Alex Caceres -120

[Sacrelicious]

Excellent and extremely talented chef who has made millions of dollars by whoring himself out to half assed reality shows and writing some mediocre cookbooks. Can not say I blame the guy, chefs dont make much money.

That being said, I got a kick out of the British version of "Kitchen Nightmares".

Also, isnt he Scottish?

[NunyaBidness]

This man knows his shit.

And you are correct, but "peppercorn mayo" just sounds so low class.

I fancy myself an amateur chef. Make aioli with lamb a lot. Said to my wife over lunch this afternoon, "I should've made aioli with the steak last night." She said, "no, I liked the avocado butter a lot more."

So, penetrate you. And good job.

What ratio of avocado to butter do you use? I felt like it needed more butter than I used to get the consistency right, the wife thought she wanted it to have more avocado. I used half a stick of butter with one full avocado.

[NunyaBidness]

Is there a way to favorite threads or save them on here, similar to on the underground??

Yeah, go up to the top, click thread tools and then subscribe.

[NunyaBidness]

what do you make of our English export Gordon Ramsey, Sacrelicious? I personally think he's a massive bell-end!

His restaurant in the Paris is unimpressive. Better than the other two shitty steakhouses there I guess.

[Sacrelicious]

I fancy myself an amateur chef. Make aioli with lamb a lot. Said to my wife over lunch this afternoon, "I should've made aioli with the steak last night." She said, "no, I liked the avocado butter a lot more."

So, penetrate you. And good job.

What ratio of avocado to butter do you use? I felt like it needed more butter than I used to get the consistency right, the wife thought she wanted it to have more avocado. I used half a stick of butter with one full avocado.

Its a feel thing, just like any compound butter. Use enough that when you refridgerate it for, lets say an hour or two, and it hardens, and you go back to it, its hard, but soft enough that when using minimal force you can easily pull out a bit on the tip of your finger. Depending on the size of avocados (I'm in canada, I know for a fact that the ones we get are extremely small) I may have put in another half or so, but its totally size dependent, thats why I dont like to use specific ratios in my descriptions.

Does that make sense?


Also, very glad you two enjoyed it.

[Sacrelicious]

Also, lime it up, acidity cuts through the fat of the butter.

[Sacrelicious]

I fancy myself an amateur chef. Make aioli with lamb a lot. Said to my wife over lunch this afternoon, "I should've made aioli with the steak last night." She said, "no, I liked the avocado butter a lot more."

So, penetrate you. And good job.

What ratio of avocado to butter do you use? I felt like it needed more butter than I used to get the consistency right, the wife thought she wanted it to have more avocado. I used half a stick of butter with one full avocado.

Out of curiosity, you ever heard of the Maillard Reaction? Its a game changer, if you want to impress your wife big time, look it up. If you want, I can give you a couple of 5 minute easy experiments to show how powerful it is.

[MD]

what do you make of our English export Gordon Ramsey, Sacrelicious? I personally think he's a massive bell-end!

He knows his shit.

Take notes, guys.

[NunyaBidness]

Out of curiosity, you ever heard of the Maillard Reaction? Its a game changer, if you want to impress your wife big time, look it up. If you want, I can give you a couple of 5 minute easy experiments to show how powerful it is.

Yep, I'm a big Harold McGee fan.

[Vaughany]

Excellent and extremely talented chef who has made millions of dollars by whoring himself out to half assed reality shows and writing some mediocre cookbooks. Can not say I blame the guy, chefs dont make much money.

That being said, I got a kick out of the British version of "Kitchen Nightmares".

Also, isnt he Scottish?

yes you are quite right, born in Scotland...but pretends he's a Southerner!

[Vaughany]

He knows his shit.

Take notes, guys.

ha yeah tht was pretty good. Shot him down good and proppa!

To be fair, I'm sure he plays up to the whole angry bastard thing and knows what he's doing

[Sacrelicious]

Yep, I'm a big Harold McGee fan.

Thats the most important "cookbook" ever written.

[Sacrelicious]

Hell, learned more off of McGee then I did an entire year of culinary school, and it only cost my fifty bucks, no wonder why I dropped out after a year.

[Grabaka]

My avocado butter was a goddamn disaster! Im hungry chef.

Do you like stews? Which ones are your faves? Im planning to make beef bourgugnon later today. Whatever the name is.

[gabe]

I fancy myself an amateur chef. Make aioli with lamb a lot. Said to my wife over lunch this afternoon, "I should've made aioli with the steak last night." She said, "no, I liked the avocado butter a lot more."

So, penetrate you. And good job.

What ratio of avocado to butter do you use? I felt like it needed more butter than I used to get the consistency right, the wife thought she wanted it to have more avocado. I used half a stick of butter with one full avocado.

I used lemon juice instead of lime juice and I think I used too much, tastes too citrusy

[Grabaka]

I love Ramsey.

[Vaughany]

I can barely make beans on toast! I need to step my game up!

[Grabaka]

I can barely make beans on toast! I need to step my game up!

[NunyaBidness]

My avocado butter was a goddamn disaster! Im hungry chef.

Do you like stews? Which ones are your faves? Im planning to make beef bourgugnon later today. Whatever the name is.

I think this is the trick to making good stews:

Chop your meat into 1 inch cubes, and then roll them in a combo of salt, flour, and pepper. Pan fry them a few pieces at a time on all sides until they get a nice little crust. When they're done, pull em out, add your beef stock (home made preferably) and use a wooden spoon to deglaze the pan. Add your veg (I love parsnips in it, personally, damn the french) and return the meat to the pan after that. Lots of thyme and time.

[NunyaBidness]

I can barely make beans on toast! I need to step my game up!

Step 1) Don't ever put beans on toast.

[Sacrelicious]

My avocado butter was a goddamn disaster! Im hungry chef.

Do you like stews? Which ones are your faves? Im planning to make beef bourgugnon later today. Whatever the name is.

Stews are my favorite, I believe I posted the recipe to you once on here for one of my favs. Lucky for you, you are in Mexico, so you have access to the proper chiles, Anyway, heres a direct cut and paste from an email I sent, if you have questions ask :
I've spent 2 months working on this recipe, literally, I advise you to give it a shot. I posted the idiots version on my wall, but heres the real deal.
First off, make something between veal demi and veal de viande.
Next, find the following dried pepper pods: Anchos, mullatos, pasillas, chipotles, new mexicos, habaneros.
Use the following ratio: Anchos 2: Mullatos 2: Pasillas 2: Chipotles 1: New Mexicos 1: Habeneros 0.5

Cut the peppers in half, deseed and devein.
Have a pot of barely but not quite simmering water on the stove containing a cinnamon stick, some allspice pods, and a few cloves.
Unroll the peppers flat, toast them lightly on each side, about one minute, over low to med heat, until aromatic, then throw them in the water.
After all of them are in the water, let them sit for 10 mins. Taste water, if it is bitter, discard the water and replace with new water, if not, continue to soak.


Regardless, reserve the final soaking liquid.


Make a chili paste out of the following:
All of the peppers,
Enough of the soaking liquid to allow them to puree.
Toasted and grinded fresh cumin seeds.
Splash of vinegar,
Seasoning.

Render lardons in a pan,
Remove, reserve fat,
Brown beef in fat.

Set aside, deglaze after each batch with water, not wine, I dont like wine in this recipe, though it probably wont hurt.

Stockpot:
Sweat onion, celery, then garlic, add whole cumin seeds at the end.
Tomato paste,
Crushed tomatoes,
A good can of stout.
Whatever is left of the soaking liquid.
The reduced veal stock,

Stew beef for an hour or so,
Add the chili paste you made.
Stew until soft with bay, thyme, mexican oregano, black peppercorn, and thai chili (i penetrating love these things). Give it a good 3 or 4 hours.
More clove or allspice if you want.

This shit can get really thick and start bubbling because of all the solids, if thats the case, add more veal stock or water, you know the drill.
Several hours in when the beef is fork tender, remove half of it and shred it to pieces with a fork and return it to pot.
Throw the bacon back in,
Fresh lime and coriander.
Your penetrating set.

[Sacrelicious]

Its an odd sort of combination of chili con carne without the vegetables and mole poblano without the nuts, chocolate, or plantains.

penetrating delicious.

Also, in retrospect, I only reccomend shredding a few pieces of meat, leave most of them whole, my opinion on that has changed.

[Sacrelicious]

OH, and you can substitute the "veal demi" or "veal de viande" for a beef stock, or ideally veal stock, I was sending this to a fellow cook.

[Sacrelicious]

My avocado butter was a goddamn disaster! Im hungry chef.

Do you like stews? Which ones are your faves? Im planning to make beef bourgugnon later today. Whatever the name is.

Also, you into seafood? I got a recipe for a Cioppino variant thats the goddamn bomb.

[Grabaka]

Thank you Chef Sacro and Pinche Nunya!

[Sacrelicious]

Hey out of curiosity, why is every other subforum full of morons and this one is not?

[Grabaka]

Also, you into seafood? I got a recipe for a Cioppino variant thats the goddamn bomb.

I love it. My favorite food. Specially cold and raw seafoods.
No idea whats Cioppino tho. Interested for sure.

[Grabaka]

Hey out of curiosity, why is every other subforum full of morons and this one is not?

Nunya's posse bullies them off? IDK

[NunyaBidness]

Hey out of curiosity, why is every other subforum full of morons and this one is not?

This one is full of morons too. The good posters drown them out, however.

[Educ8d Degener8]

Nunya's posse bullies them off? IDK

Was gonna say that...

[Sacrelicious]

Oi, much to say on this and replies to Nunya are in order. Its my day off and I'm drunk, I got something plannned for tonight, if it works out I'll post pics, otherwise, replies tomorrow when I must wake up work ready!

[Beelzebubzy]

This one is full of morons too. The good posters drown them out, however.

Plus ours are kept for entertainment

[MD]

I'm telling you guys: soft ban system. It'll annoy the shit out of people.

[Educ8d Degener8]

That stew sounds good. I've been meaning to try making a fideo soup. Might give the stew a go if I feel ambitious....

[varkolek]

"Out of curiosity, you ever heard of the Maillard Reaction? Its a game changer, if you want to impress your wife big time, look it up. If you want, I can give you a couple of 5 minute easy experiments to show how powerful it is."


The brown crust you're getting with the Maillard Reaction, any temps and styles of cooking where you're browning and getting a crust, also tend to produce advanced glycation end products, which are extremely bad for you.

Any kind of cheffy or gourmet process used to enhance flavour, like browning/searing meat, caramelising mirepoix, roasting coffee or peanuts, is bad for you. Of course, a baked vegetable has more AGEs than raw, but the amount is negligible compared to cooked meat. So a vegetarian diet could be called relatively free of AGEs. Cured meat is also extremely high in AGEs, the highest source is stuff like bacon, probably since it's both cooked and cured. Actually, even raw fatty dairy has a fair amount of AGEs, perhaps increased due to pasteurisation. Vegetarians who eat diary actually have more AGEs in their gut or stool or something than people who eat meat, since the taurine in meat also acts to protect you from it.

When cooked in the presence of water, AGEs don't form nearly as much. From a health perspective, meat shouldn't be seared but boiled, steamed, or allowed to stew in its own juices so that it's pale, insipid and tasteless.

I usually cook steaks in extra virgin olive oil since I like the taste that imparts, but I add some ghee first so the saturated fats protect the olive oil. It's like cooking the olive oil in a sense, and I also use fairly low temps. I also cook on top of good baking paper, works better than a nonstick pan and reduces browning.

I like rawish or blue steak, but the unrendered fat cap is fairly unpalatable, so usually I just cook steak until the fat melts down a bit. Sometimes prop the steak on its side or press the fat cap into the pan. It usually ends up a bit past rare, towards medium rare, and usually ends up more brown than blue by the time this happens. But I try for as rare as possible though still heated through.

Aside from mushroom sauces I make when I have time, my favourite steak sauce is the habenero sauce, Turbo Supercharge from thechillifactory.com I think it's just habanero, vinegar, water and salt. I love the habanero taste but the problem is it's painful to eat. The grease of the steak cuts it a bit, but it even hurts the roof of my mouth. I need to build up my tolerance to that. I should probably just grow some habaneros and grind them to see if they end up less intense than that sauce.

I don't like Tabasco at all, but have tried some other Mexican-type sauces that were alright.