Any Foodies, Chefs, Ex Chefs, Restaurant Owners or Personel... here at ECF?

[PapaJoe8]

I started a thread at the Roadfood forum ( I' tha same name there ) about e-cigs and several folks from there came here. Sooo, I thought I would do a post here about food related stuff.

I am an ex Chef (Tex Mex) and lifelong food nut and student of eating. Feel free to post anything related to food, restaurants, your job with food, or the joy of eating here.

Isn't it great how vaping makes food taste better!
Joe

 

[PapaJoe8]

Ok, I can't be the only food nut here.

I guess all the restaurant folks are busy this time of night.

Anyone like Frito Chili Pie? My Grandfather got some Fritos before the they came on the market. He was a telephone repairman in Dallas and knew the lady who's son's invented Fritos. She gave him some to see how he liked them. He was also a big fan of Wolf Brand Chili. He took some of those recently invented corn chips and decided to put Wolf Brand, cheese, and chopped onions on top of them. The Frito Chili Pie was born! Google it up and you might hear some other stories but this is the truth of how this dish came to be.

I do not remember life without eating Frito Chili Pie. I probably had my first one at age 4 or so. My tastes have changed a bit since then as now I also add some nacho sliced pickled jalapenos to my FCP. But... my chili of choice for this is still Wolf Brand.

How do yall Like your Frito Chili Pie?
Joe

 

[Strigoi]

one of my friends went through culinary school and taught there for for awhile. he's a trained chef at this point and makes some damn good food. now he's opening a brewery with another friend and they're actually going to get their first official batch going this weekend (finally got all the licenses). i've got another friend that's a pastry chef as well.

we pretty much always have great food and homebrew at parties. last weekend we had Pumpkin Ale and a Black Lager along with goat tacos (and hand made tortillas). it was really, really good stuff.

 

[PapaJoe8]

Strigoi, Cabrito Tacos, yum! They have a BIG goat cook off festivil here in Texas each year. I love Cabrito but make the festville because I have had to many goats as pets. The do make great pets if you get a bottle raised baby.

Hand made tortillas... corn or flour. I love both. Just give me some butter and some beer and I"m good. :~)

Beer, my other favorite subject. Your friends could go to the Roadfood Pro section and ask some questions about??? something, and I bet they would get some extra business. It needs to be done discreetly though. Someone always asks where someone new is opening up. Then it's OK to say.

Pumpkin Ale, right in time for Thanksgiving! I never had any but I will try anything 11 times.
Joe

 

[HzG8rGrl]

I just love to dabble in the kitchen. No training, just love to try to cook.
Tonight we are having:
Lamb Chops-slathered with extra virgin olive oil and freshly cracked pepper, cooked at 650 degrees on the green egg.
Capellini pasta cooked al dente-tossed with clarified butter, brought to just browning and tossed in crushed dried tarragon.
Small salad of fresh baby greens with pears, EV olive oil and balsamic vinegar.

 

[AJMoore]

What time is dinner?

 

[HzG8rGrl]

What time is dinner?

LOL-Thanks
15 minutes, waiting on the green egg to come to temp. 3 minutes per side on the lamb and we are ready. I'd be more than happy to set an extra setting.
Should I set out another wine glass?

 

[AJMoore]

Lots of wine, yes please. I do lamb at 450 for 19 minutes (exactly). You sound like you have it down.

Didn't I see someone post a recipe the other day? I'm a foodie, don't know if I like to cook or eat but find the need for both!

 

[PapaJoe8]

WoW Hz! Great sounding recipe!!! But, where do you get those green eggs? All I can find is the ones mixed w/ ham. :~ )
Joe

Oh, AJM... both sounds good!

 

[HzG8rGrl]

Lol-, one of the best cooking apparatuses out there.
Dinner was very good and following with a bit of Nocello.
I might should stop posting at this point-nah.

 

[Chingas]

i liek teh Spam

 

[RedDeath5]

i've been a professional cook for about 13 years now, but never done much more than short order. i currently run a kitchen in a truck stop here in michigan.

 

[PapaJoe8]

Hz, I corrected my misspelling of your name back on P.1. And I only used the shortcut first 2 letters. Goes to show I can even misspell a 2 letter word... sorry! And Ohhh, that kind of Green Egg! Yes, I hear good things from grillin and smokin folks who I know know what they are doing. And now this rec from you. There is a long and real funny thread at the Roadfood forum about the Green Egg. But... I was thinkin Dr. Seuss when you first said Green Egg. But ohhh, that Nocello is one of my favorite Liqueurs. Almost as good as fresh roasted Almonds. Hmm, maybe better! And keep on posting!

 

[PapaJoe8]

Red, Short Order Cooks are IMHO some of the best cooks there are. And, I have had some very memorable meals at Truck Stops. Running any kitchen you must know what you are doing as I am sure you do. I would stop by and say Hi if it wasn't such a long trip. :~(

Oh, do yall serve any kind of Chili?
Joe

 

[Elendil]

I owned a restaurant for 6 years.

Most complicated pain in the ... minimum wage job ever..............

 

[PapaJoe8]

Chingas, lotsa folks love their Spam! They have a BIG deal about it each year in Hiwaaii. And many restaurants serve it there. Oh, and I have some friends who live on the Flathead River. Gonna get COLD soon!
Joe

 

[PapaJoe8]

Elendal, I was posting just as you were. What kind of food did you serve? But yep... owning a restaurant is a HARD way to make an easy living! Glad you made it out alive. :~)
Joe

 

[HzG8rGrl]

Tonight will be a roast-brined overnight. In the brine, 5 large smashed cloves of garlic, salt, 1 orange zested and squeezed the halves and place in pot, peppercorns, agave nectar and red chili flakes. Brought 3 cups of water to a boil removed from heat, then added the goodies, let set for 15 minutes. Poor in enough ice to cool and added the 3.5 lb roast. Placed in refrigerator overnight.
Removed roast from pot and rinsed off and patted dry. Mixed up Emerils Original Essence with smoked paprika, freshly ground rosemary, cracked pepper and a touch of Emerils rib rub. Rubbed this all over the roast and let sit while I chopped the veggies.
Turnips, carrots, onions, potatoes (white and purple), mushrooms, bell peppers and the garlic that was reserved.
Placed all of the veggies in a roasting pan and added about 1/2 cup of beef stock. Put the meat on a v rack and placed it over the veggies and covered with foil. Oven is at 350 and I hope it will be ready in about 2 1/2 - 3 hours. Want it at about med rare.
I'll remove the veggies and use some of the broth to cook the turnip greens. I'll take the remaining gravy and thicken it a bit for pouring over the roast.
Wish me luck!!!!!

Update: Turned out pretty darn good. Didn't get the med rare I wanted, but it was still very good. Next time I'll just set the roast into the veggies for cooking. Hoping for that pull apart effect using a fork.
By cutting the veggies into larger pieces they were not all cooked to heck and back and still had some bite to them.
I did remove the turnip roots and put them in with the greens when the time came to cook those up. I also took a couple fatty pieces from the roast at that point and put them into the greens as well.

 

[PapaJoe8]

Hz, WOW ... all of that sounds great! Especially those greens w/ the roots and the fatty pieces from the roast. I also like yor idea about doing the veggies in larger pieces.
Joe

 

[HzG8rGrl]

Going to pick up some cuban bread tomorrow and shred the meat and thicken the veggie juices to have more gravy-add some peppers and onion sauté and have mega roast beef hoagies!!!!