Crockett67's Profile

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Panera soups at Target?

Sooo not the same quality as the restaurant. At least for broccoli cheddar. Was disappointed and will not buy it again unless at the restaurant.

Mar 12, 2014
Crockett67 in Chains

I'm not cooking a corned beef for St.Patrick's day.Need suggestions.

Bangers and mash with gravy is always a hit.

Mar 12, 2014
Crockett67 in Home Cooking

Alligator Gumbo, Turkey or Shrimp stock?

As in a blend? I've never heard of blending the two. Interesting.

Mar 03, 2014
Crockett67 in Home Cooking

Alligator Gumbo, Turkey or Shrimp stock?

Which stock to use? (See above.)

I plan to use a little tasso, andouille sausage, can go either way on seafood or turkey pieces with the alligator.

Mar 03, 2014
Crockett67 in Home Cooking

Chinese herbal soup mix?

Yes this helps a Lot! :)

Feb 27, 2014
Crockett67 in General Topics

Chinese herbal soup mix?

Thank you for the suggestion. The soup part I can swing and I'm not looking to buy all the little herbs separately as I would never use 4 lbs of the herbs in a year. Usually you only need like 3 - 6 oz of the blend, so I usually just buy the small blends at the Asian markets as my old employer use to do.

Maybe this will help people understand what I am asking. I made the soup last night with a pack I found among a huge mish-mash at the Asian market. It was okay, but still not my favorite.

Just seeing if someone else maybe has a favorite brand that I could try and purchase locally or on-line.

Feb 26, 2014
Crockett67 in General Topics

Chinese herbal soup mix?

ISO of good herbal soup mix for some Chinese herbal chicken soup.

Some years ago I worked for an Asian company and they would serve this soup every Friday. If you had a tickle in the throat, it was always help relieve it. It was a chicken soup with shiitakes, carrots, bean curd sticks, and some medley of herbs. Lotus seed, astragalus, and maybe Chinese yam?

I see the various mixes at our various local Asian markets, but haven't found the one. Do you have a favorite mix? I have the chicken, the shiitake, bean curd sticks, and stock at home. I just looking for the herbal mix.

If so, can you name it utilizing the English alphabet? I can't read kanji.

Thanks!

Feb 25, 2014
Crockett67 in General Topics

When a recipe calls for 'chili sauce,' what do you use?

I also add general ethnicity as well. From the midwest/general America = Heinz, Southeast Asian/Pan-Pacific = Sriracha, Chinese or Korean = chili oil.

If I feel like they are asking for Mae Ploy, I try to work around it. I'm not a fan of it.

Feb 22, 2014
Crockett67 in General Topics

Dining in Key West

I have a small place in my heart for the following:
Bo's Fish Wagon (Grouper sandwich)
DJ Clam Shack (Lobster roll!)
Cuban Queen (Iced coffee is nice when walking around.)

Feb 22, 2014
Crockett67 in Florida

Dining in Key West

That's the only reason why I ever ate there and would go back... that and the stone crabs but that's because I'm in the Midwest.

Feb 22, 2014
Crockett67 in Florida

Weekly meal planning for the indecisive

I once was in the indecisive group, but now I plan my week's dinners and weekend breakfasts Saturday before my shopping. Lunches are usually assume to be leftovers and weekday breakfasts for me is large coffee with cream and granola bar. My SO fends for himself.

But what really caused the switch was when my SO moved in and now I had to feed two people dinner and have leftovers for two lunches. But on the up side, I have very few leftovers for dinner the next day so I'm never bored of the meal.

Feb 19, 2014
Crockett67 in General Topics

Cubano question

True. Panera never toted as such.

But to a person stranded in the deep Mid-west, it is a convenient delight that can be had on a random Wednesday when nothing authentic is readily available. Like to the poster in Cleveland. And apparently it's endearing as the cuban panini has been on their menu for over 14 years, so somebody must be eating it. lol!

We agree it's not authentic, but still tasty.

Feb 19, 2014
Crockett67 in Home Cooking

Cubano question

While working as a baker for Panera, I tried my first Cuban. Back then they used pork instead of the chicken they use now.

It use to be onion rosemary focaccia filled with roasted pork, ham, swiss, heavy slather of ground mustard, and slices of dill pickled sprayed with oil and toasted melty in the panini press. I loved it.

They've since changed it and I now can make my own Cubano bread. I usually make it with mojo roasted pork shoulder, and the usual suspects.

Down in Key West I had one with lettuce, tomato, and mayo instead of mustard... was good, but not what I expected.

Feb 18, 2014
Crockett67 in Home Cooking

What's your favorite home-made salad dressing?

Either Mark Bittman's miso-ginger dressing or Panera's knock-off greek dressing.

http://www.nytimes.com/2009/07/22/din...

http://centercutcook.com/homemade-gre...

Feb 17, 2014
Crockett67 in Home Cooking

Isn't there anything good to say about life as a chef?

Like all things in life there are trade offs. I too went to a CC and received my AS in Culinary Arts. I worked in the industry for four years and left to pursue my BS and MS in Food Science. So I am a hybrid as most Food Scientist do not know the fundamentals to cooking and most Research Chefs don't have the attention span to sit through calculus, physics, several organic chems, and bio-chems.

By putting in my time in restaurants, I can honestly look at my current boss and say he can't shake me. I also learned a LOT about negotiation from working in restaurants. You want someone to do something they don't like, what's in it for them. Plus nothing is below me. As a lead R&D technologist, they need me to pack a cooler to send samples? Cater a meal 25 people using our products to showcase our portfolio then run dish tank? 21 hour plant run? No sweat.

But the trade off, I went to a CC, even with two degrees from a Big Ten School, people like seeing CIA, LCB, or J&W that on a resume. Add another $30K to the debt I still have. Even individuals who take a short 9 month course at the 'name culinary programs' and Food Business degree (no science) has more prestige than all the extra effort I put out. Will they beat me out of a job, possible. Do I need the MS I earned for my current position? Nope. Did it give me an edge over other applicants, maybe. A general Research Chef will usually make less than a Food Technologist, but they will have more prestige. The average chef will make less than a RC, but a star chef will make more than any Food Technologists. Honestly it makes your head spin.

Let him try out the restaurant business. If he loves it, let him be. If he starts to burn out suggest some other alternatives: food stylists, research chef, food technician, food technologist, foods scientist, caterer, business owner, free lancer, or educator.

Feb 16, 2014
Crockett67 in Not About Food

How do you cook your white rice?

Wash sticky rice three times, soak for about an hour. Strain and place in pot with right amount of water. Boil down until hissing almost dry, drop temperature to low and cover for 11 minutes. Fluff with a fork, take off heat and cover for 20 minutes. (This is usually when I finish chopping and stir frying my other ingredients.)

I occasionally do make pilaf for sofritos or yellow rice, but regular pilafs are boring to me served on the side. I like things on my rice like beans or stir fry. I started working with converted rice and just can't get into it.

My SO likes really sticky rice that you can easily pick up in hunks with chop sticks. He has even mentioned that he doesn't like some restaurants rice as much as mine because it's too loose. lol!

Feb 16, 2014
Crockett67 in Home Cooking

Local Produce - or not?

I buy locally when I can. But I was rather surprised when I bough on the vine tomatoes at Meijer's and they mark them as grown in Michigan!

But really my buy local, eat local is really best those months when the local farmer's market is open.

What are you baking these days? February 2014 edition! [Through February 28, 2014]

Well those that did, can keep them... out of my cookies and any other food for that matter.

Feb 11, 2014
Crockett67 in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

Thank you. :)

Feb 11, 2014
Crockett67 in Home Cooking

What to do with boneless pork country style ribs - other than BBQ

Last time I purchases them because they were on sale and I only wanted to make a few Cuban sandwiches.

As mentioned below, next time I make them I will also make char siu... to put in my manapuas though.

Feb 10, 2014
Crockett67 in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

I made banana bread last week and added some black walnuts I had in my freezer... never again, it turned it into black walnut bread.

Yesterday it was sweet potato pull apart rolls. They were very tender and soft. I want to try this next with taro!

Feb 10, 2014
Crockett67 in Home Cooking
1

Beef oxtail

It's a huge fusion bowl with Vietnamese (pho base and similar garnishes), Chinese with the raw peanuts and pak choi, some Filipino with the bay leaf and very simply flavor, American with the whiskey and the Worcestershire sauce, Hawaiian with the ginger, sweet onion, and sweetness. Finally it's sometimes served with buttered corn that is so Japanese.

This is true Hawaiian.

Feb 09, 2014
Crockett67 in Home Cooking
1

Do you wear an apron when you cook?

Only if it's messy, like I'm browning a roast about to go into a slow cooker before leaving for work (so dressed professional) or canning jam. Especially red fruit jam! *Bitter for lost favorite shirt.*

Feb 09, 2014
Crockett67 in Not About Food

Do you remember what the first dish you prepared from a recipe was?

Betty Crocker (cookbook) Chocolate chip cookies! I was like 7.

Unsupervised, lemon poppy seed cake when I was 10 because I was frustrated that my Mom would get home too late to make the pound cake she planed for a potluck. So I took matters into my own hands. When she came home and it was already cooling, she was the proudest Mom at the church lunch.

How do you brew your morning cup of coffee?

Yep, mines is 12 cup and I brew a Kona blend, but waaaay better than what's at work and cheaper than Starbucks.

Feb 09, 2014
Crockett67 in General Topics

Beef oxtail

They serve it all over the islands. Zippy's, Kapiolani Coffee Shop, Aiea Bowl, pretty much everywhere. Well with the oxtails intact that is, but here in the states, people get squeamish if I leave them in. :/

If you go to most Hawaiian chains even in CA, they serve it.

Feb 09, 2014
Crockett67 in Home Cooking
1

Beef oxtail

I'm for Hawaii Beef Oxtail soup.

I sometimes cut the oxtail in half and add chuck roast to cut down on greasiness.

5# oxtails or ~3# oxtail and 1.5# chuck roast (All seared)
1/2 c. raw peanuts
1 vidalia onion thin sliced
5 c. beef broth or beef pho base
1 garlic clove smashed
1/2" knob of ginger
1 stalk of celery cut into large pieces
1/4 c. whiskey
2 shots of Worcestershire sauce
2 tbs soy sauce
1 tbs honey
1 bay leaf
salt & pepper to taste
___________
2-3 baby pak choi thin sliced
___________
3 green onions chopped
good pinch of fresh ciliartro rough chopped
1 tbs hoisin sauce
sriracha to taste

Place all of the first part into a slow cooker and set for 6 hours on low.

Pull out oxtail (and chuck) of slow cooker. Discard of the bay leaf, ginger knob, and celery. Skim most of the grease. Add pak choi to the slow cooker and set to high for about 1/2 hour. Allow oxtail (chuck) to cool for 20 minutes on cutting board and shred up. Add back to slow cooker.

When the pak choi is wilted but still green turn off slow cooker and adjust seasoning with hoisin & sriracha. Serve in bowls alone, with rice noodles, or with a side of rice and top soup with cilantro and green onions.

Feb 08, 2014
Crockett67 in Home Cooking

29 signs you worked in a restaurant kitchen

"86", "all day", "in the weeds", and "on the rail" mean something to you.

And when interviewing for a non-restaurant job and a male superior mention he doesn't want to see any crying and you answer rather plainly, "you can't break me" and mean it.

Jan 21, 2014
Crockett67 in Food Media & News

Snow's coming. What you gonna cook?

Like many people, I am passing the week living out of our reserves.

Yesterday I made green turkey chili using stock from the freezer, cleaning out the fresh veggies from a week ago, and canned beans and some chilies. This will last for another day.

Later it's perch (freezer) with compound butter (fridge) and steam vegetables from the freezer.

Moving on, then Italian Stallion beef sandwiches all from the freezer.

Next pork lo mein all from the pantry, fridge, and freezer.

Ending with my coup de gra, mashed potatoes, gravy, green beans, and roasted chicken all from my freezer.

I'm rather proud I didn't have to shop on Saturday.

Jan 21, 2014
Crockett67 in General Topics

Freezer Diving

For me turkey stock. Too many vegetable scraps and turkey bits. Now I have turkey pickings and 8 cups of stock for a gumbo and black bean soup later.

Jan 17, 2014
Crockett67 in Home Cooking
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