ASK THE CHEF Part DEAUX (Page 5 of 39)
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
was watching Dexter the other night and the crazy smart FBI guy was having a cucumber sandwich, and in the show the guy says "the secret is the cream cheese" so, Chef, how about it? well,,, THe only secrets I can think of in a Cucumber sandwich are 1 Score the Cuc if don't skin it completely 2 SLICE the cuc in Paper thin slices 3 Seed the Cuc before slicing 4 Liberal amount of Fresh Cracked Pepper and lightly sprinkled with salt 5 WHIP the Cream cheese before spreading to the consistency of frosting 6,USE CREME FRECHE" instead of cream cheese... bout it..  thanks I had never heard of a cucumber sandwich before, have to give it a shot. How do you seed the cucumber before slicing?????????? |
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
was watching Dexter the other night and the crazy smart FBI guy was having a cucumber sandwich, and in the show the guy says "the secret is the cream cheese" so, Chef, how about it? well,,, THe only secrets I can think of in a Cucumber sandwich are 1 Score the Cuc if don't skin it completely 2 SLICE the cuc in Paper thin slices 3 Seed the Cuc before slicing 4 Liberal amount of Fresh Cracked Pepper and lightly sprinkled with salt 5 WHIP the Cream cheese before spreading to the consistency of frosting 6,USE CREME FRECHE" instead of cream cheese... bout it.. Chef, will you say why? I mean, I have used both (made my own Creme fraiche) but not on a cucumber sandwich of course. I love cream cheese and have postulated that there are few things in the world which are not made better by the addition of cream cheese and/or whipped cream. However, I'd like to know your reasoning for choosing the creme fraiche instead of cream cheese on a cucumber sandwich. Y'all are makin' me want cucumber sandwiches now. [postjack] I was just at a high tea in Dallas a few days ago, and they served the MOST AMAZING cucumber sandwiches––they had some kind of spiced-up hummus on them I think. OMG.  [/post jack]
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I like some thinly sliced red onion on my cucumber sandwich. |
"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
was watching Dexter the other night and the crazy smart FBI guy was having a cucumber sandwich, and in the show the guy says "the secret is the cream cheese" so, Chef, how about it? well,,, THe only secrets I can think of in a Cucumber sandwich are 1 Score the Cuc if don't skin it completely 2 SLICE the cuc in Paper thin slices 3 Seed the Cuc before slicing 4 Liberal amount of Fresh Cracked Pepper and lightly sprinkled with salt 5 WHIP the Cream cheese before spreading to the consistency of frosting 6,USE CREME FRECHE" instead of cream cheese... bout it.. thanks I had never heard of a cucumber sandwich before, have to give it a shot. How do you seed the cucumber before slicing?????????? first skin or score your cuc slice cuc in 1/2 length wise scoop out the seeds down the middle with a spoon... like cleaning out a small freakishly long cantaloupe 
Cucumber sandwiches probably go back historically to Louis Court....this was a time of leaps and bounds in culinary experimentation.. |
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Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
was watching Dexter the other night and the crazy smart FBI guy was having a cucumber sandwich, and in the show the guy says "the secret is the cream cheese" so, Chef, how about it? well,,, THe only secrets I can think of in a Cucumber sandwich are 1 Score the Cuc if don't skin it completely 2 SLICE the cuc in Paper thin slices 3 Seed the Cuc before slicing 4 Liberal amount of Fresh Cracked Pepper and lightly sprinkled with salt 5 WHIP the Cream cheese before spreading to the consistency of frosting 6,USE CREME FRECHE" instead of cream cheese... bout it.. Chef, will you say why? I mean, I have used both (made my own Creme fraiche) but not on a cucumber sandwich of course. I love cream cheese and have postulated that there are few things in the world which are not made better by the addition of cream cheese and/or whipped cream. However, I'd like to know your reasoning for choosing the creme fraiche instead of cream cheese on a cucumber sandwich. Y'all are makin' me want cucumber sandwiches now. [postjack] I was just at a high tea in Dallas a few days ago, and they served the MOST AMAZING cucumber sandwiches––they had some kind of spiced-up hummus on them I think. OMG. [/post jack]I personally prefer the fresher and lighter taste of creme fraiche over cream cheese, when I buy cream cheese personally I usually by the "light" cream cheese, I like to use neufchatel also but it is not readily available..being lighter in fat content, I find myself not wanting to brush the roof of my mouth after eating...
other ingredients commonly added to cucumber sandwiches are paper thin slices of onions or shallots, Fresh Dill, both thinly sliced bulbs and the delicate flowery leaves and thinly sliced fennel bulbs as well.. remember when making Cucumber and other "tea sandwiches", the mind needs to be set on "light" Delicate, Flowery, petite..... CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
was watching Dexter the other night and the crazy smart FBI guy was having a cucumber sandwich, and in the show the guy says "the secret is the cream cheese" so, Chef, how about it? well,,, THe only secrets I can think of in a Cucumber sandwich are 1 Score the Cuc if don't skin it completely 2 SLICE the cuc in Paper thin slices 3 Seed the Cuc before slicing 4 Liberal amount of Fresh Cracked Pepper and lightly sprinkled with salt 5 WHIP the Cream cheese before spreading to the consistency of frosting 6,USE CREME FRECHE" instead of cream cheese... bout it.. Chef, will you say why? I mean, I have used both (made my own Creme fraiche) but not on a cucumber sandwich of course. I love cream cheese and have postulated that there are few things in the world which are not made better by the addition of cream cheese and/or whipped cream. However, I'd like to know your reasoning for choosing the creme fraiche instead of cream cheese on a cucumber sandwich. Y'all are makin' me want cucumber sandwiches now. [postjack] I was just at a high tea in Dallas a few days ago, and they served the MOST AMAZING cucumber sandwiches––they had some kind of spiced-up hummus on them I think. OMG. [/post jack]I personally prefer the fresher and lighter taste of creme fraiche over cream cheese, when I buy cream cheese personally I usually by the "light" cream cheese, I like to use neufchatel also but it is not readily available..being lighter in fat content, I find myself not wanting to brush the roof of my mouth after eating...
other ingredients commonly added to cucumber sandwiches are paper thin slices of onions or shallots, Fresh Dill, both thinly sliced bulbs and the delicate flowery leaves and thinly sliced fennel bulbs as well.. remember when making Cucumber and other "tea sandwiches", the mind needs to be set on "light" Delicate, Flowery, petite..... CHEF thanks Chef what kind of bread? light white bread? (I've never had one, it just kinda hit a nerve (plus melons & squashes of all types grow really well here.)) |
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Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
was watching Dexter the other night and the crazy smart FBI guy was having a cucumber sandwich, and in the show the guy says "the secret is the cream cheese" so, Chef, how about it? well,,, THe only secrets I can think of in a Cucumber sandwich are 1 Score the Cuc if don't skin it completely 2 SLICE the cuc in Paper thin slices 3 Seed the Cuc before slicing 4 Liberal amount of Fresh Cracked Pepper and lightly sprinkled with salt 5 WHIP the Cream cheese before spreading to the consistency of frosting 6,USE CREME FRECHE" instead of cream cheese... bout it.. Chef, will you say why? I mean, I have used both (made my own Creme fraiche) but not on a cucumber sandwich of course. I love cream cheese and have postulated that there are few things in the world which are not made better by the addition of cream cheese and/or whipped cream. However, I'd like to know your reasoning for choosing the creme fraiche instead of cream cheese on a cucumber sandwich. Y'all are makin' me want cucumber sandwiches now. [postjack] I was just at a high tea in Dallas a few days ago, and they served the MOST AMAZING cucumber sandwiches––they had some kind of spiced-up hummus on them I think. OMG. [/post jack]I personally prefer the fresher and lighter taste of creme fraiche over cream cheese, when I buy cream cheese personally I usually by the "light" cream cheese, I like to use neufchatel also but it is not readily available..being lighter in fat content, I find myself not wanting to brush the roof of my mouth after eating...
other ingredients commonly added to cucumber sandwiches are paper thin slices of onions or shallots, Fresh Dill, both thinly sliced bulbs and the delicate flowery leaves and thinly sliced fennel bulbs as well.. remember when making Cucumber and other "tea sandwiches", the mind needs to be set on "light" Delicate, Flowery, petite..... CHEF Thanks Chef! 
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I yearn for the day I can reach through the screen and slap some of you :/~~Aimless as System Message
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
|
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
was watching Dexter the other night and the crazy smart FBI guy was having a cucumber sandwich, and in the show the guy says "the secret is the cream cheese" so, Chef, how about it? well,,, THe only secrets I can think of in a Cucumber sandwich are 1 Score the Cuc if don't skin it completely 2 SLICE the cuc in Paper thin slices 3 Seed the Cuc before slicing 4 Liberal amount of Fresh Cracked Pepper and lightly sprinkled with salt 5 WHIP the Cream cheese before spreading to the consistency of frosting 6,USE CREME FRECHE" instead of cream cheese... bout it.. Chef, will you say why? I mean, I have used both (made my own Creme fraiche) but not on a cucumber sandwich of course. I love cream cheese and have postulated that there are few things in the world which are not made better by the addition of cream cheese and/or whipped cream. However, I'd like to know your reasoning for choosing the creme fraiche instead of cream cheese on a cucumber sandwich. Y'all are makin' me want cucumber sandwiches now. [postjack] I was just at a high tea in Dallas a few days ago, and they served the MOST AMAZING cucumber sandwiches––they had some kind of spiced-up hummus on them I think. OMG. [/post jack]I personally prefer the fresher and lighter taste of creme fraiche over cream cheese, when I buy cream cheese personally I usually by the "light" cream cheese, I like to use neufchatel also but it is not readily available..being lighter in fat content, I find myself not wanting to brush the roof of my mouth after eating...
other ingredients commonly added to cucumber sandwiches are paper thin slices of onions or shallots, Fresh Dill, both thinly sliced bulbs and the delicate flowery leaves and thinly sliced fennel bulbs as well.. remember when making Cucumber and other "tea sandwiches", the mind needs to be set on "light" Delicate, Flowery, petite..... CHEF thanks Chef what kind of bread? light white bread? (I've never had one, it just kinda hit a nerve (plus melons & squashes of all types grow really well here.)) white or wheat sandwich works,, just remember to crust after making... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
was watching Dexter the other night and the crazy smart FBI guy was having a cucumber sandwich, and in the show the guy says "the secret is the cream cheese" so, Chef, how about it? well,,, THe only secrets I can think of in a Cucumber sandwich are 1 Score the Cuc if don't skin it completely 2 SLICE the cuc in Paper thin slices 3 Seed the Cuc before slicing 4 Liberal amount of Fresh Cracked Pepper and lightly sprinkled with salt 5 WHIP the Cream cheese before spreading to the consistency of frosting 6,USE CREME FRECHE" instead of cream cheese... bout it.. Chef, will you say why? I mean, I have used both (made my own Creme fraiche) but not on a cucumber sandwich of course. I love cream cheese and have postulated that there are few things in the world which are not made better by the addition of cream cheese and/or whipped cream. However, I'd like to know your reasoning for choosing the creme fraiche instead of cream cheese on a cucumber sandwich. Y'all are makin' me want cucumber sandwiches now. [postjack] I was just at a high tea in Dallas a few days ago, and they served the MOST AMAZING cucumber sandwiches––they had some kind of spiced-up hummus on them I think. OMG. [/post jack]I personally prefer the fresher and lighter taste of creme fraiche over cream cheese, when I buy cream cheese personally I usually by the "light" cream cheese, I like to use neufchatel also but it is not readily available..being lighter in fat content, I find myself not wanting to brush the roof of my mouth after eating...
other ingredients commonly added to cucumber sandwiches are paper thin slices of onions or shallots, Fresh Dill, both thinly sliced bulbs and the delicate flowery leaves and thinly sliced fennel bulbs as well.. remember when making Cucumber and other "tea sandwiches", the mind needs to be set on "light" Delicate, Flowery, petite..... CHEF Thanks Chef! you're welcome 
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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
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Hello chef!
I have a question for you. Do you have a method for making good fresh hash browns? I have extremely mixed results on hash browns. I have made some really good ones, and I have had them turn into a sticky gooey mess. I have learned the it helps to rinse and drain your potato's after you shred them to remove some of the loose starch, I then put them in a large kitchen towel and squeeze as much moisture out as I can but I still have mixed results. Any advice? |
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Originally Posted By Afterwork_Ninja:
How about some ideas for 100+ degree days? Solar oven |
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Originally Posted By cutlass1972:
Originally Posted By Afterwork_Ninja:
How about some ideas for 100+ degree days? Solar oven Hmmm 
if someone was entering the gun show biz..and was a culinarian at heart,,that may be an item he will be marketing... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By cutlass1972:
Hello chef! I have a question for you. Do you have a method for making good fresh hash browns? I have extremely mixed results on hash browns. I have made some really good ones, and I have had them turn into a sticky gooey mess. I have learned the it helps to rinse and drain your potato's after you shred them to remove some of the loose starch, I then put them in a large kitchen towel and squeeze as much moisture out as I can but I still have mixed results. Any advice? ., using fresh potatoes to make hash browns is an iffy venture, it can work, and that rinse and hold helps, but will continue to be hit and miss as the sugar content from end to end in a potato can change and that sugar, caramelizing is what gives hash browns that shiny brown appearance. Unless you use Paprika IF you insist on using fresh potatoes, , toss your potatoes with Paprika prior to cooking best bet? blanch your potatoes prior to grilling.it sets the sugar levels end to end and gives you consistent flavor and even browning through out. peel, par boil, about 1/2 cooked, then cool, shred, store COLD, take out and brown up as needed, again, with paprika tossed in will give you an even browning it is more optional if you are blanching the potatoes, but Still helps in getting an evenly colored appearance, finish with salt and pepper just before serving,,,,(salt especially and black pepper break down rapidly on potatoes losing flavor impact,) I prefer Smothered in Extra Onions on mine, like 2/3 onion to 1/3 potato and fresh cracked pepper ,,
and hunts Ketchup, I Used to like Heinz,,then John Kerry ran for POTUS and I discovered the connection......haven't bought a HEINZ product since.  .
or just best yet, just the onions, want something a bit different, toss in Curry Powder with the spuds as they're browning...
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Afterwork_Ninja:
I was going to whip up a Tres Leche cake, but I am out of cream or even half and half. Can I get away with using 2% milk? I was going to try Alton Brown's recipe. http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-recipe/index.html ETA: I am going to skip the icing, obviously I would need the cream for that. I would use it... reducing it by 1/2 at least on the stove..or, add a bit of sugar and thicken with arrowroot
ETA icing can be a bit of confectionery sugar and water, dribbled on..like danish or hot cross buns CHEF |
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Hey Chef,
I recently purchased some sausages form the local European gourmet shop that have me wanting to try to replicate them. The Russian fellow said they where sort of a generic European "hunters sausage". I have never run into these before. They where much more moist than most thin stick type sausages I have ever made or seen, they where very garlicy and fatty. They actually reminded me of a higher quality version of ecrich polish kielbasa.they came in 10"ish sticks twisated off between links like a regular sausage. I suspect that the casings where sheep casings. Do you have any recipe / processes / experience with a sausage like this? |
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Originally Posted By cutlass1972: Originally Posted By medicmandan: How about a roasted garlic bread using whole cloves? oh man, I hope you mean whole cloves of garlic and not "whole cloves".... Shutter... Try this: http://chopyourown.blogspot.com/2011/03/dont-let-anyone-chop-your-garlic.html |
Don't let anybody else grind your pepper, chop your garlic or squeeze your lemons.
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Originally Posted By PeculiarSatyr: Do you sharpen your own knives? If so what do you use? Not the chef, but the best way to mess up a knife is to hand it and a sharpening stone and cut me loose. I'm an absolute loser when it comes to sharpening knives. If you have the same (lack of) skill, I highly suggest the Edgepro Apex 3 kit. It's $200, but it's been absolutely wonderful and my knives are now razor sharp. |
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By PeculiarSatyr:
Do you sharpen your own knives? If so what do you use? on very dull knives..usually knives owned by someone else..a soft stone to set the edge, then I use a Arkansas stone to sharpen the edge, and a crock stick to finish the edge. on MY knives, I use a few flavors of crock sticks that I have come to favor in maintaining an edge...while I no longer keep my knives as razor sharp as I once did, hard stone, sharpening steel, leather strap. I have no issue picking up any of them from a 3" paring to my 14" chef's and slicing a tomato into paper thin slices.., well as thin as a 14" chefs will allow I carry a fixed blade custom around the ranch and a benchmade auto in my pocket, the fixed blade hits the wet stone as needed, the benchmade, returns to benchmade for $5 about every two years..and I HIGHLY Recomend Benchmade products. I had a pantry cook who would take her cigarette breaks sitting on the back dock steps, sharpening her knives on the cast concrete step edges and one of the Chefs I apprenticed under would sharpen his on the edges of the stainless steel kitchen tables.. what ever works for you.. ETA the factory sets the edge of your knive and all knives have a slightly different angle one from another. YOU set the final edge on YOUR Knives, should you sharpen somone eles's knife, THEY will rarely maintaint the same edge you put on it. It all depends on how you hold your tounge.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Chef: I made Spaghetti Carbonara for the first time the other night. This particular recipe called for bacon, but I ended up buying pancetta. Unfortunately, I had it sliced too thin but I don't think that's the issue. The carbonara came together wonderfully, but the taste of the pancetta was just... wrong. I've never had it before, but I assumed that it's very similar to bacon except for not being smoked. The taste just really didn't work for me. Do you expect there to be such a big difference in taste between pancetta and bacon to the point where someone who loves the latter would not like the taste of pancetta? Is it possible I got some bad pancetta? I bought it at the deli counter of HEB, Boar's Head brand. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Chef: I made Spaghetti Carbonara for the first time the other night. This particular recipe called for bacon, but I ended up buying pancetta. Unfortunately, I had it sliced too thin but I don't think that's the issue. The carbonara came together wonderfully, but the taste of the pancetta was just... wrong. I've never had it before, but I assumed that it's very similar to bacon except for not being smoked. The taste just really didn't work for me. Do you expect there to be such a big difference in taste between pancetta and bacon to the point where someone who loves the latter would not like the taste of pancetta? Is it possible I got some bad pancetta? I bought it at the deli counter of HEB, Boar's Head brand. salt cured pancetta V smoke cured "bacon" are two vastly different processes in preparing the meat. Pancetta is of course seasoned far more than your average bacon with garlic, nutmeg, fennel, green peppercorns Pancetta has a distinctively different taste than Bacon and they are not interchangable in flavor profiles. Lastly Pancetta is different from charcutrie to charcutrie and have their makers mark in the product,, boars head to oscar meyer to Jaun Carlo's to Fat Tony..all will have a different "favoring" to add to there end product.. good question, many have tried to compare the two as being totally interchangable..but not in my cook book, Thank you CHEF |
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Have you ever used prosciutto for wrapping scallops? I love bacon wrapped, grilled scallops and thought about trying it with Prosciutto just for a change. |
"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Thanks chef. I didn't realize they were that different. Maybe I'll buy some more pancetta from a different place and try it by itself just to make sure. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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I"ve done the Boar's Head Pancetta and it's not really what the recipe means when they want pancetta.
the boar's head is really different and WAYYYYYYYYYYYY too salty. it's for sandwiches. Way back many pages ago, Chef suggested rinsing the pancetta in water a few times to get some of the salt out of it, and that does help. |
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Hey Chef,
As much as I hate to admit, Sam's Club has an cracked peppercorn and portabello mushroom pork tenderloin that is outstanding on the smoker. I have plenty of tenderloin but can't come up with a marinade that even comes close. It is red in color if that helps. What do you recommend? Thanks for your help. This thread is awesome. |
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Originally Posted By Afterwork_Ninja:
Have you ever used prosciutto for wrapping scallops? I love bacon wrapped, grilled scallops and thought about trying it with Prosciutto just for a change. Proscuitto works, but you will want to blanch your scallops a bit,, I like my scallops a touch above MR, but most do not..and bringing the larger scallops to full temp may scorch your prosciutto...less you like that.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By cpl0313:
Hey Chef, As much as I hate to admit, Sam's Club has an cracked peppercorn and portabello mushroom pork tenderloin that is outstanding on the smoker. I have plenty of tenderloin but can't come up with a marinade that even comes close. It is red in color if that helps. What do you recommend? Thanks for your help. This thread is awesome. I am sorry to say, I am not familiar with the product...and you can assume that the "red" is blood..less it is BRIGHT food color red.. 2 Tbsp Soy Sauce 2 Tbsp Hoisin Sauce (chinese Barbecue Sauce) 2 Tbsp dry Sherry 1Tbsp Brown Sugar 1 Tbsp Olive Oil 1 1/2 tsp Honey 1/2 tspGarlic Powder 1/2 tsp Cinnamon 2-3 lbs. Pork Tenderloin Mix together all ingredients. Pour over pork and marinate in refrigerator 6-8 hours. Remove from marinade and cook over hot coals 35 minutes. or smoke to your desired temps.. Baste with remaining marinade as you cook it to sear in the flavor.. or 1 cup Merot wine 1/4 cup soy sauce 1/4 cup green onions 1/2 tsp ground ginger 2 tbsp brown sugar 1/2 tsp garlic powder 1/4 cup olive oil Mix all together . Add pork and marinade for at least 4 hours. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Zhukov: Chef: I made Spaghetti Carbonara for the first time the other night. This particular recipe called for bacon, but I ended up buying pancetta. Unfortunately, I had it sliced too thin but I don't think that's the issue. The carbonara came together wonderfully, but the taste of the pancetta was just... wrong. I've never had it before, but I assumed that it's very similar to bacon except for not being smoked. The taste just really didn't work for me. Do you expect there to be such a big difference in taste between pancetta and bacon to the point where someone who loves the latter would not like the taste of pancetta? Is it possible I got some bad pancetta? I bought it at the deli counter of HEB, Boar's Head brand. IMO for Carbonara you want bacon not pancetta. I also prefer linguine over spaghetti, but that's a pretty minor difference. I do it real simple: For each person 2 slices bacon 1 egg Noodles Cheese Black pepper Start the noodles. While they cook, chop the bacon into small - 1/4" pieces and fry until crispy. Remove from heat. When the noodles are done, strain and return to pot. Pour bacon & grease over noodles. Crack egg(s) onto hot noodles. Stir well. Plate, hit hard with fresh grated cheese and fresh ground black pepper. I'm curious, was the recipe you used substantially different from that? Carbonara is one of my favorites, but it's not something I eat every week. |
Don't let anybody else grind your pepper, chop your garlic or squeeze your lemons.
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Thanks Chef,
I will try those as soon as possible, The red is the color of the marinade, ( it is thick like a paste). / Originally Posted By douglasmorris99:
Originally Posted By cpl0313:
Hey Chef, As much as I hate to admit, Sam's Club has an cracked peppercorn and portabello mushroom pork tenderloin that is outstanding on the smoker. I have plenty of tenderloin but can't come up with a marinade that even comes close. It is red in color if that helps. What do you recommend? Thanks for your help. This thread is awesome. I am sorry to say, I am not familiar with the product...and you can assume that the "red" is blood..less it is BRIGHT food color red.. 2 Tbsp Soy Sauce 2 Tbsp Hoisin Sauce (chinese Barbecue Sauce) 2 Tbsp dry Sherry 1Tbsp Brown Sugar 1 Tbsp Olive Oil 1 1/2 tsp Honey 1/2 tspGarlic Powder 1/2 tsp Cinnamon 2-3 lbs. Pork Tenderloin Mix together all ingredients. Pour over pork and marinate in refrigerator 6-8 hours. Remove from marinade and cook over hot coals 35 minutes. or smoke to your desired temps.. Baste with remaining marinade as you cook it to sear in the flavor.. or 1 cup Merot wine 1/4 cup soy sauce 1/4 cup green onions 1/2 tsp ground ginger 2 tbsp brown sugar 1/2 tsp garlic powder 1/4 cup olive oil Mix all together . Add pork and marinade for at least 4 hours. CHEF |
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How do you make spaghetti? Serve sauce on top like it's usually done with families or dump it into the sauce while it's in the pan like recipes I've read online do? http://www.ar15.com/forums/topic.html?b=1&f=5&t=1202630 I know there's no right or wrong on this, but I hate that pool of water that forms on the plate when you put sauce on top of the noodles on the plate. Never happens when I put the noodles into the sauce before putting it on the plate. |
“The ideas of economists and political philosophers, both when they are right and when they are wrong, are more powerful than is commonly understood. Indeed the world is ruled by little else."
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Spaghetti is simply the type of noodle, and no Italian would be putting a meat sauce on a noodle like that. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
|
Originally Posted By raven:
How do you make spaghetti? Serve sauce on top like it's usually done with families or dump it into the sauce while it's in the pan like recipes I've read online do? http://www.ar15.com/forums/topic.html?b=1&f=5&t=1202630 I know there's no right or wrong on this, but I hate that pool of water that forms on the plate when you put sauce on top of the noodles on the plate. Never happens when I put the noodles into the sauce before putting it on the plate. I sauce the plate, lay on the pasta, sprinkle on Parmasan cheese, sauce the pasta, more Grated Parmasan cheese. serve.. keeping the pasta and sauce seperate. you have the option with your left overs to make differnt dishes with them. I usually cook enough pasta at one time for a second meal with in 48 hours, tossed with olive oil, a simple blanch in boiling water and topping with left over sauce, OR tossing with your stir fry to make "lo mein" the following day Additionally, the pasta mixed with sauce, wil continue to absorb the moisture from the sauce, causing it to continue to swell and eventually tasting like "spaghett O's" CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Recommendations for decent cooking set? Our budget is roughly $500-$700, and it will be cooked on a glass top (if that matters) I already have a pair of cast-iron skillets so that don't need to a part of the set. |
Hobbes : "Do you think there's a God?
Calvin : "Well somebody's out to get me!"
Calvin : "Well somebody's out to get me!"
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Originally Posted By hobbez84: Recommendations for decent cooking set? Our budget is roughly $500-$700, and it will be cooked on a glass top (if that matters) I already have a pair of cast-iron skillets so that don't need to a part of the set. Be aware that your cast iron cookware and your glass top may not play well together. Cast iron can scratch glass cooktops. |
Don't let anybody else grind your pepper, chop your garlic or squeeze your lemons.
READ MY FOOD BLOG! http://chopyourown.blogspot.com/
You learn something new every day whether you like it or not.
READ MY FOOD BLOG! http://chopyourown.blogspot.com/
You learn something new every day whether you like it or not.
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Originally Posted By TerribleTom: Originally Posted By hobbez84: Recommendations for decent cooking set? Our budget is roughly $500-$700, and it will be cooked on a glass top (if that matters) I already have a pair of cast-iron skillets so that don't need to a part of the set. Be aware that your cast iron cookware and your glass top may not play well together. Cast iron can scratch glass cooktops. what if I season the bottom too? Good to know though, I'll be more mindful next time I cook some burgers with it. |
Hobbes : "Do you think there's a God?
Calvin : "Well somebody's out to get me!"
Calvin : "Well somebody's out to get me!"
|
Originally Posted By hobbez84:
Recommendations for decent cooking set? Our budget is roughly $500-$700, and it will be cooked on a glass top (if that matters) I already have a pair of cast-iron skillets so that don't need to a part of the set. Calephon..was the favored Arfcom Pot set in the other threads in the forum here..check them out.. I would look for American Made cook ware personally were I going to start buying.. calepheon I all clad Volrath Still made in USA dot com I use cast iron, Revere(early) and calepheon I...I do have a few Volrath Commercials, cast aluminum and Silverstone is my preferred egg pan... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99:
[.... cast aluminum and Silverstone is my preferred egg pan... Why Silverstone? I was going to ask about this egg pan thing when this thread was in another forum, and never got to it. Do you finish and season your own egg pan? (assuming you've done straight stainless before?) Do you use it until it no longer does the nonstick thingy and then toss it and buy another? What size do you use? I want a dedicated egg pan, because I do not get along with eggs in so many ways it's not even practical to think about typing it. You told good stories in the F&G forum about your breakfast cooks and their egg pans. How did you decide on yours and how do you handle it? kitties |
I yearn for the day I can reach through the screen and slap some of you :/~~Aimless as System Message
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
|
Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
[.... cast aluminum and Silverstone is my preferred egg pan... Why Silverstone? I was going to ask about this egg pan thing when this thread was in another forum, and never got to it. Do you finish and season your own egg pan? (assuming you've done straight stainless before?) Do you use it until it no longer does the nonstick thingy and then toss it and buy another? What size do you use? I want a dedicated egg pan, because I do not get along with eggs in so many ways it's not even practical to think about typing it. You told good stories in the F&G forum about your breakfast cooks and their egg pans. How did you decide on yours and how do you handle it? kitties in my early years, no one heard of teflon of course, and there were alwasy 2 or 3 dedicated seasoned egg pans the "house" had use of Breakfast specialists, those dour, hard nose, majority a bunch of drug/alcohol addicted, addlebrained misfits, Generally have their own gear, pans, towels, spatulas, slotted spoons, pancake turners, and they were known to CUT SOMEONE that touches their junque. Hell, I have even flown with my knife roll in hand many years ago, as I would no more allow someone access to my knives as touch my JUNQUE..as the indignities of todays air travel thanks to a dedicated few followers of Evil...that would land me under the jail today. When Teflon was introduced, egg cooks jumped on it,,and found out, leaving a hot pan on the stove 8 hours a day, pretty much destroyed the teflon coating..(secret to mass egg production is your pans NEVER get cold) and the pans were tossed and we returned to salt cleansing and oil infusion of stainless steel VOLRATH 6" saute pans, Volrath being the premier pan of the day. 8" were also favored for omellete presentation and crepe' processing. with the introduction of SILVERSTONE,,it was a new birth to "stickless" eggs. and the old tried and mostly true method of well seasoned egg pans has pretty much come to an end, Silverstone, though it doesnt not last as long as polished, seasoned stainless stell, do last for some time, stand up to abuse and if accidently thrown to the potsink, they come back failry quickly for egg prep's. I hear there is a reocurance in the usery of Polished, seasoned S/S is occuring, as the fears of Teflon and long term health challenges from eating the damn stuff has come to fore..of course mostly through Government meddling.. and I won't even begin with the folks who work eggs of the flat griddle..thats another converstaion.. so I at home, have 3 SILVERSTONE egg pans, still dedicated as egg pans as the stuff does stick, wear out, after time,,2x 6" 1 x8" WHEN you have "worn them out" which takes some doing if they are ONLY egg pans,,and you ONLY use Silicone Spats, takes some doing.. when that happens, they go to the Saute Pan stack for what iever else I may want to whip up and not worry about sticking.. and a new pan is purchased. I Have noticed the silverstone will get "sticky" at times, and a simple heat and wipe out with olive oil seems to aleivate the issue and it has hit the sink on occasions as it does have it's limits of abuse.. Hope that helps |
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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get swiss diamond pans- easily the best ones i have. a full set will be within your range- amazon has em.
i would not trust the reviwes - i have had many a pan...thes are the best nonstick i have had- and DONT use metal on them!!! (they say you can-but dont) if your worried - get one - thats not in the set and try it. |
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Originally Posted By Cleatus:
Chef whats a good way to make: 1. alfredo sauce thats not lumpy crap 2. that white semi-spicy cheese sauce you get a t mexican restarunts thanks! thanks for stopping by.. [URL=http://www.ar15.com/forums/topic.html?b=10&f=19&t=616770]Alfredo,,Check the Chefs Index please, pasta sauces maybe?[/URL need more info, lots of Mexican Restaurants and LOTS Of white sauces..cheese, sour cream, tre leche. what was it served on, what did it taste like. anything floating in it? need more info.. here is a basic Mexican white sauce found in Some.. Ingredients 2 cups creamy salad dressing, e.g. Miracle Whip ™ 3/4 cup milk 1/2 tablespoon crushed red pepper flakes 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoons dried oregano Directions 1. Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to comingle before adjusting flavors 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
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Born with a low tolerance for bullshit.
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Originally Posted By douglasmorris99:
.... I hear there is a reocurance in the usery of Polished, seasoned S/S is occuring, as the fears of Teflon and long term health challenges from eating the damn stuff has come to fore..of course mostly through Government meddling.. and I won't even begin with the folks who work eggs of the flat griddle..thats another converstaion.... Hope that helps ... It does help, thank you. And indeed, I have been seeing nothing BUT stainless on those omelet/breakfast bars in the big hotels––you know the ones with a breakfast buffet where they cook your eggs and/or omelets to order right there in front of you–– (I eat at these things all over the country an unfortunate number of times per year now  ) Those cooks impress the hell out of me, with as many as five egg pans going at once over the gas burners, with the stick factor so low they don't even need utensils––they just flip the eggs around in the pan. And it's not greasy. Oil is involved, but only a slight brush of lube. It's about the skill and the finish on the pan.
This is what started me on this quest. I want a bit of this skill. So thanks again. |
I yearn for the day I can reach through the screen and slap some of you :/~~Aimless as System Message
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
|
Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
.... I hear there is a reocurance in the usery of Polished, seasoned S/S is occuring, as the fears of Teflon and long term health challenges from eating the damn stuff has come to fore..of course mostly through Government meddling.. and I won't even begin with the folks who work eggs of the flat griddle..thats another converstaion.... Hope that helps ... It does help, thank you. And indeed, I have been seeing nothing BUT stainless on those omelet/breakfast bars in the big hotels––you know the ones with a breakfast buffet where they cook your eggs and/or omelets to order right there in front of you–– (I eat at these things all over the country an unfortunate number of times per year now ) Those cooks impress the hell out of me, with as many as five egg pans going at once over the gas burners, with the stick factor so low they don't even need utensils––they just flip the eggs around in the pan. And it's not greasy. Oil is involved, but only a slight brush of lube. It's about the skill and the finish on the pan.
This is what started me on this quest. I want a bit of this skill. So thanks again. I empathize with your traveling and being in countless hotels,,I was a Corporate F&B with 20 hotels at one point,,never home and always at the hand of some local pinhead at the kitchen range hoping they're having an OK Day or at least wanting to take thier frustrations out on the next guy rather than I
get a good quality 6" Pan of heavy Stainless Steel with a BRIGHT interal finish. Polished ALUMINUM will work, but, just not the same and needs more reseasoning Voltrath is still a top shelf pan hit your local ACE Mart or similar restaurant supply, though there are some high end culinary stores targeting the Home Chef, this will take a few hours of watchful care to season this pan and will take a few times to get it properly seasoned..there is no majic fix for a well seasoned pan. heat your new, freshly washed pan 1/2 full with vegetable oil, set on low medium heat and allow it to sit for an hour,this will expand the steel and allow the oil to permeate on a microscopic level. after the first hour, using a basting brush every few minutes, baste the oil onto the sides of the pan. for about another 30 min. set the hot pan of oil on the back burner and allow it to cool, once cool, reuse or dispose of the oil and wipe the pan dry with a paper towel, most of us wrap this pan with a clean dry cloth and put it away untill needed for eggs. as discussed in the orginal thread. when cooking eggs HOT PAN (medium heat less your well practiced and wait for the pan to get hot again for second egg batch) Medium heat, HOT OIL Liberal use of oil until pan is fully seasoned, but DONT Drown the egg. practice will help you find the happy medium for the amount of oil you will use consistantly WORK FAST and Pay Attention walking away, making toast turning the bacon, will cause you to burn the egg to the pan when that happens, you will have to reseason the pan. allow pan to cool, and using a towel place a tablespoon of SALT into the pan with a teaspoon of oil and scrub your pan removing all the burnt egg, then repeat the steps above to reseason it. ONCE you burn an egg and scrub the pan, you will have to restart the seasoning process, which may be weeks of usage to get arond 'that sticking point" hope that makes sense, havent finished my first cup of coffee and my autocorrect SPELL CHECKER IS BROKEN... 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
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That's a lot of work for some scrambled eggs. I think I'll stick (har har har) with my teflon coated pans. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
|
Originally Posted By Zhukov: That's a lot of work for some scrambled eggs. I think I'll stick (har har har) with my teflon coated pans. Amen. Sounds like a lot of work for someone that fries an egg once a week or less. I'd have to be frying a hell of a lot of eggs at home to justify a dedicated egg pan for my kitchen. The benefit to a professional breakfast chef/line cook would probably justify the effort & expense in no time at all. |
Don't let anybody else grind your pepper, chop your garlic or squeeze your lemons.
READ MY FOOD BLOG! http://chopyourown.blogspot.com/
You learn something new every day whether you like it or not.
READ MY FOOD BLOG! http://chopyourown.blogspot.com/
You learn something new every day whether you like it or not.
|
Originally Posted By Cleatus:
get swiss diamond pans- easily the best ones i have. a full set will be within your range- amazon has em. i would not trust the reviwes - i have had many a pan...thes are the best nonstick i have had- and DONT use metal on them!!! (they say you can-but dont) if your worried - get one - thats not in the set and try it. +1 the swiss diamond pans are really nice. really nice I still use the cast iron for getting the color on the meats (sear), but for just about everything else I almost always reach for my swiss diamond's. |
ASK THE CHEF Part DEAUX (Page 5 of 39)
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