ASK THE CHEF Part DEAUX (Page 14 of 39)
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Originally Posted By Zhukov:
Separate the meat from the bones and add it back in with the rest. Hocks are pretty salty - check how seasoned everything tastes. what he said.... CHEF 
thanks Zuk.. |
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 BozemanMT:
yeah, i see it just kinda falls apart as it cooks much better with the hamhocks than without. can change it up as well, boil a whole chicken in the beans, cut a fresh brisket in thirds and boil that up in the beans with onion, celery etc.. or even pork ribs,,then BBQ the ribs after they've cooked in the beans for a while.. 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 BozemanMT: thanks Chef That first one is what I was looking for (I knew I was close) but that 3rd one sounds awfully yummy. side dishes for meatloaf/hamloaf???????? been serving mashers, and that's fine, but it's getting boring. The only acceptable sides to meatloaf is mashed potatoes and peas. Thats 'Merica food right there  |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By SpeechPathJunkie:
Chef, what is a good mixer of stuff that I can replace cream of chicken soup? do you mean, you're using cream of chicken soup for an additive to finish a dish, ? |
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 BozemanMT:
liver and onions I know, old people food, but I don't think i've ever made this and if I had it, it was from my same mother who did well done lamb. I like liver and onions and I dont call it old people food,,,less you cook it first then put it in a blender with the mashed potatoes and peas and make it a slurry.. 
Ingredients 2 pounds sliced calves liver 1 1/2 cups milk, or as needed 1/4 cup butter, divided 2 large Vidalia onions, sliced into rings 2 cups all-purpose flour, or as needed salt and pepper to taste Directions 1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out. 2. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture. 3. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. this is kind of a stroganoff preperation Ingredients 1/2 cup butter 2 onions, sliced 1 1/2 pounds calf's liver 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 (8 ounce) can mushrooms, with liquid 2 cups sour cream 1 teaspoon Worcestershire sauce Directions 1. In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes. Season liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for approximately 5 minutes. Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes. Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. a classic Meditarainian preperation.. Ingredients 2 onions, chopped 1 tablespoon olive oil 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried parsley salt and pepper to taste 1 cup sherry 1 pound calves' livers 1 tablespoon chopped fresh parsley Directions 1. In a large skillet heat oil over medium high heat. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to taste. Add sherry, reduce heat to medium low and let all simmer. 2. Meanwhile, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet mixture. Cook all together, shaking skillet well, for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh chopped parsley serve. |
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 SpeechPathJunkie: Chef, what is a good mixer of stuff that I can replace cream of chicken soup? do you mean, you're using cream of chicken soup for an additive to finish a dish, ? Yeah, I wanna make hash brown casserole. I have an easy recipe that requires a can. But we have been eating pretty good lately and dumping a can of fat into something does not seem appealing anymore. |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By SpeechPathJunkie:
Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
Chef, what is a good mixer of stuff that I can replace cream of chicken soup? do you mean, you're using cream of chicken soup for an additive to finish a dish, ? Yeah, I wanna make hash brown casserole. I have an easy recipe that requires a can. But we have been eating pretty good lately and dumping a can of fat into something does not seem appealing anymore. well,,we can go back to the orginial thread for bechemal/cream sauce which is pretty much the same thing chemically speaking...OR use some condensed milk and a bit of chicken stock..or sour cream..  least, thats what I'd sub..
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
Chef, you have an italian style cheesecake recipe? There's an Italian place the wife and I always go when we visit the In laws in KC. It has an AMAZING cheesecake.  |
Dport:
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
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Originally Posted By Pita_146:
Chef, you have an italian style cheesecake recipe? There's an Italian place the wife and I always go when we visit the In laws in KC. It has an AMAZING cheesecake. when my daughther turned 13, she was asked what she wanted, Dad was doing OK on the financial end and pretty much said the skys the limit. (I only have 1 Daugther and yes, she's a princess, though she carries a browning hi power and a large CRKT folder.. )
Her response was a "NEW YORK TEXAS" Cheese cake...all my own..(she eats well but is NOT a big girl by any stretch) I ask, thats all?? and get a positve responce...so Dad bought her the largest one they made, think it was in the 10-12lb range.. and over the course of several weeks, she ate it..GOD FORBID anyone else touch it..as she measured it, sliced it propery with dental floss and portioned it out for post dinner treats only. her Brother got caught attempting to get the second to last slice and I thought one of them was gonna die
It was/is an excellent Jewish style cheese cake,,,and if they're still around, I'd recommend them, if not ROYAL Cheesecakes of Dallas Texas, sells/ships for Neiman Marcus and I highly recommend their Greek style cakes. History shows that the first recorded mention of cheesecake was by the Greeks, in 776 B.C. The ingredients of cheese, honey, and wheat flour where shaped into cakes, baked, cooled and served as energy food to the Greek Olympians. Greek cheesecake became a popular delicacy that was the precursor to the wedding cake. It was customary for the Greek bride to prepare and serve mini cheesecakes to the groom’s friends – this came to be known as the wedding cake. In time the Romans defeated the Greeks and over the centuries continued their conquest of Europe and the British Isles spreading their culture which included the cheesecake. In time, different cultures put their own spin on the recipe and developed their own versions of the cheesecake. Eventually immigrants brought their different cheesecakes to the shores of the USA. The modern cheesecake is described as a gourmet dessert cake or pie whose main ingredient is cottage cheese, cream cheese, or ricotta. Cheesecakes in the United States are usually of one of the two following varieties. The most common is the Jewish cheesecake, commonly known as the New York Style cheesecake is a cream cheese based cake set on a graham cracker crust. The second common variety is the Italian cheesecake which usually includes ricotta cheese and bits of candied fruit, placed on a pastry crust. A baking hint for those who make their own, just add a little cornstarch to the batter and this will keep your cheesecake from cracking when it cools. SOME recipes will require a graham cracker crumb crust on the bottom, some do not, classic cheese cakes have no "crust" If you gotta have it..here's a basic one. Ingredients 1 1/2 cups finely ground graham cracker crumbs 1/3 cup white sugar 6 tablespoons butter, melted 1/2 teaspoon ground cinnamon (optional) Directions 1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. 2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour Italian style cheese cake Ingredients 1lb cream cheese, softened 1lb ricotta cheese 1 1/2 cups white sugar 4 eggs 1 tablespoon lemon juice 1 teaspoon vanilla extract 3 tablespoons cornstarch 3 tablespoons flour 1/2 cup butter, melted and cooled 1 pint sour cream Directions 1. Preheat oven to 350 degrees FLightly grease a springform pan. 2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan. 3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving. Italian cheesecake, take II Ingredients 2 pounds ricotta cheese 2/3 cup white sugar 1/3 cup all-purpose flour 6 eggs 1/4 teaspoon ground cinnamon 2 teaspoons orange zest 2 teaspoons vanilla extract 1/8 teaspoon salt Directions 1. Preheat oven to 300 degrees F Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour. 2. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan. 3. Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time. and of course cheese cake should not be confused with Italian Ricotta Pie.. Ingredients 3 pounds ricotta cheese 12 eggs 2 cups white sugar 2 teaspoons vanilla extract 1/2 cup diced dried fruit, nuts and chocolate chips combined 4 cups all-purpose flour 5 teaspoons baking powder 1 cup white sugar 1/2 cup shortening 4 eggs, lightly beaten 1 teaspoon vanilla extract Directions 1. Beat the 12 eggs, 2 cups sugar and vanilla or lemon extract together. Stir in the ricotta cheese and the chocolate chips. Set aside. 2. Preheat oven to 325 degrees F Grease two deep dish pie plates. 3. Combine the flour, baking powder, and 1 cup of the sugar together. Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill 4. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick as it will expand during cooking and get too thick. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. Alternately you can use cookie cutters and place the cutouts on the top of the pies. 5. Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine. Place foil on the edge of crust. 6. Bake at 325 degrees F for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes or until a knife inserted in the center comes out clean. hope that helps CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
| My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? |
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My wife found a recipe for bbq sauce from a local chef whose restaurant we love.
It started with a little oil, 1/4 cup of brown sugar (packed), and 2 tbl spoons tumeric. After getting that going you add: 18oz bottle of original mauls 1/4 cup of honey 1/4 cup of water 2 tbl spoons of soy sauce 2 tbl spoons of dijon mustard 1 cup of bourbon (called for Jefferson's but couldn't find that and used Maker's Mark instead) 2 tbl spoons tomato paste simmer 30 minutes It was pretty good, but I could still taste the bourbon fairly strongly and it was a bit thin. Did I need to simmer it more? What can I do to thicken it just a bit? Does the brand of bourbon make a big difference? It made quite a bit so I'm guessing it might get thicker over time? Thanks in advance! |
Invest in precious metals - brass and lead.
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Originally Posted By MissouriBob:
My wife found a recipe for bbq sauce from a local chef whose restaurant we love. It started with a little oil, 1/4 cup of brown sugar (packed), and 2 tbl spoons tumeric. After getting that going you add: 18oz bottle of original mauls 1/4 cup of honey 1/4 cup of water2 tbl spoons of soy sauce 2 tbl spoons of dijon mustard 1 cup of bourbon (called for Jefferson's but couldn't find that and used Maker's Mark instead) 2 tbl spoons tomato paste simmer 30 minutes It was pretty good, but I could still taste the bourbon fairly strongly and it was a bit thin. Did I need to simmer it more? What can I do to thicken it just a bit? Does the brand of bourbon make a big difference? It made quite a bit so I'm guessing it might get thicker over time? Thanks in advance! Simmering will cook out the water..you dont need to add thats in the recipe.. many Chefs,,myself included when giving recipes add things that don't neccisarilly belong in the mix...keeps you comming back for mine as YOU can't get it just right..
my Baking recipe book with MY recipes in it, all the recipes have a trick that doesnt belong, most leaving a rather blah experience should someone walk off with it..in my recipes, its always line 4...6 or 8 Brand of bourbon will make no difference If you need it think quik..use cornstarch and water mixed and added to the boiling sauce..it'll tighten up.. what the HELL Is original mauls? |
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 watercat:
My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? I would sub 6oz of Nutella for the chocolate in that recipe and it should turn out fine..
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 BozemanMT:
got a good one for ya want to do breaded milenasa with a pork rind breading low/no carbs but I can't figure out how to flour the cutlets so the egg sticks to them. what could I use instead of flour? needs to be no carbs. you know. I am 40lbs overweight...and carbs are probably a big reason, beyond my disability and diabetes it stays there.. 
and you know, I am by no means a diatician,,,,I'm just a cook? so,,while you want NO carbs..that can't seem to be done, less you want to use Saw Dust..so LO Carbs it will have to be, so either SOY FLOUR or seseme, almond, sunflower or other nut/seed flours are going to have to suffice to fix your problem. the nut flours are going to bring their flavor to the mix almond, walnut and peanut specifily can have very strong taste profiles.. on the cheap, I picked up a 5# bag of bird seed at Kroger Friday for $4 that and a flour mill and you'll be good CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By MissouriBob:
My wife found a recipe for bbq sauce from a local chef whose restaurant we love. It started with a little oil, 1/4 cup of brown sugar (packed), and 2 tbl spoons tumeric. After getting that going you add: 18oz bottle of original mauls 1/4 cup of honey 1/4 cup of water2 tbl spoons of soy sauce 2 tbl spoons of dijon mustard 1 cup of bourbon (called for Jefferson's but couldn't find that and used Maker's Mark instead) 2 tbl spoons tomato paste simmer 30 minutes It was pretty good, but I could still taste the bourbon fairly strongly and it was a bit thin. Did I need to simmer it more? What can I do to thicken it just a bit? Does the brand of bourbon make a big difference? It made quite a bit so I'm guessing it might get thicker over time? Thanks in advance! Simmering will cook out the water..you dont need to add thats in the recipe.. many Chefs,,myself included when giving recipes add things that don't neccisarilly belong in the mix...keeps you comming back for mine as YOU can't get it just right..
my Baking recipe book with MY recipes in it, all the recipes have a trick that doesnt belong, most leaving a rather blah experience should someone walk off with it..in my recipes, its always line 4...6 or 8 Brand of bourbon will make no difference If you need it think quik..use cornstarch and water mixed and added to the boiling sauce..it'll tighten up.. what the HELL Is original mauls? this maull's? |
I can't imagine being so utterly clueless and then thinking you have a valid point to make in a public forum. -Lumpy196 10-15-2010
Yes, it's exercise right up to 4:30...after that it's pron. -KILLERB6 04-10-2011
Yes, it's exercise right up to 4:30...after that it's pron. -KILLERB6 04-10-2011
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Originally Posted By MEDIKEIGHTED:
Originally Posted By douglasmorris99:
Originally Posted By MissouriBob:
My wife found a recipe for bbq sauce from a local chef whose restaurant we love. It started with a little oil, 1/4 cup of brown sugar (packed), and 2 tbl spoons tumeric. After getting that going you add: 18oz bottle of original mauls 1/4 cup of honey 1/4 cup of water2 tbl spoons of soy sauce 2 tbl spoons of dijon mustard 1 cup of bourbon (called for Jefferson's but couldn't find that and used Maker's Mark instead) 2 tbl spoons tomato paste simmer 30 minutes It was pretty good, but I could still taste the bourbon fairly strongly and it was a bit thin. Did I need to simmer it more? What can I do to thicken it just a bit? Does the brand of bourbon make a big difference? It made quite a bit so I'm guessing it might get thicker over time? Thanks in advance! Simmering will cook out the water..you dont need to add thats in the recipe.. many Chefs,,myself included when giving recipes add things that don't neccisarilly belong in the mix...keeps you comming back for mine as YOU can't get it just right..
my Baking recipe book with MY recipes in it, all the recipes have a trick that doesnt belong, most leaving a rather blah experience should someone walk off with it..in my recipes, its always line 4...6 or 8 Brand of bourbon will make no difference If you need it think quik..use cornstarch and water mixed and added to the boiling sauce..it'll tighten up.. what the HELL Is original mauls? this maull's? you're buying a BBQ Sauce, thats basiclly vinigery ketchup, then adding stuff to "make it better"? 
Try this Ingredients 1/2 onion, minced 4 cloves garlic, minced 3/4 cup bourbon whiskey 1/2 teaspoon ground black pepper 1/2 tablespoon salt 2 cups ketchup 1/4 cup tomato paste 1/3 cup cider vinegar 2 tablespoons liquid smoke flavoring 1/4 cup Worcestershire sauce 1/2 cup packed brown sugar 1/3 teaspoon hot pepper sauce, or to taste Directions 1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. 2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce Or this Ingredients 2 tablespoons American chili powder 1 teaspoon ground black pepper 1 teaspoon table salt 2 cups ketchup 1/2 cup yellow ballpark-style mustard 1/2 cup cider vinegar 1/3 cup Worcestershire sauce 1/4 cup lemon juice 1/4 cup steak sauce 1/4 cup dark molasses 1/4 cup honey 1 teaspoon hot sauce 1 cup dark brown sugar (you can use light brown sugar if that's all you have) 3 tablespoons vegetable oil 1 medium onion, finely chopped 4 medium cloves of garlic, crushed or minced DIrections 1) In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly. 2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit. 3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Remember, it is going on meat and will be cooked once again. Strain it if you don't want the chunks of onion and garlic. or hell, IF you have to go Carolina Mustard style.. Ingredients 2 tablespoons butter 1 small onion, minced 1 clove garlic, minced 3 tablespoons red wine vinegar 1 cup chili sauce 1 cup pineapple juice 1/2 cup crushed pineapple 1/4 cup brown sugar 2 tablespoons lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons dry mustard 1 pinch pepper 2 tablespoons hot pepper sauce 1 habanero pepper, seeded and chopped 1/2 cup bourbon whiskey Directions 1. Melt butter in a large saucepan over medium heat. Add onions, and saute until they are transparent. Stir in the garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice. Season with Worcestershire sauce, dry mustard, pepper, hot pepper sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. 2. Stir in the bourbon, and simmer for an additional 10 minutes. Store in the refrigerator. but stop wasting your time fixing other peoples mistakes CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Pita_146:
Originally Posted By douglasmorris99:
hope that helps CHEF Looks good. 
do you need the address where to mail mine? 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: Originally Posted By Pita_146: Originally Posted By douglasmorris99: hope that helps CHEF Looks good. do you need the address where to mail mine? Well, after further reading of the thread. It appears that you leave stuff out so yours is better. That being the case I guess you better make your own.  |
Dport:
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
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Originally Posted By douglasmorris99:
Originally Posted By MEDIKEIGHTED:
Originally Posted By douglasmorris99:
Originally Posted By MissouriBob:
My wife found a recipe for bbq sauce from a local chef whose restaurant we love. It started with a little oil, 1/4 cup of brown sugar (packed), and 2 tbl spoons tumeric. After getting that going you add: 18oz bottle of original mauls 1/4 cup of honey 1/4 cup of water2 tbl spoons of soy sauce 2 tbl spoons of dijon mustard 1 cup of bourbon (called for Jefferson's but couldn't find that and used Maker's Mark instead) 2 tbl spoons tomato paste simmer 30 minutes It was pretty good, but I could still taste the bourbon fairly strongly and it was a bit thin. Did I need to simmer it more? What can I do to thicken it just a bit? Does the brand of bourbon make a big difference? It made quite a bit so I'm guessing it might get thicker over time? Thanks in advance! Simmering will cook out the water..you dont need to add thats in the recipe.. many Chefs,,myself included when giving recipes add things that don't neccisarilly belong in the mix...keeps you comming back for mine as YOU can't get it just right..
my Baking recipe book with MY recipes in it, all the recipes have a trick that doesnt belong, most leaving a rather blah experience should someone walk off with it..in my recipes, its always line 4...6 or 8 Brand of bourbon will make no difference If you need it think quik..use cornstarch and water mixed and added to the boiling sauce..it'll tighten up.. what the HELL Is original mauls? this maull's? you're buying a BBQ Sauce, thats basiclly vinigery ketchup, then adding stuff to "make it better"?
Try this Ingredients 1/2 onion, minced 4 cloves garlic, minced 3/4 cup bourbon whiskey 1/2 teaspoon ground black pepper 1/2 tablespoon salt 2 cups ketchup 1/4 cup tomato paste 1/3 cup cider vinegar 2 tablespoons liquid smoke flavoring 1/4 cup Worcestershire sauce 1/2 cup packed brown sugar 1/3 teaspoon hot pepper sauce, or to taste Directions 1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. 2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce Or this Ingredients 2 tablespoons American chili powder 1 teaspoon ground black pepper 1 teaspoon table salt 2 cups ketchup 1/2 cup yellow ballpark-style mustard 1/2 cup cider vinegar 1/3 cup Worcestershire sauce 1/4 cup lemon juice 1/4 cup steak sauce 1/4 cup dark molasses 1/4 cup honey 1 teaspoon hot sauce 1 cup dark brown sugar (you can use light brown sugar if that's all you have) 3 tablespoons vegetable oil 1 medium onion, finely chopped 4 medium cloves of garlic, crushed or minced DIrections 1) In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly. 2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit. 3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Remember, it is going on meat and will be cooked once again. Strain it if you don't want the chunks of onion and garlic. or hell, IF you have to go Carolina Mustard style.. Ingredients 2 tablespoons butter 1 small onion, minced 1 clove garlic, minced 3 tablespoons red wine vinegar 1 cup chili sauce 1 cup pineapple juice 1/2 cup crushed pineapple 1/4 cup brown sugar 2 tablespoons lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons dry mustard 1 pinch pepper 2 tablespoons hot pepper sauce 1 habanero pepper, seeded and chopped 1/2 cup bourbon whiskey Directions 1. Melt butter in a large saucepan over medium heat. Add onions, and saute until they are transparent. Stir in the garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice. Season with Worcestershire sauce, dry mustard, pepper, hot pepper sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. 2. Stir in the bourbon, and simmer for an additional 10 minutes. Store in the refrigerator. but stop wasting your time fixing other peoples mistakes CHEFYep, it used a cheap and very common sauce in this area as a base. I'll give those a shot (though not a big fan of mustard based sauces). I'm going to have to buy more bourbon . Thanks for the advice, insight into chef alchemy, and the recipes.
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Invest in precious metals - brass and lead.
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Originally Posted By Pita_146:
Originally Posted By douglasmorris99:
Originally Posted By Pita_146:
Originally Posted By douglasmorris99:
hope that helps CHEF Looks good.
do you need the address where to mail mine? Well, after further reading of the thread. It appears that you leave stuff out so yours is better. That being the case I guess you better make your own.
I leave stuff out in my notebooks..not here..as I have been forced into retirement and mostly eat peanut butter on toast, cheap boiled ham, discounted meats and fruits and vegetables in season only when cheaper  ..I no longer feel the need to keep such things secret...
by the way, my Father was an Electrical Engineer born in 1911, he thought Tesla was a genius, Edison an evil bastard who kept politicians on puppet strings and that the Goverment drove Tesla crazy by poisoning; then stole his notes. He also thought Tesla may have been responsible for the Tunguska Event working on his "free electricity" or his "death ray"..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
got a good one for ya want to do breaded milenasa with a pork rind breading low/no carbs but I can't figure out how to flour the cutlets so the egg sticks to them. what could I use instead of flour? needs to be no carbs. you know. I am 40lbs overweight...and carbs are probably a big reason, beyond my disability and diabetes it stays there..
and you know, I am by no means a diatician,,,,I'm just a cook? so,,while you want NO carbs..that can't seem to be done, less you want to use Saw Dust..so LO Carbs it will have to be, so either SOY FLOUR or seseme, almond, sunflower or other nut/seed flours are going to have to suffice to fix your problem. the nut flours are going to bring their flavor to the mix almond, walnut and peanut specifily can have very strong taste profiles.. on the cheap, I picked up a 5# bag of bird seed at Kroger Friday for $4 that and a flour mill and you'll be good CHEF
smartass Chef,
Ok, so given that I could use "weird" flours with no carbs. Can i just not use flour at all? and just dry the piece of meat real good before putting the egg wash on??????? thanks I know, this lo carb thing is killer, but i seem to be dropping weight. I have a long way to go though. I want my pasta....................... 
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Originally Posted By BozemanMT: Originally Posted By douglasmorris99: Originally Posted By BozemanMT: got a good one for ya want to do breaded milenasa with a pork rind breading low/no carbs but I can't figure out how to flour the cutlets so the egg sticks to them. what could I use instead of flour? needs to be no carbs. you know. I am 40lbs overweight...and carbs are probably a big reason, beyond my disability and diabetes it stays there.. and you know, I am by no means a diatician,,,,I'm just a cook? so,,while you want NO carbs..that can't seem to be done, less you want to use Saw Dust..so LO Carbs it will have to be, so either SOY FLOUR or seseme, almond, sunflower or other nut/seed flours are going to have to suffice to fix your problem. the nut flours are going to bring their flavor to the mix almond, walnut and peanut specifily can have very strong taste profiles.. on the cheap, I picked up a 5# bag of bird seed at Kroger Friday for $4 that and a flour mill and you'll be good CHEF smartass Chef, Ok, so given that I could use "weird" flours with no carbs. Can i just not use flour at all? and just dry the piece of meat real good before putting the egg wash on??????? thanks I know, this lo carb thing is killer, but i seem to be dropping weight. I have a long way to go though. I want my pasta....................... Again, I'm not the chef but I think I might be able to answer this. You can do whatever you want...but if you want the breading to stick you need flour. |
Dport:
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
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Originally Posted By douglasmorris99:
Originally Posted By watercat:
My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? I would sub 6oz of Nutella for the chocolate in that recipe and it should turn out fine..
Chef Thank you - I'll try that. I don't know why that didn't occur to me... 
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
. .. on the cheap, I picked up a 5# bag of bird seed at Kroger Friday for $4 that and a flour mill and you'll be good CHEF
smartass Chef,
Ok, so given that I could use "weird" flours with no carbs. Can i just not use flour at all? and just dry the piece of meat real good before putting the egg wash on??????? thanks I know, this lo carb thing is killer, but i seem to be dropping weight. I have a long way to go though. I want my pasta.......................
you can use no flour at all, but, you're not going to get the right palate for your breading to stick to. on the cheap, beyond my highly thought out Bird Seed reccomendation, a modicum of corn starch, light, airy, minimal usage = abundant coverage, would serve as well and while having Carbs,,again, a small amount in comparision of wheat flour..or, buy some Soy Flour, it's readilly available in the baking aisle, OR in the health food aisle...not awfully expensive for the amount you'll use,, there are soy pasta's available..and have been keeping many Asians alive for many centuries..
Smartass, 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 watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? I would sub 6oz of Nutella for the chocolate in that recipe and it should turn out fine..
Chef Thank you - I'll try that. I don't know why that didn't occur to me... Thats quite alright, that's why I'm here..
it may,,MAY come out a bit "wetter" using the Nutella as its a bit wetter than chocolate, but, High fat chocolate is not being held a solid by much. and again, if you need my address to send me one, let me know
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99: Originally Posted By watercat: My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? I would sub 6oz of Nutella for the chocolate in that recipe and it should turn out fine.. Chef I am so gonna make this Don't know when though. But I will! |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Chef, I need a recipe for a traditional southern coca cola cake. I tried a recipe out this weekend. The cake part turned out ok but the icing was really bad. I followed the recipe but it never thickened up. Got anything for me? |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By SpeechPathJunkie:
Chef, I need a recipe for a traditional southern coca cola cake. I tried a recipe out this weekend. The cake part turned out ok but the icing was really bad. I followed the recipe but it never thickened up. Got anything for me? well lets just do the classic from COKE Classic Orginial Cola Cake Cake: 2 cups sugar 2 cups all-purpose flour 1 1/2 cups small marshmallows 1/2 cup butter or margarine 1/2 cup vegetable oil 3 tablespoons cocoa 1 cup Coca-Cola® 1 teaspoon baking soda 1/2 cup buttermilk 2 eggs 1 teaspoon vanilla extract Frosting: 1/2 cup butter 3 tablespoons cocoa 6 tablespoons Coca-Cola 1 box (16 ounces) confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh- mallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9- by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately. To make frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve. *The cake recipe was contributed by Lee Avery Catts to "Atlanta Cooknotes" published by The Junior League of Atlanta. Recipe: Cola Cake Chocolate Coke Cake 1 18.5-ounce devil's food cake mix (see note) 1 16-ounce bottle Coca-Cola® 2 tablespoons grated orange peel Half 6-ounce package semisweet chocolate chips, about 1/2 cup 12 large fresh, ripe strawberries, preferably unhulled 1/2 cup butter or margarine, softened 1 16-ounce package confectioners' sugar 3 tablespoons powdered chocolate drink mix such as Nestle's Quik 1 1/2 teaspoons vanilla extract Heat oven to 350°F; grease 13x9x2 inch baking pan. Prepare cake mix according to package directions, using 1 1/3 cups cola in place of water and stirring 1 tablespoon grated orange peel in batter. Pour batter into prepared pan. Bake 30 minutes until wooden pick inserted in center comes out clean. Invert cake onto wire rack cool completely. Cake may be made and stored, tightly wrapped, up to two days before decorating. Note: For firmer cake, use one 16-ounce package of pound cake mix, stirring in 1/3 cup powdered chocolate drink mix along with grated orange peel. Use cola for the liquid; bake as directed. 1. Stir chocolate chips in small heavy saucepan over very low heat until melted and smooth; remove from heat. Dip strawberries into chocolate to coat halfway, placing each berry as it is dipped on cookie sheet lined with wax paper. Refrigerate berries until ready to use. 2. Cut cooled cake horizontally into 2 equal layers with sharp serrated knife; place bottom layer on large cookie sheet. 3. Beat butter in large bowl with mixer at medium speed until light and fluffy; gradually beat in confectioners' sugar and chocolate drink mix until smooth. Beat in 1/3 cup of remaining cola, remaining 1 tablespoon grated orange peel and vanilla until thoroughly blended and smooth. Spread half of frosting over bottom cake layer; top with second layer. Swirl remaining frosting over top of cake. . Make 12 servings. |
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 apologize if this has been asked and answered, but here goes:
I'm watching MasterChef, and one of the contestants explained that the dish he had prepared, in just sixty minutes, as having "pickled celery" in it. My understanding of pickling is limited, but I thought that pickling takes at least a couple of days, preferably a couple of weeks. So what exactly do they mean? Are they just boiling the veggies in salt and vinegar for a few minutes, or what? |
"As usual, this guy has it right." - krpind
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Originally Posted By douglasmorris99:
Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? I would sub 6oz of Nutella for the chocolate in that recipe and it should turn out fine..
Chef Thank you - I'll try that. I don't know why that didn't occur to me... Thats quite alright, that's why I'm here..
it may,,MAY come out a bit "wetter" using the Nutella as its a bit wetter than chocolate, but, High fat chocolate is not being held a solid by much. and again, if you need my address to send me one, let me know
CHEF I tried out the rum cake this weekend. I don't know what consistency it is supposed to have, but it came out really moist but not dripping. Unfortunately the hazelnut flavor from the Nutella was completely drowned out by the flavor of the rum. I think the next time I make it, I'll use normal dark chocolate, and add some hazelnut extract to the batter. I also might add hazelnut extract to the sugar-butter-rum mixture that you pour on the cake after it's done cooking. Still came out tasting rum-tastic.
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Originally Posted By MotorMouth:
Chef, I apologize if this has been asked and answered, but here goes: I'm watching MasterChef, and one of the contestants explained that the dish he had prepared, in just sixty minutes, as having "pickled celery" in it. My understanding of pickling is limited, but I thought that pickling takes at least a couple of days, preferably a couple of weeks. So what exactly do they mean? Are they just boiling the veggies in salt and vinegar for a few minutes, or what? I would have to assume thats exactly what they did, made a picking base and allowed trimmed veggies to steam in it for a few minutes. I doubt the taste was outsdanding but, picking celery being so celulouse, it proabably took the steaming fairly well. Pickling in the culinary world covers a few processes..cooked beets or cucumbers in a vinigar based dressing as an example are overnite picking process and overnight pickles are boiled pickles V fresh pack which is allowed to pickle in brine for weeks.. Pickled Vegetables the correct way.. Description Pickled carrots, jicama, cauliflower, and string beans make a healthy snack to have on hand. The vinegar here is well seasoned with the essence of mustard, dill weed, and garlic, all offset with a hint of brown sugar. The pickling liquid makes an excellent salad dressing as well Ingredients 1/2 pound carrots, peeled and cut in round on the diagonal (about 2 cups) 1/2 pound string beans 1 small head of cauliflower, broken into florets (about 2 cups) 1/2 raw jicama, peeled and cut in half and cut into sticks blancheing liquid 2 cups purified water 2 1/2 cups cider vinegar 1/4 cup olive oil 3 tablespoons brown sugar 1 teaspoon salt 1 tablespoon dill weed 6 cloves garlic 1/4 cup pickling spices or: 5 bay leaves 1 tablespoon mustard seed 1 tablespoon dill seed 1 1/2 teaspoons red chili flakes Instructions Fill a large pot with 5 cups of water and bring to a boil. First drop in the carrots and parboil for 2 minutes, then quickly scoop them with a strainer or large slotted spoon and transfer to a pot filled with cold water and ice to shock them. Drop the sting beans into the boiling water and cook just until they turn bright green (about 3 minutes), then quickly transfer them to the ice water. The cauliflower will only need to parboil for 1 minute. Let all the vegetables sit in the cold water for a few minutes to cool. Drain the cold water, remove the cooled vegetables to a big bowl, and add the raw jicama. Put all the dressing ingredients including the pickling spices in a stainless-steel pan set over medium heat, bring it to a boil, and cook for 2 minutes. Pour the cooked dressing over the vegetables and allow them to cool at room temperature. Once cooled, put the vegetables into a 1-gallon glass jar or lidded plastic container and fill it with as much dressing as the jar will hold. Cover and refrigerate for 2 days before eating. Blanching your vegetables makes them porous to absorb flavor from the dressing. Cooling them rapidly shocks the vegetables and stops any further cooking; shocking them quickly keeps your pickles crisp and crunchy rather than limp and rubber. The jicama is porous enough raw, so it doesn't need to be blanched. Each vegetable is blanched separately because some vegetables need more time than others, and we want them all to be crisp and flavorful. hope that helps a bit. |
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 watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? I would sub 6oz of Nutella for the chocolate in that recipe and it should turn out fine..
Chef Thank you - I'll try that. I don't know why that didn't occur to me... Thats quite alright, that's why I'm here..
it may,,MAY come out a bit "wetter" using the Nutella as its a bit wetter than chocolate, but, High fat chocolate is not being held a solid by much. and again, if you need my address to send me one, let me know
CHEF I tried out the rum cake this weekend. I don't know what consistency it is supposed to have, but it came out really moist but not dripping. Unfortunately the hazelnut flavor from the Nutella was completely drowned out by the flavor of the rum. I think the next time I make it, I'll use normal dark chocolate, and add some hazelnut extract to the batter. I also might add hazelnut extract to the sugar-butter-rum mixture that you pour on the cake after it's done cooking. Still came out tasting rum-tastic. just ran out to the mailbox,,didnt see my slice in there
ok, the Nutella being wetter than the dark choc...you may have to cut back on some of the liquid or do 1/2 and 1/2 choc and nutella for that blend,, yes, mixing the nutella with the rumbutter, will give you an outsanding result....
Chef...thanks you for the feedback.. |
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 watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? I would sub 6oz of Nutella for the chocolate in that recipe and it should turn out fine..
Chef Thank you - I'll try that. I don't know why that didn't occur to me... Thats quite alright, that's why I'm here..
it may,,MAY come out a bit "wetter" using the Nutella as its a bit wetter than chocolate, but, High fat chocolate is not being held a solid by much. and again, if you need my address to send me one, let me know
CHEF I tried out the rum cake this weekend. I don't know what consistency it is supposed to have, but it came out really moist but not dripping. Unfortunately the hazelnut flavor from the Nutella was completely drowned out by the flavor of the rum. I think the next time I make it, I'll use normal dark chocolate, and add some hazelnut extract to the batter. I also might add hazelnut extract to the sugar-butter-rum mixture that you pour on the cake after it's done cooking. Still came out tasting rum-tastic. just ran out to the mailbox,,didnt see my slice in there
ok, the Nutella being wetter than the dark choc...you may have to cut back on some of the liquid or do 1/2 and 1/2 choc and nutella for that blend,, yes, mixing the nutella with the rumbutter, will give you an outsanding result....
Chef...thanks you for the feedback.. Thank you Chef! Are you going to be at whichever gun show is happening in DFW this weekend? If so, I'll bring you one.
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Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? I would sub 6oz of Nutella for the chocolate in that recipe and it should turn out fine..
Chef Thank you - I'll try that. I don't know why that didn't occur to me... Thats quite alright, that's why I'm here..
it may,,MAY come out a bit "wetter" using the Nutella as its a bit wetter than chocolate, but, High fat chocolate is not being held a solid by much. and again, if you need my address to send me one, let me know
CHEF I tried out the rum cake this weekend. I don't know what consistency it is supposed to have, but it came out really moist but not dripping. Unfortunately the hazelnut flavor from the Nutella was completely drowned out by the flavor of the rum. I think the next time I make it, I'll use normal dark chocolate, and add some hazelnut extract to the batter. I also might add hazelnut extract to the sugar-butter-rum mixture that you pour on the cake after it's done cooking. Still came out tasting rum-tastic. just ran out to the mailbox,,didnt see my slice in there
ok, the Nutella being wetter than the dark choc...you may have to cut back on some of the liquid or do 1/2 and 1/2 choc and nutella for that blend,, yes, mixing the nutella with the rumbutter, will give you an outsanding result....
Chef...thanks you for the feedback.. Thank you Chef! Are you going to be at whichever gun show is happening in DFW this weekend? If so, I'll bring you one.thank you!! I am at the Paris Tx show this weekend ,,, I wont be in a DFW Show until Aug 11 and 12 in Lewisville, then just about every one until New Years Day,,so, Next batch
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 SpeechPathJunkie:
Not a food question but...
When I read your post, I read it in the voice of your avatar.
i do too. i even imagined this story from page 5 with the Swedish Chef acting it out
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I can't imagine being so utterly clueless and then thinking you have a valid point to make in a public forum. -Lumpy196 10-15-2010
Yes, it's exercise right up to 4:30...after that it's pron. -KILLERB6 04-10-2011
Yes, it's exercise right up to 4:30...after that it's pron. -KILLERB6 04-10-2011
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Originally Posted By MEDIKEIGHTED:
Originally Posted By SpeechPathJunkie:
Not a food question but...
When I read your post, I read it in the voice of your avatar.
i do too. i even imagined this story from page 5 with the Swedish Chef acting it out I read that in more of Gordon Ramsey voice. "Oh come on, it's crap!" |
"As usual, this guy has it right." - krpind
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Originally Posted By SpeechPathJunkie:
Not a food question but...
When I read your post, I read it in the voice of your avatar.
Bjork Bjork Bjork.. |
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 MotorMouth:
Originally Posted By MEDIKEIGHTED:
Originally Posted By SpeechPathJunkie:
Not a food question but...
When I read your post, I read it in the voice of your avatar.
i do too. i even imagined this story from page 5 with the Swedish Chef acting it out I read that in more of Gordon Ramsey voice. "Oh come on, it's crap!" far too mild
you F**king C**ks**ker should spit those D**Ks out of your gobs once in a while and taste the bloody food,,,this isnt fit to feed a pig...or your Mother..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
Not a food question but...
When I read your post, I read it in the voice of your avatar.
Bjork Bjork Bjork.. Bottomspankin gerfingerflukin....Damn, sleep deprovation is a bitch.
Well I am at least a few weeks from having a functional right arm but, I want you to start thinking about a recipe for tongue, pastrami or otherwise. Made (with wife and daughter's help) I did the stew a second time. Wife seems to think its one of the better dishes I have made. I added some frozen peas when I reheated it, not a bad addition. your help is, as always, welcome. |
How should I begin, and how should I presume?
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Chef, what can I do with swiss chard? I got some from a friends garden have never used it before. |
Dport:
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
You'd let a crazy person like that near your dick with her teeth? I don't think so. Gotta do her doggie style where you can watch where her hands and teeth are at all times.
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Originally Posted By Pita_146:
Chef, what can I do with swiss chard? I got some from a friends garden have never used it before. will try to post some recipes later today..sorry, GUN Show weekend Swiss chard can be used like lettuce in salads, cooked like any greens with bacon and salted water..Great saute'd with a bit of garlic chopped up and dropped into soups, sauces for color and for adding a third deminsion to sauces., Chopped up into stuffings, used as rollade wrapping, sandwhich "wraps" or Dolmas
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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