What did everyone cook today?
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Departing Contestant ingenious!
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Departing Contestant And I thought grilling and smoking was like golf and fishing - he who lies the most wins LOL
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Departing Contestant And I thought grilling and smoking was like golf and fishing - he who lies the most wins LOL
Chef No, cooking is more like art, & we are all thieves!
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Chef No, cooking is more like art, & we are all thieves!
calldoctoday Brilliant!
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Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment! -
Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment!
RON PARRISH That looks SO GOOD !
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Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment!
RON PARRISH Nothing like a good ol Crawdad Ball!
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It was excellent! I ordered 10lbs and the 5 grand kids cleaned them up! I did manage to sneak a few out for myself!!
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It was excellent! I ordered 10lbs and the 5 grand kids cleaned them up! I did manage to sneak a few out for myself!!
RON PARRISH Gotta add some onions, corn, sausage, & corn too & don’t forget a nice cold beer for yourself to help get in the mood!
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All that stuff was in the pot when i took picture! except the beer. It was in my hand!
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The chef that I trained under was one of 10 certified executive chefs in the world. He did things right and pushed me to be the best. One of his loves was Ice carving. He passed away and left me his chisels and small chain saw that he used along with several books and templates. Every time I do one I always think of the time and hard work we shared together. Not much call for ice sculptures these days , kind of considered old fashion.
Chef Hell Chef, most of us are considered old and “old fashioned”
don’t ever give it up. lost art is just that, lost. it is a beautiful creation and when your skills are asked of you, they will be greatly appreciated. -
Chef Hell Chef, most of us are considered old and “old fashioned”
don’t ever give it up. lost art is just that, lost. it is a beautiful creation and when your skills are asked of you, they will be greatly appreciated.Departing Contestant Thank you, that is very kind of you. I was trained as a chef that it is the obligation to the profession to help anyone seeking training, recipes, or techniques. It is through that aiding of other that we ensure that those talents are perpetuated over time and to future generations. I will state now that anyone who would like any tips or recipes that I may have is more than welcomed to them.
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Departing Contestant Thank you, that is very kind of you. I was trained as a chef that it is the obligation to the profession to help anyone seeking training, recipes, or techniques. It is through that aiding of other that we ensure that those talents are perpetuated over time and to future generations. I will state now that anyone who would like any tips or recipes that I may have is more than welcomed to them.
Chef What is your French Onion Soup recipe? I have made many different versions, and all have been great, as long as you add enough bread and cheese in the end!
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Departing Contestant Thank you, that is very kind of you. I was trained as a chef that it is the obligation to the profession to help anyone seeking training, recipes, or techniques. It is through that aiding of other that we ensure that those talents are perpetuated over time and to future generations. I will state now that anyone who would like any tips or recipes that I may have is more than welcomed to them.
Chef Ditto!
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Chef What is your French Onion Soup recipe? I have made many different versions, and all have been great, as long as you add enough bread and cheese in the end!
Tex_77 calldoctoday Funny, I just had some last night. One major secret that chefs at better restaurants typically use is a good soup base. I use Minor’s beef and chicken base. It has much lower salt and no MSG like other products. It is all natural. I typically make a 5 gallon or more batch and then can it to use over time.
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Caramelize lots of yellow onions in unsalted butter. You will likely use more than you think you need, they shrink in volume as the cook down. Love it when the sweet onions are available. A pound of butter to about 10 pounds of onions work well. If the sugars in the onions begin to stick to the bottom, just add a few tablespoons of water. Slowly getting to a golden brown on the onions may take 2 hours or so.
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add about 1/2 to 3/4 bottle of a dry sherry. Now this is for the large batch, in a small batch of 3# onions and one stick of butter, just add about 1/2 cup. Stir to loosen and deg-laze the pan.
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add 5 bay leaf, tablespoon of dry thyme or about 10 sprigs of fresh thyme, water, and lastly, the beef base. and about 1/4 cup of apple cider vinegar. simmer about 45 minutes. Remove thyme sprigs and bay leaf.
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heat broiler. Toast buttered bread in the broiler. I like to crush garlic in the butter. Place toasted bread and soup into oven proof soup bowls and cover with cheese of choice. I like Gruyere, wife likes mozzarella, and some like provolone cheese. place bowls under the broiler until the cheese is golden and bubbly.
A dry white or red wine can be used instead of the sherry, it does change the flavor but some people prefer other wines.
To can, add the soup w/o bread to canning jars. I do quarts, and process at 10 pounds pressure for 75 minutes. Shelf stable for a good 5 years (yes I experimented) but usually gone in a few months. Toast fresh bread when serving
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Tex_77 calldoctoday Funny, I just had some last night. One major secret that chefs at better restaurants typically use is a good soup base. I use Minor’s beef and chicken base. It has much lower salt and no MSG like other products. It is all natural. I typically make a 5 gallon or more batch and then can it to use over time.
-
Caramelize lots of yellow onions in unsalted butter. You will likely use more than you think you need, they shrink in volume as the cook down. Love it when the sweet onions are available. A pound of butter to about 10 pounds of onions work well. If the sugars in the onions begin to stick to the bottom, just add a few tablespoons of water. Slowly getting to a golden brown on the onions may take 2 hours or so.
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add about 1/2 to 3/4 bottle of a dry sherry. Now this is for the large batch, in a small batch of 3# onions and one stick of butter, just add about 1/2 cup. Stir to loosen and deg-laze the pan.
-
add 5 bay leaf, tablespoon of dry thyme or about 10 sprigs of fresh thyme, water, and lastly, the beef base. and about 1/4 cup of apple cider vinegar. simmer about 45 minutes. Remove thyme sprigs and bay leaf.
-
heat broiler. Toast buttered bread in the broiler. I like to crush garlic in the butter. Place toasted bread and soup into oven proof soup bowls and cover with cheese of choice. I like Gruyere, wife likes mozzarella, and some like provolone cheese. place bowls under the broiler until the cheese is golden and bubbly.
A dry white or red wine can be used instead of the sherry, it does change the flavor but some people prefer other wines.
To can, add the soup w/o bread to canning jars. I do quarts, and process at 10 pounds pressure for 75 minutes. Shelf stable for a good 5 years (yes I experimented) but usually gone in a few months. Toast fresh bread when serving
Chef Thank you, I really appreciate that. I like making home made bone broth on a regular basis for Beef, Turkey, Chicken, & pork. I use onions, carrots, & spices in it & let it simmer for a couple of days. We really like it & drink some when it is done & freeze the rest in Quart or Half Gallon jars to use as a base for various recipes, soups, beans, etc. Yours sounds very good though & I like it.
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Tex_77 calldoctoday Funny, I just had some last night. One major secret that chefs at better restaurants typically use is a good soup base. I use Minor’s beef and chicken base. It has much lower salt and no MSG like other products. It is all natural. I typically make a 5 gallon or more batch and then can it to use over time.
-
Caramelize lots of yellow onions in unsalted butter. You will likely use more than you think you need, they shrink in volume as the cook down. Love it when the sweet onions are available. A pound of butter to about 10 pounds of onions work well. If the sugars in the onions begin to stick to the bottom, just add a few tablespoons of water. Slowly getting to a golden brown on the onions may take 2 hours or so.
-
add about 1/2 to 3/4 bottle of a dry sherry. Now this is for the large batch, in a small batch of 3# onions and one stick of butter, just add about 1/2 cup. Stir to loosen and deg-laze the pan.
-
add 5 bay leaf, tablespoon of dry thyme or about 10 sprigs of fresh thyme, water, and lastly, the beef base. and about 1/4 cup of apple cider vinegar. simmer about 45 minutes. Remove thyme sprigs and bay leaf.
-
heat broiler. Toast buttered bread in the broiler. I like to crush garlic in the butter. Place toasted bread and soup into oven proof soup bowls and cover with cheese of choice. I like Gruyere, wife likes mozzarella, and some like provolone cheese. place bowls under the broiler until the cheese is golden and bubbly.
A dry white or red wine can be used instead of the sherry, it does change the flavor but some people prefer other wines.
To can, add the soup w/o bread to canning jars. I do quarts, and process at 10 pounds pressure for 75 minutes. Shelf stable for a good 5 years (yes I experimented) but usually gone in a few months. Toast fresh bread when serving
Chef I’m going to have to step up my canning game, I’ve never used a pressure canner. Thanks for ypur recipe!
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Chef Thank you, I really appreciate that. I like making home made bone broth on a regular basis for Beef, Turkey, Chicken, & pork. I use onions, carrots, & spices in it & let it simmer for a couple of days. We really like it & drink some when it is done & freeze the rest in Quart or Half Gallon jars to use as a base for various recipes, soups, beans, etc. Yours sounds very good though & I like it.
calldoctoday I like that as well. I can typically make enough chicken, turkey and pork stock for just the family, and back when I had a 300 seat restaurant my butcher always kept me stocked with all the beef bones I needed for the restaurant. Let them simmer for several days, but don’t have access to that volume of beef bones anymore. I do can stock as well. Then, if there is a problem with electrical service, my inventory is safe on the shelves. I have kept experiments going with several products when I first started, but after 10 years on the shelf, I stop checking for longevity.
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Chef I’ve been teetering on the edge of getting a pressure canner, and you just may have pushed me over the edge.
TexLaw If you take the plunge for a pressure cooker I strongly suggest the All American Pressure Cooker Canner. get as large of one as you can. Mine does 14 quart jars at a time. The way it is designed all parts that wear out are very easily replaceable, and the system is fool proof safe. Best part is cooking dry beans. Perfectly cooked at 15 psi for 18 minutes. Never scorch, always just right and very fast. Makes the best red beans, charro beans, any dry beans ever. I have had mine for about 15 years and used it in my restaurants for a good bit of that time on a daily basis.
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