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Mr. Delicious

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  1. Mr. Delicious

    Smoking trout

    Its a cabellas stainless steel smoker runs of propane, and the temp is supposed to be very accurate (its a friends)
  2. Mr. Delicious

    Smoking trout

    Yes hot smoking, my question is really whether you want the bacon cooked or just the fat rendered.
  3. I recently caught some nice rainbow trout (1.5 to 2 lbs)and were going to smoke them, they are currently in a brine and was going to smoke them saturday. They are whole and gutted, I plan on wrapping half in bacon when I smoke them, should the bacon be partially cooked or would that cause too much fat rendering. I have smoked trout many times but are unsure on temperature and time. Any suggestions? Much appreciated!
  4. I was hoping to but still havent committed. Waiting for my income taxes, then hopefully.
  5. People always ask me to make mini cheesecakes, I usually refuse citing the "quality loss" I usually just cut my round cheesecakes into squares and serve in a ramekin or muffin liner. I think individual ones are always overcooked and never look good. I use a cheeseblocker to cut them, I will never use a knife again.
  6. On my day off, I usually grab some friends and beer and head to the Missouri River and relax or go canoeing. I just did a 20 mile stretch of the Little Missouri through Theodore Roosevelt National Park, nothing in that park could make me think of a cheesecake, it was quite calming. I also think about how I should have ran erands or started my mounds of laundry, but I need to relax. Also trying to learn to forage for morels.
  7. I just got it yesterday. I even waited in line for an hour for the Wii. It is a fun game definately cheesy, sad to see that cooking skills dont actually help. Waiting (dreaming) now for the iron chef america game.
  8. And, of course, diligently posted the recipe in RecipeGullet? ← Sorry I really dont have a recipe (just for basic batter) but it had oreo crust, dark chocolate incorporated in batter, then caramel and oreo crumbs in batter, with a little chocolate swirl. Just my twist on the classic turtle, nothing too crazy.
  9. I bake 15-30 cheesecakes 5 days a week, and I agree that there are at least 101 different answers for this. Most of my problems seem to result from air bubbles, sometimes air pockets rise and cause cracks, I have even seen pockets of air above the crust once cooled and cut. http://forums.egullet.org/uploads/11736665..._3963_23472.jpg and then the cancer air bubbles. http://forums.egullet.org/uploads/11653792...3963_786927.jpg I use regular cake pans (for durability). I do agree that hot spots can make a huge difference and I rotate quite often. I do large enough volume that I use 30lb blocks of cream cheese and bringing tto room temp is not always feasible, especially with a North Dakota winter and my hoods on. It is amazing the volume difference between room temp and cold cream cheese(4 Qts.) I also think acids will have quite an effect on coloring and cracking, my key lime using a key lime frozen concentrate, cracks 90% of the time. And I assure you they arent overbaked. While on the topic of cheesecakes, I baked a chocolate caramel oreo cheesecake for this years "Death by Chocolate" girl scouts fundraiser baking competition and won "peoples choice" http://forums.egullet.org/uploads/11649954...3963_344418.jpg
  10. One of my big influences was location. I attended Florida Culinary Institute starting in 01 and was quite happy with my education. I toured all the culinary schools in FL (J and W, Art Institute.) I chose my school based on the small classes, personality of chefs and that i could get a Food and Beverage Management degree in another 6 months (after culinary arts) I could have also recieved a pastry arts degree in another 9 months, but I had no interest in being a baker (I now own my own bakery). I recently had an intern from a Le Cordon Blue, she had a pastry arts degree but knew very little science and how to adapt to real life situations. I know she will do great but was very suprised that they didnt make her take even an intro to culinary class, no knife skills, my school made everyone learn intro to culinary and intro to baking whether into pastry, management, or culinary. I will admit that there was at least one teacher who was a bad teacher, I learned alot, but not a teacher personality. I feel that I got the skills to learn, and taken those skills and learned much more from books and even egullet, and several chefs than I ever learned in school. My last boss was a NECI grad ans spoke really highly of it, he has great food science knowledge. The only CIA grad I know has a HUGE head and thinks hes god. My school also had 50% international students which I learned tons from. I know that around 50% are no longer in the industry but I think thats common with all schools. My good friends and fellow graduates are now a private chef for a widow heir to one of the largest corporations in the US and a chef in a south Florida country club. All said im happy with my school and the education I recieved but I do think that NECI would be the chose I would make with the knowledge I have now.
  11. I recently (last October) catered a fundraiser for a local congressman and served lamb lollies, they were definately the hit of the party. I didnt see anyone attempt to eat them with a fork and knife, I think everyone ate them in one bite and followed the plate around for more. Food is twice as good when its fun in my opinion. It must be PC if politicians eat them that way.
  12. I will go through spurts, no cereal for a year, then cereal every night for a month, no matter how hard I try, I cant eat "adult" cereal, just froot loops and if I can find it "blueberry muffin top cereal." My girlfriend loves cereal but isnt big on milk so I get to drink her sugary goodness when shes done.
  13. I couldn't agree more, and sadly the first person to do this all the time is my father. He owns a restaurant that sells a garlic seasoning, and carries a shaker with him at all times, even my marinated lamb racks, that have more than enough of garlic and enough salt, get "seasoned" before tasted. My sisters look at me when he does it as I cringe.
  14. My detroit favorite has been Evie's Tamales (not sure on the spelling) great mexican food, bad neighborhood, amazing service, we used to go when attending the NAIAS and have great breakfast. On one visit when we asked our server to call a cab and she responded that taxis may not come to this neighborhood and that she would give us a ride back to the hotel if the taxi didnt show, and offered us some mexican hot chocolate while we wait. This is one of a couple of service experiences that really inspired me, and it was at a place where breakfast was about $4 per person, not a $60 er person dinner. I also love pizza popalus and Fishbones for decent cajun food. For sure my favorite 3 in detroit.
  15. Now, see, to me German meat and potatoes sounds really exotic, so why is her love of trying new things amazing? ← In the upper midwest many people stick to their "meat and potatoes' meaning burger and fries or steak and baked potato, but she is usually the one that wants sushi or some curry, where the word sushi (especially in North Dakota, with oceans being thousands of miles away) would make her grandma and most others cringe. People are so steeped in tradition here its kind of disturbing.
  16. Do you have one or more chefs that you just cant stand? I live in an area with few GOOD food choices, and too many chains to choose from. Being a former sous chef at a chophouse in town and now a bakery owner I know just about everyone in the food industry locally, I get along with almost everyone except for that one arrogant prick (no names). Never liked the guy, dont know many that do, after being told by his sous chef that nobody else locally has gone to culinary school I lost respect, I havent eaten his food so I cant comment on that but, I just wanted to know if you all get along with your rivals. My former boss has his own rival that I get along with just fine. Ahhh drama!
  17. Is this all based of the Seinfeld episode, where Jerry's girlfriend refuses to eat cake? My cousin explained to my family that the reason she broke up with her boyfriend is that he didnt like desserts, but his personality was great. I also have a soon to be brother in law that quite disturbed me at a our last upscale meal, but I guess us kids were all drinking all day on the beach, but hes loud anyway, after a couple down beers he gets REAL loud. I also dated a girl that ate only hard boiled eggs and microwaved potatoes and ice cream. I couldnt stand that. My girlfriend now loves trying something different, amazing coming from her german meat and potatoes family. Thank god.
  18. I do a small amount of catering out of my bakery, I try to cook on sight not to interfere with the smells of a bakery. Mostly a couple parties for friends or a local attorney, I also did a fundraiser for one of the congressmen. I was formerly a sous chef and now a baker so I miss cooking real food and love to show off my favorites. I ususally do hors deuvres just for casual snacking over a couple hours, most times people drink quite heavilly. I love it and I do it with usually 2 other people so it keeps us quite busy and is a nice change of pace. I really enjoy the interaction, something I never got to do as a chef. My biggest issue is I can never be as early as I want to be, I'm not late but not early.
  19. I can completly relate to both sides of these stories, but he's young, no office job will teach you the life lessons you can learn in restaurants. My father was a former McDonalds franchisee and later opened Space Aliens, a themed casual dining bar and grill in the upper midwest. He never encouraged me to go into the business or even to work for him, but was excited and proud when I did. He supported me when I went to culinary school, and was a big influence in me opening my own bakery. My father and I usually disagree completely on foods (hes much bigger on convience and cheap untrained labor) but we both have love for the industry, our lives are food we better. I have always watched my dad working his crazy hours, even at sixty he still works monday to friday over the lunch rush making pizzas, and cooks lunch for his management after the rush. He has influenced me alot and I am proud to have followed in his footsteps although we are in different areas of the industry. He now sells my cheesecake in his restaurants and I know that makes him quite proud.
  20. I use a Lincoln Redco Cheese blocker to cut my cheesecakes, the best damn invention ever. http://shopping.netsuite.com/s.nl;jsession...1&it=A&id=10531 Expensive, but well worth the price to me.
  21. I need to ship 2 red velvet cheesecakes, and was wondering since the cheesecake will be frozen do I ice it or put the icing on the side. It usually gets a small amount of cream cheese icing spread on the top.??
  22. I cooked for the treasurer of the US, the best part about him is that he added wrong on the credit card slip, Bobby Knight frequents Space Aliens (my fathers restaurant he frequents every hunting season) Ron Artest (pre-brawl) sent to go food for Garth Brooks. Recently I was approached when David Copperfield was in town but because it was his birthday and he wanted strawberry cheesecake, I had 20 other flavors but he wouldn't have anything but strawberry. I thought to myself cant he just make one, or add strawberries to vanilla, he is a magician.
  23. The other day my girlfriend wanted some vanilla pudding, so i was dipping pringles cinnamon sweet potato chips in it. Fried Icecream to the T it was amazing, exactly the same texture and all, just less cold. Ate it all in a sitting...
  24. This just came up recently here in North Dakota, I believe they are still working on the legistics. I think it would be a great idea, but i do see it being used a small amount. North Dakota probably has the lowest consumption of wine, but who cares it would benefit me.
  25. I have always been big on Weber but not sure if I really want to spend that much. Actually trying to convince dad to upgrade and take his weber but... What do you use? Has anybody used the weber propane start charcoal, I think it would be great flavor but dont know anybody who has used one. Also what is the most important thing, btu's, construction material?
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