chefreit

Read the post below: I suggested this back some time ago. Yeah, I'm not one the EGS click. However, I was probably one of your first customers. Although when I suggested it you didn't even agnoledge my post. I'm still one of your biggest supporters, and still hoping you will give one of my interns a chance. We need talented entrepreneurs like you in the ACF and my NJ Food Bank interns need to work with a chef as talented as yours. Glenn, Having lived & worked in the area most of my life, may I suggest a fax machine and a delivery service (i.e. kid on a bike). Get your daily specials out to local business, Hudson County Municipal Court, Probo office, Schools (St. Peters ect), Libraries. Believe me they will bring friends and are a loyal lunch crowd. See You Soon, Harry

Mac & Cheese The powder one, I actually purchased this "magic" yellow powder by the lb. in Montreal.

I brought this up once before, just don't know how to connect the link. Harry ← Found IT! http://forums.egullet.org/index.php?showtopic=62227&hl=

Would you take a stab at listing some quantities? I made something like this before after reading about it on another thread, and it didn't have any flavor beyond just the beef flavor. It tasted fine, but not what I'd call "Italian Beef." I am pretty sure I just didn't use enough seasonings. ← Here you go! Italian Beef bottom Round or brisket Slow-Roasted Beef Rubbed with Onion, Garlic and Italian Seasoning, Moistened with Au Jus Last Update: 5/1/2003 Portion Size: 3 oz+Au Jus Yields: 7.5 Pound 15 Pound 30 Pound Ingredients: Portions: 24 3 oz+Au Jus Beef stock 3 Quart Beef Top Round, Raw TRIMMED 5 Pound + Kosher Salt 1 Tablespoon Ground Black Pepper 1 1/2 Teaspoon Granulated Onion 1 1/2 Teaspoon Granulated Garlic 1 1/2 Teaspoon Pepprica 1 1/2 Teaspoon Ground Black Pepper 3/8 Teaspoon Granulated Onion 3/4 Teaspoon Granulated Garlic 3/4 Teaspoon Peperica 1 1/2 Teaspoon Procedure: 1. Prepare Beef stock. 2. Remove visible silver skin from beef. Cut beef into about 11 lb pieces. 3. Combine salt and 1st listed pepper, onion, garlic and Italian seasoning. Mix well. Rub mixture into beef to completely cover. Hold overnight in refrigerator at internal temperature of 40 degrees F. or below to marinate. 4. Preheat oven to 250 degrees F. Tie beef pieces with butcher's twine to form even roasts. Place on racks in roasting pans to brown . 5. Pour 1st listed broth in pans. Place pans in oven. Roast, basting frequently or cover with plastic wrap and double foil <VERY IMPORTANT , for 5-6 hours. Remove from oven. Let stand for 10 minutes. D 6.Cook till tender like pot roast. Portion: Serve 3 oz beef with au jus.

Been on vacation in Maine, so I have to make-up a few postings/days. Lobster lasagna in Dijon mustard vin blanc. (my own) Casco Bay mussels A la J's Oyster Bar, in Portland ( love that place) Steamed Soft Shell Lobsta' Lobsta' Bisque Lobsta' & Corn Chowda' (the next day) Whole Belly Clams Chop Suey it's a Maine thing! Red Hots Moxie another Maine thing! And upon return La Crème of the Cream a Cuban Sandwich at Jackie's Bakery in downtown Newark, NJ $3.50 for a lb of pure heaven on Cuban bread.

Don't forget the vinegar peppers!

I brought this up once before, just don't know how to connect the link. Harry

Tongue Placenta of pregnant yak Thymus gland in sheep urine Sliced Snouts

I remember reading in the "The NY Times" about grilled oysters. However, the method escapes me at the moment. Does anyone remember this???? Da' Jersey Guy

I have two marinated racks of baby lamb on deck. Wild Ahi Tuna is also in the line-up. As well as, "Omaha Steaks" gourmet dogs, I'm really addicted (not crazy about the steaks) to these things! Oh! The other night I grilled a doctored frz pizza. Yeah, I'm guilty of slumming' at least I can admit it! Harry The Jersey Guy

Hey! "I love using my grill!" Lately....... I have been into char grilling bacon. I did chipolte & terraki the other day. Also, wrapping granny smith apples (wedges), with bacon & almonds. Oh! And corned beef is great! I know I'm not the only one ! Harry

You can blow torch almost anything going in or coming out of the oven. - Hey, this pizza needs a crispier cheese=BlowTorch - Hey, this Gratin will look better with a bit of crust=BlowTorch - Hey, this pie needs a bit more color=BlowTorch - Hey, this cheesecake needs some iced brulee=BlowTorch And finally, the ubiquitous Pavlova looks so much better with the use of a BlowTorch and while you are at it don't forget the meringue crispy on the outside and chewy on the incide. BlowTorch=No end of fun ← Hey, honey your legs need a shave= Blowtorch Hey, aren’t you going to wash that fork that just fell in the litter box= Blowtorch Hey, the pizza guys unibrow is distracting me= Blowtorch Hate that annoying ear wax build-up=Blowtorch This could go on forever! I know I’m going to be deleted!

Hi everyone, I have not posted for a few months, so forgive me if this is a repeat. I noticed Glenn's Melt has made June's National Culinary Review. Just wanted to say, Congrats Glenn!

Kobe steak and foie gras at "BLT Steak."

Chefreit Guinness Glazed Root Veggies sounds tasty indeed. Can you give me a little guidance on how to prepare this? Actually, your whole list sounds pretty amazing. ← Glaze: Cook the stout down by 3/4, or to a syrupy consistency. Remove from heat, wisk in butter, stirring constantly. Add chopped chive, salt, pepper, and grated ginger. What you are looking for is a buttery emulsion flavored with G. Stout. Root veggies of your choice cut to a lg. dice. Parsnips, rutabaga, carrots, celery root, ect. Coat w/ Oil of you choice, or bacon fat at 350 till tender. I hope this helps. Harry

Ok, believe it or not, I have found this works the best, 50% coca-cola , 40% high quality soy sauce & (about) 10% Coleman’s hot mustard. I use a cheap cut of meat, sirloin butt flap, cut on a sharp angle & marinated for 24 hours. It always comes out fork tender. Believe it or not! Also, for tougher cuts of meat I follow the same process, however I lightly stew them in a mixture of Asian flavored broth till just tender. I store the over run in freezer bags for quick meals, fajitas, paper steak, stroganoff ect. and use the reduced broth as part of my stir-fry mixture. 1) House of Tsang (it think that’s how it is spelled) This is a though cut of meat! I would use the method below. Also, I would leave the cut whole until cooking. In either case, don’t forget lots of fresh garlic, and a touch of oregano. Also, for tougher cuts of meat I follow the same process, however I lightly stew them in a mixture of Asian flavored broth till just tender. I store the over run in freezer bags for quick meals, fajitas, paper steak, stroganoff ect. and use the reduced broth as part of my stir-fry mixture. ← I tried this with great results with $2.50/lb shoulder steak; it was easily as tender as more expensive cuts of meat. The only problem is that it was way too salty. I used kikkoman low sodium soy sauce because I expected the 24 hr marinade to add some significant sodium to the meat, but it was still just too salty. What kind of soy sauce do you typically use? I have a hard time picking stuff out at the asian market because there are about 10,000 varieties and I can't tell what's good and what's crap. Anyway, I've got a few more of the shoulder steaks left because they came in a four pack; next time I'm going to do 24 hours in coke, and add the soy sauce 30 minutes or an hour before I cook it; I will report back. Overall though, I am very impressed with the tenderizing effect; it turns out like flank steak but for a third the price. ←

I guess you haven't been by for breakfast! Actually, you should stop by around closing and watch me dump virtually the entire Eli's Bread danish order and 90% of my bagels :(. During the week, breakfast doesn't amount to selling more than coffee and an occasional waffle. This past weekend, we did a fantastic brunch but that was mostly waffles and a new breakfast sandwich concoction (brie) we came up with. I was also offering a basket of mini pastries and breads from Eli's, but sold a total of one basket between Sat. and Sun. It's all part of the learning curve, albeit expensive. Either the area can't support weekday breakfast or people need more time to catch on. It's costly buying product every day, not to mention dragging myself out of bed at the crack of dawn, but I'll keep it up for another month or so to see if there's any interest. On another note - and I beg the powers that be not to delete this - the party I had planned for all egluttoneers for the end of this month had to be cancelled. Unfortunately, I misplaced the contact info for one of the people that responded favorably and this is the only way I have of letting that person know. My apologies. ← Glenn, Having lived & worked in the area most of my life, may I suggest a fax machine and a delivery service (i.e. kid on a bike). Get your daily specials out to local business, Hudson County Municipal Court, Probo office, Schools (St. Peters ect), Libraries. Believe me they will bring friends and are a loyal lunch crowd. See You Soon, Harry

Thank you all, so much! Please keep them coming.

1) Scotch Broth 2) Gaelic Mixed Grill of, lamb, bacon, chicken, salmon, & liver. 3) Pete Smoked Salmon 4) Ale & Cheddar Soup 5) Guinness Glazed Root Veggies (Brilliant!!) 6) Oatmeal bread Onions 7) Barley & Cabbage pilaf

HEY GUYS! JERSEY is in the HOUSE!

Ok, believe it or not, I have found this works the best, 50% coca-cola , 40% high quality soy sauce & (about) 10% Coleman’s hot mustard. I use a cheap cut of meat, sirloin butt flap, cut on a sharp angle & marinated for 24 hours. It always comes out fork tender. Believe it or not! Also, for tougher cuts of meat I follow the same process, however I lightly stew them in a mixture of Asian flavored broth till just tender. I store the over run in freezer bags for quick meals, fajitas, paper steak, stroganoff ect. and use the reduced broth as part of my stir-fry mixture.

I have a friend, who is also in the industry, who swears by it. Looks like a bunch of over priced crap to me! But he is a front of the house guy. I have always been very industrial, in my approach to cookware. Hence! Back of the house. I respect EG’s opinions. HELP PLEASE!

Yesterday: Galloping Hill Double Dog & Waffle Fries Today: Arroz Con L' Chon

http://forums.egullet.org/uploads/11082671...7_691_38332.jpg ← ← Glenn, Thank You, soooo much for the tasting it was outstanding! Harry & Lorraine

That is Grana...... http://www.granapadano.it/