ASK THE CHEF Part DEAUX (Page 13 of 39)
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Originally Posted By douglasmorris99:
 Chef, Stuffed pork chops in the oven and they will be out soon and for some strange reason it made me think of you. WWCD? (What would Chef do?) Stuffed with diced artichokes, cheese (parm and swiss), carmelized onions, and sauteed mushrooms with a litttle parsley and lemon. Deglazed with sav blanc and chicken stock. You have been a very bad influence. The wife approves. |
How should I begin, and how should I presume?
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Originally Posted By billyhill:
Originally Posted By douglasmorris99:
Chef, Stuffed pork chops in the oven and they will be out soon and for some strange reason it made me think of you. WWCD? (What would Chef do?) Stuffed with diced artichokes, cheese (parm and swiss), carmelized onions, and sauteed mushrooms with a litttle parsley and lemon. Deglazed with sav blanc and chicken stock. You have been a very bad influence. The wife approves. sounds Grand...thank you..and I as all great CHEFS, have always tried to be a bad influance.... 
I was feeling forgotten and thinking after 5 years the thread was going to die
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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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Served it up on a bed of sauteed spinach
I worked on and off in commercial kitchens for 15 years, and didn't really learn to cook that much. Poverty forced me to be creative, on occasion, but Julia Child on PBS was the first major influence improving my game. You are probably second, only to her. We go way back 
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How should I begin, and how should I presume?
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Originally Posted By billyhill:
Served it up on a bed of sauteed spinach I worked on and off in commercial kitchens for 15 years, and didn't really learn to cook that much. Poverty forced me to be creative, on occasion, but Julia Child on PBS was the first major influence improving my game. You are probably second, only to her. We go way back now, I am totally flattered,,,thank you.. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By BozemanMT:
WTF is a ham loaf? Seriously, was in the butcher the other day, and they had meatloaf and next to it was "hamloaf" I feel proper and timely information about another use of pork was not made to me.  well if we're discussing a "cold cut" the fellow at the factory who manufactured the "ham loaf" actually had a ham sandwhich for lunch that day, the closet thing to real ham that was in that crap.. this type of hamloaf is like "turkey Breast" you see at the store, it is peices of the whole muscle, bonded together with one form of starch or another. baked, steamed or boiled in a sleeve and shipped to a deli near you as "ham" Others make a ham loaf as you would any other meat loaf, using scraps and cuts from whole hams and loins and grinding and using as you would ground beef. Ham Loaf Ingredients 2 pounds ground ham 1 1/2 pounds ground pork 2 eggs 1 cup dried bread crumbs 1 cup evaporated milk 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 cup brown sugar 1 tablespoon mustard powder 1/4 cup cider vinegar Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, salt and ground black pepper. Mix all together well and form into a loaf. Place loaf into a lightly greased 9x13 inch baking dish. 3. Bake at 350 degrees F (175 degrees C) for 90 minutes. 4. While the loaf is baking, combine the brown sugar, mustard powder and vinegar. Mix well and pour over the loaf in the final 15 minutes of baking as any baked ground meat loaf it needs a binder, a filler to absorb moisture and as many variables as your creativity allows thanks, apprecite your stopping by CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
WTF is a ham loaf? Seriously, was in the butcher the other day, and they had meatloaf and next to it was "hamloaf" I feel proper and timely information about another use of pork was not made to me. Others make a ham loaf as you would any other meat loaf, using scraps and cuts from whole hams and loins and grinding and using as you would ground beef. Ham Loaf Ingredients 2 pounds ground ham 1 1/2 pounds ground pork 2 eggs 1 cup dried bread crumbs 1 cup evaporated milk 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 cup brown sugar 1 tablespoon mustard powder 1/4 cup cider vinegar Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, salt and ground black pepper. Mix all together well and form into a loaf. Place loaf into a lightly greased 9x13 inch baking dish. 3. Bake at 350 degrees F (175 degrees C) for 90 minutes. 4. While the loaf is baking, combine the brown sugar, mustard powder and vinegar. Mix well and pour over the loaf in the final 15 minutes of baking as any baked ground meat loaf it needs a binder, a filler to absorb moisture and as many variables as your creativity allows thanks, apprecite your stopping by CHEF it was this (it's a real butcher shop, it's awesome) and we had it tonight and it was really good different than meatloaf, more smokey flavor. i had never even heard of this. i just put a brown sugar glaze with about 10 minutes to go I shall be the hit of all the old folks parties. :-) |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
WTF is a ham loaf? Seriously, was in the butcher the other day, and they had meatloaf and next to it was "hamloaf" I feel proper and timely information about another use of pork was not made to me. Others make a ham loaf as you would any other meat loaf, using scraps and cuts from whole hams and loins and grinding and using as you would ground beef. Ham Loaf Ingredients 2 pounds ground ham 1 1/2 pounds ground pork 2 eggs 1 cup dried bread crumbs 1 cup evaporated milk 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 cup brown sugar 1 tablespoon mustard powder 1/4 cup cider vinegar Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, salt and ground black pepper. Mix all together well and form into a loaf. Place loaf into a lightly greased 9x13 inch baking dish. 3. Bake at 350 degrees F (175 degrees C) for 90 minutes. 4. While the loaf is baking, combine the brown sugar, mustard powder and vinegar. Mix well and pour over the loaf in the final 15 minutes of baking as any baked ground meat loaf it needs a binder, a filler to absorb moisture and as many variables as your creativity allows thanks, apprecite your stopping by CHEF it was this (it's a real butcher shop, it's awesome) and we had it tonight and it was really good different than meatloaf, more smokey flavor. i had never even heard of this. i just put a brown sugar glaze with about 10 minutes to go I shall be the hit of all the old folks parties. :-) we old folks llike pre-chewed food..explains the success of Luby's, Morrisons and Picadilly!  and honeslty, I would pass up a ribeye for a finely crafted meat loaf, far more flavorful
and advertureous.. 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 SpeechPathJunkie:
 I make an awesome meatloaf So, share. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99: Originally Posted By SpeechPathJunkie: I make an awesome meatloaf So, share. I don't really have a recipe. I follow my grandpa's approach of throwing stuff in there to make it taste good.Here goes.. Enough ground meat (I buy whatever is on sale) for how many people you are cooking for Italian bread crumbs At least 2 eggs beaten finely chopped onion, celery, garlic, & bell pepper Worshire sauce BBQ sauce Ketchup Salt & pepper for good measure Through it in the oven at 350 for at least 45 min. 10 min from taking it out, I melt brown sugar, ketchup, & hot sauce and pour over the loaf The only sides that should ever be served with meat loaf is home made mashed potatoes and English peas |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By billyhill:
Originally Posted By douglasmorris99:
Chef, Stuffed pork chops in the oven and they will be out soon and for some strange reason it made me think of you. WWCD? (What would Chef do?) Stuffed with diced artichokes, cheese (parm and swiss), carmelized onions, and sauteed mushrooms with a litttle parsley and lemon. Deglazed with sav blanc and chicken stock. You have been a very bad influence. The wife approves. and some GRAND Picturs Billy and his Daughter shared with us. 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By billyhill:
Chef, Tell me about short ribs. Are they worth the effort? I never tried them and I am affraid of the "oxtail effect", taste great but poor yield in the the cost/effort department. Beef short ribs are the ultimate in flavor if you like beef roasted, boiled or BBQ. and they get too much money for what we used to throw in the stock pot. short ribs with BBQ or Kraut or braised ala oxtails style are just damn flavorful I will try to throw a few recipes in but truth told today, I am beat, worked the elections yesterday and I as I alread know just can not do 14 hour days any longer,,bit too much pain today and going to self medicate a wee bit for a few hours... pics posted above as stated earlier, are BEAUTIFUL..and thank you again 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 SpeechPathJunkie:
Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
I make an awesome meatloaf So, share. I don't really have a recipe. I follow my grandpa's approach of throwing stuff in there to make it taste good.
Here goes.. Enough ground meat (I buy whatever is on sale) for how many people you are cooking for Italian bread crumbs At least 2 eggs beaten finely chopped onion, celery, garlic, & bell pepper Worshire sauce BBQ sauce Ketchup Salt & pepper for good measure Through it in the oven at 350 for at least 45 min. 10 min from taking it out, I melt brown sugar, ketchup, & hot sauce and pour over the loaf The only sides that should ever be served with meat loaf is home made mashed potatoes and English peas great, THANK YOU for shareing |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By billyhill:
Chef, Tell me about short ribs. Are they worth the effort? I never tried them and I am afraid of the "oxtail effect", taste great but poor yield in the the cost/effort department. Beef short ribs are the ultimate in flavor if you like beef roasted, boiled or BBQ. and they get too much money for what we used to throw in the stock pot. short ribs with BBQ or Kraut or braised ala oxtails style are just damn flavorful I will try to throw a few recipes in but truth told today, I am beat, worked the elections yesterday and I as I alread know just can not do 14 hour days any longer,,bit too much pain today and going to self medicate a wee bit for a few hours... pics posted above as stated earlier, are BEAUTIFUL..and thank you again CHEF Chef, would I be better off taking another cut (Chuck?) and applying the same basic techniques and ingredients? |
How should I begin, and how should I presume?
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Anything for hamburger? I know, there are a million ways to use hamburger, but I've got a LOT of it in the freezer and need some new ideas I always end up with Spaghetti/meatballs, meatloaf/balls, taco's/nacho's, hamburger stroganoff, hamburgers...and then I end up with a mind blank. |
Dport:
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
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Originally Posted By billyhill:
Originally Posted By douglasmorris99:
Originally Posted By billyhill:
Chef, Tell me about short ribs. Are they worth the effort? I never tried them and I am afraid of the "oxtail effect", taste great but poor yield in the the cost/effort department. Beef short ribs are the ultimate in flavor if you like beef roasted, boiled or BBQ. and they get too much money for what we used to throw in the stock pot. short ribs with BBQ or Kraut or braised ala oxtails style are just damn flavorful I will try to throw a few recipes in but truth told today, I am beat, worked the elections yesterday and I as I alread know just can not do 14 hour days any longer,,bit too much pain today and going to self medicate a wee bit for a few hours... pics posted above as stated earlier, are BEAUTIFUL..and thank you again CHEF Chef, would I be better off taking another cut (Chuck?) and applying the same basic techniques and ingredients? for yeild, far better, for flavor, no. FAT is the key to making beef more flavorful. chuck is lower in fat, leaving different out come.. BRISKET on the other hand will give you higher fat content, higher flavor profile. |
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 Pita_146:
Anything for hamburger? I know, there are a million ways to use hamburger, but I've got a LOT of it in the freezer and need some new ideas I always end up with Spaghetti/meatballs, meatloaf/balls, taco's/nacho's, hamburger stroganoff, hamburgers...and then I end up with a mind blank. Originally Posted By Pita_146:
Anything for hamburger? I know, there are a million ways to use hamburger, but I've got a LOT of it in the freezer and need some new ideas I always end up with Spaghetti/meatballs, meatloaf/balls, taco's/nacho's, hamburger stroganoff, hamburgers...and then I end up with a mind blank. Going to do something I rarely do..as you have the main recipes down and I may well just be redundant..and Gournd beef can be used just like cubed beef and beef fits SOOO many recipes. I am just going to suggest a couple of books focusing on GB.. I may throw a couple or recipes up later today..but, truthfully, once the basics are coverd, meatballs, burgers, stew, chili, meatloaf..,,I tend to come up blank as well.. 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99: Going to do something I rarely do..as you have the main recipes down and I may well just be redundant..and Gournd beef can be used just like cubed beef and beef fits SOOO many recipes. I am just going to suggest a couple of books focusing on GB.. I may throw a couple or recipes up later today..but, truthfully, once the basics are coverd, meatballs, burgers, stew, chili, meatloaf..,,I tend to come up blank as well.. What are those things? Cook....books?!? Just messing with you, thanks! |
Dport:
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
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Originally Posted By Pita_146:
Originally Posted By douglasmorris99:
Going to do something I rarely do..as you have the main recipes down and I may well just be redundant..and Gournd beef can be used just like cubed beef and beef fits SOOO many recipes. I am just going to suggest a couple of books focusing on GB.. I may throw a couple or recipes up later today..but, truthfully, once the basics are coverd, meatballs, burgers, stew, chili, meatloaf..,,I tend to come up blank as well..
What are those things? Cook....books?!?
Just messing with you, thanks! lots of cookbooks are written by people that have a love of food and a lot of time on their hands..and there are many I have used just for idea reference, taking an existing recipe, making a few changes and creating my own dish...IF I already know a good meatball has egg, bread crumbs and a basic Italian blend, WHERE Can I take it from there... sorry again,,but just now wanting to get into 101 recipes for stew, meatballs, meatloaf, etc that have been done before if you check Both THREADS!!! thanks for stopping by and playing Stump the 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
|
Originally Posted By douglasmorris99: Originally Posted By Pita_146: Originally Posted By douglasmorris99: Going to do something I rarely do..as you have the main recipes down and I may well just be redundant..and Gournd beef can be used just like cubed beef and beef fits SOOO many recipes. I am just going to suggest a couple of books focusing on GB.. I may throw a couple or recipes up later today..but, truthfully, once the basics are coverd, meatballs, burgers, stew, chili, meatloaf..,,I tend to come up blank as well.. What are those things? Cook....books?!? Just messing with you, thanks! lots of cookbooks are written by people that have a love of food and a lot of time on their hands..and there are many I have used just for idea reference, taking an existing recipe, making a few changes and creating my own dish...IF I already know a good meatball has egg, bread crumbs and a basic Italian blend, WHERE Can I take it from there... sorry again,,but just now wanting to get into 101 recipes for stew, meatballs, meatloaf, etc that have been done before if you check Both THREADS!!! thanks for stopping by and playing Stump the CHeF.. No, I'm just funning because I don't own a cookbook. I've just always used the internets. |
Dport:
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
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Originally Posted By Pita_146: Originally Posted By douglasmorris99: Originally Posted By Pita_146: Originally Posted By douglasmorris99: Going to do something I rarely do..as you have the main recipes down and I may well just be redundant..and Gournd beef can be used just like cubed beef and beef fits SOOO many recipes. I am just going to suggest a couple of books focusing on GB.. I may throw a couple or recipes up later today..but, truthfully, once the basics are coverd, meatballs, burgers, stew, chili, meatloaf..,,I tend to come up blank as well.. What are those things? Cook....books?!? Just messing with you, thanks! lots of cookbooks are written by people that have a love of food and a lot of time on their hands..and there are many I have used just for idea reference, taking an existing recipe, making a few changes and creating my own dish...IF I already know a good meatball has egg, bread crumbs and a basic Italian blend, WHERE Can I take it from there... sorry again,,but just now wanting to get into 101 recipes for stew, meatballs, meatloaf, etc that have been done before if you check Both THREADS!!! thanks for stopping by and playing Stump the CHeF.. No, I'm just funning because I don't own a cookbook. I've just always used the internets. Wow, there are people who really don't own cookbooks??!! |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By SpeechPathJunkie: Wow, there are people who really don't own cookbooks??!!Nope. My wife has some, and I've used them in the past but don't have any for myself. I've got some recipes on cards that were some of my favorites growing up etc. But this is my recipe book: RSS reader subscription to a few recipe feeds, the ones that look good get dropped into the recipe bookmark folder. When I need an idea I just troll through the folder until I find one that I want that particular day. If it's still good after making it it stays, if it's terrible it delete it. Much better than digging through books IMO, and I'm an avid reader.   |
Dport:
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
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O.K., so brisket will be our first choice. In the past, as a poor college student, we could feed a bunch of people on the cheap with brisket running $0.88/lb. I always did it up pot roast style and it was usually cooked till it fell apart. That "crumbling" texture a product of cooking time or characteristic of the cut when braised, or me doing something else wrong?11111111111111
Could it be grilled for a period and finished by braising to give it some flavor of the grill and still braise it to completion. Confession time: my love of braised meats is as much about the braising liquid and flavors you can develop in it as the meat. |
How should I begin, and how should I presume?
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Originally Posted By billyhill:
O.K., so brisket will be our first choice. In the past, as a poor college student, we could feed a bunch of people on the cheap with brisket running $0.88/lb. I always did it up pot roast style and it was usually cooked till it fell apart. That "crumbling" texture a product of cooking time or characteristic of the cut when braised, or me doing something else wrong?11111111111111 Could it be grilled for a period and finished by braising to give it some flavor of the grill and still braise it to completion. Confession time: my love of braised meats is as much about the braising liquid and flavors you can develop in it as the meat. Brisket is best cooked slowly, smoking, boiling, braising, roasting..a fatty, flavorful and tough as hell cut of beef..if you look at the grain of the cut, you see, even in the raw state vertical graining through out, and multible grain crisscrossing the cut as well, easily seen when slicing the cooked product. but the fact it's visible in the raw state, further shows why it can be such a tough section of muscle.. so, you will get that crumbling texture in sections of the cut due to this much confusing graining of the cut. remember in classic cooking weither Romanian, Polish, Italian, French, English or COWBOY! the poorest cuts of meat, are often the heart of the most classic recipe to the history of the people, The Upper Crust took the better cuts, and paid dearly for them, leaving the fattier, tougher to cook, grainier cuts to the lowly hoi poloi who for the most part produced a more flavorful memorable, ingrained to tradition meals still served in kitchens everywhere today all due to the focus, time, and dedication to turn less then the best cuts into meals fit for the KING they slaved for....the time took, creating flavor, tenderness, the wafting pleasant oder, the seasoning, the basting, the whole experience of the slow cooking process, this anticipation bought the family together for that one fabulous meal at the end of what were mostly horrible days.. you can High Fire sear the outside of the cut and then take it through the slow cooking process to complete, it will alter the taste a bit,,but, SEARING is differnt from Grilling, if you char the meat then braise it, that charring may emulsify your braising liquid giveing it an unpleasant taste in the end.. 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
|
CHEF,
While we're on the topic, I don't fully understand the concept of "braising". I feel like the Jade Fox in Crouching Tiger who taught herself kung-fu by looking at pictures but never mastered the technique because she couldn't decipher the text. I try to follow examples I see online but everyone's grandmother's sister's cousin seems to have a different opinion about how much liquid should be in my crockpot. Question: What is the actual purpose of the liquid? Am I using the liquid to transfer heat to the meat? Meaning I should use more liquid. Submerging is better because meat will cook faster. Or, am I using the liquid only to moisten the air in the crockpot? Meaning I should use less liquid. And elevate the meat above the liquid so fat can drain away. In your experience, which produces the best results? And what are your thoughts on opening the pot to turn the meat? That lets the heat out. When I submerge the meat I don't have to worry so much about turning the meat. ~Thanks |
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Originally Posted By billyhill:
Feedback on the shortrib questions http://i50.tinypic.com/219e79j.jpg Thanks for your help. slap some steamed english peas on that plate and I'll be over for dinner post haste! looks GREAT.. thank you for the beautiful feedback! CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By BeRzErKaS:
CHEF, While we're on the topic, I don't fully understand the concept of "braising". I feel like the Jade Fox in Crouching Tiger who taught herself kung-fu by looking at pictures but never mastered the technique because she couldn't decipher the text. I try to follow examples I see online but everyone's grandmother's sister's cousin seems to have a different opinion about how much liquid should be in my crockpot. Question: What is the actual purpose of the liquid? Am I using the liquid to transfer heat to the meat? Meaning I should use more liquid. Submerging is better because meat will cook faster. Or, am I using the liquid only to moisten the air in the crockpot? Meaning I should use less liquid. And elevate the meat above the liquid so fat can drain away. In your experience, which produces the best results? And what are your thoughts on opening the pot to turn the meat? That lets the heat out. When I submerge the meat I don't have to worry so much about turning the meat. ~Thanks Braising = Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. The best equipment to use would be a crock pot, pressure cooker or Dutch oven. Braising can be accomplishted in the oven or the top of the stove. Braising is often used as a way to cook less expensive, tough cuts of meat. The end result is tender and flavorful. Other than great taste and economy, there are other reasons to cook this way. After searing the meat, the remainder of the cooking time (until sauce/gravy preparation) does not require much attention. . A plus of cooking with this method is that the meat tastes great and you also get delicious broth for conversion to saucing or thickening into gravy This method of cooking is great for tough cuts of meat but also works well with chicken, fish and/or vegetables. You can braise in a crock pot, pressure cooker, large saute pan or the most often used cooking vessel for braises, a Dutch oven. Some popular dishes you may have heard of that use a braising technique are osso buco, pot roast, braised veal & lamb shanks and braised cabbage. You can braise just about any meat, fish or vegetable you want and be as creative as you like with seasoning, but there are some ingredients that are better for braising and some you want to cook using other techniques like grilling or roasting. 9 Simple Steps to Great Braised Meat There are 9 basic steps to braising meat: (1) Season the main ingredient with salt and pepper. (2) Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven. (3) Saute meat or vegetables in the pan on medium-high heat until the meat browns. (4) Deglace the pan by pouring broth, beef stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir. (5) Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient. (6) Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 350 degrees Fahrenheit. (7) Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking. (8) Remove the pan from the oven and strain the meat and vegetables out of the liquid. (9) Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux). This style of cooking meats slowly moist and covered over low heat for a lengthy time breaks down the tough connective tissue in meat to collagen. Through time, the moisture and heat build and the collagen dissolves into gelatin. Heat also contracts and coils the muscle fibers. during the slow cooking time, these fibers expel moisture and the meat becomes dry. Given even more time, these fibers relax and absorb the melted fat and melted gelatin. As for the vegetables, braising breaks down the cellulose in them and stretches the starches. The long and short of this is that everything becomes very tender. And this is why braised meat tastes so rich when cooked properly. When braising, you want to stick with the tougher, less tender cuts that come from an animals more exercised muscles. These cuts tend to have more connective tissue that breaks down making the meat tender and flavorful. A lean cut from the loin area is a waste to braise. The meat is already tender and has little fat or connective tissue. Some good cuts of meat for braising include: Top Blade Roast Chuck Eye Roast Seven Bone Roast Ribs Brisket Shanks Short Ribs You can also braise chicken and fish, of course cooking times are generally reduced.. Braised Short Ribs Ingredients 1/2 cup all-purpose flour for coating 2 teaspoons salt 1 pinch ground black pepper 4 pounds beef short ribs 2 tablespoons vegetable oil 1 cup water 1 cup stewed tomatoes 1 clove garlic, minced 6 potatoes, peeled and cubed 3 onions, chopped 6 carrots, chopped 1 1/2 tablespoons all-purpose flour 4 tablespoons water Directions 1. In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour. 2. In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary. 3. Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter. 4. In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables Chicken Fricasse Ingredients 4 1/2 teaspoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon dried thyme 2 chicken thighs, skin removed 2 tablespoons butter or margarine 3/4 cup sliced fresh mushrooms 1/2 cup diced onion 1/4 cup diced celery 3/4 cup water 1 small bay leaf 1/4 cup milk 2 teaspoons minced fresh parsley Directions 1. In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally. 2. Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley. hope that helps,,sorry I took this long to respond.. thanks for your question! 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 billyhill: O.k Chef, Recomend a dish to cook. I am open to a wide range of suggestions. You might need to narrow that down a little bit. His brain may explode |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By SpeechPathJunkie:
Originally Posted By billyhill:
O.k Chef, Recomend a dish to cook. I am open to a wide range of suggestions. You might need to narrow that down a little bit. His brain may explode
damn near 
they're's 126 pages with 50 responces per page 1/2 those have at least one recipe..  3150 recipes,,not counting the responces that have multible recipes posted..
holy crap!!! so,,many hillbillies being of Scot/Irish decent and BillyHill, you like to braise..so, GO IRISH... Beer braised Beef and Colconnon Ingredients * Irish Stew: * 1 tablespoon vegetable oil * 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes * 2 tablespoons all-purpose flour * 1 cup coarsely chopped onion * 1 cup coarsely chopped carrot * 1 (12 fluid ounce) can or bottle dark beer * 2 bay leaves * 1 teaspoon dried thyme * 1 teaspoon salt * 1/2 teaspoon ground black pepper * 2 cloves garlic, minced * 2 tablespoons Worcestershire sauce * * Calcannon: * 3 slices bacon * 2 pounds russet potatoes, peeled and cut into chunks * 2 cups thinly sliced cabbage * 1/4 cup milk, warmed * 2 tablespoons butter * 1/2 teaspoon salt * 1/4 teaspoon ground black pepper * 2 tablespoons minced fresh parsley Directions 1. Preheat oven to 325 degrees F (165 degrees C). 2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover. 3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes. 4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. 5. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. 6. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered. 7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined. 8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew. CHEF (should have said go Scot and demanded Haggis )
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By SpeechPathJunkie:
Originally Posted By billyhill:
O.k Chef, Recomend a dish to cook. I am open to a wide range of suggestions. You might need to narrow that down a little bit. His brain may explode
Nope, I wanted him to give me something different that he would recommend, I was pretty certain Chef could make up his mind. I am back at work now and have been eating Pizza and chicken fingers for the last few days. It will probably be this weekend before I get to give it a shot. |
How should I begin, and how should I presume?
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Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
Originally Posted By billyhill:
O.k Chef, Recomend a dish to cook. I am open to a wide range of suggestions. You might need to narrow that down a little bit. His brain may explode
damn near
they're's 126 pages with 50 responces per page 1/2 those have at least one recipe.. 3150 recipes,,not counting the responces that have multible recipes posted..
holy crap!!! so,,many hillbillies being of Scot/Irish decent and BillyHill, you like to braise..so, GO IRISH... Beer braised Beef and Colconnon . CHEF (should have said go Scot and demanded Haggis )
I assume there is a reason you gave me this one. I will get on this weekend. Only have a few more weeks, filled mostly with work, and then I go under the knife myself (right shoulder) |
How should I begin, and how should I presume?
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ok, tried making corned beef hash and well, I made a hash out of it
the flavor was ok, but the texture was all wrong. it said "dice", so I diced, but basically I ended up with a big potato and corned beef scramble. seems to me I should have mashed it up some or thrown it in a food processor or something. need some technique help. |
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Originally Posted By BozemanMT:
ok, tried making corned beef hash and well, I made a hash out of it the flavor was ok, but the texture was all wrong. it said "dice", so I diced, but basically I ended up with a big potato and corned beef scramble. seems to me I should have mashed it up some or thrown it in a food processor or something. need some technique help. shredding with a fork should give you want you want.. Thread and then chop a bit. Brown make sure your onion and potatoes are browned a bit before adding the beef, you're warming it up, not cooking it. canned hash is basiclly ground scrap...fresh hash should look like you gave a damn making it. hope that helps a bit. |
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 billyhill:
Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
Originally Posted By billyhill:
O.k Chef, Recomend a dish to cook. I am open to a wide range of suggestions. You might need to narrow that down a little bit. His brain may explode
damn near
they're's 126 pages with 50 responces per page 1/2 those have at least one recipe.. 3150 recipes,,not counting the responces that have multible recipes posted..
holy crap!!! so,,many hillbillies being of Scot/Irish decent and BillyHill, you like to braise..so, GO IRISH... Beer braised Beef and Colconnon . CHEF (should have said go Scot and demanded Haggis )
I assume there is a reason you gave me this one. I will get on this weekend. Only have a few more weeks, filled mostly with work, and then I go under the knife myself (right shoulder) sorry to hear, hope the surgery goes well.. reason..truthfully, just picked one. remembering our braising convo, thought you'd like it. I know you're a bit more talented than that recipe.!
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
ok, tried making corned beef hash and well, I made a hash out of it the flavor was ok, but the texture was all wrong. it said "dice", so I diced, but basically I ended up with a big potato and corned beef scramble. seems to me I should have mashed it up some or thrown it in a food processor or something. need some technique help. shredding with a fork should give you want you want.. Thread and then chop a bit. Brown make sure your onion and potatoes are browned a bit before adding the beef, you're warming it up, not cooking it. canned hash is basiclly ground scrap...fresh hash should look like you gave a damn making it. hope that helps a bit. thanks will try |
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Originally Posted By BozemanMT:
I swear we did this, but I looked all thru the index and can't find it potato's au gratin Nope... when I had my 4 star op in Texas..we used Au Gratin's cut with truffle cutters into shapes served as a side on a few of our dishes..they were cut while cold, held warm quick microwave moments prior to service.. Ingredients 3 pounds Yukon Gold potatoes, peeled and very thinly sliced 3 cloves garlic, minced 3/4 teaspoon salt 1 cup heavy cream, divided freshly ground black pepper to taste freshly grated nutmeg to taste 2 cups freshly shredded Gruyere cheese, divided Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish. 3. Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese. 4. Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour. or.. Ingredients 2 cups potatoes, peeled and cubed 1 cup diced cooked ham 1 tablespoon minced onion 1/3 cup butter or margarine 3 tablespoons all-purpose flour 1 1/2 cups milk 1 cup shredded Cheddar cheese 3/4 teaspoon salt 1 dash white pepper Chopped fresh parsley Directions 1. Combine potatoes, ham and onion in a greased 1-qt. casserole; set aside. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk; stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees F for 35-40 minutes or until bubbly. Garnish with parsley. add a green vegetable side and use this as an entree! and mmm Ingredients 1 pound sliced bacon 5 tablespoons butter 5 tablespoons all-purpose flour 3 1/2 cups whole milk, or as needed 1/2 teaspoon ground white pepper salt and ground black pepper to taste 1 pinch ground nutmeg 2 1/2 cups shredded Cheddar cheese 2 pounds Yukon Gold potatoes, thinly sliced 1 large fennel bulb, trimmed and diced 7 leaves fresh basil, chopped Directions 1. Preheat the oven to 325 degrees F (165 degrees C). Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside. 2. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside. 3. Use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish with a lid or aluminum foil. 4. Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired. |
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: side dishes for meatloaf/hamloaf???????? been serving mashers, and that's fine, but it's getting boring. I'm not the chef but I made meatloaf tonight. This was my side dish. http://www.food.com/recipe/worlds-best-macaroni-cheese-383339 I like rotelle (or is it rotini...the bigger of the two) noodles instead of penne in this dish. They aren't lying when they say this is the worlds best mac and cheese either. It's AWESOME. |
Dport:
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
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Originally Posted By BozemanMT:
thanks Chef That first one is what I was looking for (I knew I was close) but that 3rd one sounds awfully yummy. side dishes for meatloaf/hamloaf???????? been serving mashers, and that's fine, but it's getting boring. Home fries are good Ingredients 4 large potatoes 6 tablespoons butter 1 large sweet onion, diced 1 medium green bell pepper, diced 1 clove garlic, crushed 1 tablespoon paprika salt and pepper to taste Directions 1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2. Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in onion, green bell pepper and garlic, and cook until tender, 5 to 10 minutes. 3. Mix potatoes and remaining butter into the saucepan. Season with paprika, salt and pepper. Cook and stir until well mixed and tender, 15 to 20 minutes. Cover while cooking if moist potatoes are preferred. Broccoli and rice Ingredients 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1 (8 ounce) jar process cheese spread 1 cup uncooked instant rice 1/2 cup milk 1 dash pepper 1 (10 ounce) package frozen chopped broccoli 1/2 cup chopped onion 1/2 cup chopped celery 1 (2.8 ounce) can French-fried onions Directions 1. In a microwave-safe 2-qt. casserole, combine the soup, cheese spread, rice, milk and pepper. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted. 2. Stir in broccoli, onion and celery. Microwave, uncovered, on high for 12-14 minutes, rotating a half-turn once. 3. Sprinkle onions over the top; microwave on high for 1 minute. Rice stuffed bell peppers Ingredients 1 cup uncooked brown/white rice 2 1/4 cups water 4 red bell peppers, tops and seeds removed 1 teaspoon olive oil 1/4 onion, chopped 2 cloves garlic, chopped 1 lb cooked black-eyed peas/pintos/navy beans, rinsed and drained 2 large Swiss chard leaves/spinach/mustard greens, chopped salt and black pepper to taste Directions 1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. 3. Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes. 4. Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot. one of my favorites and discussed before..Potato Pancakes are great with meatloaf Ingredients 2 medium potatoes, peeled 1 egg 1/3 cup chopped onion 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder vegetable oil Directions 1. Finely grate potatoes; drain any liquid. Place potatoes in a bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately. thank you..was feeling damn near forgotten since we started a food thread...too many damn amature cooks
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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
never forgotten Chef, it's just too damn hot to do much cooking around here these days 
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I can't imagine being so utterly clueless and then thinking you have a valid point to make in a public forum. -Lumpy196 10-15-2010
Yes, it's exercise right up to 4:30...after that it's pron. -KILLERB6 04-10-2011
Yes, it's exercise right up to 4:30...after that it's pron. -KILLERB6 04-10-2011
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Originally Posted By Ibidem:
Originally Posted By douglasmorris99:
one of my favorites and discussed before..Potato Pancakes are great with meatloaf Agree! I now use the Jacques Pepin method for making potato pancakes...starting at the 8:58 mark.  http://www.youtube.com/watch?v=G3XYQ6jCRRU&feature=player_embedded
Blasphemous 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Home fries are good Ingredients 4 large potatoes 6 tablespoons butter 1 large sweet onion, diced 1 medium green bell pepper, diced 1 clove garlic, crushed 1 tablespoon paprika salt and pepper to taste Directions 1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2. Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in onion, green bell pepper and garlic, and cook until tender, 5 to 10 minutes. 3. Mix potatoes and remaining butter into the saucepan. Season with paprika, salt and pepper. Cook and stir until well mixed and tender, 15 to 20 minutes. Cover while cooking if moist potatoes are preferred. Chef, I basically do this occasionally but I just chop the raw potatos and cook them entirely in the skillet with bacon grease and oil. Is it better to boil them first? As for seasonings, I just mix together black pepper, salt, ground red pepper, onion powder, garlic powder, and a dash of cumin on a TLAR basis. Thanks! |
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oh Chef, please tell me you are on, i need an answer in 2 hours.
ok, i'm making red beans and rice. I've made it before, but didn't get ham hocks and it was pretty good. this time I did and I've never worked with ham hocks before it's 3 big hocks (1 lb) recipe just said throw them in I did I didn't cut them up, nothing I'm assuming you don't actually eat them? they are just there for flavor? should I have cut them up? do i remove them before serving? am I toast? help. |
