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Salsa Recpes
It seems, Like Chili, for every cook there is a different Salsa, one of our members has and issue with his and isnt satisfied with the outcome so far, some folks make a raw, fresh salsa, some make a cooked salsa and other still use a combination of cooked and raw product,,so, here are some examples of salsas and remember, it isnt just tomato, onion and peppers anymore CHEF Salsas include various cooked or raw sauces inspired by the basic tomato, chile pepper and spice concoctions known to have existed since the ancient civilizations of South and Central America. Europeans coming to the New World in the early 16th century found salsa's of. Tomatoes, chili peppers and the various dishes and condiments based on these ingredients initially in village markets of S America. Salsa was used with just about everything, much as it is today and a condiment used through out the Americas since time immemorial.. Salsa has come a long way since the 1500's, but the basic flavors are essentially unchanged. Primary ingredients include tomatoes, tomatillos, chile peppers, sweet peppers, onions and seasonings. Exploring all the salsas in the grocery store may seem like a daunting task, and when you're planning to make salsa at home, the choices are nearly endless. The great variety of chile peppers alone guarantees a vast range of salsa flavors, and once ingredients like smoked peppers, herbs, fruits, nopales, seeds, beans, corn and even seafood come into play, possibilities abound. Avocado-based guacamole and distinctive, rich mole can also be included in the salsa category. In the United States salsa is generally thought of as a chunky, fresh mixture based on chopped tomatoes. In Mexico, salsa varies from region to region depending on sub-cultures and the availability of fresh ingredients. Traditionally, salsa may be prepared using uncooked ingredients, ingredients that have been roasted or smoked, or a combination of the two. While many salsas tend to be a little spicy, the heat levels range from cool and refreshing to mouth-searing and tear-inducing. One of the greatest culinary aspects of salsa is its extraordinary versatility. With so many types of salsa to try, having them with every part of the meal is easy. Start with a fruit salsa and cinnamon chips for breakfast––or a side of your favorite salsa with huevos rancheros or a breakfast burrito. (Green salsa is great with scrambled eggs.) For lunch, serve a big bowl of fresh guacamole and a side of salsa fresca for dipping corn chips and fresh vegetables. At dinner, top burritos, tacos and enchiladas with chunky tomato salsas or the smooth, smoky type. Spice things up with a dash of hot habanero sauce. Finish with a fragrant, fruity mango mixture. Of course, salsas are not just for Mexican food. Experiment with various flavor combinations on grilled meats and fish. The complex, sophisticated flavors of mole sauces can transform almost any meal into an elegant fiesta. in makeing salsa raw product will result in a salsa with a bright, refreshing taste. Raw salsa is also known as "salsa cruda." Roasting the tomatoes, garlic and/or chiles first will lend a rich, smoky flavor to your finished dish. If you cook the salsa, you'll trade in the fresh taste for a deeper, sweeter one. A food processor will make short work of herbs and garlic; you should toss these ingredients into the processor tomatoes are better chopped by hand so you have more control over the size and shape of the pieces––and the finished product has a nicer look, dice the onion by hand: food processors tend to pulverize the onion, releasing so much juice that the flavor becomes overpowering Fresh Tomato Salsa INGREDIENTS 3 tomatoes, chopped 1/2 cup finely diced onion 5 serrano chiles, finely chopped 1/2 cup chopped fresh cilantro 1 teaspoon salt 2 teaspoons lime juice DIRECTIONS In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving Green Salsa INGREDIENTS 8 tomatillos, husked 3 shallots 2 cloves garlic, peeled 1 chopped green chile peppers (Blanched and skinned) 1/4 cup chopped fresh cilantro 1 fresh jalapeno pepper, seeded salt to taste DIRECTIONS In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving Cucumber Salsa INGREDIENTS 2 cucumbers - peeled, seeded and chopped 1 cup sour cream 1 cup plain yogurt 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 1 teaspoon ground cumin 1/2 teaspoon salt DIRECTIONS In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving. Cooked salsa's Roasted Tomato INGREDIENTS 12 roma tomatoes 2 cloves garlic, unpeeled 1 small onion, quartered 1 jalapeno chile pepper 1 1/2 tablespoons olive oil 1 teaspoon ground cumin 1/4 teaspoon salt 3 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro DIRECTIONS Preheat the broiler. In a medium baking dish, place roma tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro. INGREDIENTS 10 tomatillos, husked 1 small onion, chopped 3 cloves garlic, chopped 2 jalapeno peppers, chopped 1/4 cup chopped fresh cilantro salt and pepper to taste DIRECTIONS Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes. Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency Fruit salsa INGREDIENTS 1 pint fresh strawberries, sliced (watermelon, bleu berries, raspberries can be subbed) 4 roma (plum) tomatoes, seeded and chopped (optional) 1 jalapeno peppers, seeded and minced 2 cloves garlic, minced 1 lime, juiced 1 tablespoon olive oil DIRECTIONS In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve! Hope thats helpfull 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
Retired JBT - Police Executive - Practicing Atty
Joined:
Oct 2001
Posts:
2005
EE: 100% (6)
NY, USA
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any suggestions for escarole?? I generally cook it in salt/olive oil under very high heat brown garlic add pepperinchino... brown escarole sometimes add some chicken broth.
I have been rethinking the high heat and was wondering if you have any suggestions. |
He who fights with monsters might take care lest he thereby become a monster. Friedrich Nietzsche
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Originally Posted By Robertesq1:
any suggestions for escarole?? I generally cook it in salt/olive oil under very high heat brown garlic add pepperinchino... brown escarole sometimes add some chicken broth. I have been rethinking the high heat and was wondering if you have any suggestions. braising escarole is a very common practice in Europe, not so much here, I have also used romaine, endive, curly lettuce etc with successfull outcome, but it also has many other uses Any "greens" can be subbed into these recipes but best to use heartier versions, trunip, romaine, escarole, mustard, etc,, Escarole and Sausage soup INGREDIENTS 1 tablespoon olive oil 2 pounds bulk Italian sausage 1/2 gal chicken broth 2 pounds (cooked)cooked cannellini beans, rinsed and drained 1 head escarole, chopped 2 cups tomato sauce DIRECTIONS Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes Escarole and Bean soup INGREDIENTS 3 tablespoons olive oil, divided 2 large heads escarole salt and pepper to taste 1/4 teaspoon crushed red pepper flakes 1 clove garlic, minced 2 pounds cooked cannellini beans, undrained 3 sprigs fresh parsley, chopped DIRECTIONS Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more. Plum tomato and escarole salad INGREDIENTS 2 cups escarole - torn, rinsed and dried 2 cups romaine lettuce - torn, washed and dried 2 cups Bibb lettuce, rinsed and torn 12 slices plum tomato 1/2 cup balsamic vinegar 1 tablespoon olive oil 1 tablespoon grated Parmesan cheese 2 cloves garlic, minced 1 tablespoon lemon juice 1/4 cup low fat, low sodium chicken broth salt and pepper to taste DIRECTIONS In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes. Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve. Escarole ala Greco INGREDIENTS 3 tablespoons olive oil 2 medium heads escarole - rinsed, dried and chopped 1/2 cup lemon juice 2 tablespoons capers 1 pinch salt 10 kalamata olives ground black pepper to taste DIRECTIONS Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately hope that helps 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 don't see this in your thread anywhere unless I've missed it. I have a question about the mandoline. I bought one today, and I think I may have bought a not-so-good one. I compared one at SAM's club––dang, can't remember the name, but it had a suction cup bottom which I thought was a gimmick and wouldn't stick to my tile. It was about $30. No reviews for this one. I looked at a KitchenAide one for $54. I read reviews. They said it was too big and only about half the reviews liked it. I looked at an oxo. Had been $46, almost as much as the kitchenaide, and was now $30 on sale at Target. It had decent reviews. So after calling everyone I knew (none of them had ever owned a mandoline), frustrated deliberation and having NO experience of my own with this tool, I bought the oxo. It was a straight up guess. So I got it home and proceeded to cut veggies for a gratin. Okay, maybe I'm skewed because of the setup and stuff, but I swear I could have sliced the veggies with a knife nearly as evenly in about the same time. I had to cut up a rutabaga, two large sweet potatoes and the neck and sides of a butternut squash. (God save me from ever peeling a butternut again.) My slices were not even. Thicker on one end than the other. The food holder would not allow the last 1/2" of veggie to get cut. I recognize that this second complaint may be an impossible thing to ask of a tool––if they're saving their blade, they don't want the food holder to encounter it and dull it. Still, I guess I expected more for what would have been half-a-hundred dollars. In particular, the even slices. I tend to buy the most professional tools I can find, but there's no such thing as a kitchen store in my town, so Ya looks around, ya buys what ya can get to––or ya drives to Nashville and buys there (not in the cards for today.) I got this because I wanted to make a gratin and the recipe said use a mandoline (1/8" slices). SO: THe question: Is my technique at fault in the uneven slices? I admit that the pic on the box shows stuff like tomatoes and cucumbers and kiwi. I was slicing rather hard veggies, and I was having to apply a bit of force to do it. Am I asking too much of the tool? Or could I have paid a hundred dollars and gotten a really good one that would cut evenly no matter what? Too late now, as SWEET POTATO FREAKIN' STAINS white plastic! Live, spend money, and learn..... I notice in my cookbooks that the pics of mandoline use don't show a food holder. I'm pretty good with a knife (for a cooking civillian) and not scared of one at all, but I'm looking at that v-shaped blade and going, "half my palm is gonna end up on the cutting board underneath if I don't use the food holder." So I used the food holder. Any thoughts on this tool? What's a good one, what's a lousy one, and how to choose or how to USE one properly? Do you even use such a thing? Or do you have to practice so much with knives that you can slice consistent 1/8" slices fast? thanks, Kitties |
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:
Chef, I don't see this in your thread anywhere unless I've missed it. I have a question about the mandoline. I bought one today, and I think I may have bought a not-so-good one. I compared one at SAM's club––dang, can't remember the name, but it had a suction cup bottom which I thought was a gimmick and wouldn't stick to my tile. It was about $30. No reviews for this one. I looked at a KitchenAide one for $54. I read reviews. They said it was too big and only about half the reviews liked it. I looked at an oxo. Had been $46, almost as much as the kitchenaide, and was now $30 on sale at Target. It had decent reviews. So after calling everyone I knew (none of them had ever owned a mandoline), frustrated deliberation and having NO experience of my own with this tool, I bought the oxo. It was a straight up guess. So I got it home and proceeded to cut veggies for a gratin. Okay, maybe I'm skewed because of the setup and stuff, but I swear I could have sliced the veggies with a knife nearly as evenly in about the same time. I had to cut up a rutabaga, two large sweet potatoes and the neck and sides of a butternut squash. (God save me from ever peeling a butternut again.) My slices were not even. Thicker on one end than the other. The food holder would not allow the last 1/2" of veggie to get cut. I recognize that this second complaint may be an impossible thing to ask of a tool––if they're saving their blade, they don't want the food holder to encounter it and dull it. Still, I guess I expected more for what would have been half-a-hundred dollars. In particular, the even slices. I tend to buy the most professional tools I can find, but there's no such thing as a kitchen store in my town, so Ya looks around, ya buys what ya can get to––or ya drives to Nashville and buys there (not in the cards for today.) I got this because I wanted to make a gratin and the recipe said use a mandoline (1/8" slices). SO: THe question: Is my technique at fault in the uneven slices? I admit that the pic on the box shows stuff like tomatoes and cucumbers and kiwi. I was slicing rather hard veggies, and I was having to apply a bit of force to do it. Am I asking too much of the tool? Or could I have paid a hundred dollars and gotten a really good one that would cut evenly no matter what? Too late now, as SWEET POTATO FREAKIN' STAINS white plastic! Live, spend money, and learn..... I notice in my cookbooks that the pics of mandoline use don't show a food holder. I'm pretty good with a knife (for a cooking civillian) and not scared of one at all, but I'm looking at that v-shaped blade and going, "half my palm is gonna end up on the cutting board underneath if I don't use the food holder." So I used the food holder. Any thoughts on this tool? What's a good one, what's a lousy one, and how to choose or how to USE one properly? Do you even use such a thing? Or do you have to practice so much with knives that you can slice consistent 1/8" slices fast? thanks, Kitties KItties,,sounds like you bought a toy pretending to be a kitchen tool... for those of you who are going  WHAT DOES A SMALL STRINGED MUSICAL INSTRUMENT HAVE TO DO WITH FOOD PREPERATION
A mandoline (French [mɑ̃do'lin]; English [mæn doʊ 'lɪn]) is a kitchen utensil used for slicing and cutting juliennes; with proper attachments, it can make crinkle-cuts. It consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. Other blades perpendicular to the main blade are often mounted so that the slice is cut into strips. The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts with firm vegetables and fruits. One of the advantages of using a mandoline is that the slices will be uniform in thickness, which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation. Another advantage is that the slices can be very thin, with much less effort than would be required cutting with a knife or other blade. This is a dangerous utensil and food preparers may choose to wear a metal glove on the pushing hand. The tool has been popularized among non-professional and casual cooks, in the form of a Japanese-made plastic version, without many of the attachments found on professional models. Professional Mandoline's are stainless steel and capably remove skin from fingers with great ease, slices Potatos and carrots OK, works well with squashes, slices dandy tomatoes (when the blades are new) and do decent jobs on turnip but not rutabagas,,,,and cost in excess of $300 and spend more time in a bus tub on the bottom shelf of the pan rack in the dish room than on the cooks line..though I have had some pantry cooks, mostly women V men that swear by them and will cut you before giving up their mandoline I personally, after using one, once and leaving 1/4 inch of flesh on the damn thing, NEVER used another again and upon finding them, threw them into a bus tub and damanded they never leave the dishroom during my tenure less we lost every knife in the house first. add to the set up time, clean up time, time spent changing blades, cleaning unit between veggies to be cut etc,,a major time waster V a sharp knife and some limited talent. Now, I am assuming you have a small, plastic, made in the Orient somewhere Mandoline, they are too light, too dangerous and should be banned, for the children, the "pusher" is just a dangerous way to get one over confidant and less observant while in use, invented by a Lawyer to avoid future law suits where as a normal person would simply use a carrot to push with,, as stated above the overall contraption is a POS, I would box it up and return for a refund and get some more knfe time or less fussyness in the preperaton of our gratin in the future... Kittie, sorry I cant give you a more positive or helpfull answer but the damn things are dangerous and in my opinion useless and I cant find a good thing to say about them.. 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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It's okay Chef. I kind of figured this would be the answer, but thought there was a chance you would tell me I just needed practice. And I also wondered if it would be several hundred dollars for a pro model (which I would not spend, since I've lived for 44 years without making a gratin, and although this one turned out VERY good, not worth $300), as is often the case with pro kitchen tools. I dunno that I can return it, since it has sweet potato stain on it. Okay, I just looked at the box. Not made in Japan. Made in the next best thing.....CHINA.  I seriously figure it would do a good job with soft stuff. I just don't have occasion to slice a lot of soft stuff that needs to be perfect. That's me....Ms. IMperfect. I'm normally not a gadget person, and in fact when my Mother-In-Law died and passed a lot of her cooking stuff to me (a lot of really nice cookware/dishes/etc) I got a mandoline in the deal. But I looked at it, (also a plastic model) thought it was a gadget which I had neither room nor use for, as I am not fond of gadgets, and gave it away. But here I am, with one. I'm glad I paid the sale price of $30 for my learning experience, rather than the original price of $46! Thanks for the info. I'm glad it wasn't just me. There's some vindication in having Chef sniff, and turn his nose up, at the thing I was getting huffy about after all. Kitties |
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
glad to help... remember with any food coloring,,always pre measure what you think you need,,,then use half of it... small trick but, trust me one well tested.. u usually put some in a cap or tea spoon |
I usually make my gravies by deglazing the pan and using the drippings, but I though au jus was more difficult than that. It's just gravy without being thickened, eh?
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<BR
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<BR
 there are lots of little tricks to the craft,,I dont think I can sit here and type them out but as you do certain things int he kitchen, theres just things you do... ammonia in green vegetables eggshell in stocks the sound of fried food telling you its done.. the first wafting odor of a finished loaf of bread... little stuff,,,that after so many years you just know |
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<BR
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<BR
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Chef, all of us good preppers have hundreds of pounds of rice and beans. What can we do with them? Recipes for using these staples now, as we rotate our stores, using fresh ingredients, are relatively easy to find--like the "Baja Black Beans, Corn and Rice" recipe below. I've had a lot harder time coming up with recipes that rely ONLY on long term storage ingredients, like the "Red Beans and Rice" recipe below. Most "basic staples" recipes seem to be geared towards the Iowa palette—spicing restricted to salt and pepper. Please tell us how to jazz up our beans. I’ve found a great (cheap) online source of bulk spices, and I’ve been very pleased with the freshness of everything I’ve bought from them. I buy in pound lots, divide into quarter pound units, and seal-a-meal, with a small oxygen absorber in each bag. These go into the freezer, until the jar in the kitchen is empty. Herbalcom.com ----------------------------- Baja Black Beans, Corn and Rice A south of the border blend of textures and flavors. Serve hot as a main dish or side dish with grilled meat or chicken. 6 cups (1.2kg) rice, cooked 1 2/3 cups (425g) black beans, (one 15-ounce can), rinsed and drained 1 2/3 cups (425g) corn, (one 15-ounce can), drained 4 fresh tomatoes, diced 1/2 cup (90g) red onion, chopped 1/2 cup (20g) cilantro, chopped 1 jalapeno chile pepper, seeded and diced 2 Tbs (30mL) fresh lime juice 1 Tbs (15mL) olive oil 1/2 tsp (3g) salt 1/4 tsp (1g) freshly ground black pepper 2 dashs hot sauce Cook rice. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper, and hot sauce. To serve, place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture. Stir together before eating. ------------------------ Red Beans and Rice 1 cup chopped onions 1/2 cup chopped celery 2 tablespoons minced garlic 2 bay leaves 1/4 teaspoon black pepper 1 teaspoon dried thyme 1/4 teaspoon cayenne 1 teaspoon salt 1 ham hock or other smoked pork, about 1lb 1 pound dried red beans, soaked and drained 8 cups water 8 cubes chicken bullion 2 cups cooked white long grain rice, warm Garnish: 2 tablespoons chopped green onions and/ or Creole Seasoning and/or crusty bread In a stock pot, saute the onions, celery, and garlic for 1 -2 minutes. Add the bay leaf, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes. Add the ham hock and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Cook the bean mixture for 2 hours or until the beans are tender. Mash 1/4 of the mixture against the side of the pot with a spoon. Re-season with salt and pepper if needed. Remove the ham hock and slice the meat off the bone. To assemble, spoon the warm rice onto the serving bowl. Ladle the bean mixture right over the top. Garnish with green onions, Creole seasoning, and crusty bread. Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. |
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you are correct and there are 1000's of recipes available on the web my experience is mostly baked beans, pinto, black, kidney etc..and boiled, seasoned and served. so I will print a few below but,,first,,,let me reccomend,,if you are not storing a varity of seasonings and dried herbs and flavorings be prepared for mutiney in the BOL in 10 days or less... we are spoiled rotten when it comes to food, flavors, variety, the thought of living on beans and rice for possibly weeks at a time is probably frightening to a majority of people secondly,,, in my youth I spent a few years in SE asia, Africa and the Sudan...there I learned the process of "Pot Meat" POT meat consists of any living thing that is no longer living and can be made to fit in the pot... rat, monkey, gopher, ground hog, squirrel, snake, sparrow, Puss and Dingo are gonna end up on the protein chart pretty quick in SHTF' there are those who think they are gonna walk in the woods and in 15 min find Bambi or Thumber 7 days aweek big enough to feed a family of 4...well there are 4MIL other guys thinking the same thing.. puppy is gonna be tastey and the most available food source pretty quick now that I have unloaded that downer.. we should all have powderd, dried, canned, or dried fresh all herbs we can buy or grow growing our own is great but not always available and there are those of us with brown thumbs I did a list in one of the posts of good shtf storage items that will spice things up.. lastly the neutral taste of beans and rice lend themselves to just about anything you add to them wild rice with cherries and hazelnuts Wild rice has been a staple for the Ojibwa, Chippewa, and Algonquin people for thousands of years. Native Americans in the Great Lakes region still use wild rice in just about everything: cakes, breads, omelets, muffins, casseroles, pancakes, and so on. The dark, robust grain (technically an aquatic grass) is complex, nutty, and pleasantly bitter -- and richer in protein, minerals, and B vitamins than wheat, barley, oats, or rye. When shopping for wild rice, you might notice a light brown "wild rice mix" as well as the more familiar dark variety. This paddy-grown grain is not the same thing as authentic Native American wild rice. It is lighter in color and milder in flavor-and cooks in less time and with less water If you make this recipe with "wild rice mix," cook it as you would any long-grain brown rice. Recipe Notes: Dried cranberries can be substituted for the cherries. Hazelnuts are also known as filberts 1 cup wild rice 2 1/2 cups water 1/4 teaspoon salt brown sugar or pure maple syrup 1/2 cup dried cherries 1/2 cup chopped hazelnuts, lightly toasted milk, soy milk, or cream 1. Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to a bare simmer. Cook for 1 1/4 hours, or until all the water is absorbed and the rice is tender and has "butterflied," or burst open. (If the grain has become tender but there is still water left, drain it off.) 2. Remove from the heat, and stir in the sugar or maple syrup and the cherries. 3. Serve hot, topped with chopped hazelnuts and the milk of your choice Baked Brown & White Rice with Mushrooms Ingredients: 1/2 cup uncooked brown rice 2 Tbsp. butter or margarine, divided 1/2 cup chopped onion 2 cups chicken or beef broth 1/4 tsp. dried thyme leaves 1/8 tsp. ground black pepper 1/8 tsp. dried basil leaves 1-1/2 cups sliced mushrooms 1/2 cup uncooked white rice 2 Tbsp. chopped parsley Preparation: Place brown rice into shallow 2- to 3-quart baking dish. Melt 1 Tbsp. butter in 2-quart saucepan over medium-high heat. Add onion; cook and stir 3-5 minutes until onion is tender. Add broth, thyme, pepper and basil. Bring to a boil; pour over rice. Cover and bake at 350F 30 minutes. Melt remaining 1 Tbsp. butter in same saucepan; add mushrooms. Cook and stir 3-5 minutes or until tender; remove from heat. Add mushrooms and white rice to brown rice. Cover and continue to bake until rice is tender, about 30 more minutes. Add parsley; stir gently. (Courtesy of the USA Rice Federation) Pesto Rice & Vegetables Ingredients: 1-1/2 cups packed basil, arugula, watercress or spinach leaves 1 clove garlic 1/3 cup grated Parmesan cheese 1 Tbsp. olive oil Vegetable cooking spray 1-1/2 cups broccoli florets 1 cup sliced carrots 3 cups cooked brown or white rice Preparation: Finely mince basil and garlic in food processor. Add cheese and oil. Pulse until combined; scrape bowl as necessary. Coat large skillet with cooking spray; place over medium-high heat until hot. Cook broccoli and carrots until tender-crisp. Stir in rice/basil mixture. Serve immediately. (Courtesy of the USA Rice Federation) Serves 6 Black Bean Tomato Rice Pilaf Makes 6 Servings Sour Cream Blend 1/2 cup Hood Low Fat Sour Cream 1/2 tsp minced garlic 1 Tbl dried chives Rice Mixture 1 Tbs olive oil 1/2 cup minced onion 1/2 cup long-grain white rice 1 1/2 cup chicken broth, (low sodium, if desired) 1/2 cup canned chopped tomato in puree 1/2 cup canned black beans, drained and rinsed 1 tsp chili powder Salt and pepper, to taste Garnish 1/4 cup Hood Low Fat Sour Cream blend Salt and pepper, to taste 6 each taco chips, triangle shape (optional) 1 Tbl scallion, shaved fine (optional) hot sauce, as needed (optional) Make the sour cream blend by mixing the sour cream with garlic and chives. Season with salt & pepper to taste. Set aside. Place the oil in a deep-sided saute pan over medium heat. Add onions, and cook until translucent. Then add the rice and stir well to coat it with the hot oil and onions, chicken broth and chopped tomatoes. Bring this mixture to a boil, then reduce heat so this mixture only simmers slowly. Cook the rice until most of the liquid has evaporated, then turn off the heat, and mix constantly with a wooden spoon. Once the rice has cooked to a creamy but nearly dry texture, add the chili powder and black beans to the pan. Stir 1/4 cup of the sour cream blend into the rice mixture. Season the rice with salt & pepper to taste. Serving Suggestion: Top a portion of rice with a dollop of the remaining sour cream. Optional: Garnish with shaved scallion and place a taco chip in the rice. Congrí rice (Arroz Congrí) Cooking instructions: Wash the black beans, previously picked, and place them over the fire in a pressure cooker with plenty of water, covering the beans completely, put on the pressure valve and leave for 30 to 40 minutes. Let cool, uncover the pot and make sure the grains are tender. Separate the grains from the stock and put the stock aside. Let cool the bean grains. Put the onion and garlic finely chopped, the peppers cut into thin strips and the oregano into a pot and sauté in hot oil until the onion is golden. Add the bean stock, the grains, the rice, the bay leaf and the salt. Cover. Place the pot over medium heat until it comes to a boil, stir to prevent from sticking to the bottom of the pot, and keep cooking over low heat, until the rice looks completely dry. This process of drying the rice should take from 10 to 15 minutes. Stir again, remove from heat and let cool before serving. Black bean soup (frijoles negros) Cooking instructions: Wash the beans and soak them in water with a pepper; when puffy, cook in that same water until tender. Heat the oil and sauté the chopped onion, the crushed garlic and the remaining pepper also chopped or ground; blend with a cup of the cooked beans and add the salt, the pepper, the oregano, the cumin, the bay leaf and the sugar. Boil the beans, after adding the seasoning, for another hour. Afterwards add the vinegar and the dry wine and cook over low heat for one more hour. At the time of serving stir in the two tablespoonfuls of olive oil. theres a few... 
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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<BR
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<BR
|
you are correct and there are 1000's of recipes available on the web my experience is mostly baked beans, pinto, black, kidney etc..and boiled, seasoned and served. so I will print a few below but,,first,,,let me reccomend,,if you are not storing a varity of seasonings and dried herbs and flavorings be prepared for mutiney in the BOL in 10 days or less... we are spoiled rotten when it comes to food, flavors, variety, the thought of living on beans and rice for possibly weeks at a time is probably frightening to a majority of people secondly,,, in my youth I spent a few years in SE asia, Africa and the Sudan...there I learned the process of "Pot Meat" POT meat consists of any living thing that is no longer living and can be made to fit in the pot... rat, monkey, gopher, ground hog, squirrel, snake, sparrow, Puss and Dingo are gonna end up on the protein chart pretty quick in SHTF' there are those who think they are gonna walk in the woods and in 15 min find Bambi or Thumber 7 days aweek big enough to feed a family of 4...well there are 4MIL other guys thinking the same thing.. puppy is gonna be tastey and the most available food source pretty quick now that I have unloaded that downer.. we should all have powderd, dried, canned, or dried fresh all herbs we can buy or grow growing our own is great but not always available and there are those of us with brown thumbs I did a list in one of the posts of good shtf storage items that will spice things up.. lastly the neutral taste of beans and rice lend themselves to just about anything you add to them wild rice with cherries and hazelnuts Wild rice has been a staple for the Ojibwa, Chippewa, and Algonquin people for thousands of years. Native Americans in the Great Lakes region still use wild rice in just about everything: cakes, breads, omelets, muffins, casseroles, pancakes, and so on. The dark, robust grain (technically an aquatic grass) is complex, nutty, and pleasantly bitter -- and richer in protein, minerals, and B vitamins than wheat, barley, oats, or rye. When shopping for wild rice, you might notice a light brown "wild rice mix" as well as the more familiar dark variety. This paddy-grown grain is not the same thing as authentic Native American wild rice. It is lighter in color and milder in flavor-and cooks in less time and with less water If you make this recipe with "wild rice mix," cook it as you would any long-grain brown rice. Recipe Notes: Dried cranberries can be substituted for the cherries. Hazelnuts are also known as filberts 1 cup wild rice 2 1/2 cups water 1/4 teaspoon salt brown sugar or pure maple syrup 1/2 cup dried cherries 1/2 cup chopped hazelnuts, lightly toasted milk, soy milk, or cream 1. Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to a bare simmer. Cook for 1 1/4 hours, or until all the water is absorbed and the rice is tender and has "butterflied," or burst open. (If the grain has become tender but there is still water left, drain it off.) 2. Remove from the heat, and stir in the sugar or maple syrup and the cherries. 3. Serve hot, topped with chopped hazelnuts and the milk of your choice Baked Brown & White Rice with Mushrooms Ingredients: 1/2 cup uncooked brown rice 2 Tbsp. butter or margarine, divided 1/2 cup chopped onion 2 cups chicken or beef broth 1/4 tsp. dried thyme leaves 1/8 tsp. ground black pepper 1/8 tsp. dried basil leaves 1-1/2 cups sliced mushrooms 1/2 cup uncooked white rice 2 Tbsp. chopped parsley Preparation: Place brown rice into shallow 2- to 3-quart baking dish. Melt 1 Tbsp. butter in 2-quart saucepan over medium-high heat. Add onion; cook and stir 3-5 minutes until onion is tender. Add broth, thyme, pepper and basil. Bring to a boil; pour over rice. Cover and bake at 350F 30 minutes. Melt remaining 1 Tbsp. butter in same saucepan; add mushrooms. Cook and stir 3-5 minutes or until tender; remove from heat. Add mushrooms and white rice to brown rice. Cover and continue to bake until rice is tender, about 30 more minutes. Add parsley; stir gently. (Courtesy of the USA Rice Federation) Pesto Rice & Vegetables Ingredients: 1-1/2 cups packed basil, arugula, watercress or spinach leaves 1 clove garlic 1/3 cup grated Parmesan cheese 1 Tbsp. olive oil Vegetable cooking spray 1-1/2 cups broccoli florets 1 cup sliced carrots 3 cups cooked brown or white rice Preparation: Finely mince basil and garlic in food processor. Add cheese and oil. Pulse until combined; scrape bowl as necessary. Coat large skillet with cooking spray; place over medium-high heat until hot. Cook broccoli and carrots until tender-crisp. Stir in rice/basil mixture. Serve immediately. (Courtesy of the USA Rice Federation) Serves 6 Black Bean Tomato Rice Pilaf Makes 6 Servings Sour Cream Blend 1/2 cup Hood Low Fat Sour Cream 1/2 tsp minced garlic 1 Tbl dried chives Rice Mixture 1 Tbs olive oil 1/2 cup minced onion 1/2 cup long-grain white rice 1 1/2 cup chicken broth, (low sodium, if desired) 1/2 cup canned chopped tomato in puree 1/2 cup canned black beans, drained and rinsed 1 tsp chili powder Salt and pepper, to taste Garnish 1/4 cup Hood Low Fat Sour Cream blend Salt and pepper, to taste 6 each taco chips, triangle shape (optional) 1 Tbl scallion, shaved fine (optional) hot sauce, as needed (optional) Make the sour cream blend by mixing the sour cream with garlic and chives. Season with salt & pepper to taste. Set aside. Place the oil in a deep-sided saute pan over medium heat. Add onions, and cook until translucent. Then add the rice and stir well to coat it with the hot oil and onions, chicken broth and chopped tomatoes. Bring this mixture to a boil, then reduce heat so this mixture only simmers slowly. Cook the rice until most of the liquid has evaporated, then turn off the heat, and mix constantly with a wooden spoon. Once the rice has cooked to a creamy but nearly dry texture, add the chili powder and black beans to the pan. Stir 1/4 cup of the sour cream blend into the rice mixture. Season the rice with salt & pepper to taste. Serving Suggestion: Top a portion of rice with a dollop of the remaining sour cream. Optional: Garnish with shaved scallion and place a taco chip in the rice. Congrí rice (Arroz Congrí) Cooking instructions: Wash the black beans, previously picked, and place them over the fire in a pressure cooker with plenty of water, covering the beans completely, put on the pressure valve and leave for 30 to 40 minutes. Let cool, uncover the pot and make sure the grains are tender. Separate the grains from the stock and put the stock aside. Let cool the bean grains. Put the onion and garlic finely chopped, the peppers cut into thin strips and the oregano into a pot and sauté in hot oil until the onion is golden. Add the bean stock, the grains, the rice, the bay leaf and the salt. Cover. Place the pot over medium heat until it comes to a boil, stir to prevent from sticking to the bottom of the pot, and keep cooking over low heat, until the rice looks completely dry. This process of drying the rice should take from 10 to 15 minutes. Stir again, remove from heat and let cool before serving. Black bean soup (frijoles negros) Cooking instructions: Wash the beans and soak them in water with a pepper; when puffy, cook in that same water until tender. Heat the oil and sauté the chopped onion, the crushed garlic and the remaining pepper also chopped or ground; blend with a cup of the cooked beans and add the salt, the pepper, the oregano, the cumin, the bay leaf and the sugar. Boil the beans, after adding the seasoning, for another hour. Afterwards add the vinegar and the dry wine and cook over low heat for one more hour. At the time of serving stir in the two tablespoonfuls of olive oil. theres a few...
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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<BR
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<BR
|
Okay I have another question. This is about garlic. I was at Sam's a couple of months ago, and rather than go to the grocery store for just a couple of items, I grabbed them there, which meant I got WAY more than I would normally buy. One of these was garlic. I love garlic, and I use a lot of it. And I've gone through, probably, half of this "sleeve" of garlic. I dunno if that's what you call it, but it's a bunch of heads in a mesh sleeve. Now when I break into a new head, the skins on the cloves are getting thick, a little crinkly, and the heads are getting lighter and less "solid". It's not sprouting yet, and it's not "ruined" I don't think. But when you have garlic going through these changes, are there some changes that will adversely affect the garlic's performance in food? As a chef I guess you go through enough produce that you don't see a lot of it go bad, but with just two of us, I'm often using products that are...well...less than perfect. So what happens with garlic, when it's past its prime, and you're still using it in your cooking? Up to the point that it becomes obviously bad, brown or spotted, or sprouts, is it still okay to go ahead? Do you have any advice on this––when to use and when to toss? I suspect it may be too far gone for roasting and using as a spread, but I dunno.... Thanks kitties |
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
| Chef, sorry if this has already been asked and it might not be cool with you if I ask it. I love to cook, and one of my things is trying to use leftovers in other dishes. I have had no success bringing back kraft shells and cheese after it has been in the frig for a day. Do you know of a simple dish or method of using this left over. My kids love it (so do I) but as a family there is always about half left. Thanks. |
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Originally Posted By Kitties-with-Sigs:
Okay I have another question. This is about garlic. I was at Sam's a couple of months ago, and rather than go to the grocery store for just a couple of items, I grabbed them there, which meant I got WAY more than I would normally buy. One of these was garlic. I love garlic, and I use a lot of it. And I've gone through, probably, half of this "sleeve" of garlic. I dunno if that's what you call it, but it's a bunch of heads in a mesh sleeve. Now when I break into a new head, the skins on the cloves are getting thick, a little crinkly, and the heads are getting lighter and less "solid". It's not sprouting yet, and it's not "ruined" I don't think. But when you have garlic going through these changes, are there some changes that will adversely affect the garlic's performance in food? As a chef I guess you go through enough produce that you don't see a lot of it go bad, but with just two of us, I'm often using products that are...well...less than perfect. So what happens with garlic, when it's past its prime, and you're still using it in your cooking? Up to the point that it becomes obviously bad, brown or spotted, or sprouts, is it still okay to go ahead? Do you have any advice on this––when to use and when to toss? I suspect it may be too far gone for roasting and using as a spread, but I dunno.... Thanks kitties good question.. it is hard to pass up a good deal,,I know, and sometimes the deal goes farther than we wish it did.. basiclly whats happening to your garlic is dehydration, the bulb is evaporating and shrinking from the inside out and while loosing water the skin is turning to leather basiclly. best to do is to clean your garlic and store the clean bulbs in olive oil in a sanitary jar in your refer preferably, and keep your fingers and contaminated utensils out of the jar to keep as sterile envrionment as possible. end of the bulbs, that oil is now infused with garlic flavor and perfect for many uses. it has gone back and forth here a few times that the jar will become unclean, breed bacteria etc, I having done this for 40 years say, Yep, can happen, hense, clean utinsils NO FINGERS in the jar. I grew up where there was still a pickle barrel you just reached into in the grocery and cole slaw, potato and tuna salad were mixed in the sink, bare handed, preferably with a cigar hanging from your mouth, unlit of course but with the mandatory 3/4" ash on the tip 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
|
Originally Posted By jcoffman55:
Chef, sorry if this has already been asked and it might not be cool with you if I ask it. I love to cook, and one of my things is trying to use leftovers in other dishes. I have had no success bringing back kraft shells and cheese after it has been in the frig for a day. Do you know of a simple dish or method of using this left over. My kids love it (so do I) but as a family there is always about half left. Thanks. J.. no worries, a very good question one thing to keep in mind when in a resaurant, many times, the "special" this evening, is something left over from yesterday, reworked and turned into a sellable item. also, a LOT OF BUFFETS are notorious for this, I have an old friend worked for Lubys or Furrs or some other national chain cafateria, He told me once after a few beers that in 25 years of managing a cafeteria he NEVER bought a can or pound of Fresh Salmon for "salmon cakes", actually it was once a guilty pleasure of mine in the occasional visit to cafeteries with my kids was the fish cakes..that and the abbility to order 10 different veggitables, haveing 5 kids, green stuff was hard to get into them so, the only answer is do not limit your imagination and that pasta is a Sponge that sux the moisture out of food and makes it dissapear. I am of course assuming youre not adding milk or water to the reheat process of your mac and cheese? beyond that, I have had no issue,,the cold, remoisturized mac and be used as the final additon to countless cassorle dishes just be sure you brint it up to proper temp just sub your left over mac in dishes such as Tuna Mac and cheese INGREDIENTS 1 cup uncooked egg noodles 2 1/2 cups sharp Cheddar cheese, shredded 1/4 cup milk 1/4 cup butter 1/3 cup cottage cheese 2 tablespoons sour cream 1 (12 ounce) can tuna, drained 1 1/2 cups green peas DIRECTIONS Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a saucepan over medium heat, combine cheddar cheese, milk, butter, cottage cheese, and sour cream; stir until melted. Pour cooked noodles into the cheese mixture and stir until well mixed. Stir in canned tuna and green peas; heat thoroughly. Mexican Mac and cheese INGREDIENTS 1 1/2 pounds lean ground beef 2 tablespoons dried onion flakes 2 (7.25 ounce) packages dry macaroni and cheese 15 ounces nacho cheese dip 1 cup medium salsa 1 (7 ounce) can diced green chiles DIRECTIONS In a medium skillet over medium-high heat, cook beef with onion flakes until beef is browned. Drain. In a large saucepan, cook the macaroni and cheese according to package directions. Stir in the meat and onion mixture, nacho cheese dip, salsa and green chiles. Reduce heat and simmer 15 minutes, or until heated through Mac and cheese jardinairre INGREDIENTS 1 medium carrot, thinly sliced 2 tablespoons butter or margarine 1 medium onion, chopped 1 medium zucchini, sliced 1 medium yellow summer squash, halved lengthwise and sliced 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted 1/3 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 1 2/3 cups cooked elbow macaroni 3/4 cup shredded Cheddar cheese 4 bacon strips, cooked and crumbled DIRECTIONS In a large skillet, saute carrot in butter for 2 minutes. Add onion; cook and stir 2 minutes longer. Add zucchini and summer squash; cook for 5 minutes or until vegetables are tender. In a bowl, combine the soup, milk, salt and pepper. Stir into skillet. Add macaroni; heat through. Sprinkle with cheese. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with bacon. if youre real brave there is fried mac and cheese balls. INGREDIENTS 1 (7.25 ounce) package macaroni and cheese mix 2 tablespoons butter 1/4 cup milk 1 cup shredded Cheddar cheese 1/2 cup pimento cheese spread 1/2 cup shredded mozzarella cheese 1/4 cup shredded Asiago cheese 2 cups Italian seasoned bread crumbs 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon white sugar 1/4 teaspoon salt 1 pinch cayenne pepper, or to taste 4 eggs 3 tablespoons milk 4 cups peanut oil for frying, or as needed DIRECTIONS Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package. While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese, mozzarella cheese, and Asiago cheese, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours. Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading. Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot. Joes, sloppy mac and cheese. INGREDIENTS 1 (16 ounce) package elbow macaroni 1 pound lean ground beef 1 (14.5 ounce) can diced tomatoes, undrained 1 (6 ounce) can tomato paste 1 (1.3 ounce) envelope Sloppy Joe seasoning mix 1 small onion, finely chopped 1/4 cup butter 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground mustard 1/4 teaspoon pepper 3 cups half-and-half cream 1 tablespoon Worcestershire sauce 4 cups shredded Cheddar cheese, divided DIRECTIONS Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, tomato paste and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until smooth. Gradually add cream and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 3 cups cheese until melted. Add macaroni; mix well. Spread two-thirds of the macaroni mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Spread beef mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges. Cover and bake at 375 degrees F for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-6 minutes longer or until cheese is melted. 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
|
Chef is it too late for THIS garlic do you think? And when I clean the garlic, can I smack it with the side of the knife to skin it like I normally do when cooking with it, or do I need to preserve each clove "intact"? Also, do I need to cut off the root end? Or leave that on? Or does any of this matter? What grade of olive oil? First press or is something less okay? Or does this matter either? thanks for the info. I hadn't even thought of doing the oil thing. DUH. (smackhead) Kitties |
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
|
Originally Posted By Kitties-with-Sigs:
Chef is it too late for THIS garlic do you think? And when I clean the garlic, can I smack it with the side of the knife to skin it like I normally do when cooking with it, or do I need to preserve each clove "intact"? Also, do I need to cut off the root end? Or leave that on? Or does any of this matter? What grade of olive oil? First press or is something less okay? Or does this matter either? thanks for the info. I hadn't even thought of doing the oil thing. DUH. (smackhead) Kitties as long as the garlic feels/tastes viable, it should be fine, I would nip both end a bit, not leaving any root system. you can crush it, chop it, leave it whole, up to you and no, Olive Oil as long as pure, any type is OK I would clean it, chop it and store it in oil. you justneed to take a tablespoon or so and you have enough garlic and oil to start any saute, 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
|
Originally Posted By jcoffman55:
Thanks, Chef. I was also thinking about trying to make some type of fried mac and cheese patty or fritter. I have noticed that some places are serving fried mac and cheese bites. I am going to use some of your provided cassarole dishes. Thanks again. you are welcome, glad you found some usefull info.. Thanks for asking 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
|
GREENM4
this LOOKS GREAT,,,cant wait..and that bannock turned out pretty nice
I can almost smell it from here...thanks, anxiously awaiting the outcome.. 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
|
Chef said:
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.. Hey, I know what I'm doin' when I pick a team.  Shooters who can cook, and cookers who can shoot. 
Oh, and let's not have you tryin' to prove that "stop a bullet and walk away thing" any more, kay? 
Kitties |
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
|
Originally Posted By douglasmorris99:
GREENM4 this LOOKS GREAT,,,cant wait..and that bannock turned out pretty nice
I can almost smell it from here...thanks, anxiously awaiting the outcome.. CHEF I already had some for lunch but as soon as i get home i promise a Full fledged dinner pic. |
I threaded your barrel.
Oh and Contoured and reparked it.
Oh and Contoured and reparked it.
OKay, I've been embarrassed to ask, but that Bannock looks GOOD, and I got lost when reading the recipe 
I was fine through this: 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.
But after that I got lost: Cut the rolled dough with a large glass.
Uh....?WHAT?? Then 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. It looks like one big hunk of bread in the pics. But the dough prep description made me think of fried biscuits sort of...(can't help it. My mom cut her biscuits with a large glass. Literally––she rolled the dough with a heavy glass then just cut out the biscuits with the rim. She hated rolling pins.) But there weren't no fryin' involved. Could y'all help a a body through her "duh" moment? 
Thanks, Kitties ETA: Oh, wait. Okay. I see that there is a choice––either fried or baked––GreenM4 must have made the baked. But I still am a little lost on the fried instructions. |
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
|
I baked it when i made it, so im not sure about the frying. but i would assume once the dough is kneaded, you would cut biscuit shapes out and fry them in oil.
I see you already figured it out. Maybe chef will chime in and have a better explanation |
I threaded your barrel.
Oh and Contoured and reparked it.
Oh and Contoured and reparked it.
|
Originally Posted By GreenM4Guy:
I baked it when i made it, so im not sure about the frying. but i would assume once the dough is kneaded, you would cut biscuit shapes out and fry them in oil. I see you already figured it out. Maybe chef will chime in and have a better explanation the Fried Bannock is like making donuts or doughnuts or duh Oh Nuts 
good donuts and or bisquits are cut with a glass..preferably crystal
fried Bannock I beleive has its roots in Squaw bread..another fried bisquit sub. Squaw bread Basic 3 c. flour 1 tsp. salt 3 tsp. baking powdertbsp. sugar 1 tbsp. melted butter 1 1/2 c. water Have enough shortening for a deep fryer or large iron skillet and enough sugar in a deep bowl to roll bread in after it cooks. Mix flour, salt, baking powder and sugar in a large mixing bowl. Add melted butter and water - mix and stir good. It will be sticky and thick. Drop by tablespoon in hot shortening. Cook 2-4 minutes until golden brown. Drain on paper towels and roll in sugar. May add some cinnamon to sugar for a change of taste. Squaw bread, Better 2 c Water 1/3 c Oil 1/4 c Honey 1/4 c Raisins 5 tb Brown sugar 2 pk Dry yeast 1/4 c Warm water 2 1/2 c Unbleached all-purpose flour 3 c Whole wheat flour 1 1/2 c Rye flour 1/2 c Powdered instant nonfat milk 2 1/2 ts Salt Cornmeal Melted butter Combine water, oil, honey, raisins and 4 T brown sugar in blender, liquefy. Soften yeast in warm water w/remaining 1 T brown sugar. Sift together 1 cup all-purpose flour, 2 c wheat flour, 1c rye flour, powdered milk and salt in large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enough of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10 - 12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double (about 1 1/2 hours). Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled (1 hour). Bake at 375 F 30 - 35 minutes. Brush w/melted butter and cool on racks. some will also use corn meal, which would in parts of America be called Johnny cakes.. JOHNNY CAKES 1/4 c. shortening or butter 1/4 c. sugar 1 c. flour 1/2 c. cornmeal, stone ground 4 tsp. baking powder 1/2 tsp. baking soda 1 egg, beaten 1 c. sour cream Preheat oven to 375 degrees. Cream together sugar and shortening. Sift dry ingredients together. Mix together egg and sour cream. Add alternately with dry ingredients to creamed mixture. Mix only until moistened. Turn into greased 8 inch square pan. Bake 25 minutes in preheated oven. Cool on rack in pan. none of these should be confused with Shuck bread, a mostly Choctaw Recipe but similar food is found with most Native tribes all are basic, simple breads using limited ingrediants and varied means of cooking, either frying or baking in conventional or dutch ovens 8 dried or fresh corn shucks 2 cups white cornmeal 1 teaspoon baking soda 1 1/2 cups boiling water 1 cup partially cooked black-eyed peas or frozen black-eyed peas Butter (for serving) Salt (for serving) Boil shucks in water for about 10 minutes; drain, and reserve. In a mixing bowl, combine cornmeal, baking soda and water. Stir in black-eyed peas. Form about 4 tablespoons of the mixture into a ball and place on a corn shuck. Fold end of shuck over filling. Fold in sides and then other end to make a squared package. Tie securely with a strip of shuck. Continue in this manner until all filling is used. Cook in boiling water for 45 to 50 minutes. Remove shucks and serve with butter and salt, if desired. If not serving immediately, refrigerate bread without removing shucks. Reheat for about 10 minutes in boiling water or in a steamer before serving. Makes 8 Shuck Breads. |
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
As Promised
I modified Chefs recipe. 3lbs Moose shoulder roast 4 Large potatoes diced 4 small onions diced 3 large carrots diced 2 cloves garlic chopped 1 can Campbells Golden mushroom soup 2 cups Beef Broth Slat + pepper Chives Dill Paprika Served with Chefs Baked Bannock It all turned out GREAT 
Served on my favorite dinosaur plate. Nothing like a little presentation 
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I threaded your barrel.
Oh and Contoured and reparked it.
Oh and Contoured and reparked it.
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I am digging in,.
that looks wonderful.. I am glad the recipe got you where you wanted to go..and if your a steady reader, you know I always suggest, PLAY, let the recipes be your base and grow your experience from there...well, except for baked stuff,,THATS CHEMISTRY.. I dont know why but of all the things I have had the fortune to taste, experience, experiment with, a simple pot roast be it Moose, Beef, Rabbit, or chicken in wine..are my favorites, moist, lots of veggies, the essence of the base flavors mingled together in near perfection,, its like God's in his heaven and all is right with the world... Excellent job and thank you for the pics...and I was gonna go after the dino plate...but,,the meal just speaks too loudly to the soul to tease about a simple plate.. thank you.. 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
|
Spaghetti Squash. I've seen them and I've eaten them, but I have never cooked one or had the pleasure of preparing one.
A relative recently acquired a recipe for spaghetti squash and tried it. She mentioned that it was quite difficult to cut the thing open. Fast forward one week. I have received reliable reports that with a hammer and using a butcher knife as a chisel, the second squash was opened much more easily. In my mind, this is an unsafe practice and someone is eventually going to be injured. What is a safe, approved method of opening these tough squashes? |
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Originally Posted By Skunkum:
Spaghetti Squash. I've seen them and I've eaten them, but I have never cooked one or had the pleasure of preparing one. A relative recently acquired a recipe for spaghetti squash and tried it. She mentioned that it was quite difficult to cut the thing open. Fast forward one week. I have received reliable reports that with a hammer and using a butcher knife as a chisel, the second squash was opened much more easily. In my mind, this is an unsafe practice and someone is eventually going to be injured. What is a safe, approved method of opening these tough squashes? The spaghetti squash (Cucurbita pepo) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is a Chinese native vegetable. Preperations Bake in Oven Pierce the whole shell several times with a large fork or skewer and place in baking dish Cook squash in a preheated 375°F (190°C) oven for approximately 1 hour or until flesh is tender Microwave Cut the squash in half, lengthwise ( life in hands) remove the seeds Place squash with the open side up in a microwave dish using 1/4 cup of water Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash Boiling Heat a pot of water large enough to hold the whole squash When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size When a fork goes easily into the flesh, the squash is done Crock pot Place the spaghetti squash in the slow cooker and add 2 cups of water Pierce the whole shell several times with a large fork or skewer Cover Cook on low for 8 to 9 hours Generally we cook them first, then split and use a fork to shred the flesh into strands, it is great as a base for light creamy sauces, and excellent baked like Mac and Chees. cutting it raw, like nearly All winter squashes is a life threatening propsition..you need a mattox to open a Hubbard...and the cleaver and hammer method is fairly standard operating procedure. You can make this rich Alfredo sauce lower in fat by using reduced fat sour cream and low fat cheese, making this dish suitable for both low fat or low carb dieters can appreciate. Ingredients: 1 medium spaghetti squash, cooked by your favorite method and separated into strands (click here for instructions) 1 cup sour cream 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 cloves garlic, finely minced 1/4 teaspoon salt 1/4 teaspoon black pepper Instructions: In a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. Add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately 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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Originally Posted By Skunkum:
LOL! I didn't think about opening one AFTER it was cooked. I thought maybe a SawZall was going to be required! Thanks for the tip. Thats why I got paid the Big Bucks..  .
course, the checks usually bounced 
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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
| CHEF, I'm posting this one here instead of IM in case it helps others too. I have a coffee problem. I always buy Starbucks ground coffee and am accustomed to its quality. Last time at the store, Starbucks was all sold out other than decaf (peak coffee? preban coffee?) so I bought a brand that happened to be on sale. It's "Cobblestone" with a note "artifically sweetened." This coffee is so horrible. It literally has an "oily" texture when I brew it. Nothing has changed in my brewing process. What the hell is wrong with this coffee? It is just disgusting. I hate to waste $8.99. |
"Happiness is a freshly empty M299 rail." -Darkstar117 10/26/08
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Cornish Game hens,,,also sometimes called a poussin, Rock Cornish hen, or simply Rock Cornish, is a young chicken sold whole. Despite the name, it is not game, but is a chicken, developed in the late 1950s in California by a French immigrant. The Cornish part of the name, it derives from the most common bird grown and sold in this manner, a cross of the Cornish and Plymouth Rock breeds.
The U.S. Department of Agriculture requires that all chickens sold as Cornish game hens be no more than 2 pounds in ready-to-cook weight and no more than 5 to 6 weeks old at slaughter. As is common in the poultry industry, store-bought hens may be either male or female specimens, despite the common usage of the word "hen" typically denoting a female. I suspect, due to their youth these sweet and savory little birds, still maintains the flavors reminisent of quail and pheasant, these have been on Chefs Home Table more than a few time for Christmas and News year day..Kids especially love the demure size of the birds and tend to each want their own bird to feast on even if it meant all day
one of the nice things in cooking Cornish hens,,is the recipes used, sauces, stuffings, vegetable sides, also match/complement Pheasant, quail, and other Game birds even duck if the duck is defatted a bit prior to preperation.. Hens with Cranberry and spiced Honey Glaze Ingredients Hens: 2 (1 1/4-pound) Cornish hens 1 teaspoon thyme, minced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 garlic cloves, minced Glaze: 4 teaspoons olive oil, divided 1 garlic clove, minced 1/2 cup fresh or frozen cranberries, thawed 1/4 cup cranberry juice 1/4 cup honey 1/4 teaspoon ground cinnamon 1/8 teaspoon ground red pepper Cooking spray Preparation Preheat oven to 425°. To prepare hens, remove and discard giblets and necks from hens. Remove skin; trim excess fat. Split hens in half lengthwise. Combine thyme, salt, black pepper, and 2 minced garlic cloves. Rub surface of hens with thyme mixture. To prepare glaze, heat 1 teaspoon oil in a small saucepan over medium heat. Add 1 minced garlic clove, and cook 1 minute. Add cranberries, juice, honey, cinnamon, and red pepper; bring to a simmer. Cook for 5 minutes or until slightly syrupy. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add hens, breast side down; cook 3 minutes. Place hens, breast side up, on a broiler pan coated with cooking spray. Brush hens with half of glaze. Bake at 425° for 25 minutes or until a thermometer registers 165°, brushing occasionally with remaining glaze. Hens with wild rice and apricot stuffing, Ingredients Stuffing: 3 cups chicken broth 1 cup uncooked wild rice 1 tablespoon stick margarine or butter 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped fennel bulb 1/2 cup finely chopped dried apricots 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon black pepper Glazed hens: 2 (1 1/2-pound) Cornish hens Cooking spray 1/4 cup orange juice 3 tablespoons apricot preserves Sauce: 1/4 cup minced shallots 3/4 cup orange juice 1/2 cup chicken broth 2 tablespoons lemon juice 1/2 cup Madeira 1 tablespoon cornstarch Preparation To prepare stuffing, bring 3 cups broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 50 minutes or until tender. Drain, and set aside. Preheat oven to 400°. Melt margarine in a large nonstick skillet over medium heat. Add onion, celery, and chopped fennel; sauté 10 minutes or until tender. Stir in rice, chopped apricots, and next 4 ingredients (chopped apricots through pepper). Remove from heat. To prepare glazed hens, remove and discard giblets and necks from hens. Rinse hens with cold water, and pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise. Spoon 4 (1-cup) mounds of wild rice stuffing into a shallow roasting pan coated with cooking spray. Place hen halves, meaty sides up, on top of mounds. Combine 1/4 cup orange juice and apricot preserves in a small bowl. Spoon 1 1/2 tablespoons orange juice mixture over each hen half. Bake at 400° for 40 minutes or until juices run clear. To prepare sauce, place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add shallots; sauté 5 minutes or until tender. Add 3/4 cup orange juice, 1/2 cup broth, and lemon juice; bring to a boil over medium-high heat, and cook 5 minutes. Combine Madeira and cornstarch; add to skillet. Bring to a boil; reduce heat, and cook 2 minutes or until thick, stirring constantly. Serve sauce over hens. Garnish with fennel fronds, or parsley or chocolate basil or, if desired. [other similar fruits preserves can be subbed.] Deviled hens with Mango salsa Ingredients Mango salsa: 2 cups diced peeled mango 1/2 cup thinly sliced green onions 1/2 cup diced red bell pepper 1/4 cup fresh lime juice 2 teaspoons minced seeded jalapeño pepper 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh mint 2 teaspoons grated orange rind Deviled seasoning paste: 1 tablespoon Dijon mustard 1 tablespoon honey 1 teaspoon curry powder 1 teaspoon dried oregano 1 teaspoon grated orange rind 1 teaspoon olive oil 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1/8 teaspoon black pepper 2 (1 1/4-pound) Cornish hens Preparation Preheat oven to 425°. To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill. To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425° for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa. hope this helps |
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 MarkNH:
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  is that like Bubbas shrimp?? thats too easy, cook something, throw rice in it. cook beans, throw something else edible in it.. Come on folks, I know I have a DOZEN regulars here at minimum that have yet to chime in 
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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 45FMJoe:
Very cool thread, I'm definitely tagging this. thank you, hope you find some usefull info and amusement... 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 am in Dallas today, doing a little business, came in yesterday, ran a few errands, had lunch at
SUBWAY..an ok sandwhich for whats available in the fast food world, they now have a "grilled chicken" sandwhich, I dont know what that is but it may have some chicken in it..ground up, somewhere..at least the veggies are recognisable and some of them even have fresh spinach amongst other things,,this one didnt of course. I overdid it yesterday, easy thing for me to do and extended myself a good 3 hours past where I shouldnt have, It left me feeling like crap. so around 8 last nite still feeling like crap I am suddenly  find myself running to the head in urgent need and have continued most of the nite and well into the morning,
now feeling a bit more normal and having some lite chicken broth..thinking I had some bad "chicken sub-situte" at Subway.. so,,I thought..being the flu and cold season. it was time for this information CHEF Chicken Soups A steaming bowl of chicken soup - it's been called grandma's penicillin, Syrian pennicillin, Iranian penicillin, Jewish penicillin it is only Irish or Scotish Penicillin when equal amounts of whisky are added to it to cut the flavor of the chicken,,, but is it really? Billions of mothers and grandmothers around the world have served it for thousands of years. As a kid remember my mothers soup when feeling under the weather, that and "dippy" eggs. Later, when our kids had a cold, out came the soup pot if not at home at work and a gallon was bought home, some ask? did it help, well "IT DIDNT HURT" 
The University of Arizona's Dr. Andrew Weill, who focuses on natural wellness and anti-aging, says the soup is more than its ingredients, that its fragrance implies comfort, love and caring. He claims its power is really the placebo effect and works because the patient believes it will. Our grandmothers' knowledge was again confirmed in a study in the Canadian Medical Association Journal (December 1999) by researchers at Tel Aviv University's Sackler School of Medicine, claiming that chicken soup can be classified as an essential drug, as relevant today as it was 2,000 years ago. They based the claim on evidence (generations of grandmothers), efficiency (steamy fragrant fumes clear congestion), flexibility (many recipes), and forward-looking (good for numerous ailments). However, the authors did not conduct an RCT (randomized controlled trial) because there were too many ailments, too many formulas ("recipes"), and too-difficult ingredient standardization. They also said that it would be unethical to refuse the soup to a control group, and that it would be too hard to find evidence against claimed healing properties.
Chicken Noodle Soup Ingredients • 1 gal. water • 1 (4 lb.) whole chicken, cut into pieces • 1 large yellow onion\raw, peeled and quartered • 3 bay leaves • 1-1/2 tsps. whole black peppercorns • 1 head of celery, leaves reserved • 4 cups baby carrots • 3 Tbsps. fresh lemon grass, chopped • 1/4 cup chicken bouillon granules • 1/2 lb. dried egg noodles place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer for 30 minutes, skimming fat as needed. Place onion, bay leaves, peppercorns, 2/3 of the bunch of whole celery, 2 cups of whole carrots and lemon grass in the pot, cover, and simmer for 1 hour. chop the remaining celery and carrots. Chop the reserved celery leaves. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Return strained stock to pot over high heat, and stir in chicken bouillon, remaining celery and carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender. Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat throughly you may want to cook the pasta in a second pot, as it tends to be too starchy for those with congestion and strain, then ready, rince under hot water and add to the pot just as you turn off the heat and allowing 5 min for it to come to temp 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
|
Originally Posted By douglasmorris99:
Originally Posted By MarkNH:
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 is that like Bubbas shrimp?? thats too easy, cook something, throw rice in it. cook beans, throw something else edible in it.. Come on folks, I know I have a DOZEN regulars here at minimum that have yet to chime in I always have questions and will chime in tomorrow....working long hours. Sorry! Plus, I figured you'd have a bunch of better questions than mine. Lemme think about what I want to ask..... OH...Sorry for your SUB-par experience. I don't eat there for that reason. I always have JUST THAT reaction. 
Kitties |
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 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'm suprised no one mentioned making Chili with that lamb, never made it, but had some and it was good. I imagine most standard style chili recipes would work. |
The Unsalt Rifle: kinder, gentler, and now lower in sodium
The words of my mouth are as butter, but war is in my heart!
The words of my mouth are as butter, but war is in my heart!
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I responded in another thread about Kibble and thought I would add a few recipes for our first line of defence should anyone decide to go the all natural Kibble and Bits route for our good buddies, first line of defence and four legged furry child..
Multi Grain Dog Food 4 cups whole wheat flour 3 cups all purpose flour 1 cup soy flour 2 cups cornmeal 2 cups non fat milk powder 2 cups oats 1 cups wheat germ 1 cups brewer's yeast 2 tablespoons salt 2 eggs 10 tablespoons corn oil 6 cups water (I like to add beef or chicken boullion/stock in lieu of water.) Previously heat oven to 175 C. and grease 2 large baking dishes. In a big mixing bowl, combine the whole wheat, all purpose flour, soy flour, cornmeal, milk powder, oats, brewer's yeast, and the salt. In a smaller mixing bowl, beat the egg and add in the corn oil. Stir the water into the dry ingredients, and then add in the egg mixture. Mix all of this well together. The batter of this should be thin. Divide the batter in between both baking dishes. Bake during 45 minutes or until ready. Let kibble cool off, and then break it up into small pieces. Store in covered container in the refrigerator. Or store it in the freezer in freezer bags. Makes about 40 cups Oat and rice Kibble 4 cups all purpose flour 2 cups oats 2 cups brown cooked rice 1 cups milk powder 2 tablespoons bonemeal 2 eggs 6 tablespoons corn oil 4 tablespoons soy sauce 2 cups water Previously heat oven to 175 C. and grease a large baking pan. Combine flour, oats, rice, milk powder, and bonemeal in a large mixing bowl. In a smaller bowl, mix eggs, corn oil, and tamari sauce. Mix the water into the dry mixture and then add the egg mixture. Combine everything well. The batter should be thin. Put the batter into the baking pan or pans. Batter should be put in the pan as though for pizza. Bake for at least 45 minutes. Cool when done. Then, break into small pieces. Store in covered container inside the refrigerator, or place inside freezer bags and store in freezer. Makes 12 cups Meaty dog kibble 4 cups whole wheat flour 2 cups rye flour 2 cups non fat milk powder 2 teaspoons bonemeal 1 teaspoon salt 4 eggs 1 cup corn oil 4 cloves minced garlic 4 tablespoons Worcestershire sauce 3 cups water 4 cups ground cooked beef or pork Previously heat oven to 175 C. and grease a large baking pan. Combine whole wheat flour, rye flour, milk powder, bonemeal, and salt in a large mixing bowl. Beat the eggs, and blend them in with the oil in a smaller mixing bowl. Add in the garlic and Worcestershire sauce. Next, add the water to the flour mix and mix it all well. Fold in the egg mixture and combine it all evenly. Add in the meat and press it into the dough. Put the mixture on the baking pan or pans. Make sure to distribute it well. Bake for 45 minutes and then cool. Once cool, break into pieces and refrigerate in sealed container or freeze in freezer bags. Makes 8 cups last but not least scubbie snax High Fiber Biscuits 1/2 c corn meal 6 T olive oil 2/3 c meat broth 2 c whole wheat flour Mix. Roll out and cut with a cute little "dog bone" cutter, your favorite canape cutter shape, or cut 'em into squares or "fingers" with a paring knife. Bake on a greased sheet for 35-40 minutes at 350. Baste with more beef broth every so often. Cool and store airtight in the refrigerator. Best if allowed to come to room temp first. Microwave Biscuits 1 egg, lightly beaten (I guess you could use Eggbeaters) 2/3 c beef or chicken broth 3 T oatmeal (dry; not cooked) 2 c whole wheat flour Place dry ingredients in a bowl and add liquids, stirring well. Shape dough into a ball and roll out on a lightly-floured surface about 1/2" thick. Cut in desired shapes. Re-roll scraps and repeat. Be careful not to get too much flour in them as you re-roll. When the dough seems to be getting brittle, forget about the cookie cutters and just cut the rest into strips or whatever with a paring knife. Arrange on a microwaveable plate or on waxed paper (or cooking parchment paper - - you should be so rich!). Microwave on high for 8-10 minutes until firm. Everyone's microwave is different, so check the biscuits at the 5-minute point. Let cool until hardened. Store airtight in the refrigerator. Best if allowed to come to room temp first. Cheese and Tuna Squares 1 7-ounce can of tuna in oil, undrained 2 eggs salt and pepper 2 t baking POWDER (not baking soda) 1 cup flour 1/2 cup shredded cheddar cheese (optional; or other cheese) Bake at 350 in an 11x7" pan for about 20 minutes. Store in the refrigerator Peanut Butter Biscuits 2 c whole wheat flour 1 T baking powder 1 c peanut butter 1 c skim milk Mix dry ingregients separately from milk and peanut butter. Combine. Roll out to 1/4" thickness and cut shapes. Prepare cookie sheets with Pam. Bake at 385 for about 20 minutes. Cool and store airtight in the refrigerator. Best if allowed to come to room temp first. Dog Food Half-Moons Open a can of dog food (low-cal, if your pet needs it) at both ends and slide the food out. Slice 1/4" to 1/2" thick. Cut each cirle in half. Place on a greased cookie sheet and bake at 325 degrees until the moisture is gone and the treats are crisp, about 20 to 30 minutes. If they are not quite dry, continue baking (check every 5 minutes). Another option to finish the process is to turn the oven off, keep the door closed, and wait until the over has cooled completely. Store air-tight. Dental Biscuits 2 1/2 c flour 2 c whole wheat flour 2 c cracked wheat(also known as bulgar; try health food store if your grocery doesn't carry this 1 packet dry yeast (kind you use to make bread) 2-4 t salt 2 c chicken stock or another liquid, warmed 1/2 c non-fat dry milk solids 1 egg beaten with 1 T water 1 T liquid milk Dissove yeast in 1/2 warm water. Combine dry ingredients. Add yeast mixture and chicken stock. Knead 3 minutes. Roll 1/4" thick and cut into shapes. Place on cookie sheet and brush with egg wash. Bake 45 minutes in 300 degree oven. Turn off heat and leave overnight to harden. Super Biscuits 2 c flour 2 c whole wheat flour 1/2 c raw wheat germ 1 c instant brown rice 1 c oats [uncooked oatmeal] 1 c cornmeal 1 c non-fat dry milk solids 2 t salt 1 packet dry yeast (kind you use to make bread) 2 c chicken stock or another liquid, warmed Dissove yeast in 1/2 warm water. Combine dry ingredients. Add yeast mixture and chicken stock. Knead 3 minutes. Roll 1/4" thick and cut into shapes. Place on cookie sheet and brush with egg wash. Bake 45 minutes in 300 degree oven. Turn off heat and leave overnight to harden. Cinnamon Treats 2 c whole wheat flour 1/2 c cornmeal 2/3 c water 6 T corn oil 1 egg 1 t brown sugar 1 t vanilla 2 T cinnamon Mix ingredients. Roll out 1/4" thick on floured board. Cut into shapes. Bake at 350 for 45 minutes. Note: These are also high in fat. Give your dog one of them and wait to see what happens with his stool. Molasses Treats 2/3 c wheat germ 1 c oats (uncooked oatmeal) 1/4 c whole wheat flour 2 eggs, beaten 3 T molasses 1/4 c milk 1/4 c oil Combine all. Make ball about the size of a large walnut and pat into a flat shape about 1/2" thick and place on cookie sheet. Bake 15 minutes at 350. Turn off oven and leave to cool with door closed. Store airtight or freeze. Note: These are also high in fat. Give your dog one of them and wait to see what happens with his stool. Liver Training Treats You wonder how trainers get those dogs to do things. The secret....liver!!! Recipe #1 slab of raw beef liver one egg (including shell) uncooked oats (or whir uncooked Minute Rice just barely to break it down –– you don't want to make dust!) Puree liver with egg. Add uncooked oats until about consistency of a [chocolate] cookie dough. Turn into a glass baking dish, greased well and floured. Puree should be about 1/2" to 3/4" deep in the dish. Bake at 350 about 15 minutes or until the treat seems set. Check several times. You don't want to overbake and have a hard treat. Cool, cut into pieces about 1/2" to 3/4" square. Put on cookie sheet and freeze. Then transfer into zipper bag for freezer storage. Recipe #2 If you prefer, bake the slab of liver on a greased cookie sheet at about 400 for 10 minutes. Turn over liver, turn off the oven, and allow the liver to continue cooking and then cool. Cut up, and freeze in a zipper bag. Less fuss than making the biscuits, above, but the downside is that when these thaw, you'll basically have a hunk o' liver in your pocket! Bacon and Egg Training Cookies This treat should be used only occasionally because it is very high in saturated fats. 1 lb. bacon, cooked until crisp, crumbled 6 eggs scrambled very dry, broken up 4 c whole wheat flour 3 c total of any of these: oat bran, oats(uncooked oatmeal), cornmeal, wheat germ 1/2 c olive oil or bacon drippings + oil to make 1/2 c Mix bacon, egg, dry ingredients. Add fat and 2 c water. Roll out 1/2" thick and cut into shapes (or just cut into squares or strips). Bake 30-35 minutes at 350. If you want a crunchier cookie, turn the oven off and leave the cookies overnight. Refrigerate these. 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
|
A member asked me about freezing a good amount of cheese and would it be safe/feasible to do so,,I thought I would post the info I shared on the subject..
Selecting High-Quality Cheese: When selecting cheeses for freezing, avoid those with dry or cracked edges, mold that doesn't belong or cheeses that appear greasy on the surface. Check the date of prepackaged cheese to make sure it hasn't expired. Cheese keeps best in the refrigerator and freezing it will sacrifice some of its quality. Hard or semi-hard cheese can be frozen, but it may become develop a crumbly or mealy texture during freezing. However, it will retain its flavor and work just fine for cooking. Best Cheeses to Freeze: Camembert, Cheddar, Edam, Mozzarella, Muenster, Parmesan, Port du Salut, Provolone, Romano, and Swiss. Blue Cheese will retain its flavor, but become crumbly. Soft cheeses should be frozen when they reached the desired ripeness. Worst Cheeses to Freeze: Container cream cheese, cottage cheese and ricotta cheese do not freeze well. Blocks of cream cheese can be frozen for later use as an ingredient in recipes. Preparing for Freezing: Hard and semi-hard cheeses can be grated, sliced or cut into blocks for freezing. Suitable Packaging: Wrap wheels, blocks or slices of cheese tightly in plastic or heavy-duty aluminum foil. Separate slices of cheese with wax paper before freezing. Grated cheese stores well in airtight containers. Maximum Storage Time: Freeze soft cheese and cheese spreads and dips for 1 month, and hard and semi-hard cheese for 3 to 6 months. Thawing: Thaw the amount of cheese needed for consumption in the refrigerator, then serve it at room temperature. Cheese used for cooking should also be thawed in the refrigerator. Refrigerating Cheese: All natural cheese continues to age and change when stored. As a general rule, the softer the cheese, the more quickly it will spoil. If a small amount of mold appears on cheese, remove it and save the rest. Refrigerate soft cheese for 3 to 4 days, hard to semi-hard cheese for 2 to 3 weeks and cheese spreads and dips for 1 to 2 weeks. 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
|
Hey Chef,
Can you tell me how to make a good teriyaki sauce that I can dump on simple rice, chick and veggies like they do at those fast food rice bowl joints (Samurai Sam's, Kyoto bowl, yoshidas, those are the local places in AZ). All the bottled sauces I find at the grocery store seem to be more for marinating or cooking, very salty and concentrated like soy sauce. The rice bowl places have a sweeter, much thicker sauce. I would like to keep some good sauce around the house so when I am tool lazy to cook up an actual meal from scratch i can cook some rice and chicken and just dump a bunch of sauce and top and eat away. I found this on the net, but haven't tried it yet. Would this sauce keep in the fridge for a while, or would I have to cook it up each time. BASIC LOCAL-STYLE TERIYAKI SAUCE Source: Aloha World; Contributor: Kahekili 1 cup shoyu (Aloha, Diamond, Kikkoman, La Choy or Chung King) 1 cup sugar Grated ginger to taste Minced garlic (prepared or fresh) to taste Green onions Mix shoyu and sugar over low heat just to dissolve sugar. Remove from heat and add remaining ingredients. That's it! You can add beef, pork or chicken and marinate for a minumum of overnight, then either pulehu over a grill or pan fry. |
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Originally Posted By azeyecap:
Hey Chef, Can you tell me how to make a good teriyaki sauce that I can dump on simple rice, chick and veggies like they do at those fast food rice bowl joints (Samurai Sam's, Kyoto bowl, yoshidas, those are the local places in AZ). All the bottled sauces I find at the grocery store seem to be more for marinating or cooking, very salty and concentrated like soy sauce. The rice bowl places have a sweeter, much thicker sauce. I would like to keep some good sauce around the house so when I am tool lazy to cook up an actual meal from scratch i can cook some rice and chicken and just dump a bunch of sauce and top and eat away. I found this on the net, but haven't tried it yet. Would this sauce keep in the fridge for a while, or would I have to cook it up each time. BASIC LOCAL-STYLE TERIYAKI SAUCE Source: Aloha World; Contributor: Kahekili 1 cup shoyu (Aloha, Diamond, Kikkoman, La Choy or Chung King) 1 cup sugar Grated ginger to taste Minced garlic (prepared or fresh) to taste Green onions Mix shoyu and sugar over low heat just to dissolve sugar. Remove from heat and add remaining ingredients. That's it! You can add beef, pork or chicken and marinate for a minumum of overnight, then either pulehu over a grill or pan fry. the recipe you posted is one of MANY, possible thousands of Master Sauce Recipes.. Master sauce is the term used for the soy-sauce based sauce used to make Chinese Soy Sauce Chicken predominatly, American Chefs are known to hold a Master sauce to add an Asian flavor to stir frys, vegetable mixes and meat marinaides in leiu of using just soy or done to death terriyaki sauce . Braising food in soy sauce (also called "red-cooking") is a cooking technique found in Shanghai and the surrounding provinces in Eastern China. Many families have their own special master sauce, handed down through the generations, a Mother Base may actually be willed to family members and or handed down as wedding gifts etc the recipe are as carefully guarded as the precise combination of spices that season the batter in Kentucky Fried Chicken. For this reason Master sauce is also called "Thousand-year Sauce." ingredients usually are Licorice-flavored star anise, Szechuan peppercorn, and sweet rock sugar (granulated or brown sugar can be substituted) garlic, ginger are a few of the seasonings that are commonly added to the soy sauce base. Chicken cooked in this manner is very moist and tender, practically falling off the bone. A small amount of the braising liquid can be reheated and served as a sauce over the cooked chicken if desired. The remainder can be frozen and re-used several times; just add more soy sauce and/or spices as needed. Over time, the sauce becomes even richer, with a fuller flavor. Hope that helped a bit 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
|
I've decided on a question at last. I might ask another one later though....I ain't promisin' nuthin.
Here goes: I would like a treatise on steak. An epic food. There's a bit about it on page three of this thread already, but it's not covered extensively unless I've missed it. It's not an exotic question, though you might suggest some exotic recipes. A bit of background: Last year I was fussing because I couldn't grill good steak. I started a thread about grilling steak. ARFCOM members came to the rescue, I bought the recommended Weber (which is a miracle) and hardwood charcoal and a charcoal chimney and used the recommended techniques and time and now I can grill a kick-butt steak. I get a thick (about an inch and a quarter) cut––usually sirloin, the best the meat cutter has (often this is just the grocery store and the quality varies). BUT: I want to understand steak. I'd like to ask about steak in different ways, and some problems I encounter with steak. Here are some points I hope you can cover, not necessarily in the order they're listed: 1) Recently a younger friend asked me if I knew how to cook steak without a grill. She didn't have one, and she wanted steak. (Actually she's a fellow wine enthusiast/student and wishes to introduce her friend to the divine experience that is a big Cabernet with a good steak) I was tempted to go and buy her a grill, but this is a good challenge with a classic food. My mom pan fried thin steak like she pan fried everything––to a good shoe leather consistency. (THIS I cannot do to a piece of meat––not on purpose any how.) I've been experimenting. Meh. Not much flavor. 2) THE BIG PROBLEM: My friend likes her steak well done, or at the least, medium well. Now, while I consider this the ultimate heresy, my guest's comfort and pleasure is more important than my opinions of how she likes her food. SO: How do you cook a decent steak, not on a grill, and get it done without it being tough? 3) That "fire-seared" flavor (I usually pound up some peppercorns and heat them in EVOO with some crushed garlic cloves for a marinade when I grill––this was recommended in the aforementioned thread and as yet I haven't beaten it) is part of the "steak" I love. Do you have suggestions for imparting flavor that can compete with this, even if it's not the same, and I hope for at least SOME suggestions that would be work-night friendly. In other words, I didn't have to plan yesterday to cook steak today and marinate overnight. 4) Cheaper cuts––Not just cheaper cuts, but the lesser-quality "better cuts" we get in the ordinary Southern Kentucky grocery store. We don't all have a butcher shop down the street, and can't always afford to fork over $40 just for one night's raw meat, so....."poor food" done well is an art form all its own, and I'm interested in studying that art. I see stuff about slicing tougher cuts thin and on the diagonal, yadda yadda yadda––it's all a bit confusing. So I realize there's a lot here, and it's a rather broad question. I've seen books about steak and steak alone. But they're not good books––at least not the ones I've read. So what does a chef do when faced with a less-than-optimal situation, and needs to make good food out of whatever "steak-like thing" is in front of him/her? I honestly don't care if the recipes vary from some simple shepherd's pie to some fancy french thing––I truly don't. But I'd love to know how to a) judge the quality of the meat in front of me b) adapt to what I have and c) make good, satisfying food out of it. And I'd like to figure out how to make steak good without that Weber. Thanks chef. Kitties |
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
|
Originally Posted By Kitties-with-Sigs:
Okay, I still have 18 of Chef's posts to go before 5000.1000 Saving space HERE for my question, in case it gets chosen for post number 5000.  
Chef, do you want a recipe question (seems kinda anticlimactic) or a big, overarching, all-encompassing cooking-type question? I'm just sayin.... 
It's a big deal...chef's 5000th 1000th post and all. Kitties
not looking for epic, just,,something special, maybe exotic maybe I may just post pics of my new digs, dont know.. |
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
|
Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Okay, I still have 18 of Chef's posts to go before 5000.1000 Saving space HERE for my question, in case it gets chosen for post number 5000.
Chef, do you want a recipe question (seems kinda anticlimactic) or a big, overarching, all-encompassing cooking-type question? I'm just sayin....
It's a big deal...chef's 5000th 1000th post and all. Kitties
not looking for epic, just,,something special, maybe exotic maybe I may just post pics of my new digs, dont know.. Okay, I asked a question above, but I have another. When you begin to study food, as a novice cook, and you're NOT in cooking school....how do you approach a self-study method? What are the questions to ask, the notes to keep? The form to keep them in so they're accessible? Where do you begin? With the mother sauces? With a certain cuisine? What? Cooking is a bit like weapons in a way. Either you grow up knowing about it, or short of culinary school, it seems almost impossible to learn because one simply doesn't know where to begin. When you start playing guitar, you usually begin with the simplest and easiest chord and build on that. But with cooking, I haven't found an equivalent to the "one-finger-G" chord. While I wish to mix and build flavors like a pro, I don't have the fundamentals of understanding. How to take something basic and adapt it requires a certain base knowledge and skillset. How does one go about building that skillset? thanks Chef, for all you do. Kitties |
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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