Zalbar's Profile

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How long will you stand in line for food?

I stopped waiting in line after I figured out long ago that I can cook as good or better than what I was ordering. Now people wait in line for my cooking. :)

Mar 02, 2015
Zalbar in General Topics
1

How forbidding foie gras made it more popular

Said it before, and I'll say it again. If you object to foie gras for whatever reason, THEN DON'T EAT IT.

Frozen beef tenderloin

You need to defrost that

Home-made stock

garbage in garbage out.

Don't use peels and ends, but do peel the veg you're going to put into your stock pot. Take a slice of carrot peel and taste it. That's what you'll make your stock taste like if you use it like that.

Carcasses are there to provide collage from the bones, and flavour from the leftover meat. You throw out the carcass once you're done extracting all the goodness from it.

If you're really pent up on stuff like that then you can use fresh chicken parts but that is a bit contrary to the frugalness of making your own stock.

It will, however, be fantastic with all that meat.

Feb 27, 2015
Zalbar in Home Cooking

Beef Hor Fun dish

Surprisingly the little chinese place in the food court at the Marche de l'Ouest

Feb 06, 2015
Zalbar in Quebec (inc. Montreal)

Simple, healthy no-cheese pita bread pizza recipe anyone?

Feb 02, 2015
Zalbar in Home Cooking
1

chicken on a budget

Thighs are the best part of the chicken.

Brown and bake in the oven with salsa over top, serve with pasta.

quarter medium taters in a casserole, add onion and carrots, top with chicken and bake. The dripping fat will coat and flavour the veg.

Braised in a pot with other root veg is good.

Save those bones for stock.

Feb 02, 2015
Zalbar in Home Cooking

Best pressed hot dog/poutine?

Here you go, Belle Province Special #3

Feb 02, 2015
Zalbar in Quebec (inc. Montreal)

Brown now, cook tomorrow?

Ignore pikawicca, it's perfectly fine. Par-cooking food is a common practice and we do it all the time in the restaurant. Just as long as it was cooled and stored quickly.

Jan 14, 2015
Zalbar in Home Cooking
1

Where can i find Ginger Beer

I'd recommend giving the local spruce beers a try and see if that converts you from the converted. :)

Jan 12, 2015
Zalbar in Quebec (inc. Montreal)

making montreal smoked meat at home

I've thought of the same thing but I don't have a curing chamber to try it out :(

The most tender cut of beef?

Beef cheek.

If not that, then anything braised will be soft and wonderful. It will also be a lot beefier flavoured than any cut of steak you'll find.

Dec 29, 2014
Zalbar in General Topics

How to keep Butter from absorbing refrigerator odors

Buy salted butter and keep it on the counter.

Dec 29, 2014
Zalbar in General Topics

What are the best kind of ground meats for hamburgers?

Beef+veal+pork in equal parts.

Dec 29, 2014
Zalbar in Home Cooking

Mechanically Tenderized Beef in Mtl

I really doubt that. There's no way that grocery chains are going to spend the time and manpower to tenderize that much meat.

Dec 19, 2014
Zalbar in Quebec (inc. Montreal)

Who Smokes their Smoked Meat

I smoke my own smoked meat :)

Dec 16, 2014
Zalbar in Quebec (inc. Montreal)

Oven browned meat?

I blame this on television.

Everyone tells people, you need a blazing hot pan.

Well pokey, that means medium / medium-high at max. The only time you want to go above that with a pan or pot is when you're trying to boil something really quickly.

Some things to note:

1. You can brown thing quite nicely on medium, you're just cooking the meat a bit more.

2. Don't bring your meat up to room temp if you're just browning.

3. Use a mix of oil and butter. The mix will have an overall higher smoke point than straight butter which will go from bubbly to burnt quite quickly.

Dec 12, 2014
Zalbar in Home Cooking
1

Don't ever wash raspberries - Good Advice??

That is the most idiotic thing I've ever heard. It's along the same lines as the morons that advocate not washing mushrooms. Always wash all fruits and vegetables. No exceptions. They're not paper towels, they won't immediately bloat up.

Dec 10, 2014
Zalbar in General Topics

Building a sandwich around a chili oil / Asian pepper spiced chicken cutlet.

go chicken bahn mi

Dec 10, 2014
Zalbar in Home Cooking

Need help marinating a whole chicken in lemon

stew your chicken with lemon

Dec 09, 2014
Zalbar in Home Cooking

One pot cooking. Really?

If you clean your pans hot off the stove it takes mere seconds.

Dec 09, 2014
Zalbar in Home Cooking
1

barbecue "alternate" meats

DUDE! Poultry in the smoker you crank it. Doesn't need a lot of smoke, and nothing crisps skin like the final 5-10 minutes 2 inches from 800 degree coals.

Nitrate Free Bacon- what's the difference?

Every time I see the words "nitrate free" bacon it starts to make my eye twitch.

If you salt something and let it hang around for a while, that's curing. If you cut a piece of pork belly off a pig, that's uncured.

Nitrites, irregardless of their source, have nothing to do with the actual curing. It's used as an anti-microbial agent cuz' botulism is bad. Chances of it actually happening are low, but it's one of those, why take chances things. The side effect is that when the nitrite reacts with the hemoglobin in the meat gives it a unique flavour. You can cure things quite readily without nitrites. Salt pork has been around for centuries without nitrites.

Dec 05, 2014
Zalbar in General Topics

Why does my pie dough crack?

You could be rolling it out too thin.

Dec 05, 2014
Zalbar in Home Cooking

Alimento adds separate gratuity line for BOH

I work in a restaurant (french fine dining) and I find that to be a really stupid idea.

If you own a restaurant then pay your cooks adequately so they don't jump ship. This is all on the owner and an insult to the customers.

I'm also pretty sure that the guys on the line don't want the extra hassle come tax time. I know I wouldn't.

orange flame on weber grill

1. Rip out burners
2. Dump in lump charcoal and light
3. Put grill over coals and cook meat
4. profit; and taste your first real bbq

If you're dead seat on using propane then I'd replace those burners.

barbecue "alternate" meats

It's getting harder and harder to find cheap cuts of anything due to it becoming "fashionable". Thankfully smoking meat and bbq is becoming something of a fad here in Canada now. Hope that there will be some decent restaurants taking up the banner. Till then my 22" Weber Smokey Mountain will have to satisfy my cravings.

Question for short order cooks

Yeah over easy means they're flipped. As a customer I wouldn't care either way as long as there's no crunchy bits and my yolks are runny. some people don't like runny egg white though.

but yes, over easy means they're supposed to be flipped.

Nov 27, 2014
Zalbar in General Topics

Why Is My Raw Chicken Discolored At The Bottom End?

Could be any number of things. Veins, bruising, inspector stamp, you name it. Doesn't sound at all unusual to me, especially on an extremity.

I'd be thinking more chicken for me.

Nov 27, 2014
Zalbar in General Topics

making smoked delicatessen meat at home

Double interest from me.

Where do you get your bungs at? I've been itching to try making some cappicola but that's the thing holding me back, aside from finding a good place to hang it.

I've actually got a french rump roast curing in a ziploc in hte fridge right now cuz' I figured, what the heck let's see what this tastes like.