The Food and Beverage Thread

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  • Chef Matt
    True.
    • Apr 2008
    • 7832
    #406
    Re: The Food and Beverage Thread

    Originally posted by N51_rob
    Chef Matt,

    I had a pound and a half of veal. I used about a quarter pound of butter in the sauce. How much would you use? I know that fat=flavor, but I'm trying to lose some weight while still enjoying food. What would you recommend next time I make this. I want the marsala sauce to be thick, but if I can use less butter I would love that. Thanks in advance.
    What I use is called beurre manie. It's equal parts of softened butter and flour. (you can make this with Nukoa, margarine, etc..)
    It can be made in a mixer or by hand using a whisk. Let your butter sit out until nice and soft then "knead" in flour until all parts are combined. After that you roll it into equal size little "balls" and store them aside until you need them. (You can refrigerate them) Use that for your thickener and you reduce your fat content by half.

    Hope that helps.

    oh, and with flour being added you intensify your thickening agent, so a little ball in a medium pan of sauce will go along way.
    Last edited by Chef Matt; 02-17-2012, 10:53 AM.
    Originally posted by Anthony Bourdain
    The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

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      • N51_rob
        Faceuary!
        • Jul 2003
        • 14805
        #407
        Re: The Food and Beverage Thread

        Just bought a whole Red Snapper. I had the place scale it for me, but for my next "cooking evolution" will be to filet myself. Gonna go to "Richard's" sporting goods to get a filet knife. Never done it, but I have the 7th edition of "The Professional Chef" and that book has plenty of good tips. So we shall see how it goes.
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          • Chef Matt
            True.
            • Apr 2008
            • 7832
            #408
            Wow 7th edition now? I have the 4th. Getting a bit long in the tooth I guess...
            Originally posted by Anthony Bourdain
            The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

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              • N51_rob
                Faceuary!
                • Jul 2003
                • 14805
                #409
                I think they are up to 9 though...

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                  • Chef Matt
                    True.
                    • Apr 2008
                    • 7832
                    #410
                    Gee,
                    thanks Rob....
                    Originally posted by Anthony Bourdain
                    The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

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                      • N51_rob
                        Faceuary!
                        • Jul 2003
                        • 14805
                        #411
                        Re: The Food and Beverage Thread

                        So my first atempt at fileting a fish wasn't 100% successful I did manage to get enough to make my GF and I a way, way, way unhealthy butter poached red snapper.

                        I took this....


                        turned it into this....


                        But I forgot to take photos of the finished product, like an idiot.
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                          • areobee401
                            Hall Of Fame
                            • Apr 2006
                            • 16771
                            #412
                            Re: The Food and Beverage Thread

                            Started the process of making red Swedish Fish infused Grey Goose yesterday. It had to sit for 24 hours, so I haven't been able to give it a taste. Thinking about having a drink after dinner.

                            My local liquor stores have yet to carry it, but it is available in other areas. Has anyone had a chance to give it a try?

                            Last edited by areobee401; 03-12-2012, 05:19 PM.
                            http://twitter.com/smittyroberts

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                              • mgoblue
                                Go Wings!
                                • Jul 2002
                                • 25477
                                #413
                                Re: The Food and Beverage Thread

                                A week or so ago (that weekend) we went to Costco and saw some awesome T-Bone steaks. Thick, great marbling, just huge good steaks.

                                We got a pack of 2 and I grilled them up the next day. Used a lot of seasoning, and made sure not to flip them often. Ended up with a great char on the outside (like they say you want), and cooked them perfectly (over time I'm getting better at that)...

                                They were so tasty, had been a while since I had grilled and was well worth it...
                                Nintendo Switch Friend Code: SW-7009-7102-8818

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                                  • Fresh Tendrils
                                    Strike Hard and Fade Away
                                    • Jul 2002
                                    • 36131
                                    #414
                                    Re: The Food and Beverage Thread

                                    I guess I need to pick up a little charcoal grill for my "patio" (read: concrete slab out my back door) sometime soon. Talk about an area where I feel wholly inadequate.



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                                      • N51_rob
                                        Faceuary!
                                        • Jul 2003
                                        • 14805
                                        #415
                                        Grilled the past two days, so glad the weather has been good. Steak yesterday, bbq chicken today.

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                                          • FlyingFinn
                                            MVP
                                            • Jul 2002
                                            • 3956
                                            #416
                                            Re: The Food and Beverage Thread

                                            Grilled pizza last Thursday... turned out great. Dough, sauce etc... all from scratch. 1 Beefsteak Tomato with Mozzeralla finished off with fresh basil and balsamic vineger. The other was fresh tomato sauce, Spanish Machedo cheese topped with Olive Salad from Central Grocery in New Orleans.

                                            Yum.

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                                              • N51_rob
                                                Faceuary!
                                                • Jul 2003
                                                • 14805
                                                #417
                                                Re: The Food and Beverage Thread

                                                Fiance is eating grocery store sushi tonight for some reason, which means I get to eat what ever I want. We were in Harris Teeter and at first I wanted some chilean sea bass, but all they had were small unappealing portions, so I decided on a 1.38 lbs porter house. It is destined for the grill this evening. Wanted a starch, but we are going to my step sisters engagement party so it will probably be some steamed veggies instead. Looking forward to dinner this evening.
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                                                  • N51_rob
                                                    Faceuary!
                                                    • Jul 2003
                                                    • 14805
                                                    #418
                                                    Re: The Food and Beverage Thread

                                                    From this...



                                                    To this....

                                                    Spoiler
                                                    Last edited by N51_rob; 04-13-2012, 08:38 PM.
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                                                      • Chef Matt
                                                        True.
                                                        • Apr 2008
                                                        • 7832
                                                        #419
                                                        So you went with a starch after all I see? /hospitalchef
                                                        seriously though,

                                                        That looks incredible.

                                                        Porterhouse, the manliest of steaks!
                                                        Originally posted by Anthony Bourdain
                                                        The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

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                                                          • Fresh Tendrils
                                                            Strike Hard and Fade Away
                                                            • Jul 2002
                                                            • 36131
                                                            #420
                                                            Re: The Food and Beverage Thread

                                                            Rob, will you be my chef for room & board?


                                                            Tax season has killed my meal fixings. I haven't eaten dinner once this week actually.



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