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post #451 of 526

According to the OED there's no known reason or etymology for thymus or pancreas glands as "sweetbreads."  The first reference in the OED is early 16th C.

 

As Chef Petals said, soaking sweetbreads in milk is a traditional technique.  I'm not sure if it originated in France or somewhere else, but it's certainly a part of old line French cooking for a lot of offal -- notably kidneys and liver.  Pressing is also SOP with sweetbreads. 

 

I soak, press, dust in flour and saute in butter.  Sometimes I use enough butter for a meuniere or meuniere variation, but usually keep it drier.  It's actually pretty rich in its own right and doesn't need a lot of dress-up.  Garnished with parsley and a squeeze of lemon they are a wonderful sufficiency.

 

For whatever reason they've become pretty pricey and hard to get in mainstream meat markets.  Order ahead from a place that sells good veal.

 

They're called mollejas in Spanish, cost about a tenth as much when you order them from a carneceria (good luck finding them in stock) and make unbelievably wonderful tacos.  Poach them tender, chop and cook them crisp in a pan or on a flat top, cilantro, chopped onions, un poco de salsa and .... que ricos!

 

BDL 


Edited by boar_d_laze - 7/31/10 at 6:41pm
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post #452 of 526

i'm late to the party and don't watch cooking shows, but my vote for best teach goes to rick bayliss...

are we getting jerked off by 'organics'?... who's gonna pay $11.99/lb for asparagus?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #453 of 526
Quote:
Originally Posted by durangojo View Post

are we getting jerked off by 'organics'?... who's gonna pay $11.99/lb for asparagus?

joey


Good question, Joey.  In the past there was a huge price difference between organic and conventional produce but I've noticed that prices now are much more even.  I don't buy any produce at the grocery store unless it's an emergency as I shop at the farmers market, so I can't speak to the taste difference when it comes to grocery store organic and conventional  produce.  There are a few stalls at the farmers market that sell organic produce and I've noticed they have dropped their prices as well.  I buy from specific farmers as well as the organic stalls.

 

The organic packaged goods are a different story..I've noticed a higher pricepoint on all of them and I would like to think it's because the ingredients they use are more expensive rather than the stuff is made in the same factory as the conventional packaged food, and the company is just gouging the consumer. 

 

It's one of those "to each his own" things.  Sure organic produce is grown without pesticides etc, but... what lands on the shelves in the grocery store (well at least at my local one anyway) comes from the US most of the time, so whatever is being done to help the planet and our health by not using chemicals, is being negated by the fact that the food has to be trucked in, adding more smog etc to the air we breathe. 

 

There is a local organic farm in my area and I'm lucky enough that my son won a quarter share, so starting in late September/early October we will recieve a box of produce from them every week for one month.  They donated a full share (four months of weekly seasonal produce) to the Environment Club at my son's school (he's a member of the club) for their penny sale.  The club divided the share into four and he won one of the months.  I'm looking forward to it.  I've heard good things about this farm (Plan B Organic Farms) and if I am happy with what I receive each week I will more than likely buy a share for next summer. 

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post #454 of 526



 

Quote:
Originally Posted by leeniek View Post




Good question, Joey.  In the past there was a huge price difference between organic and conventional produce but I've noticed that prices now are much more even.  I don't buy any produce at the grocery store unless it's an emergency as I shop at the farmers market, so I can't speak to the taste difference when it comes to grocery store organic and conventional  produce.  There are a few stalls at the farmers market that sell organic produce and I've noticed they have dropped their prices as well.  I buy from specific farmers as well as the organic stalls.

 

The organic packaged goods are a different story..I've noticed a higher pricepoint on all of them and I would like to think it's because the ingredients they use are more expensive rather than the stuff is made in the same factory as the conventional packaged food, and the company is just gouging the consumer. 

 

It's one of those "to each his own" things.  Sure organic produce is grown without pesticides etc, but... what lands on the shelves in the grocery store (well at least at my local one anyway) comes from the US most of the time, so whatever is being done to help the planet and our health by not using chemicals, is being negated by the fact that the food has to be trucked in, adding more smog etc to the air we breathe. 

 

There is a local organic farm in my area and I'm lucky enough that my son won a quarter share, so starting in late September/early October we will recieve a box of produce from them every week for one month.  They donated a full share (four months of weekly seasonal produce) to the Environment Club at my son's school (he's a member of the club) for their penny sale.  The club divided the share into four and he won one of the months.  I'm looking forward to it.  I've heard good things about this farm (Plan B Organic Farms) and if I am happy with what I receive each week I will more than likely buy a share for next summer. 


Yes Leeniak , you are right on the money....local suppliers are the way to go. We are not getting ripped off here in Canada ....well as long as you do your research ..which is kinda part of the job.

I am opening up a new place and I have been doing quite a bit of Market Research ....I am focusing on the people with the bucks and they are the boomers and the millennium generation ...they want to know where their food is coming from and not full of preservatives and chemicals to make them look good. They will pay cause they got the money.
 

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post #455 of 526

gypsy, 

i'm not talking about what i pay as a restaurant owner..i buy as much as i can from local growers and ranchers..i'm talking about the average 'joes' trying to buy healthy food to feed their families healthy foods...it is extremely hard for them to afford 'organics' from a health food store..if they don't go to a farmers market because of a million distractions and soccer games and life happenings etc...then their alternative is to shop at their local health food store, and that gets pricey, that's all i'm sayin..boy, you sure must be fun to work with in a kitchen, eh?...good luck with your new venture...i'm done

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #456 of 526

durangojo:  Some organic items (especially meats) are just going to be considerably more expensive.  In my mind that says more about the integrity of conventional livestock practices than organics themselves.  When you look at everything it takes to raise a pig and bring to slaughter, it's amazing to me that you can find chops in the supermarket for $1.99/lb.  That being said $11.99/lb is not typical pricing for organic asparagus in my area - unless you're shopping at Whole Foods where anything goes.  I paid $7.49 for a single organic Asian pear last week at WF and was pissed.  My bad, I should have looked at what I was buying.  But I just wasn't paying attention until I got home and looked at the receipt.  I consider that price gouging.  But for the most part you can shop around and get competitive pricing for most organic products.  They'll be higher but not so much to completely exclude them from your diet.  I've even found organic produce items being sold for the same price as conventional in the same store.  Price, it would appear, will always be a moving target.  But if you live in an area with limited choices then maybe you're experiencing something much different?

 

 

On another note I have a question for the experts:  Does milk truly act as an emulsifier between peanut butter and saliva or does it just seem that way?  I've wondered this since I was a little kid.

 

+D.

post #457 of 526

just a burning question...why do people salt their pasta water? i can almost understand the oil in the water, even though i don't subscribe to it, but don't get the salt at all.

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #458 of 526

Because we were taught to do so by Italian cookery books/chefs?

post #459 of 526

I never used to salt the water until I realized the salt taste is less bitter. Also when I bite down on salt crystals in a pasta salad it overpowers the whole experience.

 

Why am I proud to be a Chef in a farmers market, and embarrassed to be one in a McDonald's?

post #460 of 526

I use salt at it seasons the pasta internally as it absorbs liquids and swell. As for the oil ....no.

 

Doug : I guess it just seems that way....

 

Dave: fast food takes the joy out of making food., lack of appreciation esp. where everything comes from. We go to have a burger and never give a second thought to the process......

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post #461 of 526
Quote:
Originally Posted by durangojo View Post

gypsy, 

i'm not talking about what i pay as a restaurant owner..i buy as much as i can from local growers and ranchers..i'm talking about the average 'joes' trying to buy healthy food to feed their families healthy foods...it is extremely hard for them to afford 'organics' from a health food store..if they don't go to a farmers market because of a million distractions and soccer games and life happenings etc...then their alternative is to shop at their local health food store, and that gets pricey, that's all i'm sayin..boy, you sure must be fun to work with in a kitchen, eh?...good luck with your new venture...i'm done

joey



Yes I hear you Joey...It is hard for the average working family. I am not that anymore as I have children grown and flown the coop. My sister on the other hand has a 17 year old from first marriage on her way to Equestrian College with her own horse and 3 boys under the age of 7! They are a handfull to say the least. Don't even talk to her about "Organics" She does try her best to get them to eat vegetables....besides trying to keep the food on the table and off the floor or thrown across the room!..lol....She is a stay at home mom ...and between soccar, T-ball and swimming lessons...well you get the picture and only one income supplied by a wonderfull Greek husband ..who is a little anul to say the least regarding having a spotless house! I myself have the luxury of being a little more socially responsible..and I have my little garden.

  My daughter lives in Toronto and has Noah's Organic Foods deliver to her door. For she started getting milk there for her digestive dairy problems and they said if she bought vegetables she could have everything deilvered.

There is just under 1000 organic farms in Ontario and the major grocery stores are waking up to that fact...and they have a lot of challenges ahead. It's great to operate in a competitive market . It continully drives us to make sure that we're ahead of the curve, offering customers what they want.

20 years ago people assumed that organic was just a fad.Well consumers interest has only increased. Organic Foods weathered the economic storm of 2008-2009. I have talked to organic farmers who are successfull and the pricing is only going to get better for the consumer....large grocery chains such as Loblaws & Sobeys have organic broccoli on for 99 cents and organic Asparagus for 3.99

Thanks BTW...I do like to consider myself fun to work with....I can rock out with the best of them in the kitchen or anywhere else

 

Hope your enjoying this great day as much as I am

 

Gypsy

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post #462 of 526
Quote:
Originally Posted by petalsandcoco View Post

I use salt at it seasons the pasta internally as it absorbs liquids and swell. As for the oil ....no.

 

Doug : I guess it just seems that way....

 

Dave: fast food takes the joy out of making food., lack of appreciation esp. where everything comes from. We go to have a burger and never give a second thought to the process......


why do you need to season the pasta internally? thought that's what sauce is for, or xvoo/garlic/basil...my personal fav....i thought salting has something to do with the water boiling faster.....any science folks out there?

why are some eggs brown? hen breed? feed? taste difference? (between fresh eggs)

organics revisited...not so much produce as there are different venus for getting reasonably affordable produce, and more so all the time...guess i'm more curious about the 'organics' industry as a whole...look at organic ketchup, pastas,dressings even the so called healthy snacks...and omg..the price of an organic chocolate bar..i can buy a nice bottle of wine for what they charge for some of this stuff just cuz its labeled 'organic'.....

is there a real 'murphy behind murphy's law?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #463 of 526
Quote:
Originally Posted by durangojo View Post




why do you need to season the pasta internally? thought that's what sauce is for, or xvoo/garlic/basil...my personal fav....i thought salting has something to do with the water boiling faster.....any science folks out there?

why are some eggs brown? hen breed? feed? taste difference? (between fresh eggs)

organics revisited...not so much produce as there are different venus for getting reasonably affordable produce, and more so all the time...guess i'm more curious about the 'organics' industry as a whole...look at organic ketchup, pastas,dressings even the so called healthy snacks...and omg..the price of an organic chocolate bar..i can buy a nice bottle of wine for what they charge for some of this stuff just cuz its labeled 'organic'.....

is there a real 'murphy behind murphy's law?

joey



Hey Joey glad your back on line. You are a breath of fresh air to Chef Talk ...really great to chat with you and I love your scense of humour...I'm right up there with ya girl!

Pasta also has a flavour of it's own and it is enhanced by salt in the water...sauce of choice is an add on to pasta according to Italians....I'm not sure about the oil in the water...I think a few people have some idea it stops the water from boilling over but...I only oil after pasta is outta the pot if it's aiolio ..for the oil in the water would stop the absortion of the sauce by the pasta when tossed...and we want our pasta to absorb the sauce..do we not?

 

Yes Organics are a going concern ....we can only hope the countries we are from will keep on growing with being socially responsible way to be. We have a lot repair work to do in the way food has been put out, distributed and produced. There is sooooo much waste. Have you ever seen the garbage dumpster in the back of a major grocery store?

Full of perfectly good produce  meat, dried goods...and all the starving  people in this world...it's sick

 

BTW I never start my water with salt in it ...it will "Pit the Pot"


Edited by gypsy2727 - 8/2/10 at 12:46pm
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post #464 of 526

I have a question...

 

Why do the yolks separate very easily from the white after the egg has been cooked to over easy, medium, well or sunny?

 

I had that happen to me alot today and it's completely annoying to say the very least.
 

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post #465 of 526

Are your eggs supplied by Sysco? They are mass produced and the shells are very thin ...upon cracking they break ...I know I've been there done that ..It's not your fault ..it's the eggs and the supplier you have. It could also be older eggs ...the fresher the better.

Are you cracking at a closer to room temp or cold? Sometimes too cold can break the yolks

 

just a thought

 

Gypsy

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post #466 of 526
Quote:
Originally Posted by durangojo View Post



...why are some eggs brown? hen breed? feed? taste difference? (between fresh eggs)....


joey

Short answer is yes, it has more to do with the variety of hens.  I have chickens that lay both brown and blue-green eggs. The colors will then vary in hue by age,whether they have been broody, new layers  and the seasons , same with size and thickness of shell.

 

 

In all honesty what is so special about Endive to warrant the price?
 

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post #467 of 526

nothing to warrant the price and what is up with frissee!...like chewing on a mans beard, in my opinion...in fact, i call it beard lettuce!....oops, its cocktail time....cheers all...sorry can't think of any questions right now.....maybe after a few martinis i'll get 'inspired'

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #468 of 526

Assuming you mean Belgian Endive, it's because they are grown in the dark to keep them from turning green.

 

How many cocktails will joey drink tonight?

post #469 of 526
Quote:
Originally Posted by Brisket 

.

 

How many cocktails will joey drink tonight?


Hmm good question, Brisket!  If BDL keeps passing bottles to the ladies I'd say all of us, Joey included will be feeling quite fine by the end of the evening!

 

 

How long will Southern Comfort keep after it's opened if it is kept refridgerated?

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post #470 of 526
Quote:
Originally Posted by Brisket View Post

Assuming you mean Belgian Endive, it's because they are grown in the dark to keep them from turning green.

 

How many cocktails will joey drink tonight?


Hmmm...enought to go to sleep?

 

Doug -haven't got an answer for you there about the peanut butter.  Why would you have both in your mouth at the same time?  I know peanut butter and cocnut milk are sometimes used in a satay sauce blended together, but saliva is not generally an ingredient.

 

Re organics - the people who can afford organic eating daily to avoid toxins from fertilisers could be the ones who use botox......just a thought.

 

Question: When pan frying thick chicken breasts, and the internal temp read only 135, so I cooked them to 160 to be safe, why the heck did they end up very tough?  Big waste of breast meat.  Is frying temp different from oven temp?  This was with a metal probe usually used for roasts and I was using just a gentle heat.  Meat was at room temp before starting.  I was annoyed as it was a special dinner but didn't want it undercooked....grrrrrr.  I got something wrong.

 


 

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Robert A. Heinlein

 
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post #471 of 526

DC - just following the recipe.  Will take your suggestion and add coconut milk instead of saliva next time. 

 

to answer your question:  Don't really know your specific conundrum but I do know from experience that thick chicken breast are problematic.  On the pan breast meat likes to be cooked relatively fast since it's all protein and very little fat but of course that's not going to work if they're too thick.  How long did they cook?  Depending on what you were trying to do you might have to do it in two steps, ie sear and finish in oven with foil or something like that.

 

ok, I've got another question.  And! - And you can't google it.  That would be cheating.  Although if you did I wouldn't know it so go ahead an google if you want.

 

Where.... does baby corn come from???


Edited by SockpuppetDoug - 8/4/10 at 9:14am
post #472 of 526

A can?

China?

A lady corn and a gentleman corn are introduced by a third party......

Heck! I dunno...

 

D.C. Never tried to fully cook a breast on top....always seared and finished in the oven. Toughness in breasts is usually overcooking as they so lean. If you had do it on top you would probably have to sear it hot then lower the heat and cover with another pan upside down creating a mini oven but hotter...a thick slice of onion will keep it burning on the bottom. This is a bit of a cowboy trick for 'crashing' a late steak etc....

 

Otherwise you could butterfly it then close it to serve with some clever garnish inside to make it look like it was always the plan... 

"Life is what happens to us while we are making other plans."
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post #473 of 526
Quote:
Originally Posted by Brisket View Post

Assuming you mean Belgian Endive, it's because they are grown in the dark to keep them from turning green.

 

How many cocktails will joey drink tonight?

its like the three little bears.... the first one is too rough, the second is too soft but aaahh, my friends, the third one is just so right!
...hey, its, its my 'fetal monday',  gimme a break! yeah, its all bdl's fault(not)...back to work again for me tomorow...

 why are pine nuts $80 bucks a pound?...my food purveyor( aka legalized  food rip off guy) quoted  me $267 for 6 lbs..there nuts for chrissakes, not filet...see, i can still think...not see maybe, but the brain juice is still there, though waning fast...cheers all!!

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #474 of 526

Isn't it because the baby corn was harvested early....ummmmmm. something like that ?

 

Joey, about the pine nuts, its a terrible price. Your post had me laughing.....cheers !

 

What part of a cattail is edible.....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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post #475 of 526

WTF!?!?

 

3kg (6.6lb) .....US$97.87 here and I still think of them as expensive.

 

So can't answer your question either but I'll send you some if you want....

"Life is what happens to us while we are making other plans."
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post #476 of 526
Quote:
Originally Posted by durangojo View Post

... why are pine nuts $80 bucks a pound?...

 


Take a look at: http://www.pinenut.com/case_wholesale_bulk.htm

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post #477 of 526
Quote:
Originally Posted by DC Sunshine View Post




Hmmm...enought to go to sleep?

 

Doug -haven't got an answer for you there about the peanut butter.  Why would you have both in your mouth at the same time?  I know peanut butter and cocnut milk are sometimes used in a satay sauce blended together, but saliva is not generally an ingredient.

 

Re organics - the people who can afford organic eating daily to avoid toxins from fertilisers could be the ones who use botox......just a thought.

 

Question: When pan frying thick chicken breasts, and the internal temp read only 135, so I cooked them to 160 to be safe, why the heck did they end up very tough?  Big waste of breast meat.  Is frying temp different from oven temp?  This was with a metal probe usually used for roasts and I was using just a gentle heat.  Meat was at room temp before starting.  I was annoyed as it was a special dinner but didn't want it undercooked....grrrrrr.  I got something wrong.

 


 



Re: Organics ...now I know what went wrong with my face...too much Botox...thanks for the insitefull info .Finally someone who knows what they are talking about

 

On that note I'm having another drink on BDL cause I can't stand my face ...joey lets have a night cap!

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post #478 of 526

hey kuan,

 did you win the lottery or something? how can a youngbuck like you be retired?... i feel like i have done something terribly wrong to still be working like a mule at my age... don't you run marathons or something?  man, if you can run marathons, you can certainly run a kitchen! or maybe its just your choice not to ...not trying to be nosey...just a bit envious, i guess...hope you are still sharing your knowledge somehow...you need to!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #479 of 526

Bringing it back...

Can I cook a Brulee in a SS hotel pan?

(We are making individual portions for the judges, but need to make 40 other portions for the sampling. We don't have 40 porcelain ramekins(: )

 

Frizbee

Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
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Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
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post #480 of 526

I'll go out on a limb and say I suppose you could so long as it was in a water bath to prevent burning and promote even temp.

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