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Originally Posted By Zhukov:
Nope - that works just fine. I usually use vegetable oil instead of butter since it has a higher smoke point and I don't have to worry about it burning as much. The only reason to primarily use the rendered fat from the meat you cooked exclusively is that it brings a lot of flavor to the party, but there's nothing wrong augmenting with whatever fat you have on hand if there isn't enough. yeah what he said 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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79 pages in 3 days.
WTH have I been for 3 years? don't know how I really skipped this. Super thread More later, off to farmer's market, but wife unit has a good question and wanted to ask and since I have CRS, I'll forget by the time I come back. recipe books call for "heavy cream". (Gordon Ramsay books, sometimes you have to translate "English" to english, we've gotten sucked in) all we can find is "heavy whipping cream" same thing? not same thing? |
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Originally Posted By BozemanMT:
79 pages in 3 days. WTH have I been for 3 years? don't know how I really skipped this. Super thread More later, off to farmer's market, but wife unit has a good question and wanted to ask and since I have CRS, I'll forget by the time I come back. recipe books call for "heavy cream". (Gordon Ramsay books, sometimes you have to translate "English" to english, we've gotten sucked in) all we can find is "heavy whipping cream" same thing? not same thing? Whipping cream and heavy cream are not always the same thing. The USDA regulates how much fat must be in certain dairy products sold in the US. What they are called has to do with fat content, not additives like carageenan. By law, to be called "heavy cream" a cream must have at least 36% milkfat and can have more. By law, "light whipping cream" must have at least 30% but less than 36% milkfat. "Light cream" (sometimes called "coffee cream") must have at least 18% milkfat, but less than 30% "Half and Half" must have at least 10.5% milkfat, but less than 18% Some dairies use carrageenan or other additives in their "whipping cream" to help the cream remain stable. Whipping cream also has a little less fat, in some cases. you can use heavy cream in any recipe that calls for whipping Regardless of the stabilization additives, both whipping cream (36%) and heavy cream (40-41%) should both create a fine result- unless you're dealing with an outrageous quantity of product, the variation in fat percentages will not have any significant impact on the recipe. hope that helped and welcome to the thread, yes, nearly 3 years and another holiday season, soup season, sauce season is upon us. so welcome, enjoy, bring some challenges and tell your friends.. CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Thanks Chef, that helps a lot.
so, our story. (besides me missing this thread for 3 years, I did read everything to catch up) I worked as a cook in high school and college (not a chef, think short order/line cook) so, I can put things together and quickly and in big quantities, but how they go together or why? dunno. I know how to do particular things, but inventing stuff besides just hacking away, i have no idea. I'm a terrible baker (I experiment too much), but my wife is a fantastic baker. got married a few years back and I had the job, so she cooked. But neither one of us really cooked much. My mom was well, not a good cook and her mom is a meat and potato's, so we ate out a lot. In fact, funny aside, right after we were married, I mentioned that I liked eggs Benedict, so she decides to make it for dinner one night. I come home and the wife unit is crying, she has gone thru almost 2 dozen eggs trying to make hollandaise sauce. I start doing it (with our last 4 eggs) and we get it together and and I pull it off the heat. And she looks at me and says "the cookbook (joy of cooking) says to leave it on the heat". Well hell no, that won't work, it will split (which is what it had been doing to her for an hour). Stupid cookbook was wrong. anyway, a few months back (we don't watch TV, only DVD's) I get a Hell's kitchen series and we start watching, then we watch the next one. Then the F word, then kitchen nightmares and the more we watch the more we think "well, that doesn't look so hard". Bought some Gordon Ramsay cookbooks and they aren't so hard. AND THE FOOD IS F*CKING FANTASTIC. (rich as all get out) So, every Saturday or Sunday we have some company over and try some new recipes. (with the warning to our guests, that it may not work, be warned). Everything has worked, some could be better, but we know now. I see that cooking well is like accounting, you just have to do the homework and see what goes where and sometimes you just learn. We also ask ourselves. "would Gordon be happy?" when deciding what to do with X or Y? (serve it or prep it or not) tonight, we have having 2 other couples over. One is bringing a nice green salad, I made homemade vinaigrette (stick blenders are awesome) for it although first we're having marinated mozzarella and fancy ass French olives. A baked chicken with zucchini, eggplant and tomato ragout with crushed new potato's with crab. (desert is up to the other couple, I have no idea). Sunday we're trying croque monsieurs. The really funny thing is, I don't eat as much, because the food is so rich, you're full. Unlike the processed crap available when you go out typically. Ok, question. Saw a few pages back on french onion soup. (caramelized onions, good beef base, salt, toasted bread, good cheese), but didn't have a starter recipe. how many onions? in how much base?, would be nice. I just realized a few months ago that when trying a new restaurant, try the soup, not the salad. Soup is much more interesting, no matter what it might be. (that strawberry soup from a few pages back is on the A list to try) |
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Originally Posted By Hunter660:
Thanks, I'll try a couple of these tomorrow. Where is the index? chefs Index |
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 xfoo777:
Do you know any recommended/easy recipes using only raw (uncooked) fruits and/or vegetables? Possibly a vegetable uncooked soup (e.g. gazpacho), or something else? Sorry if this is an off tangent question, thanks. hi, and thanks for the question.. the toughest food stuffs for us old school Chefs was keeping up on the latest fads, like diets and vegetarianism and the extremist Vegan-ism 
but seeing how it has caught on, with much chagrin to us old timers, we had to educate ourselves beyond the steamed vegetable plate and gazpacho... in "cooking" raw foods keep in mind, youre needing to marry fresh herbs and spices into the process, raw foods do not have the strength in flavors of cooked foods as cooking breaks down the raw sugars enhancing the flavors in cooked foods..point being, some herbs and spices tend to be bitter when in a natural state, so, taste test a bit before jumping in.. here are a few Raw Food favorites Spicy Cucumber Dill Soup 1/2 large avocado 3 cups cucumber 3 celery stalks 1 cup fresh dill (or 2 tsp dried) 1 green onion 1 garlic clove 1/2 orange, juiced 1 tbs lemon juice 1 tbs miso 1 tsp curry powder Dash cayenne 2 cups water (or to taste) Blend until smooth. If desired, warm up gently on the stove, while stirring constantly. cream of spinach ½ head spinach leaves, washed ½ cucumber, peeled 1 tomato, in wedges ¼ cup water 1 avocado 1 clove garlic 2 tablespoons nama shoyu or soy sauce ½ teaspoon sea salt dash cayenne pepper 1 tablespoon lemon juice 1 tablespoon olive oil Blend all ingredients until smooth. Adjust seasonings to taste. Watermelon soup 5 Cups Watermelon 2 Cups Mango, peeled and diced 1/4 Cup Lime Juiced 3 Tablespoons Fresh Mint, chopped 1 Tablespoon Fresh Ginger, minced 1 Tablespoon Honey or Agave (for vegans) 1/8 teaspoon Ground Cardamom First, in a food processor, place 3 1/2 cups of watermelon and 1 cup of mango and blend until smooth. Next, dice up the remaining 1 1/2 cups of watermelon and 1 cup of mango into tiny pieces and add them to the puree. In a small separate bowl, combine the lime juice, mint, ginger, honey and cardamom. Add this to the previous mixture and stir well. chill everything in the fridge and serve in a few hours. Corn Chowder 2 ½ cups ALMOND MILK 2 cups fresh corn 1 clove garlic crushed Handful sun dried tomatoes, soaked ––- dash sesame oil dash soy sauce ½ teaspoon chili pepper ½ teaspoon cumin *** can add 1/2 jalapeño diced if you want it spicier Top with: sliced sweet onion mushrooms sliced red pepper thinly sliced yellow squash thinly sliced zucchini thinly sliced finely chopped parsley Blend well the first set of ingredients. Add the rest. ADJUST SEASONINGS TO YOUR TASTE Red Pepper and Curry soup 1 ½ large red or yellow bell pepper 1 apple, peeled 1 small avocado or ½ large one ½ cup basil leaves ¼ cup walnuts 1 green onion 1 clove garlic 1 tablespoon curry powder, or to taste Salt, to taste Dash cayenne 2 cups water, or until desired consistency is reached Blend all ingredients until smooth. Cream of Zucchini ½ cup water 1 zucchini, chopped (about 1 cup) 1 stalk celery, chopped 1 tablespoon lemon juice 1 teaspoon mellow white miso ½ teaspoon crushed garlic (1 clove) ¼ teaspoon sea salt dash cayenne pepper 1 tablespoon olive oil ½ avocado, chopped 1 tablespoon fresh minced dill, or 1 tsp dried Place all of the ingredients except the olive oil, avocado and dill in a blender. Blend until smooth. Add the olive oil and avocado and blend until smooth. Add the dill and blend briefly just to mix. Serve immediately. Hope thats a good start...also look to www.RAWGURU.com and www.therawdiet.com for more info.. 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 jcncc: Chef Do you have a recipe for a light and crispy cornmeal breading for trying fish? I really like Panko but as I get older I cant tolerate the grease. BTW I use Peanut oil and pan fry in about a inch of oil VS deep frying. Sorry to butt in here again, but I have a pretty easy one that goes great with plain white fish like Tilapia filets: 1) 1 Tbsp Emeril's essensce + 1 beaten egg + 1/4 cup of milk. Add fish and marinade into a ziploc bag and put back in the fridge for about half an hour. 2) Add 1/2 cup cornmeal and another Tbsp Essence into a pie pan and mix. Coat fish with cornmeal mixture and shake off excess. Fry in a non-stick pan with some vegetable oil. If you have a good pan, you won't need much oil. You can use whatever cajun seasoning you have instead of Essence. The recipe for Emeril's Essence is all over the web. My wife loves these fried fish fillets with some store-bought cole slaw mix (shredded cabbage and carrots) on tortillas with some chipotle-mayo dressing; it makes awesome "Baja" fish tacos. |
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Originally Posted By bcw107:
I need a honey-chipotle glaze or dipping sauce for fried chicken wings. Thanks as always. sounds tasty...hopefully I didnt miss dinner.. there are a couple of ways to make one.. Simple Chipotle and Honey dip. * 2/3 cup honey * 1/4 cup water * 1/4 cup ketchup * 1 tablespoon white vinegar * 2 teaspoons ground chipotle chile pepper * 1/2 teaspoon salt Chipotle Hot Sauce: * 1 1/2 cups red wine vinegar * 3 tablespoons Dijon mustard * 2 to 3 tablespoons chipotle pepper puree * 3 tablespoons honey * 3 tablespoons vegetable oil * Salt and freshly ground pepper * 1 stick unsalted butter, cut into pieces * 2 tablespoons ancho chile powder Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes for a quick BBQ dipping sauce with stuff most folks have at home, 2 parts 57 sauce to one part honey few healthy shots of tabasco,,trust me! 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 jcncc:
Chef Do you have a recipe for a light and crispy cornmeal breading for trying fish? I really like Panko but as I get older I cant tolerate the grease. BTW I use Peanut oil and pan fry in about a inch of oil VS deep frying. Sorry to butt in here again, but I have a pretty easy one that goes great with plain white fish like Tilapia filets: 1) 1 Tbsp Emeril's essensce + 1 beaten egg + 1/4 cup of milk. Add fish and marinade into a ziploc bag and put back in the fridge for about half an hour. 2) Add 1/2 cup cornmeal and another Tbsp Essence into a pie pan and mix. Coat fish with cornmeal mixture and shake off excess. Fry in a non-stick pan with some vegetable oil. If you have a good pan, you won't need much oil. You can use whatever cajun seasoning you have instead of Essence. The recipe for Emeril's Essence is all over the web. My wife loves these fried fish fillets with some store-bought cole slaw mix (shredded cabbage and carrots) on tortillas with some chipotle-mayo dressing; it makes awesome "Baja" fish tacos.  damn Germans always sticking their faces in where ever they feel like it,,you know, we kicked your asses twice in this century already,,,DO NOT make me go all Patton on your ass...
ok,,,now just who the HELL is this Emeril person.. 
to answer the OP... in truth the above mentioned recipe by Z will work very well and looks tasty and a good call by ZZUHKOV...... I personally, after YEARS of dicking around with breading mixes and flours and seasonings and end run varieties could sit here and name a few dozen ways to make the same thing...but truth be told I LIKE Zatarains fish fry breading, HATE Panko, would rather eat the machine with a similar name... the Zatarains has a light crisp taste, doesn't hold much grease, especially if drained on paper towels prior to service and has a mild and spicy and NO Salt blend..and if your a bit careful doesn't clump up like just cornmeal has a tendency to..' simply have your fish in a bit of water(buttermilk if your not dieting by need or REAL NEED), pick up the fish, lightly shake off the water, roll into the breading and fry, works for pan frying and saute' just as well either way, no fuss, no muss, light breading and tasty.. or simple, Ingredients * 2 tablespoons white cornmeal * 1 1/2 teaspoons seasoned salt(lawrys, Cachere's Zatarains) * 1 1/2 teaspoons dried oregano * 1 teaspoon garlic powder * 1 teaspoon onion powder * 3/4 teaspoon ground red pepper * 1/2 teaspoon chili powder * 1/4 teaspoon ground cumin * 1/4 teaspoon black pepper hope that helps and Zhukov, Thank you!! CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: damn Germans always sticking their faces in where ever they feel like it,,you know, we kicked your asses twice in this century already,,,DO NOT make me go all Patton on your ass...ok,,,now just who the HELL is this Emeril person.. Chefs = PRIMA DONNAS. |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
damn Germans always sticking their faces in where ever they feel like it,,you know, we kicked your asses twice in this century already,,,DO NOT make me go all Patton on your ass...
ok,,,now just who the HELL is this Emeril person..
Chefs = PRIMA DONNAS.
and just what does a popular 60's Pop Song by vocal LEGEND, Dion Francis DiMucci of Dion and the Belmonts, have to do with cooking,, ,OHHH Donna,,BOPBOP,Prima Donna,OH DONNA BOPBOP Prima Donna oh ohhh where Bopbop prima donna are a youuuuu aho aho aho aho ah DONNA... s
get THAT out of your head....
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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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WOW, great pics, thank you for that Matt..
beautiful children... sugar free or reduced sugar jam? cakes are lovely..beautiful job.. home made cheese looks great and the pizza tempting.. are we going to see fresh turkey on a platter soon? eggs are interesting..I am in the process of prepping for chickens next I believe, damn grasshoppers are killing me this summer, and the 2000 praying mantises I released in the spring are not keeping up though I see them often when out and about.they have kept my fruit trees fairly free of aphids for certain. first finish electric to the barn, chickens are next on the project list,, thanks for the share 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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Thanks for the Compliments Chef... Yes, the jam is reduced sugar. The wife found one in a Ball canning guide a few years back she really likes. Funny you should mention Eating Turkey....You'll recall the PigShoot in 09', well, this year we're going to do the turkey in the Pit.GTG Oct 1-2-3 @ Firebase45 "The Turkey Shoot, 2010 Edition" Oddly enough, I was looking for a suckling to raise for the GTG/BBQ/Shoot this year, but the market was bone dry, no one was selling. I'm not even sure if my Uncle has gotten enough hog to go around, I'm usually in for whole, might just have to settle for a half.  I'll take pics and make sure to AAR it for you! Matt |
Proud Founding Member and Navigator of the Irish Bog Racing Team
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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OK Chef I got a simple opne for you.
How do I keep my aprons and whites extra white. I have been bleaching the Aprons in hot water and using color safe on my whites on cold. But my aprons are starting to yellow and my whites are not really popping white anymore. Any info would be appreciated. |
"Sometimes if you want to see a change for the better, you have to take things into your own hands."
Clint Eastwood
Clint Eastwood
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Originally Posted By Matt45:
Thanks for the Compliments Chef... Yes, the jam is reduced sugar. The wife found one in a Ball canning guide a few years back she really likes. Funny you should mention Eating Turkey....You'll recall the PigShoot in 09', well, this year we're going to do the turkey in the Pit.GTG Oct 1-2-3 @ Firebase45 "The Turkey Shoot, 2010 Edition"
Oddly enough, I was looking for a suckling to raise for the GTG/BBQ/Shoot this year, but the market was bone dry, no one was selling. I'm not even sure if my Uncle has gotten enough hog to go around, I'm usually in for whole, might just have to settle for a half.
I'll take pics and make sure to AAR it for you! Matt excellent, thank you, looking forward to the update... pigs,,has the market tanked due to inactivity or have people switched to pork over beef due to the economy making it more desirable..has happened before. Course FDR fixed that by killing a few million on the Govt dime..
ETA your link is sick.. |
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 TireGuy01:
OK Chef I got a simple opne for you. How do I keep my aprons and whites extra white. I have been bleaching the Aprons in hot water and using color safe on my whites on cold. But my aprons are starting to yellow and my whites are not really popping white anymore. Any info would be appreciated. hmmm... age old question and yellowing seems to be unavoidable over time,, and there is the issue of bleach will turn white, yellow as well,,and then there is washed in grease that has permiated the fabric and wont come out, and then..... there are a few reasons for white's to yellow, and here are a few solutions.. PolyCotton fabrics can yellow as well as 100% cotton due to bleach. Hard water and sometimes too much detergent.and Fabric softeners can turn them as well some solutions to keep clothes white is use 'Blue' or 'Laundry bluing' or just 'washing blue' in your laundry. I'm pretty sure you can get it anywhere I know it is in Kroger and Tom Thumb/Safeway's You add a little to your whites and it keeps them looking really white by adding a slight (very very slight) blue tint. DREADED BLUE HAIRS, a scourage of the industry are old ladies who use blue rinse in their gray hair, reason being some folks as they age their hair actually turns several shades of yellow with gray and is not attractive VINIGAR is also a good "bleaching agent" add a cup to small batches of whites, mix well and let them presoak for a 30 min, then normal cycle. Something reasonably new on the market that I Haven't tried, but has been recommended is OXY-CLEAN. Hope that helps... off to do my nails now 
CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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I am looking to lose weight, and I am trying to find an alternative to butter. I love to use it on my bagels and stuff and I need it to make my gravies and for keeping my eggs from sticking in my pan. Is there a lower fat but still good tasting alternative? Thanks! |
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Originally Posted By kjk200:
I am looking to lose weight, and I am trying to find an alternative to butter. I love to use it on my bagels and stuff and I need it to make my gravies and for keeping my eggs from sticking in my pan. Is there a lower fat but still good tasting alternative? Thanks! well, you're certainly asking the right guy, CHEF has lost 60lbs since January... and working on the last 30 but that's going too...
I am using Calorie counts and exercise and the combination has worked slowly and surely, just the way my ass go bigger, slowly and surly
I have not changed my diet much, as I am a fairly simple and healthy eater by nature,,but I have reduced my overall in take by 300 calories a day. one thing I have done to reduce fat is... not eat dry toast..thats for sure, I still use butter on toast, but I switched to sugar free bread cutting calories in 1/2 Bagels/balials/croissants have TONS of calories per ounce,,so reconsider eating those BREAD, especially store bought breads are running about 1/2 the calorie intake on an average sandwich... I make sugar free, oil free bread in my bread machine that is at least 1/2 those calories, takes me 5 min to throw it in the machine and push the button.. I didnt stop eating the occasional chips with a sandwich, I just take 1/2 as many as I want. I didnt stop eating eggs 2 or 3 times a week, I just eat one instead of two. I EAT breakfast daily, very important, just a small breakfast makes a huge difference in your habits during the day. 2 slices of toast, a peice of fruit and cup of coffee at 6am and I am usually good to lunch time, but some days another piece of fruit or glass of V8 mid morning if I feel hungry or "peckish" In reducing fats in cooking, switch to olive oil, being a bit healthier than butter, requires less usage and shelf stable for long periods, and supposedly more digestable than butter. then get a MISTO it is a fill and pump spray bottle, runs around $10-$12 and so far, is GREAT and far cheaper than the spray oils found in cans in the grocery, that are full of chemicals as well In SHTF, it is a good handy simple way to extend your food oil usage as well ..
now, olive oil cooking doesn't taste the same as butter. especially eggs, and may take some adjustment, but once you're use to it. butter cooked eggs just taste greasy in comparison.. if you really want to cut out the fat out, the Omega 3 butter subs will do that as well..and are a "close" match to butters taste,  so they say..
but if you do a calorie break down, it is about the same for margarine, butter, butter sub's ounce per ounce.so, eat butter, but cut your portions in 1/2 Mayo, I use the Kraft mayo with olive oil and the Miracle whip light, again about 1/2 the calories and THEN I reduce the portion. MUSTARD on sandwiches, from ham, to turkey and roast beef,no more mayo, use mustard on these and you will see you've been missing an increase in taste profiles of the cold meats. find lo cal, odd snacks and stay away from the vending machine like its the Devils toy.. in snacking I eat about a quart of kraut a month.. I like kraut, it is damn near a reversal of calories in the energy used to chew it Vs the caloric intake. or pickles, pickled onions and beets,salted celery sticks, carrot sticks with black pepper, if you need sweet snaks, especially now Apples are in abundance and low in calories and high in energy used to eat and digest.. these type of things, as snacks, have worked very well for me,,and handle the "I NEED SOMETHING NOW" that happens to many of us,,some of us too damn much
lasty NO MORE FRIED NOTHIN no fried fish, fried shirmp, fried potato, fried green tomatoes, NO NOPE NO THANKS....grilled, baked, broiled, boiled, steamed and simmered should be your mantra... frying Potatoes, fish and chicken DOUBLES AND in the case of fish and shrimp TRIPLES the caloric intake... just avoid fried foods period, your gullet and your waist line well appreciate it quickly. and if you have to have it, just got to eat Moms fried chicken,eat it with steamed broccoli and a sliced tomato. any more than this, feel free to IM Me,,I will send you to a web site that has helped me get a good handle on calories and balancing my foods better and again 60lbs in 8 month The "The proof of the pudding is the eating." 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 1GUNRUNNER:
Ok Chef, let's talk Coriander. Coriander hmmm... Coriander Corriandrum Sativum is an annual herb and a native of Southern Europe and the Middle East. Corriander is the name given to the seeds of the plant but the leaves are known as Cilantro. Coriander is from the carrot family. It flowers are either tiny white or tiny purplish and are in clusters. Most of the commercially produced corriander is grown in Morocco, Romania and Egypt and Mexico. it is also grown, used and exported in India and China Coriander is also referred to as Chinese Parsley. The word coriander comes from the Greek word Koris meaning stinky bug, possibly a reference to the strong smell given off when the plant is bruised. History and Mythology (are you one of those Greeks that thinks every work has its roots in Greek )
Corriander is one of our Oldest used herbs in the culinary tradition, The oldest coriander fruits were discovered in the Nahal Hemar cave in Israel. They are considered to be over 8,000 years old. Some Sanskrit texts talk of coriander's cultivation in ancient India nearly 7,000 years ago although there are but a few plant fossils exist to back up the literature. The Chinese believe that the seeds of a coriander plant have the power to bestow immortality. South Americans use the seeds and the leaves to flavor food and the ancient Egyptians used just the leaves in soup, seeds have been found in the tombs from the 21st Egyptian Dynasty. Almost every place I have looked in to research herb mentions that coriander appears in the Bible so I suppose I should mention it too. The Old Testament says,"When the children of Israel were returning from slavery in Egypt, they ate manna in the wilderness and the manna tasted like coriander seeds." The Romans introduced coriander to Britain, where it has become semi naturalized in some areas. They used to use it along with vinegar and cumin to preserve meat and legions would march carrying it so they had something to flavor their bread with. (Damn Romans and Pizza keep poppin up) Coriander seeds are often used in curries and have a totally different taste to the leaves. Coriander is used in lentils, beans, onions, potatoes, hot dogs, chili, sausages, stews and pastries. It is used in North American, Mediterranean, North African, Mexican, Indian and Southeast Asian cuisines, as well as in spice blends including curry powders, chili powders, garam masala, and berbere. Carrots with Corriander Ingredients 1 lb carrots, sliced 1 tsp vegetable oil 1 tsp ground coriander seed Juice of 1/2 lemon 1/4 cup water Chopped fresh corriander leaves (Cilantro) Method/Procedure Sauté carrots in the oil until theyy are golden. Add the ground coriander seeds, lemon juice, and water. Bring to a boil and simmer until carrots are tender and crisp. Ensure that you do simer and not boil or you will burn the carrots. Ali Goubi Ingredients * 1/4 cup olive oil * 1 medium onion, chopped * 1 tablespoon minced garlic * 1 teaspoon cumin seeds * 1 (15 ounce) can diced tomatoes * 1 (15 ounce) can coconut milk * 2 tablespoons ground coriander * 1 tablespoon salt * 1 tablespoon ground turmeric * 1 tablespoon cayenne pepper * 1 teaspoon ground cinnamon * 1 teaspoon ground ginger * 1 teaspoon ground cardamom * 3 large Yukon Gold potatoes, peeled and cubed * 1 medium head cauliflower, chopped into bite size pieces * 1 (15 ounce) can garbanzo beans, drained * 2 tablespoons garam masala Directions 1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown. 2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover. 3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes. Curry or currie Keep in mind curry cooks are like chili and tomato gravy cooks....each has their own Special way Ingredients * 3 tablespoons olive oil * 1 onion, chopped * 6 cloves garlic, minced * 5 green chile peppers, finely sliced * 1 teaspoon fresh ginger root - peeled, sliced, and ground into a paste * 3 cardamom pods * 2 whole cloves * 1 1/2 cinnamon sticks * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1 teaspoon ground turmeric * 1 teaspoon garlic powder * 1 teaspoon cayenne pepper * 1 cup water * 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces Directions 1. Heat the oil in a skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. 2. Stir in the garlic, green chiles, ginger paste, cardamom pods, cloves, and cinnamon sticks. Cook and stir for an additional 3 to 5 minutes, until the garlic begins to brown. 3. Stir the cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onions. Simmer until most of the water has evaporated and the mixture has thickened. 4. Stir in the beef chuck and cook on medium-low heat, stirring occasionally, until the meat is cooked through and tender, about 1 to 1 1/2 hours. Lentil Stew Ingredients * 1 cup French green lentils * 3 bay leaves * 2 whole garlic cloves * 3 tablespoons olive oil * 1 teaspoon chopped fresh thyme leaves * 1 tablespoon minced garlic * * 1 tablespoon olive oil * 1 teaspoon crushed hot chile flakes * 1 teaspoon ground cinnamon * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1 tablespoon minced garlic * 1 cup chopped onions * 1 cup chopped celery * 1 cup chopped zucchini * 1 red bell pepper, diced * 1 yellow bell pepper, diced * 1 butternut squash - peeled, seeded, and cut into 1-inch cubes * 1 (8 ounce) can crushed tomatoes * 1 (15 ounce) can chickpeas, drained * 4 cups vegetable stock * 1 cup chopped fresh flat-leaf parsley * 1/2 cup plain yogurt (optional) * 2 tablespoons chopped fresh mint (optional) * 1/4 teaspoon cayenne pepper (optional) Directions 1. Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside. 2. Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes. 3. Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper. Corriander rubbed Pork Ingredients * 1/2 teaspoon salt * 1 tablespoon ground cumin * 1 tablespoon ground coriander * 3 cloves garlic, minced * 2 tablespoons olive oil, divided * 2 boneless pork loin chops * ground black pepper to taste Directions 1. Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste. 2. Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 160 degrees F (70 degrees C). also for salmon, shark, chicken etc.. Hope that gets ya there CHEF as an aside...corriander is Supposed to reduce flatulence and is good for increasing the appetite. The seed can be used externally as a poultice and is thought to relieve rheumatism and painful joints. |
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 SideSalad:
Originally Posted By douglasmorris99:
Originally Posted By SideSalad:
Talk to me about brines vs. poultry and it's aplicability when pursuing smoker goodness. I recently been dabbling in the arena however am new to the notion. Thanks! SS brineing has been a topic bought up a few times, I will give you the page numbers here...check them out, see what you see and let us know what you discover thank you for your question it is more a seasonal one, and will get some folks doing some refresher reading CHEF Thanks for the reply - four good looking cornish game hens are in work as I type this. Will update with pics if proper end state is achieved. Side note: Intend to smoke the birds with Kiawe wood. We shall see... SS out thank you we LOVE Pics... 
some of this recipes seem to come out so well, the pictures get eaten as well
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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
|
Originally Posted By skippycoop:
No... Guess lightly flouring the potato would have done it? yes, you need to do a light toss with a bit of seasoned flour with damp, not wet, damp sweet potato slices or sticks, SOME folks like corn starch as well, I don't.. they just don't set up like Idaho's..not enough natural starch and SUGAR'S in Sweet Potato, this is what makes potatoes Pop or snap when cooked correctly then, if that doesn't work, your oil is not hot enough whick you can check with your handy thermometer...all my readers have thermometers Right?
hope that helps and thanks for your question.. 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 Feral:
Originally Posted By douglasmorris99:
Chairman Emeritus of Archer Daniels Midland Company, Dwayne Andreas, has given politicians millions of dollars to help him enrich ADM at our expense. For that money, congressmen vote to restrict sugar imports that in turn drive up sugar prices. Higher sugar prices benefit ADM, who produces corn syrup (fructose), which is a sugar substitute. When sugar prices are high, sugar users (soda, candy and food processors) turn to corn syrup as a cheaper substitute sweetener. Well, it's a sticky situation, no?
While I can't disagree with anything in that article, it only really tells half the story. The rest of the story has to do with 40 years of Farm Bills that push, push,push the production of corn. HFCS is brilliant if you're sitting on a mountain of cheap corn. ADM, General Mills and Cargill have no incentive to make something healthy when they have access to government subsidized corn. I'm a die hard right winger, but I hate our industrialized food system. OK I just reread you post...Sticky situation,,,AR AR AR AR if thats all ya got, use it...
we have discussed a few times with in the group of active readers in the last 2 years or so, the EVILS I and others seem to percieve from Corn Sugars..and I have no idea what we are going to do with it.. we have no problem growing sugar cane, from Texas to Florida I think there are enough area for sugar cane, I know Texas and La both grow sugar beets as well...for the sole purpose of sugar production...hell, we may be able to put 60% of Mexico to work growing sugar cane, then both cane and CORN can be sued with Gasoline if thats what the Greenies want... but, Im a cook and a dumbass...guess the big Brains in DC and BIg Biz know far more than lowly cooks... arrogant elitist assholes the majority of em seem to be..
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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
|
Thanks Chef! My julienne sweet potato garnish will be henceforth PERFECT thanks to you. Again, Thanks!
And on that whole ADM corn syrup conspiracy theory.... Just trying to limit my intake of processed junk, specifically corn syrup, makes me feel better and less bloated. Easy way to help battle the bludge and save calories for the really good stuff. Politically it's really simple: Iowa, Illinois and Ohio have a HUGE amount of electoral clout. The elites that run this country don't like us in the deep South, as has been the case for at least 150 years. Not only are corn syrup and ethanol complete farces economically (and environmentally), consider the continuing farce and tragedy of pumping billions of tax dollars into irrigating the dry California desert so they can grow water intensive cash crops like cotton! |
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Originally Posted By skippycoop:
Thanks Chef! My julienne sweet potato garnish will be henceforth PERFECT thanks to you. Again, Thanks! And on that whole ADM corn syrup conspiracy theory.... Just trying to limit my intake of processed junk, specifically corn syrup, makes me feel better and less bloated. Easy way to help battle the bludge and save calories for the really good stuff. Politically it's really simple: Iowa, Illinois and Ohio have a HUGE amount of electoral clout. The elites that run this country don't like us in the deep South, as has been the case for at least 150 years. Not only are corn syrup and ethanol complete farces economically (and environmentally), consider the continuing farce and tragedy of pumping billions of tax dollars into irrigating the dry California desert so they can grow water intensive cash crops like cotton! interesting take..and I can see it as true,,I don't think HFC is a conspiracy, I truly believe it is for real and many "sticky" fingers are involved in it for generations at this point. as Jefferson said in one form or another, If we wait for Washington's words to plant of sow, we will soon want for bread.. I think Government meddling has endangered the health, habits and general well being to the majority of Americans thru its intrusion, though I appreciate the need to inspections, sanitation assurances, proper grading etc, to me it appears to have become a racket comparable to the likes of Capone, Gotti, Guzman, Escobar, ok, gonna get off topic and start my Rage against the Machine and showing my Libertarian bent...,,,and this is a Foodie thread,,,,
thank you and glad the Potato stix came out as you wanted 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
|
Ok CHEF, got another one for you.
I am a heart patient that has to watch his sodium, but my nemesis is chicken wings. Damn, I love wings and wing sauce. Franks Red Hot is the best, but overly salty. I have tried to find some recipes online, but most of them call for Franks (which is stupid because if you have Franks, that is all you need.) Have you a good buffalo wing sauce recipe that isn't overly salty? If so, share it please? |
Most human problems can be solved with an appropriate amount of high explosives.
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Originally Posted By houstonmedic:
Ok CHEF, got another one for you. I am a heart patient that has to watch his sodium, but my nemesis is chicken wings. Damn, I love wings and wing sauce. Franks Red Hot is the best, but overly salty. I have tried to find some recipes online, but most of them call for Franks (which is stupid because if you have Franks, that is all you need.) Have you a good buffalo wing sauce recipe that isn't overly salty? If so, share it please? I thankfully haven't had to give up salt,,but I personally am not a big salt user,,but, the thought of having to count it out of ingredients would just cause a melt down I tell ya.. though I would assume the palate would become more distinctive in its detection of nuances in foods where as salt just rips them open and says TASTE ME!! this would be an almost traditional Buffalo wings recipe. These are not deep fried, but cooked in the oven, reducing the amount of fat while still allowing them to get crispy. McIlhenny's original Tabasco Sauce is the lowest sodium hot pepper sauce found inlocal groceries. It has only 30 mg per teaspoon, while most of the others have 5 to 10 times that. A serving is 3 wing pieces. 24 Chicken Wings 3 T Unsalted Butter 3 T Tabasco 2 T White Vinegar Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at the joint. Place in roasting pan and roast in 350 degree oven until crisp, about 30-40 minutes. Melt butter in small saucepan, add the Tabasco and white vinegar. place wings in a large bowl with a tight sealing cover. Pour butter mixture over the wings and shake to coat. Remove wings, allowing extra sauce to drain. Yield: 16 Servings total sodium is 35 mg per serving.. Good question, thank you and I hope that helps |
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 Chef. Life without salt sucks. You don't realize how much salt food has in it
until you can't have it. Campbells tomato soup, cream of mushroom, lipton onion are all loaded with sodium. I am going to try this one tonight, just took wings out of the freezer. |
Most human problems can be solved with an appropriate amount of high explosives.
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All right, Chef, I have one for you that I hope you can help with.
I've already scoured the Chef's Index and, yes, I know there is a recipe for flour tortillas in there. I haven't tried the recipe you listed yet, but I'm almost out of a batch I made with another recipe so I'll be giving it a crack then. Nothing is more obnoxious and irritating than when a tortilla breaks open. I'm talking about a hole ripping in a burrito, the bottom falling out of a taco, so on and so on. So what I'd like to find is a recipe for flour tortillas that makes them nice and soft - maybe even a little elastic. That, or a method of achieving this with left-over tortillas. Any suggestions? I am looking forward to trying your recipe, though. I've never seen a flour tortilla recipe that had baking powder as an ingredient, so it will be a fun diversion from the usual flour, lard and water. _MaH |
http://www.54summits.com
A View of the World from 14,000 feet
A View of the World from 14,000 feet
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Originally Posted By mhoffman:
All right, Chef, I have one for you that I hope you can help with. I've already scoured the Chef's Index and, yes, I know there is a recipe for flour tortillas in there. I haven't tried the recipe you listed yet, but I'm almost out of a batch I made with another recipe so I'll be giving it a crack then. Nothing is more obnoxious and irritating than when a tortilla breaks open. I'm talking about a hole ripping in a burrito, the bottom falling out of a taco, so on and so on. So what I'd like to find is a recipe for flour tortillas that makes them nice and soft - maybe even a little elastic. That, or a method of achieving this with left-over tortillas. Any suggestions? I am looking forward to trying your recipe, though. I've never seen a flour tortilla recipe that had baking powder as an ingredient, so it will be a fun diversion from the usual flour, lard and water. _MaH ok,,,going to try to answer... the baking powder may, just may give you that bit of elasticity you are seeking..secondly, in refreshing "stale" tortillas for making burritos, I heat the tortilla up in the microwave. wrapped in a damp, wet, wrung out well and then wrapped around the Tortilla, generally 2 at a time. and for only 5 to 10 seconds, enough to generate steam from the towel into the tort's Having a minimum amount of water in them, all bread products dry out quickly, stale bread isnt bad, just dried out..same with tortilla's. secondly, you can grease up the tortillas, they will absorb the oil, butter, lard and be a bit greasy, but will maintain a bit more moisture sort of like buttering finger sandwich's same theory. hope that helps? CHEF.. ETA you can heat the tortilla up in cloth in the micro wave as well,,when using a stove top, same theory, same process but you will need to flip the packet and will take a bit longer...once the steaming starts, work fast, fill, roll etc,,reheated, most of them will do some splitting, it is just a fragile thing once dried out the first time.. |
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 houstonmedic:
Thanks Chef. Life without salt sucks. You don't realize how much salt food has in it until you can't have it. Campbells tomato soup, cream of mushroom, lipton onion are all loaded with sodium. I am going to try this one tonight, just took wings out of the freezer. let us know and as always Pic's are appreciated.. Salt I used little packaged foods, having the luxory of being semi retired and having a few culinary talents I prepare simple, reasonalby healthy meals..(so healthy I have lost 52 lbs since February) I only salt a few things that are natural or that I tend to reach for the salt shaker for,. avocados eggs tomato slices when on a sandwich or alone. not a lot My Dad LOVED the Ms Dash seasoning as he was very salt sensitive, just chewed up the inside of his mouth..when they first came out in the 70's IIRC he tried it in a restaurant and became a die hard fan, just simple combination's of herbs and spices. sans salt,,and flavorful...sure you already use them.. 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 houstonmedic:
Thanks Chef. Life without salt sucks. You don't realize how much salt food has in it until you can't have it. Campbells tomato soup, cream of mushroom, lipton onion are all loaded with sodium. I am going to try this one tonight, just took wings out of the freezer. let us know and as always Pic's are appreciated.. Salt I used little packaged foods, having the luxory of being semi retired and having a few culinary talents I prepare simple, reasonalby healthy meals..(so healthy I have lost 52 lbs since February) I only salt a few things that are natural or that I tend to reach for the salt shaker for,. avocados eggs tomato slices when on a sandwich or alone not a lot My Dad LOVED the Ms Dash seasoning as he was very salt sensitive, just chewed up the inside of his mouth..when they first came out in the 70's IIRC he tried it in a restaurant and became a die hard fan, just simple combination's of herbs and spices. sans salt,,and flavorful...sure you already use them.. CHEF Thanks for that Chef. Tobasco is my old stand by. There is only one thing that I sallow myself to put salt on and that is cooked green beans. Since my wife cooks them with bacon grease anyway, I figure what the hell is a little salt going to do? I do miss it on fresh boiled eggs though. I will have to try the Mrs. Dash again. I think I used it before and forgot about it. The sauce turned out great! At the wifes request, however, I did had garlic powder and a bit of corn starch to thicken it up. It came out great.. I didn't think I would ever like baked wings, but they are not that bad! |
Most human problems can be solved with an appropriate amount of high explosives.
|
Originally Posted By houstonmedic:
Originally Posted By douglasmorris99:
Originally Posted By houstonmedic:
Thanks Chef. Life without salt sucks. You don't realize how much salt food has in it until you can't have it. Campbells tomato soup, cream of mushroom, lipton onion are all loaded with sodium. I am going to try this one tonight, just took wings out of the freezer. let us know and as always Pic's are appreciated.. Salt I used little packaged foods, having the luxory of being semi retired and having a few culinary talents I prepare simple, reasonalby healthy meals..(so healthy I have lost 52 lbs since February) I only salt a few things that are natural or that I tend to reach for the salt shaker for,. avocados eggs tomato slices when on a sandwich or alone not a lot My Dad LOVED the Ms Dash seasoning as he was very salt sensitive, just chewed up the inside of his mouth..when they first came out in the 70's IIRC he tried it in a restaurant and became a die hard fan, just simple combination's of herbs and spices. sans salt,,and flavorful...sure you already use them.. CHEF Thanks for that Chef. Tobasco is my old stand by. There is only one thing that I sallow myself to put salt on and that is cooked green beans. Since my wife cooks them with bacon grease anyway, I figure what the hell is a little salt going to do? I do miss it on fresh boiled eggs though. I will have to try the Mrs. Dash again. I think I used it before and forgot about it. The sauce turned out great! At the wifes request, however, I did had garlic powder and a bit of corn starch to thicken it up. It came out great.. I didn't think I would ever like baked wings, but they are not that bad! Garlic, bit of thickening,,what ever works, experimentation makes a far better Chef in the long run then a by the book no sense of adventure cook Glad to be of help, take a look at the Ms Dash there are a dozen or more flavors available.... 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
| Can I bother you again Chef? I got some ground buffalo I want to make burgers with. I know it's very lean and I'm looking for some hints to keep it from falling apart / drying out when I cook it. But I don't want to detract from the healthfulness, or taste, of it either. Thank you! |
After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
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Chef Morris- Just thought I'd check in....and drop some pics. I've had a few food adventures recentlyFirst one was my youngest child catching her very first fish, she caught and reeled it in unassisted, with her big brother giving her advice. I heard the commotion and by the time I got the camera this was the scene, a nice smallmouth bass:  The next day we filleted the two he had nabbed, as well as hers. Loaded them up in a tinfoil pouch, garlic, lemon juice, dill and some black pepper, tossed it on the BBQ grill. Toasted some fresh sourdough, and made a tartar. Now...I'm not a fish eater. THEY devoured it, grabbed their poles, and went in search of more fish.  Cherries came in over at a local fruit stand a couple of weeks ago....very VERY black Bings, within literally 2 days of going bad. Cost was $0.89/lb or $29 for THIRTY-TWO pounds! 16Lbs went into jam and our bellies, the rest pitted and frozen in quart freezer bags. Here's half of the canning, some are frothy due to a low sugar reciepe. The rest, other half, is "full" Sugar.  After that, was a couple of cakes my wife made, one for a wedding, the other the In-Law's 30th Anniversary. I sorta helped, assisted, tasted, and advised....and generally hovered for leftovers.  The Blue and White Rose cake is a top and bottom layer of Chocolate Fudge cake/Rasberry filling sandwhiched between French vanilla cake/Lemon filling, all fonduant flowers, icing for leaves.  The other, Regular old "yellow" cake top and bottom/rasberry filling, Chocolate/rasberry in the middle. That's a no-kidding buttercreme icing and, yes, she used real sunflowers.  After that...we took a break. Until "She" decieded she wanted to show me how to make cheese, since I've never done it. She made some soft cheeses several times while I was deployed , and I gotta say...it's kinda frickin' easy. Ingrediants:  As you know...you NEED to have some better directions, but the broad strokes here are: 1 gallon whole milk, heated to 50 degrees or so, add citric acid. Turn up the heat to 105 or so, add rennet (Being careful to mix in rennet ONLY with an up and down motion, and damn little of that.) Allow to set up, about 10 minutes...seperate the curds and whey. Heat the solid a bit and pull like taffy. Once it's shiny, form into smooth balls about 1/3lb each. Yields around 1 lb of Mozarella.   Things like fresh Mozzarella usually leads me down a short path. Make some fresh dough, run down to the garden, grab some basil and tomatos. Brown up a package of last year's pig, and you get:  Lastly is my Turkeys and chickens...the Jan laying hens started laying a couple if weeks ago, the March birds this week. The Turkeys are about 12-15 lbs each @ 9 weeks or so.  *Do NOT adjust the color on your screen*!  For reference the speckled brown egg, at the left center, is right about the size of a Large "AA".... This is today's take from the coop. 16 eggs from 22 hens. Some days it's 12, others, 24. Since the Aracana's are laying those tiny green one's, it takes about 6 to make a decent 2 egg omlette. The white egg at the bottom left has got to be a triple-yolk, I'll crack it tomorow. We're still looking to see which of the girls is walking funny.  Wanna know what funny is? That's all for now...the Mrs just came back with a case each, Apricots and Peaches. MOAR JAM! |
Proud Founding Member and Navigator of the Irish Bog Racing Team
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 BozemanMT:
What is a Fava Bean? And where do I find them? Recipe calls for them, and couldn't find that at all in the supermarket. Fava beans are one of the oldest plants under cultivation, and they were eaten in ancient Greece and Rome. Despite the name, fava beans are a member of the pea family, though they are also known as broad beans, pigeon beans, horse beans, windsor beans and Foul Mudammas. They are popular in Mediterranean cuisine, with many summer dishes celebrating the seasonal bean, although they are also dried for winter use. Fava beans have a distinct flavor and creamy texture that makes them a great addition to a wide variety of dishes. When intended for consumption, fava beans are planted in February and March to mature through the summer, with their peak coming in July. The beans grow on bushy plants with tapering leaves, yielding anywhere from 25 to 50 pods per plant. The pods resemble pea pods in shape, although they are much larger and lined with a pillowy white material that protects the seeds inside. Fava beans are also used as a cover crop to protect delicate soil, because they grow quickly and produce a great deal of lush foliage. In addition, like most legumes, fava beans are nitrogen fixers, and they replenish the soil with this vital nutrient. Many farmers plant fava beans and plow them back into the field after the growth has peaked for mulch. They grow best in warm climates, although they also tolerate cooler weather. They do not tolerate extremely hot temperatures well, however, and should be planted in an area of the garden that will protect them from direct sunlight. If sprouted in the greenhouse, the seedlings should be planted 8 to 10 inches (20 to 25 cm) apart, as they will grow into large bushes later. If planting the seeds directly, they should be buried approximately 3 inches (7 cm) below ground, and thined after they sprout in seven to 14 days. In four to six months, the beans will have matured for harvest and eating. Fava beans should be shelled and peeled before eating. The outer peel on the beans, while technically edible, is very woody in texture and detracts from the buttery feel of the inner bean. In addition, fava beans should be cooked before serving because of favism, a rare reaction to fava beans found among people of Mediterranean descent. Little risk has been found from eating cooked beans, but some diners may have an allergic reaction to raw or unpeeled favas. iHerb.com |
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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ok
I've got a recipe for Veal Scallops with vegetables (mostly bell peppers, eggplant, zucchini) and the recipe says flour the scallops and quickly pan fry BUT I saw one today for veal scallops with flour, egg wash, bread crumbs with Parmesan cheese, then pan fry. I'm leaning towards the 2nd what are your thoughts? (or a 3rd way) |
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Originally Posted By BozemanMT:
ok I've got a recipe for Veal Scallops with vegetables (mostly bell peppers, eggplant, zucchini) and the recipe says flour the scallops and quickly pan fry BUT I saw one today for veal scallops with flour, egg wash, bread crumbs with Parmesan cheese, then pan fry. I'm leaning towards the 2nd what are your thoughts? (or a 3rd way) gee,,ok,,,,you're welcome...
I guess. I fell like Ms Dewey
why would you want to mask the light,delicate flavor of the veal with bread crumbs and Parm? veal is,best served sliced, pounded, salt and pepper'd, floured, seared, patted, served sauced, lightly. 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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