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FeChef

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  1. Johnsonville Sausages

    update: Seems Johnsonville is still selling the Irish o'Garlic at my local Redner's Markets. They didn't look to great though. They were still in date but looked a bit gray so i will check back in a week and see if they get a new batch, or ask if they have any frozen in the back.
  2. Johnsonville Sausages

    Its only a Wee Bit o' Garlic!
  3. Johnsonville Sausages

    Johnsonville only brings that Irish O'Garlic out around St Patrick's day. I may stock up and freeze a bunch of packs next year. Its really good, regardless if garlic isn't really a common used irish ingredient. Its a different flavor profile then the usual country or italian sausage flavors. It pairs really well with onions, peppers.
  4. Johnsonville Sausages

    Johnsonville is just another big name mass produced sausage company. They are one of the better quality big name brands but nothing to rave about, or pay $$$ for. One Product i will say is very good is their Irish O' garlic sausage. I made pepper and onion sausage sandwiches with these and they were the best sausage sandwiches ive ever tasted. Bursting with flavor.
  5. Peanut Butter and Jelly - The Sandwich

    I wouldn't expect anything less judging by your posts. Personally , fresh soft same day dollar white bread does the trick. In fact, Any other bread artisan, or homemade is too hard for my tastes.
  6. Beef for stir fry

    Good question. Let me know when someone actually tells you. Because "velveting" and all the other tenderizing methods ive found online don't come close to what the chinese restaurants are doing. Sure papain or w/e tenderizers out there work if you use enough of it, but at that point it ruins the taste and texture of the meat.
  7. Beef for stir fry

    I have come to the conclusion the cut is less important then what it used to tenderize it. And i don't want to hear bs about using a very hot wok and cooking briefly because i have nuked to hell leftover beef stir fry and that beef was still more tender then any thin sliced beef i have made stir fry out of.
  8. Favorite Pressure Cooker Uses/Recipes

    Short ribs, hands down.
  9. Peanut Butter and Jelly - The Sandwich

    Must be creamy Jif, welch grape jelly, and super fresh soft white sandwich bread. Just like when i have been eating it for the past 40 years. Get out of here with that fancy "preserves" and fancy breads ya snobs.
  10. Sushi Mistake - Near Tasteless

    I wonder what every ones take on what is considered "safe" sushi salmon. Even the Asian market i buy all my ingredients from doesn't carry Salmon. Only Tuna, and i am not a fan of Tuna for sushi. The only other option is Wegmans. The have a sushi bar and i was told i would have to buy the entire Frozen fillet which cost $30/lb
  11. Did I ruin this pork?

    Some of the best pork roasts ive done were gradually brought up to 180F, so tender it barely slices without falling apart. But if its brought up to temp too fast it will go from tough to crumbled dried out no matter how long you cook. I start off at 300F till it reaches 130F, then i crank the oven down down to 200F for one hour so it has time to rest in the 130-140F range (this is where fat/tissue starts to break down) Then crank it back up to 300F till it reaches 180F. (about 6-8 hours) I baste in the pan dripping juices every hour.
  12. Sushi Mistake - Near Tasteless

    Can't say ive tried it when making sashimi, but maybe brine your salmon in salt/ice water (1/4 cup kosher salt, 1 Quart ice water) an hour before slicing. I do this when making sous vide salmon and it always comes out perfect. Try on a small portion first and rince and pat dry before slicing.
  13. Hamburger Buns

    I bet it taste great but i would have issue with the bun getting grease on my hands while holding it. I have no issue with the inside of the bun being greasy from the butter toasting. Ironically for the same reason i eat grilled cheese sandwiches with a fork and knife and usually dip the cut pieces in tomato soup. (its actually the only way i will eat grilled cheese is w/tomato soup.
  14. Hamburger Buns

    In the video it looks like its some sort of heated roller with butter on it that he brushes the melted butter on the bottom of the buns, but then it goes into some really fast searing roller that probably has butter residue on the rollers that makes the top of the bun shiny and i am sure adds flavor.
  15. Meatloaf sandwiches

    I prefer my meatloaf sandwiches cold and plain white bread with just ketchup. This is a very important step: You can make the sandwich as stacked as you want but its very important to slice the meatloaf thin and squirt a few drops of ketchup inbetween layers, and not directly on the bread unless you enjoy eating pink dough meatloaf sandwiches.
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