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Originally Posted By douglasmorris99:
Originally Posted By TheRedGoat:
I think it was Paul Prudhomme that talked about the uses for each pepper, red, white, black. Might be something to look in to as well for some more recipes that focus on each pepper's usage. TRG Prudhomme 
Prudhomme
how dare you mention Prudhomme 
why you -(*%$^*(_0977%&^&$^%$^547  Don't be scared, I have yet to reference Justin Wilson. TRG |
Uncle Ruckus is my hero.
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Originally Posted By TheRedGoat:
Originally Posted By douglasmorris99:
Originally Posted By TheRedGoat:
I think it was Paul Prudhomme that talked about the uses for each pepper, red, white, black. Might be something to look in to as well for some more recipes that focus on each pepper's usage. TRG Prudhomme
Prudhomme
how dare you mention Prudhomme
why you -(*%$^*(_0977%&^&$^%$^547 Don't be scared, I have yet to reference Justin Wilson. TRG you are gonna force me to drive south and kick a billygoats ass aint ya? 
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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
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Originally Posted By douglasmorris99:
Originally Posted By SigOwner_P229:
Originally Posted By douglasmorris99:
RESEARCH THE THREAD YA GIRL, damn lazy, freaking kids, gotsta wipe their nose's for em all the damn time... next you'll be wantin me to come to your house and cook it for Ya's...
CHEF
I would, but tough financial times have left me unable to renew my Team membership, so when using search I can only search thread titles, not entire threads. And 59 pages of good info is a lot to comb over for that one topic. I'll try to take a look. Do you have an idea of approximately what page range it is in? Thanks 
boy, these Indiana guys have some brass... .I spent some time in Indiana,,consluting with a couple of casinos on the lake,,,in the Chicago area,,, yeah, that place,, from what I saw, ....lets say, I got back to my beloved TEXAS doubletime.... I shall leave the rest up to you...as far as researching the thread,,,you might want to start with CHEF'S INDEX SKUNKUM AND FERAL HAVE DONE AN ADMIRABLE JOB, bringing it up to date for US.. Ok, chef, time to jab back at you. I've only ever been to Texas for a changeover on a plane, and it wasn't pleasant. As a matter of fact, it was so hot out that one of the transport busses (to take people to another terminal) had overheated and caught on fire. My dad, has more experience with going to Texas than I do; his comment was, "Whoever said the state of Texas was great had never gone there before saying that." Anyways, I'm just poking a little fun. To the point now, the chefs index didn't address convection ovens from what I saw, and I finally got the chance to read through this entire thread (so as not to make myself look stupid) but I still didn't find much about them. Obviously convection isn't the do-all, end-all of cooking, it has its place and time with specific foods, but that is where my knowledge ends. What foods work well with convection and which ones don't. If you can't help that is fine, its just that the chefs index didn't help me, and your previous answer to me never really addressed specific food groups/types that work well or don't work well with convection. Thanks Chef, and Happy Thanksgiving! This thread is truly wonderful. Sort of funny, but I am a pack-rat, and that doesn't change with recipes, if it looks like I may need it someday, I'll save it. So while reading through this whole thread looking for convection oven references, I saved over 500 recipes and other useful tidbits of info. BTW, if you're too busy with Holiday questions right now, you can wait; this issue isn't really pressing. |
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Originally Posted By rlc:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
I've been called lots of name - I'll have to add this one to the list.
These new ones seem to be a good compromise - not as heavy as the steel mesh gloves, but not quite the same cutting resistance. Seems like they'd be pretty ideal for the light-weight stuff I'd use them for. I have seen them, used them a time or two KEEP IN MIND they are for SLICING ACCIDENTS it you drive straight in/stab, NOT so much so helpful but it is a prophylactic not the end all solution. observance and care or the only true solutions. us old school guys, just bled wrapped it in a towel and kept cutting.
when you have 200 or 300lbs of loin to trim out, during lunch, and your lunch cook quit, you just pretty much move as fast as you can and practice makes perfect but you always get cut. so, GET SUM pay attention to your hands before and after you have cut up a quantity of meat, they will be baby's bottom soft. the enzimes of de-comp break down YOUR skin as well as you are handling the meat..butchers have the softest hands on the planet but also suffer from HANG nails like no one else either as the cuticle gets constantly weakened from the same thing so watch for that. CHEF [\quote] +1 you want old school??? cut teh tip off my index finger, actually sliced the corner off on day cutting up stew beef , bandaid didn't cut it, and I was actually filling up the finger of a rubber glove with my blood ,,,, boss was an old school butcher, had me place my finger down on a table, and lean into it to stop the bleeding, then poured about a 1/2 container of salt on it, didn't hurt till I let off, and only for a few seconds, stopped bleeding too, wrapped it up an went back to work, sounds like we could trade some horror stories |
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
Born with a low tolerance for bullshit.
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Originally Posted By Zhukov:
Originally Posted By mudhog79:
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? I'm ashamed to admit that I didn't find out about this until I was 40 years old. It seems like cooking a burger ought to be simple, but it's harder than it looks to grill 'em right. I've messed up more burgers than I care to admit. The last time I did a couple of burgers, I fried them in a cast-iron skillet to get them seared, then pulled them off the heat and put the skillet in a 300 or so degree oven to finish cooking until they were medium rare. It seemed like a good idea to keep the outside from becoming too charred, and worked very well. I did not know this trick about the depression in the center. I can now grill a kick-ass steak, thanks to a thread a couple of years ago here in this forum, but I am only mediocre at burgers. I will have to try this. |
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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Hi Chef!....Let's take a left turn at burgers..... My Mom has long held the contention that the turn of the century food mill she has, is "No Good" and that it'll give you "Food poisoning or Lockjaw". It was my Great-Grandparents' mill, and I'd bet nearly one of the first home furnishings they bought here in America. I've looked the thing over, several times. As far as I can tell, it's just old. After bit of dis-assembly, a going over with some emery paper and a precautionary naval jelly wipe down with a bleach solution rinse followed by a good ole' soap and water washing...why, I figure it'll grind chuck into burger as good as any mill I can buy today. Whattya think? Is ther any associated illnesses connected with using "old" equipment, even after properly gone over? |
"I never walk into a place I don't know how to walk out of." RONIN
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
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Originally Posted By Matt45:
Hi Chef!....Let's take a left turn at burgers..... My Mom has long held the contention that the turn of the century food mill she has, is "No Good" and that it'll give you "Food poisoning or Lockjaw". It was my Great-Grandparents' mill, and I'd bet nearly one of the first home furnishings they bought here in America. I've looked the thing over, several times. As far as I can tell, it's just old. After bit of dis-assembly, a going over with some emery paper and a precautionary naval jelly wipe down with a bleach solution rinse followed by a good ole' soap and water washing...why, I figure it'll grind chuck into burger as good as any mill I can buy today. Whattya think? Is ther any associated illnesses connected with using "old" equipment, even after properly gone over? I can assume what you have less you POST A PIC 
I have two of them, OLD meat grinders, one is used for meat, the other for grains and both work fine...BUT some of the old household machines contained LEAD so there is a risk of that contamination..beyond a metallurgy test at your local smithy/college chem lab? Pawn shop? there is no way to tell,,beyond a magnet test, IF a magnet sticks, it is steel or at least a high content of steel Vs pot metal containing lead..or it may be BRASS under nickle plating.... from there, clean it lube it with proper food grade grease and or oils and grind away, as with any grinder, Keep it clean. 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
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Chef- There's about 3,200 miles between me and the grinder....you don't want to wait for pics this time.  I'm 99% positive it's cast steel or iron....I've been trying to get them to send it on for a while now, for some reason it suddenly became a central item in their home decor. Mostly because nothing can be done in my family without some form of drama....  I asked the question so that when it comes up I can emphatically state- "I spoke to a culinary expert about this....."
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"I never walk into a place I don't know how to walk out of." RONIN
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
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Originally Posted By Matt45:
Chef- There's about 3,200 miles between me and the grinder....you don't want to wait for pics this time.
I'm 99% positive it's cast steel or iron....I've been trying to get them to send it on for a while now, for some reason it suddenly became a central item in their home decor. Mostly because nothing can be done in my family without some form of drama....
I asked the question so that when it comes up I can emphatically state- "I spoke to a culinary expert about this....." your explanation if fully acceptable in NOT posting a pic,,,Trust me, if you feel it is cast iron or steel, wash it good, food grade lubrication and get to grinding.... 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
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I checked your index Chef and I didn't find anything on Swordfish.
Any good recipe's? I was thinking of something on a grill, although it is bitter cold out right now, so maybe something to sear in a pan on the stove? I had swordfish years ago in Florida as steaks and it was soooooo good from what I remember. Seeing the Yellow Fin thread got me thinking about Swordfish. 
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I will not submit.
<font size=3> كافر</font id=s3>
<font size=3> كافر</font id=s3>
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Originally Posted By Intimdtr77:
I checked your index Chef and I didn't find anything on Swordfish. Any good recipe's? I was thinking of something on a grill, although it is bitter cold out right now, so maybe something to sear in a pan on the stove? I had swordfish years ago in Florida as steaks and it was soooooo good from what I remember. Seeing the Yellow Fin thread got me thinking about Swordfish. Excellent question,,I saw the Yellow fin thread, didn't get involved....but,,, I LOVE Swordfish, and salmon and shark and snapper and just about most game fishes, their flavors stand so well alone and takes the stronger marinates and seasonings with gusto Game fish also do well cooked a variety of ways, grilled of course, poached, blackened, baked and pan seared... Blackened Swordfish Ingredients * 2 tablespoons paprika * 2 teaspoons cayenne pepper * 1 1/2 teaspoons ground white pepper * 1 1/2 teaspoons ground black pepper * 1 tablespoon salt * 2 teaspoons onion powder * 2 teaspoons garlic powder * 1 teaspoon dried thyme * 1 teaspoon dried oregano * * 4 (6 ounce) fillets swordfish, snapper, shark, etc * 1 1/2 cups butter, melted Directions 1. In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano. 2. Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot. 3. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork. DO THIS IN A WELL VENTILATED KITCHEN, the searing spices can literally take your breath away if you inhale them at the point of contact with the pan.. Baked Swordfish with Pineapple Mango Chutney Ingredients * 2 pounds swordfish steaks * 2 tablespoons lemon juice * 1/2 cup dry sherry * 1 tablespoon minced fresh ginger root * 1 cup mango chutney Directions 1. Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork . Pineapple Mango Chutney Ingredients * 2 tablespoons vegetable oil * 1 teaspoon crushed red pepper flakes * 1 large sweet onion, minced * 4 inch piece fresh ginger root, peeled and minced * 1 large yellow bell pepper, diced * 3 large ripe mangoes, peeled, pitted, and diced * 1 small pineapple, peeled and diced * 1/2 cup brown sugar * 1 1/2 tablespoons curry powder * 1/2 cup apple cider vinegar Directions 1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes. 2. Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator. Sauted swordfish with noodles Ingredients * 4 cups uncooked egg noodles * 1 pound swordfish steaks, cut into 1/2-inch cubes * 1 teaspoon salt, divided * 1/2 teaspoon pepper, divided * 1 tablespoon olive oil * 1 tablespoon all-purpose flour * 1 cup heavy whipping cream * 1 cup shredded mozzarella cheese * 1 cup shredded Parmesan cheese * 1 (16 ounce) package frozen California blend vegetables, thawed Directions 1. Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm. 2. In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through. Drain noodles; top with swordfish mixture. marinated and grilled Ingredients * 3 tablespoons fresh lime juice * 2 tablespoons white wine vinegar * 1 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 1/4 teaspoon ground ginger * 1/4 teaspoon dried basil * 1/8 teaspoon dried thyme * 1/8 teaspoon dried parsley * 1 teaspoon hot pepper sauce * 1 pinch cayenne pepper * 3 tablespoons vegetable oil * 2 fresh swordfish fillets Directions 1. In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours. 2. Preheat broiler or an outdoor grill for high heat. 3. Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork. Hope that gives you a few ideas Pics as always appreciated.. 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
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
lastly.. if you dont have one, BUY a cooking thermometer, especially if you can't tell by feel how well a slab of meat is cooked and you should check ALL your hot foods for tempature correctness before serving from soup to soupscum..the electronic ones today are super cheap compared to years ago, I have a Lazer one that tells me from 20' across the room the temp of a buffet table or the coffee in your cup. I finally got fed up after realizing that most "instant" thermometers are anything but. More like "instant" = 25 seconds. For my birthday, I asked for a Thermapen by Thermoworks. It may be a frivolous purchase, but this thing will have the temp indicated pretty much by the time you're done pushing it into the meat. Pricey at $75-100, but well worth it for me so far. http://www.thermoworks.com/products/thermapen/new_images/SplashProofThermapen-gallery.jpg After seeing this thermometer posted I bought one for my husband for Christmas. He loves it.
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Originally Posted By douglasmorris99:
thanks for your question,,good one in making cream based soups one of two things are done one is a reduction of milk/cream is used, this reduction condences the fats and colligens in the milk bringing them closer together, so when the soup is frozen and then reheated, there tends to be FAR LESS granulation of the milk product in the end result the second thing done is the use of thickening agents. roux, cornstarch, and other "fat" based agents, emulsify the fats and colligens in the milk products and you then have an even lesser chance of the product breaking down(granulation) when reheated so, regardless of the method used there is some MINOR if not microscopic granulation of the milk product, the type of agents used, (commercially is some stuff I dont care to eat) will result in how much breakdown your gonna get when slacking out. WE pro's tend to rethicking IF ABLE TO such soups if reuse is NESSASSARY, but, soup tends to be cheap enough to trash rather than reuse in higher quality operations...unless very expensive in its base as a crab, clam or other hi protien product the second method used is to create bases, and freeze the bases, thaw them out and combine them with the milk product at the time of service, you mentioned squashes,,just make a simple seasoned puree of your squash, pumpkin, etc, freeze it in small enough portions to thaw easyily and mix with milk like a home made cup O soup lastly, one small trick in all foods intent for reheating for service, that I have used is when you think the product is ALMOST DONE, that is when it is done, taking it to the final stage when yo Reheat the product,(bring it to a boil for service) finishes the product and we get less breakdown risk and generally a fresher tasting product Hope that answered your puzzle CHEF
BY THE WAY.. I Really like your avatar,,reminds me of the Vargas Girls of Playboy of my Youth, hell they may still do something similar, I havnt picked up a Playboy since the early 80's. whole bunch of stuff I couldnt afford,
,and then there was what they were advertizing.... 
some of those Vargas Girls were far sexier than the photo shoots IMHO... come by again CHEF I appreciate your answer. it took me awhile to get back here andthnak you because of kids bdays, Thanksgiving., and the Christmas. I cannot believe it has been ten pages since I asked this question.
I spent some time googling Vargas Girls because I didn't know much about them. He did some amazing art work/ Hopefully I will have a chance to try a few new recipes soon.
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Originally Posted By RN22lr:
Originally Posted By douglasmorris99:
thanks for your question,,good one Hope that answered your puzzle CHEF
BY THE WAY.. I Really like your avatar,,reminds me of the Vargas Girls of Playboy of my Youth, hell they may still do something similar, I havnt picked up a Playboy since the early 80's. whole bunch of stuff I couldnt afford,
,and then there was what they were advertizing....
some of those Vargas Girls were far sexier than the photo shoots IMHO... come by again CHEF I appreciate your answer. it took me awhile to get back here andthnak you because of kids bdays, Thanksgiving., and the Christmas. I cannot believe it has been ten pages since I asked this question.
I spent some time googling Vargas Girls because I didn't know much about them. He did some amazing art work/ Hopefully I will have a chance to try a few new recipes soon. Thank you and welcome back, 10 pages,yep I get a few questions a week, some occasional nonsense, and I just up and post something when the mood strikes me, I am working on a bunch of baking recipes to post, maybe today,,we shall see how the day goes, also refinishing a browning A5 stock , it''s just like baking?
Vargas was one of this unrecognized artists overlooked because he did "porn" as one of our famous Proletariat's stated, I don't know what pornography is but I know it when I see it. In todays world, you see more on TV than in most of his work.. His was a very talented artist that captured the female form perfectly, even it some if not most were from mind over model.. 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
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Hey chef, maybe you could help me decipher something:
A few times a year when visiting one of the rental homes that I do service at, the folks that live there are apparently drying foodstuffs inside the screened back patio. They're Asian folk, and the lady that's home at the time that I'm there doesn't speak a lick of English, so I have been unable to figure out exactly what's going on. But I've seen things like whole cooked & spiced shrimp laid out on newspaper, to what looks like roasted or barbequed chicken leg quarters hanging on makeshift racks from strings. The chicken especially will hang there for several days to a week or more. I'm just curious, if you know, what this process is, and what is its purpose? |
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Originally Posted By mattimeo:
Hey chef, maybe you could help me decipher something: A few times a year when visiting one of the rental homes that I do service at, the folks that live there are apparently drying foodstuffs inside the screened back patio. They're Asian folk, and the lady that's home at the time that I'm there doesn't speak a lick of English, so I have been unable to figure out exactly what's going on. But I've seen things like whole cooked & spiced shrimp laid out on newspaper, to what looks like roasted or barbequed chicken leg quarters hanging on makeshift racks from strings. The chicken especially will hang there for several days to a week or more. I'm just curious, if you know, what this process is, and what is its purpose? The east Asian culture uses LOTS of dried foods, lack of refrigeration being the principal reasoning, keep in mind they are a rather primitive culture, salting, drying and air curing are common practice amongst most more primitive culture. the drying and salting process then becomes a HUGE part of the regional cuisine and the taste profile of the indigenous people of the regions. saute's squid eggs NOT salted and dried just taste weird if salted is the aquired taste for said squid eggs.. I was in a bar in an Unnamed part of Asia once upon a time, being lured by a cute little B-girl into buying her Champagne Cocktails, when she saw i wasnt a buyer for her or her champagne,she had lunch bought to her at the bar...dried, fried, salted octopus legs of a questionable degree of freshness when salted...  she, being the typical hooker with a heart of gold, offered me a taste of her octopussy...I of course being a brave young man, gave it a nibble, washed it down with warm 333 and 3 minutes later, walked over to the window and  said octoPI, the warm beer and most of the rations for the previous 3 days.....lost the taste for dried fried salted octopus for some reason...
Meats are dried and or salted in a variety of ways, then reconstituted with water, through soaking or steaming, the cut up for stir fries, soups and stews.. there is also a very YinYang in the eating and preparation of food with many Asian people A is only served with B and only if C was eaten for breakfast etc. Thank you. good question.. hope that put your mind to rest 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
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the Lentil is bean, a legume which includes the world famous Texas Blue Bonnet, a native grass very high in nitrogen..
A legume is any of the thousands of plant species in the legume family, Leguminosae. Legumes have seed pods that, when ripe, split along both sides. The legume family is the third largest among flowering plants. It is also the second most important to the human diet (grasses are first). Beans, lentils, peanuts, peas, and soybeans are some of the common legumes consumed by humans. Legume seeds have twice as much protein as grains. Legumes are also high in iron and B vitamins. Some legumes, such as clover and alfalfa, are used as animal feed. the common lentil has been a basic food stuff for humans for over 8000 years as a domesticated crop.. there are a dozen or more lentils in the group * Brown/Spanish Pardina * French Green/Puy (Dark speckled blue-green) * Green * Black/Beluga * Yellow/Tan Lentils (Red inside) o Red Chief (Decorticated yellow lentils) * Eston Green (Small green) * Richlea (Medium green) * Laird (Large green) * Petite Golden (Decorticated lentils) * Masoor (Brown-skinned lentils which are red inside) o Petite Crimson/Red (Decorticated masoor lentils) * Macachiados (Big Mexican yellow lentils) they cook fairly quickly, have a rich earthy taste, a huge part of the Near Eastern diet. Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat. They are also very high in IRON and an excellent source of it. Lentils can be prepared any way you would cook beans, with less soaking time, they do not take well to molassas or brown sugar IMO for "baked Lentils" (earthy taste) but stand well with beef and ham joints, a bit too over powering for chicken stocks but they get along well.. Lentil soup Ingredients * 2 cups dry lentils * 2 quarts chicken broth * 1 onion, diced * 1/4 cup tomato paste * 2 cloves garlic, minced * 1 tablespoon ground cumin Directions 1. In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon. curried lentils and tomato Ingredients * 1/2 cup dry lentils * 1 cup water * 5 ounces stewed tomatoes * 1/8 cup chopped onion * 2 stalks celery, chopped, with leaves * 1/4 teaspoon curry powder * 3 cloves garlic, minced * salt to taste * ground black pepper to taste Directions 1. Combine lentils and water, bring to a boil. 2. Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving. Beef and lentil soup Ingredients * 1 pound lean ground beef * 1 1/2 cups dry lentils, rinsed * 1 cup chopped carrots * 1 cup chopped onion * 1 cup chopped celery * 3 cups water * 1 teaspoon salt * ground black pepper to taste * 2 cubes beef bouillon cube * 6 cups tomato-vegetable juice cocktail * 1 (4.5 ounce) can mushrooms, drained * 1 dash Worcestershire sauce Directions 1. Brown beef; break meat into small pieces while cooking. Drain. 2. Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally. Gaucho Lentil stew ngredients * 1 cup dry lentils * 1 quart water * 1 cube vegetable bouillon * 3 medium tomatoes, peeled and diced * 1 large onion, diced * 1 carrot, sliced * 1 medium apple - peeled, cored and diced * 1/2 cup frozen peas * 1 large clove garlic * 1 tablespoon olive oil * 1/4 cup barbeque sauce * 1/2 teaspoon paprika * salt and pepper to taste Directions 1. Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes. 2. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve. hope that gives you some ideas 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
| Well, simply awesome! I can tell you right now, I will try the Stir fry, the Macaroni dish, and the Salmon Cakes!!! |
"Focus on the front sight.....Smooth on the trigger..."
Armalite 20 inch - or nothing.
When they come to take your guns, give them up. One round at a time.
America is not at war.The Military is at war. America is at the mall.
Armalite 20 inch - or nothing.
When they come to take your guns, give them up. One round at a time.
America is not at war.The Military is at war. America is at the mall.
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Hi Chef,
First time poster here in the Ask the Chef section but I've been testing some of your recipes on the side and I have to say I'm impressed, very nice collection. My question is this, do you have a take on the Paella? you know, the Spanish dish. I live in Seattle so I have a pretty good selection of very fresh fish available to me (mostly from the north west) Thanks =D |
If I'm married is it still considered "paying" for it, or is it "leasing"? - Silly Look 1/16/09
WAHTF is awesome, even if it's fulla homo assholes. - NWRed 2/1/09
WAHTF is awesome, even if it's fulla homo assholes. - NWRed 2/1/09
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Matt45
Well my friend this has been a challenge. My primary conclusion is, you’re hosed. Suck it up and soldier on. My secondary conclusion is, there is a few things you need to add to your larder, so, Off I had to tread to the local groceries. With the list of what you sent me you are super limited with what you will be able to do in variety in your menu and I feel for you but, were asking for a Chef Miracle here and Chef is about OUT of miracles.,, with that said I went to Kroger(king souper) and Tom Thumb (Safeway, Ralph’s) and came up with a list of dehydrated food stuff that you can use to incorporate the fresh foods available, give you some variety and allow an easy whip up of some creative dishes out of little. I will put together a small care package for you and following is a list you need to ask friends and family to send once you beg properly to SEND ME SOME FOOD PLEASE, the Army is starving me... Now, here is a list and I will follow up with some menu ideas from the list of items you gave me Bouillon, beef and chicken, with at least a minimum of a flavored stock, your ability to make more out of less is much more viable, Remember to think peasant food, Onion soup, Stews, Cassolet, layers of different foods and flavors allow you to take a bit of this and that to feed many, Onion soup was a poor woman with an onion, a bone and a pot of water and 4 kids to feed.. Pasta of course is the top of the list, easy to prep, leaves little residue and takes flavor from what you add to it. There is LOTS of angel hair type paste which gives you a good yield for limited weight in shipping and with your bread machine, you can make simple pasta dough’s that are just boiled in water with a bit of oil, a rolling pin of some sort, piece of doweling etc, and a sharp knife and your good to go. BARILLA has an excellent dried tortellini with varied fillings Alessi Dry soups looked pretty good there is: Neopolitan, Pasta Fazool and Zuppa Toscana Simply Asia has a variety of “bowls” that are an add water mix of soups, pasta dishes and rice dishes Knorr has a large variety of pasta sides, a dozen or more YAKI SOBI noodle meals IDAHO potato has a variety of instant potatoes, yellows, herb, garlic, Loaded etc Williams has a few Chili mixes available including a white chicken chili that I have used I the past Gravy mixes McCormick has some very good dry gravy/sauce packets that are an add water only and gives you the taste profile found in a lot of restaurants as McCormick is a common commercial spice/bullion Tony Chacheres has beans and rice and some other Cajun flavored dehydrated product and an excellent Cajun brown gravy and an easy to used CAJUN/ FRENCH ROUX in a powder form, I picked some up and played with it last night, it thickens and doesn’t have an artificial taste to it. Powdered milk for sauces and some of your bread require milk for proper color and something to feed the yeast in some recipes. Once you have some easy to make gravies and sauces available, I am sure you will find some challenges to bring out your creativity. Here are a few ideas I had with your limited larder... I tried to take into effect the bloody heat you must deal with and the cold nights as well, I don’t know the weather cycles as its been 30 years since I was in the middle east and no thank you, no thoughts of returning, ever My immediate thought was a four cheese soup, would be a quick and easy thing with powdered milk Wrapping the roast beef around some cheese, breading it with bread crumbs and topping it with some brown gravy, A stuffing of onions, peppers and bread crumbs rolled in the sliced turkey and micro-waved served with a bit of milk gravy Roast beef or ham or turkey salad using onion, peppers, tomato and a touch of mayo or malt vinaigrette assuming you get mayo/ vinaigrette in the Mess. Is it still called a mess hall? Stir-fry using all the veggies from the salad bar with your beef and or turkey Simple microwave pizza on bread or even crackers with sliced cheese, tomato and onion, with salami I am assuming you only get your cold cuts slices so chunked pieces are not available, As you probably know, how meats are cut add's to and changes the taste profile as to their preparation and how it feels to the tongue in overall satisfaction. Stuffing, rolling, wrapping etc I know has to get old but it’s what you have... Your microwave, I don’t know how much of a microwave cook you are, but with a good bowl or two, a square pan and a flat plate, some practice, the machine does a lot, I having been single and having my health challenges, especially post surgery the last 3 times, standing up long enough to even fry eggs was at times a challenge, and I learned to use my microwave much more, patience and extra water are two secrets. Practice the only other I can offer. Matt, You have truly stumped the Chef, as stated at the top of this, it is the hardest challenge to date and with out some change in your available product, there isn’t a lot I can do/suggest etc, IF any reader wants to send a care package to our friend Matt (with his permission), I will forward his mailing address to you and a list of foodstuffs the help him survive the duration… 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
|
Originally Posted By shakul:
Hi Chef, First time poster here in the Ask the Chef section but I've been testing some of your recipes on the side and I have to say I'm impressed, very nice collection. My question is this, do you have a take on the Paella? you know, the Spanish dish. I live in Seattle so I have a pretty good selection of very fresh fish available to me (mostly from the north west) Thanks =D Thank you Shakul..appreciate the input and flattery will get you lots
Paella...a true Classic Recipe with roots deep in spanish cooking, and like pasta from china to italy to the world the same is said of this wonderful dish.. Paella is a rice dish which originated in Valencia near lake Albufera, Spaniards consider paella to be one of their national dishes. There are three widely known types of paella: Valencian paella, seafood paella and mixed paella but there are many others as well. Valencian paella consists of white rice, green vegetables, meat, snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood and sometimes beans. Most Valencian chefs use Calasparra or Bomba for this dish. Other key ingredients include saffron, and olive oil. the name of the meal is taken from the dish used in classic service/preperation of the rice The word paella derives from the Latin word patella for pan. Patella is also akin to the French poêle, the Welsh padell, the Italian padella, the Old Spanish padilla and the New Mexican Spanish puela Valencian speakers refer to both the dish and the specialized shallow pan in which it is cooked as paella. However, in most of Spain and throughout Latin America, the term paellera is more commonly used for the pan, though both terms are correct, The pan is traditionally round and shallow, made of polished steel with two handles. A common, but inaccurate, belief in the Arab world, is that the source of the name is from the Arabic word for leftovers, baqiyah, because it was customary among Arab sailors to combine leftovers of previous meals which purportedly led to a paella-like creation in Moorish Spain This dish has gained considerable popularity throughout most of the Spanish-speaking world, including the Hispanic regions of the United States. It also enjoys moderate popularity throughout Western Europe. The following is a list of other similar rice dishes: Arroz a la valenciana Arròs negre Fideuà Fried rice Jambalaya Pilaf Risotto Biriyani seafood and chicken paella INGREDIENTS 1/2 cup olive oil 1 1/4 pounds chicken thighs 1/2 cup onion, diced 2 cloves garlic, chopped 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1/4 pound calamari rings 1/4 pound small shrimp - peeled and deveined 1 teaspoon salt 2 teaspoons saffron threads 1 (14 ounce) can crushed tomatoes 1/2 cup peas 3 cups long grain rice 6 cups water 6 large clams in shell, scrubbed 6 jumbo shrimp in shells (21-25 per lb.) 6 large sea scallops 6 wedges lemon DIRECTIONS Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more. Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve. Paella Valenciana INGREDIENTS (Nutrition) 1 tablespoon olive oil 1/2 (4 pound) whole chicken, cut into 6 pieces 1/2 (2 pound) rabbit, cleaned and cut into pieces 12 oz can of snails, drained and rinced 1 head garlic, cloves separated and peeled 1 tomato, finely chopped 1 (15.5 ounce) can butter beans 1/2 (10 ounce) package frozen green peas 1/2 (10 ounce) package frozen green beans salt to taste 1 teaspoon mild paprika, or to taste 1 pinch saffron threads dried thyme to taste dried rosemary to taste 4 cups uncooked white rice, or as needed DIRECTIONS Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well. Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth. Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes. simple paella INGREDIENTS (Nutrition) 2 tablespoons olive oil 1 tablespoon paprika 2 teaspoons dried oregano salt and black pepper to taste 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces 2 tablespoons olive oil, divided 3 cloves garlic, crushed 1 teaspoon crushed red pepper flakes 2 cups uncooked short-grain white rice 1 pinch saffron threads 1 bay leaf 1/2 bunch Italian flat leaf parsley, chopped 1 quart chicken stock 2 lemons, zested 2 tablespoons olive oil 1 Spanish onion, chopped 1 red bell pepper, coarsely chopped 1 pound chorizo sausage, casings removed and crumbled 1 pound shrimp, peeled and deveined DIRECTIONS In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. Spread rice mixture onto a serving tray. Top with meat and seafood mixture. Hope that gives you some ideas and welcome to the board 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
|
Chef,
I had a couple of thoughts regarding Matt45's situation. These might not work at all in his situation, I don't know, but maybe you'll tell me if they wouldn't work. My first suggestion would be for Matt to get a crock pot. Here in the states you can get a 2 or 3 qt crock pot for about $10. Crock pots aren't considered very chef-like, I know, but they can cook some pretty tasty comfort food. I think the biggest draw-back to his use of a crock pot would be the clean-up issue. Lining the pot with aluminum foil might eliminate that, just wad it up and throw it away (if the food wasn't too juicy). Another idea might be to use those plastic baking bags that are popular for cooking turkeys. He might even be able to fill it with hot water and cook in a heavy duty freezer bag like I've seen boy scouts do. He might also be able to prepare "foil pack"-type dishes in a crock pot. I know I've seen potatoes wrapped in foil and cooked in one. At the very least he should be able to make a nice bread pudding or some casseroles. My other idea was to suggest rice, if he can get someone to ship him a bag. It can be used in about as many ways as pasta and might offer some variety. I've never cooked it in a microwave but have relatives who cook it in theirs all the time. Rice might be another crock pot candidate. Finally, cous-cous might be a better option than either pasta or rice, if it is available or he can get someone to ship it. It has all of the advantages of pasta such as taking flavorings but I think it cooks faster and doesn't require draining of the exess water (if I recall correctly- I haven't made any for a while). Some chicken bullion would just about be required, I'm glad you already thought of that. |
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Skunkum,,thanks for the input,,
his situation did stump me a bit, he is very limited on what he can commendeer from the mess and the local food is not healthy for hte most part I think I had the shits for the better part of the years I spent overseas as I ate a lot of local foods I gained 40lbs my first year back in the world, I ATE Butter, cheese, milk, fresh bread, more butter, milk, cheese and ICE CREAM, COLD BEER< COLD COKE< and more ICE COLD MILK>>I think daily and probably hourly, and with every damn meal...course I weighed 180 at 6'4 and it didnt matter a whole lot,,,we wont go any further than that,, any more input from anyone concernings matts wish would be appreciated,, 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 Morris-
Hosed? Not at all! I never expected to be abIe to produce a five course fine dining experiance... What I didn't know about is the Alessi Dry soups, Tony Chacheres, Knorr's pasta sides, and I had not considered making soup/stew from stock and what's availible....I'll go to the far ouside of normal on this, and theorize that I can use my coffee maker in the same manner as one would a crockpot. (Hell, I'll buy a another at the PX, they're only $13 for a 220w German Coffee maker). I suppose I could even make grilled cheese on the burner if wanted........ 
I've also never considered ham salads, and have never had a roast beef salad sandwhich....very interesting. I'm guessing that's simular to English style finger sandwhich fillings??? The same goes for making RB Coquettes...awesome! Quattro Formagio Zuppo....guide me thru that a bit? I keep coming up with a cheese dip in my head.
Your care package is much anticipated and you have my eternal hearty thanks, for this Class "A" effort and your logistical support IF any reader wants to send a care package to our friend Matt (with his permission), I will forward his mailing address to you and a list of foodstuffs the help him survive the duration…
As previously stated, I never argue with the Chef!!!!!!!!! 
Here's what I've come up with in the last week- Wraps from the mess hall (Now called a "D-Fac" Dining facility) Roast beast, salad from the salad bar, swiss cheese, mustard, onion, tomato. I can get fried eggs (hard only), and combine that with Mayo packets, a bit of mustard, pepper, salt, and chili powder...egg salad sandwhich. Pizza in the microwave? NO!...I realized about the dough setting last week...(Duh!)...My Mrs is putting together a few heavy duty ziplocs with the dry pizza dough ingrediants in it (Basil and Oregano whole wheat crust). I'll obtain some charcoal for the grill...pizza wasn't always cooked in an oven! I've got a can of sauce, and the WSU tinned cheese I have will be a great topping. Like you pointed out, meats and veggies I can get will make a great topping. 
I've been aggressively persuing some local angles...I came across a major breakthrough in my overall situation, but I want to see if it pans out (Pun intended) before I divulge. Since day one of my career, I've been a scrounger and horsetrader...it's paid off well in the past.
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Реальная Милиция!
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
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OK Chef...so that angle I spoke of...in between the time I first posted in here and now I've come to find out that I have a source for occasional ingediants, at the D-Fac. As of about an hour ago, my spectrum has broadened, and while I'm certianly not un-limited, the availibilty of raw ingediants has been increased. The other positive part of the entire breadth of this discussion, is that it has definetly kept me (and hopefully others making preps, ect) aware of the limitations one has if TSHTF
In between my last post and now, as part of the earlier mention of horsetrading, I need to ask one more favor: Can you re-write the bagel recepies to yield 120 rather than 12? I know some receipes call for adjustment, rather than simply increasing the size,as you may have to make allowances for the dough to rise ect... |
Реальная Милиция!
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
More Irish Whiskey in 2009
migradog: Because he's Matt45 and facts matter.
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Originally Posted By Matt45:
OK Chef...so that angle I spoke of...in between the time I first posted in here and now I've come to find out that I have a source for occasional ingediants, at the D-Fac. As of about an hour ago, my spectrum has broadened , and while I'm certianly not un-limited, the availibilty of raw ingediants has been increased. The other positive part of the entire breadth of this discussion, is that it has definetly kept me (and hopefully others making preps, ect) aware of the limitations one has if TSHTF
In between my last post and now, as part of the earlier mention of horsetrading, I need to ask one more favor: Can you re-write the bagel recepies to yield 120 rather than 12? I know some receipes call for adjustment, rather than simply increasing the size,as you may have to make allowances for the dough to rise ect... 10 doz bagels,,so, whats the trade out value of a bagel? will we be offering a salmon and cream cheese schmear with said bagels? there was one listed above in my day an SKS was worth a quart of scotch and ak47 was 2 qts of bourbon dont ask me what a sheet cake cost for the CO's 40th Bday though,,,this is a family thread,,
this should get you what you need, I DID do it by weight, which most volumne bakers perfer,,they can figure it out from this easily enough. there is a bit of plus and minus with any recipe extension, an experienced baker will know if it is turning out OK.. INGREDIENTS 5 qts warm water (110 degrees F/45 degrees C) 1.25oz active dry yeast 1-1/4 cups white sugar 1/2 cup and 2 tablespoons vegetable oil 20 lbs bread flour (about) /2 heaping cup salt 1/2 heaping cup white sugar 1-3/4 heaping cups poppy seeds In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes. Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour). Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes. While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once. Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done. |
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 Matt45:
Chef Morris- Hosed? Not at all! I never expected to be abIe to produce a five course fine dining experiance... What I didn't know about is the Alessi Dry soups, Tony Chacheres, Knorr's pasta sides, and I had not considered making soup/stew from stock and what's availible....I'll go to the far ouside of normal on this, and theorize that I can use my coffee maker in the same manner as one would a crockpot. (Hell, I'll buy a another at the PX, they're only $13 for a 220w German Coffee maker). I suppose I could even make grilled cheese on the burner if wanted........
I've also never considered ham salads, and have never had a roast beef salad sandwhich....very interesting. I'm guessing that's simular to English style finger sandwhich fillings??? The same goes for making RB Coquettes...awesome! Quattro Formagio Zuppo....guide me thru that a bit? I keep coming up with a cheese dip in my head.
Your care package is much anticipated and you have my eternal hearty thanks, for this Class "A" effort and your logistical support IF any reader wants to send a care package to our friend Matt (with his permission), I will forward his mailing address to you and a list of foodstuffs the help him survive the duration…
As previously stated, I never argue with the Chef!!!!!!!!!
Here's what I've come up with in the last week- Wraps from the mess hall (Now called a "D-Fac" Dining facility) Roast beast, salad from the salad bar, swiss cheese, mustard, onion, tomato. I can get fried eggs (hard only), and combine that with Mayo packets, a bit of mustard, pepper, salt, and chili powder...egg salad sandwhich. Pizza in the microwave? NO!...I realized about the dough setting last week...(Duh!)...My Mrs is putting together a few heavy duty ziplocs with the dry pizza dough ingrediants in it (Basil and Oregano whole wheat crust). I'll obtain some charcoal for the grill...pizza wasn't always cooked in an oven! I've got a can of sauce, and the WSU tinned cheese I have will be a great topping. Like you pointed out, meats and veggies I can get will make a great topping.
I've been aggressively persuing some local angles...I came across a major breakthrough in my overall situation, but I want to see if it pans out (Pun intended) before I divulge. Since day one of my career, I've been a scrounger and horsetrader...it's paid off well in the past.
Glad I could offer some help and yes roast beef salad is a sandwhich filler,,Coffee maker crockpot,,Maybe 4 cheese soup, saute some onions, add some milk(thinking you get milk in Mess?), reduce your milk by about 1/3 then slowly melt your cheeses into it. also is called welsh rarebit, cheese sauce, etc,,add,some bread and your good to go.. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
A customer told me about 2 recipes he has made. He thinks they are French and possibly from the French area of Canada. These are, Roppei and Potan, spelling is a guess!!!
One recipe has salt pork, cubed pork and potatoes. Somehow these are combined into some thing like a Sheppard's pie. The leftovers can be sliced and fried. Any ideas on these is appreciated! |
Screech, He was my Maine Coon Cat of 12 years. He was a real "Lap Lizzard"! RIP buddy!
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Originally Posted By Screech:
A customer told me about 2 recipes he has made. He thinks they are French and possibly from the French area of Canada. These are, Roppei and Potan, spelling is a guess!!! One recipe has salt pork, cubed pork and potatoes. Somehow these are combined into some thing like a Sheppard's pie. The leftovers can be sliced and fried. Any ideas on these is appreciated! Not sure on the former, but the latter sounds like Poutine. The modern version of Poutine is french fries covered with bacon pieces(salt pork), chunks of curd cheese and brown gravy. There are many regional variations of this great dish. |
Not down with the Kenyan.
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Originally Posted By DV8:
Originally Posted By Screech:
A customer told me about 2 recipes he has made. He thinks they are French and possibly from the French area of Canada. These are, Roppei and Potan, spelling is a guess!!! One recipe has salt pork, cubed pork and potatoes. Somehow these are combined into some thing like a Sheppard's pie. The leftovers can be sliced and fried. Any ideas on these is appreciated! Not sure on the former, but the latter sounds like Poutine. The modern version of Poutine is french fries covered with bacon pieces(salt pork), chunks of curd cheese and brown gravy. There are many regional variations of this great dish. oh those candians eh? I will be back later, and, meaning no disrepect or doubt to what the op or DV8 is saying here. all I can say to any of the above proposed recipes is
AND
sounds right up there with a cold lard sandwich with mayo and sliced horse dick with dusseldorf mustard, in a club made with wonderbread. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
a member asked in another thread about a tomato cuc and pasta salad,,,
HERE TOY GO.. INGREDIENTS 4 medium fresh tomatoes, cut into 1 inch chunks 1 large cucumber, sliced 1/2 red onion, diced 1/2 cup mayonnaise 2 cloves garlic, minced 2 teaspoons fresh ground black pepper 2 cup cooked pasta salt to taste DIRECTIONS In a large bowl, toss together the Pasta tomatoes, cucumber, onion, mayonnaise, and garlic. Season with pepper and salt. INGREDIENTS 2 large cucumbers - halved lengthwise, seeded and sliced 1/3 cup red wine vinegar 1 tablespoon white sugar 1 teaspoon salt 3 large tomatoes, seeded and coarsely chopped 2/3 cup coarsely chopped red onion 1/2 cup chopped fresh mint leaves 3 tablespoons olive oil 2 cup cooked pasta salt and pepper to taste DIRECTIONS In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally. Add tomatoes, onion, Pasta, Mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper INGREDIENTS 1 tomato, chopped 1 cucumber, seeded and chopped 1/4 cup thinly sliced red onion 1/4 cup canned kidney beans, drained 1/4 cup diced firm tofu 1 cup cooked pasta 2 tablespoons chopped fresh basil 1/4 cup balsamic vinaigrette salad dressing salt and pepper to taste DIRECTIONS In a large bowl, combine the Pasta, tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper. |
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:
Wow! Great thread. I can make a pretty good rue, but how do I make a good country gravy? Mine always sucks. basic sauces, bechamal....
Chefs Index THank 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
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a member asked about greens in another post, thought I would give a few recipes here for grins...
CHEF greens sauted with parmesean INGREDIENTS 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon minced garlic 1/2 small red onion, diced 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately 1/2 cup dry white wine 1 tablespoon fresh lemon juice, or to taste 2 tablespoons freshly grated Parmesan cheese salt to taste (optional) remember the Parm is salty.. DIRECTIONS Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. Greens with Garbonzos and tomato INGREDIENTS 2 tablespoons olive oil 1 shallot, chopped 2 green onions, chopped 1/2 cup garbanzo beans, drained salt and pepper to taste 1 bunch red Swiss chard, rinsed and chopped 1 tomato, sliced 1/2 lemon, juiced DIRECTIONS Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste. Simple Green INGREDIENTS 2 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons 1/4 cup balsamic vinegar salt and pepper to taste DIRECTIONS Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve. Greens with beans and goat cheese INGREDIENTS 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons butter 2 cloves garlic, minced 1 pinch red pepper flakes 1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices 1 (15.5 ounce) can pinto beans, rinsed and drained 1 small tomato, chopped salt and pepper to taste 1 tablespoon fresh lime juice 3 tablespoons goat cheese DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish. Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes. Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish. Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed. 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 indy1:
Hi, I'm looking for a quality set of knives that won't break the bank, have any ideas? I'm looking at a 9 piece Henckels Four Star that is listed for about $460.00 but is on sale for $199.99, how are these knives? Henckels have always been an excellent product, once it was THE product, Japan has entered the market with a passion in recent years,,unless Henckels is made in China, I would say that sounds like a very good deal.. if you go the the main page for food and gardens, I have a sticky there CHEFS INDEX, with leads to threads,,there is one or two discussions on knives in the thread.. thanks for asking, let us know what you decide 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
|
have some time this morning, Raining like the rath of God....and for some reason, I am wanting BBQ Ribs, Pork Ribs, and BBQ Chicken....now, 9am on a wednesday morning....
and no, I AM CERTAIN, Pregnancy is not the issue for the craving....so here are some BBQ sauce recipes to play with....
Honey garlic INGREDIENTS 2 cups ketchup 1 bulb garlic, peeled and crushed 1 cup water 2 tablespoons hot sauce 1/4 cup honey 2 tablespoons molasses 2 tablespoons brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1 teaspoon salt 2 tablespoons Cajun seasoning 1 pinch paprika 1 pinch crushed red pepper 1 pinch ground white pepper 1 pinch ground black pepper 2 tablespoons cornstarch 1 tablespoon water 1/2 cup butter DIRECTIONS In a large saucepan over medium low heat, mix together ketchup, garlic, 1 cup of water, hot sauce, honey, molasses, brown sugar, Worcestershire sauce, soy sauce, salt, Cajun seasoning, paprika, red pepper, white pepper and black pepper. Allow the mixture to simmer approximately 30 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon of water. Adjust amount of water as needed to fully dissolve cornstarch. Stir into the sauce mixture. Continue simmering approximately 15 minutes. Stir butter into the sauce mixture. Continue simmering mixture approximately 15 more minutes, or until butter is melted and the sauce has begun to thicken. Serve over meats prepared as desired. DAY OH,,,Day OH.... INGREDIENTS 1 teaspoon vegetable oil 3 slices bacon, diced 1 medium onion, finely chopped 1 cup tomato sauce 1/2 cup black rum 1 lemon, juiced 1/3 cup brown sugar 1 dash chili sauce DIRECTIONS Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender. Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes. Tennessee vally BBq INGREDIENTS 1 teaspoon vegetable oil 1/2 onion, diced 1 clove garlic, minced 3 tablespoons Worcestershire sauce 3 tablespoons vinegar 2 tablespoons molasses 1 teaspoon prepared mustard 1 cup ketchup 1/2 cup Jack Danials 1/4 cup cold water 1 teaspoon cornstarch DIRECTIONS Heat the oil in a saucepan over medium heat, and saute the onion until tender and golden brown. Stir in garlic. Mix in Worcestershire sauce, vinegar, molasses, and mustard and bourbon. Cook and stir 5 minutes, then mix in ketchup, cold water, and cornstarch. Reduce heat to low, and continue cooking 10 minutes, until thickened. Southwestern INGREDIENTS 1 cup taco sauce 1/2 cup white sugar 1/2 cup molasses 1/2 cup vegetable oil 2 tablespoons cider vinegar 2 tablespoons soy sauce 1 tablespoon dry hot mustard 1/2 teaspoon dried oregano 1 dash hot pepper sauce DIRECTIONS In a medium bowl, whisk together taco sauce, white sugar, molasses, vegetable oil, cider vinegar, soy sauce, dry hot mustard, dried oregano and hot pepper sauce. Chill covered in the refrigerator until ready for use. TEXAS INGREDIENTS 1 cup ketchup 2 tablespoons steak sauce 1 teaspoon garlic salt 2 teaspoons liquid smoke flavoring 1 teaspoon onion powder 3 tablespoons brown sugar 2 teaspoons lemon juice 4 drops hot pepper sauce, or to taste 4 dashes Worcestershire sauce 2 tablespoons whiskey 1/2 bottle shiner bock...dont ask what to do with the other half DIRECTIONS In a saucepan combine ketchup, steak sauce, garlic salt, liquid smoke, onion powder and brown sugar. Add lemon juice, pepper sauce, Worcestershire sauce and whiskey. Warm over medium low heat until simmering. Refrigerate for at least one hour before using, to let flavors mingle. Brush on meat during the last few minutes of grilling or baking. 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
|
What an amazing thread. It's going to take me eons to wade through all of this, but I am determined to become a competent cook at some point.
Thanks Chef. Jay |
On shooting 1.7M rounds in 13 years..."Now it’s not so much practice anymore, it’s more of a maintenance thing. I wasted the first million rounds just learning how to shoot.”
- Todd Jarrett
- Todd Jarrett
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Originally Posted By dookie1481:
What an amazing thread. It's going to take me eons to wade through all of this, but I am determined to become a competent cook at some point. Thanks Chef. Jay you are welcome, hope you find usefull info and some entertainment.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
a member asked for some quick roast recipes in another thread for dinner tonite, thought I would post my reponce here for all keeping in mind, any cut from the round, topr round, bottom round, "Spoon roast" are going to need about 2 hours to cook on the average,
the issue with the round mainly is CROSS GRAINS, it is one twisted up peice of meat full of muscle and silverskin and crosses its self with grains running every way, the best use professionaly for these cuts are Chili, beef stew, saurbrauten, slow cooked roasts for ultra thin slicing, and other slow cooked and or marinated recipes. HIGH TEMP ROASING for Top ROund INGREDIENTS 1 (3 pound) beef eye of round roast salt and pepper to taste optional rubed with garlic, any seasoning salt mix etc, DIRECTIONS Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve. London Broil INGREDIENTS 1 (2 pound) top round London broil 1 (28 ounce) can stewed tomatoes garlic salt to taste DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt. Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving. INGREDIENTS 1/2 cup all-purpose flour salt and pepper to taste garlic powder to taste 3 pounds round steak 1 tablespoon olive oil 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup water 1 onion, sliced 1 tablespoon beef bouillon 1 (6 ounce) package beef flavored stuffing mix 1/3 cup warm water 4 tablespoons butter DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the flour, seasoned salt, ground black pepper and garlic powder to taste. Cut the steak into 3x3 inch squares and coat with the flour mixture. Heat the oil in a large skillet over medium high heat. Add the steaks and saute until browned on both sides. Remove meat and set aside in a 9x13 inch baking dish. Add the soup, water, onion and bouillon to the skillet, allow to heat through and pour over the meat. In a separate small bowl, combine the stuffing mix, water and butter or margarine. Mix well and spread over the steaks and gravy. Bake at 350 degrees F (175 degrees C) for at least one hour, or until steak is tender. ROUND STEAK WITH GRAVY INGREDIENTS 1 1/2 pounds thin cut round steak 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.5 ounce) can condensed French onion soup 1 (10.75 ounce) can water DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Trim the fat from the steak, and cut into desired number of servings. In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat. Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours. HOPE THAT HELPS CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
I was browsing through the index and it does'nt appear that anyone has asked about donuts.
I have tried it before and came out with the equivalent of fried birthday cake. (not a good as it sounds) I want the Kripsy Kreme effect, but with a bit more substance inside, but nothing cake like. Can you help me out? Thanks. |
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Originally Posted By Korvin:
I was browsing through the index and it does'nt appear that anyone has asked about donuts. I have tried it before and came out with the equivalent of fried birthday cake. (not a good as it sounds) I want the Kripsy Kreme effect, but with a bit more substance inside, but nothing cake like. Can you help me out? Thanks. Donuts, hmmmm need a homer simpson smiley here... good question Korvin and no, not a lot of sweet recipe requests actually...and I started my apprentice ship as a baker too.. There are several schools on donut making. yeast, cake and potato being the three biggies...I prefer cake donuts, and fried B'day cake is pretty close to some, DUnkin has the best cake donut. I am not a big yeasty dough affectionado, either rolls, or bread loaves or doKnots, donaughts...donuts, or doughnuts.. yeast doughnut Ingredients * 3/4 cup scalded milk * 1/3 cup granulated sugar * 1/4 teaspoon salt * 1 (.25 ounce) envelope active dry yeast * 1/4 cup warm water * 4 cups sifted all-purpose flour * 1 teaspoon freshly grated nutmeg (optional) * 1/3 cup butter or margarine * 2 eggs, beaten * oil for deep frying * * 2 cups confectioners' sugar * 6 tablespoons milk Directions 1. In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended. 2. In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes. 3. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light. 4. Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar. 5. To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool. Cake donut Ingredients * 2 1/2 cups all-purpose flour * 1/2 cup white sugar * 1 tablespoon baking powder * 1/2 teaspoon salt * 1 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1 cup milk * 1 egg, beaten * 1/4 cup butter, melted and cooled * 2 teaspoons vanilla extract * 2 quarts oil for deep frying * * 1/2 teaspoon ground cinnamon * 1/2 cup white sugar Directions 1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour. 2. Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle. 3. Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat. Potato donut, BAKED, NOT FRIED. Ingredients * 3 medium potatoes, peeled and quartered * 1 cup warm milk (70 to 80 degrees F) * 2 eggs, well beaten * 3/4 cup shortening * 1/2 cup sugar * 1 teaspoon salt * 4 1/2 cups bread flour * 2 1/4 teaspoons active dry yeast * TOPPING: * 3/4 cup sugar * 1 1/4 teaspoons ground cinnamon * 1/4 cup butter or margarine, melted Directions 1. Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70 degrees F-80 degrees F. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.) In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remaining on top; add 1 to 2 tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Knead in an addition 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar. Potato donut rumored to be similar to Krispy creme.. this makes more than a few, break it in half first and all depends on the size of your doughnut cutter. 1 cup milk (even skim is fine) 1/2 cup white vegetable shortening 1/2 cup light corn syrup 1/2 cup sugar 1 tsp. salt 1 large egg fork beaten 1 tbsp. active dry yeast 1/2 cup warm water 1/2 cup prepared plain mashed potatoes cooled (potatoes may be also made from instant mashed potatoes) 1/2 cup water 4 to 5 cups all purpose flour, extra flour for the board Oil to fry Thin Sugar Glaze: 1-1/2 cups powdered sugar 1 tsp. vanilla extract 1/2 cup hot tap water dash salt Heat milk with shortening, sugar and salt just to melt shortening. Cool to lukewarm. Add yeast that has been dissolved in the water till foamy; then add the egg, potatoes, and the 1/2 cup water. Beat in flour gradually by hand to form a stiff pliable dough that leaves the sides of the bowl. Knead smooth and elastic. Cover and let rise triple in volume in a warm place. Gently punch down and roll out on a lightly floured surface about 1/2" thick. Cut with standard doughnut cuter. Let doughnuts rise 1 hour. Fry in deep hot oil, cooking till golden and done. Drain on paper. Dip in prepared glaze while hot and set doughnuts on rack to cool. Have some toweling under the rack to catch some of the dripping glaze. ––––––––––––––––––––––––––––––––––––––––––––––––––––––––- PIC"s Please...
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
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Originally Posted By douglasmorris99:
I know Ive been sick, but NOT FELLING THE LOVE HERE....no one is cooking this week? You're sick too? I made two eye round roasts on Sunday for sliced roast beef.......but almost simultaneous with me putting the roasts in the oven, the hit. First the boy, then the wife, then the girl.
Other than nausea and stomach cramps, I've avoided the vomiting thus far. Anyhoo.....now I've got two nicely done rare roasts in the frig awaiting slicing, but a family that is pretty much running toward the bathroom at the very thought of sliced roast beef.
So........what do you think I should do with these roasts, Chef? I'm afraid they won't hold at top quality 'til the family is up to eating them. I was thinking maybe cube them and turn them into beef stew which I could freeze for later, but I'm open to suggestions. |
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Originally Posted By Feral:
Originally Posted By douglasmorris99:
I know Ive been sick, but NOT FELLING THE LOVE HERE....no one is cooking this week? You're sick too? I made two eye round roasts on Sunday for sliced roast beef.......but almost simultaneous with me putting the roasts in the oven, the hit. First the boy, then the wife, then the girl.
Other than nausea and stomach cramps, I've avoided the vomiting thus far. Anyhoo.....now I've got two nicely done rare roasts in the frig awaiting slicing, but a family that is pretty much running toward the bathroom at the very thought of sliced roast beef.
So........what do you think I should do with these roasts, Chef? I'm afraid they won't hold at top quality 'til the family is up to eating them. I was thinking maybe cube them and turn them into beef stew which I could freeze for later, but I'm open to suggestions. I am in the final throws of the first cold in 9 years, and it has been a BIOTCH, also the first cold since all the surgeries and I am really sore,,, 9 years,,no major "sickness" flu, cold, etc..on day 9 getting rid of this "cold" sorry to hear you and the family is sick as well...specially with the little ones..alwasy found that the hardest..part of you wants to say man up and get over it, the rest of ya wants to cry for em
Cooked beef, YOU can warp and freeze them and they will be fine for sandwiches once slacked out, hot or cold, or you can cube them up and use for stews, beef burgandy, strogonoff. or cubed up in a roast beef salad or using the rarer bits, make bigger cubes for shisKbob, When thawed for cold sandwhiches, you may have a different texture, slight but evident to some, GET BETTER 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
|
Chef: Do you use cut-resistant gloves? I made the mistake last year of getting some onions started on a mandoline slicer without the guard. After a few slices, I started using the guard. Well, this on onion I waited a bit too long and promptly sliced off the tip of a finger. That sumbitch hurt like hell, and I bled like a pig for hours. Thankfully, it wasn't as bad as I initially thought, and not nearly as bad as when I had my finger end up in a 6" Delta jointer a few years ago. I also started boning out my own deer meat, and these but resistant gloves look like a good way to avoid some nasty injuries, as well as avoid having to use the guard with the mandoline slicer. Do you have any recommendations for what to look for in these? [ETA] This is what I'm looking at - there's an ACE supply store here in town: http://www.acemart.com/prod5444.html. There's also this one - wonder what the difference is? http://www.acemart.com/food-safety-supplies/cut-resistant-gloves/glove-cut-resistant-knife-shield-large-for86104/prod4699.html |
Daddy loves you. Now go away.
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