Stump BDL

[Gunnar]

Just so everybody knows, this is all to be in good fun. As a newbie to this forum, one person IMHO has stood out from the crowd as the most helpful and most knowledgeable person here, Boar_D_Laze. I know i am not the only person appreciative of his responses and expertise.

BUT NOW I LAY DOWN A CHALLENGE!!!

The whole Forums VS BDL in a Q&A* type manner cooking challenge



I shall start the challenge with my question


What....is.....a..China Cap used for?











*Q&A refers to questions and answers. Questions are required to be cooking related, if BDL decides to play along he has 7 days (unless on vacation) to answer questions with his OWN knowledge. No Googling, asking Mrs. BDL, or his buddy Skippy. He may refer to his research materials i.e. his cook books and notes..as no cook is an ultimate island onto hisself. We shall trust the almighty HONOR SYSTEM on this ruling. Feel free to post questions now to form a gauntlet, as I know mine is a simple one. This is all in fun and no harm was done to me during this post.

[yorvo]

Sounds fun. I'll play. Here's another simple one.

What is a Buffalo Chopper?

[boar_d_laze]

Not so sure about my position as know it all. But great big ham, yes. I'll play but will get my behind handed to me. No fair gloating.

China cap is aka cap chinoise in French. It's a conical strainer/sieve. They're a Xitch to store, but they're dynamite for forcing mirepoix through to give a jus lie substance. PITA for riced potatoes, but the best texture. Better than a ricer and not as overworked as a tamis. They're pretty much always a pain. Hard to hold, and their little stands are always too big or too small for working over a pot. But they work soooooo well. Before I get all thrilled, I should add that just like sieves they come in a bunch of sizes and hole sizes. When you buy one, it should come with a special pusher/pestle thing for pushing stuff through, but the restaurant supply companies always forget. The pestle doubles as a great muddler for making cocktails. If your pusher disappears check FOH, the bartender stole it.

Buffalo Chopper is a sort of processor/meat grinder. Very adaptable in terms of textures. Much better than a robot coupe for meat if over handling and bringing out fat is a worry. The blade spins in place while the bowl moves around it. I'm not sure how it got its name, but heard a bunch of stories none of which were very convincing. "Looks like a buffalo with the lid on;" "invented in Buffalo NY;" "made by the Buffalo Tool Co.," etc.

BDL

[Gunnar]

BDL 2 Forums 0


Course it'll only take one to stump ya, but someone is gonna keep count anyways. Good job, Thanks for playing. I'm sure other questions will be forthcoming

[foodpump]

Actually, the true test would be to assemble a Power-Dicer attachment on the Hobart--1/2" grid--within 3 minutes

[DC Sunshine]

Gunnar (hey that's my brother's middle name)....you're gonna have to do a heck of a lot better than that query to stump BDL

[LollaRossa]

Ok BDL........try this one.


Main flavoring ingredient in sauce maltese.

[ED BUCHANAN]

Originally Posted by boar_d_laze

Not so sure about my position as know it all. But great big ham, yes. I'll play but will get my behind handed to me. No fair gloating.

China cap is aka cap chinoise in French. It's a conical strainer/sieve. They're a Xitch to store, but they're dynamite for forcing mirepoix through to give a jus lie substance. PITA for riced potatoes, but the best texture. Better than a ricer and not as overworked as a tamis. They're pretty much always a pain. Hard to hold, and their little stands are always too big or too small for working over a pot. But they work soooooo well. Before I get all thrilled, I should add that just like sieves they come in a bunch of sizes and hole sizes. When you buy one, it should come with a special pusher/pestle thing for pushing stuff through, but the restaurant supply companies always forget. The pestle doubles as a great muddler for making cocktails. If your pusher disappears check FOH, the bartender stole it.

Buffalo Chopper is a sort of processor/meat grinder. Very adaptable in terms of textures. Much better than a robot coupe for meat if over handling and bringing out fat is a worry. The blade spins in place while the bowl moves around it. I'm not sure how it got its name, but heard a bunch of stories none of which were very convincing. "Looks like a buffalo with the lid on;" "invented in Buffalo NY;" "made by the Buffalo Tool Co.," etc.

BDL

Did a little research on Buffalo Chopper I graduated cooking school in the late 50s, and we had one. It was grey baked enamel with galvanized aluminum bowl. Who cared about sanitation in those days?.It was a Hobart made in Troy Ohio 1 horsepower 11 amps. They also made a 5 amp. 1/3 horsepower. Another manufacturer was Lan Electric, Mill Street, Slough Berks, England, some of these reached U.S. market, as did Toastmaster 1/3 horse. Compared to the Hobart workhorses the others were junk. Now I understand Electrlux is making one for the cruise ships, as they are almost exclusivly Electrlux equipped. Hope this answers some bacground questions.

[boar_d_laze]

Sauce maltese aka "brunch hollandaise." Easy. Orange juice and micro-planed orange zest in what would otherwise be hollandaise, usually used for vegetables and spuds and of course madame's oeufs, during brunch service. God knows why, but maltese underwent a blood-orange renaissance and not only tasted weirdly sweet but looked terrible. The grapefruit juice variation isn't as bad.

The background on buffalo grinders was very interesting. Thanks for it. I only worked with one in one kitchen that had one, a Hobart. It worked with so much less heat than a robot coupe, without the "meat everywhere" problem of an ordinary grinder.

foodpump - You devil you.

BDL

[yorvo]

I haven't worked with a Buffalo Chopper since the early nineties. I grew up cooking in Las Vegas and every place I worked had one. I miss them. Great tools. But at just over four grand apiece I see why places don't buy them anymore.

[LollaRossa]

Good catch BDL. Guess I will have to come up with something more obscure to trip you up on.


Easy one.

Two meats in a Royal Sub.

[Gummy-Bear]

what is the Chinese dish "blood tofu". This is from a waiter at my restaurant.

[OregonYeti]

Here's my question:

什么是中国盘" 血液 豆腐"。 这是从侍者在我的餐馆

[Gunnar]

Huzzah for BDL, 3-0 and more questions pending. Thanks for joining in all.


Great information on both the Buffalo Chopper and the Sauce Maltese. I have seen a Chopper at work on meat, but didn't even know it's name. Those things look really effective and dangerous as **** to boot. And the Sauce Maltese? Never heard of it, sounds old school and brilliant.

Oregon Yeti: I wouldn't be surprised if BDL could answer it, but I will have to insist that questions be asked in English.

good try though

[boar_d_laze]

Two meats in a Royal Sub

Stumped! I'm hoping it's very regional. I've never heard of a "Royal Sub." If I had to guess, it would be prime rib and prosciutto.

what is the Chinese dish "blood tofu"

It's steamed, coagulated pork blood cut into squares aka "xue tofu." I like it with a lot of different things, but especially in "trolley noodles." That's an Aberdeen/HK thing, ask your waiter friend. Another place it shines is in the Thai seafood and noodle soup called yentafo.

什么是中国盘" 血液 豆腐"。 这是从侍者在我的餐馆

Gevaldt!

BDL