Why does everyone use ready made cake mix???

[chittylove]

your welcome... also you could have gone out and made some paella out of that.. but i forgot to mention it.
personlay i dont like putting chicken stock on seafood... since it makes everything taste like chicken.


also here is a funny story for ya...
a few weeks ago i was at work and we had a bunch of chicken bones left over. i went on to make chicken stock fromt hose bones. It was supposed to be used in the veloute.
I even left a note on it.
Well the next day when i was not there to watch over the production of the veloute... one of the guys started making it.
He used the chicken stock as he was supposed to.
but out of his old habbits he went on and dumped a whole bunch of chicken base to the sauce as well. (normaly we flavor the veloute with the chicken base and not with the stock)

anyways... the day after that when i was working again...
i was making a bit of lunch for the crew. i took a couple of cups of the veloute which had been made the day before i added a couple of cups of heavy cream and a couple of more cups of white wine. brought it to a boil and tasted it...
i had to spit the stuff out because it tasted like the straight up chicken base out of the can.

If the diluted version tastes that strongly of chicken.. can you imagine what the full strength sauce tasted like.
im suprised they didnt get complaints over making/using that.
I told the other guys and asked who had made the sauce but noone had a knew the quilty party.

ooooo.....good call on the paella, since i brought back a paella pan from spain recently! since i only used a little bit of stock compared to wine, it didn't taste too chickeny at all.....tasted like the seafood that i cooked in it.

lmao.....so you had a bunch of diners that had this extreme chicken veloute and no one said a thing??!!! what is it served with in your restaurant? so what did you do with the veloute.....dilute it more or chuck it out?

 

[SanDguy_22]

ooooo.....good call on the paella, since i brought back a paella pan from spain recently! since i only used a little bit of stock compared to wine, it didn't taste too chickeny at all.....tasted like the seafood that i cooked in it.

lmao.....so you had a bunch of diners that had this extreme chicken veloute and no one said a thing??!!! what is it served with in your restaurant? so what did you do with the veloute.....dilute it more or chuck it out?

i didnt have a chance to do anythign to it... i was too busy and people went around using it anyways.
Also most locals dont no shiiait about food nor do they really care.
Ive seen customers being served a shrimp coctail with raspberry sauce instead of the regular ketchup/horseradish sauce it comes with. (blame the stewes since they usualy do the sauce on the apetizers aas a last minute thing.
The customers didnt complain and they even gave tips and complements after the meal.
Mind you those are the same people who eat at disgusting places like mcdonalds.

sorry if im ranting again

also... the veloute is served on a piece of chicken... or a piece of salmon. (depends on what the customer wants.)
Im just kind of creeped out by the salmon/chicken base combination.

 

[chittylove]

i didnt have a chance to do anythign to it... i was too busy and people went around using it anyways.
Also most locals dont no shiiait about food nor do they really care.
Ive seen customers being served a shrimp coctail with raspberry sauce instead of the regular ketchup/horseradish sauce it comes with. (blame the stewes since they usualy do the sauce on the apetizers aas a last minute thing.
The customers didnt complain and they even gave tips and complements after the meal.
Mind you those are the same people who eat at disgusting places like mcdonalds.

sorry if im ranting again

i find most people i talk to don't notice such things. although there's a small group of my friends including me that would!

what kind of restaurant are you in anyways?

don't worry about the ranting...i actually like hearing about these things....wierd i know. one of my favourite books is anthony bourdain's kitchen confidential.....love to hear about "behind the scenes"!

 

[SlickTony]

Ive seen customers being served a shrimp coctail with raspberry sauce instead of the regular ketchup/horseradish sauce it comes with....Mind you those are the same people who eat at disgusting places like mcdonalds.

Not only are you ranting again, SandE, you're not making any sense. You're talking about people who in reality belong in radically different subsets.

I happen to like raspberry vinaigrettes, myself, as well as raspberries on concert with various other things, but I think if I found raspberry sauce on my shrimp I'd conclude that a ghastly mistake had been made. However, your typical McDonald's habitue would definitely fight shy of raspberry sauce on shrimp also!

It used to frustrate me whenever we'd have to eat in my MIL's hometown--there was this fish place she liked to go to, and they did not serve cocktail sauce. Ketchup you could get, and tabasco, but the necessary horseradish sauce, it didn't occur to them to supply. But the people who eat there probably wouldn't take kindly to raspberry sauce on their shrimp either.

 

[SanDguy_22]

i find most people i talk to don't notice such things. although there's a small group of my friends including me that would!

what kind of restaurant are you in anyways?

don't worry about the ranting...i actually like hearing about these things....wierd i know. one of my favourite books is anthony bourdain's kitchen confidential.....love to hear about "behind the scenes"!

well... its a french.california cuisine type restaurant... pretty average stuff. Average around 75-90 per 4-5 course meal.

im glad that atleast you understood what iwas saying

Most people think that Mc donalds actualy serves food... when in reality its condenced sewer swill.... so having discussions on food with them can be somewhat of a daunting task.

 

[SanDguy_22]

Not only are you ranting again, SandE, you're not making any sense. You're talking about people who in reality belong in radically different subsets.

I happen to like raspberry vinaigrettes, myself, as well as raspberries on concert with various other things, but I think if I found raspberry sauce on my shrimp I'd conclude that a ghastly mistake had been made. However, your typical McDonald's habitue would definitely fight shy of raspberry sauce on shrimp also!

It used to frustrate me whenever we'd have to eat in my MIL's hometown--there was this fish place she liked to go to, and they did not serve cocktail sauce. Ketchup you could get, and tabasco, but the necessary horseradish sauce, it didn't occur to them to supply. But the people who eat there probably wouldn't take kindly to raspberry sauce on their shrimp either.

Actualy im making perfect sence....

most of the people that come around to eating at the slightly higher end places here in SD some around ever so often because they get tired of the MCdonalds etc menus. OR maybe they want to spoil them selves with some better food.
Unfortunately most people have no tastebuds persay.. that part of the reason why they eat at MCD's etc places.

As to the raspberry sauce thing... i should have specified.. it wasnt a vinaigrette... it was the red thick syrupy raspberry sauce that gets put on dessert plates. now imagine getting that stuff on your shrimp and not noticing.

Im glad that you understand my argument though...

also you can tell the management of that one restaurant that youd like some cocktail cause...
for about $5-8 they can make about 1.5 gallons of that stuff.
Its made with Ketchup, horseradish, tomato pure, salt and white pepper to taste maybe a dash of lemon juice.
for ever 2 cups of ketchup youd use about 1/4-1/3 cups of horseradish, and 1/2-3/4 cups of tomatopaste. Add lemonjuice, salt and pepper to taste and adjust to your strenght level.
considering that one shrimp cocktail takes about 1-2 tsp of the cocktailsauce..i dont see why they would not serve it.

 

[chittylove]

well... its a french.california cuisine type restaurant... pretty average stuff. Average around 75-90 per 4-5 course meal.

im glad that atleast you understood what iwas saying

Most people think that Mc donalds actualy serves food... when in reality its condenced sewer swill.... so having discussions on food with them can be somewhat of a daunting task.

don't get it at all when it is so easy to make your own burgers and make it so damn yummy!! i like to make a blue cheese/gorgonzola butter and place a pat of it inside the pattie. so yummy when bbq'd cuz it all melts and makes it juicy and tasty with the cheese in the middle. mmmmmmm and then served with baked yam fries.....much healthier....with a chipotle mayo dip!! mmmmmmm

so in the restaurant, do you guys work lines or do you juggle around and get to be involved in all aspects? i am always kicking around the idea to go into cooking school......just not into the old school french kitchen hierarchy! so how do you cook at home...... much more pared down or restaurant styllie?

p.s. salmon and chicken veloute? not too sure about that....way too "proteiny" i think.........and not in the good way!

 

[SanDguy_22]

don't get it at all when it is so easy to make your own burgers and make it so damn yummy!! i like to make a blue cheese/gorgonzola butter and place a pat of it inside the pattie. so yummy when bbq'd cuz it all melts and makes it juicy and tasty with the cheese in the middle. mmmmmmm and then served with baked yam fries.....much healthier....with a chipotle mayo dip!! mmmmmmm

so in the restaurant, do you guys work lines or do you juggle around and get to be involved in all aspects? i am always kicking around the idea to go into cooking school......just not into the old school french kitchen hierarchy! so how do you cook at home...... much more pared down or restaurant styllie?

p.s. salmon and chicken veloute? not too sure about that....way too "proteiny" i think.........and not in the good way!

I get nice buffalo meat patties.. or i grind my own stuff. (food processors i salute you)


The old french hierarchy thing... blagh.. morons still uphold that.
(and you really dont want to work for them.)

The only places i have worked at have had very relaxed atmospheres and though everyone has set assignments people help out each other quite a bit.
Also every ktichen ive worked in if the executive chef does not know somehting they have no problems asking the people working under them about their oppinions.
(well the work experience class in school was run by the department head and he was the classic type of a fool who refused to admit being wrong... and it was a utter sin to ask him to clarify anything he had said earlier.)
I can write a book on kitchen operations if you want me to but as such id be more than happy to answer your questions.

at home.. since i dont have as much space and resources as in a restaurant kitchen i do have to make shortcuts but my cooking style is heavily influenced by the industry.

As to the chicken veloute thing... they are only supposed to use enough of the chicken in there to make the sauce slightly meaty in flavor... its not my choice to put it on.. but what can i do.
Personaly i would just make a simple bechamel and use that on both.

 

[chittylove]

I get nice buffalo meat patties.. or i grind my own stuff. (food processors i salute you)


The old french hierarchy thing... blagh.. morons still uphold that.
(and you really dont want to work for them.)

The only places i have worked at have had very relaxed atmospheres and though everyone has set assignments people help out each other quite a bit.
Also every ktichen ive worked in if the executive chef does not know somehting they have no problems asking the people working under them about their oppinions.
(well the work experience class in school was run by the department head and he was the classic type of a fool who refused to admit being wrong... and it was a utter sin to ask him to clarify anything he had said earlier.)
I can write a book on kitchen operations if you want me to but as such id be more than happy to answer your questions.

at home.. since i dont have as much space and resources as in a restaurant kitchen i do have to make shortcuts but my cooking style is heavily influenced by the industry.

As to the chicken veloute thing... they are only supposed to use enough of the chicken in there to make the sauce slightly meaty in flavor... its not my choice to put it on.. but what can i do.
Personaly i would just make a simple bechamel and use that on both.

believe it or not, i've actually never tried buffalo before! as for the meat, i go to my butcher, pick a piece of sirloin, and get him to ground it for me i don't own a food processor...i'm one of those weird ones who actually like to do my own chopping, and i have a kitchen aid for the mixing part. too many machines in a small appartment......ack!

so did you go to chef school? or are you still in it? if you did, that probably means that you are trained in classically french style, right? hmmm.....one thing that has always fascinated me....sauces. think i'd like to take a class all on sauces...... and maybe pastries too....love to bake and love all those fun little tarts, puff pastries and choux pastries. i'm getting hungry now...

anyways.....salmon...i just like a little fruit salsa, or maybe a light chive frothy creamy sauce (not sure what it's called, or how to make it, but i can taste it!) not sure if i'd want a "meaty" sauce on it as the salmon is already "meaty" ........just my rambling thought!

have a great day, chef!

 

[SanDguy_22]

believe it or not, i've actually never tried buffalo before! as for the meat, i go to my butcher, pick a piece of sirloin, and get him to ground it for me i don't own a food processor...i'm one of those weird ones who actually like to do my own chopping, and i have a kitchen aid for the mixing part. too many machines in a small appartment......ack!

so did you go to chef school? or are you still in it? if you did, that probably means that you are trained in classically french style, right? hmmm.....one thing that has always fascinated me....sauces. think i'd like to take a class all on sauces...... and maybe pastries too....love to bake and love all those fun little tarts, puff pastries and choux pastries. i'm getting hungry now...

anyways.....salmon...i just like a little fruit salsa, or maybe a light chive frothy creamy sauce (not sure what it's called, or how to make it, but i can taste it!) not sure if i'd want a "meaty" sauce on it as the salmon is already "meaty" ........just my rambling thought!

have a great day, chef!

Well i dont want my butcher grinding anything for me... god only knows when was the time the grinder was actualy properly cleaned.
Hell that also why most of the store bought ground meats are contaminated with god only knows what.
The food processor is pretty handy for some things... i chops up by hand my vegetables etc... but i grind my parmesan in the processor, (there is no way im doing that by hand) i can make my own ground meats in there...
hell i can even liquify a piece of meat of a resicpe requires it.

yaa.. i wetn to culinary school... im actualy done with the program.
As to the sauces.. there is usualy a class on those... but most sauces are horidly easy to make... so much so its not even funny.
If you want to know of a suce i can tell you a recipe for it.

As to the frothy cream sauce... its called bechamel. (i propably spelled that brong but what ever)
also... for the choux pastries... a food processor is a must.
You try to do it by hand youll just end up killing your self.

 

[chittylove]

Well i dont want my butcher grinding anything for me... god only knows when was the time the grinder was actualy properly cleaned.
Hell that also why most of the store bought ground meats are contaminated with god only knows what.
The food processor is pretty handy for some things... i chops up by hand my vegetables etc... but i grind my parmesan in the processor, (there is no way im doing that by hand) i can make my own ground meats in there...
hell i can even liquify a piece of meat of a resicpe requires it.

yaa.. i wetn to culinary school... im actualy done with the program.
As to the sauces.. there is usualy a class on those... but most sauces are horidly easy to make... so much so its not even funny.
If you want to know of a suce i can tell you a recipe for it.

As to the frothy cream sauce... its called bechamel. (i propably spelled that brong but what ever)
also... for the choux pastries... a food processor is a must.
You try to do it by hand youll just end up killing your self.

great....now you've got me worried about my butcher lol....maybe i do need a processor after all damn.....need a bigger kitchen! when the hell do you need to liquify meat??!!! hmmmm.....you mean like pate??

i'm sure sauces are easy....if you have the resources handy like properly done stocks and demi glaces......and not to mention room to keep it all!! i will have to ask you next time i need to make a sauce.....*makes notes*

ok...bechamel...thought it was a thicker consistency, like what you need for making a topping for moussakka (sp?) or the base for making the cheese sauce for mac and cheese......??! i was thinking of one that i had at my fave rest where it was airy....almost like the froth of a latte.

let's talk pots and pans....need to replace my old starter ones....a little confused as to what i should go for......stainless, anodized, copper?? i'm looking for a couple sizes of pots and saucepans. what do you like and why??

are you sick of my interrogations yet?!! lmao!!

 

[SanDguy_22]

great....now you've got me worried about my butcher lol....maybe i do need a processor after all damn.....need a bigger kitchen! when the hell do you need to liquify meat??!!! hmmmm.....you mean like pate??

i'm sure sauces are easy....if you have the resources handy like properly done stocks and demi glaces......and not to mention room to keep it all!! i will have to ask you next time i need to make a sauce.....*makes notes*

ok...bechamel...thought it was a thicker consistency, like what you need for making a topping for moussakka (sp?) or the base for making the cheese sauce for mac and cheese......??! i was thinking of one that i had at my fave rest where it was airy....almost like the froth of a latte.

let's talk pots and pans....need to replace my old starter ones....a little confused as to what i should go for......stainless, anodized, copper?? i'm looking for a couple sizes of pots and saucepans. what do you like and why??

are you sick of my interrogations yet?!! lmao!!

a demiglace is a sauce just to make the correction... its a combination of expagnole and stock...

liquified mets.. for pate and what not... some poaches stuff.

as to the bechamel... its pretty liquidy if done properly...
maybe the guys at that restaurant just forgot to thicken the sauce before using it (then again some whitewine sauces are very thin.)
Also... if you want to start making sauces... get your self some nice organic flour... or atleast the nonbromated nonbleached kind.
If your flour is too heavily treated... it wont brown out properly and your dark sauces will turn out weird. (i use king arthurs AP flour)

as to your pots and pans... get stainless steel... copper is liable to poison you if you use the pans the wrong way... kind of like using aluminium or lead for your stuff. not a good thing.
About the only thing id use copper pans for is melting sugar etc.

Its ok if the outside or the bottom of the pan is coated with copper.. but make sure that you have a stainless steel inside to the pan.
Cats iron cookware is also superb. but they require space and weigh a bloody ton. ( cast iron ware has a natural nonstick surface.. better than teflon in manyways)
Also you can wash your castiron pans after use so that you wont get flavor transfers form one food to an other as long as you dry it afterwards and rub it over with some oil. (not much though)

Um if your looking for decent stainless steel cookware for your home kitchen... go to ikea and pick out the pans with a nice thick bottom to it.
As to what kinds... id get one 1-2 gallon stock pot with a lid. 1 medium sauce pan/skillet, one omelet pan... ya know the kind with the low rounded off sides, one small stock pot 1 qt is a good size, and one extra small sauce pot 2-3 cups in size.
if you can get lids for all of them... EEExelent. (also if you want to.. smart and final has some good cast iron skillets... i have 2 of them but 1 is enough for the average kitchen they are great for crepes etc)
you can hit off to costco or smart and final for some half sized sheetpans etc that are killer for organization and baking use.
the last time i bought some they were $5-7 each... with costco selling a 3 pack for like $10. (they are stackable so you should get 5-6 of them. )

 

[chittylove]

a demiglace is a sauce just to make the correction... its a combination of expagnole and stock...

liquified mets.. for pate and what not... some poaches stuff.

as to the bechamel... its pretty liquidy if done properly...
maybe the guys at that restaurant just forgot to thicken the sauce before using it (then again some whitewine sauces are very thin.)
Also... if you want to start making sauces... get your self some nice organic flour... or atleast the nonbromated nonbleached kind.
If your flour is too heavily treated... it wont brown out properly and your dark sauces will turn out weird. (i use king arthurs AP flour)

as to your pots and pans... get stainless steel... copper is liable to poison you if you use the pans the wrong way... kind of like using aluminium or lead for your stuff. not a good thing.
About the only thing id use copper pans for is melting sugar etc.

Its ok if the outside or the bottom of the pan is coated with copper.. but make sure that you have a stainless steel inside to the pan.
Cats iron cookware is also superb. but they require space and weigh a bloody ton. ( cast iron ware has a natural nonstick surface.. better than teflon in manyways)
Also you can wash your castiron pans after use so that you wont get flavor transfers form one food to an other as long as you dry it afterwards and rub it over with some oil. (not much though)

Um if your looking for decent stainless steel cookware for your home kitchen... go to ikea and pick out the pans with a nice thick bottom to it.
As to what kinds... id get one 1-2 gallon stock pot with a lid. 1 medium sauce pan/skillet, one omelet pan... ya know the kind with the low rounded off sides, one small stock pot 1 qt is a good size, and one extra small sauce pot 2-3 cups in size.
if you can get lids for all of them... EEExelent. (also if you want to.. smart and final has some good cast iron skillets... i have 2 of them but 1 is enough for the average kitchen they are great for crepes etc)
you can hit off to costco or smart and final for some half sized sheetpans etc that are killer for organization and baking use.
the last time i bought some they were $5-7 each... with costco selling a 3 pack for like $10. (they are stackable so you should get 5-6 of them. )

woweee.....thanks for all the info, chef!! you have made my mind up and am going for stainless then! i have to say i'm a bit of a sucker for visuals as well and the all clad ones have caught my eye! i'm willing to spend a bit for pots that will last me a very long time. i just recently bought a le creuset dutch oven that has made me many a yummy lamb stew!! so is there a difference in a heavy copper bottom or a heavy stainless bottom? i am definitely thinking about getting a cast iron pan as well. what style and size should i get for the most versatile of use?

thanks so much....i appreciate all the time you've put in to share all this info!!

 

[SanDguy_22]

woweee.....thanks for all the info, chef!! you have made my mind up and am going for stainless then! i have to say i'm a bit of a sucker for visuals as well and the all clad ones have caught my eye! i'm willing to spend a bit for pots that will last me a very long time. i just recently bought a le creuset dutch oven that has made me many a yummy lamb stew!! so is there a difference in a heavy copper bottom or a heavy stainless bottom? i am definitely thinking about getting a cast iron pan as well. what style and size should i get for the most versatile of use?

thanks so much....i appreciate all the time you've put in to share all this info!!

its ok its my pleasure actualy... most other people would not/ could not care care the least abut the things i have to say. most of the time i just get looked at weird when i share information. Aparently even the most complex of questions or series there of seems to become rhethorical as soon as the aswer exceeds 3 words.

For the average cook... copper conducts heat a bit better than steel... but the difference is nominal. (plus the maintenance on copper is kind of a drag.) I said IKEA for the pots and pasn sine they have pretty good ones that have lasted me for a good 6 years thus far.. for very little $. Even with the most expensive of pans the Bling will eventualy ware off..unless your into excessive babying or just having them hang on the walls.

just keep in mind if you do decide to go for the copper pans... keep the copper on the outside surface only... not the inside.. unless you want to limit the use of that pot to sugar works.

Also a store named "tuesday morning" or something like that has stuff on sale ever so often... i bought a $600 cuisinart pan set for $99 there a couple of years ago... i have those in storage and they have the copper bottoms etc.

Also... when yoo do get the ware... regardless of what it is.. make sure it has rivets to it and that they are properly attached.
Rivets will last the longest... but sometimes they may have been poorli installed... which may cause your pans and pots to leak a little at the riveted points.

As for the cast iron pan... a skillet is pretty good for in home use... plus your not going to hurt yourself by using it.
If you do get a cast iron pot.. its only good for 3 things...
breads (you can make kickass cornbread in a cast iron pot)
stews and finaly beans.
try to make much more in there your liable to burn your self trying to reach in there


As a bonus... from what ive heard... if you get a good quality stainless steel pan, silver untensils or platinum stuff...
if you scratch them etc... over time and with care they will "heal" them selves and the scratches will fade away.

also if you have a really rusty castiron pan etc you fouind at a flea market etc for nothing at all i can help you bring it "Back to life"

 

[chittylove]

its ok its my pleasure actualy... most other people would not/ could not care care the least abut the things i have to say. most of the time i just get looked at weird when i share information. Aparently even the most complex of questions or series there of seems to become rhethorical as soon as the aswer exceeds 3 words.

For the average cook... copper conducts heat a bit better than steel... but the difference is nominal. (plus the maintenance on copper is kind of a drag.) I said IKEA for the pots and pasn sine they have pretty good ones that have lasted me for a good 6 years thus far.. for very little $. Even with the most expensive of pans the Bling will eventualy ware off..unless your into excessive babying or just having them hang on the walls.

just keep in mind if you do decide to go for the copper pans... keep the copper on the outside surface only... not the inside.. unless you want to limit the use of that pot to sugar works.

Also a store named "tuesday morning" or something like that has stuff on sale ever so often... i bought a $600 cuisinart pan set for $99 there a couple of years ago... i have those in storage and they have the copper bottoms etc.

Also... when yoo do get the ware... regardless of what it is.. make sure it has rivets to it and that they are properly attached.
Rivets will last the longest... but sometimes they may have been poorli installed... which may cause your pans and pots to leak a little at the riveted points.

As for the cast iron pan... a skillet is pretty good for in home use... plus your not going to hurt yourself by using it.
If you do get a cast iron pot.. its only good for 3 things...
breads (you can make kickass cornbread in a cast iron pot)
stews and finaly beans.
try to make much more in there your liable to burn your self trying to reach in there


As a bonus... from what ive heard... if you get a good quality stainless steel pan, silver untensils or platinum stuff...
if you scratch them etc... over time and with care they will "heal" them selves and the scratches will fade away.

also if you have a really rusty castiron pan etc you fouind at a flea market etc for nothing at all i can help you bring it "Back to life"

thanks chef!! this is sorta like having my own tutorial.....love it!!! ok, so stainless it is maybe with copper bottom (yes, on the outside!)....not sure yet. i definitely want them with stainless handles as well so i can stick them in the oven as well. oh and with rivets. a cast iron skillet, i like the idea of the shallow rounded sides, for crepes and such. i might even go looking for a rusty one at a garage sale or flea market, just so i can ask you how to fix it! lol

good to know about the scratches on good quality pans. although i do baby my pots and pans. i have 1 good pan and 1 good pot and i practically pet them. the other pots i have right now are just starter ones that i got before i realized my obsession!

so now i will have a crepe pan, a crepe recipe perhaps? and i have another curious question.....mash potatoes, i discovered a ricer last year and love the texture i get from it. curious as to what you prefer? masher or ricer or food mill?

 

[SanDguy_22]

thanks chef!! this is sorta like having my own tutorial.....love it!!! ok, so stainless it is maybe with copper bottom (yes, on the outside!)....not sure yet. i definitely want them with stainless handles as well so i can stick them in the oven as well. oh and with rivets. a cast iron skillet, i like the idea of the shallow rounded sides, for crepes and such. i might even go looking for a rusty one at a garage sale or flea market, just so i can ask you how to fix it! lol

good to know about the scratches on good quality pans. although i do baby my pots and pans. i have 1 good pan and 1 good pot and i practically pet them. the other pots i have right now are just starter ones that i got before i realized my obsession!

so now i will have a crepe pan, a crepe recipe perhaps? and i have another curious question.....mash potatoes, i discovered a ricer last year and love the texture i get from it. curious as to what you prefer? masher or ricer or food mill?

Actualy you can put pots and pands with plastic or rubber handles in tot he oven... just wrap the handle with a layer or two of aluminum foil. Also costco is a good place to buy foil... they have the restaurant quality/ size rolls for practicaly nothing. Plus those things will last you for a very long time. I think the brand is kirkland.

As to the mashed potatoes... well i just use a mizer. unless im making that pan fried potato pasta gnoggi i think was the name... then i got with the ricer etc.
Also what kinds of potatoes do you like to use for your mashed stuff??? i found that using yokon gold potatoes makes exelent pure... its creame and sweet to begin with so adding butter etc to it is not necessary. Then russtest are good for things such as dutchess potatoes etc where the texture needs to be more sturdy but yet fluffy at the same time. Though the mashed potatoes that are made with russets do come out i bit dryer than what i tend to like. (dryer texture wise.. not flavor etc.)


i hope thats some help for ya... i just blaber on.

Before i forget... one of the biggest life savers you can buy from the store are cans of sprayable extra virgin olive oil.
if your cooking something in the oven just spray the pans and foil covered surfaces with the oil before you stick the food in/on them. It will make clean up so much easier and as a plus you wont risk having your food stick to the foils etc.

my favorite way to make grilled cheese... i take a piece of foil place it on to a sheet pan spray it with the oil and spread the cheese on it.. then i put it in to a 425-450 degree oven untill the cheese is melted and golden in color... you can lift it off as sheets put it on your bread or snack on it as is. if your quick you can put a sheet of that cheese on to a upside down bowl to make a cup from it and use that as a salad serving dish.

 

[Sinful Minx]

my favorite way to make grilled cheese...

you don't actually eat plastic tasting cheese, do you?!?

 

[chittylove]

Actualy you can put pots and pands with plastic or rubber handles in tot he oven... just wrap the handle with a layer or two of aluminum foil. Also costco is a good place to buy foil... they have the restaurant quality/ size rolls for practicaly nothing. Plus those things will last you for a very long time. I think the brand is kirkland.

As to the mashed potatoes... well i just use a mizer. unless im making that pan fried potato pasta gnoggi i think was the name... then i got with the ricer etc.
Also what kinds of potatoes do you like to use for your mashed stuff??? i found that using yokon gold potatoes makes exelent pure... its creame and sweet to begin with so adding butter etc to it is not necessary. Then russtest are good for things such as dutchess potatoes etc where the texture needs to be more sturdy but yet fluffy at the same time. Though the mashed potatoes that are made with russets do come out i bit dryer than what i tend to like. (dryer texture wise.. not flavor etc.)


i hope thats some help for ya... i just blaber on.

Before i forget... one of the biggest life savers you can buy from the store are cans of sprayable extra virgin olive oil.
if your cooking something in the oven just spray the pans and foil covered surfaces with the oil before you stick the food in/on them. It will make clean up so much easier and as a plus you wont risk having your food stick to the foils etc.

my favorite way to make grilled cheese... i take a piece of foil place it on to a sheet pan spray it with the oil and spread the cheese on it.. then i put it in to a 425-450 degree oven untill the cheese is melted and golden in color... you can lift it off as sheets put it on your bread or snack on it as is. if your quick you can put a sheet of that cheese on to a upside down bowl to make a cup from it and use that as a salad serving dish.

hehe....way ahead of you sweetie.....got my foil and saran wrap giant sized at costco....the saran wrap has lasted me so many years now!! and i also knew about the plastic/rubber handles wrapped in foil trick...the thing is, i can still smell the warm plastic when i take it out and it freaks me out! besides, the steel handles are much prettier oh, and i discovered the olive oil sprays last year.....love them!

mash potatoes.....i always use yukon gold, always found it had a buttery taste and the color's also nicer. i like to add sour cream sometimes as well with chives.....but my favourite is my version of garlic mash. i finely chop up lots of garlic and rosemary and thyme, saute with lots of butter until the garlic is a dark golden color, not burnt, and dump the whole lot in the potatoes with some milk/creme. the butter takes on the flavour of the garlic and the golden color of the garlic as well as the green of the herbs makes it pretty too! sometimes i just roast a bulb of garlic and squeeze it all in! and sometimes, if i have time, i put the finished mash potato in a glass pyrex dish and bake it in the oven...makes it all fluffy and crispy on top....and if i'm feeling extra luxurious, i drizzle on some white truffle oil! lol

so......where's my crepe recipe?? hehe~!!

 

[SanDguy_22]

hehe....way ahead of you sweetie.....got my foil and saran wrap giant sized at costco....the saran wrap has lasted me so many years now!! and i also knew about the plastic/rubber handles wrapped in foil trick...the thing is, i can still smell the warm plastic when i take it out and it freaks me out! besides, the steel handles are much prettier oh, and i discovered the olive oil sprays last year.....love them!

mash potatoes.....i always use yukon gold, always found it had a buttery taste and the color's also nicer. i like to add sour cream sometimes as well with chives.....but my favourite is my version of garlic mash. i finely chop up lots of garlic and rosemary and thyme, saute with lots of butter until the garlic is a dark golden color, not burnt, and dump the whole lot in the potatoes with some milk/creme. the butter takes on the flavour of the garlic and the golden color of the garlic as well as the green of the herbs makes it pretty too! sometimes i just roast a bulb of garlic and squeeze it all in! and sometimes, if i have time, i put the finished mash potato in a glass pyrex dish and bake it in the oven...makes it all fluffy and crispy on top....and if i'm feeling extra luxurious, i drizzle on some white truffle oil! lol

so......where's my crepe recipe?? hehe~!!

you can make a bunch of roasted garlic very easily if you... quickly blanch the heads of garlic before purring them in to the over.
cuts the cooking time to easily 1/4th the original.
you can also keep the oven at around 375-400 when you blanch first.

Crepe recipe eh...
savory recipe... good for blitsens etc.
ok 4 eggs per 1 quart of milk or 1/2 qt milk/ 1/2 qt beer. with 1
tsp of salt. with 2-3 cups of flour. i rarely use a measurement on the flour... i just eyeball it. (ive done the batter so many times its easier for me that way)
To avoid lumpiness reserve 1/2 of the fluid on the side. the end result should be about the consistency of a lightly diluted pankake batter... well 1/2 the viscosity.

Sweet crepes... same as above exept add 1/3-1/2 cups of sugar to the mix.

for cooking...
i foud the cast iron pans to be the best.... also its good to use the olive oil spray for this.
place the pan o a hot stove... spray it with oil and drop a couple of drops of batter on tot he pan. leave them there and watch them cook. When the small drops of batter are showing signs of being done. just pour in a ladle full of the batter lift up the pan and swirl it to a solid consistent sheet.
place back on heat and flip over once edges brown out a little.
once yo uhave flipped it wait for about -+5 seconds before sliding the finished crepped off to a plate.

After the first creppe is done... just adjust the heat to a medium to medium high setting... that way your pan does not get too hot and youll be able to cook the crepes to perfection in very little time.

 

[chittylove]

you can make a bunch of roasted garlic very easily if you... quickly blanch the heads of garlic before purring them in to the over.
cuts the cooking time to easily 1/4th the original.
you can also keep the oven at around 375-400 when you blanch first.

Crepe recipe eh...
savory recipe... good for blitsens etc.
ok 4 eggs per 1 quart of milk or 1/2 qt milk/ 1/2 qt beer. with 1
tsp of salt. with 2-3 cups of flour. i rarely use a measurement on the flour... i just eyeball it. (ive done the batter so many times its easier for me that way)
To avoid lumpiness reserve 1/2 of the fluid on the side. the end result should be about the consistency of a lightly diluted pankake batter... well 1/2 the viscosity.

Sweet crepes... same as above exept add 1/3-1/2 cups of sugar to the mix.

for cooking...
i foud the cast iron pans to be the best.... also its good to use the olive oil spray for this.
place the pan o a hot stove... spray it with oil and drop a couple of drops of batter on tot he pan. leave them there and watch them cook. When the small drops of batter are showing signs of being done. just pour in a ladle full of the batter lift up the pan and swirl it to a solid consistent sheet.
place back on heat and flip over once edges brown out a little.
once yo uhave flipped it wait for about -+5 seconds before sliding the finished crepped off to a plate.

After the first creppe is done... just adjust the heat to a medium to medium high setting... that way your pan does not get too hot and youll be able to cook the crepes to perfection in very little time.

hmm.....like the garlic tip...thanks. will save tons of time if i always have some handy in the fridge!

mmmmmm.......think i have a craving now for crepes....thanks for the recipes! i have some leftover raspberries and blueberries, think i'll cook them down a bit with some boooooooooze!!!

 

[SanDguy_22]

hmm.....like the garlic tip...thanks. will save tons of time if i always have some handy in the fridge!

mmmmmm.......think i have a craving now for crepes....thanks for the recipes! i have some leftover raspberries and blueberries, think i'll cook them down a bit with some boooooooooze!!!

well... i like to make a nice coulis out of my berries..
i just take a couple of cups of sugar a tbs of lemon juice place them on to the bottom of a pan and dump in the berries.
Bring it to heat and voila... rasp berry flavored syrup.
I like to strain mine without breaking apart the berries so that it all comes out nice and translucent.
after this i like to thicken it with a slurry of some potato starch...


its good for glazes etc on desserts.

 

[chittylove]

speaking of burgers......found this on the front page this morning....

http://www.canada.com/vancouver/vancouversun/news/story.html?id=66cd80ff-8d9a-4690-9b7e-74a93bc608aa

might just have to break down and try it!!

 

[SanDguy_22]

speaking of burgers......found this on the front page this morning....

http://www.canada.com/vancouver/vancouversun/news/story.html?id=66cd80ff-8d9a-4690-9b7e-74a93bc608aa

might just have to break down and try it!!

oh god :barf:

i can feel my artesies clogging up by simply looking at that picture...

PErsonaly i would rather have all of the items mentioned on there on a plate separated and whole.
Than i can pick i choose what and how i want to eat it.
Instead of getting that big sloppy mess... Kind of reminds me of that disgusting bacon avocado $6 burger from carls junior.

 

[chittylove]

oh god :barf:

i can feel my artesies clogging up by simply looking at that picture...

PErsonaly i would rather have all of the items mentioned on there on a plate separated and whole.
Than i can pick i choose what and how i want to eat it.
Instead of getting that big sloppy mess... Kind of reminds me of that disgusting bacon avocado $6 burger from carls junior.

HAHAHAHAHAHAHAHAHAHAHA

and why the hell would you be going to carls junior?

 

[SanDguy_22]

HAHAHAHAHAHAHAHAHAHAHA

and why the hell would you be going to carls junior?

i wouldnt.. but it just reminded me of it...
just imagine a burger with cheese and bacon on it and a 2 oz scoop of grade B avocado slop. all mushed inside of a bun... and then quickly rammed in to a box. (it looks nothing like the comercials..)

its pig slop in my eyes.