All Blog Posts Tagged 'cooking' (21)

Making Beer :)

I finally started making beer, soon all my work will start to pay off. :) I recently bottled a nice Belgian Abby Dark, 5 gallons for tasting purposes. Soon I'll start to bottle a yummy Cranberry Wheat & next I'm going to brew a nice Canyon Cream Stout Ale. pretty slick for all being done in a kitchen huh? This was a natural progression for me as a cook, as I can cook almost anything. Beer was something I never explored. It's this interesting cross between test-tube science and cooking. I nev… Continue

Added by Chris on August 6, 2009 at 3:37am — No Comments

Julie & Julia

Before there was Alton Brown, Rachel Ray, or Paula Dean there was a foodie who stood head and shoulders above her contemporaries. A woman who went to France barely able to cook an egg, and became one of the most famous chefs in the world; that woman is Julia Child. “Julie & Julia” is that rarest of movie, something fresh and new. Starring Meryl Streep (Mamma Mia!), Stanley Tucci, Amy Adams (Sunshine Cleaning), and Chris Messina, this movie is not the chick flick one might expect going in, b… Continue

Added by VOID Munashii on July 24, 2009 at 12:20pm — No Comments

Tonight I felt like Bolognese

All day I could not get it out of my head. I wanted this sauce, this hearty soul filling heavenly smelling sauce that fills a room. While not in the traditional method or way, I was going to make this tonight, and my main regret was I did not get to go to a butcher, and a local (farmers) market for my ingredients. I did however get to use my own herbs. After a little chop chop, of onions, carrots, and celery, as well a few cloves of garlic, it was time to soften them up in the rondue. Some extr… Continue

Added by Cookenstein on July 16, 2009 at 8:00pm — 7 Comments

Oh god no!

Ok, I'm from Norway and here we give grades from 1 (the worst) and 6 (the best), and today, I got my grades from cooking class. And damn, I got a 4, wich is quite unusual for me. I usally get 6 and 5 but today, a 4. So why is that, is geeks just not build for cooking ? Or is it just me who suck at it ? Continue

Added by Fyrstikke on June 2, 2009 at 6:00am — 6 Comments

FOOD! :3 - The perfect fries!

Ok here is the secret! 1) make then thick! 1,5-2cm thick! 2) Scold them! I.e put them in boiling water for a bit but not to long... you dont want them getting soft.. only boil them a bit. 3)Dry them of... i use some papper towls and a hair dryer for this and i make sure there really really dry so they soak up the oil into every creavis sealing in the natural flavour of the potato. (when you fry food you make a glass surface... as you cook vegentable in general the cell walls will break down re… Continue

Added by Zerq the mad on March 9, 2009 at 10:38am — 5 Comments

Cool tool for foodies and average Joes alike - find recipes based on what you have in your kitchen

I just discovered RecipeKey.com and it has a tool called Ingredient Match. You do a simple lookup for items you have in your kitchen cupboards, fridge, etc., and drag them into "My Pantry". Then you click on "Ingredient Match" and by some magic, a list of recipes comes up based on the items you placed in your 'My Pantry'. Genius! It lists the recipes based on relevancy (i.e., 100% means you have all the ingredients required to make the dish). Cool foodie… Continue

Added by Bobbi Jo Woods on January 18, 2009 at 2:49pm — No Comments

Backwoods cooking

Cooking without using utensils, pots, pans, stoves etc. Often done using embers, tin foil, sticks, wet paper, etc. Methods Hot Rock Cooking Find a flat rock and heat in a fire. When hot, clean the ash from the rock and coat with a little oil. Then cook your bacon rashers in a circle and crack your egg into the Centre of the circle. IMPORTANT: Do not use slate or sandstone rocks as they can explode when heated Foil Packet Cooking A pack… Continue

Added by kyle on January 5, 2009 at 10:08am — No Comments

The Danger Zone--Answered

The other day I started a discussion about what is the Danger Zone in reference to cooking. Well my friends I am going to explain now what this term means and represents. The culinary term out of the Food Lovers Guide, the culinary dictionary, states that the danger Zone is the temperature ranging from 40-140 degrees. This temperature represents that state at which harmful bacteria will grow the fastest. If you keep foods below 40 degrees or over 140 degrees you should be safe from biological at… Continue

Added by ChefJim on December 31, 2008 at 4:26pm — 4 Comments

ORGANIC VS CONVENTIONAL GARDENING

Written by Sassy Sweet Bren For at least fifty years organic gardening has been the talk of people who want to not only protect our environment, but also for those that want to eat foods with any chemicals added. Organic gardeners feel that the food is less harmful to their bodies. Those people that are willing to do a lot of extra work at organic gardening find that it is not as easy as one would think. It takes time for planning as well as the wait for the compost to mature. Plus, composting… Continue

Added by ChefJim on December 28, 2008 at 3:00pm — 10 Comments

Recipe #12: Hot Buttered Rum for your Crockpot

2 c. brown sugar 1/2 c. butter 3 sticks cinnamon 6 whole cloves 1/2 tsp. ground nutmeg 2 qt. hot water 2 to 3 c. rum Put all ingredients in crock-pot. Stir well. Cover; cook on high for 2 hours, then turn to low for 3 to 10 hours. Serve from crock-pot in mugs Makes 15 to 20 servings Continue

Added by ChefJim on December 23, 2008 at 5:19pm — 6 Comments

Beginning 2009

Hello my fellow geeks it is ChefJim here and I wanted to tell you about the next idea i have for the new year. Beginning in January 2009 I am going to start asking a single culinary question every day. I really hope most of you participate in answering these questions and showing your foodie smarts. Continue

Added by ChefJim on December 22, 2008 at 4:52pm — 4 Comments

Recipe #11: Classic No-Bake Cookies

2 cups sugar 1/2 cup milk 4 T cocoa 1/2 cup butter 3 cups oatmeal 1 cup chunky peanut butter In a medium-sized saucepan, combine sugar, milk, cocoa and butter. Boil for 1 minute. Remove from heat and add oatmeal and peanut butter. Drop by rounded teaspoon onto waxed paper. Let cool until set, about 1 hour. Continue

Added by ChefJim on December 22, 2008 at 12:38pm — 4 Comments

Recipe #10 Lemon Meringue Pie

1 1/2 c. sugar 3 tbsp. cornstarch 3 tbsp. flour Dash of salt 1 1/2 c. water 6 egg yolks, slightly beaten 1 1/2 tsp. grated lemon peel 6 tbsp. lemon juice 3 tbsp. butter 6 egg whites, room temp. 1/2 tsp. cream of tartar 1 (9 inch) baked pie shell with high fluted edge 3/4 c. sugar 1 tsp. vanilla extract In a medium-size heavy saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually add water, stirring until well blended. Bring mixture to a boil over medium heat, stirring constantly;… Continue

Added by ChefJim on December 22, 2008 at 12:35pm — No Comments

Scotch Whiskey- From Epicurious and James Cury

The Top 5 Misconceptions About Scotch Whisky by James Oliver Cury on 12/15/08 at 11:00 AM Winter is Scotch season. It's warming, it's honeyed, it's rich. But it's also woefully misunderstood. Below are some examples of consistently perpetuated falsehoods that Compass Box whiskymaker John Glaser brought to my attention recently while discussing his two latest masterpieces, the Peat Monster Reserve Magnum Edition ($150) and Hedonism Maximus Reserve ($300). The Top 5 Misconceptions About Sco… Continue

Added by ChefJim on December 21, 2008 at 10:00pm — 4 Comments

Cooking Basics

Here are a few of my ideas and thoughts on some basic cooking techniques. Hope all of you enjoy. ESPAGNOL, TOMATO, BECHAMEL, VELOUTE AND HOLLANDAISE are the Five Mother Sauces which are the base for all you traditional and classic sauces. Over time it has become unecessary to make these in the traditional manner due to the advancement of technology, production and packaging methods which can give you perfectly acceptable alternatives for reaching you desired results. You should still know how i… Continue

Added by ChefJim on December 21, 2008 at 3:08pm — 2 Comments

Christmas Recipes for 2008: Part 2

Here is a continuation from Part 1. Eggnog Cookies 2 1/2 cups flour 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp nutmeg 1 1/4 cup sugar 3/4 cup butter, softened 1/2 cup eggnog 1 tsp vanilla 2 egg yolks 1 T nutmeg Preheat oven to 300 degrees. In a medium bowl, combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter. Add eggnog, vanilla and egg yolks and beat at medium sped until smooth. Add the flour mixture and beat… Continue

Added by ChefJim on December 18, 2008 at 2:22pm — No Comments

Bon Appetit

In all the years that I have been cooking the magazine Bon Appetit has been a long time favorite of mine. The publication describes the types of food I have a deep passion for. And the articles are outstanding. If there was one magazine to recommend to anyone this one would be it. Continue

Added by ChefJim on December 17, 2008 at 8:10pm — No Comments

This Generation of Cooks

It has been over 15 years since i first step into a professional kitchen, and whenever I enter a new kitchen now i am still at awe. I remember the shouting, harassing, and down right name calling that went on back then. I remember working from six in the morning until 10 or 11 that ni… Continue

Added by ChefJim on December 14, 2008 at 7:05pm — 9 Comments

Cleaning out The Coolers.

Well today was the day i decided to clean out all the leftover from last week's parties. I ran 3 specials for lunch which included shaved prime rib with caramelized onions and a whole grain mustard, and finally some au jus for dipping. The second special I sliced sourdough bread on a bias, smothered it with boursin, Cheddar, and Swiss cheeses and top that with ham and braised kale and onions and served this sandwich with fresh tomato basil soup. The last special from our left overs I stuffed tur… Continue

Added by ChefJim on December 12, 2008 at 1:56pm — 2 Comments

Welcoming the Community to My World

Hello all my name is ChefJim, and I would like to take this time to welcome all of you fine folks to my culinary world. There is nothing that makes people in general happier then sitting around eating great food and a good drink or 6. I will show all of you how to cook simple food perfectly. Thank you for coming to my page and have a great time. ChefJim Continue

Added by ChefJim on December 11, 2008 at 2:16pm — No Comments