perform his trade anywhere. |
|
Chef Morris, I forgot to tell you that I tried replacing 1/2 the oil in waffle batter with applesauce as you suggested a while back. Kids say they can't tell the difference- they are good! I usually like mine barely golden and the applesauce seems to result in a darker, browner, and heavier waffle but for 1/2 the fat I'm gonna stick with the applesauce in the recipe. When I top that waffle with some strawberries or blueberries from the freezer it is worth getting up in the morning! We eat these waffles about once a week. |
Great,,,glad it worked out,,trust me,,,in a few weeks you will never miss the old style and inall probability,,if you did go back, they will taste funny, and my well make you "feel bad" when you eat them... thanks for the feedback... |
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
a talented Chef with the wherwithall to do it, can find,use, tender his skills anywhere, having cooking in 5star kitchens and off the back of a chuck wagon, cooking over open flames,,you learn to improvise, use what you have, make do and create the most tastefull meal you can to appease your audiance.. |
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
cast iron skillets,,in the dishwasher...  you sir are going to hell..  .sorry..now to answer your real question...no..,I have not this is a new phenomonom I am hearing of whats the reasoning? we are aware we are increasing the carsonogins we are consuming by doing so? may have to give it a try..can see smoking rosemary then using it in roasting lamb and pork.....or smoking garlic......smoked garlic... hmmmm big elephant garlic...with some smoked Brie, with fresh sourdough bread...dammit no wonder I cant get this damn weight offf...your the devil RED GOAT,,I have heard that about you..now I have experienced one of your subtle attacks..
|
Well, other than a penchant for buggery, I'm nice guy.  BTW, about the smoked spices. Try it sometime. Garlic powder does not smoke very well. It does retain the smoke flavor, but the oils in the garlic powder tends to make it clump ... bad. As for the reasoning behind the seasoning? It adds a smoke flavor to almost anything. From scrambled eggs in the morning, to shrimp champignon in the evening. Smoking seems to get the best results when you have a naturally drying smoke. Very light smoke, late in a fire. I used to do it AFTER smoking a brisket. I would place the seasoning on a baking pan, on foil. Stir it every hour or so, and let it stay out until the coals were gone. The foil under the spice would allow you to more easily remove the spice. BTW, if you have never smoked spices, have you ever made homemade smoked cheese? I have some tips on that as well. TRG Ps. on the dishwasher and cast iron. It works fine, doesn't hurt the iron. A little bacon fat and you are good to go. Don't believe the hype. I have been a 'cast iron only' cook for about 4 years now. Dishwasher every time. |
im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
|
BTW, about the smoked spices. Try it sometime. Garlic powder does not smoke very well. It does retain the smoke flavor, but the oils in the garlic powder tends to make it clump ... bad. As for the reasoning behind the seasoning? It adds a smoke flavor to almost anything. From scrambled eggs in the morning, to shrimp champignon in the evening. Smoking seems to get the best results when you have a naturally drying smoke. Very light smoke, late in a fire. I used to do it AFTER smoking a brisket. I would place the seasoning on a baking pan, on foil. Stir it every hour or so, and let it stay out until the coals were gone. The foil under the spice would allow you to more easily remove the spice. BTW, if you have never smoked spices, have you ever made homemade smoked cheese? I have some tips on that as well. TRG your talking smoking dried, tinned spices..??nother thing all together... will consider it next time I fire up the smoker.. smoking cheese. yes have done that and hams and pork loins, and fish..home smoked salmon filets...or whole trouts..even a few turkey's cheese.. commercial cheese smoking is done at low temperatures and high humidity. The trick is not to exceed the melting point of the fat in the cheese. Cheddar is cut into 1 to 2 pound blocks for smoke penetration then hardwood smoke from slightly wetted sawdust is filtered and cooled through refrigerated coils. Cheese is smoked at 70F for 6 hours then cooled. in the home smoker...start with chunks of good, well aged, (more than 30 days is best to use. most block cheese at the grocery store is a 30 day aged cheese. the higher end cheeses are in your specialty cases)... swiss, chedder, gouda, monterry jack are the preferred cheeses..but brie is excellent also.. with your block cheeses, a 1" x 1" x 3" bloclk is good to start and practice with. Place on a tight-mesh grate as used for fish. smoking should go about 2 hours,,dont let your smoke box get above 90 degrees and until your comfortable with the melt temp of the cheese you use..watch it.. oak or mesquite chips is what I use but apple is very good also, The cheese, swiss white chedder. jack etc..should acheive a light yellowish-brown color. yellow chedder other color added cheeses..I wouldnt bother with smoking.,.,the cheese has no taste of its own and will only carry the smoke flavor and wont stand alone. |
|
TRG Ps. on the dishwasher and cast iron. It works fine, doesn't hurt the iron. A little bacon fat and you are good to go. Don't believe the hype. I have been a 'cast iron only' cook for about 4 years now. Dishwasher every time. TRG.. on the cast iron.. I have been equally as guilty... some times you just get them messed to the point you dont want to dealll and yes..a little grease,..alittle heat. and your back in business some..nerdowells will fail to oil them after being in the diswasher..this will lead to rust and the loss of points from your mancard... |
FWIW, newbies should stick to a flat pan, no grate. If you use a grate teh heat transfer is like a hotwire-cutter. Screw it up and you got nothing. Screw up on a flat pan and you got at least the makings of a good dip/spread. I use the weather as my guide on smoking cheese. Again, dry smoke at the end of a fire, and temps in the 20s outside. Use an oven thermometer to watch the heat. And if necessary a tray of ice water for the smoke to drift over. TRG |
im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
|
Chef: My wife and I would like to take a vacation centered around food with it's main purpose to attend cooking classes, while enjoying other related activities when not cooking. Have you heard of any good vacations that offer weekend cooking in an envirornment suited for vacation? |
© 2006 - All Rights Reserved.
there are litterally 100's of such tours.. I personally know of no one particular tour to reccomend.. dependant on what part of the country.. winerys are now nearly in every state... the most popular are gonna be sonoma and napa vallies in california and the fingerlake regions of NY sorry cant offer more..short of posting a few web sites.. |
first you advise TxLewis that beans in chili was cceptable, and NOW you fail to mention the Texas Vineyards Tours? You ain't really from Texas, are you boy?  California and NY? Get a rope! TRG |
im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
What about a good (dependable) meat thermometer?
|
"Tap into your fountain of apathy." - Doublefeed
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms I'm sure to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms I'm sure to even the most frigid woman." - Daisywench
|
first you advise TxLewis that beans in chili was cceptable, and NOW you fail to mention the Texas Vineyards Tours? You ain't really from Texas, are you boy? California and NY? Get a rope! TRG first off..I didnt say beans in chili was acceptable,,I said,,,it happens,,cause you only had one bowl....you could eat the chili first then go back for beans,... its just an accidental incedent,,thats all....and a mistake in my methodology..and I wasnt succient enough in my phraseing in attempting to settle an age old  argument with out offending the bean lovers (choke) and native Texans..secondly..I didnt mention Texas because, well mainly,..I did say the "most popular" trips were in cali and new york..and it represented the fact wine and food tours were coast to coast as I couldnt say..here try this one... as a culinarian...food is the universal middle ground...as a Chef..I am trained to appease and lead a guest to a place of comfort. .lastly..hell He is from Florida...just another Damn Yankee...Hell He might like Ilano and Fredricksburg, or even Lampassas...move there and make my damn taxes go up more. that would be unacceptable.....  .Stephen Austin, Sam Houston, Bob Wills and Jesus will forgive me I ask the same of you and God Bless Texas |
|
What about a good (dependable) meat thermometer? this too is a good tool I left out..also to insure food is the proper temp for service safety wise,, I,,after a few years experience, can stick a fork in it, touch it to my lower lip and be with in a few degrees of where it needs to be..so..though I carry one to check for certain.,.I just forgot.. thanks
|
|
The Goat is Correct.. As a true son of Texas to make amends...here is a websit of Texas Wineries... there are dozens of emm but..dont even think of moving near any of em, Texas is Full....we have no more room.. texas wineries |
|
Chef Call me slow but I have just discovered the magic of Clarafied Butter. I have four questions. I use it to Saute most everything can it be stored in the fridge as long as regular butter. Is there a super simple method to make it? Salted or unsalted? I use it outdoors when Grilling fish. How can I cut down on the burnt butter smoke. You know when it drips and hits the flame. It does not taste bad but runs the presentation with the soot. I grill my fish hot and fast. Thanks |
|
|
One more for you Chef I love a simple Buttermilk pie I also like Pumpkin Custard pies. I was considering going off the reservation and trying to make a Buttermilk/Pumpkin custard pie. Basic a Buttermilk pie with a hint of Pumpkin for Thanksgiving. Do you think I could mix a couple scoops of Pumpkin filling into the Buttermilk before adding lime juice? Does that even sound good to you? You got a favorite Pumpkin Pie recipe? |
buttermilk pumpkin pie..sure why not..I would taste the mix as adding lime..too much of one or the other...could be a taste issue.. my moms recipe (she was raised a canadian,,hense the maple syrup) 1-1/2 cans (15 ounces each) solid-pack pumpkin 1 can (12 ounces) evaporated milk 1 cup sugar 2 eggs 2 tablespoons maple syrup 1 teaspoon ground cinnamon 1 teaspoon vanilla 1/2 teaspoon salt 2 (9-inch) unbaked pie shells Whipped cream (optional) 1. Preheat oven to 350°F. Combine all ingredients, except pie shells and whipped cream, in large bowl; mix well. Divide mixture evenly between pie shells. 2. Place pie pans on baking sheet. Bake 1 hour or until toothpick inserted into centers comes out clean. Cool completely. Top with whipped cream my favorite recipe.. 
|
damn,,,dont they just come in those little cups?? no. wait,..they are piced off trees in the islands off Fugi...or Okinowa...orr...  actually they are made by hand by tender young virgins..6,,yeah,,6 young virgins.. the pasta is hand rolled on thier thighs then long strings of it are entwined... nevermind..  The idea of instant noodles can be traced back to the Chinese Qing Dynasty, when yimian noodles were deep-fried which allowed them to be stored for long periods and then prepared quickly. Similarly, "Chicken Thread Noodles" (deep-fried thin noodles served with boiling water and optionally an egg) were available in China and Taiwan since the Qing Dynasty. Modern instant noodles were invented in Japan by Taiwanese Momofuku Andō the founder of Nissin Foods, one of the biggest manufacturers of instant noodles today. His noodles were boiled with flavoring, deep-fried with palm oil to remove moisture, and dried into a noodle cake. Other preservation methods have been tried, including preservation with salt and smoke, but Andō concluded that palm oil is the most efficient. In 1958, Nissin launched the world's first instant noodle product, Chikin Ramen (chicken-flavored instant ramen) in Osaka. Another milestone was reached in 1971 when Nissin introduced the Cup Noodle, instant noodles in a waterproof styrofoam container that could be used to cook the noodles. Further innovations include adding dried vegetables to the cup, creating a complete instant soup dish. or try this one Angel Hair Pasta is basiclly the same thing..the key to the Instant Noodle is the deep frying for preservation and quick reconstitution of the product..but.. Soba Noodles are what you have seen with 2 Japenese cooks stretching out 2o or 30 ft long and thinner than angel hair which is then slicedand cooked to order..so try this and go from here Soba Noodle start with 3 cups of buckwheat flour 2 cups of room temp water Large mixing bowl Rolling pin Sharp knife Pot for boiling noodles Step1Measure the appropriate amount of flour. Sift to remove lumps, and add the desired flour into a large mixing bowl. Step2Add room temp water to the flour. Begin adding water a little at a time. Continue adding water until flour begins to form into a dough consistency. Stop adding water and knead dough. Ensure that the dough is sufficiently pressed until all air bubbles have been eliminated. Step3Roll dough out onto a floured tabletop with a long, thin rolling pin. Continue rolling the dough until it has been reduced to about a 1/8-inch. Step4Take the rolled dough and fold in half lengthwise. Make four folds of the dough sheet end to end. Step5Use a very sharp knife or pasta cutter and slice through the folded dough lengthwise about a 1/4-inch from the edge of the sheet. This will be the first long, thin row of Japanese soba noodles. Continue slicing in from the edge until all noodles have been formed. Step6Place the freshly made soba noodles into boiling water for approximately 8 to 10 minutes. Boiling noodles for a short time longer can decrease the firmness. and you might want to sign up here or here |
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
|
Chef, could you give me some input on ranges? I am looking for a high quality 36" range for my home. I don't know much about the good stuff but I like the looks and descriptions of the Viking, Wolf, and Vulcan Hart, ranges. There are several others too but the names escape me right now. Do you recommend any one brand over another and why? Thanks. |
I'll smoke it with you bro! We'll go to the looney bin together. I don't give a fauk.
That is a wonderful write-up, thank you! I'll be baking some sourdough soon and your starter tips and general information is appreciated. Thanks Rogo |
these are the top three classic in my experience, the others are all johnnycomelatlies.. so..stick to known vs new in such a large investment. VULCAN the God of Fireof the theree mentioned..if you have the money, go vulcan. FOR THE MONEY and somone bujet minded go Wolf wolf is good Solid craftsmanship and very good value for the money.. viking meah!that said..in HOME use. all these will last long past the time you are dust...gas ranges have to be abused to be broken..and unless left wet for days at atime allowing rust  will last several lifetimes to the home user. ... |
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
|
Chef Morris, Feral's 30 Minute Mozzarella thread brought cheese to mind. I'm guessing that the average ARFCOMer is fairly limited in their exposure to different cheeses and they stick to the ones they know. There has to be thousands of kinds of cheeses. As a chef, do you tend to stick with the ones you have used before or do you experiment? Many years ago my tastes ran to Kraft singles, velveeta, and mild cheddar. These days I'll even eat brie and blue. I don't think I'm ready for the soft, ripened cheeses like limburger, but SOMEONE must like them. I think my wife sneaks a crumble of goat cheese in once in a while. I haven't tried cheese from camel's milk, as I have tried ice cream from it and I didn't like it. What is the next level on my Food Snob card? |
CHEESE,,,Cheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give "curds and whey".[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable. [edit] Factors in categorization Factors which are relevant to the categorization of cheeses include: Length of aging Texture Methods of making Fat content Kind of milk Country/Region of Origin [edit] List of common categories No one categorization scheme can capture all the diversity of the world's cheeses. In practice, no single system is employed and different factors are emphasised in describing different classes of cheeses. This typical list of cheese categories is from foodwriter Barbara Ensrud.[11] Variety of cheeses in a supermarketFresh Whey Pasta filata Semi-soft Semi-firm Hard Double and triple cream Soft-ripened Blue vein Goat or sheep Strong-smelling Processed [edit] Fresh, whey and stretched curd cheeses Feta from GreeceThe main factor in the categorization of these cheese is their age. Fresh cheeses without additional preservatives can spoil in a matter of days. For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, Romanian Caş, Neufchâtel (the model for American-style cream cheese), and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild taste. Whey cheeses are fresh cheeses made from the whey discarded while producing other cheeses. Provencal Brousse, Corsican Brocciu, Italian Ricotta, Romanian Urda, Greek Mizithra, and Norwegian Geitost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can be aged too. Traditional pasta filata cheeses such as Mozzarella also fall into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, which in southern Italy is usually eaten within a few hours of being made. Stored in brine, it can be shipped, and is known world-wide for its use on pizzas. Other firm fresh cheeses include paneer and queso fresco. [edit] Classed by texture EmmentalerCategorizing cheeses by firmness is a common but inexact practice. The lines between "soft", "semi-soft", "semi-hard", and "hard" are arbitrary, and many types of cheese are made in softer or firmer variations. The factor controlling the hardness of a cheese is its moisture content which is dependent on the pressure with which it is packed into molds and the length of time it is aged. Semi-soft cheeses and the sub-group, Monastery cheeses have a high moisture content and tend to be bland in flavor. Some well-known varieties include Havarti, Munster and Port Salut. Cheeses that range in texture from semi-soft to firm include Swiss-style cheeses like Emmental and Gruyère. The same bacteria that give such cheeses their holes also contribute to their aromatic and sharp flavors. Other semi-soft to firm cheeses include Gouda, Edam, Jarlsberg and Cantal. Cheeses of this type are ideal for melting and are used on toast for quick snacks. Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into molds under more pressure and aged for a longer time. Cheeses that are semi-hard to hard include the familiar cheddar, originating in the Cheddar Gorge of England but now used as a generic term for this style of cheese, of which varieties are imitated world-wide and are marketed by the length of time they have been aged. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester) whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda. Hard cheeses — "grating cheeses" such as Parmesan and Pecorino Romano — are quite firmly packed into large forms and aged for months or years. St. Pat Cow's Milk Cheese [edit] Classed by content Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cows' milk, many parts of the world also produce cheese from goats and sheep, well-known examples being Roquefort, produced in France, and Pecorino Romano, produced in Italy, from ewes's milk. One farm in Sweden also produces cheese from moose's milk.[12] Sometimes cheeses of a similar style may be available made from milk of different sources, Fetta style cheeses, for example, being made from goats' milk in Greece and of sheep and cows milk elsewhere. Double cream cheeses are soft cheeses of cows' milk which are enriched with cream so that their fat content is 60% or, in the case of triple creams, 75%. Vacherin du Haut-Doubs cheese, a French cheese with a white Penicillium mold rind. Stilton from England. [edit] Blue-vein There are three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheeses, washed rind cheeses and blue cheeses. Soft-ripened cheeses are those which begin firm and rather chalky in texture but are aged from the exterior inwards by exposing them to mold. The mold may be a velvety bloom of Penicillium candida or P. camemberti that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Brie and Camembert, the most famous of these cheeses, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks. Goats' milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue. Washed-rind cheeses are soft in character and ripen inwards like those with white molds; however, they are treated differently. Washed rind cheeses are periodically cured in a solution of saltwater brine and other mold-bearing agents which may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria Brevibacterium linens (the reddish-orange "smear bacteria") which impart pungent odors and distinctive flavors. Washed-rind cheeses can be soft (Limburger), semi-hard (Munster), or hard (Appenzeller). The same bacteria can also have some impact on cheeses that are simply ripened in humid conditions, like Camembert. So-called Blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent. The mold grows within the cheese as it ages. These cheeses have distinct blue veins which gives them their name, and, often, assertive flavors. The molds may range from pale green to dark blue, and may be accompanied by white and crusty brown molds.Their texture can be soft or firm. Some of the most renowned cheeses are of this type, each with its own distinctive color, flavor, texture and smell. They include Roquefort, Gorgonzola, and Stilton. Now.. there are HUNDREDS of cheeses...steer off the processed garbage,,look for non hormone enhanced milks.. you have reached the milder stage,,move from blu to roqufort, on to stilton etc..Goat cheese. ie Feta is very mild and tart,,,a good indicator of your taste maturity.. find a good Deli with LOTS of cheeses.. start with smells,,then tastes and move up the ladder from there.. cheese list let us know your adventures.. 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
|
another member asked for sweet onion relish..I answered him there, so will add the responce here as well Sweet Onion Relish 1/4 cup olive oil 6 large sweet onions (approximately 3 pounds), peeled; thinly sliced 1/4 cup balsamic vinegar 3/4 cup chicken stock 2 tablespoons honey Salt and pepper to taste 1/4 cup chopped fresh dill, or 1 tablespoon dry In a large skillet over low heat, heat the oil. Sauté the onions for about 15 minutes, or until soft but not browned. Add vinegar and simmer for 10 minutes or until liquid is reduced by half. Add chicken stock; cook until liquid is reduced by half. Add honey, salt and pepper to taste; stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks refrigerated in tightly sealed glass jars. Yield: 6 cups. Try three fresh ways to relish the sweet flavor and crisp texture of Oso Sweet Onions in these new, kitchen-tested recipes. You can count on Oso Sweets to add the appealing taste of delicate onion to anything you relish, such as our Oso Sweet Onion and Kiwi Relish; Oso Sweet Onion, Avocado, and Orange Relish; and Oso Sweet Onion and Pear Relish. Serve these tasty, fresh accompaniments with grilled meat, poultry or seafood; scoop them up with crackers or chips or layer them on sandwiches to set off cold cuts and cheese. Oso Sweet Onion and Kiwi Relish This fresh relish is best served the day it's made. 1/2 small Oso Sweet Onion, chopped (about 1/2 cup) 1 tablespoon chopped, fresh mint 1/2 tablespoon sugar 1 large clove garlic, chopped finely 1/4 teaspoon salt or to taste Pinch cayenne pepper or to taste 1 tablespoon fresh lemon juice 2 large kiwi fruit, peeled, cut in 1/4-inch dice (about 1 cup) Gently fold onion, mint, sugar, garlic, salt, cayenne, and lemon juice into kiwi. Chill several hours to marry flavors. Serve at room temperature. Yield 1-1/2 cups Oso Sweet Onion, Avocado, and Orange Relish This fresh relish is best served the day it's made. 1/2 small Oso Sweet Onion, chopped (about 1/2 cup) 1 Navel orange, peeled (remove all white pith), cut in 1/4-inch dice (about 2/3 cup) 1 tablespoon finely chopped jalapeño pepper, preferable red 1 teaspoon chopped, fresh oregano or 1/4 teaspoon dried 1/4 teaspoon ground cumin 1/4 teaspoon salt or to taste 1-1/2 tablespoons fresh lime juice 1 avocado, cut in 1/4-inch dice (about 1 cup) Gently fold onion, orange, jalapeño, oregano, cumin, salt, and lime juice into avocado. Chill several hours to marry flavors. Serve at room temperature. Yield 1-1/2 cups. Oso Sweet Onion and Pear Relish This fresh relish is best served the day it's made. 1/2 small Oso Sweet Onion, chopped (about 1/2 cup) 1/3 cup sweetened, dried flaked coconut 2 tablespoons chopped cilantro 1/4 teaspoon curry powder 1/4 teaspoon salt or to taste 1-1/2 tablespoons white wine vinegar 1 large pear, such as Bosc, peeled and cut into 1/4-inch dice (about 1-1/4 cups) Gently fold onion, coconut, cilantro, curry powder, salt, and vinegar into pear. Chill several hours to marry flavors. Serve at room temperature. Yield 1-1/2 cups |
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
Here's a cool source home.att.net/~carlsfriends/aboutcarl.html They'll send you one if you simply request one and send a self-addressed, stamped (42¢) #10 envelope. Sorry chef, don't mean to interrupt your kitchen ;) |
 HOW DARE YOU Step into MY DOMAIN! now you must wash pots for the next 2 weeks as just and fair punishment... for Louis,, Louis the BURN KING..burns every damn pot he uses no worries 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
|
so,,one of our members has bought to my attention I am trying to poison eveyone who reads this thread. several pages back I discuss the saving of cleaned garlic cloves stored in olive oil and later mentinon it can contain botulisim.now even though olive oil and honey and wine and vinigar has been removed and tested as viable from Egyptian toombs 5000 years old it is still a THREAT..a nasty little bug that is damn near indistructable so..here is a tag to where you can find some info on what to do and what not to do..but not together..so..be aware and read the addendum below and be aware it can be bad JUJU as with anything home stored, canned, frozen, salted, lyed etc.. now on a personal note I have stressed SEVERAL times through out to keep your food, utinsils, cutting boards and especially your HANDS clean and sanitary..to reduce food bourne illness..so..that said.. KEEP IT CLEAN  Or CHEFS comming to your house to kick your ass..food bourne illness' |
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
Join the Community
Your next conversation starts here.
Create your free account to join discussions, share your experience, save topics, and connect with the AR15.COM community.
- Join discussions
- Follow topics and replies
- Connect with fellow enthusiasts
Already a member? Sign in
Stay informed by subscribing to our Newsletter