Master Chef's Recipe Thread

[Sunshine]

How about a good chocolate gravy recipe?

 

[strollingbones]

most cant resist lifting the lid....that is why they spoil their rice

 

[RadiomanATL]

most cant resist lifting the lid....that is why they spoil their rice

Yeah, her problem is impatience of another sort. She wants the water to boil as quickly as possible so she has a frigging blowtorch coming out of the burner.

 

[BluePhantom]

you did go to johnson and wales...so far what i have figured out about them.....they dont care what the quality of ingrediants is....they just add more salt....i like fresh as i can get food...

No I didn't go to J&W and I never said ingredients are not important. I implied that the quality of ingredients you use depend on what you are making. And sometimes fresh isn't the best way to go, believe it or not. If you are making raspberry sauce, for example, you will get a much better final product using berries that are just on the verge of rotten. This is because they have "over-ripened" and the flavor has developed more fully. Going back to apples, it makes no sense whatsoever to buy individually packaged fancy grade apples to make applesauce and again it will actually result in an inferior final product because of the flavor development in that particular grade of apple.

 

[Sunshine]

Good lord! Rice is a no brainer.

 

[strollingbones]

so something on the verge of rotting but not rotting is not fresh...

well i am enjoying the song and dance....

 

[syrenn]

radio...buy a three buck timer....rice just isnt that hard to do

better pots.... heavy bottoms is a better solution then just a timer.

 

[RadiomanATL]

radio...buy a three buck timer....rice just isnt that hard to do

better pots.... heavy bottoms is a better solution then just a timer.

Easier solution is just I make the rice.

Why try to reinvent the wheel here?

 

[Ringel05]

Master Chief's daily special is ass-kicking.

[ame=http://www.youtube.com/watch?v=MixYRIUzVXs]Salt - From the BBC show "Chef!" - YouTube[/ame]

 

[strollingbones]

i think there were only two seasons of chef....if my memory serves me....

 

[Sunshine]

you did go to johnson and wales...so far what i have figured out about them.....they dont care what the quality of ingrediants is....they just add more salt....i like fresh as i can get food...

No I didn't go to J&W and I never said ingredients are not important. I implied that the quality of ingredients you use depend on what you are making. And sometimes fresh isn't the best way to go, believe it or not. If you are making raspberry sauce, for example, you will get a much better final product using berries that are just on the verge of rotten. This is because they have "over-ripened" and the flavor has developed more fully. Going back to apples, it makes no sense whatsoever to buy individually packaged fancy grade apples to make applesauce and again it will actually result in an inferior final product because of the flavor development in that particular grade of apple.

I took it that 'fresh' meant fresh as opposed to canned or frozen. An overripe banana makes the best nut bread or rum cake.

 

[Ringel05]

i think there were only two seasons of chef....if my memory serves me....

!993 to 96, three seasons.

 

[strollingbones]

ahh i knew it was short lived....and that is sad...i really enjoy the old british comedies.....i love keeping up appearances......i have no clue why....i like are you being served....and of course ab fab

 

[syrenn]

you did go to johnson and wales...so far what i have figured out about them.....they dont care what the quality of ingrediants is....they just add more salt....i like fresh as i can get food...

No I didn't go to J&W and I never said ingredients are not important. I implied that the quality of ingredients you use depend on what you are making. And sometimes fresh isn't the best way to go, believe it or not. If you are making raspberry sauce, for example, you will get a much better final product using berries that are just on the verge of rotten. This is because they have "over-ripened" and the flavor has developed more fully. Going back to apples, it makes no sense whatsoever to buy individually packaged fancy grade apples to make applesauce and again it will actually result in an inferior final product because of the flavor development in that particular grade of apple.

Actually for raspberry sauce, i have found the industry standard is frozen raspberry puree. You have to be very careful with "over ripe" raspberries becasue of the mold they develop.

 

[Toro]

Recipes for:

RAT PIE
Take four medium-sized rats and lay them on the chopping board. Having First made sure the chopper is freshly sharpened, raise it as high above the first rat as you can. Make sure that the rat's neck is well exposed, then bring the chopper down with as much force as possible onto the neck or head of the rat. Then cook it in a pie.

RAT SOUFFLE
Make sure that the rat's squeals are not audible from the street, particularly in areas where the Anti-Souffle League and similar do-gooders are out to persecute the innocent pleasures of the table. Anyway, cut the rat down and lay it on the chopping-board. Raise the chopper high above your head, with the stell glinting in the setting sun, and then bring it down - wham! - with a vivid crunch - straight across the taut neck of the terrified rodent, and make it into a souffle.

http://reocities.com/SunsetStrip/amphitheatre/8707/rats.html

 

[Toro]

OK Master Chef

Make poutine!

Mm-mmm! That's good eatin'!

 

[MeBelle]

LOL. nope...a little before his time Belle.

That would explain why the're not spelled the same, Chef.

that might be a clue....however common myth is that Caesar Salad is Italian when in reality it;s Mexican. Try that recipe I laid out below Belle....I think you will like it (if you enjoy pork and Chinese) and it's very simple.

Thank you, Chef!
The recipe is a tad below my cooking level. My Mother would kill me if she knew I even thought about using instant rice, Chef.

 

[Sunshine]

OK Master Chef

Make poutine!

Mm-mmm! That's good eatin'!

OMG poutine is to die for! I had some at a little hamburger place in Mont St. Marie a few years ago!

 

[Wicked Jester]

Minute rice, Bro?

Come on man, that's a shortcut for a hack chef.

Give 'em real ingredients to work with.

If you're gonna do this, do it right!

Chef to chef......Just sayin'!

I know, I know....but I am trying to do this for homemakers, not professionals

I think the average homemaker can handle a bag o' Bazmati.

I mean, we're not talking an infused Rissotto, here.

 

[MeBelle]

I never said housewives can't cook rice. Jesus. I do a lot of individual classes for non-professionals and in my experience with them I have found that what most people are looking for is a way to make very good food in the easiest manner possible using ingredients that are very easy to find. Having a specific rice for this dish and specific rice for that dish is not what most people are after. I try to keep it as simple as possible.

It's like apple pie. What's the point of buying fancy grade granny smiths for something you are going to cook the living shit out of? It's expensive as hell and IQF apples work just fine.

You know what...fuck it. Good Christ

If you can't take the heat...