Prog Chefs Unite!!! - Progressive Rock Music Forum

Thought I'd venture in and check on the thread I started years ago. Amazed it's still going. Sorry. Don't come around the PA very much these days.

E

Interesting, didn't know about the fluoride

"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

Do you bloom your own yeast?

"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

At least you have the background from your grandma-- yeah that lardy white is my fave, and some jam goes mighty fine with it too Heart

"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

What's wrong with the right nipple? Lol

That applesauce looks awesome Jim, never seen it so red before!

Thanks David. Boy that would be fun to start a little business like that. I love cooking. I've thought about breadmaking as a gig as I've had good results with that. But I imagine the regulations involved in selling food would be soul crushing LOL

...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

^
That was actually really nice Applesauce. The small dose of cranberry gave it a deep red color, and the bourbon was a nice contrast to sweetness. Rich tasting for something with no fat. Worked well over a Vanilla bean ice cream but mostly I liked it plain. Num.

Edited by Finnforest - November 16 2014 at 18:02

...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

A fat juicy burger tonight on a pretzel roll which I used for the first time and it works very well; the perfect texture for the big restaurant-style burger, soft without being mushy-- w/ cheese, lettuce, onion and tomato, and a black cherry cream soda on the side.

"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

Wow this thread has me hungry....

...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

I know what you mean, much of what is served up in restaurants borders on unpleasant. Stews in generally remind me too much of bland school dinners and school goulash was the worse of those.

A good goulash should be deep and smoky and even though tomatoes form the base of the sauce, it should taste peppery not of tomato.

So the key to a great goulash are the peppers - the meat is secondary, in fact the cheaper the cut of pork the better - lots of fat but no skin and taken off the bone is ideal. I don't think it is possible to make a small goulash - you need at least 3lbs of pork - I roughly cut this into pretty large pieces - probably around a quarter of a pound each - after seasoning it with a little salt and a lot of black pepper I'll sear this in a skillet to render out most of the outer fat layer - and to boost the caramelised flavour.

I use a couple of large chilli peppers, de-seeded and finely chopped, several (3 or 4) fresh bell-peppers, again de-seed and sliced and a jar of grilled peppers (skin removed). You can grill your own peppers but the preserved ones add a certain je ne sais quoi to the final dish - I tend not to chop them up too much and leave them in large chunks. All these peppers are cooked together with some finely sliced red onion, a tin of plumb tomatoes and a lot of paprika for ten to fifteen minutes. I'll use equal measures of hot and sweet paprika, but it has to be smoked - at least one heaped tablespoonful is the minimum, two is ideal. Because I don't like eating pieces of cooked plumb tomato I will blitz them in a blender with the paprika before using them but most people prefer to use them straight out of the tin. For seasoning I'll use fennel seeds (the aniseed flavour works really well) and whatever fresh herbs are growing in the garden (thyme, marjoram or oregano) - never dried even though they can be used because of the slow cook. Once the peppers and tomato stock has had its 10 minutes pre-cooking, add the pork and use just enough water to cover the meat, stir in two tablespoons of red-wine vinegar and put in a medium oven for at least 3 hours. When the pork can be easily pulled apart it is cooked, but you cannot overcook it so there is no point in preparing the accompaniments (rice or whatever) until the goulash has reached perfection.

The result should be quite fiery but not so hot as it rips the skin from your throat as you eat it, hence the need for as you say, a good glob of soured cream.

I'm hungry now and it's been a while since I cooked a goulash, If I wasn't working away from home next week it would certainly be on the mid-week menu now.

What?

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Atavachron Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65603	Posted: December 01 2014 at 20:41
	Eric! Nice to see you.
	"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

E-Dub Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910	Posted: December 01 2014 at 20:39
	Thought I'd venture in and check on the thread I started years ago. Amazed it's still going. Sorry. Don't come around the PA very much these days. E


Finnforest Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17303	Posted: November 17 2014 at 18:00
	Yep, I think it was flouride...there is some chemical that the yeast doesn't appreciate. Once I changed water and adjusted the temp, I had much better luck
	...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

Atavachron Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65603	Posted: November 16 2014 at 23:29
	Interesting, didn't know about the fluoride
	"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

Finnforest Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17303	Posted: November 16 2014 at 22:34
	David I just use the active dry yeast in those little packets. A little bit of warm water and sugar. It's important to use bottled water so the flouride doesn't harm the yeast. Also you can't get the water too hot.
	...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

Atavachron Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65603	Posted: November 16 2014 at 22:28
	Do you bloom your own yeast?
	"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

Finnforest Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17303	Posted: November 16 2014 at 22:08
	Damn....now I want to bake some bread tomorrow....
	...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

Atavachron Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65603	Posted: November 16 2014 at 21:41
	At least you have the background from your grandma-- yeah that lardy white is my fave, and some jam goes mighty fine with it too
	"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

Finnforest Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17303	Posted: November 16 2014 at 21:37
	Thanks Jim David, that's the kind of bread I do. It's my Grandma white bread recipe made with lard. This really ups the flavor big time. And lard is fine in moderation. She used to make this bread daily for her large family and they'd finish it. My Dad used to stop his truck at their house just to grab some of this bread for the road. She'd have it warm, slather some butter on, wrap it in waxpaper and send him out the door. If she had a roast or a chicken in the oven, she'd make sandwiches with this bread too. I'm still learning the bread craft but getting better.
	...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

AEProgman Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Forum Senior Member Joined: August 11 2012 Location: Toadstool Status: Offline Points: 1789	Posted: November 16 2014 at 21:02
	What's wrong with the right nipple? Lol That applesauce looks awesome Jim, never seen it so red before!


Atavachron Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65603	Posted: November 16 2014 at 20:47
	I'd give my left nipple for some fresh-baked bread, the dense white homestyle, toasted with butter
	"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

Finnforest Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17303	Posted: November 16 2014 at 20:39
	Thanks David. Boy that would be fun to start a little business like that. I love cooking. I've thought about breadmaking as a gig as I've had good results with that. But I imagine the regulations involved in selling food would be soul crushing
	...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

Atavachron Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65603	Posted: November 16 2014 at 19:35
	^ Spectacular, Jim, I really admire those sorts of preservings, sounds like you've got quite a knack for it. Maybe a small business in the future?; Finny's Preserves ? . I'd buy some.
	"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

Finnforest Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17303	Posted: November 16 2014 at 18:01
	^ That was actually really nice Applesauce. The small dose of cranberry gave it a deep red color, and the bourbon was a nice contrast to sweetness. Rich tasting for something with no fat. Worked well over a Vanilla bean ice cream but mostly I liked it plain. Num. Edited by Finnforest - November 16 2014 at 18:02
	...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

Finnforest Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17303	Posted: November 16 2014 at 16:00
	Today I got a bit creative with my new batch of applesauce. Again I mix regular apples with MN crabapples for some tartness. This time I threw in some cranberries which turned everything a bright red color. Then I threw in a spot of good Bourbon and brown sugar. I suspect the liquor will add some nice complexity to a fruit sauce but we'll have to see. Too hot to eat right now! Edited by Finnforest - November 16 2014 at 16:01
	...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

Atavachron Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65603	Posted: November 11 2014 at 03:46
	A fat juicy burger tonight on a pretzel roll which I used for the first time and it works very well; the perfect texture for the big restaurant-style burger, soft without being mushy-- w/ cheese, lettuce, onion and tomato, and a black cherry cream soda on the side.
	"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

Atavachron Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65603	Posted: November 10 2014 at 03:54
	Still had some fettuccine so I made pasta alioli, simple but delicious; olive oil in a warm skillet with three large chopped garlic cloves; saute till tender but not brown; add salt&pepper, a knob of butter, a pinch of red chili flakes, fresh chopped parsley (dry will do, if you must); toss pasta in skillet till coated, sprinkle grated Parm on top. Very tasty.
	"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy

Finnforest Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17303	Posted: November 09 2014 at 18:23
	Wow this thread has me hungry....
	...that moment you realize you like "Mob Rules" better than "Heaven and Hell"

Angelo Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244	Posted: November 09 2014 at 14:19
	Hear, hear. Nice to read the above - did a Stroganoff myself tonight. First time in a while that I really had time to spare in the kitchen. Reordering priorities leads to good things, apparently.
	ISKC Rock Radio I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected]

Dean Members Profile Send Private Message Find Members Posts Add to Buddy List Reviewer page Special Collaborator Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575	Posted: November 09 2014 at 06:46
	I know what you mean, much of what is served up in restaurants borders on unpleasant. Stews in generally remind me too much of bland school dinners and school goulash was the worse of those. A good goulash should be deep and smoky and even though tomatoes form the base of the sauce, it should taste peppery not of tomato. So the key to a great goulash are the peppers - the meat is secondary, in fact the cheaper the cut of pork the better - lots of fat but no skin and taken off the bone is ideal. I don't think it is possible to make a small goulash - you need at least 3lbs of pork - I roughly cut this into pretty large pieces - probably around a quarter of a pound each - after seasoning it with a little salt and a lot of black pepper I'll sear this in a skillet to render out most of the outer fat layer - and to boost the caramelised flavour. I use a couple of large chilli peppers, de-seeded and finely chopped, several (3 or 4) fresh bell-peppers, again de-seed and sliced and a jar of grilled peppers (skin removed). You can grill your own peppers but the preserved ones add a certain je ne sais quoi to the final dish - I tend not to chop them up too much and leave them in large chunks. All these peppers are cooked together with some finely sliced red onion, a tin of plumb tomatoes and a lot of paprika for ten to fifteen minutes. I'll use equal measures of hot and sweet paprika, but it has to be smoked - at least one heaped tablespoonful is the minimum, two is ideal. Because I don't like eating pieces of cooked plumb tomato I will blitz them in a blender with the paprika before using them but most people prefer to use them straight out of the tin. For seasoning I'll use fennel seeds (the aniseed flavour works really well) and whatever fresh herbs are growing in the garden (thyme, marjoram or oregano) - never dried even though they can be used because of the slow cook. Once the peppers and tomato stock has had its 10 minutes pre-cooking, add the pork and use just enough water to cover the meat, stir in two tablespoons of red-wine vinegar and put in a medium oven for at least 3 hours. When the pork can be easily pulled apart it is cooked, but you cannot overcook it so there is no point in preparing the accompaniments (rice or whatever) until the goulash has reached perfection. The result should be quite fiery but not so hot as it rips the skin from your throat as you eat it, hence the need for as you say, a good glob of soured cream. I'm hungry now and it's been a while since I cooked a goulash, If I wasn't working away from home next week it would certainly be on the mid-week menu now.
	What?