Search the web
Sign In
New User? Sign Up
culinaryartistschefitup · Chef It Up - Cooking Advice, Recipes and
? Already a member? Sign in to Yahoo!

Yahoo! Groups Tips

Did you know...
Hear how Yahoo! Groups has changed the lives of others. Take me there.

Best of Y! Groups

   Check them out and nominate your group.
Having problems with message search? Fill out this form to ensure your group is one of the first to be migrated to the new message search system.

Messages

  Messages Help
Advanced
Messages 16206 - 16236 of 16236   Newest  |  < Newer  |  Older >  |  Oldest
Messages: Show Message Summaries   (Group by Topic) Sort by Date v  
#16236 From: "foodiesleuth" <cubanwahine@...>
Date: Thu Dec 17, 2009 3:00 am
Subject: This group's calendar needs to be edited
foodiesleuth
Offline Offline
Send Email Send Email
 

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"

  From the Calendar of culinaryartistschefitup
Date: Tuesday December 1, 2009
Time: 2:00 am - 3:00 am
Author: jasmine_joel_60
Repeat: This event repeats every day.
Type: Appointment  (Private)
Reminder: There are reminders set for 5 minutes and 15 minutes before this event.
Location: http://www.cookdoor.net/cooking-book.html
After 5 Years of Research and Testing With Over 65,000 Members of Our Secret Recipe Forum, Finally You Can...
Discover The Secret Recipes From Your Favorite Restaurants & Easly Cook Them Yourself !


http://www.cookdoor.net/cooking-book.html

"We'll Teach You the Jealously Guarded Secrets Behind Actual Dishes From Billion Dollar Restaurants Like The Cheesecake Factory®, KFC®, The Olive Garden®, PF Chang's®, Red Lobster®, Chili's®... (plus many others) and Show You How to Easily Make Them at Home!"

Save Money and Skip Those Long Lines - Get the Step by Step Instructions for Making

America's Most Wanted Recipes in Your Own Kitchen...


The Books Content here:
http://www.cookdoor.net/cooking-book.html

Impress Your Family and Friends With Exact Replicas of The Following Recipes:
http://www.cookdoor.net/cooking-book.html

#16235 From: "Cheffy" <chefmikesworld@...>
Date: Wed Dec 16, 2009 2:13 am
Subject: Re: Favorite Chef Quotes/Pasta Diet
chefmikesworld
Offline Offline
Send Email Send Email
 
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.
>

#16234 From: "Cheffy" <chefmikesworld@...>
Date: Wed Dec 16, 2009 2:07 am
Subject: Re: Soup/Chowder/Stew/Bisque...My own class
chefmikesworld
Offline Offline
Send Email Send Email
 
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
>

#16233 From: "chef_riggy" <loose_coconuts@...>
Date: Tue Dec 15, 2009 8:47 pm
Subject: Re: Chef It Up A challenge: Fix my soup
chef_riggy
Offline Offline
Send Email Send Email
 
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
>

#16232 From: Peter Kominos <nyg1122@...>
Date: Tue Dec 15, 2009 5:39 pm
Subject: Re: Chef It Up A challenge: Fix my soup
nyg1122
Offline Offline
Send Email Send Email
 
Add Hand ground Nutmeg

--- On Tue, 12/15/09, ED MASSEY <airheadtowerranch@...> wrote:

From: ED MASSEY <airheadtowerranch@...>
Subject: Re: Chef It Up A challenge: Fix my soup
To: culinaryartistschefitup@yahoogroups.com
Date: Tuesday, December 15, 2009, 10:35 AM

 

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@yahoo. com> wrote:

From: Mike Stachowsky <crono760@yahoo. com>
Subject: Chef It Up A challenge: Fix my soup
To: culinaryartistschef itup@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



#16231 From: ED MASSEY <airheadtowerranch@...>
Date: Tue Dec 15, 2009 3:35 pm
Subject: Re: Chef It Up A challenge: Fix my soup
kiknitupanotch
Offline Offline
Send Email Send Email
 

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


#16230 From: Mike Stachowsky <crono760@...>
Date: Tue Dec 15, 2009 3:17 pm
Subject: Re: Chef It Up Re: A challenge: Fix my soup
crono760
Offline Offline
Send Email Send Email
 
Thanks for the replies everyone.  I'll try to implement some of the suggestions in the next batch :-)

MIKE

--- On Mon, 12/14/09, Chef D <dapgachef@...> wrote:

From: Chef D <dapgachef@...>
Subject: Chef It Up Re: A challenge: Fix my soup
To: culinaryartistschefitup@yahoogroups.com
Received: Monday, December 14, 2009, 11:35 AM

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
> >
>




------------------------------------

If you do not wish to receive emails, please visit Chef It Up and change your membership status located in the menu in the left column of the group. THANK YOU!
Chef KYahoo! Groups Links

<*> To visit your group on the web, go to:
    http://groups.yahoo.com/group/culinaryartistschefitup/

<*> Your email settings:
    Individual Email | Traditional

<*> To change settings online go to:
    http://groups.yahoo.com/group/culinaryartistschefitup/join
    (Yahoo! ID required)

<*> To change settings via email:
    culinaryartistschefitup-digest@yahoogroups.com
    culinaryartistschefitup-fullfeatured@yahoogroups.com

<*> To unsubscribe from this group, send an email to:
    culinaryartistschefitup-unsubscribe@yahoogroups.com

<*> Your use of Yahoo! Groups is subject to:
    http://docs.yahoo.com/info/terms/



All new Yahoo! Mail - Get a sneak peak at messages with a handy reading pane.

#16229 From: "kuisine77" <kuisine77@...>
Date: Tue Dec 15, 2009 7:22 am
Subject: Soup/Chowder/Stew/Bisque...My own class
kuisine77
Offline Offline
Send Email Send Email
 
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

#16228 From: "keith doughty" <keithdoughty@...>
Date: Tue Dec 15, 2009 4:47 am
Subject: Re: Favorite Chef Quotes
keithdwayned...
Offline Offline
Send Email Send Email
 

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.

 

 


#16227 From: David Turner <davidt8567@...>
Date: Tue Dec 15, 2009 4:20 am
Subject: Organic
davidt8567
Offline Offline
Send Email Send Email
 
thanx for the info. i plan to put my two cents in anyway.
 
i just hope that if it does pass, that they don't have the family garden natzis out in patrol, because i have an organic garden each year.  no pesticides period.


#16226 From: td_chef
Date: Mon Dec 14, 2009 11:50 pm
Subject: Interesting read...
td_chef
Offline Offline
 
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.

#16225 From: "Cheffy" <chefmikesworld@...>
Date: Mon Dec 14, 2009 9:41 pm
Subject: Maggi Chuckles....
chefmikesworld
Offline Offline
Send Email Send Email
 
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

#16224 From: "Cheffy" <chefmikesworld@...>
Date: Mon Dec 14, 2009 9:19 pm
Subject: Organic Farming Ban
chefmikesworld
Offline Offline
Send Email Send Email
 
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

#16222 From: "Chef D" <dapgachef@...>
Date: Mon Dec 14, 2009 5:35 pm
Subject: Re: A challenge: Fix my soup
dapgachef
Offline Offline
Send Email Send Email
 
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
> >
>

#16221 From: "Chef D" <dapgachef@...>
Date: Mon Dec 14, 2009 4:49 pm
Subject: Re: A challenge: Fix my soup
dapgachef
Offline Offline
Send Email Send Email
 
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
>

#16220 From: "chef_riggy" <loose_coconuts@...>
Date: Mon Dec 14, 2009 4:38 pm
Subject: Re: A challenge: Fix my soup
chef_riggy
Offline Offline
Send Email Send Email
 
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
>

#16219 From: DUANE <dak690@...>
Date: Mon Dec 14, 2009 3:48 pm
Subject: Re: Chef It Up A challenge: Fix my soup
dak690
Offline Offline
Send Email Send Email
 
acid !  no not the kind you drop , but a squeeze of  a leamon, or wine .

--- 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, 10:01 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



#16218 From: td_chef
Date: Mon Dec 14, 2009 3:42 pm
Subject: Re: A challenge: Fix my soup
td_chef
Offline Offline
 
> 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).

#16217 From: Mike Stachowsky <crono760@...>
Date: Mon Dec 14, 2009 3:01 pm
Subject: A challenge: Fix my soup
crono760
Offline Offline
Send Email Send Email
 
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

#16216 From: td_chef
Date: Mon Dec 14, 2009 2:12 pm
Subject: Chef It Up Re: making breads
td_chef
Offline Offline
 
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

#16215 From: David Turner <davidt8567@...>
Date: Mon Dec 14, 2009 12:34 pm
Subject: Re: making breads
davidt8567
Offline Offline
Send Email Send Email
 
thanks for the tips. i'll try them on my next bread.


#16214 From: "Cheffy" <chefmikesworld@...>
Date: Mon Dec 14, 2009 6:45 am
Subject: Re: Favorite Chef Quotes
chefmikesworld
Offline Offline
Send Email Send Email
 
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...

#16213 From: mike finke <mmfinke@...>
Date: Mon Dec 14, 2009 4:48 am
Subject: Re: Chef It Up Re: making breads
curmugeonly
Offline Offline
Send Email Send Email
 
In my opinion, you can't go past the Peter Reinhart books on bread.  He has a very spiritual approach to baking which I have not yet been able to fully embrace, but have learned a great deal from.  I have had my wild yeast starter going for nearly two years now, using his instructions.

The McGee book has a section on dough structure which is excellent.
If I could offer my own limited experience.
A soft (somewhat wet) but thoroughly kneaded dough will produce a squidgier crumb.  Wetting the outside of the roll (or the inside of the whole oven) at the beginning of the baking will make for a crisper crust.
A long, slow cool ferment produces better bread than a fast, warm one.

You get nicer tasting bread will a really friggin hot oven.  And if you can scam yourself an extruded clay patio tile and keep that in your oven to bake on, so much the better.  Make sure you preheat the oven long enough to really soak the tile with heat.

A raggy or wet dough will let you down on one front, however.  Shaping is more difficult.

As always, this warranty on this advice is limited to your purchase price.

Mike F

On Mon, Dec 14, 2009 at 1:25 PM, 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. 





#16212 From: td_chef
Date: Mon Dec 14, 2009 3:43 am
Subject: Re: making breads
td_chef
Offline Offline
 
> 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.

#16211 From: "chef_riggy" <loose_coconuts@...>
Date: Mon Dec 14, 2009 3:17 am
Subject: Re: making breads
chef_riggy
Offline Offline
Send Email Send Email
 
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. 
>

#16210 From: David Turner <davidt8567@...>
Date: Mon Dec 14, 2009 2:25 am
Subject: Re: making breads
davidt8567
Offline Offline
Send Email Send Email
 
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. 


#16209 From: David Turner <davidt8567@...>
Date: Mon Dec 14, 2009 2:03 am
Subject: Re: soups
davidt8567
Offline Offline
Send Email Send Email
 
a few months ago, while dabbling in the kitchen, i made a really good potato soup. i used some left over mashed potatoes, peeled and cubed some potatoes, and added some whole milk and cheese powder left over from macoroni and cheeze( also added some left over block cheddar, and some onion powder).
 
i let this concoction simmer for about 11/2 hours until thickened and potatoes softened.
 
after reading your comments about chowder, i think maybe i will do the same, but also add some sea food to the mix along with some fryed crispy bacon for some smokey flavor.
 
i absolutly love all sea foods, and maybe will add some clams to the mix, along with some creamed corn for some sweetness as well.
 
i have found that my best recipies have been made from left overs in the fridge and in drawers and cabinets full of left over packaged stuff.
 
have never made a true sea food chowder, but sounds really good.


#16208 From: "chef_riggy" <loose_coconuts@...>
Date: Mon Dec 14, 2009 1:22 am
Subject: Re: Favorite Chef Quotes
chef_riggy
Offline Offline
Send Email Send Email
 
"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...
>

#16207 From: Nana Charlton <ncharl7704@...>
Date: Mon Dec 14, 2009 12:06 am
Subject: Re: Chef It Up Re: Favorite Chef Quotes
nanatowgreyh...
Offline Offline
Send Email Send Email
 
I used to work with a chef that would say"A chef can only be as good as the care his gives his kitchen equipment"  Thant and the first day I worked with him he took me over to the flat top grill and said, "Can you see your face in that grill?"  my answer was yes.  Then he said "You better hope that when your done using it I can see mine"!  )His face)
 

Nana

books like children and dogs should be loved




From: td_chef <no_reply@yahoogroups.com>
To: culinaryartistschefitup@yahoogroups.com
Sent: Sun, December 13, 2009 6:29:10 PM
Subject: Chef It Up Re: Favorite Chef Quotes

 

I really like what these 2 quotes say...

"He is the first chef-restaurateur who has dared to admit openly, and even elevate to the status of a doctrine, his belief that a chef can serve his customers with the world's finest food without constantly slaving at the stove himself. ... I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano."
~Alain Ducasse

"The executive chef cannot hide behind a kitchen door"
~Culinary Institute of America


#16206 From: mike finke <mmfinke@...>
Date: Sun Dec 13, 2009 11:55 pm
Subject: Changes
curmugeonly
Offline Offline
Send Email Send Email
 
Well, political infighting and personality conflicts look like they are about to come to a head at work.
The executive chef/sous chef team are about to be fired.  Nobody's confirming it, but everybody knows it.

The new team do not inspire confidence.  Service on Saturday night, under the direction of a new guy they've brought in to run the pass, was terrible.
Zero organisation.  "Get the food on the pass!!"  As quick as you can.  And so trays of seafood on slushy trays of melting ice wait ten minutes for an accompanying dish of pork belly.
Food is sent back.
Dishes are replated.
Waiters struggle to identify dishes on a pass piled with the meals for multiple tables.

It's just not going to work.
And it's just harder than doing it right.

So I'm looking around now, trying to see where I can go next.

It was good while it lasted.  Although I've got to say.  The combination of fetta cheese, beetroot and hot and/or pointy crustaceans and bivalves is hell on the hands.  Squeeze some verjuice dressing into your cuts and burns to top it off and you know you're alive.

Mike F

Messages 16206 - 16236 of 16236   Newest  |  < Newer  |  Older >  |  Oldest
Advanced
Add to My Yahoo!      XML What's This?

Copyright © 2009 Yahoo! Inc. All rights reserved.
Privacy Policy - Terms of Service - Guidelines - Help