HUH?  you dare to question the CHEF??? Last guy did that.. dead a week later..   seriously..With unsalted butter, you are better able to control the amount of salt in your cooking and eating. The quantity of salt in salted butter also varies somewhat from brand to brand, so it can be a little challenging to know exactly how much salt you should leave out of a recipe. At the same time, there is such a distinct taste difference between salted and unsalted butter that you might not be willing to switch to unsalted butter. If you assume your salted butter has three-quarters of a teaspoon to a whole teaspoon of salt per stick (one-half cup), you'll be erring on the side of caution in decreasing the quantity of salt you add to your recipe. You'll want to taste whatever you're making along the way to determine whether you have enough salt for adequate flavoring. So.,,If you are using a regular cooking recipe (meats, veggies, sides etc), then use what you usually use and just be prepared to adjust the salt. I agree with the previous poster..unsalted butter provides more control over the salt added to any recipe (helpful for anyone concerned about the salt content of their food). For ordinary cooking, you do not need to switch to unsalted if that is not what you usually stock up on. Now for baking recipes you really should use whichever sort of butter the recipe calls for..and in most cases unsalted butter is called for. It is much more important in baked goods for several reasons : salted butter obviously might impart a salty flavor in something that shoud not be salty (such as cookies, cakes etc) .... but also because baking is a chemical process and too much salt in a recipe can change the outcome (especially noticeable in anything involving something that will be rising (muffins, cakes, breads, even cookies). hope that Splains the rational... good cooking CHEF  |
) why go through the trouble to use unsalted butter and then put the salt right back in? Personally I just use my regular ole butter mostly because i'm a hack.
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Thanks Chef! I guess I really never thought about butter having varying amounts of salt, just salt or no salt. Makes sense that there isn't an exact amount. Baking to me is kind of a chemical voodoo thing so I tend follow the recipe closely for best results. I'm practicing voodoo right now, I'm rising two loaves of bread right now. Just your basic boules with a french bread recipe. I've gotten sick of supermarket prices on low to medium quality bread for $3.50. My bread tastes better too! thanks again from the closet gourmand SoS ETA- your thoroughness and depth of knowledge are pretty damn impressive. Thanks for sharing! |
Carmelized onions..if not a food from God,,then where? INGREDIENTS 6 slices bacon, chopped 2 sweet onions, cut into thin strips 2 tablespoons molasses 1/4 teaspoon salt 1/4 teaspoon pepper DIRECTIONS Place bacon in a heavy skillet. Cook over medium-high heat until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Cook onions in reserved drippings for 15 minutes, or until onion is soft and caramel colored. Stir in molasses, salt and pepper. Place in a serving dish, and sprinkle with crumbled bacon. Caramelized Onions on the Grill INGREDIENTS 1 large Vidalia or sweet onion, peeled and cut into large wedges 2 tablespoons softened butter 1 teaspoon beef bouillon granules garlic salt and pepper to taste (optional) DIRECTIONS Preheat an outdoor grill for medium heat. Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape. Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning. Caramelized Onion and Horseradish Mashed Potatoes INGREDIENTS 3 tablespoons butter 4 onion, sliced and separated into rings 1 tablespoon white wine vinegar 1/2 teaspoon ground dried thyme 6 large baking potatoes, peeled and cubed 1 tablespoon Dijon mustard 2 tablespoons prepared horseradish, or to taste salt and cracked black pepper to taste 1/4 cup softened butter 3/4 cup half-and-half DIRECTIONS Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more. While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute. To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly. and,,,lastly our of 100's of ways to prepare onions Caramelized-Onion Pork INGREDIENTS 1 large sweet onion, thinly sliced 1 teaspoon sugar 2 teaspoons olive oil 1 (1 pound) pork tenderloin 1/4 teaspoon salt 1/8 teaspoon pepper DIRECTIONS In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally. Place the pork in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with salt and pepper. Top with onion mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing thank again Feral and Good Cooking CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I cannot wait to get back into my own kitchen, long story..but,,eager.. baking is chemistry..you can mess around with soups, stock and sauces and get a reasonably harmonious outcome but...too much of one or the other in cake, bread or a nice pie..and you have a mouth full of ass.. and thank you for your compliments,,what I cant answer right away, I research so as to not give wrong info..but most I can do in my sleep at this point.. thanks again CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Explain the necessity of different types of pans for different types of cooking. Why copper for certain foods or why do foods turn out differently if cooked identically in different pan materials. |
Duffy:...Typical symptom: flinch at buying $3 can of tuna, but spend $1500 on a scope and call it "a great deal because it normally sells for $1800 .....Duffy
Plays well with self, and cleverly disguised as a responsible adult.
Plays well with self, and cleverly disguised as a responsible adult.
I wont have it in my kitchens, I like many folks am allergic to it..makes me feel terrible..causes me to swell up..feel bloated its pourpose is to shread the top layer of flesh off your tounge so your tastebuds are exposed to what your are eating... I have yet to see a need for it.. salt basiclly does the same thing, not to the degree that MSG does but.. certainly a much more natural part of the diegestive process vs the forced chemical dirivitive of papayas.. 
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to start.. copper is one of the longest used cooking materials on the planet I believe.. copper..is currently used because it is proported to create a more even distrubution of heat than other metals copper is used mostly in the making of sugery stuff..candy, frostings, the thought process is that the product is less likley to stick to the bowl sugar doesnt react with copper causing flavor transfer the constant even temputure copper offers in relationship to the ambiant air.. though Most commercial cookware is cast, forged or molded aluminum because it it cheap..holds a uniform temputure and lasts damn near for ever..it also carries taste from one product to another, gets hot too fast, sauces and thick soups tend to stick to the sides and bottoms and it transfers aluminum to the food you eat.. in the cooking of stocks sauces and soups, stainless steel is favored commercially as it is comparable to copper..but the cost,.,leads us back to aluminum.. food is chemistry. everything reacts with every thing else.. there are just things found to be best by history and experience stone tiles for pizza copper for candy steel stock pot for product cooked for long periods hope this answers your question semper fi |
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I'm curious, Chef, if you feel hampered or limited in the average home kitchen. Are there dishes that you steer clear of at home, but would make in a commercial kitchen? Also, what's the minimum set of equipment that you would recommend for the home foodie and what items would you add on as "nice to have" but not necessarily essential? |
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Originally Posted By Feral: I'm curious, Chef, if you feel hampered or limited in the average home kitchen. Are there dishes that you steer clear of at home, but would make in a commercial kitchen? Also, what's the minimum set of equipment that you would recommend for the home foodie and what items would you add on as "nice to have" but not necessarily essential?[/quote  truthfully no. have never felt impared in any kitchen to prepare what was needed..I wouldnt try to cook a steamship of beef in my home oven..wont fit.. and truthfully unless entertaining..I having kids...and never having a wife I married for her cooking ability... we generally were into basic stuff, stews, pastas. steak and potatoes.. if there were the times of myself and signifacant other dining alone..then its get fun and tend to go for a tapas type menu a bit of this a bit of that spread out over a few hours...a bottle of wine..etc.. Set up basics french knife flexible boning knife ridged boning knife a pair of paring knife vegetable peeler good hardwood cutting board. the largest that will fit on your counter or atleast a good plastic one heavy gauge pots and pans, best you can afford 1 teflon 6" for eggs and omelettes 1 10" saute pan 1 14" saute pan 2 1qt sauce pan 1 4 to 6qt stock pot a braising fork 2 slotted spoons 2 solid spoons 1 med size silicon spat 1 spatula 1 small baloon whisk 6" 1 large french whisk 12" 1 set of 3 sizes stainless steel miing bowls 1 set of 3 sizes glass mixing bowls wine opener can opener a consistant unit of measure for coffee a set of measuring spoons a set of measuring cups cookie sheet or 1/2 pan nice things to have cuisinart or other food processer with all the parts kitchen aid mixer with all the trimmings large blender ( remember your cuisinart will blend) a madaline toaster oven(really comes in handy at times) 1000 watt microwave and LEARN TO USE IT not into alot of geegaws..but this is pertty much the basics |
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Chef DM, Do you have a recipe for making a crusted Rack of Lamb? I saw one a while ago on Food Network but can't remember how it's done. Thanks, |
Who is wise? He that learns from Everyone.
Who is powerful? He that governs his Passions.
Who is rich? He that is Content.
Who is that? Nobody.
(Benjamin Franklin)
Who is powerful? He that governs his Passions.
Who is rich? He that is Content.
Who is that? Nobody.
(Benjamin Franklin)
this is a classic style crust for lamb, pork, even beef rack of lamb, trimmed (about 1 1/2 pounds) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoons vegetable oil 2 tablespoons Dijon mustard 2 teaspoons minced garlic 1/4 cup seasoned bread crumbs 1 tablespoon grated Parmesan Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding. Preheat the oven to 450 degrees F. Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner. In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat. Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve. this is more of an upscale preperation maybe for holidays or other special occasions you can add crushed pecans, macadamian nuts or hazel nuts.. |
Thanks for the answere there.....it's nice to see the fundamentals emphasized. 
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Thanks DM! Sounds Goooooood! I assume that trimmed means "Frenched and removed of fat"... |
Who is wise? He that learns from Everyone.
Who is powerful? He that governs his Passions.
Who is rich? He that is Content.
Who is that? Nobody.
(Benjamin Franklin)
Who is powerful? He that governs his Passions.
Who is rich? He that is Content.
Who is that? Nobody.
(Benjamin Franklin)
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When is ARF SF dinner at your house? J/K.... Nothing really important to add , just thought I would say great thread and THANKS !!! |
Don't judge others until you've walked a mile in their shoes. That way you're a mile away and you have their shoes . . - joe-bananas
Notorious thread killer and green ammo can whore!
Joined:
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Posts:
3499
EE: 100% (16)
TN, USA
your welcome...I had read a thread somwhere that the asnwers truthfully were a bit scary in some folks comprehension of food storage and safety.... so..what the heck...might as well share what I know as I can... spices everyone should have GARLIC. a gift from God I buy it, wash it, peel it, and store it in the best extra virgin olive oil...when the garlic is gone I then have garlic infused oil at hand all the time...and stored in oil it keeps for a very long time refrigerated. Whole Black Pepper with a good quality grinder the whole reason behind the "spice routes" that nearly controled the value of gold and silver beyond thier own values.. Sea Salt with a good grinder I prefer this in the preperation of fishes as the taste is just different enough to effect the light taste of fishes Iodized salt..there is a reason it is iodized..we need the iodine or we get sick ( I am not or ever been a big fan of salt and rarely use it unless I want to bring out a small nuance in flavor or with eggs and some vegetables, ALWAYS TASTE BEFORE SALTING AND SALT IS THE LAST THING TO ADD TO YOUR FOOD BEFORE IT IS SERVED, though fresh is best... dried herbs have been around for ever, a kitchen herb garden is easy to plant, care for and the herbs can be harvested all summer and hung in the garage or your attic to dry, dryed herbs can last about 5 years and flavor is gone.. anise, sub for vanillia is alot of recipes,, lightly used a slight vanilla taste too much and you have licorice basil chives chili powders celery seed Dill file powder ginger mint teas, sweets, lamb, pork, oregano cilantro if you like mexican or chinese influences. rosemary tarragon thyme oregano vanilla now,. if you have time and inclination to learn how to use all this fine.. if not.. I reccomend blends.. there are hundreds on the store shelves itialian blend cajun blend steakhouse blend look for the salt free varities..yo can always add salt as needed.. |
lol sorry NOBODY comes to the ranch but family...but when I get back to being able to work,. hopefully by january 1... I will happily host a regional ARFcom meet of some sort. wont be freee but,,will be a bargan,.cheap bastages we all are by all appearances.. the last few years my health has been an issue hopefully this surgery end of Nov is IT>>>>> and back to work 
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you ever tried smoking the spices before use? I've done it with salt, pepper, cajun spice, etc. Adds a nice flavor. The moisture in the smoke can cause the spices to stick together, so a very dry smoke seems to work best. TRG |
im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
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Originally Posted By douglasmorris99:
saute diced onions and minced garlic with fresh butter until onion is clarified dice and add the whole tomatoes (be sure to strain the juice, canned whole tomato juice tends to be bitter  )and add herbs,
cook until most of the moisture is gone. add the tomato sauce and about 1/2 as much chicken stock than you think you need and bring to a boil let cool a few minutes and place into the serving bowl then swirl in a few teaspoons of the 1/2 and 1/2 for two distinctive taste profiles and or let the kids play with their food a bit, (kids being from 3 to 43 for the most part) and make different designs with the 1/2 and 1/2 while the soup cools enough to eat and or blends in completly. whole milk on the side and toast points if the bread is available..!!! That was excellent. Thank you. 
Nothing like nice tomato soup and grilled cheese sandwiches on a cold winter day.
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Originally Posted By Feral:
Originally Posted By douglasmorris99:
saute diced onions and minced garlic with fresh butter until onion is clarified dice and add the whole tomatoes (be sure to strain the juice, canned whole tomato juice tends to be bitter )and add herbs,
cook until most of the moisture is gone. add the tomato sauce and about 1/2 as much chicken stock than you think you need and bring to a boil let cool a few minutes and place into the serving bowl then swirl in a few teaspoons of the 1/2 and 1/2 for two distinctive taste profiles and or let the kids play with their food a bit, (kids being from 3 to 43 for the most part) and make different designs with the 1/2 and 1/2 while the soup cools enough to eat and or blends in completly. whole milk on the side and toast points if the bread is available..!!! That was excellent. Thank you.
Nothing like nice tomato soup and grilled cheese sandwiches on a cold winter day.
you are welcome.. one of the reasons I learned to cook, was Mother's concept of tomato soup lunch was a can of Campbell's tomato, halved with water, and sliced American cheese on white bread.(course it was actual cheese then and not the chemically formed oil crap we have today and the bread was far different than what they sell in the stores today) meeh. mother did do far better for dinner and shone on holidays....but..not so much the rest of the time.
keeping in mind we were a bit "richer" than a friends Live in Grandmother from Czechoslovakia made REAL Tomato Zzuup with sliced havarti on fresh baked whole grain rye melted under the broiler..and i decided THAT was lunch...looking back I have to offer a bit of admiration to a women who had NOTHING in life, survived the NAZI and Soviets, escaped that madness and came here and made the most of Americas riches turning out food she only dreamed of a few years prior to her arrival here as if thats the way is should be. sparked my desire to lean more about the subject...
I know CSB.. 
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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dont know about you folks but this house hunting in the summer time SUX,,, hot, nasty, stuffy, smelly, buggy, snakey, moldy and just miserable..but...we move forward... now,, pretend I am an Idiot.. OK? now pretend I am in Congress.. wait,,I repeat myself... thank you Samual Clemmens.. now, lets cool off Peach Melba Cooler = 1 large ripe peach, cut into pieces 1 cup peach nectar, well chilled 1/2 cup frozen raspberries 1 cup peach or raspberry low or non-fat yogurt (optional) 1/2 cup crushed ice -------------------------------------------------------------------------------- Deep Blue Berry Mix Smoothie 1 cup frozen blueberries 1/2 cup frozen blackberries 1/2 cup frozen boysenberries 1 cup boysenberry sorbet or 1 cup boysenberry yogurt 1/2 cup grape juice Blend all ingredients in the blender until smooth. You may want to strain this through a sieve to remove the small boysenberry or blackberry seeds. -------------------------------------------------------------------------------- Peanut Chocolate Smoothie 1/3 cup creamy or natural peanut butter 2 Tbsp. chocolate syrup 1 cup skim or low-fat milk 1 banana, frozen and cut in pieces (optional) 2 Tbsp. chocolate protein breakfast drink powder (optional) 1/2 cup crushed ice -------------------------------------------------------------------------------- Strawberry-Kiwi Wonder 1-2 cups fresh strawberries, washed, hulled and sliced 1 kiwi fruit, peeled and sliced 1 cup strawberry juice or red grape juice 1 tsp. freshly squeezed lime juice 1/2 cup crushed ice 1/2 cup strawberry sorbet (optional) -------------------------------------------------------------------------------- Melon Melange 1 cup honeydew melon chunks 1/2 cup cantaloupe chunks 1 banana, frozen and sliced 1 tsp. freshly squeezed lime juice 1/2 cup orange juice 1/2 cup crushed ice -------------------------------------------------------------------------------- Mocha Blend Smoothie 1 Tbsp. coffee powder 2 Tbsp. chocolate syrup 1 banana, frozen, cut in pieces 1 cup skim milk 1/2 cup crushed ice -------------------------------------------------------------------------------- Mint Chocolate Sophistication 1/2 tsp. mint extract 2-3 Tbsp. chocolate syrup 1 cup skim milk 2/3 cup crushed ice 1 frozen banana, cut in pieces (optional) Garnish with fresh mint sprig and cocoa powder. ORANGES GALORE Oranges - packed with vitamin C and folic acid - are a versatile fruit, ideal for eating out-of-hand and in tossed salads, desserts, entrees and beverages. Here are some ways to add oranges to your summertime meals. -------------------------------------------------------------------------------- Summer Orange Split 4 oranges, peeled, divided 2 Tbsp. orange marmalade 1 pint nonfat or regular frozen vanilla yogurt, softened strawberries and fresh mint Cut 2 oranges into chunks. In a food processor, puree chunks with marmalade. Place in freezer for 1 hour or until slushy. In a bowl, quickly combine softened yogurt and pureed orange mixture. Refreeze in bowl. To serve, arrange 2 oranges, cut into slices, in four individual dessert dishes. Place a large scoop or three small scoops of frozen yogurt mixture on orange slices. Garnish with strawberries and fresh mint. -------------------------------------------------------------------------------- Orange and Cauliflower Garden Salad 4 oranges 2 cups raw cauliflower flowerets 1/4 cup sliced green onion 2 tsp. vegetable oil 1 tsp. sugar 1 clove garlic, minced 1/2 tsp. crushed dried marjoram 1/2 tsp. crushed dried oregano 1/8 tsp. salt lettuce or spinach leaves (optional) Peel 2 oranges and cut in half. Place cut sides down and slice crosswise. In a medium bowl, toss together orange slices, cauliflower and onion. Juice remaining 2 oranges to yield 2/3 cup. Stir together orange juice, oil, sugar, garlic and seasonings. Pour mixture over salad and toss gently. Cover and chill for 30 minutes to 24 hours. Drain and serve chilled in a bowl or on lettuce leaves. Grilled Peaches 6 firm peaches, halved, with pit removed 3 Tbsp. sugar 6 gingersnap cookies, crushed 3 tsp. unsalted margarine vanilla ice cream, frozen yogurt or peach sorbet In a bowl, combine sugar, gingersnap crumbs and margarine, mixing to coarse crumbs. Lightly oil medium-hot grill. Grill peaches, cut side down, for 3 minutes. Remove from grill, turn over and fill cavities with cookie, sugar mixture. Return to grill, place skin side down and grill, covered for 6 minutes. Serve with ice cream, sorbet or frozen yogurt. Keep COOOLll CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
great,,thanks for the feedback....always happy to know how folks make these things work for them. Tastes are tastes...any recipe, short of baked goods is a play as you like it..baked goods,,less you have done it a while, is a chemistry mix to make things happen correctly and can fail horribly if you try to change it. but.. I have a sugar free bananna bread recipe I mess with all the time..use apples or peaches in leiu of bannanas, add Dates, raisins, craisins, pineapple, different nuts and other stuff...lots of stuff once in a while,,I get a flat mess,,but it still tastes goodGood Cooking' CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Chef Morris, What can you tell us about sauerkraut? My family doesn't eat it, although I remember a big casserole dish of 'kraut & weinies on grandma's table at family gatherings. My son tells me he really likes it on a sandwich. I used to order a lunch entre that I think was a boneless chicken breast rolled around a wad of sauerkraut, then pinned and baked- it was wonderful! If the filling WAS kraut, then the cooking process changed it significantly: the flavor was sweet, no hint of sour. Seeing a sauerkraut recipe here on ARFCOM recently brought all of this to mind. |
I eat a large jar of Klausens Kraut a month on an average..I love it..and NO FAT... it is a bit addicting,,salty, sour, tangy,,,a combination of tastes and adapts itself to the food you are eating.. I like slice cold pork loin with chilled kraut and potato salad for a meal..or with Dogs, Links, Smoked Sausage, keilbasa etc...kraut getting sweet in the cooking process is common,,the sugars are continuing to break down as you heat it..taste cold kraut and hot kraut from the same container you will see the slight difference,,and as there are several varities of Kraut on the market,,I have noticed the Cheaper ones are sweeter vs tart? go figure. Historicly SauerKraut is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life, and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. The word comes directly from the German language, which literally translates to sour cabbage. Sauerkraut is a traditional German and Czech food, but it can also a prominent feature of traditional cuisines of The Netherlands (Zuurkool), Estonia (Hapukapsas) and other Northern, Central and East European cuisines, such as Serbian, Croatian, Polish, Russian, Ukrainian, Hungarian and Belarusian. Finally, it is no less popular in many parts of Northeast China, Northern China, the USA, Chile, and Canada. Fermentation of cabbages in salt and acid liquids dates back to prehistoric times and probably was described first by Pliny the Elder during the first century AD. Modern preparation techniques are thought to have been developed sometime between AD1550 and 1750. In his 1772 "Treatise on Scurvy", James Lind discussed the ability of Dutch seamen to withstand long sea voyages without succumbing to scurvy, compared to seamen from other countries, and pointed to their consumption of fermented cabbage as a defining difference. In 1776, Captain James Cook was awarded the Copley Medal for demonstrating that sauerkraut could be used to allay scurvy in British crews on long sea voyages. Sauerkraut is a common and traditional ingredient in Bulgarian cuisine, Austrian cuisine, Hungarian cuisine, German cuisine, Russian cuisine, Alsatian French cuisine, Dutch cuisine, Romanian cuisine, Polish cuisine, Czech cuisine and other cuisines of Northern and Eastern Europe, as well as in northern China. It also is eaten in the Friuli and Trentino Alto Adige regions of Italy, where it is called capuzi garbi and crauti, respectively. Sauerkraut may be eaten raw and unadorned; in this form it is often eaten as a relish with meat dishes, for example, as condiment on bratwurst, weisswurst, or North American hot dogs. Raw sauerkraut dressed with oil and onions is served as a salad, while warmed sauerkraut is commonly served also. there are dozens of recipes and varieties for kraut and the uses there of, China, Russia, Germany, France Korea all eat fermented cabbage,, During the Big War,,kraut in the USA was called liberty cabbage...sort of how we treated French Fried during our current trial in the middle east.. here is a classic german meal of sauerkraut Spareribs and Sauerkraut Recipe Ingredients 2 lbs of bone-in pork spareribs (about 1/2 a pound per person) 1 large (28 oz) can of sauerkraut 1 large yellow onion, peeled and chopped 1 cup white wine Water Salt and pepper Optional: Juniper berries and/or carraway seed Method 1 Sprinkle salt and pepper on the ribs. Put ribs, sauerkraut, onion, and wine into a large saucepan. Add just enough water to cover the ribs. (Optional) Add 10 juniper berries and a sprinkle of carraway seed to taste. 2 Bring to boil and reduce heat to simmer. Simmer until the meat falls off of the bones, anywhere from one to two hours. Remove bones and juniper berries. Add salt and pepper to taste. Serve with boiled potatoes. Delicious with ketchup which creates a sweet contrast to the sour sauerkraut. PORK CHOPS & SAUERKRAUT 2 tart red apples, cut in 1/2 inch slices 1 c. chopped onion 1 (1 lb.) can sauerkraut 1/4 c. sugar 4 pork chops, 1/2 inch thick Little pepper Place apples in bottom of 3 quart casserole. Top with layer of onions and sauerkraut. Sprinkle with sugar. Brown pork chops on both sides. Place chops on kraut. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes more. good cooking CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I have watched it a few times...even though that left wing psychotic womens voice is in it..and enjoyed it very much...a true follow up that there are Born Chefs and Made Chefs. Chefs made from experience and [generally severe beatings]....though the creative bent tends to come from Born Chefs... yes,,Anyone can cook.. it is one of mans most basic memories and been around since the discovery that cooked mastadon tastes better and easier to eat and digest than raw..and ohh wait,,these roots, in the fire pit,,much yummier than right out of the ground..and if we pack mud around the white sticky stuff and put it in the fire..crack it open an hour later...TO DIE FOR |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
You're in the asshole of the world, Captain!
Joined:
Apr 2007
Posts:
3239
EE: 100% (27)
KHM
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Chef Morris, I'm seriously into this whole Apocalypse Now theme. I want to make some Mango Cream Pudding and spread it all over Raquel Welch. The problem is, I can't find a good recipe for Mango Cream Pudding anywhere. My local Asian grocery store has Mango gelatin which is pretty tasty and several varieties of Mango as well as canned, dried and frozen Mango pulp. My grandmother used to make an awesome rice pudding with real custard cooked in a water bath. Is it prepared in a similar fashion? I really want to make some Mango Cream Pudding. Can you help me find a recipe or devise one? |
"If people insist on photoshops that have nothing to do with anything but racial stereotypes - like Obama dressed like a pimp, eating watermelon and asking where the white wimmenz are at - then that thread will be locked too."
DK-Prof
DK-Prof
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Mangoes, Mangoes, Mangoes Mangoes belong to the Magnifera genus of tall evergreen trees native to the Malayan Peninsula in southeast Asia. Called "The Peach of the Tropics", mangoes grow on trees that can achieve a height of 90 feet and a spread of 125 feet. In addition to yielding tasty fruit, mango leaves are used in the production of yellow dye and provide cattle fodder. The tree's wood is used in shipbuilding and the bark yields tannin. Mangoes have been in cultivation for over 4000 years and the Portuguese are credited for introducing the mango first to Africa and later to Brazil. Mangoes appeared in Central America during the 1800's and are now found in almost every tropical region of the planet. Mangoes can be grown from seed but the preferred commercial approaches are chip budding or grafting. Mangoes are classified into two groups: Indian race and Philippine or Manila race, which produce offsprings that have the same characteristics as the parent. The mango fruit is a somewhat irregular oval shape that is yellow or green when immature and turns a reddish color when ripe. Unripe mangoes taste somewhat like turpentine which is why they are usually harvested when completely ripe. However in India a custard-like dish called "Mango Phuli" is made from unripe mangoes. Mangoes are an excellent source of Vitamins A and C, and also provide some iron. One cup of mango has about 90 calories. and YOU DO NOT WANT mango phuli, trust me...  custard is a very simple dish that is rather easy to screw up..if not mixed right, cooked right or right balance eggs to cream a bouncy home plate for a pick up softball game or a watery mess fit for the pups to clean up My best custard recipe is 9 eggs to a 1/2 qt of cream..whip the eggs, add the cream, mix gently and place in lightly greased dish, place into a large dish/water bath. and bake 350 until firm. also makes the BEST quiche..just place in Pie shell.. seasonings and flavors are based on what you want to add to the base custard.sugar for desserts, salt and pepper for quiches cubed mango in the bottom, pureed mango added to the eggs then adding cream or.. MANGO CUSTARD 2/3 c. brown sugar, packed 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 1 1/2 c. mashed or pureed mango 3 eggs, unbeaten 1 lg. can evaporated milk (1 2/3 cup) 1 9" unbaked pie shell Put all ingredients into the blender; pour into pie shell and bake in oven at 350 degrees for 45 minutes or until knife blade inserted into center comes out clean. or place custard mixtue in lightly greased custard cups, coffee cups, small bowls that are OVEN PROOF and bake in a water bath same temp and time,,just press the top of the custard when you think it is done..it should be springy,,.. now..the absoulute fool proof custard is Birds English Custard Powder..100% success rate..follow directions and add pureed mango..or cooked rice, or peaches or cherries etc... Triffle, with fresh fruit and sponge is wonderfull as well ENGLISH TRIFLE 1 (8") sponge layer or 2 pkgs. lady fingers 1 1/2 c. strawberries 1/2 c. sugar 1/2 c. sherry 2 c. heavy cream, whipped 3 c. custard, cold (I use Bird's English Dessert Mix, using 4 tbsp. each of mix & sugar, 2 1/2 c. milk) 7 whole strawberries & mint leaves (garnish) Put sponge cake or lady fingers in small pieces in the bottom of a glass serving bowl. Top with strawberries, sugar and sherry. Spoon in cold custard. Top with whipped cream and garnish with mint leaves and whole berries. Chill until ready to serve. Trifle can also be made in individual parfait glasses. Other fruits may be added in place of all or part of the strawberries. However, the total amount should not excess 1 1/2 cups. Drained fruit cocktail may be used. Serves about 10 or 12. Chopped nuts may be added, if desired. hope this helps GOOD COOKING CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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sure,,which one.???? French? Italian? San Francisco? Alaskan?? Sourdough (or, more formally, natural leaven or levain) refers to the process of leavening bread by capturing wild yeasts in a dough or batter, as opposed to using a domestic, purpose-cultured yeast such as Saccharomyces cerevisiae. Sourdough more specifically refers to a symbiotic culture of lactobacilli and yeasts, giving a distinctively tangy or sour taste (hence its name), due mainly to the lactic acid and acetic acid produced by the lactobacilli. Though no longer the standard method for bread leavening in most developed countries (it was gradually replaced first by the use of barm from beermaking, then after the confirmation of germ theory by Louis Pasteur by cultured yeasts), some form of natural leaven is used in many specialty bakeries. Sourdough bread is made by using a small amount (20-25%) of "starter" dough (sometimes known as "the mother sponge"), which contains the yeast culture, and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter for the next batch. As long as the starter dough is fed flour and water daily, the sourdough mixture can stay in room temperature indefinitely and remain healthy and usable. It is not uncommon for a baker's starter dough to have years of history, from many hundreds of previous batches. As a result each bakery's sourdough has a distinct taste. The combination of starter, yeast culture and air temperature, humidity, and elevation also makes each batch of sourdough different. A sourdough starter is a stable symbiotic culture of bacteria and yeast present in a mixture of flour and water. The yeasts Candida milleri or Saccharomyces exiguus usually populate sourdough cultures symbiotically with Lactobacillus sanfranciscensis. Lactobacillus sanfranciscensis (bacteria) was named for its discovery in San Francisco sourdough starters. Often a starter will consist of basic items such as: water, bread flour, rye flour and a sourdough starter which can be purchased at certain grocery stores. Once the starter is made water and flour must be added in time increments over a period of days. Depending on the locale of the bakery and the type of bread being made, the starter can be either a relatively fluid batter or a stiffer dough; as a general rule, the more sour breads are made with a liquid starter. Firm starters (such as the Flemish Desem starter) are often more resource-intensive, traditionally being buried in a large container of flour to prevent drying out. A fresh culture begins with a mixture of flour and water. Fresh flour naturally contains a wide variety of yeast and bacteria spores. When wheat flour contacts water, naturally-occurring amylase enzymes break down the starch into complex sugars (sucrose and maltose); maltase converts the sugars into glucose and fructose that yeast can metabolize. The lactobacteria feed mostly on the metabolism products from the yeast. The mixture develops a balanced, symbiotic culture after repeated feedings. There are several ways to increase the chances of creating a stable culture. Unbleached, unbromated flour contains more microorganisms than more processed flours. Bran-containing (wholemeal) flour provides the greatest variety of organisms and additional minerals, though some cultures use an initial mixture of white flour and rye flour or "seed" the culture using unwashed organic grapes (for the wild yeasts on their skins). Using water from boiled potatoes also increases the leavening power of the bacteria, by providing additional starch. Bakers recommend un-chlorinated water for feeding cultures. Adding a small quantity of diastatic malt provides maltase and simple sugars to support the yeasts initially. The flour-water mixture can also be inoculated from a previously kept culture. The culture is stable due to its ability to prevent colonization by other yeasts and bacteria as a result of its acidity and other anti-bacterial agents. As a result, many sourdough bread varieties tend to be relatively resistant to spoilage and mold. The yeast and bacteria in the culture will cause a wheat-based dough, whose gluten has been developed sufficiently to retain gas, to leaven or rise. Obtaining a satisfactory rise from sourdough, however, is more difficult than with packaged yeast, because the lactobacteria almost always outnumber the yeasts by a factor of between 100 and 1000, and the acidity of the bacteria inhibit the yeasts' gas production. The acidic conditions, along with the fact that the bacteria also produce enzymes which break down proteins, result in weaker gluten, and a denser finished product. Sourdough likely originated in Ancient Egyptian times around 1500 BC, and was likely the first form of leavening available to bakers. Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and then later purpose-cultured yeast. Bread made from 100% rye flour, which is very popular in the northern half of Europe, is usually leavened with sourdough. Baker's yeast is not useful as a leavening agent for rye bread, as rye does not contain enough gluten. The structure of rye bread is based primarily on the starch in the flour, as well as other carbohydrates known as pentosans; however, rye amylase is active at substantially higher temperatures than wheat amylase, causing the structure of the bread to disintegrate as the starches are broken down during cooking. The lowered pH of a sourdough starter therefore inactivates the amylases when heat cannot, allowing the carbohydrates in the bread to gel and set properly. In the southern part of Europe, where baguette and even panettone were originally made with wheat flour and rye flour has become less common as the standard of living has risen, it has been replaced by the faster growing baker's yeast, sometimes supplemented with longer fermentation rests to allow for some bacterial activity to build flavor. Sourdough was the main bread made in Northern California during the California Gold Rush, and it remains a part of the culture of San Francisco today. The bread became so common that "sourdough" became a general nickname for the gold prospectors. The nickname remains in "Sourdough Sam", the mascot of the San Francisco 49ers. The sourdough tradition was carried into Alaska and the western Canadian territories during the Klondike Gold Rush. Conventional leavenings such as yeast and baking soda were much less reliable in the conditions faced by the prospectors. The sourdough starter, however, had to be kept warm to survive. Experienced miners and other settlers frequently carried a pouch of starter either around their neck or on a belt and were often fiercely guarded. Old hands came to be called "sourdoughs", a term that is still applied to any Alaskan old-timer. San Francisco sourdough is the most famous sourdough bread made in the US. In contrast to the majority of the country, it has remained in continuous production for nearly 150 years, with some bakeries able to trace their starters back to California's territorial period. It is a white bread, characterized by a pronounced sourness (not all varieties are as sour as the San Francisco sourdough), so much so that the dominant strain of lactobacillus in sourdough starters was named Lactobacillus sanfranciscensis. Sourdough also became popular because of its ability to combine well with seafoods and soups such as cioppino, clam chowder and chili. Sourdough has not enjoyed the popularity it once had since bread became mass-produced. Manufacturers make up for the lack of yeast and bacteria culture by introducing an artificially-made mix known as bread improver into their dough. Aside from what might be called plain sourdough bread, there are a number of other breads that use similar starters and techniques. Amish Friendship Bread uses a sourdough starter that includes sugar and milk. However, it is further leavened with baking powder and baking soda, making it more of a quick bread. The German Pumpernickel, is traditionally made from a sourdough starter, although modern pumpernickel loaves often use commercial yeasts, sometimes spiked with citric acid or lactic acid to inactivate the amylases in the rye flour. Also, the Flemish Desem bread is a popular form of whole-wheat sourdough, though cultured in a much less liquid medium. Other recipes use starters that aren't actually truly natural leavens. The Italian Biga and French Poolish add sourdough-like flavors to breads by allowing the yeast a lengthy half-day or longer fermentation. Unlike a true sourdough, these recipes usually start with commercial yeast, and cultivation of lactobacillus bacteria is generally an incidental effect. there are Dozens of variety of sour dough recipes..remember the basics of it is lack of yeast..and wanting Levned bread VS Matzoh or LaVOSH....so.. Here is my simple, fool proof version any idiot can do.. and following that I think i have found the website of a SourDough Zen Master,,the Jedi Master,,the Black Belt holder , Universal Master Do Jo of Sour Dough check it out. Basic Sourdough Starter 3 cups warm water (110 degrees F) 1 1/2 tablespoons active dry yeast 1 teaspoon sugar 3 cups all-purpose flour In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.) Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to 12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator. Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water. For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator. Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator. If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using. CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst! the YODA of SourDough Breads.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
| Ok Chef I got one for you as I've tried googling this even looked at Japanese recipe sites to try to find this and it is homemade Ramen noodles. Ever place I have looked has said in the recipe "Add dried Ramen". I know its cheap and easy to get but after having fresh raman in Japan. |
well,,here is somebody's Grandmas recipe though her Recipe for Who Slapped Sally isnt gonna happen.. Grandmas Zucchini Relish INGREDIENTS 1 cup chopped zucchini 1/2 cup chopped onion 1 tablespoon white sugar 1 tablespoon chopped fresh basil 2 tablespoons chopped red bell pepper 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper DIRECTIONS In a medium bowl, stir together the zucchini, onion, sugar, basil, red pepper, lemon juice, salt and pepper. Cover and refrigerate until serving. and then there is the Other Grandma INGREDIENTS 3 cups grated zucchini 1/3 cup chopped fresh cilantro 1/4 cup fresh lime juice 3 tablespoons vegetable oil 1 teaspoon salt 1/2 teaspoon white sugar DIRECTIONS In a medium bowl, mix together grated zucchini, cilantro, lime juice, oil, salt, and sugar. Pack into a jar or resealable container and refrigerate overnight before serving. and then there is mine INGREDIENTS 1/4 cup olive oil 3 large zucchini, thinly sliced 2 cloves garlic, minced 2 cups fresh mint leaves, finely chopped 1/3 cup distilled white vinegar 1/2 teaspoon salt ground black pepper to taste 1 tablespoon olive oil, for drizzling DIRECTIONS Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add zucchini slices and garlic; cook and stir until starting to brown but you want the squash to stay firm and not get mushy, 3 to 4 minutes. Remove from the heat and mix in the vinegar, mint, salt and pepper. Stir in the remaining olive oil. Spoon into a jar and store covered in the refrigerator. GOOD COOKING CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Well, she wrote it down for me once and we've made it before- it turned out OK. I don't remember how much this makes but a jar lasts us a long time because I'm the only one who eats it. Grandma has been gone for a couple of years so I have to make do with what I can figure out. Anyway, here is: Grandma’s Zucchini Squash Relish Mix together and let stand overnight: 10 cups of grated zucchini squash 4 cups of grated onions 5 tablespoons salt Rinse with water and drain well. 2 ½ cups vinegar 5 cups sugar 1 tablespoon dry mustard 1 tablespoon corn starch 1 tablespoon turmeric 2 teaspoons celery seed 1 teaspoon anise seed ½ teaspoon ground black pepper 1 green pepper (grated) (I think this is a bell pepper) 1 red pepper (grated) OR 1 carrot (grated) (another bell pepper) Boil 30 mins. and seal in pint jars. The result is a sweet relish similar to the hamburger & hot dog relishes you can buy at the store. I think we used white vinegar, I don't know if apple cider vinegar would be different and grandma didn't say. I am also guessing that she used bell peppers as the green and red peppers. This is OK to use right off the bat, you don't have to age it a couple of months. |
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Chef Morris, Hope you didn't mind that I posted the zucchini relish recipe into your thread. And thanks for posting your recipes for it, too. I'm going to try them all! Besides, the ones you posted look a lot easier to make and look like they offer a "fresher" alternative to the "canned" recipe. But the way you were able to just pop out three family recipes for something like this that I don't think is very common makes me wonder: How do you organize your recipes? You've GOT to have some good tips for this! The way it currently is at my house needs improvement: We have probably 100 cookbooks. We have stacks of magazines kept because of their recipes (not Better Homes and Gardens, those are cut out. I'm talking magazines like Cooks Illustrated, etc.). We have a couple of 3-inch thick file folder pockets full of the food section from the newspapers and clippings from papers and magazines, and another full of hand-copied recipes and photocopies of recipes. We have a box of 3x5 inch recipe cards, one of 4x6 inch cards, and one of 5x8 inch cards. We have labels from cans that have recipes on them. We have a bunch of favorites typed into the computer from when our family wanted us to send them a copy. We have CDs from family members that scanned recipes in for us. It took me a while to find the zucchini relish recipe even though I knew exactly what I was looking for: a folded-over 3x5 inch recipe card hand written by my Grandmother. The card boxes ARE sorted with alphabetical dividers. It wasn't filed under "Zucchini" and it wasn't filed under "Relish". I finally took all of the cards from the box and flipped through them one at a time. I finally found it under "Squash". (I also found a lot of other good recipes that it is time to make again, LOL). I don't think we are the only ones with these problems- my sisters are even WORSE. They have BOXES (I'm talking moving-sized boxes) full of recipes. Luckily, when they try a new recipe that everyone likes I write it down, they would NEVER find it again if I asked them a year later. Plus, they like simple recipes. Having them on the computer can be convenient, if you can't find it just go print another copy but I can foresee that if there are too many recipes they will be hard to find even on the computer. My wife and daughter have been typing in some of their favorites, then printing them out and placing them inside page-protectors and putting them in a three-ring binder. Once they are in the computer it is easy to zap a copy to family members upon request. This is OK for those "special" family recipes but isn't really a solution for ALL of our recipes. Don't even get me started about the recipes that have evolved over the years, the ones that you have a recipe for but so many changes and substitutions have been tried and now everyone likes it better this way but the recipe hasn't been altered to reflect these changes and now when someone makes it by following the recipe everyone goes "aaacckkkk" like Bill the Cat from Bloom County! Please tell me there is a better way! |
I have 6 cookbooks that I go to regularly.. I have my own book of recipes collected and logged by main ingrediant beef pork zucchini etc I use my computer A lot ahd have reciped filed in alpha by main ingrediant..in basic word format there are toooooo many reciped floating around.. I tear out some, I write down some, I type and enter some on the comp.. beyond that,,I have hundreds in my head...and remember I cooked professionally for over 30 years. I "Know" what herb goes with what beef, how a cup of flour looks in my hand, how much salt and pepper to add to a cold salad prep for first tasting etc.. no differently than a carpenter knowing how many board feet to do a 10x10 floor and what nails to use or a chemist knowing how much borax is in laundry detergent.. if you havnt explored a recipe, magazine, book in 2 years trash it..you never will use it thats my way of dealing with it all..but I try my best to live a rather organized, regimental RE: Spartan, simple life vs the vast majority. it works for me..but wouldnt advise or import it to others. my Home is very simple with base needs fulfilled with little clutter. Spent too many years on the road in hotel rooms living from suitcases..habits get made.. sorry I couldnt offer a better solution for you Good Cooking CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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That's awesome stuff on the carmelized onions, Chef! Thank you very much. your very welcome 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
carrot cake,,hmmm....with fresh ground French Roast coffee.....  INGREDIENTS 4 cups shredded fresh carrots 2 (15 ounce) cans crushed pineapple, drained 1 1/2 cups vegetable oil 3 cups white sugar 6 eggs 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 3 cups all-purpose flour 3 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups raisins DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside. In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins. Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting INGREDIENTS 1 (8 ounce) package cream cheese 1 cup white sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 1 1/2 cups heavy whipping cream DIRECTIONS In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. (this is a same day service frosting, will break down as does fresh whip cream) or (this one will hold up better it the frige) INGREDIENTS 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 4 cups confectioners' sugar 5 tablespoons premium bourbon DIRECTIONS Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy. remember you can sub Zucchini, summer squash, parsnips, for the carrots..and make a variety of fresh vegetables for dinner  Good Cooking CHEF
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I didn't know that! OK, it's going on the list! ps- got to re-plant, the zucchini ended up up as a giant FAIL! (flooded/drowned) |