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Old 01-18-2007, 11:55 PM   #51
Indocti Discant
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Quote:
Originally Posted by boosted84wagonmonster View Post
no recipe, just ingredients...

pine nuts (raw, not toasted)
asiago cheese (taken to a microplane grater)
basil (fresh, blanched and shocked)
salt (sea salt, good sea salt)
olive oil (evoo, good stuff)

pestle and mortar ftw
how much of each? and do you just mix it all together in a grounding (grinding) bowl? what about garlic?
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Old 01-18-2007, 11:59 PM   #52
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Originally Posted by owace View Post
how much of each? and do you just mix it all together in a grounding (grinding) bowl? what about garlic?
lol, raw garlic, i knew i was forgetting something.

4 oz of basil, thats a general grocery store sized package
6 cloves of garlic
salt TT (to taste)
1/4 c. olive oil
1/4 c. asiago
small handfull of pine nuts

i'd use that as a rough guide, adjusting/reseasoning as needed. i've always started with the garlic and basil, grinding until smooth and paste-e, then hit it with the cheese and oil, salt to finish.
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Old 01-18-2007, 11:59 PM   #53
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also how do i cook a steak in a frying pan? any suggestions? i just like to have it really hot, take out of marinade sear on one side, flip over after 3 mins, and cook for 3 more and then turn off pan.

this would be with a 1 inch thick filet, or porterhouse..

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Old 01-19-2007, 12:02 AM   #54
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boosted is all about taco cabana and rudy's bbq
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Old 01-19-2007, 12:06 AM   #55
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Originally Posted by owace View Post
also how do i cook a steak in a frying pan? any suggestions? i just like to have it really hot, take out of marinade sear on one side, flip over after 3 mins, and cook for 3 more and then turn off pan.

this would be with a 1 inch thick filet, or porterhouse..

cast iron skillet ftw if you have to cook a steak on the stovetop, get that thing screaming hot, season your steak, sear on both sides, then transfer to another pan and finish to your liking in the oven. use the pan you seared the steak in as your base for your sauce also.

1" thick filet is terribly thin and a porterhouse is too big and awkward to be cooking in a pan. i'd go for a new york strip or rib eye for pan seared beef at home, then like i said, use the pan for a nice pan sauce.

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boosted is all about cheap, crappy mexican food and tourist bbq
'tis true
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Old 01-19-2007, 01:20 AM   #56
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****, i forgot i have to work tomorrow.
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Old 01-19-2007, 01:29 AM   #57
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What can i do with a lb of skirt steak other then use it in a stir fry?
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Old 01-19-2007, 01:41 AM   #58
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What can i do with a lb of skirt steak other then use it in a stir fry?
fajitas!
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Old 01-19-2007, 01:41 AM   #59
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Yummy, fish sauce! I use soy sauce, what's wrong with soy sauce? I also use the actual salted fish from the store but I guess some don't like the real fish in the dish.

So are you just spittin all this info out from memory or do you have a glossary of all your recipes you are copy/pasting from? If from memory, how many recipes are in your head? If I take you to a bar, can I use your massive recipe memory to win bar bets?
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Old 01-19-2007, 01:43 AM   #60
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If i have questions, I watch Emeril!
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Old 01-19-2007, 01:45 AM   #61
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Why is it that Guldens Spicy Brown Mustard is awesome and can be used for a million different recipes, oh and why is it that adding a bit of guldens and a small amount of dry ground mustard to a chicken salad makes it taste 1000x better when I hate mustard on its own.
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Old 01-19-2007, 08:00 AM   #62
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Originally Posted by 2k2BlackWRX View Post
Why is it that Guldens Spicy Brown Mustard is awesome and can be used for a million different recipes, oh and why is it that adding a bit of guldens and a small amount of dry ground mustard to a chicken salad makes it taste 1000x better when I hate mustard on its own.
mustard adds depth to dishes like that, it's great for finishing cream sauces too. same thing with using balsamic vinegar in place of other vinegars in caesar dressing.

Quote:
Originally Posted by Tilapia View Post
Yummy, fish sauce! I use soy sauce, what's wrong with soy sauce? I also use the actual salted fish from the store but I guess some don't like the real fish in the dish.

So are you just spittin all this info out from memory or do you have a glossary of all your recipes you are copy/pasting from? If from memory, how many recipes are in your head? If I take you to a bar, can I use your massive recipe memory to win bar bets?
i learned from a french trained, cantonese speaking vietnamese dude named Kevin in Seattle about the fish sauce...He was all about it, I find it just has a more round flavor and better aroma than just soy sauce.

it's all memory, some stuff i may hit up the "food lover's companion" for, but 99% of it is memory...terms, cooking methods, recipes, temperatures are all things i have stored in my head.

some stuff like, "what's the difference between devils on horseback and angels on horseback?" may need a quick looking up, but for the most part it's all in my head.
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Old 01-19-2007, 08:13 AM   #63
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For some odd reason I want to try Beef Wellington. Make it myself or get some frozen variety? Call me crazy but it sounds mad yummy when I read recipes for it. If you vote home made, recipe/tips appreciated.

When I get home later I'll post a very odd recipe for you to critique that is better than sex. Main ingredients are London Broil and dill pickles. :huh?:

P.S. We need to work on a Pots/Pans FAQ together.

<-----hearts me some Le Creuset
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Old 01-19-2007, 08:16 AM   #64
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Color me retarded, but it's not OK to use cast iron on an electric stove is it?
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Old 01-19-2007, 08:22 AM   #65
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Originally Posted by TheRex View Post
Color me retarded, but it's not OK to use cast iron on an electric stove is it?
Unless there's some dorky reason why not to, I say yes it's OK. I've cooked a terrible amount of food with my Le Creuset cast iron stuff on my electric stove, using the grill pans, pots, and regular skillets.
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Old 01-19-2007, 08:52 AM   #66
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Is American cheese 'product' ever an acceptable ingredient in haute cuisine?
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Old 01-19-2007, 09:06 AM   #67
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id really like to know how to make those breakfast roasted potatoes that i eated at kaleheo cafe in kauia hawaii.

all i know the potatoes where quarterd, crispy on the outside, non greasy, and fully cooked. kind of like a french fry.

ive tried a few times but it just doesnt compare. tried cutting them up, sprinkle with olive oil, baked at 350-450, season with koser salt. not even close.


it seems like they may of baked them the night before, cut them up the next day, sprinkle with some kind of flour, and then fry will quick on order.

thoughts?
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Old 01-19-2007, 09:12 AM   #68
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Quote:
Originally Posted by Unabomber View Post
For some odd reason I want to try Beef Wellington. Make it myself or get some frozen variety? Call me crazy but it sounds mad yummy when I read recipes for it. If you vote home made, recipe/tips appreciated.

When I get home later I'll post a very odd recipe for you to critique that is better than sex. Main ingredients are London Broil and dill pickles. :huh?:

P.S. We need to work on a Pots/Pans FAQ together.

<-----hearts me some Le Creuset
Beef wellington is actually pretty easy to make. My mother made 20 individually wrapped beef wellingtons for christmas dinner and it didn't take her long at all, she actually seared the meat the night before and did the pastry and the filling the next night and threw them in the oven and they came out perfect.



To boosted: a while back my mom got a recipe for ribs from her womens daily magazine that consisted of a rub on the ribs before cooking then a map on the ribs the entire time they were cooking while cooking them on a grill over indirect heat using soaked woodchips and then at the end it had a recipe for a bourbon glaze to put on and cook over direct heat for a minute or two. Total cook time was a little over an hour, my problem is that I can not find any other rib recipes that are this thorough. Most don't involve a rub a mop and a glaze and cooking over indirect heat on a grill, most cook them in the oven. So you have any recipes like this or ideas where I can find one.


Also, got any secrets to Pizza dough or even better a pizza sauce.
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Old 01-19-2007, 09:14 AM   #69
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Quote:
Originally Posted by enozto View Post
id really like to know how to make those breakfast roasted potatoes that i eated at kaleheo cafe in kauia hawaii.

all i know the potatoes where quarterd, crispy on the outside, non greasy, and fully cooked. kind of like a french fry.

ive tried a few times but it just doesnt compare. tried cutting them up, sprinkle with olive oil, baked at 350-450, season with koser salt. not even close.


it seems like they may of baked them the night before, cut them up the next day, sprinkle with some kind of flour, and then fry will quick on order.

thoughts?
I used to work at a place that pretty much server potatos exclusively except breakfast. I know what you are talking about and your guess is correct about baking them the night before. any potatos that we didn't sell the night before we would put into the fridge and then cut up the next morning and fry them for breakfast. Granted we used a deep frier it could just as easily be done on the stove in a little oil.

i would give that a try
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Old 01-19-2007, 09:23 AM   #70
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I may try growing some basil (Sweet Genovese) this year to experiment with pesto, etc. What other fresh herb would you say might be best to grow? (I grill, BBQ quite a bit and we sometimes grind our own pork butts for b'fest sausage and chorizo)

Also, what is a general garlic powder to garlic clove substitution?
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Old 01-19-2007, 09:25 AM   #71
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Also, what is a general garlic powder to garlic clove substitution?
Ill answer that one... a ****load to a ****load.... I pu as much garlic in a dish that it fits that I can. You gotta love garlic.
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Old 01-19-2007, 09:34 AM   #72
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Ill answer that one... a ****load to a ****load.... I pu as much garlic in a dish that it fits that I can. You gotta love garlic.
but GOOD garlic powder is very strong. (Atlantic Spice company for instance)

Carl
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Old 01-19-2007, 09:54 AM   #73
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Originally Posted by 1 Lucky Texan View Post
but GOOD garlic powder is very strong. (Atlantic Spice company for instance)

Carl
True, I know this is dumb but have you checked the container and/or the website of the company since l garlic powers are not made equal.
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Old 01-19-2007, 10:25 AM   #74
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couple of serious questions:

how long do u seriously cook chicken breast for? i either eat it raw after 15 mins
or over cook at 25 and i have tried everything in between but what temp and time?

also should i invest in nice pans...like the chef ones that arent non stick? my wife wants them cuz they have pretty copper on outside but how do u cook with thosee? doesnt everythign stick? or do u use lotssss of oil?

Also do have a good recipe for meatloaf?
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Old 01-19-2007, 10:30 AM   #75
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Quote:
Originally Posted by izzodesh View Post
couple of serious questions:

how long do u seriously cook chicken breast for? i either eat it raw after 15 mins
or over cook at 25 and i have tried everything in between but what temp and time?

also should i invest in nice pans...like the chef ones that arent non stick? my wife wants them cuz they have pretty copper on outside but how do u cook with thosee? doesnt everythign stick? or do u use lotssss of oil?

Also do have a good recipe for meatloaf?
I stole this recipe from the footnetwork a while ago but I thing its a great meatloaf recipe and everyone who has tried has told me how much they loved it, the gravy is a tomato gravy and is great. As for your pans question, I use both stainless steel and nonstick pans depending on what I am cooking. I have yet to get my own cast-iron pans but I will get one or two on my wedding registry. I can't really explain it perfectly but for example stainless steel is good to sear a steak or something in and then use the little grits for a sauce where you cant really scrap a non stick as well. nonstick is great for eggs anytime. b84w will surely have a better explanation than me.

Quote:
Meatloaf:
1/2 cup dry bread crumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, beaten

Gravy:
1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 tablespoons tomato paste
1 bay leaf
1 (15-ounce) can low-sodium chicken broth
1 (15 1/2-ounce) can crushed tomatoes
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper


Preheat oven to 350 degrees F.

Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.


Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.


Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).


Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
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