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I thought this thread was supposed to be about food.

It used to be about the music man!

The one that comes from far away? What can he play?

BuFFo wrote:My fav. ethnic foods include Lasagna and Angel Hair Spaghetti.

I see what you did there.

Emperors Faithful wrote:What, and you have some sort of Iron Chef staus in the cuisine scene?

I'm a chef. Dogma is right.


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corpsesarefun wrote:It used to be about the music man!

I thought it was about the love.

Ah yes, but what kind of chef?

This kind.....


...or this kind? That is, the awesome kind.

Don't with Steven Seagal on any form of transport. Ever seen Under Siege 3? Yeah, Seagal beats terrorists trying to commandeer a push bike.

Somewhere between this



and this.



I'd be lying if I said that this had never happened though.

this is the kind of chef i am:




JK... gotta bring the light-heartedness back man!



One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

Ensis Ferrae wrote:One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

Why? Why would you cook with it? Drink that stuff!

Cook with blended scotch, it's the only thing that swill is good for! I've deglazed with it before but nothing really intense. It adds a smoky flavor in my experience.

Monster Rain wrote:
Cook with blended scotch, it's the only thing that swill is good for! I've deglazed with it before but nothing really intense. It adds a smoky flavor in my experience.

have to ask, what/how do you "deglaze" with scotch?? I have never heard the term before, and have no clue what it is, or what it would be used for.. though smoky flavor is always good..usually

Ensis Ferrae wrote:

One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

1. Take one bottle of decent single-malt Scotch.

2. Pour a liberal amount into a fine bone-china teacup.

3. Drink it hurriedly.

4. Repeat steps 2 and 3 until you spontaneously burst into tears of rage.

5. Stagger to the kebab shop, whilst swaying from side to side like you're on the SS Enterprise during a Klingon attack.

6. Eat half of the kebab.

7. Throw the other half at the shop window.


That's how we do it here, as ever YMMV.

This recipe is my pride and joy, because it actually got on the menu of a locally owned restaurant that I worked at, until I had a falling-out with the owners.

Chicken Alfredo Lasagna

Basically you replace the beef or sausage with chicken breasts sauteed in olive oil and Italian spices then sliced, the red sauce with alfredo sauce. I also include a layer of mushrooms, red onion, zucchini and yellow squash, also sauteed in olive oil and Italian spices.

It's awesome!

Ensis Ferrae wrote:

Monster Rain wrote:
Cook with blended scotch, it's the only thing that swill is good for! I've deglazed with it before but nothing really intense. It adds a smoky flavor in my experience.

have to ask, what/how do you "deglaze" with scotch?? I have never heard the term before, and have no clue what it is, or what it would be used for.. though smoky flavor is always good..usually

A lot of recipes call for cooking your aromatics (onions, celery, carrots, shallots, etc) in the early stages. If you do this at the correct temperature there will be a brown residue on the bottom of your pan. This is called "fond" and actually has a ton of flavor in it. If you pour in something acidic or that contains alcohol it makes it come off really easily and makes whatever you're making that much yummier.

I hope I'm explaining that well enough. I'm only on my second cup of coffee. Basically it's just getting the "fond" off the bottom of your pan to add a depth of flavor to your food.

Ensis Ferrae wrote:
One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

I've seen single malts used to replace the customary brandy in tiramisu.

I'm very fond of fond!

I always called that the yummy bitz. I'll have to try using alcoholic stuff some time, I usually would just use some water and scrape it a lot. They talk about deglazing all the time on the food network and I never knew what that was till now

dogma wrote:

Ensis Ferrae wrote:
One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

I've seen single malts used to replace the customary brandy in tiramisu.

This has left me very conflicted. On the one hand, I love single malts, and the concept of mixing them with anything panics me. On the other, tiramisu is possibly the one food I would eat until it killed me. It's like having to make my mother and father fight to the death.

Albatross wrote:Don't pretend you've known that all along. It's tacky.

You're right, I've only been studying the Social Construction of Ideas in my Justice/Law course for the past year. Obviously, I made that up on the spot.

You equated ethnicity with race earlier. Given that you seemingly considered Germanic people as simply being 'people who speak a different language (to the Czech people)', it's not unreasonable to assume that you see no ethnic difference between two groups of caucasian peoples. I'm willing to bet hard cash that if I had posted something along the lines of 'there's no ethnic difference between Persian people and people from the Indian subcontinent', you'd have been all over me like white on rice. If you'll excuse the expression.

Actually, I would have agreed with you, if you meant a 'real' genetically defined difference rather than what one would identify themselves as. The same as if you'd said there was no real difference between Irish or Scottish people as whole different race, or an African American and an Italian American. It's been proven through several academically reviewed studies that the difference in race is one of perception, rather than a difference on a scientific level.

Saying that 'White' is all part of one mass, seperate from all others, is exactly what I'm arguing against. It's people's use of the word that I don't agree with.
http://profs-polisci.mcgill.ca/abizadeh/Ethnicity-Fulltext.htm

But enough about this, Dogma (and MR) have already demonstrated that the use of the word is very different when it comes to cooking than the common use of the term.

Emperors Faithful wrote:Saying that 'White' is all part of one mass, seperate from all others, is exactly what I'm arguing against. It's people's use of the word that I don't agree with.

You know that this thread is supposed to be about food, right?

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana) or buying it at Popeyes and adding the sausage.

Platuan4th wrote:

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana).

Pre-packaged red beans and rice is heresy...I won't allow it or any other " Authentic New Orleans style" boxed evil into my home.

I don't even use a "recipe" for red beans and rice, but they turn out pretty well. Here it is:

2 cups of soaked red kidney beans
1/2 cup of diced ham
1/2 cup of bacon
1/2 cup of diced green pepper
1 Ham Hock
1/4 cup green onion
1 garlic clove, minced
Various herbs, about a Tablespoon each. (less if you're using dried herbs) oregano, thyme, etc.
1 Bay Leaf
Red Pepper flakes, salt and pepper to taste.
1.5 quarts of water or chicken stock

Throw all of that in a pot, bring it to a boil and then simmer it until the beans are tender. At some point while the beans simmer you can make your rice whatever way you think is best. Right at the end you take out the ham hock, cut off the meat. Put the meat in the beans and discard the bone.

Note: You want to keep an eye on this. The amount of water/stock is a guideline, not an exact value. You may need to add more.

Anyway, once the beans are done you put them on some rice and chow down!


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FITZZ wrote:

Platuan4th wrote:

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana).

Pre-packaged red beans and rice is heresy...I won't allow it or any other " Authentic New Orleans style" boxed evil into my home.

Testify, brother!

Only red beans & rice I ever had was from Popeyes, and it was pretty yucky :( Considering it was from Popeyes, I'm sure I'd love the real thing if I ever had it.

Necros wrote:Only red beans & rice I ever had was from Popeyes, and it was pretty yucky :( Considering it was from Popeyes, I'm sure I'd love the real thing if I ever had it.

Yeah, I'd hardly call Popeyes Red beans and rice " authentic" by any stretch of the imagination...like most of the boxed "Cajun cooking" it's pre-packed gak that gets reheated for fast food patrons...

@ Monster...Ok..that's it...by the powers given to me by the great state of Louisiana ..I hearby bestow upon you the title of honorary coonass.

FITZZ wrote: @ Monster...Ok..that's it...by the powers given to me by the great state of Louisiana ..I hearby bestow upon you the title of honorary coonass.

I humbly accept.

I won't let you down, boudreaux.

FITZZ wrote:

Platuan4th wrote:

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana).

Pre-packaged red beans and rice is heresy...I won't allow it or any other " Authentic New Orleans style" boxed evil into my home.

Unfortunately, my wife doesn't eat Red Beans and Rice(she hates beans), so it isn't worth taking the time to make it from scratch most days.

Hell, she only recently started eating gumbo and jambalaya.

Platuan4th wrote:

FITZZ wrote:

Platuan4th wrote:

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana).

Pre-packaged red beans and rice is heresy...I won't allow it or any other " Authentic New Orleans style" boxed evil into my home.

Unfortunately, my wife doesn't eat Red Beans and Rice(she hates beans), so it isn't worth taking the time to make it from scratch most days.

Hell, she only recently started eating gumbo and jambalaya.

I understand, my Missus is from New York and the " De-Yankee Process" is an ongoing one, though in my situation she took to Cajun food right away ( thankfully or the poor girl would have starved).

@ Monster...I know you won't , Thibedeaux.

Saddest part, Fitzz, is she's from Mississippi.

Platuan4th wrote:Saddest part, Fitzz, is she's from Mississippi.

Wow...that's...odd, I've always considered the folks in MS. ( at least on the coast) to be culinary cousins...their menu's being near identical to the average New Orleans fair.
Is she perhaps from up around Tupelo or something?

EDIT:...I should note I mean no disrespect to your Missus...

FITZZ wrote:

Platuan4th wrote:Saddest part, Fitzz, is she's from Mississippi.

Wow...that's...odd, I've always considered the folks in MS. ( at least on the coast) to be culinary cousins...their menu's being near identical to the average New Orleans fair.
Is she perhaps from up around Tupelo or something?

Nope, Biloxi/Gulfport, or New Jersey moved South as the rest of the MS Gulf Coast calls it.

Platuan4th wrote:

FITZZ wrote:

Platuan4th wrote:Saddest part, Fitzz, is she's from Mississippi.

Wow...that's...odd, I've always considered the folks in MS. ( at least on the coast) to be culinary cousins...their menu's being near identical to the average New Orleans fair.
Is she perhaps from up around Tupelo or something?

Nope, Biloxi/Gulfport, or New Jersey moved South as the rest of the MS Gulf Coast calls it.

Wow (again), I spent a great deal of time in the Biloxi/Gulfport area and with a few exceptions ( the beach/peoples accents...some manerisms) felt right at home...especially in the restuarants .
...New Jersey South?...hmm, I've never heard that term used to describe the Coast...of course I've not been there for a few years....guessing it has something to do with the casinos.