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ChefBill's Profile

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With Gourmet discontinued by Conde Nast, what's your favorite cooking mag?

delicious. Australian food magazine, packed with recipes and very little filler.

May 20, 2010
ChefBill in Food Media & News

help: has anyone cooked Vitameal?

Saute carrots, onions, and celery add vitameal chicken stock, add s&p to taste.

It would take curry well - but would that work with the soup kitchen?

Jan 13, 2010
ChefBill in Home Cooking

How to use a meat thermometer?

Here's a thermometer that always works: your lip (body temp is 98º). Cook the piece of meat for the appropriate amount of time (google it), insert a metal probe into the meat, wait 15 seconds, pull it out and put it against your lip: still cold? It isn't done yet. Just warm - nearly there. If it's hot, let it rest on a rack under foil for 5 - 10 mins then slice it up.

NOTE: Please do not use this one for a candy or deep fat frying solution.

Dec 22, 2009
ChefBill in Home Cooking

Is it me or my meat thermometer?

Here's a thermometer that always works: your lip (body temp is 98º). Cook the piece of meat for the appropriate amount of time (google it), insert a metal probe into the meat, wait 15 seconds, pull it out and put it against your lip: still cold? It isn't done yet. Just warm - nearly there. If it's hot, let it rest on a rack under foil for 5 - 10 mins then slice it up.

Dec 22, 2009
ChefBill in Home Cooking

Grape and Taleggio Grilled Cheese

Nice sandwich, I used a rosemary-garlic sourdough instead, grilled it on a grill pan, for some true to it's name grilled cheese.

Apr 20, 2008
ChefBill in Recipes

Help Me Love My Le Creuset Grill Pan

Give up trying to love a pan... it will never love you back: no birthday hugs, forget it helping you through a difficult time in your life, it's just a tool, and use it as such.

Go with the kosher salt method, and remember, just because it say's it's preseasoned, doesn't mean you're off the hook, go ahead and season it again, and again, and again.

Apr 15, 2008
ChefBill in Cookware

Cast Iron Seasoning Woes

1. clean pan.
2. heat pan.
3. add vegetable oil to a reasonable level in the pan.
4. heat to smoking
5. pour out smoking oil.
6. wipe to a thin layer allow to cool
7. heat
8 repeat steps 3 - 7 as many times as you'd like, four should do for the first time and then do it again whenever you remember. I have had similar issues using the oven :. eliminate the oven from the situation.

Apr 15, 2008
ChefBill in Cookware

Le Creuset vs. Staub

This is perhaps the funniest bit of silliness regarding who's got the better dutch oven. How about we all whip 'em out and measure... They are both fantastic products, the best way to decide is to do so all by yourself, buy a round one and an oval, and decide which one you like more, then deal with the fact that you may have one pot that doesn't match the rest of your "set". As long as your cookwear is heavy duty, you have nothing to worry about.

Apr 15, 2008
ChefBill in Cookware

How do I sharpen a sharpening steel?

Clean using the towel and salt method or using a piece of butcher twine on a regular basis. Yes, dsheldt, if it has ridges it is a file, and yes if you have the patience of Job and correct technique you can technically sharpen a knife with a steel, or you could go for the whole hog and grab this puppy http://www.nortonstones.com/Data/Elem... it is one of the finest sharpening systems out there, and then finish it off with the steel, which, although technically a file, should be used strictly for honing the edge.

Apr 15, 2008
ChefBill in Cookware

Hard to find ingredients help (Calgary)

Squab? Catch your own: aka pigeon.

Apr 15, 2008
ChefBill in Prairie Provinces

Tacos Mexico Rico (Vancouver, Mexican Taco, Pictures)

A little known fact is breakfast is now served at Mexico Rico. Mexican eggs - scrambled with onions peppers and tomatoes, fresh cream and beans with a side of tortillas. $6.50 Dollar more for coffee.

Apr 15, 2008
ChefBill in Western Canada Archives

Perfect Margarita

Put Ice and water into your glass to chill it.
Put the following in a shaker with ice.
1.5 oz of 100% agave Tequila Cazadores (you can use C.W. or Patron, but you're paying for the marketing with them)
0.75 oz of orange based liquor
the juice of one lime
1 teaspoon of egg white
1 teaspoon of pure agave syrup - it is available in many organic stores.
a pinch of Morton's sea salt - not on the rim of the glass, IN the drink instead!
Shake well, empty cooling liquid and ice from your glass and strain the shaken margarita into the glass
close the shaker again and shake until the ice has broken up finer, empty the contents into the glass with the rest of your margarita and enjoy.

Apr 15, 2008
ChefBill in Recipes

Eggs in Purgatory

This is one of my favorite recipes, and I would suggest you include buffalo mozzarella, and parmigano reggiano, DO NOT scramble the yolks but rather put the entire pan under the broiler (to melt the parmigan and mozza and finish the tops of your eggs), I also like to cook the pepper in the fat first and I use olive oil rather than butter, to honor this incarnation's Italian roots.

No need to attempt to claim it as middle eastern cuisine, once a dish is modified it becomes part of another cuisine. Otherwise, we would all be eating African cuisine.

Apr 15, 2008
ChefBill in Recipes

Your Sassafras Has Been Neutered

"...chemical structure is just one molecule of ammonia away from being an amphetamine."

That explains my hyperactivity, I'm sure the rootbeer hooked up with a molecule of ammonia in my system and turned me into a crazed child!

Apr 15, 2008
ChefBill in Features

Whats the best kind of mustard you've ever tried?

Mar 12, 2007
ChefBill in General Topics

Whats the best kind of mustard you've ever tried?

Amen, Meaux Pommery Moutard is my absolute favourite.

Mar 12, 2007
ChefBill in General Topics

best pizza in calgary?

I went for a pizza at Pucinella's this evening and it was nothing short of spectacular. Beautiful light airy crust, I found the sauce to be just right and had no need to ask for salt or pepper as others have, I had the Porcini pizza and to be fair mushrooms contain natural MSG so perhaps that helped the flavour out. Not a cheap pie, but a wonderful dining experience.

Nov 24, 2006
ChefBill in Prairie Provinces