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Ask a chef

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You are welcome!
Indeed a lot of ouer rules have a health reasons behind them!
The strict religious have to wash their hand by religious low, first thing they wake up, after entering the bathroom, and befor and afterr eating wich every time there is a special blessing. Vermins, insects, bugs, rodent are a big problem if find in food, the preparing of food is very very strict, every one have to dip in water at list onec a week and that they HAVE to do even in the middle ages in Europe while the non jewish population didn't take bats for months or more, because the hardship of getting water, there is a connection between the persecution of my people and the strict hygiene lowes. In the 14th century while the plague was galloping across the continent,killing milions, jewish people where less infected by it because they were living separated by low but more because they strict religious, and couldn't lett rats and other vermins to live in there houses, because they could impure the food and make it non eatebal. So they garded their houses and food much more=less rodent=less flees= less Yersinia pestis =
Less bubonic plauge! So the logic conclusion is that they survived more than others? Yes? NO! their non jewish neighbors accused them that they Poisoned wells, and caused the disease and that is the reason why they haven't been affected by it, because they new from what well no to drink! So they persecute them and killed a lot ! Stupid people!
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There are many that don't like differences. We tend to embrace them here in our country because other than the original peoples, we are all immigrants with unique ways of doing things. We are all a culture of differences, so we enjoying being able to STEAL other's good ideas.
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Yes, bathing was historically thought unhealthy. Thereby why perfume was used. Oh my. They would wear those horrible white curly wigs (bad hair days!) and bugs would be eating the glues in the wig...I can only imagine what it felt like to have your head moving on its own accord. GACK!

Ah yes, the plague...cats helped, boats brought both the vermin and cats. Being accused of causing it makes as much sense as being told one is a witch...and tested. If you died during one of their tests...oh well, guess you were not a witch after all? Lot of good that did the deceased?

Indeed green is good, especially in bills, and some will say even in a cigarette!
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Pink is good too...



Our country stopped making these in 2000...sigh. I have seen some, even held some...for a short time. LOL

Rather have the stuff that money can buy (before the prices go up...again!)...and rather have many of the things it cannot...
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Tara
 
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Pork loin in series.
I like the look of a good cut with a nice rim of fat on one side so I don't take off anything but the "chain" generally. Cutlets are 3/4 to and 1 inch thick and i left about half the loin to roast on the BBQ. We do a stuffed pork loin at work with a smaller cut of loin, more comes off then. do my best to remember to get a few shots when I prep the next one out.

Attimus
 
Pork "fried" rissotto.
400

The veggies
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Lemon soy teriyaki and fish sauce stock working hard
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Corn and peas being added to the sweating veg
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Cubed up pieces of pork loin going in
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Can't forget the pineapple
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And now comes the fun part. For those that don't know what rissotto is, it's an arboreal(sp?) Rice and thus needs to be prepared differently then your normal long grain. Remember that lemon liquid. I've had that warming up the whole time. If this were any other kind of rissotto it would be chicken stock or something similar but I felt the ingredients were fitting to my intended cause. Anyways, the liquid is added a paddle at a time and stored until reduced the repeated over and over for about a half hour or so until a nice creamy consistency is formed with the cooking of the rice.
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Finished product sans fancy bowl. No egg, might have been to much, although a quail egg much have just done the trick.

A.
 
Pork "fried" rissotto.
400

The veggies
400

Lemon soy teriyaki and fish sauce stock working hard
400

Corn and peas being added to the sweating veg
400

Cubed up pieces of pork loin going in
400

Can't forget the pineapple
400

And now comes the fun part. For those that don't know what rissotto is, it's an arboreal(sp?) Rice and thus needs to be prepared differently then your normal long grain. Remember that lemon liquid. I've had that warming up the whole time. If this were any other kind of rissotto it would be chicken stock or something similar but I felt the ingredients were fitting to my intended cause. Anyways, the liquid is added a paddle at a time and stored until reduced the repeated over and over for about a half hour or so until a nice creamy consistency is formed with the cooking of the rice.
400

Finished product sans fancy bowl. No egg, might have been to much, although a quail egg much have just done the trick.

A.


Looks marvelous!!!
 
Put a tasting menu together for a possible wedding yesterday.
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Crab artichoke dip with grilled chiabata
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Our second restrauants signature crabcakes
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Bacon wrapped asparagus with balsamic reduction
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Steamed brussel sprouts with salt/pepper, bacon and parmesan
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Grilled BBQ chicken.

Not featured were slow cooked dry rubbed brisket and tomato basil Brushcetta.

Enjoi!
A.
 

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