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Old 07-28-2012, 08:48 PM   #1
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Default Professional Chef will give recipes

Anyone interested in cooking something that has been intimidating you?... Or maybe you just haven't gotten one of your recipe's exactly right yet?

I'll help if I can. Don't throw me any nutty curveballs though!! I can't guarantee a response if I'm not confident I can help you... but in most cases, I should be able to.

Can provide beer pairing advice as well. Let me know what you think first before asking.

My first Saturday off in awhile and still missing the kitchen!! This thread will be short-lived, not on-going, but I have some time to kill for now.

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Old 07-30-2012, 12:31 PM   #2
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Default Artichokes

No matter how much research I do, or how many techniques I try, I cannot manage to cook an edible artichoke! No food has intimidated me in the kitchen like artichokes... I just can't get it.

Tips, tricks, advice?

Thanks!!

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Old 07-30-2012, 12:40 PM   #3
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duck l'orange

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Old 07-30-2012, 01:22 PM   #4
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Quote:
Originally Posted by Pennsyltucky View Post
No matter how much research I do, or how many techniques I try, I cannot manage to cook an edible artichoke! No food has intimidated me in the kitchen like artichokes... I just can't get it.

Tips, tricks, advice?

Thanks!!
Artichokes can be prepared countless ways. Baked in a casserole with garlic, cream, and bubbling cheese - Artichokes Francaise - Blanched hearts, A'la Grecque style for a nice salad and the Leaves, for dipping in a homemade lemon mayo. You really have a lot of options.

Could you be more specific with "how" you would like to incorporate them into your dinner? If so, I can provide an easy recipe as well as the best way to clean an artichoke.
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Old 07-30-2012, 03:28 PM   #5
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duck l'orange
Will reply with a recipe later.

Until then, enjoy this:
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Old 07-30-2012, 03:46 PM   #6
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I brewed an American Honey Blonde Ale, and would like pairing suggestions....

For reference, the recipe for the Blonde included 2-row, white wheat malt, caramel 20, Tettnang for bittering, Saaz for aroma, and US-05 for yeast. Then a pound of orange blossom honey was added in secondary, and it kicked up fermentation again. Turned out delicious, and just begging for something to complement the interplay between the spiciness of the saaz and the citrus-floral notes of the honey.

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Old 07-30-2012, 04:22 PM   #7
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I brewed an American Honey Blonde Ale, and would like pairing suggestions...
Pad Thai, Sushi, Asian Vegetable Spring Rolls

American Blonde ales add a subtle fruity kick. They're simple, crisp and clean, with a delicately sweet malt backbone. They can hold their own against foods like these without overwhelming them.
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Old 07-30-2012, 04:30 PM   #8
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Pizza dough + pizza sauce.

Some people make incredible pizzas. Nice thin crust, super-fresh taste, fluffy and light yet somewhat supportive. Then their sauce is aamzing. Just the right amount of tomato flavour, spices, and herbs. I can make both of these things -okay-, but I need something EXCELLENT.

Help me! I'm thinking the process might be mroe important than the ingredients - but I don't know...

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Old 07-30-2012, 04:32 PM   #9
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Pizza dough + pizza sauce.

Some people make incredible pizzas. Nice thin crust, super-fresh taste, fluffy and light yet somewhat supportive. Then their sauce is aamzing. Just the right amount of tomato flavour, spices, and herbs. I can make both of these things -okay-, but I need something EXCELLENT.

Help me! I'm thinking the process might be mroe important than the ingredients - but I don't know...
Someone else messaged me this question. I directed them to Seriouseats.com - They have an entire section on Pizza recipes, with illustrations, recipes, tips, etc. They are very dedicated to getting everything exactly right. Check it out. Everything I would tell you is already covered there with more simplicity and science.

http://slice.seriouseats.com/the_pizza_lab/?ref=fresh
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Old 07-30-2012, 04:37 PM   #10
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How do you keep venison from drying out? I really want to make a good venison roast, chili, or steak, but I can't seem to keep it from getting dry. I've pretty much ruled out slow/crock-pot cooking, because even if I cover the meat in liquid it still dries out since it's so lean.

Any suggestions?

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