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Interesting Stuff Chef's Buy, Not Make

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  • ecowper
    Founding Member
    • Jul 2014
    • 3356
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 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"


      Eric Cowperthwaite aka ecowper

    Interesting Stuff Chef's Buy, Not Make

    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 ;-)

    https://www.foodandwine.com/lifestyl...-from-scratch/
  • Buck Flicks
    Club Member
    • Jul 2017
    • 341
    • Dee Eff Dub, TX

    #2
    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.

    Comment


    • Buck Flicks
      Buck Flicks commented
      Editing a comment
      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.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      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.

    • Buck Flicks
      Buck Flicks commented
      Editing a comment
      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.
  • Steve R.
    Club Member
    • Jul 2016
    • 2351
    • Elizabethtown, KY
    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

    #3
    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."

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      If I was a big time chef, I am pretty sure I would never admit that I didn't make my own ketchup, mayonnaise, tapenade .... for example

    • Steve R.
      Steve R. commented
      Editing a comment
      I can understand ketchup. The kicker for me was the one who wouldn't make fried chicken.

    • ecowper
      ecowper commented
      Editing a comment
      Steve R. That was a helluva advertisement for Publix
  • JoeSousa
    Club Member
    • Sep 2016
    • 898
    • Spokane, WA

    #4
    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.

    Comment


    • shify
      shify commented
      Editing a comment
      I think its because everyone grew up eating Heinz ketchup, and its so ubiquitous, so that is the exact flavor people think of when they think of ketchup.
  • scottranda
    Charter Member
    • May 2015
    • 1743
    • Charlotte, NC

    #5
    I just finished making sausage. It’s soooo good but soooo much work. Especially the clean up!!!!

    Comment

    • aladdin4d
      Club Member
      • Sep 2018
      • 114
      • St Louis
      • GMG Davy Crockett, MHP WNK

      #6
      But at home, sometimes it’s just easier for them to pick up Heinz Ketchup or a can of olives instead of cooking from scratch.
      So just how does one make an olive from scratch?

      Comment

      • Frozen Smoke
        Club Member
        • Nov 2017
        • 1528
        • Northern Mn

        #7
        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.

        Comment


        • HouseHomey
          HouseHomey commented
          Editing a comment
          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.
      • ecowper
        Founding Member
        • Jul 2014
        • 3356
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 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"


          Eric Cowperthwaite aka ecowper

        #8
        Frozen Smoke that’s true until you got to a high end restaurant. Which all these chefs assuredly cook in.

        Comment

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