So for kicks and laughs I decided to watch some episodes of Top Chef's latest season. The reason I laugh at Top Chef is because the conditions they work under are pretty incredibly distant from a real kitchen. I would kill to have that much space instead of working ass to ass with the grill/fry guy. Seriously, some nights we could hold a greased spatula between us. I even have to call out low-left or low-right when I'm going for a reach-in so he knows which cheek to turn so we don't squeak.
In the future recommend a podcast on the science of brining. It's not easy to understand why if I cooking chicken breast and holding it hot in water drys the meat, but brining it in salt and water before cooking makes it juicy. Possibly a good food science video.
Just wanted to introduce myself. 25yr industry veteran J&W graduate. I found your podcasts just looking around on iTunes. They are absolutely fantastic. Very well done. Nice job.
Just wanted to drop a quick note to say "Hi" to everyone here. I can't even begin to tell you how happy I am to have found this site - it is EXACTLY what I have been looking for. Chef Jacob - A very warm and hearty Thank You !
Usually when I cook, I cook only one dish out of the meal, and my wife takes care of the sides. Well this night, thanks to all that I have learned I cooked a full meal by myself. (Well ok, the wife did steam the broccoli to help me out.) The menu for tonight was Braised Beef Short Ribs over a bed of Mushroom Risotto with Steamed Broccoli. The Risotto was fabulous, and the Short Ribs were pretty good. The liquid never did reduce down and thicken up enough and we got tired of waiting. All of the podcasts have been great, and have given me more confidence in the kitchen. Thanks Chef Burto
I working on my Super Bowl Party Menu and I am trying to shake it up a bit. This is last year's menu:
Hot: Red Pepper Brushcetta, Turkey Chili, Cider Braised Brisket, Glazed Chicken Wings
Cold: Antipasto Platter, Ceaser Salad
What are your favorites? What's on your Menu?
Go PATS!!
Made the next in the series of No Knead Breads today. This time it was rye.
Mix in a bowl for about 30 seconds with a spatula or spoon till it becomes a shaggy mess.
I don’t usually get my ingredients directly from a farm.. unless you count my small balcony :)
What I’ve noticed from supermarket (but distinctly fresh) ingredients is that the quality can make a world of difference.
For example, fresh young carrots taste sweet, with the inherent bitterness at a much lower level. First impression is sweet carrot flavor & not bitterness.
The other day at work, a co-worker and I were talking about amazing food combo's. I said my favorite food combo would have to be Chocolate and peanut butter! I mean seriously what is a better combo. Another favorite would have to be Steak and Cheese. So many different options with that most importantly Philly cheese steaks. An all time favorite of mine is also flank steak and macaroni and cheese! (My coworkers answer was chicken and waffles)
But i am interested to hear what some other favorite food combo's are.
Hi,
I'm new to the site, a food enthusiast and avid home cook. I've recently fallen in love with chanterelles after having them in a beautiful appetizer in a Napa restaurant this past weekend. I'm looking to cook some in some sort of pasta dish as an early course for an upcoming dinner party. I was thinking of maybe a saute in some butter and shallots with maybe some wine, but I would be interested in knowing if anyone has any other ideas or maybe some flavor pairing suggestions that work well with these delicious trumpets. Thanks so much!
Charles