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Originally Posted By Zhukov:
Chef: Do you use cut-resistant gloves? I made the mistake last year of getting some onions started on a mandoline slicer without the guard. After a few slices, I started using the guard. Well, this on onion I waited a bit too long and promptly sliced off the tip of a finger. That sumbitch hurt like hell, and I bled like a pig for hours. Thankfully, it wasn't as bad as I initially thought, and not nearly as bad as when I had my finger end up in a 6" Delta jointer a few years ago. 
I also started boning out my own deer meat, and these but resistant gloves look like a good way to avoid some nasty injuries, as well as avoid having to use the guard with the mandoline slicer. Do you have any recommendations for what to look for in these? [ETA] This is what I'm looking at - there's an ACE supply store here in town: http://www.acemart.com/prod5444.html. There's also this one - wonder what the difference is? http://www.acemart.com/food-safety-supplies/cut-resistant-gloves/glove-cut-resistant-knife-shield-large-for86104/prod4699.html what, you don't want to be known as StumpKov? in my early apprenticeship I had squared off the top of my left thumb while slicing sirloins to the point if didn't grow out round until about 5 years in the industry. Pretty good question Z.. I have used them over the years, mostly the old chain mail type, especially when boning large amounts of meat in the course of a day, you get tired and stupid. I didn't generally wear them when doing fish as you cant feel the scales and fine bones and especially spikes that can lead to some major health challenge's if you are more comfortable in keeping you fingers in the shape God made them then by all means pick one up. IF you are going to regularly be breaking down venison, goats, camels and other forms of wildlife you may be well served by a good cut proof glove. I awaiting the web sites to open, I will look and IF I can recommend one over the other, I will edit here. 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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I've been called lots of name - I'll have to add this one to the list. These new ones seem to be a good compromise - not as heavy as the steel mesh gloves, but not quite the same cutting resistance. Seems like they'd be pretty ideal for the light-weight stuff I'd use them for. |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
I've been called lots of name - I'll have to add this one to the list.
These new ones seem to be a good compromise - not as heavy as the steel mesh gloves, but not quite the same cutting resistance. Seems like they'd be pretty ideal for the light-weight stuff I'd use them for. I have seen them, used them a time or two KEEP IN MIND they are for SLICING ACCIDENTS it you drive straight in/stab, NOT so much so helpful but it is a prophylactic not the end all solution. observance and care or the only true solutions. us old school guys, just bled wrapped it in a towel and kept cutting.
when you have 200 or 300lbs of loin to trim out, during lunch, and your lunch cook quit, you just pretty much move as fast as you can and practice makes perfect but you always get cut. so, GET SUM pay attention to your hands before and after you have cut up a quantity of meat, they will be baby's bottom soft. the enzimes of de-comp break down YOUR skin as well as you are handling the meat..butchers have the softest hands on the planet but also suffer from HANG nails like no one else either as the cuticle gets constantly weakened from the same thing so watch for that. 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 Andras:
Chef, I checked the index and didn't see anything on homemade potato chips or french fries/wedges. Do you have any recipes for them? Thanks! no, dont beleive I did anything on these as yet,,so, a good question for sure... The original potato chip was created by George Crum, an African American/ Native American cook at Moon's Lake House in Saratoga Springs, New York on August 24, 1853 Fed up with a customer who continued to send his fried potatoes back complaining that they were too thick and soggy, Crum decided to slice the potatoes so thin that they could not be eaten with a fork. As they could not be fried normally in a pan, he decided to stir-fry the potato slices in a kettle of grease... Against Crum's expectation, the guest was ecstatic about the new chips and they soon became a regular item on the lodge's menu, under the name "Saratoga Chips." They eventually became popular throughout New York and New England. Rumors are Cornelius Vanderbilt as the customer who wanted them thinner. The potato chips spread beyond chef-cooked restaurant fare quickly, a bit of a fad amongst the Ubber Riche' but quickly became to be mass produced for home consumption with the oncoming of the modern era and ability to produce and Package them easily; Dayton, Ohio-based Mike-sell's Potato Chip Company, founded in 1910, calls itself the "oldest potato chip company in the United States". Chips sold at markets were usually sold in tins or scooped out of storefront glass bins. The early potato chip bag was wax paper with the ends ironed together. The Potato chip is Nearly a world wide phenomenon, I would bet you Chef Crum and his heirs wish he had bothered to copy right the process and name "CHIP" as it is almost synonymous across the world and recognized in almost all major languages for what it is and what it means, Though there are of course regional and native language references to them, say the word chip and even in Hong Kong someone will hand you a bag of potato snacks. Of course the flavors of some regional chips or crisps may well surprise you! In the last few years I was working, I got into doing all kind of Vegetable chips, the procedure in making them is the same as using potato, sweet potato, turnip, parsnip, Jicima, other root vegetables.. in deep frying potatoes, the following being for potato chips, the same process works fine for cubes, wedges, etc for basic "french fries" One large potato will produce enough chips for two people as a side dish only tools needed are a deep pan and an old-fashioned food grater that has a slicing blade on one side. OR a mandoline slicer or a good sharp knife and a steady hand will do if that is what you have You can do this with peeled or unpeeled potatoes, I generally dont peel them, Cut up the potato into uniform, thin slices. thinner the better— crisp your accumulated cuttings a bit by rinsing them in a bowl of cold water, then spreading them on a towel to dry. While you're going through the cutting process, heat the pan filled with any kind of vegetable oil on the stove. The pan must be deep enough to allow the slices to turn freely. And be sure your oil is hot —375 to 400 degrees before you begin frying. (If your first batch stays light in color after a long time in the fat and then turns out too greasy, your oil isn't hot enough. Put the chips in the hot oil one at a time. If they're thrown in all at once, the slices have a tendency to adhere to one another and you can get a flare up from the introduction of cold and wet into hot and greasy. Move the pieces around with a fork as they fry, they will try to clump together. When your chips reach the degree of brownness that you prefer (it should take only a few minutes), lift them out of the pan and drain them on paper towels or NEW clean newspapers. If you're planning to salt or season your potato chips, do it now while there's still a small coating of oil to hold the crystals in place. After the chips cool, dump them into a bowl, then prepare paper towels for the next batch. and repeat once you've got the process down, you can experiment with seasoning variations! Add garlic salt, onion salt, chili powder, chives, paprika or any other herbs and spices on your shelf, (I like a very light coat of cajun blackening seasoning) SOME people like to blanch their potatoes prior to the final fry, doing a dip, par cook a few minutes then pull, allow to cool, then re-fry I don't care for it and find the end result gets soggy. 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 Intimdtr77:
Thanks Chef for the pastry idears. I'll cheat and buy canoli shells and use store puff pastry for the Napolean. But I'll let you know how the creams and custard turn out!  looking for canoli samples 
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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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I brought JR1 over to this thread after he dictated the replies in his thread
he went  when he saw there were 72 pages
He has been learning to cook |
Asking for opinions on the internet and then getting upset for getting them is like stirring up a hornets' nest and then getting pissed because you got stung.
Halffast: post 1725
Halffast: post 1725
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Originally Posted By PA22-400:
I brought JR1 over to this thread after he dictated the replies in his thread he went when he saw there were 72 pages
He has been learning to cook Excellent welcome JR1, a man that can cook will never go hungry and it impresses the ladies in time..a fine talent for a young man to pick up.. I hope you find some fun things to learn in this thread, as Dad probably told you, I allow very little nonsense in here as we have several of the arfcom Ladies that stop by, so mind your P's and Q's and get cookin CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By billyhill:
72 pages later and I'm still reading, in fact, your basic quiche recipe is in the oven now, ready in about 5 min .
Thanks, Chef. Excellet, will await AAR and you are very welcome! CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
snip... so mind your P's and Q's and get cookin CHEF Mind your Ps and Qs. 18th century slang from Pennsylvania spoken at taverns that served the men driving Conestoga freight wagons. It meant to watch how many pints and quarts you had ordered, so that you could pa for it. Yes you opened up history class for the afternoon. 
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Asking for opinions on the internet and then getting upset for getting them is like stirring up a hornets' nest and then getting pissed because you got stung.
Halffast: post 1725
Halffast: post 1725
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Originally Posted By PA22-400:
Originally Posted By douglasmorris99:
snip... so mind your P's and Q's and get cookin CHEF Mind your Ps and Qs. 18th century slang from Pennsylvania spoken at taverns that served the men driving Conestoga freight wagons. It meant to watch how many pints and quarts you had ordered, so that you could pa for it. Yes you opened up history class for the afternoon. glad to be of service 
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
must be spring..
I am planting tree's tomorrow, My pears from last spring are blooming well, didnt kill em anyways, so Nectarines and Plums go in tommorrow, and I may drop in a couple of pecan on saturday 40BUCKS for a pecan twig, big as a #2 pencil, $40 freaking dollars....Kiowa's for my region seem best.. spent the last week first week for months dry enough to walk across the yard, repairing broken things from winter, replacing shingles, repairing gutters, digging out out drainage from the house and well motor. one corner of the house was so wet it was like sticking a shovel in pudding  was going to have the house leveled but only off an inch in the one corner that is soaked.
spent 1/2 a day clearing a trail, still trying to explore my wood lot to decide where the Range is going in, and have decided where to put the new pond.. been a busy week, hope my readers are doing well and fairing the spring weather... 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 odontia32m:
Thanks Chef, I did always wonder though. you are welcome
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 Skunkum:
What's the deal with tortilla soup and enchilada soup? They don't even have any tortillas in them! Are these just some kind of soup enhanced with Mexican-style flavorings? Are they just fancy names made up to disguise the use of ground meat or leftovers? well,,,, there is actual tortilla soup Sopa d Tortilla's in classic Mexican cooking, it is generally a chicken vegetable soup, a bit on the thin side, (think classic peasant foods) with sliced strips of tortilla cooked into the finished product, process is similar to most simple soups where the noodles are added last and cooked into the soup retaining all the gluten into the end product V added cooked and washed noodles leaving the glutens to water the garden with.. chicken enchilada soup,,I beleive orginates in a classic mexican kitchen as well, like Chili's or el Fenix or Chevy's or El Torrito etc:""... and, they both do contain Tortillas if made correctly, some Enchilada soups use Masa as a thickening agent.. Enchilda Soup Ingredients 1 pound skinless, boneless chicken breast halves 1 tablespoon vegetable oil 1/2 cup diced onion 1 clove garlic, minced 1 quart chicken broth 1 cup masa harina 3 cups water, divided 1 cup enchilada sauce 2 cups shredded Cheddar cheese 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon ground cumin Directions In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened. Todays tortilla soup has been cleaned up a bit for the Gringo I believe I understand it started in the resort towns of Mexico with cooking the Tortillas on the side as fried strips to be added to the soup as desired, like chinese fried noodles, sort of a build your own soup platter to add to what can be percived as fairly bland foods (bland in varitey/AmeroIndio diet, not spicyness in classic Mexican cooking) I will stick to my perception of the classic made like chicken noodle soup as told to me by my Mexican cooks. Tortilla Soup 1/4 bunch cilantro, well washed (leaves only) 2-3 garlic cloves 1/2 small onion, chopped 1 small can of green chilies 6 cups chicken stock/broth 1lb of cleaned peeled and cooked tomatoes 1 tsp. ground cumin 1 tsp. salt 2 tbsp. cornstarch dissolved in a small amount of water(optional for thickening) Corn tortillas (about 10) cut into thin strips vegetable oil 1-2 cups cooked chicken about 3 oz per person served, Monterey Jack cheese about an ounce per person 1-2 avocados, peeled, pitted and sliced or cubed as you prefer 1-2 tsp sour cream Preparation: Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer. also keep in mind, Mexico has been owned and controled by the French, Germans, Spaniards, Mayans and America for the better part of 1000 years and its food come from EVERYWHERE,, we think today more the Tex Mex foods of San Antonio that are the Most common thought of or CalMex from San Diego to the LA basin being recognised as "mexican food" when it isnt..much of the NEW MEXico Mex, is closer to true Mexican foods but with a heavier thumb from Native Americans of the southwestern USA influncing it.. most of todays Mexican foods are American inventions/interventions of classic recipes..or new creations (think 1900 new) seeking to please the gringo cowboy along the trail who was sick of beans and cornbread by the time they got into the cattle towns across the southwest.. thanks for your question, hoped that helped.. 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 Skunkum:
Thanks, Chef. Those recipes look tasty. It is easy to forget all of those cooking influences from the history of Mexico. we in America seem to no longer teach American history let alone South American to the extent we are allowed to understand it..Mexico is by far the largest melting pot in Central/ South America out side of Brazil in Food we have a one world order more or less, take the best of the origins and make it your own be it Paella, Gumbo, fried chicken, Foi Gras or tortilla...I dont know a Republican, Democrat or Communist food recipe...it is good or bad, period. 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
|
Ok, chef, you may have mentioned this somewhere in this thread already, but I'm not in the mood to search the whole thread for one topic.
Convection ovens! I have one! I know a lot of people say they're really great if you know how to use them. I don't know how to use it, and what things it would be good for. My big question is pizza, will a convection oven yield a better pizza? Also, what other things are convection ovens good for? I know you normally cook on lower temp for shorter time with convection, but surely there are some things that you don't want to use convection for. I'm not asking for a clear-cut and dry answer, just general ideas. I'm up for doing the experimentation on my own, I just need pointed in the right direction. The big things that I will likely make in my oven are bread related (homemade bread, pizza, cakes, cookies etc.) but I may also do some other things (just not as often). |
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Chef, I hate, hate, hate chain restaurants. That being said, my friends dragged me to Longhorn Steakhouse. They have the most amazing dish I have ever tried at a chain restaurant. It was Parmesan crusted chicken. It was definitely baked, very juicy and tender with almost crunchy edges outside. I think there was another kind of cheese on top, underneath the melted Parmesan. Got anything like that in your repertoire you could share with us?
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Originally Posted By 45FMJoe:
Chef, I hate, hate, hate chain restaurants. That being said, my friends dragged me to Longhorn Steakhouse. They have the most amazing dish I have ever tried at a chain restaurant. It was Parmesan crusted chicken. It was definitely baked, very juicy and tender with almost crunchy edges outside. I think there was another kind of cheese on top, underneath the melted Parmesan. Got anything like that in your repertoire you could share with us? hmmmm Parmesan Crusted Chicken Sandwich Grilled, fresh chicken breast topped with melted provolone and a parmesan & garlic crust, served on a grilled sesame seed bun with parmesan spread. or Parmesan Crusted Chicken Two juicy chicken breasts, grilled and topped with a parmesan cheese and garlic crust. Served with choice of two sides. running off to do some research. I will be back TOMORROW....sorry CHEF Havnt seen this item so, total guess here..should be close with one of these.. this one is probably closest, this is how I would do it commercially 1/2 cup Mayonnaise (can use fat free as well) 1/4 cup grated Parmesan cheese 1tsp chopped garlic 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) salt pepper 4 tsp. Italian seasoned dry bread crumbs 6oz shredded Provolone, Mozzeralla either or/or combined Preheat oven to 425°. Combine Mayonnaise with cheese and garlic in medium bowl. Arrange chicken on baking sheet seasoned with salt and pepper. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked, last 5 min, sprnkle cheese mixture on top of chicken to melt and crust a bit.. THEY MAY,(probably) pre-grill the breast enough to score it, but would have to "finish" it in an oven to create the crusting process.. different version.. Ingredients Cooking spray 1/3 cup all-purpose flour Salt and ground black pepper 2 to 3 5oz chicken breasts 1/3 cup milk 1/3 cup grated Parmesan 1/2 cup quick-cooking oats 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon dried oregano 6oz shredded Provolone, Mozzeralla either or/or combined Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through top chicken with shredded cheese about 5min prior to "done" let me know if we're close 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 SigOwner_P229:
Ok, chef, you may have mentioned this somewhere in this thread already, but I'm not in the mood to search the whole thread for one topic. Convection ovens! I have one! I know a lot of people say they're really great if you know how to use them. I don't know how to use it, and what things it would be good for. My big question is pizza, will a convection oven yield a better pizza? Also, what other things are convection ovens good for? I know you normally cook on lower temp for shorter time with convection, but surely there are some things that you don't want to use convection for. I'm not asking for a clear-cut and dry answer, just general ideas. I'm up for doing the experimentation on my own, I just need pointed in the right direction. The big things that I will likely make in my oven are bread related (homemade bread, pizza, cakes, cookies etc.) but I may also do some other things (just not as often). good question and yes, discussed else where in the thread IIRC... basiclly yo have it.. lower temps and or shorter times is the basic perc over standard ovens, BUT there is issues with blow over with cakes and muffins, leaving lopsided product, so, you have to generally rotate about 1/3 of the way thru the baking process there is usually the issue when roasting haveing grease blown all over your oven, in home use you will see some additional maintance in keeping the oven clean when roasting PIZZA can also get uneven baking so they sould be turned as well, possible even twice? steady, high consistant heat is best for pizzas.. hope that helps, If not,, RESEARCH THE THREAD YA GIRL, damn lazy, freaking kids, gotsta wipe their nose's for em all the damn time... next you'll be wantin me to come to your house and cook it for Ya's... 
CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
RESEARCH THE THREAD YA GIRL, damn lazy, freaking kids, gotsta wipe their nose's for em all the damn time... next you'll be wantin me to come to your house and cook it for Ya's...
CHEF
I would, but tough financial times have left me unable to renew my Team membership, so when using search I can only search thread titles, not entire threads. And 59 pages of good info is a lot to comb over for that one topic. I'll try to take a look. Do you have an idea of approximately what page range it is in? Thanks
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Originally Posted By douglasmorris99:
Originally Posted By 45FMJoe:
Chef, I hate, hate, hate chain restaurants. That being said, my friends dragged me to Longhorn Steakhouse. They have the most amazing dish I have ever tried at a chain restaurant. It was Parmesan crusted chicken. It was definitely baked, very juicy and tender with almost crunchy edges outside. I think there was another kind of cheese on top, underneath the melted Parmesan. Got anything like that in your repertoire you could share with us? hmmmm Parmesan Crusted Chicken Sandwich Grilled, fresh chicken breast topped with melted provolone and a parmesan & garlic crust, served on a grilled sesame seed bun with parmesan spread. or Parmesan Crusted Chicken Two juicy chicken breasts, grilled and topped with a parmesan cheese and garlic crust. Served with choice of two sides. running off to do some research. I will be back CHEF The second one. My god is it amazing.
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Originally Posted By SigOwner_P229:
Originally Posted By douglasmorris99:
RESEARCH THE THREAD YA GIRL, damn lazy, freaking kids, gotsta wipe their nose's for em all the damn time... next you'll be wantin me to come to your house and cook it for Ya's...
CHEF
I would, but tough financial times have left me unable to renew my Team membership, so when using search I can only search thread titles, not entire threads. And 59 pages of good info is a lot to comb over for that one topic. I'll try to take a look. Do you have an idea of approximately what page range it is in? Thanks
boy, these Indiana guys have some brass... .I spent some time in Indiana,,consluting with a couple of casinos on the lake,,,in the Chicago area,,, yeah, that place,, from what I saw, ....lets say, I got back to my beloved TEXAS doubletime.... I shall leave the rest up to you...as far as researching the thread,,,you might want to start with CHEF'S INDEX SKUNKUM AND FERAL HAVE DONE AN ADMIRABLE JOB, bringing it up to date for US.. |
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 Skunkum:
Thanks, Chef. Those recipes look tasty. It is easy to forget all of those cooking influences from the history of Mexico. thank you I jsut saw the updated index,,,SUPER JOB,,appreciate your cleaning up the paperwork for me Sir... CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
thank you I jsut saw the updated index,,,SUPER JOB,,appreciate your cleaning up the paperwork for me Sir... CHEF Glad to do it.... Wish I could have merged those pages into the indexed portion at the top. I integrated things. If either of you feel like tweaking it, LMK. I'll send the Excel spreadsheet I used if you want. There are ~1200 entries now and it's cumbersome to try to do much with it in the ARFCOM editor. |
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Originally Posted By Feral:
Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
thank you I jsut saw the updated index,,,SUPER JOB,,appreciate your cleaning up the paperwork for me Sir... CHEF Glad to do it.... Wish I could have merged those pages into the indexed portion at the top. I integrated things. If either of you feel like tweaking it, LMK. I'll send the Excel spreadsheet I used if you want. There are ~1200 entries now and it's cumbersome to try to do much with it in the ARFCOM editor. Gazillion DITTOS,,thank you both,, I HATE doing these things,,probalby why my book never got finished. .I LOVES startin em,,then handing it off to some souschef or accounting clerk, but HATES maintaining such things,,,
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By Intimdtr77:
I checked your index Chef and I didn't find anything on Swordfish. Any good recipe's? I was thinking of something on a grill, although it is bitter cold out right now, so maybe something to sear in a pan on the stove? I had swordfish years ago in Florida as steaks and it was soooooo good from what I remember. Seeing the Yellow Fin thread got me thinking about Swordfish. Excellent question,,I saw the Yellow fin thread, didn't get involved....but,,, I LOVE Swordfish, and salmon and shark and snapper and just about most game fishes, their flavors stand so well alone and takes the stronger marinates and seasonings with gusto Game fish also do well cooked a variety of ways, grilled of course, poached, blackened, baked and pan seared... Blackened Swordfish Ingredients * 2 tablespoons paprika * 2 teaspoons cayenne pepper * 1 1/2 teaspoons ground white pepper * 1 1/2 teaspoons ground black pepper * 1 tablespoon salt * 2 teaspoons onion powder * 2 teaspoons garlic powder * 1 teaspoon dried thyme * 1 teaspoon dried oregano * * 4 (6 ounce) fillets swordfish, snapper, shark, etc * 1 1/2 cups butter, melted Directions 1. In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano. 2. Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot. 3. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork. DO THIS IN A WELL VENTILATED KITCHEN, the searing spices can literally take your breath away if you inhale them at the point of contact with the pan.. Baked Swordfish with Pineapple Mango Chutney Ingredients * 2 pounds swordfish steaks * 2 tablespoons lemon juice * 1/2 cup dry sherry * 1 tablespoon minced fresh ginger root * 1 cup mango chutney Directions 1. Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork . Pineapple Mango Chutney Ingredients * 2 tablespoons vegetable oil * 1 teaspoon crushed red pepper flakes * 1 large sweet onion, minced * 4 inch piece fresh ginger root, peeled and minced * 1 large yellow bell pepper, diced * 3 large ripe mangoes, peeled, pitted, and diced * 1 small pineapple, peeled and diced * 1/2 cup brown sugar * 1 1/2 tablespoons curry powder * 1/2 cup apple cider vinegar Directions 1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes. 2. Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator. Sauted swordfish with noodles Ingredients * 4 cups uncooked egg noodles * 1 pound swordfish steaks, cut into 1/2-inch cubes * 1 teaspoon salt, divided * 1/2 teaspoon pepper, divided * 1 tablespoon olive oil * 1 tablespoon all-purpose flour * 1 cup heavy whipping cream * 1 cup shredded mozzarella cheese * 1 cup shredded Parmesan cheese * 1 (16 ounce) package frozen California blend vegetables, thawed Directions 1. Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm. 2. In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through. Drain noodles; top with swordfish mixture. marinated and grilled Ingredients * 3 tablespoons fresh lime juice * 2 tablespoons white wine vinegar * 1 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 1/4 teaspoon ground ginger * 1/4 teaspoon dried basil * 1/8 teaspoon dried thyme * 1/8 teaspoon dried parsley * 1 teaspoon hot pepper sauce * 1 pinch cayenne pepper * 3 tablespoons vegetable oil * 2 fresh swordfish fillets Directions 1. In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours. 2. Preheat broiler or an outdoor grill for high heat. 3. Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork. Hope that gives you a few ideas Pics as always appreciated.. CHEF Thanks Chef, the Blackened sounds good. I will try to squeeze that in this week. I did you man and cheese recipe this week. I'll get pics for ya, I did take them, just didn't post yet. I think it would be great to have pics for your index! |
I will not submit.
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Originally Posted By BDeauman: Chef: You have a kitchen and a large head of cabbage along with two hungry people waiting for your creation. What do you make? I dunno about the chef, but if that's all you got I'd make a drink and order pizza.  |
Daddy loves you. Now go away.
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Ok Chef, help me out.
I went to a taco trailer and they gave me some Salsa Verde that was awesome. I have tried to make it myself but to no avail. They no habla and neither do I so I can't get the recipe from them. This salsa verde is thick and creamy. I can't even get close. I have used tomatillos, avacados and jalapenos in many different amounts and just can't get there. You have a creamy recipe? |
"Life is tough. . . but tougher if you're stupid." John Wayne
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Originally Posted By BDeauman:
Chef: You have a kitchen and a large head of cabbage along with two hungry people waiting for your creation. What do you make? you make a run to the grocery store...
or follow Zukhovs advise and order pizza! Cabbage, steamed in quarters is rather tastey, the steaming brings out the natural sugars and doesn't break down the cabbage like boiling does.. if you have a bit of butter or olive oil and some fresh ground black pepper, it makes a meal, does for me anyways., BUT you will be hungry in about 2 hours,,high in easily digestible fiber, goes thru your system pretty quick..GASSING each other out of the house will not be optional.. I know our POTUS and our CONGRESS wants to drive us to the situation of the former soviet union, but Cabbage,,,,is all you have,, 
you may come to my house,, I have left over BBQ chicken and enough onions, eggs and toast to make omelets CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By houstonmedic:
Ok Chef, help me out. I went to a taco trailer and they gave me some Salsa Verde that was awesome. I have tried to make it myself but to no avail. They no habla and neither do I so I can't get the recipe from them. This salsa verde is thick and creamy. I can't even get close. I have used tomatillos, avacados and jalapenos in many different amounts and just can't get there. You have a creamy recipe? I will look, not one off the top of my head, but your tomatillos and jalapeno's mixed with some sour cream or yogurt may get you where you want to be, this should bring the tomatillos to a creamier texture. the other option would be cooking them with cornstarch as a thickening agent.. CHEF.. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By BDeauman:
Chef: You have a kitchen and a large head of cabbage along with two hungry people waiting for your creation. What do you make? you make a run to the grocery store...
or follow Zukhovs advise and order pizza! Cabbage, steamed in quarters is rather tastey, the steaming brings out the natural sugars and doesn't break down the cabbage like boiling does.. if you have a bit of butter or olive oil and some fresh ground black pepper, it makes a meal, does for me anyways., BUT you will be hungry in about 2 hours,,high in easily digestible fiber, goes thru your system pretty quick..GASSING each other out of the house will not be optional.. I know our POTUS and our CONGRESS wants to drive us to the situation of the former soviet union, but Cabbage,,,,is all you have,,
you may come to my house,, I have left over BBQ chicken and enough onions, eggs and toast to make omelets CHEF Hahaha thanks Chef. It was an attempt to get a few good cabbage recipes from you :) |
Death good!! But first? Cheech.
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Originally Posted By rlarge10:
how bout some authentic fish tacos? I lived a year or two in Point Loma, California, bummed Ocean Beach on the days it didn't smell like dog piss, drank a few Dos Equis down on the tip of the state, over looking the Navel submariners training base,dove for lobsters where I wasnt supposed to, and had some good times mixed with several bad,,I went to a little Mexican restaurant who's name escapes me because of the BIG ASS SIGN that said FISH TACOS, it was green and on the main drag so,,now...,looking for a recipe.. I was never impressed with the dozen or so restaurants I visited in the San Diego area,,just blah food, typical tourista fare seemed to be status quo..I had 2 Chefs that worked for me there and neither seemed willing to do more than the minimum requirements to get by,,,sad...
Ingredients: 1/2 cup canola oil 1 cup beer 1 large egg 3/4 cup all-purpose flour 1/2 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1 teaspoon salt Freshly ground black pepper 2 - 8 ounce white fish fillets , pin bones removed and each fillet cut cross-wise into 6 pieces 1 small to medium sweet onion such as Vidalia, 4 to 8 ounces 10 sprigs cilantro 1/2 cup light or regular mayonnaise 1/2 cup low-fat yogurt 1 small head green cabbage, 12 to 16 ounces 2 ripe but firm avocados 1 lime 1 12-ounce jar medium-hot salsa 12 flour tortillas, about 8 inches in diameter Directions: 1. Put the oil in a large, heavy skillet over medium-high heat. Combine the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and several grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces, and cook for 3 more minutes, or until golden brown. Drain on a paper towel-lined platter. Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning. 2. While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs. Put the onion and cilantro in a food processor and pulse several times, or until coarsely chopped. Add the mayonnaise and yogurt tot he processor and pulse just once or twice to combine. Put the onion-mayonnaise sauce in a small bowl. 3. Halve the cabbage lengthwise and remove the core from each half. Place each half, flat side down, on a cutting surface and cut into thin shreds with a chef's knife. (Or shred using the large holes of a four-sided grater or the grating attachment of a food processor.) You should have about 4 cups. Put the cabbage in a small bowl. 4. Halve, pit, and peel the avocados. Cut each half lengthwise into six slices. Lay the slices on a small plate. Cut the lime into 4 wedges and put in a small dish. Put the salsa in a small bowl with a slotted spoon (so you won't get a lot of liquid in your tacos). 5. Bring all the ingredients for the tacos to the table and allow diners to make tacos one at a time as follows: Put a few tablespoons cabbage in the middle of each tortilla. Top with 1 piece of fish, 1 tablespoon of the onion-mayonnaise sauce, 1 tablespoon salsa, 2 avocado slices, and a squeeze of lime. Fold and eat |
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 BDeauman:
Originally Posted By douglasmorris99:
Originally Posted By BDeauman:
Chef: You have a kitchen and a large head of cabbage along with two hungry people waiting for your creation. What do you make? you make a run to the grocery store...
or follow Zukhovs advise and order pizza! Cabbage, steamed in quarters is rather tastey, the steaming brings out the natural sugars and doesn't break down the cabbage like boiling does.. if you have a bit of butter or olive oil and some fresh ground black pepper, it makes a meal, does for me anyways., BUT you will be hungry in about 2 hours,,high in easily digestible fiber, goes thru your system pretty quick..GASSING each other out of the house will not be optional.. I know our POTUS and our CONGRESS wants to drive us to the situation of the former soviet union, but Cabbage,,,,is all you have,,
you may come to my house,, I have left over BBQ chicken and enough onions, eggs and toast to make omelets CHEF Hahaha thanks Chef. It was an attempt to get a few good cabbage recipes from you :) well HELL I can give you cabbage recipes,,you said you only had a head of cabbage, assuemed your young lady ate all the ribs and chicken from the BBQ thread and left you broke and down to a head of cabbage,,they are known to do such things,,,something about needing more shoes being the reason more times than not...damn, had me all feelin sorry for Ya and everything.. I dont know if I want to give you any recipes now!!!1
IF you have spent time reading this thread, you know my parents were adults during the Great Depression, lived through WWII involved in Government "work" on both sides of the Atlantic, partied with the likes of Bob Crane, the Dorsey bros, Mike Douglas, and others of the big band era and that I had a few "Uncle and Aunts" who were of questionable origins from Dads "government jobs", my folks literally lived have and have not lifestyles LONG before becoming my parents.. that said, they NEVER got far from the rural roots of their beginnings, the days with No money and no food and made use of everything around them bought it, wore it out, fixed it and wore it out again,,, cabbage was a staple in our diets, at least once a week when in season, which seems to be most of the year,Twice a week too often, cabbage as soup, boiled with, beef, pork, chicken, ground or not, steamed and rolled and stuffed and as many ways as possible, it was cheap, has a good leval of vitiman and minerals, grows in abundance with little needed to make it HUGE stores well in the root cellar and will help keep you alive for a very long time for very little cost in money, labor, water or anything else.. keep in mind should shit hit the fan, cabbage may well be one of the staples of life,,, cabbage with fennel and cranberries Ingredients * 1 1/2 pounds green cabbage, shredded roughly * 1 medium bulb fennel, chopped roughly * 1/2 pound smoked turkey breast, in 1/2-inch cubes * 1 cup dried cranberries * 4 teaspoons fennel seeds * 2 cups low-fat, reduced-sodium chicken broth * 1/2 cup light cranberry juice * 1 tablespoon extra virgin olive oil * Salt and freshly ground black pepper, to taste Directions 1. Preheat oven to 425 degrees. 2. Place cabbage and fennel in a 9-by-13-inch Pyrex dish or other large, shallow casserole. Sprinkle on turkey, cranberries and fennel seeds. Pour on broth, juice and oil. Add salt and pepper. 3. Bake, covered, 30 minutes. Uncover, stir and bake 30 minutes. Serve. Nancey Pelosis Soviet cabbage soup Obama style Ingredients * 1 1/2 pounds ground lean beef * 1 (14.5 ounce) can diced tomatoes * 1 (8 ounce) can tomato sauce * 4 cubes beef bouillon * 2 medium carrots, shredded * 1 onion, chopped * 2 tablespoons white vinegar * 1/2 cup white sugar * 1 1/2 teaspoons salt * 1/2 teaspoon ground black pepper * 2 quarts water, divided * 3 cloves garlic, finely chopped * 1 head cabbage, cored and cut into wedges Directions 1. Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat. 2. Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve. cabbage rolls Ingredients * 1 cup water * 1/2 cup uncooked long grain white rice * 16 large cabbage leaves * 2 tablespoons olive oil * 1 pound ground turkey, or beef or pork or chicken * 1/3 cup chopped onion * 1 egg, beaten * 1 (8 ounce) can tomato sauce * 1/2 teaspoon salt * 1/2 teaspoon ground black pepper * * 1 (8 ounce) can tomato sauce * 2/3 (6 ounce) can tomato paste * 1 cup water * 3 tablespoons brown sugar * 2 teaspoons lemon juice * 1 teaspoon Worcestershire sauce * * 2 cups baby carrots, sliced lengthwise (optional) Directions 1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish. 3. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside. 4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper. 5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce. 6. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls. 7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Zhukov:
Originally Posted By rlarge10:
how bout some authentic fish tacos? Out of curiosity: What makes fish tacos "authentic"? Fish Tacos are purported to have originated in San Diego Ca at a restaurant in Pt Loma..and every restaurant more than 30 years old seems to claim to be the originators..sort of like the Story of the origins of the Martguerita Pizza, the Margarita beverage and the Caesar salad...dozens of places seem to claim ownership... Over 800 restaurants in San Diego and I believe they all serve a fish taco in one form or another.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Zhukov:
Originally Posted By rlarge10:
how bout some authentic fish tacos? Out of curiosity: What makes fish tacos "authentic"? if they don't come from long john silvers
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64,999,987 firearms owners killed no one yesterday.
Owning a bobcat would be like riding a bicycle with the seat off. Sooner or later its going to get in your ass. -- Blackbird_Pilot
Owning a bobcat would be like riding a bicycle with the seat off. Sooner or later its going to get in your ass. -- Blackbird_Pilot
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Originally Posted By m200maker:
I'm running low on supplies. Do you have an easy recipe for Lemon Squares?The hens aint layin and I'm too slow to catch a cow so I'm out of eggs n milk too. good thing the lemon tree is stable.... lemon squares are tasty snaks for certain and there are a good half dozen ways to make them... Simple Lemon Coconut squares Ingredients * 1 1/2 cups all-purpose flour * 1/2 cup confectioners' sugar * 3/4 cup cold butter or margarine * 4 eggs * 1 1/2 cups sugar * 1/2 cup lemon juice * 1 teaspoon baking powder * 3/4 cup flaked coconut Directions 1. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars. Best Lemon Squares Ingredients * 20 NILLA Wafers, finely crushed * 1/2 cup flour * 1/4 cup firmly packed brown sugar * 1/4 cup cold margarine * 1 (8 ounce) package Neufchatel Cheese, softened * 1 cup granulated sugar * 2 eggs * 2 tablespoons flour * 3 tablespoons grated lemon peel, divided * 1/4 cup fresh lemon juice * 1/4 teaspoon Baking Powder * 2 teaspoons powdered sugar Directions 1. Preheat oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min. 2. Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust. 3. Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving. IF your in the mood to play with Lemons,,My Mom mad Lemon curd Once a year, we kids got a soupscum to taste once, then the rest of the tin was off limits under penalty of Beaucou additional Chores Lemon Curd Recipe: 3 large eggs 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice) 1 tablespoon (4 grams) finely shredded lemon zest 3/4 cup (150 grams) granulated white sugar 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. Makes 1 1/2 cups (360 ml). If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd. 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 SigOwner_P229:
Originally Posted By douglasmorris99:
Originally Posted By SigOwner_P229:
Originally Posted By douglasmorris99:
CHEF
Thanks
CHEF'S INDEX SKUNKUM AND FERAL HAVE DONE AN ADMIRABLE JOB, bringing it up to date for US.. Ok, chef, time to jab back at you. I've only ever been to Texas for a changeover on a plane, and it wasn't pleasant. As a matter of fact, it was so hot out that one of the transport busses (to take people to another terminal) had overheated and caught on fire. My dad, has more experience with going to Texas than I do; his comment was, "Whoever said the state of Texas was great had never gone there before saying that." well, sorry bout your bad experience but,,TEXAS IS HOT never said it wasn't, some parts are dry, some parts are humid, some parts are worse than others, but I will take our 5 mo of hot over the 6 mo of FREEZIN weather any time, I can jump in one of our numerous lakes, rivers, hell, stock tanks (watch for the snappers) and cool off, cant say the same about Northern Winters and getting warmed up NOW Keep in mind I AM NOT A TEXAN BY BIRTH  I am a NATIVE OF NEW ENGLAND, I have traveled the globe been in places far hotter than Texas and parts of earth I thought Hell had broken thru to, TEXAS, was love at first sight 35 years ago and I have ever since called her HOME, it is where my heart is and my spirit lie's and I shall die a proud TEXAN TEXAS IS A STATE OF MIND, a STATE OF FREEDOMS and a STATE OF HOPE far beyond anywhere I have ever hung my hat....
Anyways, I'm just poking a little fun. no worries and always welcome
To the point now, the chefs index didn't address convection ovens from what I saw, and I finally got the chance to read through this entire thread (so as not to make myself look stupid) but I still didn't find much about them. Obviously convection isn't the do-all, end-all of cooking, it has its place and time with specific foods, but that is where my knowledge ends. What foods work well with convection and which ones don't. If you can't help that is fine, its just that the chefs index didn't help me, and your previous answer to me never really addressed specific food groups/types that work well or don't work well with convection. Thanks Chef, and Happy Thanksgiving! AND to you and yours as well, thank you,, This thread is truly wonderful. Sort of funny, but I am a pack-rat, and that doesn't change with recipes, if it looks like I may need it someday, I'll save it. So while reading through this whole thread looking for convection oven references, I saved over 500 recipes and other useful tidbits of info. THANK YOU, Glad you found useful things and the occasional chuckle BTW, if you're too busy with Holiday questions right now, you can wait; this issue isn't really pressing. OK, I could be wrong, happens,,hell I have 3 ex wives,,,so,,lets look at Radiant vs. Convection The difference between a regular and a convection oven boils down to one word: airflow. While both types of ovens generate heat via radiant coils, in traditional ovens the heated air in the cavity is relatively static. In convection ovens, however, the air is in constant motion, driven by a fan. This air movement ensures that the temperature is equal throughout the oven cavity, so foods are cooked evenly, regardless of position in the oven. "In a radiant oven, the temperature can differ from one point in an oven to another," In a crowded oven, the radiant heat can't penetrate through the different racks to reach the oven's center. However, with convection, the fan distributes the air evenly throughout the oven, ensuring a consistent temperature." The result is food can cook more evenly in a convection oven than a radiant one. For example, while you probably won't see a difference in braising a lamb shank or cooking a tuna casserole, items such as baked pastries and roasted meats will be browner, crisper and, in many cases, moister. The best convection ovens use different fan speeds for different kinds of cooking. IN the home, Jenn-Air for example, uses different speeds for baking and roasting. Convect Bake uses a slower fan speed that ensures even delicate items are baked to perfection, including cookies, cakes and pies. With Convect Roast, the faster fan speed strips the cold barrier surrounding the food, allowing the heat to penetrate more quickly. This in turn helps retain juices and flavor. "and this means what to the average cook?" Here are the advantages of convection cooking. –– Faster Cooking –– As the air is virtually static in a radiant oven, it takes a while for the heated air to warm the layer of cold air that surrounds food. In a convection oven, the fan in the back of the oven circulates the air, so the entire oven heats quicker, cutting cooking times by up to 25 percent. –– Larger Cooking Capacity –– Four feet of cubic capacity doesn't always mean you have four cubic feet to cook with. For example, when cookies are baked on all three racks of a radiant oven, the heat can't penetrate the cookie sheets. The result would be a bottom row that is too brown, a charred top row and a middle row that is still doughy. In a convection oven, the air circulation allows heat to distribute evenly, so all racks cook well. –– Improved Quality –– In some cases, convection ovens cook with higher quality than conventional ovens. While cooks won't notice a difference in braised meats or covered casseroles, items like breads will generally be browner on the outside and lighter on the inside. Plus, for a multiple item meal that requires two racks –– like a baked ham served with a baked potato –– both items will cook evenly, dramatically improving food quality. Here are some tips for getting the most out of convection cooking: –– The Rule of 25: When baking with convection turn down the temperature by about 25 degrees and cook to the normal length. When roasting meats, don't change the temperature, simply cut the cook time by about 25 percent. –– The Hardware: For cookies and cakes, choose shiny, bright pans. These pans reflect heat, allowing for more delicate browning. For breads and pies, use a dark or dull pan. These pans absorb heat, giving the darker browning these items require. –– Keep the sides low. Cooking pans with high sides will prevent the food from benefiting from the circulation, thus decreasing browning. –– Don't put a lid on it. Covers or cooking bags keep the air flow from hitting the food, removing the benefits of convection. Are certain foods, better off or worse off in a convection oven V radiant,,in my personal experience NO, the food gets cooked as long as temp are correct and the oven is turned on. Speed is a huge issue in restaurants as time is money, and the convection shaves time off of all food production and far outdates the microwave in quick heating of foodstuffs,(no comparison of course) today there are even Steam convection ovens available that are even faster and more consistant and less likely to dry out the food, especially when ReHeating. I Will say I DO NOT LIKE Roasting Large cuts in convection ovens I prefer the slow low heat in a static atmosphere when roasting inside rounds, turkeys, hams, steamship rounds and especially prime rib roasts, the overall effect on these large cuts just do not match my preference's personally and I feel the convection ovens also promote a bit more shrinkage in the cooking process a HUGE issue where ounces are nickel's in the cash drawer.. as stated earlier, the fans can cause issues with blow over in cakes, lopsided cookies, and lattice pie crusts, and tend to make clean up more often necessary, but both have their own idiosyncrasies beyond that, they are relatively apples to apples, but more like Granny Smiths to McIntosh both basically the same and both get the job done, but one may prefer one over the other.. hope that got it.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Chef, I recently went to a get together where they had a "Cajun boil." It mainly consisted of shrimp, new/red potatoes, and corn on the cob - all cooked and seasoned together.
I'd LOVE to cook a big batch of this... but I'm not sure how. It was spicy and really tasty. Can you tell me how and what seasoning to use? Thanks a ton!!! 
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Originally Posted By liaisons:
Chef, I recently went to a get together where they had a "Cajun boil." It mainly consisted of shrimp, new/red potatoes, and corn on the cob - all cooked and seasoned together. I'd LOVE to cook a big batch of this... but I'm not sure how. It was spicy and really tasty. Can you tell me how and what seasoning to use? Thanks a ton!!! Thank you for your question, a good one cajun boils or new england and Low Country boils are as different as the cook producing it,,so, I can offer a basic recipe or two and go from there Cajun Boil Spice mix 2 parts dried bay leaves; broken into small pieces 2 parts fine ground cayenne pepper 4 parts celery seeds 4 parts dried coriander seeds 8 parts dried brown mustard seeds 2 parts dried whole black peppercorns 1 part dried whole allspice berries 1 part dried whole clove buds 2 parts dried crushed red pepper flakes 2 parts dried thyme leaves Directions Combine all ingredients and put in a sealed jar. Use as needed to season boiling shrimp and crab. 5 lbs. Shrimp, Crabs or Crawfish 6 oz. Cajun boil spice mix 1 Cup Salt As Desired: New Potatoes, Corn on the Cob, Onions, Celery, Garlic and Halved Lemons In a container other than boiling pot. Place seafood, adding chilled water. Measure water, placing in boiling pot. Heat to a simmer, then add seafood boil mix, stirring until dissolved using the ration of 1 bottle mix per gallon of water. As desired add small potatoes, corn on the cob, onions, celery, garlic, and halved lemons to mixture. Return to a boil, then simmer for 10 minutes. Drain chilled water from seafood; add seafood to simmering solution. Return solution to a rolling boil: time for 3 minutes. Remove or turn off heat, adding 1 cup salt per gallon of liquid. Stir to dissolve salt, then add several trays of ice to stop the cooking. Start timing soak. Correct soak times are as follows: Shrimp: 5-10 minutes Crabs : 20-30 minutes Crawfish: 20-30 minutes hope that moves ya in the right direction, laissez les bon temps roule 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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