Culinary Questions

[Lil'GlubGlub]

I figured with cooking shows are constantly gaining popularity, why not have a question and answer thread about cooking. So feel free to ask away and I will answer to the best of my ability.

[Hummercash]

im hungry... wanna cook me something and drop it off @ my house (kinda near the stickerstop you came to)?


.//chris

[d0uche_n0zzle]

Are the really expensive "professional" grade cookware sets really worth it?

[Lil'GlubGlub]

im hungry... wanna cook me something and drop it off @ my house (kinda near the stickerstop you came to)?.//chris


Sorry mister it's my day off, no matter how cool you are im not driving that far. :action-sm

[Lil'GlubGlub]

Are the really expensive "professional" grade cookware sets really worth it?
Personally I use cheap shit, the most expesive thing i own is my chef Knife.
I usually stick with stainless steel pots and pans with metal plates on the bottom, they will spread the heat evenly. I also own quite a few non stick frying pans. If thats what you have remember to use heat resistant untensils like silicone spoons, that can work with heats up to 450 Degrees.

[Hoagie]

Are the really expensive "professional" grade cookware sets really worth it?"Professional" grade or "restaurant" grade is generally either overkill for someone at home or is a tag added to equipment so they can raise the price. There are some things worth the money, for example nothing is safer or more effective than good knives and if you want to buy a mixer or something like that that you will never have a problem with you could spend the extra money to get a KitchenAid. But as for pots and pans and general untensils it's just a waste. You don't need to worry about your pans warping from heat because they aren't used enough.

[GregFromBloomfield]

I graduated from NYRS (New York Restaurant School) hated every minute thier, they make it sound glamorous, but what it is, is a school full of golfers who are thier on FREE grants from the state because they can't afford college and they are constantly using the knives against each other when they fight. This other guy and me were the ONLY 2 crackers in the class of 20 students, we both didn't talk, kept our heads down and we both still got harassed by the golfers. The chef instructor who was white wanted nothing to do w/ trying to keep the golfers civil. I would get a full container of salt poured into whatever I was doing, they'd dump a handfull of flour on your stuff, and if you said anything you were threatened to get "capped" in the subway after classes...IT SUCKED!!!! Biggest waste of $ to go thier. I had this FAT 600 lb. Mammie Golferett push me to the other side of the class room because I was standing on her side of the table getting a pot. When I went after her she faked chest pains, told me I was dead, left the class and never came back again...So if your white i'd stay outta NYRS...I wont go for a cooking job now because i'm terrified it will be the same thing thier...I rather work someplace else.

Worked in ACME last year which is a super market. Had a big mama golferette thier too that HATED ME on a Monday then loved me on a Tuesday, really weird, she would blame MY family for the slaves and continue on and on about slavery like it happened yesterday...She was the laziest piece of shit on 2 ham hock legs, she would eat those HUGE bowls of potato salad and wash it down w/ 2 cups of Venti Starbucks which was in the store daily, she never worked. I finally said fuck her fat ass and tried to get a dept. change but nothing was available, so I went to the store manager and said "See Ya, I'm GONE"...He asked why and I told him, so the day I left he had her call my house and try to make nice nice w/ me...I of course didn't fall for it and closed my bedroom door and went on the largest cursing her out rant ever, then told her to park her car where I can't find it or id drive it though the store and run her fat golfer ass over...I just can't work w/ these people, they turn the slave tables on you and I can't deal w/ that shit, then they wonder why...

[Lil'GlubGlub]

WOW that sounds frightening. I went to Pa Culinary in Pittsburgh. Spent alot of the time derinking and hanging out with my pothead roomates. God I miss those days.

[kloraferm]

Suddenly I'm reminded of Anthony's Julia Child impression.

[mascan42]

Two words: "culinary resuscitation" . . . :icon_mrgr

[kloraferm]

Two words: "culinary resuscitation" . . . :icon_mrgrAh it seems like only yesterday that I first heard that empty headed buffoon utter that phrase.

[Stinkysteve]

Shit!

I need a drink now!

(I personally love the slave trader argument, especially when my ancestors were still snot farmers in northern Europe until the 1940's... although I'm a quarter Italian too, that should be worth a few points?)

[Bach]

I graduated from NYRS (New York Restaurant School) hated every minute thier, they make it sound glamorous, but what it is, is a school full of golfers who are thier on FREE grants from the state because they can't afford college and they are constantly using the knives against each other when they fight. This other guy and me were the ONLY 2 crackers in the class of 20 students, we both didn't talk, kept our heads down and we both still got harassed by the golfers. The chef instructor who was white wanted nothing to do w/ trying to keep the golfers civil. I would get a full container of salt poured into whatever I was doing, they'd dump a handfull of flour on your stuff, and if you said anything you were threatened to get "capped" in the subway after classes...IT SUCKED!!!! Biggest waste of $ to go thier. I had this FAT 600 lb. Mammie Golferett push me to the other side of the class room because I was standing on her side of the table getting a pot. When I went after her she faked chest pains, told me I was dead, left the class and never came back again...So if your white i'd stay outta NYRS...I wont go for a cooking job now because i'm terrified it will be the same thing thier...I rather work someplace else.

Worked in ACME last year which is a super market. Had a big mama golferette thier too that HATED ME on a Monday then loved me on a Tuesday, really weird, she would blame MY family for the slaves and continue on and on about slavery like it happened yesterday...She was the laziest piece of shit on 2 ham hock legs, she would eat those HUGE bowls of potato salad and wash it down w/ 2 cups of Venti Starbucks which was in the store daily, she never worked. I finally said fuck her fat ass and tried to get a dept. change but nothing was available, so I went to the store manager and said "See Ya, I'm GONE"...He asked why and I told him, so the day I left he had her call my house and try to make nice nice w/ me...I of course didn't fall for it and closed my bedroom door and went on the largest cursing her out rant ever, then told her to park her car where I can't find it or id drive it though the store and run her fat golfer ass over...I just can't work w/ these people, they turn the slave tables on you and I can't deal w/ that shit, then they wonder why...

And the number one reason I order take out....

[GregFromBloomfield]

I have another one. I did try to cook at a catering company. It was me, this ASSHOLE Italian Older Guy, and like 80 Hatians who spoke NO English but knew how to say MINE and take a swing at you if you took something you needed even if they didn't need it. Well the italian guy who was supposed to be my partner found out my cousin owned the company and thought he was being fired and started threatening me w/ all his italian "I'm in the Mafia" lingo. All I wanted to fuckin' do was work, get my check on Thursdays and thats it...So the italian fuck felt threatened thinking I was his replacement which I wasn't and got all the Hatians on his side to drive me insayne and push me out. Meanwhile my cousin who owns the company I dont talk to anymore and found out ever since I left the place has been loosing so much money because this nutty italian guy can't get along w/ anybody and people are just walking out and never showing back up, I LOVE IT!

[GregFromBloomfield]

Worked in Hartz Mountain (Pet Food Company) for 12 hours and thats it once, I was the ONLY white associate thier, the other white people where all supervisors/ceo's ect. I was surrounded by 3 golfers my first and only day thier and was told I the following: "Yo Nigga, You Gotta Be A Blood To Work Here Motha Fucka, Betta Not See Yo White Ass Here Tommra"...I laugh about it now of course...

[Bach]

Greg, your resume sounds like it rivals the length of the Magna Carta. :)

[GregFromBloomfield]

Tell me about it, I really gotta move outta the ghetto or i'll never be able to keep a job...I may move too sometime in early 05

[Tax Kuntz]

FYI:

If anyone wants a good set of Chef Knives, ie: Henkel, Whustoff, F. Dick, etc...
I can get anything you want for half price. Complete sets or individual. I'm in the business. I'm not whoring myself, just trying to be nice to the O & A Army.

Just PM me.

[Guido]

Someone told me to eat shit the other day....so I guess my question is.....How would one cook it ?
I would love to try it with some fava beans and
a nice chianti.

[chumpy]

Greg

You got to see the bad side of the fence, but there is a good side. It seems to me that you never wanted to go to cullinary school in the first place.

I've been in the kitchen for 10+ years now and I like it. It sucks at times, sure, but it's not that bad. It just depends where you go.

[Lil'GlubGlub]

Someone told me to eat shit the other day....so I guess my question is.....How would one cook it ?
I would love to try it with some fava beans and
a nice chianti.


microwave and run around with the hot plate-o-shit screaming at the top of you lungs, DONKEY SAUSAGE, DONKEY SAUSAGE. :icon_mrgr

[Tax Kuntz]

microwave and run around with the hot plate-o-shit screaming at the top of you lungs, DONKEY SAUSAGE, DONKEY SAUSAGE. :icon_mrgr
that old gag:clap:

[demonseed]

Greg

You got to see the bad side of the fence, but there is a good side. It seems to me that you never wanted to go to cullinary school in the first place.

I've been in the kitchen for 10+ years now and I like it. It sucks at times, sure, but it's not that bad. It just depends where you go.

I agree with ya. I love working in the kitchen. I went to Johson and Wales, and then went immediatly into the restaruant business. I have since taken an 8 year break from working in the biz, but I am about to get back into it within the next few months.

[DoughBoy]

FYI:

If anyone wants a good set of Chef Knives, ie: Henkel, Whustoff, F. Dick, etc...
I can get anything you want for half price. Complete sets or individual. I'm in the business. I'm not whoring myself, just trying to be nice to the O & A Army.

Just PM me.
Thanks man. I read this about 3 weeks too late. I just got a nice set of Henkel knives and I'm sure they paid WAY too much for them.

I am, however, in the market for a nice travel set just like the sets that you need to purchase for a culinary school.

[KramdensDeliciousMarshall]

I figured with cooking shows are constantly gaining popularity, why not have a question and answer thread about cooking. So feel free to ask away and I will answer to the best of my ability.What type of cooking oil do you suggest for well-fed beef and frozen peas?

[Lil'GlubGlub]

What type of cooking oil do you suggest for well-fed beef and frozen peas?
I use extra virgin olive oil or all cooking.

[Hoagie]

Olive oil might be overkill for the beef. Vegetable oil will work just as well, use butter for the peas.

[Lil'GlubGlub]

At my job we use a canola-olive oil blend for our marinades along with garlic, rosemary, kosher salt and whole peppercorns. I only use olive oil at home, I guess I should've specified that. Its healthier for my family.

[demonseed]

If you want to add an oriental flavor to the beef, use a sesame oil with some five spice to marinade ..

[Stinkysteve]

For extreme high heat I use peanut oil.

I also use the peanut oil fro seasoning my cast iron pans.

[Jolie]

Got any good recommendations for quick meals, preferably vegetarian? Theres only so many times one wants to eat egg and zucchini burritos before one gets sick of cooking at home. Also, I eat far too much pasta and bread (and bad carbs in general) thanks to my husbands vegetarianism. Any recommendations for other things to do with eggs and/or beans than burritos? Tofu is gross, so eggs and beans are pretty much the sole protein sources we use, altho I am open to other non-meat suggestions (btw, hes an ovo-lacto vegetarian so he eats eggs and cheese and drinks milk).

[demonseed]

Jolie
here is a great vegetarian website.. Click on this.. My girlfriend is a vegatarian (although she eats chicken).

http://cgi.fatfree.com/cgi-bin/fatfree/recipes.cgi
or
http://vegetarian.allrecipes.com/

[DoughBoy]

Quick Vegi meal:

Peel and slice eggplant long ways. Dip in egg wash then a little breadcrumbs.
Fry in pan with a little olive oil.
Place on Papertowel to drain.
Mix ricotta, mozzerella, garlic, basil, and oregano.
Place a spoonfull of mix on eggplant and roll up.
Place rolls in a pan, cover with Pasta Sauce and sprinkle with Mozzarella.
Bake.

Eggplant Rollatini

[Hoagie]

Now we are sharing recipies? Oh dear god, we're becoming the Tony Danza message board!!!

[Jolie]

Does anyone besides me think its a little gay that the guys are giving the girls recipes and cooking advice? :-)

[roche]

My girlfriend is a vegetarian (although she eats chicken).

Then she is not a Vegetarian.

[demonseed]

Ok, i retract my statement. She doesnt eat beef, unless its my mule.

[DoughBoy]

Does anyone besides me think its a little gay that the guys are giving the girls recipes and cooking advice? :-)
Fuck no. All of my girlfriends have enjoyed my knowledge/talent when it comes to the kitchen. Why not share some good, yet easy recipes with my friends?

Cooking a very nice, high class dinner with/for your girlfriend and enjoying it with them is a great way to show off some talent, not spend a TON of dough, and enjoy some fancy cuisine and not have to worry about other people when you want to get frisky at the table.

[demonseed]

Fuck no. All of my girlfriends have enjoyed my knowledge/talent when it comes to the kitchen. Why not share some good, yet easy recipes with my friends?

Cooking a very nice, high class dinner with/for your girlfriend and enjoying it with them is a great way to show off some talent, not spend a TON of dough, and enjoy some fancy cuisine and not have to worry about other people when you want to get frisky at the table.

Well said Doughboy. Not to mention some of us here spent a shit load of money to learn how to cook tons of different types of cuisine.. But I will agree that it might have been a little gay to give you a web address for fat free vegetarian cuisine.. :)

[Arch Stanton]

I learned a few things:
Keep my stainless pots, with the aluminum clad bottom.( was checking out a new set) Also have stopped using the non-stick pans.(only had one)
Already have the Henkle Knives, also some Case knives.
And yes, guys are into this stuff, it is not gay.

[KramdensDeliciousMarshall]

Does anyone besides me think its a little gay that the guys are giving the girls recipes and cooking advice? :-)It's so gay, that I mended the crotch of my parachute pants while lightely seasoning a ham.

[Hudson]

Used to work as a chef.. that was until I walked into the mens room on a pee break and saw the head chef at the urinal holding his dong with his meat tongs!

[Bach]

Used to work as a chef.. that was until I walked into the mens room on a pee break and saw the head chef at the urinal holding his dong with his meat tongs!
Well, at least you know his hands weren't dirty. :icon_mrgr

[Hudson]

Yeah but just imagine the answer to "Whats in the secret sauce?":icon_eek:

[Lil'GlubGlub]

Thought I would revive this thread for the summertime.

plus there are alot of new members.

So ask away.

[ChrisH]

Thought I would revive this thread for the summertime.

plus there are alot of new members.

So ask away.

Any good ideas on making an Au Pouive sauce? I love to broil fillets at home with kosher salt/cracked peppercorn coating, but would love to add Au Pouive sauce (I love the Wollensky's sauce).

[Lil'GlubGlub]

Any good ideas on making an Au Pouive sauce? I love to broil fillets at home with kosher salt/cracked peppercorn coating, but would love to add Au Pouive sauce (I love the Wollensky's sauce).

save the drippings from the steaks, pour in a pan. add 1 Tbsp. peppercorns, 5 Tbsp. Cognac. reduce for a couple of seconds. add 3 tsp. dijon mustard and 2/3 c half and half or light cream. simmer for a couple of minutes, stirring until thick.

[biometricks]

How long can you keep cooked chicken or beef in the fridge before it goes bad?

[Hummercash]

got a good recipe for vodka sauce??? its my favorite!

[whoisisthis]

I have some chinese food in my fridge from five days ago. Mostly chicken.



Will I die or get ill if I eat it?

[Lil'GlubGlub]

How long can you keep cooked chicken or beef in the fridge before it goes bad?

I have some chinese food in my fridge from five days ago. Mostly chicken.

any cooked food or leftovers should be tossed after 3 days.

got a good recipe for vodka sauce??? its my favorite!

cream or tomato?

[Hummercash]

cream or tomato?
the pink kind.

[Lil'GlubGlub]

the pink kind.
that's probably a rosa sauce, meaning tomato and cream.

get 1 lg. can crushed tomatoes, vodka, heavy cream, shallots.

chop shallots and sautee, add 1/2c vodka to deglaze pan.

add tomatoes and 1C heavy cream and bring to simmer.

add salt and pepper to taste.

[HummerTuesdays]

I'm sure there's a ton of vodka sauce recipies on foodtv.com. I used to love that site, but have decided that cooking for 1 is too much effort, even if I do make enough for leftovers.

I liked the site because I can get a recipe that's either easy or complex, but for the same thing.

[ChimneyFish]

Not really a cooking question, more of a "I'm pretty fuckin' retarded" type question.

Does garlic go bad????

I just made some pasta and I added some butter and garlic to it.(yes, I know:p)
Something easy because I don't have any potatoes, and I don't feel like going out and I need something to go with a nice pork roast.

I don't see any date on the jar(I didn't have any fresh garlic left), but I think it has been in the fridge for awhile.

Once I mixed it up, it just had a weird smell to it.

I ended up throwing it out, but I was just curious.

[Lil'GlubGlub]

fresh garlic not peeled will last a while. chopped garlic packed in oil will not last as long because the oils can turn. plus in rare instances garlic can produce botulism in oil.

[ChimneyFish]

It probably turned then.
It smelled horrendous.

[kidohio]

i saw a brandy sauce in the store the other day is that good? or is vodka sauce better

[Lil'GlubGlub]

i saw a brandy sauce in the store the other day is that good? or is vodka sauce better

was it a brandy cream sauce?

Vodka doesn't add any real flavor to the sauces. if you are cooking with beef or mushrooms, a brandy sauce would well suit you.