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nyfirepatrolchef

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Posts posted by nyfirepatrolchef

    Scrambling/Scrambled Eggs

    in Cooking

    Posted

    Bushey~

    I also love my (coddled) eggs to death with chili powder. Just gives em a nice ZING that black pepper doesnt.

    Pitter~

    *quote from Bugs Bunny cartoon....After all, they laughed at the man when he discovered Penicillin!*

    The first time I told someone I put a mustard/mayo mix on coddled eggs over toast they looked at me like I was nuts.

    Can someone say DEVILED EGGS? or EGG SALAD?

    You do it cold so why the hell not HOT?

    Scrambling/Scrambled Eggs

    in Cooking

    Posted

    my first day as a volunteer at Ninos http://www.ninos911.org I was thrown into duty to fill in as the egg man for breakfast service.

    Normally theyd have been done on the grill...but I got to use a pair of huge pans on the stove.

    Youd turn the stove up to afterburner level...full blast....heat a liberal amount of cooking oil.....then pour a pitcherfull of eggs into the pan. Just spend the next couple of minutes pushing the curds to the center...when they were shiny yet not runny...and god help you if you browned the bottom in the very least of spots....give the pan a toss to flip them mass....then into the tray.

    I learned quickly there really IS such a thing as green eggs...if you miss that small window of time between undercooked and cooked just right...when they go out to the chafing dishes....if theyre not done right then put over sterno...the miserable @#$%^&*#@#ers turn GREEN!

    Olives, Olives, Olives!

    in Cooking

    Posted

    Research~

    if I didnt pick up on it before...sorry my brainsa bit leaky lately...OPA DAMN IT!!! My late mum was halg Greek (her pop was from Sardis Limnos...)

    so lets pull up some avgolimono and chew the fat off some leg of lamb...kourabiedes and Greek coffee for dessert!

    WOOHOOO!

    Who Is Malawry

    in Diary of a Cooking School Student

    Posted

    WOOOOOHOOOOOOO~

    Wishes of break a leg to both Malawry and Chefchelle!

    Just get in there, kick ass, and have a GREAT time. And tell us all about it of course.

    Dont be intimidated by your teachers, theyre just people with sharp instruments :biggrin:

    Enjoy!

    Oh and by the way....for the ultimate protection against hot grease and just plain fire in the kitchen....try cooking in fire pants and boots....not only will you look totally hot but youll develop great leg muscles schlepping around in those.

    Striving for imperfection

    in Cooking

    Posted

    first time I nuked a knish~

    carefully nibbled the edge to test temperature.

    Figured ok its good...not knowing (my first time nuking ANYTHING) that it gets hotter in the middle.

    So I snarf right into it at full speed.

    The lousy stuff cooks the roof of my mouth and I cant initially get it out.

    If I enjoyed pain Id have been in seventh heaven at that point.

    Duck!

    in Cooking

    Posted

    Im about to kick myself for NEVER thinking there was a way to have duck besides a la Canal Street.

    Man, grilled duck breast.

    What a concept.

    As for roasting separate legs...how hot is *hot*? And ballpark figure...how long?

    Duck!

    in Cooking

    Posted

    Me, I like whole roast duck.  I used to use Marcella Hazen's method, which was influenced by Peking Duck technique -- as I remember, she plunged duck into boiling water for a brief time to open the pores in the skin, and then blow dried it while blotting up the fat as it was exuded through the pores.  (Works better if 2 people do this together.) Of course, you lose all the duck fat that way, but you end up with a very non-fatty, almost game-like, duck.  I like stuffing it with soppressata, herbs, parmesan and bread crumbs. When it's done, I follow Patricia Wells' tip of letting the roasted duck rest on an angle with neck down and tail in air for about 20 minutes -- she says "this heightens the flavor by allowing the juices to flow down through to the breast meat."

    And, for slow-cooked duck, Prudhomme (in his first book), has a wonderful 4 or 5 hour production, in which you get lots of cayenne-tasting fat and duck meat that just falls off the bone.

    stuffed with sopressata....

    rapture...bliss...just plain WOW!

    Tip of the helmet to you~

    Cherries

    in Cooking

    Posted

    I dunno what kind they are....but I picked up 4 pounds on Canal St this AM for just as few bucks...and there hasnt been a clinker in the bunch. Seeing as how I always loved sweet with pork...especially mostardi....which a friend in Italy's Vigili del Fuoco used to send me every year...i could see doing something in that vein.

    Exactly what Id have to set my twisted lil mind into....but thats what doing a 24 hour tour at work is for.

    And theres nice lychees out now too....

    Your favorite soups and stews

    in Cooking

    Posted

    Definitely Congee...the few times a year I allow myself dry scallop..otherwise chicken.

    When I could eat it..New England Clam Chowder. If it was good..Manhattan as well. Unfortunately I never got to make my grandfathers recipe for it before I had to stop shellfish.

    Lately I can live on chicken soup with barley. Minestrone...tomato fennel, as long as I know it doesnt have nasties like preservatives and sugar, dairy, I can dive in.

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