Chef Bradley

I know that our local Starbucks stores are all using automated espresso makers. I do miss the hand-tamp macines they used to have because I could get a longer shot as I prefer my espresso a little richer, but their espresso is one of the best Ive ever had and always consistant. Anyway, back to your coffee roasting experiment, I just purchased the Freshroast and I am enjoying your articles so far, very imformative.

Thought it was not a bad show at all. I actually added it to my DVR list (at least for now). I didnt really see it as demeaning to other cultures. The people he ate with seemed amused that he, a westerner, was eating what seems to them every day non-bizarre foods. A lot of laughter, etc. If anyone was offended on TV, they sure didnt act like it.

Wow, I had no idea there were so many sites!

These are some great ideas so far, keep 'em comin'

I've been asked to teach about 10 adults (one of them is having a bday that day) the basics of cooking techniques while making it fun. I'd like to take the "basics of cooking" class approach to another level. Perhaps a theme (tapas, pizza, etc.) while teaching basic knife cuts, etc. I've taught many cooking classes for children, but never for adults. It would need to be interactive, fun and fairly inexpensive. Easy to clean up and very memorable. Thanks in advance

FIVE GUYS!!!

Eh, I like the concept and the first couple shows I watched were good enough to put it on my Tivo recording list. But, to be honest, the show does nothing for me anymore. Its kinda boring. Its not what I'd expect it to turn into with guys as talented as they are. Unless they change their show style, Im afraid I may just stop watching it all together.

Well, I would love to mention these two movies I watched a long time ago, but I just can't remember their names! Maybe someone can help me remember: The first one I saw was about a young chef-to-be going over to France for an internship. He works under this great old chef and the staff hates him because he's american. The chef and the intern become pretty close and the chef ends up going mad (alzheimers or something). There are so many great scenes and quotes in that movie. One that sticks out to me is when the chef teaches the intern how to make a proper cup of coffee. Reminded me of my childhood a little, lol. The other one was in French with subtitles. It took place during one of the wars a long time ago. The chef had a restaurant and was doing well, but ended up having to live upstairs from his restaurant and serve the enemy, which he hated, all along depressed about losing everything (including his family) and soon to lose his restaurant as well because of the war. I can't, for the life of me, remember the titles of either one of them, but they sure made an impression on me. Anyone know which ones I am talking about?

I discovered these the other day and can't seem to get enough of them! Chocolate covered altoids candies made of ginger! Ginger and chocolate, what more could you ask for They also make their mints and cinnamon covered in chocolate, WOW!!!

Yuuum... Welp, went out and bought me a new "Castware" pot yesterday and had to break it in tonight. I made a pot of kickin' chili (yes, with beans, sorry chili purists) with 3 types of chilis, beef, and kidney beans. Chili recipe here... I topped it off with a couple "garnishes" of diced avacados, cheddar cheese, blue corn tortilla chips, parmesan bread crisps and sour cream. (I know, couldn't leave well enough alone, lol) Accompanied by a simple heirloom tomato and avacado salad with a really stinky roquefort cheese and a clementine/ ginger vinaigrette. Vinaigrette recipe here... And, for dessert, a cadbury egg (love those things) sorry, no picture

yeah, that bread looks unreal! Great looking crumb. Im truly impressed.

Clemantine Ginger Vinaigrette This is a very simple vinaigrette that can not only be used on your favorite green salad, but makes a great marinade for seafood or chicken. 1/2 c clemantine juice (save zest) 1 T lime juice 1 T fresh basil (chiffonade) 1/2 c rice wine vinegar 2 c grapeseed oil grated zest of two clementines 1 tsp grated ginger 1 T minced shallots salt and pepper to taste Add juices, rice wine vinegar, zest, ginger and shallots to a bowl. Slowly drizzle grapeseed oil while wisking vigorously (Do this by hand so that you keep the pieces of the zest and shallots in tact, texture makes this a pretty dressing). Add salt, pepper and basil, check seasoning. Serve over a fresh avacado and heirloom tomato salad with roquefort cheese. Keywords: Salad, Easy, Dinner ( RG1951 )

Kickin' Chili by Chef Bradley Serves 16 as Main Dish. This is a great chili to simmer all day or for just a few minutes. I make this at home, at work and over an open fire when camping. It's a hearty meal by itself or great for a soup or side. It's even better the next day. You can adjust the kick by adding or removing some of the chilis. FYI, This recipe is by memory and is a general guide, I dont have a written recipe per-sa, so, good luck. 1 c small diced white onions 2 serano chilis (seeds and all) minced fine 1 large aneheim chili (seeds and all) minced fine 1 tsp crushed red pepper flakes 2 cloves garlic (made into a paste w/ kosher salt and your knife edge) 1 large bay leaf 1/2 c red wine 1 lb lean ground beef (90/10 preferred) 1 T ground coriander 1 T smoked paprika 2 T chili powder (mexican type preferred) 1 T cumin powder 2 tsp grey salt (sub kosher if needed) 16 oz canned kidney beans (drained) 1 tsp cracked black pepper 28 oz crushed tomatoes 28 oz tomato concasse 2 oz tomato paste 2 T fresh basil chiffonade 1 T fresh cilantro chopped 1 T fresh oragano chopped Saute onions, garlic, chilis, pepper flakes and bay leaf in small amount of good olive oil until lightly caramelized. Add red wine and reduce by half, stirring up any brown bits you may have. Add ground beef, coriander, chili powder, cumin, smoked paprika, salt and pepper and brown well. If you use a good lean beef, there will be no need to drain any fat. Add tomato paste and cook for about 5 minutes, stirring occasionally. Add the remaining tomato products and kidney beans, stir well. Simmer for at least 30 minutes (can go as long as 6 hours if you watch it) stirring accasionally. Add basil, oregano and cilantro about 10 minutes before serving. Check seasoning and serve. I like to serve diced avacado, sour cream or creme fraiche, shredded cheddar and something crunchy like corn tortillas and cheesy toasted baguette crisps with it. Anjoy Keywords: Beef, Dinner, Soup ( RG1949 )

I often play around with the idea of buying a mobile kitchen (like a "roach coach" ) and bringing my catering ideas to the people, lol. Like, sporting events and fairs. Simple fine dining done on the road. Nothing too fancy, just good simple food not too different from a bistro. Who knows, maybe some day I'll stop procrastinating

Is that chinese sausage in there? If not, would love the recipe for these. I'm always looking for a reason to use my Wok, as well as another vegetable I know my family will eat, lol.

I can relate to the small kitchen and pulling off what seems to be the impossible with large caterings. It's amazing what one can figure out with limited space.

mmm, had these again, lol... I posted this pic the other day, but we had to have them again for dinner. Served these 6 ounce monsters over hand-made fettucini and oven roated tomato pesto. Of course, we chomped on some parmesan garlic bread to sop up the extra sauce Sorry, no final pics of the finished dish, I forgot, lol.

I would like to start this thread about catering. Occasionally, we are asked to cater to a few of the elite and this gives me, as a menu writer, the chance to fool around with flavors and textures, as well as give the staff a chance to play with some great food. Does anyone here cater often? Either as a pro or just a hobby? What are some of your best/ worst adventures, what do you do different/ better/ special? I'd love to hear your input. Here's the menu I wrote for the other night. It was for about 40 people and the kitchen we worked out of (private residence) was bigger than my house and half of my work kitchen! Everyone loved it and took a doggy bag home, lol. And, as aresult, we landed yet more catering business! (vicious circle, lol).

Glad to see you were able to enjoy the soup. We make so much soup here, I really should post most recipes, lol.

My moms meatballs Here is the meatball recipe I learned from my mom as a kid. We ate them all the time and she made them kinda huge. These are all beef, but you could easily mix other meats or substitute your favorite. 1 lb ground beef (80/20) 1 egg 1/2 c panko crumbs 1 tsp fresh basil (chopped) 1 tsp fresh oregano (chopped) 1 tsp fresh parsley (chopped) salt and pepper (to taste) worcestershire sauce (splash) Combine all ingredients well (by hand is best, but if you're a sissy, you can use the paddle attachment on your kitchen-aid ) Brown them well in a skillet and braise in your favorite marinera sauce until the meatballs reach an internal temp of at least 160F. The next day, they make great panini sandwiches when sliced. Keywords: Beef, Dinner ( RG1938 )

Anyone here have any luck with the canisters taht go on your rotiseree on your grill? I see those around quite a bit.

I rarely use alcohol in any of my cooking (life style preference) and I've found that when you dont/ cant use wine for acid, you find great alternatives. Cider, orange, lime or myer lemon juices work great or, if you are looking for the FLAVOR of the wine without alcohol, I love to use Verjus. It gives you the acid and the grapey flavor without the booze

I saw a bunch of Miso at the local Asian market here in NC and was wondering which to buy. Now that I have a better idea, I feel better about my purchase. Thanks

So, you know when I'm starving, I seem to cook the best (or the craziest, lol). The other night, I made basic beef meatballs with onions, garlic, panko, and a few assorted spices. I then braised these puppies in a charred tomato marinera sauce and served them over spaggeti with freshly shredded reggiano. This is the only picture I took, but just wanted to share this with you all

I prefer to sharpen my own knives on my tri-stone about once every couple months, keeping them honed with my steel before each use, but I do like to send them in to be done professionally about once a year to keep them at their sharpest. Nothing pisses me off more than a dull knife.