Entries in cooking (15)
Thomas Kellers Mayonnaise Roasted Turkey Breast....
We know its not Thanksgiving any more, but Jim craves turkey year round and has dreams of smoked turkey floating around his head, all year long. Yeah, it's weird, but then he's accepted that about himself.
He found this article in Esquire and had to repost it, as it doesn't involve a whole bird (difficult) and involves mayo (yummy) and turkey (awesome):
Jim just left the building. Muttered something about "Pillaging the grocery store for turkey breasts" as he ran out.
An Ode to the Spoon
This article in Bon Appetite on chefs and their spoons immediately captivated us. "There's a connection between chefs and their spoons that most people who don't work in kitchens don't realize. Chef's use spoons for practically every job, including basting, plating, saucing, tasting, flipping and turning meat, or simply stirring a pot". Cory Lee of Benu in San Fransisco.
"We use different styles and shapes of spoons depending on the task we are trying to acheive," says Thomas Keller of the French Laundry in London, "For shaping quenelles, we look for spoons with a deep and tapered head. For saucing, we will use spoons that have a square or straight edge for maximum control."
So the next time your in the kitchen, consider the lowly spoon. Do you have one you gravitate to? Consider, and keep an eye on it, because someone may be hunting for YOUR special spoon.
Hamburger Help Her - Military Spec
Hamburger Help Her
PART 1 GENERAL1.1 SECTION INCLUDESA. Nutritional admixture for protein and pastaB. Use recommendations for usage of completed admixtureC. Cheese applicationsD. Sauce and Seasoning packet entry and introductionE. The work of this section applies to protein and pasta in the following locations:1. Packed office worker lunch2. Packed lunch of minor sibling of prospective spouse3. Hot meal served in desperate attempt4. Leftover eating5. Meals on moving day1.2 RELATED SECTIONSA. Section 0H323-7 – Dry Pasta: Pasta acquisition and useB. Section 0F013-3B - Beef: Why it’s what’s for LunchC. Section 0A001-A1 – Why bad food happens to good people1.3 REFERENCESA. NPA 1207.2 – Dry PastaB. NPA 1222.4 – Fresh PastaC. USDA MC6 – Macaroni and Cheese for use in domestic programsD. ASTM J 39/C 39LM - Standard Test Method for Compressive Strength of Cylindrical Elbow MacaroniE. ASTM J 309J 74W - Standard Specification for Liquid Membrane-Forming Compounds for Dry Pasta Sauce GenerationF. ASTM X 666 - Standard Test Method for Resistance of Date to AlcoholG. COJ CRD-C 56 - Standard Test Method for Water Permeability of White BlouseH. NSFW 61 – Pictographic Symbolic Representation of Ex-GirlFriend1.4 SUBMITTALSA. Submit only when Quality Assurance test measures have been accomplished and you have washed your hands and changed out of your mom’s old Kitchen apron. Addenda: Didn’t we tell you to get rid of that thing?B. Product Data: Manufacturer's data sheets on each product to be used, including:1. Preparation instructions and recommendations.2. Storage and handling requirements and recommendations.3. Installation methods.C. Manufacturer's Certificates: Certify products meet or exceed specified requirements.1.5 QUALITY ASSURANCEA. Taste and Aroma Testing: As you work, taste and smell what you are cooking up, always. Because we warn you, if it smells bad it almost always is bad. This principal has broad application and only very minor exceptions.B. Installer Qualifications: We know what you want to install, but you are just working up to the conversation, so cool it.C. Pre-installation Meeting: Before you serve these meager rations, you need to prepare the receiver. Stipulate that you had no other food because you gave it all to the waif orphan that came to the door just before she arrived. Also this might be a good time to say you are off your game today in the kitchen and maybe set a small bouquet of flowers on the table.1.6 DELIVERY, STORAGE, AND HANDLINGA. Deliver materials in manufacturer's original, unopened, undamaged containers with identification labels intact. Scratch that, hide the dam box. She will know, and you will know, but if you manage to charm her with the tacky apron and the flowers you stole from the neighbor lady, don’t rub her face in it by leaving the box out in plain site.B. Store materials protected from exposure to harmful weather conditions and at temperature conditions recommended by manufacturer. i.e. don’t store boxes of Hamburger Helper in the shower, under the bathroom sink or in your sock drawer. In fact we are not sure you shouldn’t just take that whole drawer out to the recycle bin and start over. Socks and all.1.7 PROJECT CONDITIONSA. Maintain environmental conditions (temperature, humidity, and ventilation) within limits recommended by manufacturer for optimum results. Do not prepare products under environmental conditions outside manufacturer's absolute limits.1.8 WARRANTYA. The product shall have a shelf life of at least one year from date of manufacturer. Product shall not be manufactured more than 45 days prior to shipping. Frankly, if the box has not gone soggy with mildew, we’re pretty sure it’s fine, just go ahead and cook it an extra minute or so, the idea being that pasta and chemical seasonings “go bad” is just good marketing. Just ask the next Cougar you see about shelf life.1.9 EXTRA MATERIALSA. See Section 0HN120085.2 - Product Requirements, for additional provisions.B. Section 0HN120085.2 – Everyone thinks they have extra material, but usually it is only Brunettes.PART 2 PRODUCTS2.1 MANUFACTURERSA. Betty Crocker, Suizie Microwave, Rebecca Fire Pit or other approved provider B. Substitutions: Not permitted.C. Requests for substitutions will be considered in accordance with provisions of Section 01600.D. Section 01600 Didn’t I say no substitutions.2.2 MATERIALSA. Fresh Tomato to add a bit of realism to this disaster you have been brewingB. 1 pound ground beef, not the extra lean crap, get the ground steak if you can find itC. Extra Cheddar Cheese for a bump of cheesy goodnessD. The meat shall conform to the applicable provisions of the Meat and Poultry Inspection Regulations (9 CFR Parts 301 to 350). Noncarcass components (e.g., cheek meat, head meat, ox tails, esophagus, hearts, elbows, assholes and similar by-products, also known collectively as “offal”) shall not be used.E. The pasta delivered in the Betty Crocker 5.80 ounce box shall meet the requirements as specified in the Commercial Item Description for Pasta Products, Enriched (CID) A-A-20062D, except for the following:1) Only Semolina flour shall be used2) Only enriched elbow style macaroni shall be used3) Size of elbow style macaroni shall be:a) Thickness 0.0034 inch to 0.057 inchb) Diameter 0.190 inch to 0.220 inchc) Length (outer Curvilinear) 1/4 inch to 1/2 inch 2.3 Potable Water Contact Approval: NSF certification for use in preparations requiring potable water, based on testing in accordance with NSF 61.A. One medium sized frying pan containing 1 cup Potable Water, with well-fitting cover.1. Coverage: full pot circumference PART 3 EXECUTION3.1 PASTA MIXING AND PLACINGA. Comply with requirements of Section 03300.B. Make and test trial mixes under project conditions to determine dosage rate.C. Add extra cheese and fresh tomato near end of heating transfer, otherwise following manufacturer's instructions.D. Heat ground beef in pan, stirring to break up chunks.E. Drain fat from frying pan after beef has browned.F. Stir in 1 cup hot waterG. Add admixture elements, 2 cups milk, sauce packet contents and uncooked pastaH. Reduce heat to medium low and cover to simmer roughly 10 minutesI. Stir occasionallyJ. Cook until pasta is al dente, remove from heatK. Add admixture extras hereL. Sauce will thicken, so don’t waste your time.3.2 SECTION 03300A. Dress this homely dish by browning a half of a small onion chopped fine in butter before adding the ground beefB. A handful of mushrooms wouldn’t go wrong either, add those in when the onions just start to look clear, and let the mushrooms shrink down, as they will.C. Cut open a single clove of garlic on the fat end, rub that around on the bottom of the pan before you add the onion and mushroom.D. Add four (4) shakes of oregano or two small finger pinches to the ground beef just as it starts to sizzleE. Grind some fresh black pepper over the beef as it cooks and stir it inF. After you plate, give the pasta and meat a short grind of the good pink sea salt, not very much, as that sauce packet has enough salt to kill a seaman.G. Before you even start down this road, consider how close Lent is, maybe you could sell her on the idea that you think the two of you should give up dinner for the day in preparation for the coming religious holiday.
END OF SECTION
Master Class - LA Times articles by great chefs like Thomas Keller
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Military Recipe April 1957 - Shit on a Shingle (SOS)
Be sure and get your carcass ready.....
DEPARTMENT OF THE ARMY TECHNICAL MANUAL
ARMY RECIPES
(MEAT, POULTRY,
FISH, GRAVIES, SAUCES,
AND DRESSING)
DEPARTMENT OF THE ARMY - APRIL 1957
NO. A-34 CREAMED GROUND BEEF ON TOAST
100 Servings
1 cup each
Preparation and cooking time: about 11/4 hours
BEEF, CARCASS...................35 POUNDS
Cut in pieces and grind (FINE).
OR
BEEF, BONELESS,
GROUND (FINE).............24 POUNDS
Brown beef in its own fat in roasting pans on top of range.
Remove excess fat during cooking period.
ONIONS, DRY,
CHOPPED (FINE).............1 POUND……....…3/4 QUART
SALT………………..………..5 OUNCES…….......1/2 CUP
PEPPER, BLACK……...……1/4 OUNCE….......….1 TABLESPOON
BAY LEAF…………………………………….........1 LEAF
Add onions and seasoning and mix thoroughly.
MILK, EVAPORATED………………………..........2 GALLONS
(WATER FOR MILK)………........…………………2 GALLONS
Add 3 gallons of milk to beef mixture and heat to simmering, stir-
ring frequently
FLOUR, WHEAT, HARD.…...2 POUNDS……........1 ¾ QUARTS
Mix flour with the remaining gallon of milk and stir into hot mix-
ture.
Bring to a boil, stirring steadily, reduce heat and simmer until
thickened.
TOAST…………………………………………........100 SLICES
Serve on toast.
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Pickling Pro-Tips
"Pro Tip #1. Just do it. Making pickles is literally as easy as boiling water. It requires no special equipment or exotic supplies. A few fresh herbs, a pinch of salt, an maybe a splash of vinegar is all it takes.
Pro Tip #2. Start with small batches. It is as easy to make 1 quart of pickles as it is to make 5 gallons and small batches let you play with herbs and flavors until you find a profile that you like.
Pro Tip #3. Don't stop at cucumbers. Try fresh okra, or cauliflower, beans, onions, etc. Mix and match! One of the best batches I have ever made was pickles eggs and onions. So far the only thing that turned out really badly was carrots."
We would add that if you use up a jar of pickles that you like, you can reuse the pickling juices to make another batch. Just re-load with cucumbers, or whatever!
Enjoy!
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Velveeta Fudge? No, really!
UPDATE: Jim's wife, the Teutonic Goddess, woke up and pronounced the fudge "excellent" and "salty goodness". Just goes to show, we are not the final word!
Kraft Velveeta Fudge
Pour into greased 13x9-inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm before cutting into 1-inch squares to serve. (For longer storage, wrap tightly and freeze up to 2 months. Thaw in refrigerator overnight before serving.)