Where my fellow cooks at???

[Godric]

I'm not a huge fan of watching cooking/food channel but I like watching Alton Brown's show.

I don't know that much about cooking but I really have a lot of respect for the following chefs:

Mario Batali
Thomas Keller
Charlie Trotter

[the wicked child]

I've gained a lot of respect for Michael Symon over the battles on ICA. Just watched a great battle between him and one of the Top Chef winners (Stephanie). He even busted out a souffle which I don't recall any previous chef having the balls to do (at least not on the american version).

Was refreshing to see a good battle for once... a lot of the ICA battles have been stale for me for awhile.

[viva la ben]

Iron Chef America is a disgrace to the original Iron Chef franchise

[the wicked child]

Iron Chef America is a disgrace to the original Iron Chef franchise

Yeah... a lot of it is the fact that most of the Iron Chefs were selected just because they were Food network personalities, or due to gender (Cora). Also, there are too many challengers that are just meh... don't get a whole lot of great battles due to that.

There are exceptions, however, and the Symon-Izard battle was one, IMO.

[viva la ben]

My top three chefs of whose food i'd like to eat?

Ferran Adria
Chen Kenichi
Joel Robuchon

[Godric]

I just lopped off a piece of my thumb while dicing a tomato....

I'd never make as a chef

[Chefpatrick871]

Iron Chef America is a disgrace to the original Iron Chef franchise

Agreed. I always thought the show would have been slightly more interesting had the judges not known whose food they were eating.

[blackjack68]

Shepherds Pie with just a pinch of cayenne pepper. Now that's some good stuff!

[count2infinity]

any good soup recipes with the weather starting to turn to fall?

[count2infinity]

I'm not a huge fan of watching cooking/food channel but I like watching Alton Brown's show.

my fiancee and I saw Alton Brown give a lecture last year. The dude is hilarious. I love his show and his recipes are just as good as he makes them look. Some of his cooking techniques are a little crazy for the average cook, but it's all good stuff.

[blackjack68]

any good soup recipes with the weather starting to turn to fall?

Making spicy corn chowder today since fresh corn is still available.

[columbia]

I like to make split pea soup with an added bonus: add pureed sweet peas, once the green peas have completely broken down.

[count2infinity]

so I had some meatballs I made a while ago in the freezer, had some spinach and had some tortellini... bought some chicken stock put them all together with some seasoning and parmesean cheese, baked some bread and that's dinner tonight. should be good stuff.

[count2infinity]

wow...just ate and it was delicious. Here's the approximate recipe:

-2 quarts of chicken stock cut with 2 quarts of water (I like to let my soups cook for a while, so some of the water does boil off) add a package of frozen spinach (and we love spinach so I added half a bag of fresh spinach as well), salt, pepper, garlic powder and italian seasoning to taste. Allow to cook for about 10 minutes, add frozen meatballs (ours were lamb/pork/beef spinach meatballs), and as much tortellini as you want (we got one big package from Wegmans, the tricolor stuff) and some pamesean cheese for a nice taste and thicken it up a bit. serve with a few pieces of freshly cut bread and wow, is this stuff great.

[mac5155]

Does anyone have one of the big boss oil less fryers?

[tifosi77]

I'm not a huge fan of watching cooking/food channel but I like watching Alton Brown's show.

The three most important cooking shows in the history of the genre are:

"Molto Mario" (Mario Batali; this is the show that taught me how to cook)
"Made in Spain" (José Andrés)
"Avec Eric" (Eric Ripert)

Honorable Mention: "In Search of Perfection" (Heston Blumenthal)

My top three chefs of whose food i'd like to eat?

Ferran Adrià
Heston Blumenthal
TIE: René Redzepi or Eric Ripert

I just lopped off a piece of my thumb while dicing a tomato....

I'd never make as a chef

Lopping a piece of yourself off doing prep is part of the job. Don't sweat it.

Going on the innernets and whining about it....... that's the soffness in you that would be rooted out and killed in the kitchen.

Spoiler:

[Shyster]

Lopping a piece of yourself off doing prep is part of the job. Don't sweat it.

He's now semi-retired and doing other medicine, but my father for most of his career was an emergency-room physician. He's told me several times that he'd find new restaurants to try by asking the chefs where they worked when they'd come into the ER to get their hands sewed up from seriously cutting themselves.

[Godric]

Lopping a piece of yourself off doing prep is part of the job. Don't sweat it.

Going on the innernets and whining about it....... that's the soffness in you that would be rooted out and killed in the kitchen.

Spoiler:

Thanks lol

[columbia]

Make your own flavored sea salts:

To make flavored salt I added garlic cloves to the water and pulled them out as the sludge was forming….it’s got a nice caramel color and amazing roasted garlic flavor. I made the orange thyme salt by zesting orange rind into the saltwater and then grinding fresh thyme into it once it was dry. I rubbed it on pork ribs. yeah.

http://ruhlman.com/2012/09/the-magic-of-making-salt/" onclick="window.open(this.href);return false;

[tifosi77]

I've gained a lot of respect for Michael Symon over the battles on ICA.

I've seen two of his shows, "How to Cook Like an Iron Chef" and "Michael Symon's Suppers". He has a knack for explaining cooking - the thought process behind combinations of flavors, temperatures, textures, and the methods used to achieve those results - that's really rare. I enjoy his shows a lot.

Iron Chef America is a disgrace to the original Iron Chef franchise

The original used the theme music from "Backdraft", and the chefs had to butcher live animals whole at times. (First episode I ever watched Iron Chef Sakai - the Grand Master, imo - spiked a live conger eel to the board through its head and filleted it in one stroke. I peed a little.) How could it not be epic?

[Letang Is The Truth]

Lopping a piece of yourself off doing prep is part of the job. Don't sweat it.

He's now semi-retired and doing other medicine, but my father for most of his career was an emergency-room physician. He's told me several times that he'd find new restaurants to try by asking the chefs where they worked when they'd come into the ER to get their hands sewed up from seriously cutting themselves.

im curious as to what 'other medicine' is

[Shyster]

im curious as to what 'other medicine' is

He does medical-marijuana evaluations for a clinic in San Jose, California. He’s making more money doing that than he ever did working in the ER.

[columbia]

Soapy taste of coriander linked to genetic variants
Dislike of herb traced to genes encoding odour and taste receptors.
http://www.nature.com/news/soapy-taste- ... ts-1.11398" onclick="window.open(this.href);return false;

[eddysnake]

any good soup recipes with the weather starting to turn to fall?

Chicken, Mushroom, and Wild Rice Soup



2 boxes Rice a Roni Wild rice mix

10 cups of chicken broth, divided

3 Tbs. butter

1 cup baby Bella mushrooms, sliced (I use the whole carton)

1 cup chopped sweet onion

1 cup chopped celery (about 3 stalks)

½ cup butter

½ cup flour

½ cup half and half

2 cups cooked, shredded chicken breast (1 breast is plenty)



1. Bring rice, 4 cups chicken broth, and one seasoning packet from rice mix to a boil in a sauce pan over medium-high heat. Cover and reduce heat to low. Simmer 20 minutes

2. Meanwhile, melt 3 Tbs. butter in a large skillet over medium heat. Add mushrooms, onion, and celery. Cook, stirring often 10-12 minutes or until tender.

3. Melt ½ cup butter in a Dutch oven over medium heat; whisk in flour and cook whisking constantly until thickened and bubbly. Gradually whisk in 6 cups chicken broth and cook, stirring often, 8-10 minutes or until slightly thickened. Whisk in half and half. Stir in mushroom mixture, chicken, and rice. Cook 5-10 minutes, stirring occasionally until heated through. Do not boil!



Delicious with fresh baked bread for dipping

[Godric]

im curious as to what 'other medicine' is

He does medical-marijuana evaluations for a clinic in San Jose, California. He’s making more money doing that than he ever did working in the ER.

tell him to hook me up, I'll gladly drive a couple hours down to SJ.

Spoiler: