Ask a chef

[Sally Sunshine]

In other exciting news....
Without going into too much detail because things still need to be finalized, my bosses are buying another restrauant with an established catering service attached.
Guess whos going to be running it?!?
Me and the Misses

He also mentioned my attention to detail and that I'd be training new employees, still plenty of details and about 30 miles between the restrauants so alot to hash out before its all said and done but he said we should be taking over by October.

Boom Shaka laka!

A.

Oh Zach this is awesome news!!! Congrats my friend!!!

 

[DwayneNLiz]

In other exciting news....
Without going into too much detail because things still need to be finalized, my bosses are buying another restrauant with an established catering service attached.
Guess whos going to be running it?!?
Me and the Misses

He also mentioned my attention to detail and that I'd be training new employees, still plenty of details and about 30 miles between the restrauants so alot to hash out before its all said and done but he said we should be taking over by October.

Boom Shaka laka!

A.

Thats great!!! Good Luck!!!!

 

[ShrekDawg]

Here's the advertisement at the bottom of my page today. Freaking hilarious.

A.

LOl too funny!

In other exciting news....
Without going into too much detail because things still need to be finalized, my bosses are buying another restrauant with an established catering service attached.
Guess whos going to be running it?!?
Me and the Misses

He also mentioned my attention to detail and that I'd be training new employees, still plenty of details and about 30 miles between the restrauants so alot to hash out before its all said and done but he said we should be taking over by October.

Boom Shaka laka!

A.

That's awesome! Congrats!

 

[CanuckBock]

Heel low:

Jest found this thread and love it.

Gonna need to start on page one and go forward but will pose my first UNeducated query...cause I am selfish...old and want it like NOW before my time is nigh.

New to us, flock of Dorper Hair ewes...



And complimentary registered Dorper ram
to make more by​

Got any good lamb recipes?

Gonna be breeding and them extra males (especially from the katahdin/dorper crosses)
need a goodly satisfying resolution when put by, eh​

Gonna hafta learn to cook them chops and legs more than fried or roasted with herbs and some lime juice...maybe learn how to "trim a rack" like a pro chef does...I'd love to do that up one day, some day...what a feast for ALL the senses...

​

Here at Pear-A-Dice, the extra heritage turks become...

Celebration dinners of the finest imaginable...happy meats!​

I butcher, process our own meat...from turk to chook,

Sept 4, last year...too wet a year for a veg garden me is afraid...


Sep 19, 2015​

To growing our own herbs and veg...fruits and such. You'd be surprised what thrives and grows in our short seasoned GREEN time.

Tacky ornamental HERB garden plot​

Harvested this yesterday...


Gave her a mince and added them to...


Greek salad type dish​

I live in the Great White North and have resurrected my herb garden this year...not sure what will survive our -53C (max) to 43C (around our highest) temperature ranges--we may get snow any month of the year and that's NO joke...we also get heat...so more the thought is what grows and survives EXTREMES of heat and cold--our igloos melt and we have to make new ones each October, eh.

Thinkin' perhaps take some of these perennials and try keeping them in the greenhouse over winter or...even in the heated garage where my spouse houses his Koi over winter (freezes easily 3 to 4 feet solid). We have two seasons, white one and green one...white one seems to last ten months but boy, that two months of summer is a wing ding of a good time on the grow, eh.

May 11, 2015​

So I put in a tater plot in 2015...now fenced off from the ruminants and growing up fine.

​

This year, gone exotica...red ones, blue ones, yeller ones, fingerlings...see what does well and continue on next year with the seed potatoes.

Re-roofed her a few years back to metal because we got hit with baseball sized hail that punched holes in the roof...gack! ​

Hero built me a greenhouse in 2007...so this year, ordered in heritage tomatoes and begun the research...the trials and tribulations begin...

​

So got early ones, black ones, orange, cherry, yeller, white...you name it, so long as is was a short season type, it hit my list and was trimmed down from there...think there's about 30 varieties and away we go. So interested in tomatoey recipes...sorta like zucchini, where can you hide it and consume it the most...eh.

You want to succeed but sometimes you over achieve if'n you get my drift.

Our eggs, our greens...trying for best of the best in our own produced
to moi, it is you walk out to the kitchen garden,
fill your arms to overflowing with harvest
and in the kitchen you go...objective is FRESH as dew drops

Anyhoo...here's a few pics of the Village Ijit cooking I do. Keeps us in the fat, so must be sorta OK...any cook not watching a growing waist (waste?) line don't eat much of their own cookings...jest sayin, eh!

Crock pot gut sticker chili​

Oatmeal cookies, never enough time to make a batch but when ya do...
man alive, snackin' till they are plum gone!

​

​

One of my fav but hard on the cook...till the next day...leftovers...you can have a sit down and eat meal...

yer slicing & dicing--doing the dishes,
Yellin' FOOD and on to the next dish
As cook, you taste to season the dish but on you go... ​

Fav from my Spouse's repertoire...
pork ribs roasted with a jar of sauerkraut ...
Add a baker and all this can be cooking
whilst you work outside
Cheating meal...like someone else was busy making it, eh!​

SUMMARY...I be wanting to know if there are LAMB recipes and TOMATO recipes already posted...so when I go ahuntin' I know the quarry is already thar...just hafta find it.

So that be that...now to find the time to begin at the beginning and get learning...thank you for doing this, eh. Lovely...

You are what you EAT...

Doggone & Chicken UP!

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

 

[DwayneNLiz]

@CanuckBock
that all looks amazing and Delicious!!!

 

[attimus]

Congratulations!!  A much earned promotion I believe!!

  Oh Zach this is awesome news!!! Congrats my friend!!!

Thats great!!! Good Luck!!!!

LOl too funny!
That's awesome! Congrats!

Thanks for the warm thoughts all. Still in the works but it's a huge step in regards to working with food.

@CanuckBock thanks for finding the thread and time to post all your wonderful goings on. I love to garden and love to see others gardens. Guilty pleasure of being a passenger is to check it people's back yards for coops and gardens while we drive places.
This will be my first year to process my own turkeys, but have done enough roosters and a few ducks to get the jist. As far as lamb, medium rare is always best. There should be a post near the beginning for Shepard's pot pie. With meat from a leg I slow roasted on the BBQ then broke down after a meal to make stock with. I'm a big fan of the BBQ for lamb. At work we do rack of lamb off the grill with a mint glaze made with jelly and a splash of au jus then reduced. Hope this helps, enjoy the food.

A.

 

[CanuckBock]

@CanuckBock thanks for finding the thread and time to post all your wonderful goings on. I love to garden and love to see others gardens. Guilty pleasure of being a passenger is to check it people's back yards for coops and gardens while we drive places.
This will be my first year to process my own turkeys, but have done enough roosters and a few ducks to get the jist. As far as lamb, medium rare is always best. There should be a post near the beginning for Shepard's pot pie. With meat from a leg I slow roasted on the BBQ then broke down after a meal to make stock with. I'm a big fan of the BBQ for lamb. At work we do rack of lamb off the grill with a mint glaze made with jelly and a splash of au jus then reduced. Hope this helps, enjoy the food.

A.

I don't travel...end up in jail for doing more than looking...I'd raid gardens if given the op! <wicked>

Shepard's pot pie (use to do mine layered but with beef burger instead of lamb).

Page 12!

https://www.backyardchickens.com/t/1090656/ask-a-chef/110#post_16768390

Mega thanks and love your photos too...delicious!

I dry pluck our poultry...if you choose the timing well (not moulting or mid-regrowth), I find the task way more enjoyable than wrestling with a hot, wet dawg like bird, so I dry pluck on a calm non-windy day, eh. I also age what I process...like beef, poultry does well with resting time...especially since our birds lived real lives...otherwise, you end up with rubber chicken. I harvest turk on Monday (when spouse is at work and misses the procedure) and we eat the dinner on Sunday. Turkbird rests in our fridge till then. If'n I fudge up and needed the bird sooner, I will process a turkey and age it at room temperature for a day...risky but it did work. Not a fan of rushing things. Best age for heritage tom was 16 months...at 10 months they ARE ready but the extra wait time
gives them the op to develop a more robust REAL turkey flavour.

On our sister site...I posted this with pics on the false claim that Broad Breasted has more of the breast meat...the choice cuts...blah to that ... ha ha ha!

http://www.backyardherds.com/threads/heel-low-doggone-it.34156/page-2#post-438790

Thanksgiving dinner - October 7, 2012
​

The heritage turkey hen I raised to ten months of age (before I learned the better quality taste takes a bit more time...), processed and cooked...she had 1.57% MORE choice white meat than Commercial Broad Breasted grocery store tom.

​

Eating junky foods today...gotta fly...grill cheese and dogs...and not the type where everyone gets a leg either!

Tara

 

[chickadoodles]

Congrats Attimus on the up coming promotion!

All the food looks great everyone!

 

[lindalouly]

Heel low: Jest found this thread and love it. Gonna need to start on page one and go forward but will pose my first UNeducated query...cause I am selfish...old and want it like NOW before my time is nigh.

​

New to us, flock of Dorper Hair ewes...​

​

And complimentary registered Dorper ram​

to make more by​

Got any good lamb recipes?

​

Gonna be breeding and them extra males (especially from the katahdin/dorper crosses)​

need a goodly satisfying resolution when put by, eh​

Gonna hafta learn to cook them chops and legs more than fried or roasted with herbs and some lime juice...maybe learn how to "trim a rack" like a pro chef does...I'd love to do that up one day, some day...what a feast for ALL the senses...

​

​

Here at Pear-A-Dice, the extra heritage turks become...

​

Celebration dinners of the finest imaginable...happy meats!​

I butcher, process our own meat...from turk to chook,

​

Sept 4, last year...too wet a year for a veg garden me is afraid...​

​

Sep 19, 2015​

To growing our own herbs and veg...fruits and such. You'd be surprised what thrives and grows in our short seasoned [COLOR=008000]GREEN[/COLOR] time.

​

Tacky ornamental HERB garden plot​

​

Harvested this yesterday...​

​

Gave her a mince and added them to...​

​

Greek salad type dish​

I live in the Great White North and have resurrected my herb garden this year...not sure what will survive our -53C (max) to 43C (around our highest) temperature ranges--we may get snow any month of the year and that's NO joke...we also get heat...so more the thought is what grows and survives EXTREMES of heat and cold--our igloos melt and we have to make new ones each October, eh.

​

Thinkin' perhaps take some of these perennials and try keeping them in the greenhouse over winter or...even in the heated garage where my spouse houses his Koi over winter (freezes easily 3 to 4 feet solid). We have two seasons, white one and green one...white one seems to last ten months but boy, that two months of summer is a wing ding of a good time on the grow, eh.

​

May 11, 2015​

So I put in a tater plot in 2015...now fenced off from the ruminants and growing up fine.

​

This year, gone exotica...red ones, blue ones, yeller ones, fingerlings...see what does well and continue on next year with the seed potatoes.

​

Re-roofed her a few years back to metal because we got hit with baseball sized hail that punched holes in the roof...gack! ​

Hero built me a greenhouse in 2007...so this year, ordered in heritage tomatoes and begun the research...the trials and tribulations begin...

​

So got early ones, black ones, orange, cherry, yeller, white...you name it, so long as is was a short season type, it hit my list and was trimmed down from there...think there's about 30 varieties and away we go. So interested in tomatoey recipes...sorta like zucchini, where can you hide it and consume it the most...eh. You want to succeed but sometimes you over achieve if'n you get my drift.

​

Our eggs, our greens...trying for best of the best in our own produced​

to moi, it is you walk out to the kitchen garden,​

fill your arms to overflowing with harvest​

and in the kitchen you go...objective is FRESH as dew drops ​

Anyhoo...here's a few pics of the Village Ijit cooking I do. Keeps us in the fat, so must be sorta OK...any cook not watching a growing waist (waste?) line don't eat much of their own cookings...jest sayin, eh!

​

Crock pot gut sticker chili​

​

Oatmeal cookies, never enough time to make a batch but when ya do...​

man alive, snackin' till they are plum gone! ​

​

One of my fav but hard on the cook...till the next day...leftovers...you can have a sit down and eat meal...

​

yer slicing & dicing--doing the dishes,​

Yellin' FOOD and on to the next dish​

As cook, you taste to season the dish but on you go... ​

​

Fav from my Spouse's repertoire...​

pork ribs roasted with a jar of sauerkraut ...​

Add a baker and all this can be cooking​

whilst you work outside​

Cheating meal...like someone else was busy making it, eh!​

SUMMARY...I be wanting to know if there are LAMB recipes and TOMATO recipes already posted...so when I go ahuntin' I know the quarry is already thar...just hafta find it. So that be that...now to find the time to begin at the beginning and get learning...thank you for doing this, eh. Lovely... You are what you EAT... Doggone & Chicken UP! Tara Lee Higgins Higgins Rat Ranch Conservation Farm, Alberta, Canada

Amazing!!!!!!!!

 

[G-Dragon]

much appreciated