Chef vs Claude Battle …… to the Death!!!!

[PapaSop]

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.

[Dr_Pain]

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 !!!

[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!

[Dr_Pain]

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

[Chef]

Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?

[calldoctoday]

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.

[calldoctoday]

PapaSop Well, at least you are just shy of the league, I am not even in the universe.

[Dr_Pain]

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

[Jonathon]

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?

[GWG8541]

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).

[cdavis]

johnsbrewhouse congrats to you sir.

[Dr_Pain]

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!

[Chef]

Jonathon I think this would be fun. Also a great way to gather more user’s recipes.

[Ridley Acres]

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.

[Dr_Pain]

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

[Chef]

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.
LOL

Speaking 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.

[Dr_Pain]

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

[johnsbrewhouse]

Dr_Pain That’s a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space.

[Dr_Pain]

johnsbrewhouse said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain That’s a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space.

I bought my mould on Amazon, I use sousvide, and buy my rennet, calcium chloride, thermophilic and mesophilic cultures online (and the other ones like proprionic shermani, Penecilium etc…)

I buy whole milk (not ultrapasturized) from the store. The fresher the better! And I just set the process as I watch a movie.

[Chef]

Dr_Pain I can control temperature and humidity. Ready to run with it.

I’m starting out small with a 60 cubic foot chamber, but been accumulation parts for a walk in style chamber.

I always think large for my projects.