Ask a chef

ronott1 · Oct 21, 2016

chickadoodles said:
I made rabbit stew for the first time tonight it was so good. I brined the rabbit over night and 1/2 a day in a baggie of water and 1 tsp. of salt.
The next day I cooked it most of the day and deboned it. I added a bit of chicken broth, salt, pepper, poultry seasoning, garlic and diced onion.
I chopped a few potatoes and added some baby carrots. When the veggies were tender I took everything out of the pot except the broth and thickened it like gravy.
And put everything back in the pot and make some biscuits!

I would like to add that my husband has had high blood pressure and cholesterol since I met him nearly 8 years ago.
Since we have changed our diet and are now eating more game and using coconut oil for everying that requires oil to cook his blood pressure has come down so much that now he is only on a 5 mg. pill and the Dr. said if it comes down any more he won't need it any more.
And his cholesterol is down so much he won't need any pills for that very soon. *(Thanks Ron)*

The rabbit stew looks great! When I was in High School, we would hunt jack rabbits and make stew out of the young ones. It was very tasty!

That is great news about the blood pressure and cholesterol!

attimus · Oct 21, 2016

First big function from the new catering company. 160 wedding. Buffet style. Should be interesting, we are going to be 1 and a half hours from anything so theres no room for Whoop's.

Thanks for continuing to post everyone.

I'll do my best to find the spare time when I can.

A.

Akrnaf2 · Oct 21, 2016

chickadoodles said:
I made rabbit stew for the first time tonight it was so good. I brined the rabbit over night and 1/2 a day in a baggie of water and 1 tsp. of salt. The next day I cooked it most of the day and deboned it. I added a bit of chicken broth, salt, pepper, poultry seasoning, garlic and diced onion. I chopped a few potatoes and added some baby carrots. When the veggies were tender I took everything out of the pot except the broth and thickened it like gravy. And put everything back in the pot and make some biscuits! I would like to add that my husband has had high blood pressure and cholesterol since I met him nearly 8 years ago. Since we have changed our diet and are now eating more game and using coconut oil for everying that requires oil to cook his blood pressure has come down so much that now he is only on a 5 mg. pill and the Dr. said if it comes down any more he won't need it any more. And his cholesterol is down so much he won't need any pills for that very soon. *(Thanks Ron)*

This is a grate example to the connection between helth and food! Very good! And I wish you and your family luck and good helth!

Akrnaf2 · Oct 22, 2016

I have been told that the Hummus in the USA is terrible so here's a good recipe
Matirials
1 pound of cheek peace

0.5 pound of Tahini if you find a brand that came from Israel is better. :lol:

Salt
Fresh lemon juice
Cumin
Garlic
Baking soda

MO
1.Put the cheek peas in a big bowl cover it with cold water, it must cover them by 3 inches at list. And let them stay over night
2. Strain them from the water, put them in a pot cover them with new cold water add 1 tsp of baking soda and put them on high flame, when they have reached the point of boiling reduce the flame, and let them coock till they are very very soft. A way to test it is by taking a grain in between your fingers and see if it crashes softly.
3, strain the cheek peas and keep the water!
4. Put in a fooud processor the cooked cheek peas, the thini, the salt ,cumin, lemon garlic and process, add some water (from the cooking water!) To reach the tight consistency you want. Tast and fix the flavor by adding salt, lemon or what other thing needed!
Bon a petite!
If you leave some cooked peas on crushe, you can add them to the Hummus add a build egg, dome hot chili past, and olive oil and you got a wonderful "Masabacha" meal!

Not my pic!

chickadoodles · Oct 22, 2016

Akrnaf2 said:
Quote: Thank you Ron and Bennie.

chickadoodles · Oct 22, 2016

Bennie your Hummus recipe looks good. Thank you for sharing.
We love to eat peas and beans here in the South.
We usually serve over corn bread with either pepper sauce or chow chow over them.

attimus · Oct 22, 2016

Akrnaf2 said:
I have been told that the Hummus in the USA is terrible so here's a good recipe
Matirials
1 pound of cheek peace

0.5 pound of Tahini if you find a brand that came from Israel is better.

Salt
Fresh lemon juice
Cumin
Garlic
Baking soda

MO
1.Put the cheek peas in a big bowl cover it with cold water, it must cover them by 3 inches at list. And let them stay over night
2. Strain them from the water, put them in a pot cover them with new cold water add 1 tsp of baking soda and put them on high flame, when they have reached the point of boiling reduce the flame, and let them coock till they are very very soft. A way to test it is by taking a grain in between your fingers and see if it crashes softly.
3, strain the cheek peas and keep the water!
4. Put in a fooud processor the cooked cheek peas, the thini, the salt ,cumin, lemon garlic and process, add some water (from the cooking water!) To reach the tight consistency you want. Tast and fix the flavor by adding salt, lemon or what other thing needed!
Bon a petite!
If you leave some cooked peas on crushe, you can add them to the Hummus add a build egg, dome hot chili past, and olive oil and you got a wonderful "Masabacha" meal!

Not my pic!

haha when I started reading this post I was like 'man I've been doing it wrong this whole time!?!' but as I continued I kept thinking, sweet that's what I do

. I love hummus, it's a great excuse to dip just about anything and is such a versatile vessel of flavors.

A.