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  1. gobblygook

    How to cook alligator?

    I'm specifically trying to avoid "cajun" recipes.  So far, all I'm finding is frying chunks of meat or being part of a stew concoction.  I'm looking for ideas where alligator can be the "star" of the plate.  I'm really doing my research in the wrong order, since I've never actually seen...
  2. gobblygook

    Wanting to work in a good kitchen - location in US

    This is possibly one of those mid-life crisis moments, but bear with me. I want to learn to cook GOOD food, preferably Italian.  I would love to learn to butcher meat, clean fish and seafood, the whole nine yards.  I want to learn to cook where the food is great and made from scratch. I have a...
  3. gobblygook

    Any suggestions on a mechanized cavatelli maker?

    I'm seeing these little jewels for $40 or so on Amazon that look like they should make quick work of creating cavatelli.  My question is whether these work, and whether they work better than the add-on attachments for the "dough roller" type pasta makers (which also say they do gnocchi and...
  4. gobblygook

    How do you cook risoto in a restaurant?

    I know they can't be starting from scratch on this, as it takes a good 25-30 mins to cook.  However, I've seen several errors in cooking on Hell's Kitchen and it would appear that they do at least some of the actual cooking during service (I see them add stock--though I swear I've seen them do...
  5. gobblygook

    Need help with lentils

    I cooked my first batch today.  I rinsed them in a colander before cooking.  I cooked them in chicken stock, water, and chardonnay.  I got a scum around the edge of the pot at the waterline.  It looks like I popped the skins and that's what made the scum.  I tried to cook them past "al dente"...
  6. gobblygook

    Tramontina Tri-Ply 10 piece cookware set $179.

    This product is often compared to All-Clad, and the ratings seem to indicate that it's almost as good, and the price is what really makes it great.  I don't know if this is a today-only special or what, but recently, we discussed this exact set here and it was $249...
  7. gobblygook

    Hell's Kitchen: batlle of the 5-star hotel room service items

    As a test, Ramsey gets take out egg rolls, a chicken salad sandwich from a convenience store, and a couple of other items.  He has buffalo wings from his hotel.  First, he tells everyone that all of the items are from room service menus from 5-star hotels (or something close anyway) and asks...
  8. gobblygook

    Cooking birds -- when is it cooked correctly?

    I have read several threads about both chicken and turkey on here where it has been said that everyone overcooks these birds.  How do you know when the chicken is cooked properly without being overcooked?  I understand the young birds and underdeveloped bones resulting in red meat, but raw...
  9. gobblygook

    Cooking fish -- when is it done?

    I can't find any specifics that lead to my question, but I swear I have read a few times that if fish is flaky, it's overcooked. Obviously, there are fish which are served rare, but for most fish, at what point is it cooked correctly?  The thought of a raw whitefish simply is disgusting. ...
  10. gobblygook

    Recommend a good Italian food book please

    I've read through "sauces" and there's just not enough about Italian food for my taste.  Of course, the whole book could have been about Italian food and I'd still want more.  I tend to read the book like a novel, so a book of just recipes isn't of interest.  The book can lean heavily on sauces...
  11. gobblygook

    cutting through acid in sauces?

    I'm looking for a way to change the PH of sauces to cut the acidity, as opposed to just dropping in some sugar.  For instance, even a "sweet" tomato sauce angers my stomach at times.  Sadly, I love tomato sauces.  "Sauces" by James Peterson suggests using a sweet wine to cut the acidity and...
  12. gobblygook

    Unable to get past things you once believed but know aren't true.

    I've had several experiences over the years that even though I now know are impossible (or simply untrue), I can't shake them. The easiest one to admit to, especially in a food forum (since the others are sanity-questioning) is "if you drink cooking oil, you will die".  It was told to me by...
  13. gobblygook

    I just got "Sauces" by James Peterson

    Yes, this thread is completely useless to everyone but me, but I'm so happy, I had to post. Mine is third edition (current edition) and the color of the text is a little off-putting, being a "rust" color, to match the cover and the dust jacket. Other than that, I got a new toy and had to...
  14. gobblygook

    Do you recycle your used oil/fat?

    I know that the oil recycling for cooking oil has changed over the last several years, from having to pay to have it removed to now getting paid for the oil.  However, it was suggested that companies will also pay for the stuff from the grease trap.  I assumed no one wanted that stuff.  Are you...
  15. gobblygook

    How do you prep chicken breasts?

    I realize this will probably go down as one of the stupidest questions ever asked on here, but it drives me nuts. When buying boneless, skinless breasts, there's always a couple of pieces of fat left on the breast and sometimes what I assume is a major vein/artery between the tender and the...
  16. gobblygook

    Iron Chef America: Chef Symon vs. Chef Fraser - cauliflower

    If you get a chance to watch this, it's an episode not to miss.  It's probably the best Iron Chef America I've seen (though I've not seen every one).  There's a giant twist on this one.  Chef Fraser leaves his sous chefs at home.  He comes into battle by himself.  When Symon learns this from...
  17. gobblygook

    Strong Olive oils

    In this thread, some olive oils were mentioned as being mild.  I wanted to find some strong olive oils.  Any suggestions as far as brands?  Thanks.
  18. gobblygook

    Anyone have suggestions on the labor of building out a space?

    First problem is zero lot line, but the gubbermint seems to believe I need a 1500 gallon grease trap/interceptor.  It's impossible to put one of these in the ground.  I'm used to seeing the smaller grease traps that fit under the sink, but they're wanting something 4'x8'.  Any ideas? Second, is...
  19. gobblygook

    How do you "hold" sauces?

    My concept restaurant will have a lot of pastas.  I'm trying to determine the best method for holding my sauces. For tomato based sauces, I could hold them warm in a steam table, cold in a pizza/sandwich table, or (in theory) room temperature.  I had it all planned out in my head until I saw...
  20. gobblygook

    "Masterchef" (America)

    I'm going to try to avoid huge spoilers (such as the winner), but I'm sure I'll end up revealing who was in the final 2, so if you haven't watched that far, you might want to skip this. I absolutely LOVE Whitney.  She is extremely attractive, humble, intelligent, and just looks "perfect".  I...
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