ChefBoyofDees's Profile
HELP please re "soupy" stuffing!
"Do The Soupy Suffle...it will pick you right up...Do The Soupy Shuffle...You'll feel sprie as a pup...it'll give you a lift...whenever you're feeling blue...do the Soupy Shuffle...(etc)"
Hopefully c oliver YOU get that tune going in your head (Soupy Sales..1950's kidshow comic on b&w tv)
As far as your problem, I too have never heard of putting eggs in a dressing or stuffing. I agree with operagirl at this point to bake it (probably in a 325F) oven till the top is golden brown and delicious and the center firms (maybe the old toothpick probe thing). Remove at that point and let it aftercook for about 5-10 minutes at least b4 service. Good luck...and do not put in bird....unless everyone want to worship porcelain god later. Have a great Thanksgiving anything...and next year make the same thing my mother made every year for Thanksgiving......
RESERVATIONS.!
Turkey Final Temp? and How long to rest the bird?
fwiw...I was watching FoodChannel tonight and my favourite and only reason i watch, Alton Brown was on. He brined it (of course), then roasted it using one of those digital thermometers with the core. Place the probe in the large part of the breast, and roasted it to 151F. That allowed for aftercooking and resting. This way it wasnt overcooked dried out (Don't forget, the aftercooking could bring you up anywhere from 5-10 degrees.)
(Please forgive any typos, fell down a week ago and my right hand is in a cast. (Guess who is NOT carving the bird this year.
And now...in the words of my uncle, I say unto you
GET ER DONE!
Homemade marshmallows
Since most gelatin is made from pork...is there any substitution for the gelatin in the marshmallows? I know I can get Kosher Marshmallows...but I don't have the arm OR the leg anymore to give for them. Thanks
A simple chicken soup: remove skin or not?
while I question the way you are making the soup, I will answer your question. Of course you leave the skin on...(at least that's the way I make it, but then again my soup takes at least overnight to really get good). After I finish the soup for the first day, I cool it down, strain, discard the mirepoix, separate the bones, meat and skin, and then chill the soup in the refrig until the next day. When the meat is cool enough to handle, I remove the meat and save to return to the pot the next day, or to use for another dish, i.e. chicken salad, a green salad with chicken, or whatever. The bones are just falling apart and therefore will be discarded. The next day, I remove the soup, skim off the shmaltz (chicken fat) and use for either Matzo balls (mmmmmmmm), or use for another usage, (like some people use bacon grease, but since I don't do pork, this works just as good). The skin will be towel dried, and then heated in a pan with the shmaltz and transformed into gribbens. This is like cracklin except with chicken. This is also an MMMMMM. (yeah, neither of these is good for the diet....but after all, the what do the first 3 letters in DIEt spell?) So, that's my take...keep the skin. It adds immense flavour (after all, would you toss in boneless skinless chicken to make a soup?...I don't think so. BLEH! Happy New Year y'all. L'shanah Tova.
Rosh HaShana lunch ideas [moved from Kosher]
Sweet Sour and spicy Salmon#80381
By dayv
(from a website I frequent...don't know if I can mention it here)
4 ounces salmon fillets
2 teaspoons garlic and red chile paste (Asian section)
2 tablespoons sweet and sour sauce
Peanut oil
Heat the oil over a low heat. If you start low enough you can cook the fillet with out an oven. If the heat is too low the fish might get oily. Skin the fillet (I don't like the skin). Make a cut in the fish so that you can stuff it with the chili garlic paste. Add the chili garlic paste; the amount depends on the size of the fish, hole, and strength of paste. Put the salmon in the oil, cook covered, raise to medium heat. I like to do 3 min on each side then baste the fillet with the sweet sour sauce and cook for 1 min on each side. Should be cooked through, check with fork. Plate the fish and turn the heat up and reduce the sauce while not burning it, pour on top of fish.
1 serving
15 minutes (5 mins. prep time, 10 mins. cook time)
Another recipe might be:Huevos con Spinaca (Poaches eggs with Spinach) from "The Sephardic Kitchen" by Rabbi Robert Sternberg
Prep time: 35 min servings: 3-6
4 tbl sweet butter
1 medium onion, peeled and finely chopped
2 lbs fresh spinach, washed and dried
1/2 cup crumbled feta or brynza cheese
1/4 cup finely chopped fresh dill leaves
Salt and freshly ground black pepper
6 extra large eggs
In a deep wide saute pan, melt the butter over medium heat. saute the onion until soft and translucent (5-7 minutes.) Add the spinach and cook until the leaves wilt and begin to give off liquid. reduce the heat and cook down until most of the liquid has evaporated. Stir in the cheese, dill, salt and pepper. Make six depressions in the spinach and break an egg into each depression. Reduce the heat to the lowest simmer and cover the pan tightly. cook 15 minutes or until the eggs are set. Serve immediately.
Have a Happy New Year and may your fast on Yom Kippur be easy. Shalom
Marinade for a ribeye steak?
This is our favorite marinade for steaks, roasts etc. I got it off a recipe website (which I will not mention in case it forbidden).
Garlic Marinade for Steaks #52801 by deb k
Makes 4 steaks or 1 roast
½ cup balsamic vinegar
¼ cup soy sauce
3 tbl minced garlic
2 tbl olive oil
2 tsp ground black pepper
1 tsp Worcestershire sauce
1 tsp onion powder
½ tsp liquid smoke
¼ tsp cayenne pepper
Mix together and marinade about 24-48 hours.
Ab Fab
New Board: Las Vegas NV
I spent the last 7 years in Las Vegas NV and have now relocated to Queen Creek via Mesa AZ. I noticed that you have, under the SW board Las Vegas NV. Yes...this is the area in which it belongs HOWEVER, it gets SO MUCH TRAFFIC by itself that I feel that it should be made a sub-board of the SW board. As a newcomer to the East Valley (SW AZ), I'm trying to discover places in my area...however the board is constantly filled with request for Las Vegas information such as where to eat, what to do etc. I understand that for those of you who never lived in Las Vegas, it seems like such a wonderful place. However, you will discover that most of the 'locals' NEVER go anywhere NEAR the strip due to traffic congestion from "tourists." (No offense meant). Therefore, I am requesting the 'powers that be' to consider giving Las Vegas it's OWN area. Thanks and for anyone reading this from the Queen Creek area, help me out here.
Olive mill and Pork Shop summer hours - Queen Creek
Thanks Scorpioscuba...we "costed" (is that a word?) out an order with abarhfarm and it came to MORE than the cost of a whole critter from OX Ranch...I wrote them and they responded back with a phone call advising me that they CAN do a Kosher killed animal...I just have to provide the Rabbi and purchase the whole animal. So it looks like we will be going with OX Ranch. But thank you for your response. Cantor Shmuli aka Chef Boy of Dee's
Olive mill and Pork Shop summer hours - Queen Creek
thanks also for the information...my spousal unit "Julia's Child" and I just purchased a house here in QC and appreciate the update. We keep Kosher and therefore couldn't care less about the Pork shop...BUT...do you know of a butcher in the area who has locally grown (preferably grass fed) beef? If you want to reply off board, that's fine. Thanks again for the info.
