Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby Godric on Fri Sep 07, 2012 7:49 pm

I'm not a huge fan of watching cooking/food channel but I like watching Alton Brown's show.

I don't know that much about cooking but I really have a lot of respect for the following chefs:

Mario Batali
Thomas Keller
Charlie Trotter
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Re: Where my fellow cooks at???

Postby the wicked child on Fri Sep 07, 2012 8:00 pm

I've gained a lot of respect for Michael Symon over the battles on ICA. Just watched a great battle between him and one of the Top Chef winners (Stephanie). He even busted out a souffle which I don't recall any previous chef having the balls to do (at least not on the american version).

Was refreshing to see a good battle for once... a lot of the ICA battles have been stale for me for awhile.
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Re: Where my fellow cooks at???

Postby viva la ben on Fri Sep 07, 2012 8:04 pm

Iron Chef America is a disgrace to the original Iron Chef franchise
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Re: Where my fellow cooks at???

Postby the wicked child on Fri Sep 07, 2012 8:07 pm

viva la ben wrote:Iron Chef America is a disgrace to the original Iron Chef franchise

Yeah... a lot of it is the fact that most of the Iron Chefs were selected just because they were Food network personalities, or due to gender (Cora). Also, there are too many challengers that are just meh... don't get a whole lot of great battles due to that.

There are exceptions, however, and the Symon-Izard battle was one, IMO.
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Re: Where my fellow cooks at???

Postby viva la ben on Fri Sep 07, 2012 8:13 pm

My top three chefs of whose food i'd like to eat?

Ferran Adria
Chen Kenichi
Joel Robuchon
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Re: Where my fellow cooks at???

Postby Godric on Fri Sep 07, 2012 8:59 pm

I just lopped off a piece of my thumb while dicing a tomato....

I'd never make as a chef
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Fri Sep 07, 2012 11:02 pm

viva la ben wrote:Iron Chef America is a disgrace to the original Iron Chef franchise

Agreed. I always thought the show would have been slightly more interesting had the judges not known whose food they were eating.
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Re: Where my fellow cooks at???

Postby blackjack68 on Sat Sep 08, 2012 2:57 pm

Shepherds Pie with just a pinch of cayenne pepper. Now that's some good stuff!
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Sep 09, 2012 9:10 am

any good soup recipes with the weather starting to turn to fall?
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Sep 09, 2012 9:12 am

Godric wrote:I'm not a huge fan of watching cooking/food channel but I like watching Alton Brown's show.


my fiancee and I saw Alton Brown give a lecture last year. The dude is hilarious. I love his show and his recipes are just as good as he makes them look. Some of his cooking techniques are a little crazy for the average cook, but it's all good stuff.
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Re: Where my fellow cooks at???

Postby blackjack68 on Sun Sep 09, 2012 9:27 am

count2infinity wrote:any good soup recipes with the weather starting to turn to fall?



Making spicy corn chowder today since fresh corn is still available.
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Re: Where my fellow cooks at???

Postby columbia on Sun Sep 09, 2012 9:30 am

I like to make split pea soup with an added bonus: add pureed sweet peas, once the green peas have completely broken down.
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Sep 09, 2012 6:16 pm

so I had some meatballs I made a while ago in the freezer, had some spinach and had some tortellini... bought some chicken stock put them all together with some seasoning and parmesean cheese, baked some bread and that's dinner tonight. should be good stuff.
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Sep 09, 2012 6:50 pm

wow...just ate and it was delicious. Here's the approximate recipe:

-2 quarts of chicken stock cut with 2 quarts of water (I like to let my soups cook for a while, so some of the water does boil off) add a package of frozen spinach (and we love spinach so I added half a bag of fresh spinach as well), salt, pepper, garlic powder and italian seasoning to taste. Allow to cook for about 10 minutes, add frozen meatballs (ours were lamb/pork/beef spinach meatballs), and as much tortellini as you want (we got one big package from Wegmans, the tricolor stuff) and some pamesean cheese for a nice taste and thicken it up a bit. serve with a few pieces of freshly cut bread and wow, is this stuff great.
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Re: Where my fellow cooks at???

Postby mac5155 on Mon Sep 10, 2012 7:01 pm

Does anyone have one of the big boss oil less fryers?
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Sep 10, 2012 8:35 pm

Godric wrote:I'm not a huge fan of watching cooking/food channel but I like watching Alton Brown's show.

The three most important cooking shows in the history of the genre are:

"Molto Mario" (Mario Batali; this is the show that taught me how to cook)
"Made in Spain" (José Andrés)
"Avec Eric" (Eric Ripert)

Honorable Mention: "In Search of Perfection" (Heston Blumenthal)

viva la ben wrote:My top three chefs of whose food i'd like to eat?

Ferran Adrià
Heston Blumenthal
TIE: René Redzepi or Eric Ripert

Godric wrote:I just lopped off a piece of my thumb while dicing a tomato....

I'd never make as a chef

Lopping a piece of yourself off doing prep is part of the job. Don't sweat it.

Going on the innernets and whining about it....... that's the soffness in you that would be rooted out and killed in the kitchen.

Spoiler:
:P
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Re: Where my fellow cooks at???

Postby Shyster on Mon Sep 10, 2012 9:13 pm

tifosi77 wrote:Lopping a piece of yourself off doing prep is part of the job. Don't sweat it.

He's now semi-retired and doing other medicine, but my father for most of his career was an emergency-room physician. He's told me several times that he'd find new restaurants to try by asking the chefs where they worked when they'd come into the ER to get their hands sewed up from seriously cutting themselves.
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Re: Where my fellow cooks at???

Postby Godric on Tue Sep 11, 2012 1:53 am

tifosi77 wrote:Lopping a piece of yourself off doing prep is part of the job. Don't sweat it.

Going on the innernets and whining about it....... that's the soffness in you that would be rooted out and killed in the kitchen.

Spoiler:
:P


Thanks lol
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Re: Where my fellow cooks at???

Postby columbia on Tue Sep 11, 2012 10:05 am

Make your own flavored sea salts:

To make flavored salt I added garlic cloves to the water and pulled them out as the sludge was forming….it’s got a nice caramel color and amazing roasted garlic flavor. I made the orange thyme salt by zesting orange rind into the saltwater and then grinding fresh thyme into it once it was dry. I rubbed it on pork ribs. yeah.


http://ruhlman.com/2012/09/the-magic-of-making-salt/
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Re: Where my fellow cooks at???

Postby tifosi77 on Tue Sep 11, 2012 12:59 pm

the wicked child wrote:I've gained a lot of respect for Michael Symon over the battles on ICA.

I've seen two of his shows, "How to Cook Like an Iron Chef" and "Michael Symon's Suppers". He has a knack for explaining cooking - the thought process behind combinations of flavors, temperatures, textures, and the methods used to achieve those results - that's really rare. I enjoy his shows a lot.

viva la ben wrote:Iron Chef America is a disgrace to the original Iron Chef franchise

The original used the theme music from "Backdraft", and the chefs had to butcher live animals whole at times. (First episode I ever watched Iron Chef Sakai - the Grand Master, imo - spiked a live conger eel to the board through its head and filleted it in one stroke. I peed a little.) How could it not be epic?
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Tue Sep 11, 2012 1:27 pm

Shyster wrote:
tifosi77 wrote:Lopping a piece of yourself off doing prep is part of the job. Don't sweat it.

He's now semi-retired and doing other medicine, but my father for most of his career was an emergency-room physician. He's told me several times that he'd find new restaurants to try by asking the chefs where they worked when they'd come into the ER to get their hands sewed up from seriously cutting themselves.


im curious as to what 'other medicine' is
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Re: Where my fellow cooks at???

Postby Shyster on Tue Sep 11, 2012 7:03 pm

Letang Is The Truth wrote:im curious as to what 'other medicine' is

He does medical-marijuana evaluations for a clinic in San Jose, California. He’s making more money doing that than he ever did working in the ER.
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Re: Where my fellow cooks at???

Postby columbia on Wed Sep 12, 2012 2:17 pm

Soapy taste of coriander linked to genetic variants
Dislike of herb traced to genes encoding odour and taste receptors.
http://www.nature.com/news/soapy-taste- ... ts-1.11398
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Re: Where my fellow cooks at???

Postby eddysnake on Wed Sep 12, 2012 2:38 pm

count2infinity wrote:any good soup recipes with the weather starting to turn to fall?


Chicken, Mushroom, and Wild Rice Soup



2 boxes Rice a Roni Wild rice mix

10 cups of chicken broth, divided

3 Tbs. butter

1 cup baby Bella mushrooms, sliced (I use the whole carton)

1 cup chopped sweet onion

1 cup chopped celery (about 3 stalks)

½ cup butter

½ cup flour

½ cup half and half

2 cups cooked, shredded chicken breast (1 breast is plenty)



1. Bring rice, 4 cups chicken broth, and one seasoning packet from rice mix to a boil in a sauce pan over medium-high heat. Cover and reduce heat to low. Simmer 20 minutes

2. Meanwhile, melt 3 Tbs. butter in a large skillet over medium heat. Add mushrooms, onion, and celery. Cook, stirring often 10-12 minutes or until tender.

3. Melt ½ cup butter in a Dutch oven over medium heat; whisk in flour and cook whisking constantly until thickened and bubbly. Gradually whisk in 6 cups chicken broth and cook, stirring often, 8-10 minutes or until slightly thickened. Whisk in half and half. Stir in mushroom mixture, chicken, and rice. Cook 5-10 minutes, stirring occasionally until heated through. Do not boil!



Delicious with fresh baked bread for dipping
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Re: Where my fellow cooks at???

Postby Godric on Wed Sep 12, 2012 2:39 pm

Shyster wrote:
Letang Is The Truth wrote:im curious as to what 'other medicine' is

He does medical-marijuana evaluations for a clinic in San Jose, California. He’s making more money doing that than he ever did working in the ER.


tell him to hook me up, I'll gladly drive a couple hours down to SJ.

:lol:

Spoiler:
:pop:
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