Ask a Chef/cooking help

reply to post by fweshcawfee


Na I do lots of just plain home cooking, just never meat loaf. Although you have me thinking about it now, might just be Sunday dinner. I'll have to see if I have mom's recipe around here.I like good ole meat and potato's stuff and lots of different pasta dishes. After being in the restaurant all day, I enjoy coming home and making comfort food. My BBQ is my favorite cooking utensil.

As for the cookies, that recipe is tried and true. Has never let me down. Thought I'd give ya the best one I've tried.

Okay, I have one for you! I saw this video on better.tv the other day-- the "fresh grocer" says that if you put bananas in the fridge for just two hours when bring them home from the store, they will stay ripe for longer. Have you heard of this before? It seems like a neat trick if it works...

Ummm....how about a meat loaf roll?

Mix ground round, egg, cracker crumbs, ketsup. spices and a little bit of milk together.
Pat the meat mixture out in an oblong shape on a greesed board or other greesed surface.

Spread chopped broccoli, shredded chedder cheese and maybe finely diced onions onto the meat. Roll as you would a jelly roll.

Move roll to a greesed pan and bake in a medium hot oven ( 350 ) untill done.

Ya'll that sounds finger lickin' good to me.

Hiya I am fairly new around here and I think I've died and gone to Food Heaven. Great thread and I hope to learn plenty and I also am willing to offer a sugestion on the meatloaf that I learned a while ago that makes very moist, (juicy) and flavorful meatloaf. (Not like my mothers lol)

Rip a couple of slices of stale bread (wheat or white) into small pieces. (This should be done in the bowl you intend to mix the meatloaf in).
Add just enough milk (stiring) to make a thick paste. (It looks gooey)

Then add your ground beef, sea salt, fresh cracked pepper, steak sauce, worcesteshire sauce, an egg, a few tablespoons of ketchup and diced onion. (half an onion or so). *Wanna get freaky mix some ground italian sausage and a small amount of ground veal in the beef. * More options are diced bell peppers, and mushrooms. I usually eyeball on stuff like this; measuring isn't critical for meatloaf. Mix with your clean hands.

Some people don't like their meatloaf swimming and floating in grease so I use a leaner mix of ground beef and I don't always make a loaf shape. Nothing wrong at all with baking meatloaf patties. You can do any number of things to beat the grease... baking on a cooling rack works too. Just don't overbake it. (dries it out). Bake at 375 or so.

Chef I am really looking forward to what ever you can teach us. Where did you go to school? I'm so jazzed!
Jules

Hey thanks for the consideration, way cool!

This might sound silly, but how do you cook bacon?

I either burn it to a crisp or undercook it... Is there some secret I'm missing out on?

I'm a bit of a chili fanatic. I make a pot every other week and like to play with the recipe.

Is there anything I can add to the recipe below to make it better?

Chili Recipe

2 Lb Hamburger

29oz Tomato Sauce (with liquid)
29oz Diced Tomatoes
29oz Kidney Beans
29oz Pinto Beans

2 Onions Diced
celery
2 Jalapeños

2 tsp Cumin Powder
4-5 tsp Chili Powder
1 ½ Black Pepper
2 tsp Salt
4 cups Water


Sauté diced onion, jalapeños and set aside. Brown meat, drain and add back to the pot with sautéed onions and jalapeños. Add all the other ingredients and cook on low for 3 hours stirring often.

First Id like to say that this is a GREAT idea. This will help many to get new and interesting ideas, for whether newer recipes, or to make something old, new again.

I had a question. I am allergic to many things and I LOVE to cook. Due to this I cannot make many recipes that I enjoy, such as Chinese, Thai, or anything that requires ginger, or many fruits or nuts. I was wondering if there was any substitute to ginger. I know that even though it is in very small amounts for many recipes it is a very important one.

I have been cooking since I was a child, and love cooking more than anything. I can use ginger at times, or with gloves, but I cannot eat it. Also I am (sometimes, yes sometimes) allergic to shellfish. My allergies can come and go, and with Thai, they use many different nuts. I have never seen a cook that has said that there is a substitute.

Thank you.
Peace, NRE.

Hello, GAOTU789!

Hey, I need to say first off that this is, as others have said, really great of you to offer your help and knowledge to those less knowledgeable - like me! So my humble thanks to you!

Now, I've been looking around and I could do a simple Google search to get a bazillion different answers BUT I was trying to find a chef to get this info from...not a website. So, to get to the point...

What is the safest and best way to make sushi?

I don't know if that falls under your skill category, but if it does I am all ears! Even if it doesn't...I'm still open to any information you've got. Thank you!!