chefj's Profile

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What is It With All the Duck Fat Hype?

It really takes a lot of effort to seek them out. You would think that it would be a point of Pride.
Friterie Tabora, Rue de Tabora 2
1000 BRUXELLES (I have never eaten there)
Tissens, Groenendaalsesteenweg 105 - 1560 HOEILAART
http://www.tissens.be/
They have great Eels as well
La Maison Antoine still fries in Beef Fat, if you can stand the Tourist Hell that is is. While good not great
Frit Flagey in place Eugène Flagey, Ixelles

about 20 hours ago
chefj in General Topics

Has anyone ever tried weighing flour to test the weight vs volume relationship?

Just to clarify, Scoop and Level means using a Spoon or Scoop to put the Flour in the Measure and then sweeping across the top to push away any excess Flour.
If you use the Measure to Scoop you are actually packing it. When people Measure badly it usually results in almost a extra quarter cup of flour per Cup.

about 21 hours ago
chefj in Home Cooking

What is It With All the Duck Fat Hype?

They used to use Horse and Beef Tallow but most places use Vegetable Shortening now. The best still use Beef Tallow.

2 days ago
chefj in General Topics

Has anyone ever tried weighing flour to test the weight vs volume relationship?

How are you doing your Volume Measurement? It make a huge difference in how much Flour is in the Cup.
For me a Cup of unsifted AP Flour is 5 Oz.

2 days ago
chefj in Home Cooking

Accidentally bought pork loin instead of pork shoulder -- help!

The Loin is not well suited to this Method. After 3 Hours the Meat would be ruined.

Mar 23, 2015
chefj in Home Cooking
2

Should vindaloo be sweet?

Cheers

Mar 23, 2015
chefj in General Topics

What's wrong with "milk containing celery" as an ingredient?

I think you can on the "Not about Food" Board

Mar 22, 2015
chefj in General Topics

Sichuanese "Dry-fried" green beans: "green bean" or "long bean"?

Whichever are nicer at the Store. Look for young, tender, smooth skin, and dark green color.

When should I freeze?

After the Sous-vide process.
It would be best to divide the Brisket and seal it separate Bags and the Freeze in the Vacuum Bag.

Mar 22, 2015
chefj in Home Cooking

How to use pre-packaged mole

Can you describe the Product?
Paste, Powder, Liquid?

http://www.seattleweekly.com/home/914...

Mar 22, 2015
chefj in Home Cooking

Accidentally bought pork loin instead of pork shoulder -- help!

Sear and Roast to 140 rest for a minimum of 15 Min before slicing thinly.
Perhaps a simple Pan Gravy/Sauce

Should vindaloo be sweet?

I think that Apple Cider Vinegar has the wrong flavor for Vindaloo as a substitute for the Toddy Vinegar.

Mar 22, 2015
chefj in General Topics

Too much salt

What were planning to do with the Pesto?

Mar 21, 2015
chefj in Home Cooking

Chilaquiles-- can it be frozen?

You will end up with a soggy Mess. Can you send the Components and she can assemble and bake? Even a Toaster Oven would do.

gourmet delight update? [Oakland]

Some of my Favorites:

Hot & Spicy Beef Combination
Numbing Spicy Cucumber
Won Tons in Red Oil
Thick Bean Paste Salad Noodle

Spicy Chicken w/Flaming Red Oil
Chinese Watercress w Bean Curd Sauce(not on the Menu)
Dry Braised Fish Fillet with Wine,Garlic,Ginger and Red Sauce
Iron-Pot with Mixed Tofu or Triple Delight
Pork Shoulder in Garlic Sauce
Smoked Bacon Stir Fried w/Bean Curd

Mar 21, 2015
chefj in San Francisco Bay Area

where to get flours for bread baking in East Bay?

Seconded,
I use Giusto's Flours and Grain for Work and have found them excellent.
Here is a link to their Home Baker Site
http://giustos.com/home_baker

Mar 21, 2015
chefj in San Francisco Bay Area

Should vindaloo be sweet?

My remark was "In Goa" but you find it with just about anything allover the place not just in India.

Mar 21, 2015
chefj in General Topics

Should vindaloo be sweet?

I think that Cane or Malt Vinegar are good subs.
I have never tried the Filipino Coconut Vinegar.

Mar 20, 2015
chefj in General Topics

Cut out cookie

Mar 20, 2015
chefj in Home Cooking

Should vindaloo be sweet?

My experience was it is made with Toddy Vinegar not Feni.
Feni is distilled and do not think you can make Vinegar from it. The Commercial ones are about 80 Proof and the stuff I have(made by a a neighbor) is Still strength and has to be diluted with Water. It is also made with Coconut instead of Cashew Fruit but I have not had it. I think the Coconut stuff is labeled as such where as the Cashew is just called Feni.
Toddy is a "Wine" made from Palm Sap and the Vinegar made from it is the preferred Vinegar for the Kitchen in Goa.

Mar 20, 2015
chefj in General Topics

Authentic Cajun Cookbook

He told me to cut the Cayenne in his recipes in "Louisiana Kitchen" with half Paprika. He said at the time he did not realize that the Cayenne Pepper used in most of the US was much hotter than what he was used to in LA

Mar 19, 2015
chefj in Home Cooking
1

Should vindaloo be sweet?

Same with me. The Recipe from my Friends Mom has a lot of Kashmiri Chili and a good amount of Black Pepper as well.

Mar 19, 2015
chefj in General Topics

Should vindaloo be sweet?

The origins are from Portuguese who controlled Goa from the early 1500's till 1961

Authentic Cajun Cookbook

Chef Paul Prudhomme's Louisiana Kitchen

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana

Picadillo: Capers or Raisins?

Both!

Mar 17, 2015
chefj in Home Cooking

Have any of you made a real buttercream icing before?

I do not think that is a problem with Raspberries. I have made Raspberry Curd and a Filling for Macaroon that used Yolks and Raspberry Puree.

Mar 16, 2015
chefj in Home Cooking

Why aren't we eating more geese?

I am not "exercised" about it at all. Jeeez, did you read your last post perhaps you need the "Blood Hound" and "Magnifying Glass" to help 0-:

Have any of you made a real buttercream icing before?

For a First timer you may want to start with a Classic All Yolk Buttercream.
It is more stable which makes it a little easier than the all Whites kind.

Mar 16, 2015
chefj in Home Cooking

Why aren't we eating more geese?

Skip the exasperated crap.
If you are tired of the discussion then just drop it.

Mar 16, 2015
chefj in General Topics

Why aren't we eating more geese?

You said "i don't recall the specifics of how i found out about the frying blend" So is he telling them it is a blend or not?

Mar 15, 2015
chefj in General Topics