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continuing a Thinksgiving thread now that we have given Mayonaise it due respect..
basic sausage stuffing for Turkey, chicken or pork. Ingredients 4 tablespoons margarine, melted 2 tablespoons dried minced onion 1 teaspoon poultry seasoning 2 packages (8 ounces each) herb seasoned stuffing mix 3-1/2 cups *hot turkey broth (See note #4) 1/2 pound BREAKFAST SAUSAGE, cooked and cases removed 1 can (8 ounces) mushroom stems and pieces vegetable cooking spray In large bowl, combine margarine, onions, poultry seasoning and stuffing mix. Add broth and stir to mix. Stir sausage and mushrooms into stuffing mixture. Pack stuffing mixture into a 2-quart casserole dish that has been sprayed with cooking spray. Bake in a preheated 350 degree F oven 30 to 35 minutes, until stuffing is heated to an internal temperatuare of 165 degrees F and lightly browned on top. *To prepare turkey broth, take giblets from turkey cavity and rinse under cold running water. Place all giblets, except the liver, in 3-quart saucepan and add enough water to cover. Bring to boil and skim off the white foam; reduce heat. Simmer 1 hour, add liver and continue cooking 15 mintues. Remove giblets, cool and remove meat from neck. Chop all meat from giblets and, if desired, add to gravy. This broth is good for use in stuffing and gravy. Any leftover may be frozen and used as the base for turkey soup. Italian "Flavored" StuffingIngredients 1 Pound SWEET ITALIAN SAUSAGE 1 red onion, chopped 2 celery stalks, chopped 2 eggs 1/2 Cup dry white wine 1 Teaspoon dry fennel 1/2 Teaspoon salt 1 Teaspoon dried thyme leaves 1/2 Cup fresh flat-leaf parsley, chopped 8 Cups Italian or French bread, cut in 1/2-inch cubes Cut sausage into bite-sized pieces. Cook sausage in a large, heavy pan until browned, about 20 minutes, stirring occasionally. Stir in onion and cook for 7 minutes more. Add celery and cook about 5 more minutes. Cool sausage mixture. In a large bowl, whisk the eggs, wine, fennel, salt, thyme and parsley together. Add cooled sausage and bread cubes to the egg mixture. Stir to mix well. Loosely stuff turkey just before roasting. Place any remaining stuffing in a buttered baking pan, cover and bake in a preheated 350 degree F oven until cooked through, about 30 minutes. Be sure to cook the turkey stuffing and the casserole stuffing to an internal temperature of 165 degrees F. Sausage, Orange and Pecan stuffing 12 Ounces TURKEY SAUSAGE, bulk or in casings 3 Cups seasoned stuffing mix 3 Cups cornbread stuffing mix 1 Cup diced celery 1 Cup chopped pecans 1/2 Cup diced sweet onion 1/2 cup diced fresh mushrooms, cleaned and stemmed 1/4 Cup melted unsalted butter 3/4 Cup orange marmalade 1/2 Cup diced fresh or canned pineapple, undrained 1/2 Cup applesauce 1/4 Cup brandy Lightly spray a 2-1/2 to 3-quart casserole dish and set aside. Preheat the oven to 325 degrees F. Place a medium non stick skillet over medium heat. Squeeze sausage from the casings and add to skillet. Cook, stirring often to break up the sausage into small pieces. Cook until sausage crumbles are brown and no pink color remains. Drain well, if needed, on paper towels. In a large bowl, combine sausage, stuffing mixes, celery, pecans, onion, mushrooms and butter. Stir in marmalade, pineapple, applesauce and brandy. Transfer stuffing to the prepared casserole dish. Cover and bake for 30 to 40 minutes or until heated through and the internal temperature registers 165 degrees F. If a crisp top is desired, uncover the dish and bake an additional 10 minutes. Southern Cornbread Dressing Ingredients 1/4 Cup margarine 1 Cup celery, chopped 3/4 Cup onion, chopped 4 Cups cornbread, crumbled 8 Slices dried bread, cubed 1-3/4 Cups TURKEY BROTH 1 Cup TURKEY GIBLETS, cooked and chopped 3/4 Teaspoon salt 1/2 Teaspoon poultry seasoning 1/4 Teaspoon pepper 1 Large egg, slightly beaten In medium-size skillet, over medium-high heat, heat margarine. Saute celery and onion in margarine until slightly tender. In large bowl combine celery mixture, cornbread, bread cubes, turkey broth, giblets, salt, poultry seasoning, pepper and egg. Mix gently until all ingredients are well combined. Spoon dressing into lightly greased 2-quart casserole dish. Bake, uncovered, at 325 degrees F for 40+ minutes or until the internal temperature registers 165 degrees F. SOCal Stuffing Ingredients 4 Cups cornbread, crumbled 10 Slices dried bread, cubed 1 Pound ITALIAN TURKEY SAUSAGE 1-1/2 Cups celery, chopped 1 Cup onion, chopped 1-1/2 Teaspoons salt 1 Teaspoon poultry seasoning 1/4 Cup jalapeno peppers, seeded and chopped 2 eggs, slightly beaten 1 Cup TURKEY BROTH In large bowl combine cornbread and bread cubes. In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender. Cook slightly and combine with cornbread mixture. Add salt, poultry seasoning, jalapeno peppers, beaten eggs and turkey broth. Spoon dressing into lightly greased 3-quart casserole dish. Bake, covered, at 325 degrees F for 45 to 50 minutes or until the center of the dressing registers 165 degrees F. |
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 few holiday side dishes
Baked Asparagus with parmesan crust 2 Pounds fresh young (thin) asparagus spears 2 Tablespoons virgin olive oil 2 Ounces shaved Parmesan cheese To Taste freshly ground black pepper 1/3 Cup good quality balsamic vinegar Preheat oven to 450 degrees F. Place asparagus on a large shallow baking sheet. Drizzle with olive oil and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus. Season with freshly ground black pepper. Bake 12-15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately sprinkling with balsamic vinegar. southern corn pudding Non-stick vegetable spray 1 Medium bell pepper, seeds removed and chopped 1 Tablespoon butter 3 Tablespoons flour 1 Tablespoon sugar 4 Large eggs 1 (10-Ounce) can creamed corn 1 (10-Ounce) can whole corn 1 (2-Ounce) jar pimentos, drained and chopped 1 Teaspoon salt 1/2 Cup shredded Cheddar cheese Preheat oven to 350 degrees F. Spray a 1-quart baking dish with non-stick vegetable spray. In a heavy skillet, over medium heat, sauté bell pepper in butter. Sprinkle the flour and sugar over the pepper to coat. Remove from heat. In a large bowl, beat eggs. Add bell pepper mixture, corn, pimentos and salt. Mix well. Spoon into prepared baking dish and bake in preheated oven for 25 minutes. Top with cheese and continue to bake until cheese is melted and lightly brown (about 5 minutes). Fruited Sweet Potatoes Ingredients 1 can (40 ounces) sweet potatoes, drained and mashed 1 can (8 ounces) crushed pineapple in juice, drained 1/4 cup bourbon 1/4 cup brown sugar 1/4 cup golden raisins 1/4 cup shredded coconut 1/4 cup walnuts, chopped 2 teaspoons pumpkin pie spice 1 teaspoon salt vegetable cooking spray In large bowl, combine sweet potatoes, pineapple, bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt. Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray. Bake at 350 degrees F. for 40 minutes. Cooking tip: Orange juice may be used in place of bourbon, and pecans in place of walnuts. Green beans and French Herbs 1 Pound green beans, ends trimmed 2 Teaspoons olive oil 1 Teaspoon minced fresh garlic 1/2 Cup chopped green onions 1/4 Teaspoon dry oregano leaves 1/4 Teaspoon dry thyme leaves 1/4 Teaspoon dry tarragon 1/4 Teaspoon dry marjoram leaves 1/4 Teaspoon freshly ground black pepper In a covered saucepan, steam beans until tender, about 5-10 minutes. Drain and plunge into cold water. Drain well. Meanwhile, heat oil in a large sauté pan over medium heat. Add garlic and scallions and sauté for 2 minutes. Stir in beans and seasonings. Sauté and stir until all are heated throughout. May be served hot or at room temperature. Portion size: ½ cup. * Or you may substitute 1 teaspoon Herbes de Provence for the herbs listed above. Stuffed Acorn Squash Ingredients 2 1-pound acorn squash 1 Teaspoon canola oil As needed vegetable cooking oil 1/2 Pound FRESH SAUSAGE 1/2 Cup celery, chopped fine 1 Cup Granny Smith apple, peeled, cored & chopped fine 1/2 Cup fresh white bread crumbs 1/4 Teaspoon sage leaves 2 Tablespoons brown sugar 1/4 Cup apple jelly Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up on the baking sheet, cover tightly with foil and bake until tender, about 35-40 minutes. If using sausage links, squeeze sausage from the casings. Over medium heat, cook sausage until it is no longer pink, breaking the sausage into small pieces. Drain sausage on paper towels, if necessary. Reserve 1 teaspoon pan drippings and discard remaining pan drippings. Over medium heat, cook celery in reserved pan drippings for 2 minutes, add apple and continue to sauté for 2-3 minutes. Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar. When squash is cooked, remove from oven and reduce oven temperature to 350 degrees F. Cool squash until shells can be handled. Scoop out the pulp, leaving a ½-inch shell. Combine the squash pulp with sausage mixture. Mound sausage into the squash shells. Top each with 1-tablespoon apple jelly. Return to the 350 degree F oven and bake uncovered until sausage is cooked through, about 25 minutes. Spinach Souffle Tablespoons butter 3 Tablespoons flour 1 Cup whole milk, heated Non-stick vegetable spray 2 (10-Ounce) packages frozen chopped spinach, thawed and thoroughly squeezed to remove liquid 1 Cup mayonnaise 6 Large eggs, well beaten 1/4 Cup minced sweet onion 2 Tablespoons grated Parmesan cheese 1/4 Teaspoon salt 1/4 Teaspoon freshly ground black pepper Melt butter in small heavy saucepan over medium-low heat. When the butter begins to foam, gradually whisk in flour to make a roux: stir continually so the roux cooks. Reduce heat and continue to stir and cook until the roux is a light golden color. Remove pan from heat. Gradually whisk in heated milk. Return pan to heat and whisk until mixture is smooth, simmering and thickened. Remove from heat. Preheat oven to 350 degrees F. Spray a 2-quart soufflé dish or straight-sided casserole (that allows room for expansion) with non-stick vegetable spray. In a bowl, combine squeezed spinach, mayonnaise, eggs, onion, Parmesan cheese, salt and pepper. Fold in the sauce and mix thoroughly. Spoon the mixture in to the prepared dish. Bake for 45 minutes in preheated oven. Serve immediately. Mashed Potato Boursin Ingredients 3-1/2 Pounds all-purpose potatoes, peeled & cut into 2-inch chunks 2 Packages (5 ounces) Boursin cheese with garlic and herbs, softened 1/2 Cup whole milk, or half-and-half, heated To Taste salt To Taste freshly ground pepper Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and cook over low heat for 30 seconds or so to evaporate any water that may be remaining on the potatoes. With a mixer, beat the potatoes until they are smooth. Add the two rounds of Boursin cheese and continue beating until thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the potatoes with salt and pepper to taste. Transfer the mashed potatoes to an ovenproof casserole and cover. You may rewarm the potatoes either by baking in a 350 degree F. oven or by microwaving until piping hot. Serve at once. braised Vegatable MedleyIngredients 1-1/2 Ounces dried porcini mushrooms, or other dried mushrooms 2 Cups TURKEY or chicken STOCK 1/4 Cup cream sherry 1/2 Pound baby carrots, peeled 1/2 Pound frozen pearl onions, thawed 12 Each cherry tomatoes, stemmed and halved To Taste salt To Taste freshly ground pepper 1/3 Pound fresh snow peas, trimmed and strung 1 Package (10 ounces) frozen peas 1/4 Cup fresh parsley, minced Place the mushrooms in a small saucepan and cover with the stock and sherry. Bring to a simmer over medium-high heat and continue simmering until the mushrooms are soft, about 10 minutes. Remove from heat and let cool to room temperature. Combine the carrots, onions, and tomatoes in a 13x9-inch baking dish. Add the mushrooms with liquid. Season with salt and pepper. (The vegetables may be prepared up until this point and then refrigerated overnight.) The following day, bring the vegetables to room temperature. Preheat the oven to 325 degrees F. Cover the vegetables tightly with aluminum foil and bake 40 minutes. Uncover the vegetables and add the snow peas and frozen peas. Continue baking until vegetables are tender, about 20 minutes. Sprinkle the vegetables with parsley, if desired, and serve hot. Julienne of Winter VegetablesIngredients 1 Small rutabaga, peeled and cut into 2-1/2 x 1/4-inch strips 1 Pound carrots, peeled and cut into 2-1/2 x 1/4-inch strips 1 Pound parsnips, peeled and cut into 2-1/2 x 1/4-inch strips 1 Pound turnips, peeled and cut into 2-1/2 x 1/4-inch strips 2 Leeks, peeled and cut into 2-1/2 x 1/4-inch pieces 1/2 Cup margarine 1/4 Cup dry vermouth 1 Tablespoon freshly squeezed lemon juice 1/2 Teaspoon salt 1/4 Teaspoon pepper 1/4 Teaspoon coriander In large saucepan, over high heat, cook vegetables in boiling, salted water just until tender-crisp. Drain vegetables and rinse with cool water; drain on paper towels. In two (8-inch) circular, microwave-safe serving dishes, arrange vegetable strips, spoke-fashion. In small saucepan over medium heat, melt margarine. Add vermouth, lemon juice, salt, pepper and coriander; heat throughout. Pour sauce over top of vegetables and cover each dish with vented plastic wrap. Microwave each dish at HIGH (100% power) 4 to 6 minutes and serve. * For conventional oven, cover with foil and heat in 350 degree F oven 20 to 25 minutes. wild rice with Carrots and walnuts Ingredients 2 Tablespoons olive oil 1 Bunch scallions, trimmed and minced 1-1/2 Cups carrots, shredded 1/2 Pound wild rice 1 Cup orange juice 1-1/2 Cups TURKEY or chicken BROTH 1 Teaspoon ground ginger To Taste salt To Taste freshly ground black pepper 1/2 Cup walnuts, coarseley chopped and toasted Heat oil in a medium heavy saucepan over medium-high heat. Add scallions and carrots and saute until softened, 3 to 5 minutes. Add rice and stir to coat with the oil and vegetables. Pour in orange juice and broth; season with ginger, salt and pepper. Bring to a boil, cover and reduce heat to a simmer. Cook for 60 minutes or until rice is tender. Stir in walnuts. Serve at once or keep covered for 20 to 30 minutes before serving. well some Cranberry and other fruit relish's next |
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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one of our members asked about vineger storage and useage/safety of some 2 yr old product,,here is some info I gave him.
Vinegar is indeed a product of wine that has gone bad. In fact the word "vinegar" is from the French words vin aigre which translates to "sour wine." Just as yeast consuming the sugars in grape juice creates alcohol as a by-product, bacteria known as "acetobacteria" consume the alcohol in wine and create acid. This acetic acid is what gives vinegar its characteristic sharp, bright flavors. Vinegar should be stored in a cool, dark place. Since the acetobacteria live off the alcohol they consume, any number of different alcoholic products can be turned into vinegar. And the type of alcoholic liquid used as the initial ingredient of an alcohol has a pronounced effect on the flavor of the vinegar. That's why red wine vinegar tastes different from champagne vinegar. Vinegars are often further flavored with additional ingredients such as herbs, or like balsamic vinegar through aging in wooden barrels. When purchasing vinegar, keep in mind that you often get what you pay for. Some "cider flavored" vinegars are really just cheap distilled white vinegar to which coloring and additional flavors have been added. Much of what is sold as balsamic vinegar here is simply red wine vinegar with caramel or caramel coloring added to make it syrupy and sweet like true balsamic. The surprising news is that vinegar does indeed go bad. Since it is created from alcohol, many of the essential elements that give vinegar its flavor are prone to evaporation. A significant amount of these components typically are gone by about six months after a bottle of vinegar is opened, and most vinegars are tasteless after a year of sitting opened. Vinegar's flavor can be preserved if it is stored in a cool dark place or in a refrigerator. Some vinegars, if stored improperly or too long, will develop a cloudy look. This cloudy substance (called "mother of vinegar" since it can be used to make more vinegar) can be filtered out with a paper coffee filter in order to salvage the vinegar. However, if either the mother or the vinegar smells bad or rotten, discard both immediately. |
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
relishes and chutneys for the Holidays...
cranberry and red pepper relish.. Ingredients 2 Medium red bell peppers, *roasted, peeled, seeded, cut into 1-inch pieces 1 Cup fresh cranberries, rinsed and drained 1 green onion, cut into 1-inch pieces 3 Tablespoons fresh cilantro, rinsed and drained 2 Tablespoons fresh orange juice Zest of 1/2 lime 1/2 Cup sugar 1/8 Teaspoon salt In food processor bowl fitted with metal blade, process peppers, cranberries, onion, cilantro, orange juice, and lime zest until coarsely chopped. In medium-size bowl, combine cranberry mixture, sugar and salt. Cover and refrigerate 1 or more hours to allow flavors to mix. NOTE: * To roast bell peppers, place peppers under broiler, turning frequently, until slightly scorched on all sides. Place broiled peppers in a paper bag, close bag and set aside five minutes. Remove blistered skins from peppers cranberry and Jalepeno relish 1 Large orange, well scrubbed, unpeeled and cut into 8 sections 2 Cups whole cranberries, washed 2 Teaspoons fresh ginger, peeled and grated 2 Teaspoons fresh cilantro 2 Teaspoons jalapeno chile, coarsely chopped To taste maple syrup Using the pulse action, coarsely chop orange zest and pulp, cranberries, ginger, cilantro and jalapeno in a food processor or blender. Do not puree. Turn into a mixing bowl and add maple syrup. Mix well. Cover and refrigerate, for at least 30 minutes, before serving. Cranberry Chutney Ingredients 1 Package (12 ounces) fresh cranberries 1/2 Cup good quality balsamic vinegar 1/2 Cup sugar 1 Teaspoon freshly grated nutmeg 1 Teaspoon ground cinnamon 1 Teaspoon cayenne pepper 1 Teaspoon cumin In a medium saucepan, over medium-high heat, combine cranberries, vinegar and sugar; bring to a boil. Reduce heat to medium-low and stir in nutmeg, cinnamon, cayenne, and cumin; simmer 20 to 25 minutes or until mixture is very thick, stirring frequently. Cool and refrigerate until served. Peach Chutney Ingredients 1 Pound frozen peaches, coarsely chopped 1/4 Cup chopped onion 1 Clove garlic, minced 2 Tablespoons brown sugar 2 Tablespoons raisins 2 Tablespoons vinegar 1 Tablespoon crystallized ginger, chopped 1 Teaspoon mustard seed 1/2 Teaspoon salt 1/4 Teaspoon ground allspice 1/4 Teaspoon red pepper flakes In medium saucepan, over medium-high heat, combine peaches, onion, garlic, brown sugar, raisins, vinegar, ginger, mustard seed, salt, allspice and red pepper flakes; bring to a boil. Reduce heat to medium-low and simmer 20 to 25 minutes or until thickened, stirring frequently. Cool and refrigerate Cranberry and Orange relish INGREDIENTS (Nutrition) 12 ounces cranberries 1 orange with peel, chopped 1 cup white sugar 1/4 cup orange liqueur DIRECTIONS In a food processor or blender, combine the cranberries, orange and sugar. Blend until evenly chopped. Stir in the liqueur and refrigerate for several hours to allow flavors to blend. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef can you suggest uses, pairings and/or presentations for the peach chutney? It sounds incredible but I dunno what to do with it.
And following on that, another question leading to an even BROADER question follows: Why do most of the seasonal stuffings I see contain sausage? Is this some kind of pairing magic––like the grease/spices from the sausage flavors the bird or some such? I guess what I'm wishing is for you to talk a little abou successful pairings of holiday foods as they are traditionally fixed at Thanksgiving and Christmas. There are, no doubt, reasons for putting these foods together in ways that have lasted for generations. ONE reason is tradition of course, but what are the "culinary" reasons? I mean, as an example, I understand the sort of greasy rich meat/turkey/gravy contrasted with the tartness of cranberries or citrus-based fruit salads. Like a rich goat cheese ravioli with a big-boned pinot noir, it just works because it's the opposite and the complement makes the combination larger than the sum of the parts. But some of the rest of it remains a mystery and I just do what my family has always done. Or I try parts of things I find in cookbooks or magazines, leaving out the parts that are just ridiculous––like the sixteen hour process of creating some sort of exotic flavored oil to include in the glaze to go on the ham––I don't have sixteen hours to create a glaze ya know? But that means I miss some of the finer aspects of amazing food, and in the process miss the education of the combinations. Successful food pairing is kind of its own little science, and the Holidays are a good time to try stuff out and see it at its best maybe? Do you have any mental wanderings to share about the art and science of food pairings specifically for Holiday meals (or any other meals, but I'm tryin to stay in-season here.....  )
Thanks in advance, Kitties |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
I am going squirrel hunting for the 1st time. How should I prepare them so that the wife and I might want to continue to eat them....
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Being a contributing member means you contribute – to a TECH FORUM...
"If another mod is needed the current mod will let us know." TBK1
"If another mod is needed the current mod will let us know." TBK1
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Originally Posted By Kitties-with-Sigs:
 lots of question here so will break it down by section and color the answers..
Chef can you suggest uses, pairings and/or presentations for the peach chutney? It sounds incredible but I dunno what to do with it. This chutney is a bit of a sweet/savory flavor and really accents dryer meats such as sliced roasted turkey, pork loin. and an excellent accent to Roasted chicken and or quails, dove and even a nice companion to ducks. And following on that, another question leading to an even BROADER question follows: Why do most of the seasonal stuffings I see contain sausage? Is this some kind of pairing magic––like the grease/spices from the sausage flavors the bird or some such? two reasons I suspect, one being Fall is slaughtering time generally for hogs, weather is cooler, less chance of the meat spoiling while processing and sausage is fresh and readilly available and apart of the harvest. Secondly, Turkey being so prevalent as holiday meals, the extra fat in the stuffing presented by the sausage helps to moisturize the breast meat ,again, as turkey tends to dry out a bit during roasting. From My understanding, though I am not an avid turkey hunter, I have hunted turkeys, in New England, Turkeys were VERY plentiful in the fall until man started to push them out of thier habitat, being large birds, one could feed many either Tom or Hen and wild turkey, being so much lower in fat than what we buy in the grocery, a bird bred for, rapid growth, larger breasts, smaller legs and much smaller brains and much "fattier" than the average wild bird I guess what I'm wishing is for you to talk a little abou successful pairings of holiday foods as they are traditionally fixed at Thanksgiving and Christmas. There are, no doubt, reasons for putting these foods together in ways that have lasted for generations. ONE reason is tradition of course, but what are the "culinary" reasons? I mean, as an example, I understand the sort of greasy rich meat/turkey/gravy contrasted with the tartness of cranberries or citrus-based fruit salads. Like a rich goat cheese ravioli with a big-boned pinot noir, it just works because it's the opposite and the complement makes the combination larger than the sum of the parts. You are fairly close in your assumption, rich gravies complimented by tart fruits is to off set and cleanse the palate and bringing out the more subtle flavors of the sauce and meats. Culinary reasons, in looking back, Most seasonal/holiday foods are just that, seasonal. In my readings of history,,Oranges from Spain, Italy and Greese were most sought after gifts for christmas in the new world as they were in England, Germany France, countrys blocked in snow for months at a time their Meditaranian cousins were on the beach. Fresh slaughterd Hams, Turkey in rut and easily available, Goose fatened up for winter all seasonal meats harvested in the fall and early winter. Squashes, Potatoes, parsnips lots of root vegetables are incorporated in holiday meals as they were the end run of the fall harvest some not even taken until after the first freeze for optimum flavor and preservation. Lastly, alot of personal holiday meals come from traditions as maybe the new sister in law only had one dish, it was good and all she could really make so..4 generations later the same dish is still being served. If I recall the movie Christmas story, thier family tradion was dinner in a Chinese restaurant due to circumstances outside their control, it is what they do and what for generations thier childran and childrans childran will do But some of the rest of it remains a mystery and I just do what my family has always done. Or I try parts of things I find in cookbooks or magazines, leaving out the parts that are just ridiculous––like the sixteen hour process of creating some sort of exotic flavored oil to include in the glaze to go on the ham––I don't have sixteen hours to create a glaze ya know? But that means I miss some of the finer aspects of amazing food, and in the process miss the education of the combinations. Remember, Martha, Emeril and that little twit in NY state has ALL FREAKING Day to do what they do, they have Labor, paid people to put up with thier Holiday Horseshit..you, I, Joe the plumber, only have ourselves and our family so, though that 16 hours of prep may well bring out the hidden nuance of the balsamic vinigars mother...WHO CARES, as long as you are happy with the out come, satisfied from the experience,,done deal..dont worry little stuff, now. IF you are making puff pastry, your gonna have to fold it, rest it fold it 24 to 36 times to make true puff pastry,,or its just bland pie crust. there are some few things that cannot be shortcutted as the Chemistry wont work, the Science of the food has to be exact on some items but not most. Lastly though YOU will know the difference, Unless your having some classily trained Chefs, checking out your menu and preps with trained palates seeking that little taste of sea salt on the herring..screw it..make it taste good.
Successful food pairing is kind of its own little science, and the Holidays are a good time to try stuff out and see it at its best maybe? Do you have any mental wanderings to share about the art and science of food pairings specifically for Holiday meals (or any other meals, but I'm tryin to stay in-season here..... )
Thanks in advance, I will throw together what I can in the next few days, some pairings I like as I can.. I AM HOPING TO CLOSE ON MY HOUSE THIS WEEK[>:/]dammit,,,and working a gunshow this weekend...so..will do what I can..hope this helped a bit anyways.. CHEF Kitties |
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 have purchased literally over a hundred different kinds of extra virgin olive oil looking for "the one". Of all places, there is a super micro producer here in town that grows, presses, and bottles their own. It's the best (for me) that I've ever had. I encourage all of you to take a good look at your regional farms when looking for food products. Sometimes the very best is in your own back yard. I use Frantoia (Sicily) for all cooking with olive oil and the local product for foods where the oil is going to be an "out front" flavor. |
good info brass and excellent suggestion Local is always best when found |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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with the planting season getting in gear thought I might suggest something different.. After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria's reign. Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival. Did you know that broccoli, cauliflower, and artichokes are all flowers? Also the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. One very important thing that you need to remember is that not every flower is edible. In fact, sampling some flowers can make you very, very sick. You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat. Identify the flower exactly and eat only edible flowers, and edible parts of those flowers. Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate. Most herb flowers have a taste that's similar to the leaf, but spicier. The concept of using fresh edible flowers in cooking is not new. The next time you are cooking for your family or friends, impress them with edible flowers, a touch of the exotic gleaned from your own backyard! For a photo of the edible flower and additional information, click on the underlined names. Alliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc. Chive Blossoms - Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes. Garlic Blossoms - The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads. Angelica - Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young leaves can be made into a tea. Anise Hyssop - Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes Apple Blossoms - Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous Arugula - Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature. Arugula Salad Arugula, Pear and Asiago Cheese Salad Walnut, Arugula & Gorgonzola Crostini Aquatic Plants - Cattails have edible shoots and roots and even the pollen has been used in making biscuits. Arrowheads form large edible tubers at the root ends, called duck potatoes, which were consumed by Native Americans. Watercress (Rorippa nasturtium-aquaticum) has many historic medicinal uses and its spicy vegetation continues to be used in salads and garnishes. Water lily roots are a common source of food in many parts of the world especialy in Far East and have historic medicinal value. Banana Blossoms - Also know as Banana Hearts. The flowers are a purple-maroon torpedo shaped growth appears out of the top of usually the largest of the trunks. Banana blossoms are used in Southeast Asian cuisines. The blossoms can be cooked or eaten raw. The tough covering is usually removed until you get to the almost white tender parts of the blossom. It should be sliced and let it sit in water until most of the sap are gone. If you eat it raw, make sure the blossom comes from a variety that isn't bitter. Most of the Southeast Asian varieties aren't bitter. Basil - Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look. Linguine with Tomatoes and Basil Bee Balm - Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute. Borage - Has lovely cornflower blue star-shaped flowers. Blossoms have a cool, cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips. Broccoli Florets - The top portion of broccoli is actually flower buds. Given time each will burst into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer. Burnet - The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage. Calendula - Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs. Carnations - Steep in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century. Chamomile - The flowers are small and daisy-like and have a sweet, apple-like flavor. NOTE: Drink chamomile tea in moderation as it contains thuaone; ragweed sufferers may be allergic to chamomile. Chervil - Chervil flowers are delicate white flowers with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state Chicory - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled. Chrysanthemums - Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning. Cilantro/Coriander - Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes. Citrus blossoms (orange, lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor and lemony. Clover - Sweet, anise-like, licorice. Cornflower - Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish. Dame's Rocket (Hesperis matronalis) - Also called Sweet Rocket or Dame's Violet. This plant is often mistaken for Phlox. Phlox has five petals, Dame's Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads.NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads. Dandelions - Member of Daisy family. Flowers are sweetest when picked young, and just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice. Day Lilies - Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation Dill - Tangy; like leaves but stronger. Use yellow dill flowers as you would the herb itself - to season hot or cold soups, seafood, dressings or dips. Seeds used in pickling and baking. Elderberry - The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. NOTE: All other parts of this plant are poisonous! Do not even eat the stems of the flowers! English Daisy - The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads. Fennel - Lovely, star-burst yellow flowers have a mile anise flavor. Use with desserts or cold soups, or as a garnish with entrees. Fuchsia - Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible. Garden Sorrel - Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads. Gladiolus - Flowers (anthers removed) have a nondescript flavor (taste vaquely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. Hibiscus - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. Hollyhock - Very bland tasting flavor. Honeysuckle - Sweet honey flavor. Berries are highly poisonous - Do not eat them! Hyacinth - The bulb of this plant is edible and was a particular favorite of the Nez Perce Indians. It was eaten either raw or cooked and has a sweet, nutlike flavor. Impatiens - Very bland taste. Jasmine - The flowers are intensely fragrant and are traditionally used for scenting tea. Johnny-Jump-Ups - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads. Lavender - Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe. Cottage Cheese-Herb Bread Crostini with White Truffle & Olive Paste Grilled Pork Chops with Lavender Flowers Lavender Creme Brulee Lavender Custard, Lavender Infusion, and Lavender Jelly Lavender Focaccia Lavender Hazelnut Bread Lavender Jelly Lavender Sorbet Lavender Tea Cookies Peppered Lavender Beef Lemon Verbena - Tiny cream-colored citrus-scented blossoms. Leaves and flowers steeped as an herb tea, and used to flavor custards and flans. Lilac - The flavor of lilacs varies from plant to plant. Very perfumy, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads. Linden - Small flowers, white to yellow was are delightfully fragrant and have a honeylike flavor. NOTE: Frequent consumption of linden flower tea can cause heart damage Marjoram - Flowers are a milder version of plant's leaf. Use as you would the herb. Mint - The flavor of the flowers is minty, with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes. Mustard - Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. NOTE: Some people are highly allergic to mustard. Start with a small amount. Nasturtiums - Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers. Okra - Also known as Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers and Gumbo. It has hibiscus-like flowers and seed pods that, when picked tender, produce a delicious vegetable dish when stewed or fried. When cooked it resembles asparagus yet it may be left raw and served in a cold salad. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use. Oregano - Milder version of plant's leaf. Use as you would the herb. Pansy - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups. Pea Blossoms - Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra. NOTE: Flowering ornamental sweet peas are poisonous. Peach blossoms Pear blossoms Peony - In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades. Pineapple Guava - The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun. Primrose - Colorful with a sweet, but bland taste. Queen Anne's Lace - Also known as Wild Carrot and Bishop's Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne's Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots. Radish Flowers - Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. Rosemary - Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings . Lemon Rosemary Chicken Roses - Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals Rose Petal Jam Safflower - Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron. Sage - The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce. Savory - The flavor of the flowers is somewhat hot and peppery. Scarlet Runner Beans - Bean pods toughen as they age, so make use of young pods as well as flowers. Please note: Sweet Pea flowers are not edible. Scented Geraniums - The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible. Snap Dragon - Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. Probably not the best flower to eat. Squash Blossoms - Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Sunflower - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes. Sweet Woodruff - The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts Thyme - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. (anywhere the herb might be used.) Tuberous Begonia - NOTE: Only Hybrids are edible. The petals of the tuberous begonias are edible. Their bright colors and sour, fruity taste bring flavor and beauty to any summer salad. Begonia blossoms have a delicious citrus sour taste and a juicy crunch. The petals are used as a garnish and in salads. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism. Tulip Petals - Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don't eat them! Don't eat the bulbs ever. Violets - Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. heart-shaped leaves are edible, and tasty when cooked like spinach. Yucca Petals - The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). in the spring, they can be used in salads and as a garnish. \ CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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there was a question posted about cooking beans.. Old Chef felt left out..so.. here are some favorite recipes.. crock pot beans 1 pound dry pinto beans 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 pound ham hocks, or 1/4 pound streak o' lean 4 cups water 1 onion, chopped House Seasoning, recipe follows Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano. If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered. If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot. Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups Ham Hocks with Navy Beans Recipe 4 (1/2-pound) ham hocks, scored 3 tablespoons olive oil 1 cup minced yellow onions 1/4 cup minced celery 1/4 cup minced green bell pepper 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon dried Mexican oregano 1/4 teaspoon dried thyme leaves 2 bay leaves 1 tablespoon minced garlic 1 pound navy beans, rinsed, picked over, soaked overnight and drained 8 cups chicken stock 1 teaspoon salt 1/4 cup minced parsley 1/2 cup minced green onions In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally. Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart. Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table. CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
| chef need some more help, i love okra but can't find any good fresh crops, however kroger has fresh frozen cut okra. the directions on the bag suck ass, and so far ive been frying it with a lot of oil to fry it, yes fried okra is my favorite, but it just doesn't come out well. what are my best bets for frying the fresh cut frozen okra? |
Free food and drink can move men who will stand their ground against armies (greenwood)
oden.. this is pretty much the basic prep for okra 2 lbs. okra, sliced 1/4 inch thick 1 egg, beaten 3/4 c. cornmeal Oil for deep frying Dip okra into egg. Roll in cornmeal to coat. Deep-fry at 365 degrees until brown. Drain. Yield: 6 to 8 servings. I have found,,after the frozen product is slacked out..toss lighily in corn meal prior to the egg was then again in cornmeal,. you will get a bit heavier breading of course but a more consistant coating,,the first run thru the meal sort of sets the egg etc.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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slacked out means thawed,,sorry.. yes,,you can use your thermometer to get the right temp. if your temp is too cold you will get bad fryed food... if you fry alot,,these fry baby, fry daddy units are good to have,,consistant temp. stores and reuses oil etc... |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
 not too sure about the varmit bait...dont thing even starved rats will eat it...
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Afternoon, Chef.  So a couple days ago I picked up a pound of smoked mozzerella on a whim. Now I'm debating how I should use it. I figured I'd use it in some recipe that I usually don't make-- try something new. Got any ideas?
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"No, he's not banned. He's not even locked. Does this sewing circle need anything? I'll be passing by the Yarn Barn later today." ~82ndAbn
bed head,, thanks for stopping by...I was starting to feel forgotten been a bit since anyone stopped by.... Nevada,,,I spent 2 years in Jackpot... a few years in Vegas as well... loved some smoked Mozz,,,even sliceed and toasted on french bread...  or.. CHICKEN BREASTS STUFFED WITH SMOKED MOZZARELLA 3 tbsp. olive oil 4 cloves garlic, crushed 1 lb. mushrooms, sliced thin 1 lb. fresh spinach, chopped 1 lb. smoked Mozzarella, shredded 1 c. cooked rice 1/4 lb. smoked ham, diced 1/2 c. chopped parsley 1/4 c. grated Parmesan cheese 11 chicken breasts, skinned and boned 2 c. flour 6 eggs, beaten 4 c. Italian flavored bread crumbs 1 c. olive oil 5 tbsp. chopped shallots 1/4 lb. butter 2 cans (28 oz.) Italian plum tomatoes, crushed 1 c. dry white wine Heat frying pan and add the olive oil and 2 cloves of garlic. Saute the mushrooms in the oil for 5 minutes. Remove from pan and set aside. Blanch the spinach in boiling water for 1 minutes. Drain. In a bowl mix together Mozzarella, rice, ham, parsley, Parmesan cheese, add salt and pepper. Pound chicken between 2 sheets of plastic until double in size. Put rice mixture on each breast. Roll up and tie with string or secure with a toothpick. Dust each roll in flour and dip in beaten eggs. Roll in bread crumbs. Heat oil in frying pan, brown rolls in pan. Remove and set aside. Add shallots and remaining cloves of garlic. Saute for a minute and add the butter, wine, add tomatoes. Return chicken to pan, baste with the sauce, and simmer over low heat, covered for 30 minutes. Serve with sauce over rolls. or this one.. calamata chicken breasts.. Description Partially butterflied chicken breats stuffed with fresh mozarella, basil, and calamata olives Ingredients 4 8 oz chicken breasts 1 c pitted calamata olives 1/2 c fresh basil 1/2 c balsamic vinager 1/3 olive oil 8 oz soft mozarella 1 tblsp minced garlic salt pepper Instructions chop and dice the basil and olives. Combine basil and olives with the garlic, balsamic, half of the olive oil and set aside to marinate while you prep the chicken. Wash and trim the chicken of any excess fat. lay it on your board and place your hand on top pressing down slightly . Take your knife and starting at the top of the breast slice into,the middle, but not through, to creat a pocket. Run your knife down and create a deep pocket to hold your ingredients. When you have those cut, salt and pepper them inside and out. Next, slice your mozarella into 4 slices. Put one slice into pocket of each breast and follow that up with a spoonful or so of the calamata mixture. Line a dish just large enough for all the breast with foil. I like to use a small dish because as the chicken cooks and the juices run out it acts like an additional marinade and tenderizer. drizzle with olive oil and bake at 350 for 20 to 25 minutes. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Chef Good to hear from you again. I have a problem, I am overloaded with Zucini (spelling?) and yellow squash I also have to many large vine ripe tomatoes. The wife and I are eating steamed Squash, sauted Squash every fracking day. Do you have a easy unusual recipe for the fresh garden goodness. Thanks |
nice to hear from yhou as well...Zucchini and yellow squash can be a boon during SHTF lots of product, little space and pretty full of nutruients as well... tomatoes,,,really sliced fresh with cracked pepper and miracle whip or EVOO,,I like miracle whip,, a small guilty pleasure.. heres a few recipes for some flavor changes.. INGREDIENTS 8 medium yellow squash or zucchini, shredded 1 onion, shredded 1 1/2 tablespoons salt 1 cup all-purpose flour 1/2 cup cornmeal 1 egg, lightly beaten 1 cup shredded Cheddar cheese ground black pepper to taste 1 tablespoon vegetable oil DIRECTIONS Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown. Ratatouille INGREDIENTS 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes. you can sub the yellow squash for the eggplant.. SW SQUASH CASSEROLE INGREDIENTS 2 pounds yellow squash, cut in 1/4 inch slices 2 sweet onions, quartered and separated 1 red bell pepper, cut into 1/2 inch pieces 1 pound fresh mushrooms, sliced 1 (4 ounce) can chopped green chile peppers 2 fresh jalapeno peppers, chopped 1 (8 ounce) package shredded Monterey Jack cheese 1 cup sour cream 3/4 cup crushed tortilla chips DIRECTIONS Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender. Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through Stewed Tomatoes with Dumplings INGREDIENTS 1 (14.5 ounce) can diced tomatoes, undrained 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter or margarine 1/2 cup biscuit/baking mix 3 tablespoons milk DIRECTIONS In a saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally. In a bowl, combine the biscuit mix and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). HAPPY COOKING...'' CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Thanks, Chef!! I think I'll give that first one a shot, HOWEVER..... I know you're going to think much less of me, but I personally hate wine. Red or white, whatever, even in wine sauces. Sorry....  What would you suggest I subsitute for that in the sauce?Thanks for the help!
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"No, he's not banned. He's not even locked. Does this sewing circle need anything? I'll be passing by the Yarn Barn later today." ~82ndAbn
Im a chef aswell and adding oil to the pan WITH your butter allows you to cook at a higher temperature without burning the butter. The higher the fat content of the butter the hotter it can be used at without burning it. As the chef said in india and other places they use 'ghee' or clarified' butter which is basically straight butter fat that has seperated from the butter. If you dont have 'ghee' just throw in an equal amount of oil (raising the % of overall fat in the pan) and you can cook at a higher temp. Straight Ghee is 100% butter fat and the best but if you use 50% butter and 50% oil you will get around 75% total fat content while still getting the taste of cooking with butter. If you go higher than that then it is pointless you might aswell go straight oil. Just remember it will burn just like ghee or straight oil if you dont look after it. |
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CHEF- I make a lot of gumbos and roux based dishes. Most recipes I have make the roux and add cold water to the hot roux. Recently, I've seen a few that call to make the roux, allow it to cool, then add the cool roux to hot liquid. Does it really make a difference? Is there a time and place for each method? Or does it just matter that one is hot, one is cold and you get the roux properly made for maximum thickening?  Thanks- John |
"The first rule of a gun fight, of course, is to have a gun" -Ted Nugent
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About a month ago I found out that I need to stay below 2000mg of sodium per day. I have switch to unsalted butter, and try my best to stay away from fast food and process foods. I find everything that I cook tasts bland now. What are some good way to season meats without salt? I mostly eat beef and chicken. Also salt subtatues like Simply Salt, can I bake/cook with them? Thanks for any help you can give me. Icon |
I wear sweat pants to strip clubs so the strippers know I am serious.
Thanks Chef, I'll go with beans in mine of course!  Sounds great!So now I ask for a nice and easy Potatoe Bacon Soup recipe or like a Potatoe Cheddar Soup with Bacon. I googled a few and didn't really like what I found. Some of them weren't even made with cream or anything, I want creamy soup damn it!  Thanks! |
with beans
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
I don't eat a lot of chicken but a lot of times with steak I just stick some garlic pieces into the meat and drizzle it with olive oil. I usually add some garlic salt, pepper and chives too but I am sure it would be just as good with out the garlic salt or any salt. I let it sit (marinade) like that for a while before grilling. How do you normally cook your food? Meat is always better on the grill. We do not cook any meat inside typically, unless it's in the deep fryer or crockpot 
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"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
John, thanks.. in my experience in starting with the rouux, and building up from there you have to be careful with what your out come will be, too much stock or water added and you have soup not enough and you have wallpaper paste in starting with hot stock, and adding cold roux you have more control in the emulsification and how much thickening agent you add. I prefer to add cold roux to hot stock as I feel I use less of it, meaning less flour gluten and much less oil added to my product. secondly, when adding roux to hot stock, it thickens faster, more consistantly and smoother. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
well, salt is no damn good for you anyways, less your dehydrated often. My late Father really liked Ms Dash products, I have tried them and they are pretty good if you are salt restricted..but,,MY DAD had NO SENSE OF SMELL he had his nose smashed in WWII and lost his sense of smell and had no cartalidge in his nose, no bone nada,,says all us boys thought it was a handle! seeing as how he could appreciate the Ms Dash products says alot the main reason was He tended to use too much salt as he couldnt taste much and realized he was poisoning himself. that and he loved 10 diff brands of Hot Sauce, the hotter the better..but Favored Choulula and something with a tiger on the label. I actully use very little salt, in the bread I bake each week I use 1/2 the salt required by the recipe. I use a seasoning mix I make myself on roasted and grilled meats, about 10% of salt, 20 of paprika, 30 of garlic powder, 30% black pepper, 10% cayene pepper and it works well, most folks like it. look at the Ms dash products, get a list of ingrediants from thier bottles and build your own blends..will be much cheaper in the long run and you can addjust as your preferences guide. Hope this helps CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Bacon potato soup.. I dont like bacon potato soup  I dont like Potatos sorrybut as you asked nicely..so.. Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth. Yield 18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions) Ingredients 5 1/4 pounds baking potatoes 7 bacon slices 4 1/2 cups chopped onion 1 teaspoon salt 5 garlic cloves, minced 1 bay leaf 7 1/2 cups milk or half and half 3/4 teaspoon black pepper 3 cups chicken broth 1/3 cup chopped fresh parsley 1 1/4 cups sliced green onions 1 1/4 cups (5 ounces) finely shredded sharp cheddar cheese Preparation Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Thanks Chef! |
"The first rule of a gun fight, of course, is to have a gun" -Ted Nugent
You don't like potatoes Chef??? Blasphemy!! Thanks for the recipe! |
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
never been a big fan, once in a while ok but not even a weekly thing for me I like hashbrown/home fries as long as it is half onions and half potato and well done. I like a good Idaho if baked at 500degrees and is fresh out of the over, and I mostly like the skin with a bit of sour cream and chives. french fries, au gratin, scalloped potato  your welcome, enjoy CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I prefer real fire for this too. Unfortunately this salmon was a quick meal and I settled for my indoor range grill. It works okay for salmon. I would never do steak on it. Not hot enough and no way to cover it. (Jenn Air grill). If I had it to do over I would not buy this particular range, although I like the downdraft capability. I would want gas cooktop with separate oven or a dual fuel. But this is what I have and I've used the grill a lot, especially in bad weather. I have one of those portable George Foreman grills but I DON'T have the energy to clean another gadget or tool so I don't ever use it. Nothing tastes as good to me as real fire grilled food. BTW, I look forward to your picture threads once you get into your new house. Maybe you could even do a series--the ARFCOM cooking school--you could do one sauce per week and teach the basics, and we could cook along with you.
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an iron skillet if its toooo cold or too hot to go to out,
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Seriously, Chef Morris, I have appreciated this entire thread and have read it through many times. There have been a lot of topics that I would never have thought to ask about, and a lot of things have been brought up that have made me stop and think. For instance, using sour cream in your alfredo recipe: I could search the internet and find thousands of alfredo recipes but I doubt that I'd have found one using sour cream. That is where your experience comes in, challenging the usual limits most of us have erected by following a recipe. And that is what this entire thread has done for me, inviting me to wonder WHY something is better if done a certain way or WHAT would be a substitute that could improve my food. Thank you for your insights. |
CHEF MORRIS
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THANK YOU. I am very Humbled.. yes, I hope, once I am in my own kitchen I will be able to do more and a once a week recipe/turtoria will be a good thing t start with.. Feral and I are going to start organizing this into a catagory thing of some sort after the first of the year, as I hope come winter I will have some free time haveing gotten settled in the new house..Lets All Hope and could use a few extra prayers as well.. so..watch for them! and thank you again.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Great! I've been waiting for your return. This is way below you, but I really like it... My question is on the spice mix: Hooters wings suck, but their Cajun spice was a great blend. Can you help me with such a spice mix for my home cooking?
It was not hot, and not blackened, those are the two things I generally associate with cajun. So from this feeble explanation can you help? |
I want to buy WW-2 items, especially German. PM or e-mail me.
Being broke wouldn't be so bad if it was because of hookers and booze.
Being broke wouldn't be so bad if it was because of hookers and booze.
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Originally Posted By bdub:
good to have you back. best wishes to you in the new year. thank you, glad to be here |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Kitties-with-Sigs:
Welcome back Chef! We missed you. I experimented during the holidays, including a variation of your peach chutney. Have pics and will upload when I can get uxb to cooperate.  since he has the technology....
In the meantime, I have a question about baking: I have a really great recipe for pumkin roll––it gets requested every year so I make several. This year as I was making the pumkin roll, I was thinking about the chemistry of baking, and I started wondering about the lemon juice–– This is a question about the roll itself––not the filling––It's made with all purpose flour and therefore requires the baking powder/salt addition (I haven't tried it with self-rising because...well...I just haven't.) It also calls for a teaspoon of lemon juice. I've noticed this in several recipes across the years, and I've started to wonder why some have them and some don't. I'm not a regular baker––I just follow the directions ya know? So the question is....Why? Is the lemon juice addition in some baked goods a taste thing? Or does the acid have something to do with the chemistry in a baked item like a pumkin roll? Kitties the reason I was told, was two fold, the acid helps get things started in the raising dept and also helps hold the color, keeping the fruit, raisins, nuts, etc from browning.. sort of like dipping your apples in lemon juice or orange juice prior to making pie, and thank you, glad to be back... |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Feral:
Hi Chef, Welcome back.
I hope things are going well on your homestead. Sounds like you laid out a real nice spread for Christmas. I'm having a relaxing day making some of your quiche recipes. Firewood's tended, animals are tended......so I'm juct futzing around in the kitchen. I love these quiches......nice to be able to use up our egg surplus quickly.....and four pies will kill two dozen pretty nicely.
F. how are your chickerns faring the snow? i CANT WAIT in the spring, I hope to get my tractor built and get my chicks going..and my goats need to recoup a few sheckels first..
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Masha:
YOU'RE BACK!!! Welcome back!!! Need tips on reducing chicken stock. Do I leave lid off, or on and cracked, and for how many hours do I let it simmer? Thanks! thank you and yes, I'M Baa ACK in my best swartzennegger voice reducing stock,, all your questions depend on how much, how long, whos watching, whos not.. a gal will cook away pretty quick on medium heat, 5 gal,,not so quickly.. reduction is by 1/2 generally, by 4/5 for a real rich gel/bouillion.. easy to make good chicken stock . The carcass of one roasted chicken Raw necks, backs, gizzards and other innards Water to cover all chicken parts, plus an inch or two 2 tsp. apple cider vinegar or lemon juice 2 medium onions, peeled and quartered 2 medium carrots, peeled and cut into 2-inch pieces Leafy tops of 2 celery ribs Wash all the raw parts well under cold running water. Place everything into a 4-quart or larger pot and fill with COLD water to cover bones by and inch or twoi Add a couple of tsp. of vinegar or lemon juice and let the brew sit for at least 30 minutes before placing on the stove. After 30 minutes, bring to boil over high heat. While waiting for the water to boil, prepare the vegetables. When the water just boils, add the vegetables to the pot and when the water returns to a boil, quickly reduce the heat and partially cover the pot. Adjust the heat to allow the stock to slowly simmer. (Sometimes I even move the pot halfway off the burner.) If need be, skim off any foam that begins to form. This will leave you with a much clearer broth. When the foam is pretty much gone, sprinkle with a teaspoon of Kosher or Sea salt and simmer while the pot is covered. Let simmer very gently, without stirring, for 3 to 4 hours. Let cool slightly and then remove the big bones and vegetable parts. Carefully pour the remaining liquid and small bones through a large, fine-meshed sieve, catching the liquid in another pot. Discard all bones and vegetables. Cover and place your clear stock in the refrigerator 5-6 hours or overnight. In the winter, I put the stock out on my porch to cool. After several hours, all the fat will rise to the top and solidify. Chicken fat is rather soft so you should carefully skim it off with a spoon. Now it is time to reduce the stock, which will give it more concentrated flavor and make a firmer gel. Boil the stock in an uncovered pot. Taste occasionally until you find the strength of stock you are looking for. I usually reduce mine at least by half. hope that answers your queston Mash |
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 Tim_McBride:
Chef, I love to drink Horchata; and since rice is a survival pantry mainstay; am hoping you have a good recipe for it. for those of us who are thinking,,your drinking shots with a hooker? Horchata or orxata is the name for several kinds of vegetable beverages, made of ground almonds, sesame seeds, rice, barley or tigernuts The French and English 'orgeat', the Italian 'orzata', and the Surinamese Dutch orgeade have the same origin, though the beverages themselves have diverged, and none of them are typically made from barley any more. One legend links the origins of the name to King Jaume I, who after being given the drink for the first time by a local in Alboraya, was said to have exclaimed "Això és or, xata!" ("That's gold, darling!") While in some countries the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla. Though horchata was once typically homemade, it is now available in both ready-to-drink and powdered form in grocery stores. In the US, rice-based or morro horchata is served in many Mexican restaurants, and the horchata de chufas (tigernut) is virtually unknown. Rice-based horchata is also sometimes available in US grocery and convenience stores, especially in Latino neighborhoods. Horchata, together with tamarindo and jamaica, are the three typical drink flavors of Mexican aguas frescas. The horchata found in salvador is often made of a mixture of herbs, not rice. The horchata is typically flavored with Morro (Calabash tree) seed, ground cocoa and cinnamon as well as sesame seeds, and in some cases is strained. In Nicaragua and Honduras horchata refers to the drink known as semilla de jicaro, made from the Jicaro seeds ground up with rice and spices. The drink is made with cold milk and sugar and is very popular nationally. Recently Nicaragua has begun exporting this product primarily to the United States. Serves: 6 - 7 I N G R E D I E N T S 6 tablespoons rice 6 ounces (about 1 1/4 cups) blanched almonds 1 inch cinnamon stick (canella) 3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long 1 cup white granulated sugar I N S T R U C T I O N S The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender. Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Stir in 2 1/4 cups hot tap water then cover and let the mixture stand overnight (minimally 6 hours). Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid. Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water. Cover and refrigerate. The drink should keep several days, refrigerated. Serve in a tall glass over ice. thanks |
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 cckw:
Great! I've been waiting for your return. This is way below you, but I really like it... My question is on the spice mix: Hooters wings suck, but their Cajun spice was a great blend. Can you help me with such a spice mix for my home cooking? It was not hot, and not blackened, those are the two things I generally associate with cajun. So from this feeble explanation can you help? HOOTERS a chain store a store made for the blantant manupulation of Man by scantily clad young women in tight too small shorts and Tshirts??? Culinary challenges not withstanding... we should both be ashamed,, you for going there and me FOR NOT THINKING OF THE IDEA FIRST...
HOoters Hot Wings Vegetable oil (for frying ) 1/4 cup butter 1/3 cup Crystal Louisiana Hot Sauce 1/4 teaspoon ground pepper 1/2 teaspoon garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/3 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wing piecesOn the sideBleu cheese dressing Celery sticksHeat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.Combine the flour, paprika, cayenne pepper and salt in a small bowl.If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.Remove the wings from the oil to a paper towel to drain. But don`t let them sit too long, because you want to serve the wings hot.Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
Originally Posted By cckw:
Great! I've been waiting for your return. This is way below you, but I really like it... My question is on the spice mix: Hooters wings suck, but their Cajun spice was a great blend. Can you help me with such a spice mix for my home cooking? It was not hot, and not blackened, those are the two things I generally associate with cajun. So from this feeble explanation can you help? HOOTERS a chain store a store made for the blantant manupulation of Man womenby scantily clad young women horny men who care nothing for good food, are too lazy to cook for themselves and just want to watch objectified females in tight too small shorts and Tshirts??? Culinary challenges not withstanding... Fixed it fer ya 
we should both be ashamed,, you for going there and me FOR NOT THINKING OF THE IDEA FIRST... They do have the only decent oysters in landlocked parts of the south.  
CHEF |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
Originally Posted By Feral:
Hi Chef, Welcome back.
I hope things are going well on your homestead. Sounds like you laid out a real nice spread for Christmas. I'm having a relaxing day making some of your quiche recipes. Firewood's tended, animals are tended......so I'm juct futzing around in the kitchen. I love these quiches......nice to be able to use up our egg surplus quickly.....and four pies will kill two dozen pretty nicely.
F. ETA: Darned if these things aren't tasty.
http://img.photobucket.com/albums/v40/FredFeral/IMG_0309.jpg a bit mor practice on those pieshells and you about have the hang of it pulling the raw shell, a 1/4 past the lip of the pan, then cutting it at an angle under the edge, will allow for a bit more shrinkage.. lookd tastie there are days we NEED the wood done, cattle lowing and goats roped and futz around the house for S&G,,good for you very nice.. |
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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