ChefCarey
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Posts posted by ChefCarey
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wow... great story and we've just barely begun to mention food... heh. can't wait to read the rest of it!
And I didn't even start at the beginning. See, it was like this...one day in New Orleans _ I was six years old - my mother said we were going to the zoo (she knew I loved the zoo.) Hmmm, first time she had ever packed a bag to go to the zoo. 500 miles and one train ride later were in Evansville, Indiana. And, thus, she left my father. So, I've been at the zoo my whole life...never returned home. (Have been to New Orleans many times, though.)
Thanks.
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"Thanks. Stay tuned. It just gets checkereder."
Great read...............and I LOVE that word !
Gee, thanks. It's a mild, unassuming word soft around the edges, good color, with just a hint of tobacco and leather in the finish...
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I'm gone for one day, and all this good stuff happens. Frrrrrumph. And Hooray.
You touched a lot of memories for me, down to the casket company, which our little town had as well, though none of our family ever worked there. And we're right close to Richmond---close enough to run over for dinner---wish I'd known about Miller's before now. We just went to Hagerstown for a birthday dinner at Weliver's last week---it's the "destination place" now for home-cooking. (Scalloped cabbage and watermelon pickles--MMMMM).
I, too, received my first potload of books in a dubious fashion, though the gift outweighed by tons any transgressions of the giver. I just know they set me on my path of voracious reading, and I'll never fail to bless her for that.
And once, through NO fault of my fastidious, clean-living Mammaw, her no-account sister took me on a Sunday-morning cash collection at her own nefarious establishment. I was four, and didn't know any better than to talk about the pretty ladies and their beautiful, silky nightgowns when I got home. This and other clues tell me that we have a similar background in a lot of ways, though separated by a lotta geography. Looking forward to any and all installments---You gotta love a man with such a checkered past.
rachel
PS---It's a One-Eyed Sandwich.
Thanks. Stay tuned. It just gets checkereder.
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Hey Joseph, did you guys toss the lingerie stuff from the whorehouse? This woman's mind is curious to know....
What size do you wear?
We tossed *most* of it...
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I always love a story that tells of a man whose career (nascent or not) was started in a whorehouse.
Add some good books in the tale, some good cooking, a pimpmobile, and what more could one want?
Eh. Add a cat or two and I'll be blissed out. 
When I lived in Berkeley (next installment of my story) I had a black cat named Mycroft.
Now, I have a black cat named Rasputin. (But, I call him Fatso - don't want him to get too full of himself.)
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An interesting story. I wonder about how anyone could make baby caskets all day and still maintain their sanity about the world. I also wonder about what you learned in the new job at the restaurant.
While there are those who would definitely argue I did not maintain my sanity, I am told some of what I learned is in the offing.
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It's a typo. While my past may have a certain checkered aspect to it, I did draw *some* lines. Besides, they really weren't my type. I think, as I recall, I was going through my Jewish princess phase at the time. That one lasted a few years.
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Just one more thing and I'll get out of the way here. My Mercury was *much* niftier than that one! A real pimpmobile. Black, with a red leather interior and a white top. Harrumph.
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Well wow you kinda did leave me speechless. No mean feat. And for all the right reasons.
Awaiting future installments with similarly baited breath.
Duke and Priscilla - there's more on the way. If you were in the least entertained by this stuff, better fasten your seatbelts.
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Sometimes it just takes us a while to get our thoughts together!
In my case, it was because you took me back a ways. I spent a great deal of my youth in Richmond (and attended Earlham, as a matter of fact). My father was born there, and his parents lived on NW 7th Street for better than 60 years. It was there that I first tasted Rice Chex, grapefruit juice, homegrown tomatoes (Grandpa Cecil was a composter before composting was cool), something Grandma called a frog-eye (a slice of bread with a hole in the middle; the bread was fried in butter, an egg fresh from my uncle's henhouse having been broken into the hole); and countless other culinary treasures, including what was then known as Colonel Sanders' Kentucy Fried Chicken.
But you wanted to talk about restaurants, a tough topic in a city whose skyline was dominated for decades by the silo tower of the Purina pet food plant. The place I best remember wasn't anything -- foodwise -- to write home about; it was just the site of countless Sunday-after-meeting dinners (Richmond is chock-full of Quakers). So your story led me to do a little research. I don't know how sad it will make you, Chef Carey, but I shed a tear when I came across a record of the recent demise of Miller Cafeteria, a true Richmond landmark.
I took a couple of English classes at Earlham after I left the baby casket factory. I liked the place a bunch, and could have gone there, but I wanted out of Richmond bad. Went to IU.
Yes, the Miller Cafeteria was one of the very few "restaurants" in Richmond. Right up the street , on Main Street, was/is The JoyAnn Cake Shop. This was my stepfather and uncle's bakery. I did work there some, but there wasn't enough work and I made "relative" wages. Consequently, Bybee and Son... And, yeah, the Quaker culture was just about the only "culture" in Richmond.
And I knew the bread and egg dish as "toad-in-the-hole."
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Damn, I didn't mean to leave y'all speechless!
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Okay, okay, so you're up in arms a bit. Down deep though, for those of us who were kids in the late 50's and 60's, Kraft and Parmesan go together. Kraft Parmesan cheese is darned near as American as Baseball and Hot Dogs. Growing up we only faintly heard about Parmigiano Reggiano, and did not hear of Grana Padano, and Asiago. Romano we were familiar enough with too though since Kraft made Romano cheese as well. Still, to those of hear in the states (and it may still hold true) if you mentioned the word "Parmesan" people thought of Kraft.
Fortunately, in the early 70's I learned about Parmigiano Reggiano and I was, for quite awhile cured of my former passion for Kraft Parmesan. Through the years I've learned to enjoy other Italian Cheeses as well as Cheeses from many other places as well. I must say that I thoroughly enjoy these cheeses and appreciate them to no end.
Recently, a few months back, perhaps influenced by walking by the display for so long, I found myself looking wantonly at the display of hat jarred Kraft Parmesan Cheese. Maybe it was the updated packaging and not that cardboard like container that looked like a can of Comet that made it so intriguing. Whatever it was, I couldn't resist any longer and I bought a jar. In fact I bought 2 jars. I wasn't sure just how soon I'd use it but I knew I just had to have it.
It didn't take me long to make a plate of pasta, just with some garlic and olive oil and annoint it with my Kraft Parmesan. My goodness, what had I been missing? No, it may not be classy, perhaps not politically correct amongs foodies, and certainly offensive to the snobs of the food world who wouldn't consider calling anything American 'parmesan' (of course these same folks get pissy when one calls a sparkling wine a champagne as well) yet for many of us (taking the liberty) Kraft really does, based on our childhoods mean Parmesan cheese to us. Besides that, it still, after all these years tastes good.
No, I'm not going to substitute Kraft for Parmigiano Reggiano in my pesto or other Italian dishes but I am going back to using it frequently on spaghetti and other pastas at times. One dish, for which one must use Kraft Parmesan on though is Chilli. That Italian stuff just doesn't stand up to the Kraft on a good bowl of Chilli. Green Bean Casserole, Best Foods Mayo, Tuna Noodle Casserole with crushed potato chip topping, jello salad, and the like. COmfort foods, real foods, foods of our youth. Add to that Kraft Parmesan cheese, when it comes down to those familiar staples, certainly Kraft Parmesan was right up near the top of the list.
It's time to admit and own up to our passions, to come out of the closet, throw away our food correctness and say, yeah, think parmesan? Think Kraft.
Sorry, I don't have time to go through this entire thread, and if someone else has already addressed this, I apologize.
You'd better not "think Kraft" if attempting to make any of the classic Italian cream sauces, such as Alfredo.
Much to my dismay I discovered one evening that the green cardboard cylinder did not contain a substance that acted like, well, cheese.
The dish was Fettucine Alfredo and the scene was the cooking line in a busy restaurant. I had run out of the real deal and sent a dishwasher to a (upscale) nearby grocery to get some "parmesan." The only thing he knew was the Kraft stuff. He returned with a dozen of the green cylinders. We popped them all and dumped them into a couple of inserts for the line.
It won't melt folks. It remains granular when added to the cream. It was downright nasty. I had to take the Alfredo off the menu for the evening.
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Congratulations!!!!
The Virtual Weber Bullet has a forum section devoted to competition:
http://tvwbb.infopop.cc/eve/forums/a/frm/f/7980069052
From what I have read in the past they have been very generous with their suggestions. What are the categories (pork ribs, beef brisket, chicken.....)?
Need help?Try these websites
Jerry & Linda from Pig Daddy's teach classes in judging BBQ contests.
I believe their email is pigdaddy@pigdaddysbarbecue.com
They are as gregarious & generous as anyone you'll ever meet and as far as helping you with a NY bad ass name, anybody who has a menu item called "Mother Trucker" would probably have no trouble helping you with that.
If you're willing to NY Times register, they were written up here.
These websites are really helping with my learning curve!
Today is 5 hr brisket, more sauce testing, more rub testing. As you can see, I'm taking this from a part test kitchen mode (my other job) and part gung-ho ninja bbq mode-- both of which I specialize in. I'm working at my dad's house for the next few weeks as, it's bigger, cooler, and the smoker is on the same level as the apt (mine is five flights down--and up) It's a sweet apt and the kitchen is 1,000000000 times nicer than mine. For example, right now I have 5 briskets, 2 shoulders, 2 butts,7 lbs chicken thighs, 5 racks of ribs, and a whole chicken divided between the freezer and the fridge- I just couldn't do that at my place.
I've decided on a team name Notorious P.I.G. For a while it was in contest with Piggie smalls and Blue state bbq...but it seems most people think it funny and cute, and says a little about me. I'm still looking for teammates, and it's really not as easy as you'd think, most people have real lives and responsibilities other than winning 'cue comps. I think everything will work out though.
I'm going to try to post pictures of my setup to give you guys an idea what I'm working with.
Please keep the ideas coming tips, techniques anything!!!!
Hi, Emma, wish you well.
I've been cooking barbecue for many decades. I've judged several years at the Memphis in May International Barbecue Contest. I've cooked in it as well. The past few years I've been doing demos for GMC (largest pavillion) at the contest.
I doubt seriously if they have it trademarked, but there was team at this year's contest with the name Notorious PIG. You might want to check into it, though.
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From "The Oxford Encyclopedia of Food and Drink in America":[ . . ]the Russet Burbank variety now accounts for the largest share of US baking potatoes as well as those processed into fries. Idaho and Washington, specializing in Russet Burbank, are the two leading producers; Wisconsin is a distant third.In the United States the most common potates are low-moisture russets, among which are the trademarked Idaho potatoes (Russet Burbank).
The trademark name perhaps is a cause of confusion. I've never heard it in that form, but it likely was well-used at one time, particularly in formal specs for ordering from vendors. The "Idaho" part of the name might have been dropped for easier day-to-day verbalization. . .(?)
Actually, when I order from produce dealers with whom I have a relationship, all I order are "80-count bakers." That gets me a 50-pound box of nicely oval, #1, 10oz. Russet Burbank potatoes.
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My fault, I wasn't clear. A decade ago when TFN asked us to shoot a pilot, this was what the production company received for the episodes. I had 50% of the profits from the production company. How's your deal?
You are kidding me right? 25K per show? not even close, try a number between 2 and 5!.....I love it when folks think that just because you are on TV you are rich.....that is so not the case....there are long contracts and you do not have the advantage when you negotiate....People need to make a living, TV is not a living unless you are a huge celeb or do your best to reap any benefit from it, while keeping your ethichs and integrity intact as other attempt to smash it....
Nuff said, I gotta go film now...
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When MacDonald's was frying fresh potatoes they could probably have been completely supplied by one kitchen garden-sized plot in southeastern Idaho.
Although, actually, a relatively small area in southeastern Idaho is responsible for the majority of commercial Russet production, even if the entire state were wall-to-wall potato farms they could not supply today's MacDonald's needs in just the United States, let alone worldwide.
In my most recent book, I, in fact, recommend the Russet Burbank as the best all-round high starch potato. It was developed in Colorado in 1914, has a relatively high specific gravity and is excellent for both baking and frying.
You can come on out of that corner. I'm just about fried on the topic, although, not half baked.
Good for him. I am at my best when cornered.Are you questioning whether not all russets are high specific gravity? Some varieties are not which is why the statement that any russet can be used for deep fat frying is not always accurate - at leat not if one desires to prepare the best quality french fry.
It could have changed, but at least back in the time when McDonald's fresh fried potatoes, Idaho farmed russets were specified. Simplot, which worked with McD in developing the frozen fry, started off only with Idaho russets. It is very possible that McD demand has required the use of potatoes grown elsewhere, but I'm willing to bet they compare in specific gravity, sugar content, starch content and moisture with the Idaho russet.
I hope you are now unpuzzled.
Edited to add: I should say medium to high specific gravity. The Idaho Russet Burbank potato is considered medium specific gravity though it's moisture and sugar content is similar to higher specific gravity potatoes. Some russets are rated as low specific gravity.
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The first cooking of the potatoes should be at 275 degrees. Then finish off at 375 degress.
See the french fry portion of my class for the eGullet Culinary Institute.
Do you work for the "Idaho" Potato Board?
The potato is a "Russet" and it don't make no nevermind where it comes from.
Oh, and that 275 degrees is not acceptable for restaurant use. Too slow. Speed is essential on the cooking line and there is a wide degree of temperature variation possible on that first cooking, unless of course, one is doing pommes de terre souffle, as I did this week. 375 "kills" the oil too quickly for restaurant use.
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Yep, Russet types are what you want to fry. High starch content. Do not attempt the waxy Rose type potatoes.
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Yes, we did all of that. We actually split the batch into 4 small portions. Does the choice of potatoe matter???
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A couple of possibilities here. But, only a couple.
What quantity of oil did you have relative to the potatoes? We recommend never filling the basket more than half full. You temperature was fine, could even have been 360, but it does drop considerably when you drop the food in. If your volume of potatoes was too great you could actually have been cooking below 200 degrees. The potatoes will absorb tons of oil if this was the case. They will never crisp. Also, did you dry the potatoes before dropping them in the oil? Until the water cooks way the temperature of the outside of the potato cannot rise above 212.
Secondly, if you did not allow the oil to come back to temperature after the first batch, the temperature could well have been too low. Same result.
When you do this procedure properly, the technique works every time, without fail.
So about a week ago, my significant other and I decided to have a true french bistro experience cooked at home. Steak au poivre and frites were on the menu. We checked out a couple of recipes for the frites. Plunge the potatoes in hot oil (350) for about 3 min, remove them, repeat until brown. This was suppose to give them a light, crispy, fluffy taste. Instead we ended with mushy and greasy. Where did we go wrong????? HELP. -
I am in absolute agreement with you. I think you have caught the essence of the meaning of the word "Philistine" with all three of your snob classifications.
That being said, it seems to me Mr. Florence has proceeded beyond the pale here. He has sidled right up to and jumped over the fence. Simply because the money is deeper shade of green on the other side. This is only "good" for him.
He has several successful books out there - one with the esteemed Sandra Lee, and while I have no idea what TFN is paying now, I know 10 years ago they were paying 25K per show. In other words, he is financially "healthy," "healthier" than well over 99% of the people on the planet.
This is just about the working definition of the word "greed," my friend. In the money pit and grabbing with both hands.
The reasonable core of his supporters in this decision are basically saying, "Let him get as rich as he can. After all, it's the American way." If that is their belief, I won't take them to task here. Those who think there is some kind of quality food product involved here are just misguided. I've had a number of my graduates work the battery of microwaves in the kitchens at Applebees.
To paraphrase Alan Iverson, "Conscience? We're talking about conscience? It's just conscience."
I always thought that snobbishness was bad.Having grown up in an uneducated family, in a small town, but having gotten myself some edumajacation, and read some books, and travelled around the world a bit, I realized that my initual, knee-jerk thought (that snobbishness was bad) was correct -- but far more importantly, I realized that there are a few things that are far worse.
On a scale, I'd rank 'em:
3) Snobbishness: Patronizing someone because you're better educated, read, travelled, intelligent, informed or whatnot... Yeah, those qualities are all good, and people should be encouraged to persue such things -- but if all you do with your "knowledge" and "insight" is to belittle people, you're harming the cause. This is the pompous, upperclass twit.
2) Provincial snobbery: Patronizing someone because you think that you know more than others (but are wrong about it). However pathetic and embarassing snobbery might be, provincial snobbery is worse. This is the world where The Emeror's New Clothes live. Provincial snobbery can easily be confused with genuine snobbery, if you grew up in the provinces.
1) Anti-Snobbery: Patronizing someone because you suspect that they might know more than you -- and accusing them of snobbery. This is by far the worst. This would be the world where the jock beats the nerd, except you don't even need to be a semi-successful jock to field this argument -- you can know nothing, and you can have achieved nothing -- yet, you can still, somehow offer this as a valid argument: "You're a snob!" This is the Jante Law. It is the worst.
It is important to have a good bullshit-detector. But calling snobbery on this thing, isn't right. Methinks there are perfectly valid arguments to be made for and against this thing, but accusing the detractors of snobbery -- of arrogance -- isn't right.
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To borrow a word from a former jock turned sports commentator, he "succame" a long time ago.
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ChefCarey, I'm so glad that you posted this. I've found a new food writer to read! I look forward to finding your other works and having a completely new soul to read and experience. Thank you, I enjoy your positive and humorous writing style.
Maggie tells me we'll be up and running in about a week, Rebecca.
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You should publish.
That was very fun to read, and brought back memories of lying on the floor as a child with my dad, both of us cracking up as that dog got his ass kicked yet again.
And, animal society is always interesting to read.
Thanks, Christine. I've already published a couple of cookboks, and am working on two other projects right as I type. Oh, and I will be having a short series here, shortly (when, Maggie?) on The Daily Gullet.
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Bravo ChefCarey--Keep it coming!
Gee, thanks, Amy!
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Why I Cook
in The Daily Gullet
Posted
Thanks! A couple of weeks, I think...