My personal trick is to fry the bird. Prep with the injection marinades the Chef mentioned and you will have very tender meat. Generally, when I cook one, I can't lift the bird out of the fryer by the drumsticks. They just fall right off. 
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"Any people that would give up liberty for a little temporary safety deserves neither liberty nor safety." Benjamin Franklin
having 3 exwives...non of em I married for their culinary talents.....  that and Chefs are sluts...  and your welcome |
TRG,,,at least you got the body shape about right and I shaved off my beard a few years ago...oohhh and my penis is bigger... thanks
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Thanks again to Chef "douglasmorris99" -- I have MUCH to learn! To ALL: Do your family a favor -- Brine that turkey!  ALL of us have internet access and there's plenty of GOOD options in the past few years ("our chef DM", Emeril, Alton, etc.); don't be afraid! Try it and you'll like it! (Pretty much no bags required...) B2 OK, Chef M., am I a complete idiot? CINCWIFE is semi-mad, but I'm "insisting" on cooking two- 12# brined birds on a vegetable bed vs. a 22# monster this year... Personally, I prefer two "birds" I can handle/cooked correctly in about 3+ hours. BTW, "we've done" the TurDuckHen "thing" etc. (didn't suck...) |
LIVE WELL! LAUGH OFTEN! LOVE MUCH!
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There's no such thing as the good life, there's just life -- Now go live it!
NRA-ILA Take Action/Find Lawmakers: http://www.capwiz.com/nra/dbq/officials/
I too prefer smaller birds. they tend to be tastier and in truth you arent drying out the outer third of the meat to finish cooking the inner third... unlike cooking roast beef...where a red center is still preferred by some... a red center in a 20llb turkey is gonna kill somebody.. the pork filled with cranberry stuffed quails....cooked slowly for about 4 hours.. beef was a bit done..ie:no rare but over all, something different and as it was for a private party of 40...no left-overs or plates of scrap... |
OK, I saw this a couple of days ago and accepted it as good advice just like all the rest of what I've seen you post. Now I find that it is haunting my mind and I'd like to know WHY teflon should never get wet? Or should an egg pan never get wet? I'm confused... Thank you for your posts. I know that this isn't going to turn me into anything close to a professional but you've already stimulated some good ideas that I'm going to try. Offer us some of your thoughts regarding the current general trends of food production. For instance, in my mind food items produced in the United States have historically been the safest and best quality at the lowest price. Now it seems like everything I see on the shelves has come from or is made from products that are imported. I understand the economics, I just wonder if everything my grandkids eat is going to be foreign? When I go to a restaurant, are the vegetables all from Mexico? Is the beef Argentine? Who knows what it is anymore? I don't know if it really matters. Like you mentioned with cucumber-flavored apples, I cannot eat strawberries, watery peaches, and the like. Strange, since I have always maintained that just about everything is edible if someone knows how to prepare it. |
teflon pans... I have found that consistantly washing teflon reduces the effectiveness of the coating.. in addition to useing at too high heat ruins it as well, a pan, set and used for eggs only will last the rest of your life for eggs...if well cared for..and only wiped out after use.. best NOT to scramble eggs either..use another pan for that..I am speaking only for use of over easy. omelettes, over mediums..anything you would flip rather than stir to cook.. egg pans..preteflon were stainless steel pans..Seasoned, burned and scoured with salt and oil, burned and scoured with salt and oil...burned and scoured wth salt and oil etc etc.......in this pan went clairified butter or olive oil and eggs the pourpose of the scouring with salt and oil was to impregnate/permiate the pan with oil and to polish it as smooth as possible leaving no surface for the egg to stick to. leaving a near mirror finish on the inside of the pan./. a professional breakfast cook..a GODSEND  to any Hotel Chef..or Dennys, is worth thier weight in gold, silver and tenderloin....To touch thier egg pans and God forbid., accidently throw them in a pot sink..  could lead to the loss of someone who may be able to do 200 breakfasts in 2 hours alone, hungover, or not been to bed yet..(a majority of these fine folks tend to be alchoholics ) but their Egg Pan is like thier first born,. a good egg pan will make the difference in how every bodys day gets started..Water, more than a drop of two from a freshly washed hand..will ruin an egg pan every one in the kitchen may well  the Chef..the egg man..is the one person the Chef  (within reason) unless he likes doing 3 meals a day for 18 hours....prep, lunch and dinner cooks are a  dime a dozen in comparison to one GOOD breakfast man where is food going, to absolute shit... all of it is not the food we grew up with if your over 40.. hormones, chemicals. genetics, forced ripening, forced growth in animal stocks.. processing is done by the lowest paid help they can find, many from places that wash thier hand on saturday when they bath if were lucky..and i mean this from the field to the transport to the processing plant to distrubution via grocery or restaurant... its down to time and money there are still some specialty farms around that some chefs go to.. I do my best in most city's to pick my suppliers by first viewing wharehousing then pricing and product.. |
Great Thread  I have a question about bisques. I really like lobster bisque but I don't want to invest the time to make it. The other day I had a roasted red-pepper bisque that was awesome,; my question is this, is bisques a method or a base and how is it made to work for different types of ingredients i.e. shrimp, crab, red pepper, etc.? Thanks, I am the cookie at our house, the wife cooks but prefers for me to cook. Which I prefer too, since I do enjoy it. I have to say though, as long as my mom is not listening, my wife make the best gravy to go with a roast, it is flat out awesome. My dad told me when I was a boy that was the reason that he married my mom, she could make gravy; so, I guess I followed in the old man's foot steps. As far as eggs go, I make my egg every morning with my grandmother's small cast-iron skillet. A little olive oil and in goes the egg, it is definitely not put in the dishwasher. My roomate put a large iron skillet that my mom gave me in the dishwasher when we were in college, it almost came to blows.  96Ag |
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thanks 96 Bisques... is basicly taking the essence of a flavor..mellowing and reducing with heavy cream. it is of french origin (dammit), I dont care much for the french... anyways,.Bisque is a thick, creamy, highly-seasoned soup, classically of puréed crustaceans. It can be made from lobster, crab, shrimp or crayfish. It is thought the name is derived from Biscay, as in Bay of Biscay[but the crustaceans are certainly bis cuites "twice cooked" first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being puréed. Seafood bisque is traditionally served in a low two-handled cup on a saucer or in a mug. the term Bisque is also sometimes used to refer to cream-based soups that do not contain seafood, in which the ingredients are pureed or processed in a food processor or a food mill tomato, mushroom, and squash bisque. Generally, bisque is made by first cooking shellfish..removing the fish and saving the water.. an onion, some wine, and ALL the shells, fins, flippers, beaks, feet, anntenne, and INSIDES of...are added back into the stock..bought to a boil and reduced by 2/3 the entire content is then crushed in a mill into a fine paste. in a seperate pot, heavy cream is is reduced by 1/2, the paste is then stirred into the reduced cream. bought to a simmer and served with a pat of butter on top and some fresh ground pepper and or chopped chive or parsley as garni cant really give you measurements as a balance of byproduct is used to make this soup..but sure you can get the general idea.. here is a bisque recipe for the fall Simple Pumpkin Soup 1/2 cup onion 3 tbsp. butter 2 cups mashed cooked pumpkin 1 tsp. salt 1 tbsp. sugar 1/4 tsp. nutmeg 1/4 tsp. ground pepper 3 cups chicken broth heat and reduce by half 1 cup half and half or heavy cream. (more warmed dairy product can be added to thin this if too thick for your taste after mixing,,..) mince the onions and gently brown with butter in a pan. Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. force thru a seive, ,run through a blender or food processer our into a bowl and blend in the cream with a hand whip. Makes 4 to 6 small servings. this is a very rich soup and only a small portiion will satisfy...  |
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Awesome! Thanks douglas Seeing the recipe I get the gist of how it is done. Cooking all of the shells and guts has turned me off to the making of the bisque, but I see how it done after the explanation it makes sense. We might have to try a little experimentation now! 96Ag |
keep in mind, when it comes to food..the most suprising tastes come from the basest part of the begining product and at times really takes alot of work to get to it. In our fast food world, we eat..we dont dine, we dont savor things that a generation or 2 ago was "special" or expensive or hard to get or seasonal or foods eaten for thier nuances... peaches and berries, almost to the point of rot..pureed into chilled cream caviar pressed duck for gras oysters mussels, clams. 100's of others .. |
DOWN AND DIRTY PASTA SAUCES: Restaurants chefs use this technique all the time. Basically they cook something in a sauté pan over pretty high heat until it's done and leaves a bunch of brown caramelize bits of "stuff" in the pan. You look at this "stuff" in the pan and say to yourself, "Now how am I going to clean this 'stuff' off the pan? What a mess! I wish I used a non stick pan." The "stuff" has a name, it's called "fond" and you want that "fond" stuck to your saute pan because it is packed with incredible flavors. It's also easy to remove by adding a little liquid to the pan and using a wooden spoon to dissolve it. This is called deglazing and can be done with wine, brandy, fortified wines, stock, cider, fruit juices or most typically a combination of two. Just be careful if you use wine, to remove the pan from the heat so the alcohol doesn't ignite and blow up in your face. I've spoken with chefs who have seen this happen. The next steps are to reduce the liquid in the pan and add several pats of butter to thicken and enhance the flavor of the sauce. If you ever knew how much butter professional chefs use in restaurants to "enhance" flavor, you would be amazed. I sometimes think they make their dishes too rich because I can feel it when I get home, but then again, it's so good when you're eating it. Now those are just the basics. To create some more complexity to the sauce you'll want to add some aromatics like garlic or shallots for a subtle but additional layer of flavor. Then you might want to add some additional ingredients such as mushrooms, mustards, chutneys, herbs and/or spices to give even more complexity and flavor, adding heavy cream, pre packaged gravies and other sauces will offer dozens of combinations. This is how many of the classic sauces with all the fancy French names are made. By adding different ingredients to stock reductions, you can create the same sauces at home. Depending on the level you want to take it, it can be quick and easy or a little more time consuming and complex. But no matter which way you decide to go, you will end up with a more incredible, flavorful, delicious result than if you didn't make the sauce at all. when using frozen veggies at home I keep about a 1/4 back in the freezer, in small freezer bags. Peas, sugar snap peas, chopped spinach etc..when doing a quick pan sauce I can pull a dozen peas, half dozen sno peas etc to throw into the sauce to give it some color and variety. *4 boneless skinless chicken breasts, cut into bite size pieces *olive oil *2 handfuls fresh baby spinach *2 cans stewed tomatoes *1 8 oz package cream cheese, cut up *2 cloves minced garlic *1 tsp basil *1/4 tsp black pepper *16 oz box dry pasta of your choice Method 1. In a large, deep frying pan, brown chicken over med-high heat in a bit of olive oil. Add garlic and let cook just until garlic begins to brown. 2. Add to pan the tomatoes, cream cheese, basil and pepper. Reduce heat to medium low and let simmer, stirring occasionally. 3. Start boiling noodles. When almost done, add spinach to water and continue cooking until pasta is done. 3. When cream cheese has melted and sauce is creamy, add pasta and spinach to pan and stir. 4. Serve with French bread. Notes: *For an interesting variation on the recipe, also try adding the following: -mushrooms -black olives -green onion *You can also substitute shrimp for chicken. Just cook the shrimp separately and add at the end. Number of servings: 6 hearty servings and a few tips for the day: Quick Whipping - A teaspoon of cold water added to the white of an egg causes it to whip more quickly while increasing the quantity of the egg. Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation. To keep milk past it's expiration date add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth. Brown sugar will not harden if stored in the freezer. If you freeze wild rice it will last 3-4 months compared to a week in the refrigerator |
| I just put 8lbs of pork side in cure to make some bacon but I screwed up the amounts. I used 1 Tbls of Mortons Tender Quick and 3 Tbls of Brown Sugar per Lb in stead of 1/1. My question is will this effect the cure of the meat or just make it a sweeter finished product. Do I need to rinse and start over with the proper amount or will it be OK. |
you should be ok..may be on the sweet side. but..shouldnt be that different than you are use to.. |
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Mrs. Feral here, with a baking question. Feral made roast beef last night, and I made kummelweck rolls so we could have beef on weck. They're delicious! But ugly. Flat. Depressed. If rolls can have a middle-age spread, they do. How do you shape bread dough (free-form) so that you end up with a nice, high, compact roll? |
good, simple easy.. THIN sliced beef..sprinkle with a bit of oregano, salt and pepper garlic infused oil on the grill, griddle, pan..get it hot sliced peppers and onions, saute till onions start to turn clear remove from pan add a touch more oil,,bit more garlic,,sear the meat on both sides, top with peppers and onions add a dollop of Sour Cream and top with Gruyère and Buffalo Mozzeralla on a fresh Sour Dough Hogie and toast the whole thing
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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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Why is it that when I used prosciutto in my pasta fagioli recipe it didnt work ? It clumped up and turned brown and became a little ball . I normally use pancetta but the store was out. I figured that, hey, they are both italian ham.......so No dice. Is there something else I could have used to substitute for the pancetta. I usually : simmer 2 large chopped onions and 10 cloves of garlic and 8 oz of pancetta sliced into pieces in some olive oil and butter until opaque. Add 2 large cans of chicken stock and 2 cans of petite diced tomatoes to the pot. Dump in a tablespoon of crushed red pepper flakes, 4 sprigs of thyme, 4 sprigs of rosemary, 3 bay leaves and some black pepper. Rinse and add 3 small cans each of great northern beans and kidney beans Bring to a boil and simmer for about 15 min. Add a box of ditalini pasta and bring to a boil for 5 min. Stirring the whole time. There has to be a substitute for the pancetta, but I havent found it.  |
"Now you do what they told you"
"Get down with the sickness"
"Get down with the sickness"
way more fat in the Pancetta than in the proscuitto,,so you would need to add more water or oil to your recipe to make up for it...Pancetta is actually a "bacon" vs Proscuitto being a ham...you could probably subsitute Capicola and get a more harmonious outcome as the fat content is higher in the cold cut or actually use bacon in lieu of Pancetta |
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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Well, I didnt even conside that ! Pancetta is bacon after all, you are right !! And Bacon is to cooking what the 1911 is to pistols ! Im gonna try that out ! I love that thick sliced country bacon. I can smell it now cooking up with the onions and garlic ! I ll let you know how it turns out. Thanks ! |
"Now you do what they told you"
"Get down with the sickness"
"Get down with the sickness"
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
Tried this tonight using swiss cheese already on hand. I got the wife to whip out some fresh baked sourdough rolls. MOST EXCELLENT! I will search out the suggested cheeses for the next batch. Thanks once again! |
wonderfull, thanks for the feed back... 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
| Posts seem a bit slow today so maybe you won't mind an anti-chef question: Do you have a good recipe/ suggestions for making a snack like Hot Wings in a Crock Pot? (Except I'd be using legs or thighs, and I like more of a BBQ and not so much Hot. It doesn't have to be a crock pot recipe, either.) I really don't like the stuff you can buy pre-made to warm over. This should make me an instant hero over Spring Break with my nieces and nephews. |
are you speaking of the crockpot BBQ Pit by Rival? or a real crockpot.. Icant imagine turning out good tasting slow cooked in a crock pot chicken beyond stews of some sort.. slow cooking tends to over cook chicken and gives it a pasty/meally feeling to the touge I find unpleasent.. the BBQ Pit is COOL,,i did a brisket and a whole salmon and 2 whole chickens in a friends last winter and was very successfull Spicy Barbecued Chicken 2 Cups ketchup 1/2 Cup tomato sauce 1/2 Cup water 1/2 Cup corn syrup 1/2 Cup cola 1/4 Cup cider vinegar 1/4 Cup butter or margarine 1/4 Cup steak sauce 2 Tablespoons soy sauce 1 1/2 Teaspoons sugar 1 Teaspoon seasoned salt 1 Teaspoon hot pepper sauce 1/2 Teaspoon garlic powder 1/2 Teaspoon onion powder 1/2 Teaspoon liquid smoke 1 broiler/fryer (about 3 1/2 pounds) - cut up Combine all ingredients except chicken in a 2-quart saucepan. Bring to a boil, stirring constantly, then reduce heat and simmer, uncovered, for 1 hour stirring frequently. Set 1 cup aside for basting chicken and store remaining sauce in refrigerator for another use. When ready to cook chicken, let basting sauce come to room temperature; grill chicken, covered, over medium-low coals for 40 minutes or until almost done. Brush with sauce, then grill an additional 5 minutes. Turn, brush with sauce and cook until juices run clear. |
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
Possum YUM POSSUM ROAST 1 fat possum 1 lg. onion sauteed in 1 tbsp. lard 1 c. bread crumbs 1 chopped red sweet pepper 1 hard boiled egg, chopped Salt Dash of Worcestershire sauce To dress animal, immerse in very hot water for 1 minute. Remove and with a dull knife scrape off the hair. Slit and remove entrails. Remove head and tail, if desired. Wash thoroughly inside and out with hot water. Place in deep container. Add 1 cup salt and enough water to cover and let soak overnight. Drain and rinse with clean boiling water. The animal is now ready to stuff and bake or barbecue. Chop the possum liver and add to onion and cook until tender. To mixture add rest of ingredients together with enough water to moisten. Mix well and stuff the possum with mixture. Place stuffed possum in roaster; add 2 tablespoons water and roast in moderate oven. Baste every 15 minutes until done. Serve with baked yams and collard greens. SOUTHERN BAKED POSSUM (OPPOSSUM) WITH SWEET TATERS 1 fat possum Salt & pepper 2 cloves garlic 2 c. water 5 strips bacon 2 lg. onions 1 tbsp. celery leaves 1 lg. can mushrooms 5 lg. sweet taters, cut in halves 3 tbsp. lard 1 tbsp. chopped parsley Nail head of possum to a board, just a little larger than the possum. Skin it. Make paste of lard, salt, pepper and rub over entire possum. Fill cavity with onions, garlic, chopped parsley and celery leaves. Place possum and board on rack in roasting pan. Lay 5 strips of bacon across breast. Add water and mushrooms. Add water as needed. Surround the possum with sweet taters. Leave uncovered. Bake in oven (300 to 350 degrees) until tender. Baste every 15 minutes. To determine when done, pull leg away from body. When done, throw away the possum and taters and eat the board. Beans,,,you know why you only use 239 beans in your soup????? cause one more makes it 2 farty  slow or quick? I find I perfer quick cooked as the additional peppers, onions, meats ETC maintain a flavor of their own vs the slow cook where everything tends to taste the same..the trick to quick cooking dry beans is to soak them for atleast 12 hours and of course, culling them in the process.. Senate Bean Soup (for Crock-Pot users) 2 cups dried navy beans 1 smoked pork hock 2 onions, chopped 2 cloves garlic, minced 1 stick celery, chopped 1 small handful fresh Italian parsley, chopped fine 1/2 cup instant mashed potato flakes 1. Soak the beans overnight in cold water. 2. In the morning, rinse off the ham hock and place in slow cooker. Rinse off the beans and add to cooker along with onion, garlic, celery and parsley. Stir and add enough water to cover the meat. 3. Cook on low setting for 6-8 hours. 4. Remove the hock and cut the meat off the bone. Raise slow cooker setting to high, return the meat to the cooker, and add potato flakes as well as additional water if necessary. Stir, cover and cook for another 10 minutes. BLACK BEAN SOUP 1 lb black beans, soaked 8 cup water 2 tablespoons salt 1 cup onion, chopped 1 cup green pepper, chopped 1 cup celery, chopped 1 cup carrots, chopped 8 tablespoons olive oil 6 garlic cloves 1 tablespoon cumin 4 teaspoons white vinegar 1 teaspoon soy sauce Simmer beans in water till soft. Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes. Drain about 1/2 c water from beans and add it to the saute. Cook over a low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary. POSSUM PIE 1 c. flour 1 stick butter 1 lg. Cool Whip 3 c. milk 2 tsp. vanilla Grated chocolate Hershey Bar 1 1/4 c. nuts, chopped 1 (8 oz.) pkg. cream cheese 1 1/4 c. powdered sugar 1 pkg. instant chocolate pudding 1 pkg. instant vanilla pudding Mix flour, 1/2 of the nuts and butter. Press into big pan 9 x 13 x 2 inches. Bake at 325 degrees for 20 minutes. Let crust cool. Mix cream cheese, 1/2 of Cool Whip, 1 cup powdered sugar and vanilla. Spread over cool crust. Mix instant chocolate and instant vanilla pudding, milk, 1/4 cup powdered sugar and spread over first layer. Refrigerate until pudding firms. Then top with rest of Cool Whip, sprinkle with nuts and grated chocolate  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
Double Edged And Fragmented. SP1grrl rocks!
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Thanks, CHEF!! My wife is pretty handy in the kitchen  , and we enjoy food preparation together. She's not a big fan of what I find along the roadside. What about something we can share while off-gassing from the beans? What do you suggest for brisket? ETA: Are you sure about the Cool Whip? Thanks! |
COOL WHIP,,well fresh whip craeam is best of course, but cool whip certainly tastes good and its simple and lasts longer at table than fresh whipped cream.. look up rich's whip topping,,its the chefs secret,, trust me.. cooking with your partner is always fun, a great healthy hobby and hell,,ya cant have sex or shoot guns all the time!! BRISKET of course as I make my home in Texas,,what else to do with brisket TEXAS-STYLE BARBECUED BEEF BRISKET 1 whole beef brisket (9 to 10 lb.) trimmed MOP SAUCE: 5 slices bacon, minced 1 c. minced onions 1 1/2 c. beef broth 1/4 c. vegetable oil 1/2 lemon, quartered 2 tbsp. chopped fresh thyme or 1 tsp. dried 1/2 tsp. salt 1/2 tsp. freshly ground pepper DRY RUB: 2 tbsp. seasoned salt 1 tbsp. cracked black peppercorns 1 tbsp. cracked white peppercorns (I substitute ground white pepper) 1 tbsp. garlic powder 1 tbsp. onion powder 1 tbsp. paprika 1 tbsp. sugar 1 tbsp. distilled white vinegar 10 lb. charcoal briquettes 4 c. mesquite wood chips Prepare grill. Soak mesquite chips in water to cover. Mop Sauce: Cook bacon in medium skillet over medium heat until translucent, about 2 to 3 minutes. Add onions and continue cooking until onions are lightly browned, about 5 minutes. Transfer bacon and onions to medium saucepan; add beef broth, oil, lemon, thyme, salt and pepper. Simmer over low heat to blend flavors, 15 minutes. Set aside. Dry Rub: While sauce is simmering, combine all ingredients in bowl. Rub dry rub over entire brisket until coated. Sprinkle brisket on both sides with sugar, then vinegar. To Cook: When coals are covered with white ash, add wood chips. When ash begins to form on the wood chips, close vents on grill half way. Place small pan filled with water on one side of grill bottom. Place the brisket on grill directly over drip pan. Cook covered 2 hours, turning once halfway through. Continue cooking covered 2 hours more, basting with mop sauce and turning every 30 minutes. (To keep the grill at the proper temperature, replenish with additional hot coals and wood chips as needed, usually when the meat is turned.) Preheat oven to 250 degrees. Wrap brisket tightly in heavy foil and place in a roasting pan in the oven. Bake 6 hours or until tender enough to cut with a fork. Carve meat in thin slices across grain to serve. but with my new england roots...I have to go with APPLE - GLAZED BEEF BRISKET 4 to 5 lbs. boneless beef brisket 1 med. onion, quartered 2 lg. garlic cloves, halved 10 whole cloves Water 1 (10 oz.) jar apple jelly 1/3 c. dry white wine 3 tbsp. Dijon-style or spicy brown mustard 3 tbsp. minced green onions, including tops 1 1/2 tsp. salt 3/4 tsp. cracked black peppercorns 3/4 tsp. curry powder Parsley Tomato roses Place brisket, onion, garlic and cloves in large Dutch oven. Add water to cover. Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender. Drain brisket, cover and refrigerate up to 24 hours. To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in small saucepan and heat until jelly melts, stirring occasionally. Place brisket in shallow roasting pan. Brush with glaze and roast in slow oven (325 degrees) 45 minutes, basting frequently with glaze. Place brisket on heated serving platter and garnish with parsley and tomato roses. Carve brisket into thin slices and serve with remaining glaze. Makes 8 servings. Brisket also may be cooked on charcoal grill for 30 minutes, basting often with glaze. 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 where Ya been???? welcome playmore.. 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
Great question,,thanks Chef - a term commonly used to refer to an individual who cooks professionally.Within a restaurant however, chef (French for chief or head) is often only used to refer to one person: the one in charge of everyone else in the kitchen. This is usually the executive chef. Chef" is a contraction of the French phrase chef de cuisine, the "chief" or "head" of a kitchen, but in English usage has come to mean any professional cook, regardless of rank. The title Chef in the culinary profession originates from the roots of haute cuisine in the 19th century and it is in the English language translation that the term chef has become a term that describes function or skill over that of rank. Thus every cook is potentially referred to as a chef from the short-order chef as well as the chef in fine-dining. ok,,the underlined stuff is BULLSHIT though factual...a Chef is born and not anyone has the potentional to be The Chef..it is talent with food. presentation, procurement, enhanced abilities with in all the departments of the kitchen,,hot and cold food prep, baking, decoration, butchering, sauces and soups, and managing people and finances successfully in tandam...is what makes the Chef... so the ranks are Executive chef The executive chef is in charge of everything related to the kitchen, including menu creation, staff management and business aspects. While the position requires extensive cooking experience and often involves actively cooking, it is not necessarily very hands-on. They can also be referred to as the "chef" or even "head chef". Although "head chef" may seem redundant, the word "chef" has come to be applied to any cook, kitchen helper or a fast food operator, making the distinction necessary. Chef de Cuisine This is a synonym for the title executive chef. This is the traditional French phrase where the title chef comes from and is more common in European kitchens or American kitchens with a classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef.[2] Sous Chef The Sous Chef is the direct assistant of the executive chef and is second in command. He or she may be responsible for scheduling, filling in for the executive chef when he is off-duty. He or she also will fill in or assist the chef de partie (or line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple up to and including an Executive Sous Chef. Expediter or Announcer (Aboyeur) The expediter takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous chef. Chef de Partie A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. Station chef titles which are part of the brigade system include- Sauté Chef (Saucier) [so.si.e] - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations. Fish Chef (Poissonier) [pwɑ.so.ɲe] - Prepares fish dishes and often does all fish butchering as well as appropriate sauce. This station may be combined with the saucier position. Roast Chef (Rotisseur) [ʀo.ti.sœʀ] - Prepares roasted and braised meats and their appropriate sauce. Grill Chef (Grillardin) [gʀi.ʎaʀ.dɛ̃] - Prepares all grilled foods, this position may be combined with the rotisseur. Fry Chef (Friturier) [fʀi.ty.ʀje] - Prepares all fried items, position may be combined with the rotisseur position. Vegetable Chef (Entremetier) [ã.tʀə.me.tje] - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables. Roundsman (Tournant) [tuʀ.nã] - Also referred to as a swing cook, fills in as needed on station in kitchen. Cold-Foods Chef (Garde Manger) [gaʀd mã.ʒe] - May also be referred to as the pantry chef, they are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items. Butcher (Boucher) [bu.ʃe] - Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish. Pastry Chef (Pâtissier) [pa.ti.sje] - Prepare baked goods, pastries and desserts. The pastry chef often supervises a separate team in their own kitchen or separate shop in larger operations. Some kitchens may have an executive pastry chef. This station may be broken down into smaller areas of specialization - Confiseur - Prepares candies, and petit fours. Boulanger - Prepares unsweetened doughs for breads and rolls. Glacier - Prepares frozen and cold desserts. Décorateur - Prepares show pieces and specialty cakes. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen staff members at casual restaurants such as diners may be called chefs but are more often called "cook" or "short-order cook." A chef may be referred to as a mere cook either to reflect a lack of formal training, a focus on "home" rather than fine-dining cuisine, or to imply amateur quality food. Kitchen assistants An apprentice or (commis) in larger kitchens would work under a chef de partie or station chef in order to learn the stations responsibilities and operation. A communard would be in charge of preparing the meal for the staff during a shift. This meal is often referred to as family meal. The escuelerie-dishwasher (from 15th century French) is the keeper of dishes, having charge of dishes and keeping the kitchen clean Hope that answers it.. Thanks and Good Cooking CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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thanks My daughters and I enjoy watching The Food Network together. In fact, my oldest enjoys cooking and is kicking around culinary school. She seems to have a 'nack in the kitchen combined with a type A first born personality. We have fun in the kitchen and my wife just rolls her eyes at us. I have been blessed to have been born into a family of good Southern cooks and marry one as well. Me? BBQ, wild game, and I get a real kick out of plating with my daughter. While I am sure we make a zillon mistakes, it is 1000% better than just throwing food on a plate. I havent read all 17 pages...yet....so I hope I am not asking what has been asked, but how about some venison secrets and some plating guidelines? |
Thank you Chef for your many gifts. In regards to cutlery, what do you use at home to sharpen your kitchen gear? I am using Henckels 4 stars as they fit my hand and the handles are solid. They seem to hold an edge as well... Thanks again, Sam |
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Thank you Chef for your many gifts. In regards to cutlery, what do you use at home to sharpen your kitchen gear? I am using Henckels 4 stars as they fit my hand and the handles are solid. They seem to hold an edge as well... Thanks again, Sam SAM, thanks and you are quit welcome.. sharpening...I really like Crock sticks to keep the edge going, I use a crock stick "steel" and a regular steel all the time and even the edge of a stainless steel table once in a while for big, long roasting knives on really dull blades,,usually someone elses... I do have a 3 stone block from Norton, course, medium and fine..I had the pleasure(displeasure) of working with an old Women Cook eons ago she swore by the second step on the back Cement stairs...yo could shave with her knives,any of them any time but she did wear them down funny..but,,she had to be 75 if she was a day, when I worked with her..and the knives were probably made for her first birthday.. use what works, use what your comfortable with use what gives you the most workable edge.. 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
Cooking is GReat family time..and teaching time..keep at it.. women in the professional kitchen hav ecome to thier stead for certain..there are many fine and well respected women Chefs today vs 20 years ago.. I,,have little Good to say about the business on your personal life. your health, your family relationships,,beleive I ahve discussed this at length somwhere in the thread.. if not feel free to IM me and I will fil you in and also if still interested wil give you some leads for future info should she consider doing this and thanks and go give the littleones a hug from the Chef...I had 5 and never see any of em..
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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
Hi Chef, I just wanted to let you know that I tried those brown rice recipes that you gave me almost 3 months ago, and they were great. We also discovered that our rice cooking problems wasn't us, it was crappy low quality rice. No more mushy outside with a raw inside  .Anyway, I have a question about cooking with alcohol. My wife and I don't drink, so we don't have alcohol on hand. We do have a couple of cooking wines and the like, but as we explore more and more recipes, we've been seeing a trend. Many very good looking dishes require alcohol's and hard liquors to a degree, and many don't come in a "cooking" type, at least in the limited grocery stores that we have here. I've heard that there are many fruit juices that will work to a degree, but I don't know which ones match up to which liquors etc. If there are some major ones that can't be substituted with juices, I'd be fine buying the real stuff, but then I have no clue how to store it. Would it be possible to get a list of which alcohols can be substituted with juice, or something else? The ones that we seem to run into most often are rum, bourbon, whiskey, beer, and wines, except for white and red, which they make cooking wines for. Thanks |
RICE as with everything else..u get what you pay for..most cheap rice is "broken rice" as in, not fit for uncle bens..so sold in bulk to move it out..it ends up in 40lb sacks, rice cereal and animal feed... alcohol.. for many reasons, many of us dont use it. BUT, remember in cooking,,the alocohol is burned out of the end product with evaporation..leaving the essence of the flavor in the sauce, stock, pan sauce, Baked good..I have tried cooking wines over the years..it is purchaced to keep alky cooks from drinking on the job and it still contains a leval of alcohol,,or should..but also enough Salt to pickle Kimchi..  so..they strain it through ICE to catch the salt a few times and it becomes fairly drinkable when mixed with HI-C and other sickenly fruity things.of course the do the same with Sterno..no account of taste,, I always preferred Sterno on crackers with olives....  but I digress..wine,,a cheap gallon jug of white and red,,the cheap stuff,,will cook down and give you sweet fruity addition you are seeking in the sauce or baked good..you can even cook it down your self and rebottle and refrigorate but will need to add a bit of salt to it to keep the bugs and mold down as it is now sugar water basiclly. for Liqour there are numerous flavorings on the market for rum, brandy, annise for anisette, and plain vanilla to add a touch of flavoring juist mix with a bit of water to make up the quality needed etc,,sub but be sure you can taste the flavor in the water of it will do nothing or your recipe,,sub brandy for whiskies, anise or vanillia for about any sweet flavoring the recipe is asking. Its all about experimenting if leaving a recipe..as I have stated in past responces,,I DONT ADJUST baking recipes less I am sure what i am doing.. so..whats my exact answer,,HAVE FUN WITH IT, play a bit, experiment,,its only food and we arent at SHTF yet.. as you are strapped by a small grocery...try here for spices and flavorings WAtkins flavorings and seasonings and thanks for the feedback and new questions,,HOPE it helped 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
thank you...appreciate your input and your question...Greek food,,very simple, very healthy,,MD are now ssayng a Meditrainian diet will help maintain a healthy heart and blood stream..I think its the copious amounts of Ouzo and Grapa Greeks are fond of having with nearly every meal.. so,,good question...sure it didnt sound like feliatio>??? seriously need some more input..color, other ingrediants, type of cheese,,smell, etc..help me out here.. Lamb a Major part of greek cooking, followed by cheese... input, input, |
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
Like Chef said, "cooking wines" are swill. I like to keep a bunch of the single-serving bottles of cheap red and white wine on hand. I'm sure it's more expensive to buy it that way but it alleviates the issue of storing an opened bottle of wine when I might not cook with wine again for several weeks. The hard stuff will store indefinitely after being opened......no issue there. 
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Boony,,you assistance in a word... SUCKS...so go here,,,look thru the recipes and if anything stirkes a cord! you got it.. sorry I couldnt be of more help but with what you gave me, the dish could be Greek, it could be German in its origins meat and cheese. or meat and bechamal is a bit too broad, could even be a private recipe of that Chef or that restaurant..or someones Grandma(Yιαγιά in Greek and Großmutter in German)  agian, if you can remember more on the ingrediants, smell, taste, etc,,I can help more.. so..good luck in finding and Good Cooking Greek Main Dish Recipes.; |
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
I think I missed this question...atleast with in 3 pages past I hadnt answerd..so the issue is draining the cucs enough,,,cuc and onion needs to be really dry before mixing with yogurt... that should help,,thanks chef 
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what kind of kind of kitchen do you keep Feral???
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