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Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
I am planting tree's tomorrow, My pears from last spring are blooming well, didnt kill em anyways, so Nectarines and Plums go in tommorrow, and I may drop in a couple of pecan on saturday 40BUCKS for a pecan twig, big as a #2 pencil, $40 freaking dollars.... I could send you some wild persimmon sprouts or seeds. My idea is to graft a cherry onto a persimmon rootstock, giving you a "surprise cherry" 
Teen son asks whether you have a good recipe for egg drop soup. I told him that if you had a recipe for it, I guaranteed it to be a good one. I also warned him that Chinese cuisine wasn't your forte but told him that I would ask anyway. He says Betty Crocker doesn't have it. I dont have a Forte' 
I am freakin good at everything.... 
I am CHEF, I am SUPREME RULER OF ALL I CAN SEE and MASTER OF ALL I TOUCH.. egg flower soup EGG FLOWER SOUP 46 oz of clear chicken broth. 1/4 Cup of fresh chopped green onions. 1 tbsp of cornstarch diluted in 2/3 cup of cold water. 4 Eggs (large) (lightly scrambled) 1 Cup of firm Tofu cut into 3/4 in. cubes. 1/2 Cup of thinly sliced bamboo shoots. 1/4 Cup of thinly sliced common mushrooms. 1/4 Cup or just a little less of frozen, sweet green peas. 2 Tbl.sp. of soy sauce. 1/2 Tsp. of sesame oil. Bring broth to a simmer. Add peas,bamboo shoots,mushrooms, and green onions to the simmering broth. Allow vegetables to cook for approx. 5 min. While gently stirring the mixture, slowly add the eggs. Stir for a minute, and then add the tofu, soy sauce, sesame oil and cornstarch. Cover and allow to simmer for 7-10 minutes. Serves 4. secrets of stirring in the egg for proper consistancy Lightly beat the egg so that no bubbles form. * Turn off the heat as you begin pouring in the egg (this produces silkier threads). * Pour the egg in a very slow stream (pouring it through the tines of a fork or through a sieve or china cap, from several inches above the pot is a good way to keep the stream slow and steady). * Begin stirring as soon as you start pouring in the egg. * To make shreds or threads, stir rapidly for at least 1 minute. * Stir the beaten egg in one direction only. 
CHEF eta persimmons, I have a couple of the trees out back, tried a few persimmons last fall, the "tween time" for optimum human consumption is short, but sweet! grafting, I did some grafting or roses several years ago, got 3 different colors on one base successfully, but the following year, they all came out a beautiful yellow heart, bleeding out to a salmon color... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Nozzelnut:
I made the jerk chicken, rice and beans and got inspired with the cabbage. I got a lot of compliments. Thanks!! Excellent glad your Caribbean dinner was successful thank you for a new line of challenges.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By SparticleBrane:
Any thoughts on Mauviel cookware? Obviously this isn't anything I could afford any time soon...I'm looking long-term here...  Hell, Bubba, I Cant afford it now,,
I have held and used a few pieces over the years, OLD stuff, few commercial accounts can afford it anymore, but for a few for display cooking, flamebe' /jeradone(sp) carts, high end pastry shops, etc. not much can be said beyond they are beautiful and "THE" standard on classic quality cookware for nearly 200 years.. IF you want to get a collection together, simply buy a piece a year, covet and care for it, ask for the brand as gifts from loved ones, etc. and NEVER let anyone beyond significant other touch, fondle, or use. and best of luck in your endeavor,,I would be jealous. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By SparticleBrane:
Any thoughts on Mauviel cookware? Obviously this isn't anything I could afford any time soon...I'm looking long-term here... Hell, Bubba, I Cant afford it now,,
I have held and used a few pieces over the years, OLD stuff, few commercial accounts can afford it anymore, but for a few for display cooking, flamebe' /jeradone(sp) carts, high end pastry shops, etc. not much can be said beyond they are beautiful and "THE" standard on classic quality cookware for nearly 200 years.. IF you want to get a collection together, simply buy a piece a year, covet and care for it, ask for the brand as gifts from loved ones, etc. and NEVER let anyone beyond significant other touch, fondle, or use. and best of luck in your endeavor,,I would be jealous. I have a friend who bought the 12-piece set from Williams-Sonoma. She was in the store and noticed that there was a pricing error on the set, to the tune of almost $1,000. She asked if they would be willing to honor the price... "uhm...let me get the manager" Manager comes over –– the original request is repeated. "Since you are being so kind and not demanding, I will honor the price, even with the $1,000 difference in price". Thankfully my friend is someone who knows how to use them, so they're not just display pieces. 
I know, I know...CSB and all that.
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Fear became the ultimate tool of this government...
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First off, I haven't read all 73 pages, so please forgive me if this has been asked! The Mr. loves haggis and while I've made an Americanized bastard version (essentially lamb meatloaf), I'd love to make a real one for him. Should I just beg the local meat market to order one, or should I try it on my own? If I should attempt it, would you have a recipe or tips?
Thanks! ML ETA: Nevermind! I found it on page 17! |
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Originally Posted By MarianLibrarian:
First off, I haven't read all 73 pages, so please forgive me if this has been asked! The Mr. loves haggis and while I've made an Americanized bastard version (essentially lamb meatloaf), I'd love to make a real one for him. Should I just beg the local meat market to order one, or should I try it on my own? If I should attempt it, would you have a recipe or tips? Thanks! ML ETA: Nevermind! I found it on page 17! Hopefully you didn't have to search through the first 17 pages to find that! Note that Chef's thread is so large and filled with so much good information, someone has kindly come up with an index of the information contained. Just Ctrl+F to find things. A quick page search for "haggis" immediately brought up where it could be found.
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Fear became the ultimate tool of this government...
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Originally Posted By MarianLibrarian:
First off, I haven't read all 73 pages, so please forgive me if this has been asked! The Mr. loves haggis and while I've made an Americanized bastard version (essentially lamb meatloaf), I'd love to make a real one for him. Should I just beg the local meat market to order one, or should I try it on my own? If I should attempt it, would you have a recipe or tips? Thanks! ML ETA: Nevermind! I found it on page 17! you husband LIKES haggis? 
Have you had him tested for competency? do Cats in your area go missing? I can understand the average Scot PRE 1900 eating haggis with some gusto, due to lack of choices and commitment to use as much of the animal as possible..and still being on the crest of the industrial era.. I can even understand Today's Scot, noshing on Haggis on Burns night so as to maintain a tradition of the race. I can especially understand in a post SHTF world possibly enjoying haggis as it would be far better than the belt buckle grating on the spinal column. but,,YOU MARRIED A MAN THAT LIKES HAGGIS?????? 
Glad you found what you sought, a pic would be nice Madam Librarian
you will need to find a small butcher shop/grocery in all likelihood, catering to Asian, Mexicans etc,,some one who may be buying entire animals for butchering, V case of boxed meat and breaking them down. IF they dont carry what you need they will have the source to purchase more so than your local Kroger's.. thank you! CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By SparticleBrane:
Originally Posted By douglasmorris99:
Originally Posted By SparticleBrane:
Any thoughts on Mauviel cookware? Obviously this isn't anything I could afford any time soon...I'm looking long-term here... Hell, Bubba, I Cant afford it now,,
I have held and used a few pieces over the years, OLD stuff, few commercial accounts can afford it anymore, but for a few for display cooking, flamebe' /jeradone(sp) carts, high end pastry shops, etc. not much can be said beyond they are beautiful and "THE" standard on classic quality cookware for nearly 200 years.. IF you want to get a collection together, simply buy a piece a year, covet and care for it, ask for the brand as gifts from loved ones, etc. and NEVER let anyone beyond significant other touch, fondle, or use. and best of luck in your endeavor,,I would be jealous. I have a friend who bought the 12-piece set from Williams-Sonoma. She was in the store and noticed that there was a pricing error on the set, to the tune of almost $1,000. She asked if they would be willing to honor the price... "uhm...let me get the manager" Manager comes over –– the original request is repeated. "Since you are being so kind and not demanding, I will honor the price, even with the $1,000 difference in price". Thankfully my friend is someone who knows how to use them, so they're not just display pieces.
I know, I know...CSB and all that. that is one heck of a deal, I may have jumped on that as well...well worth going into debt for, as the pots, if cared for are a life time, well, several life times purchase,. 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
TURKEY 火鸡 Turkije dinde Truthahn Τουρκία tacchino peru индюк pavo
Doesn’t matter how you say it, it’s a big bird that challenges many once or twice a year, many are fearful of cooking such a large roast, many have been scared of the horror tales surronding so many folks concerning holiday meals,, KNOW YOUR TURKEY The first Thanksgiving to today's turkey burgers; turkeys are a part of the American tradition dating back hundreds of years. However, many of us still know little about these wonderful birds. The following are answers to some of the most commonly asked questions about turkeys. Early explorers to the New World quickly acquired a taste for turkey and took birds back to Europe. By the 1500s, turkeys were being raised domestically in Italy, France and England. When the Pilgrims and other settlers arrived in America, they were already familiar with raising and eating turkey and naturally included it as part of their Thanksgiving feast. Some experts think the Pilgrims served the first Thanksgiving dinner in 1621. Others credit the settlers of Virginia's Jamestown with celebrating the first Thanksgiving as their version of England's ancient Harvest Home Festival. President Abraham Lincoln proclaimed Thanksgiving a national holiday in 1863, supposedly as a response to a campaign organized by magazine editor Sara Joseph Hale. In 1939, President Franklin Roosevelt moved Thanksgiving Day forward one week, as it is presently celebrated. Benjamin Franklin, who proposed the turkey as the official United States' bird, was dismayed when the bald eagle was chosen over the turkey. Franklin wrote to his daughter, referring to the eagle's "bad moral character," saying, "I wish the bald eagle had not been chosen as the representative of our country! The turkey is a much more respectable bird, and withal a true original native of America." Since 1947, the National Turkey Federation (NTF) has presented the President of the United States with a live turkey and two dressed turkeys in celebration of Thanksgiving. The annual presentation of the National Thanksgiving Turkey to the President has become a traditional holiday ritual in the nation's capital, signaling the unofficial beginning of the holiday season and providing the President an opportunity to reflect publicly on the meaning of the Thanksgiving season. After the ceremony, the live bird retires to Disneyland to live out the rest of its years. In 2008, more than 273 million turkeys were raised. More than 232 million were consumed in the United States. We estimate that 46 million of those turkeys were eaten at Thanksgiving, 22 million at Christmas and 19 million at Easter. Nearly 88 percent of Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving. The average weight of turkeys purchased for Thanksgiving is 15 pounds, meaning that approximately 690 million pounds of turkey were consumed in the United States during Thanksgiving in 2008. Deep fried turkey originated in the southern United States but today it is popular throughout North America. Quickly cooked, deep-fried turkey is rich in flavor - with a golden brown crispy exterior while moist and fork-tender on the interior. It's a perfect twist for barbecues, block parties, tailgate parties, holiday feasts and informal wedding receptions. In fact, some charitable organizations have replaced traditional holiday dinners with deep-fried turkey extravaganzas. Commercial catering operations offer deep-fried turkey and restaurants feature the golden crisp bird during the holidays. But throughout the year, more and more folks are setting up 30-40 quart pots on concrete, filling kettles with high smoke point oils, patting the turkeys dry, putting on long heavy-duty gloves and cooking juicy turkeys. Ready for a Nap? Many people report drowsiness after eating Thanksgiving dinner. While turkey often receives the blame, recent studies suggest that carbohydrate-rich meals may cause sleepiness by increasing the number of tryptophans in the brain. Therefore, the unusually large, multi-coursed, carbohydrate-rich meal most people eat on Thanksgiving is more likely the cause. Compare the White and Dark Meat White meat is generally preferred in the United States while other countries choose the dark meat. A turkey typically has about 70 percent white meat and 30 percent dark meat. The two types of meat differ nutritionally. White meat has fewer calories and less fat than dark meat. The rich flavor of dark meat is especially valued in soup and stew recipes. Dark meat holds up well in rich marinades and is a perfect choice for grilling and barbecuing. For Your Eyes Only Turkey is listed among the top 10 foods for your eyes because it’s rich in zinc (plus the B-vitamin niacin protects against cataracts). Turkey Feathers and Fluff It's estimated that turkeys have 3,500 feathers at maturity. The bulk of turkey feathers are composted or otherwise disposed of, however, some feathers may be used for special purposes. For instance, dyed feathers are used to make American Indian costumes or as quills for pens. The costume that "Big Bird" wears on "Sesame Street" is rumored to be made of turkey feathers. Turkey feather down has been used to make pillows. For commercial use, turkey skins are tanned and used to make items like cowboy boots, belts or other accessories. America Gobbles up Turkey Overall, Turkey consumption has more than doubled over the past 25 years. In 2008, per capita turkey consumption was 17.6 pounds compared to 8.3 pounds in 1975. It's easy to see why when you consider the many benefits of turkey. Taste The naturally mild taste of turkey combines readily with different seasonings, making it an ideal choice in spicy ethnic dishes, as a substitute for higher-fat meats in favorite recipes and as a complement to other foods on the plate. Health Turkey is low in fat and high in protein. USDA's Dietary Guidelines for Americans 2005 recommend two to three servings each day from the category that contains meat, poultry, fish, dry beans, eggs and nuts. The Harvard University researchers encourage consumption of poultry more than red meat. The "Healthy Eating Pyramid," places poultry in a food group with fish and eggs and suggested up to two servings, while red meat and butter are placed in a different group to be consumed "sparingly." Choosing turkey to meet those dietary guidelines means giving your body the benefits of protein while sparing additional fat grams and cholesterol. In planning your holiday feasts that include this noble bird.. Know the Turkey hotline number and email addresses U.S. Department of Agriculture Meat and Poultry Hotline: (800) 535-4555. Food safety specialists answer calls about meat and poultry preparation and cooking questions, year-round Monday to Friday, 7 a.m. to 1 p.m. except Thanksgiving Day. Recorded information is available 24 hours a day at the same number. Butterball Turkey Talk-Line: (800) 323-4848. Home economists and nutritionists answer holiday cooks' questions, in both English and Spanish, for callers in the United States and Canada. 6 a.m. to 4 p.m. today; 6 a.m. to 6 p.m. Monday through Wednesday; 4 a.m. to 4 p.m. Thanksgiving Day; 6 a.m. to 5 p.m. weekdays Friday through Dec. 22. Automated assistance is provided after hours. Hearing- and speech-impaired assistance (800) TDD-3848. On the Internet: www.butterball.com. Foster Farms Turkey Help line: (800) 255-7227. Turkey-cooking questions are answered and information given by live operators 24 hours a day through Nov. 27. After that date, Help line is available 8 a.m. to 5 p.m. Monday through Friday. After-hours automated service is available. Free brochures and recipes are offered. Web site: www.fosterfarms.com. Land O'Lakes Holiday Bake line: (800) 782-9606. Baking specialists are available for questions or suggestions 7 a.m. to 7 p.m. daily through Dec. 24. Free recipe leaflet for all callers. On the Internet: www.landolakes.com. Dial-A-Chef Holiday Hotline: (888) 723-4468. Provided by Shady Brook Farms, a 24-hour, 7 days-a-week, automated culinary guidance and recipe service offered by famous chefs and winemakers, through Jan. 1. Available in Spanish. Web site: www.dialachef.com Empire Kosher poultry customer hot line: (800) 367-4734. Help is offered by consumer-affairs representatives year-round 5 a.m. to 2 p.m. Monday through Thursday; 5 a.m. to noon Friday. Program offers recipes, newsletter, video, tips on defrosting and cooking poultry. Closed Jewish and secular holidays, including Thanksgiving. On the Internet: www.empirekosher.com Ocean Spray consumer help line (800) 662-3263. Year-round 6 a.m. to 1 p.m. weekdays, including Thanksgiving Day (closed Christmas Day, New Year's Day and other major holidays). Consumer department staff field questions on cranberries, offer recipes, cooking tips, nutritional information, menu-planning worksheets, product information. On the Internet: www.oceanspray.com Reynolds Turkey Tips Line (800) 745-4000. A year-round 24-hour automated hot line; through Dec. 31 offers advice on turkey defrosting, preparation and cooking options, free brochure and recipes. Year-round Web site: www.reynoldskitchens.com Fresh Poultry Hotline: (888) 822-4004. Monday-Friday, 8 a.m.-5 p.m. Shady Brook Farms (Harrisonburg, VA): Dial-a-Chef Holiday Hotline (888) 723-4468. Recorded advice, recipes for turkey, side dishes and leftovers; 24 hours a day through December Campbell's Hotline: (888) 453-3868 or (888) 4-LEFTOV(ER). Recorded recipes that also may be faxed. Operating through December 31, 24 hours a day. Also Campbell Soup Holiday Leftover Hotline: Same phone numbers. Staff answers questions and provides ideas for leftovers. November 26, 5 a.m.-5 p.m. Web site: http://www.campbellsoup.com/ As a Professional Cook let me just say, it is only a big chicken, There is a big space INSIDE that massive chest, and IT IS ONLY 79 cents a pound and if you do mess up, it wont be the most expensive one in your lifetime. As a student of Survival, and just so you all will sleep a wee bit better, have a canned ham or two that fits in your microwave as a back up plan ready to go, and last but not least, have a friends house to go to in the event of a disaster, drink some wine and leave dinner up to your In-Laws! And always remember this, FOOD IS FOOD. It is the family time together that truly matters… NOW some hints and recipes, I am going to throw out a few pointers as I think of them, things to plan or look out for then break down into some procedures and recipes. Plan ahead Preparing meals for 5 or 8 or 20 isn’t something most of us do on a regular basis, some of us may be doing it for the first time this year, "YE GODS WHAT DID I GET MYSELF INTO" "CHEF, what do I do?" Easy, PREP your menu in you mind and ON PAPER well before cooking day When does bird goes in, are there other baked vegetables in the menu, do they go at the same time or HOURS later. Example Dinner service is planned for 12noon Bird at 5am Turn at 9am Yams in at 10 turkey done at 11 butternut and baked potatoes in Stuffing pan in at 11 30 Heat rolls at 1145, turn off oven at 1155 and place room temp fruit pies into the cooling oven to 'warm up a bit" for dessert service. IF you only have 4 burners and need 6 what can you prep and hold in your oven at the same temp as your turkey? What might you be able to prep but only needs a quick last minute sauté to finish? Can that can of Peas just heat up in the microwave? how bout a quick olive oil and garlic saute for the green beans rather than the mushroom soup cassorle? Is Aunt LULU bringing her famous what ever side dish, does it need to be held hot, cold and where can you keep it? MOM’S gonna make her special dessert that morning at your house, LIKE HELL, tell her to make it at home and bring it, sorry Mom, ovens FULL and too many cooks spoil the broth. Prepare desserts that need baking 1 to 3 days before and store properly most baked goods will hold at room temp for 72 hours reasonably safe, but IF MILK PRODUCTS or HEAVY EGG PRODUCT refrigerate please! Be sure your bird is DEFROSTED the DAY BEFORE and follow recommended guidelines to do so PLEASE, you do NOT want to make a house full of kids sick thanksgiving night, any other time fine but it will ruin their holidays for generations to come… You can Defrost your bird in your bathtub if need be. But be sure it is under RUNNING COLD WATER.NOT HOT…not Tepid, COLD…open it up, get the water inside the cavity, up under the tail, you can defrost a fully frozen (cleaned) bird in about an hour if you focus and keep in moving. No one ever has enough ICE. Have 2 ices chest full of ice, you MAY need to dump one to hold food and remember ICE chests also hold HOT FOOD HOT for a good long time as well [JUST DO NOT pour HOT GREASE IN ONE) boiling water wont hurt one but boiling grease will melt it down immediately in many cases. Packaged food can be temporally packed in a cardboard box with ice outside for several hours, especially when temps are in the 50’s and below. Lastly on this topic. Unfortunately, someone can get burned and ice is a tried, true and Doctor recommended first aid treatment for ALL burns, I have seen ICE reduce what may well be 3rd degree burns to 2nd and maybe even 1st degree using quick thinking and lots of ICE immediately after the burn happens. FInally I Personally like to add ONE New Items each holiday meal, looking for favorites to add over the years with the kids, or trying new recipe Generallly it is a new sauce, or relish, or vegetable dish Often I have served Duck or Venison in leiu of the royale bird on thanksgiving, as a Chef, holidays tend to get celebrated some times DAYS after the true holiday has passed, and we tend to be burned out on turkey by then having consumed a few dozen of the turkey oysters over the previous days preperations and I suggest you not be afraid of doing the same, Last year I posted what was reported to be the First Thanksgivng dinner 500 odd years ago and turkey wasnt even served according to historians. Cooking guidelines As there are too many ways without filling up ARFCOM to point out all the 1000’s of ways to cook turkey, here are three basics and guidelines thereof. ROASTING The National Turkey Federation recommends roasting a turkey in a 325 degree F oven until a meat thermometer indicates the internal temperature registers 180 degrees F in the thigh and 165-170 degrees F in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness. Open Pan Method" NTF Roasting Guidelines for a Fresh or Thawed TurkeyRoast in a 325 degrees F Conventional Oven on the Lowest Oven Rack WeightUnstuffed TurkeyStuffed Turkey 8 to 12 pounds2 3/4 to 3 hours3 to 3 1/2 hours 12 to 14 pounds3 to 3 3/4 hours3 1/2 to 4 hours 14 to 18 pounds3 3/4 to 4 1/4 hours4 to 4 1/4 hours 18 to 20 pounds4 1/4 to 4 1/2 hours4 1/4 to 4 3/4 hours 20 to 24 pounds4 1/2 to 5 hours4 3/4 to 5 1/4 hours 24 to 30 pounds5 to 5 1/4 hours5 1/4 to 6 1/4 hours A shallow roasting pan should be used so oven air can flow completely around the turkey. Pans with sides higher than 1 inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier clean up, add 1/2 cup of water to the bottom of the pan. If you stuff the bird, stuff it immediately before you place it in the oven. The center of the stuffing must register 165 degrees F. If the turkey is done before the stuffing, remove the turkey from the oven and finishing cooking it outside the turkey until it reaches the required temperature. If you do not stuff the turkey, the addition of 2 cups of coarsely chopped celery, onion and carrots to the cavity will enhance the fragrance and add to the flavor of the pan juices. The roasting times shown on the chart below reflect the shorter cooking times of the turkeys produced by today's turkey industry. Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion of white meat. Since white meat cooks faster than dark meat, care should be taken to follow these guidelines to ensure a moist turkey. Use roasting times as a planning guide only; use a thermometer to determine actual doneness. There are many factors that affect the roasting time. These factors result in longer cooking times. A partially frozen bird requires longer cooking. The depth and size of roasting pans can alter heat circulation around the bird. A turkey or the roasting pan may be too large for the oven and could block heat circulation. Be sure to allow at least 2-inches of space around the oven walls so heat can circulate around the turkey. The use of an aluminum foil tent for the entire roasting time will slow down cooking. A stuffed turkey takes longer to cook. These cooking procedures result in shorter cooking times. Dark roasting pans result in faster cook times than shiny metal roasting pans. If the turkey is covered with the roasting pan lid, the cook time will be shorter. An oven-cooking bag can accelerate cook time. Oven factors often require special attention. Some ovens may heat unevenly and many ovens have "hot spots". The roasting pan should be turned to prevent one area of the turkey from cooking too quickly. The rack position can have an affect on even cooking and heat circulation. Place the turkey on a lower rack so the top of the turkey is in the middle of the oven. Roasted Turkey Ingredients ·3/4 cup olive oil ·3 tablespoons minced garlic ·2 tablespoons chopped fresh rosemary ·1 tablespoon chopped fresh basil ·1 tablespoon Italian seasoning ·1 teaspoon ground black pepper ·Salt to taste ·1 (12 pound) whole turkey Directions 1.Preheat oven to 325 degrees F (165 degrees C). 2.In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. 3.Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. 4.Using your hand spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. 5.Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C). SMOKING A TURKEY Most smokers are cylinder-shaped devices and use electricity, gas or charcoal for heat. Follow the manufacturer's directions for gas or electric smokers. The USDA Food Safety and Inspection Service recommends the following pointers for smoking a turkey. ·Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking. ·Whole turkeys that weigh 12 pounds or less are the recommended size for safe smoking. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F - too long. If a larger turkey has been mistakenly purchased, detach the dark meat sections (leg and thigh portions) from the breast and smoke the turkey parts separately. This procedure should result in the best possible results. ·When purchasing a whole turkey or turkey breast, the structure is as important as the weight. Generally, a turkey that is broad and flat will fit better under the covered smoker than one that protrudes too high in the breast area. Remember there should be at least one-inch of space between the turkey and the lid. ·Do not stuff the turkey. Because smoking is at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165° F. Also, smoked stuffing has an undesirable flavor. Charcoal smokers have two pans - one for charcoal and one for liquid. Smokers require a liquid to create the moist, hot smoke needed for cooking. When using a charcoal smoker, fill the pan for liquid with water, wine, apple juice or the liquid you desire. Fill the charcoal pan with a good quality charcoal. Light the charcoal and place the cover on the smoker. When the smoker has reached an internal temperature of 250° F to 300° F, quickly place the turkey on the smoker rack and replace the cover. (Some smokers have built in temperature indicators. If not, place an appliance thermometer on the smoker rack before starting the heat.) Add charcoal every hour, as necessary, to maintain 250° F to 300° F. Replenish the liquid as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey. When cooking with a smoker, start with clean equipment. Place the smoker in an area shielded from winds to maintain a consistent cooking temperature. To enhance the flavors, add chunks or chips of water-soaked hardwood or fruitwood. DO NOT use softwood (pine, fir, cedar or spruce) as it gives the food a turpentine flavor and coats it with a black pitch or resin. Smoking time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals and the outside air temperature. Estimate 20 to 30 minutes per pound if using a smoker. Always use a food thermometer. The whole turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F. The breast is done when the internal temperature reaches 170° Smoked Turkey Ingredients ·1 (10 pound) whole turkey, neck and giblets removed ·4 cloves garlic, crushed ·2 tablespoons seasoned salt ·1/2 cup butter ·2 (12 fluid ounce) cans cola-flavored carbonated beverage ·1 apple, quartered ·1 onion, quartered ·1 tablespoon garlic powder ·1 tablespoon salt ·1 tablespoon ground black pepper Directions 1.Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). 2.Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil. 3.Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan. The How-To on Deep Frying Turkey Deep-fried turkey, a concept that started in the south, has risen in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes. For a deep-frying turkey experience that is fun and produces delicious results follow these guidelines: Amount of Oil Many turkey fryers feature a “fill line” indicating the suitable level of oil to add to the pot, but if that feature is absent from your fryer, follow these guidelines before marinating the turkey: Place the thawed turkey in the fryer basket and place in the empty pot. The minimum oil level should be 3 inches to 5 inches from the top of the fryer. Add water until the top of the turkey is covered. Remove the turkey, allowing the water to drain from the turkey. Note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Drain or pour out the water and dry the pot thoroughly. If the fryer has a drain valve, be sure there isn't any excess water in the spigot. Open the valve to drain the water and remember to close the valve before adding oil. There are turkey fryers that don’t require oil. New outdoor, oil-less turkey fryers use infrared heat - a technology popular in gas grills - to cook and the result is a juicy, tender bird with crispy skin. Cooking Preparation Remove the turkey from the wrapper. Be sure to save the label that indicates the weight of the turkey. Use the turkey’s weight to compute the total frying time. Thaw the turkey completely. Remove the neck and giblets from the two body cavities. Heat the oil to the desired temperature shown on the chart below. While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions. For whole turkeys, inject 60 percent marinade deep into the breast muscles, 30 percent into the leg and thigh muscles and 10 percent into the meaty wing section. Do not inject the marinade just under the skin, as a water-based marinade will result in the hot oil popping and splattering. Fried Turkey II Ingredients ·3 gallons peanut oil for frying, or as needed ·1 (12 pound) whole turkey, neck and giblets removed ·1/4 cup Creole seasoning ·1 white onion Directions 1.In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags. 2.Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. 3.Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes. 4.Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter. Next weekend I will start some recipes collections for leftovers, feel free to post or IM me your requests or suggestions as always. 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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Chef,
You almost got there on the first page's discussions of the origins of jello, but there were no jello salad recipes at that time. Maybe it is a Yankee thing but jello salads are something even the kids usually like and are supposed to be quick and easy to prepare. I've never made a jello salad so I don't know where to start. |
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Chef, what is a decent substitute for onions, if there is any?
My wife doesn't eat anything with onions. Its not that she doesn't like them, she says they don't like her. Cooked and/or raw. |
Those are my principles, and if you don't like them...well, I have others. -- Groucho Marx
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
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Originally Posted By bigsapper: Chef, what is a decent substitute for onions, if there is any? My wife doesn't eat anything with onions. Its not that she doesn't like them, she says they don't like her. Cooked and/or raw. Divorce. Eject. NOW. My wife and I share our two great loves: Onions and garlic. |
Daddy loves you. Now go away.
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Well she out-garlics me.
I've worked out a compromise with her when I use onions in my dishes...I let her pick them out. 
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Those are my principles, and if you don't like them...well, I have others. -- Groucho Marx
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
|
Originally Posted By bigsapper:
Chef, what is a decent substitute for onions, if there is any? My wife doesn't eat anything with onions. Its not that she doesn't like them, she says they don't like her. Cooked and/or raw. shallots is my first thought, but is she Allergic,,there is not much, if she is.. Garlic should bother her far more than onions if that's the case, ,DO green onions bother her as well or just white and yellow 
also, you can add a bit, a dusting, a sup scum of baking soda to you sautéing onions and it MAY reduce gas and or indigestion... CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By Skunkum:
Chef, You almost got there on the first page's discussions of the origins of jello, but there were no jello salad recipes at that time. Maybe it is a Yankee thing but jello salads are something even the kids usually like and are supposed to be quick and easy to prepare. I've never made a jello salad so I don't know where to start. ok,,, MOM!! |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By Skunkum:
Chef, You almost got there on the first page's discussions of the origins of jello, but there were no jello salad recipes at that time. Maybe it is a Yankee thing but jello salads are something even the kids usually like and are supposed to be quick and easy to prepare. I've never made a jello salad so I don't know where to start. ok,,, MOM!! Well, I didn't intend to shock you with such an un-chef-like question, but your comment about trying to add one thing new to the holiday meals made me think of the jello salads my aunts, etc. always brought to Grandma's but are no longer a part of the fare. My Mom's idea of jello salad was usually a can of fruit cocktail, drained and stirred into the jello before it sets. My experiences have been that no two persons make the same jello salad, even if they use the same ingredients. Perhaps there should be a Master's level Psychology course for chefs 100% based upon jello salads? |
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Originally Posted By douglasmorris99:
Originally Posted By bigsapper:
Chef, what is a decent substitute for onions, if there is any? My wife doesn't eat anything with onions. Its not that she doesn't like them, she says they don't like her. Cooked and/or raw. shallots is my first thought, but is she Allergic,,there is not much, if she is.. Garlic should bother her far more than onions if that's the case, ,DO green onions bother her as well or just white and yellow
also, you can add a bit, a dusting, a sup scum of baking soda to you sautéing onions and it MAY reduce gas and or indigestion... CHEF Mostly its when I sautee white/yellow onions (not carmelize) or use raw red onions in salads. |
Those are my principles, and if you don't like them...well, I have others. -- Groucho Marx
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
|
Originally Posted By bigsapper:
Originally Posted By douglasmorris99:
Originally Posted By bigsapper:
Chef, what is a decent substitute for onions, if there is any? My wife doesn't eat anything with onions. Its not that she doesn't like them, she says they don't like her. Cooked and/or raw. shallots is my first thought, but is she Allergic,,there is not much, if she is.. Garlic should bother her far more than onions if that's the case, ,DO green onions bother her as well or just white and yellow
also, you can add a bit, a dusting, a sup scum of baking soda to you sautéing onions and it MAY reduce gas and or indigestion... CHEF Mostly its when I sautee white/yellow onions (not carmelize) or use raw red onions in salads. Are you missing the flavor of the onion, or the texture that they add? What about elephant garlic? TRG |
Uncle Ruckus is my hero.
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Originally Posted By TheRedGoat:
Originally Posted By bigsapper:
Originally Posted By douglasmorris99:
Originally Posted By bigsapper:
Chef, what is a decent substitute for onions, if there is any? My wife doesn't eat anything with onions. Its not that she doesn't like them, she says they don't like her. Cooked and/or raw. shallots is my first thought, but is she Allergic,,there is not much, if she is.. Garlic should bother her far more than onions if that's the case, ,DO green onions bother her as well or just white and yellow
also, you can add a bit, a dusting, a sup scum of baking soda to you sautéing onions and it MAY reduce gas and or indigestion... CHEF Mostly its when I sautee white/yellow onions (not carmelize) or use raw red onions in salads. Are you missing the flavor of the onion, or the texture that they add? What about elephant garlic? TRG I like both the flavor and texture. She does too. It just gives her the shits or something. Women. |
Those are my principles, and if you don't like them...well, I have others. -- Groucho Marx
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
|
Originally Posted By bigsapper:
Originally Posted By TheRedGoat:
Originally Posted By bigsapper:
Originally Posted By douglasmorris99:
Originally Posted By bigsapper:
Chef, what is a decent substitute for onions, if there is any? My wife doesn't eat anything with onions. Its not that she doesn't like them, she says they don't like her. Cooked and/or raw. shallots is my first thought, but is she Allergic,,there is not much, if she is.. Garlic should bother her far more than onions if that's the case, ,DO green onions bother her as well or just white and yellow
also, you can add a bit, a dusting, a sup scum of baking soda to you sautéing onions and it MAY reduce gas and or indigestion... CHEF Mostly its when I sautee white/yellow onions (not carmelize) or use raw red onions in salads. Are you missing the flavor of the onion, or the texture that they add? What about elephant garlic? TRG I like both the flavor and texture. She does too. It just gives her the shits or something. Women. what about onion powder? same effect on her? TRG |
Uncle Ruckus is my hero.
|
Originally Posted By TheRedGoat:
Originally Posted By bigsapper:
Originally Posted By TheRedGoat:
Originally Posted By bigsapper:
Originally Posted By douglasmorris99:
Originally Posted By bigsapper:
Chef, what is a decent substitute for onions, if there is any? My wife doesn't eat anything with onions. Its not that she doesn't like them, she says they don't like her. Cooked and/or raw. shallots is my first thought, but is she Allergic,,there is not much, if she is.. Garlic should bother her far more than onions if that's the case, ,DO green onions bother her as well or just white and yellow
also, you can add a bit, a dusting, a sup scum of baking soda to you sautéing onions and it MAY reduce gas and or indigestion... CHEF Mostly its when I sautee white/yellow onions (not carmelize) or use raw red onions in salads. Are you missing the flavor of the onion, or the texture that they add? What about elephant garlic? TRG I like both the flavor and texture. She does too. It just gives her the shits or something. Women. what about onion powder? same effect on her? TRG Good question. I use it in my chili. I'll do a more deliberate experiment this weekend. |
Those are my principles, and if you don't like them...well, I have others. -- Groucho Marx
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
|
Originally Posted By m200maker:
Thanks Cheff, Nowmaybe you could straighten some ARFCOMMERS out on dinner pics. Too include: Rifle+1 Knife+1 Extra Mags+1 Handgun+1 Flashlight+1 Napkin+1 Utensiles+1 Cocktail+1 Side dish+1 Presentation+1 all= 10/10 and chile has beans. first off, I dont get involved in dinner pics, sorry.. secondly it is spelled CHILI, like the food not Chile the country,,and as you are in California and won't understand this with out a few whiff's of ganja,,, "Chili" with beans is a spicy bean soup with beef..CHILI as in San Antonio Red is made with cubed beef and spices...beans are served on the side or alone with cornbread.. thank you!!
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Addicted2Fish:
What's the difference, culinarily speaking, between green cardamom and black cardamom, and also between regular sesame oil and black sesame oil? hmmmm,,interesting question...The name cardamom is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown. Both forms of cardamom are used as flavorings in both food and drink, as cooking spices and as a medicine. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily and cheaply available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.In the Middle East, green cardamom powder is used as a spice for sweet dishes as well as traditional flavouring in coffee and tea. Cardamom pods are ground together with coffee beans to produce a powdered mixture of the two, which is boiled with water to make coffee. Cardamom is also used in some extent in savoury dishes. so, there are subtle differences and a connoisseur of that taste profile will pick up the nuances..Black cardamom is often erroneously described as an inferior substitute for green cardamom by those who are unfamiliar with the spice. Although the flavor differs from the more common green cardamom, black cardamom is sometimes used by large-scale commercial bakers because of its relative cheapness he seeds of the sesame plant (Sesamum Indicum to use its scientific name) are featured in many Asian cuisines. Spice paste concoctions made with sesame seeds enhance Indian dishes, and sesame seeds play a role in Japanese vegetarian cooking. In China, sesame seeds are used to flavor cakes, cookies, and popular desserts such as sesame seed balls and fried custard. You'll also find them in savory dishes. Both black and white sesame seeds are used in Chinese cooking. (A third variety of beige colored sesame seeds is not as popular). Like sesame oil, white sesame seeds have a nutty flavor, while black sesame seeds taste more bitter. However, whether a recipe calls for white or black seeds often has more to do with the appearance of a dish rather than flavor. White sesame seeds are nearly always toasted before using. There are differing opinions over the value of toasting black sesame seeds, as it can accentuate the bitter flavor - let your taste buds make the decision. Because sesame seeds contain a high percentage of oil, it's best to store them in the refrigerator if you plan on keeping them for more than two or three months. Otherwise, they can be kept in a covered jar at room temperature. In any event, check and make sure they don't smell rancid before using. Sesame seeds are a nutritional goldmine - high in mineral content, and containing two proteins that are not normally found in other vegetable proteins. For people with milk allergies, sesame seeds provide an alternative source of calcium. this amber colored, aromatic oil, made from pressed and toasted sesame seeds, is a popular ingredient in Chinese cooking. Not for use as a cooking oil, however, as the flavor is too intense and it burns quite easily. Try adding sesame oil to marinades, salad dressings, or in the final stages of cooking. Recipes often call for a few drops of sesame oil to be drizzled on a dish just before serving. One note: the non-roasted sesame oil you sometimes find in supermarkets and health food stores is not a good substitute for the sesame oil used in Oriental cooking. As with sesame paste, the difference is that Oriental oil is pressed from toasted sesame seeds. The lighter oil is found in Indian cooking, while Asian countries favor the darker variety. Sesame oil will keep for several months if stored in a cool, dry place. hope that helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Seseme crusted Salmon
Ingredients 1. 1/4 cup soy sauce 2. 2 tablespoons dry sherry 3. 1/2 cup canned low-sodium chicken broth or homemade stock 4. 1/2 teaspoon sugar 5. 1 1/2 teaspoons grated fresh ginger 6. 1 clove garlic, minced 7. 2 tablespoons plus 2 teaspoons cornstarch 8. 3 tablespoons water 9. 1 egg white 10. 2 pounds center-cut salmon fillet, cut into 4 pieces 11. 1/4 cup black and white sesame seeds 12. 1/4 cup cooking oil Directions 1. In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water. 2. Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat. 3. In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove. 4. Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it. Tuna steaks would be perfect with the sesame-seed crust and the sauce. You can also use salmon steaks instead of fillets. Sesame Chicken 3 whole boneless chicken breasts Marinade: 2 tablespoons light soy sauce 1 tablespoon cooking wine or dry sherry a few drops of sesame oil 2 tablespoons flour 2 tablespoons cornstarch 2 tablespoons water 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon vegetable oil Sauce for Sesame Chicken: 1/2 cup water 1 cup chicken broth 1/8 cup vinegar 1/4 cup cornstarch 1 cup sugar 2 TB dark soy sauce 2 TB sesame oil 1 tsp chili paste, or more if desired 1 clove garlic (minced) Other: 2 tablespoons toasted sesame seeds 3 1/2 - 4 cups peanut oil for deep-frying Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes. To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice. 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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Chef, I have a problem.
A while back you talked about storing garlic in olive oil in the fridge. I attempted this, and all was well for a while. After a day or two the olive oil sort of congealed into a sort of solid mass. I just assumed it was the cold in the fridge that caused the oil to thicken and congeal. Fast forward a month or two. I opened the fridge tonight and noticed that the lid of the jar was bulged out. I unscrewed the lid and all the pressure hissed out, and slowly bubbling up through the congealed mass of oil and garlic was some sort of "gas" that I can only assume to be carbon dioxide from some sort of bacteria. There is no foul smell, or anything of the like, but I am now in doubt (when in doubt throw it out) about the safety of this garlic. I took every precaution possible to ensure sanitation when packing the garlic in the jar, and I've always used clean items to "fish" a piece of garlic out of the jar. My first question is, would you agree that it should be thrown out? Or is this some sort of normal occurrence with garlic in oil? Second, what went wrong? How do I correct that? The only other possible thing I can figure out is that the EVOO that I used was sort of old, and probably should've been pitched, but I didn't think about that until after I had poured it in with the garlic. |
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Originally Posted By SigOwner_P229:
Chef, I have a problem. A while back you talked about storing garlic in olive oil in the fridge. I attempted this, and all was well for a while. After a day or two the olive oil sort of congealed into a sort of solid mass. I just assumed it was the cold in the fridge that caused the oil to thicken and congeal. Fast forward a month or two. I opened the fridge tonight and noticed that the lid of the jar was bulged out. I unscrewed the lid and all the pressure hissed out, and slowly bubbling up through the congealed mass of oil and garlic was some sort of "gas" that I can only assume to be carbon dioxide from some sort of bacteria. There is no foul smell, or anything of the like, but I am now in doubt (when in doubt throw it out) about the safety of this garlic. I took every precaution possible to ensure sanitation when packing the garlic in the jar, and I've always used clean items to "fish" a piece of garlic out of the jar. My first question is, would you agree that it should be thrown out? Or is this some sort of normal occurrence with garlic in oil? Second, what went wrong? How do I correct that? The only other possible thing I can figure out is that the EVOO that I used was sort of old, and probably should've been pitched, but I didn't think about that until after I had poured it in with the garlic. THROW IT OUT ASAP.. as stated in the blurb about storing garlic as such, there is always a risk of contamination and spores, mold, bacteria being present in the garlic, using OLD OIL may well have added to the issue IT is NOT recommended any longer to store garlic this way, but has been done for a very long time and there is a risk. YOU May not have done anything wrong and the contamination was already in the bulb when you cleaned and stored it..again, there is always a risk. we used to never worry about tea urns in restaurants, they rarely got washed, cleaned, or changed, maybe rinsed out..once or twice a week,,,about 10 years ago a report started circulating that botulism could GROW in the Acidic content of the tea..rare, but could happen we have found and seen flesh eating bacteria, legionaries and many other contaminants over the last 20 years that prior to were unheard of or scoffed at..mold, mildew are now found to be huge health threats....so, as you stated when in doubt throw it out....sorry my advise didn't work out,, |
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
Born with a low tolerance for bullshit.
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Originally Posted By douglasmorris99:
Originally Posted By SigOwner_P229:
Chef, I have a problem. A while back you talked about storing garlic in olive oil in the fridge. I attempted this, and all was well for a while. After a day or two the olive oil sort of congealed into a sort of solid mass. I just assumed it was the cold in the fridge that caused the oil to thicken and congeal. Fast forward a month or two. I opened the fridge tonight and noticed that the lid of the jar was bulged out. I unscrewed the lid and all the pressure hissed out, and slowly bubbling up through the congealed mass of oil and garlic was some sort of "gas" that I can only assume to be carbon dioxide from some sort of bacteria. There is no foul smell, or anything of the like, but I am now in doubt (when in doubt throw it out) about the safety of this garlic. I took every precaution possible to ensure sanitation when packing the garlic in the jar, and I've always used clean items to "fish" a piece of garlic out of the jar. My first question is, would you agree that it should be thrown out? Or is this some sort of normal occurrence with garlic in oil? Second, what went wrong? How do I correct that? The only other possible thing I can figure out is that the EVOO that I used was sort of old, and probably should've been pitched, but I didn't think about that until after I had poured it in with the garlic. THROW IT OUT ASAP.. as stated in the blurb about storing garlic as such, there is always a risk of contamination and spores, mold, bacteria being present in the garlic, using OLD OIL may well have added to the issue IT is NOT recommended any longer to store garlic this way, but has been done for a very long time and there is a risk. YOU May not have done anything wrong and the contamination was already in the bulb when you cleaned and stored it..again, there is always a risk. we used to never worry about tea urns in restaurants, they rarely got washed, cleaned, or changed, maybe rinsed out..once or twice a week,,,about 10 years ago a report started circulating that botulism could GROW in the Acidic content of the tea..rare, but could happen we have found and seen flesh eating bacteria, legionaries and many other contaminants over the last 20 years that prior to were unheard of or scoffed at..mold, mildew are now found to be huge health threats....so, as you stated when in doubt throw it out....sorry my advise didn't work out,, Well, it was me who asked about garlic storage, and I have not tried this yet, but I'm still going to. We will see. Bought a new sleeve of garlic and a big bottle of EVOO this weekend.
Kitties Ain't Skeerd
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Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history.~~Marilyn Monroe
Well-behaved women rarely make history.~~Marilyn Monroe
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Originally Posted By douglasmorris99:
Originally Posted By SigOwner_P229:
Chef, I have a problem. A while back you talked about storing garlic in olive oil in the fridge. I attempted this, and all was well for a while. After a day or two the olive oil sort of congealed into a sort of solid mass. I just assumed it was the cold in the fridge that caused the oil to thicken and congeal. Fast forward a month or two. I opened the fridge tonight and noticed that the lid of the jar was bulged out. I unscrewed the lid and all the pressure hissed out, and slowly bubbling up through the congealed mass of oil and garlic was some sort of "gas" that I can only assume to be carbon dioxide from some sort of bacteria. There is no foul smell, or anything of the like, but I am now in doubt (when in doubt throw it out) about the safety of this garlic. I took every precaution possible to ensure sanitation when packing the garlic in the jar, and I've always used clean items to "fish" a piece of garlic out of the jar. My first question is, would you agree that it should be thrown out? Or is this some sort of normal occurrence with garlic in oil? Second, what went wrong? How do I correct that? The only other possible thing I can figure out is that the EVOO that I used was sort of old, and probably should've been pitched, but I didn't think about that until after I had poured it in with the garlic. THROW IT OUT ASAP.. as stated in the blurb about storing garlic as such, there is always a risk of contamination and spores, mold, bacteria being present in the garlic, using OLD OIL may well have added to the issue IT is NOT recommended any longer to store garlic this way, but has been done for a very long time and there is a risk. YOU May not have done anything wrong and the contamination was already in the bulb when you cleaned and stored it..again, there is always a risk. we used to never worry about tea urns in restaurants, they rarely got washed, cleaned, or changed, maybe rinsed out..once or twice a week,,,about 10 years ago a report started circulating that botulism could GROW in the Acidic content of the tea..rare, but could happen we have found and seen flesh eating bacteria, legionaries and many other contaminants over the last 20 years that prior to were unheard of or scoffed at..mold, mildew are now found to be huge health threats....so, as you stated when in doubt throw it out....sorry my advise didn't work out,, Is there any other way to store garlic? I would like to keep a supply of garlic cloves handy, but I never go through it fast enough to just leave it whole, in head form, so what is a guy supposed to do? Maybe some sort of acidic environment? A little vinegar won't hurt because I almost use always use garlic as a "small" part of the food that I'm making, and any vinegar taste/acidity will be diluted. |
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Originally Posted By SigOwner_P229:
Originally Posted By douglasmorris99:
Originally Posted By SigOwner_P229:
Chef, I have a problem. A while back you talked about storing garlic in olive oil in the fridge. I attempted this, and all was well for a while. After a day or two the olive oil sort of congealed into a sort of solid mass. I just assumed it was the cold in the fridge that caused the oil to thicken and congeal. Fast forward a month or two. I opened the fridge tonight and noticed that the lid of the jar was bulged out. I unscrewed the lid and all the pressure hissed out, and slowly bubbling up through the congealed mass of oil and garlic was some sort of "gas" that I can only assume to be carbon dioxide from some sort of bacteria. There is no foul smell, or anything of the like, but I am now in doubt (when in doubt throw it out) about the safety of this garlic. I took every precaution possible to ensure sanitation when packing the garlic in the jar, and I've always used clean items to "fish" a piece of garlic out of the jar. My first question is, would you agree that it should be thrown out? Or is this some sort of normal occurrence with garlic in oil? Second, what went wrong? How do I correct that? The only other possible thing I can figure out is that the EVOO that I used was sort of old, and probably should've been pitched, but I didn't think about that until after I had poured it in with the garlic. THROW IT OUT ASAP.. as stated in the blurb about storing garlic as such, there is always a risk of contamination and spores, mold, bacteria being present in the garlic, using OLD OIL may well have added to the issue IT is NOT recommended any longer to store garlic this way, but has been done for a very long time and there is a risk. YOU May not have done anything wrong and the contamination was already in the bulb when you cleaned and stored it..again, there is always a risk. we used to never worry about tea urns in restaurants, they rarely got washed, cleaned, or changed, maybe rinsed out..once or twice a week,,,about 10 years ago a report started circulating that botulism could GROW in the Acidic content of the tea..rare, but could happen we have found and seen flesh eating bacteria, legionaries and many other contaminants over the last 20 years that prior to were unheard of or scoffed at..mold, mildew are now found to be huge health threats....so, as you stated when in doubt throw it out....sorry my advise didn't work out,, Is there any other way to store garlic? I would like to keep a supply of garlic cloves handy, but I never go through it fast enough to just leave it whole, in head form, so what is a guy supposed to do? Maybe some sort of acidic environment? A little vinegar won't hurt because I almost use always use garlic as a "small" part of the food that I'm making, and any vinegar taste/acidity will be diluted. Low-acid foods like garlic have now been proven to be a source of Clostridium botulinum bacteria which are found in soil, water, and air. Oil's oxygen-free environment is perfect for growth of this anaerobic bacteria. Garlic in oil, therefore, must be stored correctly to prevent botulism food poisoning. Yes, I have changed my mind... Commercial garlic-in-oil mixtures are acidified to prevent bacterial growth. These products can be stored safely at room temperature. Unfortunately, acidification of garlic in homemade oil mixtures can't be recommended because no research exists to support proper procedures. Different people recommend different methods and time to acidify and it is hard to know who is right. Instead, it's best to store these hazardous oils in the refrigerator, but for a limited time only. This conflicts with the desire for long term storage. FREEZING GARLIC Garlic can be frozen in a number of ways. 1. Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed. 2. Freeze the garlic unpeeled and remove cloves as needed. 3. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. Freeze this mixture immediately - do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum. DRYING GARLIC Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves. Cut in half lengthwise. No additional predrying treatment is necessary. Dry at 140 degrees for 2 hours, then reduce heat to 130 degrees until completely dry or crisp. If desired, garlic salt may be made from dried garlic. Powder dried garlic by processing in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and cake together in clumps. STORING GARLIC IN WINE OR VINEGAR Peeled cloves may be submerged in wine or vinegar and stored in the refrigerator. A dry white or red wine is suggested; white or wine vinegars also work well. The garlic/liquid should be kept for about 4 months in the refrigerator. Discard both the cloves and the liquid if there are signs of mold or yeast growth on the surface of the wine or vinegar. The garlic-flavored liquid and the garlic cloves may be used to flavor dishes. Do not store the garlic/liquid mixture at room temperature because it will rapidly develop mold growth. STORING GARLIC IN OIL Extreme care must be taken when preparing flavored oils with garlic or when storing garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months. Do not store garlic in oil at room temperature. Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists for roasted garlic stored in oil. By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly dried garlic cloves may be safely added to flavor oils. Hope that answers some questions.. 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:
Hope that answers some questions.. CHEF Yes, it does! Thank you very much! I think I'm going to try the wine thing. Will it hurt to use old wine for this? I have a 1 gallon jug of it that a friend gave to me. Its not very good wine, but I use it for cooking where I just want a mild "hint" of wine in the dish, and the quality of the wine doesn't matter. Its probably about 1 year old, always stored in the fridge, if that makes a difference. |
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Good tips, chef. My wife and I love garlic, but don't always use it fresh because of the hassle of peeling the cloves prior to mincing. When a recipe calls for a Tbsp of garlic, we usually just add the whole bulb. How good is garlic once it's been frozen? Have you used it in this manner? We recently bought a very-highly rated garlic press that will mince garlic bulbs that haven't been peeled. VERY NICE - much better than the OXO we had. It's made by Zyliss. That may have us using fresh garlic more often... |
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Originally Posted By SigOwner_P229:
Originally Posted By douglasmorris99:
Hope that answers some questions.. CHEF Yes, it does! Thank you very much! I think I'm going to try the wine thing. Will it hurt to use old wine for this? I have a 1 gallon jug of it that a friend gave to me. Its not very good wine, but I use it for cooking where I just want a mild "hint" of wine in the dish, and the quality of the wine doesn't matter. Its probably about 1 year old, always stored in the fridge, if that makes a difference. You are welcom,,wine, as long as the wine is clear, with no sediment it should be fine to use.. |
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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Originally Posted By Zhukov:
Good tips, chef. My wife and I love garlic, but don't always use it fresh because of the hassle of peeling the cloves prior to mincing. When a recipe calls for a Tbsp of garlic, we usually just add the whole bulb.
How good is garlic once it's been frozen? Have you used it in this manner? We recently bought a very-highly rated garlic press that will mince garlic bulbs that haven't been peeled. VERY NICE - much better than the OXO we had. It's made by Zyliss. That may have us using fresh garlic more often... I have never intentionally frozen garlic..though I have used it as it was accidentally frozen and was all that was available. It is kind of pasty, breaks down easy and not as over powering as fresh in its flavor..so you may need to use quit a bit more. garlic press sounds cool seen them, never used one,,more of a slap, crush and chop guy CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By mattimeo:
Hey chef, Found some game hens in the freezer. I have some pearled barley and a wild rice blend both burning a hole in my pocket. I was thinking of stuffing these little birds very soon. What might you suggest? Hmm Hmm Hmmm Rock Cornish Gamehens..Hmm Hmm Hmm
my kids loved these little birds and would be so proud when they got to where they could eat a 1/2 of one...now most of them seem capable or eating 1/2 dozen of em! Rice stuffed roasted hens Ingredients * 3 tablespoons butter * 2 tablespoons slivered almonds * 2 tablespoons chopped onion * 1/3 cup uncooked wild rice/barley blend * 1 cup water * 1 cube chicken bouillon * 1/2 teaspoon salt * 2 Cornish game hens * salt to taste * 1/4 cup melted butter Directions 1. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork. 2. Preheat oven to 400 degrees F (200 degrees C). 3. Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter. 4. Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear. and though most dont seem to consider it, these Grill nicely as well Grilled Hens ngredients * 1/2 onion, chopped * 2 cloves garlic, peeled and chopped * 1 cup lemon juice * 1/2 cup olive oil * 1 tablespoon white wine * 1 teaspoon Worcestershire sauce * 1 teaspoon hot pepper sauce * 1 tablespoon pepper * 1 teaspoon celery salt * 1 teaspoon salt * 4 (1 1/2 pound) Cornish game hens Directions 1. In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours. 2. Preheat an outdoor grill for medium heat, and lightly oil grate. 3. Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear. hope that helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By BDeauman:
Chef: Talk to me about cooking with black beans. WHY
eewwww... my last wife made a Fantastic Black Bean soup..just Fantastic so I am told, cant stand the taste of the damn things, with my luck, SHTF, I will be nosing around a Cuban Grocery and be trapped inside for weeks with nothing but Black Beans 
that said,, I can offer a few recipes, the black bean is kind of locked in to what you can use them with as the taste is so distinctive..in my opinion anyways,,but it is a near perfect food, so... Black bean soup ala Brazil Ingredients * 1 tablespoon canola oil * 1/4 pound chorizo sausage, chopped * 1/3 pound cooked ham, chopped * 1 medium onion, chopped * 2 cloves garlic, minced * 2 (1 pound) sweet potatoes, peeled and diced * 1 large red bell pepper, diced * 2 (14.5 ounce) cans diced tomatoes with juice * 1 small hot green chile pepper, diced * 1 1/2 cups water * 4 cups cooked black beans, * 1 mango - peeled, seeded and diced * 1/4 cup chopped fresh cilantro * 1/4 teaspoon salt Directions 1. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender. 2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt. Black bean Chili Ingredients * 1 tablespoon olive oil * 1 onion, chopped * 2 red bell pepper, seeded and chopped * 1 jalapeno pepper, seeded and minced * 10 fresh mushrooms, quartered * 6 roma (plum) tomatoes, diced * 1 cup fresh corn kernels * 1 teaspoon ground black pepper * 1 teaspoon ground cumin * 1 tablespoon chili powder * 8 cups cooked black beans, * 1 1/2 cups chicken broth * 1 teaspoon salt Directions 1. Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil. 2. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice. Black Bean "lasagna" Ingredients * 1 tablespoon vegetable oil * 2 onions, chopped * 4 cloves garlic, chopped * 1/2 green bell pepper, diced * 1/2 red bell pepper, diced * 1 (14.5 ounce) can chopped tomatoes * 1 cup salsa * 4 cups cooked black beans * salt and black pepper to taste * 2 avocados - peeled, pitted, and mashed * 1 tablespoon fresh lemon juice * 12 (6 inch) corn tortillas, quartered * 2 cups shredded Cheddar cheese Directions 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. 2. Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes. 3. In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice. 4. Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients. 5. Bake in preheated oven for 35 minutes, or until sauce is bubbly. black beans and rice Ingredients * 1 teaspoon olive oil * 1 onion, chopped * 2 cloves garlic, minced * 3/4 cup uncooked white rice * 1 1/2 cups low sodium, low fat vegetable broth * 1 teaspoon ground cumin * 1/4 teaspoon cayenne pepper * 3 1/2 cups cooked black beans, Directions 1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes. 2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans. black bean salad. Ingredients * 1/3 cup fresh lime juice * 1/2 cup olive oil * 1 clove garlic, minced * 1 teaspoon salt * 1/8 teaspoon ground cayenne pepper * 4 cups cooked black beans, rinsed and drained * 1 1/2 cups corn kernels, cooked and drained * 1 avocado - peeled, pitted and diced * 1 red bell pepper, chopped * 2 tomatoes, chopped * 6 green onions, thinly sliced * 1/2 cup chopped fresh cilantro (optional) Directions 1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. 2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. where else do we want to go? 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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Originally Posted By douglasmorris99: Originally Posted By BDeauman: Chef: Talk to me about cooking with black beans. WHY eewwww... my last wife made a Fantastic Black Bean soup..just Fantastic so I am told, cant stand the taste of the damn things, with my luck, SHTF, I will be nosing around a Cuban Grocery and be trapped inside for weeks with nothing but Black Beans Ha! See - this is what I talked about earlier. How do you know you adequately prepared a dish if you can't stand the taste? I knew I'd eventually find something that the ol' chef doesn't like... |
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Originally Posted By BDeauman:
Thanks Chef! Sorry you hate the things, I think they're one of the better bean out there. you are welcome, keep in mind with most folks, and many like them or they wouldn't be around..but having such a strong profile on their own, they, to me, need to be the main focus of the dish or served with an equally or stronger tasting entree to compliment each other CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
Originally Posted By BDeauman:
Chef: Talk to me about cooking with black beans. WHY
eewwww... my last wife made a Fantastic Black Bean soup..just Fantastic so I am told, cant stand the taste of the damn things, with my luck, SHTF, I will be nosing around a Cuban Grocery and be trapped inside for weeks with nothing but Black Beans
Ha! See - this is what I talked about earlier. How do you know you adequately prepared a dish if you can't stand the taste? I knew I'd eventually find something that the ol' chef doesn't like...
as a Professional Chef my friend, this is what sous chefs, line cooks, and waiters were created for,(as they are of little use for much else) 
But , real answer, as a cook,,I tasted the damn things so I knew what made My Chef happy, once learning the taste profile, I then understand what things will or will not compliment the product and can assume proposed uses and additions and seasonings. THEN, I would TASTE it to insure it was acceptable for my customers. regardless of my own personal preferences..TASTING is not EATING.. and nothing went out to a guest with our the minimum of a strong Whiff
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: Originally Posted By Zhukov: as a Professional Chef my friend, this is what sous chefs, line cooks, and waiters were created for,(as they are of little use for much else)Ha! See - this is what I talked about earlier. How do you know you adequately prepared a dish if you can't stand the taste? I knew I'd eventually find something that the ol' chef doesn't like... But , real answer, as a cook,,I tasted the damn things so I knew what made My Chef happy, once learning the taste profile, I then understand what things will or will not compliment the product and can assume proposed uses and additions and seasonings. THEN, I would TASTE it to insure it was acceptable for my customers. regardless of my own personal preferences..TASTING is not EATING.. and nothing went out to a guest with our the minimum of a strong Whiff CHEF Touche.  I'm too prissy to be able to deal with that. |
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