Off Topic 2010

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  • Chef Matt
    True.
    • Apr 2008
    • 7832
    #7441
    Re: Off Topic 2010

    Originally posted by ryan36
    I like the chips better than the spears...that's how it's done in the south!!! You can dip em better and you get more 4.95 for 3 spears, is an insane price lol
    Recipe works for slices too. But the batter is thick so you would need to get a larger pickle (twss). We charge $2.95 for four spears. Then we serve them in a little bag (grab and go style) with a cup of ranch that we charge $0.85 for.
    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.

      Comment

      • Beantown
        #DoYourJob
        • Feb 2005
        • 31523
        #7442
        Re: Off Topic 2010

        Chef, I may have to steal that batter recipe and make some fried chicken one of these days.

          Comment

          • ryan36
            7 dirty words...
            • Feb 2003
            • 10139
            #7443
            Re: Off Topic 2010

            sounds freaking delicious

              Comment

              • Chef Matt
                True.
                • Apr 2008
                • 7832
                #7444
                Re: Off Topic 2010

                Originally posted by Beantown
                Chef, I may have to steal that batter recipe and make some fried chicken one of these days.
                Exact same recipe but sub out the pickles for 1 each frying chicken cut into 8 peices and add 2 more cups of buttermilk to soak the chicken in overnight before battering and frying the next day.

                Of course these are scaled down numbers for use at home YMMV. Here in my kitchen we're multiplying these recipes by 15-20 depending on the day and census.
                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.

                  Comment

                  • ryan36
                    7 dirty words...
                    • Feb 2003
                    • 10139
                    #7445
                    Re: Off Topic 2010

                    Originally posted by chefdad
                    Exact same recipe but sub out the pickles for 1 each frying chicken cut into 8 peices and add 2 more cups of buttermilk to soak the chicken in overnight before battering and frying the next day.

                    Of course these are scaled down numbers for use at home YMMV. Here in my kitchen we're multiplying these recipes by 15-20 depending on the day and census.
                    Does that make the food worse? I've always felt mass cooking never works as well...

                      Comment

                      • Dog
                        aka jnes12/JNes__
                        • Aug 2008
                        • 11846
                        #7446
                        Re: Off Topic 2010

                        One time I made waffles
                        Eagles | Phillies | Sixers | Flyers
                         PSN: JNes__

                          Comment

                          • Chef Matt
                            True.
                            • Apr 2008
                            • 7832
                            #7447
                            Re: Off Topic 2010

                            Originally posted by ryan36
                            Does that make the food worse? I've always felt mass cooking never works as well...
                            Not really. Of course it's not the same as I've done at white table cloth restaurants I trained in but it still comes out good, because while we do cook in masses, at the same time we batch it as we go. We may serve 240-250 servings of chicken in a day but we do it in batches of 24-30 as needed.
                            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.

                              Comment

                              • Beantown
                                #DoYourJob
                                • Feb 2005
                                • 31523
                                #7448
                                Re: Off Topic 2010

                                Originally posted by chefdad
                                Exact same recipe but sub out the pickles for 1 each frying chicken cut into 8 peices and add 2 more cups of buttermilk to soak the chicken in overnight before battering and frying the next day.
                                As a...food-illiterate kinda person - I can cook, don't get me wrong, and am pretty good at it...but I barely know the terminology/lingo...

                                Is "frying chicken"...some kinda special concoction that is different than, say, a chicken breast in my freezer right now? Even though I'd buy fresh chicken for this attempt, so is there something special I'm supposed to buy? I know with beef, there are the certain cuts for "stewing" or grilling...but I had no idea there might be something like that for chicken. I figured if everything tastes like chicken, then every cut of chicken should still taste like chicken, no matter how its prepared.

                                  Comment

                                  • Chef Matt
                                    True.
                                    • Apr 2008
                                    • 7832
                                    #7449
                                    Re: Off Topic 2010

                                    Originally posted by jnes12eaglesfan
                                    One time I made waffles


                                    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.

                                      Comment

                                      • DickDalewood
                                        All Star
                                        • Aug 2010
                                        • 6263
                                        #7450
                                        Re: Off Topic 2010

                                        Originally posted by chefdad


                                        Holy **** that looks delicious... I hate you sometimes, lol.

                                          Comment

                                          • Dog
                                            aka jnes12/JNes__
                                            • Aug 2008
                                            • 11846
                                            #7451
                                            Re: Off Topic 2010

                                            Originally posted by chefdad



                                            Alright, so when am I getting that in the mail?
                                            Eagles | Phillies | Sixers | Flyers
                                             PSN: JNes__

                                              Comment

                                              • Chef Matt
                                                True.
                                                • Apr 2008
                                                • 7832
                                                #7452
                                                Re: Off Topic 2010

                                                Originally posted by Beantown
                                                As a...food-illiterate kinda person - I can cook, don't get me wrong, and am pretty good at it...but I barely know the terminology/lingo...

                                                Is "frying chicken"...some kinda special concoction that is different than, say, a chicken breast in my freezer right now? Even though I'd buy fresh chicken for this attempt, so is there something special I'm supposed to buy? I know with beef, there are the certain cuts for "stewing" or grilling...but I had no idea there might be something like that for chicken. I figured if everything tastes like chicken, then every cut of chicken should still taste like chicken, no matter how its prepared.
                                                It's a classification put on birds for for the size and age. A frying chicken is a whole chicken 7-13 weeks old and 2-4 lbs in weight. While it may be classified as a fryer chicken you can cut it and cook it any way really. BBQ, boiled, etc..

                                                This recipe is best used with bone in chicken peices. If you want to do chicken breasts I would use a corn meal batter instead. Although there is absolutely nothing wrong with using this batter with BL/SL chicken breasts.

                                                What I would do in your case is go the store and buy a "fryer pack". It's chicken that has already been cut up and is ready for battering and frying. it's much cheaper than chicken breast as well.
                                                Last edited by Chef Matt; 10-19-2010, 11:02 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.

                                                  Comment

                                                  • Chef Matt
                                                    True.
                                                    • Apr 2008
                                                    • 7832
                                                    #7453
                                                    Re: Off Topic 2010

                                                    Originally posted by DickDalewood
                                                    Holy **** that looks delicious... I hate you sometimes, lol.


                                                    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.

                                                      Comment

                                                      • ryan36
                                                        7 dirty words...
                                                        • Feb 2003
                                                        • 10139
                                                        #7454
                                                        Re: Off Topic 2010

                                                        I'm friggin' hungry

                                                          Comment

                                                          • SPTO
                                                            binging
                                                            • Feb 2003
                                                            • 68046
                                                            #7455
                                                            Re: Off Topic 2010

                                                            I got myself a copy of the John Legends & The Roots CD and am listening to it right now. Pretty good so far though i'm only one song in
                                                            Member of the Official OS Bills Backers Club

                                                            "Baseball is the most important thing that doesn't matter at all" - Robert B. Parker

                                                              Comment

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