RAHiggins1

Great, great call. ← To be honest, I didn't even know Owen Wilson could cook.

I would suggest mixing the flour, egg yolk, beer, seasonings and then blending in egg whites whipped almost to a meringue.

Craiglist has a North Fulton CC looking for a Saute', thats not you is it?

It's the soaps, I tell you. Back here I quoted Russ Parsons from his How to Read a French Fry, the relevant selection of which follows: ← I learned on "Beakman's World" (saturday morning kids science program) that soaps work by breaking down water's surface tension, there by making water wetter. Now I'm wondering if it's the moisture barrier on the Fry or the oil that is effected by the soaps? I'm going to say soaps effect the water making it evaporate more efficiently.

1) /agree SeanDirty; Beef fat rocks the deep fryer. Peanut is #2. 2) Change oil after frying fish. Sean and I are scarily similar.... 3) See SeanDirty #3 4) I save the oil by frezzing it until the container is full, then I'll take it to a local restaurant and ask to add it to their receptacle outside. Alternatively, you could give it to a bio-fuel geek driving his diesel mercedes 1500 miles on a gallon of the stuff. 5) You can deep fry anything, ask the Scots! Fish, potatoes, wings, any number of croquettes, onion rings, it just goes on and on.. 6) a.) Pay closer attention to your fryer. You need one that recovers heat quickly and controls heat efficiently. Common mistakes are to put too much in at one time which lowers the heat too much, causing the food to absorb more oil and make it greasier. A quick recovery of cooking temperature helps this greatly. Electric models just don't have the BTU's and Gas models are expensive and usually Industrial. I use a Cast Iron Dutch oven at home and wing it. I'll turn the burner on high when I put food in and reduce heat to ideal temp as the oil recovers. b.) Allow the food to drainly thoroughly over the fryer. Oil cools down quickly and will stick to the food if you fish food out and put it on paper to drain and then you have greasy food staying in contact with greasy paper as well. c.) Ideal temp for pretty much anything is 365ºF. d.) Food continues to cook out of the oil, Golden Brown will darken further after you take it out.

Hel-lo! We have Chef Christopher Lee of Gilt fame pimping for Swanson broth these days. Is it a great leap of logic or faith to assume that Swanson would pay dearly for some prime time product placement of the boxed broth to keep that train running on the same tracks? To be fair, there are several boxes of that very broth in my cupboards as I type this. I'm neither dissing the product nor the spokeschef. I'm just sayin'... ← To be fair, all of us home cooks, don't have the time or facilities to make/keep fresh stock for everything we make. I try to get the low sodium broth when I use the stuff. The Top Chefs are in the same boat, no time to do it right.

That's funny, that's almost exactly what I thought it was going to be too. I didn't think of the sous vide part but I thought the numbers were going to represent food temps. Would have been more interesting than "find the page number in the top chef book and turn it into a soup". ← When it comes to product placement, TC has no shame.

Oh man, steal my thunder! Turkey Pot Pie is what I was planning on next. I bought a 22# turkey and it's just my wife and I and our animals who are happily enjoying their turkey comas. You have forced me to make Turkey Salad Sandwiches instead.

a little salt in the water, bring to a rolling boil, remove from heat, stir in one direction to create a swirl, slowly slip cracked eggs into swirl, reduce heat to low, let cook until desired degree of doneness.

Turkey Hash with Poached Egg, Turkey Gravy is from Thanksgiving dinner. Other Side

I like to feed people and expand my knowledge whenever possible. As for obtaining the title of "Chef", I think the ACF has done an excellent job of defining that term. That doesn't mean that you have to obtain that certification though, having creative control and being in charge of the kitchen would cause me to call you "Chef". I however have none of that and am a cook. Those who have it, oddly enough, try to avoid that title when referring to themselves, even when everyone else calls them "Chef". Humility and respect are required in its use. Chefs in some way or fashion have usually earned the title. I equate it to the old top sargeant who the privates call "Sir" and his response is, "Don't call me Sir! I work for a living!"

I'm thinking those little twists are more about being a master of dealing with the situation at hand and getting the job done. A top chef would say "ok, this is what I have to work with so this is how I'll get it done". A flop chef would say "I can't" and start making excuses. I'm sure the boxed stocks are the result of advertising dollars as well. ← Swanson Broth IS writing Bravo checks.

Wegman's weren't writing Bravo checks.

1) I might have served an egg drop soup out of the shells. 2) The things are so big that you could poach one and use the whites as a wrap for somethng else.

So, is it cheating if you use "Italian Style Tomatoes" in a can?

HD DVR is recording it. I was close on who packs their knives first.. But as they say close only counts in horseshoes and hand grenades... edit* ok so there were two and I'm half right...

With the holiday season coming up, I'm looking to pick up some part time work in a restaurant kitchen or catering service. I work hard and am knowledgeable in cooking methods, prep work, cleaning and sanitation. When I encounter something I've not seen or done before I quickly adapt and add it to my skill set. PM me here and I will reply with great enthusiasm to set up a meeting at your leisure to discuss any arrangements. Thanks in advance.

Ceviche Sliced Scallops Blood Red Oranges Chopped Red Onion Seeded and Diced Jalapenos Lemon juice Salt Marinate in fridge until scallops are cured (2 hours).

Below are changes made for this tax year by the (ESA); As I understand it, in 2008, under Section 179, small businesses that purchase less than $800,000 of capital assets are allowed to WRITE-OFF THE FULL PURCHASE PRICES of the equipment (up to $250,000). These tax savings are for 2008 only. The equipment must be put into use between December 31, 2007 and January 1, 2009. Can anyone knowledgable in tax law confirm that one could go buy everything they need before the end of the year to start or equip their own restaurant or other business? http://www.irs.gov/formspubs/article/0,,id=177054,00.html 2008 Changes Increased Section 179 limits. The maximum section 179 deduction you can elect for qualified section 179 property you placed in service in tax years that begin in 2008, has increased to $250,000 ($285,000 for qualified enterprise zone property and qualified renewal community property). This limit is reduced by the amount by which the cost of section 179 property placed in service in the tax year exceeds $800,000. For qualified section 179 Gulf Opportunity (GO) Zone property placed in service in certain counties and parishes of the GO Zone, the maximum deduction is higher than the deduction for most section 179 property. Special depreciation allowance for certain property. You may be able to take an additional first year special depreciation allowance for certain qualified property (defined below). The allowance is an additional deduction of 50% of the property’s depreciable basis (after any section 179 deduction and before figuring your regular depreciation deduction). Property that qualifies for this special depreciation allowance include the following. Tangible property depreciated under the modified accelerated cost recovery system (MACRS) with a recovery period of 20 years or less Water utitiliy property Off-the-shelf computer software Qualified leasehold improvement property Qualified property must also meet all of the following tests. You must have acquired qualified property by purchase after December 31, 2007, and before January 1, 2009. If a binding contract to acquire the property existed before January 1, 2008, the property does not qualify. Qualified property must be placed in service after December 31, 2007, and before January 1, 2009 (before January 1, 2010, for certain transportation property and certain property with a long production period). The original use of the property must begin with you after December 31, 2007. Property that does not qualify for special depreciation allowance include the following. Property placed in service and disposed of in the same tax year. Property converted from business use to personal use in the same tax year it is acquired. Property converted from personal use to business use in the same or later tax year may be Depreciation limits on business qualified GO Zone property. Property required to be depreciated under the alternative depreciation system (ADS). Property included in a class of property for which you elected not to claim the special depreciation allowance.vehicles Depreciation limits on business vehicles. The total depreciation deduction (including the section 179 deduction) you can take for a passenger automobile (that is not a truck or a van) you use in your business and first placed in service in 2008 is $2,960 ($10,960 for automobiles for which the special depreciation allowances applies). The maximum deduction you can take for a truck or a van you use in your business and first placed in service in 2008 is $3,160 ($11,160 for trucks or vans for which the special depreciation allowance applies). Caution. These limits are reduced if the business use of the vehicle is less than 100%

I'm not sure what to call the design, but I know there are plans for building an oven in your backyard in the front sections of "Justin Wilson's Homegrown Louisiana Cookbook".

An even better solution would be a nylon strap with a ratchet or buckle or something. Or even a few Velcro straps - so it can be tightened and loosened. ← Can't you tighten these plastic ties? ← Yes, but it's a one way street -- they can only been tightened, and then cut off. ← Buy Velcro Straps and cut them to length then you can loosen and tighten as needed.

That is probably due to the shelf lives of yeast and baking powder or availability to people who restrict themsleves to a "Horse and Buggy" lifestyle. You bake with what you have, also baking powder is more forgiving than yeast. It could also just be tradition. Biscuit doughs are a poor man's bread. A pious person who shuns the material world would reflect it in their food. Simple and good. EDIT* I went and found a recipe with yeast. Bubbat with Sausage ← You could "Update" the recipe and use a chicken sausage or chicken and apple sausage. I think that would mesh nicely with a raisin biscuit.

That is probably due to the shelf lives of yeast and baking powder or availability to people who restrict themsleves to a "Horse and Buggy" lifestyle. You bake with what you have, also baking powder is more forgiving than yeast. It could also just be tradition. Biscuit doughs are a poor man's bread. A pious person who shuns the material world would reflect it in their food. Simple and good. EDIT* I went and found a recipe with yeast. Bubbat with Sausage

I think that only happens when you stuff a raw bird and completely fill the cavity. This dough needs room to rise while it bakes. So I'm presuming it will not fill the cavity entirely at first. Which will allow heated air inside the cavity until it is displaced by baked dough. I might have to allow for better drainage inside the cavity so the bottom doesn't just get soggy and not bake.

You've got me thinking about trying this. I think I am going to add some of the preserved fruits and nuts you would find in a traditional fruitcake (the people who matter that eat my food are raisin-haters) and some rum (I'm not mennonite!). I lifted another recipe from a different forum; Bubbat is a dried fruit stuffing for poultry...(this is an ages old recipe, but you might have some fun with it!) 1/4 c butter 1/4 c sugar 1 egg 1 c flour 1 1/2 tspn baking powder 2 tspn cinammon 1 tspn salt 1/2 c milk 1 c raisins 1/4 c prunes Cream butter and sugar. Ad slightly beaten egg. Add dried ingredients, sifted together. Add milk and dried fruit. The cinammon makes for a unique and delicious flavour...this is excellent for turkey... Lifter There is no boss worse than a bad habit