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V can soft ban and change the thread names for us!
#RallyforvagwaniComment -
Shari got jealous of my newly acquired powers, thought I was a threat to her proper mod role! Sent me some obnoxious message telling me to not "deliberately misspell words that are auto-filtered on SBR" and said "dont do it now, or when this pretend Mod gig is up"!!!!
I LOL'ed hard at tht...she couldnt resist saying "pretend" to try and make it like I'm inferior to her because she's a "proper" mod! As if I give a fuuck!
Last edited by Vaughany; 03-14-13, 05:32 PM.Comment -
She looks like skeletor after a crack binge.Comment -
lol damnnnnnnn
Defacto hates her with a passion!
WHERE YOU AT SHARI!?Comment -
lolComment -
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I just had to pause the MMA Junkie podcast I'm listening to so I could properly LMFAO at this... Wow, just wow...Shari got jealous of my newly acquired powers, thought I was a threat to her proper mod role! Sent me some obnoxious message telling me to not "deliberately misspell words that are auto-filtered on SBR" and said "dont do it now, or when this pretend Mod gig is up"!!!!
I LOL'ed hard at tht...she couldnt resist saying "pretend" to try and make it like I'm inferior to her because she's a "proper" mod! As if I give a fuuck!
BTW- Someone sent me a message on twitter saying I was just unbanned and I'm already talking about shoving things up Shari's c*nt of something of that nature... Said I better watch it lol
Stop acting like SBR is a country club I'm paying a 10k/month membership for, assh0les.Comment -
haha you haven't mentioned Shari or her private parts have you since you've been back?!Comment -
I asked my girlfriend to ask her sister (who is a chef), and she said "It would be better to use buttercream instead of fondant to make the swirls and craters".Back to the point of this thread, cooking.
Hey, chef, do you have any kind of pastry background?
Every year for my daughter's birthday I bake her a themed cake. My decorating style isn't great, but it's appreciated. In previous years I have done pokemon, pacman, katamari themed cakes. This year I'm going to do one based on Georges Mellies' Trip to the Moon.
Something like:
My plan was to cover the cake in fondant, although I've never used it before. Any tips or recipes there? I'm also planning having the rocket be a separate piece of cake, sticking out from the surface, was planning on holding it in place with wooden skewers. Any better ideas?Comment -
Thanks, that was pretty much my plan.
I think she's right about the buttercream if I was going to put in all the swirls and whatnot, but I'm going to be very minimalist about it, similar in idea to this, although not quite so minimal.
As long as its better than this one, I'm alright!
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Please post pics!!
Also, heres one for you, I've been making a variant of this for the last 2 years since I heard about it, its comfort food at its absolute finest, and extremely simple, literally 7 or 8 ingredients.
I perfer to serve mine with veg and mash instead of steamed rice, but again, also just a preference. Also perfer roasted garlic to triple blanched, and this one recipe does have what I believe to be a common error of overcooking spinach. Spinach should be added literally seconds before a dish is finished, or else it just turns to mush. I've tried it using both balsamic and a red wine reduction, I do perfer the balsamic, but I think the recipe here uses a little bit too much, but again, totally a matter of preference.
Also, note the plating of it, I've found it to be a bit off, I perfer to shingle the chicken over the starch and pour the reduces jus around it, as opposed to on top of it. Pour on top, it can make the skin less crispy.
With anything this simple, its all about quality of ingredients, I trust you make a killer stock so I'm sure it will turn out well.Comment -
While you lads are lobbying Shari, please get me un-banned.Comment -
I'll post pics if they're not embarrassing!
Might post dinner pics either way though.
Menu is a Taco Bar (in honor of Grabaka)
Three choices of tacos, lettuce wraps, corn tortilla or flour tortilla.
Meat choices of Pork Verde, Mexican Chorizo, or Ground beef, served with home made guacamole and salsa (ain't no salsa like a Nunya salsa).
Sides of chorizo stuffed jalapeno peppers, black bean soup with corn muffins, Thai pepper cucumber salad, and fried plantains.
Nunya's famous Salsa.
1 large can of San Marzano tomatoes
12 cloves of garlic
One large sweet onion
A fistful of chopped fresh cilantro
Tablespoon of Cumin
1 1/2 teaspoons of salt
1/2 teaspoon of Cayenne pepper
4 Jalapeno peppers.
Juice of half a lime.
Mix everything, but the onions and peppers in a food processor, throw onions and peppers in at the last minute, give a quick rough chop to them, but leave some chunks. Throw in the fridge overnight.
THEN
Nunyaguacamole:
Don't clean out the food processor, add the meat of 3 avocados, another teaspoon of salt, the other half of the lime juice, and add in half a cup of the salsa you just made. Buzz it up to your desired consistency, I like it buttery smooth personally.Comment -
Made the braised chicken and it was great. Had to use Campbell's chicken stock, though. Any tips on making your own stock?
Hopefully this thread stays alive, it really is the most useful on SBR.Comment -
Oh man i just goty hungry.
Yeeeeeee that means im invited i suppose? or just in my honor without me?
Damn. Sign me up to the "im jealous of nunyas daughter" listComment -
Buttery smooth is a must, and if you are adding the salsa to it, you are definately doing it right. One thing I've seen constantly omitted with guacamole recipes is the addition of a small amount of cumin, it adds some much needed depth, I also like to add some oil to mine as well, but otherwise this is spot on.Comment -
Yeah man no problem, the thing about canned "chicken stocks" is they are just chicken flavoured liquid, they bear no resemblance to actual stock. The reason for this is stock is made out of simmered bones, and once the collagen on the bones breaks down from the simmering process it converts into gelatin and adds body to a stock. If you were to take a homemade chicken stock, reduce it, and hold it at room temperature, it should be semi-gelatenous.
Its a simple process, the key is getting good, clean and fresh chicken bones from a butcher. These literally cost less then 1$/pound but having lived in different cities the quality varies greatly.
The process is simple, take your chicken bones, rinse them off thoroughly in cold water. Add them to a pot, and cover with cold water, its very important not to use hot water here. You want to bring them up to a boil, and then reduce to a simmer. What you will find is that there will be protien aggrigates forming in the form of this thick scummy foam and floating to the top of the pot. This is the reason you want to start with cold water instead of hot, if you use hot, these aggrigates do not form properly and can dissolve into your stock, clouding it and giving it an off flavor.
Once at a boil, reduce to a simmer, you do not want this stuff boiling hard, just simmering lightly, and as the scum rises to the top skim it off along with any fat with a ladle. Depending on the quality of your bones, this can be either a very quick process or can sometimes take a bit of time.
Once that has been removed, add in some roughly chopped onion, carrot, celery, and leeks. Throw in a bay leaf or two, some whole peppercorns, a clove or two, and some fresh thyme.
Let it simmer for 2-3 hours, or until reduced, golden, and rich in flavor, then strain off the liquid through a colander lined with cheesecloth. Dont just dump it through, use a ladle. Also very important is not to stir it, you can again disturb the protiens and cloud your stock.
If you are not sure about the quality of your bones, prior to this whole process, rinse them, put them in cold water, bring up to a boil and immediately strain. If they happen to be of questionable quality, this will remove alot of the scum and save you a lot of time in the skimming process, and possibly an "off" tasting stock. Just make sure not to let them boil for any length of time, or you will ruin the flavor.Comment -
Oh also, on the chicken stock issue, never season a stock with salt. The reasoning is simple, take the braised chicken thigh recipe, or any recipe where you will be cooking with a stock. The stock is going to be used often times in situations where it is going to reduce, or be thickened into a sauce, if you season it, the saltiness will condense and ruin your dish.Comment -
Yep, agree with this completely. You can always add the salt later, but you can't take it away.
One thing I'll throw in, and I learned this from Kenny Shopsin's book "Eat Me", is the best chicken stock is made out of turkeys. Flavor is a little better, IMO, and the larger bones makes it easier to make large batches.
Surprised you use clean bones, chef. Generally the way I make stock, is I roast up the animal, eat it, pick it mostly clean, then roast the bones with the mirepoix, add water and simmer for a few hours then strain. The clove surprises me too, it isn't overpowering?Comment -
WTF?
Serve some salad in my honor or some sh!t so I can an e-vite tooComment -
Adopt meComment -
i'll be a good boy.Comment
