tdl1501's Profile
The best way to bake a cheap ass ham?
Equal parts good Dijon mustard to local honey, slice and dice the top to make a nice presentation.Two cooking schools and this is what I do because there are no easy VA hams had way out in the Rockies, there are only two of us, and I can always dice the rest and make omelets, or slice some for sandwiches.
What are these 'knife skills' of which you speak?
Worst cut I ever had was from a serrated knite. I made a burger or something on the range and had to cut a bun and took off the top of my middle finger on the right hand (I'm a leftie). Tried to hold it up with paper towels then finally called a former Army Ranger and in less than a minute he had his dining table set up for whatever was needed. Started with green tea bags to stop the bleeding. He did well, thank goodness. But I still had to run my Jeep and shift gears with the hurt hand and it took swimming in salty Greek waters to finally heal. Thank you, Army Rangers! Thank you, Mike. It't been over 10 years and I've been using sharp knives for many more years and have never cut myself like that. Hope your wife is OK. It was funny that Mike's wife, a great friend for many years, sat in the office with her back to us and talked to us but couldn't watch as he patched me up. Thanks, D
What are these 'knife skills' of which you speak?
I'd rather a professional for those, including my 10" chef. My father-in-law, a rancher and former butcher, could do it but I don't want to take them on a plane. So I guess you don't get to Park City UT often. Kyocera says you have to send it back to the factory. Most of my sharpening gear is in storage a half country away. With every cookbook.
What are these 'knife skills' of which you speak?
What about lefties? Most of the Japanese sashimi knives are one-sided, only for right-handers.
What are these 'knife skills' of which you speak?
Correct! Sharpen at home if you can, hone often. Chef's, Granton edge Santoku and ceramic Santoku have to be sent out.
What are these 'knife skills' of which you speak?
Perhaps I'm not the right person to ask. Today I cut my arm on a dull light switch trying to grab a towel from the bathroom to throw in the laundry! Everyone's right on the correct knife, good knives, and sharp knives. At cooking school we started with two, and 8" or 10" chef, and a 3" or 4" paring. I worked hard to find the knives to fit my hands, which is Henckels four-star professional (10" and 4"). My santoku knives are Henkels for everything, and a Kyocera ceramic blade for specialty. Boning knives, inexpensive one for meat and a flexible one for fish.
Competing against the seven others on a daily basis on onion, celery and carrot made me fast back then. I've only boned out a leg of lamb about four times so it would probably take me 20 minutes to bone and butterfly that. Oh, the forearm is OK, I had to go to the back of the car to a first aid kit for a bandage to fit. Gonna be a heck of a bruise in a few days. But note, if I cut myself chopping, there's a mini bandage kit right upstairs and full first aid kit in the car, both about 20 feet away. That's responsible knife skills.
Steam, don't boil those hard cooked eggs.
I'm still at 6,400 feet above sea level, try to save the older (delivered weekly) eggs for hard-cooking and may try steaming them. Meantime many hits and misses have led me to take cold, oldest eggs from the frig, cover them with cold water, bring to a rolling boil and leave them for 12 minutes (because of the altitude). They I immerse them in ice water and peel when they're cool. They're perfectly cooked and the yolks are a perfect yellow.
Does anyone else get a craving for sushi when you visit the aquarium?
Try Houston's aquarium. It's owned by Landry's seafood restaurant chain. I'll have that yellow one over there, please. Plus, they have two white tigers, no, they're not forced to be in a swim tank all day, just there as a tourist draw. My thought? Pass it up and just go out and eat sustainable fish.
What does 'hole in the wall place' mean in the US?
Yes, my mother's definition would be much different than mine. My favorite was in Albany, NY, a former "beanery" where folks would line up during the 1930's depression for a nickel for beans, In the 1980's they were known for excellent corned beef and cabbage sandwiches. Brown paneling, Pabst Blue Ribbon in quarts, and a *insert non PC ethnic name here* serving window 8' off the ground they had me at hello. The corned beef and rye were sublime, we went there for all work birthday parties and I was the only person in town that could get a reservation for lunch.
To scoop or not?
Sesame bagel, well toasted with less than 1T cream cheese, nova, to gild the lily add chives or red onion and a few capers and a Snapple cran-raspberry with that. I can't get bagels here and miss them! I once knew a politician who said he didn't like all the fat in the bread. So he scooped it down to a shell and filled it all with full-fat cream cheese!
Favorite Gourmet Bacon ??
Winder Farms applewood smoked bacon is the best out here in the Wasach mountains. I get it delivered every week, it's soooo good. But my brother-in-law worked at a bacon plant out of ag university and says most of the bacon in this country comes through a few smoking and processing plants and that they're only told what to do by the wholesalers/grocery stores. Hey, that's what I've been told. I still love bacon!
Getting the "chew" in pizza dough???
Food processor. 2 c unbleached white flour, 1 c whole wheat flour. 1 tsp salt. Process. Add 1 c warm water with 1T yeast (one packet) and a little flour and a pinch of sugar for the yeast to grow, plus 1T olive oil.
Pour in liquid ingredients to mix, adding water depending upon the weather. So not over-process. Pulse a few times after several minutes and place in covered bowl in draft-free place.
This makes a resilient dough that fills two smaller cookie sheets for a thin and chewy crust. I take it out of the bowl, split it, punch it out and let both balls rise about 20 minutes before rolling. Sorry folks, I don't have the time or space for a three-day frig rise. dee@cookingwithdee.net
limoncello
I made it once and made sure to get organic lemons and limes (yes, I used some limes and some key limes as well as lemons) so they don't have a wax coating. Also make sure not to get the white pith. Unable to find grain alcohol, I used a gallon of vodka and let it steep for 60 days. Then I made a heavy sugar syrup, strained the lot into decorative bottles and had holiday gifts! I keep it in the freezer, where it has the consistency of motor oil and sips wonderfully after espresso and dessert.
Best way to enjoy Persimmons...
Years ago a neighbor had tons of hachiya persimmons. She gave me a bunch and I made a coulis with peeled persimmons and sugar syrup and served it with vanilla ice cream. It was nice and tart and a beautiful color. Raspberries on top made the dish.
Salad ideas to feature roasted beets
Original Chasens, LA. I got there weeks before they closed their doors for good, many years ago. Beets, endive, toasted walnuts. My ever-changing recipe now calls for pecans. If candied there would be a need for blue or feta cheese for balance. My latest addition is a sherry vinaigrette.
Your favorite everyday olive oil?
That's a good question. I'll have to organize a taste test. Don't know what you mean by "everyday" as I only use extra virgin oils and tend toward Italian novello when I can get it. Usually Italian, rarely French, but now am working on an Iliada from Greece. Also have a Carapelli and a Cefalu, both gifts, awaiting use in the pantry. As far as I'm concerned, the greener and more peppery, the better. "Light" olive oil has no place here. That's why I don't like French olive oil as they try to make sure it doesn't taste much like olives and that's what we pay for and enjoy.
Austin, Galveston, Houston for Labor Day week
You want BBQ. Austin, Salt Lick SE of town 1/2 hr in Driftwood. Otherwise Louis Mueller's in Taylor, TX about 1/2 hour away NE. In Houston try Luling City BBQ right near the Galleria area. You can order a day or two in advance and pick up and have a picnic if the weather cooperates. Note: the weather doesn't always cooperate! Have fun!
Food Network Chefs
My husband can't cook at all and is not even allowed in the kitchen (too much broken glass and round pans that are now square due to the "human tornado"). Because I detest Sandra Lee's incompetence he insists, while channel-surfing, on checking out the colors of her curtains and Kitchenaid (mint green? baby pink?) or her tablescape, Then he goes straight to Mythbusters. Yeah, let's blow stuff up. www.cookingwithdee.net
