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…
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Added by ChefJim on December 31, 2008 at 5:26pm —
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I really hope everyone on geeks and around the globe have a great and safe new year. I am working all today so ChefJim will be turning out last of the year goodness to all that come in.
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Added by ChefJim on December 31, 2008 at 5:41am —
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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…
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Added by ChefJim on December 28, 2008 at 4:00pm —
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So the Christmas Day has passed and I would like to know what everyone got?
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Added by ChefJim on December 26, 2008 at 5:20pm —
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To all my friends and fellow geeks around the net. Have a very Merry Christmas and all of you be safe and hell have a lot of fun
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Added by ChefJim on December 24, 2008 at 7:26am —
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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
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Added by ChefJim on December 23, 2008 at 6:19pm —
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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.
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Added by ChefJim on December 22, 2008 at 5:52pm —
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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.
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Added by ChefJim on December 22, 2008 at 1:38pm —
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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;…
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Added by ChefJim on December 22, 2008 at 1:35pm —
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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…
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Added by ChefJim on December 21, 2008 at 11:00pm —
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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…
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Added by ChefJim on December 21, 2008 at 4:08pm —
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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…
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Added by ChefJim on December 18, 2008 at 3:22pm —
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A lot of the recipes come from my Yahoo chef Group called Daily Recipes. All of my fellow geeks are more then welcome to copy and paste these or maybe even add your own if you wish. I have even included the directions along with the recipes.
Date Candy Loaf
3 cups sugar
1 small can condensed milk
1 (8 ounce) package pitted, chopped dates
1 cup nuts
1 teaspoon vanilla
Add milk to sugar in a saucepan and bring to a boil; add dates and
cook until soft ball forms when dropped into cold water. Add…
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Added by ChefJim on December 18, 2008 at 2:58pm —
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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.
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Added by ChefJim on December 17, 2008 at 9:10pm —
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Over the last several days I have been asked what is the perfect Christmas recipe. Well I have thought a little about it and I would say that sugar cookie dough is my favorite. It is so versatile that it can be used to make a variety of other cookies or pastries. Here is a basic sugar cookie dough recipe for all you to try and share.
1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon sal…
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Added by ChefJim on December 15, 2008 at 3:10pm —
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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…
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Added by ChefJim on December 14, 2008 at 8:05pm —
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Hello my fellow Geeks. Well it is Sunday and today at work we do a brunch that will consist of the many many dishes we prepped the last couple of days. We have a party of 40 coming in right after brunch, but all they are having is soups and spinach salads. Not a real big day but we will make it look perfect for all our quests to enjoy. If any of you out there like brunches send me your recipes for your favorite dish and we just might feature it on our next one.
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Added by ChefJim on December 14, 2008 at 3:54am —
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Hello all and just wanted to tell everyone that I am trying to have my site finished by the first of the year.
If anyone has questions please contact me
Thanks all
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Added by ChefJim on December 13, 2008 at 6:53pm —
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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…
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Added by ChefJim on December 12, 2008 at 2:56pm —
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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
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Added by ChefJim on December 11, 2008 at 3:16pm —
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