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Originally Posted By douglasmorris99: Originally Posted By Skunkum: Hey, Chef Morris: Have you heard any more from Matt45? I was hoping for some kind of AAR.... like how to turn a Mr. Coffee into hot plate, etc. Enquiring Minds want to know! Skunk, last I heard he was asshole and elbows covering his bosses ass for a week or more, Think the command was changing , he was doing AOK and keeping his ass well coverd and scarfing down some chow I sent to the sand box MATT WHERE YA BEEN??? CHEF Still assholes and elbows I'm afraid, and past flexing and/or my hours foward and back 5 hours or so three times a week, all is well here. The Coffee Pot: Works just fine for making bullion. Work for making and condensing onion soup, as well as melting a layer of cheese over the top. The propane torch I borrowed fromt he mechanics gave it that nice toasted finish on top, kinda like finishing a creme broulle'(SP). Cleanup OTOH, well...no more FO Soup.*  You can fry beef strips and SPAM on the burner portion.  *Ice cubes and salt can only clean so much from the interior of a coffee pot. I went and replaced mine, since they're $12 for a German 220, as I feel strongly about coffee tasting like........Coffee!  I have NOT tried using it as a slow cooker. But it comes to mind that my 'pot has an auto shutoff feature that only allows it to run for 1.5 hours or so. Other Stuff: Still making a loaf of fresh bread every week or so in the breadmixer. I've been playing with some of the mixes, adding in raisins and cinnomin to the Hawiian sweet bread for a breakfast loaf, I rehydrated some white raisins and added that along with some chopped mixed nuts to a 7 grain mix I had. Pasta....I love pasta. I've been using a microwave safe pasta cooker that was for a prepackaged microwavable meal, since it has a strainer. I've been adding 1/2 a Tbl spoon of Johnny's season salt to 2 cups of water, and about 3/4 cup of rotini or rigatoni noodles. Microwave three times, 1:30 each, let it sit for a minute between "zaps", rinse the noodles at least twice so leach off some starch and the salt, and to stop the cooking. After that, I've been layering the noodles, sauce, and cheese in another microwave safe bowl, zap it again for 2 minutes, and viola! Baked Ziti. Eggs. I love eggs, but i've been trying to loose some girth, sooo breakfast is now 3-4 hard boiled eggs from the chowhall, sans yolks, a few 8oz V8's, and black coffee. For the eggs I eat just the whites, I've also been using these with canned salmon or crab, Miraicle Whip and a bit or green relish for sammiches. A little bit Mrs Dash also does wonders here. Starkist Yellow Fin Tuna filets, the teriyaki version. Sea Steak in a package. You are my friend. Same for the CousCous and lentil Pilaf in a package. Great Protein sources. Mac and Cheese single serve microwaveable cups mixed with tuna steak, crab or salmon is pretty damn good. Shoot, canned smoked salmon is good in everything. |
Реальная Милиция!
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
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K, chef, I've got a question that I haven't seen, figured you'd know. I want to buy a "medium" size stainless steel stock pot. I'm not really worried about size, although I have to decide on that too.
My question is "What is a good brand / thing to look for when buying a stainless steel stock pot?". I have seen various posts about mutliple thicknesses or layers (?) of stainless steel, types of stainless (numbers...) one company advertisiing a middle layer of aluminum for heat retention, etc. I'm pretty sure you know what I mean, but what should a person look for, or what is a good brand? I'm not "too" concerned about cost, but I am concerned about quality. My wife and I years ago bought a bunch of pots and pans (Circulon brand) and let me tell you - they did not live up to the hype at all. Company really did not support their product very well at all either. I don't want to go through that again, even on a small scale..... Thanks. MournSword |
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Chef,
Do you have any good recipes for diabetics? I currently control mine with diet and exercise, but I don't get to eat some things that I would really enjoy. Nothing specific, but if you have some favorites it would be nice to hear them. 
If I remember you have some sugar issues too, so that is why I am asking. |
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Originally Posted By MournSword:
K, chef, I've got a question that I haven't seen, figured you'd know. I want to buy a "medium" size stainless steel stock pot. I'm not really worried about size, although I have to decide on that too. My question is "What is a good brand / thing to look for when buying a stainless steel stock pot?". I have seen various posts about mutliple thicknesses or layers (?) of stainless steel, types of stainless (numbers...) one company advertisiing a middle layer of aluminum for heat retention, etc. I'm pretty sure you know what I mean, but what should a person look for, or what is a good brand? I'm not "too" concerned about cost, but I am concerned about quality. My wife and I years ago bought a bunch of pots and pans (Circulon brand) and let me tell you - they did not live up to the hype at all. Company really did not support their product very well at all either. I don't want to go through that again, even on a small scale..... Thanks. MournSword from a consensus earlier in the thread, Calpheon is pretty much the official arfcom cookware,, my personal suggestion for what you want would be to go to a commercial restaurant supply and find the thickest, heavist pot you want to spend the money on, commercial cast aluminum or stainless will last you and your great grandchildran, less it gets burned, well into the next mellinum, less 2012 is really the EOTWAWKI. I know there is some hubub about aluminum. but truthfully, it is the most commonly used pan in the industry, lasts, heats evenly and unless you beat it to death there is little contamination from "aluminum poisions etc" CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Roadhawk:
Chef, Do you have any good recipes for diabetics? I currently control mine with diet and exercise, but I don't get to eat some things that I would really enjoy. Nothing specific, but if you have some favorites it would be nice to hear them.
If I remember you have some sugar issues too, so that is why I am asking. thanks for your question, yes I am an insulin dependant diabetic, and actually have thought about doing a batch of recipes using sugar free , lower carb recipes,,I will work on that project, it is spring and I am getting the homestead prepped best I can before the big HEAT of summer hits, doing what I can with nice weather like most folks, another 2 weeks and It will all be cutting grass and watering gardens.. so I will work on it,, |
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 MournSword:
Thanks Chef, will see what I can do. MournSword thank you, let us know what you decide on. |
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: Okay Chef, is the advice the same for bakeware and ovenware? I have cookware (finally) that I REALLY like––a combination of cast iron and stainless steel and ONE non-stick skillet ( I want the lowdown on finishing the egg pan-with details––if it's not in here somewhere, as I will, at some point, buy a special egg skillet and finish it the way you spoke of early in the thread) but my bakeware is LAME. It's walmart non-stick, and after the first couple of uses, I'm eating silicon every time I cook on it. from a consensus earlier in the thread, Calpheon is pretty much the official arfcom cookware,, my personal suggestion for what you want would be to go to a commercial restaurant supply and find the thickest, heavist pot you want to spend the money on, commercial cast aluminum or stainless will last you and your great grandchildran, less it gets burned, well into the next mellinum, less 2012 is really the EOTWAWKI. I know there is some hubub about aluminum. but truthfully, it is the most commonly used pan in the industry, lasts, heats evenly and unless you beat it to death there is little contamination from "aluminum poisions etc" CHEF I do a fair amount of high-heat roasting (chickens) as I like the crispy skin, and I USE my oven all the time. Is there stainless bakeware that will do the job for me? Or am I going to ruin a hundred-dollar pan by burning chicken drippings onto it? If that's the case, I'll keep doing the throwaway variety. I have the common sizes in glass pans and casseroles, but the next thing on the list is to get decent (hopefully stainless unless you say different) oven pans in two or three sizes. Sorry if I don't have the names of the pans right. If it's not clear the types of pans I'm after, say so and I'll describe what I'm cooking in now. Thanks for info, and no hurry. Spring is busy for all of us. |
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 DV8:
Can we play "Stump the Chef" now? 
kohlrabi and jicama. Discuss.  kohlrabi and jicama. 
Discuss. 
Yeah GODS, why? 
Kohlrabi (German Turnip) (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. However, the actual "Kohlrübe" exists too and corresponds to the rutabaga in English, which is distinct from the kohlrabi. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea). The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do fall-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. Kohlrabi can be eaten raw as well as cooked. There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as "Superschmeltz"), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten. Some varieties are grown as feed for cattle Kohlrabi is one of the most commonly eaten vegetables in Kashmir Locally called Monj, the vegetable is eaten along with the leaves (haakh). Every Kashmiri household will have this on their dinner/lunch plate 3 to 4 times a week Monj (kohlrabi) is made in many forms. There is a spicy version which the Pandits call "dum monj" while as the non-spicy version is called Monj-haakh. Arabic "الورديّة" (Al-Wardia) Assamese "Olkobi" Bengali "ওলকপি" (Olkopi) Chinese-Mandarin "苤藍菜" (pi lan cai) Chinese-Mandarin-Taiwan "大頭菜" (da4 tou2 cai4 - "big head vegetable") Czech "kedlubna" or "kedluben" Danish "Glaskål" Persian "کلم قمری" French "Chou-rave" Hebrew "קולורבי" (Kolorabi) Hindi "गांठ-गोभी" (ganth-gobhi) Hungarian karalábé Kannada "Navil Kos" Marathi "Naval Kol" Norwegian "Kålrabi" or "Kålrot" Polish "Kalarepa" Portuguese "Couve-rábano" Punjabi "Kadam" Romanian "Gulie" Serbian "Келераба" ("Keleraba") Sindhi "Naval Kol" Spanish "Nabo" Tamil "Nool Kol" Telugu "Nool kol" Sinhalese "Nokool" Swedish "Kålrabbi" Viet Nam "Xu hào" Jícama (pronounced /ˈhɪkəmə/, Spanish pronunciation: [ˈxikama], from Nahuatl xicamatl, [ʃiˈkamatɬ]), also Yam and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jicama is one species in the genus Pachyrhizus that is commonly called yam bean, although the "yam bean" sometimes is another name for Jicama. The other, major species of yam beans are also indigenous within the Americas. The jicama vine can reach a height of 4-5 metres given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kilograms. The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes. It can also be cut into thin wedges and dipped in salsa as a healthier alternative to corn chips. In Mexico, it is very popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes. Due to its growing popularity, cultivation of jícama has recently spread from Mexico to other parts of Central America, China and Southeast Asia where notable uses of raw jícama include popiah and salads such as yusheng and rojak. Jícama has become popular in Vietnamese food, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam). It is known as by its Chinese name bang kuan to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it's known as dòushǔ(豆薯). In the Philippines, Jicama is known locally as singkamas. In Indonesia, Jicama is known as bengkuang. This root crop is only known by people in Sumatra and Java. Mostly they eat it at fresh fruit bars or mix it in the rujak (a kind of fruit salad). Padang city in West Sumatra is called "the city of bengkuang". Local people might have thought that this jicama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish. Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it contains only trace amounts of protein and lipids. Its sweet flavour comes from the oligofructose inulin (also called fructo-oligosaccharide). Jícama should be stored dry, between 12°C and 16°C (53°F and 60°F); colder temperatures will damage the root. A fresh root stored at an appropriate temperature will keep for a month or two. 
guess you'll be wanting recipes next... 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 Feral:
Stump the Chef time? OK, how 'bout this?
We cut our garlic scapes last night......we've used them in the past in stir fry and as flavoring in soup. We've ground them up as pesto. What else can we do with garlic scapes? 
boy,,after weeks of being ignored, from left field comes the questions of a bunch of stuff no one knows about or doesnt eat...
stump the CHEF...
MY TEXAS FANNY.
next it'll be Peacock Kale and saskatoon berries There are so many great ingredients that start to pop up during the late spring and early summer months. One of them is the garlic scape. This is the tender flower stalks found on onions, leeks, chives, and garlic. Garlic scapes, which only appear on the best hardneck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little seed-like bulbs. When the scapes are still curled, they are tender, sweet, and have a light garlic punch to them. The scape is normally cut off by garlic growers to enhance the growth of the bulbs. They then are composted or discarded. BUT, small, mostly organic farmers are making scapes more available to cooks and chefs because of their great versatility as an ingredient. They are often found in Asian cuisines wild mushrooms with garlic scapes and preserved lemon vingrette Ingredients: Preserved Lemons: 5 lemons 2 cups sugar 1 cup salt 1 ounce ginger Cracked black pepper Water, to cover Mushrooms and Scapes: 5 shiitake mushrooms, sliced 5 morel mushrooms, sliced 1 portobello mushroom, large diced 5 almond mushrooms, halved 2 Tablespoons olive oil 5 garlic scapes, thinly sliced 1 Tablespoon butter Salt and pepper Lemon Vinaigrette: 1 lemon, juiced 3 Tablespoons extra-virgin olive oil 1 teaspoon white wine vinegar Salt and pepper 2 Tablespoons diced preserved lemon (recipe above) Salad: mixed baby greens or masche Method: For Preserved Lemons: Place all ingredients into a large pot and bring to a boil. Once pot has boiled, cool and place mixture into a glass jar. Let marinate for 2 days before using. Remove the pith and medium-dice the rind. For Mushrooms and Scapes: In a medium-hot sauté pan, roast all the mushrooms in the olive oil. Add the scapes and butter after the mushrooms have become golden brown. Season with salt and pepper. Drain onto paper towels and reserve. For Lemon Vinaigrette: In a medium mixing bowl whisk together the lemon juice and olive oil. Add the vinegar and season with salt and pepper. Add the diced preserved lemon. Place the mushrooms and scapes in the center of the dish. Place a small mound of salad greens on top of the mushrooms. Spoon the lemon vinaigrette and preserved lemons over and around the salad.. Sautéed Garlic Scapes Choose scapes that are very young and tender, taking care to trim off the bottoms of the stems and the tips of the flower heads. The recipe that follows is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving. 2 tablespoons virgin olive oil 2 tablespoons dark brown sugar 8 ounces young garlic scapes, trimmed 1 1/2 cups coarsely chopped tomatoes 3/4 cup dry white wine 1/4 teaspoon freshly ground pepper or to taste 1 teaspoon salt or to taste 1 tablespoon chopped parsley 1/4 cup grilled haloumi cheese, (goat cheese) cut into very small dice (see note below) Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature Garlic scapes work well in soups, salads, stews, salsas, dips, guacamole, omelettes, frittatas, souffles, marinades, pesto, salad dressings, and stir-fry. Scapes can be cooked into sauces, chopped up and used as a garlicky pizza topping or used to make toasted garlic bread. Garlic scapes can also be pickled and added to homemade flavored vinegars. A simple garlic scape spread or dip can be made by chopping some scapes up and mixing them with softened cream cheese (or sour cream) and dill. add garlic scapes to mayonnaise to make an aioli. When combined with mayonnaise, the flavor of chopped garlic scapes becomes milder and the savory notes are more apparent. garlic scape dressing with sour cream to add to salads, use as a dip for crackers, toast points, and pork rinds or to spoon over a wild greens salad. and, You can also chop up garlic scapes and use them for seasoning, just like regular garlic. 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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Chef,
Thanks for the ideas for using radishes. I never thought of using them as tiny turnips! I was recently re-introduced to the popular Mexican dessert of sopapillas with honey but I have never made them at home. I also found out that sopapillas aren't just for dessert, you can fill them with meats and cheeses much like a burrito. Pretty tasty stuff! THEN they tell me that tamales can be made in breakfast/dessert versions with fruit fillings, etc. I've always liked "Mexican" food but these kinds of things aren't on the menu at my usual haunts..... What do I need to know before I make up some sopapillas? Or would it be easier to just whup up a batch of biscuits? |
| Chef, thanks for the very tasty looking recipies for radishes. The reason I asked is because I have a "Bumper" Crop of them in my garden this year. Very spicy, not like those bland things you buy in the store. |
"It isn't the bow and arrow, it's the Indian..." - M-60
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Originally Posted By Skunkum:
Chef, Thanks for the ideas for using radishes. I never thought of using them as tiny turnips! I was recently re-introduced to the popular Mexican dessert of sopapillas with honey but I have never made them at home. I also found out that sopapillas aren't just for dessert, you can fill them with meats and cheeses much like a burrito. Pretty tasty stuff! THEN they tell me that tamales can be made in breakfast/dessert versions with fruit fillings, etc. I've always liked "Mexican" food but these kinds of things aren't on the menu at my usual haunts..... What do I need to know before I make up some sopapillas? Or would it be easier to just whup up a batch of biscuits? thank you, first, remember some radishes, are HOT....so similar to turnip uses but...if you have some hot ones..just keep it in mind when using.. sopapillas...hmmm such simple little flat breads,,,light,,and versitle... A sopaipilla, also spelled sopapilla or sopaipa, is a kind of fried pastry and a type of quick bread. The term is applied to three distinct breads, one typical of Central Chile, another of Southern Chile, Uruguay and Argentina, and a third type from New Mexico and Texas in the United States. In Chile sopaipillas are made from wheat flour, lard, pumpkin and salt. In Argentina and Uruguay, a sopaipilla, called torta frita, is a tortilla made from wheat or corn flour and fried in animal fat or roasted in the ashes in a traditional horno. It may be sweetened spreading Dulce de Leche over the torta frita In Chile, they are fried and made from pumpkin or squash based dough called zapallo. The sopaipilla is very popular in Chile. It can be salty or sweet, in which case it's eaten as a dessert. When eaten sweet it's boiled or dipped in chancaca after being fried. When served this way they are called Sopaipillas Pasadas. Chancaca sauce is a sauce made of molten chancaca (black beet sugar) mixed with orange peel, cloves, and cinnamon. If salty, sopaipillas can be eaten with ketchup, mustard or pebre. New Mexican sopaipillas are made from a pressed dough, like a tortilla, made of flour, baking powder, salt, and a solid fat. This dough is deep fried until "golden brown and delicious" (like a doughnut), causing the dough to puff and crisp, and creating a large air pocket in its center, unlike tortillas of the same region, which remain flat following preparation. The resulting fried bread is similar to Native American frybread. The distinctive New Mexican cuisine that developed in that state relies heavily on sopaipillas. The "stuffed sopaipilla" is a common entrée, particularly for lunch, in which the fried and risen sopaipilla is opened and filled with ingredients such as refried beans, cheese, diced chile peppers, and various cooked meats, commonly carne adovada, ground beef or chicken. Sopaipillas are also served as a side dish with other regional dishes such as enchiladas and burritos, taking the place of tortillas. It is common in New Mexican cuisine to fill a side sopaipilla with a bit of honey or honey butter. In Texas and Oklahoma, restaurants tend to differ from traditional New Mexican practice, and they add powdered sugar or cinnamon sugar. Thought to have originated in Albuquerque in the late 18th century, sopaipillas are served in nearly every New Mexican-style restaurant, and have spread into other areas where New Mexican and Tex-Mex cuisine is served. They are less common in restaurants specializing in other genres of Mexican food such as even in neighboring Arizona and Utah, and are practically unknown in Mexico itself, where the closest equivalent would be the buñuelo. Utah also refers to this fried bread as a sopapilla. NOT TO BE CONFUSED WITH BEIGNET Beignet is the French word for fried dough, In American English, refers to a pastry made from deep-fried dough and sprinkled with confectioner's sugar, is a kind of French doughnut. Savory versions of beignets are also popular as an appetizer, with fillings such as crawfish and shrimp. In France, beignet is an umbrella term for a large variety of pastries made from deep-fried dough with fruit or vegetable filling. They may contain other fillings, as well: potatoes, mushrooms, or even meat. The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome. Names for beignet recipes vary throughout France - beignets, bugnes, merveilles, oreillettes, beignets de carnaval, bottereaux, tourtisseaux, corvechets, ganses, nouets, vautes and others. The term beignet can be applied to two varieties, depending on the type of pastry. The French doughnut beignet in the United States is simply a deep-fried choux pastry; this variety is very similar to Italian zeppole or the German spritzkuchen. Also, beignets can be made with yeast pastry, which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape (i.e. they do not have the typical doughnut hole) filled with fruit or jam. This variety is similar to the Polish pączki. The western parts of Germany use the term beignet for variants having a fruit filling while referring to other variants as Krapfen. In the US, beignets are associated with the city of New Orleans, Louisiana. They are also served at restaurants such as Cafe du Monde, Beignets are the official state doughnut of Louisiana laissez le bon temps rolle or, back to our Mexican theme here,,,deje el buen rodillo del tiempo SOPAPILLAS INGREDIENTS 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 4 tablespoons shortening 1 1/2 cups warm water 2 quarts oil for frying DIRECTIONS In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot. BEIGNET INGREDIENTS 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 1 teaspoon salt 2 eggs 1 cup evaporated milk 7 cups all-purpose flour 1/4 cup shortening 1 quart vegetable oil for frying 1/4 cup confectioners' sugar DIRECTIONS In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels. Shake confectioners' sugar on hot beignets you will see the sopapilla is a short dough, similar to pieshell, less the baking powder, where as beignets more a sweet bread base.. when cutting either for frying, be sure your knife is clean it will help in sealing the edges.. thanks, fun question.. hope that helped CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By jsteih:
Chef, thanks for the very tasty looking recipies for radishes. The reason I asked is because I have a "Bumper" Crop of them in my garden this year. Very spicy, not like those bland things you buy in the store. thank you, glad to assist.. 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
|
OK, now you've made me hungry! Those sopapillas from Chile sound pretty good!
A quick question about radishes: I have always eaten them raw and only early in the growing season because, as you mentioned, most varieties seem to get hot as the season progresses. Do they generally retain their hot flavor when cooked, say in a soup? Or will they generally cook into something milder? I'm gonna throw a couple in the pot the next time I make a stew and see.... |
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Originally Posted By douglasmorris99:
There are so many great ingredients that start to pop up during the late spring and early summer months. One of them is the garlic scape. This is the tender flower stalks found on onions, leeks, chives, and garlic. <snip> Good stuff there, Chef. Thanks. |
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Originally Posted By Skunkum:
OK, now you've made me hungry! Those sopapillas from Chile sound pretty good! A quick question about radishes: I have always eaten them raw and only early in the growing season because, as you mentioned, most varieties seem to get hot as the season progresses. Do they generally retain their hot flavor when cooked, say in a soup? Or will they generally cook into something milder? I'm gonna throw a couple in the pot the next time I make a stew and see.... I havent never noticed if radishes were hotter or colder per se once cooked, I usually cube them up as the Asians in to small enough peices to not be recognized as thier origin, like broccoli and asparagus stems, that retain a very MILD flavor of origin but act as filler in many dishes.. I am gonna say the HOT ones are going to stay hot and possibley get hotter, sort of like peppers, up to the point that they are starting to decompose, HORSE RADISH tends to get stronger as it ages,,unlike peppercorns which tend to lose strength thru age..like us...
somewhere in here there is a speil on breads, if not here I did in one or two other threads on basic breads going back 1000s of years like tortillas, injera, shuck breads, bannock, I Think you made the bannock..fry breads such as sopapillas go back centruies, since man started grinding flour.. I |
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 RN22lr:
Chef- Looking for sauceless pasta recipes. Ideas? ned more info please? sauceless pastsa is, will be and will remain dry and sticky... are you thinking just tossed with olive oil or butter? salads or entree? help me |
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 RN22lr:
Chef- Looking for sauceless pasta recipes. Ideas? ned more info please? sauceless pastsa is, will be and will remain dry and sticky... are you thinking just tossed with olive oil or butter? salads or entree? help me pasta with something beside traditional american marinara sauce or alfredo I already make a penne pasta with sweet italian sausage, bell peppers, garlic, and onion and a naked pasta with only olive oil, garlic and crushed red peppers. I was hoping for more ideas along the same lines..... 
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Oh, OH! (raises hand) Spaghetti with browned butter and myzithra cheese. I make this, but I bet chef actually knows HOW. I just tried to copy the Spaghetti Factory taste. 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
|
I am having dial up issues, assuming KIDS OUT OF SCHOOL and its too hot to go outside,,poor babies...
hopefullly tomorrow I will have a better time for acces to my online stuff..sorry all, Kittie, good recipe., I was thinking in the lines of LoMein, brown butter, simple olive oil and parmesan, if rn22lr will look in my index, there are posts for several pasta recipes in there, will place a few here asap CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By RN22lr:
Originally Posted By douglasmorris99:
Originally Posted By RN22lr:
Chef- Looking for sauceless pasta recipes. Ideas? ned more info please? sauceless pastsa is, will be and will remain dry and sticky... are you thinking just tossed with olive oil or butter? salads or entree? help me pasta with something beside traditional american marinara sauce or alfredo I already make a penne pasta with sweet italian sausage, bell peppers, garlic, and onion and a naked pasta with only olive oil, garlic and crushed red peppers. I was hoping for more ideas along the same lines.....
OK, gonna try to post a few now, still having problems with the net and my provider isnt answering the phone... morons, PASTA PUTTANESCA 1/8-1/4 cup pancetta, finely diced 3 tablespoons olive oil 5-8 cloves garlic, peeled and minced 1 large can (approx 35oz) whole peeled Italian tomatoes 1 dozen oil-cured black olives, pitted and chopped 3 anchovies, finely mashed (optional) 2 tabelspoons red wine vinegar a pinch red hot pepper flakes 2 tablespoons each fresh basil and oregano 1/4 cup chopped fresh parsley (save a little for sprinkling) 1 bay leaf Romano or Parmesan cheese (for sprinkling) 1 lb pasta, cooked according to package directions salt and pepper, to taste In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges. Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it's cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter. When garlic begins to take on the slightest color add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce. Simmer over medium-low heat, with. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings. bring a large pot of water to a boil and cook pasta according to package directions and drain. In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving). use a good quality wine vinegar, and don't substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation. ANGEL HAIR PASTA WITH SHRIMP & BROCCOLI 8 1/4-inch medium shrimp 3 large garlic cloves 1/2 tsp. salt and pepper 6 tablespoons olive oil 6 tablespoons butter 1 bunch of broccoli, cut up 8 oz. angel hair Marinade: Toss together: Shrimp, garlic, salt and pepper, 4 tablespoons olive oil. Marinate the shrimp for 3 hours in the refrigerator. After marinating, remove the garlic pieces. Add 3 tablespoons butter. Pasta: In a large saucepan, add broccoli and bring to a boil. Drain and return to saucepan; cover. Heat 2 tablespoons olive oil and butter. Add shrimp and saute, tossing often. Cook pasta. Drain and toss everything together. Serve. ORECCHIETTE PASTA WITH HOT MASALA AND VEGGIES 1 lb. orecchiette (shells) pasta 2 cups zucchini cut in small chunks 2 cups champignon mushrooms, cut in small chunks 2 garlic cloves, mashed 1 tsp. powdered masala spices (can be substituted with other hot spices or curry) 1/4 cup olive oil salt to taste Begin by cooking the orecchiette (shells) pasta according to the manufacturer´s instructions (you may add some herbs such as dill bay leaves, Rosemary etc. into the boiling water to make pasta tastier if you like). While the pasta is being cooked, place the zucchini and mushrooms into a hot wok (a skillet or frying pan can be used too) with the olive oil, adding the salt and cooking until the veggies are soft. The garlic and spices should be added halfway during the cooking time. When the pasta is ready (al dente), drain it and add into the skillet, mixing it well with the veggies. Serve immediately. PANCIT (Lo Mein) 1/4 c. cooking oil 2 cloves garlic, minced 1/2 c. cooked chicken 1/2 c. cooked pork 1/2 c. shrimp, shelled and deveined 2 med. size carrots, cut into strips 1 med. onion, minced 2 1/2 c. chicken broth 1/2 cabbage, shredded 1/2 c. pea pods 1/2 c. soy sauce Ground black pepper Saute the first seven ingredients following the way it was written. Then add broth and simmer. Season with soy sauce and ground pepper. Add cabbage and pea pods. When the vegetables are half cooked, add pancit (lo mein) in low heat and keep stirring until the broth dried out. hope that gives you some ideas.. 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
|
there was a question about Persimmons from another member, I replied in his tread, as the are a very common and abundant wild fruit as well as cultivated, I thought I would add the recipes in here as well to keep them readily available.. persimmon bread INGREDIENTS 1 cup persimmon pulp 2 teaspoons baking soda 3 cups white sugar 1 cup vegetable oil 4 eggs 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 teaspoons salt 2/3 cup water 3 cups all-purpose flour 1 cup chopped walnuts DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Cookies INGREDIENTS 2 persimmons 1/2 cup shortening 1 cup white sugar 1 egg 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 cup chopped walnuts 1 cup raisins DIRECTIONS Peel and de-stem the persimmons and process them in a food processor or blender. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the sugar and shortening. Beat in the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. PUDDING INGREDIENTS 1 egg 1 cup persimmon pulp 1/2 cup canned sweetened condensed milk 1 teaspoon vanilla extract 1 tablespoon melted butter 1 cup white sugar 1 cup all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon DIRECTIONS Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish. In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish. Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned. "FREEZER" JAM INGREDIENTS (Nutrition) 5 cups pureed persimmons 3 cups white sugar 1/4 cup fresh lemon juice 1/2 teaspoon grated orange zest 1 pinch ground nutmeg Add to Recipe Box DIRECTIONS In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened. Pour into sterilized jars and seal. Store in the freezer JELLY Ingredients: 3.5 to 4 lbs ripe persimmons 2 cups water 3 tablespoons lemon juice 1 pkg powdered pectin 1 cup honey Directions: Wash fruit, remove blossom ends. Put in 6 to 8 quart non reactive pot. Add water. Bring to boil. Mash persimmons. Reduce heat and simmer 10 minutes. Remove from heat. Use food mill or strainer to remove pits. Measure 3 cups of pulp. Stir in lemon juice and pectin. Bring to boil and add honey all at once. Bring to full rolling boil and boil 1 to 2 minutes, stirring constantly. Jar, seal and BWB 5 minutes. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
| Can you tell me how to turn my recipe for roasted garlic (which I love) into garlic butter? I roast 5 or 6 whole heads of garlic (in peel) on 425 for half an hour. Then I squeeze out all the pulp into a little glass container. I love it simply on a piece of bread or mixed into various sauces or my pesto. But to serve to others (not just for myself) how do I make it "look" better and turn into a garlic butter? You know what I mean. Not everyone wants to eat entire chunks of garlic like I do. THANKS. You've been so helpful to me, including last Christmas when I had my first time with a goose! |
"Gaston Glock is to handguns what Col. Sanders is to food." -Max_Mike
"Sweet, biscuity pleasure?" -Fingerpicker
-posted 8/11/2008
"Sweet, biscuity pleasure?" -Fingerpicker
-posted 8/11/2008
It depends if you want Roasted Garlic butter or plain garlic butter. Here is how I make regular garlic butter. Ingredients 1/2 cup butter 1/3 cup olive oil 2-4 cloves garlic 1 teaspoon dried basil 1 teaspoon dried oregano Directions: In a small bowl melt butter in microwave. Using a garlic press, or food processor, mince and pulp garlic. You can use more or less garlic according to taste. Combine melted butter, basil, orgegano, and garlic. Whisk in 1/3 cup olive oil. Refrigerate However, for Roasted Garlic Butter, I follow the same recipe with the exception of using roasted garlic. Fast and easy Roasted Garlic. Peel several whole cloves of garlic, put in a saute pan. Add olive oil, enough to almost cover garlic. Simmer on medium to medium low heat for 20 minutes or until garlic is golden colored and soft. Let cool. Store garlic in tupperware. |
Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
Thanks! What kind of consistency can I expect from the above? After I refrigerate, will it turn into a butterlike product with spreadable consistency? Or will the oil and butter stay separated? Thank you... |
"Gaston Glock is to handguns what Col. Sanders is to food." -Max_Mike
"Sweet, biscuity pleasure?" -Fingerpicker
-posted 8/11/2008
"Sweet, biscuity pleasure?" -Fingerpicker
-posted 8/11/2008
It has a whipped butter consistency, however I let it warm up closer to room temp when I serve. No matter how you try, whipped butter gets hard when refrigerated. |
Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
thanks for handling that DV8.... part of the question is how to serve the roasted garlic to guests... the classic way is to use Elephant Garlic and small cocktail forks and Pita Triangles,,basiclly spear, schmear, fold and eat. serve with sides of olive oil, parmesean cheese, feta cheese crumbles, crushed red peppers and fresh ground black pepper. there are some, lack of a better way to say it, "CUTE" tera cotta servers and an intereting gadjet, a dedicated garlic roaster found hereTexas Garlic Company, garlic service a good dip recipe is the nicest way to share and everyone loves dip.. 4 HEADS garlic olive oil 4 ounces feta cheese 1 stick unsalted butter 1 small can chopped green chiles 1/4 cup softened sun dried tomatoes dried rosemary to taste 3 tablespoons sherry salt and pepper to taste 1/2 cup toasted chopped pecans Roast the garlic in the olive oil. When done squeeze the roasted garlic into the bowl of a food processor. Combine the rest of the ingredients (except the pecans) in the food processor and whiz until smooth. Put the mixture in a bowl and mix in the pecans. Chill until firm. serve with crackers, pitas, bagel chips |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
 Great stories! Thanks for sharing. This belly laugh made my night better. |
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
DV8, if Chef doesn't mind, will you share your recipe? 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
|
You rock chef! I've been reading this thread for awhile now. I recently received some hot peppers from a coworker, mostly jalapenos - but with 5 orange habaneros. The jalapenos are great, and I eat them with all sorts of stuff... but the habaneros are WAYYY too hot (obviously they are for most people). What can I do with the habaneros? Dry them out and use them for seasoning is all I could come up with. In that case, how would you dry them out? Thanks, I appreciate your time and help!! |
Yes, please? |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Thank you, hope you found helpful things.. I take it you have a taste for the hot and exotic..good for you,, as I am getting older i notice more and more I reach for the pepper, have added more peppers to my salsa and my last batch of chili  bought tears to the eyes of a friends Lady friend..and not because of a sad memory (probaby the fact she was dating him)The habanero chile (Capsicum chinense Jacquin) is one of the most intensely spicy species of chili peppers of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimeters (1–2½ in) long. drying we hit earlier in the thread and all you need to do is thread the stem and hang them up. I usually hang them in the garage but most cool dry places with ventilation will do. Food dryers work well, or ithey can be hung and dried in your oven as you would processing Jerky using lowest temp setting. Habenaro tend to dry to a leathery consistancy whereas other peppers become brittle so it is a bit harder to pulverize the habenero, again good air circulation is vital here to dry them out more..If the pepper dry this way, you process them by boiling them and using the tea to flavor/heat up what you are adding it to. hope this helped and thanks for asking.. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Sure thing. Because this is a seasonal dish, I will have to dig into my recipe archive and post later today.
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
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Hi Chef, I just wanted to post because the number of replies on this thread is 666, bad ju ju LOL!! But no, I wanted to let you know my Apple Pie came out great and I will try to post a pic of the half eaten pie tonight . I didn't quite follow your recipe but still, my first apple pie came out perfectly delicous! I just got a recipe for pumpkin pie bar, it looks more like a cake with a cream cheese frosting, it looks really good! I am not much of a baker but all these recipes are just too good to not try
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"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
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Ok, here goes. My original recipe was Roasted Garlic and Eggplant Soup which was outstanding. A few quick changes of ingredients and viola!! Another great seasonal soup! Roasted Garlic and Pumpkin Soup 1 - 1 1/2 cups of roasted garlic 2 pumpkings (about 6lbs total weight) 1 cup chopped onion 1.5 quarts of good chicken stock 1 cup of cream Salt (I prefer sea salt) Pepper (fresh ground) 1 teaspoon allspice 1 teaspoon of nutmeg 1 teaspoon of cinnamon Optional: 1 medium apple To roast garlic, saute peeled cloves in olive oil for approx 20 to 30 minutes. Should be golden and soft. OR preheat oven to 400 degrees. Arrange garlic on a baking sheet, spray lightly with cooking spray (PAM). Cover lightly with foil and bake for approx 1 hour. When cool, squeeze roasted garlic out of the skins and set aside. Wash and core the pumpkin. Remove all seeds and stringy material inside. Cut into large pieces, place skin side down on baking sheet. Brush with olive oil, sprinkle with salt, pepper and half of the cinnamon. Cover lightly with foil. Roast @ 400 degrees for 1 hour or until tender. Once cooled, separate the skin from the "meat" of the pumpkin. Toss the skin in the garbage. Saute onion (and peeled diced apple too if you like) in olive oil in the bottom of the soup pot til tender. Add cinnamon, nutmeg and a dash of salt and pepper, stir. Add pumpkin and roasted garlic, stir until garlic and pumpkin are well coated. Add Chicken stock and bring to a boil. Reduce heat and let simmer for 15 minutes. Use a hand blender (immersion blender) to puree until soup is smooth. Add cream and let simmer for another few minutes. Enjoy! While I roast the garlic and the pumpkin, I find this is the perfect time to make some roasted toast points. I like to use a nice crusty bread, but whatever bread is your favorite you can use. I cut the bread into triangles. Brush with olive oil, sprinkle with sea salt and pepper. Roast in the oven for approx 15 minutes. Remove and let cool. The toast points make a great addition to the soup when serving. |
Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
|
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Feral,,,thanks I have a very simple Bisque recipe that has yet to fail me..but,, I would have to show you how to make it,,,and your a bit far from Texas... but here are a few that are tastey and for someone with your talants should turn out very nicely,, LOBSTER BISQUE 2 live chicken lobsters (1 lb. each) 1 onion, coarsely chopped 1 stalk celery, coarsely chopped 1 carrot, coarsely chopped 3 bay leaves 1/2 lb. butter 2 quarts water 1/4 cup flour 2 cups heavy cream 1/2 cup sherry 1/4 cup brandy white pepper and salt, to taste Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. Drain and plunge into cold water to arrest further cooking. Extract the meat, chop it and set it aside. Place the lobsters' remains in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes. Remove from the oven and strain off the butter into a heavy saucepan. Place the remaining contents of the roasting pan into the 2 quarts water and boil until the liquid is reduced by half. Strain the stock. Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy. Simmer slowly for 30 minutes. Season with white pepper and salt to taste. Strain the bisque and add the lobster meat. Serve immediately. LOBSTER BISQUE SOUP 1 lobster, 1 to 2 lb. 2 ribs celery 1 shallot, minced 1 c. butter (1/2 lb.) 1 c. chopped onion (1 med.) 2 c. half and half (or milk) Lobster broth 1 tsp. paprika 1/2 tsp. Old Bay Seasoning (optional) 1/2 to 1 c. sherry 1 tsp. concentrated chicken stock or 1 cube chicken bouillon Salt, white pepper 1 c. flour 3 c. reserved lobster broth Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked. Remove lobster, strain broth (let lobster cool), set aside. In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use. Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened. Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally. Garnish each bowl with chopped parsley. Variation: You can use 1 1/2 tablespoons Minor's Lobster Base instead of lobster broth; eliminate the chicken bouillon. Variation 2: Instead of using lobster, use an equivalent amount of crab meat. Use Minor's Crab Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Crab Bisque! Variation 3: Instead of using lobster, use an equivalent amount of peeled, deveined and chopped shrimp. Use Minor's Shrimp, Seafood, or Clam Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Shrimp Bisque! Makes 3 quarts remember Bisque is very fragile and seperates easily and getting a curdled look,,trust me eat and enjoy and be more careful next time,, GOOD COOKING CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Thanks for the recipe Chef! The wife and I will play around with it. Here is a little more info on the bread. In Denmark, during World War II, due to a food crisis, many domestic animals were slaughtered and their grain rations fed to humans. Consumption of white bread was stopped, and replaced by a bread made from a wholemeal of 67% rye, 21% oats, and 12% bran, called Kleiebrot. Consequently, the death rate fell to the lowest level ever registered in Europe. There were significant declines in the incidence of high blood pressure, heart disease, kidney problems, diabetes, and cancer, and there were no cases of digestive troubles (Marine & Van Allen, 1972; Day, 1966). |
These recipes look awesome! Thank you for taking the time to post them. If you're ever in PA......let me know. We've definitely got a hospitable guest bed for you. Then you can show me how to do that recipe you referenced. F. |
you are very welcome, and you're on...and more than happy to share some tips.. dont know where you are in PA,, but my people lived in wilkes barre Pa...\ In some of my postings I have mentioned them, sure some think it is BS but, My Mom is 90,,her parents were married in 1899. my dad would be 98 this year but passed 2 years ago..his parents were married in 1888... I had family still with out houses, ICE boxes, coal oil lamps, no electric, less my Dad wired them up,,no telephones, or with phones with cranks on the side, piped gas jet lamps in the house and kitchens seperate from the main house..one Old Auntie still got her water from the well behind the house every day into the 1960's I grew up with SHTF menttality thrust upon me from birth.. I know old Wilkes barre, been to Philly many times to see the homes of the founders and independance hall..etc,,but,,I digress...If I make a trip back to the area,,,your're my B&B EVERY American should be required to visit Philly, DC, Gettysburg, Ticondaroga, and too many to mention before being allowed to call themselves Americans....ok,, done now... thanks again |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
very interesting,,and truthfully I had heard this in the past but,,one of those things you put aside,,, it was an interesting read where I found the info,,bit lengthy think it was someone thesis for a doctorate... but,,the bulk (pun intended) of the lesson learned is.. FIBER it has been proven time and again, Americans especially do not eat enough fiber..as you state above, diabetes, heart issues, digestive issues, blood pressure etc have all been reduced by the increase of bulk fibers added to the daily diet.. in the event of SHTF,..the last thing you will will want are digestive issues especially. thanks again, and good luck with that recipe,,would love to see some photos of the prep and final products.... |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
chicken,,,,,,, fried steak?  chicken fried steak....  chicken fried steak  no really...ok... take a cheap cut of meat, preferrabley sliced off a cow that died a natural death on the trail pound the living crap out of between 2 rocks.. dredge it in......  ok,,try this one.. Chefs CFS 2 eggs 2 cups milk, at room temperature 3 cups flour 2 teaspoons meat seasoning salt, pepper, garlic 2 cups frying oil, preferably Canola or corn oil as Olive Oil wont give it the right taste 8 (6-ounce) tenderized beef cutlets at room temperature (or tenderized center cut boneless pork chop, or tenderized boneless chicken breasts) Mashed potatoes, recipe follows Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees F. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in. Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long handled meat fork or long metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets. Mashed Potatoes: 1 pound baking potatoes, like russets, peeled and cut in quarters 12 tablespoons (1 1/2 sticks) butter 2 cups half-and-half or 1 1/2 cups milk 1 teaspoon salt 1 teaspoon black pepper Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth. Yield: 10 servings best with fired okra...recipe preceeds this in the thread.. and here is a Classic Texas Dessert to finish that off... Lemon Bars Recipe Crust: 2 cups all-purpose flour 1 cup confectioners' sugar, plus more for dusting Pinch salt 2 sticks butter, at room temperature, plus more for greasing Filling: 4 eggs 2 cups granulated sugar 6 tablespoons all-purpose flour 6 tablespoons fresh lemon juice Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan. Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes. Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done. really,,just playing with you..thanks for your question,,cant believe it has taken 14 pages for someone to ask for CFS....thank you.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Chef -every time I make Tzatziki sauce it comes out to watery. I seed the cucumbers, european cucs, I have used less yogart, I have tried everything. I went to the grocery the other day and could only find 2% yogart, I read that using the thickest yogart might help. I haven't tried it yet with the different yogart but I just highly doubt it's going to help that much. Any other suggestions? Thanks! ETA: I love Falafels!.. |
what kind of kind of kitchen do you keep Feral???
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"