Where my fellow cooks at???

[the wicked child]

i watch top chef when i can... texas is coming on soon is it not?

started last night

[canaan]

Newport chicken in a light skoal cream sauce ftw.


Vomit.

[count2infinity]

i watch top chef when i can... texas is coming on soon is it not?

started last night

how was it? any front runners from the first episode?

[columbia]

Maybe we should have a thread for it?

[cheesesteakwithegg]

I was at a Halloween party this weekend and someone there made a "hoagie dip." It consisted of....

Ham
Salami
Pepperoni
Shredded Lettuce
Grape Tomatoes
Lots of Mayo
American Cheese
Provolone Cheese
Oregano
Basil

You cut up italian bread and use that for dipping, and my oh my, it was unreal. You could bag this stuff up and sell it on the corners as crack, and no one would know the difference.

What do you do grind it up or something to dip it in?

For the meat, you cut it into little pieces. For example, a piece of salami is cut into 8 little pieces, like mini pizza slices. Same thing with the cheese.

The tomatoes are cut in half.

The lettuce, if already shredded, stays as is.

The person that made this brought pieces of Italian bread to use for dipping.

[tifosi77]

All y'all scoffing at the use of tobacco in cooking need to look up the episode of "A Cook's Tour" where Anthony Bourdain took Eric Riper and Michael Ruhlman to the French Laundry and Thomas Keller made them each their own unique 12-plus course tasting menus (during regular dinner service) highlighted by the Marlboro and Coffee ice cream he made for Bourdain.......

[Point Breeze Penguins]

Bourdain is a prime example of someone who became totally full of himself after being famous. Watch the first couple of seasons of "No Reservations" and compare them to more recent seasons.

[count2infinity]

Going with a classic for my b-day dinner. chicken parmesan with homemade bread. doesn't get much better when done right.

[columbia]

I know that folks have mixed feelings on the Iron Chef stir fry sauces, but I tried out the sesame garlic.

I had some left over ribeye steak and added pepper and onions.
Added just a touch sesame oil on top and some hot pepper flakes.

It took about 5 minutes start to finish and better than a lot of "Chinese" food out there.

[tifosi77]

Bourdain is a prime example of someone who became totally full of himself after being famous. Watch the first couple of seasons of "No Reservations" and compare them to more recent seasons.

I think the last two or three seasons of No Ressies have been the best food/travel programming in the history of the television. There is a huge difference between being full of one's self and being comfortable with the medium.

That's not to say he isn't full of himself..... but I just don't think he's any more full of himself now than he was when he wrote Kitchen Confidential. In fact, I'd suggest that since he had his kid he's probably a good bit less self righteous than he was when, say, Cook's Tour first aired.

[count2infinity]

So my girlfriend says, "You know what I could go for? A hot soft pretzel." So I says:



Results:



pair this with a cheese sauce and the top two are rolls for ham sammiches... delicious!

[redwill]

Man, them pretzels look good, c2i.

I don't like the idea of cheese sauce on those works of art, but ... well done.

[the wicked child]

I don't like the idea of cheese sauce on those works of art

Boo this man.

[canaan]

Man, them pretzels look good, c2i.

I don't like the idea of cheese sauce on those works of art, but ... well done.

Boooooo!

[columbia]

These pretzels are making me thirsty.

[mac5155]

What is your pretzel recipe? those look heavenly. I'd love to make some bier cheese Hofbrau style.

[count2infinity]

What is your pretzel recipe? those look heavenly. I'd love to make some bier cheese Hofbrau style.

I used Alton Brown's recipe... he's my hero.

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

[mac5155]

Nice. That will be a change of pace from the frozen Hanover ones i usually make.

[mac5155]

Is Swordfish any good?? A restaurant I went to last night just started carrying it and I was so tempted to try it. I've never had it before.

[count2infinity]

Is Swordfish any good?? A restaurant I went to last night just started carrying it and I was so tempted to try it. I've never had it before.

i sort of compare it to tasting like a tuna with a texture that is a mix between fish and a porkchop, if that helps at all.

[columbia]

Watch out for bones.

[mac5155]

I don't care for tuna. My girlfriend's father said it tasted just like steak.. lol

[Chefpatrick871]

I hate when people say things that aren't steak taste like steak. No, they don't.

[count2infinity]

steak tastes like steak... nothing other than steak tastes like steak. i agree with you chef.

[columbia]

I had a porterhouse last week, that tasted like a wingtip.