Who's making what today?

[Team Sergeant]

Originally Posted by Rumblyguts

Our daughter has always had an interest in cooking; Chopped, Cupcake Wars, etc. are staples on TV. A couple years ago we gave her some professional cooking lessons as a Christmas gift. She's enjoyed cooking for us, but things are really taking off.

This summer, she put together a list of countries and regions with the intent to cook from one area per month. Well, she and we enjoy it so much that her 6th grade brother has joined in with preparing his own (with mom's help) meals as well. Over the past month, we've had meals from Hawaii, France, Morocco, China and Brazil. Each kiddo makes a meal complete with a Powerpoint and regional music while we eat. They're making some good food, and judging from the smiles on their faces, some good fun. It's just something that they want to do

France: ratatouille, chicken francese, madelines (shaped as Star Wars charachters...hey, the chef is a 6th grade boy This was a yummy meal!

China: Marinated chicken, handmade eggrolls, hand made sweet wontons

Brazil: Brazilian Chicken A Mineira, Po de Queijo (cheese bread), and Beijinho de Coco (coconut candy, super sweet)

Morocco: citrus shrimp, couscous w/vegetables and gold raisins, dill sauce and sfenj (basically donuts) So yummy!

Looks great!

(I think you have a chef in the making!)

[PSM]

Originally Posted by Team Sergeant

Do you roast your bones before making the stocks?

Yes, I do.

Pat

[Team Sergeant]

Originally Posted by PSM

Yes, I do.

Pat

And I'm thinking that that goodness is all gone when you do the first stock........ I've made hundreds of gallons of stock but never twice from the same bones.

[PSM]

Originally Posted by Team Sergeant

And I'm thinking that that goodness is all gone when you do the first stock........ I've made hundreds of gallons of stock but never twice from the same bones.

Thanks, TS. I won't waste my time then.

Pat

[Team Sergeant]

While in culinary school we usually made 35 gallons of stock every 4-5 days. Took one student quite some time to prep, roast and fill the stock pot. Hell the sachet was the size of a baseball. We used veal bones, they are the best bones out there for many reasons.
I enjoyed making the stock cause the next days students had to empty and clean the stockpot and store the stock.

[(1VB)compforce]

Originally Posted by Team Sergeant

And I'm thinking that that goodness is all gone when you do the first stock........ I've made hundreds of gallons of stock but never twice from the same bones.

I make a second batch of stock every time, it's really weak but I don't use it like stock, I use it as a base instead of water for the next batch. It gives more concentrated flavor to your stock than plain water.

[Penn]

Was saving for the book, but I'll give it up here, probably best case anyway.
Fennel bulbs. MF's for the novice, but rock star additive for any dish if cooked correctly.

So here is the drill, forget everything you know about cooking fennel.....as the real result you are looking for is ear lobe tender sexiness!

! whole bulb 8th. Place in a ceramic bowl, add EVO and while adding be attentive with add most on the cuts. Cover with plastic wrap, mike for 6 mikes. let cool in the cover bowl for how ever long it takes.

Side bennie, Fennel oil.

[blue02hd]

Originally Posted by Penn

Was saving for the book, but I'll give it up here, probably best case anyway.
Fennel bulbs. MF's for the novice, but rock star additive for any dish if cooked correctly.

So here is the drill, forget everything you know about cooking fennel.....as the real result you are looking for is ear lobe tender sexiness!

! whole bulb 8th. Place in a ceramic bowl, add EVO and while adding be attentive with add most on the cuts. Cover with plastic wrap, mike for 6 mikes. let cool in the cover bowl for how ever long it takes.

Side bennie, Fennel oil.

PENN Brother,

Hot Mic! Hot Mic! We can hear you!

[bblhead672]

Weekend guests requested what I'm making today: Chicken and andouille sausage gumbo.

[Sohei]

Originally Posted by bblhead672

Weekend guests requested what I'm making today: Chicken and andouille sausage gumbo.

What time is supper?

That's good stuff!

[rsdengler]

Originally Posted by bblhead672

Weekend guests requested what I'm making today: Chicken and andouille sausage gumbo.

Originally Posted by Agoge2

What time is supper?

That's good stuff!

Hey, don't forget about me, I am tired of cooking dinner and I love gumbo...

[bblhead672]

Originally Posted by rsdengler

Hey, don't forget about me, I am tired of cooking dinner and I love gumbo...

I may need a bigger gumbo pot!

[cbtengr]

It's hard to find a Tri-Tip in this area, none of the regular grocery stores carry them.
The local meat locker however was able to procure one for me kind of pricey but it was like eating the best prime rib I ever had. Apple wood smoked for 75 minutes at 240 degrees, put it to rest for 30 minutes then carved it. Served it up with Mock Cracker Barrel Hash Brown Casserole and garden fresh green beans, warm Southern Peach Cobbler brought up the rear.

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[PSM]

Originally Posted by cbtengr

. . . it was like eating the best prime rib I ever had.

Looks great! Yeah, I call it a "Poor man prime rib".

Pat

[cbtengr]

Originally Posted by PSM

Looks great! Yeah, I call it a "Poor man prime rib".

Pat

I actually prefer it to prime rib no waste and perhaps just a bit firmer texture. What do you have to pay a # out your way? This was nearly $9 per. From what I gather you only get this cut off of the older cattle I guess most of the beef we get at the store here is not mature enough.