ASK THE CHEF Part DEAUX (Page 25 of 39)
|
Originally Posted By TheWind:
Greetings Chef... well HurricaineAllie made me a chocolate birthday cake, only she misread the oil, Instead of a 1/2 cup, she put in a cup and a half.... it was very most, no pics I ate it I am certain it was VERY moist..that's a lot of oil..I assume it was frosted as well? yummm but.. DO NOT WANT Pics of the after effect of that much liquid fat and Crisco hitting your gut in 24 hours.. 
|
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By billyhill:
Need some recommendations for pork, I am having a regular Aporkcolypse Now, with a couple of sales leaving me deep in boneless loin and bone in sirloins. I have made pork stew (x2), pork tikka, pork enchiladas, blackened pork chops, stir fried pork, and pork fried rice. I am making stuffed pork chops tomorrow, but still have enough loin for one more meal and 2 sirloin roast and I am all out of ideas. Three of the top pork users are Denmark, Spain and China...so Danish Pork "burgers" Danish Pork Burgers Recipe Ingredients 1 pound ground pork 1 red onion, finely diced 16 saltine crackers, crumbled 1/2 cup whole milk 2 eggs, lightly beaten 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Vegetable oil for pan searing. Thoroughly combine the pork, saltines, onion, eggs, milk, salt, and pepper in a large bowl Lightly brush a large, nonstick frying pan with vegetable oil. Heat the pan on medium high. Divide the pork mixture into 8 equal portions. Working in batches, drop hand packed patties onto the hot pan, spacing them evenly. Cook the patties, turning once, for 4 to 5 minutes per side, until golden brown. Spanish Pork and rice Ingredients 2 tablespoons butter or margarine 1/2 cup chopped onion 1 small green bell pepper, chopped (3/4 cup) 2 cloves garlic, finely chopped (1 teaspoon) 1 boneless pork loin (1 lb), cut into 1-inch cubes 1 can (14.5 oz) diced tomatoes, undrained 1 can (4.5 oz) chopped green chiles 1 can (8 oz) tomato sauce 1/2 cup chicken broth 1/4 teaspoon salt 1/4 teaspoon pepper 2/3 cup uncooked regular long-grain white rice 2 tablespoons finely chopped fresh cilantro In 10-inch skillet, melt butter over medium heat. Add onion, bell pepper and garlic; cook 3 to 4 minutes, stirring occasionally, until tender. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix pepper mixture and remaining ingredients except rice and cilantro. Cover; cook on Low heat setting 5 to 7 hours. Stir in rice. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until rice is tender. Sprinkle with cilantro. Chinese stir fry pork Ingredients: 1 carrot, cut into small cubes 1 green pepper, stemmed, cut into cubes 7 oz./ 200 g pork 2 tbsps. Chinese cooking wine, or dry sherry 1 tbsp. light soy sauce 1 tbsp. cornstarch 1 tbsp. salt, or to taste 1 tbsp. sugar, or to taste 3 tbsps. chili bean sauce 3 tbsps. vegetable oil for stir-frying Directions: Cut pork into small cubes, combine pork cubes with cornstarch, Chinese cooking wine, and light soy sauce in a bowl, mix well and let them marinate for about 20 minutes. Preheat a wok over high heat for 1 minute before adding 3 tbsps. vegetable oil, heat until hot, stir fry carrot cubes over low heat for 1-2 minutes. Add the marinated pork cubes, turn heat up to high, keep stirring. When the pork turns white, add green pepper cubes and 3 tbsps. chili bean sauce, season with salt. Add sugar if desired, stir-fry to mix everything well. Dish out and serve hot. hope that drives a few new ideas CHEF.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By TheWind:
we use olive oil for just about everything as we all should, my reference to Crisco was the frosting on the cake was either cream cheese based or shortening based... I do prefer corn oil for frying fish and chicken though...or coconut oil, an often lied about heavenly offering from the island and southern coastal countries like Belize. and islands like Hawaii where coconut oil is a part of the very blood of the country and sort of explains that FAT HEADED MORON MARXIST IN THE WHITE HOUSE>>>... 
|
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
| I do like crisco for frying chicken, but try to avoid that process if possible |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
| Looking for a paleo artichoke heart dip recipe. No dairy or mayo wanted in recipe. I don't like the versions with spinach or avacado in them. Prefer taste to be Italian /Mediterranean ( bright, maybe slightly lemon-y) . Something that's a pulse in a food processor and can put on a cracker or eat directly with a spoon. |
|
Originally Posted By andrewbp:
Looking for a paleo artichoke heart dip recipe. No dairy or mayo wanted in recipe. I don't like the versions with spinach or avacado in them. Prefer taste to be Italian /Mediterranean ( bright, maybe slightly lemon-y) . Something that's a pulse in a food processor and can put on a cracker or eat directly with a spoon. Diet,,, diet food?? 
have you not read this thread???? 
 diet..
artichoke salsa 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped or use fresh steamed chokes. 3 Roma tomatoes, chopped 2 tablespoons chopped red onion 1/4 cup chopped black olives 1 tablespoon chopped garlic 2 tablespoons chopped fresh basil salt and pepper to taste Directions 1.In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla OR Beans and artichoke "salad" 3 cups white beans, drained 1/2 (14 ounce) can artichoke hearts, drained and quartered 2/3 cup diced green bell pepper 1/3 cup chopped black olives 1/4 cup chopped red onion 1/4 cup chopped fresh parsley 1/4 ounce chopped fresh mint leaves 3/4 teaspoon dried basil 1/3 cup olive oil 1/4 cup red wine vinegar salt and pepper to taste Directions 1.In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil. 2.In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat. 3.Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend. using this as a dip, I'd mince the veggies rather than "chop" the veggies.. hope that helps, MOST artichoke recipes |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
| Thanks. Those should work. I'll have to modify the one since I have a raw tomato allergy. And as for the diet comment. I'm averaging 10lb loss per month without even doing any exercising so that's good. And I love the artichoke spin dips that every restaurant has , but when it's like add a pound of cheese and a bar of cream cheese it's against the paleo guidelines of little to no dairy. Down 20 since start of year and 47 more to go to be under 300. |
|
Originally Posted By andrewbp:
Thanks. Those should work. I'll have to modify the one since I have a raw tomato allergy. And as for the diet comment. I'm averaging 10lb loss per month without even doing any exercising so that's good. And I love the artichoke spin dips that every restaurant has , but when it's like add a pound of cheese and a bar of cream cheese it's against the paleo guidelines of little to no dairy. Down 20 since start of year and 47 more to go to be under 300. well, huge congrats, that's great!
I really need to look at this diet..both weight and blood sugar issues, 2 years ago I lost 80lbs of the 120 I gained during a long illness, pretty much put on the weight from inactivity and raging diabetes. Said illness left me disabled and FAT.. but I do my best to get rid of the fat..I walk 2 mi a day 7 days a week.. stay as active as I can around my "ranchette" with projects and repairs.. that said, the last 40 lbs have been HELL to get rid of I've cut out all but bread and milk in my coffee. guess they need to go too  I am now BACK on insulin and with no change in diet or activity, I've gained 10lbs in the last 3 weeks..
keep it up,,if I can help, just leave your questions here or PM Chef. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By edb66:
Jefe, can one do the chocolate shell for tartufo with white chocolate? Thanks E I would think it would work fine..we're talking white chocolate bark, correct? white chocolate sold for immediate consumption, candy bars, may be too soft and or break down when heated for the ladle or dipping. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99:
well, huge congrats, that's great!
I really need to look at this diet..both weight and blood sugar issues, 2 years ago I lost 80lbs of the 120 I gained during a long illness, pretty much put on the weight from inactivity and raging diabetes. Said illness left me disabled and FAT.. but I do my best to get rid of the fat..I walk 2 mi a day 7 days a week.. stay as active as I can around my "ranchette" with projects and repairs.. that said, the last 40 lbs have been HELL to get rid of I've cut out all but bread and milk in my coffee. guess they need to go too I am now BACK on insulin and with no change in diet or activity, I've gained 10lbs in the last 3 weeks..
keep it up,,if I can help, just leave your questions here or PM Chef. Originally Posted By douglasmorris99:
Originally Posted By andrewbp:
Thanks. Those should work. I'll have to modify the one since I have a raw tomato allergy. And as for the diet comment. I'm averaging 10lb loss per month without even doing any exercising so that's good. And I love the artichoke spin dips that every restaurant has , but when it's like add a pound of cheese and a bar of cream cheese it's against the paleo guidelines of little to no dairy. Down 20 since start of year and 47 more to go to be under 300. well, huge congrats, that's great!
I really need to look at this diet..both weight and blood sugar issues, 2 years ago I lost 80lbs of the 120 I gained during a long illness, pretty much put on the weight from inactivity and raging diabetes. Said illness left me disabled and FAT.. but I do my best to get rid of the fat..I walk 2 mi a day 7 days a week.. stay as active as I can around my "ranchette" with projects and repairs.. that said, the last 40 lbs have been HELL to get rid of I've cut out all but bread and milk in my coffee. guess they need to go too I am now BACK on insulin and with no change in diet or activity, I've gained 10lbs in the last 3 weeks..
keep it up,,if I can help, just leave your questions here or PM Chef. chef, give it a try, for me it sucked in the beginning since im Italian and i LOVE milk, im talking 2 gallons a week. i joke that paleo is atkins and gluten free had a baby that would be paleo. and you mentioned that you do all that work and cardio, i haven't done any of that ....yet. i wanted to see how effective this diet is, and well, its pretty damn effective. 2-3lbs a week, which is average on par with correct on weight loss. all my rice and pasta stuff ive had to switch out for cauliflower substitutes and quinoa. but they say there's an 80/20 rule to keep sane, so i use that occasionally and have a plate of rice or pasta. you also may want to look into HCG injections to kickstart your weight loss, i know people are ehhhh about it, but ive had 3 different friends that have averaged 40lbs on a 6 week cycle. |
| Hello Chef, Have a Happy Easter with your family, HurricaineAllie and I have a new project, we are making sausage, sweet Italian from chicken |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
Originally Posted By watercat:
Do you have a recipe for hot and sour soup? sure
did you want it???? 
Ingredients 6 cups vegetable broth go light on the salt, there's a LOT of salt here.. 5 ozs shiitake (about 15 to 20 fresh, stems removed and thinly sliced) 5 tbsps balsamic or Chinese black vinegar 6 tbsps soy sauce 2 tbsps rice wine 2 tsps chile oil 2 tsps granulated sugar 1 tsp sesame oil 3 red chili peppers (dried whole) 8 ozs bamboo shoots (sliced, drained and finely chopped) 1 fresh ginger (peeled and finely chopped) 6 ozs extra firm tofu (small dice or you can use wonton noodle) 2 tbsps cornstarch 2 tbsps water 6 tbsps scallions (about 4 to 6 thinly sliced green leaves), Place broth in a large pot and bring to a boil over high heat. Once boiling, reduce heat to medium and add mushrooms, vinegar, soy sauces, rice wine, chile oil, sugar, sesame oil, chiles, bamboo shoots, ginger, and tofu/wonton. Simmer until just heated through, and starting a roiling boil about 5 minutes. Mix together cornstarch and water until evenly combined, and quickly stir into soup, turn off heat and allow to sit a few minutes stir before serving and topped with scallions . |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By TheWind:
Hello Chef, Have a Happy Easter with your family, HurricaineAllie and I have a new project, we are making sausage, sweet Italian from chicken thank you and Gut Yontif or Chag Pesach Kasher veSameach I rep and train for a company making chicken sausage,,what are you using for casing? Natural or man made? or just patties for now? starting out a hand grinder/stuffer is best if you're stuffing. and two people are almost mandatory with an electric set up, one can do it but has to be very quick and practiced on the correct twist... would love pics
|
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Greetings Chef, I am thinking of going with manmade, I will be starting with 2 pound batches and the natural tear when they get old. I have a kitchen aid with a grinder stuffer, should be good to start with. I will post pics when I start.
OK Chef,I was just looking at casings, they have vegetarian casings, made from vegetable fiber, have you tried it? |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
Originally Posted By douglasmorris99: sure did you want it???? Ingredients 6 cups vegetable broth go light on the salt, there's a LOT of salt here.. 5 ozs shiitake (about 15 to 20 fresh, stems removed and thinly sliced) 5 tbsps balsamic or Chinese black vinegar 6 tbsps soy sauce 2 tbsps rice wine 2 tsps chile oil 2 tsps granulated sugar 1 tsp sesame oil 3 red chili peppers (dried whole) 8 ozs bamboo shoots (sliced, drained and finely chopped) 1 fresh ginger (peeled and finely chopped) 6 ozs extra firm tofu (small dice or you can use wonton noodle) 2 tbsps cornstarch 2 tbsps water 6 tbsps scallions (about 4 to 6 thinly sliced green leaves), Place broth in a large pot and bring to a boil over high heat. Once boiling, reduce heat to medium and add mushrooms, vinegar, soy sauces, rice wine, chile oil, sugar, sesame oil, chiles, bamboo shoots, ginger, and tofu/wonton. Simmer until just heated through, and starting a roiling boil about 5 minutes. Mix together cornstarch and water until evenly combined, and quickly stir into soup, turn off heat and allow to sit a few minutes stir before serving and topped with scallions . Originally Posted By douglasmorris99: Originally Posted By watercat: Do you have a recipe for hot and sour soup? sure did you want it???? Ingredients 6 cups vegetable broth go light on the salt, there's a LOT of salt here.. 5 ozs shiitake (about 15 to 20 fresh, stems removed and thinly sliced) 5 tbsps balsamic or Chinese black vinegar 6 tbsps soy sauce 2 tbsps rice wine 2 tsps chile oil 2 tsps granulated sugar 1 tsp sesame oil 3 red chili peppers (dried whole) 8 ozs bamboo shoots (sliced, drained and finely chopped) 1 fresh ginger (peeled and finely chopped) 6 ozs extra firm tofu (small dice or you can use wonton noodle) 2 tbsps cornstarch 2 tbsps water 6 tbsps scallions (about 4 to 6 thinly sliced green leaves), Place broth in a large pot and bring to a boil over high heat. Once boiling, reduce heat to medium and add mushrooms, vinegar, soy sauces, rice wine, chile oil, sugar, sesame oil, chiles, bamboo shoots, ginger, and tofu/wonton. Simmer until just heated through, and starting a roiling boil about 5 minutes. Mix together cornstarch and water until evenly combined, and quickly stir into soup, turn off heat and allow to sit a few minutes stir before serving and topped with scallions . Funny guy!  I'm making it tonight...I'll post an update later! Thank you! ETA: I don't so much like hot and sour soup, so I can't vouch personally for it, but my husband liked it.  |
|
Originally Posted By watercat:
Funny guy!
I'm making it tonight...I'll post an update later! Thank you! ETA: I don't so much like hot and sour soup, so I can't vouch personally for it, but my husband liked it. Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
Do you have a recipe for hot and sour soup? sure
well, that's all that matters in the scheme of things,,that you're husbands happy...hell ,he put a computer in the kitchen for you, what else could a sammichmaker ask for??
did you want it????
Ingredients 6 cups vegetable broth go light on the salt, there's a LOT of salt here.. 5 ozs shiitake (about 15 to 20 fresh, stems removed and thinly sliced) 5 tbsps balsamic or Chinese black vinegar 6 tbsps soy sauce 2 tbsps rice wine 2 tsps chile oil 2 tsps granulated sugar 1 tsp sesame oil 3 red chili peppers (dried whole) 8 ozs bamboo shoots (sliced, drained and finely chopped) 1 fresh ginger (peeled and finely chopped) 6 ozs extra firm tofu (small dice or you can use wonton noodle) 2 tbsps cornstarch 2 tbsps water 6 tbsps scallions (about 4 to 6 thinly sliced green leaves), Place broth in a large pot and bring to a boil over high heat. Once boiling, reduce heat to medium and add mushrooms, vinegar, soy sauces, rice wine, chile oil, sugar, sesame oil, chiles, bamboo shoots, ginger, and tofu/wonton. Simmer until just heated through, and starting a roiling boil about 5 minutes. Mix together cornstarch and water until evenly combined, and quickly stir into soup, turn off heat and allow to sit a few minutes stir before serving and topped with scallions . Funny guy!
I'm making it tonight...I'll post an update later! Thank you! ETA: I don't so much like hot and sour soup, so I can't vouch personally for it, but my husband liked it. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By Muerte:
Hi Chef! I got about 10 pounds of Sheepshead. I know that I can have a fish fry but I want to do something more with it. There's only 3 of us so I don't want to make a 10 pounds just yet, lol What you do recommend for me? FREEZE IT.. I Will get you some ideas asap.. having a family crisis will hopefully be home tomorrow or Friday.. thanks for understanding.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99:
FREEZE IT.. I Will get you some ideas asap.. having a family crisis will hopefully be home tomorrow or Friday.. thanks for understanding.. Originally Posted By douglasmorris99:
Originally Posted By Muerte:
Hi Chef! I got about 10 pounds of Sheepshead. I know that I can have a fish fry but I want to do something more with it. There's only 3 of us so I don't want to make a 10 pounds just yet, lol What you do recommend for me? FREEZE IT.. I Will get you some ideas asap.. having a family crisis will hopefully be home tomorrow or Friday.. thanks for understanding.. Hope you guys are okay! |
|
Originally Posted By douglasmorris99: FREEZE IT.. I Will get you some ideas asap.. having a family crisis will hopefully be home tomorrow or Friday.. thanks for understanding.. Originally Posted By douglasmorris99: Originally Posted By Muerte: Hi Chef! I got about 10 pounds of Sheepshead. I know that I can have a fish fry but I want to do something more with it. There's only 3 of us so I don't want to make a 10 pounds just yet, lol What you do recommend for me? FREEZE IT.. I Will get you some ideas asap.. having a family crisis will hopefully be home tomorrow or Friday.. thanks for understanding.. Oh no. Take care of your family. Best wishes. |
I and family are fine..one of my kids is having some martial issues..Dad's here for support should SHTF...
|
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99:
FREEZE IT.. I Will get you some ideas asap.. having a family crisis will hopefully be home tomorrow or Friday.. thanks for understanding.. Originally Posted By douglasmorris99:
Originally Posted By Muerte:
Hi Chef! I got about 10 pounds of Sheepshead. I know that I can have a fish fry but I want to do something more with it. There's only 3 of us so I don't want to make a 10 pounds just yet, lol What you do recommend for me? FREEZE IT.. I Will get you some ideas asap.. having a family crisis will hopefully be home tomorrow or Friday.. thanks for understanding.. OK crisis is OVER for now..lots of unrealistic crap going on between two supposed adults..
compounded with Dad foreseeing this long before the vows were exchanged...
sheepshead,,how you got 10lbs of this is damn near amazing, my understanding is it's a hard fish to hunt... commonly used as mock crabmeat, take the fillet, carefully scrape (or cut) away the heavy bloodline, and lightly wrap it in a single layer of cheesecloth. Then prepare a pot of water, seasoned just as you would if you were getting ready to boil up a bunch of crabs, shrimp, or crawfish, and bring it to a rolling boil. At that point, drop the fillet into the pot (the water will stop boiling). Then when the water comes back to a boil, immediately remove the pot from the fire, put the lid on the top, and allow the fillets to steep for 5 to 10 minutes (or until the fish flakes easily with a fork). All that’s left to do is to remove the fish from the stock, let it cool, and break it into “lumps” of mock crabmeat. Cajun crusted sheepshead filets 1 1/2 cups dry bread crumbs 1 1/2 teaspoons Cajun seasonings such as Tony Cachree or Prudhomme's salt to taste 2 eggs 1 cup buttermilk 1 1/2 pounds sheepshead fillets, bones removed 1 cup flour vegetable oil as needed 1.Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside. 2.Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely. simple sheep head on the grill, prepare the fillets as you would for broiling, only place them gently on the grill or barbecue pit and cook them only until they flake. baste the fish periodically as it cooks to keep the fillets moist just a bit of olive oil/garlic/lemon juice mixed. or barbecue the fillets,with your favorite BBQ sauce. 1 (3 pound) whole sheepshead, cleaned and scaled 3 1/2 tablespoons grated fresh ginger root 3 green onions, chopped 1 tomato, seeded and diced 1 lime 1/3 cup soy sauce 1 lemon 1/2 teaspoon sea salt 1.Preheat the oven to 350 degrees F (175 degrees C). 2.Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil. 3.Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over. hope that's helpful thank you CHEF
|
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99:
OK crisis is OVER for now..lots of unrealistic crap going on between two supposed adults..
compounded with Dad foreseeing this long before the vows were exchanged...
sheepshead,,how you got 10lbs of this is damn near amazing, my understanding is it's a hard fish to hunt... commonly used as mock crabmeat, take the fillet, carefully scrape (or cut) away the heavy bloodline, and lightly wrap it in a single layer of cheesecloth. Then prepare a pot of water, seasoned just as you would if you were getting ready to boil up a bunch of crabs, shrimp, or crawfish, and bring it to a rolling boil. At that point, drop the fillet into the pot (the water will stop boiling). Then when the water comes back to a boil, immediately remove the pot from the fire, put the lid on the top, and allow the fillets to steep for 5 to 10 minutes (or until the fish flakes easily with a fork). All that’s left to do is to remove the fish from the stock, let it cool, and break it into “lumps” of mock crabmeat. Cajun crusted sheepshead filets 1 1/2 cups dry bread crumbs 1 1/2 teaspoons Cajun seasonings such as Tony Cachree or Prudhomme's salt to taste 2 eggs 1 cup buttermilk 1 1/2 pounds sheepshead fillets, bones removed 1 cup flour vegetable oil as needed 1.Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside. 2.Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely. simple sheep head on the grill, prepare the fillets as you would for broiling, only place them gently on the grill or barbecue pit and cook them only until they flake. baste the fish periodically as it cooks to keep the fillets moist just a bit of olive oil/garlic/lemon juice mixed. or barbecue the fillets,with your favorite BBQ sauce. 1 (3 pound) whole sheepshead, cleaned and scaled 3 1/2 tablespoons grated fresh ginger root 3 green onions, chopped 1 tomato, seeded and diced 1 lime 1/3 cup soy sauce 1 lemon 1/2 teaspoon sea salt 1.Preheat the oven to 350 degrees F (175 degrees C). 2.Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil. 3.Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over. hope that's helpful thank you CHEF Originally Posted By douglasmorris99:
Originally Posted By douglasmorris99:
Originally Posted By Muerte:
Hi Chef! I got about 10 pounds of Sheepshead. I know that I can have a fish fry but I want to do something more with it. There's only 3 of us so I don't want to make a 10 pounds just yet, lol What you do recommend for me? FREEZE IT.. I Will get you some ideas asap.. having a family crisis will hopefully be home tomorrow or Friday.. thanks for understanding.. OK crisis is OVER for now..lots of unrealistic crap going on between two supposed adults..
compounded with Dad foreseeing this long before the vows were exchanged...
sheepshead,,how you got 10lbs of this is damn near amazing, my understanding is it's a hard fish to hunt... commonly used as mock crabmeat, take the fillet, carefully scrape (or cut) away the heavy bloodline, and lightly wrap it in a single layer of cheesecloth. Then prepare a pot of water, seasoned just as you would if you were getting ready to boil up a bunch of crabs, shrimp, or crawfish, and bring it to a rolling boil. At that point, drop the fillet into the pot (the water will stop boiling). Then when the water comes back to a boil, immediately remove the pot from the fire, put the lid on the top, and allow the fillets to steep for 5 to 10 minutes (or until the fish flakes easily with a fork). All that’s left to do is to remove the fish from the stock, let it cool, and break it into “lumps” of mock crabmeat. Cajun crusted sheepshead filets 1 1/2 cups dry bread crumbs 1 1/2 teaspoons Cajun seasonings such as Tony Cachree or Prudhomme's salt to taste 2 eggs 1 cup buttermilk 1 1/2 pounds sheepshead fillets, bones removed 1 cup flour vegetable oil as needed 1.Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside. 2.Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely. simple sheep head on the grill, prepare the fillets as you would for broiling, only place them gently on the grill or barbecue pit and cook them only until they flake. baste the fish periodically as it cooks to keep the fillets moist just a bit of olive oil/garlic/lemon juice mixed. or barbecue the fillets,with your favorite BBQ sauce. 1 (3 pound) whole sheepshead, cleaned and scaled 3 1/2 tablespoons grated fresh ginger root 3 green onions, chopped 1 tomato, seeded and diced 1 lime 1/3 cup soy sauce 1 lemon 1/2 teaspoon sea salt 1.Preheat the oven to 350 degrees F (175 degrees C). 2.Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil. 3.Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over. hope that's helpful thank you CHEF Thank You!!! I will try these for sure!!
|
|
Great question, thank you..don't thing anyone has ever asked about lentils...
Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year. Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser. Lentils are a good source of fiber. Lentils are believed to have originated in central Asia, having been consumed since prehistoric times. They are one of the first foods to have ever been cultivated. Lentil seeds dating back 8000 years have been found at archeological sites in the Middle East. Lentils were mentioned in the Bible both as the item that Jacob traded to Esau for his birthright and as a part of a bread that was made during the Babylonian captivity of the Jewish people. For millennia, lentils have been traditionally been eaten with barley and wheat, three foodstuffs that originated in the same regions and spread throughout Africa and Europe during similar migrations and explorations of cultural tribes. Before the 1st century AD, they were introduced into India, a country whose traditional cuisine still bestows high regard for the spiced lentil dish known as dal. Lentils can be prepared the day of serving since they do not need to be presoaked. Before washing lentils you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones or debris. After this process, place the lentils in a strainer, and rinse them thoroughly under cool running water. To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually take 30 minutes, while red ones require 20 minutes. These cooking times can be slightly adjusted depending upon the final use. If you are going to be serving lentils in a salad or soup and desire a firmer texture, remove them from the stove top when they have achieved this consistency—typically 5-10 minutes earlier than their usual cooking time. If you are making dal or some preparation that requires a mushier consistency, achieving this texture may take an additional 10-15 minutes. Combine cooked lentils, and chopped sweet peppers to make a delicious cold salad. Season with your favorite herbs and spices. Toss buckwheat soba noodles with cooked lentils, small broccoli florets and leeks. Dress with olive oil mixed with garlic and ginger. . Lentil salad Ingredients: 2 cups cooked lentils 2 cloves garlic, chopped 1/2 medium onion, chopped 1/2 cup red bell pepper, chopped 1/2 cup tomatoes, chopped or diced toss with a vinaigrette Dressing 2 cups romaine lettuce Directions: Combine first five ingredients and toss with Dressing. Serve with romaine lettuce. curried lentils Ingredients: 1 cup orange lentils, washed 4 cups + 1 TBS vegetable broth 1 medium onion, chopped 3 medium cloves garlic, chopped 2 medium carrots, diced into 1/4-inch pieces 2 medium celery stalks,diced into 1/4-inch pieces 2 cups finely chopped kale 2 tsp curry powder 1 pound diced tomatoes (do not drain) 3 TBS chopped fresh cilantro salt and black pepper to taste Directions: 1.Rinse lentils in strainer and sort through, removing debris. 2.Chop onions and garlic and let sit for 5 minutes to bring out their hidden health benefits. 3.Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent. 4.Add garlic, carrots, and celery. Continue to sauté for another couple of minutes. Add curry powder and mix to bring out its flavor. 5.Add rinsed and drained lentils, 4 cups broth and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 5 minutes. Add kale and simmer for another 5 minutes. Add cilantro and season with salt and pepper to taste. Dal,,for every Indian cook,,there's a version of this recipe Ingredients 1 cup lentils 1/4 cup dry kidney beans (optional) water to cover 5 cups water 2 tablespoons salt 2 tablespoons vegetable oil 1 tablespoon cumin seeds 4 cardamom pods 1 cinnamon stick, broken 4 bay leaves 6 whole cloves 1 1/2 tablespoons ginger paste 1 1/2 tablespoons garlic paste 1/2 teaspoon ground turmeric 1 pinch cayenne pepper, or more to taste 1 cup canned tomato puree, or more to taste 1 tablespoon chili powder 2 tablespoons ground coriander 1/4 cup butter 2 tablespoons dried fenugreek leaves (optional) 1/2 cup cream (optional) Directions 1.Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain. 2.Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot. 3.Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat. 4.Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted. 5.Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes. and of course Lentil soup 2 tablespoons extra virgin olive oil 1 onion, chopped 1 carrot, cut into 1/2 -inch dice 1 celery stalk, cut into 1/2 -inch dice 1 cup lentils, washed and picked over 1 bay leaf 6 cups chicken, beef, or vegetable stock or water Freshly ground black pepper Salt directions 1. Put the oil in a large, deep pot over medium heat. When hot, add the onion and cook, stirring frequently, until soft, just a minute or two. Add the carrot and celery and keep cooking and stirring until brightly colored and hot, about 2 minutes. 2. Add the lentils, bay leaf, and stock; sprinkle with freshly ground black pepper. Bring to a boil, then turn the heat to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes. (At this point, you may cool and refrigerate the soup, covered, for up to 2 days; reheat gently.) Add more stock if the soup is too thick. Just before serving, taste, sprinkle with salt and more pepper if needed, and serve. Lentil Soup with Lemon and Dill. About a minute before serving, stir in 3 tablespoons freshly squeezed lemon juice and 1/2 cup chopped fresh dill, or to taste. Lentil Soup with Cumin. Add 11/2 teaspoons ground cumin along with the bay leaf. Add a squeeze of lime or orange juice, if you like, and garnish with a dollop of yogurt and chopped fresh cilantro. Lentil Soup with Smoked Paprika. Add 1 teaspoon smoked paprika along with the bay leaf. Garnish with chopped fresh parsley or chives if you like. Lentil Soup with Sausage or Bacon. Start with about 1/4 pound chopped sausage, bacon, or pancetta and cook it in the soup pot until slightly crisp before adding the other ingredients in Step 1. Drain the fat if you like or use it and omit the olive oil. Lentil Soup with Roasted Garlic. Omit the onion, carrot, and celery. Prepare and peel 1 or 2 heads of roasted garlic. In Step 1, cook the garlic in the olive oil for a minute or two, mashing and stirring until fragrant. Lentil Soup with Dried Tomatoes. Omit the onion, carrot, and celery. In Step 1 cook 1/2 cup dried tomatoes (preferably not oil-packed) and a tablespoon of minced garlic in the olive oil for a minute or two, stirring occasionally, until both are softened and fragrant. Proceed with the recipe. ladies and gentleman readers if you don't have Lentils in your preps mixed with your beans and rice, you're missing out on a very filling and nutritious variable in your menus. Chef |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By Muerte:
Thank You!!! I will try these for sure!!
Originally Posted By Muerte:
Originally Posted By douglasmorris99:
Originally Posted By douglasmorris99:
Originally Posted By Muerte:
Hi Chef! I got about 10 pounds of Sheepshead. I know that I can have a fish fry but I want to do something more with it. There's only 3 of us so I don't want to make a 10 pounds just yet, lol What you do recommend for me? FREEZE IT.. I Will get you some ideas asap.. having a family crisis will hopefully be home tomorrow or Friday.. thanks for understanding.. OK crisis is OVER for now..lots of unrealistic crap going on between two supposed adults..
compounded with Dad foreseeing this long before the vows were exchanged...
sheepshead,,how you got 10lbs of this is damn near amazing, my understanding is it's a hard fish to hunt... commonly used as mock crabmeat, take the fillet, carefully scrape (or cut) away the heavy bloodline, and lightly wrap it in a single layer of cheesecloth. Then prepare a pot of water, seasoned just as you would if you were getting ready to boil up a bunch of crabs, shrimp, or crawfish, and bring it to a rolling boil. At that point, drop the fillet into the pot (the water will stop boiling). Then when the water comes back to a boil, immediately remove the pot from the fire, put the lid on the top, and allow the fillets to steep for 5 to 10 minutes (or until the fish flakes easily with a fork). All that’s left to do is to remove the fish from the stock, let it cool, and break it into “lumps” of mock crabmeat. Cajun crusted sheepshead filets 1 1/2 cups dry bread crumbs 1 1/2 teaspoons Cajun seasonings such as Tony Cachree or Prudhomme's salt to taste 2 eggs 1 cup buttermilk 1 1/2 pounds sheepshead fillets, bones removed 1 cup flour vegetable oil as needed 1.Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside. 2.Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely. simple sheep head on the grill, prepare the fillets as you would for broiling, only place them gently on the grill or barbecue pit and cook them only until they flake. baste the fish periodically as it cooks to keep the fillets moist just a bit of olive oil/garlic/lemon juice mixed. or barbecue the fillets,with your favorite BBQ sauce. 1 (3 pound) whole sheepshead, cleaned and scaled 3 1/2 tablespoons grated fresh ginger root 3 green onions, chopped 1 tomato, seeded and diced 1 lime 1/3 cup soy sauce 1 lemon 1/2 teaspoon sea salt 1.Preheat the oven to 350 degrees F (175 degrees C). 2.Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil. 3.Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over. hope that's helpful thank you CHEF Thank You!!! I will try these for sure!!
I'm just asking. By "sheepshead," do you mean freshwater drum? We used to catch the hell out of those but they didn't taste so good. |
"Fascism is Socialism filtered through a gas mask."
|
Originally Posted By billyhill:
Chef, got any recipes for homemade crackers? Intended for dinner parties or receptions. I do.. this makes one "cookie" or 1/2 sheet pan batch..I used a ravioli cutter when I made these.. they are OK..not grand but purposefull 1 3/4 cups whole wheat flour 1 1/2 cups all-purpose flour 3/4 teaspoon salt 1/3 cup vegetable oil 1 cup water salt for sprinkling Directions 1.Preheat the oven to 350 degrees F 2.In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended. 3.On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt. 4.Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers once cooled. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
anyone in North Carolina..you can't read this thread anymore..
illegal to offer recipes in N. C. sort of |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99: anyone in North Carolina..you can't read this thread anymore.. illegal to offer recipes in N. C. sort of That's absurd. |
|
Originally Posted By watercat:
That's absurd.
Originally Posted By watercat:
Originally Posted By douglasmorris99:
anyone in North Carolina..you can't read this thread anymore.. illegal to offer recipes in N. C. sort of That's absurd.
that's just plain stupid |
I can't imagine being so utterly clueless and then thinking you have a valid point to make in a public forum. -Lumpy196
Yes, it's exercise right up to 4:30...after that it's pron. -KILLERB6
Yes, it's exercise right up to 4:30...after that it's pron. -KILLERB6
|
Originally Posted By MEDIKEIGHTED:
that's just plain stupid Originally Posted By MEDIKEIGHTED:
Originally Posted By watercat:
Originally Posted By douglasmorris99:
anyone in North Carolina..you can't read this thread anymore.. illegal to offer recipes in N. C. sort of That's absurd.
that's just plain stupid silence you two, obey the law or Obama's minions will be at your door... it is the STUPIDist thing Ive seen, but Government intrusion into private lives never seems to end..
|
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Chef, Subject: Onion Rings I'm a member of a fraternal organization, and during football season we serve Chili Dogs at the lodge to raise money for charity. One of the item often requested, is a side of Onion Rings. Our Lodge recently did a complete kitchen renovation, and we now have a commercial deep fryer. I can make some decent rings at home, using a batter of Beer, Flour, Paprika, Garlic powder, S&P. My question is, what is the easiest way to make a large amount of rings ahead of time, enough for 50 to 75 servings? Can I slice the rings, make the batter, dip them and then cold store them for say 24-48 hours in advanced? Also any secret ingredients that I'm missing? Like I said, mine turn out good, but not great. Thanks!
|
|
Originally Posted By Firefinder37:
Chef, Subject: Onion Rings I'm a member of a fraternal organization, and during football season we serve Chili Dogs at the lodge to raise money for charity. One of the item often requested, is a side of Onion Rings. Our Lodge recently did a complete kitchen renovation, and we now have a commercial deep fryer. I can make some decent rings at home, using a batter of Beer, Flour, Paprika, Garlic powder, S&P. My question is, what is the easiest way to make a large amount of rings ahead of time, enough for 50 to 75 servings? Can I slice the rings, make the batter, dip them and then cold store them for say 24-48 hours in advanced? Also any secret ingredients that I'm missing? Like I said, mine turn out good, but not great. Thanks! salt and pepper...are the basic ingredients missing. you'll notice a marked difference. no you won't be able to hold these the way you're describing the process. This batter breaks down quickly, goes flat etc and wont freeze the way you're thinking, YOU can batter, fry, cool, layout on paper'd sheet pants, freeze, then bag into paper bags and refry to order OR bread them with flour, egg wash, bread crumbs and freeze them on papered sheet trays, then fry to order OR Get a "will call" cash/check account set up with SYSCO, KRAFT Food service or other in your area or Sam's Club and buy pre battered onion rings directly from a supplier..your dogs, burgers, chicken breasts, P.C's. etc will be cheaper as well.. hope that helps CHEF |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99: salt and pepper...are the basic ingredients missing. you'll notice a marked difference. no you won't be able to hold these the way you're describing the process. This batter breaks down quickly, goes flat etc and wont freeze the way you're thinking, YOU can batter, fry, cool, layout on paper'd sheet pants, freeze, then bag into paper bags and refry to order OR bread them with flour, egg wash, bread crumbs and freeze them on papered sheet trays, then fry to order OR Get a "will call" cash/check account set up with SYSCO, KRAFT Food service or other in your area or Sam's Club and buy pre battered onion rings directly from a supplier..your dogs, burgers, chicken breasts, P.C's. etc will be cheaper as well.. hope that helps CHEF Originally Posted By douglasmorris99: Originally Posted By Firefinder37: Chef, Subject: Onion Rings I'm a member of a fraternal organization, and during football season we serve Chili Dogs at the lodge to raise money for charity. One of the item often requested, is a side of Onion Rings. Our Lodge recently did a complete kitchen renovation, and we now have a commercial deep fryer. I can make some decent rings at home, using a batter of Beer, Flour, Paprika, Garlic powder, S&P. My question is, what is the easiest way to make a large amount of rings ahead of time, enough for 50 to 75 servings? Can I slice the rings, make the batter, dip them and then cold store them for say 24-48 hours in advanced? Also any secret ingredients that I'm missing? Like I said, mine turn out good, but not great. Thanks! salt and pepper...are the basic ingredients missing. you'll notice a marked difference. no you won't be able to hold these the way you're describing the process. This batter breaks down quickly, goes flat etc and wont freeze the way you're thinking, YOU can batter, fry, cool, layout on paper'd sheet pants, freeze, then bag into paper bags and refry to order OR bread them with flour, egg wash, bread crumbs and freeze them on papered sheet trays, then fry to order OR Get a "will call" cash/check account set up with SYSCO, KRAFT Food service or other in your area or Sam's Club and buy pre battered onion rings directly from a supplier..your dogs, burgers, chicken breasts, P.C's. etc will be cheaper as well.. hope that helps CHEF The S&P at the end of my ingredients list is salt and pepper. We already have an account with SYSCO, I just like doing it from scratch. It's only on Sundays during football season, so no big deal. I made small batches last season, and people really enjoyed them, just looking for tip's on how to make my life easier.
|
|
Originally Posted By Firefinder37:
Thanks Chef, The S&P at the end of my ingredients list is salt and pepper. We already have an account with SYSCO, I just like doing it from scratch. It's only on Sundays during football season, so no big deal. I made small batches last season, and people really enjoyed them, just looking for tip's on how to make my life easier. Originally Posted By Firefinder37:
Originally Posted By douglasmorris99:
Originally Posted By Firefinder37:
Chef, Subject: Onion Rings I'm a member of a fraternal organization, and during football season we serve Chili Dogs at the lodge to raise money for charity. One of the item often requested, is a side of Onion Rings. Our Lodge recently did a complete kitchen renovation, and we now have a commercial deep fryer. I can make some decent rings at home, using a batter of Beer, Flour, Paprika, Garlic powder, S&P. My question is, what is the easiest way to make a large amount of rings ahead of time, enough for 50 to 75 servings? Can I slice the rings, make the batter, dip them and then cold store them for say 24-48 hours in advanced? Also any secret ingredients that I'm missing? Like I said, mine turn out good, but not great. Thanks! salt and pepper...are the basic ingredients missing. you'll notice a marked difference. no you won't be able to hold these the way you're describing the process. This batter breaks down quickly, goes flat etc and wont freeze the way you're thinking, YOU can batter, fry, cool, layout on paper'd sheet pants, freeze, then bag into paper bags and refry to order OR bread them with flour, egg wash, bread crumbs and freeze them on papered sheet trays, then fry to order OR Get a "will call" cash/check account set up with SYSCO, KRAFT Food service or other in your area or Sam's Club and buy pre battered onion rings directly from a supplier..your dogs, burgers, chicken breasts, P.C's. etc will be cheaper as well.. hope that helps CHEF The S&P at the end of my ingredients list is salt and pepper. We already have an account with SYSCO, I just like doing it from scratch. It's only on Sundays during football season, so no big deal. I made small batches last season, and people really enjoyed them, just looking for tip's on how to make my life easier. sorry I get squiggles like the S&P when the computer is snoozing and cant be bothered to translate data properly..missed that. Scratch is good and as described, the best way to do it. the beer batter is good and people like it..just need to set it and freeze it or it crumbles when the onion gets soggy. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Hey Chef, I saw this video online and was wanting to know what your thoughts on quick cured salmon was.
Quick Cured Salmon video I have been considering trying this but am not sure if it is really safe to do. |
|
Originally Posted By Wigglesdabum:
Hey Chef, I saw this video online and was wanting to know what your thoughts on quick cured salmon was. Quick Cured Salmon video I have been considering trying this but am not sure if it is really safe to do. I'd eat it...
|
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
Assistant FEMA Railway Conductor Southeast Command
Joined:
Nov 2007
Posts:
3048
EE: 100% (12)
USA
|
Originally Posted By douglasmorris99:
I'd eat it... Originally Posted By douglasmorris99:
Originally Posted By Wigglesdabum:
Hey Chef, I saw this video online and was wanting to know what your thoughts on quick cured salmon was. Quick Cured Salmon video I have been considering trying this but am not sure if it is really safe to do. I'd eat it... Would you try it with frozen salmon after thawing? |
|
Originally Posted By Wigglesdabum:
Would you try it with frozen salmon after thawing? Originally Posted By Wigglesdabum:
Originally Posted By douglasmorris99:
Originally Posted By Wigglesdabum:
Hey Chef, I saw this video online and was wanting to know what your thoughts on quick cured salmon was. Quick Cured Salmon video I have been considering trying this but am not sure if it is really safe to do. I'd eat it... Would you try it with frozen salmon after thawing? no frozen/defrosted fish tends to be watery...ice crystals break down the flesh, losing it's firmness..I'd only do it with fresh fish.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By watercat:
How do you recommend getting coconut flesh out of the coconut? So far, the coconut is winning... Sorry,,I have meant to respon a couple of times and got side tracked. Ive only done fresh coconuts a few times some times successful, other times not so much
To open the coconut, use the dull backside of a cleaver (make sure the sharp blade end is not facing the coconut, and that you are hitting the coconut with the back of the cleaver) and hold the coconut over a bowl. Tap the coconut firmly down the equator with the back of the cleaver, turning the coconut several times as you rap, until you hear (and see) it crack open. or, If you don’t have or want to use a cleaver, wrap the coconut in a towel – one you don’t mind getting wet – and use a hammer to break it open. Pry the two sides apart and drain the liquid in the bowl Next, Put the coconut halves on a shelf in a preheated 400ºF for 20 minutes, which will help separated the meat from the shell. When the coconut halves are cool, use a flat-head screwdriver wedged in between the meat and shell to pry them apart. Then take a vegetable peeler and remove the skin of the meat, then grate or grind the coconut meat, . For decoration, you can take a vegetable peeler and make thin strips, or grate the coconut with a metal grater into shreds. shreads can go on a baking sheet in a 200 degree oven for an 20-25 min to dry...bag and store on top shelf of refer or freeze.. you can also toast the coconut, spread the shredded coconut on an unlined baking sheet and bake in a preheated 350ºF oven for 12 – 18 minutes, stirring a few times while it’s cooking, so it toasts evenly. Remember, thinner strips will toast more quickly than thicker ones and you want to keep it well tossed while toasting . Chef
|
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood