catdaddy
-
Posts
366 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by catdaddy
-
-
@chefmd, ve con Dios.
@rarerollingobject, I am sure it's a sad chaotic time. Don't forget to care for yourself and those around you. Sorry for your loss.
-
2
-
-
Chanko nabe.
-
GrillGrates is offering 15% of your entire order including closeouts.
These are replacement grills for any grill and they are excellent quality. I heard about them here. Thanks!
-
50 minutes ago, Franci said:
Little update. I've been on the phone with Italy yesterday. And the engineer on the other side couldn't believe it if he didn't see it with his own eyes. The only explanation for him is that the problem is with the program on the machine. So he sent me instructions on how to reprogram the machine. Today and tomorrow are very busy for me but over the weekend I'll do. Hopefully will work. I'll let you know.
Thanks for all support!
Good luck!
-
1
-
-
Thanks for taking us along. It was a fine ride indeed.
-
2
-
-
Love the beef nigiri that you made. It's the definition of gilding the lily and why one should eat a gilded lily. I can almost taste all the uni. Yum. And many thanks for ALL the pictures, mods not withstanding.
-
1
-
-
2 hours ago, RobynE said:
I started blogging and freelancing! A gals' gotta make a living. My first food writing was done on Chowhound and eGullet. :-)
Welcome back. It's good to see you!
-
12 hours ago, rarerollingobject said:
Why I'm generally a pretty solid option to invite to a picnic.
Chirashi zushi fixins, pre assembly. It's sushi rice, mixed with shredded pickled carrot, shiitake mushrooms, bamboo shoots and lotus root. On top of that, I'm scattering sashimi salmon, tuna, kingfish, salmon roe, raw scallops, and cooked prawns I've marinated in mirin and white soy. Then I'll garnish with shredded omelette, cucumber, crumbled toasted nori, pickled ginger and sesame seeds.
And cha gio re, Vietnamese net spring rolls, filled with crab and prawn and doctored with edible calcium hydroxide (slaked lime), so that they're physically incapable of going soggy or anywhere even remotely non crisp, even cold.
Was this a special occasion or just an everyday riparian delight?
-
1 hour ago, Shelby said:
Yep, they got a deer. There will be at least one more probably. I have no idea how many permits they have this year. We can get several land-owners permits. Hopefully they don't go crazy. I'd have to buy another freezer.
The deer has been gutted and the tenderloins have been taken out (they dry out if you leave them in) and it's hanging in my garage. I don't know when we will cut it up....it's fine hanging for a few days since it's cold.
Sooooo, without further delay here is a step by step pictorial of them gutting the deer--this would normally happen in the field, but they kindly came home and did it in the garage so we could see pictures
:
Oh and this might be too graphic for some.....so scroll past this if it is.
First you have to the the guts out (liver, stomach etc.)
Then you remove the tenderloins....not to be confused with the backstrap. The tenderloins are the most coveted part to eat in my house lol.
And that's all there is to it!
Except if this were your first deer, you would be required to eat that heart raw.
Just kidding.
Sort of.
No, really, just kidding.
I'm wonder what is the difference between the tenderloins and the backstrap?
-
1
-
-
7 hours ago, MetsFan5 said:
I don't work outside of my home. I haven't properly cooked since my brother passed I'm thinking making lasagna (cottage cheese makes me cringe in a lasagna) might be comforting. It does help me to spend time making sauce from scratch and the smell is just amazing. Hmm I wonder what types of sausages I have.
This is a great idea. I believe deeply in the restorative nature of food as a craft and as nutrition.
I'm sorry for the loss of your brother. That's a hard row to hoe. I lost mine a couple of years ago.....older than yours but too young at 50.
Also @chromedome mentions going through the motions till they begin to matter again. I found that helpful also......going on cruise control plus a little discipline.
Best of luck to you.
-
5
-
-
On 11/15/2016 at 3:47 PM, rarerollingobject said:
Amazing dinner at The Chairman in Central last night, the star of the meal being a heart-stoppingly delicious steamed flowery crab with aged Shaohsing wine and chicken oil and fresh flat rice noodles..would drink sauce with spoon, and did (the waiters nodded approvingly.)
Other things; crispy crab meat and mushroom dumplings:
Crispy Sichuan lamb belly with zucchini ribbons and coriander:
THAT CRAB:
Long-braised and then deep-fried and glazed spareribs with preserved plum and caramelised Chinkiang black vinegar:
Ginger gailan:
Fried rice with fresh prawns, dried prawns and prawn paste (SO UMAMI):
Wolfberry ice cream and hot sweet almond milk tea:
Thought all that was very good value for AUD$100 (US$80).
Then on the way home I swung by City Super to clear out their stocks of Lu biscuits (my friend's kid is obsessed with them, you can't get them in Australia, so I buy them for her whenever I travel):
And gawk at their mind-boggling oyster selection:
It looks as though the gailan above has been peeled. Is that a thing in HK?
-
I am back on the marmalade trail again! A neighbor supplied me with a mess of key limes and 5 meyer lemons. Zest and "supremed" fruit yielded about 6 cups. They'll soak tonight and I'll finish tomorrow afternoon. I'm using the recipe and techniques found here....http://dogislandfarm.com/2010/06/key-lime-marmalade/. I'm hoping that the floral component of tree ripened key limes will show through.
-
2
-
-
4 hours ago, Shelby said:
I spent time yesterday cutting up massive amounts of okra, tossing it with cornmeal and then baking it at 300F for 20 mins. This "sets" it so it doesn't stick together. I put it in zip locks and tossed in the freezer. Next up: jalapeños
Brilliant. Definitely will try this.
-
1
-
-
7 hours ago, gfron1 said:
Two thoughts.
First, echoing Anna A, are you looking to expand your hobby or join the profession? Joining the profession means that days off for aching feet or spouse's birthday or mother's brunch are non-existent. If you want to expand the hobby, then start doing in-home private meals. That's how I started before I jumped into professional cooking. Your friends will love to eat your food and they will probably even be willing to pay for it.
Second, you don't need to work for free. I don't know what market you're in but there is such a shortage of lower level cooks in the business right now. You can walk into any larger establishment and get a job. But, be willing to suck it up and do your time. I'm working with a culinary school student right now who thinks dishes are below her education. Guess what lady - I have a friggin PhD and that doesn't stop the dishes from needing to be done. And then keep perspective - you aren't set to take over the grill after one successful month. There are folks who have been doing this job for years and are very good at it. Hone your skills, prove your worth and the rewards will follow, and that will take months/years...not weeks.
Just for example, right now I'm keeping my skills sharp by working in another chef's kitchen. I have a few accomplishments under my belt as well as a few degrees, but I am ALWAYS the first in the door (well, the baker beats me) and I am ALWAYS the last out (except the chef), and the second I walk in that door (after clocking in) I haul those 50 pound bags of flour up the stairs into the panty and lift that 75 pound meat grinder onto the counter for the small dude who will need it first. I am constantly pulling ingredients out that I know other cooks will need, and I jump on the damn dishes when I have a down moment to help out the dishwasher. To my way of thinking this is professional behavior. And I don't give a crap if some of my co-workers show up 15 minutes late, don't realize that we even had inventory to haul up the stairs because it's always up there when they arrive, and if they don't reciprocate. To me, this gets at Anna's question of hobby or profession. Anyone who acts like this in a kitchen will rise quickly and the chef will invest their time and knowledge in. Anyone who doesn't...they can peel potatoes and trim green beans for their entire day.
Well said.
-
Saucier's Apprentice by Sokolov. Not so much a cookbook but a life of food.
-
2
-
-
Thanks @Shelby, you are such a good sport. I'm looking forward to deer season. I have never killed a deer because I didn't want to clean it. Maybe some photos of the process will do me good.
-
2
-
-
21 hours ago, Shelby said:
Thanks, everyone, for reading along. And, good morning!
I'm slowly moving around. I feel like I should start cooking already for tonight. I wish it wasn't too early for wine lol.
I walked into the kitchen and found this zillion lb. bag of jalapeños from my brother-in-law
His neighbor planted like 40 jalapeño plants so he is sharing with half the county lol.
I guess I'll pickle and can some. Maybe some jalapeño jelly? Any other ideas?
In retaliation I stuffed his car with zucchini. He will never learn that he should lock his doors.
Smoke/dry some.......homemade chipotle.
-
2
-
-
Anything by Grace Young.
-
1
-
-
Oh man, that was a deep rabbit hole. Thanks, huiray.
-
1
-
-
The daily grind in a kitchen will rob you of your hearing and mobility. Also your spirit if you allow it. If you desire a living wage, health insurance worth a damn, and some retirement savings you'll have to leave the line eventually. Granted there are few places to get the same high as running a busy service with a constantly chattering printer.......such a dying skill. There is a lot of joy and fulfillment to be found in shopping the outer aisles of the grocery store and feeding your family everyday. It's a different form of cooking but more essential to a good life.
Then again I've seen a few broken down 60 year old chefs still bangin' it out shift after shift. Mark Peel of Campanile fame comes to mind. But even he shut it down and went into consulting.
Cooking is a really hard thankless job you have to want to do. The best piece of advise I got in culinary school circa 1984 was to "do it all for yourself because no one's ever going to say thank you after those 6 straight doubles and brunch to boot".
-
2
-
-
Looking forward to this blog. I'm wondering what the coffee scene is like there?
-
Great stories. Please continue, Chris.
-
1 hour ago, Kerry Beal said:
If at first you don't succeed - make another batch!
Kerry, I'm wondering if you have a sheeter up your sleeve or a rolling pin and experienced hands to produce the Kouign Amann?
-
1
-
-
58 minutes ago, Kerry Beal said:
Sunken cherries in spite of sprinkling with flour.
Sunken cherries are mo' better than no cherries!
-
5
-
Dinner 2017 (Part 6)
in Cooking
Posted
Those tomatoes.....................