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Post by the light works on Apr 30, 2015 14:07:28 GMT
Wait, what...? You keep your hands clean while you're cooking? How do you do that while baking? Nope nope, you cant do that, as Oziris suggests, get your bloody hands in there, when making any kind of dough, you get your hands involved. that doesn't mean I have to leave a trail of batter all over the house in the process. it's not like the sink is a day's walk away. for that matter, it's not like the dough is sticky and goopy when it's time to roll it out. TV cooks like Gordon Ramsay can devastate a kitchen making a bowl of breakfast cereal. I don't. |
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Post by silverdragon on May 1, 2015 4:52:32 GMT
He's a COOK then is he?
I thought him just an excuse to the the word "fcuk" on TV as many times a minute as possible.
I agree you dont have to leave a trail of destruction about the place, I may have trouble showing that myself, but I do try, but keeping it unnecessarily clean, I left that behind when I worked in a kitchen, starting with Mc-D who had the mantra time to lean is time to clean, who would force you to look for something to clean as soon as there was a break in service.
I also worked in a place where every time I put a knife down some twerp would wash it?...
Fine, it wasnt me being employed to do just that, but leave the bloody thing alone, I will say when it needs cleaning.
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Post by the light works on May 1, 2015 14:15:28 GMT
He's a COOK then is he? I thought him just an excuse to the the word "fcuk" on TV as many times a minute as possible. I agree you dont have to leave a trail of destruction about the place, I may have trouble showing that myself, but I do try, but keeping it unnecessarily clean, I left that behind when I worked in a kitchen, starting with Mc-D who had the mantra time to lean is time to clean, who would force you to look for something to clean as soon as there was a break in service. I also worked in a place where every time I put a knife down some twerp would wash it?... Fine, it wasnt me being employed to do just that, but leave the bloody thing alone, I will say when it needs cleaning. "TV" is a modifier, kind of like "pan" is a modifier for cake. |
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Post by ironhold on May 2, 2015 0:05:07 GMT
Quick recipe for seasoned fries a friend and I came up with.
Put a quantity (to taste) of extra virgin olive oil in a skillet. Add your french fries and coat while cooking.
Mix in (to taste) sea salt, black pepper, and cayenne pepper.
Do it right, and you won't need any additional flavoring beyond this.
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Post by the light works on May 2, 2015 0:25:29 GMT
Quick recipe for seasoned fries a friend and I came up with. Put a quantity (to taste) of extra virgin olive oil in a skillet. Add your french fries and coat while cooking. Mix in (to taste) sea salt, black pepper, and cayenne pepper. Do it right, and you won't need any additional flavoring beyond this. I'll pass, I had a temporary tenant who thought cayenne was a food group, so it is on my "exceeded my lifetime allotment" list. sweet and sour cayenne is not as good as it sounds. |
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Post by silverdragon on May 2, 2015 6:27:59 GMT
On the list of many things I cant quite for the life of me get my head around is hot HOT (CALL TLW) HOT food overspiced.
There is a curry known as Tindaloo, its a Vindaloo made with "extra" hot.
Its akin to eating raw ghost chilli's...
One local supermarket entered the race with a Find-A-Loo.
There are shrinks who reckon its the taming thing, its all in the challenge, for me, sitting there not being able to see because of the tears of pain.....
This is enjoyment by some people?...
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Post by the light works on May 2, 2015 6:44:40 GMT
On the list of many things I cant quite for the life of me get my head around is hot HOT (CALL TLW) HOT food overspiced. There is a curry known as Tindaloo, its a Vindaloo made with "extra" hot. Its akin to eating raw ghost chilli's... One local supermarket entered the race with a Find-A-Loo. There are shrinks who reckon its the taming thing, its all in the challenge, for me, sitting there not being able to see because of the tears of pain..... This is enjoyment by some people?... some of it is the macho competition. some of it is the endorphin released. some of it is because people like the flavor of the peppers. but yeah - to eat stuff so hot the heat overwhelms the flavor? pointless. |
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Post by kharnynb on May 2, 2015 7:15:03 GMT
fries should be deepfried in a machine/pan that has enough oil to hold the temperature even when you add the fries. I would say about 1 gallon for a normal 4 person portion if not more.
even better than oil would be using beef drippings.
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Post by kharnynb on May 2, 2015 7:17:12 GMT
ps. using extra virgin olive oil on deep-frying temperatures is just daft, it becomes cancerogenic.
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Post by the light works on May 2, 2015 8:50:20 GMT
ps. using extra virgin olive oil on deep-frying temperatures is just daft, it becomes cancerogenic. indeed, the lighter the oil, the less heat it takes to smoke it off. |
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Post by silverdragon on May 4, 2015 8:31:56 GMT
Beef Dripping makes the best Chips.
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Post by Lex Of Sydney Australia on May 24, 2015 12:09:30 GMT
not only that, but pineapple and beef go great together. I now habitually eat grilled pineapple on my burgers. Here in Australia we not only put pineapple on our beef burgers but also beetroot & fried egg along with the standard fare of lettuce, tomato & gurkins/pickles. |
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Post by Lex Of Sydney Australia on May 24, 2015 12:28:07 GMT
Something I've been wondering about. Lemon juice and orange juice are commonly-accepted choices for marinating meat. Would, say, apple juice also work? What about pineapple? If you want to get the best out of your leeks, onions & garlic then try sautéing them with a small amount of olive oil ( just enough to soften them up a bit), & a little lemon juice & black pepper before adding them to any dish (stews, pies, spaghetti ect) it will bring out the most WONDERFUL flavours in any dish that they are in. (If you have too much juice from the leeks/onion drain them off before adding them to most dishes) One of my favourite dishes using all of the above (leeks, onions & garlic) is a nice dish of mushrooms & bacon. Bacon, Leeks, Onions, Garlic & Mushrooms: *Take the leeks, onions & garlic & sauté with a small amount of olive oil ( just enough to soften them up a bit), & a little lemon juice & black pepper till soft but not squishy/falling apart. Remove them from the dish & place them to one side. Add the bacon (finely or roughly chopped depending on taste) to the pan & begin to brown. When the bacon is cooked remove them from the dish & place them to one side. To the pan with the bacon fat & oil & add a small amount of butter to the pan & melt it down & blend the fat & oil with it (but be sure that you don't let it burn) add the mushrooms (finely chopped or sliced depending on taste) & cook till soft, add the bacon, leeks, onions & garlic to the mushrooms and warm them through. Season with black pepper & salt before serving. This dish goes well with toast & eggs at breakfast, & is rather nice on baked potato's for lunch or dinner. *If you don't like garlic or leeks you can leave them out of the dish if you like. |
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Post by the light works on May 24, 2015 14:54:52 GMT
not only that, but pineapple and beef go great together. I now habitually eat grilled pineapple on my burgers. Here in Australia we not only put pineapple on our beef burgers but also beetroot & fried egg along with the standard fare of lettuce, tomato & gurkins/pickles. a lot of our small town cafes serve a burger with fried egg and other additions (commonly called an oops burger or communication breakdown burger, or some such) but beetroot is a new one. I generally just eat beetroot by itself. - though some people eat pickled beetroot (in the US we just refer to beetroot as beets, and most americans who eat beet at all only eat the root) |
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Post by kharnynb on May 24, 2015 16:07:23 GMT
beetroot here is mostly eaten either as pickled or borscht, maybe used in an oven dish, never seen it as burger topping though....
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Post by mrfatso on May 24, 2015 20:10:41 GMT
I have heard of an "Aussie" burger before, I like a burger plain with a little Stilton cheese on top.
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Post by OziRiS on May 24, 2015 20:26:07 GMT
beetroot here is mostly eaten either as pickled or borscht, maybe used in an oven dish, never seen it as burger topping though.... If you ever come through Denmark on your way from Finland to the Netherlands, stop by one of those little grills and get a "Bøfsandwich" (beef sandwich). It was invented back when burgers had yet to become a hit over here. Someone who'd been to the US had taken the concept of the hamburger and tweaked it to better fit the traditional Danish menu. It's basically a burger bun, 200g of beef patty, fried and then dunked in gravy, raw, pan fried and deep fried onions, ketchup, mustard, pickle slices, pickled beet slices and a healthy helping of classic brown gravy both inside and on top of the whole thing. It ends up looking something like this:  Now that's good eatin'!!!  |
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Post by silverdragon on May 25, 2015 10:44:58 GMT
How the HELL do you eat that thing?.....
....Without getting the gravy everywhere?....
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Post by OziRiS on May 25, 2015 12:08:22 GMT
How the HELL do you eat that thing?..... ....Without getting the gravy everywhere?.... A blender, a tall glass and a straw... How do you think? Knife and fork, man |
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Post by silverdragon on May 25, 2015 14:12:55 GMT
How the HELL do you eat that thing?..... ....Without getting the gravy everywhere?.... A blender, a tall glass and a straw... How do you think? Knife and fork, man Its a bloody burger.... If you cant pick it up?.. I suppose the bun soaks up all that wonderful gravy. And where are the chips?... I get the knife-and-fork idea, its just that Burgers were supposed to be finger food, as in you dont need eating irons...?... Thats a bit like setting out Silver Service for a Barbecue.... No, DONT go there, I supplied catering one time for a bunch of rich twits who did do silver-service barbecue food. Honestly..... Next thing they will want the Beer in a wine glass. What?... You DO want a wine glass full of beer?... Your havin' a bubble aint you?... |
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