FeChef

Thanks. I like to use rye or pumpernickle, but I put a layer of shredded cheese on first, then broil till the cheese melts, then i put the bread on, and another sprinkle of shredded cheese and broil again to melt the second layer of cheese and also to give the bread some crunch. Don't end up with soggy bread this way.

Anyone have a good recipe? Ive tried a few online and followed them to the T, and yet it still doesn't have the taste nor texture of most Diners French onion soup.

Lost me at this.

I hate tater tots. so small they usually turn out greasy and dry. I prefer to grate my own par boiled potatoes and make potato cakes or hash browns.

Besides the double fry method. I found deep fry/air fry combo works equally as good, if not better, and results in less oil absorbed. Just my .02

I would never beable to tell. I find yogurt spoiled (sour) when in date. I sub yogurt for sour cream and mayo for every recipe that involves yogurt.

cure the leg for 4 days and smoke it. remove the breast from the breast plate and cure that for 3-4 days as well, then smoke it. Smoked turkey legs are amazing.

Id say you either didn't add enough cure#1, or didn't brine long enough. You really don't even need to use liquid smoke to get that hammy flavor. Enough cure#1 + time should be enough to do it.

I decided to give sodium citrate another try. I made a seafood mac and cheese with 3/4 cup al dente elbow macaroni, 1/4 cup bay scallops, 1/4 cup langustino lobster tails, 1/4 cup super lump crab meat, 120g shredded Gouda, 132g milk, and 5g sodium citrate. Served in a french onion soup crock, topped with some shredded colby jack, cooked in the oven for 30 min until the cheese melts and starts to brown. Sorry no pics. It was my wifes motherdays day dinner and she ate the entire crock before she even thought to take a pic. Anyway, using all gouda and no cheddar seems to cut back on the sour taste completely. Maybe the sweetness in the Milk helped as well. I think i always used water before.

Well, as ive mentioned in my original post was that i was considering using a foodservice cheese sauce as a base, which is basicly the same as processed cheese slices. I just don't know what amounts i should use with other cheses like gouda, gruyere and other melty cheeses. Btw, i prefer boars head yellow american cheese on my burgers too.

To me it always had a tangy aftertaste. Ive tried cutting back on the amounts but then i wouldnt get the right consistency. I am sure there could have been other variables like the first few times i realized i just don't like sharp cheddar (except by itself with a good spicy brown mustard).

Anyone ever try using a food service higher end brand of mild cheddar cheese sauce instead of milk and sodium citrate? I have sodium citrate but for some reason i am just not a fan of it. There are some great mild cheddar cheese sauces out there that are pretty decent like Rico's aged cheddar (not sharp cheddar, and not to be confused with nacho cheese sauce) It does make good mac and chese on its own ( better then that box velveeta shells, yuck) And it stays creamy even when cold. But i am looking to kick it up a notch with maybe some gouda or gruyere, just not sure how to approach a balance. Looking for some advice and a recipe if you have one. I couldn't find one.

Manager note: This post and responses to it have been split from the Horse Meat: Sourcing, Preparing, Eating topic, to keep that discussion focused. Well said. Rabbit has jus been legalized to be sold in my area this year. I picked up a whole Rabbit, and can't wait to make a dish. I wanted to make Rabbit for easter but a a bunch of family members don't like mustard on anything. And apparently mustard based rabbit is a the go to in french cuisine. Back to the drawling board.

If i was brought up in a country where all dogs and cats were wild or ferrel, then maybe. But Knowing how good dogs treat their owners, theres no way i could eat dog in good concious.

Why are people upset that horses are being raised for slaughter? Its no different then bulls. In my opinion, its worse then Horses being raised for racing, and when they cant win races anymore they get "put down" That said, i have never knowingly ate Horse meat, but i wouldnt be opposed to it either.

Yoda, interesting it is very.

Make sure most of the liquid is cooked out of the chili. You don't want to end up with a puddle of soup on the plate. One good thing about frozen chili, is when you defrost it, any exess water usually pools out so its easy to drain without cooking it out. Also, make sure you use hot chili so you dont have to over cook the omlette. You only want enough heat to melt the cheese.

My favorite omlette is a Chili cheese omlette. I basicly make a thin 10" tortilla out of obviously scrambled eggs, add in the Chili , cheese, then roll it up, top with more cheese, cover to let it melt, then top with salsa and sour cream.

Yeah, im on the no browning boat as well. As you mentioned "country" i agree, a hearty "rustic" omlette would need some browning to hold it together. But imo, a "simple" omlette should be light and delicate.

tbo, that omlette looked overcooked

That Paprika Costs $30 , and you have to DL it. No Thanks.

Can i plug Allrecipes dot com? I will say, i am not a fan of putting valuable information on the cloud, but the site, and app is very easy. I have a lot of private recipes i would be sad if they went Poof one day, but its my fault for being too cheap or lazy to print them out like the good ol' days.

I wouldn't suggest it now due to the pandemic, but next time you go to a grocery and ask for roast beef, or cooked ham chipped, if they aren't new, they will give you something that is so thin you can pile it high on a sandwich. I do know what you are referring to, in diners in my area they use what they call chipped beef or dried beef for a breakfast dish called $hit on a $hingle, or SOS. Although if i remember correctly, its mostly served with chipped beef which is just plain beef shaved really thin.

We call it dried beef in the east coast. Chipped can be referred to very thinly sliced beef for making cheese steaks. Term being the slices are so thin they looked chipped. Like others have said, a quick soak (15 min should do it) Then pat dry in paper towels to get all the excess water out. Then prepare as usual.

why is it salty? Was it cured or brined? Or did these deer eat a lot of salt licks before being processed?