SeanDirty

ok.... SO Box of Kosher Salt, Rub meat with spices... (rosemary Garlic paste Pepper Salt) Take Kosher Salt, dump it out into a bowl with Eggwhites... enough so the salt sticks together and can form. Cover meat with salt. Bake at 400 for seems like maybe 2 hours... for yours... Remove from oven let sit, break into salt shell, move meat to cutting board, slice slice slice.... Make sandwiches!! mmmmmmmmmmm PULL IT at 120 Degrees and ALLOW it to Sit for at LEAST 15 minutes. The meat will finish at 125 and be rare. If you want it more cooked slice off the portion and sear it on the stove. Cuz once you cook it past rare you cant uncook it

Pan roasted Pork chops with apple sauce... Pork is always cheap.. i go to a local butcher as opposed to a supermarket, its usually better quality, cut right from the sub primal, and just better... (SUPPORT LOCAL SMALL MARKETS) so salt pepper pork chop, sear on stove finish in oven. Applesauce: buronoise an apple, 1 for each pork chop. quarter cup of white wine for each apple. Honey a table spoon Maple Syrup a tablespoon cinnamon a touch nutmeg a dash a nub of butter Sugar and salt to taste. Apple cider vinegar (optional) Butter goes in pot, cut apples into butter, brown slightly, add wine, honey maple. Cook it down, stir occasionally but not to much, you want to keep the apples nice little squares. Let the liquid reduce and absorb into the apples, until the liquid in the sauce coats the back of a spoon. Add spices, and sugar and salt and vinegar at the end. The seasonings are to be tweaked to your tastes, be careful and precise to balance the dish, vinegar to balance the sweetness, cinnamon is bitter so it balances the sweetness as well... if your lazy serve with rice... if your not find some other form of starch... maybe spetzle... for spetzle After you boil the pasta, get a non stick pan, cut dried apricots into burnoise, and get golden raisins, Butter goes in non stick pan, brown the spetzle, when slightly browned and somewhat crunchy, add apricots and raisins. pull off when the dish is heated. Plate up should be like. Spetzle in the middle top right... so middle of the plate but go top left a bit. Pork chop in middle bone facing 10 o clock on top of spetzle but with most of the spetzle coming out from under the pork on the left, apple sauce cascading down the chop at approx 5 o clock. 2 sprigs of chives crossed over the apple facing bone. or perhaps celery leaves a about 5pc sprinkled around the plate... or just good ole fashioned sliced chives.

Yeah back in my Pro cooking days, i worked in a kitchen with Cedric Tovar, he taught me the use of vinegars and i owe him everything for it. There is a vinegar for every dish... and you should add either chardonay vinegar to the gnocchi dish, or some form of acid that complements it, the vinegar would lighten the very heavy gnocchi dish, and add a new level of flavor. As for the sauce, yes thank you, its one of the few dishes i came up with myself, and its by far a winner on every level... I also have an award winning chili recipe.... (no fillers!!) i won about 500 at the Culinary institute of America with the chili recipe But hey, please try my recipe its amazingly good. Once you make it a few times, you will get the gnocchi right... and a few times after that you will be able to cut down cooking/prep times. Again i can do the whole dish in about an hours time... and it is a very gourmet meal

I absolutely hate to give my signature recipe away but... its an amazing dish, extremely flavorful, vegetarian, and will be loved by anyone who eats mushrooms. A carnivore would even love this dish beyond any meat dish. *************SEANDIRTY's GNOCCHI with Essence of Mushroom ************ First off, poke holes in a few russet potatoes, if your serving 4 people you could probably get away with about 5 potatoes, maybe even 4 regular sized ones. Bake in the oven at 350 until its fork tender (a fork should pass through it without any resistance) Take them out, peel the skin off, and pass through a ricer, if you dont have a ricer use a seiv and push the potatoes through to airate. form a well in the mound of potatoes, add some flour add 1 egg yolk, you can add a tablespoon of olive oil if youd like, or herbs, salt and pepper. Work the dough just so it starts coming together and that you can roll it into logs, add flour as needed. But DO NOT OVERWORK the dough. You want it super light, and very tender. Now cut it into 1 inch long logs. You can cook them off and freeze to reheat later, or flour a pan and keep them on the side until ready to cook, which shouldn't take more then a minute or two to finish, in salted boiling water. For the sauce. Your going to need mire poix (Carrots (smallest amount) Onions most of, Celery in between the two. Mushroom scraps if possible, if not its ok. Dried shitaki mushrooms about a cup or more. (i do things in my mind so no quantities just flavor i want to put in...) Anyhoo, you can use a dab of butter to saute the mirepoix, sweat it out a few minutes until veggies get soft. You can throw in the mushrooms near the end of the sweat or even after you add the water whichever you want, it makes no difference. Now you want to put enough veg to make about 1 gallon of stock... or even 1/2 a gallon. Well let the veg stock cook for approx 45 minutes, at which point you strain. DO NOT SEASON, no salt or pepper should have gone in yet. You can add herbs to the veg stock but its not entirely necessary, but i'd add thyme and maybe a VERY small amount of rosemary. Strain the stock, and put the liquid back on the fire. Now reduce reduce reduce. You want your stock to become a glace. meaning it should be thick, much like honey consistency. Now vegetables dont have much protein if any so unlike a meat stock which would get thicker much quicker a veg stock takes alot of stock to produce the same amount of liquid you need for the sauce. Now when you have that thick glace of mushroom essence, you put that into a pan, and add about 2x the amount of butter to liquid. USE COLD BUTTER, and whisk the two together until they emulsify. (meaning they become a silky buttery mushroom rich sauce. Salt and pepper to taste, (id use white pepper) Now you can mix it together with your gnocchi and serve it as is, and it would knock anyone out tasting it. OR you can garnish. Cut Green onions on a bias sprinkle it over. You can remove the now cooked soft shitakis out of the stock slice it into strips from cap to end and pat them with a paper towel. Now add some butter to a pan, and brown them, crisp them up, and sprinkle them with the green onions. You could Optionally add Truffle Butter, or Truffle Oil. Now if you cant have butter. Add some corn starch instead. I guarentee you if you made this dish, you will fall in love with it. Ive actually been able to refine my actions of making this dish, producing it in an hour or less from start to finish.... ************SEANDIRTY's GNOCCHI with Essence of Mushroom.**************

So heres the issue: New shell lobsters... Their shells are SOFT SOFT SOFT, you put any pressure and the shell snaps... The problem with these is the yield, when you cook them the meat usually shrinks. Medium Shells... Pretty much same problem as above Firm Shells... These are actually alot better, price is still lower, and cooking quality is pretty good... Problem with this as well as above lobsters, is that they are very weak outside of the water and tend to die very very fast. Hard shells, the lobsters usually every knows and loves. Large lobsters. Ive met chefs that have sworn by large lobsters 5# on up and chefs that sware by female lobsters for more yield... I think its all relative, and what you use it for... Large lobsters may be a bit tougher so maybe the application used should be a ravioli type dish. Cut it up... Largest lobster ive seen since selling seafood... 19.4#... the claw itself was the size of a large bag of chips...

You know... I really like the "tradational simple food idea..." then i got to thinking... maybe Tri tip, all the fixins grilled out in the open of course... But then it hit me.... Something simple, that simple folks can enjoy but yet, amaze the masses. 3-4 different stations, of different cuisines... Hell you can even have a "science station" if you really wanted... So adventurous people will go to that table and be like whats this and that and not be surprised that one of your dishes said you had coffee caviar on it... So perhaps a grill station, an asian section, maybe Mediterranean, then the science... And im sure you can figure out what you want to put on each station as you go... but prime rib is always a winner... Cheap, easy to cook... cant go wrong... or maybe even tri tip...

If this is what you think people do when they cook sous vide, then it's clear you have no real understanding of the technique. Leaving aside the fact that one is normally regulating the temperature automatically, it takes literally only a few moments to cook something like shrimp. The example I outlined above is more or less the same as using a large bain marie to heat the butter. ←

I work in the fish business.. i dunno why... but i have this product called Dogfish... it is in the shark family... and is relatively small... and so easy to fillet... its almost like sharpening a steel. Anyways meat wise it is flaky just like cod, with a sweet flavor much like.... tile.... and is DELICIOUS!! and we sell it for just 3.95 Net fillet... Wherein Haddock net fillet price... going by what we sell it for... is going to bring it up to approx 6.95.... u may want to try it... Its called Fried fish not fried haddock so you can use any fish as long as it tastes good... its not just the batter people want to eat... its the FISH!!

ive been staring at the Dean and Deluca site all day... saw a dish that clicked in the last few minutes... oddly enough it was with potatoes... I was thinking... Buy a fingerling a round one... not a elongated one, bake it till its cooked, scoop out the middle, mash it with cream, cheese, and truffle oil... Repack it into the middle, bake with maybe some cheddar ontop, finish with bacon bits, or chives, or sliced on the bias green onions!! mnmmmmmmmm if you have truffle butter, or caramelized mushrooms, or onions... Also, you can bake it the second time, and freeze after for a quick app for a party...

I dunno about the old oil thing... The way i see that is... if i had old ground beef why would i throw it in with new ground beef... just because its aged it doesn't mean its better... Oil breaks down from Light abuse, as well as oxidation, and age... Chefs work so hard to have the best product and cooking tools, and of course quality of ingredients... oil being one of them as well... I just dont understand why you would want to add old oil to good oil... Could you explain how Alittle breakdown in new oil by adding old is good....?? What could the benefit be?

That was the question that came to my mind, are the "Mackerel and squid and other fatty fish" sustainable themselves for this practice or are we just pushing the problems lower on the chain? Looks delicious. ← um.... mackerel and squid are amongst one of the most abundant fish in the ocean... every fish eat mackerel, sardines, anchovies, squid.... Just about everything in the ocean and out eats them.... now maybe if you talk specific species then we may have a particular problem... but eh... Eat them all i say!! Now if only i could find me that white rhino...

1) What’s the best oil for deep-frying, anyway? People say peanut oil – but where and how does one buy gallons of this stuff (especially in New York)? BEEF TALLOW (what McDonalds used before it went all health conscious) Then second place peanut oil. 2) And why does it sometimes turn fishy? What can one do to prevent this? DONT FRY FISH.... heheh only way to avoid it... or actually i think you may refer to the oxidation of the oil, which it does go bad and rancid and will emit that sort of smell after extended use, or excessive heat... Which oil can burn and evaporate... and go RANCID!! 3) How many times do you reuse the oil before you pitch it? Thats relative... if you fry one thing a day, it could go alot longer then a few days / weeks... usually you can go by clarity, taste, just like meat... if it seems bad it probably is... 4) How can you pitch it in a planet-friendly fashion? Put it in your eco friendly car.... or recycle it... there are filters out there that can help you reuse your oil Many times over... 5) What are your favorite things to deep-fry? The real question is what cant you deep fry... Ive tried everything... But battered seafood is good... Akras... with a spicy mayo.. 6) Any tips, tricks, etc to avoid blowing up the house and to encourage optimal fryage? Um.... unless your using gasoline... or dumping ice or water into your fryer... i think you should be fine... DONT LEAVE IT UNATTENDED...

Freezing is fine... Restaurants do it all the time... would you really expect a restaurant to have a giant banquet and make everything to order?? probably not. Alot of places make a huge batch and freeze them (Par Cook first!!! about halfway done).... Hell you could probably buy frozen seafood cakes at your supermarket, bake them till crispy... If your going to make them in a day or so i wouldn't freeze... just put them in the fridge. Depending on size, well thickness you could even finish them in a pan to save time / energy. or you could put it in a sous vide bag cook at 30c for 20 hours and take it out and blow torch it.... JUST KIDDING!!! DO NOT PUT IN A BAG AND Sous vide!!! rofl sorry cant help myself.

I am sorry, but im a foodie, a CiA grad and a cook most of all.... But you know when i cook im not staring at a theomother all day every 15 mins or making sure its at 15degreese C THAT IS RIDICULIOUS!!! im sure some of you may love that or what not but thats just insane!! We are talking home cooking for the most part... Restaurant wise what we did for our poached lobster dish with a basic parm risotto was to have equal parts butter to water, at a very low simmer, usually held on a pilot until the order was picked up then brought to a light simmer, drop the lobster shell less in for 3-5 minutes, and remove. Any longer and the lobster will lose yield, and shorter it will be undercooked which im sure would be ok. that is unless of course you want to put it in a bag and wait for about 30 minutes..... just so you can have a slightly softer, MAYBE alittle more tender of a bite.... But seriously i dont think it should take 5x longer to cook then eat.... for the most part....

All these ideas seems fun and all... but you know... all of them are seemingly very specific uses of chocolate... like... a chocolate cigar... they are super brittle and probably will just end up as Deco on a cake... Why not teach them something they can make for any special occasion... My favorite and easiest and most crowd pleasing thing to do with chocolate is Truffles... You dont need the premolded chocolate truffle shells.... all you need is a genache you can roll into a ball, add any flavor to and double dip in tempered chocolate... You can make truffles for any time of week, any special occasion and have a million different types...

aye but the original posting was asking that if stock can be made from bones w/o Marrow. But then again not all beef bones are used for marrow, and marrow bones are ultimately more expensive... most bones used are scrap bones anyways...

IM glad you liked the idea, its actually not mine and i have to give the credit to Chef .... I forget his name im so sorry!!! but he was the chef of the American Bounty in 2005... and it was his soup and his recipe. It is by far one of my most favorite soups in the world

ya know out of all caviar's i hate salmon the most... its just to much... the eggs are to big and too creamy... and i just cant palate it... my fave is a good fatty osetra... RUssian is my preferred... but it all depends on the production of the farm or the harvester... as caviar can differ from producer to producer even if they both used the same eggs out of the same fish...

thats actually not true yes you can always make stock from bones w or without marrow or meat. Bones contain collagen that you want in your stock which is a big part of stock... meat sure does add alittle more flavor but at the CIA when we used beef bones there were little strands still attached to the meat which was barley edible bits... so im sure u have enough. What you do is, get a roasting pan, heat your oven to very hot, add oil, throw in bones and brown them. when they are brown take your mirepoix (carrots onions celery) brown them with the heat of the roasting pan. You then can or you can omit the tomato paste, and slightly cook that. Add water or red wine to deglace. Scrape off all fond and any tasty bits into your pot cover with water and simmer for 3-8 hours depending on how much bones u have... usually 8# of bones to 1# of mirepoix Thats the CiA method

Shred up meat, Smoke carcass if possible. Use carcass to make a stock, simmer stock with mirepoix, add shredded turkey add a bit of corn starch to thicken, add cream you got smoked turkey chowder!! Add tobasco for a bit of kick... or heat... some acid...

i have made beet grav. however yes the beat flavor comes through... as you could imagine it does give it an earthy flavor... im not a big fan...

ya know as a foodie i'd try just about anything once... cept for maybe bugs and raw squid or octo or even life fish..... creeppppyyyyyy!

The thing about kona is... they are recently building a new farm... aside from keeping the costs to themselves they figure hey lets let our customers pay for it... which i dont feel is quite fair as we were taking in alot.... so why treat a great customer like that... hurts ....

There's a recent topic called "Is It Broth or Is It Stock?, And what's the difference?" over here. ← the topic above doesnt quite get right until about halfway through... i dunno why i blanked out before, but first off. Yes white mirepoix goes into fish stock... sorry i had forgotten what went into a white mirepoix... As for stock and broth, Stock is made of bones. Broth is made of MEAT!! rich luscious meat!! /drool that is the bottom line difference. Bouillon is a cooked down stock i believe 2/3rds cooked down... cooked to a goopy mix is a glace. Consomme is a clarified broth.

If you really want to see fish... i work at a large seafood company... i took pictures of some of our fish a few months back... and put them in my photobucket... My photobuckethttp://photobucket.com/FISHPIC This is an east coast Mantis shrimp... as in Long island... they also come from Greece but are alot more expensive... their shells have very sharp points and is very easy to cut yourself on their shells... this is Hotaru Ika, also known as firefly squid... they are about an inch long, and they are so fresh they still retain color... at almost 1.50 per squid... hell id expect them to have color just some of the pics i have in my photobucket file... we carry a whole line of Japanese products as well...