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In our daily living we come across food items and dishes that stand out from all others. They can come from old family cook books, hand me downs on pieces of scratch paper, or something you recently was served at a meal. If you would like to share the dish or food item with us...enter it here in this section.
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If you like banana bread, try this recipe. I made it again last weekend and I always get raves about it.

Banana Sour Cream Bread

INGREDIENTS:
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
2 1/2 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 oz) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts or pecans (optional)

DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a tester inserted in center comes out clean.
EGGS LIKE YOU AIN'T NEVER TASTED
These directions are for Omelets and scrambled Eggs..This is the base for many different versions of Omelets that you want to create..

Ingredients:
3 large or jumbo eggs
1/4 cup of heavy cream
1/4 teaspoon of tartar

Preheat Oven to 500 degrees.

It is preferred the eggs be at room temp, but not required. Crack the eggs into a large bowl, add the milk, and tartar...now blend at high speed until frothy...about 1 minute...
(I use a iron skillet for this) Pour into greased skillet and let the eggs start to set.......now add whatever ingredients you want for the omelet....Flip one side over the top of the ingredients...now place in 500 degree oven...the intense oven heat will cause the omelet to start to rise...allow it to increase in size until it is golden brown. The egg will double and triple in size..When it comes out it will be fluffy and light...
Pour onto your plate and enjoy.
If You Like Reuben Sandwiches Yo Gonna Love These
First lets talk about the meat..Did you know Corned Beef and Pastrami are in fact produced through similar processes. Both are made from salted Beef.Pastrami comes from the plate and Corned Beef from the Brisket.Both are cured then slow cooked. The really only difference is the spice and that pastrami is smoked.
But for the Reuben we are interested in the Corned Beef. It gets it name from the Anglo Saxon terminology, which equates the word Corn with the "Grains" of salt sprinkled on the Beef for curing. The Brisket is then soaked in a seasoned brine for several days. Now this meat requires a slow, long period of cooking with seasonings of allspice, bay leaf,onion, whole cloves, pepper corns, and garlic cloves.
Corned Beef is milder in flavor than Pastrami just in case you are wondering.
Now, for our little sandwich here... we are going to use point corned beef. Why? Because it is a whole lot cheaper than the flat. Whats the difference? Fat Content. You will lose 20% more weight with the point vs the flat.
Now that we have that out of the way...lets get started.
First go purchase two packages of Point Corned Beef...you can get them at Walmart in the meat section. Each package will have a seasoning packet with it.
I use a roaster to do this, but you are going to need a large kettle for the water...
I put the corned beef in the roaster, add the seasoning packet, plus 2 large bay leaf, and about 4 cloves of chopped garlic...cover with just enough water to submerge the Beef.
Turn it on med heat and allow the meat to cook for about 4-5 hours...
Once Cooked, take the meat out and put into the fridge for at least 2 hours to cool down. (do not attempt to cut the meat when hot...it will break up into strings)
Once cool,rack the fat off of the corned Beef...it will come off in chunks...throw the fat away...now cut the Corned Beefed across the grain in thin slices (the thinner the better)
Once you have completely cut up the Corned Beef it is ready to make a sandwich.
Get 2 cans of Barvarian Sour Kraut (Walmart) Drain the kraut and put into a large bowl...add 1/4 cup of brown sugar and mix...
You are going to need a loaf of Jewish Rye Bread and a loaf of Pumpernickle Bread.
Lay down a slice of rye and then layer with Corned Beef, Slice of American Cheese, and Sweetened Sour Kraut,and a shot of German Mustard. Now place a slice of pumpernickle bread on top....now start another layer of sliced Corned Beef, Sour Kraut, Swiss Cheese, and Thousand Island Dressing topped with rye bread.
This sucker is going to stand about 5 inches high...press down hard with hand...then slice across the Sandwich at an angle...
Serve with Potato Chips of choice... Get out your gun to keep the poachers away as you are gonna need it...
Sometimes Failure Starts At The Planning Stage
One of America's Favorite Food is the HAMBUGER..How many times have you been told, pickup some hamburger meat and we will have hamburgers tonight. You get to the market's meat counter and they have ground beef, ground chuck, ground sirloin, and ground round. Which one do you choose?
This decision will decide whether you have a "Its OK "style burger to "Honey! What did you do to this burger, its the best we have every had".
If you picked up the GROUND ROUND package, you just set yourself up for a burger that will be chewy and lacking in a good beef flavor...why? Because the meat comes from the Rear Upper Leg and rump of the cow. These areas tend to be void of marbling and tough.The fat content will be about 10-15 percent.
You are in a hurry and you do not stop to think and grab the REGULAR GROUND BEEF package...you just set yourself up for a burger that is going to be mushy, greasier, and the taste will lean toward old boiled beef. Why? Ground Beef comes from many combinations of beef cuts...when it is all ground together, and fat added, the fat content will be about 30%, and flavor never consistent.
You chose the GROUND SIRLOIN package...well! you made a real good choice...as the meat will be tender and have a hearty beef flavor. The fat content will be about 7-10 percent, and it may tend to be a little dry...you can counter that with a brushing of Beef Consomme or combination of Beef Consomme and melted butter after the burger is cooked. Why? The meat comes from the midsection of the cow and near the hip. Therefore it is not as tough.
Now if you were smart, you picked up the GROUND CHUCK package. You just started with the best ground meat you can get for burgers...You are going to find the meat to be Rich in beef flavor, moist, and have just the right texture to make it stand out from the normal hamburger. The fat content is going to be around 15 to 20%. Why? The cut comes directly from the shoulder area.
As for myself, I use a combination of GROUND CHUCK and GROUND SIRLOIN. I use whatever style seasoning I desire the burger to be for that meal.
Now! as you know, CROWNING is a problem when the burger comes off of the grill(this is where the burger is in a oval shape, other words, the middle of the burger during cooking has risen and given the once flat patty a crowning affect)a LOT OF PEOPLE,in order to counter this, take the spatula and press the dickens out of it. Well! you can do that, but you also just pressed all of the natural juices out of the burger. You don't have to do that. There is another way to get the same affect, and still keep the juices in your meat. You can simply stop the crowning by taking you thumb, and making an indention in the center of the raw patty before you start to cook it...as the burger cooks, the indention will rise and become level with rest of the burger...thus, you will have a burger patty that is level, and your toppings will not slide off...
Good Grilling and remember...don't dribble on your shirt..
So You Want To Make A Roast For The Meal!
Well! What kind of roast are you going to use? Choosing WHAT KIND OF ROAST is going to make all the difference in the world as to whether it get raves, or a no thank you, I don't want seconds, I'm already full.(While they are thinking...I still got half of this stuff on my plate..where is the dog?)
Simple rule is fat equals flavor...but not so fast...fat can also make the meat section tough..
when you go to the supermarket they will have a large selection of meats that can be used as a pot roast. But regardless, they all fall into three categories...Shoulder Aea...Leg Area...and... Hip Area...
If you grabbed the ROUND ROAST OR THE EYE OF ROUND ROAST OR THE BOTTOM ROUND ROAST.. the meat is going to be chewy and have a tendency to be dry. Choose the SIRLOIN ROAST and you are going to find it has the least taste, and will have the tendency to be somewhat bland, and tough. The BOTTOM RUMP ROAST is really not going to be much better.The EYE OF CHUCK ROAST or just called CHUCK ROAST is the best for a pot roast.Any BONELESS CHUCK ROAST will do. It has a rich flavor, tenderer and makes a great beefy sauce when it is slowly cooking. So! make the right choice at the beginning, and you will reign in the kitchen.
Good eating and remember don't dribble on yo shirt
SmilerE's Guacamole! Smiler

Here's my Guacamole recipe. I took this to a party of 20, and they literally gathered around the bowl with chips. There was a lot of other food around, REALLY good food, but they didn't care. When people couldn't get to the bowl because the others were in the way, I watched as those up front scooped up a bit for them and handed it back to them. One person actually "sneaked" a huge scoop and took it to the fridge. Six avocados were gone in about six minutes flat. It's that good. It will knock your socks off. The best part is that it's so easy to make and adapt to your taste preferences. Try it and tell me what you think. If yours is better, I want the recipe.

I've included some of the "have to"s along with comments about what can be done to taste. This recipe is for 2 if you're eating it with chips, or it can cover at least 4 (probably 6) if you're using it as a side with other mexican food.

Here's what you'll need (see below for comments):

--> 2 Haas avocados. Those are the darker, purplish, sort of 'shriveled' looking ones. Don't use the bright green ones. When you're purchasing them, press on the smaller end to see if it's ripe. If so, it should give a little - just a bit of mush, not too much. If not, it will be as firm as the rest of it. Buy them ripe if you're making it that day. Unripe ones will ripen in a day or two if you're buying in advance.

--> 2 Roma tomatoes (those are the smaller, oval-shaped ones for you non-cooks out there)
OR
a can of Rotel to pull from (Rotel is basically diced tomatoes and green chilies). I suppose you could use petite diced tomatoes in a can, but I prefer either the fresh or the 'zing' of the chilies

--> A sweet onion. Red (purple) onions are by far the best for this, but a vidalia or sweet yellow onion will work okay.

--> Lime Juice. You HAVE to have this. You can buy a small container in the grocery store that will last you awhile. You can use fresh if you want, but I like the convenience of the bottle in the 'fridge.

--> Cilantro. Find it in the produce section of your grocery store, probably near the parsley. (For those who aren't familiar, it's a leafy "sprig" like parsley or other herbs.)

--> Garlic Powder, minced garlic, or a clove of fresh garlic.

--> Salt & Pepper

Now, here's how you do it and how much you need of everything:

GUACAMOLE FOR TWO

1.) Get the lime juice out and have it waiting on you. You'll need a bowl, a spoon, a fork, a knife, and some measuring spoons.

2.) Take 2 avocados, slice them in half, and use a spoon to pry out the pits. (Don't do that knife trick: it can be dangerous.)

3.) Use a spoon to scoop out the insides of all 4 halves into the bowl.

4.) GET THE LIME JUICE ON IT NOW. DO NOT STOP, DO NOT PASS GO. The lime juice will keep them from browning (which can be very unsightly and doesn't do much for the taste either). You need to pour EXACTLY 2 Tablespoons of lime juice over them. Don't 'eyeball' this measurement. Too little will let them brown, and too much will make your guacamole turn into a soupy, often brown mix. Trust me. Also, get this on there right away. Don't pause to do anything else.

5.) Take a knife and quickly cut through the sections, working both ways. This step just helps with step # 6.

6.) Using a fork, mash the avocados against the sides of the bowl until you have it the consistency you like. I don't like mine in huge chunks, but I don't like it pureed, either. Get it to your preference. Usually, I find it's about right when my arm is getting tired.

7.) Fresh Cilantro: Pull the leaves, chop them up, and add 2-4 Tablespoons (to taste). If you know that you absolutely hate cilantro, you can leave it out, but it really adds to the taste here. I don't ever measure it anymore, but I probably use about 3-4 Tablespoons of it. Throw it in.

8.) Garlic: Here's where individual tastes come in. If you don't really care about it, use 1/2 teaspoon of Garlic powder. If you really want that taste to come out, dice up (very finely) one clove of fresh garlic. Another alternative that I really like is to use the (wet, not dry) minced garlic you find in a jar. Check the label to get the equivalent amount of 1 clove. For the first time you try this recipe, I recommend using the 1/2 teaspoon of garlic powder unless you're confident! Whatever you choose, throw it in.

9.) Add 1 teaspoon of salt and stir everything together well.

10.) Onion. You can measure it one of two ways. Either add 1/4 cup of diced onion, or add about a quarter of an onion (diced). I usually just use a quarter of the onion, which is a bit more than 1/4 cup, but I like it. Go by taste, but don't go with less than 1/4 cup. Throw it in and stir to mix.

11.) Tomatoes. There are two options. Here again, you can go with your taste preference. Pick one and throw it in! Smiler

Option A: Dice 2 Roma tomatoes, throw them in, and add 1/2 teaspoon of pepper. This is the best option for those who want a more straight-forward style guacamole and for those who prefer less spice.

Option B: If you want something a little more unusual and with a little extra zing, use the classic Rotel (tomatoes & green chilies). Just eyeball the equivalent of a little less than 2 Roma tomatoes. That comes out to about 1/4 cup or a bit less. Be sure you use a strainer or another method (like holding the spoon to the side of the can and pressing Smiler ) so that you only add the solids - no juice! Remember the green chilies factor here, so it's going to be hotter. It's hard for me to give measurements, because I go by sight. I usually just grab a spoon, get about 3 strained spoonfulls in there, and then taste. You might want to add 1/8 cup, stir, taste, and then add more if you want. No ground pepper is needed if you use this option. I like this spicier version, and it's the one I make most often now.

11.) Stir everything together one last time.

12.) Here's the secret to storing it. You probably won't need it because you won't have any left, but I'll throw it in anyway. You need to have the top covered AT THE SURFACE so that no air gets to it. Tupperware won't cut it. Just get some plastic wrap or wax paper and press it down across the top. If you don't, it'll go brown in a day.

Let me know when you try it! And if you have any questions, I'll be happy to answer.
Last edited by e 2
Keep writing Trader.

T.D. needs to get you to write cooking columns for them. Your explanations are simple enough for us non-cooks to understand and I like your "buying advice."

Keep writing - I'll keep reading and going to the market to try what you've just written about.

Do you have a recommendation for the best meat market in our area? No, wait . . . I'm gonna start a thread for this . . .
Honey Could You Pick Up Some Chicken?
How many times have all heard that phrase as you headed to the supermarket...If you walked out of the house without asking this question...you just set yourself up for probably a ho! Humm! chicken meal.
Lets carry this a little further, and you will recognize what I mean..You're now at the chicken section of the meat dept...they have Broiler-fryers- Roasters-Capons-Stewing hens-and of course the cut up versions.
After you made the selection of which version, you have 25 packages of the same laying there...what do you look for to select the freshest one? Most just grab a package, throw it in the basket and move on...thats OK if you are into "Lets just shoot among-gam and maybe we will get the best one"..BUT STOP! Lets go back to the beginning before we get too far along here..WHAT WAS THE QUESTION YOU SHOULD HAVE ASKED BEFORE YOU LEFT? What type of chicken are we going to have tonight?...Fried, Broiled,chicken and dumplings,grilled, chicken salad...one of the reasons chicken is so popular is the flavor of the chicken can compliment so many different cooking styles and dishes..that is why they so many different versions at the market...the same version will not match all styles of cooking or dishes...
Let me show you what I mean here...Now! first you must realize that chickens are classified by age and weight. Young-tender chicken cooks quickly, older chickens need a slow cooking process to make them tender.
BROILER-FRYERS are young,7-10 weeks old, and will weight around 1.5 to 3.5 lbs. They will have a mild flavor and best for frying,broiling,roasting, etc ROASTERS will weight around 4-6 lbs are around 16 weeks old. As the name indicates they are good for Roasting, and Rotisserie cooking. You can also use them in dumpling, stews, etc; Now comes the CAPON with the high squeaky cluck...why the high voice...? because when they were small, they were castrated. These have a whole more meat on them,and higher in fat content. They will weigh around 5-7 lbs. STEWING HENS now this are the old birds of the business...they are around 1.5 years old will weigh in at around 4 to 8 lbs. They will tough, and stringy. It is best to use these for soups, stews, and stocks. They should be simmered on low for at least 5 hours..
OK! now you have made your selection on the type, but what do you look for to choose the freshest? First look at the Sale by date.. make sure the package is not torn, ripped or leaking. Look at the color of the meat..it should be creamy white to a deep yellow.If it looks pasty or starting to gray or turn dark...pass on it..( reduce priced chicken is OK! if you are going to cook it that day but then again that depends on color and smell)SMELL the biggest indicator of all..if it has a lingering unpleasant odor like your used underwear...I suggest picking up another package..If you get it home, and when you first cut the package it has a unpleasant odor, wash it off, then let it set for a few minutes..sometimes oxidation takes place in the package and causes a slight odor..these is harmless..if it is the real "this stuff has gone bad"..you will know it..
Now! Some of the information above should get ya thinking...I will cover how to cut a chicken, which pieces to put into the skillet first..(yep! you put them all in at the same time..and you just set yourself up for less that it could have been)We will talk about storage..what is brining? About Kosher chicken, and much more in the post to come...
Can We Talk A Little More Chicken?
There are many different styles of chickens being marketed. You have the MASS PRODUCED CHICKEN, the FREE RANGE CHICKEN, KOSHER CHICKEN and BRINED CHICKEN.I am sure I have left some out..but I have chickened out at this point.
If you go to a Kosher Restaurant this does not mean the food is Kosher..it simply means they have some dishes that are prepared kosher style.
Kashrut is simply a Jewish law dealing with what foods can and can not be eaten under their guidelines. They have certain rules in the slaughtering and processing of the meat. The Kosher meat must be completely drained or broiled or brined of blood.(this does not apply to fish)The slaughter is known as the shechitah, and the person who performs the act is known as a shochet. This means to destroy or kill. The method is usually a quick, deep stroke across the throat, which renders the animal unconscious in a matter of seconds.After the rapid draining of the blood, the meat is either broiled, soaked or brined out to remove the rest of the blood. All of this has to be done before the meat is frozen or ground.(usually within 72 hours)Recently in a Cook's Illustrated Tasting Test, the KOSHER BIRD came out on top several times over the other processed birds. NATURAL now that is a big word, and has many definitions...but we are only interested in what the U.S. Department of Agriculture defines as Natural for this little write up. They simply say this is a bird that has not had any antibiotics or hormones added, and was fed strictly a vegetarian diet, so that nothing could affect the Raw Product. This bird came in second during the Cook's Illustrated Taste Contest.FREE RANGE is simply where the chicken is not considered to be classified as natural, but has been allowed to move freely within a certain area.(mass produced chickens are kept in close quarters to each other, and cross infect each other.(that is why you have antibiotics in the meat of these) Some say the free range chicken is tougher, but taste test have yet to prove that.If you are interested, in the test taste the brand "Empire Kosher" came out on top, with Springer Farm Natural pulling a close first, and third the Eberley's Free Range Chicken. Last Place was Perdue and White Gem.(I believe Sam sales the Perdue brand...I may be wrong on that)Why? Poor texture, mushy breast and bland washed out flavor.
BRINE CHICKEN I will cover this in the next post. If you want to store the chicken when you get home, you may want to do the following...
Some people just throw the entire package in the freezer..that is OK if you don't keep it over 6 weeks..any thing past that needs to be double wrapped...Now! I will tell you I would never do that...Why? All processed chickens still have a large amount of chicken soup on them when packaged. Over 90% of raw chicken is also found to have some E-coli on the meat.Now! I don't know about you, but I really don't want to freeze the chicken soup and E-coli into my chicken and let it set for 6 weeks...I highly encourage you to wash the chicken with water and put it into either freezer bags, and even better the vacuum seal bags...SALMONELLA POISONING comes from cross contamination when you use the same cutting board, same rag, same counter space, same cutting utensils to cut vegetables, and other foods after you processed your chicken...ALWAYS WASH WITH BLEACH THE CUTTING BOARD, KNIVES, COUNTER TOP AND USE A DIFFERENT RAG AFTER PROCESSING CHICKEN.
Remember..don't dribble on your shirt ...
If You Want To See The Difference "BRINE" something!
BRINING has historically been used to preserve meat. The meat is soaked for days in a salt solution (you can add all kinds of sugars, spices and other ingredients), until the meat cells soaked up the solution. Then a miracle happened..Refrigeration was born and BRINING was no longer necessary...but as things go in cycles. BRINING has returned simply for the flavor, texture and moisture content. How many times have you seen a meat product that stated on the package...Water and Flavor added. Buy that one, and you've just been BRINED. The meats that take to BRINING are Chicken, Cornish Hens, Turkey,Pork, and Seafood.(Boston Butts do not brine well because its high fat content) Meat that you do not want to BRINE are Beef,Duck,Lamb and other meats with a high fat content. They do not benefit from brining at all.(the exception is Beef Brisket, which when BRINED develops into what you call Pastrami or Corned Beef, depending on the spices and technique used)
If you want to give it a try...I would suggest getting two whole birds (roasters).
Now it really does not matter which type of salt you use, some use Kosher Salt, others Table Salt. (Low salt brining does not work, and really does not do much for the moisture content or flavor)(IF YOU ARE SENSITIVE TO SALT, I REALLY WOULDN'T GO ANY FURTHER ON LEARNING HOW TO BRINE) But lets get back to the chicken we are going to BRINE...a whole chicken will take around 4 to8 hours...chicken pieces around 2-3 hours. If I was going to BRINE I would do it on the low time range and adjust according to my own salt taste...if it BRINES too long...it is possible to get the meat too salty. After you take it out of the brine...rinse the meat off and pat dry....some take the chicken out of the brine...rinse..pat it dry...then place in fridge for about 4 hours to allow it to air dry. This will cause it to brown better.
Ingredients for a all purpose BRINING...
1 quart of cold water
1/2 cup of Kosher Salt or 1/4 cup of Table Salt
1/2 cup of Sugar
Mix all of the ingredients in the water and stir until dissolved.
Place in your container of choice (DO NOT USE ALUM) as for myself, I would then sit back in Fridge
When you start to cook...be sure you cook at temperatures around 300 to 325 degrees. Low Temp Cooking, I found tends to make the outer skin Rubbery...
Go ahead..give it a try...play with it...You will see the difference...
TIMES FOR BRINING OTHER MEATS
Whole Turkey....12 hours to 2 days
Turkey Breast... 4 to 8 hours
Cornish Game Hens 1-2 hours
Pork Chops...2-6 hours
Pork Tenderloin...2-8 hours
Whole Pork Loin.. 1-3 days

Well! I hope you learned something from this little post, so Good eating today and remember..don't Dribble!
Your Ice Berg Lettuce Keeps Turning Brown On Ya Too Quick!
How many times have you bought some Ice Berg Lettuce at the Market, which appeared to be really fresh...Two days later, its starting to get brown spots on it...there is a lot of waste when you remove the brown spots, and you are now down to 1/2 a head of lettuce...Well!There is a little trick that we use in our kitchen to keep the Ice Berg lettuce fresh and crispy..Simply! remove the core of the lettuce, then pour ice cold water in the cavity and let it drain. Put the lettuce in a plastic bag, and it will stay fresh and crispy for at least 1 week or more..
Good Eating Today
How To Serve Creme Fraiche, pronounced "Krem Fresh" Without Emptying Your Wallet
This style of creme is a thick and smooth heavy creme which has a wonderful rich and velvety taste. It is mainly used in French dishes during Aristocratic Banquets. In France, it is quite expensive as it is a creme that is unpasteurized and contains friendly bacteria necessary to thicken it naturally. We use this style of Creme in our command banquets here State side. I am going to give you a little secret as how to make this Creme for your family or someone special without breaking the bank.
I say now...pay attention here...take 1 cup of room temp whipping cream and mix it with 1/2 cup of sour cream which is also room temp. Mix well...now pour into a jar which has a lid. Screw the lid on and shake for about 1 minute...place the jar aside for 24 hours, where it will get warm or at least room temp...check the creme and see how thick it has become after the 24 hours...Stir it and then leave out for another couple of hours... Stir again...and this time... put jar in the fridge. It will need to cool for at least 6 hours before serving...It will keep for 2 weeks without any problem...
Now! what do we do with this stuff...
You serve it directly onto a baked potato, steamed veggies, straight out of the jar...it is also great on desserts such as puddings, short cakes, fruit salad, cobblers, etc...but before you put it on any desserts add confection sugar to the amount of creme you are going to use...do it according to taste...which means usually about 2 tablespoons...for a little extra kick add some vanilla extract.
Who told you , you couldn't live the life of an Aristocrat!
What Are You Going To Do With That Flour?
If you don't know where you are going, chances are you are going to end up somewhere else. Nothing can be more true that the above phrase, when it comes to Cooking. If you are going to bake a cake, you can use the all purpose flour, but you are going to end up with a HO! HUMMMMMM!!! quality product. It is impossible to create a top quality product with low quality ingredients or using another product that is not suitable for what you are trying to create.
PitBos$ for example...being he has owned a restaurant and also loves to Q...he is very selective about the ingredients he uses in what he wants to produce...That is what drives me crazy about some restaurant owners...they work so hard at trying to make their food establishment successful, but they have already put grease underneath their feet because they went to a false premise, that a cheaper price quality food item is just as good as a higher price item...Now! I will say sometimes, and I do mean rarely..you will find that to be the case...but I wouldn't bank by income on it...
With that said, lets get back to what most people buy on a regular bases...FLOUR...If you are like the majority of folks, you go to the Flour/Meal section and never think about the type of Flour you just bought..Most of the time, its either All-Purpose, Plain Four or Self Rising..
STOP! WHAT ARE YOU GOING TO BE DOING WITH THAT FLOUR? IS IT THE BEST INGREDIENT FOR WHAT YOU ARE WANTING TO CREATE?
If you ask most individuals where flour comes from...they would say from the farmer...or out of the field...ask what type of grain...and they will look at you...like...you must be kidding...
First understand that FLOUR used in baking comes mainly from wheat..now it can also be milled from rice, corn, nuts,legumes, and some vegetables or fruits..But the important thing for you to remember is...the reason why there are so many different type of Flours, is because not one type of flour will be the best for all dishes...
So! choose the right flour for your dish...and you have started in the right direction of producing a quality item...
ALL-PURPOSE FLOUR..to produce this product they simply blend soft and hard milled wheat together..Hey! did you really think they were not going to confuse ya...they went a step further and made it also bleached and un-bleached..what tha? Don't get in a snit...BLEACHED FLOUR is flour that has been chemically treated while it ages...UNBLEACHED FLOUR is allowed to bleach naturally as it ages..WHAT IS THE DIFFERENCE? The bleached flour has less protein than the bleached. So if you want to make Pie Crust, Cookies, Quick Breads, PanCakes,or Waffles us the BLEACHED FLOUR...
If you like to make puff pastries,strudels,eclairs,popovers,cream puffs, and yeast breads then use the UNBLEACHED FLOUR.

WHY CAN' I USE ALL-PURPOSE FLOUR OR SELF RISING FLOUR FOR CAKES?
You can...but your cake would be a whole lot better if you use CAKE FLOUR. This flour has been milled from soft wheat and has a finer texture and a higher starch content. It also has the lowest protein content. They also altered the flour by chlorinating it, to make the flour more acidic, which in turn allows the cake to set faster, and the fat to distribute most easily throughout the batter. This improves the texture greatly...(put a pre-cake mix beside a product made from Cake Flour and its amazing at the difference not only texture but moisture content.)If you are baking a product with a high ratio of sugar content, this style flour hinges the bet on your side that it will not collapse on ya..(before I forget...some rules on baking...preheat the oven, never..never ever...once the product goes in...open that oven door for a peek before 20 minutes is up...you do and you have changed the heat index within the oven which will probably collapse your cake)

More than you ever wanted to know about flour in the post to come..oh! did I forget to mention CornStarch, Baking Soda and Powder..Don't worry I have not..just wanted you to catch your breath..
Can Yi ou Count The Times
You have set down to a plate of good Ole Southern Fried Chicken, with that golden brown hue just begging for you to put yo gums on one of those pieces...You grabbed the biggest piece, which was the breast, and with an expectation of a juicy piece exploding in yo mouth, that vision rapidly fades, as your teeth sink into a breast that is dry as Sahara sand.
Your reaching for that glass of sweet tea, before you even realize it, or choke to death one..
Once you have cleared your throat, you realize the major mistake that a lot of cooks make when cooking chicken has happen to ya meal."ALL OF THE PIECES WERE PUT INTO THE SKILLET AT THE SAME TIME"..I know some of you are saying to yoself...SO!...First...The breast meat is not as moist as the rest of the chicken...that is why the legs and thighs have a juicer texture than breast. So! does it not stand to reason that if you cook all of the chicken the same amount of time, by the time the legs and thighs are done, the breast is now over cooked?...
This little problem is easily overcome, by doing the following...put the legs and thighs in first, and allow them to cook for 15 to 20 minutes before you put the rest of the chicken in...By the time the legs and thighs are done, the breast, wings and back will be ready...thus the breast should be juicy as you expected.
Good Eating and remember...don't dribble!
Biscuit Making Requires Practice
There are as many different style Biscuit Recipes in existence,as there are cooks I believe.
Most Southern Families have in their cookbooks somewhere, a piece of hand written instructions on how and what not to do when making the family biscuit...Most cooks will make their biscuits from plain or self rising flour, depending on their technique...and the biscuits will be good, and some even heavenly...But lets talk about fine tuning a biscuit...what can we do to make it even better..First...PASTRY FLOUR which is made with soft wheat and really falls somewhere on the scale between all purpose and cake flour when it comes to terms of protein content and better baking abilities is my first choice...This style flour tends to produce a biscuit that is more crumbly, Fluffier, and lighter in taste..(its good for pie crust, brownies and cookies also)
Do you use SWEETMILK or BUTTERMILK? Well! I can tell you this, that it is a matter of personal choice...but from reading numerous recipes on biscuits...most of the older biscuit ingredients included BUTTERMILK as the liquid of choice..BUT WHAT IS BUTTERMILK AND WHY SHOULD IT MAKE ANY DIFFERENCE? Buttermilk is considered a Cultured dairy product just like sourcream or yogurt. Today's buttermilk is made by adding a friendly bacterial called Streptococcus Lactis to fresh or lowfat milk. This bacteria converts the milk sugar lactose into lactic acid, which gives the milk its tangy and unique flavor...nothing more..so if you don't like the flavor of buttermilk, use sweet milk...it truly is a choice of the palette..NOW THAT YOU KNOW THIS... DOES IT MAKE YOU FEEL ANY SMARTER? Go Ahead! you have my permission to impress all of your friends today, by informing them type of the bacteria used in Buttermilk. Next comes the LARD OR SHORTENING. Back in the days of when, LARD was the choice (about the size of a walnut...which in our time equates to about 1/4 cup of shortening...DO NOT USE SOFT WHIPPED BUTTER IT WON'T WORK!)
BAKING POWDER is one ingredient that is needed for additional leavening. WHAT IS BAKING POWDER MADE OF? It is a mixture of sodium bicarbonate and cream of tartar. WHAT DOES IT DO? It simply contains a starch to prevent lumping, and creates a leavening chemical reaction. You have two types of baking powder. SINGLE ACTING... which simply means it requires only moisture to get it activating..use it and the biscuits have to go into the oven quickly after cutting. DOUBLE ACTING..The powder will start acting when the moisture hits, but when it goes into the oven, there is a second release of gases..(You can make the biscuits and allow them to set on the counter for a while, without losing any leavening properties) I RECOMMEND THE DOUBLE ACTING BAKING POWDER. Lets continue on here...Salt ? Some recipes said YES..some NO..so I take it as a matter of taste...Now you have all of the ingredients it takes to make one heck of a biscuit...now lets put that sucker together...and stick it in the oven...YOU THOUGH IT WAS GOING TO BE THAT SIMPLE DIDN'T YA? WELL! NO! IT ISN'T! There are still some tricks of the biscuit making trade you need to utilize in making a top notch biscuit. But first lets list the ingredients below:

2 Cups of Pastry Flour(all purpose if you can't find pastry)
4 teaspoons of double acting baking powder
1/2 teaspoon of salt (optional)
1/4 cup of shortening (firmly packed)
**DO NOT USE BOTTLED VEGETABLE OIL
1/2 Cup of Buttermilk or Sweet milk (Your choice)

OK! its time to rock and roll on this...
Pour into a large mixing bowl the flour, then add the baking powder...salt...and mix very well, as you have to get the baking powder spread throughout the flour..Make a well(hole) in the center of your flour mixture and add the shortening..this has to be cut(mixed) very well in the flour..some say pastry cutter...I say its OK to use your finger tips...but keep mixing until it has the consistency of oatmeal..once you feel like you have it the way you want it...add the milk, and stir until the batter starts to pull away from the edges of the bowl..DO NOT OVER MIX
Put down a dough board or a large sheet of alum (I use alum..as I can just roll it up and throw away without all of the cleaning mess..)Put a heavy layer of flour on the board or alum and pour your biscuit batter onto it..ITS GOING TO BE STICKY..so take some of the flour off of the board with your hand and coat the outside of the entire mound of batter with it, so you are able to handle it without it sticking to ya hands...Once you have done that...Knead with the heel of your hand for about 2 minutes no more..Now...press down on the mound to get it flat, and then apply a dough pin (Rolling Pin) to the mount and spread until it is about 1 inch to 1/2 inch thick, depending how high you want them....try both heights and see which is better for ya...OK! What size do your want? I USE A 16OZ VEGETABLE CAN WITH THE TOP AND BOTTOM CUT OFF...You can use any size you wish...STOP!!! there is another variation here, that you can try...simply pinch the size of dough from the bowl of batter that you just mixed up...press it to the size you want in your hand and put it on the baking pan...
HOLD ON...NOT SO FAST! THERE IS A CERTAIN WAY THEY HAVE TO LAID IN THE PAN..YOU ASKING ME WHY? WELL! THINK ABOUT IT...We want the biscuit to rise...not spread out..if they spread out they will be flat and the fluffiness will not be there...So! in order to stop that...we have to put them on the pan where they are touching each other...this forces them to rise higher and not out..PLUS where the sides are touching, those sides will be soft and not hard and brown...
YOU'RE WANTING TO PUT THE BISCUITS ON THE PAN NOW ARE YE? WELL! WHAT TYPE OF PAN ARE YOU GOING TO USE..AND WHAT ARE YOU GOING TO PUT ON THE PAN BEFORE YOU LAY THE BISCUITS TO BED?
Now! this is debatable...so it is really your choice...Some say they use a iron skillet...some use a highly reflective pan so the bottom's won't get so brown or dark...me I have used both...and its 6 one way and 1/2 dozen the other...but you do need them touching regardless of the pan you are going to use...
WAIT! You have to grease the pan so the biscuits will not stick...if you were going to use butter...you messed up your biscuits...butter has a low heat tolerance and will brown or burn on you before the biscuits are ready...its OK! to use a baking spray but I use the shortening...try them all...you will find which is best for you...THE TEMP OF THE OVEN IS IMPORTANT...I have seen temp range of 375 to 450...I have gotten the best results at 400 degrees...It really depends on your oven...so you are going to have experiment on that...
BE SURE TO TEST THE BISCUITS BEFORE YOU PUT THEM ON THE TABLE..nobody that I know of...likes doughy wet biscuits..
Biscuit making is a technique as much as the recipe...so practice and you will get better each time you do it..
Remember! If you eat at a good restaurant today..be sure and tell the cooks also..and just not the owner...owners are dime a dozen...good cooks worth their weight in Gold...
The Question Was...Why Is Newberns Catfish Restaurant So Full If There Are So Many Unfavorable Comments About Them On This Site
First...I have read every response regarding that question, and do not disagree with any stated...but I would like to take this a little further into the SCIENCE OF TASTE...I too, think that some people go there simply because they have the feeling they are helping their Christian Brother and Sister...Some because they feel comfortable there..Some because of the no smoking or alcohol being served..Some because the majority of their friends or family like it there... I also believe that many go there, simply because they ENJOY EATING THEIR CATFISH...but the question is why do they like it...when your experience was less than what you expected...First lets ask the question...WHAT IS THE PERFECT CATFISH SUPPOSE TO TASTE LIKE?
THEN THE QUESTION...WHAT MAKES UP THE FLAVOR OF COOKED CATFISH? Next..WHAT DO YOU THINK NEEDS TO BE SERVED WITH THE CATFISH TO PRODUCE A CATFISH DINNER THAT MAKES YOU WANT TO COME BACK..AGAIN AND AGAIN AND AGAIN..
First lets talk about the things that are actually involved in producing a great Catfish Dinner..
1. Quality of Catfish.
2. Where it came from.
3. How its prepared before cooking.
4. What type of oil is it being cooked in.
5. What type of seasoning or breading is used.
6. What type of sauce or condiment is served with it.
7. What type of side dishes are served with it.
8. How is it presented, in relation to appearance and smell.

First according to the Southern Regional Aquaculture Center, what makes the Catfish so popular is its mild flavor and lack of a strong fishy odor. The preferred flavor after thousands of people were tested is the Catfish that has a NUT-LIKE or PECAN like characteristic with a hit of protein sweetness leaning toward CORN, or CHICKEN BREAST.. So we are talking about Taste Buds here? Well! yes! and no!.....they are other things in play. The taste buds can sense bitter, sweet, sour and salty...but when you add this into the "bouquet of tastes", then the odors, and chemical feeling factors play an equal part of the whole taste experience. The fish smell which is received by the (Olfactory Receptor which is at the back of the nose and roof of the mouth, and the Pharyngeal Passage which is located in back of the throat, that gives you the chemical compound flavors of spicy,metallic, or astringency add to the experience of eating the Catfish as it is chewed and allowed to move around inside the mouth.. Those three areas are what creates the actual taste...if you notice, I did not say texture...as the Catfish Industry found there are 25 identified flavors and texture was not listed in any category...they gave texture a different category called "Mouth Feel". The flesh should be firm, but not hard. Too mushy and it gave the impression to the diner the fish was not cooked enough or frost bitten..
With that in mind... how does a restaurant consistently get this type of flavor in the Catfish they purchase?
Now! what I am about to write here will explain why most restaurants use pond raise catfish instead of river catfish...When a certain pond area is selected to be harvested...preselected catfish are removed from the pond and taken to the processing plant..at the plant these catfish are put through a taste test...the lab is looking for the following strong flavors... Blue green algae..diesel..earthy or musty ...cardboard.. pesticide...fishy...etc...If any of these are detected the fish pond is rejected and steps are taken to correct the water and allow the unfavorable taste to eliminate itself from the fish before harvested. This way they have better chance of producing a consistent product to the restaurant...where as with ..river catfish...you get what you get....sometimes fishy...sometimes not...
How the restaurant purchases the Catfish makes a big difference...most catfish are flash frozen for long shipping periods..however, if a restaurant is in an area where they processing plant is local...they can order the fish FRESH or have them delivered live to them and processed at the restaurant...
Catfish when frozen need to be thawed out slowly.
Some restaurants do not allow time for this, and they end up serving a fish that is mushy...
As we all know, there are many different ways to season the breading that goes on Catfish...each place has their own method...and will fight you over the recipe...so I do not intend to get into a breading fight here...but again...that is what separates a good fish dinner from a average one...
WHAT SIZE? Most restaurants will serve whole and filet...the whole should be 6 to 8oz's, as they tend to have better mouth feel and milder flavor, plus for the owner they fry better and quicker..
Next is what type of oil should be used...I will cover all of the attributes of oil used in frying later, but for this article, I believe the best oil is Peanut oil...Why? It does not break down easily under long periods of cooking...it has a high heat tolerance...it does not give any unfavorable flavor to the fish...I personally do not use Vegetable Oil, as it will sometimes break down after 30 minutes of intense use and start to give a off flavor that is between burnt and scorched..Nor do I use Canola oil as I am afraid of it after reading so much about how it is made...plus it comes from Rape Seed...and even birds will not eat that stuff...
Now! we come to my pet peeve as you have all probably guessed by now...
You as a restaurant owner have made every effort to get quality Catfish, you have worked on your own signature seasoning, you chose the best oil, you have experimented with your cooking times and have those identified...then when you get the meal cooked you served it with INSTITUTIONAL TARTAR SAUCE AND ****TAIL SAUCE..thats like spreading anchovies on a chocolate ice cream cone..you just destroyed your whole catfish dinner...SO PLEASE RESTAURANT OWNER...MAKE YOU OWN TARTAR SAUCE AND ****TAIL SAUCE...DON'T QUIT THE HUNDRED YARD DASH..6 INCHES FROM THE FINISH LINE...
Side Dishes...Vary...I have seen catfish served with all types of slaw..onions, bake beans, white beans, mash potatoes, french fries, onion rings..fried pickles, pickled melons, salads, carrot slaw, (let me stop here for a minute..if you are going to make onion rings, fried pickles,or fries...I strongly encourage you to cut your own onions, and fries...I also encourage you to make your won batter...DO NOT USE PREBATTERED ITEMS...you get the same ending as you would when using institutional condiments...DO NOT GIVE THE QUALITY OF YOUR FOOD OVER TO THE VERY FOOD VENDOR THAT IS TRYING TO SALE YOU CHEAP CRAP THE FIRST PLACE...

Now! that I am off of that soapbox..I will continue...So! now you see... there are so many things that go into making a perfect Catfish dinner...some of the things are controlled by the Catfish supplier, but last of all it is the restaurant owner where the buck stops...

So after all of this above is said and done...it really depends on you, as to whether you like their fish supplier, their seasoning, their technique of cooking, sides, etc...some will and some want...that is why I believe there is a restaurant out there that for everyone's taste...you just may be in the minority...
Remember ! enjoy your meals this week and don't dribble!
E....
I just came back from a Coast Guard Officer Banquet in New Orleans...It was the first time,I had the opportunity to use your guacamole dip and my report to you is ....it was a hit....I fried the chips on the spot to be used with dip, so the hot chips went well with the dip.
Folks...E's dip is on this site...I suggest you copy it down and use it at your next get together..
Trader: A little levity. Years ago there was a cookbook that started for fun, "first steal a recipe". Re: your chicken discussion--I am with you all the way-----but should it start: First smell your underwear?
there are two delicous jarred creams the Hispanics use in the cheese area at Walmart. The sweet table cream is reminiscent of English double cream. The sour one I do not know about. They can be used in a pinch. Do you have directions for simulated double cream which turns out OK if not real? I do not want to waste time, effort, and money. Thanks.
HOW TO KEEP A BAG OF LEMONS OR LIMES FROM GOING BAD...
How many times have you bought a bag of lemons and put them in the fridge..a few days later you pull them out and lo and behold some are starting to turn bad on ya...Well! you can save a lot of those lemons by doing the following...

Simply put the lemons in a jar, cover with water
and put a lid on...they will keep fresh for quite some time...for limes simply put in the jar and tighten the lid...use no water...
THE SOUTH WHERE "CATFISH IS KING" BUT DID YOU KNOW...
There are more than 1000 kinds of Catfish.....28 species of those live in the United States and they range in sizes from 1 inch to over 100 lbs...The "BIG BLUE AND FLAT HEAD" being the largest in the U.S.

Most Catfishermen, prefer the Blues, Channels and Whites for eating...the brown and black bullheads taste good also with the yellow head Cat having a slight "Muddy Taste"...

The best sizes to eat range from 6 ounces to 16oz for whole...anything above that should be fileted...
If you are going to eat the channel, it is recommended you cut out the red scent gland which runs down the middle...it will eliminate a lot of the fishy taste some larger channels have...
The Blue Cat has the mildest taste..
quote:
Originally posted by traderconnections:
THE SOUTH WHERE "CATFISH IS KING" BUT DID YOU KNOW...
There are more than 1000 kinds of Catfish.....28 species of those live in the United States and they range in sizes from 1 inch to over 100 lbs...The "BIG BLUE AND FLAT HEAD" being the largest in the U.S.

Most Catfishermen, prefer the Blues, Channels and Whites for eating...the brown and black bullheads taste good also with the yellow head Cat having a slight "Muddy Taste"...

The best sizes to eat range from 6 ounces to 16oz for whole...anything above that should be fileted...
If you are going to eat the channel, it is recommended you cut out the red scent gland which runs down the middle...it will eliminate a lot of the fishy taste some larger channels have...
The Blue Cat has the mildest taste..


Are the catfish in the ocean bays of Destin FL good for eating?
What you need:

1 fat coon, undressed, cleaned well
2 Onions, quartered
2 Stalks celery, whole
4 Cloves garlic, chopped
6 Alabama Yams(Sweet Potatoes), boiled
Salt n' Cayenne pepper to taste




What you do:

First you gotta catch them coon, then you gotta undress it, and cut into serving size pieces. Put them pieces in a large Dutch Oven with all them seasonings and enough water to cover by 5 or 6 inches. Put them pot over them medium hot fire.
Lightly salt them water and boil until tender. Do not over cook.
Remove them coon from them water, put him in a large baking pan.
Place them sweet potatoes around the coon meat. Season to taste
using them salt n' Cayenne Pepper. Bake 'em up at 350 Degrees F. for about 30 to 45 minutes.
Is sweet n' juicy, m-m- good?
CP:
It has been my experience that no one that I know of keeps the "HARDHEAD CAT" as it is referred too in the panhandle...
If you lay the Saltwater Cat beside our Fresh Water you would have a problem knowing the difference...the largest I have seen is around 2 lbs and most around 1 LB ...I see them all the time pitched out on the beach and left for the birds..
According to one of my friends who lives in Destin he stated, the smell of the Catfish is enough to turn you off...But according to one of the articles I just read, some people eat them...The article talked about the ammonia smell, but stated it goes away when cooked...
Now! the only thing I can tell you is once upon a time SHARK, AMBERJACK, and RED FISH has the DONE EAT reputation...but have you priced these fish lately at a Fish Market...How times have changed...!
I have been trying to reach a couple of the Florida Wildlife Officers I know to get their opinion...I will let you know what they say...meanwhile..I would stick to the Fresh Water Kind...


They both stated the fish had very little meat on it, and had a horrible smell which transferred to the meat...
I personally cannot vouch for this...but those two guys will eat anything but the Saltwater Cat
My husband cooks. He doesn't wash dishes, but he cooks. He made a huge pot of chicken stew last Saturday for my residents. Some had never heard of chicken stew and they loved it. Thursday the owner of the assisted living insisted on feeding the volunteer firemen from both stations that respond to us to "celebrate" 9/11 (which is weird, I know, but she's a little "off"). He marinated and grill tons of chicken, made spicy pinto beans, potato salad and the cooks made some sort of strawberry dream dessert.

Now they've volunteered him to make the resident's seafood gumbo next Friday. And he loves it.
Flounder is a very mild fish
It can be cooked several different ways but one of the best if broiling...
If you really want to get complex and fancy, simply do a search for flounder recipes and you will find hundreds...but what I am going to give you will work on all mild flavored fish, including CATFISH if anyone out there would like to try it...

Simply put the flounder on a baking dish...then brush a good quality olive oil on both sides..
Place under the broiler and cook for about 5-6 minutes until the fish starts to get flaky...

Meanwhile...put 1/4 cup of helmans mayo, 1/4 cup of parmesan cheese, 2 tablespoons of lemon juice, and 1/2 cup of Italian bread crumbs and 3 minced green onions in a bowl and mix...

After the fish is starting to become flaky, simply spread this mixture over the fish...and put back under the broiler for another 3 minutes or so....allow the bread crumbs to become a golden brown and take out...let set for about 5 minutes...this allows the juices to settle back into the flesh of the meat...

This will give you a very pleasant tasting dish without over powering the fish with seasonings

Salt and Pepper to Taste...
Sorry! Vick 13
I do not believe in things just happening...I have a very soft heart for PIT BULL'S...as I just lost "MOMMA DOG" a PITBULL of probably around 16 years..she was one of the sweetest natured dog's I have ever owned. I had the privilege of being her friend for 7 years before she died...she was thrown out because she was pregnant...when she was found she was skin and bones and trying to nurse several puppies...We took her in temporarily to get back her health and find a home...she had different plans...she had found her home and had no intentions of leaving...I am glad she chose us...as the joy she gave us was a wonderful gift which created so many memories and laughter for my family...
GOD! said, I send you nothing but angels if the ones you did not ask for...

Since "MOMMA DOG" died, she has sent us 2 more... a setter and a short haired pointer...who were thrown out on the Natchz Trace...I picked them up and brought them home to of course find a home...again...they had different plans...
So! I guess your bulldog may have found a home...but then she was sent to you for whatever reason..."DOGS HAVE A VERY GOOD SENSE OF PEOPLE WHO HAVE WONDERFUL HEARTS" I guess you and hubbie passed the test..

Congraulations...
** I believe you are going to be surprised at what a wonderful gift that has been given your family...
Keep us informed and if you keep her...

PS:
Thanks for the nice comments they made my girlfriend and I grin...after I showed her what a catch she had...she stated, "If They Only Knew"

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