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Chef Morris: I have a new-found appreciation for the rigors of your profession. Last night was the first time I cooked a meal where I had to have 4 thing come together at the same time. I felt like my hair was on fire the entire time, and managed to get it pretty close. It's one thing to just cook a single dish, but something else to bring together a meal with several individually cooked side dishes. You guys have a tough job! |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Chef Morris: I have a new-found appreciation for the rigors of your profession. Last night was the first time I cooked a meal where I had to have 4 thing come together at the same time. I felt like my hair was on fire the entire time, and managed to get it pretty close. It's one thing to just cook a single dish, but something else to bring together a meal with several individually cooked side dishes. You guys have a tough job! Nahh, easy peazy..... 
thank you for your sympathy...dually noted and appreciated,,now get back in there and do it 43 more times and clear the dining room....and keep your prep up for this shift and the next one,,and the pot washer just threw up in the trash,, 
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 phil3333:
chef this thread is full of win, you are awesome for helping all of us wanna be chefs  Thank You, and 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 douglasmorris99:
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... ... CHEF Chef- Did a batch, thanks for the advice. I may have had the oil too hot at one point as the last few started to taste burned. I only did one potato in case it turned into a disaster the first time. I sprinkled with salt and black pepper. 
Any tips on saving and reusing cooking oil? It took, comparatively, a lot to do the potato chips. Thanks! |
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Originally Posted By Andras:
Originally Posted By douglasmorris99:
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, don't believe I did anything on these as yet,,so, a good question for sure... ... CHEF Chef- Did a batch, thanks for the advice. I may have had the oil too hot at one point as the last few started to taste burned. I only did one potato in case it turned into a disaster the first time. I sprinkled with salt and black pepper. http://i578.photobucket.com/albums/ss222/rcsg_2009/chips.jpg Any tips on saving and reusing cooking oil? It took, comparatively, a lot to do the potato chips. Thanks! great job, chips look excellent, but yes the oil a bit hot. IF you dont have a thermometer, get on please, your insurance carrier will love you for it.. cooking oil, simply filter thru a coffee filter when cooled a bit, return to an empty seal-able container and reused until you can't see thru it any longer. THANK YOU CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BDeauman:
No question today Chef, just a thanks for educating us unwashed masses  YOU ARE WELCOME |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By MarianLibrarian:
First off, I haven't read all 73 pages, so please forgive me if this has been asked! The Mr. loves haggis and while I've made an Americanized bastard version (essentially lamb meatloaf), I'd love to make a real one for him. Should I just beg the local meat market to order one, or should I try it on my own? If I should attempt it, would you have a recipe or tips? Thanks! ML ETA: Nevermind! I found it on page 17! you husband LIKES haggis? 
Have you had him tested for competency? do Cats in your area go missing? I can understand the average Scot PRE 1900 eating haggis with some gusto, due to lack of choices and commitment to use as much of the animal as possible..and still being on the crest of the industrial era.. I can even understand Today's Scot, noshing on Haggis on Burns night so as to maintain a tradition of the race. I can especially understand in a post SHTF world possibly enjoying haggis as it would be far better than the belt buckle grating on the spinal column. but,,YOU MARRIED A MAN THAT LIKES HAGGIS?????? 
Glad you found what you sought, a pic would be nice Madam Librarian
you will need to find a small butcher shop/grocery in all likelihood, catering to Asian, Mexicans etc,,some one who may be buying entire animals for butchering, V case of boxed meat and breaking them down. IF they dont carry what you need they will have the source to purchase more so than your local Kroger's.. thank you! CHEF I know! The only food that I've found that he doesn't like is beets. We have a butcher shop in the next town over, so I may see if they can get the stuff I need. The recipe that I used the first time I made it is very similar to the one you posted, so I am glad to see that I wasn't far off. |
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Originally Posted By MarianLibrarian:
Originally Posted By douglasmorris99:
Originally Posted By MarianLibrarian:
First off, I haven't read all 73 pages, so please forgive me if this has been asked! The Mr. loves haggis and while I've made an Americanized bastard version (essentially lamb meatloaf), I'd love to make a real one for him. Should I just beg the local meat market to order one, or should I try it on my own? If I should attempt it, would you have a recipe or tips? Thanks! ML ETA: Nevermind! I found it on page 17! you husband LIKES haggis?
Have you had him tested for competency? do Cats in your area go missing? I can understand the average Scot PRE 1900 eating haggis with some gusto, due to lack of choices and commitment to use as much of the animal as possible..and still being on the crest of the industrial era.. I can even understand Today's Scot, noshing on Haggis on Burns night so as to maintain a tradition of the race. I can especially understand in a post SHTF world possibly enjoying haggis as it would be far better than the belt buckle grating on the spinal column. but,,YOU MARRIED A MAN THAT LIKES HAGGIS??????
Glad you found what you sought, a pic would be nice Madam Librarian
you will need to find a small butcher shop/grocery in all likelihood, catering to Asian, Mexicans etc,,some one who may be buying entire animals for butchering, V case of boxed meat and breaking them down. IF they dont carry what you need they will have the source to purchase more so than your local Kroger's.. thank you! CHEF I know! The only food that I've found that he doesn't like is beets. We have a butcher shop in the next town over, so I may see if they can get the stuff I need. The recipe that I used the first time I made it is very similar to the one you posted, so I am glad to see that I wasn't far off. I LOVE BEETS,,well, I like em quite a bit...try them marinated over nite with diced sweet Vidalia onion and balsamic vinegar.. 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By 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 Much belated AAR, Mushroom and carmelized onions, too much filling hurt the texture, but the taste was great. Broccoli and bacon with sharp cheddar cheese, probably the best of the lot. Classic Lorraine with cheddar, say no more X2 There was much rejoicing. |
Will you partake of that last offered cup?
Bob, I don't know what happened to your boy! If I did, I promise you wouldn't be here to ask that question.
Bob, I don't know what happened to your boy! If I did, I promise you wouldn't be here to ask that question.
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Tayous asked else about Wheatberries...thought I would post it here...
CHEF You cook them as you would other grains used as side-dishes, such as rice, bulgur wheat, Mixed with legumes, lentils, peas, beans, , you can make a complete protein dish for your vegetarian friends. boiling them down into a very nutritious gruel, like oatmeal or cream of wheat..which was once wheatberries.... Raw Wheat Berries really can't be consumed just as is, with no preparation, unless you are prepared to chew for days and risk cracking a tooth. I soak them before putting them in breads. either need to be ground into flour, sprouted, or boiled. To cook, boil Wheat Berries in 4 times as much water as berries. Boil for 60 to 70 minutes, replacing water as needed. You can reduce cooking time to 50 to 60 minutes if you pre-soak overnight; you can boil in the water you soaked them in. They are cooked when tender; then drain. You can speed up cooking time further by cooking in a pressure cooker (try 1 cup 6 oz of Wheat Berries, 4 1/4 cups of water, 1 tbsp butter or oil; cook for 35 to 45 minutes, high pressure). To sprout, soak overnight in cool water. The next day, drain thoroughly, but leave the kernels moist. Spread out on a plate, cover with plastic wrap, and place in a warmish place (but not hot, and not in sunlight, either.) The next day, rinse them, drain, and spread back out on a plate covered with plastic wrap in a warmish place. Repeat daily until they have sprouts about the length of the kernels. Wheat berries will double in volume when cooked, so 1 part uncooked Wheat Berries will equal 2 parts cooked Wheat Berries Wheat Berries store very well until ground. You can cook a lot up at once and freeze batches for ready use. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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yeast, starters, sponge,, general info as I think of it...
A bread starter begins with a mixture of flour and warm water which is set out in the open air to collect yeast. Sometimes a bread starter takes several rounds of trial and error before yeast will appear. Bakers blend one cup of flour with one cup of water to make a starter, setting it out in a warm place and covering it with a damp towel to keep it moist. Every 24 hours, the bread starter is fed by the baker, who throws half of it away and mixes in a half cup of flour and a half cup of water. Within a few days, the starter will begin to form a bubbly froth, which means that yeast is present and it can be used. Once a bread starter has taken, it is usually refrigerated, which slows the growth of the yeast. When the baker is ready to use the starter, it is taken out of the cold and proofed. Proofing involves adding another cup of warm water and a cup of flour to the bread starter to "wake up" the yeast and begin the fermentation process, which will result in bread. Depending on the yeast present in the bread starter, this proofed “sponge” may take two to 24 hours to become bubbly and edged with a white froth, indicating that it is ready. To make bread, a small amount of the sponge is set aside and stored so that the baker has starter for next time. Then the ingredients of the bread, which can be as simple as water, flour, and salt, are mixed together to create dough. The dough is kneaded, allowed to rise, and baked. The result is a delicious bread. Most breads made from a starter rather than yeast have a more complex, slightly fermented flavor which many bread consumers greatly appreciate. It is easy to make your own bread starter and care for it. Some groups of friends or organizations exchange starter, as is the case with Amish Friendship Bread. Exchanging starters all over the world can allow bakers access to a wide variety of new flavors for their breads. Making a starter is also a fun way for children to learn about chemistry and baking. many bakers still use “wild” yeast to make bread, especially in San Francisco, a city famous for its sourdough. To make sourdough, bakers use a “starter,” a piece of dough in which yeast is continually reproducing with the help of regular doses of flour from the baker. The yeast that gets the starter “started” usually comes from the air in the kitchen or bakery where the bread is made, but some starter recipes also use store-bought yeast. Working with starters takes practice. Many variables—for example, the amount of yeast in the air and the temperature of the room—will affect the fermentation process. It might take a few tries before you get the flavor you like. Basic sourdough starter 1 small handful (1/4 to 1/3 cup) white flour 1 or 2 tablespoons of water a small bowl a towel, napkin, or other piece of cloth a large spoon 1. In a mound of flour, make a small well and add the water. 2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough. 3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy. 4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days. 5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma. 6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before. 7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour. 8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours. 9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back. Now the starter is ready to be used in virtually any sourdough recip Remember to save a small piece of the starter: You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come Grape sourdough starter • 1 bunch organic grapes • 2 cups white bread flour • 2 cups water • a glass bowl • a wooden spoon • a towel • a strainer 1. Crush the grapes slightly, and measure out about 2 cups into a glass bowl. Add the flour and water. 2. Mix with a wooden spoon until the batter has become thick and gooey. 3. Cover the bowl with a clean towel and let it sit at room temperature overnight. 4. The next day, check the starter for bubbles of gas coming to the surface, a sure sign of fermentation. Be patient: This can take as long as 5 days in some environments. 5. Once the starter has begun to ferment, strain out the grapes and “feed” the starter with a bit of flour and water. 6. You can use the starter right away, or you can let it sit for another few days. The longer you let the starter ferment, the stronger the flavor of your bread will be; after about 4 days, chances are it will be too sour to eat. 7. If you aren’t ready to make bread right away, or if you’ve made enough starter for several loaves, you can freeze your starter and save it for later. Simply divide it into 1-cup portions, wrap each one in 2 layers of plastic, and put them in the freezer. 8. To bring the starter back to life, let it sit in a glass bowl overnight at room temperature. When the yeasts “wake up,” the fermentation process will start again. For the starter: • 1 piece of starter the size of a tangerine (kept out at room temperature for 6 to 8 hours or in the refrigerator for a few days) • 2 cups warm water • 2 cups organic, unbleached white or all-purpose flour For the dough: • 2 1/2 cups organic, unbleached white or all-purpose flour • 1 1/2 teaspoons salt • 3/4 cup starter from the previous step • 3/4 cup cool water • Cooking oil (to grease the bowl) • a mixing bowl • a food processor (optional) • a large spoon • a baguette tray or parchment-lined baking tray 1. Break up the starter, dilute it in the water, and mix in the flour. Cover this mixture loosely and set it aside in a warm spot for 18–24 hours or until it is quite bubbly. Covering the dough as it rises helps to avoid moisture loss and contamination. 2. Mix the flour and salt together in a food processor fitted with the plastic dough blade. Pour the starter in and pulse the machine several times to mix the ingredients. Then, with the machine running, slowly add the water and continue mixing for a few minutes (If you don’t have a food processor, simply mix the dough in a bowl for about 5 minutes, until it forms a ball.) 3. Remove the mixture from the bowl and place it on a well-floured work table and round it into a ball. 4. Let the dough rise in a well-oiled bowl, covered, in the refrigerator for 12–15 hours. Remove from the refrigerator and allow it to warm up at room temperature for 2 hours. 5. Divide the dough into 2 pieces, and stretch them into tight baguette shapes. Place each one on a baguette tray or a parchment-lined baking tray. 6. Cover the baguettes and let them rise for 6–7 hours, until they have doubled in size. 7. Preheat the oven to 450° F. 8. Using a sharp razor blade, slash the tops of the loaves diagonally 3 or 4 times (this will allow them to expand more easily while baking) and spray them with a fine mist of water from a spray bottle. 9. Place the loaves in the oven and immediately spray them, along with the walls and floor of the oven, with water. Repeat this step after about 5 minutes of baking. 10. Bake the loaves 25–30 minutes, until they are entirely golden and the crust is crisp and blistered. |
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: Today's question: ASPARAGUS. I love the stuff. Where I grew up in Germany, asparagus was widely grown and very popular. Until I moved to the US, I had no idea that asparagus could be GREEN. All the asparagus that was sold or prepared in Germany was white. Now if I understand it correctly, green asparagus is simply white asparagus that's been exposed to the sun for longer, while the white is harvested by hand very early after sprouting. I personally greatly prefer the taste of white asparagus; it seems more tender, and has a more "refined" taste. Since I was in the mood for some asparagus soup, I looked up a recipe on foodnetwork.com (Emeril's version here). Even in that pic, the tips are green, but the soup must have been made with white asparagus. 3 pounds of fresh asparagus wasn't cheap either (relatively speaking for a vegetable soup - especially compared to split peas). So the question is: Why is green so much more prevalent, and what is your preference? |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Chef: Today's question: ASPARAGUS. I love the stuff. Where I grew up in Germany, asparagus was widely grown and very popular. Until I moved to the US, I had no idea that asparagus could be GREEN. All the asparagus that was sold or prepared in Germany was white. Now if I understand it correctly, green asparagus is simply white asparagus that's been exposed to the sun for longer, while the white is harvested by hand very early after sprouting. I personally greatly prefer the taste of white asparagus; it seems more tender, and has a more "refined" taste. Since I was in the mood for some asparagus soup, I looked up a recipe on foodnetwork.com (Emeril's version here). Even in that pic, the tips are green, but the soup must have been made with white asparagus. 3 pounds of fresh asparagus wasn't cheap either (relatively speaking for a vegetable soup - especially compared to split peas). So the question is: Why is green so much more prevalent, and what is your preference? Green is far easier to grow and harvest, far less labor intensive, and your understanding is kind of half correct White asparagus comes from the process of etiolation, which is the deprivation of light. Dirt is kept mounded around the emerging stalk, depriving it of light. The plant cannot produce chlorophyll without light, thus there is no green color to the stalks. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus. All varieties and colors may be used interchangeably in recipes. in my days in the Kitchen, white asparagus was almost always canned and imported, American grown fresh was rare and expensive.. we Pros, save the tips, cutting the asparagus maybe 4 to 5" and the whiter, grainier stems are then Peeled and chopped and turned into soup, using the fresh tips, steamed separately as garnish V the actual soup ingredient. And of course selling the expensive and perfect little tip ends as UP graded veggies with a dab of Hollandaise for $3 to $5 more 
Having that taste of canned white asparagus in my mind still to this day, I definitely prefer my Asp's early, green, young, no thicker than a #2 pencil...saute'd with a bit of crushed garlic and whole sweet creamy butter, topped liberally with freshly cracked black pepper. (it was very difficult to spell liberally even in relationship to food  )
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 Zhukov:
White asparagus pr0n: http://2.bp.blogspot.com/_5J2PC5irY4E/SgeHAZZ7wpI/AAAAAAAABic/hca70LVLl7k/s400/203+-+Kopie.JPG http://www.amadehotel.at/Blog/wp-content/uploads/2009/04/spargelgericht.jpg My mom has made this awesome asparagus type souffle/casserole/whatever using potatoes, asparagus, onions and ham. Looks something like this: http://www.sabineszuhause.de/RezepteHerzhaft/Spargelauflauf.jpg I don't know the English word for "Auflauf". auflauf? back in my drinking days, I heard that more than a few times
the cassorloe looks very tempting..thank you for sharing,,how bout the recipe?? Ham and asparagus seems to be a classic presentation, I have never cared for the flavor marriage..but that's me. thank you, and thanks for the question.. 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:
I definitely prefer my Asp's early, green, young, no thicker than a #2 pencil...saute'd with a bit of crushed garlic and whole sweet creamy butter, topped liberally with freshly cracked black pepper. Around here, a big favorite is to spread them on a baking sheet and rub them down liberally with unsalted butter, then hit them with a dash of garlic powder and some fresh cracked pepper. Then they go close under a hot broiler for a few minutes until just done. Damn fine eating. |
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Originally Posted By Dunragit:
wow thanks, I only new some of that and what you posted will help a lot. you're very welcome,,post some pics when you get done playin 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 thebomber: Not frivolous at all. Cooks Illustrated once again gave it their nod. I'm gonna buy one for myself for Christmas. Where's the best place to get it? One of the reasons I bought it as well. All the cool chefs on TV use it. I bought directly from the manufacturer - they were as cheap as anywhere else. They have the previous model on closeout for $75, but the newer one that's splashproof is $100. |
Daddy loves you. Now go away.
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someone asked for a good paella recipe, though I know there is one or three already in the thread and some history of the classic Spainish dish, but I thought I would post another to answer him
Shrimp Paella INGREDIENTS 1/2 cup uncooked white rice 1 1/2 cups water 1/2 teaspoon minced garlic 1 pound fresh shrimp, shelled and deveined without tails 1 (14.5 ounce) can chicken broth 1 (14.5 ounce) can peeled and diced tomatoes with juice 4 saffron threads DIRECTIONS In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink. Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes. also a CAJUN recipe INGREDIENTS (Nutrition) 2 tablespoons olive oil 4 chicken leg quarters 2 (8 ounce) packages dirty rice mix 5 cups water 2 pounds whole cooked crawfish, peeled 3/4 medium shrimp - peeled and deveined 1/2 pound andouille sausage, sliced into rounds 2 cups sliced mushrooms 1 large green bell pepper, chopped 1 large sweet onion, chopped 3 cloves garlic, minced DIRECTIONS Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water. Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Zhukov:
That may work then. The flank steaks I've used from the grocery store are no thicker than 1" (About 1.5 pounds), so about 1/2" once butterflied. Here's the final product: http://i28.tinypic.com/2eyfims.jpg I'll probably try the London broil/top round that they're selling - $3/pound is pretty darn cheap. If it doesn't turn out well, I haven't spent a lot. [ETA] Thanks for all your responses, BTW. I was well aware that being a chef is a helluva job that takes a ton of dedication to do well. Gordon Ransey is a badass - he may act like a jerk, but you can tell he really cares about what he does. thanks for the pic, very nice looking rolaude.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
INGREDIENTS 8 medium yellow squash or zucchini, shredded 1 onion, shredded 1 1/2 tablespoons salt 1 cup all-purpose flour 1/2 cup cornmeal 1 egg, lightly beaten 1 cup shredded Cheddar cheese ground black pepper to taste 1 tablespoon vegetable oil DIRECTIONS Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown. These fritters are really nice.
They could stand as an entree in themselves with the right sides. Or be an awesome side dish....breakfast lunch or dinner. They're rich and will certainly add value to any meal as you can cut down the amount of meat you serve without anybody feeling slighted. I'm surprised and pleased that grated zucchini can do this.
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Originally Posted By Feral:
Originally Posted By douglasmorris99:
INGREDIENTS 8 medium yellow squash or zucchini, shredded 1 onion, shredded 1 1/2 tablespoons salt 1 cup all-purpose flour 1/2 cup cornmeal 1 egg, lightly beaten 1 cup shredded Cheddar cheese ground black pepper to taste 1 tablespoon vegetable oil DIRECTIONS Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown. These fritters are really nice.
They could stand as an entree in themselves with the right sides. Or be an awesome side dish....breakfast lunch or dinner. They're rich and will certainly add value to any meal as you can cut down the amount of meat you serve without anybody feeling slighted. I'm surprised and pleased that grated zucchini can do this.
http://img.photobucket.com/albums/v40/FredFeral/IMG_1810.jpg http://img.photobucket.com/albums/v40/FredFeral/IMG_1812.jpg http://img.photobucket.com/albums/v40/FredFeral/IMG_1814.jpg http://img.photobucket.com/albums/v40/FredFeral/IMG_1816.jpg after finishing a turkey sandwich for a late supper..you show me my Moms squash fritters
excellent job again Feral adn Ms Feral I assume yes, they are an excellent (choke. cough, hack) vegetarian entree, and a side of Stewed tomatoes is excellent with them or Pomme Frits or even corn on the cob.. I like and use the same basic mix for zuc, summer/yellow, hubbard, spaghetti squashes..also works as just an onion fritter for a side dish as well.. it was actually cool enough today to do a bit of frying, was gonna do some catfish, decided to beg off and just have a sandwich,,now regretting it.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Question for ya, Chef.
If you were offering a cooking class targeted at the "experienced" but untrained home cook, what would the curriculum look like? What are the basic skills you would want your students to master? If you were trying to assess what level the amateur is actually cooking at, what questions would you ask? I have a lot of experience as a home cook, but I know I have huge gaps in my skill set. I seem to get by without those skills but wouldn't mind being a more well-rounded home cook. |
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Originally Posted By Feral:
Question for ya, Chef.
If you were offering a cooking class targeted at the "experienced" but untrained home cook, what would the curriculum look like? What are the basic skills you would want your students to master? If you were trying to assess what level the amateur is actually cooking at, what questions would you ask? I have a lot of experience as a home cook, but I know I have huge gaps in my skill set. I seem to get by without those skills but wouldn't mind being a more well-rounded home cook. so, winters coming, your bored already and considering doing a cooking class at the Feral Homestead? I have that in my back pocket for next year myself,,have a couple come to the house, a cooking lesson, nice dinner, I serve, through in some wine, etc they get to have some fun and learn something, keeping the menus simple things they could do for each other for a special evening and or suprise each other etc... now to answer your question an excellent one, I will have to take some time and write that out... dont sit on the edge of your seat, but I will come up with the answer... CHEF Chefs .45 Ranch.. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Born with a low tolerance for bullshit.
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Originally Posted By douglasmorris99: Originally Posted By Feral: Question for ya, Chef. If you were offering a cooking class targeted at the "experienced" but untrained home cook, what would the curriculum look like? What are the basic skills you would want your students to master? If you were trying to assess what level the amateur is actually cooking at, what questions would you ask? I have a lot of experience as a home cook, but I know I have huge gaps in my skill set. I seem to get by without those skills but wouldn't mind being a more well-rounded home cook. so, winters coming, your bored already and considering doing a cooking class at the Feral Homestead? I have that in my back pocket for next year myself,,have a couple come to the house, a cooking lesson, nice dinner, I serve, through in some wine, etc they get to have some fun and learn something, keeping the menus simple things they could do for each other for a special evening and or suprise each other etc... now to answer your question an excellent one, I will have to take some time and write that out... dont sit on the edge of your seat, but I will come up with the answer... CHEF Chefs .45 Ranch.. Oh, good. Feral phrased the question better than I ever could have, and I'll look forward to this answer as well. Chef, your thread is awesome as always. Haven't posted a question in a while, but still lurking. Thank you for all you do here. Kitties |
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history.~~Marilyn Monroe
Well-behaved women rarely make history.~~Marilyn Monroe
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feral,
kitties cessnasp P95 BD ALL GREAT QUESTIONS and I will give some great answers hopefully BUT I AM ON THE ROAD and unable to get your answers right away.. but I IWLL DO MY BEST BY SUNDAY to get them answered, sorry I am usually more prompt..just a bit busier than usual.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By cessnasp:
What is the best way to cook Halibut? Put it on the grill tonite was good but I think it can get better Thanks i'm not a chef by a long shot, but when i cook halibut it comes out great. i put foil down on the grill. salt and pepper the fish. (this is gonna sound odd, but it works) mix fresh chopped dill in with mayo and brush it on the fish before placing on the grill. this method of cooking halibut was brought back from alaska by the same guy that brought the fish back. serve with lemon wedges eta you can spice up the mayo a little with cayenne pepper |
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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Wow what a thread!
I have been trying to find a way to do vegetable and beef/shrimp/chicken cooking on a flat piece of stainless on my grill...kind of like they do at the 'Japanese steak houses' But the trays I have found tend to buckle under heat even if I folde the edges down flat. Do I just need thicker stainless? Is there a decent grill solution for this type of cooking? Thanks! |
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Originally Posted By cessnasp:
What is the best way to cook Halibut? Put it on the grill tonite was good but I think it can get better Thanks Halibut,,very nice fish, handles well, complimented by many seasonings and flavors and cooking process's heres a few baked halibut with PARMESAEN crustini INGREDIENTS 1/2 cup grated Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons lemon juice 3 tablespoons chopped green onions 1/4 teaspoon salt 1 dash hot pepper sauce 2 pounds skinless halibut fillets DIRECTIONS Preheat the oven broiler. Grease a baking dish. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce. Arrange the halibut fillets in the prepared baking dish. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned. BBQ halibut INGREDIENTS 2 tablespoons butter 2 tablespoons brown sugar 2 cloves garlic, minced 1 tablespoon lemon juice 2 teaspoons soy sauce 1/2 teaspoon ground black pepper 1 (1 pound) halibut steak DIRECTIONS Preheat grill for medium-high heat. Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce. Japanese style INGREDIENTS 1 teaspoon vegetable oil 1 shallots, finely chopped 2 cloves garlic, finely chopped 1 tablespoon black bean sauce 1/2 cup mirin (Japanese sweet wine) 1 tablespoon soy sauce 1 tablespoon rice vinegar 6 (4 ounce) fillets halibut, skin removed 1 teaspoon sesame oil 1/4 teaspoon pepper 2 tablespoons chopped fresh cilantro DIRECTIONS Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside. Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate. Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top. thanks for your question hope thathelps a bit CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By P95Shooter:
Do you have any good egg sauce recipes like you'd find in a Japanese steak house? though I am not familiar with the sauce, NOT a big japenese food fan...here are 2 recipes to play with, similar to a Hollendaise by what I see here. the Miso paste being the main variable.. INGREDIENTS 3 egg yolks 1/2 teaspoon lemon juice 2 1/2 tablespoons white miso paste 1 cup vegetable oil salt to taste 1 pinch freshly ground white pepper 1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel DIRECTIONS In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application. broiled salamon with egg yolk sauce 4 egg yolks 1/4 cup rice vinegar 2 tbsp dashi (dry bonito fish stock) 2 tbsp mirin (Japanese sweet cooking wine) 1 tsp ginger juice 1 1/2 tsp sugar salt to taste 1/2 cup vegetable oil 1.Mix egg yolks, vinegar, dashi, mirin and ginger juice in stainless steel bowl. 2.Place items in double boiler and cook, as you would Hollandaise sauce, until somewhat thick. (Don't overcook.) 3.Add sugar and salt, and whip in the oil. Set aside. Broiled Salmon 6 med. slices salmon, cut to 1/2 inch thick to taste salt and white pepper 6 aluminum foil boxes 1.Sprinkle salt and pepper very lightly over salmon, then pan-fry in a lightly-oiled pan. Cook until 90% done. 2.Place salmon in an aluminum foil box. Spread kimizu sauce over the salmon, and finish cooking under the broiler good question and thank you.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By BDeauman:
Chef could you provide a quick and ideally inexpensive chicken marinade? I go through about 5# of chicken breasts per week and my regular Italian Wishbone marinade has lost it's allure. I can imagine it has gotten old,, here is a few, remember many marinades will disolve chicken and certainly effect texture... orange soy, (lemon can be sub'd) INGREDIENTS 1/4 cup orange juice 1/4 cup soy sauce 2 cloves fresh garlic, minced 2 bone-in chicken breast, with skin In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours. Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate. Place chicken on grill, and cook, turning occasionally, about 25 minutes balsamic vingrette INGREDIENTS 3/4 cup balsamic vinegar 1/2 cup water 1 teaspoon dried minced onion 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dried minced garlic 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 1/4 teaspoon crushed dried rosemary 1/4 teaspoon dried parsley flakes 1/4 teaspoon chili powder 1/8 teaspoon dried oregano 4 (6 ounce) skinless, boneless chicken breast halves DIRECTIONS Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet. Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes. INGREDIENTS 1/2 cup picante sauce 1/4 cup Dijon-style prepared mustard 2 tablespoons lemon juice 6 skinless, boneless chicken breast halves 2 tablespoons olive oil DIRECTIONS In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes. Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken lastly, a simple Yougurt, unflavored marinated about an hour or maybe 2 will give you somthing slightly different thanks for stopping by with a good question CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By rlarge10:
Originally Posted By cessnasp:
What is the best way to cook Halibut? Put it on the grill tonite was good but I think it can get better Thanks i'm not a chef by a long shot, but when i cook halibut it comes out great. i put foil down on the grill. salt and pepper the fish. (this is gonna sound odd, but it works) mix fresh chopped dill in with mayo and brush it on the fish before placing on the grill. this method of cooking halibut was brought back from alaska by the same guy that brought the fish back. serve with lemon wedges eta you can spice up the mayo a little with cayenne pepper thank you, sounds great,,gonna try this myself.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By stimpsonjcat:
Wow what a thread! I have been trying to find a way to do vegetable and beef/shrimp/chicken cooking on a flat piece of stainless on my grill...kind of like they do at the 'Japanese steak houses' But the trays I have found tend to buckle under heat even if I folde the edges down flat. Do I just need thicker stainless? Is there a decent grill solution for this type of cooking? Thanks! Thank you, hope you find some usefull info and some entertainment in my thread... you are going to have to get a thicker peice of steel if this is what your insisting on doing, go to a manufacture of kitchen equipment for what your seeking (eta: they SHOULD have some scrap peices, dont let em BS you, all you want is a 12 x 16 section or so, shuld be some laying in the work room somewhere, begging and bribary works on these guys generally and plan on spending a minimum of $100) or heavy CAST ALUMINUM griddles used to be common at WalMart or Academy/major sporting goods stores, but be careful of gouging and warping..can not be left on heat and must be cooled properly.. or GO TO A LOCAL restaurant supply and get a BIG HONKING WOK for about $40-50, it will do as you ask and you can smelt lead on some of them,,get the thickest one you can afford it will do all you ask if you season it properly and clean it properly, stop by a local chinese restaurant and watch the cooks a bit and see what they do with ONE pan, usually ONE utinsil and ONE knife..theere are some pretty amazing chinese cooks.. thanks for your question CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
| i guess i should add that you need to use oil or cooking spray so the halibut doesn't stick to the foil |
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
|
Originally Posted By BDeauman:
Thanks sincerely Chef, will start on those marinades this week :) great, your welcome and let us know how they work for ya.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By kjk200: Originally Posted By douglasmorris99: simple question yes, but, not everyone knows the answer.. if sausage is raw, start first, cook half way, add onions, pepper, cook till onions clear, pour in eggs, flip, cook, cheese, fold. plate So it is like an omlette and not like scrambled eggs? Also, do you heat the tortilla shell at all? Thanks for advice on the breakfast burrito chef––-it is now my favorite breakfast. Talk about tasty––-and probably pretty healty except for the sausage. Anyway, now my next wish is to try to fry fish, becasue I am tired of having to go out for dinner on friday nights to get decent fish. I don't like trout, salmon, or anyother kind of "fishy" tasting fish, so what are the best choices (cod, haddock, ???) and bang for the buck. Also, : 1. Do you have a simple breading recipe? 2. How do I go about frying it? 3. Can I do it in a cast iron skillet? 4. What kind of oil? 5. How do you know when fish is done? Thanks, and I can't wait to try this out next. |
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Chef, quick and easy question if you get it in time.
Gonna make a meatloaf later today––50% ground pork, 50% ground beef. Was thinking I'd mix a bit of diced pancetta in. Should I saute the pancetta before baking the meatloaf or just put the pancetta in uncooked? |
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Originally Posted By Feral:
Chef, quick and easy question if you get it in time.
Gonna make a meatloaf later today––50% ground pork, 50% ground beef. Was thinking I'd mix a bit of diced pancetta in. Should I saute the pancetta before baking the meatloaf or just put the pancetta in uncooked? I lightly saute my pancetta in olive oil and garlic and then add to the meatloaf. It adds a wonderful flavor to the loaf.
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Originally Posted By DV8:
Originally Posted By Feral:
Chef, quick and easy question if you get it in time.
Gonna make a meatloaf later today––50% ground pork, 50% ground beef. Was thinking I'd mix a bit of diced pancetta in. Should I saute the pancetta before baking the meatloaf or just put the pancetta in uncooked? I lightly saute my pancetta in olive oil and garlic and then add to the meatloaf. It adds a wonderful flavor to the loaf. thanks DV8 sounds like a great way to do it. but you can also cube it up and add it that way, thanks to both of you.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW