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jamesvb's Profile

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VA Beach Seafood Market?

i like uncle chucks seafod at the virginia beach farmers market. great selection of oysters and fish. Chuck is one of the nicest guys out there

Nov 23, 2012
jamesvb in Mid-Atlantic

Foodie Quiz

25/25. i actually knew the strawberry one. the pickle one was a toss up but i alsp thought of quick pickles that dont use much salt
the rest were no bad. but then i know i have food issues

Oct 10, 2012
jamesvb in Food Media & News

How Come "Rare" Duck is Okay, but "Rare" Chicken is Deadly?

answer this-- is a chicken a duck?

Apr 21, 2012
jamesvb in General Topics

How Come "Rare" Duck is Okay, but "Rare" Chicken is Deadly?

nope

Apr 21, 2012
jamesvb in General Topics

Angus Beef (It's only a marketing term)

I think the entire point of your thing is that CAB is not a grade and after 99 posts of meat masturbation nothing has changed.. Angus or Certified Angus has nothing to do with the quality of meat.. It is simply a designated brand name.. It can be prime, choice, or chicken feed. Just like the term Hereford .. The only one that gets to grade it is the USDA.. point over and done.. did that take 99 posts to figure out.

Apr 21, 2012
jamesvb in General Topics

Will This Vegan Book Kill Your Kids?

Norma K = seriously.. no one has been eating cheese and milk since well 3000 years ago.. its not the cheese and milk that is bad for you.. its where you get. it.. wrap it though your head people.. Its not what you eat its where you get it from.. Crap in crap out.. I think fast food has done more for the "vegan" cause more than anyone could.. Yeah its crap- i dont eat it.. I buy local and eat well.. I know plenty of "fat" vegans.. its not all about food..

Apr 21, 2012
jamesvb in Features

Your Signature Dish Sucks

I love this article.. I started cooking in high school (87) just for fun cause i loved it. have a poli sci degree but loved cooking so i went for it.. Got trained by a couple of great guys up in NOVA/DC area.. rose up .. but even then the Culinary grads thought.. OK i got my degree I am a chef now.. They never ever thought they would have to peel potatoes or carrots or flush out a backed up toilet. This was all before the Food Network which i a sure has made it so much worse.. I am out of the biz now, but was having a bourbon with a local chef and he told me its impossible now because all the kids out of school dont wanna listen and think well im a chef so im gonna own a place in a year.. Its like a person getting out of law school and thinking they can run a law firm the next year.. If anyone has not read it yet get the new issue of Lucky Peach.. it has some great articles on this topic.

Apr 21, 2012
jamesvb in Features

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

Anyone remember the old school show on PBS -- Best Chefs in the.. LOVED that show.. also Justin Wilson.. gaurrrauunnntee your happy to see me.

Mar 21, 2012
jamesvb in Home Cooking

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

I dont disagree as I watch food network, but It has gone WAY WAY downhill in the last few years.. Getting rid of real chefs and replacing them with crap.. Ray Ray and Paula and UGGGH dont get me started on Sandra Lee or the Nealeys.. Cupcake wars.. I think the last man standing is Bobby Flay.. Now its all fakers and crap.. And yes i do watch DDD even though i hate Guy Fieri.. But its cool to see local stuff featured. Even Alton Brown is just doing ICA.

Mar 21, 2012
jamesvb in Home Cooking

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

Amen -- at least someone gets it.

Mar 21, 2012
jamesvb in Home Cooking

Wondra - what's it all about?

There is another post asking if you can "make" or fake wondra flour-- i would say you would have to use the lowest protein flour and blend it with some corn starch.. not sure that would work as well.. and then to the earlier point that puts you at more flours where as a can of Wondra is like 2.50 and its not a bag its a cool light blue can jar or whatever you wanna call it..

Mar 17, 2012
jamesvb in Home Cooking

Can you make "instant flour" (Wondra) at home?

if you were gonna try to do it i would use cake flour or 00 flour.. use the lowest protein flour you can find as that is what clumps up when you use it in hot liquids.. As i said in another thread Wondra is deprotielalized or some such word.. So you wanna use the flour with the least amount of protein.. Cake flour finely ground mixed with cornstarch might do something of the sort, but as Wondra Flour is not expensive.. if you can find it buy it.. Plus you look cool having that blue can near the cooktop. There used to be another brand but cant remember what it was.. Hope it helps

Mar 17, 2012
jamesvb in Home Cooking

Can you make "instant flour" (Wondra) at home?

No you cant with out well no you cant.. its 2 bucks a jar which lasts a while.. just buy it

Mar 17, 2012
jamesvb in Home Cooking

Wondra - what's it all about?

now are you a Yankee stranded or stranded with yankees?

Mar 17, 2012
jamesvb in Home Cooking

Wondra - what's it all about?

yeah i keep a jar of bacon roux around, but wondra is just great dusting stuff to get crisp and brown. use it on a piece of fish and it will be crispy with out being too floury.

Mar 17, 2012
jamesvb in Home Cooking

Wondra - what's it all about?

i will send ya some since you were nice to me

Mar 17, 2012
jamesvb in Home Cooking

Wondra - what's it all about?

and it makes fish skin super crispy- also add a bit to a fried chicken dredge and see how you like.. It will crackle.

Mar 17, 2012
jamesvb in Home Cooking

Wondra - what's it all about?

Uggghh really that is not what Wondra flour is.. you can blend flour all day long but-- Wondra flower is pregelitanized flour.. It is first low in protein and also the pregelatinalization makes it not clump when added to sauces at low heat. No need for a slurry. Also when you dust it with anything for sautee' it will make it super crispy.. I use it for fish esp on skin side.. Makes it crackle.. So please dont say its just flour through the blender more.. Ask Eric Ripert he buys it by the bushel.. one of his fave ingredients.

Mar 17, 2012
jamesvb in Home Cooking

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

Caroline- dont blend the rice.. all you need to do is take the contents of the pot and put them in a fine strainer and mash them and mash them and all the goodness from the seafood and the rice will come out.. They didnt have blenders back in the day...

Mar 16, 2012
jamesvb in Home Cooking

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

LOL tomato tomatoe.... I would call a roux based one cream of... and rice a true Bisque. To quote Walter from the Big Lebowski... " there are rules.." Really its just whatever you want.. In the end just eat what you like and dont do chain restaurants. you can email me if you want.. would love to talk more about food with you.

Mar 16, 2012
jamesvb in Home Cooking

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

also as just a quick google search i found most of the seafood bisque recipes call for rice.. Im not trying to be an A$$ just saying that a bisque is seafood and traditionally has rice.. Make it how you want call it a bisque no matter.. Im just old school in certain things..

Mar 16, 2012
jamesvb in Home Cooking

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

No and here is why.....
Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.[1] It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques (though this is, by definition, incorrect, as this would make them cream soups).
[edit]Etymology

It is thought the name is derived from Biscay, as in Bay of Biscay,[2] but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream.[3]

This is my point.. there is really no such thing as mushroom bisque or carrot bisque those are names to make them sound fancier and $$ than cream of.. And to add a Bisque usually only has seafood in it as a garnish not in it.. It drove me nuts when i would make Shrimp or Lobster Bisque and the customers would say there is no seafood in there.. Glarg

Mar 16, 2012
jamesvb in Home Cooking

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

In most cases I agree.. things evolve.. But tradition should hold on somethings.. Pizza Margherita cant have chicken on it.. But if you dont use rice and use a roux.. no biggie.. Hey im old (42) and like to do things the way i was taught and well sometimes I take the long cut instead of a short cut.. I have a Vitamix blender but wont use it to puree a soup, just cause I like a food mill and a chinois.. It works for me, but the wife hates the clean up. LOL. I wasnt meaning to start rancour just pointing out that rice is traditional.

Mar 16, 2012
jamesvb in Home Cooking

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

While a roux might be taught now it is not traditional.. I can see why a roux would be used as it is far easier and less chance. Rice can sit on the bottom and burn.. But the two French chefs that taught me sauces and soups would have rapped my knuckles for using a roux.. Remember this is from back in the days of the French kitchen where you had a whole army to prep.. No such luxuries now. Its not a judgement just the fact that it was the traditional way.. things change sometimes for good sometimes for the better.. My bigger peeve is when traditional dishes get completely bastardized.. such as olives and or tomatoes in picatta ..etc.

Mar 16, 2012
jamesvb in Home Cooking

Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

Umm in every world. I was always taught rice in the bisque and as it cooked down the starch would thicken it and give a smoother texture than a roux. Clasic french cooking 101. Food did exist before the food network.

Mar 15, 2012
jamesvb in Home Cooking