That harsh, disgusting excuse for a beverage? Of course not, a man of his chililess status probably prefers a nice chardonnay with his caviar brunch.

probably thinks because he works for someone who accomplished things, he is part of the same club. While culinary awards do have merit, for a lot of people, its like belonging to mensa, just a bunch of exclusionary jackasses stroking each other's egos and basking in their own "superiority".

http://www.lecrocodilerestaurant.com/


I think this is what you meant to put. You may be a chef, but the basic skill sneeded to navigate the web seem to be escaping you. alink does no good without text to click.


Ech... the site is in CondFusion? As a Web Developer and Programmer, your site is beneath me...

It gets the taste out of his mouth and makes him feel better for not getting a reach-around.

I'm giving him one more shot.

I cooked a really nice turkey stock today and I am kind of bored with the usual onions/carrots/celery aromatic veggies combo. Is tehre anything else I can put in it to spice it up?

Also I baked a whooooole lot of banana bread to be frozen and used for my grandpa's funeral reception. Baking is one of my passions but how do you bake with love and care if you're mad at the world and couldn't give a shit?

Love is beneath him.

For aromatics, the tradition in Louisiana is the "trinity", onion, celery and bell pepper. (and garlic, but who's counting)

for turkey, i have found onion, garlic and thyme (maybe som elemon) works pretty well.

the thyme one sounds good. i dunno about bell pepper and turkey.

try this one for ketchup.

8 lbs tomatos (it sounds like a lot but you'll cook out all the water.
1 cup white vinegar
1 cup sugar
salt to taste
pepper to taste

bring a pot of water to boil. dump the tomatos in for about 30 seconds. then dump them into cold water. this should release the skin. once they've cooeld peel them. cut them in half and squeeze out the seeds. put them in a pot with the vinegar, sugar, salt, and pepper. bring it to a boil and cook it for a long time. make sure you stir it to make sure it doesn't stick to the bottom. if it does, it'll burn and you'l have to start over again. once it reduces to about half lower the temp to low and let it simmer for 2 hours. take it off of the heat and puree i in a blender until it's perfectly smooth. return it back to the heat and cook it on low heat until it's the right consistency. remember that once it cools, it'll be thicker, so keep taht in mind. taste it. if it's not as sweet as you want or sour as you want, adjust it with sugar or vinegar. if you want in the begining you can add garlic, or onions, or whatever you want.

smoothie? i don't really have a recipe. i just dump a bunch of yogurt with whatever fruit i got lying around into a blender iwht some ice. i tend to stay awat from berries because , altough i like the taste, i don't like the texture of the seeds. especially rapsberries. so i liek things like banana... that's pretty much it.

why don't you just tell me what i'm all about then?

that's one opinion. there's lots that i won't cook. i like french cooking. that's what i know. to me a good cook does a few things well, does them relentlessly, and people go to them. i know this one place downtown. it's run by a husband and wife chinese couple. they ONLY make wontons and noodles. they're profit margin is really small but they make a fortune since they have a line outside their place all day long.

sorry, i was trying to be funny.

i work long hours and i only get a few hours of free time a day. i can't reply immediately.

and hells kitchen is the status quo for all kitchens? don't get me wrong, i agree with you. but you're jumping to conclusions about me.

do i not have a right to post here? if i don't conform to the chili and kethcup crowd am i banned? french food at it's essence is based on poverty. while the rich aristocracy was munching on filet, and lobster the poor people who were stuck with chucks of neck and organ meats had to learn how to cook, and started the revolution which made french cuisine what it is today. most of what you eat you owe to centuries of european trial and error. bitro cooking is far more important then fine dining will ever be. but i guess most people don't know much outside of the "foo foo french parfait" stuff.

newb asked for credentials. what am i supposed to do? post a pic of my diploma? i don't think that i'm on the same level as my boss. like i said, he asked for credentials. postina link to where i workedand the awards my boss has won seemed more reasonable then saying "i'm a good cook, take my word for it".

the trinity basically does the same thing as mire poix (the combo of veg you just mentioned). it adds sweetnes and body. if you want to step away from that, there's an italian way of making stock that's not very popular here. go to an italian deli and ask for a prosciutto bone. dump it in a pot with white wine, carrots, tomatos and water to cover. boil the shit out of it and strain.

how about General Tso's chicken?

never heard of it. who's general tso?

http://en.wikipedia.org/wiki/General_Tso's_chicken

that stuff's beneath me:p the recipe they offer their seems pretty good

Give a simple fennel recipe, and not a salad!

this is a real easy one.

braised fennel

3 heads of fennel
4 strips of bacon
1 carrot
1 onion
1 cup white wine
1 cup chicken stock

preheat the oven to 400 degrees. slice off the tops of the fennels and then quarter the bulbs. roughly chop the onion bacon and carrot. bring a large pot up to high heat and brown the bacon. once brown add the carrot and onion. stir this for about a minute. when the bottom of the pan looks like it's starting to go dark add the wine. boil it for about 1 minute. add the stock and the fennel. season with salt and pepper to taste. cover with water and bring to a boil. put a lid on it and reduce the heat to a simmer and let it cook for 2.5 - 3 hours. take the lid off and prick the core of the fennel with a fork. if it's tender it's ready. if it's a bit resistant you gotta cook it longer. if it's ready take out the fennel. now the liquid is my favorite part. it's got all the flavor floationg around. you can make a good sauce with this if you want. just puree it in a blender and strain it through a sieve. it won't look pretty but it'll taste good.

if you're feeling like you wanna guild the lilly a bit sprinkle some cheese on it and put it in the oven for a bit to make the cheese brown and crispy. i think it's good on it's own. eat it with fish or meat.

no, I'm a pescatarian.....

k if that was a joke i'm really sorry for this next question but... what's a pescatarian?

Vegetarian that only eats fish.
I think.

Well seafood and vegetables.... It's not a joke, there is nothing funny about it....

I never heard of an Aussie that doesn't eat meat ... except for Koala's that is.

I've never understood when people say

"I'm a vegetarian so I'll have...a tuna sandwich!"

So I say

"But vegetarians don't eat fish."

"No, that's vegans"

"Are fish animals?"

"yes"

"Do they feel pain?"

"Yes"

"Are they meat?"

"Well..."

"EXACTLY! YOU JUST COULDN'T BARE LIFE WITHOUT YOUR PRECIOUS FISH! YOU'RE NOT A VEGETARIAN! YOU JUST DON'T EAT ANY MEAT EXCEPT FISH! THAT'S JUST AN EATING PREFERENCE!"


Then they usually shut up.

actually you grind the bud and leaves up, boil them in water strain the water, add butter and make sure its boiled with it, the fat from the butter will absorb the THC. Then you put that pot, or whatever you put the buttery weed water into, in the freezer so that the fat all collects at the top and solidifies. The butter then should be green, that butter you can use on anything, put it in cookies or brownies, or just put it on toast. thats how you make bud brownies/cookies/anything.


Edit: keep the water, not the strained bud/leaf just noticed that the way i wrote it could be confusing.

How about a good recipe for a watermelon & feta salad?

Hm...
I don't know any myself, but just guessing what I'd go with some "hot day" fresh and crunchy ingredients for that one, something like a fusion of fruit salad, and a standard salad...

Danish fetta, it's a lot milder.
champagne (yellow) watermelon
roma tomato sliced long
fresh basil (goes with the cheese very well) + mint leaves
finely sliced kaffir lime leaf, used very sparingly
very small amount of carraway seeds, and sesame seeds.
Mango slices
Cucumber sticks
Lychees - they rock a salad.
The fruit is largaly it's own dressing, so nothing much flavour-wise required, maybe just a little plain yoghurt per serve, lemon zest over the top, some sea salt flakes, Fresh black pepper.
I guess a chilli flower for garnish, maybe sliced starfruit here and there might look nice.

I'd serve it on it's own, or maybe with some grilled baby octopus or sashimi tuna.

Would love a great recipe for Chile Verde' Any suggestions ? Thanks ! ~Blood D~


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I want something my age is bound to like, not too fatty and salty, and easy to make (from scratch)

k that's a toughy. the bacon is what gives it the body. try this one. hopefully you eat dairy.

fennel gratin

1/2 litre whipping cream (or since you're in the UK double cream)
5 bulbs of fennel
salt
pepper
parm cheese
bread crumbs

in a bowl mis the cheese with the bread crumbs. toss with a little water so it's a little clumpy. slice the fennel thinly with a knife of a mandolin. in a pot bring the cream to a boil with the salt and pepper. add the fennel and cook until it's tender. using tongs take the fennel out of the cream and place it into a baking dish that's big enough to make a layer of fennel at least an inch thick. pack it down. drizzle a little bit of the cream over it so it's a bit more moist. top with the bread crumbs and bake in a 350 oven until the top is brown and crispy. let it cool in the fridge. then when you're ready to eat heat it up and again and spoon it out. if you don't let it cool you'll have a big mess of mush. cooling it keeps the shape.

i'm kind of teh same way. i see it all the time at work. "chef? this guy is a vegetarian, but pork, lamb, fish, and beef are ok." i do'nt really care. people have the right to eat whatever they want. for me that it comes down to is, if you can't look at the face of an animal that yiou're going to eat, or have the balls to do it yourself, you're a hypocrite. people see markets in countries outside of the english speaking world and are shocked at the panorama of cruelty. but at least it's a hell of alot more honest than our system of buying pre processed, pre packaged meats.

did you just answer your own question?

i don't know any mexican stuff but one of the cooks at the restaurant is mexican and made it once for us. i don't know the exact recipe but i know thre was pork, green tomatos, some corn, potatos and tortillas.

how old are you? food does not discriminate. if it's good enough for your grand parents, it's good enough for you. now pass the liver and onions.

I can see why certain people up in here might've thought you were a little condescending/arrogant...you've made a thread offering advice, and more or less dismissed the majority of the questions.
I'd stick with cheeba too.

Anyways, I won't step on your thread any more.

I'm 13. I eat meat and although my nan doesn't agree with it, my excuse is that, they're not, in my lifetime at least, going to stop meat and the animal's already dead so I might as well fulfill it's dying purpose. Better than it's life being wasted for no reason. I'd only become a vegetarian to lose weight.

Being a member of the chef stuff myself I gotta ask the chef a few questions.

If you think that something is "beneath you" then how can you call yourself a chef ? And no, being a chef doesn't mean you studied and got your certificate.

Also since you say you are a chef then you should be able to pull recipes from outta your ass almost. I can pull recipes from the top of my head and not even look at a cook book. No im not trying to say im better then you, I find it rather funny that you can't do something simple.

You say your here to help people with there questions, I see you starting arguments because you seem to think your better. Probably because of the Frenchy in you.

I have been taught well by Horrors own cheebs and many different teachers with there own styles, so yeah I usually know what im talking about.

And did I read this right but did you say your from France with a chinese boss that just got knighted?

As for smoothies, you don't need a recipe. Grab some yoghurt, fruit and blend hehe.

Popcorn in a microwavable packet or just loose popcorn? I don't buy microwave ones as I don't have a microwave ( can't stand the buggers ), heat some oil, add a lil salt ( this brings the temp up ) add 1 popcorn kernal and if it starts dancing about the pan then its ready. Add kernals, close your lid, shake around a lil and wait for popping. Don't have it up on a high heat, medium to high should do it. Just keep moving your pot around. When the popping slows then its done. :)
I suggest adding pepper, tobasco or nutella. mmmmm

I don't disagree with everything you said chef but I think you are talking about 80% shit.

I became a vegetarian to GAIN weight. Seriously, because until you get everything sorted out, let's face it, you don't eat very healthy. So I gain a bit of weight starting out and then not eating meat helped me to maintain a healthy weight. Unfortunately I also suffer from an iron deficiency so I'm having a hard time finding a nice middle ground.

can anyone help me out with an answer that isn't "iron pills"? cause I will only take pills as a last resort.

You can liquid iron supplements from health food stores.....

It looks like a bottle of cough medicine..

My girlfriend takes it, swears by it....

I take plenty of suplements. Ever heard of neways. I challenge you to find healther products. It's a network marketing buisness and my mum and nan are in it. It's great. Anyway, I take omega 3, omega 6, revenol, maximol. And lots more

What the heck vitamins is revenol and maximol?

revenol are tablets. It's described as a herbal anti-oxidant blend. I've read the ingredients but can't be bothered to list them. Basically, each tablet is 1380 mg and the vitamins in them are

Vitamin A - 7600IU 285% RDA
Vitamin C- 86mg 143% RDA
Vitamin E- 10 IU 67% RDA
Calcium 804mg 100% RDA


Good stuff. My nan is really high up in the buisness and gets lots of money from it. Plus a new car every 4 years. At the moment she has a £40,000 (roughly $80,000) lexus.

Maximol is a drink. You take a tiny amount with water and it has -

protein, carbs, vitamin c, thiamin, riboflavin, vitamin b6, vitamin b12, biotin, iodine, selenium, manganese, chromium, molybdenum.


Good stuff.

liquid protein sounds do-able. Can you put it in a drink or just take a spoonful?

You drink it straight, but it's only a small dose each day before food..

Actually no, I have a decent recipe but there are thousands of variations you can use. Not just those two ingredients. I was kind of thinking you were just a troll, or maybe somebody's alter-ego for Halloween, or even just somebody who didn't realise how pretentious they were but it really doesn't matter. You could be all or none of those things but at the end of the day, when it comes right down to it... you're just a cunt.

:) ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Despare, you'll make koo despare!