ASK THE CHEF Part DEAUX (Page 7 of 39)
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Originally Posted By bukowski548:
Well Chef, the lowly culinary student is requesting your help again. I've found myself in the depths of a "corporate" kitchen as morning baker/ lunch sammich bitch. I have all the usual sandwich stuff, a panini press, and an insanely expensive mini-oven (microwave, convection, conduction all at once). So here's the problem. I have 3 salads to make for my station... egg, tuna, and chicken. Well I finally showed the Chef that I'd only sold one portion of the egg salad in five weeks and that it was a huge waste of time and money to make it. So now it's up to me to find a permanent replacement, or what I'm hoping for, several options to do in rotation. So great almighty grand poobah Chef.... got any ideas? If it helps, the info on my customers. They're yuppies. They eat most everything in a wrap. They're terrified of fat grams, and they really like spicy. buk ETA: There's also zero chance of getting any seafood. We're hemorrhaging cash as it is.  why permenant, why not a rotating special salad "wrap" Have your basic tuna and chicken salad daily. make your third salad a rotating salad, select 10 good salads and start a calandered cycle or do a Mon thru Fri however your calander works. TRACK for 60 days, see what sells what doesnt, then narrow it down to 4 or 5 rotating salads.. IE schezwan style chicken salad Roast beef salad shredded Mexican Beef salad, spicy, sliced jalepenos, onion, bell pepper, etc.. Curried chicken salad using enjira or other flat bread instead of a wrap, (there is probably 50 varieties of chicken salad) French style Tuna salad nicoise, which is a vinegrette based salad with olives, tomatoe, green beans and tuna.. Vegetarian Salad warp, broccoli based vingrette style with sliced onion, peppers, celery, and tomatoes., Deviled eggs Vs egg salad; offered once a week, Vs daily may sell, served on a bed of greens with wrap or toast slices generally goes over well if FRESH... there is CANNED Crab,,and a Sherimi (sp) mock crab, that is reasonable for a seafood salad Wal mart sells a shit load of it. and if Canned is the thing..SALMON salad any where you'd use tuna works well.. let me know if that works and we'll work on some recipes. CHEF |
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| I like the crab rangoons I get as appetizers at chinese restaurants. These are the fried wontons with cream cheese and crab filling. I don't KNOW that they have crab filling, it could be a substitute. I've tried making a couple of different recipes and didn't like them. I doubt that the chinese restaurants are using fresh crab but I suppose it is possible. I have tried canned and refrigerated pre-cooked crab. It seems that the ones I make are bland and not as sweet. Any suggestions? |
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Originally Posted By Skunkum:
I like the crab rangoons I get as appetizers at chinese restaurants. These are the fried wontons with cream cheese and crab filling. I don't KNOW that they have crab filling, it could be a substitute. I've tried making a couple of different recipes and didn't like them. I doubt that the chinese restaurants are using fresh crab but I suppose it is possible. I have tried canned and refrigerated pre-cooked crab. It seems that the ones I make are bland and not as sweet. Any suggestions? Thought I'd post the ingredients used: Crab Rangoons 8 oz cream cheese 8 oz crab meat 1 chopped green onion 1 large clove garlic, minced ½ teaspoon Worcestershire sauce ½ teaspoon soy sauce Freshly ground salt and black pepper to taste |
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Originally Posted By Skunkum:
I like the crab rangoons I get as appetizers at chinese restaurants. These are the fried wontons with cream cheese and crab filling. I don't KNOW that they have crab filling, it could be a substitute. I've tried making a couple of different recipes and didn't like them. I doubt that the chinese restaurants are using fresh crab but I suppose it is possible. I have tried canned and refrigerated pre-cooked crab. It seems that the ones I make are bland and not as sweet. Any suggestions? Originally Posted By Skunkum:
I like the crab rangoons I get as appetizers at chinese restaurants. These are the fried wontons with cream cheese and crab filling. I don't KNOW that they have crab filling, it could be a substitute. I've tried making a couple of different recipes and didn't like them. I doubt that the chinese restaurants are using fresh crab but I suppose it is possible. I have tried canned and refrigerated pre-cooked crab. It seems that the ones I make are bland and not as sweet. Any suggestions? Generally they use the fake crab, I use real, either fresh lump or king then queen, frozen lump or king then queen, or canned queen(doesnt matter much when using canned) in that order,. a bit if MINCED Onion and Minced GINGER. almost to the point of being "juiced" a small splash of pineapple juice and salt and pepper. that may get you were you're going... 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 Skunkum:
Originally Posted By douglasmorris99:
...and Minced GINGER. almost to the point of being "juiced" a small splash of pineapple juice ... that may get you were you're going... Thanks, Chef! Those sound like just the what it needs. 
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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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Hey Chef. Great thread.
I have a raging debate with some culinary friends right now. I'm more of a classic French cook and my aromatic of choice is Mirepoix. My other friends lean more towards the "Trinity" of creole/cajun style and prefer green pepper rather than carrot. They typically toss in garlic too. I realize that authenticity requires the "T" for gumbos, jambalays and such but I prefer the classic mirepoix for virtually all other cooking. So here's the question if you had to use only 1 for the rest of your life would you choose the Trinity or a traditional Mirepoix? BTW- I think all rouxs should use butter as the fat component too - yet another argument between friends (unless confit/duck fat is available...) ETA: Oops thought I added this into "Ask the chef part Deux thread...sorry |
"One does not hunt in order to kill, quite the contrary, One kills in order to have hunted"
I got sunshine in my stomach, like I just rocked my baby to sleep
I got sunshine in my stomach, like I just rocked my baby to sleep
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Originally Posted By Zoomer302:
Hey Chef. Great thread. I have a raging debate with some culinary friends right now. I'm more of a classic French cook and my aromatic of choice is Mirepoix. My other friends lean more towards the "Trinity" of creole/cajun style and prefer green pepper rather than carrot. They typically toss in garlic too. I realize that authenticity requires the "T" for gumbos, jambalays and such but I prefer the classic mirepoix for virtually all other cooking. So here's the question if you had to use only 1 for the rest of your life would you choose the Trinity or a traditional Mirepoix? BTW- I think all rouxs should use butter as the fat component too - yet another argument between friends (unless confit/duck fat is available...) ETA: Oops thought I added this into "Ask the chef part Deux thread...sorry wow Things sure have changed, 
me and my culinary friends argued about which waitress had the better ass... 
that said, both bouquets have their place in culinary preferences, and both had add different effulance to the stock they're added to. so everyone is up to speed. Mirepoix is celery onion and carrots, Trinity is celery onion and bell pepper. neither has garlic, chervil, or fennel or any other aromatic herb or spice..as they would effect the over all taste profile of what you are trying to offer that particular bouquet to. could there only be one? I would choose Mirepoix, and not because of it's classic base, but becasue of it's less distinctive flavor, bell pepper of the Trinity carries that distinct difference with sauted into the base flavor of the dish you are using it in, I can augument the slightly milder flavore of the mirepoix, but not so much cover or augument the Trinity as the base flavor. ROUX is important as it is a part of the flavore profile of the dish, a sauce with undercooked roux is going to have an unpleasant taste and to many tounge. Butter, duck fat, corn oil, olive oil, all are flavorful fats and will effect the end taste to the palate.... I Prefer olive oil followed by clarified butter, I can cook the olive oil longer with out scorching, ensuring my flour is properly cooked with out nessarily getting it as brown as needed when using butter. my ROUX made in advance, can be used safely in brown grave, tomato gravy or bechemal as needed with out worrying about color of the roux effecting the visual of the dish.. but, thats just me 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
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Interesting Chef. Thanks for the reply.
I have never used olive oil for a roux. I understand the mix w/clarified butter so it can withstand a higher heat. I would assume you use a more "regular" olive oil as opposed to the Extra virgin/ first press stuff. Is this mix a 50:50 butter/oil? I usually cook my rouxs a long time over low(er) heat to cook out the "pasty" taste as you described, and am interested in this technique |
"One does not hunt in order to kill, quite the contrary, One kills in order to have hunted"
I got sunshine in my stomach, like I just rocked my baby to sleep
I got sunshine in my stomach, like I just rocked my baby to sleep
|
Originally Posted By Zoomer302:
Interesting Chef. Thanks for the reply. I have never used olive oil for a roux. I understand the mix w/clarified butter so it can withstand a higher heat. I would assume you use a more "regular" olive oil as opposed to the Extra virgin/ first press stuff. Is this mix a 50:50 butter/oil? I usually cook my rouxs a long time over low(er) heat to cook out the "pasty" taste as you described, and am interested in this technique EVOO and EEVO, First Press, yada yada, while not a "new" idea, having been a secret to the French, Greeks and Italians for 4k years...but was only given to Joe and Jane Average's attention in the last few years due to CheFertainment Cooks on the 24 hour TV Cycle. (God bless em, were It only 20 years sooner I would have reached for that brass ring myself.) so, generally what ever was $8 or less a gallon olive oil was good enough in my day UNLESS you were looking for a table oil for dressings and dippings anything that was going from the container to the guest was at least EVOO.., so, no I used straight from the can olive oil most of the time, I liked the far lighter profile I got from it V clarified butter. as I said; "thats me" 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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Thanks for the olive oil comments. I'm with you - it really doesn't make any sense to use expensive oil if you're just frying with it. From now on, I'm just going to buy cheap olive oil, not EVOO. There's a place for the expensive stuff in salad dressings and such, but otherwise I'm not wasting the money anymore. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By BozemanMT:
Dove Season opens in 2 weeks. I AM going to be successful Need Dove recipes. thanks!!!!!!!! you are; POSITIVE Thinking is half the battle focus, become the shot. aim small miss small
I will look into a few recipes.. CHEF |
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Dove...takes a LOT of doves to make a meal...
Fried Dove Breast 16-20 dove breasts skinned & filleted off the breast bone 2 eggs 2 Cups milk 2 cups flour Black pepper Fajita seasoning Steak seasoning Oil Beat the milk and eggs together. Season the breasts Soak the breasts in the milk mixture for at least 1/2 hour. Heat the oil in a iron skillet over medium high heat. Shake the breasts in the flour. Redip them in the milk and then shake again in the flour. Cook the breasts in the preheated oil until golden brown, turning half way through. Bacon-Wrapped & Jalapeno-Stuffed Grilled Dove Breasts INGREDIENTS: -10 Dove Breasts(or whatever your limit was) -10 slices bacon-5 pickled jalapenos, sliced lengthwise -2 tablespoons melted butter -1 teaspoon garlic -1 teaspoon ground black pepper -1 teasoon salt DIRECTIONS: Mix last four ingredients together. Pour over dove breasts and marinade at least 4 hours. Place a jalapeno half inside the cavity. Wrap each dove breast with a slice of bacon and hold all together with a toothpick. Grill over medium heat, about 4 minutes per side, until bacon is crisp and dove breasts are brown. Serve. Grilled Dove & Beer Marinade INGREDIENTS: -10 dove breasts -1/2 cup red wine -1/4 cup Italian dressing -1/2 can beer -1 teaspoon cayenne pepper -1/2 teaspoon salt -1/2 teaspoon ground pepper DIRECTIONS: In a large bowl, mix all ingredients together except dove breasts. Then add the dove. Cover and refrigerate for at least 4 hours. Remove dove breasts and save the marinade. Grill dove over medium heat until golden brown. in a large saute pan, place in the grilled dove and the marinade you saved. Bring to a boil. Reduce heat and simmer for 15-20 minutes and serve. Braised Dove with Wild Rice ~ 10 dove breasts ~ 2/3 cup packaged wild rice ~ 1/2 lb mushrooms ~ 4 shallots or scallions, minced ~ 1 stalk celery, chopped ~ 1 1/2 cups chicken broth ~ juice of 1/2 lemon ~ 3 tbsp butter ~ 1/2 tsp tarragon ~ 1/2 cup dry vermouth or white wine ~ salt and pepper Skin and clean dove breasts.Rub each breast with lemon juice, then salt and pepper to taste. Saute' the shallots or scallions, celery, and mushrooms lightly in the butter. Place rice on the bottom of a casserole dish. Lay in the dove breasts and add the rest of the ingredients. Cover and bake at 350 degrees for 1 & 1/2 to 1 & 3/4 hours Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store Baked Dove ~ 6 doves, cut in half or 12 breasts ~ 3 tbsp butter ~ 6 scallions ~ 1 carrot, chopped ~ 1 stalk celery, chopped ~ 1/2 green pepper, chopped ~ 1/2 cup chicken broth ~ 1/2 cup white wine ~ 1 bay leaf ~ 1 tsp marjoram In a skillet, melt the butter over medium heat. Add the dove and brown on both sides. Remove the doves. In the same skillet, saute the scallions, carrot, celery and pepper. Meanwhile, in a suace pan, bring the broth and wine to a boil. Remove from heat. Add the bay leaf, marjoram and boiling broth mixture to the vegatables. Stir together. Grease a casserole dish and place the doves in the bottom.Pour the vegetable mixture over the doves. Cover and bake for 20 - 25 minutes at 350 degrees. Dove Sausage Links ~ 1 lb dove meat (8 - 10 boned dove breasts) ~ 1/2 tsp salt ~ 1/4 tsp black pepper ~ 1/4 tsp ground thyme ~ 1/4 tsp ground sage ~ 1/2 tsp finely ground ginger Chill the meat in the freezer 15 minutes. Grind through the fine disk of a household meat grinder. Add remaining ingredients, mix well, and grind again. Wet your hands with cold water. Taking about a tablespoon of meat at a time, form little links by rolling the meat between your palms. Refrigerate the links until firm, about thirty minutes. To cook, saute grill or smoke in a low temp smoker to 160 degree's hows that for a start, I am thinking in the orginal Chefs Thread, we discussed doves a few years ago.. CHEF
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Have we talked about tofu yet?
I'm usually the first guy to thumb my nose at any vegetarian hippy food, but after seeing it a lot on Luke's Vietnam and it made me think I should at least try it at least once. He took some silken tofu, scored the top and stuffed it with lemon grass, red chillis, and salt and then fried it. I thought it looked edible. What are some other exciting things a guy can do with tofu? I despise bland food though so it has to be seasoned or in something. 
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"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Originally Posted By Afterwork_Ninja:
Have we talked about tofu yet? I'm usually the first guy to thumb my nose at any vegetarian hippy food, but after seeing it a lot on Luke's Vietnam and it made me think I should at least try it at least once. He took some silken tofu, scored the top and stuffed it with lemon grass, red chillis, and salt and then fried it. I thought it looked edible. What are some other exciting things a guy can do with tofu? I despise bland food though so it has to be seasoned or in something.  http://www.youtube.com/watch?v=WPlCziBvbpgwhy..
I want to talk about FOOD..tofu is not food...it is waste product that comes about by overcooking soy beans, soy beans being a subsitute for food, generally fed to cattle and goats..or poor starving people...
and before I begin,,when picnic time comes, YOU may have my tofu dog, tofu burger, tofu chicken salad or tofu BBQ Tofu is a sound protein subsitute and actually pretty good if you're watching your waistline. Tofu marries the taste of about everything you cook it with and sort of becomes a "non ingrediant" in your dish.. I will pull a few recipes together later today thank you, for a new challenge.. CHEF |
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Originally Posted By douglasmorris99:
Originally Posted By Afterwork_Ninja:
Have we talked about tofu yet? I'm usually the first guy to thumb my nose at any vegetarian hippy food, but after seeing it a lot on Luke's Vietnam and it made me think I should at least try it at least once. He took some silken tofu, scored the top and stuffed it with lemon grass, red chillis, and salt and then fried it. I thought it looked edible. What are some other exciting things a guy can do with tofu? I despise bland food though so it has to be seasoned or in something. http://www.youtube.com/watch?v=WPlCziBvbpgwhy..
I want to talk about FOOD..tofu is not food...it is waste product that comes about by overcooking soy beans, soy beans being a subsitute for food, generally fed to cattle and goats..or poor starving people...
and before I begin,,when picnic time comes, YOU may have my tofu dog, tofu burger, tofu chicken salad or tofu BBQ Tofu is a sound protein subsitute and actually pretty good if you're watching your waistline. Tofu marries the taste of about everything you cook it with and sort of becomes a "non ingrediant" in your dish.. I will pull a few recipes together later today thank you, for a new challenge.. CHEF I just like to try new things, even if they suck. Does that include edamame as well? It's another thing I see on t.v. often, but I have never tasted. |
"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Does that include edamame as well? It's another thing I see on t.v. often, but I have never tasted.
uch. These little chalky ball bearings are horrible. Think raw lima beans that taste like a dirty ashtray. I will be interested to see how these things can be made suitable for consumption. |
"One does not hunt in order to kill, quite the contrary, One kills in order to have hunted"
I got sunshine in my stomach, like I just rocked my baby to sleep
I got sunshine in my stomach, like I just rocked my baby to sleep
|
Originally Posted By Afterwork_Ninja:
Originally Posted By douglasmorris99:
Originally Posted By Afterwork_Ninja:
Have we talked about tofu yet? I'm usually the first guy to thumb my nose at any vegetarian hippy food, but after seeing it a lot on Luke's Vietnam and it made me think I should at least try it at least once. He took some silken tofu, scored the top and stuffed it with lemon grass, red chillis, and salt and then fried it. I thought it looked edible. What are some other exciting things a guy can do with tofu? I despise bland food though so it has to be seasoned or in something. http://www.youtube.com/watch?v=WPlCziBvbpgwhy..
I want to talk about FOOD..tofu is not food...it is waste product that comes about by overcooking soy beans, soy beans being a subsitute for food, generally fed to cattle and goats..or poor starving people...
and before I begin,,when picnic time comes, YOU may have my tofu dog, tofu burger, tofu chicken salad or tofu BBQ Tofu is a sound protein subsitute and actually pretty good if you're watching your waistline. Tofu marries the taste of about everything you cook it with and sort of becomes a "non ingrediant" in your dish.. I will pull a few recipes together later today thank you, for a new challenge.. CHEF I just like to try new things, even if they suck. Does that include edamame as well? It's another thing I see on t.v. often, but I have never tasted. Ihave tride damamemenamena what ever.. and IT does taste horrible. I dont think even giving them a Boston Baked Bean Brown Sugar, Maple Syrup and Molassas treatment would give them a moderaltely edible flavor. Tofu can be simply scrambled with eggs Ingredients 1 tablespoon olive oil 1 bunch green onions, chopped 1 (14.5 ounce) can peeled and diced tomatoes with juice 1 (12 ounce) package firm silken tofu, drained and mashed ground turmeric to taste salt and pepper to taste 1/2 cup shredded Cheddar cheese Directions 1. Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve. Tofu Taco's Ingredients 1lb tofu, crumbled 2 tablespoons vegetable oil 1 clove garlic, minced 1/2 cup chopped onion 2 teaspoons chili powder 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/2 lime, juiced 1/2 cup tomato sauce 1/4 cup chopped fresh cilantro 10 medium taco shells, heated 2 cups shredded lettuce 2 tomatoes, chopped 1 avocado - peeled, pitted and diced 1 cup shredded Cheddar cheese 1/4 cup salsa Directions 1. Over a medium heat fry the tofu, oil, garlic and onion in a large skillet for 5 minutes. Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl. 2. Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, Cheddar cheese and salsa. Traditional Japanese service of Tofu Ingredients 1 tablespoon soy sauce 1 teaspoon white sugar 1/2 teaspoon dashi granules 1/2 teaspoon water 1/4 (12 ounce) package silken tofu 1 1/2 teaspoons grated fresh ginger root 1/4 teaspoon thinly sliced green onion 1 pinch bonito shavings (dry fish flakes) 1 pinch toasted sesame seeds Directions 1. Mix the soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves. Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Drizzle the soy mixture on top, and sprinkle with sesame seeds. Tofu Curry. Ingredients 3 tablespoons vegetable oil 2 inch piece fresh ginger root, peeled and minced 2 onions, halved and sliced 1/2 head cauliflower, cut into florets 3 carrots, peeled and sliced 3 tablespoons curry powder 6 tablespoons tomato paste 1 (15 ounce) can coconut milk 1 cup vegetable broth 1 15oz garbanzo beans (chickpeas), canned, drained and rinsed 1 pound extra-firm tofu, cut into 1-inch cubes 1 cup mushrooms, sliced salt to taste Directions 1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, and carrots. Cook and stir until the vegetables have softened, about 5 minutes. 2. Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu and mushrooms, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks. Tofu and Miso Ingredients 1/3 cup miso paste 1/2 cup water 1 tablespoon sesame oil 1/4 cup chopped green onion, white and green parts separated 1/3 cup ground pork 1 (14 ounce) package tofu, cubed Directions 1. Whisk miso into the water until dissolved; set aside. Heat the sesame oil in a frying pan or wok over medium-high heat. Cook the white parts of the green onion until lightly colored and fragrant, 30 seconds to 1 minute. Stir in the ground meat, and cook for a few minutes until nearly done. 2. Gently stir in the tofu with the miso paste. Bring to a simmer, and cook for a few minutes to warm the tofu. Sprinkle with the green parts of the green onions before serving. hows that for a start? CHEF |
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Originally Posted By Afterwork_Ninja:
Thank you sir. I may try one. Curry powder?  you're questioning my choice of using a premade curry powder,,
you do know there are 87,8787 recipe for curry powder? some will make Jalepeno's taste like candy... I could be sued.. Carribian style Ingredients 1/4 cup whole coriander seeds 2 tablespoons whole cumin seeds 2 tablespoons whole mustard seeds 2 tablespoons whole anise seeds 1 tablespoon whole fenugreek seeds 1 tablespoon whole allspice berries 5 tablespoons ground turmeric Directions 1. Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature. American style Ingredients 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teaspoons ground turmeric 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon mustard seed 1/2 teaspoon ground ginger Directions 1. In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container. African 1 teaspoon black peppercorns 1 teaspoon mustard seeds 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon cayenne pepper 1 large bay leaf, broken 8 whole cloves 6-12 cardamom seeds (pods removed) In a spice-mill or blender, grind all the ingredients together until fine. If not using right away, store in an airtight container in the refrigerator British 1 oz cayenne 2 oz ginger 8 oz coriander seeds 8 oz turmeric 2 oz mustard seeds 4 oz fenugreek seeds 4 oz cinnamon stick In a spice-mill or blender, grind all the ingredients together until fine. If not using right away, store in an airtight container in the refrigerator Indian Style from an 1850 cook book Coriander seeds (to be well roasted, pounded) (1 lb); turmeric (1lb 2oz); fenugreek (4oz); ginger, dried (1 lb); black pepper (1 lb); dried chillies (12 oz); cardamoms (8 oz); cinnamon (8 oz). Salt in proportion to be added when using the curry stuff. The whole to be cleaned, dried, pounded, and sifted; then properly mixed together and put into bottles, well corked. A tablespoonfull is sufficient for a chicken or fowl curry. (salt to proportion means to salt your food to personal tastes) better? 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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I'm just busting your chops, but that's more like it.
I'm not a huge fan of this: 
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"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Most Indian dishes I've seen call for garam masala and tumeric - I'm thinking that it's the Indian version of "chili powder" which contains many of the base ingredients of curry powder. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Most Indian dishes I've seen call for garam masala and tumeric - I'm thinking that it's the Indian version of "chili powder" which contains many of the base ingredients of curry powder. pretty much Many Indians and Pakistanis have generation's old curry recipes.. my Great Grandfather served in "INJA" for 10 years of his 25 years in service to the Queen and Country, and though I barely remember him, the smell of Curry prompts him to fore. My Father said the Old Man had a passion for it..and curried damn near everything..
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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 Afterwork_Ninja:
I'm just busting your chops, but that's more like it. I'm not a huge fan of this: http://www.mccormick.com/~/media/Images/Products/Product%20Details/Herbs%20and%20Spices/Spices%20A%20to%20Z/curry%20powder.ashx?w=225 well we do try to simplify things at times...
and I hate that pariticular brand as well, they were "good" once upon a time, but not since my youth have the been "top shelf" 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
I'm doing science and I'm still alive!
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Originally Posted By Zhukov:
Most Indian dishes I've seen call for garam masala and tumeric - I'm thinking that it's the Indian version of "chili powder" which contains many of the base ingredients of curry powder. Chef did a write up on garam masala back on page 3. http://www.ar15.com/forums/t_1_163/1201579_ASK_THE_CHEF_Part_DEAUX.html&page=3#i28904517 |
"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Originally Posted By Afterwork_Ninja:
Originally Posted By Zhukov:
Most Indian dishes I've seen call for garam masala and tumeric - I'm thinking that it's the Indian version of "chili powder" which contains many of the base ingredients of curry powder. Chef did a write up on garam masala back on page 3. http://www.ar15.com/forums/t_1_163/1201579_ASK_THE_CHEF_Part_DEAUX.html&page=3#i28904517 wow I sure did
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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
I'm doing science and I'm still alive!
Joined:
Oct 2007
Posts:
6570
EE: 100% (8)
TX, USA
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Got any recipes for Longan? I tried one today for the first time. I am trying to figure out what I can do with them besides eat them by the bushel.
http://www.ar15.com/forums/t_1_5/1220688_PSA___Go_down_to_your_local_Oriental_market_and_get_some_Longan__AKA_Chinese_crack_berries_.html |
"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Originally Posted By Afterwork_Ninja: Originally Posted By Zhukov: Most Indian dishes I've seen call for garam masala and tumeric - I'm thinking that it's the Indian version of "chili powder" which contains many of the base ingredients of curry powder. Chef did a write up on garam masala back on page 3. http://www.ar15.com/forums/t_1_163/1201579_ASK_THE_CHEF_Part_DEAUX.html&page=3#i28904517 Doh! It's almost like someone should post an index to these topics. Garam masla is easy to find here in Austin, and it's pretty cheap too. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Chef posted a good fried chicken method in the old thread
http://www.ar15.com/forums/t_1_163/1201560_.html&page=24 I've used it several times with good results. |
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Originally Posted By Andras:
Chef posted a good fried chicken method in the old thread http://www.ar15.com/forums/t_1_163/1201560_.html&page=24 I've used it several times with good results. thank you I was tied up yesterday with some slight crisis situations..
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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 littlebeavis:
Chef, What are your tips for making the perfect omelet? thank you, good question and one discussed before..the big secret is.. the PAN all that was covered in the First Chefs thread, Omelettes partial Index to Orginal Chef's thread Ask the Chef thread 1 |
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 phil3333:
thank you for your help on the blackened fish it came out pretty good thank you, never enough feedback.. glad to be of service.. 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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OK Chef... You have helped me out in the past so here's another one if you have the time.
I make Tamales with my left over pulled pork. Great for the kids to take out of the oven and re-heat and flat out awesome wrapped in foil and chucked on the edge of a campfire for a late night snack.. They turn out pretty good but I can't seem to get the dough/batter right. It's either too dry or just doesnt have the right consistancy sometimes. Any tips?? |
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Originally Posted By goatkisser:
OK Chef... You have helped me out in the past so here's another one if you have the time. I make Tamales with my left over pulled pork. Great for the kids to take out of the oven and re-heat and flat out awesome wrapped in foil and chucked on the edge of a campfire for a late night snack.. They turn out pretty good but I can't seem to get the dough/batter right. It's either too dry or just doesnt have the right consistancy sometimes. Any tips?? the amount of whipping you do with the lard may be part of the issue, it should be, "fluffy" before adding the harina..and Tamale batter is like any batter, it is baking,,are you using consistant units of measure? Baking is a chemical process..and throwing together what you "usually do" will leave you with wet or dry end of the process. Ingredients for batter: 3½ cups masa harina 2¼ cups chicken broth or water, warm 1 1/3 cups solid shortening or lard IE; "manteca" 2 tsps baking powder 2 tsps salt 1 1/3 cups chicken broth Method: In a large mixing bowl, combine masa harina and 2¼ cups warm chicken broth or water. Mix well then set aside. In an electric mixer fitted with a paddle attachment, combine shortening, baking powder and salt. Beat until light and fluffy. Add 1 cup masa mix and 1/3 cup stock and beat until thoroughly combined. Continue adding 1 cup masa mix with 1/3 cup stock beating after each addition until entire mixture is light and fluffy. The batter should be soft and able to hold its shape in a spoon. Refrigerate at least 1 hour. I will add the rest here as someone's gonna ask
Ingredients for Tamale filling: 2 pounds ground round or pork, venison etc. 1 cup diced onions 1 4-ounce diced green chilies 1 14-ounce beef broth 2 tbsps minced garlic 2 ounce chili Powder 1 tsp ground cumin 1 tsp dried oregano 1 tsp chipotle chili powder 2 tbsps jalapeño peppers, seeded and diced 2 tsps black pepper 2 tsps salt Method: In a skillet, brown ground beef over medium-high heat. Mix in all remaining ingredients. Cover and simmer for 30 minutes, stirring occasionally. Uncover and cook until mixture is just slightly saucy Ingredients for assembly: 2 packages corn husks beef filling (see above) tamale batter (see above) Method: Place cornhusks in a saucepan and cover with water. Bring to a boil then transfer husks and water to a large bowl. Cover with a plate to keep husks submerged and allow to soak 1 hour. Remove husks from water. Unroll one large piece and tear lengthwise along the grain to make ¼-inch wide strips, 1 per tamale. Remove another large piece and lightly pat dry. Place flat on work surface with pointed end away from you. Spread ¼ cup tamale batter onto the middle of the husk. Place 1-2 tablespoons of filling on top of batter. Pick up the long sides of husk so batter incases filling. Bring sides together to form a cylinder. Fold the pointed end under and the flat end up to meet it. Finish by tying rolled tamale with a ¼-inch husk strip. Repeat process, tearing more strips as necessary. To Steam Tamales: Line bottom of steamer basket with cornhusks. Set basket in steamer pot. Lay tamales in steamer basket. Cover tamales with additional cornhusks. Cover pot. Steam on high heat until steam puffs out, then reduce to medium. Steam 1 hour adding more water if necessary. Test the tamales by unwrapping one. It is done when the dough comes free from wrapper and feels soft. If dough sticks to wrapper, rewrap and steam 15-20 minutes more. Remove from heat and let stand 15 minutes before serving. 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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Here's one I hope you haven't seen before... Disposable gloves. I bought some of these "one size fits all" from Sams Club:  I have large hands. Really large. Sausage fingers, if you will. Do you have a recommendation for cheap disposable gloves that are really XL when they say XL? |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Here's one I hope you haven't seen before... Disposable gloves. I bought some of these "one size fits all" from Sams Club: http://scene7.samsclub.com/is/image/samsclub/0005138615500_A?wid=206&hei=200&op_sharpen=1 I have large hands. Really large. Sausage fingers, if you will. Do you have a recommendation for cheap disposable gloves that are really XL when they say XL? no I just washed my hands, a lot.
really I HATE Gloves, the whole process of food production includes the 5 sense's. Feel, the tactil sense in handling the food tells much in the preperation that gloves takes out of the equation. is the fish, steak, chicken breast slimy to the touch, is the left over stew begining to break down. does the flour feel silky or course. do the french fries feel crisp or soggy. LOTs of reasons to "play with your food" BUT I do use them at home when I make meat balls or meat loaf as it harder to get your hands clean and I am impatient. I only wore gloves the last few years working when assisting one of my Chefs as it was "Corporate spec" to do so, I am personaly against them. As Chef, I have fired cooks for not heeding my warnings to scrub up before before entering the kitchen and again between productions. Lastly, when it comes down to "line time" according to the BOH, you need to change gloves every time you change "course" so If I plate a steak, a Potato and veg, I technically need to change gloves before handling the next order of chicken and pasta, Extreme but, the law is the law or it isnt. so, my knowledge is limited. I Will say that buying the higher end gloves is worth the money as far as sizing and how long they last on the project they're being used for. I Prefer surgical style latex gloves V the plastic.. one last thing I have known DOZENS of line cooks who dutifully wear their gloves. The same pair of gloves for hours at a time, I have even seen them repaired with TAPE.....and no, they usually do not wash their hands as they should because––––––––- "HEY IM WEARIN GLOVES!!!!  "
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Chef: To clarify why I wanted to start using them... When I do a brisket or something like that, I'm constantly touching the meat, then needing to season/rub it, turn the meat, etc. I was washing my hands every few seconds or so it seems, and for mundane stuff like that I figured cheap gloves I can take off and go through a few pair at a time would save me the hassle of having to wash every single time. I'm certainly not wanting to wear them for "normal" cooking. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Chef: To clarify why I wanted to start using them... When I do a brisket or something like that, I'm constantly touching the meat, then needing to season/rub it, turn the meat, etc. I was washing my hands every few seconds or so it seems, and for mundane stuff like that I figured cheap gloves I can take off and go through a few pair at a time would save me the hassle of having to wash every single time. I'm certainly not wanting to wear them for "normal" cooking. I fully understood, you just gave me a chance to vent on a personal gripe... ...
as I said I keep a box under my sink and when I am doing particular greasy work in the kitchen here, I pull out one or two dependent on task. and if there are more chances for my expediante surgical skills, more the reason .
again, the Latex surgical are my favored ones, and I get them at the CVS, the cheaper plastic, meh..size seems based on the average Chinaman working on the factory floor..going to be difficult to find a true XLG with that as a prameter. sorry....have you considered finger reduction surgery????
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 cutlass1972:
Hey Chef! Thanks again for all of your info! I have an interesting question for you. Can you tell me how to make perfect french fries? Also do you have a particular recipe / prep method for making putine that you like? check the index please,,both been done a couple of times IIRC...and I do NOT like Putine...or PUTIN....
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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 FragDoll: Chef, what's the best way to find good cuts of meat anywhere, like real prime rib or veal breasts? Veal has breasts? |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By FragDoll:
Chef, what's the best way to find good cuts of meat anywhere, like real prime rib or veal breasts? Try the second post here, and if I'm not covering your question, come on back: 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