KitchenTechnician76's Profile

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How do you stretch bacon fat?

IMHO, Nothing can replace the flavor of pork fat. If you must, use a light oil. But, if I were you, I would just go buy another pound of bacon. The way you cook the bacon is the issue. I use this technique to make bacon bits on a almost daily basis.

Stack the bacon into a small bunch. Cut the bacon into 1/4 pieces. Add the bacon to a medium pot & cook over medium high heat for 20-30 minutes until the bacon is crispy. Then strain the bacon fat into a heat proof bowl. This actually renders the majority of the fat from the bacon.

I normally end up with 1 to 1 1/2 cups of fat per 3-4 pounds of bacon.

RĂ©moulade Spread

Well said "guilty".

Scallions are often referred to as shallots in Louisiana though, for some reason.

Shallots are not green onions.They are a member of the onion family & do not have as strong of an onion flavor as regular onions or green onions for that matter.

If you ever need raw shallots for a recipe and don't have or feel like buying any, you can try this for a substitute.

Finely dice as much white onion as you need & place it the onion in a bowl of ice water for 10 minutes or so. Drain, taste to see if the onion heat has been calmed down & repeat if necessary.

Feb 07, 2010
KitchenTechnician76 in Recipes

Montgomery AL

Hope you have fun at Bama Jam and they did have some pretty tasty carnival food last year too.

NOLA Duck Derby follow-up: Upperline moving up on the rail!

The next time you're in NOLA try to get to Cuvee for their duck. I'm not sure if it's on the menu full time or not but I had it for my "prize" after working a trial shift there in late April and it was the best duck I've ever had.

A confit leg 1/4, Steen's cane syrup cured & smoked breast w/ bleu cheese-toasted walnut risotto & pear demi glace....my mouth is watering just thinking about it!
They also put a nice nob of seared foie gras on top of mine, but I don't know if that actually comes with it or not.

Also try the Foie Gras appetizer - Foie gras brulee w/ a suprise foie prepration on the side.

bbq sauce [moved from South board]

The best thing I can recommend is for you to make your own....it's rally not that hard. Opinions on BBQ sauces are like A-HOLES & everybody's got one.

Montgomery AL

I might have to check them out...I've been looking for a place where I can get a lot more creative than the O-Room is allowing me to be. Maybe he'll be able to last at Nancy P's-they can be a bit hard to work for at times.

Montgomery AL

Hooks BBQ- the best BBQ in Troy, but that's only because Country's BBQ is the only other choice that I know of & they seriously suck.

I lived in Troy for 5-6 years during college and can recomend you try

1)- Crowes Chicken-get the fingers w/ 3-4 extra sides of sauce,

2)-The Half Shell- Straight up greasy bar food, but the foods normally good and the beer is always ice cold.

On your way back through, Sisters would be a great choice, if you're like me and need some good 'ol country food to shake off a hangover after 3 days at Bama Jam.

Montgomery Alabama BBQ Recommendation

I prefer Sophia's over Sam's because of their sides, but honestly, neither has much in the way of flavor other than that of licking a burnt piece of hickory.

Maybe I'm spoiled (I did grow up on a farm where whole hog BBQ's were a regular occurrence) but IMHO there is no BBQ worth eating in this area unless you're cooking it your self.

Stay away from Country's unless you're drunk or high, or both. When the best thing that a BBQ place has to offer is grilled chicken fingers you know you're in trouble.

Jim-n-Nicks' meat can pass in a pinch but their sauce sucks.

Dreamland will never be as good as the T-town original...but then again the one in Tuscaloosa has got about 50 years of "seasoning" on the grates.

The Smokehouse in Millbrook is catering only now but, the meat was as the name implies...completely & totally smoked.

Oh how I can't wait to have my own place one day.

Montgomery AL

Kabuki is great for sushi...about the best and freshest you can get around here. I've yet to have a bad meal and always get great service at Green Papaya, even if it's not authentic Thai. Lek's can be good but is usually over priced for the quality IMO. I've heard great things about Arrirang as well, but have yet to eat there.

Thanks for the Olive Room shout out on a previous post araess...I've been the Sous Chef there for the past 4 years now.

Fashionable Food: Rabbit Sugo with Egg Pasta

This sounds wonderful and came just in time...I was wondering what I was going to do with that bunny I got for Easter. =D

May 10, 2009
KitchenTechnician76 in Features