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Originally Posted By Zhukov:
Semolina flour. How does it work? Originally Posted By mhoffman:
Dear Semolina Flour, Thank you. Why and how I made pasta before you I will never understand. _MaH well the Spelling is very different Semolina VS Duram 
flours in general can be confusing, here is a breakdown from the American Wheat Council White flour is the finely ground endosperm of the wheat kernel. • All-purpose flour is white flour milled from hard wheats or a blend of hard and soft wheats. It gives the best results for many kinds of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour is usually enriched and may be bleached or unbleached. Bleaching will not affect nutrient value. Different brands will vary in performance. Protein varies from 8 to 11 percent. • Bread flour is white flour that is a blend of hard, high-protein wheats and has greater gluten strength and protein content than all-purpose flour. Unbleached and in some cases conditioned with ascorbic acid, bread flour is milled primarily for commercial bakers, but is available at most grocery stores. Protein varies from 12 to 14 percent. • Cake flour is fine-textured, silky flour milled from soft wheats with low protein content. It is used to make cakes, cookies, crackers, quick breads and some types of pastry. Cake flour has a greater percentage of starch and less protein, which keeps cakes and pastries tender and delicate. Protein varies from 7 to 9 percent. • Self-rising flour, also referred to as phosphated flour, is a convenience product made be adding salt and leavening to all-purpose flour. It is commonly used in biscuits and quick breads, but is not recommended for yeast breads. One cup of self-rising flour contains 1-1/2 teaspoons baking powder and 1/2 teaspoon salt. Self-rising can be substituted for all-purpose flour by reducing salt and baking powder according to these proportions. • Pastry flour has properties intermediate between those of all-purpose and cake flours. It is usually milled from soft wheat for pastry-making, but can be used for cookies, cakes, crackers and similar products. It differs from hard wheat flour in that it has a finer texture and lighter consistency. Protein varies from 8 to 9 percent. • Semolina is the coarsely ground endosperm of durum, a hard spring wheat with a high-gluten content and golden color. It is hard, granular and resembles sugar. Semolina is usually enriched and is used to make couscous and pasta products such as spaghetti, vermicelli, macaroni and lasagna noodles. Except for some specialty products, breads are seldom made with semolina. • Durum flour is finely ground semolina. It is usually enriched and used to make noodles. • Whole wheat, stone-ground and graham flour can be used interchangeably; nutrient values differ minimally. Either grinding the whole-wheat kernel or recombining the white flour, germ and bran that have been separated during milling produces them. Their only differences may be in coarseness and protein content. Insoluble fiber content is higher than in white flours. • Gluten flour is usually milled from spring wheat and has a high protein (40-45 percent), low-starch content. It is used primarily for diabetic breads, or mixed with other non-wheat or low-protein wheat flours to produce a stronger dough structure. Gluten flour improves baking quality and produces high-protein gluten bread. SUBSTITUTING • Any recipe calling for all-purpose flour may use ½ whole-wheat flour and ½ all-purpose flour. • If wanting the product to be 100% whole wheat, substitute 1-cup whole-wheat flour minus 1-tablespoon for every cup of all-purpose or bread flour. • To create a lighter whole-wheat loaf, add 1-tablespoon gluten flour and 1-tablespoon liquid for each cup of whole-wheat flour. hope that clarifies things.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Hunter660:
This may be too short of notice, but I'm smoking a boston butt Sunday and need a good BBQ sauce for it. Any suggestions? Thanks Hello, THERE May be some sauces in the index, take a look there..and here are a couple to choose from as well...thanks for asking CHEF Bacon and RUM BBQ sauce Ingredients * 1 teaspoon vegetable oil * 3 slices bacon, diced * 1 medium onion, finely chopped * 1 cup tomato sauce * 1/2 cup black rum * 1 lemon, juiced * 1/3 cup brown sugar * 1 dash chili sauce Directions 1. Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender. 2. Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes. Carolina BBQ Ingredients * 1 quart apple cider vinegar * 1 (20 ounce) bottle ketchup * 1/4 cup paprika * 1 pound dark brown sugar * 1/4 cup salt * 1 tablespoon black pepper * 2 tablespoons red pepper flakes * 1 tablespoon garlic powder * 1/4 cup Worcestershire sauce * 1/2 cup lemon juice Directions 1. In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month. Classic Tejas Ingredients * 1 1/2 cups brown sugar * 1 1/2 cups ketchup * 1/2 cup red wine vinegar * 1/2 cup water * 1 tablespoon Worcestershire sauce * 2 1/2 tablespoons dry mustard * 2 teaspoons paprika * 2 teaspoons salt * 1 1/2 teaspoons black pepper * 2 dashes hot pepper sauce Directions 1. In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: MATT, thank you excellent post... what did you stuff Bambi's Babies daddy wit? CHEF Ah...Buried in the middle of the post Chef- We then wet the inside of the cavity, we rubbed it down with a sea salt/black pepper/garlic powder/chipolte pepper/white pepper/smoked paprika dry rub. I powdered most of it a bit finer with mortar and pestle inorder to get some sharper flavor out of it, but failed toasting it in a dry pan. (I reminded myself three times to try that, and forgot  ) The bulk of the rub was the Salt/Pepper/Garlic.... After that he got stuffed the with 30 or so garlic cloves, rough chopped, several large handfuls of sage, rosemary, a bit of tyme, 1/2 dozen or so quartered WallaWalla sweet, red, & white onions. |
Proud Founding Member and Navigator of the Irish Bog Racing Team
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
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well,,
an anniversary approach's to this thread...5 years on Election day.... 
I think a contest may be in order, un bon temps pour un défi. a challenge to my readers and responders... vers le haut de avec de phase vers le haut avec la mort vers le haut avec les mercennaires what say you? IN? and prize offered to be announced but worth your efforts.. ...
NEW TAKE on an OLD CLASSIC....or a NEW and challenging dish or your favorite from Moms cupboard.. and the winners going to be the menu for CHEFS Family dinner this year.... ENTREE with sides is the core of the challenge... FISH Fowl Beef and no sushi less it has been battered and fried first.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
well,, an anniversary approach's to this thread...5 years on Election day....
I think a contest may be in order, what say you? IN? IN _MaH |
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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in another threadhere a member asked about canning Pumpkin....well I am NOT a canner to date. and not real sure that is something I will be getting into...but I did do some research and
pumpkin flesh can be preserved by canning, drying, freezing, and it makes excellent freezer or refrigerator preserves. Pumpkin seeds can also be dried and roasted. BUT,canning pumpkin butter or mashed or pureed pumpkin is NOT recommended. it is not acidic enough and promotes bacterial growth in the process. Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. Canning Cubed Pumpkin Only pressure canning methods are recommended for canning “cubed” pumpkin. All low acid foods, including pumpkin, must be canned using tested pressure canning processes Older methods, such as oven canning and open-kettle canning, have been discredited and can be hazardous to your health. An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints – an average of 2¼ pounds per quart. Pumpkins and squash should have a hard rind and stringless, mature pulp. Small size pumpkins seem to make better storage pulp. Wash; remove seeds, cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch head space. Adjust lids and process following the USDA recommendations: USDA Site Freezing is the easiest way to preserve pumpkin, and it yields the best quality product. Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, or in an oven. Remove pulp from rind and mash. Cool by placing a pan containing pumpkin in cold water and ice, stirring occasionally Pack into rigid containers leaving head space for expansion and freeze. Drying Pumpkin and Pumpkin Seeds Wash, peel, and remove fibers and seeds from pumpkin flesh. Cut into small, thin strips. Blanch strips over steam for 5-6 minutes and cool rapidly. Dry the strips in a dehydrator until brittle. Pumpkin makes excellent dried vegetable leather. Purée cooked pumpkin and strain. Add honey and spices, and then dry on a home food dehydrator tray. Drying seeds and roasting seeds are two different processes. To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a dehydrator 115-120°F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching. To roast, take dried pumpkin seeds, toss with oil and/or salt and roast in a preheated oven at 250°F for 10 to 15 minutes. Pickling Pumpkin Pumpkin can be used in pickled recipes such as salsas, chutneys, and relishes; however, these recipes must be treated as fresh foods and refrigerated. They cannot be safely canned by either the boiling water or pressure canning methods. Pumpkin Preserves Gelled preserves rely on the natural acidity present in most fruits for safe food preservation. Most fruits have natural acids so resulting jams or jellies can be safely canned in a boiling water bath process. Pumpkin, however, is a low acid vegetable and cannot be safely canned in the boiling water bath process. The USDA and Cooperative Extension System currently do not have any tested recipes for safely canning pumpkin preserves (jams, jellies, conserves, or pumpkin butter). Recipes making these pumpkin products must be stored in the refrigerator or freezer and treated the same as fresh pumpkin. Think Safety Think safety when planning to preserve pumpkins. Pumpkin is a low acid vegetable and requires special attention to preparation and processing. While pumpkin butters and pumpkin preserves are popular, they cannot be safely canned for room temperature storage. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
well,, an anniversary approach's to this thread...5 years on Election day....
I think a contest may be in order, un bon temps pour un défi. a challenge to my readers and responders... vers le haut de avec de phase vers le haut avec la mort vers le haut avec les mercennaires what say you? IN? and prize offered to be announced but worth your efforts.. ...
NEW TAKE on an OLD CLASSIC....or a NEW and challenging dish or your favorite from Moms cupboard.. and the winners going to be the menu for CHEFS Family dinner this year.... ENTREE with sides is the core of the challenge... FISH Fowl Beef and no sushi less it has been battered and fried first.. CHEF ok, IN mhoff 4x dawn MORE???? |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Chef,
did the creole sauce today with andouille (I so wish I could spell that word) sausage over rice. very nice sauce. little sweet, little spicy but not too much of either real nice, both I and the wife really enjoyed it. I put too much sausage in, but it would go REALLY NICE with chicken the same way. thanks, |
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Originally Posted By douglasmorris99:
Originally Posted By douglasmorris99:
well,, an anniversary approach's to this thread...5 years on Election day....
I think a contest may be in order, un bon temps pour un défi. a challenge to my readers and responders... vers le haut de avec de phase vers le haut avec la mort vers le haut avec les mercennaires what say you? IN? and prize offered to be announced but worth your efforts.. ...
NEW TAKE on an OLD CLASSIC....or a NEW and challenging dish or your favorite from Moms cupboard.. and the winners going to be the menu for CHEFS Family dinner this year.... ENTREE with sides is the core of the challenge... FISH Fowl Beef and no sushi less it has been battered and fried first.. CHEF ok, IN mhoff 4x dawn MORE???? Ok, I'm confused. Are you giving us a recipe or are we supposed to come up with one? |
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Originally Posted By BozemanMT:
Chef, did the creole sauce today with andouille (I so wish I could spell that word) sausage over rice. very nice sauce. little sweet, little spicy but not too much of either real nice, both I and the wife really enjoyed it. I put too much sausage in, but it would go REALLY NICE with chicken the same way. thanks, thank you, glad it worked out and always like feedback.. Creole sauce is a basic sauce in your culinary arsenal..think of it as a "New Age Mother Sauce",,
and yes, chicken, shrimp, oysters, sausage, crawfish, channel cat, a nice round flavor to enhance what ever didn't make it to the gumbo pot.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By douglasmorris99:
well,, an anniversary approach's to this thread...5 years on Election day....
I think a contest may be in order, CHEF ok, IN mhoff 4x dawn MORE???? Ok, I'm confused. Are you giving us a recipe or are we supposed to come up with one? of course you are, it's that whole Colorado thing ROCKY MOUNTAIN HIGHITUS...
YOU folks will bring YOUR Recipes and PHOTO Presentation to me..for MY Family Dinner I will lay down the ground rules MONDAY, Rules, minor though they will be,,,I guess will be necessary. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Chef, did the creole sauce today with andouille (I so wish I could spell that word) sausage over rice. very nice sauce. little sweet, little spicy but not too much of either real nice, both I and the wife really enjoyed it. I put too much sausage in, but it would go REALLY NICE with chicken the same way. thanks, thank you, glad it worked out and always like feedback.. Creole sauce is a basic sauce in your culinary arsenal..think of it as a "New Age Mother Sauce",,
and yes, chicken, shrimp, oysters, sausage, crawfish, channel cat, a nice round flavor to enhance what ever didn't make it to the gumbo pot.. CHEF yeah, we just realized it's a nice "leftover" user upper. Wednesday: fried chicken thursday: chicken in creole sauce. |
| ok this should be an easy one, i need a recipie for making venison burger, i think ive head of people mixing it in with pork or beef, i think the processer my dad always used did it with pork but im not sure of the venison to pork ratio. (due to the low fat content of venison), i would also like to try to make some type of sausage also, and when you grind it up do you have to trim off all of the sinew, fat, tendon type membrane stuff or does the grinder take care of it? thanks! |
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Chef -
Why can't my wife cook anything if she doesn't have a stated recipe? Why is she scared to death to deviate from the amounts and ingredients stated on the card? Its like she feels as though she will create an alien life form if she tosses in a pinch of salt.... Thanks, -Hungry Husband |
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Originally Posted By eclark53520:
Chef - Why can't my wife cook anything if she doesn't have a stated recipe? Why is she scared to death to deviate from the amounts and ingredients stated on the card? Its like she feels as though she will create an alien life form if she tosses in a pinch of salt.... Thanks, -Hungry Husband I'm not Chef (clearly) but it sounds like your wife is afraid of failure. Have you seen any behavior similar to this in other areas? If she adheres to the recipe, and it's a success, she gets the credit for making it. If she adheres to the recipe and it's not good, she can blame the recipe. If she doesn't have a recipe, and it's not good, she has nobody to blame but herself. Thing is, that when a business isn't involved - when it's just you and family - there's no need for blame. So it didn't work - try again! I can't count the number of times I've failed - and I've only been cooking for under a year now! Chef has been at it for over three decades! Be fearless, and encourage your wife to be so also. I've practically ruined many dishes by saying "This tastes good, let's add a bit of this!", but I've also created some show stoppers with this approach, too. Thomas Edison failed over 10,000 times to create the light bulb before nailing it. When a reporter asked him about this, he said "I didn't fail 10,000 times, I succeeded in finding 10,000 ways that it would not work." That's the perspective she needs. Encourage it, foster it, and get in the kitchen with her! _MaH |
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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Originally Posted By mhoffman:
Originally Posted By eclark53520:
Chef - Why can't my wife cook anything if she doesn't have a stated recipe? Why is she scared to death to deviate from the amounts and ingredients stated on the card? Its like she feels as though she will create an alien life form if she tosses in a pinch of salt.... Thanks, -Hungry Husband I'm not Chef (clearly) but it sounds like your wife is afraid of failure. Have you seen any behavior similar to this in other areas? If she adheres to the recipe, and it's a success, she gets the credit for making it. If she adheres to the recipe and it's not good, she can blame the recipe. If she doesn't have a recipe, and it's not good, she has nobody to blame but herself. Thing is, that when a business isn't involved - when it's just you and family - there's no need for blame. So it didn't work - try again! I can't count the number of times I've failed - and I've only been cooking for under a year now! Chef has been at it for over three decades! Be fearless, and encourage your wife to be so also. I've practically ruined many dishes by saying "This tastes good, let's add a bit of this!", but I've also created some show stoppers with this approach, too. Thomas Edison failed over 10,000 times to create the light bulb before nailing it. When a reporter asked him about this, he said "I didn't fail 10,000 times, I succeeded in finding 10,000 ways that it would not work." That's the perspective she needs. Encourage it, foster it, and get in the kitchen with her! _MaH I may repeat what MaH says but here is my take... as stated, fear of failure, and wasting food, I have stated a time or two beyond your religious belief, the fossil record says, we are an emerging species, we started with little beyond a big brain and opposing thumbs,,so that said.. Women seem genetically bent at being gatherers. and using all they gather,,Men, sloven animals we are tend to rip the big pieces of meat off the bone and toss the bone to the dogs.. Women, beat the dogs away, gather the bones and boil them down and make soup, gravy and stews,and GLUE, then they used the remaining bones for buttons, sewing needles,tools and utensils leaving only the big Knuckle bone for said dogs.. all that boils down to, doing the same thing over time with practice and creating a successful recipe and consistent ready meals for the family the woman holds responsibility for t and she is anal retentive...
ok, here is what you want to discuss with the wife concerning food preparation PASSION, DESIRE SENSUALITY, WILD ABANDONMENT... a Sense of Adventure and Joyous D Verve she has to get in touch with her sensual being, to become a creative cook..she is only doing chemistry not COOKING....(though Baking is chemistry) there is sensuality to foods, seeking the neauances and variety of flavors available from a simple potato..passion only she can find with in her self I would strongly recommend a couples cooking class somewhere... lots of luck,,I hope the other rooms of the house are more passionate..
CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By mhoffman:
Originally Posted By douglasmorris99:
Originally Posted By mhoffman:
Originally Posted By douglasmorris99:
Originally Posted By mhoffman:
Chef, I'm in the mood for a good bolognese sauce some time this week. Searched the index, came up short-handed. Ideas? I've found a few recipes from epicurious.com and allrecipes.com, but you're my go-to guy on all things gastronomic. _MaH no, I think we discussed Tomato Gravy and a few other Classic Italian style sauces.......but not Bolognese..so a good question.. The famed meat sauce from Italy's gastronomy capital. Bolognese sauce or ragù alla Bolognese is classicly a meat sauce. Anyone who has ancestral ties to Italy, and most especially to Bologna in the Emilia-Romagna region, will be sure to tell you that, to rid you of any impression that it is a tomato-based sauce. Bolognese sauce is a classic Peasant/farmers/housewife's sauce, made with everyday vegetables carrot, celery, and onion, locally-raised meats generally beef, but also includes pork, veal, sausage, and prosciutto) a touch of tomato and fresh garden seasonings. few will devote the hours necessary to create a true ragù, but the facts are still the same: Every step of its preparation is designed to draw out the best results from each ingredient. The vegetables are slow-cooked with pork fat, usually pancetta) or olive oil until they are melted together in a caramelized vegetable medley. The meat is slowly simmered to cook off its water content, helping it brown properly. Often, wine and tomatoes (or tomato paste) are added and reduced to the point of evaporation, leaving behind their concentrated flavor. Then the sauce is slowly simmered, resulting in a rich, meaty sauce that is traditionally served over a fresh, egg-rich pasta called talgiatelle. Ragù alla Bolognese also finds its way into lasagne traditionally layered with spinach noodles and béchamel sauce and as a sauce for potato gnocchi. Some Bolognese sauces also include a touch of milk or cream, some broth, or a sprinkling of nutmeg, but those additions vary among different families and recipes. Milk is said to mellow the flavor and soften the texture of gamy meats, broth adds a meaty richness, and nutmeg sweetens the acidity of tomatoes. true culinary romantics, welcome a half-day spent over a bubbling pot of ragù as a remembrance of a time when life moved at a slower pace and feeding the family long-simmered meals was a part of everyday life. Bolognese Sauce * 3 celery stalks, finely chopped * 2 medium onions, finely chopped * 2 medium carrots, finely chopped * 4 cloves of garlic, minced * 1/4 cup Extra Virgin Olive Oil * 1/4 lb Pancetta, ground in a food processor until finely chopped * 1 lb ground veal * 1 lb ground pork * 1 6oz can Tomato Paste * 1 1/2 cups whole milk * 1/2 cup dry white wine * 1 cup water * salt and pepper to taste Directions: Pulsing the vegetables in the food processor is quick and easy and gives you a fine mince so the vegetables melt in the olive oil. Cook onions celery, carrots, and garlic in oil in sauce pot over medium heat stirring often until softened, about 8 minutes. Add pancetta, veal, and pork and cook over medium-high heat, stirring and breaking up lumps until no longer pink. Stir in tomato paste, milk, wine and water. Stir gently and simmer covered until sauce is thickened, about 1 – 1 1/2 hrs. Add salt and pepper to taste and remove from heat. Chef, Tried your bolognese recipe. Earth-shattering. Beyond that, I'm at a loss for words. Pasta sauce from the store just won't cut it anymore. Ever. Wife loved the food, but wasn't too happy about there being veal. Her reasons aside, I may either be cooking bolognese for one in the future, or need to find a different recipe. I know it sounds weird, but one must be fearless to try new things in cooking. I'm wondering how well of a substitute ground buffalo would make for the veal. Any ideas? _MaH keeping in mind bolognese is a MEAT sauce,,,with some vegetables liquefied to keep it from being dry.. MEAT is meat,,,you can use pork, beef, veal, sausages, venison, lamb, mutton, turkey or chicken....fishes? maybe,,sure why not, shrimp, cod, scrod, haddock, smelts, etc...but it changes if from a meat gravy, or bolognese to a fish gravy or allo Scoglio Chef.. Thanks Chef. I also noticed that the dish started off with a soffritto, but excluded the use of leeks. If you were to add leeks to the recipe, how much would you use? Or is there a soffritto (not sofrito) recipe in the index? I'm on my BlackBerry right now so I'll check into that later. Thanks! _MaH Posted Via AR15.Com Mobile Soffritto/sofritto is Mirepoix is "the Trinity" you can sub leek for onion or add it to the Mirepoix I would add about 30% more leek, as the taste profile is a bit lighter...less you're using Large or last winters leeks as, like onions they tend to grow stronger in odor and flavor with age,, |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99: well,, an anniversary approach's to this thread...5 years on Election day.... I think a contest may be in order, Originally Posted By douglasmorris99: YOU folks will bring YOUR Recipes and PHOTO Presentation to me..for MY Family Dinner I will lay down the ground rules MONDAY, Rules, minor though they will be,,,I guess will be necessary. CHEF Tenatively IN! Waiting to see the rules. 
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Proud Founding Member and Navigator of the Irish Bog Racing Team
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
|
contest rules are simple
your favorite recipe around a favorite or classic holiday meal must include recipe must include pictures must be all fresh ingredients..but "stock bases" are allowed IE bouillon, betterthanboullion, minors chicken base, etc.as flavor enhancers but NO Instant gravies. no raw fish entree and at least 2 sides and proper garnishment desserts are a bonus option must be in by Nov 10 for adjudication. winner announced the 12th...November I will then use your recipe for my family dinner serving somewhere between 4 to 16 people Thank you |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Ceviche INGREDIENTS 5 large lemons, juiced 1 pound jumbo shrimp, peeled and deveined 1/4 cup chopped fresh cilantro, or to taste tomato and clam juice cocktail 2 white onions, finely chopped 1 cucumber, peeled and finely chopped 1 large tomatoes, seeded and chopped 3 fresh jalapeno peppers, seeded and minced 1 bunch radishes, finely diced 2 cloves fresh garlic, minced tortilla chips DIRECTIONS Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips. CHEF So I found this ceviche recipe and figured I'd give it a free bump so others might notice it. Do you have others? What types of fish/seafood work good for ceviche? |
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Hi Chef, I'm trying a simple recipe for lentil soup I found here...its a chilly day here and it felt like the thing to do. Its simmering now and sure smells good. I didn't have any cumin (put it on my shopping list) but I added some thyme instead. Posted Via AR15.Com Mobile |
After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
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Originally Posted By Glockgirl26:
Hi Chef, I'm trying a simple recipe for lentil soup I found here...its a chilly day here and it felt like the thing to do. Its simmering now and sure smells good. I didn't have any cumin (put it on my shopping list) but I added some thyme instead. Posted Via AR15.Com Mobile sounds wonderful, pics would be nice... thyme will work, also minced cilantro, some corrindor, a light dusting of chili powder, and though a bit different in taste, a bit of fennel works as well.. thank you..awaiting more feedback.. CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Ceviche INGREDIENTS 5 large lemons, juiced 1 pound jumbo shrimp, peeled and deveined 1/4 cup chopped fresh cilantro, or to taste tomato and clam juice cocktail 2 white onions, finely chopped 1 cucumber, peeled and finely chopped 1 large tomatoes, seeded and chopped 3 fresh jalapeno peppers, seeded and minced 1 bunch radishes, finely diced 2 cloves fresh garlic, minced tortilla chips DIRECTIONS Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips. CHEF So I found this ceviche recipe and figured I'd give it a free bump so others might notice it. Do you have others? What types of fish/seafood work good for ceviche? nearly all "meatier" fishes work well, halibut, tuna, shark, salmon, shrimp scallops and conch, here are a couple of recipes salmon, tuna, shark etc.. Ingredients * 1/4 teaspoon white sugar * 2 1/2 tablespoons sea salt * 1/2 teaspoon chili paste or sauce * 1/4 cup fresh lime juice * 1/4 teaspoon fresh ground pepper * 1/4 teaspoon cumin * 1/4 cup extra virgin olive oil * 1 clove garlic, minced * 1/4 cup minced red onion * 1 ripe tomato, finely diced * 2 tablespoons minced fresh cilantro * 1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced * 1 avocado, sliced Directions 1. In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours. 2. To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes. Shrimp and scallops Ingredients * 1 pound peeled and deveined medium shrimp (30-40 per pound) * 1 pound bay scallops * 1 bunch cilantro leaves, chopped * 3 roma (plum) tomatoes, diced * 2 stalks celery, diced * 5 green onions, sliced * 6 limes, juiced * 2 small serrano peppers, seeded and minced * 1/4 teaspoon salt * 1/8 teaspoon white pepper * 1/8 teaspoon ground black pepper Directions 1. Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade. CONCH and Pina' Ingredients * 2 pounds fresh conch, removed from shell * 1/2 fresh pineapple - peeled, cored and chopped * 1/2 cup water * 2 lemons, juiced * 1 cup chopped fresh cilantro * 1 medium onion, chopped * 1 medium tomato, chopped (optional) * salt to taste Directions 1. Trim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:u
Originally Posted By Glockgirl26:
Hi Chef, I'm trying a simple recipe for lentil soup I found here...its a chilly day here and it felt like the thing to do. Its simmering now and sure smells good. I didn't have any cumin (put it on my shopping list) but I added some thyme instead. Posted Via AR15.Com Mobile sounds wonderful, pics would be nice... thyme will work, also minced cilantro, some corrindor, a light dusting of chili powder, and though a bit different in taste, a bit of fennel works as well.. thank you..awaiting more feedback.. CHEF
Soup was good, could have simmered for a few more minutes (I was imatient, LOL). Still very tasty though...and for a soup that light and low in calories, the lentils make it surprisingly hearty. Posted Via AR15.Com Mobile |
After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
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Ok Chef I have a need for some ideas. I've been a serious reader of this thread but I've never posted on it before. I'm a culinary student so I'm genetically predisposed to be terrified of you.
So the church is having it's annual dinner/bake sale. As the "chef guy" I've been put in chage of the bake sale. And by "put in charge" I mean producing everything myself. So I'm looking for ideas. I've already got plans to do the usuals, chocolate chip cookies, oatmeal raisin cookies, probably mini pecan pies, chess pies, buttermilk pies, etc. What I'm looking for is ideas for something different, and recipies if you've got them. So my criteria are: 1. Fairly cheap 2. Fairly easy to produce in mass quantities It's not until the first weekend in December, but I'd like to be well prepared. Thanks for your help and for this great thread! buk |
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Originally Posted By bukowski548:
by "put in charge" I mean producing everything myself. Boy Scouts I used to work with used to use a church kitchen for an annual pie sale. They made the pies with only a little oversight. I'll bet you can get a youth group to assist with preparations. So I'm looking for ideas. I've already got plans to do the usuals, chocolate chip cookies, oatmeal raisin cookies, probably mini pecan pies, chess pies, buttermilk pies, etc.
The scouts sold 9" pies in those aluminum pans for $5-$6 (cream pies) and $10-$12 for pecan or specialty pies. The ingredient cost for making cream pies is very low. |
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Hey, Chef! I am in charge of Christmas dinner, as my wife will be on bed rest by then (expecting baby #7), so I have to come up with something. We were just given a ton of goose breasts (ok, closer to 50lbs) that have been frozen in water since last goose season. Any ideas? Juniper berries are out as small kids and pregnant women are not supposed to eat them, apparently. |
Tempus fugit. Frater, memento mori.
This saying is trustworthy and deserves full acceptance: Christ Jesus came into the world to save sinners. Of these I am the foremost. ~ 1 Tim. 1:15
This saying is trustworthy and deserves full acceptance: Christ Jesus came into the world to save sinners. Of these I am the foremost. ~ 1 Tim. 1:15
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Originally Posted By BozemanMT:
I"ve got some Stilton cheese I need to use. Was going to use it for Macaroni & cheese (I've got a nice recipe using blue cheese and mushrooms and cream, was going to substitute for the Stilton) Got any other ideas for the Stilton? generally nose clips and safety goggles....
lots of uses for Stilton, your Mac and cheese sounds interesting.. 1. Stilton dip or salad dressing - crumble a few ounces of Stilton into a bowl and using a fork mix with enough plain yogurt (or fromage frais or soured cream) to give the desired consistency. Add lemon juice and seasoning to taste. 2. Stilton in Soup - Crumble Stilton into your favourite soup. 3. Stilton Summer Salad - Crumble Stilton over rocket or lettuce with watercress and drizzle with a light dressing. 4. Stilton pate - Beat some Stilton with half its weight of butter, a little milk, a pinch of mace and some sherry to a smooth paste. Press into individual pots, chill well and serve with crudités or bread. 5. Stilton avocado starter - mix some Stilton with a little mayonnaise a few chopped, seeded grapes or fresh pineapple and use to fill a halved avocado pear for a delicious starter. 6. Stilton rarebit - blend Stilton with a little cider and diced apple. Spread on fingers of toast and grill. 7. Stilton filo parcels - Place slices of Stilton on 3 or 4 layers of filo pastry. Fold into neat parcels and bake in a hot oven for 10-15 minutes - perfect party food! 8. Stilton jackets - Instead of butter, mix a little Stilton with potato scooped from a halved jacket potato and put back into the skins and cook until melted. Add chopped grapes after cooking for a change. 9. Stilton and Beans on Toast - Melt crumbled Stilton into tinned beans and serve of toast. 10. Stilton Mash - Melt crumbled Stilton into mashed potato and serve with sausages and onion gravy. 11. Stilton Risotto - Stir crumbled Stilton into mushroom risotto for a fuller flavour. 12. Stilton Pasta - Melt a little butter and garlic in a pan, add some fresh cream and crumbled Stilton. Heat gently without boiling and stir in a little brandy and pour over your favourite cooked pasta. Alternatively, for speed, after cooking your favourite pasta, drain and transfer to a large warmed bowl, add crumbled Stilton, stir in and serve. 13. Stilton Quiche - Use Stilton instead of your normal cheese in quiches or flans. 14. Stilton Pizza - Top home made or bought pizza cooked at home with crumbled Stilton. Or for "Quick Stilton pizza", slice a portion of a French loaf lengthways, spread each cut face with a tomato base (ketchup, passata, drained tinned tomatoes or puree), top with a mixture of finely copped onions, mushrooms and stilton cheese. Place under grill for 5 minutes. 15. Stilton Steak - Melt a little Stilton over your favourite steak or joint for a few minutes at the end of cooking.
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
I"ve got some Stilton cheese I need to use. Was going to use it for Macaroni & cheese (I've got a nice recipe using blue cheese and mushrooms and cream, was going to substitute for the Stilton) Got any other ideas for the Stilton? generally nose clips and safety goggles....
lots of uses for Stilton, your Mac and cheese sounds interesting.. 1. Stilton dip or salad dressing - crumble a few ounces of Stilton into a bowl and using a fork mix with enough plain yogurt (or fromage frais or soured cream) to give the desired consistency. Add lemon juice and seasoning to taste. 2. Stilton in Soup - Crumble Stilton into your favourite soup. 3. Stilton Summer Salad - Crumble Stilton over rocket or lettuce with watercress and drizzle with a light dressing. 4. Stilton pate - Beat some Stilton with half its weight of butter, a little milk, a pinch of mace and some sherry to a smooth paste. Press into individual pots, chill well and serve with crudités or bread. 5. Stilton avocado starter - mix some Stilton with a little mayonnaise a few chopped, seeded grapes or fresh pineapple and use to fill a halved avocado pear for a delicious starter. 6. Stilton rarebit - blend Stilton with a little cider and diced apple. Spread on fingers of toast and grill. 7. Stilton filo parcels - Place slices of Stilton on 3 or 4 layers of filo pastry. Fold into neat parcels and bake in a hot oven for 10-15 minutes - perfect party food! 8. Stilton jackets - Instead of butter, mix a little Stilton with potato scooped from a halved jacket potato and put back into the skins and cook until melted. Add chopped grapes after cooking for a change. 9. Stilton and Beans on Toast - Melt crumbled Stilton into tinned beans and serve of toast. 10. Stilton Mash - Melt crumbled Stilton into mashed potato and serve with sausages and onion gravy. 11. Stilton Risotto - Stir crumbled Stilton into mushroom risotto for a fuller flavour. 12. Stilton Pasta - Melt a little butter and garlic in a pan, add some fresh cream and crumbled Stilton. Heat gently without boiling and stir in a little brandy and pour over your favourite cooked pasta. Alternatively, for speed, after cooking your favourite pasta, drain and transfer to a large warmed bowl, add crumbled Stilton, stir in and serve. 13. Stilton Quiche - Use Stilton instead of your normal cheese in quiches or flans. 14. Stilton Pizza - Top home made or bought pizza cooked at home with crumbled Stilton. Or for "Quick Stilton pizza", slice a portion of a French loaf lengthways, spread each cut face with a tomato base (ketchup, passata, drained tinned tomatoes or puree), top with a mixture of finely copped onions, mushrooms and stilton cheese. Place under grill for 5 minutes. 15. Stilton Steak - Melt a little Stilton over your favourite steak or joint for a few minutes at the end of cooking. thanks, those are some good ideas. Shall try a few and report back. the mac and cheese is basically cook pasta saute mushrooms blue cheese, cream, mushrooms, mix, broil it's RICH!!!! and it's pretty blue cheesy. but you don't need much, that's for sure. |
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Originally Posted By douglasmorris99:
Originally Posted By goatkisser:
Some help if you please Chef.. I make my kids (13yr old daughter and 7 yr old son) lunch every day. They do not like sandwiches or wraps so I try to make noodles/rice etc but I'm running out of ideas. Any help? They are not picky kids so bring it on. Thanks in advance..  I will check the files and see what I see.. remember Chef raised several kids.... status quo was... Dont like it, dont eat it..get hungry later, it will be here waitin for Ya's
but I will come up with some different stuff,,presentation has a lot to do to avoid boring food,
Much appreciated... That's what we're trying to avoid... Thanks |
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Do you have a favorite Mole sauce? I guess I should ask if you do any mexican type dishes first.
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Originally posted by ragincagin:
While the perp was on the ground you should have run back and forth across the store and then administered the People's Elbow.
Thanks to Kar98k. I appreciate it!
While the perp was on the ground you should have run back and forth across the store and then administered the People's Elbow.
Thanks to Kar98k. I appreciate it!
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Originally Posted By goatkisser:
Originally Posted By douglasmorris99:
Originally Posted By goatkisser:
Some help if you please Chef.. I make my kids (13yr old daughter and 7 yr old son) lunch every day. They do not like sandwiches or wraps so I try to make noodles/rice etc but I'm running out of ideas. Any help? They are not picky kids so bring it on. Thanks in advance.. I will check the files and see what I see.. remember Chef raised several kids.... status quo was... Dont like it, dont eat it..get hungry later, it will be here waitin for Ya's
but I will come up with some different stuff,,presentation has a lot to do to avoid boring food,
Much appreciated... That's what we're trying to avoid... Thanks ok, again been a VERY LONG TIME since old Chef had to feed kids
You can make up "Kebabs" with many different foods, using sippie/drink straws as skewers. They are quick to put together and easy to pack in the lunch box. Add a container of ketchup or a dip for extra flavor Ingredients Slices of ham or turkey rolled up and interspersed with cubes of cheese and wedges of pineapple (optional) Cherry tomatoes and chunks of cucumber mozzarella cheese Slices of cooked sausage and gherkin Pieces of carrot, celery, cucumber, bell pepper, and baby corn Squares of Spanish omelette Salami, cubes of mozzarella cheese, and cherry tomatoes Directions 1. Skewer any combination above for a perfect lunch or finger food snack for the kids. Bento is a Japanese lunchbox .. Traditionally made with rice, meat, poultry or fish and pickled or other cooked vegetables, bento can be as intricate or simple as you'd like. Bento boxes can be as simple or elaborate as the food they hold, from laquered boxes with built-in dividers to reuseable plastic containers It's important to keep moist foods separate from dry foods to decrease the risk of spoilage. Silicone muffin liners are ideal for keeping foods separate, but anything from dry lettuce leaves to waxed paper works as well. While leftovers are perfect, any food that tastes as good chilled as it does hot will do. To keep foods cold until lunch time, small condiment packets like ketchup, mustard, mayo or relish, when frozen, are the perfect size ice-pack whether meant to be consumed or not. Fill-ins help food keep its shape and stay put; some ideas for fill-ins are grape tomatoes, grapes, baby carrots, individually wrapped cheeses and dried fruit. an all American example a sandwich roll with Deviled Egg Salad and wrapped with waxed paper. assorted munchies like cereal mix, grape tomatoes, baby carrots and celery sticks, waxed wrapped cheese and red & green grapes. Deviled Egg Salad: Hands-On Time: 10 minutes Ready In: 10 minutes Yield: 4 servings Ingredients 4 large eggs - hard boiled 4 Tablespoons mayonnaise 1 teaspoon prepared yellow mustard 1/2 teaspoon paprika 1 teaspoon freshly snipped dill - optional Directions 1. Remove yolks from eggs and set aside. Chop egg whites finely. 2. Combine yolks, mayo, mustard, paprika and dill. Mash with a fork until smooth. 3. Fold egg whites back into yolks and spread on bread or flour tortillas to make 4 sandwiches. a Mexican Bento may be Cheese quesadilla wedges, Spanish rice, guacamole, salsa, tortilla chips and yellow pepper strips. A dry lettuce leaf helps to keep the rice separate from other foods and small containers with lids house the salsa and guacamole. or an Italian Bento may include salami flutes, grape tomatoes, mozzarella sticks, sesame breadsticks, roasted red peppers and marinated artichoke hearts. Ingredients 4 slices hard salami - rolled into flute shapes 4 grape tomatoes 1/4 cup marinated artichoke hearts (about half a 4 oz. jar) 1/4 cup roasted red peppers (about half a 4 oz. jar) 1/4 cup black olives 6 sticks of mozzarella cheese 6 small sesame breadstick you say the kids aren't real hot on sandwiches...cold packing salads are always good Sesame Peanut noodles Ingredients For the Dressing: 1 tablespoon sesame oil 1 tablespoon garlic-infused oil 1 tablespoon soy sauce 2 tablespoons sweet chile sauce 1/3 cup smooth peanut butter 2 tablespoons lime juice For the Salad: 11/4 lbs cooked egg noodles 2 cups bean sprouts, rinsed 11/2 cups snow peas 1 red pepper, seeded and cut into small strips 2 scallions, finely sliced 1/4 cup sesame seeds 1/4 cup chopped fresh cilantro Directions 1. Whisk together all of the dressing ingredients in a bowl or small pitcher. 2. Put the noodles, bean sprouts, snow peas, sliced red pepper, and sliced scallions into a bowl. 3. Pour over the dressing and mix thoroughly to coat everything well. 4. Sprinkle with the sesame seeds and cilantro and pack up as needed. broccoli and pasta salad Ingredients 2 cups fusilli or bowtie pasta 3/4 cup broccoli florets 3/4 cup shredded cooked chicken 3/4 cup tinned sweetcorn 8 to 10 cherry tomatoes, cut in half 3 spring onions, finely chopped Dressing: 4 tbsp light olive oil 1 1/2 tbsp runny honey 1 1/2 tbsp soy sauce 1 1/2 tbsp lemon juice A little freshly ground black pepper Directions 1. Cook the pasta according to the package instructions. Drain and rinse under cold water. 2. Meanwhile, steam the broccoli for 4 minutes or until just tender. 3. Transfer the pasta to a large bowl, add the chicken, cherry tomatoes, sweetcorn, broccoli florets and chopped spring onion. 4. Simply whisk together all the ingredients for the salad dressing and toss the salad with the dressing. bean dips and veggies are good and offer some variety.. Ingredients * 1 can (19 oz./540 mL) black beans, drained and rinsed * 3/4 cup (175 mL) salsa (hot, medium or mild) * 1 clove garlic, chopped (optional) * 2 tbsp. (30 mL) mayonnaise * 2 tbsp. (30 mL) chopped cilantro (optional) * 1/2 tsp. (2 mL) salt * shredded Monterey jack or cheddar cheese (on the side) * assorted raw veggie dippers, such as celery, carrots, broccoli, peppers, cauliflower or whatever your child likes * tortilla chips for dipping Cooking Instructions 1. In the container of a blender or food processor, combine the beans, salsa, garlic, mayonnaise, cilantro and salt. Blend, scraping down the side of the container once or twice, until not quite completely smooth. A little texture is nice. 2. Transfer dip to a serving bowl, sprinkle with shredded cheese and serve with veggies and tortilla chips. 3. If you are packing this in a lunch bag, pack the dip, cheese, veggies and chips in separate plastic containers or zip-top bags. Let your child add the cheese at lunchtime. I dont know if kids still haul thermos's around but chili's, soup, pasta, even a hot dog in steaming hot water started in the morning is hot and fresh for lunch time. and of course cooking an extra roasted or fried chicken the night before when prepping dinner, makes a great lunch of cold chicken and some fruit or a salad the next day.. hope that helps a bit..the big issue is always "peanut butter again" and I know it gets redundant, but look for add ins, light snax, like pretzel mixes, chex mixes, different types of dried trail mix and or fruit leather.. and I always had a snak cabinet in the home kitchen that was for SCHOOL snax only, they couldnt raid it on the weekends less there was something special going on, helped nip the redundancy thru the week. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By finishman2000:
chef, a quick question.... is sous vide cooking as good as the reviewes makes it out to be? you have any fav's on the units that are out there that are affordable? thx cas a quick question,,but a bit lengthy answer....
I haven't seen a sous vide set up in at least 20 years and assume there has been some improvements on the system over all, it works, not something I am a fan of, but as far as holding hot food hot, sanitary, ready to serve, it is OK if you want to do in house prep for meal service in a hotel where you have the occasional dinner guest and want the dishwasher to be able to present a quality meal for a medium price, its OK as long as you know you will never get more than 2 stars It works for storing/freezing pre-made meals both commercially and at home, and it works very well. broil a steak, par boil your veg and potato, put it in a bag and seal, you have fool proof, consistent plate presentation. MRE'S are basically sous vide prepared foods and we see vacuum sealing methods in the survival forum for sealing up mylar so, it has it's place. In my eyes it is not "dining quality" THOUGH! With soups, chilis, curries and other "stew" type dishes, I wouldnt have a problem with using the system to cut waste, reduce staff hours, ingrain consistency and assure a guest with Q.S.C.; on a reheated item... On the home front, it is an excellent system for food storage of both food for future use, beans, rice, bullets and today's Coq Au Vin for Saturdays reheats.. that said; for presentation of food to a paying public in a restaurant of my kitchens,,..  just not me... for storage of food stuff for SHTF, worth looking at.
I truthfully can not recommend a unit as I literally know nothing about it beyond understanding the process and see good and bad points thereof...sorry.. Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By Curt1521:
Do you have a favorite Mole sauce? I guess I should ask if you do any mexican type dishes first. I do a few "hispanic" based recipes, Japenese, Chinese, English, Russian, Middle Eastern, that whole Chef's need to be fluent it all types of cooking thing hell I have even made Sushi.. though no Blow fish...
Mole is a generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. In modernMexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known. The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it. while I truthfully have no favorite anything beyond a taste for crazy eyed Cocktail Waitress's I do have a couple of Mole recipes Simple Mole Ingredients: 2 teaspoons salt 1/2 teaspoon pepper 1 cup water 3 large dried chilies 2 onions; chopped 2 cloves minced garlic 2 cups tomato sauce 1/3 cup sugar 1/4 teaspoon ground cinnamon 1 1 oz. square unsweetened baking chocolate Directions: 1. Combine salt, pepper, water, chiles and onions in a saucepan. Simmer for 30 minutes on low. 2. Add garlic, tomato sauce, sugar, cinnamon and chocolate. 3. Stir until heated through and chocolate is melted, then serve on smoked beef. Garnish with fresh cilantro. classic Mole Ingredients: * 4 1/2 cups chicken broth * 3 tablespoons olive oil * 1 cup finely chopped onion * 3 tablespoons chopped garlic * 1 teaspoon dried oregano * 1 teaspoon ground cumin * 1/4 teaspoon ground cinnamon * 2 1/2 tablespoons chili powder * 3 tablespoons all-purpose flour * 2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce) Directions: 1. 1 Heat oil in a large saucepan over med. 2. 2 low heat. 3. 3 Add onion, garlic, oregano, cumin and cinnamon. 4. 4 Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. 5. 5 Mix in chili powder and flour, stir for 3 minutes. 6. 6 Gradually whisk in chicken broth. 7. 7 Increase heat to med. high. 8. 8 Boil until reduced, about 35 minutes, stirring occasionally. 9. 9 Remove from heat. 10. 10 Whisk in chocolate; season with salt and pepper, if desired .. Chicken in Mole Ingredients 1. 5 ancho chiles 2. 3 dried New Mexico or guajillo chiles, stemmed and seeded 3. 2 dried chiles negros (see Note), stemmed and seeded 4. 1/3 cup sesame seeds, plus 1 tablespoon for garnish 5. 3/4 teaspoon anise seeds 6. 1/2 teaspoon cumin seeds 7. 1/2 teaspoon coriander seeds 8. 2 cloves 9. 12 black peppercorns 10. One 1/2 -inch cinnamon stick 11. 5 tablespoons lard or vegetable shortening 12. 2 1/2 tablespoons raisins 13. 20 whole almonds 14. 1/3 cup raw pumpkin seeds 15. 1 corn tortilla, quartered 16. 5 medium plum tomatoes 17. 5 garlic cloves, unpeeled 18. 1 small onion, quartered 19. 5 cups chicken stock or low-sodium broth 20. 3 1/4 ounces Mexican chocolate, coarsely chopped (see Note) 21. Salt and freshly ground pepper 22. Two 3- to 4-pound chickens, cut into 8 pieces each 23. 2 tablespoons chopped cilantro Directions 1. In a medium bowl, cover all of the chile peppers with hot water. Let them stand for 30 minutes. 2. Meanwhile, in a large skillet, combine the 1/3 cup of sesame seeds with the anise, cumin, coriander, cloves, peppercorns and cinnamon stick. Toast over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let them cool completely. Grind the seeds and spices to a fine powder. 3. In the same skillet, melt 1 tablespoon of the lard. Stir in the raisins, almonds, pumpkin seeds and tortilla. Cook the mixture over moderately low heat until the almonds are toasted and the raisins are plump, about 5 minutes. Transfer the contents of the skillet to a large bowl. 4. Add the tomatoes to the skillet and cook, turning, until the skins are lightly blistered on all sides, about 12 minutes. Transfer the blistered tomatoes to the bowl. Add the garlic and onion to the skillet and cook, stirring, until lightly browned, about 8 minutes. Transfer the garlic and onions to the bowl and let cool. Empty the vegetables onto a work surface. Peel the garlic cloves and coarsely chop them along with the onions and tomatoes. 5. Melt 1 tablespoon of the lard in the skillet. Stir in the chopped vegetables and the spice powder and cook over moderately high heat until warmed through, about 3 minutes. Add the drained chiles and the chicken stock, cover partially and simmer for 1 hour. Remove from the heat. Working in batches, transfer the contents of the skillet along with the chocolate to a blender and puree until smooth. Season the mole sauce with salt and pepper. 6. Preheat the oven to 350°. Season the chicken with salt and pepper. Melt the remaining 3 tablespoons of lard in a large, ovenproof skillet. Working in 2 batches, brown the chicken over high heat, turning once, about 10 minutes per batch. Pour the mole sauce over the chicken and bring to a simmer. Cover and braise in the oven until the meat is very tender, 1 hour. Transfer the chicken mole to a serving platter, garnish with the remaining 1 tablespoon of sesame seeds and the cilantro and serve. Mole with Tomitillos med tomatillos, husked and rinsed 1/2 cup sesame seeds 1/2 cup bacon grease 3 oz mulato chiles, stemmed and seeded 1.5 oz ancho chiles 1.5 oz pasilla chiles 4 peeled garlic cloves 2 oz unskinned almonds 1/2 cup raisins salt 1/2 t cinnamon 1/4 tsp pepper 1/4 tsp anise 1/8 tsp ground cloves 1 slice firm white bread, darkly toasted and broken into several pieces 1 oz Mexican chocolate, chopped roughly 4-5 T sugar 1. Roast the tomatillos under the broiler for 4-5 min on each side, until blistered and soft. Set out two large bowls and scrape the tomatillos, juice and all, into one of them. Set out a pair of tongs and slotted spoon. 2. Toast sesame seeds, stirring constantly, until golden in an ungreased small skillet over medium heat. Scrape them in with the tomatillos. 3. Measure the bacon grease into a large pot over medium heat. Tear the chiles into flat pieces and fry them in the hot grease until their interior side has changed to a lighter color, about 20-30 seconds. As they are done, remove them to the empty bowl. Cover with hot tap water and place a small plate on them to keep them submerged. Let stand for about 30 min. With the pot still over med heat, fry the garlic and almonds, stirring regularly, about 5 minutes. Remove to the tomatillo bowl. 4. Now add the raisins to the hot pot until they are puffed and browned, 20-30 seconds. Add to the tomatillos. 5. Use tongs to transfer the rehydrated chiles to a blender. Taste the soaking liquid, and if it is not bitter, measure 2.5 cups into the blender. If it is bitter, use water. Blend to a smooth puree. Pour back into the bowl. Scrape tomatillo mixture into blender. Add 1 cup water, along with cinammon, pepper, anise, cloves, bread, and chocolate. Blend to a smooth puree. Pour back into bowl. 6.Pour chilie puree into hot pot (with bacon grease). Stir nearly constantly until the mixture has darkened considerably and thickened to the consistency of tomato paste, 10-15 min. Add the tomatillo puree and continue stirring until once again thickened to consistency of tomato paste, another 5-10 min. 7. Add 6 cups water to the pot. Simmer on medium-low for 45 min. Taste and season with salt (about 1.75 tsp) and sugar. hope that helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By Curt1521:
Do you have a favorite Mole sauce? I guess I should ask if you do any mexican type dishes first. I do a few "hispanic" based recipes, Japenese, Chinese, English, Russian, Middle Eastern, that whole Chef's need to be fluent it all types of cooking thing hell I have even made Sushi.. though no Blow fish...
Mole is a generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. In modernMexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known. The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it. while I truthfully have no favorite anything beyond a taste for crazy eyed Cocktail Waitress's I do have a couple of Mole recipes Simple Mole Ingredients: 2 teaspoons salt 1/2 teaspoon pepper 1 cup water 3 large dried chilies 2 onions; chopped 2 cloves minced garlic 2 cups tomato sauce 1/3 cup sugar 1/4 teaspoon ground cinnamon 1 1 oz. square unsweetened baking chocolate Directions: 1. Combine salt, pepper, water, chiles and onions in a saucepan. Simmer for 30 minutes on low. 2. Add garlic, tomato sauce, sugar, cinnamon and chocolate. 3. Stir until heated through and chocolate is melted, then serve on smoked beef. Garnish with fresh cilantro. classic Mole Ingredients: * 4 1/2 cups chicken broth * 3 tablespoons olive oil * 1 cup finely chopped onion * 3 tablespoons chopped garlic * 1 teaspoon dried oregano * 1 teaspoon ground cumin * 1/4 teaspoon ground cinnamon * 2 1/2 tablespoons chili powder * 3 tablespoons all-purpose flour * 2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce) Directions: 1. 1 Heat oil in a large saucepan over med. 2. 2 low heat. 3. 3 Add onion, garlic, oregano, cumin and cinnamon. 4. 4 Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. 5. 5 Mix in chili powder and flour, stir for 3 minutes. 6. 6 Gradually whisk in chicken broth. 7. 7 Increase heat to med. high. 8. 8 Boil until reduced, about 35 minutes, stirring occasionally. 9. 9 Remove from heat. 10. 10 Whisk in chocolate; season with salt and pepper, if desired .. Chicken in Mole Ingredients 1. 5 ancho chiles 2. 3 dried New Mexico or guajillo chiles, stemmed and seeded 3. 2 dried chiles negros (see Note), stemmed and seeded 4. 1/3 cup sesame seeds, plus 1 tablespoon for garnish 5. 3/4 teaspoon anise seeds 6. 1/2 teaspoon cumin seeds 7. 1/2 teaspoon coriander seeds 8. 2 cloves 9. 12 black peppercorns 10. One 1/2 -inch cinnamon stick 11. 5 tablespoons lard or vegetable shortening 12. 2 1/2 tablespoons raisins 13. 20 whole almonds 14. 1/3 cup raw pumpkin seeds 15. 1 corn tortilla, quartered 16. 5 medium plum tomatoes 17. 5 garlic cloves, unpeeled 18. 1 small onion, quartered 19. 5 cups chicken stock or low-sodium broth 20. 3 1/4 ounces Mexican chocolate, coarsely chopped (see Note) 21. Salt and freshly ground pepper 22. Two 3- to 4-pound chickens, cut into 8 pieces each 23. 2 tablespoons chopped cilantro Directions 1. In a medium bowl, cover all of the chile peppers with hot water. Let them stand for 30 minutes. 2. Meanwhile, in a large skillet, combine the 1/3 cup of sesame seeds with the anise, cumin, coriander, cloves, peppercorns and cinnamon stick. Toast over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let them cool completely. Grind the seeds and spices to a fine powder. 3. In the same skillet, melt 1 tablespoon of the lard. Stir in the raisins, almonds, pumpkin seeds and tortilla. Cook the mixture over moderately low heat until the almonds are toasted and the raisins are plump, about 5 minutes. Transfer the contents of the skillet to a large bowl. 4. Add the tomatoes to the skillet and cook, turning, until the skins are lightly blistered on all sides, about 12 minutes. Transfer the blistered tomatoes to the bowl. Add the garlic and onion to the skillet and cook, stirring, until lightly browned, about 8 minutes. Transfer the garlic and onions to the bowl and let cool. Empty the vegetables onto a work surface. Peel the garlic cloves and coarsely chop them along with the onions and tomatoes. 5. Melt 1 tablespoon of the lard in the skillet. Stir in the chopped vegetables and the spice powder and cook over moderately high heat until warmed through, about 3 minutes. Add the drained chiles and the chicken stock, cover partially and simmer for 1 hour. Remove from the heat. Working in batches, transfer the contents of the skillet along with the chocolate to a blender and puree until smooth. Season the mole sauce with salt and pepper. 6. Preheat the oven to 350°. Season the chicken with salt and pepper. Melt the remaining 3 tablespoons of lard in a large, ovenproof skillet. Working in 2 batches, brown the chicken over high heat, turning once, about 10 minutes per batch. Pour the mole sauce over the chicken and bring to a simmer. Cover and braise in the oven until the meat is very tender, 1 hour. Transfer the chicken mole to a serving platter, garnish with the remaining 1 tablespoon of sesame seeds and the cilantro and serve. Mole with Tomitillos med tomatillos, husked and rinsed 1/2 cup sesame seeds 1/2 cup bacon grease 3 oz mulato chiles, stemmed and seeded 1.5 oz ancho chiles 1.5 oz pasilla chiles 4 peeled garlic cloves 2 oz unskinned almonds 1/2 cup raisins salt 1/2 t cinnamon 1/4 tsp pepper 1/4 tsp anise 1/8 tsp ground cloves 1 slice firm white bread, darkly toasted and broken into several pieces 1 oz Mexican chocolate, chopped roughly 4-5 T sugar 1. Roast the tomatillos under the broiler for 4-5 min on each side, until blistered and soft. Set out two large bowls and scrape the tomatillos, juice and all, into one of them. Set out a pair of tongs and slotted spoon. 2. Toast sesame seeds, stirring constantly, until golden in an ungreased small skillet over medium heat. Scrape them in with the tomatillos. 3. Measure the bacon grease into a large pot over medium heat. Tear the chiles into flat pieces and fry them in the hot grease until their interior side has changed to a lighter color, about 20-30 seconds. As they are done, remove them to the empty bowl. Cover with hot tap water and place a small plate on them to keep them submerged. Let stand for about 30 min. With the pot still over med heat, fry the garlic and almonds, stirring regularly, about 5 minutes. Remove to the tomatillo bowl. 4. Now add the raisins to the hot pot until they are puffed and browned, 20-30 seconds. Add to the tomatillos. 5. Use tongs to transfer the rehydrated chiles to a blender. Taste the soaking liquid, and if it is not bitter, measure 2.5 cups into the blender. If it is bitter, use water. Blend to a smooth puree. Pour back into the bowl. Scrape tomatillo mixture into blender. Add 1 cup water, along with cinammon, pepper, anise, cloves, bread, and chocolate. Blend to a smooth puree. Pour back into bowl. 6.Pour chilie puree into hot pot (with bacon grease). Stir nearly constantly until the mixture has darkened considerably and thickened to the consistency of tomato paste, 10-15 min. Add the tomatillo puree and continue stirring until once again thickened to consistency of tomato paste, another 5-10 min. 7. Add 6 cups water to the pot. Simmer on medium-low for 45 min. Taste and season with salt (about 1.75 tsp) and sugar. hope that helps CHEF Thanks!!! |
Originally posted by ragincagin:
While the perp was on the ground you should have run back and forth across the store and then administered the People's Elbow.
Thanks to Kar98k. I appreciate it!
While the perp was on the ground you should have run back and forth across the store and then administered the People's Elbow.
Thanks to Kar98k. I appreciate it!
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Originally Posted By goatkisser:
Thanks for the Kids Lunch tips... I'm using the kabob recipe tomorrow. I really appreciate you taking the time to put all of that info together. If you're ever in the DC area, beers on me... you are welcome, hope they spark some creativity... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By 50cal_Mopar:
Chef, you have a warm thank you from the fiance and myself. We made your Cordon Bleu and it was fantastic! Anything on hearty soups? I may have missed some in the 87 pages though it hasnt been updated in a bit..the CHEFS INDEX will help, lots O soup in there and thank you and the Fiance for the feedback.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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1981 The USDA announced that ketchup could be counted as a vegetable in the school lunch program. 1995 Tan M&Ms are replaced by the new blue M&Ms. The tan ones originally replaced violet M&Ms in 1949. Frederick Henry Harvey was an American restaurateur who operated a chain of restaurants called the 'Harvey House,' and a series of railroad dining cars and hotels. The restaurants were established along the route of the Atchison, Topeka and Santa Fe Railroad, and were staffed by 'Harvey Girls', who over the years numbered in the thousands. Will Rogers said Harvey 'kept the West in food and wives.'
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Chef has returned from behind enemy lines in NE New York for the last week...and survived to tell the tale
hope I was missed |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Chef has returned from behind enemy lines in NE New York for the last week...and survived to tell the tale hope I was missed You WERE missed. I've been reading lots of threads about survival preps lately. A couple of things I don't see mentioned in preps are baking soda and baking powder. What are their functions in baking, and are there reasonable substitutions? I seem to recall that they generally don't have a long shelf life. Thanks. |
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Originally Posted By douglasmorris99:
Chef has returned from behind enemy lines in NE New York for the last week...and survived to tell the tale hope I was missed Ouch the part in red stings a little. |
" I feel sorry for the people that don't drink; because when they wake up that's as good as they're gonna feel all day."