New Posts  All Forums:Forum Nav:

Stump BDL

post #1 of 89
7/4/08 at 6:13pm
Thread Starter 
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!!!:eek:

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



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.
Reply
post #2 of 89
7/4/08 at 7:14pm
Sounds fun. I'll play. Here's another simple one.

What is a Buffalo Chopper?
Reply
post #3 of 89
7/4/08 at 7:35pm
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
Reply
post #4 of 89
7/4/08 at 7:42pm
Thread Starter 
:smoking: 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:p
Reply
post #5 of 89
7/4/08 at 10:39pm
Actually, the true test would be to assemble a Power-Dicer attachment on the Hobart--1/2" grid--within 3 minutes
Reply
post #6 of 89
7/5/08 at 12:03am
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 :)
Reply
post #7 of 89
7/5/08 at 6:02am
Ok BDL........try this one.


Main flavoring ingredient in sauce maltese.
Reply
post #8 of 89
7/5/08 at 6:03am
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.
Reply
post #9 of 89
7/5/08 at 7:48am
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
Reply
post #10 of 89
7/5/08 at 10:04am
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.
Reply
post #11 of 89
7/5/08 at 10:53am
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.
Reply
post #12 of 89
7/5/08 at 12:32pm
what is the Chinese dish "blood tofu". This is from a waiter at my restaurant.
Reply
post #13 of 89
7/5/08 at 12:44pm
Here's my question:

什么是中国盘" 血液 豆腐"。 这是从侍者在我的餐馆
Reply
post #14 of 89
7/5/08 at 4:20pm
Thread Starter 
:smoking: 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 :lol:
Reply
post #15 of 89
7/5/08 at 5:12pm
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.

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.

Gevaldt!

BDL
Reply
post #16 of 89
7/5/08 at 6:11pm
Thread Starter 
:eek::eek::eek::eek: So soon? already? Well, folks lets hope that BDL's guess is correct. I have heard of a Royal Sub, but don't remember what was on it either. well, we shall wait for a response from LollaRossa to confirm BDL's stumpedness. In the meantime, great answer on the blood tofu. Assuming it's correct, sounds gnarly. I would try it, maybe like it and never make it. (course I might order it every chance i got).

So here's the question shall we call BDL stumped and kill the thread OR do we let BDL present a challenge of his own to his stumper? Let these two go head to head in a who knows what who when where kinda thing? or call it dead and done?

I personally vote Head to Head, ( a q&a showdown, Lolla gets 5 questions, BDL gets 5 questions and the one with the most correct answers win (in the case of a tie, OahuAmatuerChef will eat a cockroach instead of Tilapia :p)) and if BDL wins let the stumping continue. If he loses well...Let the thread die and just let BDL respond to what interests him as before.


Remember, it's all n fun and I don't want any hard feelings over a friendly challenge.

So who votes what? AND TO ALL YOU LURKERS OUT THERE, MAN UP OR WOMEN UP OR WHATEVER, GET INVOLVED PEOPLE
Reply
post #17 of 89
7/5/08 at 6:34pm
I have one.

What is nato?
Reply
post #18 of 89
7/5/08 at 7:35pm
fermented soybean




Royal Sub. Meats are Italian Sausage and Cappicola. Could be regional...not quite sure. It's what I grew up with.

BDL will probably pwn me in this lil contest......but if he is up for a head to head, best out of five, I am game......and I have been in this biz for tooooooooo long to take things personal.
Reply
post #19 of 89
7/5/08 at 7:50pm
North African Tatoo Organization. Lots of members have tatoos of couscous and mint leaves, and sardines.
Reply
post #20 of 89
7/5/08 at 7:52pm
natto. Yes, fermented soy bean paste. Natto smells like essence of old socks and wet forest, tastes like mushrooms once it gets past your nose. More than anything else it's an old peoples' health food breakfast, but surprisingly good with chopped ika or maguro in a temaki. FWIW, the traditional accompaniment is Japanese hot mustard (not wasabi).

Me likee.

BDL
Reply
post #21 of 89
7/5/08 at 8:08pm
Here ya go BDL::::


What is loomi?
Reply
post #22 of 89
7/5/08 at 8:13pm
Thread Starter 
yeah, great sandwich :lips:, had a chef that did a variation with salami, cappicola ham and I forget, cause i didn't write it down like a moron.
Reply
post #23 of 89
7/5/08 at 8:13pm
Here are a dozen. Nothing too hard, but a wide range of cuisines.

1. What is (Japanese) negi toro?

2. What are the four KCBS meats? (Not open to MaryB)

3. What is the appropriate garnish for a Hendricks Gin and Tonic

4. How many planes to a tourne?

5. What's do you call the knife cut for a piece of garniture cut 2" x 1/4" x 1/4".

6. What do you call egg whites beat with hot syrup to medium peaks?

7. What is (Chinese) xiao loon bao? What are the appropriate utensils for eating one? What are the principal ingredients in the accompanying sauce?

8. What is the Creole trinity?

9. What dry ingredient is a constant in every (Spanish) gazpacho?

10. How do you eat (Vietnamese) cha giao?

11. What's (Korean) banchan?

12. How high should the oven be preheated to Romertopf a roast chicken?

Good luck,
BDL
Reply
post #24 of 89
7/5/08 at 8:15pm
Persian rice spice. Good stuff.

BDL
Reply
post #25 of 89
7/5/08 at 8:18pm
Poo. You are good. I was sure you would miss on that. haha

:D

How about:

What is "Sucre De Palmier"?
Reply
post #26 of 89
7/5/08 at 8:26pm
[QUOTE=boar_d_laze;227887]

2. What are the four KCBS meats? (Not open to MaryB) Pork Ribs, Pork Shoulder, Brisket and chicken


4. How many planes to a tourne? Seven


8. What is the Creole trinity? Onion Celery green pepper

That leaves a lot unanswered.
Reply
post #27 of 89
7/5/08 at 8:34pm
Eh? Not sure if any of those are right.:confused:
Reply
post #28 of 89
7/5/08 at 8:41pm
This just shows me I need to brush up on my international cuisine.

1) Fatty tuna and onion mixture?

2) Not sure

3) I don't drink/am not a bartender

4) 7

5) Batonnet

6) Italian merangue

7) ??

8) Celery, onion, bell pepper. Aka creole mirepoix.

9) Paprika?

10) With my mouth.

11) ??

12) 400F....yes, I googled it.
Reply
post #29 of 89
7/6/08 at 8:06am
Thread Starter 
number ten is my favorite answer Lolla and I am gonna let it count in my official ruling :lol:.

I knew nothing for sure. I know Toro is Tuna, specifically Tuna Belly I beleive.
Heh, everything but the squeal is what they cook in KC
have no idear
never heard of it
never heard of it
ditto
same
man i suck
yep
uh huh
someone shoot me

I gots lots of googling to do. Hope other people are enjoying this as much as I am.
Reply
post #30 of 89
7/6/08 at 9:35am
I'll wait a little longer before giving the answers and enough background to make them interesting. Almost all of the answers given have either been right as far as they went, or better than right. "With my mouth," indeed.

BDL
Reply
New Posts  All Forums:Forum Nav:
  Return Home