A member of this group set up the following reminder to the group calendar and it is set for it to be repeated everyday - consequently, this information is repeated in every single calendar page for the whole year!  I plays havoc with the calendar if a member uses it for their own reminders.

Sonia

Try This Book "Guaranteed"

I got a good chuckle when I approved this post this morning...I shared it with
everyone...especially good because I was hired to attempt to justify a diet that
I despise in an article if someone wants to attempt it...long story...but am
writing a series of articles for a website on Nutrition and Diet Therapy...if
the editor's had a sense of humor I would send it to them, but they really
don't...

Cheffy

--- In culinaryartistschefitup@yahoogroups.com, "keith doughty"
<keithdoughty@...> wrote:
>
> ITALIAN PASTA DIET
>
>                IT REALLY WORKS !!
>
>
>        1) You walka pasta da bakery.
>
>        2) You walka pasta da candy store.
>
>        3) You walka pasta da Ice Cream shop.
>
>        4) You walka pasta da table and fridge.
>

Touche Keith...

I'm with you on that one..

Cheffy

--- In culinaryartistschefitup@yahoogroups.com, "kuisine77" <kuisine77@...>
wrote:
>
> OK I hafta chime in here...
>
> If I approach a soup and try to define it, or label it-there are certain
criteria that I use to classify the soup. It is basically a process of
deductions....
>
> 1. It cannot be a bisque if it is not pureed.
> 2. It cannot be a stew if it is not chunky.
> 3. It cannot be a chowder if it does not contain potatoes.
> 4. All others are simply soups.
>
> It just makes sense!
>
> OK Class is over...
>
> Chef K
>

Yeah Ed, and a perfect example of this is Alton Brown's baked beans. Look up on
the Food Network's site "the Once and Future Bean". Silly name, but seriously
delicious. It calls for a pound of bacon! MMmmm!!!

--- In culinaryartistschefitup@yahoogroups.com, ED MASSEY
<airheadtowerranch@...> wrote:
>
>
> instead of rendering the bacon add the uncooked bacon to your stock as this
will really instensify the flavor that you are looking for.  Same with making
pinto beans.  Add fine diced uncooked bacon and raw onion to your slow
simmering beans flavor explodes.
> --- On Mon, 12/14/09, Mike Stachowsky <crono760@...> wrote:
>
>
> From: Mike Stachowsky <crono760@...>
> Subject: Chef It Up A challenge: Fix my soup
> To: culinaryartistschefitup@yahoogroups.com
> Date: Monday, December 14, 2009, 9:01 AM
>
>
>  
>
>
>
>
>
>
>
> I tried to make a creamy leek and potato soup, but I put a bit of a twist on
it.  It was "good", but not really great.  My plan was:
>
> After making a chicken stock, I rendered the fat from some smoked bacon, and
cooked the potatoes in the fat until they were browned.  I added the bacon and
potatoes to the stock, along with some leeks, cooked, and pureed. 
>
> My goal was to make a bacony potatoe-y leek soup that had the nicely browned
potato flavour.  What I got was a loose running together of all the flavours I
had hoped for.  In other words, they were all there, but nothing was
particularly distinct, and you couldn't really tell anything other than "Yeah, I
mean, it's good, you know..."
>
> So, any ideas?  The soup tasted OK and I'd probably eat it again, I just
wanted it to be a bit more distinct.
>
> MIKE
>
>
>
> Instant message from any web browser! Try the new Yahoo! Canada Messenger for
the Web BETA
>

OK I hafta chime in here...

If I approach a soup and try to define it, or label it-there are certain
criteria that I use to classify the soup. It is basically a process of
deductions....

1. It cannot be a bisque if it is not pureed.
2. It cannot be a stew if it is not chunky.
3. It cannot be a chowder if it does not contain potatoes.
4. All others are simply soups.

It just makes sense!

OK Class is over...

Chef K

I think some of you have seen these trends already beginning the later part of
this past year.



Back-To-Basics Leads 2010 Food Trends
by Karlene Lukovitz, Friday, December 11, 2009, 4:48 PM


Back-to-basics -- meaning a focus on buying quality, basic ingredients and
building a menu from there -- leads the Food Channel's list of top food trends
for 2010.

This version of back-to-basics "isn't about retro, or comfort food, or even cost
-- it's about determining the essentials and stocking your pantry accordingly,"
say the channel's food gurus.

In fact, in addition to more of the eating-at-home trend, they predict a shift
away from convenience foods and toward real, from-scratch cooking, "now that we
have more time than money, and more food knowledge and concerns."

When people do go out to eat, they'll be experimenting more than ever.
Restaurant concepts are in flux as people redefine what going "out" to eat
means, they note. New formats/concepts that are likely to do well include
gastropubs, fusion dining, "shareables" and communal tables, and those built
around "fresh" and do-it-yourself themes.

Grocery stores will continue to see growth in private label and a revival of
emphasis on the in-store butcher, as well as upgraded delis and fresh take-out
sections, say the trend-watchers. Bulk buys will continue, but frequent -- even
daily -- purchases of fresh meal ingredients will become more common as a means
of making meals special and minimizing waste. Using social media, apps and
online sources to get real-time tips on where the best grocery deals are and to
score coupons will become more prevalent.

Other trends:

* Redefining "ethnic" ("American, The New Ethnic"). American food is made up of
a growing number of ethnic staples and favorites. We're also adding individual
dashes of creativity as we share these favorites and learn to cook them at home.

* Food vetting. Food sourcing issues ranging from Fair Trade to organics to
mercury-free fish will continue to grow in importance.

* Mainstreaming sustainability. Growing numbers of Americans will continue to
adopt sustainable practices out of a desire to make a difference, including
eating locally sourced, seasonal foods and buying products with
sustainable/biodegradable packaging. Food manufacturers will continue to expand
sustainable operational and packaging practices.

* Food with benefits. "Functional" foods with added nutrients or health/beauty
benefits claims will continue to proliferate, as will gluten- and allergy-free
foods. Nutritional labeling will get sorted out.

* The "new" foodie. Today's foodies are less obsessed with snob appeal and more
interested in fun experimentation, such as combining exotic or expensive
ingredients with everyday items like hamburgers or mac and cheese.

* Bartering for consumables. With community-supported agriculture (CSA's) as
well as farmers' markets and roadside stands in vogue, the next step is using
our new online communication capabilities to make connections (even with
strangers) for swaps that include food. These analysts predict more trading of
skills/time for food, and vice versa ("think a box of tomatoes in exchange for
babysitting"), as well as more homemade food as gifts.

* Personalizing and individual portions to express individuality. The parallel
trend to collectives and communal eating is individualism, reflected both in
practices like making cheese at home and in the growing number of
individual-size foods (cupcakes, pizzas, etc.). Individual portions also enable
cooks and restaurants to let people choose their own ingredients and express
their personalities. Chains such as Flat Top Grill, where customers can choose
their own ingredients for items served at every meal, will grow in popularity.

Has maggi ever been discussed on here before??

OK...here we go...although not really related to Maggi, just a thought process
when I read this post...

First off, I use Maggi and I use Kitchen Bouquet...not all the time but I do use
them...

As far as being old school technique of using these flavor enhancers is where I
got my chuckle...

Now that I have been in a kitchen for going on thirty years (at a relatively
young dude in his mid fourties, am I getting to be the old school that I so
respectfully speak of when I am talking about my teachers/chefs/compadres....?

Am I the old school that I am boasting to my kidz about?

LOL...jeez...I sure hope not...

Chef Mike

If anyone read that post, don't panic, I should have read the bill before I
posted the links that I did...

It was interesting reading and it's a statement about the FDA wanting to start a
new division to protect food safety. A Food Security Commission or something
like that...

If you would like to read the bill it is at
http://www.govtrack.us/congress/billtext.xpd?bill=h111-875

Peace, Hugs and Cookies,
Chef Mike

Good idea Chef....like a 1/2tsp.brunoise bacon/leek/fried potato of each
centered top of indv. bowl of the soup (if thick enough to hold it) with
dollop crème friache.


--- In culinaryartistschefitup@yahoogroups.com, "chef_riggy"
<loose_coconuts@...> wrote:
>
> Escoffier has a chapter after Sauces and before Soups, Garnishes for Soups in
"Le Guide Culinaire". I would take the soup you have, if thick enough for your
taste, and simply garnish it with sauteed or braised leek rings (the white
part--or batter n fry them like mini onion rings), some small dice browned
potatoes, and a nice bit of bacon (bits, julienne, chopped).
>
> --- In culinaryartistschefitup@yahoogroups.com, Mike Stachowsky <crono760@>
wrote:
> >
> > I tried to make a creamy leek and potato soup, but I put a bit of a twist on
it.  It was "good", but not really great.  My plan was:
> >
> > After making a chicken stock, I rendered the fat from some smoked bacon, and
cooked the potatoes in the fat until they were browned.  I added the bacon and
potatoes to the stock, along with some leeks, cooked, and pureed. 
> >
> > My goal was to make a bacony potatoe-y leek soup that had the nicely browned
potato flavour.  What I got was a loose running together of all the flavours I
had hoped for.  In other words, they were all there, but nothing was
particularly distinct, and you couldn't really tell anything other than "Yeah, I
mean, it's good, you know..."
> >
> > So, any ideas?  The soup tasted OK and I'd probably eat it again, I just
wanted it to be a bit more distinct.
> >
> > MIKE
> >
> >
> >
> >       __________________________________________________________________
> > Ask a question on any topic and get answers from real people. Go to Yahoo!
Answers and share what you know at http://ca.answers.yahoo.com
> >
>

Like TD_chef says...I think adding flour to the fat/potato mix just to tighten
everything up would be the best solution. I have found in the past that
sometimes when something isn't popping in your mouth with flavor, probably just
a little bit more good ole salt and white pepper...maybe a dash of sugar to
balance flavors/ph out. Any of you guys ever use maggi?? I rarely use it, but, I
have seen some old timers use maggi in cream soups. Has maggi ever been
discussed on here before??...Sort of a mysterious concoction of Umami flavor.
Happy Holidays all....eat many Yule Logs ;-)

--- In culinaryartistschefitup@yahoogroups.com, Mike Stachowsky <crono760@...>
wrote:
>
> I tried to make a creamy leek and potato soup, but I put a bit of a twist on
it.  It was "good", but not really great.  My plan was:
>
> After making a chicken stock, I rendered the fat from some smoked bacon, and
cooked the potatoes in the fat until they were browned.  I added the bacon and
potatoes to the stock, along with some leeks, cooked, and pureed. 
>
> My goal was to make a bacony potatoe-y leek soup that had the nicely browned
potato flavour.  What I got was a loose running together of all the flavours I
had hoped for.  In other words, they were all there, but nothing was
particularly distinct, and you couldn't really tell anything other than "Yeah, I
mean, it's good, you know..."
>
> So, any ideas?  The soup tasted OK and I'd probably eat it again, I just
wanted it to be a bit more distinct.
>
> MIKE
>
>
>
>       __________________________________________________________________
> Ask a question on any topic and get answers from real people. Go to Yahoo!
Answers and share what you know at http://ca.answers.yahoo.com
>

Escoffier has a chapter after Sauces and before Soups, Garnishes for Soups in
"Le Guide Culinaire". I would take the soup you have, if thick enough for your
taste, and simply garnish it with sauteed or braised leek rings (the white
part--or batter n fry them like mini onion rings), some small dice browned
potatoes, and a nice bit of bacon (bits, julienne, chopped).

--- In culinaryartistschefitup@yahoogroups.com, Mike Stachowsky <crono760@...>
wrote:
>
> I tried to make a creamy leek and potato soup, but I put a bit of a twist on
it.  It was "good", but not really great.  My plan was:
>
> After making a chicken stock, I rendered the fat from some smoked bacon, and
cooked the potatoes in the fat until they were browned.  I added the bacon and
potatoes to the stock, along with some leeks, cooked, and pureed. 
>
> My goal was to make a bacony potatoe-y leek soup that had the nicely browned
potato flavour.  What I got was a loose running together of all the flavours I
had hoped for.  In other words, they were all there, but nothing was
particularly distinct, and you couldn't really tell anything other than "Yeah, I
mean, it's good, you know..."
>
> So, any ideas?  The soup tasted OK and I'd probably eat it again, I just
wanted it to be a bit more distinct.
>
> MIKE
>
>
>
>       __________________________________________________________________
> Ask a question on any topic and get answers from real people. Go to Yahoo!
Answers and share what you know at http://ca.answers.yahoo.com
>

> I tried to make a creamy leek and potato soup, but I put a bit of a twist on
it.  It was "good", but not really great.  My plan was:
>
> After making a chicken stock, I rendered the fat from some smoked bacon, and
cooked the potatoes in the fat until they were browned.  I added the bacon and
potatoes to the stock, along with some leeks, cooked, and pureed. 
>
> My goal was to make a bacony potatoe-y leek soup that had the nicely browned
potato flavour.  What I got was a loose running together of all the flavours I
had hoped for. 

Mike...it sounds like you were on the right track...
When you rendered the fat and cooked the potatoes...did you add any flour to the
fat/vegetable mix before you added it back to the stock?

The addition of even a small amount of flour to create a roux with the bacon
fat, potatoes, etc. (I know...why add more starch to the potato soup?) Once you
lightly add flour to the fat and you cook out that 'pasty' taste you could get,
it will bind together the soup, it will add some body to the soup as well. It
sounds like you were able to create the flavor. You should be able to go from
there as far as seasoning and finish with a little cream (be careful not to boil
it again after the cream).

Mike...as you discussed the books, I felt inspired to look for another book on
baking to read and add to my mental library I have. Now it's either a trip to
the library or Borders, Amazon, etc. Any suggestions on something full of info,
new, inspirational?
My wife would at least enjoy trying out fresh bread, other than the
roasted/smoked meats I usually do. She shouldn't make any 'animal carcass'
comments...

Thanks,
Tom

Something Tom said reminded me of my favorite Anthony Bourdain quotes...

Tom said "If at first you don't succeed...destroy all evidence that you ever
tried."

Anthony Bourdain said: "...an ounce of sauce can cover up a ton of mistakes..."

I always liked that one...

> Mostly, and apart from the formula, the "airiness" of the inside is controlled
by proper proofing.
> The formula plays a big role as well--for example, if the dough is wet then
the holes will be larger than a dough with much less water.
>


Thorough answer Ray...you hit the best part of why some chefs don't like to
bake. I like to bake, if I am in the right mood, I found that it's not the
recipes for breads, etc. which I don't enjoy using... it's a formula, not a
recipe. I felt intimidated by formulas, too precise, no room for any error, even
the smallest.
Now I can make a bread/roll like my Italian and Sicilian grandmothers did. Light
and airy on the inside, crispy and crusty outside...mmmmm...keep trying and you
eventually can do it without looking at the 'recipe' (formula)
If at first you don't succeed...destroy all evidence that you ever tried.

Mostly, "dinner rolls" are supposed to be soft inside with a soft crust. Most of
them are also plain to slightly sweet. Mos crisp-crusted breads are lean dough
formulas, and they are steamed for the first little bit in the oven (the steam
makes for the crispy crust), as in French and Italian bread, sourdough, etc.

Don't forget to ferment the dough first (first of 2 rises). After mixing and
kneading, let it get to at least double it's original volume.

Mostly, and apart from the formula, the "airiness" of the inside is controlled
by proper proofing. Properly proofed doughs will, when poked gently with a
finger; a)the dent will spring right back if not proofed enough; b)the dent will
either stay, or un-dent very slowly if just proofed enough; or c)the dough will
deflate if overproofed.

The formula plays a big role as well--for example, if the dough is wet then the
holes will be larger than a dough with much less water.

Kneading times also play a role in gluten development (and crumb (hole size)).
What to look for in the dough when kneading is called the "baker's window". Take
a small piece of the dough and ball it up, then flatten it, then try to stretch
it into a thin, translucent membrane. It should be like the surface of a
bubble-gum-bubble. Light should easily pass through it, and it should not tear
before that point. If it does tear, knead it some more. Generally, a mixer on
speed 2 for 10 minutes will bring it there, or very close, if using bread flour.
It might take longer if using all-purpose flour as that had less protein and
more starch.

If you're there, and the dough has some to a little to no fat, making a crispy
crust is easy. What I do at home to put steam in the oven is to get a saute pan
of water on the boil just before placing the bread into the oven, then putting
that into the oven with the bread, and pulling it out some 10 minutes later
(time depending on loaf size).

--- In culinaryartistschefitup@yahoogroups.com, David Turner <davidt8567@...>
wrote:
>
> i love to cook, but i'm not a chef for sure. one of my weakness is breads. i
especiall love to make home made yeast rolls at home. for the most part they
turn out pretty well, but after watching this french chef school reality show
today, i realize my breads are far from great.
>
> what is the secret to making a nice, airey, yeast roll...slightly crispy on
the outside, but nice, soft and airey on the inside.
>
> my aunt makes some of the best, and i have used her recipie for a long time,
but i just can't seem to get mine to turn out. any suggestions and comments
would be welcome. 
>

"I don't have all MINUTE!"

I like one I made up working in the "turn-n-burn" restaurants in Panama City
during tourist season;  basically made up to mock the cooks who would constantly
be yelling for certain dishes, followed with "I don't have all day"! I got so
tired of hearing that, I started yelling back "yes you do, you're here till
closing [or 2:00, whenever their shift was over]". After getting yelled at about
it a few times, I changed it to "I DON'T HAVE ALL MINUTE"! It got some laughs,
and it started catching on even in other restaurants. And to think, most of the
cook using the phrase seriously, were just the ones I was making fun of.

My favorite Chef Ramsay thing is when he calls a poorly performing female cook a
"useless cow". That makes me laugh every time (lolcow?), and mostly because they
deserve it.

--- In culinaryartistschefitup@yahoogroups.com, "Cheffy" <chefmikesworld@...>
wrote:
>
> I had a dream I was out partying with Gordon Ramsey...so this morning I was
talking with someone about our favorite Ramsey sayings and thought this would be
a good thread...
>
> One of my top favorite ones has to be
>
> "HAVE YOU LOST THE PILOT? HAVE YOU GONE A LITTLE BIT F@@@KING BONJOUR?"
>
> That one always makes me laugh...
>