|
Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
dropped them off the end of the recipe,,will adjust sorry Thanks for un-confusing me. The toasted pecans remind me that I need to make up a batch of the Holiday nuts you posted last year. Holiday nuts in my house means the family is visiting.. 
|
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 tlee_20:
Well I got an early christmas present today... a set of Henckels! Twin Pro-s set. I am pleased... yes, pleased.. and pleased you should be, someone loves you!!!  congrats
and "useless post" without pics of course..
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 tlee_20:
Also, whats a good seasoning for steamed broccoli? i want to try something new. what are your favorite veggies for steaming? Broccoli and asparagus.....also try steaming carrots parsnips till they just soften, slice length wise, then pan sear them in olive oil and of course SAUCE makes any vegetable, I LOVE fresh veggies. Peas is big here at home as well with a bit of fresh butter, lots of black pepper and a touch of salt most folks go CHEESE CRAZY in making veggie sauces this time of year  it's easy, classic and in the mental cook book of acomplished cooks.
have you made Bearnaise of late? To make béarnaise sauce, you use the same technique as for hollandaise sauce, replacing the lemon juice with a reduction of wine, vinegar, shallots, and tarragon. Ingredients For the reduction: 2 medium shallots, minced 1/4 cup dry white wine 1/4 cup white-wine vinegar 10 crushed black peppercorns 4 large sprigs fresh tarragon Salt to taste For the sauce: 10 oz. (2-1/2 sticks) good-quality unsalted butter 3 large egg yolks 3 Tbs. water Salt and freshly ground pepper to taste To make the reduction: Combine the shallots, wine, vinegar, peppercorns, and tarragon in a heavy-based saucepan and simmer over medium high until 2 Tbs. of liquid remains. Strain and discard the solids. To make the sauce: In a heavy-based saucepan, melt the butter. Simmer it rapidly for at least 10 minutes.; the water will evaporate and the milk solids will coagulate on the bottom and sides of the pan. Let the melted butter sit for a few minutes so the solids will fall to the bottom. Skim off the foam on top and then either decant the golden liquid, leaving the solids behind, or pour the melted butter through a cheesecloth-lined strainer. Put the eggs and water in a Windsor pan (a saucepan with sloped sides) or in a heavy-duty metal mixing bowl (you'll have to hold it by one edge with a kitchen towel over the burner). Off the heat, whisk the eggs and water for 30 seconds, whipping in lots of air. Cook the sabayon over very low heat, whisking constantly and scraping the bowl, until thick and voluminous. The whisk will leave tracks that hold for a few seconds. At this point, take it off the heat and whisk rapidly for 30 seconds to cool it slightly. Add the clarified butter a little at a time, whisking constantly. Be sure the butter isn't too hot or it will break the emulsion. To finish the sauce is done, whisk in 1 Tbs. of the reduction (or more to taste). Season with salt and pepper. Stir in finely chopped tarragon, if you like. IF you really need a cheezy option for those picky family memebers..try my Alfredo sauce out of the index as an alternative sour cream and Parm 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, as stated above, My PERSONAL experience says it doesn't...tomato V tamatoe I prefer injection for the reasoning posted above..
Sorry if my question came across as disrespectful. It was a serious question aimed at seeking to understand. I have been brining for years with good results but I'm always up for new techniques. Bomber |
I cook with wine and sometimes it ends up in the food
|
Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
ok, as stated above, My PERSONAL experience says it doesn't...tomato V tamatoe I prefer injection for the reasoning posted above.. Does this apply only to bigger things like a whole turkey, or does brining not benefit smaller cuts of meat like chicken breasts and pork chops either? "brineing or marinading" being similar in intent and content in thinner cuts like steaks,chicken breast etc. is able to permeate the meat to add to the flavoring of the product and is seared and forced INTO the meat when grilled, sauteed, broiled by the heat, steaming the infusion into the center in larger cuts of meat, like rounds, turkey, fresh hams, would take DAYS to get into the heart of the bulk. it will season the first inch or two but to fully imerse in the brine, it would take days and pickle it more than season it cooked whole hams, processed hams are brined, corned beef and pastrami is brined. in Boiling salt water, cooking the meat and the heat permeating the meat, again cooking it in the process. a cold brine will not do this with out turning the outer 1 2 or 3 Inches into a slurry.. In MY Opinion and experience.. leave a chicken breast in an acid brine for a week, and see if you can find the chicken, or want to touch whats left with your bare hand...  again, just my opinion.
|
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 thebomber:
ok, as stated above, My PERSONAL experience says it doesn't...tomato V tamatoe I prefer injection for the reasoning posted above..
Sorry if my question came across as disrespectful. It was a serious question aimed at seeking to understand. I have been brining for years with good results but I'm always up for new techniques. Bomber no offense taken, I'm too old, mean had too many kids and far too many wives to get offended by the internet... no worries...though I do get my gander up, it takes more than this..
no, if you look above I answered Zukov before this again,with my opinion Brining works, it does something, didnt say that it didnt, I just feel injection seasoning does better in expressing flavor into large cuts of meat,, in cooking FRESH Bird brining may do more, but its again only going to penetrate so far to infuse flavor or tenderize large cuts... Thanks, CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99: in cooking FRESH Bird brining may do more, but its again only going to penetrate so far to infuse flavor or tenderize large cuts... Do you think the penetration is altered by having a nitrate in the brine? My impression has been that brines with a nitrate penetrate more thoroughly than plain salt brines. |
|
Originally Posted By douglasmorris99: Originally Posted By Zhukov: Does this apply only to bigger things like a whole turkey, or does brining not benefit smaller cuts of meat like chicken breasts and pork chops either? "brineing or marinading" being similar in intent and content in thinner cuts like steaks,chicken breast etc. is able to permeate the meat to add to the flavoring of the product and is seared and forced INTO the meat when grilled, sauteed, broiled by the heat, steaming the infusion into the center in larger cuts of meat, like rounds, turkey, fresh hams, would take DAYS to get into the heart of the bulk. it will season the first inch or two but to fully imerse in the brine, it would take days and pickle it more than season it cooked whole hams, processed hams are brined, corned beef and pastrami is brined. in Boiling salt water, cooking the meat and the heat permeating the meat, again cooking it in the process. a cold brine will not do this with out turning the outer 1 2 or 3 Inches into a slurry.. In MY Opinion and experience.. Gotcha. That makes sense.  |
Daddy loves you. Now go away.
how does it take to thaw a 20 lb turkey in an average 65 degree environment and how long and at what temp do i cook it ? apparently i gotta deal with this shit this year
|
Originally Posted By jdubya87 If someone sends me one, I'll wear it in the kitchen and post pics as evidence of my thorough and epic pussywhipping.
|
Originally Posted By Feral:
Originally Posted By douglasmorris99:
in cooking FRESH Bird brining may do more, but its again only going to penetrate so far to infuse flavor or tenderize large cuts... Do you think the penetration is altered by having a nitrate in the brine? My impression has been that brines with a nitrate penetrate more thoroughly than plain salt brines. well, I am just a cook and though cooking is chemistry, I aint no chemist.., and now you're getting into chemical compounds that I am ignorant bout...but I do know this. Sodium nitrate is the chemical compound with the formula NaNO3. This salt, though similar is NOT potassium nitrate, iNaNO3 is a white solid which is very soluble in water. The mineral form is also known as nitratine or soda niter. Sodium nitrate is used as an ingredient in fertilizers, pyrotechnics, as an ingredient in smoke bombs, as a food preservative, and as a solid rocket propellant, as well as in glass and pottery enamels. The compound has been mined extensively for those purposes.so I don't eat them when I have an option, I don't buy processed meat, I don't drink wines that contain them, I don't marinade food in pre-made dressings, I don't use chemicals unless it is an Item I have no other option on. nitrate's are also used as a sterilizer in the use of pig intestines to make casing for sausages; hence something that creates a sterile environment in the intestines of a pig, one of our close genetic relatives is not something I am willing to put in my system nor will I recommend it., though I do enjoy the occasional hot dog from Nathans or sausage from Aidells.,
again, I am not a fan of COLD brineing, I have looked into and understand the process, but as I felt it did little if any "good", maybe in my ignorance I have missed out on a taste treat, but, aint willin to change habits nor many opinions at this point..
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 fammyman:
how does it take to thaw a 20 lb turkey in an average 65 degree environment and how long and at what temp do i cook it ? apparently i gotta deal with this shit this year try thread page's 4, 32 and 33 for starters..if the answer isnt there, let me know.. 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
|
Originally Posted By douglasmorris99: I don't eat them when I have an option, I don't buy processed meat, I don't drink wines that contain them, I don't marinade food in pre-made dressings, I don't use chemicals unless it is an Item I have no other option on. nitrate's are also used as a sterilizer in the use of pig intestines to make casing for sausages; hence something that creates a sterile environment in the intestines of a pig, one of our close genetic relatives is not something I am willing to put in my system nor will I recommend it., though I do enjoy the occasional hot dog from Nathans or sausage from Aidells., CHEF As someone who recently got into sausage making, I can tell you that sodium nitrate is an absolute requirement in any smoked sausage or fermented sausage. I haven't made the latter, but the smoked sausage is SLOWLY cooked until it reaches 150 degrees internally, and that's a process that provides an excellent environment for botulism. The sodium nitrate suppresses spore growth. Too much nitrate isn't good for you either - the quantitiy is 1 tsp. of cure #1 (6.75% sodium nitrate going by memory) for 5 pounds of meat as suggested by the FDA. [ETA] Botulism actually comes from the latin word botulus, which means sausage. |
Daddy loves you. Now go away.
|
Originally Posted By douglasmorris99:
Originally Posted By fammyman:
how does it take to thaw a 20 lb turkey in an average 65 degree environment and how long and at what temp do i cook it ? apparently i gotta deal with this shit this year try thread page's 4, 32 and 33 for starters..if the answer isnt there, let me know.. THANK YOU CHEF thanx
|
Originally Posted By jdubya87 If someone sends me one, I'll wear it in the kitchen and post pics as evidence of my thorough and epic pussywhipping.
|
Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
I don't eat them when I have an option, I don't buy processed meat, I don't drink wines that contain them, I don't marinade food in pre-made dressings, I don't use chemicals unless it is an Item I have no other option on. nitrate's are also used as a sterilizer in the use of pig intestines to make casing for sausages; hence something that creates a sterile environment in the intestines of a pig, one of our close genetic relatives is not something I am willing to put in my system nor will I recommend it., though I do enjoy the occasional hot dog from Nathans or sausage from Aidells.,
CHEF As someone who recently got into sausage making, I can tell you that sodium nitrate is an absolute requirement in any smoked sausage or fermented sausage. I haven't made the latter, but the smoked sausage is SLOWLY cooked until it reaches 150 degrees internally, and that's a process that provides an excellent environment for botulism. The sodium nitrate suppresses spore growth. Too much nitrate isn't good for you either - the quantitiy is 1 tsp. of cure #1 (6.75% sodium nitrate going by memory) for 5 pounds of meat as suggested by the FDA. [ETA] Botulism actually comes from the latin word botulus, which means sausage. you are correct and again, I personally avoid it but it is a necessary evil in sausage making and a variety of other products,,. |
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
|
THANKSGIVING; an American holiday, the earliest American Holiday recognizing the bounty of the land; a land given those early Pilgrims by GOD.
A Holiday second only to the Fourth of July in its proclamation by Government (a holiday Adams wanted reserved as a religious one)and the only holiday consistently where Government recognizes God’s hand in her founding and creation. Thanksgiving; a celebration of the bounties that we find in the greatest country on the globe, the United States of America and a day of thanks, a day of remembrance. A holiday proposed and given to us by these supposed Godless Deists, Washington, Jefferson, Paine, Franklin, Hamilton (Godless per the common lessons of many of today’s schools). A holiday, announced far and wide throughout the colonies, in the name of GOD by their respective Governing bodies. Congress recommended [a day of] . . . thanksgiving and praise [so] that the good people may express the grateful feelings of their hearts and join . . . their supplication that it may please God, through the merits of Jesus Christ to forgive [our sins] and . . .to enlarge [His] kingdom which consisteth in righteousness, peace and joy in the Holy Ghost. (Continental Congress, 1777 - Written by Signers of the Declaration Samuel Adams and Richard Henry Lee) [I] appoint . . . a day of public Thanksgiving to Almighty God. . . to [ask] Him that He would . . . pour out His Holy Spirit on all ministers of the Gospel; that He would . . . spread the light of Christian knowledge through the remotest corners of the earth; . . . and that He would establish these United States upon the basis of religion and virtue. (Governor Thomas Jefferson, 1779) I appoint . . . a day of public thanksgiving and praise . . . to render to God the tribute of praise for His unmerited goodness towards us . . . [by giving to] us . . . the Holy Scriptures which are able to enlighten and make us wise to eternal salvation. And [to] present our supplications...that He would forgive our manifold sins and . . . cause the benign religion of our Lord and Savior Jesus Christ to be known, understood, and practiced among all the inhabitants of the earth. (Governor John Hancock, 1790) And a day of thanks announced as a day of God by countless presidents including Washington, Lincoln, Grant, Kennedy, and Reagan. YET: today we see people in government tell us there is no longer room for GOD in America, that there is no place for faith in our government actions. No need for God in the decisions made, in the spirit of the law or the hearts of Politicians. No prayer in school, no prayer in public meetings, no GOD on the wall of the post office, no God, as GOD has no place in Government. Yet, per Benjamin Franklin the very heart of the rebellion that bought us this grand and glorious country said; “Freedom is not a gift bestowed upon us by other men, but a right that belongs to us by the laws of God and nature.” "It cannot be emphasized too strongly or too often that this great nation was founded not by religionists but by Christians, not on religion but on the Gospel of Jesus Christ. We shall not fight alone. God presides over the destinies of nations." - Patrick Henry "That religion, or the duty we owe to our Creator, and the manner of discharging it, can be directed only by reason and conviction, not by force or violence; and therefore all men are equally entitled to the free exercise of religion, according to the dictates of conscience." - Patrick Henry (Virginia Bill of Rights, June 12, 1776.) “I am a real Christian, that is to say, a disciple of the doctrines of Jesus. I have little doubt that our whole country will soon be rallied to the unity of our Creator and, I hope, to the pure doctrine of Jesus also.” Thomas Jefferson “Oh, eternal and everlasting God, direct my thoughts, words and work. Wash away my sins in the immaculate blood of the Lamb and purge my heart by thy Holy Spirit. Daily, frame me more and more in the likeness of thy son, Jesus Christ, that living in thy fear, and dying in thy favor, I may in thy appointed time obtain the resurrection of the justified unto eternal life. Bless, O Lord, the whole race of mankind and let the world be filled with the knowledge of thee and thy son, Jesus Christ.” George Washington “The highest glory of the American Revolution was this: it connected in one indissoluble bond the principles of civil government with the principles of Christianity.” John Quincy Adams 6th US President and son of John Adams "The Congress of the United States recommends and approves the Holy Bible for use in all schools.” The US Congress 1782 Preserving American liberty depends first upon our understanding the foundations on which this great country was built and then preserving the principles on which it was founded. Let's not let the purpose for which we were established be forgotten. The Founding Fathers have passed us a torch; let's not let it go out. As we approach our earliest AMERICAN Holiday this year, let us give thanks to our Creator Let us look to Almighty God and Praise his bounties and thank him, for allowing us to be living in the greatest, free country ever, America, Let us pray for our President, Let us pray for our elected leadership, pray they keep their hearts close to God, and remember a Free America is as He intended. |
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:
THANKSGIVING; an American holiday, the earliest American Holiday recognizing the bounty of the land; a land given those early Pilgrims by GOD. A Holiday second only to the Fourth of July in its proclamation by Government (a holiday Adams wanted reserved as a religious one)and the only holiday consistently where Government recognizes God’s hand in her founding and creation. Thanksgiving; a celebration of the bounties that we find in the greatest country on the globe, the United States of America and a day of thanks, a day of remembrance. A holiday proposed and given to us by these supposed Godless Deists, Washington, Jefferson, Paine, Franklin, Hamilton (Godless per the common lessons of many of today’s schools). A holiday, announced far and wide throughout the colonies, in the name of GOD by their respective Governing bodies. Congress recommended [a day of] . . . thanksgiving and praise [so] that the good people may express the grateful feelings of their hearts and join . . . their supplication that it may please God, through the merits of Jesus Christ to forgive [our sins] and . . .to enlarge [His] kingdom which consisteth in righteousness, peace and joy in the Holy Ghost. (Continental Congress, 1777 - Written by Signers of the Declaration Samuel Adams and Richard Henry Lee) [I] appoint . . . a day of public Thanksgiving to Almighty God. . . to [ask] Him that He would . . . pour out His Holy Spirit on all ministers of the Gospel; that He would . . . spread the light of Christian knowledge through the remotest corners of the earth; . . . and that He would establish these United States upon the basis of religion and virtue. (Governor Thomas Jefferson, 1779) I appoint . . . a day of public thanksgiving and praise . . . to render to God the tribute of praise for His unmerited goodness towards us . . . [by giving to] us . . . the Holy Scriptures which are able to enlighten and make us wise to eternal salvation. And [to] present our supplications...that He would forgive our manifold sins and . . . cause the benign religion of our Lord and Savior Jesus Christ to be known, understood, and practiced among all the inhabitants of the earth. (Governor John Hancock, 1790) And a day of thanks announced as a day of God by countless presidents including Washington, Lincoln, Grant, Kennedy, and Reagan. YET: today we see people in government tell us there is no longer room for GOD in America, that there is no place for faith in our government actions. No need for God in the decisions made, in the spirit of the law or the hearts of Politicians. No prayer in school, no prayer in public meetings, no GOD on the wall of the post office, no God, as GOD has no place in Government. Yet, per Benjamin Franklin the very heart of the rebellion that bought us this grand and glorious country said; “Freedom is not a gift bestowed upon us by other men, but a right that belongs to us by the laws of God and nature.” "It cannot be emphasized too strongly or too often that this great nation was founded not by religionists but by Christians, not on religion but on the Gospel of Jesus Christ. We shall not fight alone. God presides over the destinies of nations." - Patrick Henry "That religion, or the duty we owe to our Creator, and the manner of discharging it, can be directed only by reason and conviction, not by force or violence; and therefore all men are equally entitled to the free exercise of religion, according to the dictates of conscience." - Patrick Henry (Virginia Bill of Rights, June 12, 1776.) “I am a real Christian, that is to say, a disciple of the doctrines of Jesus. I have little doubt that our whole country will soon be rallied to the unity of our Creator and, I hope, to the pure doctrine of Jesus also.” Thomas Jefferson “Oh, eternal and everlasting God, direct my thoughts, words and work. Wash away my sins in the immaculate blood of the Lamb and purge my heart by thy Holy Spirit. Daily, frame me more and more in the likeness of thy son, Jesus Christ, that living in thy fear, and dying in thy favor, I may in thy appointed time obtain the resurrection of the justified unto eternal life. Bless, O Lord, the whole race of mankind and let the world be filled with the knowledge of thee and thy son, Jesus Christ.” George Washington “The highest glory of the American Revolution was this: it connected in one indissoluble bond the principles of civil government with the principles of Christianity.” John Quincy Adams 6th US President and son of John Adams "The Congress of the United States recommends and approves the Holy Bible for use in all schools.” The US Congress 1782 Preserving American liberty depends first upon our understanding the foundations on which this great country was built and then preserving the principles on which it was founded. Let's not let the purpose for which we were established be forgotten. The Founding Fathers have passed us a torch; let's not let it go out. As we approach our earliest AMERICAN Holiday this year, let us give thanks to our Creator Let us look to Almighty God and Praise his bounties and thank him, for allowing us to be living in the greatest, free country ever, America, Let us pray for our President, Let us pray for our elected leadership, pray they keep their hearts close to God, and remember a Free America is as He intended. Amen, thank you, God bless you and yours.
|
After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
|
Originally Posted By svtfast:
Do you know any German dishes? My wife is german and she just wants to see if you know any ways to make what she calls normal german food better. Sour Meat is one of my favorites. I do know a few and will work on a response by the weekend, sorry,, I have family in for the next four days, and will only be checking and responding to Thanksgiving emergencies as time allows. hopefully you'll forgive me..IF I dont respond by SUNDAY, PLEASE IM me.. now, does she want desserts, entree's, side dishes, 111 to make schnitzel? 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
|
Hola Chef,
Got any recipes for ham salad? I was thinking of maybe cooking a ham this weekend and perhaps making some ham salad with the leftovers. (The finely ground sort for making sandwiches.) Got any other ideas on using up ham leftovers? (We seem to have a lot of ham in the freezer, imagine that. ) Got plenty of ham-and-bean soup already froze up.
TIA. |
|
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
creamy dressing is whipped and cooked, pasteurized, so it is shelf stable..and more like "dressing" to the Joe Average palate. "french dressing" is oil, vinegar, stone ground mustard, black pepper and a coddled egg.. c... Thanks, That's what I figured, 40 years of eating poorly. It wasn't bad, it just wasn't what was in my mind. My wife (who claims she has never had a Cesar salad), really enjoyed it. So, no pre=existing thoughts in her head. I'll try the balsamic next time. I've got the piquant sauce recipe (from TSPWSNBN, tomato's, peppers, etc) , but I need some kind of side dish ideas. I just had another thought of what might have happened. I used ground mustard, the powder. http://www.mccormick.com/~/media/Images/Products/Product%20Details/Herbs%20and%20Spices/Spices%20A%20to%20Z/ground%20mustard.ashx?w=225 Or did you mean stone ground mustard, the paste/liquid in a jar.http://www.americanfeast.com/images/P/Mustard%20-%20Large.jpg yes I meant Stone ground mustard from a jar,,,not mustard powder..HUGE difference,,,
that just occurred to me this morning as I was writing reply. Might want to adjust the recipe up above to make that clear, it just says "ground mustard" what is TSPWSNBN 
The Soccer Player who shall not be named
ok, is your picant sauce Spanish, French, Italian style? differences is in the seasoning. French is lemon juice, white wine and capers... onions, red bell pepper, a red chile, mushrooms, tomatoes, salt, pepper, sugar |
|
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
. I've got the piquant sauce recipe (from TSPWSNBN, tomato's, peppers, etc) , but I need some kind of side dish ideas. The Soccer Player who shall not be named
ok, is your picant sauce Spanish, French, Italian style? differences is in the seasoning. French is lemon juice, white wine and capers... onions, red bell pepper, a red chile, mushrooms, tomatoes, salt, pepper, sugar ok, going with Spanish...I would serve a basic white rice, your sauce is going to over power anything you try to season the rice with beyond salt and pepper.. a strong stand alone side would be well served.. such as a summer squash,, Ingredients * * 1 medium yellow summer squash, sliced or whole baby Patti Pan squash * 3 tablespoons finely chopped onion * 1 tablespoon olive or vegetable oil * 1/4 teaspoon garlic powder * 1/4 teaspoon dried marjoram * 1/4 teaspoon seasoned salt * 1/8 teaspoon pepper Directions 1. In a skillet, saute the yellow squash, tomato and onion in oil for 1 minute. Sprinkle with seasonings; cook 5-7 minutes longer or until vegetables are tender. Serve with a slotted spoon to keep moisture off the plate.. or a simple steamed broccoli... both have a bold enough taste profile to off set the strong sauce.. 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 mhoffman:
Chef, I've recently found myself to be frustrated when it comes to breakfast in the morning. I love, love, love eggs for breakfast, but feel like I'm starting to hit a wall when it comes to meals. So far I've done: - Breakfast soft tacos (like regular soft tacos, only with scrambled eggs, cheese and sausage instead of the beef/chicken/carnitas/etc.) - Eggs Benedict - Omelet - Sausage, Egg & Cheese sandwich - SEC open-face sandwich with a hollandaise sauce (an "American" spin on Eggs Benedict) And today I tried some strange combination of a bruschetta, accented with a small amount of minced serrano pepper and cilantro, topped with a poached egg. It wasn't bad. The yolk mixed with the other ingredients was delicious, but it was odd in that the bruschetta was cold/room-temp and the egg was hot. Anyway, I'm desperately searching for some new kind of "egg-centered" breakfast that isn't a frittata or quiche - ideally something that could be made in about the same time as all the aforementioned meals (it is breakfast, after all, and I am on a bit of a time crunch). Any recommendations? I love the combination of hot sausage, egg and sharp cheddar, but don't want to stay dependent upon that combination, lest it lose its allure. _MaH ! Ok Tried one today that was pretty good. Try this DaVinci Muffin. 1 english muffin, toasted and split, buttered 1 really thick slick of pancetta, cooked to crisp. 1 1 egg, over medium slice of fontina cheese. assemble quite good. |
|
Enjoying (and copying) the heck out of this thread. I'm about as green as you can get but I'm trying to learn.
Since it's close to fall and football weather, I was wondering about game time or tailgating ideas you might have. Hopefully, not too complicated for a beginner such as I. Nice cabin and bunk house by the way! |
|
Originally Posted By dhmjr40:
Enjoying (and copying) the heck out of this thread. I'm about as green as you can get but I'm trying to learn. Since it's close to fall and football weather, I was wondering about game time or tailgating ideas you might have. Hopefully, not too complicated for a beginner such as I. Nice cabin and bunk house by the way! Thank you I will be back later this morning and work up a few snack type foods.. 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
Born with a low tolerance for bullshit.
Joined:
Feb 2007
Posts:
8402
EE: 0% (0)
KY, USA
|
Phew.
I'm finally caught up! Been travelling most of the year and have missed out on a bunch.
Just wanted to say thank you Chef for keeping going. I'm printing off your Baking Soda/Baking Powder tutorial. Chef, is that use of pork fat with turkeys the same thing as barding a bird? (Sorry if you said this and I missed it––I've been reading fast) I find that percentage of solutions for injection tend to vary a lot from one company to the next. I usually get the lowest one available and then brine the turkey–– because.......drum roll please......that's what my mom did. I am looking for ways to make the turkey better. I've read books which criticize cooking in a tight-fitting foil (or a bag) as tantamount to steaming the turkey rather than roasting. So I tried an open roast this time. It was okay, but the breast was drier than normal. I don't know if you've done a tutorial with specifics on the use of the pork fat under the skin or not––seems very complicated––but I will go back and read if you will point me to that. I do not see it in the index. thanks kitties |
Blood makes you relatives. Love makes you family.~~Strawberry Snaps
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
|
Chef,
Things have been rough out here in Afghanistan when it comes to food. Understandably so, the DFAC (cafeteria) isn't exactly a great place for a foodie. In fact, for me, it's more akin to culinary hell than anything else. Sometimes the only problem with the food is that it's just plain bland. Chicken, pork, beef, "veal" (I doubt it), fish, eggs... It's usually devoid of any kind of seasoning what-so-ever. But maybe you can help me out... I'd like to have a little "Culinary Emergency Kit" of dried herbs and spices that I can grab out of my pocket to "save" the food. Obviously it can't contain anything perishable (in a short period of time, that is) but I'm at the point where anything other than salt, pepper, and tabasco will be a god-send. So what kind of "catch all" seasoning, spices and herbs would you recommend a man in my position equip himself with to fight the war on blandness? I'll be back state-side in under a week for Christmas with the family, so I have an opportunity to pick something up. I'm hoping to build a short list on your recommendations
Thanks in advance! _MaH |
Guys, uh... Act of God clause, fire protection... Saved our asses again.
|
Originally Posted By mhoffman:
Chef, Things have been rough out here in Afghanistan when it comes to food. Understandably so, the DFAC (cafeteria) isn't exactly a great place for a foodie. In fact, for me, it's more akin to culinary hell than anything else. Sometimes the only problem with the food is that it's just plain bland. Chicken, pork, beef, "veal" (I doubt it), fish, eggs... It's usually devoid of any kind of seasoning what-so-ever. But maybe you can help me out... I'd like to have a little "Culinary Emergency Kit" of dried herbs and spices that I can grab out of my pocket to "save" the food. Obviously it can't contain anything perishable (in a short period of time, that is) but I'm at the point where anything other than salt, pepper, and tabasco will be a god-send. So what kind of "catch all" seasoning, spices and herbs would you recommend a man in my position equip himself with to fight the war on blandness? I'll be back state-side in under a week for Christmas with the family, so I have an opportunity to pick something up. I'm hoping to build a short list on your recommendations
Thanks in advance! _MaH look at the ms Dash seasonings, you have enough salt in the crap they're feeding you over there.. ONE flavor enhancer I really like is Tony Cacharee's as well. but the Ms Dash are dry herbs, no salt, good flavor combos like Italian, Mexican, etc..IIRC.. |
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 Kitties-with-Sigs:
Phew. I'm finally caught up! Been travelling most of the year and have missed out on a bunch.
Just wanted to say thank you Chef for keeping going. I'm printing off your Baking Soda/Baking Powder tutorial. Chef, is that use of pork fat with turkeys the same thing as barding a bird? (Sorry if you said this and I missed it––I've been reading fast) I find that percentage of solutions for injection tend to vary a lot from one company to the next. I usually get the lowest one available and then brine the turkey–– because.......drum roll please......that's what my mom did. I am looking for ways to make the turkey better. I've read books which criticize cooking in a tight-fitting foil (or a bag) as tantamount to steaming the turkey rather than roasting. So I tried an open roast this time. It was okay, but the breast was drier than normal. I don't know if you've done a tutorial with specifics on the use of the pork fat under the skin or not––seems very complicated––but I will go back and read if you will point me to that. I do not see it in the index. thanks kitties hello Kitties, welcome back.. no brining and larding, or adding fat to a dry roast isnt the same as each other..
page 90 is where the convo turned nasty on the two subjects...
I am not a briner, but there are those that are I like larding, old school, make an incision in the meat, stick in some fat some garlic, some salt and pepper, use salt pork, bacon fat cubed ham fat, beef fat, etc, sew it back up and roast allowing that fat to break down in the cooking process and be absorbed in the swelling and shrinking process the meat goes thru during the cooking process.. make sense?? and 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
|
Sriracha Sauce
Originally Posted By douglasmorris99:
Originally Posted By mhoffman:
Chef, Things have been rough out here in Afghanistan when it comes to food. Understandably so, the DFAC (cafeteria) isn't exactly a great place for a foodie. In fact, for me, it's more akin to culinary hell than anything else. Sometimes the only problem with the food is that it's just plain bland. Chicken, pork, beef, "veal" (I doubt it), fish, eggs... It's usually devoid of any kind of seasoning what-so-ever. But maybe you can help me out... I'd like to have a little "Culinary Emergency Kit" of dried herbs and spices that I can grab out of my pocket to "save" the food. Obviously it can't contain anything perishable (in a short period of time, that is) but I'm at the point where anything other than salt, pepper, and tabasco will be a god-send. So what kind of "catch all" seasoning, spices and herbs would you recommend a man in my position equip himself with to fight the war on blandness? I'll be back state-side in under a week for Christmas with the family, so I have an opportunity to pick something up. I'm hoping to build a short list on your recommendations
Thanks in advance! _MaH look at the ms Dash seasonings, you have enough salt in the crap they're feeding you over there.. ONE flavor enhancer I really like is Tony Cacharee's as well. but the Ms Dash are dry herbs, no salt, good flavor combos like Italian, Mexican, etc..IIRC.. |
ΜΟΛΩΝ ΛΑΒE
Proud member of Team Ranstad
Proud member of Team Ranstad
|
Originally Posted By superlazy:
Hey chef!!! How about biscuits and gravy?? its the wife favorite. We came up with a good recipe for veal parmesan but a little tweaking never hurts if ya have any ideas I will try to get this later on the bisquits and gravy.. Sausage preferred or bacon? Veal Parm, too easy.. check the indes for tomato gravy, that makes the parm...
|
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 endlesssummer:
Sriracha Sauce
Originally Posted By douglasmorris99:
Originally Posted By mhoffman:
Chef, Things have been rough out here in Afghanistan when it comes to food. Understandably so, the DFAC (cafeteria) isn't exactly a great place for a foodie. In fact, for me, it's more akin to culinary hell than anything else. Sometimes the only problem with the food is that it's just plain bland. Chicken, pork, beef, "veal" (I doubt it), fish, eggs... It's usually devoid of any kind of seasoning what-so-ever. But maybe you can help me out... I'd like to have a little "Culinary Emergency Kit" of dried herbs and spices that I can grab out of my pocket to "save" the food. Obviously it can't contain anything perishable (in a short period of time, that is) but I'm at the point where anything other than salt, pepper, and tabasco will be a god-send. So what kind of "catch all" seasoning, spices and herbs would you recommend a man in my position equip himself with to fight the war on blandness? I'll be back state-side in under a week for Christmas with the family, so I have an opportunity to pick something up. I'm hoping to build a short list on your recommendations
Thanks in advance! _MaH look at the ms Dash seasonings, you have enough salt in the crap they're feeding you over there.. ONE flavor enhancer I really like is Tony Cacharee's as well. but the Ms Dash are dry herbs, no salt, good flavor combos like Italian, Mexican, etc..IIRC.. Hot vinegar is a taste.., my Dad loved that kind of stuff, Tiger sauce, a dozen others he got each year for Christmas he was my official hot sauce taste tester. course he had his nose broken so badly in WWII, (Mauser steel butt stock to the face) he couldnt smell shit if you put a plate full in front of him and less it was lathered in hot sauce he couldnt taste most things .
|
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 superlazy:
Hey chef!!! How about biscuits and gravy?? its the wife favorite. We came up with a good recipe for veal parmesan but a little tweaking never hurts if ya have any ideas Fresh Biscuits and Sausage gravy Ingredients * 1 cup all-purpose flour * 1 1/2 teaspoons baking powder * 1/8 teaspoon salt * 1/2 cup milk * 1 teaspoon butter or margarine, melted * GRAVY: * 1/2 pound bulk pork sausage * 1 tablespoon butter or margarine * 3 tablespoons all-purpose flour * 1 3/4 cups milk * 1/8 teaspoon salt * 1/2 teaspoon pepper Directions 1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown. 2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits. thank you..havent done this simple breakfast anywhere in the thread IIRC 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
|
Okay Chef, it's the question for the ages here...
If a watched pot never boils, how come as soon as you turn your back it boils over??? 
|
After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
|
Originally Posted By Glockgirl26:
Okay Chef, it's the question for the ages here... If a watched pot never boils, how come as soon as you turn your back it boils over???
well,, its BUSH"S FAULT 
seriously,, did you hear that?? that's GOD laughing at your plans,,,
|
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:
I'll still eat them. I use that same recipe to make dumplings for chicken and dumplings. Just spoon 'em in. My sisters add sausage and cheese to make a tasty alternative, too. Lots of options with biscuits. ok, just checkin.. please have your sister send a box of the sausage cheese bisquits to douglamsorris99 111 rue d I'Starvin Paris.... 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 KS_Physicist:
Chef, I see your pecan pie recipe on page 33, but I'm looking for an adaptation. My wife and I both LOVE pecan pie, especially the dark rum pecan pie she found a recipe for several years ago. The problem is, over the past five years she developed what turned out to be a nut allergy. So, no pecans, no walnuts, nothing. (Particularly terrible on the walnuts, as she is of Croatian descent and so many of their pastries are based on ground walnuts.) So...is there any way to make a pie that is like pecan pie, but with no nut ingredients? Something to sub for the pecans and make a crunchy top? hmmm..... well the filling sans nuts is the big flavor content to a pecan pie, big juicy mass of sugar and more sugar nestled in a pie shell
crunchy may be replaced by toasted pumpkin seeds, sunflower seeds, sesame seeds, would macadamia nuts be true nuts thinking they are a seed, or do seeds bother her as well? maybe a crumb topping like used on crumb cake sprinkled on top of the jell before baking cream together. 1/4 c. packed dark brown sugar 1/4 c. sugar 1/2 tsp. cinnamon pinch salt 1/3 c. unsalted butter, melted 1 c. all-purpose flour or you can try an Oatmeal Pie(think big gooey oatmeal cookie, accent on gooey) 2 eggs, slightly beaten 2/3 cup butter or margarine 2/3 cup sugar 1 Tablespoon brown sugar 2/3 cup white corn syrup (like Karo) 2/3 cup uncooked oatmeal 1 teaspoon vanilla 1 uncooked pie shell Mix all of the ingredients and pour into an unbaked pie shell. Bake 1 hour at 350 degrees. Start watching the pie at around 30 minutes. The crust tends to want to burn before the inside seems solidified enough. If you want to shield the crust with foil, You know it's done when the top seems solid and it may also start to crack. hope that helps being allergic to nuts would suck, I eat nuts daily, good protein/fat/energy balance, one of the perfect foods in my studies, dates, olives, nuts, coconuts things that will stand alone and keep you alive for extended periods if the sole source of food CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
I'm cooking prime rib for Christmas for 7 people. anyone have a simple, idiot-proof recipe w/ temps and cook times? how much meat should i get? internal temp? cooking tips?
thanks in advance. |
Molôn Labé
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
|
Originally Posted By hootch13:
I'm cooking prime rib for Christmas for 7 people. anyone have a simple, idiot-proof recipe w/ temps and cook times? how much meat should i get? internal temp? cooking tips? thanks in advance. anyone?
come on speak up... all ye all ye orphans free!!!
please try page 63, 64, 65, 46, 51, and 8 if your answers aren't there, come on back and ask THE Chef... Chef
ETA not sure I broached this in the past, in using a boneless prime rib...dependent on your eaters, large small etc. a good measure for cooking shrinkage and having enough food so everyone is fed is 10 oz of raw meat per person minimum 7 ppl, 70oz/16=10.5lbs bigger eaters up to 14 oz but doubt most will eat more than that in balanceing between big and small eaters if your whole family can kill 18oz Tbone for appitizers, I would take them to the Golden Corral and call it a day. |
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
Born with a low tolerance for bullshit.
Joined:
Feb 2007
Posts:
8475
EE: 0% (0)
KY, USA
|
[ Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Phew. I'm finally caught up! Been travelling most of the year and have missed out on a bunch.
Just wanted to say thank you Chef for keeping going. I'm printing off your Baking Soda/Baking Powder tutorial. Chef, is that use of pork fat with turkeys the same thing as barding a bird? (Sorry if you said this and I missed it––I've been reading fast) I find that percentage of solutions for injection tend to vary a lot from one company to the next. I usually get the lowest one available and then brine the turkey–– because.......drum roll please......that's what my mom did. I am looking for ways to make the turkey better. I've read books which criticize cooking in a tight-fitting foil (or a bag) as tantamount to steaming the turkey rather than roasting. So I tried an open roast this time. It was okay, but the breast was drier than normal. I don't know if you've done a tutorial with specifics on the use of the pork fat under the skin or not––seems very complicated––but I will go back and read if you will point me to that. I do not see it in the index. thanks kitties hello Kitties, welcome back.. no brining and larding, or adding fat to a dry roast isnt the same as each other..
page 90 is where the convo turned nasty on the two subjects...
I am not a briner, but there are those that are I like larding, old school, make an incision in the meat, stick in some fat some garlic, some salt and pepper, use salt pork, bacon fat cubed ham fat, beef fat, etc, sew it back up and roast allowing that fat to break down in the cooking process and be absorbed in the swelling and shrinking process the meat goes thru during the cooking process.. make sense?? and thank you!!!
CHEF No, I think you misunderstood my question. I must have not said it well. I brine, because my mother brined. But am interested in other methods. I was asking if the use of pork fat you recommend is the same thing as "barding." I have heard about barding a bird with bacon or salt pork my whole life, but have never done it. So if I look up ways to "bard" a bird, is that the same thing you're talking about with the pork fat? In other words, is "larding" the same as "barding?" Or are they two different methods? thanks, Kitties |
Blood makes you relatives. Love makes you family.~~Strawberry Snaps
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Born with a low tolerance for bullshit.
Joined:
Feb 2007
Posts:
8476
EE: 0% (0)
KY, USA
|
Originally Posted By douglasmorris99:
Originally Posted By KS_Physicist:
Chef, I see your pecan pie recipe on page 33, but I'm looking for an adaptation. My wife and I both LOVE pecan pie, especially the dark rum pecan pie she found a recipe for several years ago. The problem is, over the past five years she developed what turned out to be a nut allergy. So, no pecans, no walnuts, nothing. (Particularly terrible on the walnuts, as she is of Croatian descent and so many of their pastries are based on ground walnuts.) So...is there any way to make a pie that is like pecan pie, but with no nut ingredients? Something to sub for the pecans and make a crunchy top? hmmm..... well the filling sans nuts is the big flavor content to a pecan pie, big juicy mass of sugar and more sugar nestled in a pie shell
crunchy may be replaced by toasted pumpkin seeds, sunflower seeds, sesame seeds, would macadamia nuts be true nuts thinking they are a seed, or do seeds bother her as well? maybe a crumb topping like used on crumb cake sprinkled on top of the jell before baking cream together. 1/4 c. packed dark brown sugar 1/4 c. sugar 1/2 tsp. cinnamon pinch salt 1/3 c. unsalted butter, melted 1 c. all-purpose flour or you can try an Oatmeal Pie(think big gooey oatmeal cookie, accent on gooey) 2 eggs, slightly beaten 2/3 cup butter or margarine 2/3 cup sugar 1 Tablespoon brown sugar 2/3 cup white corn syrup (like Karo) 2/3 cup uncooked oatmeal 1 teaspoon vanilla 1 uncooked pie shell Mix all of the ingredients and pour into an unbaked pie shell. Bake 1 hour at 350 degrees. Start watching the pie at around 30 minutes. The crust tends to want to burn before the inside seems solidified enough. If you want to shield the crust with foil, You know it's done when the top seems solid and it may also start to crack. hope that helps being allergic to nuts would suck, I eat nuts daily, good protein/fat/energy balance, one of the perfect foods in my studies, dates, olives, nuts, coconuts things that will stand alone and keep you alive for extended periods if the sole source of food CHEF A thought for this poster....I'm not much of a learned pie baker, but In this part of the country, chess pie and "buttermilk pie" are both very close to pecan pie base. I think of it as pecan pie without the nuts, and don't much like it (the nuts are the only reason for pecan pie to exist, IMO, but I am in the minority on that), but those recipes might be helpful. |
Blood makes you relatives. Love makes you family.~~Strawberry Snaps
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
|
Originally Posted By Kitties-with-Sigs:
[ Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Phew. I'm finally caught up! Been travelling most of the year and have missed out on a bunch.
Just wanted to say thank you Chef for keeping going. I'm printing off your Baking Soda/Baking Powder tutorial. Chef, is that use of pork fat with turkeys the same thing as barding a bird? (Sorry if you said this and I missed it––I've been reading fast) I find that percentage of solutions for injection tend to vary a lot from one company to the next. I usually get the lowest one available and then brine the turkey–– because.......drum roll please......that's what my mom did. I am looking for ways to make the turkey better. I've read books which criticize cooking in a tight-fitting foil (or a bag) as tantamount to steaming the turkey rather than roasting. So I tried an open roast this time. It was okay, but the breast was drier than normal. I don't know if you've done a tutorial with specifics on the use of the pork fat under the skin or not––seems very complicated––but I will go back and read if you will point me to that. I do not see it in the index. thanks kitties hello Kitties, welcome back.. no brining and larding, or adding fat to a dry roast isnt the same as each other..
page 90 is where the convo turned nasty on the two subjects...
I am not a briner, but there are those that are I like larding, old school, make an incision in the meat, stick in some fat some garlic, some salt and pepper, use salt pork, bacon fat cubed ham fat, beef fat, etc, sew it back up and roast allowing that fat to break down in the cooking process and be absorbed in the swelling and shrinking process the meat goes thru during the cooking process.. make sense?? and thank you!!!
CHEF No, I think you misunderstood my question. I must have not said it well. I brine, because my mother brined. But am interested in other methods. I was asking if the use of pork fat you recommend is the same thing as "barding." I have heard about barding a bird with bacon or salt pork my whole life, but have never done it. So if I look up ways to "bard" a bird, is that the same thing you're talking about with the pork fat? In other words, is "larding" the same as "barding?" Or are they two different methods? thanks, Kitties probably both of us.. Barding is pocketing fat under the skin or inside pockets of fat so as to allow it to melt into the roasting meat, LARDING is using specific hollow needles to forace lard or bacon fat deep into the meat for the same purpose, sorry, got sidetracked
IM old dammit!! |
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 hootch13:
I'm cooking prime rib for Christmas for 7 people. anyone have a simple, idiot-proof recipe w/ temps and cook times? how much meat should i get? internal temp? cooking tips? thanks in advance. anyone?
come on speak up... all ye all ye orphans free!!!
please try page 63, 64, 65, 46, 51, and 8 if your answers aren't there, come on back and ask THE Chef... Chef
ETA not sure I broached this in the past, in using a boneless prime rib...dependent on your eaters, large small etc. a good measure for cooking shrinkage and having enough food so everyone is fed is 10 oz of raw meat per person minimum 7 ppl, 70oz/16=10.5lbs bigger eaters up to 14 oz but doubt most will eat more than that in balanceing between big and small eaters if your whole family can kill 18oz Tbone for appitizers, I would take them to the Golden Corral and call it a day.
thanks for the help. great thread, BTW. you need an index |
Molôn Labé
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
I'm doing science and I'm still alive!
Joined:
Oct 2007
Posts:
4407
EE: 100% (8)
TX, USA
|
I haven't read the whole thread, so forgive me if it has been asked.
I have been watching a lot of Guy's Big Bite and Good Eats and I notice they use kosher salt in almost everything. It looks like they use quite a bit when they sprinkle it. Why Kosher, is it less concentrated than regular table salt? Is that why they use more than I think it should take? Nevermind, I just found the index. Thank you for all the hard work. |
"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
|
Originally Posted By douglasmorris99:
Originally Posted By superlazy:
Hey chef!!! How about biscuits and gravy?? its the wife favorite. We came up with a good recipe for veal parmesan but a little tweaking never hurts if ya have any ideas Fresh Biscuits and Sausage gravy Ingredients * 1 cup all-purpose flour * 1 1/2 teaspoons baking powder * 1/8 teaspoon salt * 1/2 cup milk * 1 teaspoon butter or margarine, melted * GRAVY: * 1/2 pound bulk pork sausage * 1 tablespoon butter or margarine * 3 tablespoons all-purpose flour * 1 3/4 cups milk * 1/8 teaspoon salt * 1/2 teaspoon pepper Directions 1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown. 2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits. thank you..havent done this simple breakfast anywhere in the thread IIRC Chef..
Thanks Chef!! Wife said the gravy sounds like the ones we have tried in the past, but ill try again. Going to try the Biscuits have not done it that way. there is a little place in the dells that makes the most wonderful b&g, and her other fav. is some where down south my folks took her to. Ya she is a b&g snob!!!
Thanks again |
|
Originally Posted By douglasmorris99:
Fresh Biscuits Ingredients * 1 cup all-purpose flour * 1 1/2 teaspoons baking powder * 1/8 teaspoon salt * 1/2 cup milk * 1 teaspoon butter or margarine, melted Chef, I want to re-evaluate the biscuit recipe. Is this a low-fat version? Most recipes for biscuits I've used call for more like 3 Tablespoons of fat per cup of flour. It would be great if the teaspoon is correct. |
|
Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
Fresh Biscuits Ingredients * 1 cup all-purpose flour * 1 1/2 teaspoons baking powder * 1/8 teaspoon salt * 1/2 cup milk * 1 teaspoon butter or margarine, melted Chef, I want to re-evaluate the biscuit recipe. Is this a low-fat version? Most recipes for biscuits I've used call for more like 3 Tablespoons of fat per cup of flour. It would be great if the teaspoon is correct. I cut fats where I can, 3 tlb is a lot of butter in a cup of flour..it is a reduced fat biscuit you are adding a lot fat with the sausage gravy I would use nomore than 2 tlb to a cup on a standard biscuit, makes em too greasy for my taste. |
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