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its not,,,scungil its Scungilli Scungilli (sliced conch - which is one of a number of different species of medium-sized to large saltwater snails or their shells). And very low in calories. Itialian style Ingredients 1 (29 ounce) can scungilli 2 cups celery, sliced thin 1 cup Italian parsley, chopped 1 cup black olive, california pitted and sliced 3 garlic cloves, sliced very very thin 6 tablespoons extra-virgin olive oil 4 tablespoons fresh lemon juice 1-2 teaspoon sea salt fresh ground pepper (to taste) fresh ground red pepper flakes (to taste) shrimp (optional) lettuce Directions 1Drain the scungilli and raise under cold water. 2Sliced in bite-size pieces (if not already sliced). 3Toss sliced scungilli, celery, olives, garlic, salt and peppers. 4Mix together oil, lemon juice and parsley. 5Add to scungilli mixture. 6Add bite size shrimp, if desired. 7Refrigerate and marinate for at least 30 minutes (or longer). 8Serve on a bed of lettuce. Jamican style Scungilli Salad Recipe Makes 8-10 servings 1 lb Conch Meat Chop 1 Large Onion Chop 1 Large Green Pepper Chop 2, 8 inch Celery stalks Peeled and Chop Half Cucumber Chop 2 Large Tomatoes 2 Ounces Lime Juice 2 Ounces Wine Vinegar 1 Ounce Olive Oil (optional) One Tablespoon Worcestershire Sauce Half Teaspoon salt Quarter Teaspoon pepper Spice up with of Hot Pepper Sauce to your liking. A little bit more or less of any ingredient is OK - Amounts are approximate. Cut up conch into pea size pieces (1/4”) Combine Conch and Onion with all condiments listed. Stir well. If you have time let sit for 3-4 hours before adding the remaining Vegetables and stir again. Keep refrigerated. Conch Salad always tastes better the second day and keeps for 3 to 4. Note: It is sometimes recommended that conch be pounded prior to preparation. Large pieces for cooking cracked conch, yes, but since is being cut to 1/4 inch pieces this writer finds it completely unnecessary. Conch is shipped to the US fish markets frozen, and in most cases, the freezing / thawing process usually takes the place of the pounding of the Conch. If you live in the northeast or near a large metropolitan area where conch is not available use its northern cousin the Whelk, commonly called scungilli and found in fish markets especially where there is an Italian clientele. Don't let its darker color deter you as it will turn white in the marinade and it will taste no different. I can attest to that. CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Just out of curiosity, where did you get the 8lbs of pork sides? I used to make homemade bacon from feral hogs, and while the bacon was tasty, the cut was not even close to the quality/shape of commercial bacon... TRG |
im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
Post pics, when you finish, if you can. Feral hogs do not have much of the soft fat required for a good bacon. tends to be tasty, but not visually appealling from the ferals. TRG |
im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
Mrs Feral,,nice to hear from the ladies of hte fourm.. I, as a young Chef appretice spent several months in the bake shop, even considered becoming a baker/pastry chef..  .as apart of the appretice program you get to do everything in the kitchens I think Ispent 3 month rolling dinner rolls..every day. 5am get to work, and make dinner rolls.. a very busy private club, 3 meals a day avg of 1500 meals a day for lunch and dinner... I made on the average 2500 dinner rolls, in addition to loaf bread, kaiser rolls, sub rolls..but I got to hand roll at least half those dinner rolls 6 days a week 12 hours a day..for what felt like most of my life...but I learned a few secrets about baking,,besides to be a baker ya have to get up too early.. the secret to tight, high bread and rolls is  rolling the doughto begin, as normal, prep your dough and allow first rise. decide an area on your counter your gonna make a mess in  set at easy reach a bowl of once sifted flour once first proof complete cut your dough in about 3 oz pieces..lightly form in to balls, rolling towards the bottom set on papered floured proof tray allow a slight rise,,should look like puff mushrooms lightly flour your counter top by sprinkling by hand lightly flour both hands pick up ball of dough place on floured counter top,, place the palm of your floured hand over the ball of dough lightly press down and roll dough in a circular motion roll 10 or 12 times moving in a clockwise/counterclockwise motion roll until a nice ball has formed, [during this rolling process you are going to be adding flour/lightly dusting], as the ball forms. Place on papered baking pan allow room to proof out.. allow rolled dough balls to 2nd proof, should like like 6" puff mushrooms bake, cool, store in Paper bags if using with in 24 hours, plastic if beyond that use as desired Now, this takes practice..too much handling, rolling, bouncing,  and you have tough dough and chewy, even gummy crumb.too much flour and your ball wont form properly and will begin to shred itself  too wet and it will stick to your counter and hand and make a total mess  hope this helps and enjoy.. |
Wow -- simple secret, detailed execution. I'll try your instructions next time I bake rolls. hanks While we're talking baking -- similar question about French bread. Again, the bread is delicious, but even with a baguette pan, I'm less than happy with the shape. Any hints on rolling? (Of course, these rarely last long enough for anybody to critique their shape...) Thanks for taking the time to answer my questions, and for being willing to share your expertise! |
You re quite welcom rolling french bread is pretty much the same solution..like playdough to make snakes. |
what about a country style biscuit recipe that is foolproof? I have one that I use, but it is 'hit or miss' on the outcome. TRG |
im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
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Oh TRG, I use this biscuit recipe from Cooks Illustrated and it has always worked out fine. Keep in mind that they are REALLY meticulous about their recipes, so the amount of detail they include tends to make them look more complicated than they are. We prefer to use low-fat buttermilk in these biscuits, but nonfat buttermilk will work as well (though the biscuits will be a little lighter in texture and flavor). For the highest rise, use a double-acting baking powder, such as Calumet, Clabber Girl, or Davis. Store leftover biscuits in an airtight zipper-lock bag. Reheat by placing them on a baking sheet in a 475-degree oven for 5 to 7 minutes. Makes 12 biscuits Nonstick cooking spray Dough 2 cups unbleached all-purpose flour (10 ounces) 1 tablespoon double-acting baking powder 1 tablespoon granulated sugar 1 teaspoon table salt 1/2 teaspoon baking soda 4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes 1 1/2 cups buttermilk cold, preferably low-fat To Form and Finish Biscuits 1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet 2 tablespoons unsalted butter , melted An unusual recipe yields the fluffiest-ever biscuits, with a mile-high rise, a tender crumb, and a crisp top. Quick Breads See Illustrations Below: Shaping the Biscuits 1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray. 2. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy). 3. To form and bake biscuits:Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 5 minutes longer and serve. |
I don't get mad. I get stabby.
Thank you MrsGloftoe...that sound wonderfull...hell, I just use the bisquick recipe  worked for me so far....
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leaning toward sarcasim more than anything else. But! In 1959, the FDA classified MSG as a "generally recognized as safe", or GRAS, substance. This action stemmed from the 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act, which required premarket approval for new food additives and led the FDA to promulgate regulations listing substances, such as MSG, which have a history of safe use or are otherwise GRAS. Since 1970, FDA has sponsored extensive reviews on the safety of MSG, other glutamates and hydrolyzed proteins, as part of an ongoing review of safety data on GRAS substances used in processed foods. One such review was by the Federation of American Societies for Experimental Biology (FASEB) Select Committee on GRAS Substances. In 1980, the committee concluded that MSG was safe at current levels of use but recommended additional evaluation to determine MSG's safety at significantly higher levels of consumption. Additional reports attempted to look at this. In 1986, FDA's Advisory Committee on Hypersensitivity to Food Constituents concluded that MSG poses no threat to the general public but that reactions of brief duration might occur in some people. Other reports have given the following findings: The 1987 Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization placed MSG in the safest category of food ingredients. A 1991 report by the European Community's (EC) Scientific Committee for Foods reaffirmed MSG's safety and classified its "acceptable daily intake" as "not specified", the most favourable designation for a food ingredient. In addition, the EC Committee said, "Infants, including prematures, have been shown to metabolize glutamate as efficiently as adults and therefore do not display any special susceptibility to elevated oral intakes of glutamate." A 1992 report from the Council on Scientific Affairs of the American Medical Association stated that glutamate in any form has not been shown to be a "significant health hazard". A 1995 FDA-commissioned report acknowledged that "An unknown percentage of the population may react to MSG and develop MSG symptom complex, a condition characterized by one or more of the following symptoms: burning sensation in the back of the neck, forearms and chest numbness in the back of the neck, radiating to the arms and back tingling, warmth and weakness in the face, temples, upper back, neck and arms facial pressure or tightness chest pain headache nausea rapid heartbeat bronchospasm (difficulty breathing) drowsiness weakness."[6] Issues surrounding these health implications of MSG consumption are the subject of much debate. A considerable body of anecdotal evidence exists suggesting negative health effects, but this has not yet been supported by recognised research. In April 1968, Dr Ho Man Kwok wrote an article for the New England Journal of Medicine where he said, "I have experienced a strange syndrome whenever I have eaten out in a Chinese restaurant, especially one that served northern Chinese food. The syndrome, which usually begins 15 to 20 minutes after I have eaten the first dish, lasts for about two hours, without hangover effect. The most prominent symptoms are numbness at the back of the neck, gradually radiating to both arms and the back, general weakness and palpitations...". This comment began a global health scare about MSG and "Chinese restaurant syndrome" was born. Considerable research has failed to find any syndrome related to MSG (or in fact any negative health effects at all), and Chinese restaurant syndrome is largely resigned to myth status. However, the damage was done, and MSG is still thought of as suspect by a large proportion of the general public, and many foods continue to be labelled "MSG free". [7] Excitotoxicity Because MSG is absorbed very quickly in the gastrointestinal tract (unlike glutamic acid-containing proteins in foods), MSG could spike blood plasma levels of glutamate.  [9][10] Glutamic acid is in a class of chemicals known as excitotoxins, high levels of which have been shown in animal studies to cause damage to areas of the brain unprotected by the blood-brain barrier and that a variety of chronic diseases can arise out of this neurotoxicity.[11][12] The debate among scientists on the significance of these findings has been raging since the early 1970s, when Dr. John Olney found that high levels of glutamic acid caused damage to the brains of infant mice.[13] The debate is complex and has focused on several areas:Whether the increase in plasma glutamate levels from typical ingestion levels of MSG is enough to cause neurotoxicity in one dose or over time. Whether humans are susceptible to the neurotoxicity from glutamic acid seen in some animal experiments. It is known that the glutamate ion is important in memory retrieval in humans. Whether neurotoxicity from excitotoxins is caused by the combined effect of glutamic acid and other excitotoxins such as aspartic acid from aspartame. At a meeting of the Society for Neuroscience, the delegates had a split opinion on the issues related to neurotoxic effects from excitotoxic amino acids found in some additives such as MSG.[14] Some scientists believe that humans and other primates are not as susceptible to excitotoxins as rodents and therefore there is little concern with glutamic acid from MSG.[15][16] While they agree that the combined effects of all food-based excitotoxins should be considered,[17] their measurements of the blood plasma levels of glutamic acid after ingestion of monosodium glutamate and aspartame demonstrate that there is not a cause for concern.[18] Other scientists feel that primates are susceptible to excitotoxic damage[19] and that humans concentrate excitotoxins in the blood more than other animals.[20] Based on these findings, they feel that humans are approximately 5-6 times more susceptible to the effects of excitotoxins than rodents are.[21] While they agree that typical use of MSG does not spike glutamic acid to extremely high levels in adults, they are particularly concerned with potential effects in infants and young children[22] and the potential long-term neurodegenerative effects of small-to-moderate spikes on plasma excitotoxin levels.[23] Obesity Monosodium Glutamate (MSG) has been shown to cause obesity in lab rats. Animal research compels some researchers to theorize that MSG has a role in the obesity epidemic.[24] However, a similar effect has not yet been observed in humans. An epidemiological survey of 4938 ethnically Japanese men drawn from the Honolulu heart program in Hawaii found that self-reported dietary MSG consumption was not statistically linked with obesity.[25] Researchers furthermore found that MSG consumption at every meal was not statistically correlated to the participant's incidence of heart disease or stroke. Frequent MSG consumption also did not significantly affect blood sugar or serum cholesterol levels among the participants. basiclly.... I avoid it, wont use it in service to other people..oveall it doesnt appear healthy.. 
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I've heard that prior to the 1700's, potatoes were thought to be poisonous yet by the 1800's the Potato Famine starved the Irish into immigrating to the United States. Nowadays, we hear about restaurants re-naming French Fried Potatoes and offering "healthy" substitutes. Personally, I LIKE potatoes: fried, boiled, baked, smashed, twice-baked, hash-browned, just about any way except dried and reconstituted (although I like those in some recipes, like roll dough). What chef-like secrets do you have to offer those of us who put potatoes second only to meat? |
just a basic pastry brush..I use and perfer boar bristle brushes vs synthetic worth the few dollar more. last longer, dont melt on to the food and if a hair escapes,,atleast it is a natural product not a piece of plastic floating thru your system... in working with phylo, you of course want a longer, softer brush so as not to tear your dough... spankopeta baklava lots of uses for the dough beyond these two most familiar CRAB MEAT AND BRIE ROUND Ingredients 1 6-ounce can flaked crabmeat, drained 1/4 cup smoked ham, finely chopped 1 scallion, thinly sliced 1/2 teaspoon minced fresh garlic 1/4 teaspoon ground black pepper 1/4 teaspoon salt 20 sheets Athens® Fillo Dough (9" x 14"), thawed 1/4 cup butter, melted 8 ounces Brie cheese 1 egg 1 tablespoon water In a medium bowl, combine crabmeat, ham, scallion, garlic, pepper and salt, mixing lightly. Remove rind from top of Brie and top with crabmeat mixture. Prepare fillo round according to directions on page 14 by placing Brie in center of intersecting fillo strips and enclosing with fillo. In small bowl, beat egg and water to make egg wash. Brush over fillo round. Place on ungreased baking sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Cool 10 minutes prior to serving. Note: For a variation, in place of crabmeat, combine 1/2 cup chopped Prosciutto with 1/2 cup dried cranberries. Place on top of Brie and continue as above. Yield: 8 to 12 servings GENERAL FILLO DOUGH HANDLING DIRECTIONS 1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. 2. Carefully unroll fillo sheets onto a smooth, dry surface. 3. Cover fillo completely with plastic wrap, then a damp towel. 4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. 5. Microwave butter until melted. This will give you a lighter and flakier pastry. 6. Brush each layer of fillo with melted butter, margarine or oil. 7. To prevent edges from cracking, brush edges first and then work into center. 8. Be sure to brush the last layer of fillo with melted butter. 9. Fillings should be chilled and not excessively moist. 10. Fillo may be rolled and refrozen to store when not in use. |
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You ever tried this silicon brush? As for the potato question - toss potato chunks in bacon grease and roast in a hot oven. Also works for broccoli, carrots, cauliflower, brussels sprouts, you name it. Mmm, mmm. |
I don't get mad. I get stabby.
well now,,,thats a question first,,the potato in one form of tuber or another has been a staple of life for the better part of time since some of us left the trees..but, europeans had some issues... secondly the tomato..was belived to be poison for a very long time as well.. below is some history of both. interesting enough both came from the New World though I beleive similar tubers, Yams,,are found in Africa and south America.. The Tomato History has origins traced back to the early Aztecs around 700 A.D; therefore it is believed that the tomato is native to the Americas. It was not until around the 16th century that Europeans were introduced to this fruit when the early explorers set sail to discover new lands. Throughout Southern Europe, the tomato was quickly accepted into the kitchen, yet as it moved north, more resistance was apparent. The British, for example, admired the tomato for its beauty, but believe that it was poisonous, as its appearance was similar to that of the wolf peach. ...most Europeans thought that the tomato was poisonous because of the way plates and flatware were made in the 1500's. Rich people in that time used flatware made of pewter, which has a high-lead content. Foods high in acid, like tomatoes, would cause the lead to leech out into the food, resulting in lead poisoning and death. Poor people, who ate off of plates made of wood, did not have that problem, and hence did not have an aversion to tomatoes. This is essentially the reason why tomatoes were only eaten by poor people until the 1800's, especially Italians. What changed in the 1800's? First, and most significantly, was the mass immigration from Europe to America and the traditional blending of cultures. Many Italian-Americans ate tomatoes and brought that food with them. But also, and perhaps equally as important, was the invention of pizza. There is no pizza without tomato sauce, and pizza was invented around Naples in the late 1880's. The story goes that it was created by one restaurateur in Naples to celebrate the visit of Queen Margarite, the first Italian monarch since Napoleon conquered Italy. The restaurateur made the pizza from three ingredients that represented the colors of the new Italian flag: red, white, and green. The red is the tomato sauce, the white was the mozzarella cheese, and the green was the basil topping. Hence, Pizza Margarite was born, and is still the standard for pizza. And what could have led more to the popularity of the tomato than pizza!" It was not regarded as a kitchen vegetable until the times preceding The Civil War Period in the United States. beginning with the Salem, New Jersey man who, in 1820, allegedly attracted spectators from hundreds of miles to watch him eat a tomato on the courthouse steps (the legend says they expected to see him die a painful death). Later, hucksters such as Dr. John Cook Bennett and the Amazing Archibald Miles peddled the tomato's purported medicinal benefits. The competition was so fierce that the Tomato Pill War broke out in 1838. the early cultivation of the tomato, its infiltration of American cooking practices, the early manufacture of preserved tomatoes and ketchup (soon hailed as "the national condiment of the United States"), and the "great tomato mania" of the 1820s and 1830s. pre-Civil War forward, tomatoes have become a staple item in the kitchen throughout the world. Each area of the world has its own tomato history and how it is used in everyday dining. It appears though that tomatoes have had the largest impact on American eating habits, as they are responsible for enjoying over 12 million tons of tomatoes each year. Fruit or Vegetable? An interesting aspect of tomato history is the classic debate: Is the Tomato a Fruit or Vegetable? I guess that depends on whom you are asking. By definition, a fruit is the edible plant structure of a mature ovary of a flowering plant, usually eaten raw; some are sweet like apples, but the ones that are not sweet such as tomatoes, cucumbers, peppers, etc. are commonly called vegetables. Botanists claim that a fruit is any fleshy material that covers a seed or seeds where as a horticulturists point of view would pose that the tomato is a vegetable plant. Until the late 1800's the tomato was classified as a fruit to avoid taxation, but this was changed after a Supreme Court ruling that the tomato is a vegetable and should be taxed accordingly. When it is all said and done, the history of the tomato has classified as a poisonous beautiful plant, a tax-avoiding fruit, and a taxable vegetable. Nonetheless, the tomato is the most popular vegetable in America and enjoyed by millions all over the world The history of the potato has its roots in the windswept Andes Mountains of South America. It is an austere region plagued by fluctuating temperatures and poor soil conditions. Yet the tough and durable potato evolved in its thin air (elevations up to 15,000 feet), climbing ever higher like the people who first settled the region. The tough pre-Columbian farmers first discovered and cultivated the potato some 7,000 years ago. They were impressed by its ruggedness, storage quality and its nutritional value. Western man did not come in contact with the potato until as late as 1537 when the Conquistadors tramped through Peru. And it was even later, about 1570, that the first potato made its way across the Atlantic to make a start on the continent of Europe. Though the tuber was productive and hardy, the Spanish put it to very limited use. In the Spanish Colonies potatoes were considered food for the underclasses; when brought to the Old World they would be used primarily to feed hospital inmates. It would take three decades for the potato to spread to the rest of Europe. Even so the potato was cultivated primarily as a curiosity by amateur botanists. Resistance was due to ingrained eating habits, the tuber's reputation as a food for the underpriveleged and perhaps most importantly its relationship to poisonous plants. The potato is a member of the nightshade family and its leaves are, indeed, poisonous. A potato left too long in the light will begin to turn green. The green skin contains a substance called solanine which can cause the potato to taste bitter and even cause illness in humans. Such drawbacks were understood in Europe, but the advantages, generally, were not. Europe would wait until the 1780's before the potato gained prominence anywhere. About 1780 the people of Ireland adopted the rugged food crop. The primary reason for its acceptance in Ireland was its ability to produce abundant, nutritious food. Unlike any other major crop, potatoes contain most of the vitamins needed for sustenance. Perhaps more importantly, potatoes can provide this sustenance to nearly 10 people on an acre of land. This would be one of the prime factors causing a population explosion in the early 1800s. Of course, by the mid-1800's the Irish would become so dependent upon this crop that its failure would provoke a famine. While in Ireland the potato gained acceptance from the bottom up, in France the potato was imposed upon society by an intellectual. Antoine Augustine Parmentier saw that the nutritional benefits of the crop combined with its productive capacity could be a boon to the French farmer. He was a pharmacist, chemist and employee of Louis XV. Parmentier discovered the benefits of the potato while held prisoner by the Prussians during the Seven Years War. He was so enamored by the potato that he determined that it should become a staple of the French diet. After failing by conventional means to convince Frenchmen of its advantages, he determined upon a surreptitious means of making his point. Parmentier acquired a miserable and unproductive spot of ground on the outskirts of Paris. There, he planted 50 acres of potatoes. During the day, he set a guard over it. This drew considerable attention in the neighborhood. In the evening the guard was relaxed and the locals came to see what all the fuss was about. Believing this plant must be valuable, many peasants "acquired" some of the potatoes from the plot, and soon were growing the root in their own garden plots. Their resistance was overcome by their curiosity and desire to better their lot with the obviously valuable new produce. Soon the potato would gain wide acceptance across Europe and eventually make its way back over the Atlantic to North America. As time passed, the potato would become one of the major food stuffs of the world. But not without a few bumps in the road. The 1840's saw disastrous potato blight. This terrible disease was caused by a fungus known as Phytophthora infestans. With the devastation of potato crops throughout Europe came the destruction and dislocation of many of the populations that had become dependent upon it. The Potato Famine in Ireland would cut the population by half (through both starvation and emigration). An effective fungicide was not found until 1883 by the French botanist, Alexandre Millardet. Today, the potato is so common, plentiful and pervasive in the Western diet that it is taken for granted. We forget that it has only been with us for a few hundred years. as winter is approaching many parts of the US..here is a classic recipe honoring the man who promoted the potato to the french Potage Parmentier Ingredients 3 to 4 cups or 1 lb. peeled potatoes, sliced or diced 3 cups or 1 lb. thinly sliced leeks including the tender green, or yellow onions 2 quarts of water dash of salt 4 to 6 Tablespoon whipping cream or 2 to 4 Tablespoons softened butter 2 to 3 Tablespoons minced parsley or chives (basil optional) Simmer the vegetables, water, and salt together, partially covered (if you try to cover it tightly you will likely have some boil-over), for 40 to 50 minutes until the vegetables are tender. Mash the vegetables in the soup with a fork (or process with a food processor). Set aside uncovered until just before serving, then reheat water to a simmer. Off heat and just before serving, stir in the cream or butter by spoonfuls. Poor into a tureen or soup cups or just eat it out of the pan. If you want to make it fancy, decorate with the herbs. Makes 2 quarts, serving 6 to 8 people. |
the new silicon products are wonderfull, I have a few spats in the kitchen, once I return to work..they will become a standard in commercial kitchens as well.. same reasoning and in part to add,,Just dont care for the over all preformance of sythetic brushes..feel, how they do or dont absorb oils. disentigration, etc... old school on some stuff... I still shave with a boar brush and ivory soap and a straight razor.... |
find 5 basic recipes you like and learn to master them.. breakfast, omelettes, quiche, eggs aand bacon,,what ever.. lunch,,grilled rueban sandwhich, chicken salad, Caeser Salad. fruit salad and poppy seed dressing.. dinner,,a killer grilled steak, pan seared chicken,,shrimp and pasta etc..\ and a simple dessert..strawberry shortcake, cheese blintz, stewed and brandied bannanas, peaches, pears or plumbs over icecream these will give you a comfort level and base platform to grow your teachings learn real basic herb and spice use..what tastes good on what.. salt pepper oregano garlic basil I use in A Lot of my cooking a basic seasoning.. garlic powder, salt, black pepper, ground red pepper, and a few other things left to the Dark Gods of Flavor.  ..sorry..sworn to secretcey or I get...  \and PLAY WITH YOUR FOOD  , what works what doesnt. .and yes YOU HAVE TO EAT WHAT YOU SCREWED UP so dont screw up too badly..find a good basic cook book, betty crocker, joy of cooking, etc..practice the simplist recipes you find and grow your taste buds and talents. and thanks for your questions.. CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
You're in the asshole of the world, Captain!
Joined:
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KHM
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Thanks for the Savory tips. I made a big pot of greens with Savory in it. Very tasty. I'll try it with something meaty. |
"If people insist on photoshops that have nothing to do with anything but racial stereotypes - like Obama dressed like a pimp, eating watermelon and asking where the white wimmenz are at - then that thread will be locked too."
DK-Prof
DK-Prof
Stellar advice.  There's nothing like making the same thing over and over again......learning the dish in and out. I don't have a lot of things down to that point, but the things that I do I can make in my sleep. It reminds me of a fellow I worked with years ago......he was a suave, handsome dude and of French descent, though thoroughly American. He was also the kind of guy who had a hard time making a decent slice of toast and he'd probably've screwed up Pop-tarts if given half the chance. But the one thing the guy could make was crêpes. He was an idiot savant with crêpes. He would shrug and say "Well, a man has to be able to cook at least one thing." And cook those things he could..... I asked him the day after he had a date with a most attractive coworker how things had gone. He shrugged and said "I made her crêpes, how could she say no?"  It made me reconsider the power of food. 
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Feral  ....I have discovered Foods that will make women swoon and cause clothes to fall OFF at the most unexpected times of day... I could write a book, but no one would believe me... CHEFS are the orginial Rock Stars,,Trust me  yep,,some 4 Snoopy memories there..there was this one girl...Cheryl....  nevermind.. CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Got anything for bulgolgi? I've tried endlessly to get a sweet marinated meat. Only once have I managed to get it sweet without adding sugar or brown sugar AFTER cooking(not sure what i did differently) which still didn't taste as proper as the local korean cuisine. I've got a veggie southwestern pad-thai twist up that makes the fail of the meat marinade bearable when i don't get it right, but I just want to get the meat right by itself... Experimented with coca-cola and sprite. Have never used green-tea, pear, kiwi, or even cooking wine, so that could be it? The CFS turned out great btw!!!  
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Risotto is a rich and creamy, traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where vialone nano comes from), where rice paddies are abundant. It is one of the pillars of Milanese There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard way. Grains of arborio riceThe rice is first cooked briefly in butter or olive oil, then boiling water or stock, and sometimes a little white wine is added, one ladleful at a time, stirring almost constantly, tasting until it is ready (a total time of about 17 minutes after first adding liquid). It may be removed from the heat a few minutes earlier, and left to cook with its residual heat. Some ingredients, e.g. onion, may be sweated in oil before the rice is added; others are added when some liquid is present. Properly cooked risotto is rich and creamy but still al dente, with separate grains. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a kind of sauce. The traditional texture is fairly fluid, or all'onda ("wavy"). Risotto is often finished by beating in a traditional mantecatura of lumps of cold butter and grated Parmesan cheese just before serving. The cheese is usually left out if the risotto is served with fish or other seafood. In a restaurant risotto may be removed from the heat before it is fully cooked, and finished at the last moment, although the result is not considered to be quite as good. Risotto may be made with other rice varieties, but will not have the creaminess of the traditional dish Common recipes include risotto alla Milanese, flavored with saffron, traditionally served with osso buco (braised veal shanks), and risotto al Barolo, made with red wine, but thousands of variations exist. Risotto can include vegetables, meat, seafood, various wines, cheeses and even fruits. Black risotto al nero di seppia is a specialty of the Veneto region, made with cuttlefish that have been cooked with their ink-sacs intact. Risi e Bisi is a basic risotto with green peas. Other versions include tomato risotto, squash risotto, and mushroom risotto. Away from Italy dishes made in a similar way to true risotto but with a different starch are sometimes called "risotto": "potato risotto", "barley risotto."\ RISOTTO WITH DRIED MUSHROOMS To get the authentic flavor of this dish, use dried Italian mushrooms. 6 to 8 c. chicken broth or canned chicken broth 1 oz. dried wild Italian mushrooms 2 tbsp. butter, if using fresh mushrooms 5 tbsp. butter 1 med. onion, finely chopped 2 1/2 c. arborio rice (UNCLE BEN'S® will do) 3/4 c. dry white wine 1/2 c. freshly grated Parmesan cheese Salt to taste Or use 1/4 pound fresh mushrooms, thinly sliced. Prepare chicken broth. If using dried mushrooms, soak in warm water 20 minutes. Drain mushrooms, reserving liquid. Strain mushroom liquid. Rinse mushrooms under cold running water. Squeeze to remove as much moisture as possible. If using fresh mushrooms, saute in 2 tablespoons butter until golden; set aside. Heat broth in a medium saucepan. Melt 1/4 cup butter in a large saucepan. When butter foams, add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Add drained dried mushrooms and reserved mushroom liquid. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite. Stir in Parmesan cheese, 1 tablespoon butter and sauteed fresh mushrooms, if using. Season with salt. Place in a warm dish. Serve immediately. Makes 6 servings. BARLEY RISOTTO SAMPLE VEGETABLE STOCK: 1 carrot, cut in 4 pieces 1 stalk celery, cut into 4 pieces 1 onion 1 clove garlic, mashed 5 sprigs parsley 1 tsp. black peppercorns Place all in 5 1/2 cups cold water in saucepan. Simmer uncovered over medium heat for 1 hour. Strain and set aside. RISOTTO: 1/2 c. barley 1 tsp. vegetable oil 3 tbsp. carrots, minced 3 tbsp. onions, minced 3 tbsp. celery, minced 1 sprig rosemary 1 bay leaf 1 tsp. salt or to taste Ground pepper to taste Put barley in heavy skillet over low heat and toast. Shake pan frequently for 20 minutes. When barley turns light brown and smells nutty remove from heat into bowl. Heat oil in skillet, add minced vegetables and saute for 3 minutes. Add barley and stir to coat grains. Add herbs and 1 1/2 cups of stock. Simmer, covered, until barley is tender and liquid is absorbed, about 35 minutes. SCAMPI WITH RISOTTO SCAMPI: 3 lbs. lg. shrimp, peeled and deveined 6 cloves garlic, minced 1 1/2 tbsp. lemon juice 2 tbsp. parsley, chopped 1/2 tsp. dried, crumbled tarragon 1/3 c. olive oil 3/4 c. dry white wine 1 1/2 cubes butter, cut in 1/2-inch pieces 2 tbsp. chives or green onions, minced Salt/pepper Heat oil in heavy skillet over medium-high heat. Add shrimp and saute about 3 minutes. Remove shrimp and drain on paper towels. Remove all but 1 tablespoon oil from skillet. Place on medium-high heat; add garlic and stir 30 seconds. Pour in wine, increase heat and reduce wine by 1/3. Add lemon juice and boil. Remove from heat. Swirl in butter 1 piece at a time, blending until creamy. Stir in parsley, chives and tarragon. Season with salt/pepper. Spoon sauce over shrimp and serve with risotto. Serves 4. RISOTTO: 1 c. rice 1/4 c. onion, chopped 1/2 c. fresh Parmesan cheese, shredded 4 tbsp. butter 2 c. chicken broth In medium saucepan, cook 1/4 cup chopped onion in 4 tablespoons butter until tender. Stir in 1 cup rice and 2 cups chicken broth. Bring to boil. Reduce heat and simmer 30-40 minutes uncovered. Stir in Parmesan. Serves 4. Good Cooking.. CHEF
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
glad the chicken fried steaks worked well... now,,lets try the nonsence word you came up with bulgolgi...what kind of word is that.. your just trying to stump old Chef to look like a fool  Bulgogi (pronounced [pulɡoɡi] in Korean), a variety of barbecued beef, is one of Korea's most popular meat dishes. Bulgogi is made from thin slices of sirloin or other prime cut of beef. The meat is marinated with a mixture of soy sauce, sugar and other ingredients such as scallions and mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added in the dish which varies by region and specific recipe. It is marinated to enhance the flavor and its tenderness. Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. A practice common at Korean BBQ, whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole. Bulgogi literally means "fire meat" in Korean (this refers to it being cooked over a flame, rather than if it were spicy.) The term is also applied to variations such as dak bulgogi (chicken dish) or dweji bulgogi (pork dish), although the seasonings are different. Basically, beef is the most important ingredient for bulgogi, along with sugar (1 T), Cheongju (wine), and pear juice. Pear juice has an effect on making its taste more attractive. Aside from its main ingredients, spices are quite important in enjoying its excellent flavor. The following recipe is used to make bulgogi marinade. Soy sauce : 5 Tlb Chopped garlic : 2 Tlb A leek : small one Beef stock : 1pt Black pepper liberally sprinkled Powdered sesame,,seseme seeds in a coffee grinder about 4tlb salt to taste Brown sugar : 1 Tlb marinade beef for 24 hours prior to grilling.. Good Cooking CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Howdy CHEF, Mrs. Feral and I are talking about upgrading our tomato processing operation a bit. We currently use a manual Victorio strainer for milling sauce tomatoes and that has served us well. But we're not getting any younger and we process a LOT of tomatoes.......to the point that we're starting to dabble in selling our sauces. So, have you run across either of these brands of tomato milling machines? O.M.R.A.  Fabio Leonardi  These machines aren't cheap, but they both offer the ability to process tomatoes quickly and also the ability to add attachments for meat grinding. Have you run across these? Any other recommendations/observations? |
very nice machines and I know you have LOTS of tomatoes..but.,, dont you have a kitchenmaid mixer? or even move up to a larger table top commercial unit? all you need is available from them, meat grinders, choppers, slicers, shredders etc that go on th PTO on the front of the mixer if you dont have one..check that out first..much more multi pourpose the rest of the year and a better bang for your buck.. Big money on specialty equipment, even on a professional basis,,less your in manufacturing is something I am a bit standoffish about IMHO.. examples on table top mixers CHEF  ETADD...knowing you do Tons of food production...the extra 6 to 800 dollars may be better spent is all I am advising... kitchen aid toys so,,its early.,just reread your OP...if you are serious on makeing to sell sauces,,then my all means go to a specialized machine..but..I would look at the big mixers to start,,if it doesnt pan out in a big enough way you still have a multi use machine.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Those are some awesome mixers, Chef. They make our KitchenAid look like a little Mattel product.  Can you get strainer attachments ffor them, similar to but more robust than the KitchenAid version?  The KitchenAid strainer attachment works well, but it's not faster, at least for us, than a manual Victorio strainer. The outflow hole for the skins/seeds really is only about the size of a quarter. It's tops for making applesauce, but when we gave it go with processing 'maters, my take on it was that we'd break it in one season with the poundage we process. This is an old pic but it represents about half of what we're pulling out of the garden every 3 or 4 days this year.  It's gratifying, to be sure, but it definitely makes for some LOOONG canning days. I'm all for spending money prudently though. In truth, it would probably be wiser to sink the money into replacing this #%$&@*! electric stove top with a propane unit. We'd speed up our production quite a bit if I could get my ten gallon pot back in service in the kitchen. Thanks, as always, for your advice.
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Feral,,thats alot of tomatos ok...maybe you doo need a dedicated tomato grinder??? but,,,maybe an upgrade to a commercial table top mixer with attachments? more money..broader use? just a thought...let me know wher eyou go |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I'll check out those commercial mixers. I'm not really sure what their capabilities are but I'll find out. Our Kitchenaid is getting a little tired as it is.
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Double Edged And Fragmented. Perseph hearts Sarah
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Doug, I came into a nice "inheritance" of Abruzzese sausage. Bad Italian  ....I don't have any idea (short of adding it to my gravy) what to do with it.A friend mentioned trying it with a white cream garlic sauce.  Coming to you for advice on it. What is best with Abruzzese or do you have a recipe for it? |
I think Playmore is right. ~runcible
very nice... not real common in the states... for the neophytes and Non Italians amongst us. yes..A Scot with a violin making Italian named Monzoni in the geneology, bastard.. is a style of Italian dry sausage which is distinctive for its spiciness. It can sometimes be difficult to obtain traditional Abruzzese sausage outside of Italy, although a few firms in Italy export the sausage to select stores in other nations. Like other sausages preserved through drying, Abruzzese sausage has a number of potential uses, including being cooked in main dishes, being offered as part of an appetizer platter, or being sprinkled on pizzas. Fresh pork is used to make Abruzzese sausage. The pork is mixed with an assortment of regional spices, including spicy peppers, before being forced into sausage casings, which are traditionally made from the scraped intestines of pigs. The resulting sausages are cured with smoke and chilies so that they will not readily decay, making them an accessible part of the diet for much of the year. The result is a fiery sausage which complements a wide range of dishes. Abruzzese sausage tastes particularly excellent when simmered with fava or broad beans. The Abruzzese sausage comes from Abruzzo, a region of Italy located along the East-Central coast of the nation. The terrain there is fairly rugged, and both pork and lamb play major roles in the cuisine of the area. Abruzzo is also well known within Italy for its extremely spicy food, which is often paired with herb liqueurs. The main culprit behind the spiciness is peperoncino peppers, known locally as diavolinos. The food of the Abruzzo region tends to be rustic and simple, with a high focus on ingredients which are available locally, such as the Abruzzese sausage and preserved cheeses. Consumers outside of Italy who would like to sample Abruzzese sausage should consult with local specialty stores or boutique butchers. A boutique butcher is often able to order specialty products for customers, even if the butcher does not normally offer them. If the boutique butcher is Italian, he or she might already be making Abruzzese sausage. Specialty stores such as shops which specialize in Italian imports may also be able to order Abruzzese sausage for customers who express a desire for it. Abruzzese sausage makes an excellent addition to an antipasto platter, for people who have some and aren't sure about what to do with it. Try pairing the Abruzzese sausage with preserved salted cheese such as Pecorino or Parmesan. Other preserved meats can also be used for contrasting flavors, along with preserved fish and olives. Small wedges of bread are also a great complement. EASTER FILLED PIE 1/2 lb. prosciutti 1 stick Abruzzese sausage 1 lb. basket cheese Black pepper (opt.) 1 lb. Mozzarella cheese, grated 1 stick pepperoni 1/2 lb. boiled ham 1/2 c. grated Italian cheese 6 eggs or more 1 lb. Ricotta cheese Set aside 2 tablespoons egg to brush on top. CRUST: 2 tsp. baking powder 1 or 2 eggs 1/2 c. water 2 c. flour 1 tsp. black pepper 1/3 c. oil Mix dry ingredients and make a well. Add oil, water and eggs. Spread crust in 13"x9" pan reserving enough for top. Mix filling ingredients and put into pan. Top with crust and brush with beaten egg. Bake at 375 degrees for 45 to 50 minutes then 350 degrees for 45 to 50 minutes. hope this helps and thanks for your question CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Double Edged And Fragmented. SP1grrl rocks!
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Thankyou! Now...I have a question... Because as a woman of Italian heritage, I often get and give grief over this: What do Italians (mainland, not Sicilians) call the red stuff served over pasta? And I don't want specific (Bolognese, marinara) I want the "generic." |
All that is necessary for the triumph of evil is that good men do nothing. ~Edmund Burke
I hear hell is nice, this time of year.~ Subnet
I hear hell is nice, this time of year.~ Subnet
You mean sauce? |
again,,thanks for stopping by and thanks for your question... the only 2 common names I know are Ragu and Sugo...Ragu is a bastardized version of the itialian word Sugo which means Sauce.. The tomato has been central to Italian cuisine since its introduction from the Americas. (And after they discovered that it was not poisonous). Outside of Italy, this perception can be quite exaggerated: many people know little of Italian cuisine beyond pasta with tomato sauce. Italian varieties of tomato sauce range from Puttanesca sauce, seasoned with anchovies, capers, garlic, chili peppers and black olives, to Bolognese sauce, a predominantly ground-meat sauce which normally contains a small-to-moderate amount of tomato. Most often, Italian tomato sauces can be switched with more authentic white sauces; cavatelli is best served with traditional Italian white sauces (consisting of mostly fresh parmesan and cream), and many other traditional ingredients. Some Italian Americans on the East Coast refer to tomato sauce as "gravy", or "tomato gravy", especially sauces with a large quantity of meat simmered in them, Marinara is a US-American-Italian term for a simple tomato sauce with herbs—mostly parsley and basil—but, contrary to its name (which is Italian for coastal, seafaring) without anchovies, fish or seafood. In countries other than the United States, however, marinara refers to a seafood and tomato sauce. hope this helps... la risata di amore e vive! Grazie CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
So is the stuff they are selling at Target these days worth buying or is it a horse of another color? I have bought one of the frying pans and love it! It works as well if not better then several pans I have that cost a lot more! |
" We sleep safe in our beds because rough men stand ready in the night to visit violence on those who would do us harm. " -George Orwell
Celer, Silens, Mortalitas
"Swift, Silent, Deadly"
Celer, Silens, Mortalitas
"Swift, Silent, Deadly"
sorry blackwind,,havnt been in a Target in years..what are they selling..if your speaking of calpheon,,yes,,it is great stuff.. sort of a cross between commercial cast aluminum and American cast iron in my opinion.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Double Edged And Fragmented. SP1grrl rocks!
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Right answer...my friends tease me...I say, "I'm making a gravy, come over for dinner," and they say, jokingly, "making potatoes to go with it?" Mainland (I'm Napolitano) Italianos refer to it as Gravy, AFAIK. Cavatelli in a white gravy? Hmmmm I am gonna have to try that. I just realized I've only had them in red. <---Bad Italian, no pasta for me! |
All that is necessary for the triumph of evil is that good men do nothing. ~Edmund Burke
I hear hell is nice, this time of year.~ Subnet
I hear hell is nice, this time of year.~ Subnet
right answer????so,,you're testing CHEF I am from New England orginally...even remember what a frap is and still call a hoagie/submarine sandwich a GRINDER....have Abeats on friday night and barks and farts on occasional Saturdays
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Double Edged And Fragmented. SP1grrl rocks!
Joined:
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MA, USA
Not so much a test...just wanted more input. *I* call it gravy because I was raised to call it gravy. I wanted to know what they teach chefs to call it. ETA: I am a transplant: I'm from Philly, originally. 
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All that is necessary for the triumph of evil is that good men do nothing. ~Edmund Burke
I hear hell is nice, this time of year.~ Subnet
I hear hell is nice, this time of year.~ Subnet
ok,,just making sure,,, hope you feel reaffirmed and stand your ground you have it right...Philly...I have spent time in Philly,,My Dad, born in Wales,,raised in Wilkes Barre, Family in Philly,,had an old OLD Aunt and Uncle,,lived in a house that still used Gas Lamps inside and a Toilet outside, kitchen a seperate building from the main house...anyways.. Cheese steaks, Scrapple, Tastey Cakes, soft pretzels with stone ground mustard, Taylor pork rolls, trenton oyster crackers,, ant the MayFair Diner and Pat's in South Philadelphia Jim's Steaks on South Street Rick's in the Reading Terminal Market Philly Steak Variations: "With Onions" - add fried onions "With Raw Onions" "With Sauce" - top with tomato sauce "Pizza Steak" - a cheese steak with tomato sauce "With Hot Peppers" - add sliced hot cherry peppers (medium hot flavor) "With Sweet Peppers" - add jarred sweet peppers "With Cooked Peppers" - as above, but grill the peppers first "Steak Hoagie" - a steak sandwich with fresh tomatoes, raw onion, cheese, and herbs - can also be ordered "without cheese" "Chicken Steak" and "Chicken Cheese Steak" - substitute grilled shredded chicken for the beef for the diet consious
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Double Edged And Fragmented. SP1grrl rocks!
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Philly chicks ALWAYS stand their ground I like Pat's (had an uncle who worked there for YEARS) but the last time we were in Philly, we went to Gino's. Melrose and Penrose are the only diners I've been to. And....I avoided the scrapple...that stuff is WRONG.  See, the thing that makes a Philly cheesesteak a cheesesteak is the roll. CANNOT get rolls like that outside of Philly. Or a decent cherry water-ice, either. <<sigh>> |
All that is necessary for the triumph of evil is that good men do nothing. ~Edmund Burke
I hear hell is nice, this time of year.~ Subnet
I hear hell is nice, this time of year.~ Subnet
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Chef, Wanted to give you an AAR on the Eggs Benedict...... THEY WERE GREAT! Now is the time for me to confess that I had never eaten Eggs Benedict or a poached egg (to my knowledge). It won't be the last time! I did stumble upon a question about poaching eggs:
I did not have an egg poacher. I essentially dumped the eggs into a pot of simmering water for 2.5 minutes and retrieved them with a slotted spoon. Trashed the first egg, then remembered to put in lemon juice. It made a BIG difference! It was hard to catch them out of the bottom of the pot, though (they sank). I seem to remember my grandmother frying eggs in her skillet for Grandpa and then cooking hers afterwards, adding a cup or two of water to the skillet after they cooked about a minute. Were these poached eggs? I got the 2.5 minutes from a poached egg recipe from a link you posted earlier to à la carte, but it didn't say how much water is used to poach an egg. I feel pretty stupid asking about this because, apparently, poaching an egg is about as easy as anything can be. |
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Chef, I've been tinkering with my recipe for brownies* but would love to hear yours. I don't suppose you have Chef's Super-Secret Recipe for Kick-ass Brownies handy, do you? The, uh, kids are asking for a sweet treat. Thanks, Mrs. Feral * It's taken me this long to realize that I don't need to buy the pre-packaged stuff but I can't quite get the consistency I'm looking for in my homemade version. Not cakey, not chewy, but fudgy. |