ASK THE CHEF Part DEAUX (Page 22 of 39)
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Originally Posted By HomeSlice:
We blanch and peel the tomato, and cut/gut/slice the peppers I'm guessing it's our "recipe" that's the problem (we don't really have one, we pretty much wing each batch). We'd love to try yours 
Originally Posted By HomeSlice:
Originally Posted By douglasmorris99:
skinning the tomato and bell peppers? We blanch and peel the tomato, and cut/gut/slice the peppers I'm guessing it's our "recipe" that's the problem (we don't really have one, we pretty much wing each batch). We'd love to try yours
well, if' you'd just asked...PEEL the bell peppers..blanch and peel..and be sure to remove all the white interior of them as well..that and the skin gets bitter.. Ingredients 25 pounds blanched tomatoes 4 large green peppers, seeded and blanched 4 large onions, cut into wedges 1/2 stalk diced celery 4 cans (6 ounces each) tomato paste 1 cup canola oil 2/3 cup sugar 1/4 cup salt 8 garlic cloves, minced 4 teaspoons dried oregano 2 teaspoons dried parsley flakes 2 teaspoons dried basil 2 teaspoons crushed red pepper flakes 2 teaspoons Worcestershire sauce 2 bay leaves 1 cup plus 2 tablespoons bottled lemon juice Directions •In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes. • In a food processor, cover and process green peppers the same way or toasted over open flame and dice and prep onions and celery in batches until finely chopped. • In a stockpot, combine peppers, onion and celery and cook until onions begin to clear in the oil, than add the tomatoes, tomato paste, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves. • Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By HomeSlice:
Thanks much! We'll try that soon - maters should be ready in a week or two. Any issue w/ pressure canning it vs. water bath canner? sorry, not a canner,,not a big can opener,,gonna lose weight pdq when SHTF, hate canned food, commercial or home made..sorry.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
| Hey Chef, I can understand, my grandfather was a Chef from Switzerland, it wanted fresh....but then he would be like 125 now. You have any input on Red Feather butter from NZ? Couple of us in the SF forum were discussing it |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
Originally Posted By TheWind:
Hey Chef, I can understand, my grandfather was a Chef from Switzerland, it wanted fresh....but then he would be like 125 now. You have any input on Red Feather butter from NZ? Couple of us in the SF forum were discussing it Red Feather, I have tasted it, I have 6 12 cans in the food stores along with olive oil, cheese, margerine powder, and other fatty foods and oils. Fat if SHTF is burned quickly thru stress and extra activity. and something we actually need to avoid out body consuming muscle tissue.. its tasty enough and I have no issue putting it to use when options of fresh are no longer available...but thats what a nanny goats for, though goat butter's an aquired taste unless you're born to it.. CHEFF |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
| OK, Fats are important and I would rather have real fats than powdered. And they are much easier to rotate into day to day use. |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
We haven't forgotten about you! You're awesome!  I haven't needed any help lately because I've been fighting the oven in my new house, so I've been using recipes that I KNOW are good and work, and trying to figure out the stupid 15+ year-old oven. Blech. I think I've narrowed it down to 2 different problems: it doesn't heat correctly or hold the right temperature, and it heats VERY unevenly. Like, I get a burned stripe in a diagonal line from one rear corner almost up to the opposite front corner.  |
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Originally Posted By watercat:
We haven't forgotten about you! You're awesome!
I haven't needed any help lately because I've been fighting the oven in my new house, so I've been using recipes that I KNOW are good and work, and trying to figure out the stupid 15+ year-old oven. Blech. I think I've narrowed it down to 2 different problems: it doesn't heat correctly or hold the right temperature, and it heats VERY unevenly. Like, I get a burned stripe in a diagonal line from one rear corner almost up to the opposite front corner. 
thank you.. new oven.. electric or gas? either way the heating element Is easy to replace generally pretty much a drop in, just get the maker and model number and in Dallas. U-Fix-It Appliance Parts · (214) 321-7054 9919 Garland Rd Dallas .U-Fix-It Appliance Parts · (972) 780-9096 7405 S Westmoreland Rd · Dallas U Fix IT IF it's gas, it probably just needs a cleaning, hole by hole, carbon builds up in the holes, bad enough you may need a drill to clean it out.. next Habitat for humanity sells 12-16-18 " ceramic floor tile..one of these on your lower shelf will give you a more even heat, mines been in my oven for 4 years now, did this after seeing a "custom cooking stone" in some cooks catalog for $100 or so.. mine cost .75 at H4H. probably $2 at home depot/Lowes.( I bought 2, second one is collecting dust in the barn) It just stays in the oven, I've cleaned it a couple of times with a green scrubbie in my sink. MAY take it outside in the fall with oven cleaner and the hose before cold weather hits. Very even heating in my 10 yr old GE El Cheapo Modular home model oven. Don't even have to turn a pie or cake..and bottom of my oven is pretty clean..s. 
as an aside, I also use a couple of ceramic floor tiles in the bottom of my wood stove in the guest cabin/gun shop, I burn wood out there maybe 3x a week in the winter depending on projects and guests I have 3 layers of ceramic, gives me some comfort that the bottom of the old stove will last a bit longer than intended and I'd have to burn thru the ceramics before the bottom of the stove. thank you!! CHEF(who has a bunch of receivers available at the Market Hall Gun Show 9/21) |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99: thank you.. new oven.. electric or gas? either way the heating element Is easy to replace generally pretty much a drop in, just get the maker and model number and in Dallas. U-Fix-It Appliance Parts · (214) 321-7054 9919 Garland Rd Dallas .U-Fix-It Appliance Parts · (972) 780-9096 7405 S Westmoreland Rd · Dallas U Fix IT IF it's gas, it probably just needs a cleaning, hole by hole, carbon builds up in the holes, bad enough you may need a drill to clean it out.. next Habitat for humanity sells 12-16-18 " ceramic floor tile..one of these on your lower shelf will give you a more even heat, mines been in my oven for 4 years now, did this after seeing a "custom cooking stone" in some cooks catalog for $100 or so.. mine cost .75 at H4H. probably $2 at home depot/Lowes.( I bought 2, second one is collecting dust in the barn) It just stays in the oven, I've cleaned it a couple of times with a green scrubbie in my sink. MAY take it outside in the fall with oven cleaner and the hose before cold weather hits. Very even heating in my 10 yr old GE El Cheapo Modular home model oven. Don't even have to turn a pie or cake..and bottom of my oven is pretty clean..s. as an aside, I also use a couple of ceramic floor tiles in the bottom of my wood stove in the guest cabin/gun shop, I burn wood out there maybe 3x a week in the winter depending on projects and guests I have 3 layers of ceramic, gives me some comfort that the bottom of the old stove will last a bit longer than intended and I'd have to burn thru the ceramics before the bottom of the stove. thank you!! CHEF(who has a bunch of receivers available at the Market Hall Gun Show 9/21) Originally Posted By douglasmorris99: Originally Posted By watercat: We haven't forgotten about you! You're awesome! I haven't needed any help lately because I've been fighting the oven in my new house, so I've been using recipes that I KNOW are good and work, and trying to figure out the stupid 15+ year-old oven. Blech. I think I've narrowed it down to 2 different problems: it doesn't heat correctly or hold the right temperature, and it heats VERY unevenly. Like, I get a burned stripe in a diagonal line from one rear corner almost up to the opposite front corner. thank you.. new oven.. electric or gas? either way the heating element Is easy to replace generally pretty much a drop in, just get the maker and model number and in Dallas. U-Fix-It Appliance Parts · (214) 321-7054 9919 Garland Rd Dallas .U-Fix-It Appliance Parts · (972) 780-9096 7405 S Westmoreland Rd · Dallas U Fix IT IF it's gas, it probably just needs a cleaning, hole by hole, carbon builds up in the holes, bad enough you may need a drill to clean it out.. next Habitat for humanity sells 12-16-18 " ceramic floor tile..one of these on your lower shelf will give you a more even heat, mines been in my oven for 4 years now, did this after seeing a "custom cooking stone" in some cooks catalog for $100 or so.. mine cost .75 at H4H. probably $2 at home depot/Lowes.( I bought 2, second one is collecting dust in the barn) It just stays in the oven, I've cleaned it a couple of times with a green scrubbie in my sink. MAY take it outside in the fall with oven cleaner and the hose before cold weather hits. Very even heating in my 10 yr old GE El Cheapo Modular home model oven. Don't even have to turn a pie or cake..and bottom of my oven is pretty clean..s. as an aside, I also use a couple of ceramic floor tiles in the bottom of my wood stove in the guest cabin/gun shop, I burn wood out there maybe 3x a week in the winter depending on projects and guests I have 3 layers of ceramic, gives me some comfort that the bottom of the old stove will last a bit longer than intended and I'd have to burn thru the ceramics before the bottom of the stove. thank you!! CHEF(who has a bunch of receivers available at the Market Hall Gun Show 9/21) Electric, Magic Chef brand. I priced new ovens, and ones of the weird narrow size we have cost around $2k.  I didn't realize they sold heating elements seperately - that would be great if that fixed the problem. With the ceramic tile, should I put it on the lowest rack, or on the bottom directly on the heating element? Should I aim for filling the entire area, or leave gaps? You're so helpful! |
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Originally Posted By watercat:
Electric, Magic Chef brand. I priced new ovens, and ones of the weird narrow size we have cost around $2k.
I didn't realize they sold heating elements seperately - that would be great if that fixed the problem. With the ceramic tile, should I put it on the lowest rack, or on the bottom directly on the heating element? Should I aim for filling the entire area, or leave gaps? You're so helpful!
Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
We haven't forgotten about you! You're awesome!
I haven't needed any help lately because I've been fighting the oven in my new house, so I've been using recipes that I KNOW are good and work, and trying to figure out the stupid 15+ year-old oven. Blech. I think I've narrowed it down to 2 different problems: it doesn't heat correctly or hold the right temperature, and it heats VERY unevenly. Like, I get a burned stripe in a diagonal line from one rear corner almost up to the opposite front corner.
thank you.. new oven.. electric or gas? either way the heating element Is easy to replace generally pretty much a drop in, just get the maker and model number and in Dallas. U-Fix-It Appliance Parts · (214) 321-7054 9919 Garland Rd Dallas .U-Fix-It Appliance Parts · (972) 780-9096 7405 S Westmoreland Rd · Dallas U Fix IT IF it's gas, it probably just needs a cleaning, hole by hole, carbon builds up in the holes, bad enough you may need a drill to clean it out.. next Habitat for humanity sells 12-16-18 " ceramic floor tile..one of these on your lower shelf will give you a more even heat, mines been in my oven for 4 years now, did this after seeing a "custom cooking stone" in some cooks catalog for $100 or so.. mine cost .75 at H4H. probably $2 at home depot/Lowes.( I bought 2, second one is collecting dust in the barn) It just stays in the oven, I've cleaned it a couple of times with a green scrubbie in my sink. MAY take it outside in the fall with oven cleaner and the hose before cold weather hits. Very even heating in my 10 yr old GE El Cheapo Modular home model oven. Don't even have to turn a pie or cake..and bottom of my oven is pretty clean..s.
as an aside, I also use a couple of ceramic floor tiles in the bottom of my wood stove in the guest cabin/gun shop, I burn wood out there maybe 3x a week in the winter depending on projects and guests I have 3 layers of ceramic, gives me some comfort that the bottom of the old stove will last a bit longer than intended and I'd have to burn thru the ceramics before the bottom of the stove. thank you!! CHEF(who has a bunch of receivers available at the Market Hall Gun Show 9/21) Electric, Magic Chef brand. I priced new ovens, and ones of the weird narrow size we have cost around $2k.
I didn't realize they sold heating elements seperately - that would be great if that fixed the problem. With the ceramic tile, should I put it on the lowest rack, or on the bottom directly on the heating element? Should I aim for filling the entire area, or leave gaps? You're so helpful!
I keep my tile on the lowest rack, not good to touch the elements and just measure your shelves and get the tile as large as possible not exceeding the shelf size mine is 18x18 it gives enough coverage to give you a decent even heat area especially for baking. you need a new element and it's just like unplugging the stove top elements, just switch it out, probably less than $150 ovens OVER maybe 30 years, I might think of replacing, if things started working,,,but beyond that it's pretty simple, hell, my ex wife is still using the dryer I bought 35 years ago..it's had the heating element replaced about 15 years ago and IIRC new belt, Daughter just redid her kitchen, pulled out her stove top, oven etc. Replaced it all, 45 yr old house, ,her mom lives 2 doors down, same house, took the stove top insert from my daughter and replaced the identical one in her kitchen with it as one of her elements burned out. She NEVER cooks just says it was cleaner and a cheap fix.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By watercat:
My husband wants to know: What is the worst you have ever hurt yourself in the kitchen? you mean besides the total destruction of my self esteem during my apprenticeship???
fractured coccyx due to some MORON leaving an oven door open behind me and not saying anything Broken ankle that gives me HELL today I thought it was a sprain, worked on it regardless of the pain, taped up and self medicating until the pain left...found out 15 years later it was broken and should have been set and in a cast for weeks... hot grease scald from belt line to knee, taking hot fryer grease to the dump and having snow slide off roof into grease pot, a few minor scars today and yes, everything got blistered. 3rd degree burns on thumb and 3 fingers from grabbing a cassolette from a counter top someone had just removed from the 500 degree oven and placed on my station counter remarkably no scarring, hands don't scar much or as badly as the initial wound would make you think it should.. palm sliced open from rib knife during slicing for a party of 1500 hand cut bone on prime rib, remarkably only a small scar at the base of my thumb remains. slicing to the bone on my left index finger while fileting a whole fish..bled bad enough I passed out.Also had a HUGE infection related to fish blood mixing into the wound. ligament severed from dropping a knife on my foot while wearing my going home shoes after removing my work boots, I've worn boots 99% of the time since, made my toe flop around until I had the ligament repaired, ventral hernia received by grabbing 100lb bag of flour that was shifting on a load that would have hurt some people had what I thought was going to happen, happened, 6' tall cart was tipping on a corner, person pulling cart wasn't paying attentinon to the load, an action that led to 8 operations leaving me disabled for life.. The absolute and complete irreparable loss of familial ties as "I had to work" most of the 40 Easters, Thanksgivings, Christmas's, Mothers days, Fathers day, July 4th's.labor and memorial days and included 2 out of 3 wedding days and about every graduation, birthday and anniversary you can name during my career? Of course after the first dozen or so, they stopped asking..
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99: you mean besides the total destruction of my self esteem during my apprenticeship??? fractured coccyx due to some MORON leaving an oven door open behind me and not saying anything Broken ankle that gives me HELL today I thought it was a sprain, worked on it regardless of the pain, taped up and self medicating until the pain left...found out 15 years later it was broken and should have been set and in a cast for weeks... hot grease scald from belt line to knee, taking hot fryer grease to the dump and having snow slide off roof into grease pot, a few minor scars today and yes, everything got blistered. 3rd degree burns on thumb and 3 fingers from grabbing a cassolette from a counter top someone had just removed from the 500 degree oven and placed on my station counter remarkably no scarring, hands don't scar much or as badly as the initial wound would make you think it should.. palm sliced open from rib knife during slicing for a party of 1500 hand cut bone on prime rib, remarkably only a small scar at the base of my thumb remains. slicing to the bone on my left index finger while fileting a whole fish..bled bad enough I passed out.Also had a HUGE infection related to fish blood mixing into the wound. ligament severed from dropping a knife on my foot while wearing my going home shoes after removing my work boots, I've worn boots 99% of the time since, made my toe flop around until I had the ligament repaired, ventral hernia received by grabbing 100lb bag of flour that was shifting on a load that would have hurt some people had what I thought was going to happen, happened, 6' tall cart was tipping on a corner, person pulling cart wasn't paying attentinon to the load, an action that led to 8 operations leaving me disabled for life.. The absolute and complete irreparable loss of familial ties as "I had to work" most of the 40 Easters, Thanksgivings, Christmas's, Mothers days, Fathers day, July 4th's.labor and memorial days and included 2 out of 3 wedding days and about every graduation, birthday and anniversary you can name during my career? Of course after the first dozen or so, they stopped asking.. Originally Posted By douglasmorris99: Originally Posted By watercat: My husband wants to know: What is the worst you have ever hurt yourself in the kitchen? you mean besides the total destruction of my self esteem during my apprenticeship??? fractured coccyx due to some MORON leaving an oven door open behind me and not saying anything Broken ankle that gives me HELL today I thought it was a sprain, worked on it regardless of the pain, taped up and self medicating until the pain left...found out 15 years later it was broken and should have been set and in a cast for weeks... hot grease scald from belt line to knee, taking hot fryer grease to the dump and having snow slide off roof into grease pot, a few minor scars today and yes, everything got blistered. 3rd degree burns on thumb and 3 fingers from grabbing a cassolette from a counter top someone had just removed from the 500 degree oven and placed on my station counter remarkably no scarring, hands don't scar much or as badly as the initial wound would make you think it should.. palm sliced open from rib knife during slicing for a party of 1500 hand cut bone on prime rib, remarkably only a small scar at the base of my thumb remains. slicing to the bone on my left index finger while fileting a whole fish..bled bad enough I passed out.Also had a HUGE infection related to fish blood mixing into the wound. ligament severed from dropping a knife on my foot while wearing my going home shoes after removing my work boots, I've worn boots 99% of the time since, made my toe flop around until I had the ligament repaired, ventral hernia received by grabbing 100lb bag of flour that was shifting on a load that would have hurt some people had what I thought was going to happen, happened, 6' tall cart was tipping on a corner, person pulling cart wasn't paying attentinon to the load, an action that led to 8 operations leaving me disabled for life.. The absolute and complete irreparable loss of familial ties as "I had to work" most of the 40 Easters, Thanksgivings, Christmas's, Mothers days, Fathers day, July 4th's.labor and memorial days and included 2 out of 3 wedding days and about every graduation, birthday and anniversary you can name during my career? Of course after the first dozen or so, they stopped asking..  You are a great person for risking (and getting!) personal injury to save others!I'm sorry the family wasn't understanding of the demands of your job. I have a really close family member who is an EMT, and her husband is ALSO an EMT, and one of them is always missing. We make a point of sending something special home for the missing one and try to make sure they know we understand and don't hold it against them. I'm sorry to bring up painful memories, I totally did not mean to.  |
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Originally Posted By watercat:
OMG, being a professional chef sounds painful! You are a great person for risking (and getting!) personal injury to save others!
I'm sorry the family wasn't understanding of the demands of your job. I have a really close family member who is an EMT, and her husband is ALSO an EMT, and one of them is always missing. We make a point of sending something special home for the missing one and try to make sure they know we understand and don't hold it against them. I'm sorry to bring up painful memories, I totally did not mean to.
Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
My husband wants to know: What is the worst you have ever hurt yourself in the kitchen? you mean besides the total destruction of my self esteem during my apprenticeship???
fractured coccyx due to some MORON leaving an oven door open behind me and not saying anything Broken ankle that gives me HELL today I thought it was a sprain, worked on it regardless of the pain, taped up and self medicating until the pain left...found out 15 years later it was broken and should have been set and in a cast for weeks... hot grease scald from belt line to knee, taking hot fryer grease to the dump and having snow slide off roof into grease pot, a few minor scars today and yes, everything got blistered. 3rd degree burns on thumb and 3 fingers from grabbing a cassolette from a counter top someone had just removed from the 500 degree oven and placed on my station counter remarkably no scarring, hands don't scar much or as badly as the initial wound would make you think it should.. palm sliced open from rib knife during slicing for a party of 1500 hand cut bone on prime rib, remarkably only a small scar at the base of my thumb remains. slicing to the bone on my left index finger while fileting a whole fish..bled bad enough I passed out.Also had a HUGE infection related to fish blood mixing into the wound. ligament severed from dropping a knife on my foot while wearing my going home shoes after removing my work boots, I've worn boots 99% of the time since, made my toe flop around until I had the ligament repaired, ventral hernia received by grabbing 100lb bag of flour that was shifting on a load that would have hurt some people had what I thought was going to happen, happened, 6' tall cart was tipping on a corner, person pulling cart wasn't paying attentinon to the load, an action that led to 8 operations leaving me disabled for life.. The absolute and complete irreparable loss of familial ties as "I had to work" most of the 40 Easters, Thanksgivings, Christmas's, Mothers days, Fathers day, July 4th's.labor and memorial days and included 2 out of 3 wedding days and about every graduation, birthday and anniversary you can name during my career? Of course after the first dozen or so, they stopped asking..
You are a great person for risking (and getting!) personal injury to save others!
I'm sorry the family wasn't understanding of the demands of your job. I have a really close family member who is an EMT, and her husband is ALSO an EMT, and one of them is always missing. We make a point of sending something special home for the missing one and try to make sure they know we understand and don't hold it against them. I'm sorry to bring up painful memories, I totally did not mean to.
no worries, no pain, just a fact of life. The lifestyle effects all around you some adjust or adapt to it better than others, some are less control freaks than others. some are more dedicated to their craft than others etc. it is more than a job, it's a lifestyle as I have mentioned many times. Overall it is a tough and demanding mistress with some great rewards and losses. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
| Hello Chef, just saying Hi, Oh BTW HurricaineAllie asked her Mom to please get some milk...she wanted to bake some corn muffins, she did it all alone, she is 12 and they turned out very good |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
Originally Posted By TheWind:
Hello Chef, just saying Hi, Oh BTW HurricaineAllie asked her Mom to please get some milk...she wanted to bake some corn muffins, she did it all alone, she is 12 and they turned out very good great,,glad you stopped by..sounds like you may have a budding Chef in the household..
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By SpeechPathJunkie:
I'm cooking spaghetti for about 20 people tomorrow night. Would it be easier/ cheaper to buy sauce in jars? Yes. Prego. But. Make it yours. Add fresh eggies. Sausages. Fresh herbs etc |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99: Yes. Prego. But. Make it yours. Add fresh eggies. Sausages. Fresh herbs etc Originally Posted By douglasmorris99: Originally Posted By SpeechPathJunkie: I'm cooking spaghetti for about 20 people tomorrow night. Would it be easier/ cheaper to buy sauce in jars? Yes. Prego. But. Make it yours. Add fresh eggies. Sausages. Fresh herbs etc Yeah, I like Newman's Own and add stuff to it
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Award: Most likely to need to call the police 24/365
| I used to mix two different jars and spice it up...but MrsWind likes plain boring food...HurricaineAllie is coming along with liking seasoned and spicy |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
Originally Posted By SpeechPathJunkie:
Yes! I was hoping you would say that. Yeah, I like Newman's Own and add stuff to it Originally Posted By SpeechPathJunkie:
Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
I'm cooking spaghetti for about 20 people tomorrow night. Would it be easier/ cheaper to buy sauce in jars? Yes. Prego. But. Make it yours. Add fresh eggies. Sausages. Fresh herbs etc Yeah, I like Newman's Own and add stuff to it havn't tried Newmans own..I've grown lazy living alone..and actually , prefer Spag with tossed with a quick saute of garlic, chopped tomato, bell, celery, onion, garlic, fresh herbs
and finished with peccerino...
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By TheWind:
I used to mix two different jars and spice it up...but MrsWind likes plain boring food...HurricaineAllie is coming along with liking seasoned and spicy good, start them erarly with an adventurous pallate and you'll have a more satisifying life in the end.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By billyhill:
Got up early, I'm making your irish stew for the mother-in-law's birthday today, as per her request. It is her favorite dish I make. Thanks for everything man  TY
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By TheWind:
My Grandfather was a Chef, trained in Switzerland around 1900 well then, your BabyGirl is just answering her inner Chef! 
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
| yes, and my uncle wanted me to go to Switzerland to be a chef...said I was crazy like one... I should have listened |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
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Originally Posted By douglasmorris99:
TYOriginally Posted By douglasmorris99:
Originally Posted By billyhill:
Got up early, I'm making your irish stew for the mother-in-law's birthday today, as per her request. It is her favorite dish I make. Thanks for everything man TYoh it was a hit, her b-day present was a recipe and a bottle of Guinness |
How should I begin, and how should I presume?
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Originally Posted By Andras:
Chef, what's a good way to stick sesame or poppy seeds to the top of a loaf of bread? Is there a good way to do it w/o egg whites? Thanks clear gelatin or simple syrup which can make the bread soggy....maybe tossing the seeds with sugar and applying to the hot out of the oven bread? ETA Gelatin we use for bread sculptures for adhering as it doesn't grow mold or bacteria as would egg wash for long term displays. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By TheWind:
We used to use an egg wash, they didn't get soggy and had a shine correct, but he wants No Egg.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
I screwed up on making some cakes. I left out 1/4 cup of butter (my tired brain mis-read 1/2 cup and used 1/2 stick instead), and I didn't beat the batter quite as long as I should have. Why would those 2 minor changes cause the texture to be so odd? I don't even know if I can describe what was wrong, but something was wrong...  |
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Originally Posted By TheWind:
Sorry in too much of a hurry reading it
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By watercat:
I screwed up on making some cakes. I left out 1/4 cup of butter (my tired brain mis-read 1/2 cup and used 1/2 stick instead), and I didn't beat the batter quite as long as I should have. Why would those 2 minor changes cause the texture to be so odd? I don't even know if I can describe what was wrong, but something was wrong... butter/oils help the baking soda in lubricating the molecules to expand, not enough and you get a different texture, blending properly pretty much is the same issue. cooking center of plate or side dishes is open to experimentation, baking is tried and true chemical combinations where consistency and adherence to standard is the key to success.. but, I'm just a cook..
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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I ate the most wonderful soup and I need your help in creating it for myself cause of course they won't give me the recipe. What I know it had in it.... Abita (Amber I think) cheese sausage broccoli broth and other spices. It had a tiny bit of a kick but it wasn't overly spicy. Help!!
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Award: Most likely to need to call the police 24/365
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Originally Posted By SpeechPathJunkie:
I ate the most wonderful soup and I need your help in creating it for myself cause of course they won't give me the recipe. What I know it had in it.... Abita (Amber I think) cheese sausage broccoli broth and other spices. It had a tiny bit of a kick but it wasn't overly spicy. Help!! left over scratch mix?? Asian, Hispanic, Italian? clear broth? cheese? |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By douglasmorris99: butter/oils help the baking soda in lubricating the molecules to expand, not enough and you get a different texture, blending properly pretty much is the same issue. cooking center of plate or side dishes is open to experimentation, baking is tried and true chemical combinations where consistency and adherence to standard is the key to success.. but, I'm just a cook.. Originally Posted By douglasmorris99: Originally Posted By watercat: I screwed up on making some cakes. I left out 1/4 cup of butter (my tired brain mis-read 1/2 cup and used 1/2 stick instead), and I didn't beat the batter quite as long as I should have. Why would those 2 minor changes cause the texture to be so odd? I don't even know if I can describe what was wrong, but something was wrong... butter/oils help the baking soda in lubricating the molecules to expand, not enough and you get a different texture, blending properly pretty much is the same issue. cooking center of plate or side dishes is open to experimentation, baking is tried and true chemical combinations where consistency and adherence to standard is the key to success.. but, I'm just a cook.. I know baking is very chemistry-focused, but I am still surprised that that small amount of butter and mixing changed it so much. Crazy! Thanks Chef! |
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Originally Posted By watercat:
I know baking is very chemistry-focused, but I am still surprised that that small amount of butter and mixing changed it so much. Crazy! Thanks Chef!
Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
I screwed up on making some cakes. I left out 1/4 cup of butter (my tired brain mis-read 1/2 cup and used 1/2 stick instead), and I didn't beat the batter quite as long as I should have. Why would those 2 minor changes cause the texture to be so odd? I don't even know if I can describe what was wrong, but something was wrong... butter/oils help the baking soda in lubricating the molecules to expand, not enough and you get a different texture, blending properly pretty much is the same issue. cooking center of plate or side dishes is open to experimentation, baking is tried and true chemical combinations where consistency and adherence to standard is the key to success.. but, I'm just a cook.. I know baking is very chemistry-focused, but I am still surprised that that small amount of butter and mixing changed it so much. Crazy! Thanks Chef!
just remember the small amount of baking soda used in baking soda bread or the tiny amount of baking powder used for a batch of biscuits and it' helps ot focus on the small things it takes to screw up baking... you're very welcome and thank you for playing!!!
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By watercat:
Grits. I've made grits with butter, grits with cheese, and the artery-clogging deliciousness of grits with cheese and bacon. What else can I do with grits? I dozed on this one..try tomorrow..sorry.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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I posted this thread Need me a skillet pan thingy
and then saw your thread pop up. Basically I have a nonstick I want to replace and dont know what I should replace it with. Found a stainless 14" on sale for 28 bucks but dont know anything about stainless Pan Sure would appreciate any input |
Originally Posted By swingset
No one wants to eat right and exercise, and lower their stress levels, all of which will come in a lot more handy than a home defense carbine and chest rig
ANIMUS
Rude pricks need a serious traumatic life experie
No one wants to eat right and exercise, and lower their stress levels, all of which will come in a lot more handy than a home defense carbine and chest rig
ANIMUS
Rude pricks need a serious traumatic life experie
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Originally Posted By ALASKANFIRE:
I posted this thread Need me a skillet pan thingy and then saw your thread pop up. Basically I have a nonstick I want to replace and dont know what I should replace it with. Found a stainless 14" on sale for 28 bucks but dont know anything about stainless Pan Sure would appreciate any input I have been asked this question in the past and more or less stayed out of it.There are lots of food snobs around that will tell you less than $100 for a 8" sauté pan is crap, but most, 99% of commercial houses use Cast aluminum cookware until you can see thru the bottom. I do like most Calpheon products the heavier gauge is close to professional grade cookware and RevereWare copper jacked stainless if you can get it/afford it in commercial grade house hold grade is meh My heaviest used sauté pans I buy from my local(Dallas) restaurant vendors like Ace Mart are WearEver or Volrath such as these from Amazon, a complete set of "home" sized pots and pans will run you under $300,while there is a '"fear" of eating aluminum residue by some Nanny Statists, I've seen no worse for wear in my oh look a bunny
I buy a new egg pan about every 2-3 years as the Teflon just starts to stick and that pan goes to every day usage or off to one of the kids. for consistent and clean egg cookery bi-annual replacement is what I'd recommend. The rest; as long properly handled should last 20 to 30 years in household use ie, no scratch cookware, not burning empty on the stove etc.. I use cast iron for a lot of day to day pan searing, fish frying and or bean baking, an, 8 and 12" sauté pans and a few pieces of Calpheon sauce pots fit my day to day needs. my personal diet is fairly simple I have a commercial set of Reverware copper jacketed with an 18" braiser and 18" sauté, 4 and 3 gal stock pots, on 1.5 gallon, two 1qt and three 1/2qt sauce pots nice for church supper night and Grandpa's holiday dinners to have a few smaller sauce pans on the back burners so to speak for various sauces, gravies and a can of green beans for intolerable grandchildren insistent that it's the only "green thing" they'll eat. hope that helped, hope you've found both threads, there's a wee bit of info, some story tellin, bitchin and lyin, hopefully educational and some humor throw in the mix thanks for stopping by CHEF.
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By kikomax:
Hi Chef, My widowed dad is in his 70's and for now is living in another state and he needs to eat better. I was thinking of those prepared meals that are delivered to your door. Do you have any experience or recommendations for me? TIA I assume we're not talking meals on wheels? what city is he in? |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By kikomax:
Correct, no Meals on Wheels. North Alabama. are we taking about "upscale" or Nuevo Cuisine establishments that make home delivery? if so, I've heard good and bad, depends on who's running the runners.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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shrimp grits 3 1/2 cups chicken stock 3/4 cup old fashioned grits 1/4 cup heavy cream, plus more as needed 1 cup shredded smoked Gouda cheese, or more to taste 1/4 cup butter 8 slices bacon, chopped 3 tablespoons butter 1 tablespoon minced shallot 1 tablespoon minced garlic 1 splash white wine 1 pound jumbo shrimp, peeled and deveined 2 cups chopped spinach 1 cup chopped portobello mushrooms 1/4 cup sliced green onions 2 cups heavy cream 1 dash hot pepper sauce, or to taste salt and ground black pepper to taste directions 1.Bring the chicken stock to a boil in a saucepan over high heat. 2.Slowly pour the grits into the stock while stirring constantly. 3.Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally. 4.Stir in 1/4 cup heavy cream to thin the grits. 5.Stir in the Gouda cheese and 1/4 cup butter until melted and smooth. 6.While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes. 7.Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes. 8.Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted. 9.Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes. 10.Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more. 11.Remove the shrimp with a slotted spoon. 12.Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes. 13.Season with hot sauce, salt, and pepper. 14.Return the shrimp to the skillet to heat through. 15.Serve shrimp and sauce over the prepared grits. Ham and Grits 3 cups milk 3/4 cup quick-cooking grits 1 1/2 cups chopped cooked ham 1 cup shredded Cheddar cheese 3 eggs, lightly beaten 2 green onions, chopped 3 tablespoons chopped fresh parsley 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions 1.Preheat the oven to 375 degrees F (190 degrees C). 2.Lightly grease a 2-quart baking dish. 3.Bring milk to a boil in a saucepan over medium-high heat. Stir in grits. Reduce heat to medium-low and simmer until the grits are thick, stirring often, about 5 minutes. 4.Stir ham, Cheddar cheese, eggs, green onion, parsley, garlic powder, salt, and black pepper into grits. 5.Transfer grit mixture to the prepared baking dish. 6.Bake in the preheated oven until set, about 25 minutes. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood