Chef, that sounds like a LOT of milk and butter for one pound of potatoes? |
well,,,thats Texas style potatoes... need that extra fat and liquid to get that chicken fried steak down...  that sould be around 3lbs and cut back on the fats a bit...damn fat fingers and baby keyboards..and Sharp eye Skunkum thanks.... 3 pound baking potatoes, like russets, peeled and cut in quarters 6 tablespoons butter 1 1/2 cups half-and-half or milk 1 teaspoon salt 1 teaspoon black pepper |
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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DM This is an awsome thread! I just found it. I too was/am a Chef. Graduate of BICC owned/operated/slaved at several establishments for many years from Washington DC to Dallas Texas. Now, too am in semi-retirement from the field. Perform a catering job or two now and then. Must say I can't wait to read this entire thread. Thanks for all the info. |
welcome Reb,,,hope you find it ammusing if nothing more... |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Chef, The garden is in and I eagerly await the fresh veggies. Having been a little too liberal with the seeds, I expect a bumper crop of zucchini squash. I've heard all of the jokes about getting rid of the extra by leaving it in the neighbors' unlocked cars during the night, on doorsteps, etc. but with prices rising for almost everything I am starting to consider other options. I'm not planning to make fuel for my vehicles out of zucchini (yet) but I know there must be ways to use it that I haven't tried. Ways I like to use zucchini: 1. Sliced and Pan Fried- dip slices in egg/milk and roll in flour, fry in iron skillet 2. Fresh, chilled and sliced into sticks and dipped in Ranch or other dips 3. Cut into chunks and grilled on a stick with onions and beef (shish-ka-bobs) 4. Use grated pulp for tasty desserts like zucchini bread and faux pumpkin pie 5. Halve lengthwise, scoop out the seeds, fill hollow with Spanish Rice and bake 6. Did I mention FRIED? 7. Grandma makes a killer zucchini relish that is wonderful on hamburgers/hot dogs! I know that I've barely scratched the surface....there must be a bazillion ways to use this stuff, kinda like George Washington Carver finding hundreds of uses for peanuts (or was it sweet potatoes? Both?) I'll bet there are good recipes for making lasagna, breakfast muffins, snacks, patties, fritters, and probably even ice cream out of zucchini. Heck, there might even be a good way to grind it with spices and maked it into smoked sausage! Anyway, having mentioned my limited uses and acknowledging that probably any good squash or pumpkin will do, have you encountered any uses for these squashes that I might like to consider? |
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Originally Posted By smburnette:
They literally fell apart when i got them out of the crock pot.. They taste great. The herbs are cooked into the meat with the slight flavor of bacon...Rice is cooking in broth now.. http://i486.photobucket.com/albums/rr225/wot_racing/P1010047.jpg 
LOOKS GREAT 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
|
THE HOUSE IS MINE
I will be in and out of internet for the next 2 weeks..sorry to do this so close to thanksgiving but... I GOT MY OWN HOME for the first time in a very long time. thanks to all for your support, and A very HAPPY THANKSGIVING to all.. |
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:
THE HOUSE IS MINE I will be in and out of internet for the next 2 weeks..sorry to do this so close to thanksgiving but... I GOT MY OWN HOME for the first time in a very long time. thanks to all for your support, and A very HAPPY THANKSGIVING to all.. WOOOHOOOOO! CHEF IS HOME!  
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
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Originally Posted By douglasmorris99:
THE HOUSE IS MINE I will be in and out of internet for the next 2 weeks..sorry to do this so close to thanksgiving but... I GOT MY OWN HOME for the first time in a very long time. thanks to all for your support, and A very HAPPY THANKSGIVING to all.. Congrats, Chef. That's awesome news. 
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Originally Posted By Feral:
Originally Posted By douglasmorris99:
THE HOUSE IS MINE I will be in and out of internet for the next 2 weeks..sorry to do this so close to thanksgiving but... I GOT MY OWN HOME for the first time in a very long time. thanks to all for your support, and A very HAPPY THANKSGIVING to all.. Congrats, Chef. That's awesome news. +1 CONGRATS! |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
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Originally Posted By douglasmorris99:
THE HOUSE IS MINE I will be in and out of internet for the next 2 weeks..sorry to do this so close to thanksgiving but... I GOT MY OWN HOME for the first time in a very long time. thanks to all for your support, and A very HAPPY THANKSGIVING to all..
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Who be John Galt?
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Originally Posted By douglasmorris99:
THE HOUSE IS MINE I will be in and out of internet for the next 2 weeks..sorry to do this so close to thanksgiving but... I GOT MY OWN HOME for the first time in a very long time. thanks to all for your support, and A very HAPPY THANKSGIVING to all.. Chef, Congratulations to you!! Enjoy your new house, hearth and home. 
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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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A Dr. Phil for the recipe board!
Here's my question. This boring beauracratic guy that I used to work with in NYC would go to the same place for lunch everyday and always get the same thing. Cobb Salad. We thought he was a little weird for doing that, like his whole life would be out of wack if he didn't get his silly cobb salad. Anyways we would go with him once in a while and dammit, it was the best dam cobb salad I've ever had. They had this killer balsalmic vinigrette dressing they'd give you. The thing is, this stuff was totally mixed. No separation of the oil and vinegar. It was also of a slight thinkness. How do you get oil and vinegar to stay mixed. Do you fuse it with corn starch or sour cream or something along those lines? (they gave it to you on the side in little containers.) |
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Originally Posted By Angelshare1:
A Dr. Phil for the recipe board! Here's my question. This boring beauracratic guy that I used to work with in NYC would go to the same place for lunch everyday and always get the same thing. Cobb Salad. We thought he was a little weird for doing that, like his whole life would be out of wack if he didn't get his silly cobb salad. Anyways we would go with him once in a while and dammit, it was the best dam cobb salad I've ever had. They had this killer balsalmic vinigrette dressing they'd give you. The thing is, this stuff was totally mixed. No separation of the oil and vinegar. It was also of a slight thinkness. How do you get oil and vinegar to stay mixed. Do you fuse it with corn starch or sour cream or something along those lines? (they gave it to you on the side in little containers.) While the resident chef is away settling into his new digs, I will field this one. Creamy Balsamic Dressing 1 cup Balsamic Vinegar 3 cups mayo 2 TBS sugar 1/2 TBS dried basil 1/2 TBS salt and pepper (mixed together) 1/2 TBS garlic Blend all together in food processor for 3-5 minutes. Top your favorite salad and enjoy! Have a Happy Thanksgiving one and all!!
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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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Originally Posted By DV8:
Originally Posted By Angelshare1:
A Dr. Phil for the recipe board! Here's my question. This boring beauracratic guy that I used to work with in NYC would go to the same place for lunch everyday and always get the same thing. Cobb Salad. We thought he was a little weird for doing that, like his whole life would be out of wack if he didn't get his silly cobb salad. Anyways we would go with him once in a while and dammit, it was the best dam cobb salad I've ever had. They had this killer balsalmic vinigrette dressing they'd give you. The thing is, this stuff was totally mixed. No separation of the oil and vinegar. It was also of a slight thinkness. How do you get oil and vinegar to stay mixed. Do you fuse it with corn starch or sour cream or something along those lines? (they gave it to you on the side in little containers.) While the resident chef is away settling into his new digs, I will field this one. Creamy Balsamic Dressing 1 cup Balsamic Vinegar 3 cups mayo 2 TBS sugar 1/2 TBS dried basil 1/2 TBS salt and pepper (mixed together) 1/2 TBS garlic Blend all together in food processor for 3-5 minutes. Top your favorite salad and enjoy! Have a Happy Thanksgiving one and all!!
DV8 thank you, going to try that recipe myself... Angel Welcome to the Thread.. and thanks for participating.. |
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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skunkum and seabass, thank you
I will be on and off the net for a week or two..so it may be a few days between my ability to answer questions but be patient..not going away for ever, just getting moved before I get into cable/net/phone access..and I will be in and out of dallas for a few weeks as well tying up loose ends.. thanks again..
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 USP45_Freak:
ok this should be an easy one, i need a recipie for making venison burger, i think ive head of people mixing it in with pork or beef, i think the processer my dad always used did it with pork but im not sure of the venison to pork ratio. (due to the low fat content of venison), i would also like to try to make some type of sausage also, and when you grind it up do you have to trim off all of the sinew, fat, tendon type membrane stuff or does the grinder take care of it? thanks! thank you for your question.. If you would, please check the tacked thread, Chefs Index, there are some recipes for sausage in there,,if not, stop back and I will supply some more later today for venison burgers I would go with a 20% beef mix and for sausage, at least 30% should be pork sinew, tendon, IE Silver skin, will jam up your grinder, clean as much out as you can, and there is quite a bit. even large commercial units can be jammed up with a 20" piece of it.. you can, dice it up and add it too the mix thru the grinder, but it will leave chewy bits, unpleasant unless it is SHTF then you're going to eat it all boiled into soup if nothing more.. CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
| I have an abundance of roasts in the freezer right now, and I need some ideas on what to do with them, other than my typical roast beef in the crock pot. My parents raise beef, and don't like to eat the roasts, so I tend to inherit all of them. I have shoulder roast, chuck roast, and rump roast cuts. I need some way to mix it up a bit. |
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Originally Posted By Heyday:
I have an abundance of roasts in the freezer right now, and I need some ideas on what to do with them, other than my typical roast beef in the crock pot. My parents raise beef, and don't like to eat the roasts, so I tend to inherit all of them. I have shoulder roast, chuck roast, and rump roast cuts. I need some way to mix it up a bit. if you check the post directly above yyours there are a couple of recipes..also rmember the roasts can be cut down and used for Chilis. Stews, beef burdunday, strogonoff, sliced up for fajitas etc.. sauerbraten INGREDIENTS 2 cups cider vinegar 2 cups water 1/3 cup brown sugar 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 tablespoon salt 1/2 teaspoon ground black pepper 6 black peppercorns 1 bay leaf 2 onions, diced 3 carrots, chopped 2 stalks celery, chopped 4 1/2 pounds rump roast 2 tablespoons vegetable oil 1 cup sour cream DIRECTIONS In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil. Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily. Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both. Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary. Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately roast beef and yorkshire pudding INGREDIENTS 2 pounds rump roast garlic powder to taste salt to taste freshly ground pepper, to taste 1/4 teaspoon salt 1 cup all-purpose flour 2 eggs, beaten 1 cup milk DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat. Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings. In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk. Preheat oven to 400 degrees F (200 degrees C). Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown. beef stew, using pre roasted beef INGREDIENTS 2 cups cubed cooked roast beef 4 cups tomato juice 2 (14.5 ounce) cans diced tomatoes, undrained 2 cups water 3 large red potatoes, diced 2 cups frozen lima beans 1 large onion, diced 1 cup diced celery 1 tablespoon beef bouillon granules 1 teaspoon sugar (optional) salt and pepper to taste 1 bay leaf DIRECTIONS In a Dutch oven or soup kettle, combine all of the ingredients. Bring to a boil. Reduce heat; cover and cook until vegetables are tender, about 30 minutes. Discard bay leaf before serving beef burgundy INGREDIENTS 1 cup beef broth 3 tablespoons all-purpose flour 1 tablespoon tomato paste 1 teaspoon beef demi glace 3 tablespoons bacon drippings 2 pounds beef round, cut into 3 inch pieces 3 tablespoons sherry wine 1 1/2 cups chopped onions 1 cup Burgundy wine Herb Bouquet (Bouquet Garni) 3 sprigs fresh parsley 3 sprigs fresh rosemary 1 sprig fresh thyme 1 bay leaf 12 fresh mushrooms, sliced 1/4 cup butter 1 tablespoon chopped fresh parsley, for garnish DIRECTIONS In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside. Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender. Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley. beef stroganoff INGREDIENTS (Nutrition) 2 pounds beef chuck roast 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth 1 teaspoon prepared mustard 1 (6 ounce) can sliced mushrooms, drained 1/3 cup sour cream 1/3 cup white wine salt to taste ground black pepper to taste DIRECTIONS Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. hope this can take you in a few different directions, remember to have fun in exploring new recipes..espeically if you are getting FREE MEAT CHEF 
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Thanks for the ideas chef. I saw the post above, they just sounded too similar to what I normally do with them.
How do you suggest to cut and prep it for fajitas? They sound very tasty right now, but I guess they also give me the round steaks that I can use for that. I do love the free meat. |
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Originally Posted By Heyday:
Thanks for the ideas chef. I saw the post above, they just sounded too similar to what I normally do with them. How do you suggest to cut and prep it for fajitas? They sound very tasty right now, but I guess they also give me the round steaks that I can use for that. I do love the free meat. you are most welcome.. I do pretty simple fajitas for my self.. start with sliced onions, bell peppers and sliced meat, small amount of oil and saute in a large shallow pan or cook on a flat griddle..season with salt, pepper, garlic, finish with some soy sauce..serve on tortillas..sides of pintos, guacamole, some chili powder tossed rice and Corn on the cob...  or you can partially grill the meat outside rare, then finish with the onion and bell peppers..I do this quite often, I will grill several steaks and chicken breasts or pork steaks, and eat fajitas 2 or 3 times a week.
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 Feral:
Hi Chef, What's your experience with brining whole chickens been? I've heard that it makes for a more flavorful roasted chicken, but haven't tried it. Any tips? I have not brined chickens but have marinated them for about an hour prior to roasting keeping in mind, too long marinating chickens can equal a bucket of yuck you will just trash. ..I have done injections of spices along the back and breast bone, into the leg joints, with a Large syringe, of different flavor bases, such as itialiian(itialian dressing), or garlic, salt and pepper, or bbq or cajun seasoning with water or water oil mix, it does cook out but tends to leave a bit more an intense flavor behind Vs the Brining method.. brining chicken more or less just adds water weight to the bird that you will cook out rather quickly, and offering little additiona flavoring..just my 2c worth.. Thanks for the question 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 didn't want to read through the previous 50 pages to find the answer; sorry for being lazy if it's already been covered. How do chefs deal with preparing food they don't like? There are several foods I absolutely hate, and I have a hard time figuring out how to taste what I'm cooking and discerning if it's OK if it contains stuff I really dislike. It would seem like we all have certain things we just really don't care for, and professional chefs wouldn't be exempt. Here's some common things I just can't stand, for example: Sour Cream Celery Ginger Cucumber |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
I didn't want to read through the previous 50 pages to find the answer; sorry for being lazy if it's already been covered. How do chefs deal with preparing food they don't like? There are several foods I absolutely hate, and I have a hard time figuring out how to taste what I'm cooking and discerning if it's OK if it contains stuff I really dislike. It would seem like we all have certain things we just really don't care for, and professional chefs wouldn't be exempt. Here's some common things I just can't stand, for example: Sour Cream Celery Ginger Cucumber nope, not covered, and a pretty good question as a young cook, who is serious about learning the trade, you are not allowed to NOT like anything, you will taste things that will make a billygoat gag..because you have to know how it works with other things, you will have to marry flavors together and know it is going to have a harmonious blend of flavors,.. what does sour cream do to beet soup, what changes the taste of pasta salad without the celery in it. what does and should Gastpacho taste like and what does it taste like when it has gone rancid, CHEF tells you to TASTE THIS SOUP BE SURE IT ISNT SOURED,,you will taste it..ice cold out of the cooler,,yuck, but you will do it. YOU nor I, want to make other people sick..WE ARE RESPONSIBLE for the Health of others so we have to know whats good, bad, sweet, sour, and what it should be. once you have learned these things, you are then reasonably safe to not "eat" things you dont like but..HOW DO YOU KNow that the sour cream was bad in the Alfredo sauce you made following my recipe..UNLESS YOU TASTE IT.. smell, sight and imagination only goes so far..period so if you want to learn food, succeed in a difficult business, obtain the title CHEF, you eat everything at least once, twice if you were not to sure the first time. BUT if there is any doubt something doesnt look or smell right, get your spoon in there and taste,,there are plenty of trash cans in a kitchen should you need to spit..(just dont spit in my trash cans I find if vial for some reason) I have a friend who is a rather successful Chef and has taken honors, awards including GOLD medals in SHRIMP, PORK and Catfish compititions,,he is a Arab, a Muslim, and these things are forbidden to him. when I asked once HOW? he said, I am not allowed to eat these things, but the Koran says nothing about tasting them again he had to taste everything to succeed, once you know what the basic flavors are, you can build from there..but you have to learn the flavors.
now,,if you dont like the things you listed, then ok, open a restaurant of your own and never serve them, but, IF you are going to cook for other people, you learn to put your personal tastes aside and service the guest, give the people what they are paying you to show up and prepare for them or as I would tell you were you apprecenticing in my kitchen,,, Buck up and get over it NANCY and lets get things moving here...
HOPE that covered it.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Born with a low tolerance for bullshit.
Joined:
Feb 2007
Posts:
2880
EE: 0% (0)
KY, USA
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Originally Posted By douglasmorris99: Buck up and get over it NANCY and lets get things moving here... HOPE that covered it.. CHEF Nicely put, chef. I don't like piano jazz, but I've booked plenty of shows with those players.  |
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history.~~Marilyn Monroe
Well-behaved women rarely make history.~~Marilyn Monroe
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Yikes! Whoda thought that being a chef is such a hard-core deal! On a serious note as a follow-up: You mentioned that you cook for what other people like, and that's fair enough, but let's say that I hate a certain ingredient, I'm supposed to cook with it - how do I know that it's good if I don't like the ingredient I'm cooking with? |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Yikes! Whoda thought that being a chef is such a hard-core deal!
On a serious note as a follow-up: You mentioned that you cook for what other people like, and that's fair enough, but let's say that I hate a certain ingredient, I'm supposed to cook with it - how do I know that it's good if I don't like the ingredient I'm cooking with? I thought I was being serious... if you HATE something fine, but you still have to know the product, unless it is some rare ingridiant rarely used..then Maybe you can get away with the old allergy excuse, but dont get caught eating the cousin of your supposed allergy.. and CHEF is a hard core profession, a successfull CHEF has very little room for bullshit and takes none in his own kitchen. Chef involves FIRE, STEEL, and working with PIRATES, Drunks, THEIVES and WHORES in many situations and you have to demand the best from every one of them for the 8 to 16 hours a day they are working for you..as CHEF you can also demand other people taste the soup and be sure it is good for service,, BUT do you trust pirates, drunks, theives and whores to tell you the truth concerning weither you are gainfully employeed tomorrow or not? if you havent caught HELLS KITCHEN ON FOX as yet, check it out, it is reasonalby close to the real deal,,will, He gets body guards and camera crews and multible souschefs and a dining room manager above many and TONS O FMONEY to be a DICK... 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 Parana1:
My wife and I love Mexican food and we'd like to try making flan. Do you have any good flan recipes?
thank you for your question..
if you will glean the last 4 or 5 pages I recently did several Mexican themed desserts for another member..shouldnt be back too far.. I PROMISE I will update the index this fall, once the weather cools and I have less to do.. 
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
|
New question: I saw your comment about round steak a couple of pages ago. London broil is usually top round or flank; around here it's typically top round. I have cooked with flank steak before (butterflied and grilled for matambre), but flank is $6/pound and London broil/top round is half the price. Is top round similar enough to be used in this manner or is flank a much more agreeable cut? |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
New question: I saw your comment about round steak a couple of pages ago. London broil is usually top round or flank; around here it's typically top round. I have cooked with flank steak before (butterflied and grilled for matambre), but flank is $6/pound and London broil/top round is half the price. Is top round similar enough to be used in this manner or is flank a much more agreeable cut? flank used to be THE preferred cut for london broil. it was inexpensive back in the day, an undiscoverd treat for many years..grilled at high heat, rare and never more than medium rare and sliced properly on the bias across the grain, and it melts in your mouth.. top round cut into thin (1"thick)can be subbed accordingly as can skirt,,skirt is very similar to flank once cleaned and a lot of work for what is usable..and I also recommend rare to Medium rare, sliced across the grain on an biasd cut so ast it is easier to chew.. MOST mexican restaurants use skirt for fajitas, some use flank,,the amount of cleaning it takes for skirt and the increased useage 20odd years ago,. bought what was .50 a lb to well over 4.–– llast time I bought any.. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Kitties-with-Sigs:
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. Kitties, first, buy a roasting pan, for roasting, with a proper rack for those things you dont want swimming in grease, then, look at these I use these and similar, I only wipe them out generally, once in a while I do wash them. once in a while.
egg pan, there is a through diatribe by yours truly in here, I basiclly reccomend a $7 to $10 teflon pan from walmart, when it no longer works, toss it buy a new one,
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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 GardeningAngel:
My Dad has been beggin for a chocolate rasberry cheesecake. Got any ideas? hmmm cheesecake, I love cheesecake, big 8" tall NY style with fresh sliced strawberries marinated an hour or so in a bit of chocolate liqour then sprinkled with a touch of pure cane sugar
GardeningAngel, do you know the best way to cut cheese cake???? With DENTAL FLOSS Cheesecakes tend to get over-baked because, while they may look underdone, they are actually done when the center is still wobbly. At this stage, residual heat will "carry over" and the center will continue to cook. Remove cheesecake from the oven to cool on a rack, or you can simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center. After chilling, the once-wiggly center should firm up just fine. Cheesecake is a custard at heart. It's delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and crack. Whether you're making an Italian-style cheesecake with ricotta cheese or a classic New York cheesecake with cream cheese, don't skimp on the fat content. Reduced fat and nonfat cream cheeses contain fillers that may prevent the cheesecake from setting properly. Never substitute whipped cream cheese for the solid block. The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake. Using cold cream cheese also leads to overbeating––whipping too much air into the batter––which forms unattractive air bubbles on the surface of the cake. Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light, before adding any other ingredients. If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results. Eating cheesecake is a very sensual experience: texture is everything. Some recipes contain a small amount of starch, such as flour or cornstarch. These cheesecakes have a more cake-like texture. Cheesecake recipes that do not contain flour are intended to be luxuriously smooth and dense. A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert. For more in-depth tips on making and serving cheesecakes, see our photo tutorials: Making Crumb Crusts, Making Cheesecake Filling, and Slicing Cheesecakes and Layer Cakes. White chocolate and raspberry cheesecake INGREDIENTS 1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 3 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract DIRECTIONS In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. as a nice garnish, some fresh berries with chambord, tossed with a bit of sugar,
hope that does it CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By 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. ROADHAWK, I am going to start throwing on some diabetic recipes for the next few weeks, as I have time to sit and do.. as I am baking bread and my cookies today, and was just teased by GardeningAngel with dreams of chocolate cheesecake...I will start with a few sweets, then some lo carb etc... check em out and thanks for the suggestion.. sugar free bread machine bread INGREDIENTS 1 (.25 ounce) package active dry yeast 1 cup skim milk, luke warm 2 tablespoons warm water (110 degrees F/45 degrees C) 1/2 teaspoon salt 2 cups all-purpose flour 1 1/4 cups whole wheat flour 1 tablespoon olive oil DIRECTIONS Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start. sugar free sour cream Linzer Cookies INGREDIENTS 1/2 cup butter 2 cups all-purpose flour 1 cup granulated artificial sweetener 1/3 cup sour cream 1 egg 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon baking soda 2/3 cup ground almonds 1/2 cup sugar free raspberry preserves Smuckers are best, hold up better DIRECTIONS In a large mixing bowl , cream together butter and sugar substitute with an an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack. To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer. sugar free Mocha Cheesecake INGREDIENTS 1 1/2 cups sugar free chocolate wafer cookie crumbs 1 1/2 cups chopped pecans 4 tablespoons butter 3 (8 ounce) packages cream cheese, softened 1 cup brown sugar substitute 3 eggs 1 teaspoon vanilla extract 4 teaspoons instant espresso coffee powder 2 tablespoons all-purpose flour 1 cup sour cream DIRECTIONS Preheat oven to 400 degrees F (205 degrees C). Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan. In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top. Bake at 400 degrees F (205 degrees C) for 15 minutes then reduce oven temperature to 300 degrees F (150 degrees C) and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve. sugar free Blueberry coffee cake INGREDIENTS 3/4 cup butter, melted and cooled 1 cup milk 3 eggs 1 teaspoon vanilla extract 1 1/2 cups granular sucrolose sweetener ( Splenda™) 2 teaspoons baking powder 3 cups all-purpose flour 1 3/4 cups fresh or frozen blueberries 1 1/2 cups brown sugar substitute this is a splenda/natural sugar mix 3/4 cup flour 2 teaspoons ground cinnamon 1/2 cup butter, softened DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm. hows that for a start?? 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 douglasmorris99: hmmm cheesecake, I love cheesecake, big 8" tall NY style with fresh sliced strawberries marinated an hour or so in a bit of chocolate liqour then sprinkled with a touch of pure cane sugar <snip> hope that does it CHEF Wow, chef that's GREAT! Thank you, even though I'm not the one who asked. And speaking of cake, and cutting with dental floss... I had my first taste of real Texas-style "wedding cake" (or so I was told) last summer. We ordered one for an event I put on in San Francisco (at the request of a Texas native), and it was INCREDIBLE. Here in Kentucky, wedding cake is disgusting, box-mix white cake with crisco-and-powdered-sugar icing. Blech. This stuff we got was just amazing. It was two layers of a yellow cake, with a thick layer of a raspberry slurry-like filling in the middle, and real butter cream icing. OMG! For THIS, I would attend a wedding. The cake we ordered was the size of a dining room table, but I want to learn to make this kind of cake. The extremely-moist cake itself, and the raspberry fillings were not ones I'd ever had before. Neither had I tasted REAL butter cream icing. The only thing better I've tasted was a whipped cream icing at a wedding in Northeast Ohio years ago. I just put two and two together and said, "hey, he's a chef and he's from Texas, so...." I dunno if baking is your thing or not, but there you go. You ever heard of this cake? |
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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Oh my goodness!! Yes, that does it!! I know what's on the menu for Easter dinner!! Thank you so much!!!
By the way, do you just make this stuff up on the fly, or do you have a database (outside of your skull) that you pull from? Your recipes are all so rich and elegant. Thank you again. GA |
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Originally Posted By douglasmorris99:
Originally Posted By The_Accuser:
Chef, Thanks for sharing all these wonderful recipes! Any recipes for a seafood au-gratin? The wife and I visited Charleston, SC several years ago and had a seafood au-gratin dish that was creamy, cheesy and just awesome. We have tried to make several that we have found on the internet but they never came close to the one in SC and they really lacked in flavor. Thanks, Jason Thank you Jason, I used to make a pretty mean Gratin when it was in voque many years ago, for those who are saying WTF is Gratin?? Gratin is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs and butter. Gratins are also frequently sprinkled with grated cheese and FYI, there are even special Gartin crockerys oblong cassorles with "ears" on the market. INGREDIENTS 1 onion, chopped 1 green bell pepper, chopped 1 cup butter, divided 1 cup all-purpose flour, divided 1 pound fresh crabmeat 4 cups water 1 pound fresh shrimp, peeled and deveined 1/2 pound small scallops 1/2 pound flounder fillets 3 cups milk 1 cup shredded sharp Cheddar cheese 1 tablespoon distilled white vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 pinch ground black pepper 1 dash hot pepper sauce 1/2 cup grated Parmesan cheese DIRECTIONS In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately. Hope that helps CHEF Thanks so much Chef!!! The wife and I made this last night and it was fantastic. We invited family over for dinner and everyone loved it...nothing left except an empty dish. Jason |
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Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
hmmm cheesecake, I love cheesecake, big 8" tall NY style with fresh sliced strawberries marinated an hour or so in a bit of chocolate liqour then sprinkled with a touch of pure cane sugar
<snip>
hope that does it CHEF Wow, chef that's GREAT! Thank you, even though I'm not the one who asked. And speaking of cake, and cutting with dental floss... I had my first taste of real Texas-style "wedding cake" (or so I was told) last summer. We ordered one for an event I put on in San Francisco (at the request of a Texas native), and it was INCREDIBLE. Here in Kentucky, wedding cake is disgusting, box-mix white cake with crisco-and-powdered-sugar icing. Blech. This stuff we got was just amazing. It was two layers of a yellow cake, with a thick layer of a raspberry slurry-like filling in the middle, and real butter cream icing. OMG! For THIS, I would attend a wedding. The cake we ordered was the size of a dining room table, but I want to learn to make this kind of cake. The extremely-moist cake itself, and the raspberry fillings were not ones I'd ever had before. Neither had I tasted REAL butter cream icing. The only thing better I've tasted was a whipped cream icing at a wedding in Northeast Ohio years ago. I just put two and two together and said, "hey, he's a chef and he's from Texas, so...." I dunno if baking is your thing or not, but there you go. You ever heard of this cake? I know of no particular Texas Wedding cake,,sorry, as far as I know we have some nasty as can be, grease covered cardboard cakes just like the rest of the country, I worked a few years in Chicago area, a place that did a minimum of 3 weddings a weekend, and I cut a TON of wedding cakes of the dozens I saw there alone, There were maybe 2 I would call good cakes, the main issue with decorated cakes is this, 99% of decorators freeze the cake prior to frosting, usually unwrapped, then frost in cold rooms to keep the frosting from melting point, and many cakes are baked weeks in advance and pulled from the freezers as needed, SOME bake fresh and this makes a huge difference, One of my personal secrets on making cakes moist is LIQOUR, a touch of sweet liqour, splashed on the cake keeps it moist [simple syrup does the same]. I always used the old sprayer for starch that fit in the coke bottle of water your Mom used when ironing..well Mayby your mom used, Many Moms post 1968 NEVER ironed, mine ironed the sheets, towels, etc,, this splash stayed in the cake, even when frozen and help keep it moist during reconstitution next IMHO, Box Mix cakes are 5X better than any scratch cake on the market and LAST "FRESHER" LONGER which is important with decorating cakes,, Butter cream is pretty much unbeatable, and you have to remember to use UNSalted butter, as salted seems to have a lower melt point, may well be my imagination but it seems true.. MOST commercial bakeries used a shorting type sub when making frosting, there are a good 1/2 doz brands on the market, all about the same and NONE match fresh butter in taste or overall presentation here is a decent fresh cake recipe followed with buttercream, hope that helps CHEF Basic Yellow cake INGREDIENTS 1 cup butter 1 1/2 cups white sugar 8 egg yolks 3/4 cup milk 1 1/2 teaspoons vanilla extract 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks. Buttercream Frosting INGREDIENTS 1/2 cup unsalted butter, softened 1 1/2 teaspoons vanilla extract 2 cups confectioners' sugar, sifted 2 tablespoons milk 3 drops food coloring, or as needed (optional) DIRECTIONS Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached. Royal Icing INGREDIENTS 3 cups confectioners' sugar 1/4 teaspoon cream of tartar 2 egg whites, beaten DIRECTIONS In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape. |
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 GardeningAngel:
Oh my goodness!! Yes, that does it!! I know what's on the menu for Easter dinner!! Thank you so much!!! By the way, do you just make this stuff up on the fly, or do you have a database (outside of your skull) that you pull from? Your recipes are all so rich and elegant. Thank you again. GA Thank you for the compliment,,,some of the recipes I can type out of my head, some I have saved on a program/future cookbook I May write some day, and have others from friends in the business. 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 The_Accuser:
Originally Posted By douglasmorris99:
Originally Posted By The_Accuser:
Chef, Thanks for sharing all these wonderful recipes! Any recipes for a seafood au-gratin? The wife and I visited Charleston, SC several years ago and had a seafood au-gratin dish that was creamy, cheesy and just awesome. We have tried to make several that we have found on the internet but they never came close to the one in SC and they really lacked in flavor. Thanks, Jason Thank you Jason, I used to make a pretty mean Gratin when it was in voque many years ago, for those who are saying WTF is Gratin?? Gratin is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs and butter. Gratins are also frequently sprinkled with grated cheese and FYI, there are even special Gartin crockerys oblong cassorles with "ears" on the market. INGREDIENTS 1 onion, chopped 1 green bell pepper, chopped 1 cup butter, divided 1 cup all-purpose flour, divided 1 pound fresh crabmeat 4 cups water 1 pound fresh shrimp, peeled and deveined 1/2 pound small scallops 1/2 pound flounder fillets 3 cups milk 1 cup shredded sharp Cheddar cheese 1 tablespoon distilled white vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 pinch ground black pepper 1 dash hot pepper sauce 1/2 cup grated Parmesan cheese DIRECTIONS In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately. Hope that helps CHEF Thanks so much Chef!!! The wife and I made this last night and it was fantastic. We invited family over for dinner and everyone loved it...nothing left except an empty dish. Jason Thank you, always happy to get AAR and an attaboy,,glad it worked out for you 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
|
thought this rainy humid day a good day to post a few more diabetic aimed, low fat, low suger/nosugar, low carb recipes,,
let us know how they work out Turkey Tenderloin INGREDIENTS 1 pound turkey tenderloins 3 tablespoons soy sauce 1 tablespoon Dijon-style prepared mustard 2 teaspoons dried rosemary, crushed DIRECTIONS Place the turkey tenderloins in a sealable plastic bag and set aside. In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice. Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney. 1 cup water 3/4 cup sugar SUB) (optional) 1 (12 ounce) package fresh cranberries 1 cup apples - peeled, cored and diced 1/2 cup cider vinegar 1/2 cup raisins 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves DIRECTIONS In a medium saucepan combine the water and sugar sub. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving. simple swordfish or salmon INGREDIENTS 2 6 ounce swordfish steaks 2 tablespoons lemon juice 1 tablespoon lemon pepper 1 tablespoon dried dill weed DIRECTIONS Preheat an outdoor grill for high heat, and lightly oil grate. Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill. Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork. lo carb egg plant Parmesean Ingredients: 2 medium-size eggplants, peeled (about 18 ounces) 4 ounces shredded whole-milk mozzarella cheese 5 ounces grated Parmesan cheese 4 ounces shredded Swiss cheese (or very thinly sliced) 6 Tablesps tomato paste 1 ½ cups dry white wine ½ cup water salt to taste freshly ground black pepper to taste 2 eggs, beaten ¾ cup bread crumbs ½ Teasp garlic powder ¼ cup olive oil or coconut oil (more if needed) 4 Tablesps butter (1/2 stick), (optional) Butter or oil a 2-quart baking pan or ovenproof casserole dish. Cut the eggplant into ½-inch-thick slices. (Read about eggplant on page 220.) Set out the cheeses and have ready. Mix the tomato paste with the wine and water; stir into a smooth sauce (you can do this in the blender). Season with salt and pepper. Set out two shallow bowls for the beaten eggs and the bread crumbs. Mix the crumbs with garlic powder and salt. Dip each slice of eggplant first in the eggs, then in the bread crumbs. Coat well. Put the coated slices on a platter. Heat a large, heavy skillet over medium-low heat. Heat the olive oil. Cook the eggplant slices in the hot oil until golden brown on each side. Do not crowd the slices; you need to be able to turn them. Preheat oven to 350ºF when you are about halfway through cooking the eggplant. Drain eggplant on paper towels. Transfer the cooked slices to a holding plate until all slices are cooked. Note that these bread crumbs tend to darken faster than standard bread crumbs. Reduce heat if needed to keep the slices light golden in color. Build the eggplant parmigiana. Put a layer of eggplant (about half) in the bottom of the casserole dish. Sprinkle about half of each of the three cheeses over the eggplant slices, but reserve some Parmesan cheese (to taste) for topping the finished casserole. Pour about half of the sauce over the cheeses. Add the next layer of eggplant slices and repeat the process. Pour the rest of the sauce on top. Sprinkle the casserole with bread crumbs and 1 ounce Parmesan cheese. Dot with butter. Bake the casserole, uncovered, for about 30 to 35 minutes or until light golden brown. Seared Tuna with Soy Wasabi Glaze Ingredients: 4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick vegetable oil sea salt and freshly ground black pepper 8 Tbsp. cold unsalted butter 3 green onions, thinly sliced 1-2 Tbsp. fresh lime or lemon juice 3 Tbsp. soy sauce 1-2 Tbsp. prepared wasabi Brush tuna steaks on both sides with the oil and season with salt and pepper. Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan. Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare. While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified. Serve the tuna immediately, drenched with the sauce. Feta and Olive Meatballs Ingredients: 1/2 cup chopped parsley 2 Tbsp. finely chopped onion 1 lb. ground lamb or beef 1/2 cup crumbled feta cheese 1/2 cup pitted green olives, coarsely chopped 2 eggs 2 Tbsp. Tabil spice mixture or 1 tsp. dried oregano Combine all the ingredients with your hands and shape into 16 meatballs. Place the meatballs about 2-inches apart on a baking sheet and broil, about 3-inches away from the heat until browned on top. Turn over and broil on the other side. You don’t really need any salt in this recipe as the feta and olives provide enough. You can also fry the meatballs in olive oil, but I think broiling is easier! Try the spice mixture. It tastes great in the meatballs. Roasted Chicken with Prosciutto and Green Olives Ingredients: 1 free-range chicken, 3 1/2-4 lbs. salt and pepper 1/4 lb. Prosciutto, in one piece, diced into 1/2-inch cubes 1/3 cup shallots, minced 2 cloves garlic, minced 1/2 cup whole green olives, unpitted 1/2 cup white wine salt and pepper to taste Preheat the oven to 350°F. With a sharp heavy knife, split the chicken down the backbone and open it up. Turn it breast side up and flatten with the palm of your hand. Cut a slit in the skin at the bottom of the breast and slip the “ankles” of the chicken through the slit. Sprinkle liberally with salt and pepper. Transfer the chicken, breast side down, to a lightly oiled roasting pan. Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto, shallots, garlic and olives. Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. Place the chicken skin side up into the pan. Bake for 45 minutes longer. Remove the chicken from the pan. Either carve the chicken or cut it up into serving pieces. Pour the prosciutto mixture over the chicken and serve. |
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 have a bread chemistry question. Uxb brought this stuff home in a baggy, with a sheet of instructions. It was Amish "Friendship Bread." I put quotes around the "Friendship Bread" part cuz I think the whole friendship thing is dubious if you're foisting bread starter on busy people, ya know, but it DID turn out to be a good sweet bread. So, the instructions are: You get the bread starter, and it tells you to spend five days squeezing the bag once per day and letting out any accumulated air. Then you add stuff on day six (you're feeding the starter, in my experience) Three more days of squeezing the bag, then on day TEN (YES, TEN LONG DAYS OF MINDING BREAD STARTER  ) you make the bread, separate out three more baggies of starter, and find someone upon whom to foist these badges of "friendship."My question is one about the similarities or differences (real, not imagined) of bread starter chemistry. I've made sourdough potato bread (feeding with potato flakes ) a lot. Had experience with a few other types of bread starter. Aren't all bread starters pretty much the same? They all require feeding at intervals and they'll die if left too long, blah blah blah. But what is this specific "squeeze the bag for this many days" nonsense? Is that just a gimmick? (I think it's a gimmick.) My old starters required refrigeration and feeding every three or so days. I kept them in a jar. This starter says DON'T refrigerate. And you feed it every five days. All bread starter smells SOMEWHAT the same to me. Yeasty. It's what you put into the main recipe that makes the bread vary. Some breads require "kneading and rising cycles" but this one did not. Once again.... . Can you talk about the chemistry of yeast and starters, and why certain kinds require certain treatment, or could I, if I KNEW certain things about yeast and such, ignore the "friendship bread" rules and feed it like any old starter and keep it, pitch the extra, share it, make bread whenever, etc.? The starters I've had in the past did not require ten days of work to make bread. When I was eating bread, legally (not presently on my diet) I made bread every three or four days. Had the yeast cultures all set up in my kitchen, the house always smelled good, yadda yadda. BUT HERE'S the kicker. Once I let my original sourdough starter die (on vacation), I've never found another starter that would make my bread taste that good. I've made several from scratch, got it going, and made bread. But none measured up to that first cycle of bread making with the starter I got the first time. The friend also let hers die, so we lost out on it. I find this ten-day cycle dubious, I want to find why my old bread starter was better than any other, and now am on a mission to understand yeast. I know there are specific chefs whose specialty is baking, and maybe it isn't yours, or maybe you hate baking.....so it's okay to refer me to something else if you're not a bread man. (Also, If you've covered this, pardon the redundant question. I didn't see this in the index.) 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:
I have a bread chemistry question. Uxb brought this stuff home in a baggy, with a sheet of instructions. It was Amish "Friendship Bread." I put quotes around the "Friendship Bread" part cuz I think the whole friendship thing is dubious if you're foisting bread starter on busy people, ya know, but it DID turn out to be a good sweet bread. So, the instructions are: You get the bread starter, and it tells you to spend five days squeezing the bag once per day and letting out any accumulated air. Then you add stuff on day six (you're feeding the starter, in my experience) Three more days of squeezing the bag, then on day TEN (YES, TEN LONG DAYS OF MINDING BREAD STARTER ) you make the bread, separate out three more baggies of starter, and find someone upon whom to foist these badges of "friendship."
My question is one about the similarities or differences (real, not imagined) of bread starter chemistry. I've made sourdough potato bread (feeding with potato flakes ) a lot. Had experience with a few other types of bread starter. Aren't all bread starters pretty much the same? They all require feeding at intervals and they'll die if left too long, blah blah blah. But what is this specific "squeeze the bag for this many days" nonsense? Is that just a gimmick? (I think it's a gimmick.) My old starters required refrigeration and feeding every three or so days. I kept them in a jar. This starter says DON'T refrigerate. And you feed it every five days. All bread starter smells SOMEWHAT the same to me. Yeasty. It's what you put into the main recipe that makes the bread vary. Some breads require "kneading and rising cycles" but this one did not. Once again.... .
Can you talk about the chemistry of yeast and starters, and why certain kinds require certain treatment, or could I, if I KNEW certain things about yeast and such, ignore the "friendship bread" rules and feed it like any old starter and keep it, pitch the extra, share it, make bread whenever, etc.? The starters I've had in the past did not require ten days of work to make bread. When I was eating bread, legally (not presently on my diet) I made bread every three or four days. Had the yeast cultures all set up in my kitchen, the house always smelled good, yadda yadda. BUT HERE'S the kicker. Once I let my original sourdough starter die (on vacation), I've never found another starter that would make my bread taste that good. I've made several from scratch, got it going, and made bread. But none measured up to that first cycle of bread making with the starter I got the first time. The friend also let hers die, so we lost out on it. I find this ten-day cycle dubious, I want to find why my old bread starter was better than any other, and now am on a mission to understand yeast. I know there are specific chefs whose specialty is baking, and maybe it isn't yours, or maybe you hate baking.....so it's okay to refer me to something else if you're not a bread man. (Also, If you've covered this, pardon the redundant question. I didn't see this in the index.) thanks, Kitties I read this last nite, and its a great question, but damn Kittie,, ITS JUST BREAD
ok, to start so everyone is up to speed.. Amish Friendship Bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use. The sweet, cake-like Amish Cinnamon Bread is a common bread that is made from this starter; it is a simple, stirred quickbread that includes a substantial amount of sugar and vegetable oil, with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake. A common recipe using this starter suggests using one cup of it to make bread, keeping one cup to start a new cycle, and giving the remaining two cups to friends. The process of sharing the starter makes it somewhat like a chain letter. One cup of starter makes one standard loaf of bread. There does NOT seem to be any connection to the Amish people, although the name is taken from them. "just sourdough bread that is passed around to the sick and needy". The recipe for Amish Cinnamon Bread may have first been posted to the internet in 1990, but the recipe itself is several decades old. I remember somthing similar making the rounds in the sixties with my Moms coffeeKllatch buddies Starter is easily created from scratch with a package of regular baker's yeast and the ingredients that are used to maintain it. It is also possible to create it in a baker's kitchen through natural wild yeasts. Typically, however, a friend shares a cup of the liquid yeast culture with people who would like to make this bread. The starter is typically maintained by adding sugar, flour and milk every few days, although any source of water and food for the yeast will work. The common cycle is based on the addition of one cup each of sugar, flour, and milk every five days, with bread baked and extra starter shared every tenth day. The ten-day cycle produces five cups of starter, which must be either used to bake bread, given away, or used to start a new cycle. A common suggestion is to bake one loaf of bread, give away three cups of starter, and to save the remaining one for the next cycle. It is not necessary to wait the canonical ten days before using one cup of starter: a cup of starter can be used as a yeast substitute at any point. However, using starter on earlier days will result in a smaller quantity of starter at the end of the cycle. To avoid running out of starter, it is normal to feed the starter (add milk, sugar, and flour) before removing a cup for use, and most recipes assume that starter is always fed immediately before being removed. A five-day baking cycle feeds the starter every fifth day and uses the resulting mixture on that day to bake one or two loaves of bread (one cup per loaf). The remaining starter is reserved to begin the next five-day fermentation cycle. Despite common instructions to the contrary, the starter can be frozen for later use, and the cycle begun anew after thawing. The cycle can also be slowed to about half the normal fermentation rate by refrigerating the starter instead of allowing it to ferment at room temperature. Refrigeration is usually recommended if a few days' delay is desired. The same theory brings us Biga a type of pre-ferment used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads which need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable. Biga techniques were developed after the advent of baker's yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavor which was given up in this move. Bigas are usually dry and thick compared to the French Poolish or a sourdough starter. This thickness is believed to give a Biga its characteristic slightly nutty taste. Biga is usually made fresh every day, using a small amount of bakers yeast in a thick dough, which varies from 45 to 60% hydration as a bakers percentage, and is allowed to ferment from 12 to 16 hours to develop its flavor fully. as with Sour Dough basiclly what we are doing with the friendship bread, Biga, Poolish etc is creating a MOTHER, the Mother is fed and cared for, and used daily to make more bread, Some mothers, especially with sourdough, especially San FranCisco Sour dough, are Generations old, and will be kept alive for generations to come, NOW if someone wants to Torture Kittie..make up a batch of this and send it to her she will feel the need to feed it, care for it and pass it around to her friends, leaving her trapped in her kitchen for weeks before she decides to dump the whole thing in the disposal
INGREDIENTS 1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour, divided 3 cups white sugar, divided 3 cups milk DIRECTIONS In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2). Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using. Hope that coverd what you were 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