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04/18/2005 11:28:17 AM · #26 |
Originally posted by pawdrix:
"Bobbing For French Fries(...and other things not to do in the kitchen)" |
LOL!!! |
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04/18/2005 11:48:11 AM · #27 |
I'm in complete agreement on Emeril; I watch his show sometimes and always end up laughing in disbelief. But, in his favor, he makes it "fun" and he's accessible.
The ultimate manual of food & cooking would be Madeleine Kamman's "The Making of a Cook", which is the size of a dictionary and discusses every conceivable aspect of cooking and presenting food in immense and technical detail. Every serious professional chef with whom I've worked has a copy of this. McGee's book (recommended by the General) is a much more readable, but less encyclopedic, examination of the same topic(s).
Robt.
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04/18/2005 01:18:22 PM · #28 |
Watching Emeril incinerate massive quantities of greasy food can be fun...true.
For me it defines surreal because, usually, I can't believe my eyes.
If he actually cooked anything that looked half-way edible I'd be totaly shocked.
What would be next...."Paris Hilton Finds Cure For Cancer!!!"
"Donald Trump Avoids Bankruptcy For Tenth Straight Year In a A Row!!!"
"Pamela Anderson Lee Rock, Wins Oscar For Her Portrayal Of Oprah Winfrey!!!"
The funniest thing I ever saw him do was to finger/thumb paint, a plate with Ketchup, as a decoration. I nearly barfed.
Message edited by author 2005-04-18 13:19:24.
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04/18/2005 01:21:15 PM · #29 |
| Odd question: I occasionally throw some sugar into a home made tomato sauce/other sauce concoction. My boyf thinks this is mad. Is it mad? |
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04/18/2005 01:26:40 PM · #30 |
Originally posted by PollyBean:
Odd question: I occasionally throw some sugar into a home made tomato sauce/other sauce concoction. My boyf thinks this is mad. Is it mad? |
That was my dad's "secret" ingredient for his spagetti sauce. It's not mad, it's very good (though perhaps not good for you?)
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04/18/2005 01:28:19 PM · #31 |
Originally posted by PollyBean:
Odd question: I occasionally throw some sugar into a home made tomato sauce/other sauce concoction. My boyf thinks this is mad. Is it mad? |
It makes perfect sense to do that since the sugar content in tomatoes varies depending on the batch you've bought or their degree of ripeness. Don't do it automatically though...taste-test to see if the sauce needs some sweetening, or not. Unless you dig that Chef-Boy-R-Dee type of taste and in that case massive amounts of both sugar and salt must be applied.
PS Tell your boyfriend to get out of the kitchen. Too many cooks......
Message edited by author 2005-04-18 13:47:54.
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04/18/2005 01:28:59 PM · #32 |
Originally posted by joebok:
Originally posted by PollyBean:
Odd question: I occasionally throw some sugar into a home made tomato sauce/other sauce concoction. My boyf thinks this is mad. Is it mad? |
That was my dad's "secret" ingredient for his spagetti sauce. It's not mad, it's very good (though perhaps not good for you?) |
"Secret ingredient" hehe! Cool. So I'm not mad. |
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04/18/2005 01:40:09 PM · #33 |
nope its not mad... helps with the acid of the tomatoes
Originally posted by PollyBean:
Odd question: I occasionally throw some sugar into a home made tomato sauce/other sauce concoction. My boyf thinks this is mad. Is it mad? |
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04/18/2005 02:03:28 PM · #34 |
| Ahh! That's why it tastes good. :D |
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04/18/2005 02:08:07 PM · #35 |
Oh man I'm dying for a good steak now ... mmmmmm
I prefer just salt and pepper myself. *homer drooling* |
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04/18/2005 02:10:29 PM · #36 |
Originally posted by PollyBean:
Odd question: I occasionally throw some sugar into a home made tomato sauce/other sauce concoction. My boyf thinks this is mad. Is it mad? |
Ahhhhhh not mad at all. Your boyfriend, like most, is under the impression that the food industry isn't already chinching our food full of sugar - even in odd places. You can't find a bottled ketchup, for instance, that doesn't contain refined sugar. I buy mine made from Splenda instead. And use little of it...... as a note - sugar is in anything packaged. |
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04/18/2005 02:14:42 PM · #37 |
Originally posted by pawdrix:
It makes perfect sense to do that since the sugar content in tomatoes varies depending on the batch you've bought or their degree of ripeness. Don't do it automatically though...taste-test to see if the sauce needs some sweetening, or not. Unless you dig that Chef-Boy-R-Dee type of taste and in that case massive amounts of both sugar and salt must be applied.
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Thanks for the tip!
Originally posted by pawdrix:
PS Tell your boyfriend to get out of the kitchen. Too many cooks...... |
Emm. He cooks for me too, so I wanna stay on his good side! Plus he is a very good chopper-upper! :D
Message edited by author 2005-04-18 14:16:36. |
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04/18/2005 02:15:51 PM · #38 |
Boy meets Grill
Stubbs Rubs (and marinades)
Guess I'll have to be fire'n up a couple myself tonight with all this talk about steak... (7 minutes a side...no peeking) |
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04/18/2005 02:23:15 PM · #39 |
This thread is making me waaay too hungry, and its great to see so many photographers extending their creative outlets through the cooking of food. I also love to cook, but I'm at a loss for helping out with the meat recipies, since I don't eat the stuff.
And by the way...I think Emeril is entertaining, even if he isn't a world's greatest chef; he makes cooking look fun. Personally, I'm an Iron Chef fan myself.
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04/18/2005 02:43:05 PM · #40 |
Originally posted by PollyBean:
Originally posted by pawdrix:
PS Tell your boyfriend to get out of the kitchen. Too many cooks...... |
Emm. He cooks for me too, so I wanna stay on his good side! Plus he is a very good chopper-upper! :D |
Well, that's ok, then. He can stay but he can't speak.
Re: Emeril
My problem is that I do this for a living, both cooking and teaching others how to cook. So you could probably relate this to your field or any field. When you see someone in your specialized area, who doesn't know crap about what he or she is talking about and they gain great accolades and money for their ostentatious displays of misinformation and buffoonery, you're bound to get a little pissed. Do I sound bitter? Damn straight, I'm bitter! hehehehehe
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04/18/2005 02:51:24 PM · #41 |
Originally posted by pawdrix:
Oh....one more thing.
DON'T WATCH EMERIL!!!
That dude couldn't cook his way out of a paper bag.
I've worked with the guy at special functions and have other chef buddies who have done the same and it was unanimous...the guy has no clue what he's doing.
They should rename his show...
"Bobbing For French Fries(...and other things not to do in the kitchen)" |
You are so right...I just started watching Emeril...and I realized he's a horrible cook or chef. I think the Japanese chef Sakai from the Iron Chef is great
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04/18/2005 03:27:16 PM · #42 |
I have no idea who Emril is, but if you saute your steaks in a pan then I have just a couple of tips for you.
One is use only a few drops of lemon juice and a tiny bit of big-grained salt. That's it. No peppers, no marinade no nothing.
But for that - the other tip is never to use frozen steaks. They include a large amount of water in them and after the cooing all you are left with is a thin peace of sole.
Use thick, very fresh meat.
For grilling I prefer a mix of some black pepper, red pepper, salt, cumin and garlic powder.
Medium rare please.
Hey, I just remembered!! in less then a month is our independence day! (this means one helluva BBQ !!)
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