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Best way to prepare pork tenderloin for soup

LOL. Chicken, yes.

Dec 15, 2013
mamachef in Home Cooking

Best way to prepare pork tenderloin for soup

Sure. For instance smothered chicken: rolled in seasoned flour, sauteed w/ aromatics, and oven-braised low, slow and covered, in a small amount of liquid of choice. If you want exact proportions and times, I'll be glad to provide them, but I know I've provided braised chicken recipes before, and you've read them because I specifically remember you asking about a braised chicken w/ artichoke hearts, pancetta and peas done in much the same way. The methods really don't change, just the ingredients.

Dec 15, 2013
mamachef in Home Cooking

Best way to prepare pork tenderloin for soup

Also not my experience, if it's done on the bone and done correctly. What I love about CH is there are a million different tastes and opinions, in which case everybody is right.

Dec 15, 2013
mamachef in Home Cooking

Chestnuts Roasting bBy An Open Fire.... And Jack Frost making the stuffing for your Christmas Goose!

Gotta try this now.
Our secret....and and and.... :)
Happy Holidays, C1!

Dec 15, 2013
mamachef in General Topics

Best way to prepare pork tenderloin for soup

Gotta disagree. Low enough and slow enough, it'll do just what a nice, lean chicken breast does if you poach or braise it and shred w/ the grain. I'd be concerned about adding the cooked meat to the soup only because I think it would become overly chewy in the cooking. Possibly making it ahead and refrigerating or freezing and then re-heating would alleviate that problem.

Dec 15, 2013
mamachef in Home Cooking

Can I Substitute Beef Stock for Beef Broth?

They're interchangeable, but go easy with salt.

Dec 15, 2013
mamachef in Home Cooking

Best way to prepare pork tenderloin for soup

I would braise that baby in a small amount of broth 'til it's falling-apart tender, and then shred it in. If you add some hominy, and a dash of lime, cumin and chile powder, you can call it posole. :)

Dec 15, 2013
mamachef in Home Cooking

Chestnuts Roasting bBy An Open Fire.... And Jack Frost making the stuffing for your Christmas Goose!

Yaaaaaaaaaay! MrsPatmore just turned me on to 99 Ranch - what a virtual wonderland of products!
Unfortunately, nobody in my family likes chestnuts, weirdos that they are, if they're not glaceed. So that's out for me. But I do have a recipe from, of all places, the I Hate To Cook Book, that calls for them in a chicken dish that my husband just might eat, and I'm going to try it.
Thanks for the heads-up, lady!

Dec 15, 2013
mamachef in General Topics

The Cake/food is a LIE!

Exactly my point, re the cocoa. When the recipe was developed, it would've been Hershey's exclusively. I imagine something better could be made these days, with better grades of cocoa available, but I still shudder at the food color. (identical color results can be achieved using high-pigment commercial baking dyes - like, a toothpickful, which I'd way rather do.)
*It was just brought to my attention that the dry texture I was weirding on is the point of the "velvet" reference. Okay*
Anyway, I may try one of the revised ones sometime, just for grins.

Dec 14, 2013
mamachef in General Topics

Where can I find plain yellow rice with no seasoning?

That's freakin' brills, tcamp. For serious.

Dec 14, 2013
mamachef in General Topics

Savoury oils as ice cream topping

Basil oil is great over limoncello gelato. And really excellent, fruity olive oil is always nice on good vanilla.

Dec 14, 2013
mamachef in General Topics
1

Baked Goods as Gifts For Teachers, Etc.

I'm with ya.

Dec 14, 2013
mamachef in General Topics

The Cake/food is a LIE!

The overwhelming flavor in RV cake is cocoa, which also helps explain why it's soooooo dry and needs tons of cream cheese icing. :)I think people loved it when it came out because it was different and maybe a little trendoid (my STARS! RED cake?) and then it enjoyed a retro resurgence. It is totally nothing new; my ex-husband's mom has been making it since the 1950's.

Dec 14, 2013
mamachef in General Topics

Baked Goods as Gifts For Teachers, Etc.

Kim, after the recipe I got from you, I'D totally revolt if you didn't make your toffee.

Dec 14, 2013
mamachef in General Topics

Baked Goods as Gifts For Teachers, Etc.

If anyone receives a basket of home-baked goods at holiday time, with or without a box of TJ's or whomever's chocolates, and thinks ANYTHING other than, "what a nice gift, how thoughtful," they don't deserve it in the first place.
Seriously: if someone took the time to bake me something and wrap and deliver it, I would be delighted no matter what (else) the package contained.
It truly is the thought that counts, and I'm sure they'll receive it in the proper spirit.

Dec 10, 2013
mamachef in General Topics
8

French fries or sweet potato fries

Thanks!

Dec 10, 2013
mamachef in General Topics

Eggless meatloaf?

Sounds just like home, sweetie. I totally get it. :)

Dec 10, 2013
mamachef in Home Cooking

French fries or sweet potato fries

Do you mind if I ask where you are? this is interesting to me.

Dec 10, 2013
mamachef in General Topics

Survey: Toaster Oven or Microwave Oven? What is more important to you?

Maybe you mean you can do it in a much shorter amount of time? I certainly wouldn't argue that. But for the actual effort put forth, it makes no difference whether I bend over to grab my butter-melting pot, or reach up to grab a glass ramekin or measuring cup. Yes, there is such a thing as a butter-melting pot: mine is made by Dru, in the mid fifties. Enamel over ironk, and one of the best things my sweet mom ever gave me, because it's convenient!
Anyway, your example, a T. of butter, melts really fast whether in the micro or on the stovetop or in the toaster oven (in the appropriate container, of course..) My point is, your m/w may save you a few seconds here and there, but do you really notice them? Is it THAT much faster and more convenient? I certainly don't, especially in the morning when I'm moving slower anyway, and those few seconds don't matter because the coffee is just so damn good....
ps Remember; in no way am I anti-microwave. I just said that, given the choice, I'd prefer to save my toaster oven.

Dec 10, 2013
mamachef in Cookware

Deli meat dominance - turkey > chicken

Celia Chang used to employ someone whose job it was to clip off that unsightly little end of the bean sprouts. She owned The Mandarin restaurant in SF; a huge place that catered not only to tourists but to really, really large families. You can imagine how many bean sprouts they went through on a daily basis?

Clip. Clip.Clip. All.Day.Long.

Dec 09, 2013
mamachef in General Topics

French fries or sweet potato fries

Amen to the last especially. Even I get embarrassed by the number of cups I have to make before we get to the table, and then of course it's not enough and I have to go back!

Dec 09, 2013
mamachef in General Topics

French fries or sweet potato fries

Wilson would have loved me, PK. :) And there's a tear in my eye for that sweet soul man. See you "in the midnight hour," Pickett.

Dec 09, 2013
mamachef in General Topics

Eggless meatloaf?

Well, if he wants minimalist meatloaf, give it to him!! :)
The thing is, you'll need a binder and egg is the best, but clearly not the only one. (He'd never taste it if you added it, believe it.) I'd just stay away from spices and suchlike: he's having a Madeleine moment, and wants, basically, a burger loaf. That is, if you prepare your burgers plainly; no minced onion; no seasonings beyond s&p. Definitely plenty of the s&p, though - more than you'd use if you were adding the spices, herbs and vegs. I'd run a long way to avoid, especially, the ultimo horror of being asked to ingest fresh herbs. At least, by eating them. :)
Okay, the recipe. My feeling is that she actually forgot to tell you about the egg, because there's nothing in this to act as a binder, which is just completely weird. If she, by some miracle, DIDN'T use egg, I'd bet she used some of that Spaghetti Sauce (sounds like French's to me...) to bind it, handle it gently, make sure those bread pieces are pinched into REALLY small pieces, and proceed with the loaf pan, etc. And say a prayer while you do it, because my fear is, that even with the gluten in the bread, it's not going to work as a binder for the meat. I'm concerned that when you slice it (and make sure, let it rest for 15 minutes after it comes out of the oven) it will be a crumbling mass of sodden bread and angry hamburger.
Meself, I'd sneak an egg in there. Doubtless, he won't taste it. Just leave it plain, like he wants it because he has a clear sense memory for what it tastes like. Herbs, etc. will only disappoint the man.
good luck. it will be delicioso.
Marci

Dec 09, 2013
mamachef in Home Cooking
1

French fries or sweet potato fries

LOL. Veggo, you do it every time. I, too, love big big amounts of ketchup with my fries. I seriously considered having a small squeeze bottle to take along with me so I wouldn't have to do The Dance of 1,000 Packets, but my darling dotter and #2 son both said that if I did that, it would be soooooo embarrassing and they wouldn't go out with me.

Dec 09, 2013
mamachef in General Topics
1

French fries or sweet potato fries

OMG, you HAD to go there, ipse. Now all I want is "Hot Doug's": duck-fat friench fries. He only makes them one day a week (Sat.) and is approximtely 3000 miles from me, but I'll just sit here and think about them and be grateful to you for the opportunity to drool legally. :)

Dec 09, 2013
mamachef in General Topics

French fries or sweet potato fries

LOLOLOL. I got a GOOD laugh out of your comment about Vitamin A. I know plenty about nutrition, but the only thing, in my opinion, that Vitamin A is seriously good for, is my Retin-A and all her sister products. :)
See? SEE? You proved my point for me - you have to have REAL maple syrup w. those things. :) You're already buying expensive gifts. :)
I have some unusual recipes for sweet potatoes that are very very good, or so I'm told by my clients. If you'd like them, I'll be glad to send them to you.

Dec 09, 2013
mamachef in General Topics

French fries or sweet potato fries

I don't eat a lot of fries anymore, but when I do they have to be regular old French Fries. (Or, Freedom Fries, which is how they're listed at the little divey coffee shop I frequent...Freedom Toast, too. That one took me a minute.) Okay, I don't like sweet potatoes much at all. I have to play with them a LOT and give them expensive gifts: butter, heavy cream, honey, nuts, spices....
Seriously though, I've had the sweet potato version and it was at a good place, known for it's fries and burgers. The SP fries were hot, golden, perfectly-fried, crisp outside and fluffy in the middle. My buddy said they were the best he ever had, as I traded my fries for his regular FF.
I guess, because I've been eating my burger with classic FF, that the sweet/salty thing is not my gig for this particular meal, unless you count catsup. :)
I don't like SP fries...and I don't think they're any healthier, really, than classic FFs. The deep-frying takes care of that. Maybe they're lower in calories, or lower on the glycemic index, but they're still potatoes, deep-fried.

Dec 09, 2013
mamachef in General Topics

Deli meat dominance - turkey > chicken

Dozens of different turkey meats? Can I hazard a guest and assume that's differently-flavored turkey? I can get ham and turkey that have been injected w/ flavors: honey, lemon-pepper, garlic, onion, lemon - anything you can name and some you prolly can't. :) I don't like them because then, they taste like chemically treated birdies to me, even when the products used to inject them aren't chemical!! It even carries over to home - I have a turkey injector, and have tried my best to use only "real" ingredients when trying it out (I practiced on chickens, for money and not-wanting-to-have-a-metric-shit-ton-of-turkey leftovers reasons), but I guess foods that taste of something other than what they are just doesn't do it for me - at least not this lifetime. One of the moms where I work sent a Turducken for Thanksgiving this year, and I really didn't like that, either: it was too much. I love all those poultry items, but not stuffed in to each other. :)

Dec 09, 2013
mamachef in General Topics

Favorite potato to make au gratin with?

I LOVE making potato gratins, Crockett67. Lucky you to have a nice choice. Okay: the Idaho Roses will make the most "elegant" gratin - no matter how thin you slice them, they will not lose their shape. I use these or Yukon Golds for gratin when I am making one for a catered event or a special meal at home. They are DELICIOUS cooked as Edna Lewis prescribes - bless her heart and life, she definitely taught me how to make a gratin. Ok, the Russets will be delicious also, but they do tend to lose their shape after baking awhile. They are best w/ a gratin which includes milk and cheese; the Roses will do well in a chicken broth, finishing w/ a gratin of breadcrumbs and cheese.
(Actually, I don't make gratins with cheese or cheese sauce in the potatoes - for some reason I find it has a tendency to curdle - and I really like people to be able to fully taste the postatoes. I use the cheese in the gratin every time, though.) So, w/ the potatoes you've got, you can make them guestworthy, or "just for folks," at home.

Dec 09, 2013
mamachef in Home Cooking
1

Survey: Toaster Oven or Microwave Oven? What is more important to you?

OMG. My Grandma Ida had that toaster!! I thought it was the greatest thing since....well, since sliced bread. :) And my darling, Grandma Mimi, has the Sunbeam model that lowers the bread by itself when you load it in. I've been looking for the same model on e-bay and at junque/antique shops and have had no success so far. Grandma is 96, and constantly asks me "what I want" (which is, for my Grandma to live forever, in good health, surrounded by her fambly) and when I told her I wanted that toaster, she thought I was joking! But I wasn't. I want that toaster to remind me of those lovely breakfast mornings we spent with her; not some expensive bracelet or ring that I'll never ever wear.

Dec 09, 2013
mamachef in Cookware