localherbavore

My mother still gives me a hard time when I make things for the family- "THE FRUIT SALAD DOES NOT ALL HAVE TO BE THE EXACT SIZE!" LOL, yeah it does...

"HOT PAN!" is a very common one for me, also "WALKING!" Either it's sad or just plain engraved in me I bring my knife kit everywhere and people just assume I'm going to cook if I come over, or if they stop by. My wife and I have come to an agreement that if she is in the kitchen, I stay out..... I've been known to say things like "Those wont cook evenly like that..." and "Your overmixing...." "You should blanch those first" and never, ever say to your sigificant other: "Please, Just let me do it" ORDER UP! SERVICE PLEASE! CLEAR DOWN! TIME!?! FRIO, HOT!

I would just like to take a molment to kind of gloat... and say congratulations to my chef. He deserves it, after multiple restaurants, cookbooks, cooking privately for other famous people (president!), he still manages to be down to earth and remember people like me (a lowly line cook) not only just my name but to take time to ask how my family and I are doing. So props to Tony- the Comander-in-Chief's favorite Chef!

I sharpen mine to 11° per side on the GATCO and she cuts like a laser. Tomatoes quake in fear in it's presence. ← Can you tell me more about this sharpener? How long does it last? How much does it cost? Does it work with all types of metal? What is the honing surface made of?

I use Global brand for just about everything, but I do have an awesome nikiri I bought in Chintown (Chicago) for $20.00 that is an insane-fast veg prep knife. But when the day ends, from butchering chickens, breaking down monkfish tails, or cutting matchstick carrots the knife I use for all is the Global Oriental Chef's Knife (It's almost worn down to nothing from constant honing and sharpring.

Thank you for the website! I will definiatly try it!

So far awesome responses, thank you all. I just want to maintain the integrity of flavor in a syrah but change its texture and appearance. It would only be submerged in fat for 90 to 115 seconds.

I got an idea while walking yesterday dreaming about spring and I would like to know how I can make red wine a semi-solid that will hold up in a deep frier (it will not have direct contact but clse enough). I have agar agar in my cabinet and before I set off on uncharted culinary territory I would like a guide. Is it possible and what technique would I use to make red wine "balls"?

I was wondering the same thing, whenever I caramelize onions for French onion soup I always use an electric skillet and they normally set it at 350 to get the onions to caramelize correctly. And I don't think most slow cookers get that hot. ← When I carmelize onions, say for Onion soup, and I am looking for sweet, delicate, and soft not slimy onions, I use a large stockpot or rondoe. First I turn up the heat in an empty pan until the air in the pan feels like about 200 degrees (or count one, two and you have to move your hand before two) add butter and oil to melt/ coat bottom of pan- if its 3# as mentioned before you'll need about 3T butter and 4T pomice or canola oil (depends on the size of your heavy-bottomed cooking vessel). Wait until the butter is competly melted and add thinly sliced onions (I cut mine 3cm with a mandoline). reduce heat to low. stir every 60-90 seconds. Season as you go along with S&P. I add a boquet garnet if adding to soups or poltry dishes. This process should take 45-75 minutes. It is worth your time and pateince. If adding to brown stock soups, I deglaze the pot with dry redwine or congac (sometimes both). If a main focus under a protein I deglaze with stock that is matching and appropriate to that protein (IE: Chicken, chicken stock- lamb, lamb stock- Beef, veal stock). I hope this helps!

Do you have a gas stove? Some aluminum foil? All I do is cut the end of the grlic off, rub with olive/pomice oil and season with s&p. The wrap loosly in aluminum foil and stick directly over the flame. I don't know how long it takes I go by instinct and smell. But, it should be soft, almost mushy to the touch and an amber-brown. Good Luck! AND USE TONGS!

"Corning" is the process in which it is salted. the seasoning remined the sailors of the corn they had seen. It was about the same size so they named it by association.

Trader Joe's has it for $1.69 per package in Firm, Xfirm, and soft. Not too bad either.

Do you have a pasta machine? The possibilities are limitless! I just got a pound of fresh organic spinach for $2.99. Get this: you don't really need an egg for pasta, the Italians didn't even add them until the French introduced them to it, so recipies still exsist for eggless pasta (I just still go by feel anyway), otherwise one will add $0.13 to the total. Prepapre pasta: Water, oil, flour (prefferably hi-gluten), egg (if you want), S&P. Roll out and cut to desired style and type (or make raviolis, tortos, etc.) Prepare pasta, reserve water, add canned tomato purre' oven roasted plumb tomatoes, fresh garlic, shallot or onion, spinach, some of that beef you were talking about, dry oregano, fresh or dried basil, pasta water, whatever else you want that's lying around: oven roast some carrots, toss em' in. got some frozen peas? throw em' in! This should cost under $.67 per serving. Otherwise Gnocchi cost me $.38 per serving. Keep some meals Veg. for cutting costs.

I hope this doen't come across as insulting, but this is why I always ask "Where was this raised?" "What did it's diet consist of?" "How much space did it have to live/ was he/she happy?" "How was it buchered (also indicates either Italian, spanish, or american/english butchery)?" - If the pimply-faced kid shugs his shoulders and says next in line, you probibally got factory farmed genetically altered, corn fed pork, it won't taste as good, and it was raised like a chicken (the fat/muscle ratio sucks). I know times are tough, money is tight but local, happy pigs are always best. If you live in Chicago, there is a pletheria of amazing, caring, small farms. I won't gross you out by telling you where the "liquid" comes from they add to most factory farmed pork, but let me tell you it's not something you would choose to put in your mouth. Get to know your butcher, he/she can and will reccomend cooking techiques for the cuts they have for you. P.S. Next time carmelize the entire outside after your rub in whole butter on high heat to make a "crust" then attempt a crock-pot braze with aromatics and stock.

[quote=pedie,Jan 8 2009, 11:08 AM So far this year I have made a simple celery root and leek pureed soup that was delightful. Any suggestions for dressing this soup for a bit of excitement? -> Have you tried saute'ing tart apple in a light brown butter as a garnish/ enhansement to the dish?