phifly04
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Posts posted by phifly04
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Very beautiful looking products Neil,you should be very proud to be a part of whats taking place,i,ve been a part of 2 restaurant openings and I know it,s a great source of pride when the bell rings for opening service-i wish you continued success!!
Dave s
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http://www.chipsbooks.com/meatbuy.htm This might not be definitive,but it might help a lot.
chef zadi said "Thanks for bringing this up. My sugestion would be to apprentice with a butcher for those who really want to learn the techniques I grew up butchering whole animals. But as a professional chef it's not a skill that was ever necessary."
Im seriously contemplating just this.There is a farm not far from my house that sells whole carcasses broken down for those with the freezer space,Could be a good experience for the 3-4 months till the restaurant opens again
Dave s
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As i watch my Eagles finally play in the big one,i,ll have to honor them with cheesesteaks and italian hoagies
Dave s E-A-G-L-E-S!!!!!!
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Swiss Chard Gratin-set oven to 375F
1 1/2 qt. gratin dish,buttered and coated with fresh bread crumb
fo the chard-------
1 lb. swiss chard with stems
1 Lg. shallot,minced
2 cloves garlic,minced
1 tbl. EVOO
3/4 tsp kosher salt
fresh grind black pepper
Cut into 1 1/2 insh pieces,wash well in cold water and place in colander to drain,heat the oil in a soup pot over medium,add shallot and garlic,stirring till soft,about 2 mins.add the swiss chard,add salt and cover,let steam about 3 mins,uncover continue stirring till most liquid is evaporated-set aside
For the sauce----
2 tbl. unsalted butter
2 tbl a.p. flour
1 1/2 cups cream of your choice(i use heavy)
1 dry bay leaf
1/8 tsp nutmeg
1/2 cup grated gruyere
melt the butter in a 1 qt. saucepan,whisk in the flour stirring constantly for blond roux(1 min.)pour in the cream whisking to incorporate,add salt,nutmeg and bay leave constantly stirring till it boils and thickens,knock the heat down to a simmer,remove the bay leave and add the cheese
topping---------
1/4 cup fresh bread crumbs
1/2 cup grated gruyere
Finish---------------------
stir the sauce into the chard,stir,taste,adjust seasonings
spoon into gratin dish,evenly distribute bread crumbs then cheese
Bake for 40 mins.or finish browning under salamander or broiler
You can use any like leafy green if you prefer
Dave s
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They freeze very well.There great to infuse soups and stews also
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You gotta try the roast pork with rabe and sharp provolone-true food porn
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8/11 God Bless America-i was not built for anything but
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i appreciate your efforts truly.if you deny motown ,then you aint getting your groove on....that would be a shame.I feel ya on the music thing,whatever it is
im not getting cocky,im just getting in-
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http://cswgcin.nbii.gov/issues/invasives/f...oticOysters.pdf
Hope this helps a little Katie
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Congratulations on the promotion--Good luck
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I worked with Mark at Iron Hill,And quite frankly it was obvious that his talent even then would lead to better things for him and his cooking.He is a truly good guy and very brave chef.His attention to the smallest detail always amazed and inspired me.i look foward to someone posting on a meal there
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How do you all get to view the videos? I know it's been going on a while, but I have to admit my eyetime of FNW is negligible anymore. Have they a show that previews contenders?
Got to admit I have been cynical of this because of my deep resentment of the current food programming.
Click on the link upthread,that is the link to view the next round of semi-finalists
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After watching all five around a week ago I had voted for Hans. Did he know ahead of time he would be among the finalists or did he find out when his video popped up on the Food Network website?
Im pretty sure he said they called him the day of the video becoming a semi-finalist
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You do need to realize that this is undoubtedly very sweet. It's not like the canned coconut milk that you buy for Asian soups and curries.
It's like the difference between evaporated milk and sweetened condensed milk.
So, think of it that way. I have a wonderful sweet rice pudding recipe that calls for it.
And of course, it's an essential ingredient in Pina Coladas.
My blunder,Glad you caught it,thanks Jaymes
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Hans took the first round.Thanks to those who supported him!!
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When i lived in Pt. St. Lucie,Fl. from 84-86 there was a cow pasture about 2 blocks from my house that you could literally stuff a garbage bag full of magical mushrooms,well we made shroom tea and preceded to watch "The Wall",worst and last trip of my life.I seriously thought i was having a nervous break down and spent 6 hours in my room traumatized with images of goose stepping hammers and such.lol good old days my ass
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Ho,s Pho-with the slogan "You can even eat on your feet"
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For home cooking the biggest request i get is for my sauteed chicken breast with brandy mustard cream sauce and mashed roasted cauliflower .followed by pineapple upside down cake
dave s
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i vote for the coconut rice!!could also use it in a soup like Curried Shrimp and coconut.The possibilities really are endless!!
dave s
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As you may have heard or seen Food Network is having a "Next Star" contest and my good friend Hans from Georgia is in it,i dont want to pander but.....it closes tommorow at 10:00a.m and he,s a good guy and friend so let,s help him out
http://www.foodnetwork.com/food/show_nf_vote thanks for listening
Dave s
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I am so passionate about Imperial Pizza in Secane,Pa.I Grew up on it and i can still get one for like 5.50,it,s got a sandy bottom,a bubbly top and i love sharing it with any/every one who wants a slice-does that me a bad guy?or just a dick with ears?bring beer
Dave s
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Are we done thanking the french for all there contributions,remember
BETH V-Bechamel,Espagnole-(Which nobody does)Tomato,Hollaindaise,Veloute---My girl----Beth V--Careme-Escoffier
for the times they are a changing-Foam This!!!
Dave s
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Lunchmeat trey and cheeses for good hoagies and some vey thinly sliced rib-eye for cheesesteaks,then lotsa carousing.Then the best Parade in the land-MUMMERS!!!!love dem golden slippers!!!
Dave s
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"customer is always right" is to me very valid as we are in the service industry.Is it annoying?Not if you train your mind to this simple quote,because we know it,s gonna happen.If i can accommodate a request and have the items needed to do the dish,i will.
dave s
Risotto
in Italy: Cooking & Baking
Posted
carnaroli rice is actually cooked more by Italians then Arborio and is IMO the better rice for risotto,Although the window to "just right" is shorter,its more plump then Arborio,Always use a wooden spoon for stirring.