This is interesting. Some of it, like tortilla chips, I totally agree with. Others, like BBQ sauce, I am yelling at my computer how wrong they are ;-)
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Interesting Stuff Chef's Buy, Not Make
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Founding Member
- Jul 2014
- 5572
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Alton Brown has a pretty easy tortilla chip recipe that's very good. I like them because they're cripsy but still ... substantial. They'll hold up to my award-winning guacamole, and they taste great. But still kind of a pain in the neck to fire up the dutch oven and use a bunch of oil. Easier to buy chips, for sure.
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Sure! It's actually pretty simple in terms of ingredients and preparation. I'll post it in the appropriate thread. The "award" was I won a "Best Guac" contest at my wife's work party at the Dallas FBI office.
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Congrats on the win. A "W" is always good to have. I'm curious though. "Tortilla chip recipe??" Seriously? I never use CI for chips takes too long to heat hip.
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He buys corn tortillas, cuts them in quarters, soaks them in a lime/salt brine, pats them dry, then fries them in a dutch oven. They're really good. And simple. But more trouble than I like to go to.
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Club Member
- Jul 2016
- 3412
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Reading through some of those quotes, I hear the voice of Lewis Grizzard in my head saying "Damn, brother, I don't believe I'd have told that."
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Club Member
- Sep 2016
- 1354
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
For homemade chilaquiles you pretty much have to use homemade tortilla chips. Other than that I would never make them at home.
I saw an article somewhere a couple months ago talking about ketchup and why it is very, very difficult to beat the taste of Heinz. Can't remember too many of the specifics but they did compare it to a bunch of fancy ketchups and the overwhelming majority of tasters picked Heinz as their favorite.
The one on the list I really disagree with would be bacon. It isn't too hard to make better bacon at home.
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Since I've become more familiar with the food service company's and the millions of products they have access to and sell I realize little is made "fresh" in most restaurants anymore.
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In many cases I agree. We make stocks, aioli, dressings, vins, puréed stuff and a WHOLE LOT of other things daily or every other. Though we dont make olives, fish or poultry we sure treat it well and with respect.
Sadly I must agree with you for many places out there that possess but lack the leadership to do otherwise.
So sad.
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Founding Member
- Jul 2014
- 5572
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Frozen Smoke that’s true until you got to a high end restaurant. Which all these chefs assuredly cook in.
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