chefdg

Mufaletta.

I was actually singing those two in my head when I scroled down and read them. Let's not forget that time honored lyric "we got the bottle, you got the cup, come on everybody lets get FFFFF". Even though they are talking more about drink than food.

It also depends on the type of pear you are using. Bosc pears hold up nicely when poached ripe.

I don't agree when a restaurant uses bases instead of homemade stock. I can taste that canned, sodium saturated paste a mile away.

And it is natures defense against cholesteral (sp).

It sounds strange but one of my favorite summer salads is watermelon and red onion with watercress and pinenuts. Soak the thin-sliced red onion in ice water for a least 1/2 hr. before using in the salad to take some of the bite away. A simple red wine vinaigrette is all you need if all the ingredients are impecably fresh.

Mop if you are cooking over a low flame, or on a rack well above an open flame. The best mopped food I have eaten is marinated boneless/skinnless chicken thighs, tightly packed on skewers and cooked for 1 hr. over a medium flame (charcoal or wood). Mop the chick with a nice mango barbecue sauce.

We also say "in the shits" instead of "slammed" or "weeded". When I say we, I mean the people I work with.

Jeez, how much stuff do you egg wash?

Put the seeds in the dough when you make it.

That web page went directly into my favorites. Corn-ee name though, I would of called it shits

I'm surprised there are not more responses to this thread. Grilled pizza is the best, try spreading the dough with pesto (after it has been lightly grilled on each side) and top it with fresh slices of tomato, cheese (sharp) grilled peppers (roasted on the grill, peeled and seeded, sliced) and grilled onions (what ever is in season) and topped with more cheese (rich). The credit for this excellent creation goes to a chef I worked for in Cruso N.C.

I worked for a Chef once who cooked almost everything sous vide. You can cook the brisket medium yet tender this way, keep the water at about 130 degrees. It will take about 7 hours but is a glimpse into the sous vide world.

Use ghee as a condiment? Like a spread? Dip? To me, ghee has one purpose that follows its form; to be able to handle the high temperatures that are necessary in the cooking of Indian food. Ghee is highly clarified butter (unsalted) with a very high smoke point. If its nutty its wrong, nutty is beurre noir or black butter, French not Indian.

I second the huevos rancheros. More simple favorites of mine include: Eggy in the hole, french toast with warm syrup and p-nut butter and a huge glass of ice cold milk.

I think that chunk charcoal and wood chunks are great for grilling, probably would lean more toward wood, just make sure it is a hard wood. You want high, constant heat with low smoke. Smoking is a completely different animal, I'm sure there is some thread about it. Hickory chips are probably the most popular choice. I like to use dried herb branches; rosemary, basil, fennel ect.

Cantaloupe soup with a little dessert/sweet white wine, juice of one lemon. Put it with lobster, and crispy ham, to send it over the top.

Focusing on the wrong detail. Different salt will have a varying volume when measured. The point is that salt needs to be measured by its weight.

Hey, was that staged? It just seemed so sureal that there was a story, protaganist, climax and resolution in that post. IM glad the shoulder worked out for you, there was no need to worry.

My first thought is that the amount of whites did not allow for the electric mixer you were using to do the job right. I picture the machine spinning fast in a bowl and the whites desperately trying to hold on to the attachments. If this wasn't the case (or in addition to), maybe you didn't have prestine, clean tools (not to imply that you are not clean ). Any fat at all will hender the whites from stiffining. Try it again with a wire wisk, just keep a steady stroke as if you are milking a cow. Stiff peeks hold firm when you pull the wisk up but be careful not to over-whip.

O.K I know my username is "Chefdg" but my question is; how do you boil eggs?

Nice mental image on the "dribble it in for a lay-up" remark. After giving your disregard for the gum-ball of a chickchicken that you ate at one of your hero's restaurants serious consideration. I have concluded that what you don't like is the wings, thighs, and drummies . All dark meat . You see, busboy, the white meat (breasts) is what needs the added moisture---the seasoning is a bonus --- its a whole osmosis/presure/penatrateability (is that a word) thing. ---Don't blame brines they have been around as long as food.

Shrimp live in a bath of water and salt. No need to brine them, just don't over-cook them, you know what Emirel say's? "They got those built in thermometers".

Mine is more of a question. I have planted some flat leaf parsley and it is growing nice but what is the best way to remove the stems so as to not kill the entire plant, or make it "woodsey" as I have done to cilantro in the past???

Bravo! Tapas means "to top" or "on top of". It was/is small plates with food on them to put on top of your wine glass to keep the bugs out. All the while, as you sit back with a friend, loved one, book, animal, cigarette, magazine; anything that makes for a nice time to talk or relax. Something that we could all learn from the Spanish. The food is what ever the H#$# you want it to be. Roll a piece of american cheese up in some bologne and its a tapa.