Ask a chef

[attimus]

Feeling like I missed something.
Yes I'm currently very busy, baby is due today, I've incinerated my third pullet that's passed from a very recent Marek's outbreak and am finishing up the busiest part of the season at work. I started this thread to learn myself as well as spread my own knowledge of food. There is quite a lot I don't know, we are talking about a literal world of food after all, but i find the inspiration to learn and cook new things as ideas and topics come up. I am merely one brain in an ocean of thousands focused on making something taste amazing and am just offering it up for the picking. Apologies if my responses are not immediate or thorough enough for the liking.

Wish you all best.

A.

 

[DwayneNLiz]

Feeling like I missed something.
Yes I'm currently very busy, baby is due today, I've incinerated my third pullet that's passed from a very recent Marek's outbreak and am finishing up the busiest part of the season at work. I started this thread to learn myself as well as spread my own knowledge of food. There is quite a lot I don't know, we are talking about a literal world of food after all, but i find the inspiration to learn and cook new things as ideas and topics come up. I am merely one brain in an ocean of thousands focused on making something taste amazing and am just offering it up for the picking. Apologies if my responses are not immediate or thorough enough for the liking.

Wish you all best.

A.

Good luck with the baby!!!!

 

[Akrnaf2]

Feeling like I missed something.
Yes I'm currently very busy, baby is due today, I've incinerated my third pullet that's passed from a very recent Marek's outbreak and am finishing up the busiest part of the season at work. I started this thread to learn myself as well as spread my own knowledge of food. There is quite a lot I don't know, we are talking about a literal world of food after all, but i find the inspiration to learn and cook new things as ideas and topics come up. I am merely one brain in an ocean of thousands focused on making something taste amazing and am just offering it up for the picking. Apologies if my responses are not immediate or thorough enough for the liking.

Wish you all best.

A.

Good luck with the baby!!!!

Indeed!

 

[Leave a LightOn]

Good luck with the baby!!!!

x3

 

[CanuckBock]

It seems that sheep meat lovers search for the same taste! Indeed the Awassi is a breed that have some Persian gene inside it.
When I eat lamb I am seeking for the" Moutonish" tast, but not so strong as it is in the Awassi, I prefer it more sublime.
My uncle in the outer hand, won't eat anthing elss but the Awassi thst we call it here "Baladi"
And you can call me Benny

Some people tend to be unaware of the reasons for the differences in taste of the meats they eat...differences can stem from what breed to how they are fed to how they are processed, never mind how they are cooked. Not knowing how to prepare our food is a real recipe for disaster... Understanding why we do certain things sure helps us become better at this. Something as simple as understanding that AGED flour can make for better baked products, that there are such things as cake flour and pastry flour to make better outcomes...these little tips help all of us become much better cooks when we start out with better targeted ingredients.

Wagyu beef (nfi) is a good example of the things we may accomplish thru selective breeding of livestock for meat. I have never had any of this meat but am able to see the marbling properties in it must be something special...they command enough money for a steak, eh.

Thank you Benny!

You may call me pretty much anything but "late for food," eh...

I apologize...I cannot resist such an invitation to make a silly joke...at my own expense of course!

Did you ever eat goat? It is wonderful only in it first year the best are the ones at age 6-7 month.

I've had Boer goat...but for me, chevon tastes like what goat's smell like and I do not particularly like their scent! Thankfully, I do love how sheep smell, so that would explain why I like eating lamb but not goat.

I think alot of people shy away from eating lamb because it was prepared wrong, it can be very expensive compared to other meats here in North America (NA) and in some cases, it was mutton that they purchased and not everyone, including eaters of lamb like mutton or even know how to prepare it. I do like having options for the meal portion of our meals...not just pork, beef, poultry and fish...adding lamb or chevon to your menu is a blessing to try out a few more meats...there are lots more kinds of meat but just listing off the more common choices at our NA grocery. Wild meats like venison, bison, wild boar, elk, pheasant...unless you are a hunter or game raiser, those too would add variety!

I have had people not like the taste of our homegrown chicken eggs...too powerful a taste whereas I cannot seem to enjoy ordering "eggs" from a restaurant in most cases because they taste NOTHING like our own here. I find grocery store eggs very offensive and am spoilt having more true to real oldtimer ones!

I see alot of animal products being grown quickly and efficiently but see the lack of QUALITY in this production. General grocery store chicken has virtually NO taste, and NO texture--like limp mushy Tofu in comparison to birds that have squished dirt between their toes and chased bugs in the sunshine on grassy lawns. I am told we can often see a pink slime added to packaged poultry carcasses at the meat counter and am told that this pink slime is a taste enhancer because the typical chicken grown at a factory farm takes less than 47 days to reach market weight. Hardly enough time to develop let alone earn any reasonable TASTE aspects. I personally query...so what tastes like chicken if chicken does not taste like chicken anymore? I most certainly cannot compete with a factory farm on how to produce meat at low costs and quickness--but I can compete on quality of the taste of that product. I know my homegrown food tastes better to my family and I, so that is the best reason for us to bother to do this since it is not more cost effective regarding the bottom financial line. But I suppose if we used the value of the product's goodness to determine its worth more--a premium better product...ours would be better using that measure!

Alot of the time, back in the old days when here in North America, you would find a veg garden and a chicken coop near on every property with a house (turn of the century lots even in the cities!), we would eat spent (old not laying) chickens and it was eaten as part of a chicken & dumplings recipe. Slowly grown, slowly cooked with moisture, vegetables, and enjoyed for all the rich flavours (that is one thing factory commercial meats cannot compare with...the FLAVOUR from real birds that lived real lives). My husband talks about Sunday Dinner and you never wanted to miss that meal...it was always a beacon of greatness for the whole week. Sunday dinner with the entire family sitting down to a meal shared together; time to catch up on news and special family bonding time.

Now the stay at home parent that would bake cookies, be home for the kids to prepare the noon meal and home for when they returned from school at the end of the day, that does not exist much any more--one parent at home is a true luxury! I think we are hugely lacking in the family department now that so many parents both work away from the home. Video games, the Internet and television RAISE and BABYSIT our kids far too much. Gone are the days where people KNEW how to cook and stretch a dollar out to make a fine meal. Oh well...good old days of fond memories.

What I cannot fathom is why say a simple meal of hamburgers and fries tastes SO different than when we make that meal ourselves. One would think the burger should be the same, the potato is pretty basic but I can say the benefit of making your own meals prepared with love...sure outshines "fast food" ones. How nice is that!

If'n you want a meal of meatloaf and scallop potatoes or pan fried chops with gravy, veg and mashed potatoes...I have yet to taste the same flavours at a diner that I find at my own home. I like that. Makes you validate the extra effort cooking at home brings to your family. I wish all of us had more "time" to make meals ourselves (better not say at home because any chef worth their weight can shame my own cooking with THEIR meals quite easily!).

Feeling like I missed something.
Yes I'm currently very busy, baby is due today, I've incinerated my third pullet that's passed from a very recent Marek's outbreak and am finishing up the busiest part of the season at work. I started this thread to learn myself as well as spread my own knowledge of food. There is quite a lot I don't know, we are talking about a literal world of food after all, but i find the inspiration to learn and cook new things as ideas and topics come up. I am merely one brain in an ocean of thousands focused on making something taste amazing and am just offering it up for the picking. Apologies if my responses are not immediate or thorough enough for the liking.

Wish you all best.

A.

Congrats on the upcoming baby! Boy oh boy, life is busy for you and quickly getting busier, eh.

This is an inspiring thread and thank you for starting it. Appreciate your insights as you are able. Enjoy these precious moments you are experiencing...before you blink, the kid(s) will be away at college or starting up their own lives independently...time flies when you are having fun!

Doggone & Chicken UP!

Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada

 

[lindalouly]

. Homemade fried rice for those that don't have a lot of money. I start buy frying the slice ham steaks into small cube until golden. I mix eggs and small diced tomatoes next and add to pan withday off jasmine rice. I season with salt and pepper, soy sauce. Maybe a swirl of fish sauce if its not salty enough and a pinch of sugar to replace the the horrible accent that most Asian food has. I usually add onions green or white if I have them available in the saute process. I serve with fried eggs and sliced cucumbers... I just happen to be out of cucumbers so they are missing tonight. Soooo good!

 

[Akrnaf2]

. Homemade fried rice for those that don't have a lot of money. I start buy frying the slice ham steaks into small cube until golden. I mix eggs and small diced tomatoes next and add to pan withday off jasmine rice. I season with salt and pepper, soy sauce. Maybe a swirl of fish sauce if its not salty enough and a pinch of sugar to replace the the horrible accent that most Asian food has. I usually add onions green or white if I have them available in the saute process. I serve with fried eggs and sliced cucumbers... I just happen to be out of cucumbers so they are missing tonight. Soooo good!

Linda is the rice is pre cooked? I don't see any liquid that cooks the rice...

 

[perchie.girl]

Quote:
I suspect she meant "Day Old Jasmine rice" . Or leftover.... from a previous meal.

deb

 

[Akrnaf2]

It seems that sheep meat lovers search for the same taste! Indeed the Awassi is a breed that have some Persian gene inside it.

When I eat lamb I am seeking for the" Moutonish" tast, but not so strong as it is in the Awassi, I prefer it more sublime.

My uncle in the outer hand, won't eat anthing elss but the Awassi thst we call it here "Baladi"

And you can call me Benny

Some people tend to be unaware of the reasons for the differences in taste of the meats they eat...differences can stem from what breed to how they are fed to how they are processed, never mind how they are cooked.  Not knowing how to prepare our food is a real recipe for disaster... Understanding why we do certain things sure helps us become better at this.  Something as simple as understanding that AGED flour can make for better baked products, that there are such things as cake flour and pastry flour to make better outcomes...these little tips help all of us become much better cooks when we start out with better targeted ingredients.

Wagyu beef (nfi) is a good example of the things we may accomplish thru selective breeding of livestock for meat.  I have never had any of this meat but am able to see the marbling properties in it must be something special...they command enough money for a steak, eh.

Thank you Benny!

You may call me pretty much anything but "late for food," eh... 

I apologize...I cannot resist such an invitation to make a silly joke...at my own expense of course!   

Did you ever eat goat? It is wonderful only in it first year the best are the ones at age 6-7 month.

I've had Boer goat...but for me, chevon tastes like what goat's smell like and I do not particularly like their scent!  Thankfully, I do love how sheep smell, so that would explain why I like eating lamb but not goat. 

I think alot of people shy away from eating lamb because it was prepared wrong, it can be very expensive compared to other meats here in North America (NA) and in some cases, it was mutton that they purchased and not everyone, including eaters of lamb like mutton or even know how to prepare it.  I do like having options for the meal portion of our meals...not just pork, beef, poultry and fish...adding lamb or chevon to your menu is a blessing to try out a few more meats...there are lots more kinds of meat but just listing off the more common choices at our NA grocery.  Wild meats like venison, bison, wild boar, elk, pheasant...unless you are a hunter or game raiser, those too would add variety!    

I have had people not like the taste of our homegrown chicken eggs...too powerful a taste whereas I cannot seem to enjoy ordering "eggs" from a restaurant in most cases because they taste NOTHING like our own here.  I find grocery store eggs very offensive and am spoilt having more true to real oldtimer ones!

I see alot of animal products being grown quickly and efficiently but see the lack of QUALITY in this production. General grocery store chicken has virtually NO taste, and NO texture--like limp mushy Tofu in comparison to birds that have squished dirt between their toes and chased bugs in the sunshine on grassy lawns.  I am told we can often see a pink slime added to packaged poultry carcasses at the meat counter and am told that this pink slime is a taste enhancer because the typical chicken grown at a factory farm takes less than 47 days to reach market weight.  Hardly enough time to develop let alone earn any reasonable TASTE aspects.  I personally query...so what tastes like chicken if chicken does not taste like chicken anymore?  I most certainly cannot compete with a factory farm on how to produce meat at low costs and quickness--but I can compete on quality of the taste of that product.  I know my homegrown food tastes better to my family and I, so that is the best reason for us to bother to do this since it is not more cost effective regarding the bottom financial line.  But I suppose if we used the value of the product's goodness to determine its worth more--a premium better product...ours would be better using that measure!   

Alot of the time, back in the old days when here in North America, you would find a veg garden and a chicken coop near on every property with a house (turn of the century lots even in the cities!), we would eat spent (old not laying) chickens and it was eaten as part of a chicken & dumplings recipe.  Slowly grown, slowly cooked with moisture, vegetables, and enjoyed for all the rich flavours (that is one thing factory commercial meats cannot compare with...the FLAVOUR from real birds that lived real lives).  My husband talks about Sunday Dinner and you never wanted to miss that meal...it was always a beacon of greatness for the whole week.  Sunday dinner with the entire family sitting down to a meal shared together; time to catch up on news and special family bonding time.       

Now the stay at home parent that would bake cookies, be home for the kids to prepare the noon meal and home for when they returned from school at the end of the day, that does not exist much any more--one parent at home is a true luxury!  I think we are hugely lacking in the family department now that so many parents both work away from the home.  Video games, the Internet and television RAISE and BABYSIT our kids far too much.  Gone are the days where people KNEW how to cook and stretch a dollar out to make a fine meal.  Oh well...good old days of fond memories.

What I cannot fathom is why say a simple meal of hamburgers and fries tastes SO different than when we make that meal ourselves.  One would think the burger should be the same, the potato is pretty basic but I can say the benefit of making your own meals prepared with love...sure outshines "fast food" ones.  How nice is that!

If'n you want a meal of meatloaf and scallop potatoes or pan fried chops with gravy, veg and mashed potatoes...I have yet to taste the same flavours at a diner that I find at my own home.   I like that.  Makes you validate the extra effort cooking at home brings to your family.  I wish all of us had more "time" to make meals ourselves (better not say at home because any chef worth their weight can shame my own cooking with THEIR meals quite easily!).   

Feeling like I missed something.

Yes I'm currently very busy, baby is due today, I've incinerated my third pullet that's passed from a very recent Marek's outbreak and am finishing up the busiest part of the season at work. I started this thread to learn myself as well as spread my own knowledge of food. There is quite a lot I don't know, we are talking about a literal world of food after all, but i find the inspiration to learn and cook new things as ideas and topics come up. I am merely one brain in an ocean of thousands focused on making something taste amazing and am just offering it up for the picking. Apologies if my responses are not immediate or thorough enough for the liking.


Wish you all best.


A.

Congrats on the upcoming baby!  Boy oh boy, life is busy for you and quickly getting busier, eh.

This is an inspiring thread and thank you for starting it.  Appreciate your insights as you are able.  Enjoy these precious moments you are experiencing...before you blink, the kid(s) will be away at college or starting up their own lives independently...time flies when you are having fun!     

Doggone & Chicken UP!

Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada

I envy you with the meat variety you have, but here because the very strict dietary low in Judaism, and because ouer country is as it is, we dont have even 10% of it. We ( the one that cares )can't eat a lot of animals and the one that we can they need to be killed and prepared by the cosher whay! So no hunting!
To comper home grown and hom made food to comercial food is like comparing Mazda to Ferrari! You can't!
And about the ones that can't eat your fresh egg become their tast, you should send them to junk rehab!

 

[Akrnaf2]

. Homemade fried rice for those that don't have a lot of money. I start buy frying the slice ham steaks into small cube until golden. I mix eggs and small diced tomatoes next and add to pan withday off jasmine rice. I season with salt and pepper, soy sauce. Maybe a swirl of fish sauce if its not salty enough and a pinch of sugar to replace the the horrible accent that most Asian food has. I usually add onions green or white if I have them available in the saute process. I serve with fried eggs and sliced cucumbers... I just happen to be out of cucumbers so they are missing tonight. Soooo good!

Linda is the rice is pre cooked? I don't see any liquid that cook s thr rice...?

I suspect she meant "Day Old Jasmine rice" . Or leftover.... from a previous meal. deb

Thanks deb! I suspected that.