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Originally Posted By Kitties-with-Sigs:
Chef, looking through the index, I don't see anything for chicken pot pie. I roast a lot of chicken because it's fast and easy, but there are only two of us so we get a lot of leftovers. I've been trying to come up with creative ways to use the leftovers. In lieu of soup, can I use some of my leftover roast chicken to make quick pot pie, maybe with store-bought pie crust? I recently did a beef roast that ended up kinda tough too––I think it just wasn't a good piece of meat and needed to be slow cooked to tenderize it, but I didn't. I even thought about shredding it and trying beef pot pie. Any quick and easy, down and dirty pot pie ideas or secrets? (I'm thinking the double crust type, but I'm open to other ideas.) Kitties as tlee states following your post, I did offer a chicken pot pie, sort of..chicken and dumplings, less the dumplings, baked it a shortcrust..equates to Chicken Pot Pie 
but, I cant do it that way so I will give you "proper Chicken pot Pie recipe" and a quick and easy way.. Ingredients 3 whole (6 split) chicken breasts, bone-in, skin-on 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups yellow onions, chopped (2 onions) 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 1 (10-ounce) package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley leaves For the pastry: 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper Directions Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. ok,,Easy sleazy, its cold, wet, been a crappy day and kids will love it pot pie.. 
2 pre made pie shells at room temp 12 oz pulled cooked chicken, 1 can of VegAll Veggies blend 1/2 cup frozen peas 1/2 cup frozen carrots 1 med Diced onion 1 can Cream of something soup Chicken, mushroom, Celery 3oz milk 1tsp olive oil or butter in large skillet or saute pan, pour oil, add onion, saute until onion starts to become clear. place chicken, veg-all and cream of something soup with the Milk into the skillet. gently mix until all combined, transfer into pie shell top with second pie shell insureing you seal the edges to avoid leakage place on sheet pan in middle of oven. bake about 35 to 45min at 350 degrees dependant on oven remove from oven and allow to cool for about 15 min, Spoon up and enjoy..with a seasonal salad, some fresh fruit, I generally figure 3 servings per pie on this item.. HOPE this got it.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By tlee_20:
i am 97% sure he has posted chicken-pot-pie somewhere. i think feral asked. or maybe it was feral that posted it. might have been feral,,I checked the indexs as well, but,, now there is PIE 
chicken pot PIE 
thank you Sir.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By outdoorbunker:
<Spammer terminated with extreme prejudice. -NorCal> Sheesh, what'd I miss? 
Wasn't me asking about the pot pie. I like the stuff but haven't ever made it. Most of my pot pie experience was with squirrel pot pie as a kid.......something I was indifferent to. |
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Originally Posted By Feral:
Originally Posted By outdoorbunker:
<Spammer terminated with extreme prejudice. -NorCal> Sheesh, what'd I miss?
Wasn't me asking about the pot pie. I like the stuff but haven't ever made it. Most of my pot pie experience was with squirrel pot pie as a kid.......something I was indifferent to. somebody showing off a new forum jumped into every post on arfcom..figured one of you guys was gonna pop him pretty quick... so, what is arfcoms fasination with PIE of late 
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By cckw:
Chef, I had some wedding cake that was wonderful. Before I go further let me say I have been a wedding DJ for more the half my life and have eaten a lot of cake. This cake was very moist and I guess you would say heavy, but in a good way. It looked normal in regards to air bubbles and color, but was wonderful. Do you know how I might be able to make that at home? Coming from an area with a large hispanic population, the first thing I thought of when I read the description, was Tres Leches (Milk Cake). Was the cake so moist, it could almost be described as wet? If so, this may be your target as 'heavy' and 'wet' would be two of the three adjectives I would use to describe it. I'll withhold the third so as not to offend those that relish it. Not my favorite (by a long shot  ), but hey whatever floats your boat. 
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in another thread there was a discussion on spoiled shortening..someone posted this
excellent rendition on storing fats and oils for SHTF storage of fats and oils at survival forum.. Fats and Oils All oils are fats, but not all fats are oils. They are very similar to each other in their chemical makeup, but what makes one an oil and another a fat is the percentage of hydrogen saturation in the fatty acids of which they are composed. The fats and oils which are available to us for culinary purposes are actually mixtures of differing fatty acids so for practical purposes we'll say saturated fats are solid at room temperature (70 F) and unsaturated fats we call oils are liquid at room temperature. For dietary and nutrition purposes fats are generally classified as saturated, monosaturated and polyunsaturated, but this is just a further refinement of the amount of saturation of the particular compositions of fatty acids in the fats. Buying and Storing Oils and Fats There is a problem with storing oils and fats for the long term and that is the fact that they go rancid rather quickly. Rancid fats have been implicated in increased rates of heart disease, atherosclerosis and are carcienogenic (cancer causing) so we want to avoid them if possible. Oxygen is eight times more soluble in fats than in water and it is the oxidation resulting from this exposure that is the primary cause of rancidity. The more polyunsaturated a fat is, the faster it will go rancid. This may not, at first, be readily apparent because vegetable oils have to become several times more rancid than animal fats before our noses can detect it. An extreme example of rancidity is the linseed oil (flaxseed) that we use as a wood finish and a base for oil paints. In just a matter of hours the oil oxidizes into a solid polymer. This is very desirable for wood and paint, very undesirable for food. Because of this difficulty in storing fats and oils for any long period of time many books and articles on the subject of food storage make only passing mention of them, if they say anything at all. This is unfortunate because fat contains nine calories per gram compared to the four calories contained by either carbohydrates or protein. This makes fat a valuable source of concentrated calories that could be of real importance if faced with a diet consisting largely of unrefined grains and legumes. For small children, infants and the elderly, they may not be able to consume the volume of food that would be necessary in the course of a day to get all of the calories they would need to avoid weight loss and possible malnutrition. Additionally, fats play an important role in our perception of taste and texture and their absence would make many foods more difficult to prepare and consume. Furthermore, a small amount of dietary fat is necessary for our bodies to properly absorb fat soluble vitamins like A,D,E and K. Long term storage of fats may be problematical, but it is not impossible. There are some general rules you can follow to get the most life out of your stored cooking oils and fats. Exposure to oxygen, light and heat are the greatest factors to rancidity. If you can, refrigerate your stored oil, particularly after it's been opened. If possible, buy your oils in opaque, airtight containers. If you purchase it in plastic, particularly clear plastic, then transfer it to a gas impermeable glass or metal container that can be sealed airtight. If you have a means of doing so, vacuum sealing the storage container is an excellent idea as it removes most of the air remaining inside, taking much of the oxygen with it. Transparent glass and plastic containers should be stored in the dark, such as in a box. Regardless of the storage container, it should be stored at as cool a temperature as possible and rotated as fast as is practical. Oils and fats with preservatives added by the manufacturer will have a greater shelf life than those without them, provided they are fresh when purchased. Unless they have been specially treated, *unopened* cooking oils have a shelf life of about a year, depending upon the above conditions. Some specialty oils such as sesame and flax seed have even shorter usable lives. If you don't use a great deal of it, try not to buy your fats in large containers. This way you won't be exposing a large quantity to the air after the you've opened it, to grow old and possibly rancid, before you can use it all up. Once opened, it is an excellent idea to refrigerate cooking fats. If it turns cloudy or solid, the fat is still perfectly usable and will return to its normal liquid, clear state after it has warmed to room temperature. Left at room temperatures, opened bottles of cooking oils can begin to rancid in anywhere from a week to a couple of months, though it may take several more months to reach such a point of rancidity that it can be smelled. Although darker colored oils have more flavor than paler colored, the agents that contribute to that flavor and color also contribute to faster rancidity. For maximum shelf life buy paler colored oils. If you have no particular problem with using it, the culinary fat with the most shelf life as it comes from the store is hydrogenated shortening in its unopened metal or metal lined can. The brand most familiar in the U.S. is probably Crisco (tm), but there are many others. Solid shortening is usually composed of partially hydrogenated vegetable oils, but there are some that also contain animal fats. Some brands will also contain anti-oxidant preservatives as well. All other conditions being equal, those with preservatives will have a longer shelf life than those without. It is not possible to give an exact answer, but it is reasonable to expect an unopened metal can of shortening to have a shelf life of eight to ten years if kept reasonably cool, particularly if it has preservatives in it. Outside of the U.S., hydrogenated vegetable shortening may be tricky to find. A product that *may* be similar is copha, a solid, mostly saturated coconut fat. If packaged in a similar manner as the vegetable shortening above it might keep for a similar length of time, providing the manufacturer used good technique and fresh raw material. Again, any preservatives added to it will extend the shelf life. I have no experience with copha and am going on what I have read of the product. If anyone can send me factual information I'll gladly use it. Extending Shelf Lifes by Adding Anti-Oxidants If obtaining the maximum shelf life in your cooking oils is important to you, it is possible to add anti-oxidant preservatives to the fat after you have purchased it. If used in conjunction with a gas impermeable container, either opaque in color or stored in a dark place, and cool storage temperatures (70 F or less) then shelf life can be extended to about five years, possibly longer. The anti-oxidant in question is Butylated HydroxyToluene (BHT). It is used in the food industry to slow the development of off-flavors, odors and color changes caused by oxidation, mostly in foods that are high in fats and oils. BHT is on the U.S. Food and Drug Administration's Generally Recognized As Safe (GRAS) list as a common preservative. The FDA limits the use of BHT to 0.02% or 200 parts per million (ppm) of the oil or fat content of a food product. The directions that I will be giving below will be for the FDA limit, but there are those who choose to use up to ten times that amount as part of their life extension programs. The level you choose is up to you. BHT is available over the counter in the retail trade, but you have to know where to look for it. The only retail distributor of the anti-oxidant that I am thus far aware of is Twin Laboratories (TwinLab), Ronkonkoma, NY 11779. Their BHT comes in the form of 250 mg gelatin capsules. I've been able to find their product in several local health food stores. It is also available through mail order sources, but I don't have any names or addresses for that avenue yet. To get the best results you will need the freshest oil you can find. Purchasing it from a large, busy supermarket will probably suffice. You'll also need containers that are gas impermeable such as glass jars, or metal cans. There may be plastic containers made of thick High Density PolyEthylene (HDPE) that will also serve, but I cannot knowledgably say about this. Make sure your containers are clean, dry and dust-free. Each 250 milligram capsule is sufficient to treat 47 fluid ounces of cooking oil (as per the GRAS guidelines mentioned above). If you have an accurate means of weighing this works out to be 5.3 mg of BHT crystals to every 1 fl oz of oil. If you're using a scale calibrated in grains, such as a reloading powder scale, you may use the following table. BHT in Grains Oil BHT in Milligrams 0.1 1 fl oz 5.3 0.7 8 fl oz (1 cup) 42.4 1.3 16 fl oz (1 pint) 84.8 2.6 32 fl oz (1 quart) 169.6 5.2 64 fl oz (1/2 gal) 339.2 10.3 128 fl oz (1 gal) 678.4 NOTE: The grain weight measurements have been rounded up to the nearest tenth grain since most powder scales will not accurately measure less than one tenth of a grain. IMPORTANT NOTE: If you are using a reloading powder scale, be sure the pan is clean and the balance has been calibrated recently with a reliable set of check weights. Remove the BHT crystals from their gelatin capsules and weigh, if you're going to. Once you have the appropriate amount, add the crystals to a pint or so of the oil, shaking vigorously. It may take several hours for the preservative to dissolve completely. Bringing the oil up to a warm, NOT hot, temperature will speed the process. Once completely dissolved, pour the anti-oxidant laden oil into the rest of the oil and mix thoroughly. Once mixed, the oil can then be poured into its storage containers leaving approximately 1/2 inch of headspace. If you have a vacuum sealer the jars or cans may be vacuum sealed to remove most of the oxygen from the container, otherwise just seal the lid. Store in a cool place and if using transparent jars, be certain to put them in a larger container such as a box to keep the contents in the dark. Don't forget to label and date the jars. There are other preservatives in food industry use that will also work, but I have not yet discovered how they are used or where to get them. I'm currently looking for information on Butylated HydroxyAnisole (BHA), propyl gallate, vitamin E (the tocopherols, natural and synthetic), ascorbyl palmitate (a fat soluble form of vitamin C), citric acid and mono-Tertiary-ButylHydroQuinone (TBHQ). Additionally, certain herbs and spices like cloves, rosemary, oregano, sage and vanilla also have antioxidant properties, sometimes quite strong ones. Being strongly flavored, they are not suitable as preservatives in fats meant for general use, but will lend their protective properties in any recipes that calls for them. Before I close out this section on fats and oils, please allow me to reemphasize that no amount of preservatives that can be added to your stored fats will substitute for proper storage and rotation. The more I research the chemistry and physiological effects of rancid fats the more I come to believe they are bad news for long term health, particularly as we grow older. Don't sit on your oil supply for years without rotating it. Just a little bit rancid is just a little bit poisonous. `Nuff said. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Kitties-with-Sigs:
(snip) I recently did a beef roast that ended up kinda tough too––I think it just wasn't a good piece of meat and needed to be slow cooked to tenderize it, but I didn't. I even thought about shredding it and trying beef pot pie. Kitties Kitties, I'd bet the shredded beef would make a nice pie. My wife's side of the family has a tradition of making a simple "meat pie" after the holidays that uses hamburger as the meat and probably uses beef broth instead of chicken. The seasonings are slightly different, too. No leftovers have ever been known to exist long enough to throw out. |
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Thanks for the pot pie recipes Chef!
The Easy Sleazy looks right up my alley this time of year. Leaving one post office and moving to another and having to work at both through the end of the year. 
Ain't gonna be no fancy nuthin at our house this year. I did, however, put you on my SHTF survival team in General Discussion––cuz if you don't eat well, what's the point of living. Feral, you're on there too, cuz I figure you could feed Fort Campbell as much as you can and freeze.
All those guys filled up their teams with shooters. I got a couple of those, but PRIORITIES PEOPLE! Kitties ETA: Chef, I was hoping you might have some different recipes for the squirrel post above....my simple dumplins or breaded and fried is just southern country ya know? I figured you had some squirrel fusion thing to recommend––I was waitin' fer it.
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
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Originally Posted By Kitties-with-Sigs:
Thanks for the pot pie recipes Chef! The Easy Sleazy looks right up my alley this time of year. Leaving one post office and moving to another and having to work at both through the end of the year. 
Ain't gonna be no fancy nuthin at our house this year. I did, however, put you on my SHTF survival team in General Discussion––cuz if you don't eat well, what's the point of living. Feral, you're on there too, cuz I figure you could feed Fort Campbell as much as you can and freeze.
All those guys filled up their teams with shooters. I got a couple of those, but PRIORITIES PEOPLE! Kitties ETA: Chef, I was hoping you might have some different recipes for the squirrel post above....my simple dumplins or breaded and fried is just southern country ya know? I figured you had some squirrel fusion thing to recommend––I was waitin' fer it. Well thank you, my last ex wife worked for the PO during a couple of holiday rushes as a PT contractor..you have my sympathies.. I gave the young man some recipes for squirrel, I automaticly go country with simple game like rabbit and squirrel, dont ask why, dont know. IT is prepared mosty where any chicken dish would be just subbing the animals. hope the pot pie works for you it is easy,,use the same recipe for the filling and add some sliced instant canned biscuits and its chic and dumblings lasty,,on your TEAM, I am flattered,,and just so you know... CHEF did two tours in SE ASIA and 18 months in Rhodesia and I am one hell of a shooter with more than a little combat experience,, I can even stop a bullet and walk away well, at least so far..
CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
lasty,,on your TEAM, I am flattered,,and just so you know... CHEF did two tours in SE ASIA and 18 months in Rhodesia and I am one hell of a shooter with more than a little combat experience,, I can even stop a bullet and walk away well, at least so far..
CHEF Thanks for your service. (This is Mr. Kitties with SIGs) 
Rhodesia? Late 70s? Any work with the Selous Scouts? |
"I've yet to master my inner idiot." - jkstexas2001
"You can stand me up at the gates of Hell, but I won't back down." - Tom Petty
"You can stand me up at the gates of Hell, but I won't back down." - Tom Petty
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Originally Posted By douglasmorris99:
Originally Posted By GreenM4Guy:
Hey Chef, I happened to run into about 40-50 lbs of moose meat. Im plannig to cook some up this weekend, Got any suggestions for a 2-3 lb moose shoulder roast?
Snip Crock Pot Moose, Check to be sure Russian Spys not in immediate area,,then, remove large "horny" growths from side of Mooses head, Next, Remove Squirrel from Mooses.....
Snip Serve with fresh Bannock. Bannock, 8 cups flour 1/4 cup sugar 2 tsp salt 8 tsp baking powder 1/2 cup lard (baked bannock only) or oil 4 cups lukewarm water Baked Bannock Place dry ingredients in a bowl. Mix well. If you are using lard, mix it in now. Stir in water and oil. Mix dough until it is hard enough to knead. Poke holes in the dough with a fork when it is big enough to fit on a cookie sheet and 1/2 inch (1.25cm) thick. Bake for 45 minutes in a 400 degree oven. Fried Bannock Place dry ingredients in a bowl. Mix well. Stir in water. Mix dough until it is hard enough to knead. Roll dough out to a bit less than 1/2 inch (1.25cm) thick. In a large frying pan heat oil (medium heat or lower)until a drop of water sizzles if dropped in it. Make sure the oil is deep enough so that the dough floats. Cut the rolled dough with a large glass. Prick the cut dough with a fork or cut slits in it to fry it thoroughly. Turn dough over until both sides are brown. Depending on the heat of the oil, this should take a minute or two per side. Update: My first attempt at Bannock. Its in the oven currently, 23min left and i'll get some pics. If i do it again im going to cut the recipe in half its a lot more than i was expecting.
The Crockpot moose wont be ready till tomorrow.  I'll get pics of that as well.
Ok here's the bread fresh out of the oven It smells great! 
And the moose that will start cooking around 11:30 pm so it will be ready for lunch tomorrow. 
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I threaded your barrel.
Oh and Contoured and reparked it.
Oh and Contoured and reparked it.
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Originally Posted By uxb:
Originally Posted By douglasmorris99:
lasty,,on your TEAM, I am flattered,,and just so you know... CHEF did two tours in SE ASIA and 18 months in Rhodesia and I am one hell of a shooter with more than a little combat experience,, I can even stop a bullet and walk away well, at least so far..
CHEF Thanks for your service. (This is Mr. Kitties with SIGs)
Rhodesia? Late 70s? Any work with the Selous Scouts? thank you and yes,, I did know a few Scouts. more than a few Mercs, a few Legionaires, Good Men all. cept for those 3 old Nazis,,,thats another tale.. I was an independant contractor working for a large ranch in the sticks 5k head of cattle, Unfortunatly, I saw more Terrs than Scouts, they liked getting free meat for dinner, would shoot a cow, take a quarter and leave the rest to rot, bastards[>:/] , I did my best to keep the dream alive.. 
a free country, based on the TRUE Constitution of the United States, what wasnt to love then, being overrun by Communists looking for hope and change  dont think I dont see what I see today, a sad state of affairs.,
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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working with eggs
The Bowl & the Beaters Use a clean bowl, preferably copper, stainless steel, glass or ceramic. Don't use plastic bowls, because they always retain grease and oil, and even with the best of washing, they prevent whites from whipping up to their maximum peak. I, personally, use a stainless steel bowl for whipping egg whites, because they are moderately priced and I can also use them for other jobs. Copper bowls, in comparison, may be an expensive investment, especially if you will be using them once in a while. Make sure your beater attachments are also clean and free of any fat. Any trace of fat: egg yolk, oil, margarine, butter, shortening or lard, in your bowl and beaters, will either not allow the whites to whip up to their fullest or will prevent them from whipping up at all. Shopping Tip: When I went searching for a hand held mixer, I looked for one with 2 sets of beater attachments. The first one is your typical set of beaters, and the second set looks like wire whisks. I use the whisk attachment when whipping up ingredients that require the incorporation of air into them: egg whites, whipping cream, non-dairy whipping cream, etc. How Fresh Are Your Eggs You can never tell how fresh an egg is until you crack it open. When you're at the supermarket, though, open up the carton of eggs and check to make sure that none of the eggs have any cracks in their shells. If one of the eggs has a crack, simply replace it with another egg from another carton. Why are cracked eggs bad? Simple, because, the cracks provide an opening for air to seep in and will ruin the egg. And, also check the carton for the eggs' expiration date. I, furthermore, store my eggs in their carton, in the refrigerator, rather than in an egg bin, bowl, or basket. The carton is an excellent storing container that prevents the eggs from hitting each other and cracking their shells, as well as making it easier to handle them, removing them from the refrigerator when needed. Bad Eggs Versus Good Eggs. Every time you crack open an egg, check it for runny egg whites and/or red speckles. Most of the times, if you notice that there's a bit of water near the egg whites, then chances are that the egg is a little old; the water from the albumen has separated. There's nothing wrong with this. If you see that the yolk has a few red specks in it, usually blood droplets, don't use it - throw it away; the egg is no good for consumption. If the egg has a heavy smell, then it's bad - don't use it. Fresh eggs, in comparison, have no smell to them. How to Crack an Egg as a Whole With one hand, hold the egg using your thumb and index, or middle finger, placing each finger on either end. Firmly tap the egg on a hard surface; never on the rim of a bowl, because this breaks the shell into tiny bits that may go unnoticed into your food. As soon as the crack has formed, use both hands and hold the egg from its tips and then using your thumbs, gently pry open the shell from where the crack had formed and allow the whole egg to drop into your small bowl How to Crack an Egg to Separate the Yolk from the White Separate whites form egg yolks as soon as you remove the eggs from the refrigerator. Cold egg whites tend to hold themselves together and are easier to separate from the yolks. Room temperature whites are more loose and runny, and thus a little more difficult to handle and separate. Use 3 bowls, or containers, when separating eggs. Don't open one egg after each other, into the same bowl. If you continuously break eggs into the same bowl, what happens if one egg is bad and you had added it the fresh ones? You would have to throw all of them into the garbage. Or, what happens if the egg yolk has been pierced and some of the yolk flows into the bowl with the egg whites and contaminates them? You won't whip up the egg whites to their maximum volume. This might sound a little prudent, but it can save you time and money, as well as avoid disappointment. To make life easier, crack open the egg over a small soup bowl and inspect it. If everything's o.k., then simply add it to a large bowl. Continue cracking and checking every egg in the same manner. With one hand, hold the egg, in the middle using your thumb and index, or middle finger, placing your each finger on either end. Firmly tap the egg on a hard surface; never on the rim of a bowl, because this breaks the shell into tiny bits that may go unnoticed. As soon as the crack has formed, quickly turn the egg upright, with its smallest tip upwards. Lift off the upper shell and allow the egg whites to flow over and down into the bowl beneath. Don't worry about losing the egg yolk, because the egg yolk usually ends up staying in the wider tip of the egg, provided that you haven't smashed the egg into small pieces and that the tip is still in tact. Form one hand into a cup and then slide out the egg yolk from the shell into your hand and then slightly spread your cupped fingers apart to allow the remaining egg white to flow through your fingers and down into the bowl beneath, yet allow the yolk to settle in your fingers. Transfer the egg yolk to a second bowl and then transfer the whites into a third bowl. If by chance, you get bits of the eggshell into the bowl with egg whites, simply use a large piece of eggshell to scoop out the bit. If you get a bit of the egg yolk into the whites, you could try scooping it out with the shell. If there's too much egg yolk, then it's wiser to start with a new egg and a new bowl. Don't bother trying to wash the bowl, simply use another bowl. Washing wastes your time at this point Whipping Up Egg Whites A step-by-step how to whip egg whites and comparison of not using and using cream of tartar as a stablizer. Egg whites are particular. So make sure you have the time for the recipe. Once you start a given recipe, entailing whipped egg whites, continue it straight through and finish it off. Don't stop halfway to take a break. After you have finished whipping the egg whites, use them immediately, because they release their water content and start to slowly deflate within 5 - 6 minutes; otherwise, they won't cooperate with you and you won't get a good end result. Lastly, forget about trying to re-whip them, because it doesn't work; you won't be able to whip them up to their original maximum volume and stability Cream of Tartar vs. Lemon Juice or Vinegar When you're ready to whip your egg whites, add an acid to them such as cream of tartar, lemon juice or vinegar, usually about 1/4 teaspoon (of either acids) for every 2 whites. I prefer using cream of tartar, because it is flavourless, which is ideal to use. Lemon juice and vinegar, on the other hand, will leave their taste in the whites and you might not want this. Egg whites need an acid to bind and hold them together. Without an acid, they will separate during whipping and then they will be hard to incorporate into your recipe, or on their own (meringues). Cream of tartar also prevents the whipped egg whites from releasing their water content, giving you more time to work with them, if needed. If you've ever whipped egg whites without any acid, you will have noticed that within a minute or two after being whipped, that water had developed in the bottom of the bowl and that the egg whites are floating over it. You don't want to add this water to your recipe because it will alter the recipe and will not produce a good cake or finished product. Whereas, if you had added a bit of cream of tartar, the eggs would have started to release their water content after 5 - 6 minutes instead, of their whipping, thus giving you a bit more time, just in case, with the recipe. You can use a copper bowl instead, without the need of having to add cream of tartar, lemon juice or vinegar. The copper bowl releases a natural chemical that helps to stabilize egg whites Whipping Up Egg Whites Add the cream of tartar all at once into the bowl containing the egg whites; don't worry about clumps when it comes to the cream of tartar. Set your mixer on low, to break apart the whites and make working with them easier, and then beat for about 5 - 7 seconds. Then increase the speed to the highest setting and start moving the mixer in a number 8 pattern, making sure to beat all of the eggs whites. Continue beating until the whites start to hold themselves around the beaters. At this point, you will notice that the egg whites will leave traces of the beaters in the whites; continue beating until the whites become stiff. How can you tell when they're stiff? If you raise the beaters out of the bowl, the beaters will leave a rounded peak in the egg whites' mass, which won't move or collapse. The attachments will also easily hold a good amount of the egg whites on them. Lastly, if you turn the bowl upside down, the whites will cling onto the bowl and won't slide out. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By tlee_20:
Thanks for the egg white tips. My grandmother always makes candy when its not raining. She says working with egg whites while its raining will ruin the candy. Any truth to this? -Tim Tim, your welcome.. yes, Grandma was correct, Humidity can effect certain processes especially in baking products. The egg white not coming to peak is a prime example of this..you end up with a tired arm and a flat congealed mess. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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I'm a little late but welcome back chef. Over the christmas season I reminded myself of the benefits of having canned butter stored in the basement - everything needed butter and it is a lot easier (and more tasty) to go grab another can than to run out to the store.
I grew up on the New Zealand style (very fatty no additives) style of butter, the canned stuff is just like that, and there is nothing better. Anyway.... I am a firm believer in avoiding "rice and beans" every day in my SHTF storage food and a favorite for a dinner treat is a crab cake made with freshly dismembered crab and low fat mayo (plus herbs/spices), heavily breaded, and fried until golden brown. Imagine my shock and dismay when I realized my storage food was lacking in crab cakes - I have canned (sams club) lump crab meat, I have everything I need to make great bread (and therefore a few days later breadcrumbs) I have all the spices, the only thing holding me back is the mayo (or an alternative)....... Chef, how can I make a perfect lump crab cake when the world is coming to an end?.
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United States of America, Born July 4 1776, Died November 4 2008, R.I.P.
كاف
كاف
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Originally Posted By MarkNH:
I'm a little late but welcome back chef. Over the christmas season I reminded myself of the benefits of having canned butter stored in the basement - everything needed butter and it is a lot easier (and more tasty) to go grab another can than to run out to the store. I grew up on the New Zealand style (very fatty no additives) style of butter, the canned stuff is just like that, and there is nothing better. Anyway.... I am a firm believer in avoiding "rice and beans" every day in my SHTF storage food and a favorite for a dinner treat is a crab cake made with freshly dismembered crab and low fat mayo (plus herbs/spices), heavily breaded, and fried until golden brown. Imagine my shock and dismay when I realized my storage food was lacking in crab cakes - I have canned (sams club) lump crab meat, I have everything I need to make great bread (and therefore a few days later breadcrumbs) I have all the spices, the only thing holding me back is the mayo (or an alternative)....... Chef, how can I make a perfect lump crab cake when the world is coming to an end?.
thank you gald to be here and thanks for your question,,would you put this canned butter V new Zealand Butter V French Butter on equal playing feilds?? I TOOO LOVE CrabCakes..how is that canned crab, havent tried it,,need to.. I had a young Chef in San Diego a few years ago may the best crab cakes I have ever had..but Bastard always made them in secret, wouldnt allow anyone to see how he made it..they were very similar to my own,,but, something was there I couldnt place,, so..lets see,,EOTWAWKIMayo..lets go back afew years then. 1800's no power, no common refrigoration,, and Mayo, being a very simple dressing to make, egg yolks, light salad or olive oil, a touch of ground mustard, a pinch of black pepper and if you like a little snap, some lemon juice, our ancestors slathered it on when they could afford the xtra eggs for use.. Mayonnaise Dressing I (Recipe from 1800's) 1 teaspoon mustard Yolks 2 eggs 1 teaspoon salt 2 tablespoons lemon juice 1 teaspoon powdered sugar 2 tablespoons vinegar Few grains cayenne 11/2 cups olive oil Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire-whisk, small wooden spoon, or egg-beater may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time. Homemade Mayonnaise 3 egg yolks 1/2 tsp salt 1/2 tsp sugar 1/4 tsp dry mustard 1 1/2 cups salad oil 1 Tblsp cider vinegar 1 Tblsp lemon juice In a small bowl with mixer at med speed, beat egg yolks, salt, sugar and dry mustard 2 minutes. Continue to beat and gradually add 1/2 cup salad oil. 1/2 tsp at a time, until mixture is smooth and thick. Gradually beat in vinegar and lemon juice, then beat in remaining salad oil, 1 Tblsp at a time until the oil is absorbed and mixture is smooth. Cover and refrigerate. Use within 1 week. Makes 2 cups hope that covers it.. CHEF 
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Thanks. I will try making some homemade mayo soon.
Never tried French butter on it's own but the canned butter is identical to the New Zealand butter I remember from growing up, much richer than the American style butter. This is the butter I use: http://www.mredepot.com/servlet/the-76/red-feather-canned-butter/Detail The canned crab I have used is the Bumble Bee brand "fancy lump crabmeat" that was available at sams club around here as a four pack, I haven't tried any of the cheaper cans at the supermarket that aren't the lumpmeat. The cans had a lot of lumps and after gently drying with kitchen towel they stayed firm through mixing, chilling, and cooking. Taste is better than I expected but obviously not as good as fresh crab, no metallic taste though and I would put the crab cakes I made with it at a 7 on the crab cake taste scale. Can you share how you make crab cakes, or is that a secret?
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United States of America, Born July 4 1776, Died November 4 2008, R.I.P.
كاف
كاف
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Originally Posted By MarkNH:
Thanks. I will try making some homemade mayo soon. Never tried French butter on it's own but the canned butter is identical to the New Zealand butter I remember from growing up, much richer than the American style butter. This is the butter I use: http://www.mredepot.com/servlet/the-76/red-feather-canned-butter/Detail The canned crab I have used is the Bumble Bee brand "fancy lump crabmeat" that was available at sams club around here as a four pack, I haven't tried any of the cheaper cans at the supermarket that aren't the lumpmeat. The cans had a lot of lumps and after gently drying with kitchen towel they stayed firm through mixing, chilling, and cooking. Taste is better than I expected but obviously not as good as fresh crab, no metallic taste though and I would put the crab cakes I made with it at a 7 on the crab cake taste scale. Can you share how you make crab cakes, or is that a secret? INGREDIENTS 2 tablespoons olive oil 6 green onions, chopped 3/8 cup olive oil 1 (6 ounce) can canned crabmeat, drained 1 egg 1 tablespoon miracle whip 1 teaspoon dry mustard 8 ounces buttery round crackers, crushed 1/2 teaspoon ground cayenne pepper 1 teaspoon garlic powder salt to taste ground black pepper to taste 1 cup dry bread crumbs DIRECTIONS Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef,
I split a lamb with a buddy (his sister raises them at home). The freezer is now down to packages of lamb stew meat. I am looking for some recipes to cook this meat with. The only things that cannot be in the recipes are celery and turnips. Something that works in a crock pot would be good too. 
Thanks! |
The best part of all your self-inflicted drama is how happy it makes you.. how you're deeply fulfilled to your core, and how it makes you a better human being. It's freaking inspirational. - MMcCall
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Originally Posted By mcornell:
Chef, I split a lamb with a buddy (his sister raises them at home). The freezer is now down to packages of lamb stew meat. I am looking for some recipes to cook this meat with. The only things that cannot be in the recipes are celery and turnips. Something that works in a crock pot would be good too.
Thanks! A fantastic recipe for lamb, beef or venison stew is fairly simply and an absolute favorite at my house and among some ARFCOM'rs who went to a FL shoot a few years ago. Dice up the meat (about 1 lb) into 1 inch cubes. Dredge with flour, salt, pepper and whatever other seasonings you prefer. Brown the meat in a stew pot or dutch oven with a bit of oil in the bottom. When browned, remove and set aside on a plate. In the same pot, add 1 medium diced onion, diced carrots (about a cup and half) and a few tablespoons of chopped garlic. Let cook in the remaining oil (if dry, add a bit more oil, a few tablespoons will do) for a minute or two. Add 2 TBS of Tomato Paste and stir so that all the onion, carrot and garlic have are somewhat coated. Let cook for 5 minutes on medium heat. Add 1.5 cups of red wine. Increase heat a bit and let simmer for a few minutes. This will deglaze the pot and pull up all those delicious bits of meat and seasoning stuck to the bottom of the pan. Add 1 can of crushed tomatoes (discard the liquid). Add 2 cups of beef stock. Add the meat back to the pot. Let simmer for 20 to 30 minutes, long enough to reduce the liquid by half. Add 2 more cups of beef stock, turn to low heat and let cook for another 15 to 20 minutes. Add salt and pepper to taste. Feel free to add whatever veggies you like. I like to add frozen peas and potatoes. A cup or so of frozen peas added after the tomatoes is good. The potatoes if cooked too long they will turn to mush. I add them 15 minutes before serving. Dice up 3 to 4 medium sized potatoes. I like red potatoes, but Yukon Gold or other variety other than baking potato will work. Let all of this cook for about 45 minutes total on a medium low heat. Stir occasionally. There is no right or wrong ingredient. Stew is like chili. People for centuries have been making stew and chili with the ingredients they have on hand. If you have turnips, rudebaga's and corn, toss it in. If you like mushrooms, toss them in. If you have lamb, beef, pork and venison, use it. Be creative and enjoy. Mangia va bene. |
Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
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Originally Posted By mcornell:
Chef, I split a lamb with a buddy (his sister raises them at home). The freezer is now down to packages of lamb stew meat. I am looking for some recipes to cook this meat with. The only things that cannot be in the recipes are celery and turnips. Something that works in a crock pot would be good too.
Thanks! I see DV8 gave you a very nice stew recipe here and many thanks to him, Here are a few others that target bringing out the flavor of the lamb a bit more and with some creativity from you will create some very nice meals.. thanks for your question.. Lamb Stew servings (serving size: 1 1/2 cups stew) Ingredients 3 1/2 pounds boned leg of lamb 4 cups apple cider, divided 1/2 cup all-purpose flour 2 tablespoons vegetable oil, divided Cooking spray 2 cups chopped onion 3 garlic cloves, minced 1 1/4 cups chicken broth 1/2 cup dry vermouth or white wine 1 teaspoon salt 1/2 teaspoon black pepper 4 (3 x 1-inch) lemon rind strips 3 bay leaves 1 (3-inch) cinnamon stick 1 1/2 pounds potato, cut into 1-inch pieces (about 5 cups) 1 1/4 cups (1-inch-thick) sliced carrot 1 1/2 cups (1-inch) pieces green bell pepper 1 1/2 cups (1-inch) pieces red bell pepper Preparation Trim fat from lamb, and cut lamb into 2-inch cubes. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight. Drain lamb, discarding marinade. Pat lamb dry with paper towels. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat. Repeat the procedure with 1 tablespoon oil and lamb. Heat pan coated with cooking spray over medium heat. Add onion and garlic; sauté 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon). Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender. Add potato and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick. Lamb Stew II Yield Makes 6 to 8 servings Ingredients 3 1/2 pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch chunks 2 1/2 teaspoons kosher salt 1/2 cup all-purpose flour 1 1/2 tablespoons ground paprika 1 teaspoon ground black pepper, or to taste 3 tablespoons olive oil 1 (3.5-ounce) package prosciutto, finely diced 2 yellow onions, cut into eighths 1/8 teaspoon ground cloves 4 large red bell peppers, seeded and sliced into 2-inch pieces 8 large garlic cloves, peeled 2 large bay leaves 2 1/2 cups dry red wine (such as Merlot) 2 cups converted rice, cooked according to package directions* Preparation 1. Preheat oven to 350°. Season lamb with 1/2 teaspoon kosher salt. Combine flour, remaining 2 teaspoons salt, paprika, and ground black pepper in large heavy-duty zip-top plastic bag. Add 6 lamb chunks to bag, seal, and shake well. Place lamb pieces on a large baking sheet, and repeat until all lamb is dredged. 2. Heat 1 tablespoon oil in a large Dutch oven for 2 minutes over high heat, add prosciutto, and brown 2 minutes; remove to baking sheet. Brown lamb in 3 batches in Dutch oven, allowing 2 to 3 minutes per side per batch and adding remaining oil as needed. Remove browned lamb chunks to baking sheet. 3. Add onion and next 4 ingredients, and sauté in drippings 2 minutes. Return lamb, prosciutto, and any loose dredging flour to Dutch oven; add wine, and bring to a boil. 4. Transfer to lower third of oven, cover, and bake at 350° for 2 hours or until lamb is fork-tender. Remove bay leaves, and add more salt and pepper, if desired. Serve over warm, cooked rice. curried Lamb Yield 4 servings (serving size: 1 cup lamb mixture and 1 cup rice) Ingredients Cooking spray 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces 1 teaspoon vegetable oil 1 1/2 cups chopped onion 5 whole cloves 3 cardamom pods 2 bay leaves 1 (3-inch) cinnamon stick 1 tablespoon ground coriander seeds 1 tablespoon paprika 2 tablespoons minced peeled fresh ginger 2 teaspoons Masala 1/2 teaspoon ground red pepper 1/2 teaspoon ground turmeric 2 garlic cloves, minced 2 cups finely chopped plum tomato (about 1/2 pound) 1 1/2 cups water 1/2 teaspoon salt 1/2 cup chopped fresh cilantro, divided 4 cups hot cooked long-grain rice Preparation Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan. Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro. I know we were talking about cubed lamb, but, I think this would still make a nice lunch or dinner entree even though its not "strips" sort of a Mexican/Greek influance,,ME-EK? Yield 4 servings (serving size: 1 fajita and 6 tablespoons sauce) Ingredients 3/4 pound lean boneless leg of lamb 1 teaspoon olive oil 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 2 garlic cloves, minced 4 (8-inch) flour tortillas 1 teaspoon olive oil 1/4 cup thinly sliced fresh mint leaves Cucumber-Dill Sauce Preparation Trim fat from lamb, and cut into thin strips. Combine lamb and next 5 ingredients (lamb through garlic) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat. Marinate in refrigerator 20 minutes. Heat tortillas according to package directions. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add lamb; sauté 6 minutes. Divide lamb evenly among tortillas; sprinkle with mint, and roll up. Serve with Cucumber-Dill Sauce. Yield 1 1/2 cups Ingredients 1 (8-ounce) container low-fat yogurt 1/3 cup mayonnaise 1/2 cup unpeeled, seeded, finely chopped cucumber 1/4 teaspoon salt 1/4 teaspoon dried dillweed Preparation Place strainer in a 1-quart glass measuring cup. Line strainer with coffee filter. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt into a bowl; discard liquid. Add mayonnaise and remaining ingredients; stir well. Cover and chill. CHEF
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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well, I posted a half dozen shrimp recipes, about 2 hours ago and now they are gone,,
DIAL UP SUX here we go again.. INGREDIENTS 1/4 cup margarine 1/2 cup chopped onion 1/2 cup chopped green onion 1/2 cup chopped green bell pepper 4 cloves minced garlic 1/2 cup celery, diced 1/2 cup chopped fresh parsley 3 tablespoons tomato paste 1 (10.75 ounce) can condensed cream of chicken soup 1 pound cleaned shrimp salt to taste 1/4 teaspoon hot pepper sauce to taste 1/4 teaspoon cayenne pepper DIRECTIONS In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice. Shrimp Stock Recipe The Shells and tails from 2 lb. of Shrimp 1/2 Cup chopped Onion 1/4 Cup chopped Celery 2 Garlic Cloves 1 Lemon sliced 2 Fresh Bay Leaves 3 Sprigs Fresh Thyme 1 tsp. Black Peppercorns Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain. Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves. Shrimp Etouffee 2 Tbsp Creole Seasoning 4 Tbsp Unsalted Butter 1/2 Cup Onion, Finely Chopped 1/4 Cup Celery, Finely Chopped 1/4 Cup Bell Pepper, Finely Chopped 1/4 Cup Flour 3/4 Cup fresh Tomatoes, diced 1 1/2 Cups Shrimp Stock 2 Tbsp Minced Garlic I bundle of Fresh Thyme 2 tsp Homemade Worcestershire Sauce 1 tsp Hot Sauce (I like Crystal or Louisiana Gold) 1/2 Cup Green Onions, thinly sliced 3 Tbsp minced Italian Parsley 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock 3 Tbsp Unsalted Butter Salt & Freshly Ground Black Pepper to taste Season the shrimp with 1 Tbsp of the Creole Seasoning I like Tony Cachrere. Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin. Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes. Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste. sesame shrimp INGREDIENTS 2 tablespoons soy sauce 2 tablespoons sesame oil, divided 2 teaspoons lemon juice 1/4 teaspoon garlic powder 1 dash lemon-pepper seasoning 1/2 pound medium shrimp, peeled and deveined Hot cooked rice 1 tablespoon sesame seeds, toasted DIRECTIONS In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds. Shrimp Tempura INGREDIENTS 1/2 cup rice wine 1/4 teaspoon salt 1/2 pound fresh shrimp, peeled and deveined 2 quarts oil for deep frying 1/4 cup all-purpose flour 1/3 cup ice water 1/4 cup cornstarch 1 egg yolk 1/4 teaspoon salt 1/4 teaspoon white sugar 1 teaspoon shortening 1/2 teaspoon baking powder DIRECTIONS In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C). In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm. scampi INGREDIENTS 1 pound linguini pasta 1/4 cup butter 5 cloves garlic, minced 1 pound medium shrimp - peeled and deveined 1 cup bread crumbs 1/2 cup white wine 1 lemon, juiced 1/4 cup light olive oil DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside. In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet. Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes. Remove cover, and bake an additional 5 minutes. In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side. Shrimp and Crab Tortilla INGREDIENTS 12 (12 inch) flour tortillas 8 ounces Monterey Jack cheese, shredded 1 6oz of crab meat, drained and dried on a paper towel 1 pound cooked medium shrimp, shelled and deveined 2 cups of Tomatilla or enchilada sauce 1 (8 ounce) container sour cream 1 bunch green onions, chopped DIRECTIONS Preheat oven to 350 degrees F Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas. Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve. INGREDIENTS 3 cups water 1/2 teaspoon salt 1 cup quick-cooking grits 1 (7 ounce) garlic cheese spread 2 tablespoons butter 2 teaspoons olive oil 1 1/2 pounds fresh shrimp, shelled and deveined without tails 1 large tomato, diced salt and pepper to taste DIRECTIONS In a saucepan, bring the water and salt to a boil. Stir in the quick grits and reduce the heat. Cook slowly for 5 minutes. Remove from heat and stir in the garlic cheese until melted. Let sit for 2 to 4 minutes; keep warm. In a skillet, heat the butter and oil over medium heat. Saute the shrimp until pink. Stir in diced tomato and cook until tomato is heated through. Remove from heat and salt and pepper to taste. Spread the cheese grits on a warm platter. Top with shrimp mixture. Ingredients 5 ounces grated Pecorino Romano or Parmesan 1/2 cups mayonnaise 1/2 tablespoons chopped parsley 1 tablespoons minced garlic 1 tablespoons lemon juice Pinch cayenne pepper Dash hot red pepper sauce Mix all ingredients, Spread on bread and toast. shrimp provencale INGREDIENTS 3 tablespoons olive oil 1 1/2 pounds large shrimp 2 cups red peppers, diced 1 cup chopped onion 3 large cloves garlic, chopped 1/2 teaspoon fennel seeds 2 tablespoons chopped fresh thyme 1/2 cup dry white wine 2 tablespoons tomato paste 1 (14.5 ounce) can canned diced tomatoes or fresh, skinned diced tomatoes 1/2 cup chopped fresh basil Salt and freshly ground pepper to taste DIRECTIONS Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes. Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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45 posts away from this thread going to 1000 replys
I would like to do a readers choice for that post,, what would we like to see??? |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
45 posts away from this thread going to 1000 replys I would like to do a readers choice for that post,, what would we like to see??? 101 ways to eat rice and beans
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United States of America, Born July 4 1776, Died November 4 2008, R.I.P.
كاف
كاف
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Very cool thread, I'm definitely tagging this.
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Well just got some P-mags in that I ordered, and call me crazy but I believe the mags have a expiration date on them. It's a little round circle just below the notch were the mag's couple in the mag well. -wheatons83
Nikki you are very welcome and look forward to the pics..but I was wondering how you clean out a Swirling Pumpkin of if it was a name of a redeaux of Smashing Pumkins?
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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
Luckily it's canned pumpkin LOL. I am sure you could post a recipe with real pumpkin but that's a PITA! I can barely stand to carve pumpkins but it's worth it for the seeds! Yum baked pumpkin seeds
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"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
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Chef, if you're so inclined, how 'bout some tales of memorable culinary fails that you've seen over the years.........recipes that didn't come together, meals that didn't make it, serving blunders, etc.. We realize, naturally, that you yourself weren't a part of any of these blunders. 
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Chef Morris, Hope you don't mind that I'm adding an apple pie recipe that I like. My question is a real chef question, though: How to reduce the amount of juice in an apple pie? Take for instance this recipe. It is very tasty but if it is allowed to sit overnight it is almost watery. I've noted the same problem with a lot of fruit pies. Caramel Crunch Apple Pie Pastry for one-crust 9 inch pie 24 caramels 2 Tablespoons water 4 cups sliced & peeled baking apples 3/4 cup flour 1/3 cup sugar 1/2 teaspoon ground cinnamon 1/3 cup butter Heat oven to 375. Roll pastry into a 12-inch circle and place in 9-inch pie plate. Unwrap and melt caramels with the water. Place apples into crust & top with caramel sauce. Mix flour, sugar & cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over top of apples in pie. Bake 40-45 minutes until apples are tender. (Original recipe calls for ½ cup chopped walnuts which are stirred into the crumb topping. It also says melt the caramels at low heat in a heavy saucepan. We use the microwave). (I guess I could start with dried fruit). |
This is what I love about pumkins. They're so useful--as decorations, they have a great shelf life, they're fairly easy to grow, extremely nutritious, very healthy, and nearly every part of them is good as food--even the seeds are yummy. And it's easy to cook really--like squash. Like you I normally reach for the canned pumpkin, and the recipe for Pumpkin Pie from the back of the Libby's can is still my favorite after trying a lot of others. But I'm really interested in learning how to cook like my ancestors--in not being dependent on the grocery store and the pre-prep of canned and processed foods for so much of what I eat. The dutch oven thread from last fall/winter was a great addition to this knowledge. I've posted a recipe for pumpkin pie with fresh pumpkin in a new Pie thread. I'll try it here in the next little while and see how it does. I'm guessing it'll need spicing up a bit from the looks of it. 
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Feral,, How on earth could you imply that anyone working for me or with me would make a mistake..or even that I, ME, The Chef would make a mistake! NEVER! Well cept for that one time ..after making 28gal of tomato sauce in a large stock pot, (didn’t have any tilt skillets or jacketed kettles in this kitchen), I asked my Sous Chef to help me get it to the floor We both grabbed a handle and lifted the pot off the stove to gently place on the floor so as to scoop it out into manageable containers. About 6” from the floor Bobby the FAG,, as was the Sous chefs Kitchen name, lost his grip on the handle. I, as taught in my youth, continued to hold on and attempted to get the pot to hit the floor flat to avoid a huge spill by quickly squating and grabbing the center of the pot on my side to steady it. I succeeded, YEAH SPLAT, hit the floor flat on and the Tomato sauce came STRAIGHT UP INTO MY FACE! Like it had been hit from the bottom with a giant hammer... I was covered with sauce from shoulders to top of my toque. And all I hear is Bobby LAUGHING HIS ASS off as I removed my glasses and start the wipe off process... Funny thing was, Bobby got switched to Graves the following week, and quit shortly there after I once had a Pilipino Cook, Carlos, an Older Man, a Retired Chef, Classically trained by a French Chef in his youth in addition to training in Chinese food prep, true classic Chinese cooking He was remarkable and very knowledgeable about old school ways of the Chef, including the ability to debone a chicken in a few minutes by making 5 or 6 cuts to the bird and pulling it inside out and he was a pretty good cook He was also a fighter during the war, against the Japanese, had a few hair raising type stories he told more than a few time. To where you just didn’t listen. He worked for me on Big days, big parties etc, a few hours to “fill the gaps” where needed. One day I needed Him to fry chicken, LOTS OF fried chicken, he spent hours frying chicken, party for 1000+ IIRC, Well this young bus boy kept running into the kitchen and grabbing a piece of chicken and running off thinking he wasn’t “afraid of that old china-men”.. Old man said, YOU TAKE CHEFS CHICKEN AGAIN, I GONNA KILL YOU! Boy laughs, grabs chicken runs off... I warned the kid, Maitre D warned the kid. He kept it up After 7 or 8 more times Carlos has enough, and runs after the kid, this guy is 80 if a day, and the boy just fly’s heading up the stairs to the roof. surely thinking he will lose the old man with in 2 floors, on the way out of the kitchen Carlos grabs a Pork Cleaver out of the chopping block, this is a massive 2 handed cleaver for halving pigs, ribs, beef joints, about 2 feet of handle and 18” of thick, sharp, carbon steel. I in turn drop what I have and take off after Carlos. He is libel to kill this kid! I get to the roof Just as Carlos has the boy, leaning backwards over the rail around the roof, cleaver raised screaming YOU, I show YOU, I SHOW YOU HOW WE TAKE JAPENESE HEAD DURING WAR, YOU NO GOOD YOU DIE KNOW Thankfully I was able to intervene, grabbed the cleaver and Carlos and got him calmed down and back down stairs, Maitre d says, Boy ran out the back door. and was never to be seen again.. Another time, during a huge rush through out this private club I was working for, I got stuck on a broiler as the lead has burned himself. I tell the number 2 cook to prep a duck, he does, I get busy, tell him to set the duck and go with the order. He does, it to go to the room for the maitre d to flambé al orange. We get thru the rush in this room in about 10-15 min and suddenly the waiter calls for another duck STAT, I ask what for he hands me a duck, it is BLACK, toasty and black, I grabbed the leg and it turns to dust in my hands, I ask #2 WTF he says he rushed it,, In a hot box over the broiler, over 700 degrees, for 20 mins...I asked if he thought it was done enough, he says, he would eat it. It was his staff lunch for 3 days before he quit. One more till next time. I, in my youth, was a total dumb ass and owned my own place... I made Big plans for thanksgiving, full blown classic presentation from the menu of the Waldorf Astoria from 1890 something; I have the original menu somewhere... Oysters Rockefeller, Turkey, roast pork, roast tenderloins. Maine lobsters, eggs Benedict, a dozen or more side dishes and 10 types of sauces I woke up at 3am to get to work and get going and felt like total crap, a creep up on ya cold, couldn’t clear my nose, my ear rang and my eyeballs hurt, just felt terrible. and of course as I could clear my nose, I couldn’t taste a damn thing either, I must have used 3lbs of kosher salt in preps that morning as I couldn’t pickup the nuances, My Sous chefs were trying to stop me but, dammint it was my meal, my menu, my first holiday in my place were gonna do this my way…. Huge mistake, Nearly all the sauces were unfit for consumption, there was enough salt that today they would all look the same as they did on that day. Veggies, potatoes, stuffing, hollandaise etc all just salt, is all anyone could taste… I was screwed, one of my Sous called a buddy and got enough food and sauces to get started and get fresh food made for the second seating but the first seating was horrible, I comped the whole thing and begged people to come back.. I was in business for 3 more years after that. But never opened again for Thanksgiving and didn’t bother for Christmas. knife fights, hangovers, fires, being on fire, sex in the pantry, Drunk guests sex in the stair case, fighting couples, sex in the walkins, dead guests, more hangovers, more fires,,more knife fights,,dead cooks and drunk waitress's, thrown food and thrown back food, DNYJ'S and Bluehairs! tammy the walking trashcan and Marty the Coke Head and of course Louey the Midget cook.. want more?? 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
no I dont mind,, unless you use a thickening agent to catch the water, there isnt much you can do. commercial pies are made with what is called a slurry, it is thickend with tru gel type product usually, basiclly a corn starched base agent. even a commercial pie like sara lee etc are going to weep on you. the percentage of water in fruit is huge compared to the fiber and they weep. you can try tossing your apples LIGHTLY with cornstarch. this will absorb some mositure but may leave an off taste in your pie. |
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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PUMPKINS being that time of year, we as a whole have gotten away from pumpkins uses beyond pie or jack o lanterns.. it is a very good, high fiber, lo fat veggie, peel it and clean it as any squash and bake it, steam it, mash it, puree it into soups or sauces, cube it up in stir fry, it has a rather bland taste and carrys well what seasoning you put into it. thats the reason so little pumpkin pie spice is needed to flavor a pie. I like it pureed and whipped with heavy cream with chives on top as a soup, and by using a bit of sourcream whipped into Mashed pumpkin its a nice sauce for roasted chicken.. |
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
My SIL made a curried pumpkin soup to bring to my Thanksgiving last year it was really yummy! |
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
One of my favorites is Roasted Garlic and Pumpkin Soup with freshly made toast points. The more exotic the bread, the better.
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
one more, then I am off line for a bit.. in One place I worked we had a frozen pig. a cooked frozen pig.. Pig got trotted out for luaus, big buffets, other places such a centerpiece filled the bill.. Pig, was OLD, very old,,,MY GOD THROW THIS THING OUT OLD but..it was one of those things, no one ever wanted to throw away. They would trot it out and trot it back to the freezer time after time. I was there my Second Day, when they led OLD PIG out to a buffet table for decoration.. I learned the story of Pig and got hold of one of the cooks and made it plain that Pig wasnt to come back to the kitchen after this function or He would be the one as centerpiece next function. End of function, I remind said cook to "lose the Pig" so, HE sends one of the junior cooks out to get Pig and take him for its final walk. this junior cook is Louey,,Louey is 19 and all of 3'9"tall and has an attitude that is 7'tall give or take an inch. Louey, is not liked, Louey, In my short tenure at this point has Pissed me off at least 3 times and I am only on my second day. Louey, gets a chair, and climbs to the top of the table to get Pig, Pig has been on the table too long and is a bit sweaty, a bit slimy, a lot smelly Young Louey, reaches out and grabs Pig, Pig slides from his arms and appears to try to run up the table  Louey tries once again to get a grip on Pig and now by all appearances he is attempting to hump said defensless Pig in the process.. A crowd quickly starts to gather, and chuckles quickly turn into out and out laughter.. my self included,,and there is a murmering from the crownd,, Pig Pig Pig,, it grows louder and begins to spread quickly PIGPIGPIGPIG it has become a chant, they are routing for the pig and Louey is wrestling Pig and Pig is winning....when with a creak, a bump and a crack, the whole damn table drops to the floor in a cloud of table cloths and flying flowers and out of the cloud, Pigs head rolls to a stop at the feet of the now present General Manager, (A British import from Liverpool who trys to sound like he was scooled at Oxford but isnt succeding)...who says IS Loius having sex with the Pig or just really hungry,, I am no longer in control of my laughter and turn and leave... Louey,,during the 2 years I was there became a fairly polite young man who had been taken down a peg or 2 by a dead Pig and actually was a fair cook when I left and a much better man. maybe the hand in the freezer next? |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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chef, Cutting boards... Is wood fine? where does wood rate with bamboo? how much risk do they pose of bacteria and such? or should i just pick up some cheap flexible boards and call it good? I have a nice looking bamboo board that came with my wusthof now, but wonder if there isn't a safer or easier option? |
"The Habeas Corpus secures every man here, alien or citizen, against everything which is not law, whatever shape it may assume." --Thomas Jefferson
williams sonoma hard maple boards are excellent target/walmart wood boards are good, the little boards that come with the Cheese package at Christmas time are ok..until someone sticks them in the dishwasher  more than once and they do look nicer on the counter top. and maybe more readily used if sitting on the counter top.Bamboo is a New to America product in the sense of being a hard wood. floors, furniture, cutting boards made of Bamboo is deciedly new and I see it as any other hard wood at this point but have limited experience with it personally. In buying a Bamboo board, look for end grain boards. End grain boards are better boards than Plank style boards because the knife will slide between the end fibers on the board, rather than slice into and crush the top surface fibers. The result is that your knife will stay sharper longer and your board will look better and last longer. Large Chopping blocks were always made of end grain hardwood for this very reason. Maple, Teak Bamboo, and other hard wood boards, Before using a new butcher block, of If re-seasoning an older board, season it to prevent staining and absorption of food odors and bacteria. Proper surface treatment is important to guard against germs and/or mold growth on both new and older boards. The wood surface needs an oil that can be repeatedly applied to fill the wood pores and repel food particles, liquids, and oils. Never use any vegetable or cooking oils to treat or finish a cutting surface, as in time the wood will reek of a rancid spoiled oil odor. USP-grade mineral oil is a popular choice as it is the cheapest pure food-grade oil you can buy (do not use vegetable or olive oils because they can turn rancid). Mineral oil remains safe throughout its life. There are various oils available for cutting boards and butcher blocks. When you see the words "food safe finish" in a description of a wood product, this generally means mineral oil has been used. Simply wipe mineral oil on the surface of your board and watch it soak in. When the wood won't take any more oil, you can wipe off the excess with a clean dry cloth. Don't worry about applying too much oil - more is better. Beeswax is often added to mineral oil and walnut oil to give a tougher finish. The wax of bees has been used for centuries for waterproofing and sealing materials from baskets to cloth and for preserving foods and other perishable materials, including wood. It will make wood water-resistant (though not water-proof) and will help protect the wood surface from use and wear. It will also give a wood surface a nice smooth feel to the touch and leave a gentle, sweet fragrance. Simply shave about 1/2 teaspoon beeswax into a microwave safe dish with a cupful of mineral oil; microwave on high for about 45 seconds. Apple to the cutting board or butcher block while still warm. Save or dispose of the remainder of the oil. Beeswax Top Coat - A beeswax top coat is an optional addition to the re-finishing process, but is well worth the time. The beeswax sits on the surface of the wood in contrast to the oil that soaks into the wood. As a result the beeswax fills in pores and gaps that thin oil can't bridge. This helps to keep moisture, bacteria, and other contaminants from getting into the wood surface. To apply the finish, simply wipe it on with a clean cloth. The beeswax is a soft paste that has a similar consistency to that of a shoe polish. Excess finish can be easily buffed off with the cloth. Once the finish has had some time to dry it can be buffed to a shine. Walnut or Almond Oil. These are all-natural oils and are one of the few oils that do not turn rancid as easily as other oils. However, all vegetable oils will go rancid eventually. I, personally, don't recommend using these oils. These oils are available in grocery stores and some mail order woodworking supply stores. NOTE: If anyone in your family has an allergy to nuts or nut products, do not use these oils. Before applying oil to butcher block, warm the oil slightly. Apply oil with a soft cloth, in the direction of the grain, allowing the oil to soak in between each of the four or five coats required for the initial seasoning. After each treatment, wait about four to six hours and wipe off oil that did not soak into the wood (oxidation or hardening of the oil will take approximately 6 hours). Re-oil the butcher block monthly or as often as needed. I prefer the commercial board made of Polyethylene, for the new house I have purchaced 3 Large ones to cover areas I forsee as heavy use in my new kitchen. they are realitively inexpensive, dishwasher safe. take some doing to warp and last for years and, do less damage to your edge when chopping, cutting,dicing. and if they yellow or stain a bit..in the tub with a 20% bleach solution for an hour and they are white/yellow/pink/blue etc..but, polyethylene isnt meant for cleavers and will Cut with that much force behind it. The cutting board which is right for you should have all of the below to insure absolute kitchen safety. H.A.C.C.P. Compliant and Recommended. USDA Approved. Cleaned easily due to a smooth, durable, nonabsorbent surface. Plastic cutting boards are less porous than wood, making it less likely to harbor bacteria, and easier to clean. Cutting boards can harbor bacteria in cracks and grooves caused by knives. But with little effort, plastic, a hard wood, such as maple, or any nonporous surface can be used safely if used properly. Here's how: 1. CHOOSE A GOOD SURFACE: Select a board that can be cleaned easily, that is smooth, durable, and nonabsorbent. Plastic is less porous than wood, making it less likely to harbor bacteria, and easier to clean. 2. WASH YOUR BOARD: Wash your cutting board with hot water, soap, and even a scrub brush, to remove food and dirt particles. 3. SANITIZE YOUR BOARD: After washing it, sanitize your board in the dishwasher or by rinsing it in a diluted chlorine bleach solution of 1 tablespoon bleach to 1 gallon water. You can keep such a solution handy in a spray bottle near the sink. To sanitize your board after using it for raw meat, poultry, and seafood and before using it for ready-to-eat foods you can use the following Hot water and soap - Scrub board with hot water and soap. Rinse and dry thoroughly. NOTE: NEVER submerge cutting boards in a sink of water! Wood is porous and will soak up water causing the cutting board to crack when it dries. Vinegar - To disinfect and clean your wood cutting boards or butcher block countertop, wipe them with full-strength white vinegar after each use. The acetic acid in the vinegar is a good disinfectant, effective against such harmful bugs as E. coli, Salmonella, and Staphylococcus. Vinegar is especially good for people with chemical allergies. Keep a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing. Hydrogen Peroxide - 3% hydrogen peroxide can also be used as a bacteria-killer. To kill the germs on your cutting board, use a paper towel to wipe the board down with vinegar, then use another paper towel to wipe it with hydrogen peroxide. Bleach - Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with a sanitizing solution and allow it to stand for several minutes, then rinse and air dry or pat dry with paper towels. All cutting boards, and other food surfaces, should be kept dry when not in use. Resident bacteria survive no more than a few hours without moisture. Keep moisture of any type from standing on the block for long periods of time. Beware of moisture collecting beneath the board if you leave it on the counter. If you can, prop one end up when not using your board Then there is Glass and Pyrex which I dont care a lot for,. good for the casual cook I guess but, it dulls the knife in my experience and I dont like the noise. Glass and Pyrex follows the same sanitation recomendation as for the plastic. ETA...one big issue I see in the home is we tend to walk into the kitchen and drop stuff. Grocery bags, purses, gym bags, Man Bags, Baby Bottoms, Little Boy Hands  not much grosser than little boy hands, even the occasional running shoe, cat paws and Baby Puppythen we prepare dinner on the same damn counter. With out cleaning or as my Mother used to say, with out even a spit and a promise... I gaurentee there are more cases of food poisioning IN THE HOME than any of the million or so restaurants in America. so Everyone Please keep in mind to Wipe Down your counters and cutting boards with a bit of bleach water, a commercialy made sanitiser or similar prophylatic before preparing food there! this has been a public service announcment, you will next return to regular programing 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
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Slaincha Chef! Tell us, what to look for when selecting a Corned Beef. My Mom had a knack for getting one that wasn't overly fatty, despite the fact it's a poor cut....I'm led to believe that there is a method to the madness? (And YES, She refused to share her secret  ) |
Реальная Милиция!
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
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Originally Posted By Matt45:
Slaincha Chef! Tell us, what to look for when selecting a Corned Beef. My Mom had a knack for getting one that wasn't overly fatty, despite the fact it's a poor cut....I'm led to believe that there is a method to the madness? (And YES, She refused to share her secret )
when selecting a brisket: The selection process involves not selecting the largest brisket (they are from older and tougher cows) but instead choose a cut from a medium size cow, which cut averages 8 to 10 pounds. the brisket should be "flexible" or "pliable". To determine this, place your hand vertically under the center of the brisket and let the brisket "flop" over the edges of your hand. Like tenderloin, select the one that has the most natural bend. Remember that a limber brisket at this point is not guaranteed to be a tender brisket once it is cooked, but there is certainly no harm done by looking for this quality. With the brisket lying down and the ‘fat cap’ side up, try to select a brisket that is thick all the way across the flat. This can be hard to do sometimes, for most are thick on one side, and taper down to become fairly thin on the other side. Select a brisket with a more rounded point, rather than a pointed point. Briskets with rounded points tend to be more meat in this area. All briskets are not equal, and as previously mentioned are difficult to cook. All briskets are tough, but some are tougher than others lastly Marbalized/Fat content is good, not too nuch but enough that the grain of fat can be seen, this fat breaks down during cooking and helps to tenderize the meat.. hope thats some help CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef,
I used the Double Chocolate recipe above to make some awesome fried pies tonight! Thanks for the help. Crust: 2 cups Flour 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1/3 cup shortening 1/2 cup milk Mix dry ingredients then cut in shortening. Add milk and stir until it sticks together. May need an extra splash or two of milk or water to get it to hold together. Pinch off a ball a little bigger than a golf ball and flatten it in your hand. Place flattened ball on waxed paper & another waxed paper over the top. Use a rolling pin to roll out a circle. Put in a big spoonfull of chocolate pudding and fold over in half, sealing the edges by pressing together (I dip a finger in water and then run a wet finger around about 1/2 the circle before folding to help it stick). Fry in a cast iron skillet filled with about 3/4 inch of oil at about 350 degrees for 2-3 minutes, then turn and fry the other side. Sprinkle with powdered sugar if your wife thinks they aren't sweet enough! I usually roll them out to a circle about 5 inches across. Makes 10-12 pies |
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Originally Posted By Skunkum:
Chef, I used the Double Chocolate recipe above to make some awesome fried pies tonight! Thanks for the help. Crust: 2 cups Flour 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1/3 cup shortening 1/2 cup milk Mix dry ingredients then cut in shortening. Add milk and stir until it sticks together. May need an extra splash or two of milk or water to get it to hold together. Pinch off a ball a little bigger than a golf ball and flatten it in your hand. Place flattened ball on waxed paper & another waxed paper over the top. Use a rolling pin to roll out a circle. Put in a big spoonfull of chocolate pudding and fold over in half, sealing the edges by pressing together (I dip a finger in water and then run a wet finger around about 1/2 the circle before folding to help it stick). Fry in a cast iron skillet filled with about 3/4 inch of oil at about 350 degrees for 2-3 minutes, then turn and fry the other side. Sprinkle with powdered sugar if your wife thinks they aren't sweet enough! I usually roll them out to a circle about 5 inches across. Makes 10-12 pies Skunkum, excellent always glad to get feedback...I may have to make a few of those my self with some sugar free filling
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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I usually use dried apricots for the filling when I make fried pies, although I like cherries, too. I'd bet they will both work very well with artificial sweetener. Most of my family thinks they are peach pies just guessing from the flavor.
To make the filling using dried apricots, I use a bag that is 1 1/2 or 2 cups of fruit. I chop them up into small pieces or in a blender or food processor and put them in a pot and cover them with water. Simmer them for 10 or 15 minutes to re-constitute the fruit, stir it once every few minutes, and add 1/2 cup sugar and some nutmeg. Sometimes I put in a pat of butter. You don't want the filling to be too juicy or it is hard to get the pie closed before it all runs out, although the fruit will soak up a lot of water at first. It works best to have it nice and thick when you spoon it out. Cooling the filling will help it thicken, too. Sometimes when I have the filling too runny, I use it anyway by spooning the filling onto the center of the crust and quickly picking up the edges and pinching them together on top instead of on the sides. It doesn't look pretty but it works and it tastes the same! |
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Skunkum, thanks, I will get around to pie making this week, I hope, I am building my garage this week and too damn busy..
for everyone else. thiswas proported to be found in the Chefs Office aborad the Queen Mary when she was decommissioned thought I would share RULES OF THE CHEF * The Chef is always right. * The Chef does not sleep, he rests. * The Chef does not eat, he nourishes himself. * The Chef does not drink, he tastes. * The Chef is never late, he is delayed. * The Chef never leaves the service, he is called away. * If you enter the Chef’s office with your own ideas, you leave with his. * It is forbidden for chef’s to have children, in order that their numbers should not increase. * The Chef is always the Chef, even in his swimming costume. * The Chef doesnt have an affair with his secretary, He educates her. * If you criticize the Chef, you your better off to criticize the Almighty. CHEF * |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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