chefj's Profile

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Adding sugar AFTER eggs/butter = dense cookies??

Here is a long and interesting practical experiment with CC Cookies and individual ingredients.

http://sweets.seriouseats.com/2013/12...

about 12 hours ago
chefj in Home Cooking

Vietnamese garlic noodles

Nothing.
It is the Black Pepper Roasted Crab, that it always accompanies round here, that is the attraction

about 12 hours ago
chefj in Home Cooking

What to do with a bunch of saltine crackers….

Finely ground black Pepper I would think, but have never seen any one refer to it as FGBP before or since

about 14 hours ago
chefj in Home Cooking
1

Jamaican Sorrel - same as Hibiscus?

The Mexican Agua Fresca de Jamaica is made from the same product that Jamaican Sorrel is made from. That is how it got the Name Jamaica because it was an import from Jamaica.

1 day ago
chefj in General Topics

pissaladierre

There is no difference. Pissaladière is a specific Flat Bread

1 day ago
chefj in Home Cooking

Pork leg - please help

It is fine for Stir-fries and for Cutlets if Pounded or Steaks if Marinated

1 day ago
chefj in Home Cooking

Lasagna with fresh pasta

Yes the Pasta has Eggs. I would bet the difference is the hardness of the Wheat.

1 day ago
chefj in Home Cooking

Do you test-run a preparation before making it later for guests?

I like to be a relaxed Host and serve the best I can do for my Friends and Family. Sticking with what I am practiced at allows that for me.

2 days ago
chefj in General Topics

India chicken

"Gallina" = Chicken so I think that was a Typo.

Feb 24, 2015
chefj in General Topics

making cannolis without a dowel or tube

Wooden Dowels work just fine as will a Handle of a wooden Spoon.

Feb 24, 2015
chefj in Home Cooking

Lasagna with fresh pasta

That has not been my experience at all and I do speak from practical experience.
We do it quite often in full Hotel Pans and it is still Al Dente.
Perhaps the Wheat in our Pasta Dough is harder than what Home Cooks are using. Also i assume that you would not assemble and then wait to cook.

Feb 24, 2015
chefj in Home Cooking

chickpea salad

Shor Nakhod

1# Waxy Potatoes Cooked Peeled and Lrg. Diced
.75 C Dry Chickpeas Cooked and Drained (2 Sm. Cans)

.75 C Chopped Scallions
1 Small Bunch Cilantro (1-1.5 C)
1-2 Serrano Peppers(or not)
.25 C Light Colored Vinegar
.25 C Lemon Juice
1 tsp. Salt
.5 tsp. Ground Black Pepper

Puree the second set of Ingredients in a blender or food processor til smooth.
Combine Potatoes and Chickpeas Dress with Puree and toss well. Best left to Chill but can be eaten warm.

Feb 24, 2015
chefj in Home Cooking
1

Ginger turned blue in the freezer?

Some was probably had higher Acid than others.

Feb 24, 2015
chefj in General Topics

Do you test-run a preparation before making it later for guests?

I almost never make things for Guests that I have not made before.
Not really because I think I will mess it up, but because it is quicker and more relaxed for me to make something that is well practiced.

Feb 24, 2015
chefj in General Topics
1

Ginger turned blue in the freezer?

It is not Mold.
It is a natural reaction that happen with some variates of Ginger. It is fine to eat.
https://www.jstage.jst.go.jp/article/...

Feb 24, 2015
chefj in General Topics

Lasagna with fresh pasta

I always use fresh Pasta since we have it on hand at work in quantity.
We do 6-10 Layers (depending on fillings)for a 2.5"-3".
I do not Parboil so I need to make my Sauces much thinner since the Pasta will absorb quite a bit.
You can use the Traditional Italian-American fillings(though personally I prefer other versions). I find that it helps to dilute the Ricotta with White Sauce or Milk to make it more spreadable so you can obtain thinner layers and use fairly finely ground Veal/Beef in the Tomato Ragù for the same reason.
I actually just made some last week, Asparagus, Pea Greens, Panchetta, Fontina with White Sauce

Feb 24, 2015
chefj in Home Cooking

St George Gins [California]

I going to have the S.O. stir up a Martini as penance

Feb 23, 2015
chefj in Spirits

St George Gins [California]

Oh! Nevermind
Thanks
Sorry TVHilton

Feb 23, 2015
chefj in Spirits

How to make peppermint cream brownies?

Beat together:
4 Oz Cream Cheese
1 Egg
3 T Sugar
1/8 - 1/4 teaspoon Pepper Mint Oil
Spoon on top of Brownie Batter and Swirl in
Bake as normal

Feb 23, 2015
chefj in Home Cooking

St George Gins [California]

Not a Martini.
Sounds like a Manhattan sans Bitters

Feb 23, 2015
chefj in Spirits

Can yellow and orange bell peppers be substituted for green?

The flavor of Green peppers are part of the Foundation of Cajun and Creole Cuisine.
Can you? Yes but it will taste different than the Traditional version. Not bad, just different.
I am also not a lover of Green Bell Peppers but they do not bother me at all in Cajun Cooking.
I would suggest that you chop them very fine(Food Processor)and use them. The flavor will be quite melded into the Dish.

Party tray needed for this Sat: Vietnamese egg rolls, EBAY

Most of the Lao places use Rice Paper for their Fried Rolls. Unfortunately they use very different Farce for the Filling than the Vietnamese. Much more like Thai than Vietnamese

Feb 23, 2015
chefj in San Francisco Bay Area

Party tray needed for this Sat: Vietnamese egg rolls, EBAY

I agree they are much better than the Flour Skins.

Feb 22, 2015
chefj in San Francisco Bay Area

Help with menu planning--hosting a BBQ with 15-30+ guests

15-30 or More.
That is going to make it very hard to plan. You need to count on your max number.
I would count on per person
3-4 Ribs
4 Oz. Chicken
2-3 Oz. Sausage
There is no need for Vege Option with Sides you are planning
Cabbage Slaw, Kale, Asparagus, Grilled/Roasted Root Vege, Green Garlic, Potatoes, Mac and Cheese, Salads all are good ideas.
Tomatoes are Crap right now so save them for Summer.
We are getting great Strawberries and Hot House Rhubarb. Pie?

Feb 22, 2015
chefj in Home Cooking

Party tray needed for this Sat: Vietnamese egg rolls, EBAY

Other than Binh Minh Quan I can not think of a place in Oakland that uses Rice Papers for their Imperial Rolls(Chả Giò/Nem Rán)
It was the norm to use Rice Papers in the DC area, but that was long ago. It may have changed there as well.

Feb 22, 2015
chefj in San Francisco Bay Area

good rub for beef

You mean "Search".

good rub for beef

Thousands of ideas out there pick/choose/alter
https://www.google.com/search?q=Dry+r...

Why does beer make me sleepy?

Good reason to make sure you always have Beer in the House (-;

Feb 21, 2015
chefj in Beer

why is cider on beer board?

Everyone has their opinion.
I find the Production and Product much more similar to Wine.

Feb 20, 2015
chefj in Beer

Bread dough kicked off some liquid

You subbed Buttermilk for Flour? That would account for the Extra Liquid though I am not sure how it escaped the Dough.

Feb 19, 2015
chefj in Home Cooking