Kansas Crimson

KUTradition wrote: ↑Sun Feb 11, 2024 1:29 pm https://youtu.be/1VbZE6YhjKk?si=9LD6GNPdpA7hjO1J

lol good one

99, I'm curious to know if there's a thing you learned in culinary school that has changed the way you've cooked ever since? Big, small, whatevs.

As an example, I'm all about the protein, so if a recipe calls for 1# of chuck, steak, outside skirt steak, whatever, cut into bite-size pieces, I'd use 1.5# so there'll be more leftovers. But, I soon learned that when you crowd meat like that, it steams instead of cooking, turns gray, and doesn't taste as good.

tia

Gosh, I dunno, I've probably learned more after leaving than during.

Justin Wilson always said that diced onions take an hour to cook. I've found that to be true for soup, stew, gumbo, chili etc. I got an autographed book from him.

All sauces are variants of the five mother sauces.

I still suck at garde manger.

i’ve been on a baking kick lately

put together my own recipe for ginger snaps (with fresh ginger), and “artisan” green chile bread

the wife says maybe my next career move should be culinary

(i’ve also been baking dog treets)

KUTradition wrote: ↑Fri Mar 08, 2024 3:27 pm i’ve been on a baking kick lately

put together my own recipe for ginger snaps (with fresh ginger), and “artisan” green chile bread

the wife says maybe my next career move should be culinary

(i’ve also been baking dog treets)

I understand you have to be much more precise when it comes to baking than cooking.

After standing there chopping vegetables, et al for a meal, I'm frequently reminded why I couldn't be a cook.

My feet and lower back wouldn't let me.

I often wonder if my knees would hold up for an 8 to 10 shift. Probably not.

Shirley wrote: ↑Fri Mar 08, 2024 4:07 pm

KUTradition wrote: ↑Fri Mar 08, 2024 3:27 pm i’ve been on a baking kick lately

put together my own recipe for ginger snaps (with fresh ginger), and “artisan” green chile bread

the wife says maybe my next career move should be culinary

(i’ve also been baking dog treets)

I understand you have to be much more precise when it comes to baking than cooking.

After standing there chopping vegetables, et al for a meal, I'm frequently reminded why I couldn't be a cook.

My feet and lower back wouldn't let me.

processing roasted green chile kills my feet and back, and that’s only doing 1/5 bushel at a time

prepping a pork butt for the smoker and had to fresh grind 2 tablespoons of black pepper…forearms were burning

KUTradition wrote: ↑Fri Mar 08, 2024 5:14 pm

Shirley wrote: ↑Fri Mar 08, 2024 4:07 pm

KUTradition wrote: ↑Fri Mar 08, 2024 3:27 pm i’ve been on a baking kick lately

put together my own recipe for ginger snaps (with fresh ginger), and “artisan” green chile bread

the wife says maybe my next career move should be culinary

(i’ve also been baking dog treets)

I understand you have to be much more precise when it comes to baking than cooking.

After standing there chopping vegetables, et al for a meal, I'm frequently reminded why I couldn't be a cook.

My feet and lower back wouldn't let me.

processing roasted green chile kills my feet and back, and that’s only doing 1/5 bushel at a time

prepping a pork butt for the smoker and had to fresh grind 2 tablespoons of black pepper…forearms were burning

I use a coffee grinder for pepper corns, dried chiles and whole spices.

https://www.amazon.com/KRUPS-Electric-C ... 926&sr=8-3

jhawks99 wrote: ↑Fri Mar 08, 2024 7:50 pm

KUTradition wrote: ↑Fri Mar 08, 2024 5:14 pm

Shirley wrote: ↑Fri Mar 08, 2024 4:07 pm

I understand you have to be much more precise when it comes to baking than cooking.

After standing there chopping vegetables, et al for a meal, I'm frequently reminded why I couldn't be a cook.

My feet and lower back wouldn't let me.

processing roasted green chile kills my feet and back, and that’s only doing 1/5 bushel at a time

prepping a pork butt for the smoker and had to fresh grind 2 tablespoons of black pepper…forearms were burning

I use a coffee grinder for pepper corns, dried chiles and whole spices.

https://www.amazon.com/KRUPS-Electric-C ... 926&sr=8-3

i actually considered that, but didn’t want to go through the fuss of cleaning the coffee grinder

in hindsight, a little bit of coffee on the butt might not be too bad

I have one dedicated to spice grinding. I grind coarse salt in it to clean

Using salt to clean is a great idea! Why didn’t I think of that! I also have a dedicated spice (coffee) grinder but I have been using a damp paper towel to clean and then leaving it open to air dry overnight.

Chorizo, Kale, Chickpea and Potato Soup

It's what's for dinner!

Ingredients

1 onion, finely chopped

2 cloves of garlic, finely chopped

oil of your choice

500g potatoes, chopped into 2cm cubes

1x 14.5oz can of chickpeas, drained

1 sprig of fresh rosemary or 1 tsp dried rosemary

2 tsp thyme

1 bay leaf

1 quart chicken stock (+ 1 15oz can, because I use more of everything)

150g kale, roughly chopped (Buy Baby Kale = no chopping required)

80g chorizo, finely sliced (= 2 packages ie 4 total Sausages)

How to make it...

1. In a large, deep saucepan, fry the onion and garlic in 1tbsp oil and a splash of water.
Cook for around 7-8 minutes or until softened.

2. Add the chickpeas, chopped potatoes and herbs into the pan with the chicken stock. Stir, cover, bring to a boil and then leave to simmer for around 30 minutes.

3. If using loose as opposed to dried herbs, remove these from the pan now.

Next, add the kale and cook for another 10 minutes.

4. Meanwhile, gently fry the chorizo in a pan for several minutes until it starts to release it's oil. Finally, add the chorizo with any remaining bits of fat to the soup.

Feel free to top up with a little boiling water if the stock has reduced too much.

This serves 4 and is particularly comforting on a cold day!

That’s for picky eaters?

pdub wrote: ↑Sat Apr 27, 2024 7:35 pm That’s for picky eaters?

It's not?

I forgot about this thread but I think kale is very much a borderline food.

Not neutral enough.
I like it.
A lot of pick my eaters would not.

And now you’re adding rosemary and garlic? Good luck.

pdub wrote: ↑Sat Apr 27, 2024 8:00 pm I forgot about this thread but I think kale is very much a borderline food.

Not neutral enough.
I like it.
A lot of pick my eaters would not.

And now you’re adding rosemary and garlic? Good luck.

I wrote a note on the recipe back when I made it in Dec that I had added too much kale, so I avoid that now.

Who wants "neutral"?

What's wrong with rosemary and garlic?

I love all three of those ingredients.
I think those are three definite hot spots for picky eaters.
I forgot what this thread was about but it looks like it was about hating picky eaters.

It turned out delicious, if I do say so myself.

Having bagget bread with butter on it for dipping.

I've been called a picky eater. I woukd definitely eat that.

TDub wrote: ↑Sat Apr 27, 2024 9:28 pm I've been called a picky eater. I woukd definitely eat that.

.666 on a scale of 1 to 10?

https://www.instagram.com/reel/C6WVudHL ... _copy_link