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Originally Posted By jcncc: Chef You got a for sure method of making a juicy turkey? I usally bag them but sometimes they come out more like boiled than baked. to make your bird juicier try brine or marinate the turkey overnight. salt, seasonings and additional water is absorbed from the solution by the bird's muscle fibers there is a thread on page 1 or 2 I think that discusses brining.. There are also several injectable marinaides with huge needles on the market that helps to reduce the risk of dryness and to impart more flavor into the breast, thighs, anywhere you decide to inject extra flavor.. and the  HUGE HONKIN NEEDLE is great for scaring the Kiddos  of course the kids will be like this as adults  remembering how mom, dad or "my crazy grandpa chased me round the house with this Hugehonkinneedle"The Brown bag (grocery bag) Roasting has been a popular method of cooking meats in the past but due to the changes in the current methods of making grocery bags, according to the United States Department of Agriculture Food Safety and Inspection Service, The glue and ink on brown bags are not intended for use as cooking materials and may give off harmful fumes. In addition, brown bags are usually made from recycled materials nowadays and are not sanitary. There are alternate cooking materials that give comparative results sold at your local grocery, such as aluminum cooking foil, and turkey sized oven-cooking bags at a reasonable cost. Brown Bag Roasting is a fool-proof method for perfectly roasting a moist, golden-brown turkey (any size; stuffed or unstuffed though I advise unstuffed) in about 3 to 3.5 hours. Simply place the completely thawed and rinsed bird into a thoroughly greased paper bag, To prepare the bag, rub grease, or Crisco, to completely coat the inside of a heavy brown paper bag evenly, but not heavily, until it saturates through to the outside of the bag. Then, touch up the outside of the bag where the grease had not made its way. This prevents the bag from burning and creates a sealed, steamy environment. Leave no part of the paper bag ungreased as it may catch fire. Seal the opening of the bag by folding it over and staple it shut along the entire length of the fold. Place the bagged turkey into the bottom half of a roasting pan and into a pre-heated oven. Bake at 500 °F for the first hour, then reduce the oven's temperature to 400 °F for the second hour, then down to 300 °F for the final hour. Thermometer test the bird after the third hour for doneness. For a crisper finish, (an unboiled look)cut off the top of the bag with sissors and allow the bird to dry and roast that last hour. Weight of Turkey Vs Approximate cooking time 10-12 lb (4.5-5.5 kg) 3 hours 12-14 lb (5.5-6.5 kg) 3 hours and 30 mins 14-16 lb (6.5-7.5 kg) 4 hours 16-18 lb (7.5-8 kg) 4 hours and 15 mins 18-20 lb (8-9 kg) 4 hours and 30 mins 20-22 lb (9-10 kg) 4 hours and 45 mins 22-24 lb (10-11 kg) 5 hours |
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im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
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Sorry chef, when TRG ain't thinking about the guys at the fire department in the shower after a run, he is always thinking about food. TXL |
What we can do is help the Mexicos of the world be more like America.
The recipe for American prosperity is no secret; democracy, rule of law, the Bill of Rights, the market economy, and the eternal struggle to elect the worthy and reject the corrupt.
The recipe for American prosperity is no secret; democracy, rule of law, the Bill of Rights, the market economy, and the eternal struggle to elect the worthy and reject the corrupt.
 TRG PS. When I read the posting from 'Chef' I use this voice in my head.... "The glue and ink on brown bags are not intended for use as cooking materials and may give off harmful fumes. In addition, brown bags are usually made from recycled materials nowadays and are not sanitary. "  |
im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
thought I would give up a few words of experience for the masses... Keeping Food Fresh - Tips and Information If you store half an apple in the container where you are storing a cake, the cake will retain it's freshness longer. Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation. To determine whether an egg is fresh, immerse it in a pan of cool, salted water, if it sinks then it is fresh, if it floats to the surface, throw it away. To keep potatoes from budding, place an apple in the bag with the potatoes. The best time to harvest fruits and vegetables for maximum flavor is in the morning. Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. Place a slice of apple in hardened brown sugar to soften it. What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit. Mushrooms should never be soaked in water because they absorb liquid and will become mushy. To keep mushrooms from discoloring, squeeze the juice of one quarter lemon onto a paper towel and wipe each cap with the dampened towel, this also helps clean the mushrooms. 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
thank you..  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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whats up chef.....didnt read all the posts so execuse me for being in a hurry, do you barbeque at times or what....looking for a good rub/marinade for pork and chicken. Another thing is, I prefer a charcoal grill vs propane, but the family hates it cuz it takes too long...are the coals and stones adequate enough with the propane ? or is it just me that thinks the charcoal is a better flavor ? |
thanks for your questions...pretty good ones actually...dont think anyone has bought up BBQ  , as with Chili..everybody has an opinion. a recipe, THE way it is doneand a willingness to go to war over that opinion  ....sort of like Propane VS Live Coals..you just wanna start shit  dont ya first..I prefer live coals over gas..thats jsut me..an I use basic oak charcoal..I have used and like the pre marinated char as well..easy light what ever brand..and it is usuaully ready in 30 min, hot and ready to grill Gas is good if you are in a rush, just want to grill a couple of burgers or a quick steak.. now,,this is grilling..BBQ is generally passive heat, in line with the smoke flue. etc..and both smoking and char grilling impart a flavor that gas grills do not do unless dampened wood chips are added in the mix. so in ARFCOM fashion, get all three dependant on what you wish to do and what cooking outdoors you want to do and what you desire your end results to be.. I have and use a smoker for brisket and ribs and slow cooked chicken and hams I have and use a charcoal grill for steaks and what ever and I have and use a gass cooker for the wet season or days I dont what to stand outside for what ever reason and when in a rush..so.. get all three.. here is a basic Mop and rub recipe and a walk thru on BBQ ribs the restaurant way..not nessasarrly the BBQ restaurant way.. For the mop sauce: 3 Tbsps. unsalted butter 1 cup apple cider 3 Tbsps. bourbon, or 3 more tablespoons apple cider 3 Tbsps. soy sauce For the rub and ribs: 2 Tbsps. coarse salt(kosher or sea) 2 Tbsps. brown sugar 2 Tbsps. sweet paprika 1 Tbsp. freshly ground black pepperhe desired end result is. I have a smoker for slow cooking hams, ribs, brisket etc,,a charcoal for most 2 tsps. dry mustard(preferably Colman’s) 2 tsps. garlic powder 1/2 tsp. celery seed 2 racks baby back pork ribs(4 to 5 pounds total) Lemon Brown Sugar Barbecue Sauceor another favorite barbecue sauce Instructions: You’ll also need: 1 1/2 cups wood chips or chunks (preferably hickory or apple), soaked for 1 hour in water to cover, then drained; barbecue mop 1. Make the mop sauce: Melt the butter in a nonreactive saucepan over medium heat. Stir in the cider, bourbon, and soy sauce. Keep warm until ready to use. 2. Make the rub: Place the salt, brown sugar, paprika, pepper, mustard, garlic powder, and celery seed in a small bowl and mix with your fingers, breaking up any lumps in the brown sugar or garlic powder. 3. Prepare the ribs: Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack. 4. Set aside 1 tablespoon of rub for serving. Sprinkle the remaining rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them while you set up the grill. 5. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). Place a large drip pan in the center of the grill under the grate. 6. When ready to cook, brush and oil the grill grate. Place the ribs bone side down in the center of the grate over the drip pan and away from the heat. If cooking on a charcoal grill, toss half of the wood chips on each mound of coals. Cover the grill and cook the ribs for 45 minutes. 7. Mop the ribs on both sides with the mop sauce. Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 45 minutes to 1 hour longer, 1 1/4 to 1 1/2 hours in all. When the ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch. Mop the ribs again every 15 minutes and, if using a charcoal grill, replenish the coals as needed. 8. Just before serving, brush the ribs on both sides with some of the Lemon Brown Sugar Barbecue Sauce and move them directly over the fire. Grill the ribs until the barbecue sauce is browned and bubbling, 1 to 3 minutes per side. 9. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Sprinkle a little of the reserved rub over the ribs and serve at once with the remaining barbecue sauce on the side. Variation: How to cook First-Timer’s Ribs in a smoker Set up and light the smoker according to the manufacturer’s instructions and preheat it to low (225° to 250°F). Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours. Start mopping the ribs with the mop sauce after 1 hour, then mop the ribs again once every hour. Brush the ribs with the Lemon Brown Sugar Barbecue Sauce a half hour before they are done smoking. You’ll need to replenish the wood chips or chunks after the first and second hour of smoking and to replenish the coals every hour. Tips: This recipe calls for indirect grilling with wood smoke rather than using a smoker. The reason is twofold. First of all, a lot more people have grills than smokers. Second, when cooking baby back ribs, I prefer the higher heat of indirect grilling (350°F) over smoking’s lower temperature (250°F); the more intense heat melts out the fat, crisping the meat and giving the ribs a more interesting texture. Of course, there are legions of old-school pit masters who will disagree with me (their mantra is “low and slow”). thanks again and Good Cooking 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
| we have a butt load of bread specifically sour dough loaves and puglesy. what are some things we can do with them before they mold? there is only so much garlic bread I can stand. |
“My philosophy, like color television, is all there in black and white” -Monty Python
this is truly an age old issue..keep in mind that bread freezes well and toasts up fresh vs stale even in the countertop toaster..but,,alot of bread is still alot of bread so, lets see... bread, stale, alot, tons..too much.... frech or dutch Toast.. orange/chocolate/irish toast,,add liqours to the egg batter cinnimon toast peanut butter toast.. meatballs, sausage balls crab cakes salmon cakes cod cakes bird feeder cakes turkey stuffing seafood stuffing remember bread freezes very well for future use and I at home..bake my own bread and keep the crumbs bagged in the freezer as well for the above uses.. entree wise? A meat loaf..feel free to sub any ground meat in this INGREDIENTS 1 pound ground turkey 1/2 pound ground buffalo 4 slices day-old bread, processed into crumbs 1 (1 ounce) package dry onion soup mix 1/2 cup grated Parmesan cheese 2 teaspoons Italian seasoning 1 egg, lightly beaten 1/2 cup creamy dill dip 1/2 cup blue cheese dressing 2 tablespoons Worcestershire sauce DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch loaf pan. In a large bowl, mix the turkey, buffalo, bread crumbs, dry onion soup mix, Parmesan cheese, Italian seasoning, egg, dill dip, blue cheese dressing, and Worcestershire sauce. Transfer to the prepared loaf pan. Cover with aluminum foil, and bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C). Let stand 10 minutes before slicing. or a baked chicken dish.. INGREDIENTS 9 slices day-old bread, cubed 3 cups chicken broth 4 cups cubed cooked chicken 1/2 cup uncooked instant rice 1 cup diced pimientos 2 tablespoons minced fresh parsley 1 1/2 teaspoons salt (optional) 4 eggs, beaten DIRECTIONS In a large bowl, toss bread cubes and broth. Add chicken, rice, pimientos, parsley and salt if desired; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Pour eggs over all. Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted near the center comes out clean. or spinach artichoke pie INGREDIENTS 3 tablespoons vegetable oil, divided 1/4 cup dry bread crumbs 1/2 pound fresh mushrooms, sliced 1 pound fresh spinach, chopped and cooked 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered 1 cup day-old bread cubes 1 1/4 cups shredded Cheddar cheese, divided 1 (4 ounce) jar diced pimientos, drained 2 eggs, beaten 1/4 teaspoon garlic powder DIRECTIONS Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. Spoon into the prepared pie plate. Bake, uncovered, at 350 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting. or a breakfast cassarole INGREDIENTS 7 slices white bread, crusts removed and cubed 2 cups shredded Cheddar cheese 6 eggs 2 cups milk 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 6 bacon strips, cooked and crumbled DIRECTIONS In a greased 11-in. x 7-in. x 2-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean. then there is that little bit of heaven bread pudding INGREDIENTS 10 slices white bread, cut into cubes 1/4 cup butter, melted 1 teaspoon ground cinnamon 1/2 cup raisins 6 eggs, beaten 3/4 cup white sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 3 cups scalded milk 1 pinch ground nutmeg DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish. Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish. Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes. Sprinkle with nutmeg and bake for 25 minutes. or,, butterscotch bread pudding INGREDIENTS 1 (10.75 ounce) loaf day-old bread, torn into small pieces 4 cups milk 2 cups brown sugar 1/2 cup butter, melted 3 eggs, beaten 2 teaspoons vanilla extract 1 cup butterscotch chips DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan. Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold. or.. chocolate bannana breaad pudding hmmm chocolate...bannanas, INGREDIENTS 4 eggs 2 cups milk 1 cup white sugar 1 tablespoon vanilla extract 4 cups cubed French bread 2 bananas, sliced 1 cup semisweet chocolate chips DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean. hope there are some helpfull suggestions.. thanks for your question 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
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WOW. I'm going to start at the beginning of this thread and read the whole thing. Thank you for posting this here. This is WAY cool. I'll read first, and ask questions later. Kitties (novice cook who loves good food) |
Born with a low tolerance for bullshit.
Well-behaved women rarely make history--Marilyn Monroe
Well-behaved women rarely make history--Marilyn Monroe
Welcome Kitties,,and enjoy...fell free to ask questions, add input, etc... I am on line several times during the day... |
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
When your bread is past it's point of freshness, take it out of any plastic wrapper and let it dry. Break it up a bit and put it in your food processor. It makes crumbs for things like schnitzel (I was posted to Germany in the Army – some great food there!), breading for shrimp or chicken breasts or baked porkchops, etc. I keep my crumb container filled this way. |
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Okay I have to ask. Chef, do you have any suggestions for oatmeal? To be specific, I hate it. Not the taste actually but the texture. What my girlfriend makes as oatmeal is the typical rolled oats boiled with cinnamon, then adds some milk in the bowl (maybe she does more, that's what I've observed). Well with or without the milk I find the stuff mushy and slimy. On the other hand I love granola, oat cereals and obviously oatmeal cookies. All of these things are chewy and ....'interesting' to eat (best word I can think of to describe it). I'd like to be able to take a canister of oats and make something that I can eat, preferrably breakfast. Any suggestions? I should note, I do 90% of the cooking in the house, she does the few things she likes when I'm not in the mood or have the time to do a full meal. So I'm highly capable, I was just never exposed to them growing up so they're not in my repertoire. Thank you sir. |
wow,,,as a Scot...I can only say,,the boiled oat is a food provided by God..for Scots, to start the day, get through the day, end the day and give you the eggs to wear a skirt while standing on a cliff over looking the North Sea, in January.. Rolled oats are oat groats that have been rolled into flat flakes under heavy rollers. The oat, like some other cereals, has a hard, inedible outer hull that must be removed before the grain can be eaten. After the hulls have been removed from the bran-covered oat grains, the remainder is called oat groats. Oat groats can be used as cereal, but since the bran layer makes the grains tough to chew and contains an enzyme that can cause the oats to go rancid, oat groats are usually steam-treated to soften them and denature the enzymes. Steel-cut oats are oat groats that have been chopped into smaller pieces and retain bits of the bran layer. Rolled oats that are sold as oatmeal usually, but not always, have had the tough bran removed. They have often been lightly baked or pressure-cooked. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that have simply had the bran removed can be cooked and eaten as "old-fashioned" oatmeal, but more highly fragmented rolled oats absorb water much more easily and therefore cook faster, so they are sometimes called "quick" or "instant" oatmeal. Oatmeal can be further processed into coarse powder, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food. Rolled oats are also sometimes used in granola and muesli. Oats are an excellent source of thiamine, iron, and dietary fiber. Fiber is helpful in reducing cholesterol levels in the bloodstream. Oats are also the only source of antioxidant compounds known as avenanthramides; these are believed to have properties which help to protect the circulatory system from arteriosclerosis. Oat products also contain beta-glucan, which may help Type 2 diabetics control their blood sugar level, and might also help stimulate the immune system to fight off bacterial infections. Verses Oatmeal Oatmeal is a product of ground oat groats (i.e. oat-meal, cf. cornmeal, peasemeal, etc.) or a porridge made from this product (also called oatmeal cereal). In the United States and Canada, 'oatmeal' can refer also to other products made from oat groats, such as cut oats, crushed oats, and rolled oats. The groats are coarsely ground to make oatmeal, or cut into small pieces to make steel-cut oats, or steamed and rolled to make rolled oats. The quick-cooking rolled oats ("quick oats") are cut into small pieces before being steamed and rolled. "Instant" oatmeal is pre-cooked and dried, usually with sweetener and flavor additives.[1] Oatmeal is used to make porridge, as an ingredient as in oatmeal cookies and oat cakes, or as an accent as in the topping on many oat bran breads and the coating on Caboc cheese. It is also used as a thickener in some foods such as canned chili con carne. Oatmeal is also used in some alcoholic drinks, cosmetics, soaps, external medical treatments, and is sometimes added to animal feed products. Breakfast cereal health benefits There has been increasing interest in oatmeal in recent years due to its beneficial health effects. Studies have shown that daily consumption of a bowl of oatmeal can lower blood cholesterol. After reports found that oats can help lower cholesterol, an "oat bran craze" swept the U.S. in the late 1980s, peaking in 1989. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products again increased after the January 1997 decision by the Food and Drug Administration that food with a lot of oat bran or rolled oats can carry a label claiming it may reduce the risk of heart disease, when combined with a low-fat diet. This is because of the beta-glucan in the oats. Rolled oats have also long been a staple of many athletes' diets, especially weight trainers', given oatmeal's high content of complex carbohydrates and water-soluble fiber which encourage slow digestion and stable blood-glucose levels. Despite these developments, according to the New York Times, Harry Balzar of the NPD Group stated that "the proportion of Americans who eat oatmeal for breakfast has not changed in 20 years;" "one in five Americans eat oatmeal." Oatmeal porridge also contains more B vitamins and calories than other kinds of porridges. Some of the items added to oatmeal porridge to enhance its flavour include: salt, white sugar, brown sugar, stevia, cinnamon, honey, jam, molasses, maple syrup, butter, chocolate, soy sauce, soy milk, milk, vinegar, condensed or evaporated milk, and cream. Various types of fruit and nuts are also often added, including: strawberries, blueberries, apples, peaches, mangos, bananas, raisins, dried cherries, dried cranberries, pecans, walnuts, and even peanut butter.Cooked oatmeal has a lower GI value than has uncooked, because cooking releases water-soluble fibers from the grain. These fibers release glucose very slowly. Cultural associations Scotland In Scotland, oatmeal is created by grinding oats into a coarse powder. Various grades are available depending on the thoroughness of the grinding, including Coarse, Pin(head) and Fine oatmeal. The main uses are: as an ingredient in baking in the manufacture of bannocks or oatcakes as a stuffing for poultry as a coating for Caboc cheese as the main ingredient of the Scottish dish, skirlie, or its chip-shop counterpart, the deep-fried thickly-battered mealy pudding mixed with sheep's blood, salt, and pepper to make Highland black pudding mixed with fat, water, onions and seasoning, and boiled in a sheep's intestine to make "marag geal"' Outer Hebridean white pudding, served sliced with fried eggs at breakfast. Traditional porridge (or "porage") Brose: a thick mixture made with uncooked oatmeal and butter or cream; eaten like porridge but much more filling. Rolled oats, crushed oats, and other "instant" variations are often used for this purpose nowadays, since they are quicker to prepare. Gruel, made by mixing oatmeal with cold water which is then strained and heated for the benefit of infants and invalids. Oatmeal has a long history in Scottish society because oats are better suited than wheat to the short, wet growing season. Hence it became the staple grain of that country. Ancient Scottish Universities had an holiday called Meal Monday, to permit students to return to their farms and collect more oats for food. Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: "A grain, which in England is generally given to horses, but in Scotland supports the people." His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, "Yes, and where else will you see such horses and such men?"[4] A common alternative method of cooking oatmeal in Scotland is to soak it overnight in salted water and cook on a low heat in the morning for a few minutes until the mixture thickens. Vermont In the U.S. state of Vermont oatmeal making has a long tradition originating in farm families. While there are variations, most begin with heavy steel cut oats. The oats are soaked overnight in cold water, salt and maple syrup. Early the next morning, before beginning farm chores the cook will add ground nutmeg, ground cinnamon and sometimes ground ginger. The pot is placed over heat and cooks for upwards of 90 minutes, being served after the chores with cream, milk, or butter. As most contemporary Vermonters no longer have farm chores, the recipe is simplified to a briefer 10 to 30 minute cooking at a higher heat. Vermont leads the U.S. in per capita consumption of cooked oatmeal cereal.[5] I can say..if your oatmeal is Slimy,,mushy but has no body to it,,YOU or rather YOUR "Girlfriend"(no pics or No GF sorry..  ) is OVER COOKING the little crusties..and turning a perfectly good food into wallpaper paste..so, cut the cooking time, precooked Quaker Oats,,only take a few minuites and best added to boiliing water vs bringing water to boil with oats in it. IF using steel cut oats,,they must cook longer but again, if not Aldente,,over cooked..to me properly cooked oats are no different that properly cooked pasta,, a little snap to the tooth when bitten into. All the aforementioned is good and good for you..trail mix, oat cereals, (it is proven that Cherrios give the same level of nutrition as rolled oats) and of course oatmeal cookies is the BEST way to consume them.. KICKED UP TOLL HOUSE COOKIES 1/3 cup butter flavored Crisco 1/4 cup lard (may substitute Crisco) 3/4 stick butter 1 cup white granulated sugar 1/3 cup dark brown sugar, packed 1 Tablespoon blackstrap molasses 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/8 teaspoon allspice 2 eggs 1 teaspoon baking soda 1/4 teaspoon baking powder 2 tablespoons rum 1 teaspoon vanilla 1/2 cup raisins and/or craisins 3/4 cup chopped pecans, walnuts, or macadamias 1/2 cup semi-sweet chocolate chips 1 scant teaspoon salt 2 1/4 cups flour 1/3 cup oatmeal In a mixer, combine Crisco, lard, and butter, and whip until light. Crisco and lard are combined to create a cookie which doesn't spread too thinly, has a slightly crispy exterior, and a soft chewy center. The butter is for flavor. Substitute at your own risk! Slowly add the white granulated sugar and continue beating until very light and fluffy. Stir in the spices, baking powder and salt. Add the two eggs and mix only to combine. In a separate bowl, add hot water to the brown sugar along with the baking soda. When dissolved, add this to the sugar and spice mixture to combine. Add the oatmeal. Slowly stir in the flour, stopping occasionally to scrape down the sides of the bowl. Stir in the rum and vanilla. Limit your mixing of the dough to about one minute once the flour has been added, in order to avoid a tough cookie. Stir in the chocolate, nuts, and raisins. Using two spoons, drop by rounded tablespoonfuls onto greased cookie sheets and bake in pre-heated 375 degree oven on the middle shelf until cookies are lightly browned along edges and barely golden on top. This will take about 7-10 minutes depending on the size of each cookie and the temperature of your oven. SCONES 3 cups self-rising flour, sifted 1/4 cup oatmeal flour 1/2 cup butter, melted 1/3 cup sugar milk, buttermilk, or cream 2 eggs 1 scant cup raisins or currants 1 teaspoon baking powder Preheat oven to 400 degrees. Pulse the oatmeal in a food processor until it has the consistency of fine flour. Cut butter into the flour using your fingers until mixture resembles coarse crumbs. Stir in oatmeal, sugar, baking powder, beaten eggs and currants or raisins. Add enough milk to form a sticky dough, turn out onto a lightly floured board and knead approximately 10 turns. Do not overknead, as this will make the scones tough. Flatten to a circular shape, about 1 1/2" in thickness and cut wedge shaped pieces. Arrange pieces 1 inch apart in a circle on a lightly greased pan. Brush tops with cream or beaten egg white and bake about 15 minutes or until golden. NOTE: If using buttermilk, reduce baking powder to 3/4 tsp and add 1/4 tsp soda instead. These can be made in the food processor up until the point where you add the liquids. Add the dry ingredients to the oatmeal in the first step and pulse to combine, then add the butter and process for a few seconds, add beaten eggs with milk and knead briefly by hand if required. Do not knead in the food processor or scones may be tough. CRANBERRY APPLE CASSEROLE 1 cup whole cranberries 1 1/2 cups chopped apples, unpeeled 3/4 cup sugar 1/2 cup chopped nuts 1/2 cup brown sugar 1 stick butter 1/2 cup oatmeal 2/3 cup flour Combine cranberries, apples and sugar in an ovenproof baking dish. Mix nuts, sugar, butter and oatmeal with flour and pat into dish (mixture will be like a moist paste. Add a tablespoon of water, if needed.) Bake at 350F for 45 minutes or until done HOPE this helps 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
The chef said:
As a fellow scot (though a female one), I'm glad to know you are of the manly men who can wear kilts! Lessee...a man who can cook, is Scottish and wears a kilt...and likes firearms...hmmmm....you ARE a rare one. We scottish women like the oats...and the eggs... and the kilts that show off those really nice Scottish calf muscles.... Still reading through the pages. Sheesh there's a lot of info here. Kitties Though I have to say, I can eat, but have no love for haggis. 
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Born with a low tolerance for bullshit.
Well-behaved women rarely make history--Marilyn Monroe
Well-behaved women rarely make history--Marilyn Monroe
AH Lassie,,,Canna Be a Burns Night Wi Ut the Piping of the Haggis.. of course, a full Dress Tarten in Douglas Blue Tartan..or the causual DOUGLAS Hunter Green and Guns of course lets not forget the most fearsome warriors of the old world, The Scot Highlander..hell the English Build a wall to keep the Scot and Welshman our of England as my Sainted Grandfather a member/piper of the Black Watch, the Ladies from Hell of WWI and of coure,,you asked for it THE HAGGIS First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme. To a Haggis - by Robert Burns Fair fa' your honest, sonsie face, Great Chieftan o' the Puddin-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye wordy of a grace As lang's my arm. The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o' need, While thro' your pores the dews distil Like amber bead. His knife see Rustic-labour dight, An' cut you up wi' ready slight, Trenching your gushing entrails bright Like onie ditch; And then, O what a glorious sight, Warm-reekin, rich! Then, horn for horn they stretch an' strive, Deil tak the hindmost, on they drive, Till a' their weel-swall'd kytes belyve Are bent like drums; Then auld Guidman, maist like to rive, Bethankit hums. Is there that owre his French ragout, Or olio that wad staw a sow, Or fricassee wad mak her spew Wi' perfect sconner, Looks down wi' sneering, scronful' view On sic a dinner? Poor devil! see him owre his trash, As feckless as a wither'd rash, His spindle shank a guid whip-lash, His nieve a nit; Thro' bluidy flood or field to dash, O how unfit! But mark the Rustic, haggis-fed, The trembling earth resounds his tread, Clap in his walie nieve a blade, He'll mak it whissle; An' legs, an' arms, an' heads will sned, Like taps o' thrissle. Ye Pow's wha mak mankind your care, And dish them out their bill o' fare, Auld Scotland wants nae shinking ware That jaups in luggies; But, if you wish her gratefu' pray'r, Gie her a Haggis! * * This stanza was originally written out as follows:- "Ye Pow'rs wha gie us a' that's gude Still bless auld Caledonia's brood, Wi' great John Barleycorn's heart's bluid In stoups or luggies; And on our boards, that king o' food, A gud Scotch Haggis!" Ingredients HAGGIS fresh haggis Americanized Haggis 1 lb boneless lamb shoulder or breast, cut into pieces (or ground lamb) 1/2 lb lamb liver, cut into pieces 1/2 c water 1 small onion, coarsely chopped 1 large egg 3/4 ts salt 3/4 ts pepper, black 1/2 ts sugar 1/4 ts ginger, ground 1/8 ts cloves, ground 1/8 ts nutmeg, ground 1 c oats, rolled, old fashioned Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan. In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined. Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve. Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes. or more traditional Genuine Haggis 1 sheep's stomach bag plus the pluck (lights, liver and heart) 1 lb Lean mutton 6 oz Fine oatmeal 8 oz Shredded suet 2 large Onions, chopped Salt and pepper about 1/4 pint beef stock. Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8 servings. CUMBERLAND and WHISKY SAUCE 1 cup Scotch whisky 1/2 cup fresh orange juice 2 tablespoons grated orange zest 1 cup red currant jelly 1/4 teaspoon salt 1 pinch cayenne Directions 1CUMBERLAND WHISKY SAUCE:. 2In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. 3Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. 4Add the redcurrant jelly, salt, and cayenne, and stir well. 5Cook until thickened, about 2 to 3 minutes. 6Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis. 7HAGGIS:. 8Preheat the oven to 200C/400F/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 and a half hours. 9To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction. Cock-a-Leekie 1 stewing chicken, trussed 10 to 12 medium-sized leeks (about 2 lb), trimmed, washed and sliced 2 quarts beef stock or water bouquet garni of 1 whole clove, 1 blade mace, 1 sprig parsley and 6 peppercorns (optional) salt freshly ground allspice 2 dried prunes Place the fowl in a large pot with three or four of the leeks and the stock or water. If using water, add the bouquet garni, tied in a piece of cheesecloth. Bring to a boil, skim and then cook gently for 2 hours or longer, until the fowl is tender, when it should be removed. Clear off all the grease with paper towels. Add the remainder of the leeks cut into 1 inch lengths. Add salt and allspice to taste. Simmer very gently until leeks are tender. Half hour before serving, add the prunes. A little minced fowl may be added to the soup before serving it. Tattie-an'-Neeps or Clapshot 1 lb potatoes 1 tablesp. chopped chives or 4 shallots 1 lb. neeps (swedes in UK, white turnips in US) 1 heated tablesp. butter or dripping salt and pepper Cook the vegetables separately, drain and then mash them very well together, adding all the other separate ingredients. Season to taste and serve very hot. Tipsy Laird 6 individual sponge cakes 3/4 cup raspberry jam finely grated rind of 1 lemon 2 ounces ratafia biscuits (store-bought or home-made) 2/3 cup sweet sherry 2 tablespoons Drambuie 4 egg yolks 2 tbs sugar 2 1/2 cups milk 1 tsp vanilla extract 2/3 cup whipping cream 2 tsp Drambuie toasted, sliced almonds cherries glace' Split the sponges in half, spread them with jam and place them in a glass dish. Roughly crush the biscuits and scatter them on top with the lemon rind. Mix together the sherry and 2 tbs Drambuie, pour it over the sponges and leave to soak. Beat egg yolks and sugar together. Heat the milk to body temperature and stir in egg yolks and vanilla extract. When well blended, cook over low heat until thickened, stirring constantly. Pour it into the dish and leave it to cool and set. Next day, beat the cream to a soft peak consistency and whisk in 2 tsp Drambuie. Turn the cream onto the layered pudding ingredients. Decorate with nuts and cherries. Ratafia Biscuits 4 ounces sweet almonds, blanched and peeled 1 teaspoon pure almond extract 1 cup sugar 2 egg whites 8 drops rose water ice water Preheat oven to 325 degrees F. Line a cookie sheet with brown paper (as from grocery bags). Pound or grind the almonds as fine as possible. Gradually add the sugar, egg whites, rose water, and almond extract, beating the mixture all the while until it becomes a thick paste. Using a teaspoon dipped in ice water, drop little mounds of the mixture on the brown paper. They will spread while baking, so place them about 2 inches apart. Bake 20-22 minutes, or until puffy and delicately browned. Remove the paper, biscuits and all, from the cookie sheet. Let it cool for a few seconds while you wring out a cloth in cold water. Lay the cloth out flat, and place the sheet of biscuits on top of it. After a few minutes the paper will release its hold, and you can lift the biscuits off to cool on a rack. Repeat the process (with fresh pieces of brown paper) until you have used all the batter. Makes 2 dozen. A Favored BURNS Prayer O thou who kindly dost provide For every creature's want! We bless Thee, God of Nature wide, For all Thy goodness lent: And if it please Thee, Heavenly Guide, May never worse be sent; But, whether granted, or denied, Lord, bless us with content. Amen! \ ah well. Probably too mcuh info but...what the Hell 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
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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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to all the true Irish and all the wanna be Irish,,, Happy St, Patricks Day  From Saint Patrick's Breastplate Christ be with me Christ before me Christ behind me Christ in me Christ beneath me Christ above me Christ on my right Christ on my left Christ where I lie Christ where I sit Christ where I arise Christ in the heart of every man who thinks of me Christ in the mouth of every man who speaks of me Christ in every eye that sees me Christ in every ear that hears me Salvation is of the Lord. May love and laughter light your days, and warm your heart and home. May good and faithful friends be yours, wherever you may roam. May peace and plenty bless your world with joy that long endures. May all life's passing seasons bring the best to you and yours! and lastly,, May you be 3 days in heavan 'fore the Devil knows your dead  |
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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just bought an 10.25lb fresh uncured ham. Going to smoke it tomorrow but don't have a clue for how long, at what temperature, does it need to be mopped with something to keep it from drying, etc. Any ideas? ETA: don't know if the question is really appropriate for a restaurant chef, but after dropping a decent amount of money for the cut, I don't want to screw it up. |
كافر
Being a bit beyond a restaurant chef and starting when the sides of beef and pigs were bought in the back door and proccessed by hand and additionally being a long timer survivalist, even before John Rourke so I know some suprising minutia concerning food and food preperation..heres some info on hams Hams: They can be fresh, cook-before-eating, cooked, picnic, and country types. There are so many kinds, and their storage times and cooking times can be quite confusing. Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. "Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey. The term "turkey ham" is always followed by the statement "cured turkey thigh meat." The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color. Hams are either ready to eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only trichinae treated (which may include heating, freezing, or curing in the plant) must be cooked by the consumer before eating. Hams that must be cooked will bear cooking instructions and safe handling instructions. Hams that are not ready to eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel indicating the product needs cooking, e.g., "cook thoroughly." In addition, the label must bear cooking directions. Smoking and Smoke Flavoring Curing Solutions Curing is the addition of salt, sodium or potassium nitrate (or saltpeter), nitrites, and sometimes sugar, seasonings, phosphates and cure accelerators, e.g., sodium ascorbate, to pork for preservation, color development and flavor enhancement. Nitrate and nitrite contribute to the characteristic cured flavor and reddish-pink color of cured pork. Nitrite and salt inhibit the growth of Clostridium botulinum, a deadly microorganism which can occur in foods under certain situations. Curing and flavoring solutions are added to pork by injection and by massaging and tumbling the solution into the muscle, both of which produce a more tender product. Dry Curing In dry curing, the process used to make country hams and prosciutto, fresh ham is rubbed with a dry-cure mixture of salt and other ingredients. Dry curing produces a salty product. In 1992, FSIS approved a trichinae treatment method that permits substituting up to half of the sodium chloride with potassium chloride to result in lower sodium levels. Since dry curing draws out moisture, it reduces ham weight by at least 18% — usually 20 to 25%; this results in a more concentrated ham flavor. Dry-cured hams may be aged more than a year. Six months is the traditional process but may be shortened according to aging temperature. These uncooked hams are safe stored at room temperature because they contain so little water, bacteria can't multiply in them. Dry-cured ham is not injected with a curing solution or processed by immersion in a curing solution, but it may be smoked. Today, dry cured hams may be marketed as items that need preparation on the part of the consumer to make them safe to eat. So, as with all meat products, it is important to read the label of hams to determine the proper preparation needed. Wet Curing or Brine Cure Brine curing is the most popular way of producing hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Brining ingredients can include ingredients such as salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. Smoke flavoring (liquid smoke) may also be injected with brine solution. Cooking may occur during this process. Smoking and smoke flavoring After curing, some hams are smoked. Smoking is a process by which ham is hung in a smokehouse and allowed to absorb smoke from smoldering fires, which gives added flavor and color to meat and slows the development of rancidity. Not all smoked meat is smoked from smoldering fires. A popular process is to heat the ham in a smoke house and generate smoke from atomized smoke flavor. Cooking or Reheating Hams Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer. Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F. TIMETABLE FOR COOKING HAM NOTE: Set oven temperature to 325 °F. Both cook-before-eating cured and fresh hams should be cooked to 160 °F. Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F. Cut Weight/lbs Minutes/lb SMOKED HAM, cook-before-eating Whole, bone in 10 to 14 18 to 20 Half, bone in 5 to 7 22 to 25 Shank or Butt Portion, bone in 3 to 4 35 to 40 Arm Picnic Shoulder, boneless 5 to 8 30 to 35 Shoulder Roll (Butt), boneless 2 to 4 35 to 40 SMOKED HAM, cooked Whole, bone in 10 to 14 15 to 18 Half, bone in 5 to 7 18 to 24 Arm Picnic Shoulder, boneless 5 to 8 25 to 30 Canned ham, boneless 3 to 10 15 to 20 Vacuum packed, boneless 6 to 12 10 to 15 Spiral cut, whole or half 7 to 9 10 to 18 FRESH HAM, uncooked Whole leg, bone in 12 to 16 22 to 26 Whole leg, boneless 10 to 14 24 to 28 Half, bone in 5 to 8 35 to 40 COUNTRY HAM Whole or Half. (Soak 4 to 12 hours in refrigerator. Cover with water and boil 20 to 25 minutes per pound. Drain, glaze, and brown at 400 °F for 15 minutes.) hope this helps 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
Rub it with a Salt/Sugar/Spice blend. Smoke at 225-250 degrees until it reaches about 185 internal and pull it (pulled Pork). AFARR (Smoking some Butts, Ribs, Salmon and Chicken today--I'll get around to doing pics later on) |
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pork turned out awesome, i only used 1 lb of small shrimp and i still had way to much stuffing but it is very good, i should have tied the loin together so i could turn it, i covered the top in bacon, since after all how can you have to much (and i love center cut bacon). cooking with a probe thermometer takes the worry out, very nice addition for our kitchen. served it with corn and fried potatoes, was going to be mashed but had a mishap so they got trashed and some got fired. i had a 5lb pork loin with the sides, with 5 of us only half the pork got eaten so LEFTOVERS . all in all great dinner, and thanks for the advice chef |
Free food and drink can move men who will stand their ground against armies (greenwood)
GREATvery glad it came out well  ,,thanks for the feedback..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
You are very welcome and Thank you... 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
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You are on Iron Chef The secret ingredient is the 1000 year egg. How are you going to make a dish with it? Give recipe and presentation.
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There is iron in your words of death for all to see, and so there is iron in your words of life. No signed paper can hold the iron. It must come from men. It is good that warriors such as we meet in the struggle of life or death. It shall be life.
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You are on Iron Chef The secret ingredient is the 1000 year egg. How are you going to make a dish with it? Give recipe and presentation.
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There is iron in your words of death for all to see, and so there is iron in your words of life. No signed paper can hold the iron. It must come from men. It is good that warriors such as we meet in the struggle of life or death. It shall be life.
1000 year old eggs  as long as i dont have to eat it...  playing Stump the CHEF are we Century egg, also known as preserved egg, hundred-year egg, thousand-year egg and thousand-year-old egg is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in century egg is its alkaline material, which gradually raises the pH of egg from around 9 to 12 or more This chemical process causes an "inorganic version" of fermentation, which breaks down some of the complex, flavorless proteins and fats into simpler, flavorful ones. Some eggs have patterns near the surface of the egg white which are likened to pine branches. Century eggs can be eaten without further preparation, on their own as a side dish. As an hors d'œuvre, the Cantonese wrap chunks of this egg with slices of pickled ginger root (sometimes sold on a stick as street food). A Shanghainese recipe mixes chopped century eggs with chilled tofu. In Taiwan it is popular to eat century eggs on top of cold tofu with katsuobushi, soy sauce, and sesame oil in a style similar to Japanese Hiyayakko. A variation of this recipe common in northern China is to slice century eggs over chilled silken tofu, adding liberal quantities of shredded young ginger and chopped spring onions as a topping, and then drizzling light soy sauce and sesame oil over the dish, to taste. They are also used in a dish called old-and-fresh eggs, where chopped century eggs are combined with (or used to top) an omelet made with fresh eggs. Some Chinese households cut them up into tiny cubes and cook them with rice porridge to create Century egg and Lean Pork congee (Chinese: pinyin: pídàn shòuròu zhōu). Rice congee, lean pork, and century egg are the main ingredients. Peeled century eggs are cut into quarters or eighths and simmered together with the seasoned marinated lean slivers of pork until both ingredients are cooked into the rice congee. Fried dough sticks known as youtiao are commonly eaten with century egg congee. also served with a platter of sliced barbecued pork, pickled baby leeks, sliced abalone, pickled Julienned carrots, pickled julienned daikon radish, seasoned julienned jellyfish, sliced pork, and quartered century eggs or whole century eggs coated in fish meal, breaded, and deepfried similar to the Scotch egg in the United Kingdom. or,, THOUSAND YEAR-OLD EGG SALAD Ingredients: One (1) thousand year-old egg 12 oz. package of silken tofu Light soy sauce Pure sesame oil One bunch cilantro One red chile (Optional chili flakes for a spicy kick) Carefully cube one (1) thousand year-old egg. Cube a 12 oz. block of silken tofu. Combine both ingredients in a bowl using your hands or wooden spatulas, being careful not to break the delicate silken tofu cubes. Add 2 tablespoons of light soy sauce. Drizzle on 1 tablespoon of pure sesame oil. Carefully mix in the soy sauce and sesame oil. Wash and tear off about twenty (20) cilantro leaves (coriander or Chinese parsley). Add leaves into bowl and carefully mix together. Thinly slice and seed a red chile for garnish. Throw on a couple of cilantro sprigs for garnish as well. how to make 100 year old eggs, modern style 2 c Very strong black tea 1/3 c Salt 2 c Each ashes of pine wood, Ashes of charcoal and ashes from fireplace 1 c Lime * lime as in garden lime, not small green citrus fruit lime 12 Fresh duck or chicken eggs 1. Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mix- ture. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. 2. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color. 3. To serve, cut into wedges and serve with: 4. Sweet pickled scallions or any sweet pickled vegetable 5. Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root. or for a different way to serve hard boiled eggs for friends and family Chef Morris marbled Eggs cook chicken eggs as you would for hard boiled eggs brew 1 gal of Strong Black Tea allow eggs to cool under running water slowly and gently roll eggs under your palm to lightly crack the shells, carefull not to put too much pressuer, you want the shell to remain on the egg place cracked, starred eggs in tea for 3 hours remove eggs Peel eggs the egg will have a starred, veined stain on it resembling Marble arrange whole eggs or halved eggs for display on salads, stand along, deviled, etc..a very different look for a common food.. |
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
Thank you very much seabass..truly appreciate the atta boy and of course your patronage of the thread.. 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..... wheres the pics??? |
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
You are very welcome... let us know how it turns out please?? 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
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i need a salmon glaze.. prefer honey. thanks in advance -Tim ETA: i will be cooking this on the grill on cedar planks. already soaked. ready to go. just searching for a glaze to make |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
2 tbsp. olive oil 1/4 c. honey 1 clove garlic, crushed 1 tbsp. chili powder 2 tbsp. Dijon mustard 1 tbsp. olive oil 1 tbsp. honey 1/4 tsp. grated lemon peel 1 tbsp. lemon juice Thanks for stopping by.. 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, great thread! I have always loved cooking but a.) I'm not particularly good at it and b.) I'm lazy, so when I'm feeding myself it usually ends up as a sandwich or ramen. Do you have any recipes or know of any resources for cheap easy stuff that is also mighty fine? Any cheap/easy/mighty fine crockpottery? What straight razor do you use? I'm a Wade & Butcher man myself. How come I've never seen any dinner pics from you?  Thanks
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straight razor? Lucky Duck from Germany,,vintage 1911 according to the experts..orginial cellulose handles also. there is a few crockpot recipes in the thread..try those out first.will post a few more this weekend if you IM me and remind me...as school is starting again soon and lives tend to get more hectic its a good time for a few.\ crock pots/...latest sale at walmart,,I am not a huge fan of them...have used em,,played with em but..not my thing dinner pics.. 2 reasons..I didnt have a digital cam until recently and you guys just were not worth the 7bucks to develop the film/get the CD done.. secondly.. I am living with a family member currently as I had some health challenges and My ranchette in the woods was vandalized last winter BUT! I am to close on a new place in mid september...awaiting the install of a new septic system and we start once more.. once I am set up in my own kitchen,,I will do some dinner pics and some tutorals.. tough to be at the mercy of another and to have all "your" stuff in storage..trust me.. |
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
You're in the asshole of the world, Captain!
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EE: 100% (27)
KHM
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Chef Morris, I have Summer Savory coming in out the wazoo. This is the first time I've grown this herb. I added some to olive oil and put it on grilled corn OTC which was good. I know that it goes with chicken but I'm looking for some other uses. Is Savory more of an accent herb or is there a signature dish that showcases it's flavor? |
"If people insist on photoshops that have nothing to do with anything but racial stereotypes - like Obama dressed like a pimp, eating watermelon and asking where the white wimmenz are at - then that thread will be locked too."
DK-Prof
DK-Prof
Thanks chef! I came up with one more question: What is the first step a mediocre cook should take towards becoming a good cook? |
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Hello, My wife want a good banana bread recipe. Can you improne on this recipe? Banana Bread Recipe Print Options Print (no photos) Print (with photos) Ingredients 3 or 4 ripe bananas, smashed 1/3 cup melted butter 1 cup sugar (can easily reduce to 3/4 cup) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 1 1/2 cups of all-purpose flour Method No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve. |
Screech, He was my Maine Coon Cat of 12 years. He was a real "Lap Lizzard"! RIP buddy!
got to be honest..thats pretty much my recipe..I do add a TBLsp or 2 of Ammaretto at times. I will also use the same for ,,pumpkin bread, zucchini bread, etc.. sprinkel some sugar on the top of the batter before placing in oven..this will carmelize the top.., wish I could improve on a good thing...maybe get rich?? GOOOD 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
Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed. Savory enhances almost any savory dish. It goes well with soups, stews, bean dishes of any sort, succotash, cabbage, and sauerkraut Romans used Savory as an herb and seasoning even before they used pepper. They used it as a medicine, a bee sting treatment, and an aphrodisiac. When the Romans brought it to England, it was used as an ingredient in stuffing rather than as an herbal remedy A Few Ideas to Get You Started Spark heavy stews, soups, and chowders with a garnish of Summer Savory. Top chilled, poached fish or chicken with a blend of Savory, chives, lemon juice, and mayonnaise. Crush Savory in your hand or with a mortar and pestle before use to release the flavor. SUMMER SAVORY 1 lb. stewing beef 1 tbsp. summer savory Flour Oil Water 1 onion, chopped Salt and pepper 1 tsp. Gravy Master(kitchen boquet) Roll beef in flour, then brown in hot oil. Add chopped onion. Add water to cover with remaining ingredients. Bring to a boil, reduce heat, and simmer 1 1/2 hours. Serve over mashed potatoes, rice or egg noodles. Serves 2-3. you can also add any fresh cooked veggie and make a full stew..carrots, peas, greenbeans, sliced zucchini etc.. GERMAN GREEN BEAN SOUP Ham bone or ham hocks 2 qt. water 2 qt. home canned or store canned green beans 6 c. peeled & cubed potatoes 1 or 2 carrots, peeled & sliced 1 tsp. parsley 1 tsp. summer savory 1 c. sour or sweet cream Simmer ham in 2 quarts water for about two hours. Remove meat from bone and return to soup. Add the remainder of the ingredients except the cream. Simmer until vegetables are tender. Remove from heat and add cream and serve. thanks for your question. hope this helps a bit.. 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
great,, and youre welcome..this is a nice successfull recipe..you can play with it pretty well with out messing it up..youcan even pure peaches, pears, chop dated etc to the basic batter for sweet breads,, 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
personally the only time chili with out beans is acceptable is if im starving edit : but im not from texas |
Free food and drink can move men who will stand their ground against armies (greenwood)
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