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Everything posted by ChefCrash

  1. Scubadoo97, your baklawa looks perfect. As far as adding rosewater to the syrup, we find that rosewater pairs better with Pistachio stuffed pastries. Most of the time it's mixed into the dough such as in Maamoul and Nammoura. But it's all a matter of taste. We made this last night. A small portion for the ladies at the bank.
  2. Hello Patris I don't recall any difference in gradation of color in the roasts (conventional vs. frozen), If there was any noticeable variance I certainly would have mentioned it. You may also be interested in my Redneck sous vide attempt at roast beef using bottom round. Regardless of the method you use, I wouldn't get too worked up over cooling the roast. I leave it out (covered), then refrigerate.
  3. Not to mention that 8 ounces of beer is just enough to piss me off.
  4. Thanks for sharing with us. Everything looks great. This is the first year I make cornbread dressing to accommodate a niece who can't do gluten. I used rice flour in place of wheat. The bread turned out great.
  5. Thanks Grace for a wonderful blog, the wings, the eggs Masala and Charles' breakfast are my kind of foods. Your videos are great too.
  6. ChefCrash

    Pomegranate Juice

    Place kernels in a cloth bag (or a clean pillow case you wish to dye:) and squeeze over a bowl like you would laundry. A food mill will work too.
  7. Pecans can easily substitute for walnuts in this recipe for Pickled Eggplants.
  8. Great to hear from you again, I thought you may have gone back to Britannia. Thanks for the photos. The water boy's is classic. The juice you say is berry juice looks a lot like "sharab el'sous", a drink made from Licorice root very popular during Ramadan. Did you try it? The incident in the pub. It is not uncommon for the non fasting community (Muslim or Christian), to respectfully avoid eating, drinking and general display of glee in view of the working, hungry, thirsty ones that do. I've got to make some Awarma ( confit d'agneau). Thanks again. Keep them coming.
  9. Pumpkin Preserves These things are delicious. They're made the same way Eggplant Preserves are made. We used the lighter colored flesh of white pumpkins so that the end product is not too dark. Peel and cut pumpkin into small pieces and soak overnight in a solution of water and pickling lime. Use 1 cup lime per liter of water. Make enough to cover the pumpkin pieces. Use a plate to keep them submerged. Recommended pickling lime, can be found at Kroger. Rinse the pumpkin pieces thoroughly two to three times. Squeeze every piece by hand to get rid of excess moisture. In a pot, add 1 kilo water (1 liter), 1 kilo sugar, 1 T lemon juice and 5 Cloves for every kilo of pumpkin. Bring the syrup to a simmer then add the pumpkin. Simmer for 2.5 hours. Let cool and place in jars, distribute syrup evenly among them.
  10. Happy to see the eG blogs are back. Really enjoyed this one. Umm..What, no fridge shot? Thanks
  11. There is a thread around here by someone looking for tiny plating tongs. Finally. Stabbing people however many times in er.. half the time!?
  12. I hope your chef is better at running a kitchen than he is making business deals. He's either naive or is really looking out for you:) Go ahead, offer him 50%. He won't make a dime for months, and if you're shrewd, perhaps years. Based on information you gave, (kitchen, banks, partners/investors), this will not be a Taco truck or canteen. You won't have a problem writing off expenses for a few years i.e. no profit. Until you can see what this chef can do for your business, pay him a fixed salary based on his previous earnings. If I were him and confident: I'd ask for a fraction of the receipts, not the profits. Say 2% (make it sound tiny) Now if I were you, don't go for it. He may end up earning more than you. Good luck.
  13. If Anna hadn't linked this thread to her and Kerry's thread, I probably would never have seen it. Everyone's food looks fantastic. Chris, your photos are top rate.
  14. ChefCrash

    Dried Fava Beans

    The most useful search term would be: فول مدمس Copy and paste in your search engine.
  15. ChefCrash

    Dried Fava Beans

    As Jenni said, Foul Mudammas is a meal. Usually accompanied with pita bread and lots of fresh and pickled vegetables. This subject needs some photos: Fava beans grow quite well even in MI weather.
  16. My cast iron grates have been nothing but a pain. Impossible to season and are rusting. My choices are to replace them with 3 of these for $150, or porcelain enameled cast iron for $85. Are there any draw backs to the stainless grates? They are made with 5/16" rods. Do they bend (warp) or corrode eventually? Thanks
  17. I ordered a gizmo from China. It arrived in 7 days labeled "RF router". It routes cell calls, loud unanswered ring tones, walkie talkie chirps and speaker phone conversations right out of my store. While it is designed for continuous duty, we use it judiciously, few seconds at a time only when I can't hear me now!! "RF router", $299 Watching an idiot scratching his head while he stares at his phone wondering why he can't yell at his wife any longer, priceless. Can you hear me now?
  18. Thanks Dakki, I think your food images have improved greatly. I've been watching the shutter bug thread. Hi Emily, the slurry should have the consistency of crepe batter or thin pancake batter. The chicken is dipped in the mix and rolled in the flour gingerly to coat and straight in to the oil. If your first batch doesn't look right, adjust the batter either way (add flour or water). Let me know how it works:) That was almost three years ago when I was obsessing over Popeyes chicken. That was easy compared with trying to make fried chix like KFC's. After watching Bobby Flay's fried chicken Throw Down episode (in which he failed miserably), I've been making his challenger's recipe. The guy emphasized that his chicken was simply washed and seasoned with lots of salt, pepper, a secret seasoning and left to marinate for a short while. He then rolled the chicken in plain flour and into the hot oil it went. Now this is what I've always done sort of. Except my chicken always lost all of it's breading (flour) in the oil. To remedy that I resorted to coating the chix with flour as before and then leaving them sit around for a while before frying. That wasn't the answer either. The flour stuck to the chicken but fried into a hard, tooth breaking shell. I got a chance to watch the episode again. Turns out the emphasis was on thoroughly mixing the chicken pieces in lots of flour for a long time. So, season chicken with lots of salt and anything else you want, the only liquid is residual water from washing. I used salt pepper and lawry's (this is not about seasoning) and leave them alone at room temperature for ~ an hour. Added about three cups of flour in a 15" bowl, I used both hand to thoroughly roll five pieces of chicken for a minute and left them in the bowl. While the oil heated to 380*F, I mixed the chicken one more time. I place the 5 pieces in the oil, and while they are frying I coat the next 5 the same way. I don't try to chase the oil temperature. Find one stove setting that lets you drop a certain number of chicken pieces into a given volume of oil in a certain pot at ~ 380*F after which the oil will drop to about 315*F and then reach about 360*F in about 22 minutes, just enough time to fry chicken. Simple;)
  19. ChefCrash

    Lamb Fat

    Every lamb shoulder has a triangular clod of fat near the blade bone, which can weigh as much as 8 oz. Butchers remove this fat from all boneless rolled roasts and some even remove it from bone-in roasts. Ask your butcher for an untrimmed, whole shoulder, and de-bone it yourself. The ribs and bones won't be wasted, the meat makes for great kabobs, hamburger or rolled roast, and you get the alabaster purl inside.
  20. ChefCrash

    Storing tahini

    Same here. Save fridge room.
  21. What an awesome experience, particularly for my wife who's not like us (you and me) Fantastic bunch of people. Looking forward to next year. Kerrytown the site of the farmers market Mennonites from Homer MI Tom's fabulous bread. I he does a workshop next year, I'm in. Beet chips that would later become a crumble. Chris slicing his homemade Charcuterie while Sam fluted mushrooms Baklava Malawry's cookies which were formed on a wooden spoon. Malawry making pasta from scratch Kerry Beal's works of art. Liquor filled truffles... ....and Almond chocolate clusters Alton's brother held a staring showdown? Kitchen action. Fat Guy and Chris Hennes helping Tammy. Sam-I-am and Joyce Some of the desserts Dance, Elf and Joyce Refreshments Alex adding the element that pulled his dish together FatGuy garnishing Tammy's entree which had to be the most complex dish of the evening The finished plates Kerry's cream of Kale soup topped with Chorizo renderings flavored foam Edsel plating Hake and vegetable medley en Papillote. Connie and Dance brewing teas Wile Sam was grilling, Boagman and I were eying the bones. Sam's wife Joyce expertly seasoning the Lamb
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