ASK THE CHEF Part DEAUX (Page 17 of 39)
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Originally Posted By BozemanMT:
thanks, gave me some ideas made a hash (like corned beef hash) of some of it this morning. I liked it, the wife didn't the same rules as when you were a kid still apply, don't like it, make your own or starve lamb hash would be a bit of a "it'll grow on you flavor"  I"d like it but I'm 1/2 Scot and 1/2 Welsh and historiclly lamb and mutton
are daily staples, did you not offer Frau Boze the ultimate flavor adjustment...Ketchup??? |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
thanks, gave me some ideas made a hash (like corned beef hash) of some of it this morning. I liked it, the wife didn't the same rules as when you were a kid still apply, don't like it, make your own or starve lamb hash would be a bit of a "it'll grow on you flavor" I"d like it but I'm 1/2 Scot and 1/2 Welsh and historiclly lamb and mutton
are daily staples, did you not offer Frau Boze the ultimate flavor adjustment...Ketchup??? we're on low carb (before you ask, the "hash" is cauliflower, it works really well, better with corned beef of course) the only ketchup in the house is the heinz low sugar one. Which is meh at best. Ranch dressing might have worked for her. 
I put cheese on it, I liked it it is rather rosemary/garlic ish for the morning. But whatever, I'm not tossing a $20 piece of leftover meat to the chickens. (the whole leg was like $70) |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
thanks, gave me some ideas made a hash (like corned beef hash) of some of it this morning. I liked it, the wife didn't the same rules as when you were a kid still apply, don't like it, make your own or starve lamb hash would be a bit of a "it'll grow on you flavor" I"d like it but I'm 1/2 Scot and 1/2 Welsh and historiclly lamb and mutton
are daily staples, did you not offer Frau Boze the ultimate flavor adjustment...Ketchup??? we're on low carb (before you ask, the "hash" is cauliflower, it works really well, better with corned beef of course) the only ketchup in the house is the heinz low sugar one. Which is meh at best. Ranch dressing might have worked for her.
I put cheese on it, I liked it it is rather rosemary/garlic ish for the morning. But whatever, I'm not tossing a $20 piece of leftover meat to the chickens. (the whole leg was like $70) wow,,expensive, thought Colorado was big sheep raising country..not talking about the sheep in Aspen, Denver and Boulder
I priced lamb here as well this year,,far too much for my budget this year, but thinking it was only in the $50 range for a medium sized leg.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
thanks, gave me some ideas made a hash (like corned beef hash) of some of it this morning. I liked it, the wife didn't the same rules as when you were a kid still apply, don't like it, make your own or starve lamb hash would be a bit of a "it'll grow on you flavor" I"d like it but I'm 1/2 Scot and 1/2 Welsh and historiclly lamb and mutton
are daily staples, did you not offer Frau Boze the ultimate flavor adjustment...Ketchup??? we're on low carb (before you ask, the "hash" is cauliflower, it works really well, better with corned beef of course) the only ketchup in the house is the heinz low sugar one. Which is meh at best. Ranch dressing might have worked for her.
I put cheese on it, I liked it it is rather rosemary/garlic ish for the morning. But whatever, I'm not tossing a $20 piece of leftover meat to the chickens. (the whole leg was like $70) wow,,expensive, thought Colorado was big sheep raising country..not talking about the sheep in Aspen, Denver and Boulder
I priced lamb here as well this year,,far too much for my budget this year, but thinking it was only in the $50 range for a medium sized leg.. CHEF i know, it's gone crazy, I dunno. Part of it is because of the drought I bet. but the other day in the grocery store (more expensive than butcher) there were two racks of lamb. FIFTY FUCKING DOLLARS for maybe 1lb total of meat. no, i didn't buy it |
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Originally Posted By SpenceNasty:
You are the man. That is all. Thank YOU actually, I'm THE CHEF, a wee bit higher on the rungs than The Man
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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
Admiral-General of the Arfcom Underwater Army
Joined:
Sep 2009
Posts:
17024
EE: 100% (6)
NH, USA
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Originally Posted By ArmaNotSoLite:
Did you already cover Coq Au Vin, Chef? I'd like to try it with a Malbec instead of a bordeaux or burgundy. We did discuss Coq Au Vin in this current thread,,,should be wonderful with Malbec, will be similar to using a bordeaux in the final taste.  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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I am interested in buying (or building) a smoker. Have you covered that topic?
I like the idea of an electric model due to the ease of use. I'm leaning toward a Bradley (Bradley 4 Rack) Any suggestions? |
"Upon further review, we have determined that the string itself is not a machinegun"
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Originally Posted By Hunter660:
I am interested in buying (or building) a smoker. Have you covered that topic? I like the idea of an electric model due to the ease of use. I'm leaning toward a Bradley (Bradley 4 Rack) Any suggestions? Smoker and the building there of are really not in my wheelhouse..sorry..that bradley looks neet though.. The closest thing I had to making a smoker was in a kitchen in a hotel that had some major financial issues when we did the take over. the Chef there and I ( I was the F&B Director) took an old broken down gas convection oven and ..well, we lit a fire in it with some good dry mesquite.. we smoked 300lbs of brisket, 200lbs of chicken and a couple of hams..worked pretty well..
CHEFsorry 
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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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So this is my "impress a lady " dinner and I am always looking to improve. So suggestions would be awesome.
Chicken and portabellos in heavy chapaign sauce Prep, Take bottle of bubbly(spumante, sub 10 dollar bottle) open, serve to girl(and me )
Start by washing and slicing portabello's into slices so they are large slices Slice chicken breasts into slices about 3/4 inch thick Lightly flour chicken(regular white flour). Cook Saute mushrooms with butter(unsalted) in pan 1 same with chicken in pan 2(yep butter too, extra here though), just lightly brown the chicken. After chicken is lightly browned turn down heat, and add an entire glass of champaign(refill glasses ) to chicken pan pan and let simmer.
Let simmer until done, flipping chicken slices and adding more champaign as you go(also drinking, cuz flat bubbly isn't good) you get a thickening of the champaign as some of the sugar is carmelizing. Remove chicken from pan and add about a cup, cup and quarter of heavy cream and bring to just below simmer, stirring with a flat wisk thing so you get the entire bottom and dont risk burning the dairy. Let this start to thicken, reducing heat slowly as it thickens, NO BOILING!!!, Stirring constantly, simmer only!!! (the butter you did the chicken in(fat), champaign(sugar), dairy(fat) all mix together and make a nice sauce). Serve Lay out portabellos and chicken on plate, in semi circle and lightly drizzle sauce on them, in seperate spot veggie(usually grilled asparagus, but I am running from kitchen to grill and back, not suave  ), hunk of french bread in remaining spot. remaining sauce in tiny bowl for dipping bread. serve with 2nd bottle of bubbly.(spumante, because buying 2 bottles of the same drink is easy)
Eat. USE THE DANM FORK YOU BARBARIAN!!!
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Originally Posted By fsjdw2:
So this is my "impress a lady " dinner and I am always looking to improve. So suggestions would be awesome. Chicken and portabellos in heavy chapaign sauce Prep, Take bottle of bubbly(spumante, sub 10 dollar bottle) open, serve to girl(and me )
Start by washing and slicing portabello's into slices so they are large slices Slice chicken breasts into slices about 3/4 inch thick Lightly flour chicken(regular white flour). Cook Saute mushrooms with butter(unsalted) in pan 1 same with chicken in pan 2(yep butter too, extra here though), just lightly brown the chicken. After chicken is lightly browned turn down heat, and add an entire glass of champaign(refill glasses ) to chicken pan pan and let simmer.
Let simmer until done, flipping chicken slices and adding more champaign as you go(also drinking, cuz flat bubbly isn't good) you get a thickening of the champaign as some of the sugar is carmelizing. Remove chicken from pan and add about a cup, cup and quarter of heavy cream and bring to just below simmer, stirring with a flat wisk thing so you get the entire bottom and dont risk burning the dairy. Let this start to thicken, reducing heat slowly as it thickens, NO BOILING!!!, Stirring constantly, simmer only!!! (the butter you did the chicken in(fat), champaign(sugar), dairy(fat) all mix together and make a nice sauce). Serve Lay out portabellos and chicken on plate, in semi circle and lightly drizzle sauce on them, in seperate spot veggie(usually grilled asparagus, but I am running from kitchen to grill and back, not suave ), hunk of french bread in remaining spot. remaining sauce in tiny bowl for dipping bread. serve with 2nd bottle of bubbly.(spumante, because buying 2 bottles of the same drink is easy)
Eat. USE THE DANM FORK YOU BARBARIAN!!!
sounds like a steller meal...job well done.. how about flattening the chicken breast a bit instead of slicing it. leaving a larger looking single peice of sauted chicken meat as a palate for your mushroom slices.. maybe add some chopped parsely and green onion to the sauce just as it finish's to give it a bit of color and maybe some minced shallot with the bella's to flavor them a wee bit and you of course seasoned your dredging flour with a minimum of salt, pepper, paprika..
other than a few mild changes to give it a bit of color and increase flavor and impressiveness of your presentation, Great JOB CHEF.. ohh.. are you dating a Barbarian because it's just hard to get a girl in AK? |
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 cutlass1972:
Chef, Thank you as usual for all of your efforts and willingness to share your experience. I have made Lox a few times now with mixed results. Do you have any experience making lox that you might share? we're talking smoked salmon correct? |
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 Dredd308:
Chef, have any ideas for Edamame? I know its really good for you, but damn its pretty bland. Even something roasted that I could eat as a snack would be cool. WHY ON EARTH are you eating the food, that food eats...
Edamame,,Green Soybeans for you uninformed cretin's. Edamame is a good addition to stews, side dishes and salads or as a steamed snack. crispy roasted edamame 1 12 to 16 ounce shelled edamame (green soybeans) 1 tablespoonolive oil 1/4 cupgrated Parmesan cheese salt and pepper to taste 1.Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain. 2.Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper. 3.Bake in the preheated oven until the cheese is crispy and golden, about 15 spicy roasted edamame 1 1/4 cupsfrozen shelled edamame (green soybeans), thawed 2 teaspoonsolive oil 1/2 teaspoonchili powder 1/4 teaspoondried basil 1/4 teaspoononion powder 1/4 teaspoonground cumin 1/8 teaspoonpaprika 1/8 teaspoonground black pepper Directions 1.Preheat oven to 375 degrees F (190 degrees C). 2.Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9x13 inch glass baking dish in a single layer. 3.Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking. hope that helps, CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
WHY ON EARTH are you eating the food, that food eats...
Because I'm not a fat body anymore. I have lost over 40 pounds since September 14th. 
I've started lifting heavier, and need to up my protein intake with out adding too much fat. Thanks chef. |
I've calculated your chance of survival, but I don't think you'll like it.
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Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
Chef, Thank you as usual for all of your efforts and willingness to share your experience. I have made Lox a few times now with mixed results. Do you have any experience making lox that you might share? we're talking smoked salmon correct? Cured and cold smoked. |
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Originally Posted By cutlass1972:
Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
Chef, Thank you as usual for all of your efforts and willingness to share your experience. I have made Lox a few times now with mixed results. Do you have any experience making lox that you might share? we're talking smoked salmon correct? Cured and cold smoked. I have dry smoked salmon whole and slabs and light smoking of the wet salt cure of scottish salmon aka LOX.. not as difficult as some think, but takes time and patience I have PLENTLY Of time of late, but little patience 
first, you really need fresh fish, not thawed-out frozen fish, the frozen fish is a bit broken down by the freeze-thaw cycle. if you must, you can use frozen but you won't get the same outcome.. to start. 1. Fillet the salmon leaving skin intact cut to 6 to 8oz slices and score the skin DO NOT CUT THE Flesh, only the skin with thin shallow cuts. 2. Dry salting (12 hours) 3. Brining (12-24 hours, depending on thickness of the salmon fillets) 4. Freshening (1-3 hours depending on thickness of the salmon fillets) 5. "Painting" with a rum and brown sugar mix and drying(8-10 hours). 6. Smoking (1 hour or less) Prepare a dry curing mix of 3 parts kosher or sea; coarse salt to 4 parts brown sugar. Avoid iodized salt. Sprinkle a layer of the salt-sugar mix on the bottom of a glass/plastic/stainless steel/porcelain tray or storage container (never use aluminum  ).
Make a layer of the filleted pieces, cover with the salt-sugar mix, put another layer on, and so forth, until the bin/tray is filled. remember to Put more mix on the thicker pieces, less on the thinner pieces. Let the bin sit for 12 hours. Lots of syrupy liquid will appear (as the salt and sugar draw water from the fish). As the salt and sugar pretty much stop any decomposition, the bin doesn't need to be refrigerated, but do keep it in a cool, shady place. while this is happening.. Prepare a brine solution by mixing about 5-1/4 lbs. of coarse salt to two gallons of water. A clean 5-gallon plastic bucket is ideal. Technically speaking, you want a 90% "salinometer brine," to be exact, as different salts produce different salinity, weight for weight. They shouldn't, if they are pure NaCl, but they do. So you might want to invest in a salinometer or salometer if you're going to make a halibut out of this.I mean doing it more than just tomarlin, you dont with it to smelt up the place after all..
after the recomended 12 hours remove the fish pieces from the sugar curing trays and agressivly rinse off any salt-sugar mix that remains with cold running water, then add them to the brine solution and let sit for 12 hours. Pieces more than an inch thick need 18-24 hours. this too does not need refrigeration. The Brining draws water from the fish as it cures the salmon fillets. Lox is a cured food product and must never be heated. Brining is a critical step of the process and really keeps you healthy if done properly, done improperly! 
Empty the brine from the bucket and push a hose to the bottom of the bucket. Slowly run cold water through the hose this will cause the bucket to overflow. This process will desalt, or "freshen" the fish. Freshening is a critical step! After 45 min to an hour, remove one of the thinner pieces, dry it by pressing it within a towel, slice it, checking for firmness and cut.Taste it to make sure sufficient salt has been removed. (This is strictlyYOUR judgment!) Thicker pieces may take two or three hours to freshen BUT!!!. If you rinse this too much, the fish will become pale and waterlogged and those pieces will be ruined. Once you're pleased with the taste profile remove the pieces, and place them skin side down, on a large towel on a table, allowing then to dry while you prepare the final process. Prepare a syrup of brown sugar and dark rum around stir together two pounds of sugar and a fifth of rum you may have to heat it to dissolve the sugar. best to use a full-bodied, dark rum such as Myers or Coruba . Set a fan at the end of the table where the fish is laid out. Liberally brush the syrup on each peice of fish, As the syrup is absorbed, brush on a new layer. Do this for 5-6 hours until a light "skin" of syrup forms on the surface of the fish. Lastly put the pieces in a smoker, and lightly smoke for about 30-60 minutes.... with hickory, alder, cherry, apple, mesquite tends to leave a bitter taste to this fish. Do not let the temperature of the product rise above 85° F.,it'll ruin the fish! cool, vacumne pack, and holds for about 6 mo. to a year frozen.it really can hit a break down stage after 6 mo. hope that helps thank you, good question 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
| Great explanation and awesome details. I have read quite a few methods and have followed a few, but they all seemed to lack real details. I think a large part of my problem is I cannot get never frozen salmon here in KY. I have been using Irish line caught salmon, but obviously it has been frozen. I will try your method and see how it goes! |
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Originally Posted By cutlass1972:
Great explanation and awesome details. I have read quite a few methods and have followed a few, but they all seemed to lack real details. I think a large part of my problem is I cannot get never frozen salmon here in KY. I have been using Irish line caught salmon, but obviously it has been frozen. I will try your method and see how it goes! you;'re welcome' and not a thing said about the COMEDY GOLD laid out in that responce 
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 Hunter660:
I am interested in buying (or building) a smoker. Have you covered that topic? I like the idea of an electric model due to the ease of use. I'm leaning toward a Bradley (Bradley 4 Rack) Any suggestions? Smoker and the building there of are really not in my wheelhouse..sorry..that bradley looks neet though.. The closest thing I had to making a smoker was in a kitchen in a hotel that had some major financial issues when we did the take over. the Chef there and I ( I was the F&B Director) took an old broken down gas convection oven and ..well, we lit a fire in it with some good dry mesquite.. we smoked 300lbs of brisket, 200lbs of chicken and a couple of hams..worked pretty well..
CHEFsorry I have a Bradley and it does a great job. Temp is very steady and you can get as much or little smoke as you want. I would suggest you consider the digital temp control for more precise temp adjustmentl. It will keep you from having to fiddle with the adjustments to get it where you want it. |
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Christmas day has for 40 years been just another day to do business for me,.Observing Lots of drinking and frivolity and proof we
were yet to be a civilazed people,,  anyways, 150 years ago Christmas became what we recongnise it to be today and
Charles Dickens, known socialist; truly birthed what we know as Christmas in our lifetimes so..to quote Sir Charles... God Bless Us; everyone!.... thank you for reading this thread, I know helped a few of you with it, at least they admited such
I will continue into the new year doing the same..hope you enjoy, gather some knowledge and spread the wealth around to friends and family the wealth of knowledge of course..wha Ja think
a very HAPPY NEW YEAR to all, Watch your six and cover your collective behinds....     
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,
First off Merry Christmas! I wanted to thank you for your lox technique. I actually ended up using it on a piece of steelhead trout as it looked SO much better than any other salmonoid I could find. I omitted the glaze this go round. It was BY FAR the best lox I have ever made. Your 2 part curing process I think is what really made it. I cold smoked the fish for about an hour using alder. The fish came out moist and tender with a nice light salty but not too salty light smoky flavor. I wish I had take the time to document with photos a little better, I was in a hurry toward the end so I didn't get any pictures of the smoking, slicing or finish product other than the picture of it sitting on my grandmothers table for Christmas dinner. I would take a picture today, but they finished every last bit of it! I will be investing in a salinometer! Here is what I did get. The dry cure after 24 hrs 
Rinse the dry cure off 
placed into wet cure (the ice is in there because I used half of the water to boil and dissolve the sugar / salt, then used the other half of the water in the form of ice to cool the brine quickly) 
And down on the right hand side of the table you can see the lox on a plate 
Chef, I personally REALLY appreciate the time you take to share your world of knowledge and first hand experience in the kitchen. You are doing a fantastic service for the arf community! Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
Chef, Thank you as usual for all of your efforts and willingness to share your experience. I have made Lox a few times now with mixed results. Do you have any experience making lox that you might share? we're talking smoked salmon correct? Cured and cold smoked. I have dry smoked salmon whole and slabs and light smoking of the wet salt cure of scottish salmon aka LOX.. not as difficult as some think, but takes time and patience I have PLENTLY Of time of late, but little patience
first, you really need fresh fish, not thawed-out frozen fish, the frozen fish is a bit broken down by the freeze-thaw cycle. if you must, you can use frozen but you won't get the same outcome.. to start. 1. Fillet the salmon leaving skin intact cut to 6 to 8oz slices and score the skin DO NOT CUT THE Flesh, only the skin with thin shallow cuts. 2. Dry salting (12 hours) 3. Brining (12-24 hours, depending on thickness of the salmon fillets) 4. Freshening (1-3 hours depending on thickness of the salmon fillets) 5. "Painting" with a rum and brown sugar mix and drying(8-10 hours). 6. Smoking (1 hour or less) Prepare a dry curing mix of 3 parts kosher or sea; coarse salt to 4 parts brown sugar. Avoid iodized salt. Sprinkle a layer of the salt-sugar mix on the bottom of a glass/plastic/stainless steel/porcelain tray or storage container (never use aluminum ).
Make a layer of the filleted pieces, cover with the salt-sugar mix, put another layer on, and so forth, until the bin/tray is filled. remember to Put more mix on the thicker pieces, less on the thinner pieces. Let the bin sit for 12 hours. Lots of syrupy liquid will appear (as the salt and sugar draw water from the fish). As the salt and sugar pretty much stop any decomposition, the bin doesn't need to be refrigerated, but do keep it in a cool, shady place. while this is happening.. Prepare a brine solution by mixing about 5-1/4 lbs. of coarse salt to two gallons of water. A clean 5-gallon plastic bucket is ideal. Technically speaking, you want a 90% "salinometer brine," to be exact, as different salts produce different salinity, weight for weight. They shouldn't, if they are pure NaCl, but they do. So you might want to invest in a salinometer or salometer if you're going to make a halibut out of this.I mean doing it more than just tomarlin, you dont with it to smelt up the place after all..
after the recomended 12 hours remove the fish pieces from the sugar curing trays and agressivly rinse off any salt-sugar mix that remains with cold running water, then add them to the brine solution and let sit for 12 hours. Pieces more than an inch thick need 18-24 hours. this too does not need refrigeration. The Brining draws water from the fish as it cures the salmon fillets. Lox is a cured food product and must never be heated. Brining is a critical step of the process and really keeps you healthy if done properly, done improperly!
Empty the brine from the bucket and push a hose to the bottom of the bucket. Slowly run cold water through the hose this will cause the bucket to overflow. This process will desalt, or "freshen" the fish. Freshening is a critical step! After 45 min to an hour, remove one of the thinner pieces, dry it by pressing it within a towel, slice it, checking for firmness and cut.Taste it to make sure sufficient salt has been removed. (This is strictlyYOUR judgment!) Thicker pieces may take two or three hours to freshen BUT!!!. If you rinse this too much, the fish will become pale and waterlogged and those pieces will be ruined. Once you're pleased with the taste profile remove the pieces, and place them skin side down, on a large towel on a table, allowing then to dry while you prepare the final process. Prepare a syrup of brown sugar and dark rum around stir together two pounds of sugar and a fifth of rum you may have to heat it to dissolve the sugar. best to use a full-bodied, dark rum such as Myers or Coruba . Set a fan at the end of the table where the fish is laid out. Liberally brush the syrup on each peice of fish, As the syrup is absorbed, brush on a new layer. Do this for 5-6 hours until a light "skin" of syrup forms on the surface of the fish. Lastly put the pieces in a smoker, and lightly smoke for about 30-60 minutes.... with hickory, alder, cherry, apple, mesquite tends to leave a bitter taste to this fish. Do not let the temperature of the product rise above 85° F.,it'll ruin the fish! cool, vacumne pack, and holds for about 6 mo. to a year frozen.it really can hit a break down stage after 6 mo. hope that helps thank you, good question CHEF |
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cutless,,thank you and thank you for the presentation of your salmon...looks fabulous!!!!!
Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Ninja_Moose:
Hey Chef, I tried the lasagna recipe that you posted a long time ago and it was excellent  . Only ran into one problem, I didn't have enough sauce or cheese to cover up everything on the top and it dried out the edges a little.looks very good... could have used ketchup when you ran out of sauce
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 tlee_20:
Chef, Recommendation for a good candy thermometer? Made some candy over the weekend and the thermometer must have been off because it turned out like taffy
Merry Christmas!! -Tim not really Tim, I always used the 70 yr old dangerous, deadly, disastorous, call the EPA if you drop it steel, glass and mercury thermometer gifted me by my Mother..
,,I would recomend one of the new laser thermometers which are very accurate,,and in the 50 to 100 dollar range or any of the 30 to 50 dollar electronic someone along the thread, probably some German Engineer showed one off several pages back when we had a mild roundabout discusson on them.. 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
For dinner tonight, I made the lentil soup 2 recipe from the first thread. It came out DELICIOUS.
Also in the picture are Ricotta-Chive bread and homemade ricotta cheese.
Thank you Chef! |
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Originally Posted By watercat:
For dinner tonight, I made the lentil soup 2 recipe from the first thread. It came out DELICIOUS. http://i1189.photobucket.com/albums/z429/felromarfcom/2012_12_26_DinnerPic_1.jpg Also in the picture are Ricotta-Chive bread and homemade ricotta cheese.
Thank you Chef! looks EXCELLENT thank you for sharing.. certainly glad the recipe turned out so well for you.. how about sharing th Ricotta Chive Bread? sounds like a great NYE Treat CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Ay Jefe!, have you done dessert souffles? I've tried once using Jaques Haeringers recipes, and they didn't poof up and had a slight scrambled eggy texture. I probably screwed it up. But I was wondering if you had a recipe I could try.
Thanks, edb66! |
"Look, it's people like you what causes unrest."
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Originally Posted By edb66:
Ay Jefe!, have you done dessert souffles? I've tried once using Jaques Haeringers recipes, and they didn't poof up and had a slight scrambled eggy texture. I probably screwed it up. But I was wondering if you had a recipe I could try. Thanks, edb66! Souffles really aren't difficult to make, but there are a few tricks that can produce a better soufflé. I often add an extra white to the whipped whites when making souffles for four or six to get more rise. But that's too much rise for individual souffles for two (you'll end up with a mess on your baking sheet). If you want more loft use a 1 quart souffle dish instead of individual ramekins - remember, with the extra white most of what you're adding is air. Eggs are easier to separate when cold, but the whites can incorporate more air if they're at room temperature. So separate the eggs an hour or two before starting and allow the whites to warm up, covered, on the counter. Using an unlined copper egg bowl really does make a difference. The copper ions react with egg proteins to produce a sturdier froth that whips up higher and is more durable. If you don't have a copper egg bowl, add 1/4 teaspoon of cream of tartar for every two eggs to accomplish the same thing. Be careful not to overmix the whites and sauce or you'll destroy the air bubbles that provide loft. Starting the soufflé in a hot (425 degree) oven quickly cooks the outside crust, which gives the egg mixture something to climb against. Immediately reducing the temperature to 375 degrees when you start cooking prevents over-cooking. Cheese Souffle ingredients butter, room temperature, for greasing souffle dish 2 Tbsp FINE grated Parmesan 1 1/2 oz. butter...3 Tbsp 3 Tbsp flour 1 tsp dry mustard 1/2 tsp garlic powder 1/8 tsp kosher salt 1 1/3 cups milk, hot 4 large egg yolks 6 oz sharp cheddar cheese 5 egg whites plus 1 Tbsp water 1/2 tsp cream of tartar directions use room temp. butter to grease an 8 inch souffle mold. add the grated Parmesan and roll around the mold to cover the sides. cover with plastic wrap and place in the freezer for 5 minutes. preheat oven to 475 F (remember you're dropping the temp to 375 minutes after placing in oven) in a small sauce pan, heat the butter. allow the water to cook out. in a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. whisk the mixture into the melted butter. cook for 2 minutes whisk in the hot milk and turn the heat to high. once the mixture reaches a boil, remove from heat. in a separate bowl, beat the egg yolks to a creamy consistency. temper the yolks into the milk mixture, constantly whisking. remove from the heat and add the cheese. whisk until well incorporated. in a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. add 1/4 of the mixture to the base. continue to add the whites by thirds, folding VERY gently. pour the mixture into the souffle dish. fill the souffle 1/2 inch from the top. place on an aluminum pie pan. bake in the oven for 35 minutes. do not open the oven during cooking...you don't want any of the heat to escape...even cooking temp. is important. serve immediately... Grand Maneir Souffle 6 tablespoons) unsalted butter plus additional for buttering ramekins 1 cup sugar plus additional for coating ramekins 1/4 cup plus 2 tablespoons all-purpose flour 1 cup whole milk 7 large egg yolks 1/4 teaspoon vanilla 1/8 teaspoon orange oil* 2 tablespoons Grand Marnier 8 large egg whites Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar. In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth. In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly. Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden. Remove pan from oven and transfer ramekins to dessert plates. Serve immediately. Bittersweet Chocolate Souffle 1/3 cup granulated sugar plus additional for coating soufflé dish 3 tablespoons all-purpose flour 3 large egg yolks 1 1/2 cups milk 2 teaspoons vanilla extract 6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine 6 large egg whites 1/4 teaspoon salt Garnish with confectioner's sugar and serve with lightly sweetened whipped cream Preheat oven to 475°F. (drop temp to 375 upon placing souffle in oven)Butter a 6-cup soufflé dish and coat with additional granulated sugar, knocking out excess sugar. Butter and sugar a 6-inch-wide doubled piece of foil or wax paper long enough to fit around dish. Fit prepared dish with collar extending 2 inches above rim. In a bowl whisk together flour and 1 tablespoon granulated sugar. In a small bowl whisk together egg yolks and 1/4 cup milk and add to flour mixture, whisking until smooth. In a heavy saucepan heat remaining 1 1/4 cups milk over high heat until it just comes to a boil and whisk into yolk mixture in a slow stream. Transfer mixture to pan and cook over moderate heat, whisking, until it just comes to a boil. Cook mixture at a bare simmer, whisking constantly, until very thick, about 2 minutes. Remove pan from heat and whisk in vanilla and chocolate until custard is smooth. Transfer custard to a large bowl. In another bowl with an electric mixer beat egg whites with salt until they just hold soft peaks. Beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks. Stir one fourth of meringue into custard to lighten and fold in remaining meringue gently but thoroughly. Spoon mixture into prepared dish. Soufflé may be prepared up to this point 1 hour ahead and chilled, covered with a paper towel and plastic wrap. Do not let paper towel touch surface of soufflé. Put cold soufflé in preheated oven. Bake soufflé in middle of oven 30 to 35 minutes, or until firm and set in center. Carefully remove collar from soufflé dish and sift confectioners' sugar over soufflé. Serve soufflé immediately with whipped cream. good question, thank you 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:
*snip* how about sharing th Ricotta Chive Bread? sounds like a great NYE Treat CHEF The bread recipe is from Paul Hollywood's book 100 Great Breads. Scant 4 c. bread flour 1 1/2 tsp. salt 1 oz fresh yeast* 1/3 c. olive oil 1 1/4 c. water 1/2 c. ricotta cheese 2 Tbsp. snipped chives (I used 4 Tbsp. and might put more the next time I make it) Mix flour, salt, yeast, olive oil, water and cheese in a large bowl for 3 minutes. Tip out onto a lightly floured counter and knead for 2 minutes. Add the chives and knead for 3 more minutes. Put dough back in bowl and let rise for 1 hour. Line a loaf pan with parchment paper. Punch down the dough, shape into a loaf, and place in loaf pan. Rise 1 hour. Preheat oven to 425*F. Bake bread for 25 minutes. Cool on wire rack. *Fresh yeast is next to the cream cheese at my local Kroger, but I never use it. I proof 3 3/4 tsp. active dry yeast with 1 1/2 tsp. sugar in the water (at 110*F) for the recipe for 10 minutes, then follow the rest of the instructions. ETA: I use my Kitchenaid for all of the mixing and kneading. ETA 2: water (oops!)
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Originally Posted By Ninja_Moose:
Hey Chef, I tried the lasagna recipe that you posted a long time ago and it was excellent . Only ran into one problem, I didn't have enough sauce or cheese to cover up everything on the top and it dried out the edges a little. |
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Proud Member of "Ranstad's Militia"...The Fantastic Bastards
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Chef, Do you have a recipe for homemade pasta? I tried the Mario Batalli recipe and had trouble with it - it came out way hard and I had to add water to be able to knead it at all.
I don't have a pasta maker, and rolled out the dough with a rolling pin. It was hard to do. I think I need a pasta thingy for my Kitchenaid.
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Originally Posted By watercat:
Chef, Do you have a recipe for homemade pasta? I tried the Mario Batalli recipe and had trouble with it - it came out way hard and I had to add water to be able to knead it at all. I don't have a pasta maker, and rolled out the dough with a rolling pin. It was hard to do. I think I need a pasta thingy for my Kitchenaid.It is 87 times harder to process pasta by hand than with a proper pasta cutter... 
Eggless Pasta 2 cups semolina flour 1/2 teaspoonsalt 1/2 cupwarm water Directions 1.In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry. 2.Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes. 3.Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting. 4.Cut pasta into desired shapes. 5.Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain. Egg pasta 1 cup all-purpose flour 1 cup semolina flour 1 pinch salt 3 large eggs 1 tablespoonsolive oil Directions 1.Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. 2.Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. 3.Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. now,,once upon a time when I was young there was, and may still be a folding clothes dryer, made of wood and you could dry your clothes indoors as needed. these make PERFECT hanging racks for making bulk fresh pasta..but you can use a clothes hanger or 3 as well..just drape the cut pasta over the hanger, hang it in the nearest airy location you can once cried it can then be boiled to order OR stored for future use in bins or bags.. thank you, we havnt discussed fresh pasta..so here's another for giggles Egg Noodles 2 1/2 cups all-purpose flour 1 pinchsalt 2 eggs, beaten 1/2 cup milk 1 tablespoon butter Directions 1.In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. 2.On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. 3.Allow to air dry before cooking. 4.To cook fresh pasta, in a large pot with boiling salted water cook until al dente. now, you can add about 4tlb sp of OTHER to these and while you may need to toss in a bit more flour to offset the moisture,,just just a patient hand.. suggestion, these ingredients pulverized, diced accordingly with a bit of olive oil... basil sun dried tomatoes black pepper yellow, red or green bell pepper squid ink green onion shallot etc Best,,hope you have a Grand New Year CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Hey Chef,
Got a mixology question for ya. I'm trying to upgrade my bar this year and one thing I came across in my research is a litany of drinks and several very high class food recipes requiring something called Herbsaint, an anise spirit coming from New Orleans. In a few of those recipes, Pernoud is offered as an alternative, which I can more easily find. I have no experience with either and was wondering if you had any insights on one versus the other before I drop $30 on a bottle--sadly the price of each-- that I'd be using 1/4 to 1/2 oz at a time while taking up precious cabinet real estate. |
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Originally Posted By douglasmorris99:
Originally Posted By edb66:
Ay Jefe!, have you done dessert souffles? I've tried once using Jaques Haeringers recipes, and they didn't poof up and had a slight scrambled eggy texture. I probably screwed it up. But I was wondering if you had a recipe I could try. Thanks, edb66! *Snip* good question, thank you CHEF Damn, them copper bowls is spendy! |
"Look, it's people like you what causes unrest."
|
Originally Posted By watercat:
Thanks a lot Chef! I have leftover ravioli filling that went with the badly-done noodles from earlier this week. I'll give one of these a try, even though I'll still be hand-rolling it out. are you using a French Pin, Shafted Pin or ball Bearing Pin? French pin takes some practice and weight behind it,,hense pastry chefs have forearms the size of small hams, kneeding and rolling doughs are tough and you NEVER get in a hand to hand bout with a baker..
Shafted pins are cheap, single rod thru a rounded block of wood with handles jamed on either end,,they work, but work YOU rather hard. Ball Bearing pin, has bearings on either end of the pin and said metal shaft with handles on either end tends to glide far better in pastry prep and requires far less you behind the process I have seen pasta rollers in the $40 range if your going to continue to play with your food!!! but the attachment for the Kitchen Aid is the a modern marvel!!!!and well over $100 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 edb66:
Originally Posted By douglasmorris99:
Originally Posted By edb66:
Ay Jefe!, have you done dessert souffles? I've tried once using Jaques Haeringers recipes, and they didn't poof up and had a slight scrambled eggy texture. I probably screwed it up. But I was wondering if you had a recipe I could try. Thanks, edb66! *Snip* good question, thank you CHEF Damn, them copper bowls is spendy! yes, they are..they're on a constant watch list when perusing garage sales and Salvation Army/GoodWill visits. remember pennies were once made of copper..a LONG time ago.. |
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 Addicted2Fish:
Hey Chef, Got a mixology question for ya. I'm trying to upgrade my bar this year and one thing I came across in my research is a litany of drinks and several very high class food recipes requiring something called Herbsaint, an anise spirit coming from New Orleans. In a few of those recipes, Pernoud is offered as an alternative, which I can more easily find. I have no experience with either and was wondering if you had any insights on one versus the other before I drop $30 on a bottle--sadly the price of each-- that I'd be using 1/4 to 1/2 oz at a time while taking up precious cabinet real estate. Herbsaint is expensive...Pernoud is much cheaper but still expensive. in the professional world it tends to evaporte out of the bottle before it's sold out.(unless the Chef uses it to toss into a fruit salad or other dish) so, if you're just using it as a flavoring ingredient on occasion rather than drinking it..there are more than a couple bottom shelf versions of licorice flavored liquors on the market in the sub $15 range.. 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:
are you using a French Pin, Shafted Pin or ball Bearing Pin? French pin takes some practice and weight behind it,,hense pastry chefs have forearms the size of small hams, kneeding and rolling doughs are tough and you NEVER get in a hand to hand bout with a baker..
Shafted pins are cheap, single rod thru a rounded block of wood with handles jamed on either end,,they work, but work YOU rather hard. Ball Bearing pin, has bearings on either end of the pin and said metal shaft with handles on either end tends to glide far better in pastry prep and requires far less you behind the process I have seen pasta rollers in the $40 range if your going to continue to play with your food!!! but the attachment for the Kitchen Aid is the a modern marvel!!!!and well over $100 Chef.. I'm using an old wooden shafted rolling pin. It has developed a few small cracks, so maybe I need to look into getting a new one. I'm leaning towards one of the metal ball bearing pins, but I don't feel a really urgent need about it because I use it about once a month. |
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OK Chef, I got myself a new food processor as a Christmas gift. What should I use it for? I know I can use it for all kinds of cool stuff, and it's going to be a cheese shredding mofo (amongst other things) but for all the times I've thought "Damn I wish I had a food processor" now that I have one, I'm having a hard time thinking of something to make that would utilize it. |
Aimless:
I was cleaning my ban hammer and it went off. Did it hit anything important in here? No? Okay, just checking.
I was cleaning my ban hammer and it went off. Did it hit anything important in here? No? Okay, just checking.
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Originally Posted By Pita_146:
OK Chef, I got myself a new food processor as a Christmas gift. What should I use it for? I know I can use it for all kinds of cool stuff, and it's going to be a cheese shredding mofo (amongst other things) but for all the times I've thought "Damn I wish I had a food processor" now that I have one, I'm having a hard time thinking of something to make that would utilize it.congrats on your new toy.. Lots of things you can use that for cookies bread cakes
try a few salad recipes to start, BUT learn to use the shredders. slicer, chopper, cabbage, carrots, onions, etc are cheap, know what your attachements leave you if used properly and improperly. thats where I started with my first one many moons ago.. 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
Guns don't kill people, the gubbermint does.
Joined:
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Chef, not really a recipe question but more of a recipe organization question.
I have a lot of recipes which are bookmarked on my computer. I have cookbooks and other stuff around the house. How have you organized your recipes over the years? I have a small kitchen so counter space is already sparse... |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
|
Originally Posted By SuperMoose:
Chef, not really a recipe question but more of a recipe organization question. I have a lot of recipes which are bookmarked on my computer. I have cookbooks and other stuff around the house. How have you organized your recipes over the years? I have a small kitchen so counter space is already sparse... I have done 2 things..one, recipes out of cook books are typed out in small type, cut to size and placed in my cook book OR hand written into the blank pages and the cook book given as gift or back ot 1/2 price books. . ( I used a blank page journal) Recipes from Womans world, Cooks Journal, Gourmet etc. are simlpy torn from the magazine and these too are placed in the journal and teh magazine is kindling.. , I have 3 currently running in quazi alpha order by core ingredient..IE Albacore, baracuda, babnana', canteloupe etc.. |
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
Guns don't kill people, the gubbermint does.
Joined:
Dec 2006
Posts:
3963
EE: 100% (190)
PA, USA
|
Originally Posted By douglasmorris99:
Originally Posted By SuperMoose:
Chef, not really a recipe question but more of a recipe organization question. I have a lot of recipes which are bookmarked on my computer. I have cookbooks and other stuff around the house. How have you organized your recipes over the years? I have a small kitchen so counter space is already sparse... I have done 2 things..one, recipes out of cook books are typed out in small type, cut to size and placed in my cook book OR hand written into the blank pages and the cook book given as gift or back ot 1/2 price books. . ( I used a blank page journal) Recipes from Womans world, Cooks Journal, Gourmet etc. are simlpy torn from the magazine and these too are placed in the journal and teh magazine is kindling.. , I have 3 currently running in quazi alpha order by core ingredient..IE Albacore, baracuda, babnana', canteloupe etc.. That's what I was wondering. If you organized by ingredient or dish (eg. soup, main course, etc.) I wonder if there is a good way to make it all electronic and cross reference it all. |
Originally Posted By MTNmyMag:
I always carry a gun so I cant get into any kind of a fight but a gun fight.
I always carry a gun so I cant get into any kind of a fight but a gun fight.
ASK THE CHEF Part DEAUX (Page 17 of 39)
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