Chef vs Claude Battle …… to the Death!!!!
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GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Now that is HILARIOUS!!!
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Ridley Acres said in Chef vs Claude Battle …… to the Death!!!!:
I was thinking it had either parmesan or prosciutto or both
I am sure that you could make a sweet butter, cracked pepper and prosciutto to toss those gnocchi in. I am sure it would be delicious. I have to say you are on the money as far as the ingredient that takes 400 days to age. Both Parmesan and Prosciutto take that long. Unfortunately I am trying to capitalize on the incredibly ridiculous market and just put my house on the market so I can’t cure and age a prosciutto until I get to the next house
Maybe I should send you a little something also for participating, and obviously to Chef since I have just been waiting for an opportunity to do so. Both you guys send me your address also and I’ll pop something in the mail
Dr_Pain Okay, you won this round. It sounds great. Would you be willing to post the recipe. I need to make this. Thanks
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Dr_Pain Okay, you won this round. It sounds great. Would you be willing to post the recipe. I need to make this. Thanks
Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Okay, you won this round. It sounds great. Would you be willing to post the recipe. I need to make this. Thanks
Absolutely!! Super easy! I do want you guys to send me your addresses for being such good sports and for johnsbrewhouse for not only getting the answer but for knowing the appropriate name
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GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
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GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
PapaSop said in Chef vs Claude Battle …… to the Death!!!!:
GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
Come on PapaSop !!!
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PapaSop said in Chef vs Claude Battle …… to the Death!!!!:
GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
Come on PapaSop !!!
Dr_Pain said in Chef vs Claude Battle …… to the Death!!!!:
PapaSop said in Chef vs Claude Battle …… to the Death!!!!:
GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
Come on PapaSop !!!
I’m not even in the same league… You guys rule!
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I just posted the recipe and you will see that it is pretty simple and straight forward. If you like the consistency of a soft dumpling in butter, garlic and basic (or what ever sauce you chose to use) then you will love them. I’ve been tempted to use them as a replacement for the dumplings in Chicken and Dumplings because they are that good
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I just posted the recipe and you will see that it is pretty simple and straight forward. If you like the consistency of a soft dumpling in butter, garlic and basic (or what ever sauce you chose to use) then you will love them. I’ve been tempted to use them as a replacement for the dumplings in Chicken and Dumplings because they are that good
Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
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How about some sort of Gnudi
johnsbrewhouse Great Job! I was wondering if that might be what this was when I started reading the string above a few minutes ago. But, I would have apparently been technically wrong as I was thinking Gnocchi & that would have been wrong, since I was unaware of Gnudi that I recall.
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Dr_Pain said in Chef vs Claude Battle …… to the Death!!!!:
PapaSop said in Chef vs Claude Battle …… to the Death!!!!:
GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
Come on PapaSop !!!
I’m not even in the same league… You guys rule!
PapaSop Well, at least you are just shy of the league, I am not even in the universe.
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PapaSop Well, at least you are just shy of the league, I am not even in the universe.
calldoctoday said in Chef vs Claude Battle …… to the Death!!!!:
PapaSop Well, at least you are just shy of the league, I am not even in the universe.
Come on man! I’m starting to be self conscious. You guys are awesome. I just like eclectic cooking and I’m somewhat worldly in my cooking and eating experience
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Dr_Pain Good game. JohnG5 Is going to start doing some things with “competitions” on post. Would people be interested in doing a “sponsored” thing on this? Where someone sends him a pic and a description and then monthly we post it and the first to get it right get…something?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon that sounds like a good time and may include a little learning for some of us. As you can see from this thread some of us are culinarilly challenged(not sure thats a word).
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Dr_Pain Looked like you had made some sort of ricotta or soft cheese then you gave the clue of little pillows
johnsbrewhouse congrats to you sir.
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Jonathon said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Good game. JohnG5 Is going to start doing some things with “competitions” on post. Would people be interested in doing a “sponsored” thing on this? Where someone sends him a pic and a description and then monthly we post it and the first to get it right get…something?
You know I am all about this. Count me in!
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Jonathon I think this would be fun. Also a great way to gather more user’s recipes.
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Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
Chef said in Chef vs Claude Battle …… to the Death!!!!:
Now What’s up with the 400 days until it’s ready?
It was homemade parmesan.
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Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
I made a Parmesano “Reggiano”, which needs to stay in the cheese cake for a little over a year
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Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
I made a Parmesano “Reggiano”, which needs to stay in the cheese cake for a little over a year
Dr_Pain Noted, but I would not have included the process time of the ingredients.
You got me this time, next time I’ll just need to sharpen the pencil.
LOLSpeaking of which, I’ve never made cheese before. Looks very interesting. Would you please post a recipe or reference you use. I would love to try it.
Ultimately, I want to cure Prosciutto. Given what an authentic one goes for, I would really love to do this myself. Would be great on my muffulettas.
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I you have a cheese cave or the ability to have a temp/humidity controlled environment then I will be glad to give you all my recipes or processes. I currently have 2x Cheddar, 1 Colby, 1 Gouda, 1 Baby Swiss, 1 Pepperjack and 1 Parmesan aging in the meat locker. I was going to continue making new ones but we are in the process of listing our house to sell (to capitalize on this ridiculous market) so won’t be making charcuterie or cheese for a little while
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