haunted_chef

Hell people who has time to watch tv anymore....ever since I started school I am freakin lucky if I get home in time to watch the second show of cooks tour on friday night....as for emeril, who's that?, lol....Oh by the way doesn't anyone ever watch Jamie "the prison bitch" Oliver? I bet Tony does.....j/k tony.

wow ...Tony I am sorry to hear about Fabio...he was too cool. May he rest in peace.......john

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Geeeez...I don't know ... I am currently working for a french owned company called La Madeleine located in Houston, Business has never been better....and Texas is known for its political correctness if ya know what I mean. Soooo...what do we do next tear down the Statue of Liberty? I think some people need to get a real life....as some of you already said, we are only hurting ourselves.

Corned Beef Cowboys? - A Texas Feast for Saint Patrick's Day In Texas on Saint Patrick's Day, green is the theme, excessive behavior is the norm, and Corned Beef and Cabbage is a staple for many. Most people would not necessarily think of Irish heritage when they think of Texas, but like just about everywhere else in the country, Irish roots run deep in this state. Texas has a long Irish heritage, dating all the way back to when the first settlers migrated to the Spanish ruled colony. Hugo O'Connor was one of the first Irish settlers in Texas, and became governor ad interim in 1767. Irish settlers were significant contributors to the Texas Revolution. Close to 15 percent of the Texan forces at the battle of San Jacinto were Irish. Eleven Irishmen died at the Alamo. By 1860, the census listed over 3400 Irish-born Texans. It's safe to say that the Irish contributed significantly to the history and heritage of the state. Corned Beef and cabbage is a dish that was pretty much abandoned in Ireland in modern times, yet gained popularity and tradition for Irish Americans as a way to celebrate their heritage in a nostalgic way by eating the savory classic on the principle Irish feast day of St. Patrick's Day. While Corned Beef started out as a necessary way for Irish people to preserve meat through the winter and the Lenten fast to have an Easter feast, it has mutated into what Americans refer to as Corned Beef and Cabbage to celebrate Irish heritage in America. And you know the old saying: Everyone is Irish on Saint Patrick's Day! What is Corned Beef anyway? It has nothing to do with corn. In times long past before refrigeration coarse "corns" of salt were used to cure large amounts of meat to preserve it. If you coated the meat you wished to keep for longer periods of time with salt, you "cured" it of the diseases that would spoil the meat. The English term "corn" can loosely refer to any small particle. Without delving too far into chemistry and meat science (that I don't really know that much about), salt was discovered to have a "curing" power long ago. The salt actually dries out the meat, prohibiting to some extent spoilage from bacterial growth that requires moisture and allowing the "cured" flavors to develop. It was discovered around the turn of the twentieth century that certain types of salt allowed the meat to retain a bright pink color even when cooked, primarily sodium nitrate (also know as saltpeter.) It was later determined that this nitrate also significantly inhibited the potential for botulism growth while adding a distinct, desirable flavor. Nitrates have given way in recent years to nitrites for similar results without as much controversy. I am not a chemist, or a doctor, and I do not claim to really know what the difference is between sodium nitrate and sodium nitrite, with the exception that they are spelled almost the same and can cause some confusion. So, I am going to leave the nitrate topic alone for the rest of the article. What happens when you "corn" a slab of beef brisket? Basically, salt in high concentration on the outside of the meat causes the moisture in the meat to be drawn towards the salt and out of the meat. Naturally, some of the salt solution that is carrying flavors from the spices in the brine ends up penetrating the meat in this process, traveling towards the moisture. Yet the concentration of the salt is still greater in the brine, so the moisture continues to be drawn out of the meat. This is called osmosis. When you cook the cured corned beef, you need to use plain water or unsalted broth. The reason for this is that you want to start to reverse the curing process. The salt in the beef will draw in the water it is being cooked in, naturally bringing some of the salt back out of the beef in the cooking process. This is called reverse osmosis. This would happen if you simply soaked it in cold water as well, but we need to cook it too, so we might as well do it all at once. The cooking process also draws moisture and fat out of the meat, further carrying salt and moisture away from the meat. As you can imagine, the resulting product may be a little dry. This is why you want to use the proper cut of meat. Brisket is just right because it is a cut that requires long cooking time to break down the fat and tough connective tissue inside while allowing enough fat to remain behind to moisten the meat when the cooking is all said and done. I want to restore into common lore to some extent the Old World method of curing corned beef in a brine using simple salt and spices. I feel it is important from time to time to try and make things on your own in a traditional fashion. This gives connection to the food and understanding in a way you can't get from convenience products. The resulting product will be grayish brown in color when cooked, just like any fresh beef cooked until it is well done. Think of your home-cured corned beef as a pot roast that tastes like corned beef and be comfortable knowing it was prepared with the least complicated of all preservatives, salt. If the pink color is important to you, or if refrigerator space and/or time are at a premium for you, don't be afraid of the store bought variety of raw corned beef. Most of them use the more desirable preservatives instead of nitrates to preserve and obtain the special color and certain flavor associated with corned beef today. If they do contain nitrates, they are typically at a level much lower than they used to be, as regulated by the government. The price you will pay is about two or three times what you would pay for fresh beef brisket that you cure yourself, but that may be worth the convenience. If you are more adventurous, or just curious, try my curing recipe below. Old World Corned Beef 1 Beef Brisket, slightly trimmed of excessive fat (not all fat) about 5-8 lbs. 1-½ Gallons fresh water 3 cups kosher salt, may require more after testing 4 cloves of fresh garlic, peeled 1 large onion, rough chopped 2 tablespoons whole mustard seed 2 tablespoons whole coriander seeds 1 tablespoon whole cloves 3 tablespoons whole peppercorns 2 large bay leaves 1 tablespoon thyme, whole leaves Use a large enameled or stainless steel (not aluminum or cast iron) roasting pan or crock. Mix the salt and the water and stir for several minutes until all the salt is dissolved. To test the cure for the proper amount of salt, place an uncooked egg into the brine. If the egg does not float, dissolve about ¼ cup of salt at a time, testing with the egg after each addition to see if the egg floats. When the brine passes the egg float test, combine the remaining ingredients and add the brisket. Submerge the meat using a heavy object such as another stainless steel pot or a non-porous ceramic plate or two. You want to make sure the brisket remains completely submerged at all times. Cover and refrigerate for 8 to 12 days, turning the brisket once every other day. The thicker the brisket is, the longer it will take to fully cure. If you run out of time, you can just go ahead and cook it with reasonable results after about 4 or 5 days. Remember, this technique was designed to preserve the meat, and that may not necessarily be the goal today. Corned Beef and Cabbage Remove the corned beef from the brine, and discard the brine. Rinse the brisket thoroughly in cold water, and allow the brisket to soak in fresh water while you prepare the remaining ingredients. 1 Corned beef brisket, such as the recipe above or an uncooked one from your butcher 1 bottle of beer (optional) 2 cloves of garlic, cut in half 1 onion, rough chopped 1 carrot, rough chopped 2 stalks of celery, rough chopped 1 tablespoon Peppercorns 4 sprigs of thyme or 2 teaspoons dried thyme DO NOT ADD SALT. Place the brisket in a pot with the beer and enough water to cover by about 1 to 2 inches. Add the above ingredients and bring to a boil. Immediately reduce the heat to a low simmer and cover. Cook for 2-3 hours or until the brisket is fork tender and pulls apart easily. Smaller thin briskets may take less time, but at least 1 hour. When the brisket is cooked, add the following ingredients in whatever quantity you want to feed people with. I would suggest 2 or 3 potatoes, 1 cabbage wedge and 1 carrot per person, plus leftovers. If you don't have enough room in the pot, you can remove the corned beef at this time and allow it to rest in a very low oven set to warm while you cook the vegetables. Cabbage wedges Partially peeled new potatoes Peeled carrots cut into 2-inch pieces. Cook for an additional 20 minutes, or until potatoes are cooked to desired doneness. Remove the corned beef to a serving platter, and allow it to rest for 10 minutes before slicing. When serving the old style home-cured corned beef, slice it thin. It will be a little stronger in flavor, and a little saltier and more dry than you may be used to. Serve with a good bread, lots of mustard, and plenty of beer. You may be saying to yourself the next day, "Thanks, Dave! What the heck am I going to do with 5 pounds of corned beef?" Well, the good news is that it freezes well, and there are several favorites that you can make with the leftovers. Corned beef makes great sandwiches. How about a Ruben? You should be able to keep it for about a week after it's cooked. If you aren't going to use it all, freeze it in portions that are manageable. Don't forget about breakfast. Here is an easy way to make one of my favorites: Corned Beef Hash and Eggs 1 lb. Corned Beef, chopped fine 1 Russet Potato, diced small 1 cup finely minced yellow onion 1 clove of garlic, crushed and minced ¼ cup green bell pepper, diced small 1 tablespoon Butter 1 tablespoon Vegetable Oil 1 cup beef broth Salt and pepper to taste Over medium high heat, melt the butter in the oil, and add the onion and bell pepper and sauté until they are soft. Add the potatoes and continue to cook until the potatoes are tender. Add the garlic and sauté for a few minutes. Add the beef broth and the corned beef. Cook until the broth is reduced and the potatoes are very soft. Place on a piece of toast and top with a fried egg cooked how you like. Serves 3-4. Enjoy!

i thank god for the fact I live in Texas, Heck I even have a mom and pop BBQ joint around the corner from me. There is nothing like a chopped beef sandwich with jalapenos, onions and pickles as a late night snack..... john

how bout some good ole peach cobbler

I have many "pet peeves" when it comes to a resturant, first of all I hate a dirty restroom, it doesn't say much for a place if they can't keep their restroom clean. Yuk!! I also hate to see a dirty dining room, my wife and I eat out often and we cannot stand to be seated at a table with food and trash under the table and on the seats. We find ourselves kicking food, napkins and even utensils out from down under. I hate being seated at a table that hasn't been bussed as well. Not a pleasent experience. Then comes the waitstaff, there is nothing worse than having a person that offers more infomation about their personal life than needed while your selecting how you want your steak cooked. My wife has been known to run off waitstaff by threatening to leave due to their appreance, to her, there is nothing worse than a waitron with a tounge ring and dirty hands taking your order. And I thought I was anal. The one other thing that gets my blood going is when they refill my iced tea just after I got it tasting the way I like it. Well I could go on and on but I think you all will agree that it's hard to theses day to find the perfect dining experience. But when you do it's well worth it. John

How about some Sake....a lot of it?????

Malawry, Thank you for taking time out of a busy schedule to let us know what is involved in cooking school. As for myself I will be starting school this week(Jan. 13) I will be attending the Art Institute of Houston(Culinary Program).....and a qiuck note to all the others out there that think that its too late for themselves to attend a culinary school.....well...IT'S NEVER TOO LATE!!!!!!

Pasta is great....No matter how you prepare it, just as long as its cooked just right. I believe that is what makes the difference in a pasta dish. I usually have pasta in a dish at least twice a week. Suzzanne, there is a recipe in The Babbo cookbook for a Ceci Bruschetta, ceci (garbanzo) beans, are white in color and there is a picture in the book as well (page 24) mmmmmm...it looks great. Next time I am in New York I am going to try and visit Babbo for myself.

I was always amused by the little English guy wearin the bowtie...what the hell kinda drugs was he on...I want some!! I also laughed at the info commercials with the Brady bunch mom you know Florence Henderson, selling the pressure cooker that cooks food in half the time. Then there is always George Foreman pushing his grills..lol ...buy one or ELSE!!! Oh and we can't forget the Juice man...how old is that guy anyway? Is he still alive?...by the way anyone interested in buying a slightly used juice machine?

Hmmmm...Did someone say "French shoot" ...it has me thinking now....

Hey Vic.... "And what the fuck is a "television personality"? Jesus! I hope I'm not that. I'd rather write "habitual masturbator" on my visa applications than admit to that." Hey Vic, you a "Television personality"? That's so impersonal and generic. That would put you in the same catagory as perhasp Jamie Oliver or Emeril "bam" lagasse, dam I hope not. I thought the prision bitch in the plaid prison outfit(you know, the one who will keep you in smokes) already had the title "habitual masterbator". Stop being so "hard" on yourself.....lol Oh one other thing Vic, tell Tony not to forget the Copenhagen on the long flights... P.S. Had the opportunity to meet Tony and Vic, and thank god we will never see Vic in a speedo..... John

Hey Glenn, If your interested in a good deal on knives, try Ebay.com. I went there and picked up a Messermeister 10" chefs knife that was 90 dollars at the store. On Ebay it cost me 21 dollars NEW and that included shipping. Not a bad deal for a German made knife. John

I guess i need to toss in my 2 cents in here, how about the show Unrapped. I find it informative but geez, is that guy a child molester? He gets on my nerves ..... I actually like watching Bourdain and mario most of all. As for Sara she reminds me of a whiner....eeewwww. I did like Emeril until he put on the clown outfit. john

Bushey, The difference here in Texas on stuffing vs. dressing would be in the bread. Southerners I know use cornbread in their stuffing. As for myself I like good ole bread crumbs. You know the kind with the bacon in it. Then again I was raised in NYC. I personally don't like cornbread stuffing. john

Hey All, I always deep fry a turkey on TG and it has always turned out TERRIFIC!! If you follow proper instuctions as well as safety tips. You will find that the meat of the bird is moist (not oily) and the skin slightly chrisp. The biggest problem I have seen in deep frying is over cooking. Always be sure to have a thermometer in the pot. Also keep in mind that oil isn't the same as water, it does expand when heated so be careful and don't over fill the pot. Also wash and DRY OFF your bird inside and out before putting in the hot oil. If you go to certain stores that carry deep fryers, you may find a turkey stand for deep frying. This will aid in placing your bird in the oil as well as getting the finished product out. One other thing if you are thinking of using a type of injection seasoning, well they aren't all that. I have tried them and wasn't impressed. john p.s over cooking causes lack of moisture, if your bird is dried out, well you over cooked it!!!!

Dave, Just a quick reminder incase you don't already know....NEVER use pine wood in your pit!!!!!! john

Dave, May I recommend this web site to you, its by the great Smokey Hale. he's a bbq'in, Smokin guru....You will find a lot of information about smokin with all types of grills as well as the big smokers. If you have any questions you can e-mail smokey direct from the site. If your really into bbq'in you can subscribe to the newsletter as well. john http://www.barbecuen.com/newsletters/may2002.htm

Dave, I suggest the oven method if you don't have a smoker. Trying to keep the Temp. at a high and even pace for 6 to 8 hours can be a challenge if you only have a pit. It also depends on the size of the brisket your using, you dont want to toss a whole brisket in the lil webber. there are smaller cuts that you can obtain from the market. hope it goes well.... john

Still likes Shipleys Donuts better than krispy creme.......

So would resturants like the French Laundry or Les Halles be considered "Haute cusine?

I try to read everything that I can get my hands on that involves food, from magazines(Gormet, Bon apetit, Gastronomica, etc.) to many types of cook books and of course the Bourdain collection. I can't get enough!! John

has had snapper turtle soup in louisiana, it was great! Tasted like chicken....