|
Hi Chef,
It's funny you just posted the chili cook-off winners as I am posting this now to ask if you have ever participated in any type of food challenges or cook offs. If so how did you get involved? Have you ever won a challenge? Some day I would like to get into some challenges, I'm sure it's not easy though. BTW- Chili has beans in it  
Hope all is well! -N |
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
|
NIKI, where ya been??
I have competed in a few things, I hold 2 bronze, 1 silver and one gold from various CHEF contests/compitions, but, I am not highly competitive by nature and with the hours needed in my career and raising a family these were the two things I dedicated myself to. I did compete, many years ago in 3 or so chili cookoffs and 2 BBQ cook offs, but, THERE ARE SOME SERIOUS COMPETITORS in both these venues and many hold considerable purses beyond the recognition of the win..I am not that serious about such things so I didnt persue it much after those experiences,,but IF its what you want to go GO FOR IT! To get involved, you have to join the association in VT there is a strong culinary team/Chefs Assocition, most states have Chili appreciation society of one form or another, or Clam Chowder or Betty Crocker cookofs are in most mid size citys still,, check with your local and state Chamber for listings of such things.. and POST PICS 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:
NIKI, where ya been?? I have competed in a few things, I hold 2 bronze, 1 silver and one gold from various CHEF contests/compitions, but, I am not highly competitive by nature and with the hours needed in my career and raising a family these were the two things I dedicated myself to. I did compete, many years ago in 3 or so chili cookoffs and 2 BBQ cook offs, but, THERE ARE SOME SERIOUS COMPETITORS in both these venues and many hold considerable purses beyond the recognition of the win..I am not that serious about such things so I didnt persue it much after those experiences,,but IF its what you want to go GO FOR IT! To get involved, you have to join the association in VT there is a strong culinary team/Chefs Assocition, most states have Chili appreciation society of one form or another, or Clam Chowder or Betty Crocker cookofs are in most mid size citys still,, check with your local and state Chamber for listings of such things.. and POST PICS CHEF Oh I've been here, keeping quiet as usual. Waiting for spring, winter is getting very old. And this is usually my big cooking time of year but I just haven't had much ambition. You're new place is beautirul, I'm sure you're glad to be getting settled in! We are looking into buying our first house now, what a headache! I will definitely have to look into some cook-offs. I recently saw a Pilsbury Challenge on Food Network and have actually recieved emails about those challenges so next time I'll have to look more into it when I get an email. I better start perfecting some of my fav recipes! 
|
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
|
Fordguy asked for some salmon recipes in another thread
CHEF how bout some salmon I thourghly appreciate the question but want to keep such things in my thread so, HERE YA GO FORD Once upon a time, according to some old Chefs, (not nessasarlly this one) I mean REALLY OLD CHEFs.. Salmon far exceeded Tuna sales Pre WWII and over all much more common in most homes, but a marketing ploy during the war bought tuna to the forefront and allowed more salmon production to go to the war front V the american home. the ploy was this Tuna, meatier, chunkier, more economical and guarenteed NOT TO TURN PINK IN THE CAN.. salmon sales plummeted as the Avg MRS America wasnt so sure the salmon changed colors in the can  scared a lot of people and tuna sales took of and became the more common staple.
thats the story, never tested for truth but heard from more than one old timeer while I was a young up and commer.. NOW,. lets start with some info on why all of you should be eating more fish period, especially as the "mercury scare" is not the current fear V global warming 
here is an explaination on Omega-3 All Fish is often in the news because of its health benefits. From helping your heart to infant nutrition, eating fish regularly is healthful. The reason is the type of fat in fish like salmon which have been clearly shown to be good for you. Here's why.
Fish, especially fatty fish, contain a type of fatty acid-omega-3s-not found in most other foods. When consumed regularly, these fatty acids protect the heart from unstable heart rhythms that can be fatal. They reduce the chance of sudden death and stroke, and improve the pattern of lipids in the blood. Omega-3 fatty acids are also beneficial in type 2 diabetes, immune and inflammatory conditions such as rheumatoid arthritis, and may be helpful in some mental conditions. Omega-3s are involved in fetal and infant brain development. They accumulate in the retina of the eye where they are linked to visual function. Mothers provide these fatty acids to their infants during pregnancy and nursing from their own stores and by consuming fish. Your body cannot make omega-3 fatty acids, so you need to obtain them from foods. Seafood, particularly salmon, is the richest source of these nutrients. Consuming pink and red Alaska canned salmon is a convenient and effective way to boost your intake of omega-3s all year round. Including fish twice a week is recommended by the American Heart Association. When you help yourself to fish, you're helping yourself to better health. Dr. Joyce A. Nettleton, D.Sc., R.D. Dr. Nettleton is a widely recognized authority on omega-3 fatty acids and has written three books and numerous articles on seafood and health. alaska canned salmon (my preferred)is shelf-stable and a quick, easy meal.and should be a staple in every Prepared persons larder, Even if your not a "fish fan" in times of stress, you NEED the protien and canned fish offers alot in a small amount VS that nasty flea bitten squirril you were considering for supper.. canned salmon is fully cooked and no special preparation is needed. Salmon, today, is also offered in shelf stable in foil packaging as is tuna vs the 100year of canned salmon we are use to. uses for salmon include recipes for appetizers, soups, salads, sandwiches and entrees. salmon is an extremly healthy alternative and holds all the Omega 3 and other mineral and nutrients recomended for heart health dining as fresh salmon! Traditional canned salmon contains skin and small, edible bones that are rich in calcium and magnesium. Pressure-cooked in the can, they are so soft they can be easily blended into the salmon with a few swishes of a fork, adding extra nutrients and flavor. The amount of bone V meat in the can can be seen in the brand differences. a cheap canned slamon is gong to have more of the large vertabre bones and the color will be paler V the more expensive brands like Skinless boneless Alaska Salmon is available in cans and and is a bit pricer Pink Salmon has a light color and mild flavor, while Red (or Sockeye) Salmon has a richer more intense flavor and color - either variety works just fine in these recipes. As will Tuna, Mackeral and Herring for the most part ALASKA SALMON AND CHIPOTLE DIP Prep Time: 10 Minutes 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon 2 to 3 Tablespoons fresh lime juice 1 Tablespoon chipotle chiles in adobo sauce, chopped 2 Tablespoons chopped fresh cilantro 2 Tablespoons chopped red bell pepper 1 to 2 Tablespoons chopped red onion 1 teaspoon chopped garlic ¼ teaspoon each salt and pepper Tortilla chips, as needed Drain and flake salmon. In bowl, mix lime juice, chiles, cilantro, bell pepper, onion, garlic, salt and pepper. Gently stir in salmon until blended. Cover and refrigerate until serving. Serve with tortilla chips. Variations: Add minced fresh jalapeño peppers for more flavor. Makes a great sandwich filling! Make a Latino Salmon Salad by adding a tablespoon mayonnaise, minced celery and corn with fresh sliced avocado over fresh greens. For a pasta salad, toss with cooked macaroni pasta, drained black beans, corn and canned green chiles with a splash of olive oil. Makes 4 to 6 Servings. A Schmear for your bagel ALASKA SALMON SPREAD 15 Minute Meal 2 packages (8 oz. each) light cream cheese 3 Tablespoons lemon juice 2 teaspoons low-fat milk 1/4 cup sliced green onions 1/4 to 1/2 teaspoon natural hickory liquid smoke 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked Depending on your taste preferences, stir in only one of the following seasonings: 2 Tablespoons fresh chopped dill 1 fresh minced jalapeño pepper 1 teaspoon crushed red pepper flakes 1-1/2 teaspoons garlic herb seasoning 1 teaspoon blackened or Cajun seasonings 1 teaspoon "no-salt" seasoning Beat cream cheese, lemon juice, milk, green onions, hickory smoke and only one seasoning with mixer until light and fluffy. Beat in salmon. Chill several hours for flavors to blend. Spread on toasted bagels, bagel chips, French bread slices, crackers, pumpernickel or rye bread. Makes 4 cups. SALMON TORTILLA SOUP Prep Time: 10 Minutes Cook Time: 20 Minutes 2 Tablespoons vegetable oil ½ cup finely chopped yellow onion 2 teaspoons fresh minced garlic 2 Tablespoons flour 2 cans (14.5 oz. each) fat-free chicken or beef broth 1 can (10 oz.) diced tomatoes and green chiles 1 can (12 oz.) evaporated skim milk ½ teaspoon dried oregano 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon Salt, to taste 8 oz. Monterey Jack or Mexican-style cheese, grated 1 cup tortilla chips, crumbled Heat oil over medium heat, using a large stockpot. Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown. Sprinkle in flour; stir and cook 3 minutes. Add broth, tomatoes, canned milk and oregano; bring to a boil. Reduce heat to simmer and cook 10 minutes. Drain and flake salmon in large pieces, removing skin and bones (if any). Add salmon to soup and season to taste with salt; heat through. To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup. Sprinkle with tortilla chips. Makes 6 Servings. SALMON-SUFFED TOMATOES 20 Minute Meal 1/4 cup olive oil 2 Tablespoons white wine vinegar or fresh lemon juice 2 teaspoons Dijon-style mustard 1/2 teaspoon salt 1/8 teaspoon pepper 2 to 3 large, firm red tomatoes 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked 1 medium size, ripe avocado, diced 2 Tablespoons chopped cilantro or parsley Dressing: In small bowl, whisk olive oil, white wine vinegar or lemon juice, mustard, salt, and pepper. Salad: Cut tomatoes in half crosswise; scoop out and discard flesh and seeds. In separate bowl, combine salmon, avocado, and cilantro or parsley. Drizzle on dressing; toss lightly. Portion 1/2 cup (for 6 servings) or 3/4 cup (for 4 servings) salmon mixture into tomato halves. Makes 4 to 6 servings, about 3 cups salmon mixture. Salmon Macaroni Salad 25 Minute Meal 2/3 cup low-fat mayonnaise or salad dressing 1/3 cup plain yogurt 1-1/2 teaspoons lemon pepper seasoning 1 teaspoon each dried onion and dill weed 1 teaspoon lemon juice 1/2 teaspoon salt 1 package (12 oz.) elbow macaroni or small shell pasta 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked 1 cup diced celery 2 Tablespoons fresh chopped chives or 2 stalks green onions, sliced Dressing: In small bowl, blend mayonnaise, yogurt, lemon-pepper, dried onion, dill weed, lemon juice, and salt. Salad: Cook pasta according to package directions until just firm to bite. Drain, rinse in cold water. In large bowl, add pasta, salmon, celery, and chives. Pour dressing over pasta. Stir to blend. Cover and refrigerate several hours to blend flavors. Makes 4 main course or 8 side dish servings. SALMON MINI-LOAVES or cakes 40 Minute Meal 1 egg OR 2 egg whites, slightly beaten 2 Tablespoons fat-free milk 1 teaspoon dried minced onion 1/2 teaspoon dill weed 1/4 teaspoon lemon pepper seasoning 1 cup soft multi-grain or whole wheat bread crumbs (about 2 slices bread) 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked 1/2 cup favorite salsa, catsup, or Ranch dressing Preheat oven to 350°F. Spray-coat a shallow baking dish. In mixing bowl, blend egg, milk, dried onion, dill weed, and lemon pepper. Blend in bread crumbs, then salmon. Divide salmon mixture into 4 pieces. Shape each piece into a 4 x 2-inch mini-loaf. Place loaves in dish and lightly spray tops with cooking spray to aid browning. Bake for 25 minutes. Serve warm loaves with 2 tablespoons favorite sauce for dipping or topping. Makes 4 servings (4 loaves). SALMON PASTA 25 Minute Meal 1 package (12 oz.) elbow macaroni or small shell pasta 1-1/2 cups fat-free milk 1 package (1.7 oz.) creamy garlic herb sauce mix or lemon dill sauce mix 1 Tablespoon butter 1 shallot, finely chopped or 1/4 cup minced onion 1 can (4 oz.) sliced mushrooms (or your favorite vegetable), drained 1 teaspoon fresh lemon juice 1 can or pouch (6 to 7.5 oz.) Alaska salmon, drained and chunked Cook pasta according to package directions; drain. In small bowl, whisk milk with sauce mix; set aside. In a large pan, melt butter over medium heat. Add shallot and mushrooms; cook 3 minutes. Stir in milk mixture. Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Add lemon juice, pasta, and salmon; stir until pasta is heated through. Makes about 6 cups, 4 to 6 servings. SALMON STIR-FRY 20 Minute Meal 1 package (3 oz.) Oriental flavor ramen-style soup 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon 2 Tablespoons cornstarch 1-1/2 cups cold water 2 to 3 teaspoons soy sauce, to taste 1 teaspoon sesame oil 1/2 teaspoon garlic powder 1/4 teaspoon ginger powder 1 Tablespoon vegetable oil 1 package (1 lb.) frozen stir-fry vegetable blend 1 can (8 oz.) sliced water chestnuts, drained or 1 can (15 oz.) stir-fry baby corn Break up ramen noodles and cook according to package directions, omitting but reserving seasoning packet. Drain and keep warm. Drain salmon, reserving liquid. In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and ginger powder. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute. Remove from heat; reserve and keep warm. In large saucepan, heat oil over medium-high heat. Add frozen stir-fry vegetables and water chestnuts or corn. Stir-fry 3 minutes. Add salmon; cover and cook 1 minute. Add noodles and sauce; stir gently and heat through. Makes 3 to 4 servings. enjoy 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 LBR223:
Hi Chef! Sorry it took me all day to reply, I saw your post this morning before I left for work, but didn't have time to get back to ya. Background: Mostly construction and remodeling. At first glance(at my resume and my person), not the guy you'd pick as "most likely to be a chef". If you think about it, though, our professions may have more in common than most people think. Buildings have a "base" (foundation), a "framework" (wood or metal framing), and a finishing treatment (or several) inside and out. In shape? Yeah. I'm 5'11" or so weigh about 185 or 190. Flexible? Yep. I just mentioned those cities because I'd like to get back to get back closer to "home". I spent several years, and have many very good friends in the Cheyenne/Laramie area, and would like to move closer to that area. Those are just some larger cities near where I'd like to be. I'd probably not be into the NY or LA Foodie scenes. Willingness? I'm willing to do what it takes to be: Gainfully employed and happy. Bullshit? I can swallow some in small amounts. What kind of BS we talking here? Semen, NO! Curriculum @ Culinary Institute LeNotre is 20 weeks(748 clock hours) for the Sous Chef de Cuisine(40 weeks of nights, probably my option), or 30 weeks(1122 clock hours)(60 wks nights) for the Sous Chef of Culinary arts, which includes 10 weeks of beginnning pastry. Thanks for the advice, I'll try to get in touch with the TCA and/or hte TCF and go from there... good,,and a good imaging and yes plenty of comparable issues to food service and construction, actually you experience may well give you a step up on Cake baking and pastry making as A big chunk of it,, especially today is form, frame and function Vs it just looks pretty...watch this cake master shows or other similar,,NUTS I TELL U in shape, meaning, can you stand in one place for 5 to 7 hours doing repetitive actions, how does an 80 hour week sound, or get to bed at midnight and back on the line at 5am and work 12 hours or more as it is the wedding season, the hotel is full for the next 6 nights and your breakfast cook called in drunk for the second time in a month...and do it again tomorrow etc.. 2 to 3 weeks with out a day off isn't uncommon, you will work every holiday and weekends,,YOUR the New guy...Maybe 3 or 4 years down the road, Your the Chef and people look to you for leadership and setting the example,, I, even in business class hotels that were dead during the holidays, I worked a minimum of 3 hours per shift to show those stuck working they were not alone. so Christmas morning I was with the breakfast cook, the lunch cook, then off for a few hours at home and in for the dinner shift...lead by example as you probably know is the best way to lead minimum and or lower wage employees bullshit, when you leave school, get your first cook/sous job, your gonna be tested, you will be asked to take the heaviest duty, you will be assigned holidays, the CHEF is gonna want to see "blood" and commitment, especially from someone leaving one career jumping into another..if you make it thru the first gig, you will be" in" from there, Keep in mind the first year or two on the first job will be hardest, after that you have made your bones and will earn some respect think the following when dealing with dishwashers, cooks and Chefs,, Pirates Mercenary's pickpockets and theives,, thats your basic kitchen crew. Pastry Chefs are a bit more elitist drama queens and or Women.... 
again, get with the associations, get to know a few chefs, get a part time job sloping pasta or broiling steaks somewhere, be sure you want to do this and can "handle the heat" ohh,,watch Hells kitchen, unedited or the english version...he's a nice guy compared to some..hell I was a prick.... CHEF |
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
| In your Thanksgiving discussion about oil free turkey frying back on Page 59, you mentioned the infrared burners on some gas grills. At Christmas, my son explained that his grill has one but he doesn't know how to use it. Any tips on using the infrared burners? |
Did you CHOOSE to be incompetent, or were you just born that way?
|
Hey Chef, got an AAR for the Yahoo Chili for you. I asked my parents for a crockpot for Christmas, and they did, so I invited them over for New Year's Eve w chili. It turned out very well. I used 1 lb of ground beef and 1 lb of ground Elk I got from a friend. The Elk would have been better used elsewhere though as there's so much spice in the Chili that it was not distinctive.
I added a can of diced tomato's and 2 cans of kidney beans (sorry, but that's family chili tradition). Since I didn't have the Texas chili powder, I rounded up a few of the spices you mentioned, such as a 1/2 tsp of red chili powder instead of an 1/8tsp (as an aside, an 1/8th of a tsp? seriously?) and a full tsp of onion powder vice 1/2tsp in the last step. I went and added the entire 20oz of diluted beef broth instead of any of the extra water it called for. As it was it had just the right consistency. I deleted the last tbsp of chili powder and the last tsp of cumin. Anyway, I also had cornbread and mixed veggies with dinner. There was enough left over for me to eat for dinner for 4 nights. Thanks for the advice. |
|
Originally Posted By Andras:
Hey Chef, got an AAR for the Yahoo Chili for you. I asked my parents for a crockpot for Christmas, and they did, so I invited them over for New Year's Eve w chili. It turned out very well. I used 1 lb of ground beef and 1 lb of ground Elk I got from a friend. The Elk would have been better used elsewhere though as there's so much spice in the Chili that it was not distinctive. I added a can of diced tomato's and 2 cans of kidney beans (sorry, but that's family chili tradition). Since I didn't have the Texas chili powder, I rounded up a few of the spices you mentioned, such as a 1/2 tsp of red chili powder instead of an 1/8tsp (as an aside, an 1/8th of a tsp? seriously?) and a full tsp of onion powder vice 1/2tsp in the last step. I went and added the entire 20oz of diluted beef broth instead of any of the extra water it called for. As it was it had just the right consistency. I deleted the last tbsp of chili powder and the last tsp of cumin. Anyway, I also had cornbread and mixed veggies with dinner. There was enough left over for me to eat for dinner for 4 nights. Thanks for the advice. You are very welcome and thank you for the AAR...truly appreciated,, glad you played a bit, that is how food should be, a bit of this a bit of that, adjust the taste to your personal preferance, as I have said more than once, recipes are idea organizers, less you're baking and you should make them your own CHEF |
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
|
Originally Posted By Skunkum:
In your Thanksgiving discussion about oil free turkey frying back on Page 59, you mentioned the infrared burners on some gas grills. At Christmas, my son explained that his grill has one but he doesn't know how to use it. Any tips on using the infrared burners? Barbecuing with radiant heat is different from grilling with charcoal. Meat and vegetables cook faster, and juices inside of the food are locked in. In fact, radiant-heat cooking, also known as infrared cooking is sort of like a Hot Microwave. in using the radiant heat, before placing your meats and vegetables on the grill, wipe the grill's cooking grid with a soft, nonabrasive cloth to remove loose dust or dirt fragments. Set the grill's temperature control to "High." Preheat the grill for 5 minutes or so using radiant heat is where you want to really Invest in a quality meat thermometer so you can measure the temperature of any meats you put on the grill as it can get away from you pretty quick as you are learning to use it. Cooking Tips # Place your foods on the grill and sear for three minutes per side. The searing process locks in the foods' juices. Use a spatula or tongs to turn the foods. If you don't turn the foods, they will burn quickly. After turning, set the radiant-heat grill on "Low" and finish the grilling process. Continue to turn meats on the grill about every three minutes until it is done. remember you are cooking on INTENSE HEAT Note: You can cook on a radiant-heat grill with the lid open. The grill doesn't cool quickly like traditional grills. After Grilling # Let your vegetables and meats stand for several minutes after removal from the radiant-heat grill. The foods are still cooking during this rest period. Slice the foods with a sharp knife and serve. Cleanup # To clean your radiant-heat grill, turn the grill's temperature control to "High" so any food debris on the cooking grid can burn off. If your grill has a "Clean" option, use this control to clean the grill. After the grill cools, wipe the surface with a nonabrasive cloth to remove grease residue. You also can use a brass-bristled brush to clean the cooking grids while they still warm. they are handy gadgets to have if you can afford it and far more convenient than coal and wood chips etc thank you! CHEF |
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'll teach you to speak English with this knife!
Joined:
Sep 2005
Posts:
11266
EE: 0% (0)
UT, USA
|
I have a thread I started in GD about a particular type of restaurant salsa I want to make at home. It was suggested I try here for help. link to thread I didn't want to duplicate post across both forums, so I'll just leave the link here, and dupe the pic.  The thread linked above has a description of the salsa I'm trying to replicate. |
|
Originally Posted By Marauder777:
Originally Posted By douglasmorris99:
Originally Posted By Marauder777:
Thanks Chef! I've put a simple cure on it and will give updates after it's time to smoke it. Well, I finished smoking the loin, shaved a few slices off, fried it up, and it wasn't too bad. It's not the best, but I made a few mistakes along the way and certainly learned a bit from the process. This time I used a simple salt/sugar cure with a thin layer of honey. Now that I'm familiar with the process, I'm going to play around with the cure. The things I did wrong: Thought that using a ziplock would be ok if I left the bag open. After 2 days, there was a good puddle in the bottom half of the bag, soaking the pork. I removed it from the bag, and put it on a raised grid in a roasting pan. Let it sit 2 days longer than I should have before rinsing and soaking. Did not soak it long enough to pull the salt out.... but this is probably partially due to letting it sit too long with the salt. |
Hey Chef, love the thread!  I need assistance with chicken stir fry. I put cubed chicken breast cuts into a hot wok w/peanut oil and once they start to brown, add red and green peppers, mushrooms, and onions. Shortly after I add soy sauce. Tonight I realized that soy sauce just doesn't seem right...how else can I add an authentic Asian taste? I also plan to add cubed pineapple to the wok just as soon as I get some. Ideally I'd like to eat this over brown rice. Any suggestions appreciated. |
|
How about a great Hamburger Chef, As easy as it sounds i can never seem to get a great hamburger like i can get at some great hamburger places. I prefer to cook on the grill. I typically make hamburgers and they dont taste all that great and they are kind of stiff. Thanks |
Only two defining forces have ever offered to die for you, Jesus Christ and the American Soldier. One died for your soul, the other for your freedom.
|
Originally Posted By Bloencustoms:
I have a thread I started in GD about a particular type of restaurant salsa I want to make at home. It was suggested I try here for help. link to thread I didn't want to duplicate post across both forums, so I'll just leave the link here, and dupe the pic.
http://img.photobucket.com/albums/v138/Bloencustoms/SANY0141.jpg The thread linked above has a description of the salsa I'm trying to replicate. thank you for your question, for every Mexican cook, there is a different salsa but,, first of stop using canned tomato's, NO self respecting Mexican restaurant owner will will used canned tomatoes in his salsa FRESH salsa is what your picture is, the appearance of the sauce, the clarity tells me that much.. secondly it is made in a food processor of some type, blender, buffalo chopper, Cuisinart etc. the tomatoes are probably blanched and skinned either over fire or in boiling water so, in guessing, lets try this Ingredients * 5 pounds Roma tomatoes * 3 green bell peppers, cut in 1/4 * 8 fresh jalapeno peppers, seeded * 2 tablespoons white sugar * 4 cloves garlic, cleaned * 16oz diced green serano chiles(fresh or canned) * 3 tablespoons salt * 2 tablespoons dried oregano * 1 tablespoon ground black pepper * 3 onions, cleaned and quarterd * 3 tablespoons chopped fresh cilantro * 4oz lime juice Directions 1. In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes, 2. In about one quart of boiling salted water, add fresh sareno, jalapeno and bell peppers, garlic, and cook until all ingredients are tender. Drain and add vegetables to tomatoes. 3. Add salt, oregano, black pepper and cilantro and (if using canned sarano peppers add now), Simmer gently for 15 minutes, turn off heat, stir in lime juice allow to cool. combine all ingredients in food processor and puree' jar accordingly and eat, give away to friends or eat some more with friends..and Dos Equis or Carta Blancha, and quervo shots
let me know how that turns out CHEF |
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
|
Originally Posted By Marauder777:
Originally Posted By Marauder777:
Originally Posted By douglasmorris99:
Originally Posted By Marauder777:
Thanks Chef! I've put a simple cure on it and will give updates after it's time to smoke it. Well, I finished smoking the loin, shaved a few slices off, fried it up, and it wasn't too bad. It's not the best, but I made a few mistakes along the way and certainly learned a bit from the process. This time I used a simple salt/sugar cure with a thin layer of honey. Now that I'm familiar with the process, I'm going to play around with the cure. The things I did wrong: Thought that using a ziplock would be ok if I left the bag open. After 2 days, there was a good puddle in the bottom half of the bag, soaking the pork. I removed it from the bag, and put it on a raised grid in a roasting pan. Let it sit 2 days longer than I should have before rinsing and soaking. Did not soak it long enough to pull the salt out.... but this is probably partially due to letting it sit too long with the salt. thank you for the AAR did you do this in your home oven?? CHEF |
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
|
Originally Posted By P95Shooter:
Hey Chef, love the thread!
I need assistance with chicken stir fry. I put cubed chicken breast cuts into a hot wok w/peanut oil and once they start to brown, add red and green peppers, mushrooms, and onions. Shortly after I add soy sauce. Tonight I realized that soy sauce just doesn't seem right...how else can I add an authentic Asian taste? I also plan to add cubed pineapple to the wok just as soon as I get some. Ideally I'd like to eat this over brown rice. Any suggestions appreciated. thank you, glad the thread is of service,,,and a good question,, if you check the index on the food and garden page, look for master sauce, it is an ancient recipe for basic chinese sauces and fun to create and give "life" to in cooking Asian food, peanut oil is good and an OK flavor, but want true asian flavor try sesame oil..you are also lacking garlic and GINGER, a very common ingredient in Asian cooking. here is a good stir fry sauce you can make and hold in your refer for future use, should last about 6mo with out question, maybe a year if you care for it.. Basic Stir Fry Sauce Ingredients: 1 1/ 2 tsp. sesame oil 1/ 2 tsp. minced garlic 1/ 2 tsp. minced ginger 1/ 2 cup chicken broth 1 Tbs. soy sauce 1 Tbs. brown sugar 1/ 8 tsp. Tabasco 1/ 2 tsp. salt 1/ 4 tsp. pepper 1 1/ 2 tsp. lemon or lime juice 1 1/ 2 tsp.cornstarch 1 Tbs. rice wine or sherry Directions: Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside. hope that helps you out,, CHEF
|
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
|
Originally Posted By mudhog79:
How about a great Hamburger Chef, As easy as it sounds i can never seem to get a great hamburger like i can get at some great hamburger places. I prefer to cook on the grill. I typically make hamburgers and they dont taste all that great and they are kind of stiff. Thanks a great burger,,,,,well, there are many on arfcom that will tell you the Ultimate burger is In and Out Burger on the west coast, and as a fast food burger it is a top drawer product, very Retro in the whole process and head and shoulders above the basic drive thru burger, Most "burgers" in most restaurants are Meat, ground, broiled and slapped on a roll with the prayer you bury it under condiments and vegetables so you wont notice that ground beef has pretty much ZERO flavor all by itself... secondly MOST restaurants today serve a 75/25 burger, meaning it is 25% fat, sliver skin and "other" product with some kind of meat pedigree..and let us not forget TVP, textured vegetable protien, YUMMM a middle of the road burger will be 80/20, which is commonly found in most grocery stores. again it is GROUND "BEEF" but generally has NO TVP in it., generally. a GOOD BURGER is made from ground chuck, with a Maximum of 20% fat content, and A GREAT BURGER is 90/10 next is Seasoning, the hardest damn thing I have had to do is get cooks to SEASON a hamburger, it is such a low profile ingredient it seems to get little respect, but in my Restaurants as a Mature Chef, my average hamburger sandwich was $10 minimum, fries extra..so,,lets make it comparable to a steak dammit,, lastly the reason your burgers may be flat, rubbery, and or stiff is because again, IT is Ground meat and nothing else, (making an assumption here) so, having a $10 burger, in Most of my operations we MADE hamburgers, not ground meat patties, we started with a goal of 85/15 to 90/10 fat content made from chuck, sirloin and tenderloin scraps we then seasoned it accordingly and added softening agents to make it "fluffier" here is a recommendation Ingredients * 1 egg * 1/2 teaspoon salt * 1/2 teaspoon ground black pepper * 1/2 teaspoon garlic powder * 1/2 teaspoon of onion powder * 1 and 1/4 pound ground beef * 1/2 cup fine dry bread crumbs * splash's of Worcestershire sauce Directions 1. Preheat an outdoor grill for high heat and lightly oil grate. 2. In a medium bowl, whisk together egg, salt and pepper, onion and garlic powders and Worchestershire Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick. 3. Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness. you may also add a bit of liquid smoke if you like as well or A1 sauce etc..... CHEF
|
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
|
Thanks for the burger write-up, chef! One thing I've found that makes for more consistent burgers is to weigh them out and make them all equal size so they cook more evenly. And lastly, make a crater/depression in the center of the patty, because as the meat shrinks during cooking, it will flatten the patty and cook the center the same as the edges. Otherwise, you end up with a football-shaped patty (exaggerating a little, but you know what I mean) where the edges are overcooked. |
Daddy loves you. Now go away.
|
Originally Posted By Zhukov:
Thanks for the burger write-up, chef! One thing I've found that makes for more consistent burgers is to weigh them out and make them all equal size so they cook more evenly. And lastly, make a crater/depression in the center of the patty, because as the meat shrinks during cooking, it will flatten the patty and cook the center the same as the edges. Otherwise, you end up with a football-shaped patty (exaggerating a little, but you know what I mean) where the edges are overcooked. you are welcome, I just did an edit... CHEF |
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
|
Originally Posted By Zhukov: Thanks for the burger write-up, chef! you end up with a football-shaped patty (exaggerating a little, but you know what I mean) where the edges are overcooked. You mean im not the only one that can do this trick? |
Only two defining forces have ever offered to die for you, Jesus Christ and the American Soldier. One died for your soul, the other for your freedom.
That may work then. The flank steaks I've used from the grocery store are no thicker than 1" (About 1.5 pounds), so about 1/2" once butterflied. Here's the final product: I'll probably try the London broil/top round that they're selling - $3/pound is pretty darn cheap. If it doesn't turn out well, I haven't spent a lot. [ETA] Thanks for all your responses, BTW. I was well aware that being a chef is a helluva job that takes a ton of dedication to do well. Gordon Ransey is a badass - he may act like a jerk, but you can tell he really cares about what he does. |
Daddy loves you. Now go away.
|
Originally Posted By imq707s:
I've got a question....regarding chef's knives. I've seen a lot of Chefs using solid white and/or black knives. I'm assuming that they are ceramic? Is that the new trend? How do they compare to steel? Can you sharpen them? Where can you get them?? Thanks I have to be honest and say I have NO personal experience with ceramic knives, I DO have one of two ceramic sharpening "steels" I have used for a long time and understand the theory..the ceramic knife has become more common and more readily available to both the home chef and the profesional so, does this make it a trend? probably, anything new and exciting becomes trendy before it becomes common place,,..I have seen small ones in the grocery stores and have been curious, but not enough to spend the money I have A LOT of knives now. too many, I hae a set of 6 set aside now for one of the kids for Christmas..which ever one I am pissed off at gets Daddy;s used knives
A ceramic knife is a knife made out of very hard ceramic, often zirconium oxide (ZrO2). These knives are generally produced by compacting Zirconia powder using high pressure presses which apply a pressure of around 300 tons to produce blade shaped blanks. These blanks are very brittle and fragile which can be shattered by a slight blow and special binders are used to retain the shape of the blank until the firing process. Like all ceramics these are consolidated into a dense and strong ceramic by solid state sintering at approximately 1400 degrees centigrade for 5–12 hours in a high temperature furnace. The result is a very hard and blunt blade which needs to be sharpened to get the desired cutting edge. The blades are sharpened by grinding the edges with a diamond dust coated grinding wheel. Zirconia is very hard; it ranks 8.5 on the Mohs scale of mineral hardness, compared to 6 to 6.5 for hardened steel, and 10 for diamond, giving a very hard edge that rarely needs sharpening. However, when sharpening is needed, ceramic blades cannot be resharpened the same way as steel blades, which are often sharpened with a ceramic whetstone. To sharpen the edge of a blade a material harder than the one that is being sharpened is required, and ceramic knives are usually sharpened with industrial grade diamond sharpeners. Ceramic knives will not rust, leading to their use by SCUBA divers. They are also nonconductive and nonmagnetic, which can be useful for bomb disposal operations. Their chemical inertness to both acids and alkalis and their ability to retain a cutting edge far longer than forged metal knives, makes them a very good culinary tool for slicing and cutting through boneless meat, vegetables and fruits. Since they are very rigid they cannot be used for chopping, cutting bones or frozen foods or prying open things, which may cause the cutting edge to chip off or the blade to break free from the handle. The tips of these knives are resistant to rolling and pitting but may break when dropped to the ground. Several brands also offer a black blade made by an extra firing or sintering via hot isostatic pressing (HIP). This process turns the ZrO2 into zirconium carbide (ZrC). The transformation to zirconium carbide improves the toughness of the blade, the key limitation to using ceramics in knife blades. THANKS for your question..  now I am off to ACE MART to spend MORE MONEY I dont have on a Ceramic knife just to see what the HUBUB is about..CHEF
|
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Chef,
Over in Feral's "Post your Pizza" thread, you inspired a lot of thoughts regarding your use of a "pricey" tile for baking. Along came SigOwner_P229, who asked: I haven't looked for unglazed tile yet, but I figured with all the time and hassle of looking for the right tile/the right size. I could probably get a limestone slab cutoff pretty cheap. Is there anything wrong with using limestone? I was thinking a 3/4" or 1" piece would be great.
I added: I'd like to know, too. I've often heard that soapstone is THE BEST for cooking pancakes. Granite slabs (sink cutouts?) might work. I'm going to ask Chef Morris about this cooking on rocks stuff in his thread.
If the slab is smooth, I don't see why it wouldn't work. I doubt limestone is any more porous than clay tiles. If the limestone is wet I guess it could explode if quickly heated, I've heard of rocks around campfires doing this but have never seen it. It might take a while to get a thick slab heated. Cooking on rocks dates to antiquity. What hints or concerns can you offer? |
|
Originally Posted By Skunkum:
Chef, Over in Feral's "Post your Pizza" thread, you inspired a lot of thoughts regarding your use of a "pricey" tile for baking. Along came SigOwner_P229, who asked: I haven't looked for unglazed tile yet, but I figured with all the time and hassle of looking for the right tile/the right size. I could probably get a limestone slab cutoff pretty cheap. Is there anything wrong with using limestone? I was thinking a 3/4" or 1" piece would be great.
I added: I'd like to know, too. I've often heard that soapstone is THE BEST for cooking pancakes. Granite slabs (sink cutouts?) might work. I'm going to ask Chef Morris about this cooking on rocks stuff in his thread.
If the slab is smooth, I don't see why it wouldn't work. I doubt limestone is any more porous than clay tiles. If the limestone is wet I guess it could explode if quickly heated, I've heard of rocks around campfires doing this but have never seen it. It might take a while to get a thick slab heated. Cooking on rocks dates to antiquity. What hints or concerns can you offer? cooking on fire heated stones probably goes back to ancient mankind when a slice of mastadon fell on a superheated stone by the fire, over looked until cooked and jammed into an unsuspecting mouth..gave birth to the first CHEF, his name was ARrggaa hh his name came from friends saying it was the sound he made jaming said hot piece of mastadon into his mouth...
somewhere in the thread I discuss primitive bread products such as tortillas and injera, pizza being 1000's of years old(mentions in Roman writings of flat portable bread with fillings) lavosh, and fiaochi breads falling under similar catagories large, flat, toasted or grilled doughs most early oven of course were man made from brick, mud, early ceramics etc.. MY Main experience of course is old Pizza and bread ovens where Brick and/or granite is used as the floor of the oven Limestone works, soapstone is a bit soft but works as well.. the beauty of the stone is the consistant and even heat it comes up to and maintains and of course fire cleans about a clean as possible, a quick brush off and your ready to go again.. todays pizza stones and commerciall ovens are of course basiclly a terra cotta type of compound from my understanding, a bit tougher by adding ceramics to the mix.. again I have succesfully used big commercial unglazed floor tiles for over a year now with good success only suggestion I can give is keep it clean, NEVER throw it in a sink of cold water, Most of the stones are "soft" and can scratch very easily, most will stain and you will not get the stain out and lastly they stay HOT a very long time after the oven cools down, use care in removing them for storage. 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:
Originally Posted By Skunkum:
Chef, Over in Feral's "Post your Pizza" thread, you inspired a lot of thoughts regarding your use of a "pricey" tile for baking. Along came SigOwner_P229, who asked: I haven't looked for unglazed tile yet, but I figured with all the time and hassle of looking for the right tile/the right size. I could probably get a limestone slab cutoff pretty cheap. Is there anything wrong with using limestone? I was thinking a 3/4" or 1" piece would be great.
I added: I'd like to know, too. I've often heard that soapstone is THE BEST for cooking pancakes. Granite slabs (sink cutouts?) might work. I'm going to ask Chef Morris about this cooking on rocks stuff in his thread.
If the slab is smooth, I don't see why it wouldn't work. I doubt limestone is any more porous than clay tiles. If the limestone is wet I guess it could explode if quickly heated, I've heard of rocks around campfires doing this but have never seen it. It might take a while to get a thick slab heated. Cooking on rocks dates to antiquity. What hints or concerns can you offer? cooking on fire heated stones probably goes back to ancient mankind when a slice of mastadon fell on a superheated stone by the fire, over looked until cooked and jammed into an unsuspecting mouth..gave birth to the first CHEF, his name was ARrggaa hh his name came from friends saying it was the sound he made jaming said hot piece of mastadon into his mouth...
somewhere in the thread I discuss primitive bread products such as tortillas and injera, pizza being 1000's of years old(mentions in Roman writings of flat portable bread with fillings) lavosh, and fiaochi breads falling under similar catagories large, flat, toasted or grilled doughs most early oven of course were man made from brick, mud, early ceramics etc.. MY Main experience of course is old Pizza and bread ovens where Brick and/or granite is used as the floor of the oven Limestone works, soapstone is a bit soft but works as well.. the beauty of the stone is the consistant and even heat it comes up to and maintains and of course fire cleans about a clean as possible, a quick brush off and your ready to go again.. todays pizza stones and commerciall ovens are of course basiclly a terra cotta type of compound from my understanding, a bit tougher by adding ceramics to the mix.. again I have succesfully used big commercial unglazed floor tiles for over a year now with good success only suggestion I can give is keep it clean, NEVER throw it in a sink of cold water, Most of the stones are "soft" and can scratch very easily, most will stain and you will not get the stain out and lastly they stay HOT a very long time after the oven cools down, use care in removing them for storage. CHEF Great write up. The only thing I could add is DO NOT cook steak or any other food item that is moist/wet or contain juices which may seep into the stone. As a young man I learned this lesson the hard way. I cooked a london broil on a pizza stone (there was no other option available). Halfway through the broil the stone exploded into a thousand razor sharp, 500 degree shards of pain.
|
<font size=3>Volusia Tactical. Stripped lowers in stock and ready to ship! </font id=s3>
|
Originally Posted By douglasmorris99:
cooking on fire heated stones probably goes back to ancient mankind when a slice of mastadon fell on a superheated stone by the fire, over looked until cooked and jammed into an unsuspecting mouth..gave birth to the first CHEF, his name was ARrggaa hh his name came from friends saying it was the sound he made jaming said hot piece of mastadon into his mouth...
Probably happened exactly that way. 
|
|
Chef, Simple question, but how would I correctly make a southwest style breakfast burrito with crumbled sausage, peppers, onions, egg and cheese? What order would you cook the ingrediants, and what would you cook together? I told you it was an easy question, but I am a northerner and we don't know how to make a good burrito! |
|
Originally Posted By SigOwner_P229:
So limestone is ok to use. If you could get a nice, thick chunk of limestone or an unglazed tile (like you have) which would you prefer? Is limestone a preferrable stone or should I just go buy an unglazed tile? yes, limestone is OK, any hard stone is good. but it will scratch, take a gouge pretty easy and stain quickly.. IF I had a choice a peice of native stone works for me..the expence is up to you. man made terra cotta has been used for cookiing for 1000's of years..natural stone, longer.. I cant see a difference in what the end use will be other than IF you break that chunk of stone  V a $4 piece of tile ...
|
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 kjk200:
Chef, Simple question, but how would I correctly make a southwest style breakfast burrito with crumbled sausage, peppers, onions, egg and cheese? What order would you cook the ingrediants, and what would you cook together? I told you it was an easy question, but I am a northerner and we don't know how to make a good burrito! simple question yes, but, not everyone knows the answer.. hmmm, that is my breakfast at leasat once a week,,but I use diced jalepenos and bells.. if sausage is raw, start first, cook half way, add onions, pepper, cook till onions clear, pour in eggs, flip, cook, cheese, fold. plate
if suasuage is pre cooked, start peppers and onions, when clear, add sausage, heat a few minutes, then pour in eggs, flip, cook, cheese, fold. plate
DONT FORGET THE SALSA and nothing less than PACE Mild, as your an ameteaur as yet..work up to hot and then start making your own.. there are several salsa recipes in the thread, including a spicy fruit salsa IIRC.. 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 DV8:
Originally Posted By douglasmorris99:
Originally Posted By Skunkum:
Chef, Over in Feral's "Post your Pizza" thread, you inspired a lot of thoughts regarding your use of a "pricey" tile for baking. Along came SigOwner_P229, who asked: I haven't looked for unglazed tile yet, but I figured with all the time and hassle of looking for the right tile/the right size. I could probably get a limestone slab cutoff pretty cheap. Is there anything wrong with using limestone? I was thinking a 3/4" or 1" piece would be great.
I added: I'd like to know, too. I've often heard that soapstone is THE BEST for cooking pancakes. Granite slabs (sink cutouts?) might work. I'm going to ask Chef Morris about this cooking on rocks stuff in his thread.
If the slab is smooth, I don't see why it wouldn't work. I doubt limestone is any more porous than clay tiles. If the limestone is wet I guess it could explode if quickly heated, I've heard of rocks around campfires doing this but have never seen it. It might take a while to get a thick slab heated. Cooking on rocks dates to antiquity. What hints or concerns can you offer? cooking on fire heated stones probably goes back to ancient mankind when a slice of mastadon fell on a superheated stone by the fire, over looked until cooked and jammed into an unsuspecting mouth..gave birth to the first CHEF, his name was ARrggaa hh his name came from friends saying it was the sound he made jaming said hot piece of mastadon into his mouth...
somewhere in the thread I discuss primitive bread products such as tortillas and injera, pizza being 1000's of years old(mentions in Roman writings of flat portable bread with fillings) lavosh, and fiaochi breads falling under similar catagories large, flat, toasted or grilled doughs most early oven of course were man made from brick, mud, early ceramics etc.. MY Main experience of course is old Pizza and bread ovens where Brick and/or granite is used as the floor of the oven Limestone works, soapstone is a bit soft but works as well.. the beauty of the stone is the consistant and even heat it comes up to and maintains and of course fire cleans about a clean as possible, a quick brush off and your ready to go again.. todays pizza stones and commerciall ovens are of course basiclly a terra cotta type of compound from my understanding, a bit tougher by adding ceramics to the mix.. again I have succesfully used big commercial unglazed floor tiles for over a year now with good success only suggestion I can give is keep it clean, NEVER throw it in a sink of cold water, Most of the stones are "soft" and can scratch very easily, most will stain and you will not get the stain out and lastly they stay HOT a very long time after the oven cools down, use care in removing them for storage. CHEF Great write up. The only thing I could add is DO NOT cook steak or any other food item that is moist/wet or contain juices which may seep into the stone. As a young man I learned this lesson the hard way. I cooked a london broil on a pizza stone (there was no other option available). Halfway through the broil the stone exploded into a thousand razor sharp, 500 degree shards of pain.
thank you DV8 did you know there is a bunch of restaurants doing just that,,not on ther pizza stones but, on hot marble grills.. there are even home kits I had a small stone griddle for searing shrimp, fish, SCOLLAPS hmm hmm..HI heat NO oils, but has to be the right stone as you say, or BOOM 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: simple question yes, but, not everyone knows the answer.. if sausage is raw, start first, cook half way, add onions, pepper, cook till onions clear, pour in eggs, flip, cook, cheese, fold. plate So it is like an omlette and not like scrambled eggs? Also, do you heat the tortilla shell at all? |
|
Originally Posted By kjk200:
Originally Posted By douglasmorris99:
simple question yes, but, not everyone knows the answer.. if sausage is raw, start first, cook half way, add onions, pepper, cook till onions clear, pour in eggs, flip, cook, cheese, fold. plate
So it is like an omlette and not like scrambled eggs? Also, do you heat the tortilla shell at all? sorry, big duh... pretty much the same for the scrambles eggs..dont know why I made an omelette, guess I was thinking ofmaking dinner.. cook as described, scramble eggs and place on warmed tortilla, lay a slice of cheese and quickly roll and place seal side down on the plate..the heat of the eggs will melt the cheese and steam the seal a bit to make it more secure. I heat tortillas two ways, 1. warm skillet, lay tortilla on skillet until it feels warm, flip repeat. use IMmediatly, or it will turn to stone. 2. dampen a paper towel, wring it out well, lay on flat surface, lay 4 tortillas on the paper towel and roll like a big burrito. place in micro wave from 1 to 3 min dependant on you microwave, paper towel steams the tortillas up nicly.. takes a bit of practice to not dry out the tortillas or get them too hot.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
INGREDIENTS 8 medium yellow squash or zucchini, shredded 1 onion, shredded 1 1/2 tablespoons salt 1 cup all-purpose flour 1/2 cup cornmeal 1 egg, lightly beaten 1 cup shredded Cheddar cheese ground black pepper to taste 1 tablespoon vegetable oil DIRECTIONS Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown. Chef, I'd like to try this zucchini fritter recipe from page 22, but I don't have "8 medium squash" to work with. I have a boatload of grated squash but I don't have a good sense of how many cups of grated squash is equivalent to 8 medium squash. Can you translate "8 medium squash" into cups of grated squash? Also, do you think I could mix some crumbled gorgonzola into these? Thanks. |
|
Originally Posted By Feral:
Originally Posted By douglasmorris99:
INGREDIENTS 8 medium yellow squash or zucchini, shredded 1 onion, shredded 1 1/2 tablespoons salt 1 cup all-purpose flour 1/2 cup cornmeal 1 egg, lightly beaten 1 cup shredded Cheddar cheese ground black pepper to taste 1 tablespoon vegetable oil DIRECTIONS Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown. Chef, I'd like to try this zucchini fritter recipe from page 22, but I don't have "8 medium squash" to work with. I have a boatload of grated squash but I don't have a good sense of how many cups of grated squash is equivalent to 8 medium squash. Can you translate "8 medium squash" into cups of grated squash? Also, do you think I could mix some crumbled gorgonzola into these? Thanks. HEY FERAL. Gorgonzola, hell yeah 8 mediumsquash, about 3 cups I would think. sorry, I was putting up gutters and over did it a bit, got 3 barrels done and set up for the carboy I am picking up next week.. that whole climbing laters is for 20somethings..let me tell ya 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:
HEY FERAL. Gorgonzola, hell yeah 8 mediumsquash, about 3 cups I would think. sorry, I was putting up gutters and over did it a bit, got 3 barrels done and set up for the carboy I am picking up next week.. that whole climbing laters is for 20somethings..let me tell ya CHEF Thanks Chef.....3 cups it shall be! Got your rain collection set up in progress then? Don't forget to do an overflow hose somehow.
|
|
Thanks, Chef......that's helpful.
I actually make a mean omelet.
But I'm accustomed to using a "regular" pan and a lot of butter. The egg pans are a new thing.....mostly for scrambled eggs for the kiddos. BTW, we're using our own eggs only at this point...........there is NO comparison to store bought eggs.
|
|
Originally Posted By Feral:
Thanks, Chef......that's helpful. I actually make a mean omelet. 
BTW, we're using our own eggs only at this point...........there is NO comparison to store bought eggs.[img]http://www.ar15.com/images/smilies/icon_smile_big.gif" /> I edited my egg pan post above.. The best thing about teflon is reducing the fat intake, less oil needed etc,., Fresh Eggs, there is NOTHING LIKE FRESH EGGS the taste, texture etc,,you actually feel full after eating 2 fresh eggs and a slice of toast..fresh made bread toasted
I cant wait till next sprng, Thinking 1/2 dozen chickens should do me and maybe a neighbor.. few years ago I had 10, kept a family of 5 in eggs every week. less there was heavy baking going 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
|
WTF is up with smilies and edits..
go back and make a change or do a spell check and resubmit.. smilies go to shit??? even font or color or size has gone to shit on occasions.. are you just trying to get me off the old editor.. is that it? frog in the pot?
|
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
| Big +1 on the non stick for the eggs Chef. I picked up a small pan at Sams, the perfect size for two eggs. A little pat of butter and I can slide the pan back and forth a couple time and flip the eggs. Another minute and slid them on a plate. The only thing to clean is the pan and I just wipe it out with a towel. I will admit I have used the pan for a grilled cheese as well but the only thing that touches the surface is butter and bread. |
|
Originally Posted By douglasmorris99:
Refried beans are prepared with either black or pinto beans. Once the beans have been prepared charola style meaning raw beans are soaked overnight and then stewed. The beans are then drained of most of the remaining liquid, converted into a paste with a potato/bean masher and fried with lard, in a skillet If a vegetarian version is desired, vegetable oil may be substituted for the lard. Often, onion, garlic, and spices are sautéed in the oil before the beans are added. The cooked beans are then partially or completely mashed and bean or chicken/vegetable stock is added if the consistency is too dry. the big secret in Mexican restaurants is LARD, lots of Lard, they use lard by the spoonful..I am suprised there isnt a Lard Tortilla on the menu,,huge hunk of white Lard wrapped in a white flour tortilla with white cheese and salsa hows that for a visual? Or maybe even Lard Nachos, lard enchiladas, Lard sopopillas...hmmm doughnuts... ok here goes. INGREDIENTS 1 pound dry pinto beans 2 onions, diced 1 clove garlic, minced 2 teaspoons salt 1 1/2 teaspoons pepper 3/4 cup lard or butter or olive oil..Lard is a huge flavor key! DIRECTIONS clean the beans, look for rocks or anything that looks NOT RIGHT Soak pinto beans overnight in 1 quart of water discard this water. Place beans into a large saucepan, and add water(or a light chicken stock) to cover to twice the depth of the beans. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. you may add additional water to the pan as needed to prevent burning. once soft enough to squash easily..poor beans into collender. [I usually save the juice for a quick veggie bean soup!!and you may get too dry when refrying] Mash the beans with a potato masher, place beans in a large skillet and heat slowly, cooking out additional water, as beans appear to dry out, start to mix in the Lard, butter, oil. Continue cooking, stirring until the mixture is thick and the oils are absorbed. Adjust seasonings to taste with a bit more salt and or pepper or hot sauce.. CHEF I stopped using lard for cooking years ago, so that is out. I use vegetable oil for frying shells, have never used it to prepare refrieds. I usually use bacon grease to fry the pintos in with a bit of S&P and that seems to satisfy the family..... but not me. The recipe you have above is almost identical to the one I found online except in yours less garlic is being used and more onion, and the one I used had me adding a bit of cumin, chili powder, and coriander to the sauteed garlic and onion, and I used canned pinto beans instead of soaking overnight. Thanks for the reply! AB |
We have room for but one flag, the American flag...we have room for but one language here, and that is the English language...and we have room for but one sole loyalty and that is a loyalty to the American people.
Theodore Roosevelt 1907
|
albob
in using canned pintos you mean, precooked beans? these are ok but going to give you a different taste profile from cooking dried beans. if your going to use canned frijoles, just buy old el paso or taco bell frijoles instead of dealing with adjust seasoning on canned beans. just my 2cents. I use one canned pinto if I have none frozen on hand, I usually dont boil up beans in the summer time I use Bush's seasoned Pintos it is a flavorful canned bean and doesnt have that metalic taste to them as the non-seasoned other brand pintos do well to me at least the flavor is off a bit.. its a pretty simple and primitive recipe, theres lots of stuff you can add or take away.. sorry I couldnt offer more help..  chef
|
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
albob in using canned pintos you mean, precooked beans? these are ok but going to give you a different taste profile from cooking dried beans. if your going to use canned frijoles, just buy old el paso or taco bell frijoles instead of dealing with adjust seasoning on canned beans. just my 2cents. I use one canned pinto if I have none frozen on hand, I usually dont boil up beans in the summer time I use Bush's seasoned Pintos it is a flavorful canned bean and doesnt have that metalic taste to them as the non-seasoned other brand pintos do well to me at least the flavor is off a bit.. its a pretty simple and primitive recipe, theres lots of stuff you can add or take away.. sorry I couldnt offer more help..  chefSounds like a recipe I will try. Don't beat yourself up, you done good. AB |
We have room for but one flag, the American flag...we have room for but one language here, and that is the English language...and we have room for but one sole loyalty and that is a loyalty to the American people.
Theodore Roosevelt 1907
|
Chef,
Any suggestions on a pre-made dough we can make and take camping or backpacking (cooking them in the field)? I've heard of bannock, but aren't there tastier breads? Thanks, Michael |
Impotentes Defendere Libertatem Non Possunt
“Those without power cannot protect freedom”
Visit: http://www.freedomforceinternational.org/
and watch: AN IDEA WHOSE TIME HAS COME
“Those without power cannot protect freedom”
Visit: http://www.freedomforceinternational.org/
and watch: AN IDEA WHOSE TIME HAS COME
|
Originally Posted By Spy4Cia:
Chef, Any suggestions on a pre-made dough we can make and take camping or backpacking (cooking them in the field)? I've heard of bannock, but aren't there tastier breads? Thanks, Michael sure SOUR DOUGH,,all you carry is the mother in small container and start a batch as you set up camp and cook off in a dutch oven., Basic Sourdough Bread 2½ to 3 cups bread flour ½ cup sour cream 1 teaspoon salt 1 cup sourdough starter Parchment paper Egg Wash: 1 egg 1 teaspoon water Pinch of salt In a medium bowl mix the sourdough starter with flour, sour cream and salt. Stir until the dough pulls away from the sides of the mixing bowl.Turn the dough out onto a flat surface sprinkled with bread flour. Knead the dough, allowing it to absorb the flour. Add more flour as needed to keep dough from sticking. Knead very thoroughly. Once kneading is completed, cover the dough and let it rise in a warm area for two to three hours or until double in bulk. Once the dough has risen punch it down and knead lightly, form into a round loaf. Cut parchment paper to fit bottom of Dutch oven. Place bread in Dutch oven and allow to rise. Beat the egg, water and salt together and brush gently over the top of the dough prior to baking. Bake for 50 minutes (ideal temp about 400dgr or until golden brown. beyond that, your looking at baking powder breads, biscuits, bannock, johnny cake, flat breads/unleavened breads, tortillas, Lavosh, Injera as the issue is YEAST will continue to rise until it DIES and it can die with nominal effect in heat and humidity...you can just bring packaged yeast and make fresh bread in camp, can be done but again, doesn't take much to kill yeast..this is why poorer, mobile societies depend on the aforementioned flat breads... CHEF |
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
|
Originally Posted By harleyms:
thanks for the hamburger spruce up on the last page....it even made burger from walmart palatable you are very welcome,,glad to be of service CHEF |
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
|
Originally Posted By douglasmorris99:
Originally Posted By mudhog79:
How about a great Hamburger Chef, As easy as it sounds i can never seem to get a great hamburger like i can get at some great hamburger places. I prefer to cook on the grill. I typically make hamburgers and they dont taste all that great and they are kind of stiff. Thanks a great burger,,,,,well, there are many on arfcom that will tell you the Ultimate burger is In and Out Burger on the west coast, and as a fast food burger it is a top drawer product, very Retro in the whole process and head and shoulders above the basic drive thru burger, Most "burgers" in most restaurants are Meat, ground, broiled and slapped on a roll with the prayer you bury it under condiments and vegetables so you wont notice that ground beef has pretty much ZERO flavor all by itself... secondly MOST restaurants today serve a 75/25 burger, meaning it is 25% fat, sliver skin and "other" product with some kind of meat pedigree..and let us not forget TVP, textured vegetable protien, YUMMM a middle of the road burger will be 80/20, which is commonly found in most grocery stores. again it is GROUND "BEEF" but generally has NO TVP in it., generally. a GOOD BURGER is made from ground chuck, with a Maximum of 20% fat content, and A GREAT BURGER is 90/10 next is Seasoning, the hardest damn thing I have had to do is get cooks to SEASON a hamburger, it is such a low profile ingredient it seems to get little respect, but in my Restaurants as a Mature Chef, my average hamburger sandwich was $10 minimum, fries extra..so,,lets make it comparable to a steak dammit,, lastly the reason your burgers may be flat, rubbery, and or stiff is because again, IT is Ground meat and nothing else, (making an assumption here) so, having a $10 burger, in Most of my operations we MADE hamburgers, not ground meat patties, we started with a goal of 85/15 to 90/10 fat content made from chuck, sirloin and tenderloin scraps we then seasoned it accordingly and added softening agents to make it "fluffier" here is a recommendation Ingredients * 1 egg * 1/2 teaspoon salt * 1/2 teaspoon ground black pepper * 1/2 teaspoon garlic powder * 1/2 teaspoon of onion powder * 1 and 1/4 pound ground beef * 1/2 cup fine dry bread crumbs * splash's of Worcestershire sauce Directions 1. Preheat an outdoor grill for high heat and lightly oil grate. 2. In a medium bowl, whisk together egg, salt and pepper, onion and garlic powders and Worchestershire Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick. 3. Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness. you may also add a bit of liquid smoke if you like as well or A1 sauce etc..... CHEF
that is making my mouth waters just reading it
|
www.flaguns.com
Proud Member of "Ranstad's Militia"...The Fantastic Bastards
NRA Life Member
Garand Collectors Assc.
Μολὼν λάβε
Proud Member of "Ranstad's Militia"...The Fantastic Bastards
NRA Life Member
Garand Collectors Assc.
Μολὼν λάβε
|
a member asked about the use of Oats
we in America are pretty familiar with it for breakfast and cookies, but not a whole lot else so..here are a few ideas from Scotland the Brave one thing to keep in mind, Oats, rolled oats can be used anywhere you would use bread crumbs, crab or fish cakes, meat loaf stuffing sausage making etc when I make my whole grain bread I add 1/4 oatmeal in place of white bread flour, (reducing the amount of white flour for 25% binding whole grains) Boynde Broth 2 oz of steel cut oats 1 onion chopped 1 carrot, grated 1tlb butter 1 pt chicken stock 1pt milk salt and pepper chopped chives heavy cream 1 to 2 tsp for finish per serving. meat butter in large pan, add onion and carrot, saute to onion turns clear. add oats and cook about 4 minutes, stirring frequently. add stock and bring to a boil, simmer about 25 min add milk, bring to a boil remove from heat, sprinkle with chopped chives and dollop or cream Scottish Oat Cakes 1 1/4 cup Sugar 2 cup Rolled oats 2 cup Flour 1 tsp Baking powder 1 tsp Salt 1 1/4 cup Shortening 1/2 tsp Baking soda 1/2 cup Boiling water 2 cup Bran flakes Add soda to boiling water and let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening; add water and soda. Roll outthin on a floured board. Bake in hot oven until golden brown. Five-Grain Soda Bread 1 cup All-purpose flour (see note) 3/4 cup Whole-wheat flour 3/4 cup Rye flour 3/4 cup Graham flour 3/4 cup Rolled oats 2 tbsp Granulated sugar 1 tbsp Baking powder 1 tsp Baking soda 1/2 tsp Salt 3 tbsp Soft margarine or veg. oil 3/4 cup Raisins (optional) 1 3/4 cup Buttermilk OR 1 3/4 tb lemon juice OR 1 3/4 tb vinegar Plus milk to make 1 3/4 cup Mix vinegar or lemon juice with milk for sour milk and set aside. If using powdered skim milk, use almost 2/3 cup powder and enough water to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough water to make the 1 3/4 cup measure. If you do not have all the different kinds of flour, use what you do have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups all-purpose flour. Make a note of the ingredients and a note of the result. Sugar could possibly be left out, especially if 2 tbsp. or more of raisins (or finely chopped dates) are used. Combine dry ingredients in a bowl. Cut in margarine or oil. Stir in raisins (if using) and add buttermilk or sour milk to make a soft dough. Knead lightly on a floured surface until smooth. Place on a greased baking sheet and flatten into a circle about 2 1/2 inches thick. Cut large X about 1/4 inch deep on top. OR make 2 smaller loaves. Bake at 350 F for about 1 hour or until toothpick inserted in the center comes out clean. Parsnip Croquettes (potato, carrots, zucchini, summer squash) 2lbs parsnips, roughly chopped 2oz unsalted butter or soft vegetable margarine 4oz mature cheese, grated 4oz whole meal bread crumbs 2oz Scottish Porridge Oats 1 tsp mustard powder Preheat the oven to 375ºF/ and lightly oil a baking sheet. Steam or boil the parsnips until soft, then drain well. Mash or liquidise the parsnips with the butter or margarine and most of the cheese. Stir in the breadcrumbs and leave until cool enough to handle. Shape into croquettes. Mix together the oats, the remainder of the cheese and the mustard and roll the croquettes in the mixture. Place on the baking sheet and cook in the oven for 20 minutes, turning once, until golden. Fillet Steak Rob Roy 4 x 5oz fillet steaks steel cut Oatmeal 1 onion finely chopped 1 carrot finely chopped 2oz butter 1 small tin of tomato soup ½ glass red wine 2 fl oz Drambuie Chopped parsley Balsamic vinegar Press steaks firmly onto the oatmeal and coat each side. Gently fry onions and carrot in sauté pan until lightly coloured. Add red wine and reduce slightly. Add Drambuie and 'flame' to burn off the alcohol. Add tomato soup and bring to the boil. Add a dessertspoon of Balsamic vinegar. Pan fry the steaks in butter until golden brown on each side. Place on a serving dish and serve with the sauce. A small handful of frozen raspberries and a little sugar added to the sauce makes an exciting extra! Skirlie Skirlie has been described as 'a mealie pudding without the skin'. Not strictly accurate but not a bad description. Skirlie is excellent with a wide range of main dishes. 2oz) butter or roast beef dripping 1 finely chopped onion steel cut or Coarse Oatmeal (according to preference) Freshly-ground black pepper Salt Melt butter or dripping over medium heat and add onion. Stir until onion is lightly browned; add as many oats as you need slowly until all the fat is absorbed and the mixture is fairly firm; add seasoning and keep stirring for about 8 minutes. Bacon wrapped turkey breasts, filled with leek and oatmeal stuffing Serves 2 2 Turkey Breasts 4 rashers Back Bacon 1 oz Oatmeal ½ small Onion, finely chopped one green Leek, finely chopped 1 tsp Olive Oil Pinch Salt and Pepper Stuffing: Sauté onion and leek in the oil until soft - do not brown. Add oatmeal and stir. Season and allow to cool slightly. Split turkey breast to form a pocket. Fill with stuffing and secure by wrapping bacon around the turkey breast. Place in an ovenproof dish and add 4 x 15ml spoons of water. Cover with foil and bake at 350 for 30-40 minutes. and I would be a bad Highlander for not offering the following, especially with Burns Night approaching... Haggis It is surprisingly easy to make haggis, and if you are making your own, you can steam it in a bowl, rather than using a traditional casing. 1/2 lb) beef liver 2 lambs kidneys 1/2 lb) lamb shoulder 1/2 lb) beef suet 2 onions, minced 1 cup Oatmeal 1 cup stock (reserve from boiling the meats) Salt and pepper Boil the meats for an hour, then allow to cool. When cool, grate the liver and finely chop the other meats. Chop the suet. Toast the oatmeal in a shallow pan in the oven, shaking occasionally. Mix the meats, suet, onions and oatmeal together with a cup of the stock in which liver and meats were cooked. Add salt and plenty of pepper to taste. Turn into greased Pyrex bowl. Cover with 2 or 3 layers of foil. Steam on a rack in a pan of boiling water for 2 hours, adding more water as it boils away. Haggis is traditionally served with mashed turnips and mashed potatoes, which should be boiled until soft, then mashed with butter (and milk with the potatoes) The Selkirk Grace is traditionally said at Burns Suppers. Although often attributed to Burns, it was in fact already in use in his time. Some hae meat and cannae eat, And some wad eat that want it; But we hae meat, and we can eat, And sae the Lord be thank it. CHEF
|
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