ASK THE CHEF Part DEAUX (Page 10 of 39)
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Thanks! That was quite helpful. We use Best Foods (Hellman's West) at the house. I did not think at all about the different flavor profiles of the various brands.
I'm off the the store (and failing that the restaurant supply) to see if I can get what I'm looking for. Originally Posted By douglasmorris99:
the only thing I can think of, off the cuff is branding. what brand mayo do you use? the Majority of restaurants, cafe's, cafeterias etc tend to used "store lable" brands for dressings, Sysco, Sexton, Kraft(not REAL mayo, Kraft lable mayo) BE Keith etc. all have their own branded dressings and all considerably less in cost than name brand. going back several years ago, kraft Mayo was 17.00 a cs Kraft REAL Mayo was 36.00 a case. Being cheaper, also tending to be less flavorful, Hellmans and Kraft REAL Mayo, have distinct flavor profiles and differ very far from each other in a blind taste test and will be much bolder when used at home in recipe V restaurant salads. the other difference would be seasonings,,some mayo based salads get a lot of white pepper, not a common household ingredient usually, and will cut thru "mayo" flavoring PDQ as will vinigars, lemon juice etc.. sorry I cant be more helpful. Chef |
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Originally Posted By HellifIknow:
Hey Chef, one more request. Bread pudding - Have any favorite recipes for yummy bread puddings? I had one for a white chocolate bread pudding but darn if I've lost it.  yummy  . how about also some easy rice pudding?
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Originally Posted By gengomerpyle:
Originally Posted By HellifIknow:
Hey Chef, one more request. Bread pudding - Have any favorite recipes for yummy bread puddings? I had one for a white chocolate bread pudding but darn if I've lost it. yummy . how about also some easy rice pudding?White Chocolate Bread pudding Ingrediants 1 lb stale bread, cut into 1 inch cubes 2 cups heavy cream 1 1/4 cups white chocolate chips 1 1/2 cups white sugar 2 cups milk 2 eggs, beaten 3 egg yolks, beaten 2 teaspoons vanilla extract 2 cups toasted pecans, chopped Directions 1. Cut the bread into cubes the night before and leave out to become slightly stale. 2. In a medium saucepan, heat the cream over medium heat. Meanwhile, place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and slowly pour over the chips, whisking until the chips melt. Whisk the sugar into the mixture, add the milk, eggs, egg yolks, and vanilla. 3. Add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside to allow the bread to soak, tossing periodically (about 30-40 minutes or so). 4. Toss the pecans into the soaked bread mixture, then pour into a baking dish. (Individual dishes can be used for single servings). 5. Place in 350 degree oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (not too dry though). 6. can be topped with Carmel or raspberry or orange sauce or simply whipped cream Classic Bread Pudding. I am known to use, bread, dinner rolls, cake, stale danish, crossiants and other bread products in my Classic bread pudding, baked flour is baked flour and works well no matter the origin.sometimes suprisingly so. Ingredients 4 3/4 cups milk, divided 4 eggs 2/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1/3 cup butter, softened 3 qts cubed bread (1 inch cubes) 1/2 teaspoon ground cinnamon 2/3 cup raisins 2/3 cup chopped pecans(almonds, walnuts, sunflower seeds etc) PRALINE Bourbon SAUCE: 1/4 cup water 1/3 cup packed brown sugar 1/3 cup corn syrup 1/2 cup coarsely chopped pecans 1/2 teaspoon vanilla extract 2 tablespoons butter 1/2 cup Bourbon Dash salt Directions 1. In a saucepan, heat 4 cups of milk until warm; set aside. In a large mixing bowl, combine remaining milk, eggs, sugar, salt and vanilla. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired. Pour into a 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 45-60 minutes or until a knife inserted in center comes out clean. 2. for sauce, bring water to a boil in a saucepan. Add sugar; stir to dissolve. Add corn syrup and Bourbon. Bring to boil; cook 15-20 seconds. Remove from the heat; add remaining ingredients. Cut pudding into squares and serve with sauce ladled liberally over the top with a dollop of whipped cream or ice cream
now RICE Pudding.. take the above recipes, and subsitute Cooked rice in leiu of the bread requirements...and your good!!! OR Ingredients 3 1/2 cups milk 1/2 cup uncooked long grain rice 1/3 cup sugar 1/2 teaspoon salt 1/2 cup raisins 1 teaspoon vanilla extract Ground cinnamon Directions 1. In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator. Brown Rice Pudding. Ingredients 1 1/2 cups heavy cream 1 1/4 cups water 1/2 cup short-grain brown rice 1/4 teaspoon salt 1/2 cup raisins (optional) 3 egg yolks 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter, softened 2 teaspoons vanilla extract of course you can add nuts, dried fruits like currents, cranberries, or even mandarin orange segments. Hope that helps Directions 1. Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more. 2. Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract. 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
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Originally Posted By douglasmorris99:
Originally Posted By Ndenway:
hey chef, got a question about the "mixed grill" dish at the olive garden. do you have any idea what the sauce/maridade they use on the steak/chicken/vegatibles. thanks; ND I am sorry Nden, I have never been to Olive Garden, and have no idea what they do,,but, I will do some research and see what i can find. first time I been there in 20 years was when went with a friend the other day and she had the mixed grill, whatever the sauce/marinade they put on the steak & chicken was pretty tastey, the potatoes served with it wasn't though, they were damn rough and needed a lot of help. |
Women, booze, cigarettes and guns, nearly everything I hold dear is controled by the BATF.
I don't care for a lot of things, but what I care for I care a lot about.
beans in chili is like corn in a turd; you could eat it, but it'll taste like shit.
I don't care for a lot of things, but what I care for I care a lot about.
beans in chili is like corn in a turd; you could eat it, but it'll taste like shit.
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Originally Posted By Ndenway:
Originally Posted By douglasmorris99:
Originally Posted By Ndenway:
hey chef, got a question about the "mixed grill" dish at the olive garden. do you have any idea what the sauce/maridade they use on the steak/chicken/vegatibles. thanks; ND I am sorry Nden, I have never been to Olive Garden, and have no idea what they do,,but, I will do some research and see what i can find. first time I been there in 20 years was when went with a friend the other day and she had the mixed grill, whatever the sauce/marinade they put on the steak & chicken was pretty tastey, the potatoes served with it wasn't though, they were damn rough and needed a lot of help. my experience with most chain restaurants is needing a lot of help, again, sorry, I usually don't fail.. 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 gengomerpyle:
thanks chef Originally Posted By douglasmorris99:
<Unnecessary quote tree cut down - Z> 
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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 HellifIknow:
Thanks for the recipes Chef. Tell me about purple potatoes. 
The family wants mashed purple potatoes with Thanksgiving dinner. Darn if I can find them local. Need your best mashed tater recipe.
You may have difficulty, you'll need an upscale grocer, you may try to call a local Produce house, you may have to set up a will call account?? worth a shot. mashed POTATOES Ingredients 3 pounds potatoes, cubed 1/2 cup butter 8 ounces goat cheese 3 tablespoons chopped fresh dill 3 tablespoons chopped fresh chives 1/2 cup milk Directions 1. Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill. Ingredients 5 pounds potatoes, peeled and cubed 5 tablespoons butter or margarine, divided 1 (8 ounce) package cream cheese, cubed 1 cup sour cream 2 teaspoons onion salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper Directions 1. Cook potatoes in boiling salted water until very tender, about 20-25 minutes; drain well. Mash with 3 tablespoons of butter. Add cream cheese, sour cream, onion salt, garlic powder and pepper; mix well. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through. To use frozen potatoes: Thaw in the refrigerator. Bake as directed. Ingredients 5 pounds potatoes, peeled and cubed 3 large onions, chopped 1 pound sliced bacon 2 quarts buttermilk Directions 1. Place potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 8 minutes. 2. Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels. Add the onions to the bacon grease in the skillet, and fry until tender, stirring constantly. Drain excess grease. 3. When the potatoes are done, drain the water and mash. Mix in buttermilk to get your desired creamy consistency. Crumble in the bacon, and stir in the onions. Those who are not worried about fat can also stir in about 2 tablespoons of bacon grease. 4. Serve potatoes on small plates with a bowl of buttermilk on the side of each one. Dip spoonfuls of mashed potatoes into buttermilk before eating. |
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
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Originally Posted By douglasmorris99:
Originally Posted By Ndenway:
Originally Posted By douglasmorris99:
Originally Posted By Ndenway:
hey chef, got a question about the "mixed grill" dish at the olive garden. do you have any idea what the sauce/maridade they use on the steak/chicken/vegatibles. thanks; ND I am sorry Nden, I have never been to Olive Garden, and have no idea what they do,,but, I will do some research and see what i can find. first time I been there in 20 years was when went with a friend the other day and she had the mixed grill, whatever the sauce/marinade they put on the steak & chicken was pretty tastey, the potatoes served with it wasn't though, they were damn rough and needed a lot of help. my experience with most chain restaurants is needing a lot of help, again, sorry, I usually don't fail.. Chef ok, thanks |
Women, booze, cigarettes and guns, nearly everything I hold dear is controled by the BATF.
I don't care for a lot of things, but what I care for I care a lot about.
beans in chili is like corn in a turd; you could eat it, but it'll taste like shit.
I don't care for a lot of things, but what I care for I care a lot about.
beans in chili is like corn in a turd; you could eat it, but it'll taste like shit.
|
Originally Posted By Jasongar8:
Chef, do you know anything about brining a turkey? I have heard that if you brine them they will come out a lot more moist. We are going to be using one the the infrared "oil less" turkey fryers to cook the birds. Any advice or brines would be great. thank you for your question, we've done quite a bt on brining over the last few years.. brining more brining brining some more should get you going in the right direction...thanks CHEF.. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Hey Chef,
Really hate to ask a simple question, but I'm going mad. What is the easiest way to peel boiled eggs? I've been eating a lot lately, but peeling is killing me. Most of my egg white gets mangled in the process. |
Cain in 2012!
"Huh, interesting. The pics aren't loading....that's fuckin' weird." -tyman
"Huh, interesting. The pics aren't loading....that's fuckin' weird." -tyman
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Originally Posted By 556A2:
Hey Chef, Really hate to ask a simple question, but I'm going mad. What is the easiest way to peel boiled eggs? I've been eating a lot lately, but peeling is killing me. Most of my egg white gets mangled in the process. run cold water directly into the pot after removing from stove, crack and peel under cold running water and eat or bag for later. It is best to cook, cool, peel and place in baggie or other container in the refer at cooking time in. IF you let them set in the refer unshelled, the shell will adhear to the egg and be far harder to get off 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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Thanksgiving Proclamation by President George Washington
Whereas it is the duty of all Nations to acknowledge the providence of Almighty God, to obey his will, to be grateful for his benefits, and humbly to implore his protection and favor–– and whereas both Houses of Congress have by their joint Committee requested me to recommend to the People of the United States a day of public thanksgiving and prayer to be observed by acknowledging with grateful hearts the many signal favors of Almighty God especially by affording them an opportunity peaceably to establish a form of government for their safety and happiness. Now therefore I do recommend and assign Thursday the 26th day of November next to be devoted by the People of these States to the service of that great and glorious Being, who is the beneficent Author of all the good that was, that is, or that will be–– That we may then all unite in rendering unto him our sincere and humble thanks––for his kind care and protection of the People of this Country previous to their becoming a Nation––for the signal and manifold mercies, and the favorable interpositions of his Providence which we experienced in the course and conclusion of the late war––for the great degree of tranquility, union, and plenty, which we have since enjoyed––for the peaceable and rational manner, in which we have been enabled to establish constitutions of government for our safety and happiness, and particularly the national One now lately instituted––for the civil and religious liberty with which we are blessed; and the means we have of acquiring and diffusing useful knowledge; and in general for all the great and various favors which he hath been pleased to confer upon us. And also that we may then unite in most humbly offering our prayers and supplications to the great Lord and Ruler of Nations and beseech him to pardon our national and other transgressions–– to enable us all, whether in public or private stations, to perform our several and relative duties properly and punctually––to render our national government a blessing to all the people, by constantly being a Government of wise, just, and constitutional laws, discreetly and faithfully executed and obeyed––to protect and guide all Sovereigns and Nations (especially such as have shewn kindness unto us) and to bless them with good government, peace, and concord––To promote the knowledge and practice of true religion and virtue, and the encrease of science among them and us––and generally to grant unto all Mankind such a degree of temporal prosperity as he alone knows to be best. Given under my hand at the City of New York the third day of October in the year of our Lord 1789. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Chef: One of my very favorite type of dishes are seafood and pasta, preferably of a cajun variety. I've had some crawfish and shrimp over cheese tortellini in a rich, spicy cream sauce, and that's about my idea of perfection. Do you have any recipes for the aforementioned rich cream sauces that go well with pasta and seafood? |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Chef: One of my very favorite type of dishes are seafood and pasta, preferably of a cajun variety. I've had some crawfish and shrimp over cheese tortellini in a rich, spicy cream sauce, and that's about my idea of perfection. Do you have any recipes for the aforementioned rich cream sauces that go well with pasta and seafood? help me.. spicy cream sauce, spicy as in flavorful or spicy as in HOT..,,black pepper hot, tabasco hot, curry hot, jalepeno hot, scotch bonnet hot,if you mean hot Mexican hot, Tai Hot, Indian Hot.....  
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: Originally Posted By Zhukov: Chef: One of my very favorite type of dishes are seafood and pasta, preferably of a cajun variety. I've had some crawfish and shrimp over cheese tortellini in a rich, spicy cream sauce, and that's about my idea of perfection. Do you have any recipes for the aforementioned rich cream sauces that go well with pasta and seafood? help me.. spicy cream sauce, spicy as in flavorful or spicy as in HOT..,,black pepper hot, tabasco hot, curry hot, jalepeno hot, scotch bonnet hot,if you mean hot Mexican hot, Tai Hot, Indian Hot..... "Spicy" usually doesn't mean super-hot - just a flavorful cream sauce that goes well with seafood and pasta. I should have given you some menu examples so you can get an idea for the flavor profile of the whole dish. Hopefully these will put it into perspective: Shrimp and crawfish in a mushroom brandy cream sauce over cheese tortellini. SHRIMP AND CRAWFISH TAILS in a creamy mushroom, bacon, and garlic sauce, topped with grated parmesan. FISH OF THE DAY WITH SHRIMP blackened and served over herb butter garlic cream sauce. Sauteed crawfish tails, mushrooms, garlic and green onions in a made-from-scratch sherry-cream sauce. Spicy chicken and fresh jalapenos sauteed in a scrumptious garlic-white wine cream sauce tossed with linguine. I figure it's not difficult to cook the meat, but I'd love to hear some recipe ideas for these cream sauces. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
Chef: One of my very favorite type of dishes are seafood and pasta, preferably of a cajun variety. I've had some crawfish and shrimp over cheese tortellini in a rich, spicy cream sauce, and that's about my idea of perfection. Do you have any recipes for the aforementioned rich cream sauces that go well with pasta and seafood? help me.. spicy cream sauce, spicy as in flavorful or spicy as in HOT..,,black pepper hot, tabasco hot, curry hot, jalepeno hot, scotch bonnet hot,if you mean hot Mexican hot, Tai Hot, Indian Hot.....
"Spicy" usually doesn't mean super-hot - just a flavorful cream sauce that goes well with seafood and pasta. I should have given you some menu examples so you can get an idea for the flavor profile of the whole dish. Hopefully these will put it into perspective: Shrimp and crawfish in a mushroom brandy cream sauce over cheese tortellini. SHRIMP AND CRAWFISH TAILS in a creamy mushroom, bacon, and garlic sauce, topped with grated parmesan. FISH OF THE DAY WITH SHRIMP blackened and served over herb butter garlic cream sauce. Sauteed crawfish tails, mushrooms, garlic and green onions in a made-from-scratch sherry-cream sauce. Spicy chicken and fresh jalapenos sauteed in a scrumptious garlic-white wine cream sauce tossed with linguine. I figure it's not difficult to cook the meat, but I'd love to hear some recipe ideas for these cream sauces. I will work on a few this evening, LOTS going on at the ranch with the onset of winter, feed to store, tractor to winterize, deer and yotes or utes to shoot!  offical place marker
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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 Hunter660:
Any chance you have something for a good burgoo? Like Gumbo, Clam Chowder, Brunswick stew and Chili Burgoo is an OOLLDDD traditional dish found in the hills of Kentucky.. handnt heard this mentioned in YEARSSS... good question CHEF Ingredients: •1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.) •1/2 gallon chicken stock •1/2 gallon beef stock •1 ounce Worcestershire sauce •1 cup tomatoes, diced •1 large onion, diced •1 stalk celery, diced •1 small green bell pepper, diced •1 large potato, diced •2 large carrots, diced •1/4 cup peas •1/2 cup okra •1/4 cup lima beans •1/2 cup yellow corn •2 teaspoons garlic, minced •salt and pepper to taste Preparation: Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed |
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 Zhukov:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
Chef: One of my very favorite type of dishes are seafood and pasta, preferably of a cajun variety. I've had some crawfish and shrimp over cheese tortellini in a rich, spicy cream sauce, and that's about my idea of perfection. Do you have any recipes for the aforementioned rich cream sauces that go well with pasta and seafood? help me.. spicy cream sauce, spicy as in flavorful or spicy as in HOT..,,black pepper hot, tabasco hot, curry hot, jalepeno hot, scotch bonnet hot,if you mean hot Mexican hot, Tai Hot, Indian Hot.....
"Spicy" usually doesn't mean super-hot - just a flavorful cream sauce that goes well with seafood and pasta. I should have given you some menu examples so you can get an idea for the flavor profile of the whole dish. Hopefully these will put it into perspective: Shrimp and crawfish in a mushroom brandy cream sauce over cheese tortellini. SHRIMP AND CRAWFISH TAILS in a creamy mushroom, bacon, and garlic sauce, topped with grated parmesan. FISH OF THE DAY WITH SHRIMP blackened and served over herb butter garlic cream sauce. Sauteed crawfish tails, mushrooms, garlic and green onions in a made-from-scratch sherry-cream sauce. Spicy chicken and fresh jalapenos sauteed in a scrumptious garlic-white wine cream sauce tossed with linguine. I figure it's not difficult to cook the meat, but I'd love to hear some recipe ideas for these cream sauces. I will work on a few this evening, LOTS going on at the ranch with the onset of winter, feed to store, tractor to winterize, deer and yotes or utes to shoot! offical place markerI havento forgotten you,,been busy,,,,sorry.. will try next day or two..no Shows for 2 weeks CHEF!!!!
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: I havento forgotten you,,been busy,,,,sorry.. will try next day or two..no Shows for 2 weeks CHEF!!!! You're restored my faith. I'll be here when you get back. Take care of the important stuff first. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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As promised so many days ago,,Mea Culpa....
Cream sauces. Cream sauces, generally using a basic Béchamel, Volute or a simple reduction of heavy cream, or even whipping Rich heavy cream into a base stock..all bring a rich counter point to any protein or vegetable dish. Additions as simple as cheese or a bit more difficulty of properly toasted elephant garlic, bring a never ending potential to the base sauce in creativity. Here are but a few to experiment with Thanks for asking and sorry to take so long to respond.. CHEF Balsamic Cream Ingredients ·2 tablespoons olive oil ·2 tablespoons butter ·1/4 onion, minced ·2 tablespoons balsamic vinegar ·2 teaspoons chicken bouillon granules ·1 cup heavy cream ·1/2 cup grated Parmesan cheese Directions 1.Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted. Tomato Cream ·2 tablespoons olive oil ·1 onion, diced ·1 clove garlic, minced ·1 (14.5 ounce) can Italian-style diced tomatoes, undrained ·1 tablespoon dried basil leaves ·3/4 teaspoon white sugar ·1/4 teaspoon dried oregano ·1/4 teaspoon salt ·1/8 teaspoon ground black pepper ·1/2 cup heavy cream ·1 tablespoon butter Directions 1.In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes. Bacon and Cremini Mushroom, Sherry cream sauce ·4 slices bacon, chopped ·1 shallot, chopped ·7 cremini mushrooms, chopped, or more to taste ·1 clove garlic, minced ·1/4 cup cream sherry ·1/2 cup heavy cream Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon. Ingredients ·2 cups fresh basil leaves ·4 cloves garlic, minced ·1/4 cup olive oil ·2 ounces pine nuts ·1/2 cup grated Parmesan cheese ·salt and pepper to taste ·1 pint light cream Directions 1.In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute. 2.Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened Roasted Red Pepper Sauce Ingredients ·2 large red bell peppers ·2 tablespoons minced garlic ·1/4 cup fresh basil ·3 tablespoons extra virgin olive oil ·2 cups half-and-half ·1/4 cup grated Romano cheese ·4 tablespoons butter ·salt and pepper to taste Directions 1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. 2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces. 3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. 4.Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes. :MANY sauces, in my experience MOST cream sauces in Restaurants are Pan sauces, made quickly after sautéing the entrée by removing the cooked protein, deglazing the pan and adding cream and other ingredients tying them together with additional butter or a quick pan reduction of heavy cream Mussels in Curry Cream Ingredients ·1/2 cup minced shallots ·2 tablespoons minced garlic ·1 1/2 cups dry white wine ·1 cup heavy cream ·1 teaspoon curry powder ·32 mussels - cleaned and debearded ·1/4 cup butter ·1/4 cup minced parsley ·1/4 cup chopped green onions Directions 1.In a large saucepan, cook shallots and garlic in simmering wine until translucent. 2.Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels. 3.Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately. Sea bass with Macadamia and Mango Cream Ingredients ·1/2 mango - peeled, seeded and diced ·1/2 cup heavy cream ·1 teaspoon lemon juice · ·1/2 cup chopped macadamia nuts ·1/4 cup seasoned bread crumbs ·1 teaspoon olive oil ·1/2 teaspoon black pepper ·1 pinch red pepper flakes · ·1 pound fresh sea bass ·salt and ground black pepper to taste ·2 cloves minced garlic ·1 tablespoon extra virgin olive oil Directions 1.In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C). 2.In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened. 3.Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat. 4.Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce. Shrimp and Peppered cream Ingredients ·1 tablespoon extra virgin olive oil ·2 habanero peppers, seeded and chopped ·1 tablespoon hot chili powder ·4 cloves garlic, crushed ·1 pound medium shrimp - peeled and deveined ·1 pint heavy cream ·salt and white pepper to taste (optional) ·1 French baguette, sliced Directions 1.Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices Veal and Lemon cream Ingredients ·8 (2 ounce) pieces veal scaloppini ·1 egg, beaten ·1 1/2 cups Italian bread crumbs ·1/4 cup olive oil ·1/4 cup fresh lemon juice ·1/4 cup white wine ·1 tablespoon cornstarch ·1 (15 ounce) can chicken broth ·1/4 teaspoon garlic pepper ·1/4 teaspoon lemon pepper ·1 cup heavy cream Directions 1.Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside. 2.Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm. 3.Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve. Penne and Vodka Sauce Ingredients ·1lb penne pasta ·2 tablespoons butter ·1/4 pound thinly sliced pancetta bacon, chopped ·1/3 cup vodka ·1/2 cup heavy whipping cream ·1 1/2 cups tomato sauce ·1/2 cup grated Parmesan cheese Directions 1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2.Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes. 3.Stir in pasta, and heat through. Serve with Parmesan cheese. Bacon Wrapped Scallops with Dijon and Maple Ingredients ·10 bacon strips ·10 large sea scallops ·1 cup whipping cream ·2 tablespoons Dijon mustard ·2 tablespoons maple syrup ·1/8 teaspoon salt Directions 1.Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. Meanwhile, place the scallops on a greased baking sheet. Bake at 400 degrees F for 8-12 minutes or until firm and opaque. Serve with the cream sauce Sesame Mahi with Soy and Shiso Ingredients ·3 shallots, minced ·2 teaspoons minced fresh ginger root ·1 lemon, juiced ·1/2 cup dry white wine ·1/2 cup heavy cream ·1/2 cup unsalted butter, chilled and cut into small cubes ·3 tablespoons soy sauce ·4 shiso leaves ·coarse kosher salt ·ground white pepper ·2 tablespoons canola oil ·6 (6 ounce) mahi mahi fillets ·4 tablespoons sesame seeds ·4 tablespoons black sesame seeds Directions 1.In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm. 2.Preheat oven to 425 degrees F (220 degrees C). 3.Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce. Grilled Filet Mignon with Gorgonzola Cream Sauce Ingredients ·4 cups heavy cream ·3 ounces crumbled Gorgonzola cheese ·3 tablespoons grated Parmesan cheese ·3/4 teaspoon salt ·3/4 teaspoon ground black pepper ·1/8 teaspoon ground nutmeg · ·4 (8 ounce) fillets beef tenderloin ·1 pinch lemon pepper ·1 pinch garlic powder ·1 pinch onion powder ·salt and ground black pepper to taste ·12 slices thick sliced bacon, chopped ·4 green onions, chopped Directions 1.Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted. 2.Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. 3.Preheat an outdoor grill for medium-high heat, and lightly oil the grate. 4.Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion. Beef Filet with Pepper Cream Ingredients ·1/4 cup coarsely crushed black peppercorns ·4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick ·salt to taste ·1 tablespoon butter ·1 teaspoon olive oil ·1/3 cup beef broth ·1 cup heavy cream Directions 1.Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns. 2.Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil. 3.Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce. |
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 hootch13:
chef, thanks again for the recipe. turned out great again
http://i211.photobucket.com/albums/bb175/aceleroy13/3f67d72c.jpg http://i211.photobucket.com/albums/bb175/aceleroy13/fe85aa1d.jpg That looks awesome. Can you tell me what page the recipe was on? |
"Upon further review, we have determined that the string itself is not a machinegun"
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Originally Posted By Hunter660:
Originally Posted By hootch13:
chef, thanks again for the recipe. turned out great again
http://i211.photobucket.com/albums/bb175/aceleroy13/3f67d72c.jpg http://i211.photobucket.com/albums/bb175/aceleroy13/fe85aa1d.jpg That looks awesome. Can you tell me what page the recipe was on? Page 65 +/- in the first thread Posted Via AR15.Com Mobile |
Molôn Labé
I got knocked up by strawberry_snaps and all I got was this lousy sigline.
Proud Member of Team Ranstad.....The Fantastic Bastards
I got knocked up by strawberry_snaps and all I got was this lousy sigline.
Proud Member of Team Ranstad.....The Fantastic Bastards
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ok
I got a question How do you decide for price (rule of thumb, percentage, etc) when it's better to buy pre-made or to make?) in a restaurant examples pre-made burger patties vs buying ground beef (or even grinding your own mix i suppose) and making your own patties. buying the little jam/jelly packets vs. making jam. pre-made hash browns vs. boiling potatoes and grinding them up etc the food cost is cheaper, but there is labor in there too. i realize in high end restaurants they make everything (or quite a lot), but there price and labor isn't so much of an issue., how about lower down at a "normal" everyday level. Places like chili's/applebee's/etc EVERYTHING is pre-made, but at the same price point, a local cafe makes some (quite a bit more) in their own kitchen. how does that get decided? thanks, |
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Originally Posted By BozemanMT:
ok I got a question How do you decide for price (rule of thumb, percentage, etc) when it's better to buy pre-made or to make?) in a restaurant examples pre-made burger patties vs buying ground beef (or even grinding your own mix i suppose) and making your own patties. buying the little jam/jelly packets vs. making jam. pre-made hash browns vs. boiling potatoes and grinding them up etc the food cost is cheaper, but there is labor in there too. i realize in high end restaurants they make everything (or quite a lot), but there price and labor isn't so much of an issue., how about lower down at a "normal" everyday level. Places like chili's/applebee's/etc EVERYTHING is pre-made, but at the same price point, a local cafe makes some (quite a bit more) in their own kitchen. how does that get decided? thanks, a GREAT Inquiry...and I will do my best to get an answer by Saturday, going to take a bit of typing to respond and I am working the Ft Worth Gun Show at Will Rogers this weekend selling my Solar Ovens..and 1911 gear 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:
ok I got a question How do you decide for price (rule of thumb, percentage, etc) when it's better to buy pre-made or to make?) in a restaurant examples pre-made burger patties vs buying ground beef (or even grinding your own mix i suppose) and making your own patties. buying the little jam/jelly packets vs. making jam. pre-made hash browns vs. boiling potatoes and grinding them up etc the food cost is cheaper, but there is labor in there too. i realize in high end restaurants they make everything (or quite a lot), but there price and labor isn't so much of an issue., how about lower down at a "normal" everyday level. Places like chili's/applebee's/etc EVERYTHING is pre-made, but at the same price point, a local cafe makes some (quite a bit more) in their own kitchen. how does that get decided? thanks, How do you decide for price (rule of thumb, percentage, etc) when it's better to buy pre-made or to make?) in a restaurant examples pre-made burger patties vs buying ground beef (or even grinding your own mix i suppose) and making your own patties. buying the little jam/jelly packets vs. making jam. pre-made hash browns vs. boiling potatoes and grinding them up etc the food cost is cheaper, but there is labor in there too. i realize in high end restaurants they make everything (or quite a lot), but there price and labor isn't so much of an issue., how about lower down at a "normal" everyday level. Places like chili's/applebee's/etc EVERYTHING is pre-made, but at the same price point, a local cafe makes some (quite a bit more) in their own kitchen. how does that get decided? Well, you sort of nailed part of it. Labor is very expensive, either in a Mom and Pop diner or a high dollar fine dining establishment. In a white table cloth house you’re paying a Chef, A sous Chef, and line cooks of varying skill levels and of course kitchen prep and sanitation crew. In Mom’s you have Mom, Pop, a cook or 2 and dishwashers..add Servers, Bussers, Hosts, lights, table covers, theft, spoilage, LOTS of HUGE variables in payroll and in expectations You pay according to presentation and expectations in both establishments. Next is quality V costs. IE: A hand crafted freshly ground angus burger at a local chop house is well worth the $16+ price tag, including the fresh hand cut fries, house baked roll and plum tomato with red tipped Leaf lettuce and Bermuda onion overnight pickle and frilly toothpick… Versus the frozen Sysco “natural hand formed” 70/30 patty on Wonder bread bun with hot house tomato and iceberg lettuce, yellow onion and lime green Pickle bucket cuc and second run krinkle kut’s Fries for $4.95 Labor intensity is a HUGE variable on both compounded with food costs.. Market and style of establishment are big variables on what you’re deciding.. Who is your base customer, truck driver or stock broker? Working women or house frau. Going to allow kids or not? 3 meal, 2 meal or Dinner only? Can I sell it today, Tomorrow latest? Whats the Shelf life. How am I buying, When and who will make delivery’s or how many times am I running to Sams or local Farmer/Fish/Meat Markets a week? Am I concerned about Kosher or Halial marking on my products? Next; Government intrusion with regulations on food safety and sanitation has a lot to do with deciding how things are done in all dining establishments. Once upon a time, jelly jars, sugar caddies, cream pitchers, dressing caddies and other accoutrements were common place. We harvested “live stock” cut lemons, tomato slices, apple rings etc for reuse which were major cost cutting practices in “the day”. Today we do no such things, leaving us with safe, single service jams and jellys and sugar packets and dressing packets, napkin packets and packet packets. While I agree they are safer and healthier, they do increase the cost considerably. While I do agree we need SOME, regulations in business, I think many are just an intrusion.. And, There is a constant flux in reg’s, ice scoops in the ice, ice scoop not in the ice, WELL DONE only on burgers, Rare is OK, Hand sanitizer is fine on a cooks line, then no it isn’t, you can drink liquids on the kitchen floor, but, you can now with a sippy cup of some sort.. Then add Insurance, both property and PERSONAL LIABILITY and IT can vary on what you serve,, Try getting insured if you’re a Japanese restaurant wanting to serve Blowfish… SO, as a Chef/Owner etc I look at my market/customer base, the style of restaurant, WHERE I want to be in 2 years with the business then, my suppliers, my storage ability, my LABOR POOL, Can I get quality people who will care about my customers food and will They take the same care And attitude I will in it’s preperation.?? LOTS Of variables but, the central being, Market, Labor/Talent Pool for MY MONEY and what I can pay, Consistency, Availability and Storage…. Hope |
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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... which is why you'd have to be a real masochist to open up a new restaurant. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
... which is why you'd have to be a real masochist to open up a new restaurant. I have said for years, IN consulting, when asked "WHY do you charge so much then tell me I am not able to financially/physically/mentally; open a restaurant?" my response remains, IF you give me 1/2 the money you want to use as a start up, allow me to kick you in the cajone's ONCE, REAL HARD,, you will wake up with 1/2 the money you started with, and only a few days worth of pain rather than a lifetimes worth... 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 Zhukov:
... which is why you'd have to be a real masochist to open up a new restaurant. I have said for years, IN consulting, when asked "WHY do you charge so much then tell me I am not able to financially/physically/mentally; open a restaurant?" my response remains, IF you give me 1/2 the money you want to use as a start up, allow me to kick you in the cajone's ONCE, REAL HARD,, you will wake up with 1/2 the money you started with, and only a few days worth of pain rather than a lifetimes worth... CHEF that bad huh????? but there are a bazillion restaurants around, many for many years. someone has to be making some money (besides the mafia .gov of course) |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
... which is why you'd have to be a real masochist to open up a new restaurant. I have said for years, IN consulting, when asked "WHY do you charge so much then tell me I am not able to financially/physically/mentally; open a restaurant?" my response remains, IF you give me 1/2 the money you want to use as a start up, allow me to kick you in the cajone's ONCE, REAL HARD,, you will wake up with 1/2 the money you started with, and only a few days worth of pain rather than a lifetimes worth... CHEF that bad huh????? but there are a bazillion restaurants around, many for many years. someone has to be making some money (besides the mafia .gov of course) there are many successful independents,,BUT most have been open or years, they have grandfathered out on many regulations required today to open the doors they have found key success points they have kept a loyal customer base...or they're chains running a formula with a lots of food coming from commissary or frozen from Sysco and by the book brainless management practices...which bores me to tears.. people that hire me to consult, tend to be either Front of the house manager types with no culinary experience, Chefs who have no business acumen or, cousin Billy thinks Aunt Judy makes a mean beef stew and thinks they can create a business around her recipe..... all three types will generally be in trouble with in a year.... practiced chefs who can balance a check book and full house operators willing to live and breath thier operation 24/7 for 3 years, may well succeed, unless interfered with by. board of health building code inspectors EPA Workers comp state employment offices EEOC HEPA IRS Sexual, racial or religous Discrimination slip and fall cons Credit card fraud book keeper fraud/imbezelment food poisioning cons Price Rape by supplier they thought was a friend.. in house theives drugs, booze sex or bankruptsy....
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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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Here's kind of a stupid question: Virtually all lasagna recipes call for 3 lasagna noodles spread out in a 9x13 baking pan. Problem is: There's a big clearance around the noodles themselves and it just doesn't seem right. Plus, when you always lay the noodles lengthwise, it creates gaps. One obvious solution is to fill in the unused areas with more noodles, but does that alter the desired outcome? What about alternating perpendicular stacks of noodles? It just seems to me like there should be a solid layer of noodles between sauce and such. Second question: I've cooked recipes that call for no-boil lasagna noodles, and I've made some that call for boiled noodles. I assume you can use no-boil noodles in a lot of places that calls for boiled noodles, but wouldn't you have to bump up the moisture content? Thanks Chef... |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Here's kind of a stupid question: Virtually all lasagna recipes call for 3 lasagna noodles spread out in a 9x13 baking pan. Problem is: There's a big clearance around the noodles themselves and it just doesn't seem right. Plus, when you always lay the noodles lengthwise, it creates gaps. One obvious solution is to fill in the unused areas with more noodles, but does that alter the desired outcome? What about alternating perpendicular stacks of noodles? It just seems to me like there should be a solid layer of noodles between sauce and such. Second question: I've cooked recipes that call for no-boil lasagna noodles, and I've made some that call for boiled noodles. I assume you can use no-boil noodles in a lot of places that calls for boiled noodles, but wouldn't you have to bump up the moisture content? Thanks Chef... I lay noodles for lasagna out so the frilled edges overlap a bit and curl up on the edge of the pan.. Recipes can oft times be written by people that can't cook..
I am alson known to lay them out vertically one way and horizontally the other,,and then patchworking the top.. SOME cooks swear by uncooked pasta for lasaga, being far easier to prep and yes, you need to add water...which of course tends to water down your cheese and sauce  how smart is that..
Par cook the pasta, run under cold water, rinse, and dump the water, toss with a bit of olive oil and let the layering begin.... 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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So have you cooked lasagna at home in a standard 9x13 dish? 3 noodles isn't wide enough, but 4 is way too many. It's retarded - they either need to make smaller pans or bigger noodles. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
So have you cooked lasagna at home in a standard 9x13 dish? 3 noodles isn't wide enough, but 4 is way too many. It's retarded - they either need to make smaller pans or bigger noodles. I have...try sliceing the 4th piece in 1/2 length wise..should solve the puzzle...though I just smosh em together a bit more. and remember Cooking is pleasure engineering is a job
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
Hey Chef! 
I got one, when I was a little kid (late 60s, early 70s) my dad occasionally made some kind of tacos that he learned from a Mexican guy in the Air Force. IIRC he'd put a spoonful of seasoned raw ground beef onto a corn tortilla and fold it over the fry it (maybe in lard) Then drain them, then open them up and add taco sauce, lettuce, tomato and cheese. I was wondering if you'd ever heard of such and if they had a name or if there were recipes. I can't ask pop. Thanks 
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You can't explain the Big-Bang theory to people who think flatulence is caused by evil spirits crawling up their behinds.
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Originally Posted By BozemanMT:
I can't believe this hasn't been done, but I checked the index and it's not there. goulash. American Chech Hungarian or Austro-Hungarian ?
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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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When you're done with that, I've got another for you... On Christmas Eve we went to Texas Land & Cattle. Had their smoked sirloin, and I had forgotten how tender it is. That dish actually got me into smoking, as I figured I should be able to replicate that pretty easily. I usually use tri-tip, but have also top sirloin roasts. What I have never achieved is the same tenderness of the product that TXLC sells, and I can't figure out how they do it. Sirloin isn't exactly the most tender cut, but they have figured out a way to do it. There's really nothing I can think of that would tenderize the cut to that degree. There are no signs of them having used a tenderizer as far as I can tell. I also doubt they're using a prime cut, because this is one of their cheapest dishes.  My tri-tip looks just like that, but not as tender. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By edb66:
Hey Chef!
I got one, when I was a little kid (late 60s, early 70s) my dad occasionally made some kind of tacos that he learned from a Mexican guy in the Air Force. IIRC he'd put a spoonful of seasoned raw ground beef onto a corn tortilla and fold it over the fry it (maybe in lard) Then drain them, then open them up and add taco sauce, lettuce, tomato and cheese. I was wondering if you'd ever heard of such and if they had a name or if there were recipes. I can't ask pop. Thanks Will look tomorrow, thinking this may have been someones personal recipe/style in cooking taco's frying raw meat inside a tortilla shell, enough to cook the meat, is going to leave a crispy tortilla and it would be rather difficult to open and fill.. MAYBE the meat was browned first THEN deep fried a few seconds to set the shell? Ala Jack in the Box? |
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:
I can't believe this hasn't been done, but I checked the index and it's not there. goulash. American Hungarian or Austro-Hungarian
Hungarian Ingredients 4 slices bacon, chopped 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 medium onions, chopped 3 garlic cloves, minced 2 roasted red bell peppers, peeled and sliced 3 tablespoons Hungarian sweet paprika 2 teaspoons caraway seeds, toasted and ground 2 tablespoons red wine vinegar 1 (15-ounce) can whole peeled tomatoes, hand crushed 6 cups low-sodium beef broth 4 russet potatoes, peeled and thickly sliced 1/2 cup sour cream Chopped flat-leaf parsley, for garnish Directions Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot. Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally. Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley Goulash II Ingredients 2 tablespoons extra virgin olive oil 4 cups onions, thinly sliced 1 tablespoon sugar 3 garlic cloves, minced 1 tablespoon caraway seeds, toasted and ground 1 1/2 tablespoons sweet paprika 1 teaspoon spicy paprika 2 tablespoons minced fresh marjoram leaves 1 teaspoon minced fresh thyme leaves 1 bay leaf 3 tablespoons tomato paste 2 tablespoons balsamic vinegar 4 cups chicken stock 2 1/2 pounds beef shank, cut into 2-inch cubes 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Spaetzle, recipe follows Directions In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. American "goulash" Ingredients 2 pounds lean ground beef 2 large yellow onions, chopped 3 cloves garlic, chopped 3 cups water 2 (15-ounce) cans tomato sauce 2 (15-ounce) cans diced tomatoes 2 tablespoons Italian seasoning 3 bay leaves 3 tablespoons soy sauce 1 tablespoon seasoned salt 2 cups elbow macaroni, uncooked Salt and pepper to taste Directions In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more 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 Zhukov:
When you're done with that, I've got another for you... On Christmas Eve we went to Texas Land & Cattle. Had their smoked sirloin, and I had forgotten how tender it is. That dish actually got me into smoking, as I figured I should be able to replicate that pretty easily. I usually use tri-tip, but have also top sirloin roasts. What I have never achieved is the same tenderness of the product that TXLC sells, and I can't figure out how they do it. Sirloin isn't exactly the most tender cut, but they have figured out a way to do it. There's really nothing I can think of that would tenderize the cut to that degree. There are no signs of them having used a tenderizer as far as I can tell. I also doubt they're using a prime cut, because this is one of their cheapest dishes. http://s3-media3.ak.yelpcdn.com/bphoto/MECJCu-MufhSh8IezVh-ug/l.jpg My tri-tip looks just like that, but not as tender. That looks delicious!
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You can't explain the Big-Bang theory to people who think flatulence is caused by evil spirits crawling up their behinds.
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Originally Posted By douglasmorris99:
Originally Posted By edb66:
Hey Chef!
I got one, when I was a little kid (late 60s, early 70s) my dad occasionally made some kind of tacos that he learned from a Mexican guy in the Air Force. IIRC he'd put a spoonful of seasoned raw ground beef onto a corn tortilla and fold it over the fry it (maybe in lard) Then drain them, then open them up and add taco sauce, lettuce, tomato and cheese. I was wondering if you'd ever heard of such and if they had a name or if there were recipes. I can't ask pop. Thanks Will look tomorrow, thinking this may have been someones personal recipe/style in cooking taco's frying raw meat inside a tortilla shell, enough to cook the meat, is going to leave a crispy tortilla and it would be rather difficult to open and fill.. MAYBE the meat was browned first THEN deep fried a few seconds to set the shell? Ala Jack in the Box? No sir I checked with mom(who can't cook) the meat was folded into the tortilla raw, then the tortilla was held partially open with a spatula. And the airman was a Californian of Mexican descent, and the tacos were apparently something he learned from mama and his abuela. I just remember them as being really tasty and was hoping to find some info to start with. Thanks! |
You can't explain the Big-Bang theory to people who think flatulence is caused by evil spirits crawling up their behinds.
|
Originally Posted By Zhukov:
When you're done with that, I've got another for you... On Christmas Eve we went to Texas Land & Cattle. Had their smoked sirloin, and I had forgotten how tender it is. That dish actually got me into smoking, as I figured I should be able to replicate that pretty easily. I usually use tri-tip, but have also top sirloin roasts. What I have never achieved is the same tenderness of the product that TXLC sells, and I can't figure out how they do it. Sirloin isn't exactly the most tender cut, but they have figured out a way to do it. There's really nothing I can think of that would tenderize the cut to that degree. There are no signs of them having used a tenderizer as far as I can tell. I also doubt they're using a prime cut, because this is one of their cheapest dishes. http://s3-media3.ak.yelpcdn.com/bphoto/MECJCu-MufhSh8IezVh-ug/l.jpg My tri-tip looks just like that, but not as tender. having only been there once...(too costly for me ) Idont eat out much anymore..so I can only guess..
top sirloin and tri tip is best sliced very thin across the grain of the meat, as you would with Flank steak or Skirt.. Marinading in mild acids works well, and they may needle the beef before marinadeing..there is a tool with a few hundred needles that is pushed thru big cuts several times breaking down tissue and allowing marinade to seep into the cuts when soaking. if looking for the evidence thereof, you wouldnt be able to see it in cooked product.. I will research a bit.. question..is whats pictures "smoked?" |
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
ASK THE CHEF Part DEAUX (Page 10 of 39)
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