chefj's Profile

Title Last Reply

White truffle paste?

about 18 hours ago
chefj in Home Cooking

White Truffle Sauce?

As a Sauce with Meats, Poultry, Eggs or Fish.

about 18 hours ago
chefj in Home Cooking

My bf accidentally bought Ebelskiver chocolate pancake mix thinking it was regular choc. pancake mix...

Give it a try, I imagine it would work.

about 18 hours ago
chefj in Home Cooking

Pan sauce for chicken

This is a good basic Technique.
You can alter it in a myriad of ways.
Add other Flavors and Saute(Shallots, Garlic, Lemon, Scallions, Mushrooms...)
Change the Booze(Red Wine, Brandy, Maderia etc...)
Change the Herbs/Seasoning(Thyme,Cajun Season)
You can also add Cream at the end and reduce till Nape.

about 18 hours ago
chefj in Home Cooking
1

How many different types of fish have you tried?

With the your parameters, I would think at least 100 or more.

about 18 hours ago
chefj in General Topics
1

Coconut Oil questions

There are many threads about this very topic
http://www.chow.com/search?q=coconut+...

1 day ago
chefj in General Topics

pho natic

1 day ago
chefj in Home Cooking

Sturdy post office-ready cake or tart idea

Individual Chocolate Babkas

1 day ago
chefj in Home Cooking

What's the point of celery in recipes?

Your basic Premise that it has no taste is not true.

1 day ago
chefj in Home Cooking

"Crumbling" Gorgonzola dolce

It is almost the texture of Cream Cheese or Brie I doubt that a Fork would help.

1 day ago
chefj in Cheese
1

Lamb Burger question(s)...

I imagine that they are using a very young, mild Lamb. Perhaps New Zealand

2 days ago
chefj in Home Cooking

Cozy, quiet, comfortable place with good pizza in Berkeley-Oakland area?

Exactly

"Crumbling" Gorgonzola dolce

You do not. It is to wet.

2 days ago
chefj in Cheese

Cozy, quiet, comfortable place with good pizza in Berkeley-Oakland area?

That goes for just about everywhere.

Jan 25, 2015
chefj in San Francisco Bay Area

barberries substitutes

I often use Dried Cranberries They have a good tartness and a brilliant Color(often better color than dried Barberries which are often old and oxidized). You need to chop them a bit to get the right size if it is important to your recipe.

Jan 24, 2015
chefj in Home Cooking

Sides for Jambalaya and other dinner guest advice...

A good Salad would be a simple and appropriate side to the Jambalaya.
I always serve Dessert when I have People over. It does not have to be elaborate or decadent.

Jan 24, 2015
chefj in Home Cooking

Cozy, quiet, comfortable place with good pizza in Berkeley-Oakland area?

already suggested up thread and no where near quite or cozy

Jan 24, 2015
chefj in San Francisco Bay Area

Bolognese sauce

She only said she would have to try it, not that her Husband loved it or that she ever tried it. With out her description of what she was looking for there is no way to know.
It looks like this thread has been abandoned by the OP long ago.

Jan 24, 2015
chefj in Home Cooking

Where to buy Rennet / Citric Acid Powder?

Also Indian Markets will have Citric Acid Powder.

Jan 23, 2015
chefj in San Francisco Bay Area

Tortelloni con funghi porcini - sauce to go with?

In Chicken Broth with Parmesan Cheese

Jan 22, 2015
chefj in Home Cooking

Dinner Party Help

Sounds like the Pickle is sweet.

Jan 22, 2015
chefj in Home Cooking

Dinner Party Help

From the sound of your Pickle I would not go with a sweetened Pork Dish. Though I do think it sounds like Pork would be a good match for it. Perhaps a Mock Porchetta
http://chowhound.chow.com/topics/282536

Jan 22, 2015
chefj in Home Cooking
1

do they have any good belgium dark beers

And much cheaper, which seems to be of note for the OP
And not only the Schwarzbiers also Doppelbocks, Dunkels und die Dunkel Weisses

Jan 20, 2015
chefj in Beer

Discolored canned beans?

They do not sound spoiled. There is a natural difference in color between batches of Beans even if they are the same variety.
The Stomach upset could well have been Gas.

Jan 20, 2015
chefj in General Topics

Buffet - Quantity Planning

That Sound pretty sensible to me.
When you are serving Multiple Entrees your to multiply the Yields

Jan 20, 2015
chefj in General Topics
1

Buffet - Quantity Planning

Red Beans and Rice are a Main Dish!

Jan 20, 2015
chefj in General Topics

What is that salty pepper paste in Chinese restaurants?

There are many, many Chinese Chili Pastes some are for Condiments some for Cooking
https://www.google.com/search?q=chine...

Custard did not set up...

Crème Anglaise is a Custard but it is a one that has a Sauce.
It is the Egg:Liquid Ratio that controls how thick a Custard will be.
Generally for a Custard that you can unmold you need 2-3 Eggs per Cup of Liquid

Jan 19, 2015
chefj in Home Cooking

Making sushi-grade salmon?

The Fish over all has to be of a very high quality and freshness to have any part of it be consider "Sashmi/Sushi" by an Experienced Sushi Chef or Fish Buyer.

Jan 19, 2015
chefj in General Topics

Bolognese sauce

Could you give a bit of a description of what your Husband's idea of "Ragu alla Bolognese" since most of what is made outside of Bologna does not really conform to that Title.
Also this topic has been discussed to death with recipes in many other threads

Jan 18, 2015
chefj in Home Cooking