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WolfChef

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    Excelsior
  1. WolfChef

    Scrapple!

    Never seen scrapple in stores here, will look for it next shopping trip. We make our own once or twice every winter...just corn meal in ours.
  2. Oops, forgot to include the food I wouldn't want to see around. Lutefisk. Tried it a couple times...no good...even with lots and lots of melted butter on it. For me I believe it is the smell that turns me off.
  3. Hmmm, escargot is one of my favorite things, it's the chewy texture for me.
  4. WolfChef

    Pressure Cooking

    If you are interested in a good cookbook for pressure cooking, try: _Cooking Under Pressure_ by Lorna J. Sass.
  5. WolfChef

    Do I need a chinois?

    I have one, and have debated purchasing at least one more. It is used all the time in our kitchen, in fact for myself it's almost as indespensible as say a knife or saute pan, but then again we makes lots of stocks and sauces. Alton is right if you would only need to fine strain something a couple times a year, but if it is a couple times a week/month then I'd get the chinois.
  6. snort wasabi. Just kidding, still laughing at that video.
  7. WolfChef

    Guy Food

    Pickled pigs feet.
  8. Over the weekend a relative was telling of how he once attended a cowboy style cookout where one site was deepfrying whole t-bone steaks. He said it was quite good, but like a turkey you need a very big pot and lots of oil.
  9. WolfChef

    Whole striploin

    We buy a couple of whole strips every year, and used to cut em into 8-10 oz steaks for grilling. A year ago we bought two for a large party and my grill isn't big enough for this many steaks, so I roasted them. Salt, pepper and thyme, they were a huge hit, in fact I havn't cut em into steaks since. Always roast em now. I start out at high temp 550 f in the convection till there is some really nice browing (about 20 minutes, give or take) then drop the temp down to 275-300 and no convection. Cook to rare in the center. Because of the relative thinness of the strip loin you'll have plenty of variation in doneness from the ends in.
  10. The deep fried moonpie is right up there with the peeps, except the peeps are quasi life like; sorta like you fried a ortolan.
  11. Sounds interesting, do you get sauce too?
  12. Have you tried Rey Azteca in Chanhassen? 952-934-6126. What are you specifically looking for when you say "great and I mean great"?
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