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Topic: CFB 51 Cookbook, equipment discussion, techniques
(Read 139354 times)

847badgerfan · « **Reply #196 on:** February 23, 2019, 08:30:00 AM »

Quote from: MarqHusker on February 23, 2019, 12:06:28 AM

I love making my own stuff , sure. But there s not much of a secret. Horseradish has got to be fresh and you won't get much shelf life out of homemade once you get past a weekend. I use a bottle or buy a pint. St. Elmos is two blocks from my office.

Yep, nothing like fresh horseradish for sure. I think I'll get some today, since I'm doing shrimp cocktail tonight anyway. Thanks for the inspiration!!

FearlessF · « **Reply #197 on:** February 23, 2019, 08:41:53 AM »

Quote from: 847badgerfan on February 22, 2019, 09:34:11 PM

Hopefully through our Amazon link.

of course

utee94 · « **Reply #198 on:** February 25, 2019, 06:59:50 PM »

Quote from: MaximumSam on February 23, 2019, 08:04:38 AM

Yes, something along those lines I would probably use dried, though, simply for the more and different flavors I can get out of those.

Yes it's probably easier to get a variety of dried, than a variety of fresh. But it's definitely not going to taste identical, just keep that in mind.
Before you reconstitute, always be sure to toast in a hot, dry skillet, or in an oven around 225, for a minute or two-- just when you can start to smell them. That will bring out the oils once again, and then you can steep them in the hot water until they're rehydrated.

MaximumSam · « **Reply #199 on:** February 26, 2019, 01:20:43 PM »

Quote from: utee94 on February 25, 2019, 06:59:50 PM

Yes it's probably easier to get a variety of dried, than a variety of fresh. But it's definitely not going to taste identical, just keep that in mind.
Before you reconstitute, always be sure to toast in a hot, dry skillet, or in an oven around 225, for a minute or two-- just when you can start to smell them. That will bring out the oils once again, and then you can steep them in the hot water until they're rehydrated.

Serious eats recommends roasting in the oven or microwaving depending on the bulk. For this quantity I'll probably roast them.

847badgerfan · « **Reply #200 on:** February 26, 2019, 08:28:43 PM »

I like the pan method better, because you can start to smell them - and that means they are ready for the water. Much more control that way. Bayless does this too, and well, he's Bayless, and we're not. So..

I did make the cocktail sauce this past weekend, for my shrimp. I used about 1/2 horseradish to 1/2 Thai chili garlic paste. A little Worcestershire and a little lemon juice, and that was it. Yeah, it was spicy, but the shrimp were big and stood up just fine.

As for the shrimp, I do not boil them - ever. I roast them in the oven at 400 for about 8-10 minutes. A little oil spray and salt and pepper. They come out so much better this way, and I serve them warmish, not cold.

847badgerfan · « **Reply #201 on:** February 26, 2019, 08:43:41 PM »

If you don't have this, get it. Oh, and make sure to search for it on Amazon through OUR site please.

utee94 · « **Reply #202 on:** February 26, 2019, 10:47:13 PM »

You know badge, people were making Mexican food long before Bayless did. Like, my dad. And his mom. And her mom.

Anyway, I typically use the oven because I'm typically doing a lot of them. But if it's a small batch I'll use the skillet because it generates less heat/uses less fuel.

847badgerfan · « **Reply #203 on:** February 27, 2019, 01:28:15 PM »

How many Michelin STARZ does your grandma have?

Anyway, the guy spent 7-8 years straight in Mexico doing research and experimenting with the food there. He's really good. If you ever get up here, be sure to go. Unless you just don't like him because he's a Sooner...

FearlessF · « **Reply #204 on:** February 27, 2019, 02:07:19 PM »

well, that's plenty of reason right there

FearlessF · « **Reply #205 on:** February 27, 2019, 02:07:45 PM »

Quote from: 847badgerfan on February 26, 2019, 08:43:41 PM

If you don't have this, get it. Oh, and make sure to search for it on Amazon through OUR site please.

for spraying olive oil?

847badgerfan · « **Reply #206 on:** February 27, 2019, 02:12:02 PM »

I have one for olive and one for canola.

utee94 · « **Reply #207 on:** February 27, 2019, 02:28:22 PM »

Quote from: 847badgerfan on February 27, 2019, 01:28:15 PM

How many Michelin STARZ does your grandma have?

Anyway, the guy spent 7-8 years straight in Mexico doing research and experimenting with the food there. He's really good. If you ever get up here, be sure to go. Unless you just don't like him because he's a Sooner...

I don't care about him one way or the other. And if you needed Michelin stars to make good Mexican food, then the hundreds of delicious restaurants I've been to in Mexico and the US apparently don't make good Mexican food.
I really don't know anything about him other than what you've occasionally mentioned. From those statements, it sounds like he might actually be getting a couple of things correct, which is a good thing. More power to him. I'll continue to eat delicious Mexican and Tex-Mex sans Michelin stars. That's my cross to bear, I suppose.

FearlessF · « **Reply #208 on:** February 27, 2019, 02:47:09 PM »

Charley didn't mention Michelin stars while at Ojos Locos

847badgerfan · « **Reply #209 on:** February 27, 2019, 05:24:36 PM »

Quote from: utee94 on February 27, 2019, 02:28:22 PM

I don't care about him one way or the other. And if you needed Michelin stars to make good Mexican food, then the hundreds of delicious restaurants I've been to in Mexico and the US apparently don't make good Mexican food.
I really don't know anything about him other than what you've occasionally mentioned. From those statements, it sounds like he might actually be getting a couple of things correct, which is a good thing. More power to him. I'll continue to eat delicious Mexican and Tex-Mex sans Michelin stars. That's my cross to bear, I suppose.

So, you really don't like Sooners, eh?

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Topic: CFB 51 Cookbook, equipment discussion, techniques

847badgerfan

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FearlessF

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utee94

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MaximumSam

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847badgerfan

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847badgerfan

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utee94

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847badgerfan

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FearlessF

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FearlessF

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847badgerfan

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utee94

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FearlessF

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847badgerfan

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