Off Topic 2012

[Fresh Tendrils]

Re: Off Topic 2012

I cannot stress how valuable a slow cooker is. I did an italian pot roast today. It was delicious. I pretty much had to force myself to not eat anymore because I could have eaten the whole thing, haha. A lot of those recipes are easy as hell too. All I had to do was throw in 3-4lbs of chuck roast, measure out the spices, chop up a little bit of onion, open a can of tomatoes and throw it all together.

[Chef Matt]

Re: Off Topic 2012

It might not be rocket science but it's not far off, unless you like slop. Maybe it's more of an art then. I have a cheap set of 3 knifes but treat them like they're priceless, the best taken care of kitchen utensils I've owned.

The hardest part is learning the basics. Once you learn the basics (Saute, boil, grill, preheat, knife hadling, etc..)the rest just falls together.

Baking on the other hand, well lets just say, I admire bakers. Cause I don't have the patience to do it. Ingredients must be precise, times and temperatures must be exact...

Anytime you need to check the barometric pressure of the atmosphere to measure how well an individual item is going to come out.....

pfft... screw that ****.

[l3ulvl]

Re: Off Topic 2012

Rugby is kinda cool to watch. I don't really know the rules or anything (picking it up somewhat as I go), but this is good stuff.

[Bighoff]

Re: Off Topic 2012

The hardest part is learning the basics. Once you learn the basics (Saute, boil, grill, preheat, knife hadling, etc..)the rest just falls together.

Baking on the other hand, well lets just say, I admire bakers. Cause I don't have the patience to do it. Ingredients must be precise, times and temperatures must be exact...

Anytime you need to check the barometric pressure of the atmosphere to measure how well an individual item is going to come out.....

pfft... screw that ****.

Basics are easy overtime but once one tires of the basics it gets a little complex. I'd love to do chicken breasts stuffed with ham and Swiss but it's a pain in the butt to get right. I've tried 3 times so far and it still doesn't come out right. I keep burning the cheese and the contents never stay in the chicken.

Which is why I'm cooking a my good old "Classic American" pot roast tonight, got 4 lbs of roast, carrots, a few red potatoes, a onion, seasoning all going in the crock pot. Serving it up with mashed taters with basic brown gravy and uncut green beans.

[Chef Matt]

Re: Off Topic 2012

Basics are easy overtime but once one tires of the basics it gets a little complex. I'd love to do chicken breasts stuffed with ham and Swiss but it's a pain in the butt to get right. I've tried 3 times so far and it still doesn't come out right. I keep burning the cheese and the contents never stay in the chicken.

Freeze your chicken for a little while before you dip and bread it. Or if you don't plan on breading it, use a tooth pick to close it up nice at the edges. That'll 1. help it to hold form, and 2. (If breading) make it easier to get a nice breading crust over any open seems that might be left.

[BurghFan]

Re: Off Topic 2012

OS needs a chef hat smiley for whenever Chef Matt posts cooking tips.

[Bighoff]

Re: Off Topic 2012

Freeze your chicken for a little while before you dip and bread it. Or if you don't plan on breading it, use a tooth pick to close it up nice at the edges. That'll 1. help it to hold form, and 2. (If breading) make it easier to get a nice breading crust over any open seems that might be left.

Thanks for the tips I will be putting em to good use on Monday night. Never though about breading these but that does sound good especially with the roasted garlic breadcrumbs I've got in the cupboard.

[Watson]

Re: Off Topic 2012

Have you supported your local chicken hut today? I have?

[Bighoff]

Re: Off Topic 2012

Have you supported your local chicken hut today? I have?

Is that like Pizza Hut? If they are and will deliver some tasty chicken strips and fries I'll call em up.

[AUChase]

Re: Off Topic 2012

Stopped by a local Mexican Restaurant just to get some cheese dip...

I love the way they make it, even though it's prob simple.

[Watson]

Re: Off Topic 2012

Is that like Pizza Hut? If they are and will deliver some tasty chicken strips and fries I'll call em up.

I don't know about delivering, but I imagine there's quite a few mom and pa chicken places in Kentucky.

[The GIGGAS]

Re: Off Topic 2012

OS needs a chef hat smiley for whenever Chef Matt posts cooking tips.

[Bighoff]

Re: Off Topic 2012

That's about how I picture Chef Matt, just add a flask and it would be a prefect match. Well almost perfect, no one working in Fresno would look that happy about anything.

[Chef Matt]

Re: Off Topic 2012

Thanks for the tips I will be putting em to good use on Monday night. Never though about breading these but that does sound good especially with the roasted garlic breadcrumbs I've got in the cupboard.

Flatten it
Stuff it
Roll it
Freeze it
Dip it in a beatin' egg or 2 (figure 1 egg per two 4-6oz chicken breast)
Bread it
Quick fry it for searing and color appeal.
finish in the oven

That's pretty much my go-to "meme"

That's about how I picture Chef Matt, just add a flask and it would be a prefect match. Well almost perfect, no one working in Fresno would look that happy about anything.

So true. So so true. I think the flask may be a side effect of the "living and working in Fresno" thing.

[AUChase]

Re: Off Topic 2012