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Old 02-01-2012, 11:40 AM   #76
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Back in the early days of cable they had 'public access' shows---Remember 'Waynes World?'

One of the stations approached me to put on a cooking show---
That would have been funny---- I turned that one down---I'm a messy cook--
Could have been a cooking comedy---- None of the cooks wanted my help in the kitchen unless hell was happening--

The dishwasher knew his day was going to be ugly when I donned the white coat--

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Old 02-01-2012, 01:14 PM   #77
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"Chef--M--"
"The dishwasher knew his day was going to be ugly when I donned the white coat"
(What kind of "ugly" are we talking about?!?)
Maybe, the "dishwasher" got a GOOD, look at you!!
He, he, he!!
(Kind of "walked" into that one!)
"Chef-M--", looks like a "victim of circumstance"!!

Not to digress -
I've got to prepare a 22 pound Turkey, tomorrow - celebrate a "Holiday" -
Ground-Hog's Day - a momentous, occasion!
Something, momentous and monumental happened on this day!
Wish me luck!
One of the only things, that could make it better -
a recipe for "chocolate, mole" sauce! -
(Too much to, hope for!)

rossfingal
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Old 02-01-2012, 03:44 PM   #78
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Awww man, this is great, I got your recipes saved now but what is Prosciutto? Y'all have things up there that I have never heard of, we probably have stuff down here that y'all never heard of either.

This reminds me of something I ate in New York City one time and still don't know what it was. The aircraft carrier I was on had to pull into the Brooklyn Ship Yards and I got to see NYC. They were selling things from a ice cream cart like thing but it was hot. It looked and tasted sorta like deep fried mash potatoes. I know it wasn't but do y'all have any idea what it was?

While I was in NYC, went in a restaurant and ordered a hot dog and a piece of chocolate pie. That hot dog didn't have any color at all and the mustard looked funny, it wasn't yellow, nun of it tasted right either. Now listen to this, the pie actually had dust on it, I mean real dust. The white stuff on top was hard and I took it and wadded it up like a ball, no joke. Since then I got to thinking that they didn't like folks from down south or something or maybe it was sailors they didn't like.

I really do appreciate all these recipes, thanks a bunch this is going to be great trying these out.

Barb, is there a place you can get corn ground up your way? I never thought about grinding popcorn but I can't see anything wrong with it.

I have never liked meat loaf but I do like Judy's, man that is the best I have ever ate anywhere. I will see if she will let me post it. I know she uses hot breakfast sausage in it but I will have to ask her what else.

Mike you can't be any worse than me when cooking. Making biscuits is the worst, I will have flour out on the front porch without even going out there.
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Old 02-01-2012, 04:14 PM   #79
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That Prosciutto is a dry smoked ham---you may find it in the Deli section---hard but when sliced paper thin it is delicious--

Actually I wasn't so messy under normal conditions---but we had a great crew who could handle most days without me---but when something went wrong and they needed me--I got the foods fixed and out the door on time---

I wasn't about to waste one second on anything nonessential---I would slide the dirty pots across the kitchen to the scullery --like a bowling ball---

We were a busy place---mostly very smooth operation--but there were times!

The biggest single event was for 7200 people--all cooked on location---and we held another party 20 miles away at the same time---

You can see where there might be an hour or two when the adrenalin got pumped up a bit--

EDIT: Smithfield ham would be a salty equivalent that you might have tasted--they are to salty for my taste--German Westvalian (spelling) is the best--but almost impossible to find.
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Old 02-01-2012, 04:33 PM   #80
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Quote:
Originally Posted by oh'mike View Post
That Prosciutto is a dry smoked ham---you may find it in the Deli section---hard but when sliced paper thin it is delicious--

Actually I wasn't so messy under normal conditions---but we had a great crew who could handle most days without me---but when something went wrong and they needed me--I got the foods fixed and out the door on time---

I wasn't about to waste one second on anything nonessential---I would slide the dirty pots across the kitchen to the scullery --like a bowling ball---

We were a busy place---mostly very smooth operation--but there were times!

The biggest single event was for 7200 people--all cooked on location---and we held another party 20 miles away at the same time---

You can see where there might be an hour or two when the adrenalin got pumped up a bit--
My stars, busy wouldn't be the word for it, that is mind boggling, I would have absolutely freaked out with that ahead of me,

Man y'all must have been totally coordinated with each other, just the 7200 people would been way more than anyone I know could have handled. I am truly impressed. Do you miss that now days Mike?
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Old 02-01-2012, 04:51 PM   #81
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Jim,when I look back I wonder how I did it---I wouldn't go back for any thing.

I'd been at it for to many years--that big party didn't even get me excited.

Some days were nuts---We had a big one one night--over 2000 for a cocktail party in the Field museum in Chicago---

I was the last truck to leave---with all the hot food---we had the decorating package on that one along with seven different buffets and the bars---

We rented a truck --all the others were needed and gone---
Well--I fell off the back of the truck--danged grab handle was in a different place than the one on ours.

I left one leg up on the gate and landed face first on the pavement---broke my hand and my knee puffed up instantly.

The truck was a manual transition--I was the only one who could drive it---

After I got my breath back I had the two remaining guys lift my into the truck and off we went.

I made them promise not to tell anyone I was hurt.

When I arrived the smell of terror and panic was in the air---In a few minutes I had the show running smoothly---seems they changed the start time on the invitations and forgot to tell us---

All went well---and at 5:00 in the morning I checked into the hospital--I was in a cast for 6 months.

The cooks were good for their word and told no one.
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Old 02-01-2012, 05:21 PM   #82
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Don't be to impressed--we were set up for the big ones---The kitchen and facility made these easy to do--and I have always been one to train people --

I personally am rather absent minded--so I worked up systems that made forgetting hard to do--and I trained people to do the detail work and tedium that is my weakness.

We could do what ever came along---I can see problems and find solutions quickly--

One time I got a call at two O'clock in the afternoon---" Don't tell anyone,but if we go on strike tomorrow can you have lunch for three hundred ready by 11:30?"

They struck---the first lunch had a hitch---the lunch was to be three shifts--45 minutes apart--
I returned to the shop from another delivery and the kitchen staff was waiting for me outside the door.

Seems the first two shifts got into the hot boxes and ate the lunch for the late shift---

I was irritated with the staff---these people needed food--what the heck were they wasting time for?

I had my secretary call and tell them to stall for a few minutes---I had two big gas grills loaded on the truck---pot full of hot water--brats ,franks into the hot water to thaw---grabbed a few cases of burgers---

Stuffed cash into Isidro and Ray's hands and told him to meet met at the job with buns--

Fed the last shift 30 minutes late--then fed all the strikers ,just to be nice--

Strike lasted for 6 weeks ,I think---picked up 2 more offices---600 meals a day--snacks and beverages
If we had blown the first meal --none of that would have happened.

Feeding the strikers was the thing that the management was most impressed with--"Whhen the strike is over,we all need to work together again."
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Old 02-01-2012, 06:13 PM   #83
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Sorry gang---I didn't mean to derail the thread---

Any body have a good grilled shrimp recipe---I had a good grilled shrimp with garlic and lime juice in a Mexican restaurant ---I haven't been successful in duplicating it yet--

Telapia is cheap any one found a good way to grill that?
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Old 02-01-2012, 06:17 PM   #84
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Thanks!
"Chef--M--" !!
Excellent stuff!
Please, boys and girls - keep it up!


Just received unsettling news about a close, family member -
Boy! - do I feel my "mortality", at the moment!!

More recipes, please!

rossfingal

This thread isn't "derailed" - it's just "side-tracked" -
don't see a problem with that!

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Old 02-01-2012, 07:57 PM   #85
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I typed up a bread pudding recipe--but the site timed out--and it vanished---

Later---Got to see what in the fridge for supper---
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Old 02-01-2012, 09:48 PM   #86
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Man, talk about stress, that is more than I could handle, I thought having 30 guys working for you was stress and it was but not like that. I wouldn't go back to that either and I can sure understand why you wouldn't either. That was really interesting Mike, I appreciate you telling us. I am enjoying this thread, thanks for starting it Ross.

Ross, I hope your family member is going to be alright.
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Old 02-01-2012, 09:51 PM   #87
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I typed up a bread pudding recipe--but the site timed out--and it vanished---

Later---Got to see what in the fridge for supper---
That is the pits, I hate when that happens. I had bread pudding one time that I really liked, most times I don't like it. I think that bread pudding had rum or something like that in it, it was really good.
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Old 02-02-2012, 08:37 AM   #88
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Well, where shall we "derail"/"side-track" this thread to?
Who knows?!
(The "Poster" knows!)
("Who knows what evil, lurks in the heart's of mortal-men"? -
don't ask me! - I'm scared of my own "Shadow"!)

Speaking of "Posters" - anybody seen the posters of me - on the "Post
Office" walls (right next to the poster of "Chef--M--")?
"Wanted - For Nothing At All"!!??

Grits? - how many pounds do you need?
At the moment - I could probably, spare 5 to 10.
I love "Grits"!!!

"Telapia"?
Good stuff!!!
What do they call that fish - "Poor Man's Flounder"?!
Yummy!
I've got a number of friends, who are "Grill-Miesters" -
one of them might know, how to grill that.

"Bread Pudding"!?!
Yeah, "Baby" - bring it on!!!

Family member - about 20 years younger then me -
sedentary, life-style (pro. photographer/manager) -
wive, who is an excellent cook!!
(He likes to eat!)
Carrying a few too many pounds.
"Pulmonary-Embolism"
Wake up call!!

More recipes, Please!!

Back in a few!

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Old 02-02-2012, 11:08 AM   #89
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Ross, I hope your family member is going to be alright.

Wow Mike! That must have been one heck of a job running that business! I couldn't have done it. Especially after being injured like that.

Hmm. Bread pudding? I've heard of it, but never tried it. Now I'll have to make some. Sorry you lost the post after typing it all out Mike.

I tried the corn bread recipe last night. It turned out really good. Super moist! Great texture too. The flavor wasn't as 'corny' as I thought it would be, but today it is very tasty! Maybe I just needed to let it cool down a little more before trying it.

Jim, I have a grain grinder that I used to grind the popcorn. Using that for the recipe worked out really well. It's the same texture as store bought corn meal. I'm not convinced that it has added all that much to the flavor though - but maybe. If anyone wants to give it a try, send me a PM and I'll send you a bag of it.

Barb
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Old 02-02-2012, 11:54 AM   #90
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Quote:
Originally Posted by rossfingal View Post
Well, where shall we "derail"/"side-track" this thread to?
Who knows?!
(The "Poster" knows!)
("Who knows what evil, lurks in the heart's of mortal-men"? -
don't ask me! - I'm scared of my own "Shadow"!)

Speaking of "Posters" - anybody seen the posters of me - on the "Post
Office" walls (right next to the poster of "Chef--M--")?
"Wanted - For Nothing At All"!!??

Grits? - how many pounds do you need?
At the moment - I could probably, spare 5 to 10.
I love "Grits"!!!

"Telapia"?
Good stuff!!!
What do they call that fish - "Poor Man's Flounder"?!
Yummy!
I've got a number of friends, who are "Grill-Miesters" -
one of them might know, how to grill that.

"Bread Pudding"!?!
Yeah, "Baby" - bring it on!!!

Family member - about 20 years younger then me -
sedentary, life-style (pro. photographer/manager) -
wive, who is an excellent cook!!
(He likes to eat!)
Carrying a few too many pounds.
"Pulmonary-Embolism"
Wake up call!!

More recipes, Please!!

Back in a few!

rossfingal
Wow, that is a wake up call, I too need to shed some pounds, my problem is what I eat and when. I had enough will power to quit tobacco but I have zero will power when I am hungry or see some good food.

I tried Telapia one time but wasn't impressed with it, maybe I didn't fix it right. I like catfish but many folks have the wrong impression about catfish. Many folks think catfish are bottom feeders and about 1/3 of the species are. The Channel cats are true pond possums, they will eat anything. The bad part is that is about the only kind of catfish you will get at a restaurant or grocery. Blue Catfish eat mostly fish, dead or alive and most times will not bottom feed as they are roamers. A Flathead or yellow cat will eat nothing but live fish or one that was freshly killed and is the best tasting of all the cats.

Channel cats raised in a pond will be good eating but I won't eat one from a river. Blues and Channel cats are good up to about 10 pounds and even larger if you know how to dress them right. Flatheads don't get too big, they are good any size.

People who say catfish taste like mud or tastes really strong, ate some fish from someone who didn't know how to clean and dress them right. When you catch a catfish you want to kill and bleed it as fast as you can. Put it on ice, don't put it in a live well, especially in the hot months as a cat will be deteriorating while it is still alive in warm water. Killem and icem quick.

When you filet a cat don't let the outside of the skin touch the meat, it will make it taste bad. Always remove the dark streak that runs down the length of the fish as that is the part that tastes bad. You will lose some meat but the meat isn't fit to eat if the dark streak and any fat isn't removed.

And to further this book, this is the way I cook catfish. Wash the filets in cold water then pat dry, put the filets in a gallon baggie and shake in a mix that you have prepared. I use one cup flour, two cups cornmeal, salt bunch of pepper and a little dab of garlic powder. (You don't want to taste the garlic). Deep fry at 375, the fish will float to the top and the bubbles will lessen when done. I use peanut/granola oil, as straight peanut oil is to high.

Hush puppies, same mix as fish batter, except for the pepper power and diced peppers,dice onions, you will just have to add the kind of peppers to use, this blame spell checker don't know how to spell the names of the peppers and I don't either. I use buttermilk to mix the batter, then set aside and let the mix rise good. Spoon into the hot grease and cook until good and brown on both sides. I'm done now. This probably a little more information than most of you want to read so if you don't like fish just forget it.

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