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Originally Posted By Kitties-with-Sigs:
Okay Chef: Here's a follow up––this will help me in my thinking––how to "think" about what I have in front of me. If you're shopping, have some good friends coming over, and are on a tight budget, and what's on sale is Flank or round (which you don't trust to not be tough if you grill it) what do you do? I bet you could make something really yummy out of one of these cuts of meat, fit for people you love. So what would you do? And what would you serve with it? I mean, from the moment you look at it, faced with making something less than quality into an appealing meal, what does a chef's instincts tell you to do? Or maybe, under these circumstances, you'd just roast a chicken????? Which is totally cool if that's what you'd do. Tough beef has stymied me, and I find, more often than not, when I buy the "top sirloin" or "choice" (often there's no such distinction available here) that the tenderness varies substantially. From a meat cutter––independent butcher, not so much. But from the grocery? WIDE range of quality under the same heading. thanks for the education! Kitties two easy soulution on the beef issue,, flank is not tough if it is cut properly, clean off any silver skin, (if it has silver skin, tell the butcher you aint paying for garbage and expect it to be clean), grill it or broil it RARE, Maybe Medium rare,,over that, its a shoe sole. Flank looks like a triangle more or less,,slice across the base of the triangle, not along the side of the triangle, when sliceing hold your knife at a slight biased angle, sort of like your trying to fit two sides to a door jam together. with flank and skirt, you can really see the grain of the meat and it helps to develop what to look for in better cuts over time. slice it THIN, lay out on the plate and your good to go. flank and skirt both equal, thin slices, on the bias across the grain for nice chewing, not chewy steaks.. round, is tough, it needs to be stewed or pot roasted in my humble opinion.but quick, easy, friends coming over, what to do beef and have little cash FAJITAS, thin slices of meat, seared in a skillet with Minimal oils and fresh slices of onion and bell peppers, maybe a few slices of Jalepeno and finish with a few wedges of tomato at the last minute, just enough to pop the skins, squeese a Lime over them and serve with warm flour tortillas and some canned pintos os refrieds,,a nice Guacamole and they will think you slaved for hours. when cooking lower quality cuts of meat,, think what do "poor" people eat,,many of todays popular meals have roots in peasant foods.. just recently, the film Ratatouille,,the mean old critic was won over by a simple peasant dish.. think pot roast, stewed oxtail. beef stew/burgandy/strogonoff fajitas london broil master the simple stuff, make it melt in your mouth, you want someone to say, (as a causal cook), my GOD your Beef stew was the Best I ever had,,they wont care if you can present beefsteak 100 ways, they remember what you do well.. CHEF 
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Kitties-with-Sigs:
YE GODS CHEF! That's a helluvan answer... Okay, getting a glass of wine to read through it. 
THANK YOU! Kitties ETA: Golly, I'd get you a gift card if I knew what was available in Dallas, and what a chef likes to eat when he eats out...  hell, eveything is availalbe in Dallas,,except room, there is no more room, we are full, dont move here, unless you are a right wing god fearing, gun loving person, then ok,,if your a Cali type that think HOPEs you can Change us please,,, just stay there  ...
CHEF 
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Wow. You must be retired. I get these questions all the time and between running the line, writing schedules, my sous going to chile for 6 weeks at a time, planning specials, idiocy of my line dogs, and utter stupidity from the front of house robots, i just wouldn't have the time to answer all this.
Good thing someone does!
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Originally Posted By beequewl:
Wow. You must be retired. I get these questions all the time and between running the line, writing schedules, my sous going to chile for 6 weeks at a time, planning specials, idiocy of my line dogs, and utter stupidity from the front of house robots, i just wouldn't have the time to answer all this. Good thing someone does! yes, as did I..but RETIRED IS GOOD,,,but dont take retirement the way I did...wait till you get old, trust me... that said,, yes, the front of the house staff generally tends to be composed of folks that are just pasing thru, dont know where you are but, big cities, especially long time restaurants and private clubs and old Hotels with class, have long time old school wait staff that, though stuck in thier ways, there are reasons they have been there 30 years. keep your eye out for the preformers, the ones who give a shit about what your doing in the Kitchen in addition to whats outside it..they are the ones listening to the guest, learning what they want as gettint the cash from the customers pocket to thiers is the goal of a pro.. the rats we have always ended up with back of the house are and will be always.. dont know if you read Bourdains Kitchen confidential,,if not, he pretty much hits on a lot of high and low points in my career..and how it was "back in the day" pull some of that shit today and you'll be on the street if not in jail.. I always looked at my Crew as Cowboys, Pirates, dopers and bitches,,in that order and handled them as such.. CHEF
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef-
There's a thread in GD about pancakes. I said I make mine with ginger & cinnamon and sometimes even nutmeg. They are delic! I just use bisquick usually, I'm lame that way. Anyway someone thinks I'm crazy and it sounds weird. Have you ever tried this or does it sound weird to you LOL??? I just had to ask. My sister in law said she is going to try it using ginger juice, I just use ground ginger. 
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"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
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NIKI
what food makes you happy is good food, I think gingerbread pancakes sounds pretty damn good,, there are dozens of way to make these little belly fillers and a few dozen ways to serve them,,remember IHOP made one hell of a business on pancakes... I on christmas morning for my kids mad EggNog Pancakes, I just subbed eggnog for milk in the mix with a bit extra nutmeg and sugar to really sweeten them up...and no on complained or died,,, I need to pic up some ginger and try these,,
Bisquick isnt my favorite, I like Pioneer brand for hotcakes and Biscuits, no different if I take the flour and add my own baking powder,,,for the price, works for me..I do not like per made pancake powder/mix,,to fake tasting it that makes sence... CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
NIKI what food makes you happy is good food, I think gingerbread pancakes sounds pretty damn good,, there are dozens of way to make these little belly fillers and a few dozen ways to serve them,,remember IHOP made one hell of a business on pancakes... I on christmas morning for my kids mad EggNog Pancakes, I just subbed eggnog for milk in the mix with a bit extra nutmeg and sugar to really sweeten them up...and no on complained or died,,, I need to pic up some ginger and try these,, 
Bisquick isnt my favorite, I like Pioneer brand for hotcakes and Biscuits, no different if I take the flour and add my own baking powder,,,for the price, works for me..I do not like per made pancake powder/mix,,to fake tasting it that makes sence... CHEF IHOP still makes my favorite pancake of all time and it is only available from Thanksgiving to New Year. Pumpkin Pancakes!! 
It is like a bit of pumpkin pie in every bite. I don't even need syrup on them. Damn, now I am hungry. 
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
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Originally Posted By DV8:
Originally Posted By douglasmorris99:
NIKI what food makes you happy is good food, I think gingerbread pancakes sounds pretty damn good,, there are dozens of way to make these little belly fillers and a few dozen ways to serve them,,remember IHOP made one hell of a business on pancakes... I on christmas morning for my kids mad EggNog Pancakes, I just subbed eggnog for milk in the mix with a bit extra nutmeg and sugar to really sweeten them up...and no on complained or died,,, I need to pic up some ginger and try these,,
Bisquick isnt my favorite, I like Pioneer brand for hotcakes and Biscuits, no different if I take the flour and add my own baking powder,,,for the price, works for me..I do not like per made pancake powder/mix,,to fake tasting it that makes sence... CHEF IHOP still makes my favorite pancake of all time and it is only available from Thanksgiving to New Year. Pumpkin Pancakes!!
It is like a bit of pumpkin pie in every bite. I don't even need syrup on them. Damn, now I am hungry.
If y'all are ever in Nashville you need to go to Pancake Pantry. There'll be a line. The entire music biz (minus the singers) will be there for breakfast. The songwriters, the publishers, the pluggers, the pitchers, the A&R people...all of them. The ones who make the music business run.. They're there for a reason. DAMN FINE pancakes. They do one dish with little medallion style pancakes (light as a feather) and you get about 20 of them, piled up with all kinds of bananas and tropical fruits, then powdered sugar or syrup on top if you want it. OMG. |
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
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Originally Posted By douglasmorris99:
....master the simple stuff, make it melt in your mouth, you want someone to say, (as a casual cook), my GOD your Beef stew was the Best I ever had,,they wont care if you can present beefsteak 100 ways, they remember what you do well.. CHEF
Chef this is great. Very helpful. I have mastered a few things (very few), and people DO remember them, and ask for those things when I take potluck or funeral food, etc. I know I can't be good at everything. I do admire those people, though, who have made a study of food as you say––casual cooks––who can make something out of nothing with ease and it's always good. That's what I'm after. To enjoy cooking and make good food with variety and flavor. This stuff you're doing in this thread––it helps a lot. So again..thank you. 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
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Hi Chef,
I have a question.....I've been eyeing replacing my basic fry pan and saute pan. Basically my teflon calphalon copies are fried and I can't always use my cast iron for acidic foods. I'm looking at distancing myself from teflon and investing in good lifetime use stainless steel, I'm kinda zeroing in on the all clad 3 qt. stainless saute pan. It gets pretty flattering reviews but I'm looking at frying pans and am a little stuck on standard vs. french style. Basically I see french style fry pans and the standard low sloping side pan. For once something french seems like a bargain compared to the standard style pan. Any reason? I'm thinking they're not near as popular but don't know why. Thanks for your thoughts, SoS |
Attention reloaders....they're not pills, they're not heads or tips, they're called bullets. Also acceptable are the specific bullet type. e.g. soft point, hollow point, fmj, et cetera.
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Originally Posted By douglasmorris99:
NIKI what food makes you happy is good food, I think gingerbread pancakes sounds pretty damn good,, there are dozens of way to make these little belly fillers and a few dozen ways to serve them,,remember IHOP made one hell of a business on pancakes... I on christmas morning for my kids mad EggNog Pancakes, I just subbed eggnog for milk in the mix with a bit extra nutmeg and sugar to really sweeten them up...and no on complained or died,,, I need to pic up some ginger and try these,,
Bisquick isnt my favorite, I like Pioneer brand for hotcakes and Biscuits, no different if I take the flour and add my own baking powder,,,for the price, works for me..I do not like per made pancake powder/mix,,to fake tasting it that makes sence... CHEF Thanks chef! I think you will like the ginger in the pancakes, let me know how you like it! I know, I need to stop using bisquick and start making them from scratch. I'm just lazy! Supposedly we are finally getting an IHOP up here, everytime I see a commercial I wana go. ETA: both the pumpkin pancakes and the Pancake Pantry pancakes with all the fresh fruit sound REALLY good! I am craving pancakes now. I may have to try using pumpkin pie spice next time, I know it will be delic! |
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
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hey here's another Ginger use.
I tried this when I ran out of cinnimon......Ginger french toast! It's very tasty. I haven't tried it with other than french bread or wheat bread but I think best would be ginger spiced brioche french toast. |
Attention reloaders....they're not pills, they're not heads or tips, they're called bullets. Also acceptable are the specific bullet type. e.g. soft point, hollow point, fmj, et cetera.
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More on Pumpkins Reviewing the pumpkin discussions on earlier pages brought these items to mind. Rather than peeling your pumpkin, you can wash the pumpkin, cut into halves and scrape out the seeds, then bake the shells until the pulp is tender. Another option is to wash it, cut it into 3-4" chunks, and cook it in a pressure cooker with a little water (grandma did this). Use a food processor to whiz it up, peeling and all. The seeds are a tasty snack if toasted in the oven. On a visit to Minnesota, I remarked upon the fields of large, ugly squashes I saw in the fall. Turns out they go into cans that are labeled as pumpkin. My son reported after eating at a friend's house that a pasta casserole was baked inside and served from a pumpkin shell. They ate the pumpkin, too. He liked it. Pumpkins about the size of a basketball are about $4 here right now. I think most recipes only call for about 2 cups of pumpkin. There are a lot of cups of pumpkin in a pumpkin the size of a basketball. The cooked, mashed pulp freezes in ziplocks well. You can substitute pumpkin pulp for persimmons in some of those recipes the Chef posted earlier. You can probably substitute it for about any recipe using shredded squash. |
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Ha, Ha, Chef, we're ALWAYS ready for another story! That was great! And SCARY, too, just in time for Halloween! Reminds me of a family-favorite by oudoor writer Pat McManus titled, "POOF! No Eyebrows!" His story involved the knowing anticipation of impending bang-dom, though, since he was making a black powder cannon using sewer pipe. Your story tops his. Yours does need a great one-liner as a finish, though, like when the game warden told him (upon seeing the smoking remains of his homemade muskrat cap), "Sorry about your little dog". No matter how many details they gave you about how to do a job, there is always ONE THING they forget to mention. You definately got that lesson the hard way. |
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Originally Posted By Skunkum: Chef, Having been reminded about the big cheese treatise by your new index and keeping in mind Feral's pictures of his 30 minute mozarella, are there any tasty uses for the liquid whey that is drained off during cheese making at home? I know that a lot of commercial items use dried whey solids (MMmmm, malted milk balls and robin eggs!) but we usually treated the liquid as a by-product and slopped it to the hogs. I figure someone, somewhere has found a good use for the stuff in the culinary world. Skunk,,a good question and one I have answered before. somewhere, maybe in the Mozzarella thread? When you make cheese, you end up with a lot of whey; that nutritious liquid left over from curdled milk when the curds are removed. You can't just throw it out so it ends up in feed for the livestock. Whey contains the water-soluble proteins, vitamins, and minerals in the milk, so, just trowing it away is a bit wheysful . There are many things you can do with this leftover whey. You can use it in bread baking and soup stock. It is wonderful to cook pasta or beans in (increase the cooking time slightly). You can feed it to your pig or chickens BUT, don't feed it to the dog less you want to leave them out. it goes thru them pretty quick. It can be used to water plants, but if it is whey that you have added vinegar or other acids to, only use it to water acid-loving plants, such as junipers or roses. You can even drink whey plain or sweetened. In a pinch it can be used to ripen your cheese if you're out of culture (you cannot use whey that has been used for Ricotta for this). when making cheese, a hard cheese you can also make Ricotta Ricotta is Italian for "to cook again" or "twice cooked." It is a soft, smooth, fresh, unripened Italian cheese usually made from the whey of cow's or sheep's milk. It can be used in a variety of sweet and savory dishes including lasagna, ravioli, and cannoli. Ricotta is made by using heat to precipitate (separate) out the remaining albumin protein from the whey left over from making lactic acid/rennet precipitated cheeses. Usually recipes call for the use of an acid, such as vinegar in precipitating the curds but in most cases, due to the fact that you ripen the milk as you make your hard cheese, the whey has enough acid on it's own and does not need the extra vinegar. you will also find that leaving the vinegar out creates a smoother cheese. If you use the vinegar, the cheese can tend to be slightly grainy. Ricotta is not a high yield cheese, but it's worth the effort. PLEASE NOTE that you cannot make Ricotta from the whey left over from making an acid precipitated cheese such as Panir/Queso Blanco or whole milk Ricotta. That is because you've already precipitated out all the albumin protein the milk has to give using acid and heat and there is nothing left over in the remaining whey to make whey Ricotta. You can use your homemade Ricotta in almost any recipe that calls for cottage cheese. It can be used instead of cream cheese to make cheesecake. You can also stir in some herbs and eat it on crackers Making Ricotta is very simple. Over direct heat, heat the hard cheese whey to 200° as you reach proper temp you will see very tiny white particles (the albumin protein) floating in the whey. The heat and acid from the ripe whey has precipitated the protein. You can add a little vinegar at this point if you really think it necessary about 1/4 C. per 2 gallons of whey Line a colander with very fine cheesecloth, called "butter muslin". You must use a very fine cloth here, or your cheese will pass through the regular cloth. If you do not have fine cheesecloth, use a clean cotton cloth (like a pillow case). Place the colander over a big pot so you can save the whey and carefully pour the whey into the colander. Tie the ends of the cheesecloth together and hang the ricotta to drain for a couple hours. When it has drained, place the ricotta in a bowl and add salt to taste. You will find that the Ricotta made from the whey of different cheeses has different tastes and textures. I think Mozzarella makes the best. Feta makes the strongest tasting (the taste increases as it ages in the fridge). Ricotta will keep for a couple of weeks in the fridge whole Milk Ricotta can be made as well. This "Ricotta" will be drier and not as smooth and creamy as the traditional "real" Ricotta. Tastes is similar and can be used as a ricotta substitute is most receipts. In a heavy pot, over direct heat, heat 2 quarts of whole milk to 200° . Add 3 Tablespoons of white vinegar or 1/4 Cup of fresh, strained lemon juice. then bring the temperature back up to 200*. You will see very tiny white particles (the albumin protein) floating in the whey. The heat and acid from the ripe whey has precipitated the protein. Remove the pot from the heat and set it, covered, to rest undisturbed for about 15 minutes. Line a colander with very fine cheesecloth, called "butter muslin". You must use a very fine cloth here, or your cheese will pass through the regular cloth. If you do not have fine cheesecloth, use a clean cotton cloth (like a pillow case). Place the colander over a big pot so you can save the whey and carefully pour the whey into the colander. Tie the ends of the cheesecloth together and hang the ricotta to drain for an hour or so (the longer you hang it, the "drier" your finished cheese will be. When it has drained, place the ricotta in a bowl, break up, stir and add salt to taste (1/4 tsp.- 1/2 tsp.). This Ricotta will keep for about a week in the fridge. there are dozens of industrial uses today as well, as mentioned in confections, as a coating for chocolate coated nuts(reduces risk of mold) in paints and make ups etc.. Hope I covered your question and thanks for your help on the project.. CHEF  |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Skunkum: More on Pumpkins Reviewing the pumpkin discussions on earlier pages brought these items to mind. Rather than peeling your pumpkin, you can wash the pumpkin, cut into halves and scrape out the seeds, then bake the shells until the pulp is tender. Another option is to wash it, cut it into 3-4" chunks, and cook it in a pressure cooker with a little water (grandma did this). Use a food processor to whiz it up, peeling and all. The seeds are a tasty snack if toasted in the oven. On a visit to Minnesota, I remarked upon the fields of large, ugly squashes I saw in the fall. Turns out they go into cans that are labeled as pumpkin. My son reported after eating at a friend's house that a pasta casserole was baked inside and served from a pumpkin shell. They ate the pumpkin, too. He liked it. Pumpkins about the size of a basketball are about $4 here right now. I think most recipes only call for about 2 cups of pumpkin. There are a lot of cups of pumpkin in a pumpkin the size of a basketball. The cooked, mashed pulp freezes in ziplocks well. You can substitute pumpkin pulp for persimmons in some of those recipes the Chef posted earlier. You can probably substitute it for about any recipe using shredded squash. Pumpkins have a vast amount of uses as far as food stuffs, the american taste generally leaves it to pies or the occasional soup reference, I for a special dinner once upon a time used small pumpkins as soup bowls as mentioned by your son, I think it was 7 or 800 people.. Did you Know 90% of all pumpkin grown in the USA is for Decoration?? the Libs and huggers scream about world hunger, save the planet, you think they would want to buy and ship all that waste to Africa or NewIRaBabirna or where ever?? I will gaurentee you 90% of them have a jack o lantern on thier doorstep of in thier office etc.. but,,this is about food not politics, though food is a big part of politics,,IE Bread and Circuses and somthing about allowing them to eat cake? |
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
You're in the asshole of the world, Captain!
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KHM
| Pumpkin goes in couscous and some other Moroccan dishes. |
"If people insist on photoshops that have nothing to do with anything but racial stereotypes - like Obama dressed like a pimp, eating watermelon and asking where the white wimmenz are at - then that thread will be locked too."
DK-Prof
DK-Prof
| I was walking back to my car in somewhat heavy rain today with a friend, and to pass the time as we got soaked while fast-walking, I told her about all the pumpkin recipes I make every year. It was like calling 1-900-PUMPKIN to hear my list. Mmmm. My favorites include the pumpkin-shrimp soup, the pumpkin-chocolate muffins and the salad with roasted pumpkin pieces. Oh also the pumpkin tart with chocolate crust! |
"You, sir, are all that is man. P.S. Boba Fett." -Evil_ATF to Bazzy 10/23/08
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Originally Posted By Masha: Mash,,,sounds great, how bout some recipes and pics?I was walking back to my car in somewhat heavy rain today with a friend, and to pass the time as we got soaked while fast-walking, I told her about all the pumpkin recipes I make every year. It was like calling 1-900-PUMPKIN to hear my list. Mmmm. My favorites include the pumpkin-shrimp soup, the pumpkin-chocolate muffins and the salad with roasted pumpkin pieces. Oh also the pumpkin tart with chocolate crust! CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99: Battle scars.Feel like another story? <snip> I burned off my eyebrows, mustache, the hair on my head nearly back to my ears. and had black spots [carbon]embedded into my face, scalp, chest, arms and hands that literally 2 to 3 years later was still coming out.  Did you continue working there very long? |
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Originally Posted By Feral: Originally Posted By douglasmorris99: Battle scars.Feel like another story? <snip> I burned off my eyebrows, mustache, the hair on my head nearly back to my ears. and had black spots [carbon]embedded into my face, scalp, chest, arms and hands that literally 2 to 3 years later was still coming out. Did you continue working there very long? long enough for my hair to grow back beyond High and Tight.. actually about 2 years.. theres a few other stories from that place as well.. thats where I met Bobby the chili dropping fag and James the Coke head... James, who pissed me off one night as he was too high to work so I got stuck doing a double as I counldnt leave him alone. And I had a Gaurenteed Pie Date that night with the night auditor at a local hotel who looked alot like J-lo.course, on a break to the bathroom, I switched his coke with dehydrated ammonia from the bake shop  didnt know Ammonia could make your eyes bleed
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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 ColonelHurtz: Pumpkin goes in couscous and some other Moroccan dishes. Thank you Colonel!! Pumpkin is a staple in North Africa and of course other parts of the country, looking at the labor vs yeild, I would think it is a bumper crop to some. As stated, I like it baked like squash, boiled and mashed with salt, pepper and butter, in pie and sweet breads. etc,,it is a good filler, high in fiber, low in fats and though a strong flavor, it does well when mixed with stronger spices, Nutmeg. Curry, Madrass peppers, etc.. sort of on the same vein as Zucchini but on a much larger scale. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99: course, on a break to the bathroom, I switched his coke with dehydrated ammonia from the bake shop didnt know Ammonia could make your eyes bleed  
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"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
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more than once I have ranted a bit about processed foods, junk foods and obesity and diabetes in America and Issues I see with in the food industry.. well, heres some back up. http://news.yahoo.com/s/usnews/20081020/ts_usnews/10thingsthefoodindustrydoesntwantyoutoknow;_ylt=AvoWbDSIqzkNgzBHIO7w2isUewgF |
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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Halloween stories from the kitchen? I am a mixed believer in those that have unfinished business here on Earth after they have passed. Lost Soul, Spirits, Ghost or a bit of bad beef, not in my power of decision making. The reason I have mixed belief is I have seen enough to say, maybe.. I am told, as a child, I was adamant that for about a year our dog , came to my room nightly, she was an old dog when I was born and guarded my crib as an infant and as I am told, up to about age 3 she guarded my bed nightly. Of course. She died when I was 2, but I was positive she came down the hall and slept at the side of my bed every night and I have a recollection of her coming down the hall, real memory or imagined, I cannot tell you. In one particular place, the one where Sous Chef Bobby and I met and where I blew my Self into the pot sink was a place that left me wondering for certain. A part of this job was living in the building and doing Night Security. 2 times a night, I got up and did a walk thru of the property, hitting the key clocks and going back to bed.. Hey, it was worth a free room with a rack, shower and free food 24/7. Part of the security watch was insuring no lights except security spots were on throughout the building. A few times I got chastised for leaving a light on in the main salon, a member only library. The next night, as I entered the library, to turn off that damn light I see in the old leather chair next to the light, the back of the chair sinking in as if someone was sitting back in the chair and I could see thru them. Hair on the back of my neck stood up, I froze a bit and said, “Sir, I keep getting in trouble for leaving that light on. Would you be sure to turn it off when your done reading in the evenings?” and turned and left, Next day and from that day onward, I never had to turn the lights off in the library again, they were off every morning. Another place I was employed was in the Rocky Mountains. On the hotel grounds there was purported to be quite a bit of activity in 2 rooms. During construction an Old body was removed from one area assumed to be either an Native to the region or a wandering mountain man that didnt make a winter and a known “house of ill repute” had burned to the ground in the 1800’s killing several “Soiled Doves” and a few clients. NO ONE was given Room 412 unless there were no other rooms. No one would stay the night in this room, every one demanded check out by 3 am, every time it was booked I spent 3 nights in room 412, on the first two days I slept like dead so to speak., But on the third night. The closet door opened and closed 2 times, the bathroom light came on 3 times after I had gotten into bed and there was knocking on the door, the closet door. I left the room around 2:45 and never went in the room again. Lastly, in a Hotel laying near a famous civil war battle ground I saw in the early morning hours a Civil War Era Soldier standing in my kitchen around 5am, looked at me, turned and went thru the closed back door. I sort of stood and stared a few minutes and went on to make coffee and fire up the ovens. There were a few others, these being the most dramatic stories and these being of personal experience, I have had others tell tales of noises, visions, scents, drafts and even one other full entity appearance in another Rocky Mountain Hotel. In keeping with the season and the Pumpkin theme we have going.. Pumpkin and spinach saladIngredientsPreparation1. In a large serving bowl, whisk together pomegranate juice, vinegar, and oil. 2. Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently. 3. Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds. Spiced Pumpkin soup with Carmelized OnionPreparation1. Preheat oven to 375°. Cut pumpkin and squash in half lengthwise. Scoop out seeds and any stringy parts. Put flesh side up in a large roasting pan with 1 cup broth. Cover pan with foil and bake until vegetables are tender when pierced with a fork, about 1 hour. 2. Meanwhile, melt 3 tbsp. butter in a large pot over medium heat. Add onions and 1 tsp. salt. Cook, stirring occasionally, until onions are soft and start to look creamy, about 5 minutes. Reduce heat to low or medium-low and cook onions, stirring every few minutes, until they turn a caramel color and become quite sweet, about 30 minutes. Set aside. 3. When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan. 4. Return pot with onions to medium-high heat. Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. Add remaining 7 cups broth, the carrots, cooked pumpkin and squash, and reserved liquid from roasting pan. Bring to a boil, then reduce heat and simmer until carrots are tender, about 15 minutes. 5. Whirl vegetables in a blender (in batches) until completely smooth. (For silky-smooth soup, you can pour the puréed soup through a strainer.) Return to pot and stir in brown sugar. Season with salt to taste. Keep warm over low heat. 6. Put a small bowl or measuring cup next to the stove. Melt remaining 4 tbsp. butter in a small frying pan over medium-high heat. Add remaining 1 tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam. Stir mixture constantly until it starts to brown. Pour mixture into waiting bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a swirl of ginger browned butter in each serving. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By FunBobby: Thanks my grandmother I have a metric shit-ton of homemade jelly, can I make anything out of it? Jellys can be used in several differet ways, filler in cakes and pastries or cookies. on bisquits which are then covered with sliced strawberries and whipped cream I have added jelly to demi glaze for lamb and venison and broken down jelly into relishes for topping different appitizers..there is even a 1960s swedish meatball recipe using grape jelly
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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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Merry Christmas, Chef!
I was reading up on a few different threads here about bacon, and I've decided that I want to try to dry-cure a pork loin. Most of the recipes that I see require a pre-mixed store-bought cure, and I would prefer to make my own. Aside from the basic salt/pink salt/sugar mix, do you have any recipes you are particularly fond of for a dry-cured bacon? Thanks! |
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Originally Posted By douglasmorris99:
To all my readers and participants of this thread... I hope Father Christmas treats you all especially well this Christmas day, I pray you take a few moments to remember the Reason for the Season VERY MERRY CHRISTMAS and the Happiest of New Years in 2010 GOD Bless US ALL and everyone! CHEF  Merry christmas Chef, and you know that cook book you should write, it would make a great christmas present Thanks for everything you have done!
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The Unsalt Rifle: kinder, gentler, and now lower in sodium
The words of my mouth are as butter, but war is in my heart!
The words of my mouth are as butter, but war is in my heart!
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Merry Christmas Chef! Thanks for your efforts here. My wife and I are very ameteur cooks. With 3 kids under five, you work it in when you can. I always try to cook her something special for her birthday. We've been cooking with non-stick KitchenAid pans for everyday use on a glass top electric. Changing the stove is not an option at this point, but a few good pans would be helpful. I want to learn to make sauces, and it kinda seems like you need those yummy brown sticky bits for some. Any recommendations? Brand and types for an aspiring home chef? Thanks again fo all your work here!
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"You can't fix stupid." Ron White
"Who is John Galt?"
"Who is John Galt?"
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G'Mornin' Chef,
What can I do with bacon ends? I sliced a bunch of bacon yesterday, but now I'm left with the ends that are too big to fry up as bacon slices, but too small to safely put through the slicer. Any classic dishes to consider? The only thing I can think of at the moment is baked beans. 
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wow, LOTS OF QUESTIONS
' it is late, my kids just left after 3 days, old Chef is worn our from entertaining children from adult to infant, too well fed for an old fat man and about to hit the sheets.. I will get to all the questions Sunday, thank you all and sorry too much to deal with this evening....hope you all had a wonderful a Christmas Holiday as did I we ate we laughed, we chatted we ate some more and we had shooting competitions and a quad race.. seems a wonderful time had by all till tomorrow 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 Marauder777:
Merry Christmas, Chef! I was reading up on a few different threads here about bacon, and I've decided that I want to try to dry-cure a pork loin. Most of the recipes that I see require a pre-mixed store-bought cure, and I would prefer to make my own. Aside from the basic salt/pink salt/sugar mix, do you have any recipes you are particularly fond of for a dry-cured bacon? Thanks! hope you had a very Merry Christmas Marauder and thank you for your question.. curing is not something I have done, though I am familiar with the process and have walked thru my share of curing houses, smoke houses and charcurtrie shop's Feral and one other member IIRC did some tutorial on making bacon.. But, here is some general information In dry curing, the process used to make country hams.prosciutto, loins and bellies, though fresh hams are generally the cut mostly used and I will refer to Ham to keep things simple and it is shorter than PORK LOIN to type .
Fresh ham is rubbed with a dry-cure mixture of salt and other ingredients. Dry curing produces a salty product. According to the Dept of Ag, In 1992, FSIS approved a trichinae treatment method that permits substituting up to half of the sodium chloride with potassium chloride to result in lower sodium levels. Since dry curing draws out moisture, it reduces ham weight by at least 18% — usually 20 to 25%; this results in a more concentrated ham flavor. Dry-cured hams may be aged more than a year. Six months is the traditional process but may be shortened according to aging temperature. These uncooked hams are safe stored at room temperature because they contain so little water, bacteria can't multiply in them. Dry-cured ham is not injected with a curing solution or processed by immersion in a curing solution, but it may be smoked. Hams should be placed in cure during December and January when production of country cured hams is dependent on natural conditions for refrigeration. This will help ensure production of sound cured and aged hams that will have acquired their characteristic flavor and aroma by midsummer. Unless mechanical refrigeration is available, hams should not be placed in cure after January. Depending on their size, hams need 30 to 40 days of cool weather (less than 40 degrees Fahrenheit night temperature) to prevent spoilage. To cure hams country style, begin with fresh hams that have been chilled to about 40 degrees Fahrenheit within 24 to 30 hours after slaughter. If the source of hams is a commercial packing plant, this requirement is usually met. If the source of hams is farm slaughter, take care to chill the carcasses as rapidly as possible. Regardless of the source, apply cure within 48 hours after slaughter. Before the cure is added, trim the hams of excess fat and bevel to the desired shape, being careful not to expose any more lean than necessary. Salt is the primary curing agent, but sugar is added to offset some of the harshness of the salt. Other ingredients, such as black pepper, red pepper and ground cloves, are sometimes added to give a characteristic flavor, aroma and color. Saltpeter (potassium nitrate) is traditionally used to aid with color development, flavor and preservation. Curing mixtures basic curing mixture: * 2 pounds salt (non-iodized) * 1 pound sugar (white or brown) * 1 ounce saltpeter (optional) Mix thoroughly. Or * 2 cups salt * 8 tablespoons light brown sugar * 4 tablespoons black pepper * 2 tablespoons red pepper * 1/2 teaspoon saltpeter Mix thoroughly. The curing mixture should be applied at the rate of 1-1/4 ounces per pound of ham. * Apply the cure to the ham by opening the hock end and forcing three tablespoons of cure into the opening. This gets the cure to the joint in the middle of the ham, which decreases the chance of bone sour or spoiling. * Frost the skin side with cure and place the ham in the proper position on wrapping paper. * Place the remaining cure on the cut surface of the ham. * Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Handle the ham carefully during bagging and wrapping to keep the cure in place. You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in place. This usually takes 1 day. Caution Moisture must escape from the hams — do not use plastic or waxed paper for wrapping. Hang the ham shank down in a well-ventilated area. We do not recommend moist areas such as basements and cellars. Allow the hams to cure 2-1/2 days per pound of ham. If the hams freeze during curing, allow one additional day for each day they are frozen. good luck and understand this is ONLY A RECOMMENDATION and you should do full research before attempting this process 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 2_Gun_Mojo:
Merry Christmas Chef! Thanks for your efforts here. My wife and I are very ameteur cooks. With 3 kids under five, you work it in when you can. I always try to cook her something special for her birthday. We've been cooking with non-stick KitchenAid pans for everyday use on a glass top electric. Changing the stove is not an option at this point, but a few good pans would be helpful. I want to learn to make sauces, and it kinda seems like you need those yummy brown sticky bits for some. Any recommendations? Brand and types for an aspiring home chef? Thanks again fo all your work here! Thank you 2Gun and a great 2010 for you, your wife and those little ones... if you will visit my index chefs indexyou will find info on knives, pots and pans, and many sauces, simple and difficult, it will take you places you want to go and show you some good basics, it is pretty up to date and listed in several ways by alpha and page number...then come On Back and bring some specific things to grow our talents with,, THANKS 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 rusteerooster:
Merry Christmas Chef,, got a quickie for you. My Mother use to make a quick SOS with jared chipped beef but I can't seem to remember how she made it, can you help me out ? Thanks, rr WOW Rustee.. sure you're not reminiscing about eating out of a steel pot and missing the ping of an M1 clip being ejected while awaiting the word the Korean war is over?
ok, for my friends who were born after the invention of the refrigerator,, Chipped beef, dried beef, jarred beef has been around since the dawn if man...chipped beef is simply sections of meat that has been thinly sliced and cured with smoking or salting methods to dry out the meat. Just as with beef jerky, chipped beef can be stored for long periods of time, making it an ideal way to keep a ready source of meat protein handy without the need for refrigeration. Typically, chipped beef is cut into thin round or rectangular sections that are about the size of a saltine cracker. While in the past chipped beef was usually sold in airtight jars or tins, it can also be purchased in flash sealed pouches. When paired with gravy, chipped beef can be used as a main dish over rice, or make a quick and easy open face sandwich. The single most popular method is preparing chipped beef on toast. Variations can include the inclusion of gravy, while others simply use a little ketchup. This sliced beef can also be used as meat stock in vegetable soups. Since chipped beef is already cooked, it can be added after the vegetables have simmered from some time. While chipped beef is dried, it is not a tough cut of meat Some people enjoy chipped beef as a snack, placing a section or two on a cracker. Others will use chipped beef in hot cheese dips with tomatoes, chili peppers, and chipped beef. Chipped beef can also be used to dress up legumes such as black-eyed peas, pinto beans, and navy beans. all jokes aside Rus..my Mom made this on more than one occasion whilst growing up as some times meatless monday turned into tuesday and was heading into spaghetti wednesday too often..and it is the ULTIMATE SHTF FOOD for certain..try this recipe out.. Ingredients * 3 tablespoons butter * 1 (8 ounce) jar dried chipped beef * 2 teaspoons light brown sugar * 1/2 cup all-purpose flour * 1 cup whole milk * 4 slices toasted white bread Directions 1. In a skillet or saucepan, melt butter over medium heat. Drop beef into hot butter; saute for 5 minutes. Sprinkle sugar over beef, stirring constantly. Sprinkle on flour, stirring constantly. When flour is completely mixed in, gradually add the milk, stirring constantly. 2. Keep stirring the sauce until it thickens. Lightly butter toasted bread. Spoon beef over slices of bread and serve. thank you and hopfully 2010 will be a far better year for you and your's 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 Feral:
G'Mornin' Chef, What can I do with bacon ends? I sliced a bunch of bacon yesterday, but now I'm left with the ends that are too big to fry up as bacon slices, but too small to safely put through the slicer. Any classic dishes to consider? The only thing I can think of at the moment is baked beans. good question Feral,,once upon a time as a young man, I picked up the 6lb bacon ends and peices deal at the grocery to feed the kids, hell it was like 15c a pound or something
not thinking what a pain in the ass it was to cook and turn those HUNDREDS OF PEICES for breakfast.... what a dumb ass,
SO that bacon got regulated into other dishes easy enough, fry up a bunch at once, well done, allow to drain on a paper towel and chop up and store for addition to omelets, quiche, stews, beans or just crumbled on a slice of bread with mayo as a start.. this can be canned, frozen for long term storage, or in the fridge where you will need to bust it up with a spoon a bit go get out of the container.., in restaurants, though I disagree with the habit, eating it hasn't killed me, it is left in a warm holding area over the stove for a day, sometimes 2 and then discarded before that it is used for sandwiches, in green beans crumbled over baked fish, in baked or mashed potatoes etc..think Baco's and go from there and HAPPY NEW YEAR.. 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 Enigma102083:
I have a 10lb hunk of beef roast in my freezer. What should I do with it? Thank you for stopping by and presenting my with a challenge but, it is far too broad a question my friend 
what kind of beef, top round, inside round, prime rib, tenderloin etc. looking for stews, roasts, steaks, what else do you have to go with it? what do you know about cooking? etc... look under my Index where there are hundreds of suggestions and recipes and see what you can for ideas and lets go from there. thank you and a very Happy New Year. 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:
SO that bacon got regulated into other dishes easy enough, fry up a bunch at once, well done, allow to drain on a paper towel and chop up and store for addition to omelets, quiche, stews, beans or just crumbled on a slice of bread with mayo as a start.. this can be canned, frozen for long term storage, or in the fridge where you will need to bust it up with a spoon a bit go get out of the container.., in restaurants, though I disagree with the habit, eating it hasn't killed me, it is left in a warm holding area over the stove for a day, sometimes 2 and then discarded before that it is used for sandwiches, in green beans crumbled over baked fish, in baked or mashed potatoes etc..think Baco's and go from there and HAPPY NEW YEAR.. CHEF
Thanks Chef.......Happy New Year to you too.
We made a ham yesterday, so it's ham-and-bean soup day today. I deviated from my usual preparation by frying up those bacon ends and adding them to the soup. We'll see how it does.
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Originally Posted By Feral:
Originally Posted By douglasmorris99:
SO that bacon got regulated into other dishes easy enough, fry up a bunch at once, well done, allow to drain on a paper towel and chop up and store for addition to omelets, quiche, stews, beans or just crumbled on a slice of bread with mayo as a start.. this can be canned, frozen for long term storage, or in the fridge where you will need to bust it up with a spoon a bit go get out of the container.., in restaurants, though I disagree with the habit, eating it hasn't killed me, it is left in a warm holding area over the stove for a day, sometimes 2 and then discarded before that it is used for sandwiches, in green beans crumbled over baked fish, in baked or mashed potatoes etc..think Baco's and go from there and HAPPY NEW YEAR.. CHEF
Thanks Chef.......Happy New Year to you too.
We made a ham yesterday, so it's ham-and-bean soup day today. I deviated from my usual preparation by frying up those bacon ends and adding them to the soup. We'll see how it does.
Thank you. I LOVEham and bean soup with a touch of bacon, I am assuming you probably make it with Navy beans, were as in tru southern fashion, I prefer Pintos or red beans though will eat navy if forced,,and I LOVE Pea soup with a good ham shank simmered in as well...and I am NOT a big soup guy by preferance,,
I have left overs for several days, a ham, some prime rib(came out excellent) some yorkshire pudding, and a roasted chicken,,wont be cooking for DAYS...glad I have mastered the Microwave above and beyond some! 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 Enigma102083: I have a 10lb hunk of beef roast in my freezer. What should I do with it? Thank you for stopping by and presenting my with a challenge but, it is far too broad a question my friend what kind of beef, top round, inside round, prime rib, tenderloin etc. looking for stews, roasts, steaks, what else do you have to go with it? what do you know about cooking? etc... look under my Index where there are hundreds of suggestions and recipes and see what you can for ideas and lets go from there. thank you and a very Happy New Year. CHEF *runs off to checkl* It's a top round with good marbling and I want to do some sort of slow roast with it. |
"I don't mind spiders, but I HATE, absolutely HATE spiders that are perverts. I could see him looking at me in anticipation for me to drop my pants." -- FiftyCalibre
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Originally Posted By mudhog79: Ok, Originally Posted By douglasmorris99: Originally Posted By mudhog79: Douglasmorris99, Im planning on having the in-laws and grandparents over during the Christmas holidays. I would like to Roast a few Beef tenderloins. How do you best suggest to do this? Do i need a roasting rack or can i just just a cast iron skillet? What do you suggest i put on the beef prior to roasting? Thanks thank you, another very good pre Christmas food question...but,, I can understand giving the Grandparents a nice meal but usually in-laws are barely worth a Christmas ham let alone Beef Tenderloin, though I did have 2 sister in laws I would have liked to give a Christmas Goose to... .roasted tenderloin, like prime rib mentioned above really need to be served Rare and a minimum of Medium Rare to enjoy the true flavor, beyond that, have a nice salisbury steak and leave the real meat for the grownups please.. Roasted beef tenderloin with shallots Ingredients 3/4 pound shallots, halved lengthwise and peeled 1 1/2 tablespoons olive oil salt and pepper to taste 3 cups beef broth 3/4 cup port wine (any good red will work port has a more robust distinct flavor though) 1 1/2 teaspoons tomato paste 2-3 pounds beef tenderloin roast, trimmed [watch for silver skin some comercial butchers leave you some, tell them to remove it as it is garbage and shouldnt be paid for..] 1 teaspoon dried thyme 3 slices bacon, diced 3 tablespoons butter 1 tablespoon all-purpose flour Directions Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 120 degrees F (50 degrees C) for rare, about 18-20 minutes. Transfer beef to platter. Tent loosely with foil to hold. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix over medium heat in a small saute pan, 1 1/2 tablespoon butter and flour (roux); whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season to taste with salt and pepper. Cut beef into 1/2 inch thick slices. Spoon some sauce over, garnish and serve.. this recipe doubles, triples etc easily... hope that gets you there..and have a Merry Christmas.. CHEF First off thank you very much douglasmorris99! The dinner that i prepared last night came out much better than i could have every imagined. When everyone walked in all they could talk about was how great everything smelled. In the 30 min they were here they all the sudden got really hungry. Everyone just kept saying how grea the meat and sauce were. I had to fess up and tell them it wasnt my idea i just cooked it. I cooked the meat, the sauce, garlic creamed potatoes, green salad, home made Parker house rolls, and a pineapple upside down cake. Again thank you very much. I will be keeping this one in my back pocket! I wasnt sure on a temp so i roasted the tenderloin at 350°F. ETA: Oh yeah i wanted to take some pictures of it all but after i set it all up to serve, i went to get my camera, when i got back everyone had food all on their plates. They couldnt wait!! |
Only two defining forces have ever offered to die for you, Jesus Christ and the American Soldier. One died for your soul, the other for your freedom.
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Originally Posted By douglasmorris99: Fresh Homemade Italian Sausage –– Salsiccia Fresca This is a classic Sicilian recipe for sausage, as stated, because pigs today are generally grown on the leaner side as the market dictates, it i MAY necessary to add pork fat in order to make a moist sausage. A good rule of thumb is a 3-to-1 ratio of meat to fat. If you reduce the fat below this ratio, your sausage will taste dry and crumbly, IF YOUR going to SMOKE it, you may want to reduce the fat addition, but, it us your call.. Hog casings can be bought from supermarket butchers or any butcher who makes sausages. or if slaughter your own piggies, be sure you ask they be properly treated with Nitrates to KILL ALL BACTERIA if you buy other casings from the butcher they should already be cleaned and all you need to do is rinse away the preserving salts. Make sure all the ingredients, especially the meat, are very cold, including the grinder or food processor blade. Place the blade in the freezer until needed. This prevents the meat and the fat from homogenizing together, looking like a pâté. Having multlble blades and disks makes making consistant sausage easier by far. 6 pounds boneless pork butt, preferably, or shoulder, with its fat, coarsely chopped or cubed be sure to remove any skin, as it can clog up your machine 2 pounds pork fatback, rind removed and fat coarsely chopped or ground 6 tablespoons fennel seed 2 tablespoons salt if the pork fatback is salted, 3 to 4 tablespoons if using unsalted fatback 2 tablespoons freshly ground black pepper 1 1/2 cups freshly grated pecorino cheese 1 tablespoon red pepper flakes (optional to the amount of heat you want to generate) 1 cup dry red wine About 25 feet of casing 1. In a large bowl, toss together thoroughly the pork butt, fatback, fennel, salt, black pepper, pecorino, red pepper flakes, and wine, cover with plastic wrap, and leave refrigerated for 4 hours or overnight for the flavors to blend. 2. Open one end of the hog casing, fit it over the faucet in your kitchen sink, and place the remainder of the casing in a medium-size bowl in the sink. Turn the water on gently to wash out the casings. The casings are sold cleaned; you are merely washing away preserving salts and residue. Now you are ready to start stuffing. 3. Affix one end of the casing over the funnel attached to the sausage stuffing attachment of a stand mixer or meat grinder. Push the entirety of the casing onto the length of the funnel, leaving about 2 inches dangling from the end. Tie this end in a double knot. 4. Turn the grinder or mixer on and as the sausage stuffing begins to flow into the casing, it will push the casing off the funnel. Have a large bowl or platter ready to catch the sausages. Twist or tie off the sausage with kitchen twine to make links, or leave to make several very long sausages. Do not overstuff the sausage otherwise it will burst, either then and there, or during cooking. Also be careful that the sausage stuffing enters the casing continuously and evenly and that no air bubbles develop. If air bubbles do occur, it is better either to cut the sausage at that point and start a new one, by tying the end off, or to prick the air bubbles with a toothpick. 5. The sausages can be divided into portions of different or the same weights and frozen for later use in freezer bags for 2 to 4 months or you can cook them immediately. Refrigerate for not more than 2 days. If cooking them, place the sausages in a large pot and cover with water. Bring to a boil and, just as the water begins to bubble, reduce the heat to below a boil and poach the sausages for 10 minutes, if grilling or frying, or 40 minutes if serving them boiled. Makes 8 pounds sausage some other variations cajun charise a semi sweet sausage Ground pork: 1 lb. Coarse salt: 1/2 tablespoon Diced onions: 5 tablespoons Ground cayenne: 1/4 teaspoon Ground cinnamon: 1/8 teaspoon Ground cloves: 1/8 teaspoon Powdered thyme: 1/3 teaspoon Ground bay leaf: 3 leaves Crushed garlic cloves: 1 Chopped parsley: 1 tablespoon Crushed garlic cloves: 1-1/2 <snip> Yum. Thanks Chef. Keeping the meat cold is definitely an issue. We'll probably be grinding 80 pounds of sausage trimmings. I'm hoping it's a cold day here as the "outside cooler" is always helpful. Generating enough fat is also an issue with these lean hogs......gotta talk to the butcher about that as I don't think they gave us enough fat last year. |
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one idea is you can bag your pork in zip locks and keep them in an Ice chest with ice water..and just regrind the sausage into the same bag for freezing.. this way your constantly rotating cold in cold out and less risk of bacteria forming..
when Two people are doing it, let the twister set the pace, pull, twist, pull twist etc it is good to find a song with the right tempo, helps make it go easy and quick.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
Thanks Much kitties!  Chef- Essentially what went in was 1/4 lb Gouda, 1/4 lb Gruyere, 1/4lb Mozzarella, and a 1/3lb Apple smoked wedge of cheddar. The base was a cup or so Cht. St. Michelle Chard, with a 1/4 cup of Pecan Liquor (40% ABV).....too much alcohol? I think we may have been a bit hasty...the wine wasn't quite to simmer when I started adding small amounts of the cheese, (All shredded). We also added the roux much later than your recipe indicated. Here's another question- Does a salted cheese change the melting point or affect the overall properties? I looked thru the index, and didn't see it listed....soooooooo- Roasting an entire Pig? Pro's and Con's to: Luau, above ground pit, "racing" style, or "butterfly"? I'm hosting the "Mother of all BBQ's" next weekend, kind of a "Yeah ME" deal  I've never done an entire hog before, but have a few freinds that have, but as always, I'll consult the experts first. |
"I never walk into a place I don't know how to walk out of." DeNiro, RONIN
migradog: Because he's Matt45 and facts matter.
migradog: Because he's Matt45 and facts matter.
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Originally Posted By Matt45:
Thanks Much kitties!
Chef-
Essentially what went in was 1/4 lb Gouda, 1/4 lb Gruyere, 1/4lb Mozzarella, and a 1/3lb Apple smoked wedge of cheddar. The base was a cup or so Cht. St. Michelle Chard, with a 1/4 cup of Pecan Liquor (40% ABV).....too much alcohol? I think we may have been a bit hasty...the wine wasn't quite to simmer when I started adding small amounts of the cheese, (All shredded). We also added the roux much later than your recipe indicated. Here's another question- Does a salted cheese change the melting point or affect the overall properties? I looked thru the index, and didn't see it listed....soooooooo- Roasting an entire Pig? Pro's and Con's to: Luau, above ground pit, "racing" style, or "butterfly"? I'm hosting the "Mother of all BBQ's" next weekend, kind of a "Yeah ME" deal I've never done an entire hog before, but have a few freinds that have, but as always, I'll consult the experts first.
I missed the salted cheese part and no, should not effect end result. the key is the hot wine being at the melting point for the cheese and adding the roux at the right time and allowing it to cook into the cheese to avoid an umpleasant flavor Roast Pigs...I LZOVE ME SOME ROAST PIGLET.....quick story I may have posted before.. I worked in a place in a rural part of new england, a guest wanted a roast piglet for a wedding party,,after seeing the bride I thought it was a bad idea but Chefs have to keep opinions to themselves
I had a local guy I kept garbage for, every monday he came and took away all my raw garbage we threw into dedicated trashcans for him, he in turn boiled it and fed it to his pigs, I requested a fully dressed piglet for the next month for said party.. he assured me he would have one ready to cook up on the agreed date.. on that morning we were to start the roast, he arrives, walks into my kitchen with a piglet on a leash, with a big PINK bow around its neck and matching painted toenails 
my immediate response was WTF are you KIDDING ME!!!! he says BUT CHEF, YOU wanted a Piglet FULLY DRESSED and here she is, AINT SHE THE PRETTIEST THING
I must have been PURPLE by now,,as his son walks in with the butchered piglet for the dinner that evening.. and says DAD I told you he would be pissed and wouldnt think it was funny..
I got the joke at that point seems it was the daughters 4H pig and he thought it would be hilarious, to him it was..me, not so much oven roasting, feeds about 10 people figuring 1lb Cooked whole pig per person 1 (12-14 pound) dressed suckling pig 1/2 cup butter, sliced 8 ounces sliced bacon salt and pepper to taste 1 tablespoon blackened seasoning 2 cups apple cider 12 cloves garlic, peeled 1 red apple, for garnish DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Rinse the pig, and tie the front legs together with heavy string. Tie the back legs together also. Make numerous slits in the skin, and insert slices of butter, followed by cloves of garlic. Generously rub the entire pig with salt first, then the Cajun seasoning, including inside the cavity. Lay strips of bacon across the back and secure to the sides with toothpicks. Place the pig in a large roasting pan and pour in the apple cider. Cover the ears and snout of the pig with aluminum foil to prevent scorching. Roast for 7 hours in the preheated oven, basting every hour or so with the drippings. If the pan begins to dry out, add more cider or water. To serve, remove to a platter, and place the apple in the pig's mouth. Discard the aluminum foil from ears and snout. EARTH roasting Ingredients 1 (100 lb) pig salt pepper garlic powder onions, apples, pineapples, Directions Additional Items you will need: canvas tarp (make sure it's big enough to anchor the tarp around the edge of the hole,) charcoal briquettes, one cord of wood, 40 cantaloupe-sized rocks (preferably lava rocks, but river rocks will work,) chicken wire, 30 or so green banana leaves, very sharp knives, 20 wet burlap bags, a metal chimney (I a 3 foot length of 6 inch diameter aluminum pipe,) green corn husks (cabbage or seaweed will work and you'll need quite a bit). You'll also need shovels to dig the pit, and some lengths of rope to lower the pig, and remove it. first,dig the pit. For a 100 pound hog we dig a pit that is 3 feet by 4 feet and 3 feet deep. Square walls help in lowering the pig and removing it. Once the hole is finished, place your chimney in the center and fill the hole with your wood. about 1/2 cord of wood on hand per 100lb of pig The wood should completely fill the hole and pile up about 2 feet above the hole. On top of the wood, evenly space your rocks. You should have enough rocks so that when the wood burns down you'll have completely covered the bottom of the pit with hot rocks. Next, drop 10-15 charcoal briquettes down the chimney. To the briquettes, add a whole can of charcoal lighter fluid. Ignite the lighter fluid and get the charcoal going. The safest way to do this is to take a piece of newspaper or a brown paper bag, roll it up, put a bit of the lighter fluid on it, and drop it down the chimney. You can remove the chimney when you know the fire is going well, Score the skin and rub in salt and spices. Pig skin is notoriously tough, so you'll need extremely sharp knives and with a larger pig, you'll probably have to sharpen them as you go.. The onions, apples and pineapples can be placed inside the hog. You can also inject your favorite marinade into the meat at this point. Now you need to wait for the fire to burn down. This can be a dangerous point of the project if you're using river rocks. You can minimize the problem by placing chicken wire over the fire which will keep pieces from flying all over the place. Once the rocks heat up enough, they'll stop cracking and it will be safe. Once the fire has burned down, you'll need to place a couple of the hot rocks inside the cavity of the pig. These rocks are HOT!. Place enough inside the pig to fill most of the cavity. Wrap the pig first in the green banana leaves, then in chicken wire. The leaves will prevent the pig from charring, and any parts left uncovered will burn. The chicken wire will help keep the pig together while it's cooking and will aid in placing the pig in the pit and removing it when it's done. make a bed of corn husks on top of the hot rocks. seaweed is the traditional Polynesian way. Corn works as does cabbage, Lower your wrapped pig onto the bed of corn husks. horoughly soak the burlap bags in water, then place them over the pig, covering the entire pig. or LOTS more bannana leaves or seaweed Cover the pit with the canvas tarp, anchor the edges and corners, then moisten the tarp thoroughly. Use the dirt from the hole to cover the tarp completely, starting with the edges to prevent the tarp from slipping in on the pig. Once you've covered the tarp in dirt, soak the dirt and relax. You will need to occasionally moisten the dirt. There's no time schedule on this, but when the dirt starts to dry, hose it down. Your pig is cooked in about 5 hours. Just remove the dirt, then roll back the tarp and take out the pig. At this point I find easiest to use a length of rope with a clip (carabiner) at the end. You just attach the clip to the chicken wire and pull it out. You should not, however, underestimate the difficulties of a project like this. Hole digging is tough, and it can be difficult to find that many rocks. Allow yourself several weeks to plan, and at least a couple of days to dig the hole. This is not a last minute recipe. IF AVAILABLE I would use a remote thermostat buried into the hams and keep an eye on hitting 165 degrees for service. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: I had a local guy I kept garbage for, every monday he came and took away all my raw garbage we threw into dedicated trashcans for him, he in turn boiled it and fed it to his pigs, I requested a fully dressed piglet for the next month for said party.. he assured me he would have one ready to cook up on the agreed date.. on that morning we were to start the roast, he arrives, walks into my kitchen with a piglet on a leash, with a big PINK bow around its neck and matching painted toenails my immediate response was WTF are you KIDDING ME!!!! he says BUT CHEF, YOU wanted a Piglet FULLY DRESSED and here she is, AINT SHE THE PRETTIEST THINGI must have been PURPLE by now,,as his son walks in with the butchered piglet for the dinner that evening.. and says DAD I told you he would be pissed and wouldnt think it was funny.. I got the joke at that point seems it was the daughters 4H pig and he thought it would be hilarious, to him it was..me, not so much YOU may not find that funny.........I find it pretty darn amusing.  |
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Originally Posted By Feral:
Originally Posted By douglasmorris99:
I had a local guy I kept garbage for, every monday he came and took away all my raw garbage we threw into dedicated trashcans for him, he in turn boiled it and fed it to his pigs, I requested a fully dressed piglet for the next month for said party.. he assured me he would have one ready to cook up on the agreed date.. on that morning we were to start the roast, he arrives, walks into my kitchen with a piglet on a leash, with a big PINK bow around its neck and matching painted toenails
my immediate response was WTF are you KIDDING ME!!!! he says BUT CHEF, YOU wanted a Piglet FULLY DRESSED and here she is, AINT SHE THE PRETTIEST THING
I must have been PURPLE by now,,as his son walks in with the butchered piglet for the dinner that evening.. and says DAD I told you he would be pissed and wouldnt think it was funny..
I got the joke at that point seems it was the daughters 4H pig and he thought it would be hilarious, to him it was..me, not so much YOU may not find that funny.........I find it pretty darn amusing.
IT was FUNNY,  after I saw the tru pig but I was on a schedule he was messing with..NEVER MESS WITH CHEFS SCHEDULE....sorry state of affairs that would be
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