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cilantro chutney

about 19 hours ago
chefj in Home Cooking

How much charcoal is in a quart?

Measure 3 Quarts.
Or find a better written Recipe

Flour Tortillas - What do You do With Them ?

Good Wrap for Peking Duck or Moo Shu

Aug 28, 2015
chefj in Home Cooking

free range chicken from the farm, never frozen

For a bird that size I would think roasted.

Aug 28, 2015
chefj in Home Cooking

What to serve with bun rieu

Nem Nướng̣ Cuốn Would make a nice Appetizer.
Sides are not usually served other than the Garnish for the Soup.
Coconut or Vietnamese Coffee Crème Caramels for Dessert

Aug 27, 2015
chefj in Home Cooking

What's your favorite Indian dish to cook at home?

Parsi Cooking is a lovely thing.

Aug 27, 2015
chefj in Home Cooking

Appeal of larger sized Maryland crab, considering cost?

Or wait till they are in Season.

Do you use garlic powder?

It has it place in the Kitchen for me. It is not the same Animal as fresh and I do not exchange one for the other. Though sometimes both in the same Dish

Aug 26, 2015
chefj in Home Cooking
1

Frozen egg whites in baking (...and then freezing the baking...)

It is fine

Aug 26, 2015
chefj in Home Cooking

Appeal of larger sized Maryland crab, considering cost?

As jfish said Blue Crabs do not get that big.
You must be looking for another variety of Crab.
Dungeness Crabs/Metacarcinus Magister from the North West average from 1.5 - 2 Pounds each.

Thai sweet preserved radish recipe

If you know Someone who reads Thai:
https://translate.google.com/translat...

I believe they are cut into strips Cured with Salt and Sugar and Sundried on a Line.

Aug 24, 2015
chefj in Home Cooking

What are your favourite Southern Cookbooks?

My Favorite: The Edna Lewis Cookbook and her Taste of Country Cooking

A Few other Threads about Southern Cookbooks
http://chowhound.chow.com/topics/8932...
http://chowhound.chow.com/topics/5224...
http://chowhound.chow.com/topics/5536...

Aug 24, 2015
chefj in Home Cooking

Blender salsa...Do I need to skin the tomatoes?

For Mexican Salsa, Nah.
Do put in the Chili and Onion first for a couple of Pulses. Then add rough cut Tomato and Cilantro and pulse till desired consistency. Season with Lime, Salt and Pepper

Aug 23, 2015
chefj in Home Cooking
1

Filling a lot of cups with mousse.

Perhaps a Commercial Batter Dispenser Holds about #5/~.75 G

Or a Batter Funnel

Aug 23, 2015
chefj in Home Cooking

Does It Really Exist- Celery With Flavor?

Lovage is grown(at least it used to be) in at Strawberry Bank in Portsmouth. You could "pinch" a bit. I used to.

Aug 22, 2015
chefj in General Topics

What's your favorite Indian dish to cook at home?

Goan Pork Vindaloo
Konkani Black Eyed Peas with Coconut
Nadan Kurumulaku Kozhi (Malabar Chicken Curry with Black Pepper)

Aug 22, 2015
chefj in Home Cooking
1

Caramelized Onions - would like more ways to eat them

Another Plug for Tarte a L'Oignon.My Favorite is with Thyme and Beaufort Cheese.
It really showcases the darkly caramelized Onions.
So does the Parisian style of Soupe a l'Oignon(only Chicken Stock, Onions, Thyme and Bay Leaf)
A couple of Indian Dishes
Thakkali Vengayam Thokku(Dry Tomato-Onion Curry)
Hyderabadi Style Biryanis use darkly cooked Onions in the Dish and as a final Garnish
From Ruta Kahate: Lamb with "Burnt Onions"
https://books.google.com/books?id=RY2...

Aug 22, 2015
chefj in Home Cooking

Par-boil Lobster

Not.
You will be storing partially raw Lobster Meat that had been warmed.
Par Cooking is used to remove the Meat that is then cooked outside the Shell(saute or en Sauce), not to be stored for days.

Aug 21, 2015
chefj in General Topics

Looking for a good Enchilada Sauce

Could you, Yes but you would end up with more of a Mole than a Red Enchilada Sauce. The Ingredients are very different.
I would use make and fry a Chili, Onion, Garlic Paste and add that. (actually I would just make my own Enchilada Sauce, it is very easy.)

Aug 21, 2015
chefj in General Topics

Substituting 66% chocolate for recommended 55%?

No

Aug 21, 2015
chefj in Home Cooking

Pastry cream experts, please help out a neophyte!

First off.
There Should be no Clumps of Egg. The Starch in Crème Pâtissière Should that from happening.
1. Heat Milk to Scald with Split Vanilla Bean.
2. Mix Yolks with Sugar, When combined add Flour/Starch and continue to mix. At this point there should be no Lumps.
3. Temper in hot Milk mix.
4. Strain in to heavy bottomed Sauce Pan Bring to a bare simmer stirring constantly(pay special attention to the Bottom of the Pan)
5.If needed Strain again
If you are going to be doing quantities like this often get a Chinois/China Cap also Great for Sauces, Soups, Etc..

Aug 20, 2015
chefj in Home Cooking
1

Hummus

Aug 19, 2015
chefj in Home Cooking

Do you do the pan flip . Or use a spatula ?

Aug 19, 2015
chefj in Home Cooking

Appeal of larger sized Maryland crab, considering cost?

Appeal of larger sized Maryland crab, considering cost?

If you see they are dirty on the Belly it is a good sign that they will be heavy as well.

Best (good) premade crepe mix

You will be glad you did.
As said up Thread, you can make your own Mix so all you need do is the Liquid Part and have a much better Product.

Aug 18, 2015
chefj in General Topics

Best (good) premade crepe mix

Wow! That is 11 Bucks for less than a Pound of Flour with some Canola Oil and Milk Powder. You still need to crack and beat the Eggs.

Best (good) premade crepe mix

A mix saves you 2 steps: cracking a couple of Eggs and melting some Butter.

Aug 17, 2015
chefj in General Topics

Fruit + Salt = ?

Very Common in Mexico,Thailand and India.
Chaat Salt
Pico de Gallo
or Plain Old Salt

Aug 16, 2015
chefj in General Topics

Electric Skillet for Braising Osso Bucco

You can, assuming the sides are high enough and you can keep the Liquid at a bare simmer.
Many a Professional Kitchen uses a Tilt Skillet (like a giant Electric Skillet) for Braising.

Aug 16, 2015
chefj in Home Cooking