Some of these are borrowed from other blogs because I agree with them and some are of my opinions based on past experience or just plain that's the way I see it. :P
1. Two words. Kosher Salt.
2. Always brown meat before roasting braising etc..
3. If you haven't had certain vegetables roasted, you can't say you don't like them. ie; Brussels sprouts, cauliflower, radishes, sunchokes,......Roasting changes everything
4. Put an Oreo or a cookie in the center of a cupcake and bake it. You'll thank me later
5. Less oil more vinegar
6. Know how to roast a whole chicken .
7. An immersion blender is not the end all be all
8. A Microplane is the end all be all
9. Salt the water
10. When Jamie Oliver says wack it in the over for about 10 minutes it's more like 15-17 minutes.
11. Counter intuitively, the sharpest knife is the safest knife.
12. Dark meat must fall of the chicken bone. Period.
13 Toast whole spices
14. Feel free to improvise in the kitchen of course but there are some fundamental rules that must be followed or you will always wonder why your food just doesn't taste as good as the restaurant.
15. Know what mir poix, sofrito, and the holy trinity are
16. Clean as you go
17. Avoid teflon and tin foil as much as possible.
18. Leftovers are the end all be all.
19. Kids helping in the kitchen gross me out.
20. Don't crowd the pan
21. Salt the water again.
22. Most expiration dates are bullshit.
23. Make chicken or vegetable or meat stock and deglaze or add it to everything
24. Your good knives shall never touch the bottom of the sink.
25. Pickle something.
#5 will ruin Fart Soup
Those are all excellent, nice.
gotta work on the whole chicken
Certainty:-at the exact moment you desperately and urgently need your tongs...they will be filthy, or in the running dishwasher.always and forever
You only have one pair?! Them shits are cheeeep!
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/jackgif.gif)
Quote from: Chovie D on April 09, 2013, 01:06:43 PM
Certainty:-at the exact moment you desperately and urgently need your tongs...they will be filthy, or in the running dishwasher.always and forever
Heed ye this and be less certain: two forks + geetar pluckin' muscle memory = tongs. No additional purchase required.
I hold no truths to be self evident within the kitchen within I prepare food (within). My only point of contention regarding RAGER's musings is that water salting business, as mine is a low-sodium diet.
Quote from: RAGER on April 09, 2013, 01:16:08 PM
You only have one pair?! Them shits are cheeeep!
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/jackgif.gif)
somehow I have 6 wisks I never use, and only one pair of tongs I need to use every 5 minutes
same thing with serated knife..only have one, always dirty. Guess Ill buy a couple more of each.
Two sets of Measuring Cups
Two sets of Measuring Spoons.
We do need a third tongs, so I will do that.
I cleaned out our pantry and put all the like ingredients together in whatever flat wicker trays we had knocking around - all the baking stuff, all the gluten free stuff, all the pasta, one tray of the beans, peas and rices, and one box of all the loose bagged spices.
Game changer, can just pull out the whole thing from the pantry closet and set it on the counter. yo.
26. Sriracha? No. Sambal Olek or Chili Garlic Sauce? Yes.
27. Brine you pork chops over night.
28. If the other people in your household don't share the love or have the respect of your steel pans or knives, ask them kindly to not use them.
29. Like a vintage sports car, Your steel pans and good knives will always be in service with the proper maintenance.
My French DeBuyer pans will long outlast me unless somebody sells them for scrap after I'm gone.
30. Brine your chicken over night.
31. I don't understand mayo hate.
32. Don't ever ever ever use margarine. In fact if you have any in your fridge or cupboard, go throw it away now!! or lube your bike chain with it.
33. I don't understand butter hate.
34. Avoid all that fat free shit. You don't have to eat the whole goddamm thing. Push away.
35. Mise en place.
36. A few things I'm never with out.
At least 3 kinds of cheese. 2 of which are parm and cheddar.
Ingredients for mir poix
Canned tomatoes
Evoo
Rice
Red or white wine vinegar
Some kind of protein
37. Grow something and eat it. Totally rewarding
38. The Slap Chop actually works well
39. The best Mexican food is where you have to order is Spanish. FACTAMUNDO
40. Farm fresh eggs can sit out on the counter for 3 weeks.
41. When making a poached egg, add a glug of vinegar and swirl the water in circles right be fore you slide the egg in.
42. Making your own pasta is easier than you think and will impress your friends.
43. Learn and use "The Claw" technique.
44. Never for the love of god press down on a burger with the spatula. Sheesh.
45. If you cook a meal for someone and they don't say how amazing it is, restrain yourself from asking.
46. Miracle whip is not mayo.
47. Make friends with your butcher/fish monger
48. Buy something weird out of the meat case and learn how to cook it. Trotters, chicken feet, pork jowl, tongue, etc....
49. The "vein" on the back of shrimp is poop.
50. NO GODDAMM RANCH!!
Man, hell yes to 100% of that. Will you mail that to my spouse?
Upon further reflection, I've got some after all...
Certainties:
- Go to market. Cook food that's fresh and in season; it tastes lots better.
- Coffee comes from the kitchen, not some storefront. Buy fresh roasted whole beans and a burr mill grinder. No matter how you brew after that, it'll taste much better and cost a fraction of what you're paying at Starfux/Duncan Dognutz.
Musings:
- The Joy of Cooking is probably the only cook book you'll ever really need.
- Salting your food prior to tasting it is the height of rudeness (more of an eat-in kitchen musing, but whatevz).
Quote from: RAGER on April 13, 2013, 01:15:05 PMIngredients for mir poix
So here's the thing: I try diligently not to be picky in my eating habits, but one of the few things I legitimately can not stand is both the texture and flavor of cooked carrots. The cloying sweetness, the squishy mealy mouthfeel,
blech. Ruins a good pot roast every time.
Can mir poix be any combo of onions, root veggies, and stalks? Could I chop up parsnips in there instead? Or does it just
have to be beta carotene and bloody mary stir sticks? What magic do those ingredients imbue?
Peppers? Like a sofrito
Like Shaft said, sofrito. But i understand what you;re saying about the carrots. I personally love carrots. Those 3 things together just marry in the right way and have a great aroma but I suppose you could sub something in there if you wanted. Or dice them up really small. Turnips or parsnips have a strong flavor though but I'd try it.
I have a Joy of Cooking around somewhere but my go to kitchen tome is this one.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/betterhomes_zps70ac1e2e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/betterhomes_zps70ac1e2e.jpg.html)
This taught me the fundamentals. That which I didn't glean from my sister.
Yes, making coffee at home will save you lots of dough.
And to go along with your certainty aboot the market.
51. All the good fresh stuff at the store is on the periphery. The further you delve into the center of the store the more packaged crap you'll find.
Quote from: RAGER on April 14, 2013, 11:43:43 AM
Like Shaft said, sofrito. But i understand what you;re saying about the carrots. I personally love carrots. Those 3 things together just marry in the right way and have a great aroma but I suppose you could sub something in there if you wanted. Or dice them up really small. Turnips or parsnips have a strong flavor though but I'd try it.
I have a Joy of Cooking around somewhere but my go to kitchen tome is this one.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/betterhomes_zps70ac1e2e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/betterhomes_zps70ac1e2e.jpg.html)
This taught me the fundamentals. That which I didn't glean from my sister.
Yes, making coffee at home will save you lots of dough.
And to go along with your certainty aboot the market.
51. All the good fresh stuff at the store is on the periphery. The further you delve into the center of the store the more packaged crap you'll find.
That was my moms cookbook...and therefore mine as well. The meals in it are really trad. american comfort food. scalloped potatoes and ham, chili, pot roast...stuff like that.
Yep. Great for learning the fundamental building blocks and then building from there.
Mmmmmmm. Scalloped potatoes. And Au gratin. But what if I combine both? But with 2 kinds of cheeses?!! BRILLIANT!!!! :D
My mom was a very adventurous cook, especially for that time period (70's 80's). She made crepes, her own beef jerky, fondu (of course it was the 70's)...chinese ribs, but she also made all the shit in that book. meatloaf, pork chop, grilled cheese sandwich...
"38. The Slap Chop actually works well"
you're gonna love my nuts. :D
-how do you typically use it? to dice an onion?
Small appliances must be left out on the counter assembled, plugged in and ready to go, my wife puts them away and I stopped that foolishness.
I like all these things. Except I really try to avoid using mayo as much as possible.
I dont hate it, i just try to avoid it.
"15. Know what mir poix, sofrito, and the holy trinity are"
I had never heard of sofrito...google image it and you get everything consisntecy from sauces, to salsas, in every color from red to green to brown...I get that its like spanish mir poix but it seems to vary vastly. ???
Yeah there's lots of variations of sofrito. But basically its the mire poix of Caribbean and Spanish speaking, equatorial countries consisting of garlic onions and peppers sauteed in fat. French use butter. Holy Trinity is cajun and consists of bell peppers onion and celery.
Quote from: rayinreverse on April 16, 2013, 11:43:07 AM
I like all these things. Except I really try to avoid using mayo as much as possible.
I dont hate it, i just try to avoid it.
All things in moderation my friend. Eat anything you want, in moderation.
Plus parsley - I believe a Sofrita needs a green leaf in it ;)
Puerto Rican sofrita needs Raceo (which is culantro) - the Puerto Rican dude that orders garden plants for Jewel Osco always used to get Raceo - it's the only place in the city that sells it and it's awesome stuff. I ordered seeds but it is impossible to grow from seed. None for sale last year ;(
(http://www.worldcrops.org/images/content/Culantro_Deerfield_480_360.jpg)
52. When googling a recipe always type Thomas Keller in front of it. His recipes work every time.
Shit yeah - his recipes are fancy enough and always constructed to work. That man's a genius.
I like Jack Pepin for knife work and technique - do what he says.
53. Correct method of preparing Top Ramen in 3 steps.
1. Open wrapper
2. Immediately throw away seasoning packet
3. Add other ingredients and cook as you like
54. Somewhat contradicts #53. Stop eating things in packages with flavor packets.
Cool gallery of gifs aboot knife skillz and techniques with some do's and do nots. Donl;t pick up your knife like this.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/knifegif_zps6e63d4b7.gif) (http://s228.photobucket.com/user/spicoli420_2007/media/knifegif_zps6e63d4b7.gif.html)
Here's the link for the rest.
http://firstwefeast.com/eat/gif-tutorial-essential-knife-skills-with-a-mission-chinese-cook/
Use loads of garlic in everything, yum!
Fresh herbs are amazing.
Don't accidently drop dry spaghetti all over the floor, its a bitch to pick up!
For me the golden rules are:
1. Taste and adjust
2. Taste and adjust
3. Taste and adjust
And Rager, just used your Chili recipe with a small change, used a chocolate stout to deglaze and bitterness. Cheers
That's awesome man. Thanks. I hope it turned out great.
54. The best juiciest limes are the smooth thin skinned ones. Roll em with yuyr hand to get all the juice out or put em on the grill for a little different flavor and lots of juice.
Quote from: RAGER on May 06, 2013, 10:04:29 AM
That's awesome man. Thanks. I hope it turned out great.
It turned out fantastic!!
Quote from: I,Galactus on April 09, 2013, 01:43:28 PM
Quote from: Chovie D on April 09, 2013, 01:06:43 PM
Certainty:-at the exact moment you desperately and urgently need your tongs...they will be filthy, or in the running dishwasher.always and forever
Heed ye this and be less certain: two forks + geetar pluckin' muscle memory = tongs. No additional purchase required.
I hold no truths to be self evident within the kitchen within I prepare food (within). My only point of contention regarding RAGER's musings is that water salting business, as mine is a low-sodium diet.
My wife doesn't put enough salt in boiled potatoes, so I have to try and sneak more in while she's not looking.
Like emerill always says, "the water doesn't come seasoned, unless its from the Hudson".
ONe time a friend came over and he grabs my finest kitchen knives from the block, one in each hand then proceeed to smash them together like a pirate would with two scimitars or as if one was a sharpener and he was sharpening them and does the pirate noise "arrrghh matey". chips/dents in both blades , bent tips..Im like dude NOOOOOOOOOOO!
I hope at least one of those knives was still sharp enough for you to stab your friend in the face.
with friends like that, who needs retards?
funny thing is that was one of the least retarded things he did over the next two days... >:(
How was the sex?
Oil the meat, not the pan.
Don't let women people who don't cook for fun touch your cast iron pans.
Or knives. My filleting knife is ruined because someone uses it to cut cheese and throws it in the sink.
Fuck, I found a knife in the sink and a knife in the goddamn dishwasher. Someone (ehem) 'cleaned' the non-stick pan with a harsh brillo pad. I have to hide the cast iron pan to keep soap off it.
Me: 'if you don't mind could you stop....'
Someone: 'why?'
This same discussion is going on year 20.
20.
I know why too - her Russian mom (a recent Vegan convert, who can't cook for shit anyway, like all the Russian women in my inlaws) - does all that stuff and more - cuts food with a fucked up knife on the marble counter top and uses the wrong knife for everything (onions with a serrated bread knife anyone? Use of a stupid pretentious Japanese clever thing) puts everything in the dishwasher - has a cast iron pan that's never seen oil..... the mind boggles.
I have my kitchen set up in a tight "U" shape. Only one way in and one way out. Not enough room for more than one person. If i find you in the apex of the "U", you have to get by me to get out and you'd better have good goddamm explanation for why you were there in the first place. Your papers?
So I'm reading this food blog the other day and I see this article that says something like "3 ways you could be ruining you knives" and I know immediately which 3. I will never do 2 of them but am guilty of the third way. The first 2 are obvious; storing your knives in the drawer and putting them in the dishwasher. Both are big no no's. This third one has been making the rounds on a few blogs lately by a couple chefs and so now everybody is regurgitating this travesty to your knives. Figure it out yet? After chopping your herbs or whatever you scrape your knife blade along the cutting board to pull your chopped goods into the bowl. GASP!!!! The pros say don;t do this but ya know what, I'm kind of a pro too and I say fuck em! I hone whichever knife before I use it. Just a few swipes and I'm ready to go. I really don't think that scraping my knife along a bamboo cutting board or butcher block is doing an actual harm.
/end of boring rant
I gave up a long time ago on the wife...why even bother yellin at the missus fer pputtin em in the dishwasher when I have lollapalooza rock stars all hopped up on goofballs coming over and playing swashbuckler with my best kitchen knives??
thank god I got no fucking little shit kids thats fo sure. >:(
I have pondered scrapping the items off the cutting board with a knife issue - and just go ahead and do it anyway. I do it at like a sharp 10 degree angle.
I guess you could flip it around and use the back, but that sucks.
That's what they suggest butt fuck em.
you heathens dont use the backs of the knife to clean your board? >:(
Only for discipline
offal. livers and kidneys and sweetbreads and brains and hearts. "deep cuts" like trotters and necks. tongue. headcheese. pates. if you don't eat these things then you're not eating. and if you avoid these things because they sound "yucky" then you and i ain't friends. don't be a pussy in the gastronomic sense or in any other facet of your life. EAT.
beef tenderloin sucks. that's "filet mignon". call it what you will. it's a shit piece of meat. it is the LEAST FLAVORFUL cut on the animal. and the most expensive. filet is for suckers.
Quote from: lowdaddy on May 17, 2013, 02:36:01 AM
offal. livers and kidneys and sweetbreads and brains and hearts. "deep cuts" like trotters and necks. tongue. headcheese. pates. if you don't eat these things then you're not eating. and if you avoid these things because they sound "yucky" then you and i ain't friends. don't be a pussy in the gastronomic sense or in any other facet of your life. EAT.
I agree 100% with this. I know self confessed "carnivores" that rag out my bro in law for being vegetarian, but turn their noses up at all offal, and even at stuff like ox-tail and game meats. Mind you the same people also find tomatoes and iceberg lettuce a struggle too.
You ain't a meat eater if you're not prepared to eat the whole animal.
Quote from: NCR600 on May 17, 2013, 04:02:25 AM
Quote from: lowdaddy on May 17, 2013, 02:36:01 AM
offal. livers and kidneys and sweetbreads and brains and hearts. "deep cuts" like trotters and necks. tongue. headcheese. pates. if you don't eat these things then you're not eating. and if you avoid these things because they sound "yucky" then you and i ain't friends. don't be a pussy in the gastronomic sense or in any other facet of your life. EAT.
I agree 100% with this. I know self confessed "carnivores" that rag out my bro in law for being vegetarian, but turn their noses up at all offal, and even at stuff like ox-tail and game meats. Mind you the same people also find tomatoes and iceberg lettuce a struggle too.
You ain't a meat eater if you're not prepared to eat the whole animal.
Applauds on both of yas.
Cosmetically "perfect" produce pisses me off, too. If your tomatoes don't look like this, they probably taste like watery butt and are pumped full of shit you shouldn't be eating:
(http://www.tomatocasual.com/wp-content/uploads/green-shoulder.jpg)
^^Come August I'm gonna have more of those and many other things that 10 men couldn't possibly use. Imm finna be the guerilla produce giver in the neighborhood.
As far as offal goes, I'm down for most although I'm not a fan of pork kidneys so far. Got some trotters in the freeze I'll be making for myself soon as my girl is not interested. I'm also prone to bbqing whole pork heads on the grill overnight nice and slow. Tacos cabeza.
I'm with this - I like watching Giadia's Italian kitchen to look at her tits but all her food comes out of plastic bags and it makes me nuts.
Quote from: RAGER on May 17, 2013, 11:13:00 AM
^^Come August I'm gonna have more of those and many other things that 10 men couldn't possibly use. Imm finna be the guerilla produce giver in the neighborhood.
As far as offal goes, I'm down for most although I'm not a fan of pork kidneys so far. Got some trotters in the freeze I'll be making for myself soon as my girl is not interested. I'm also prone to bbqing whole pork heads on the grill overnight nice and slow. Tacos cabeza.
you ever used goat head rager? banging taos!
Oh yeah I'm down with the chivo. I'd like to roast a whole one this summer.
Quote from: Chovie D on May 16, 2013, 02:37:11 PM
you heathens dont use the backs of the knife to clean your board? >:(
I know, right? they're probably using the blade side to level off a cup of flour too
or "flooor" to you and RAGER
Do I say flour in some accent?
Quote from: priest on May 17, 2013, 03:48:24 PM
or "flooor" to you and RAGER
:D I stopped doing that a long time ago when you threw your second or third hissy fit over it. ;)
OOOOhhhhh I get it new. eh
Quote from: RAGER on May 17, 2013, 11:13:00 AM
^^Come August I'm gonna have more of those and many other things that 10 men couldn't possibly use. Imm finna be the guerilla produce giver in the neighborhood.
As far as offal goes, I'm down for most although I'm not a fan of pork kidneys so far. Got some trotters in the freeze I'll be making for myself soon as my girl is not interested. I'm also prone to bbqing whole pork heads on the grill overnight nice and slow. Tacos cabeza.
i've had suckling pig kidneys that are marvelous. just s and p 'em. sear 'em off for a little color. still pink in the middle. finish with a little maldon and good olive oil. bon appetit brother.