massive kitchen + superbly talented chef ... what would you bring him to cook?

[foodguy]

Originally Posted by Piobaire

Matt, that is a tasty sounding prep. I also enjoy root veggies roasted along with my protein in the oven. Juices on the bottom and caramelizing on the top.

that's how i usually do them. roast in the duck fat, last 10 minutes or so, some minced shallot and a splash of white wine.

 

[Douglas]

Originally Posted by iammatt

I love the little salad turnips glazed. Just peel (or turn) them, put in a small saucepan with a few tablespoons of water, a tablespoon of butter, a little salt and a little sugar (say for 8 little turnips, this is enough.) Cover with parchment paper circle, bring to boil and cook over low heat for about 25 minutes. At the end of that time, take away the paper and let the water evaporate as you roll the turnips in the butter. Set them aside until you need them, and reheat in butter. I usually do several small vegetables like this separately and reheat them together with lardons in bacon fat, but they are great as just turnips to accompany duck or pork IMO.
I love glazed turnips, but tourne-ing them takes me ******* ages and leaves me with an aching lower back and irritated and also with not very professional-looking results. I may have to try one of these birds beak knives though I know that is probably sacrilege to some. I don't usually use parchment paper though - does that obtain dramatically different results than just cooking with a lid?

 

[JohnGalt]

Originally Posted by Piobaire

Interesting meats. Can be preparation, like cured, pate or seasoning, or the meat itself, like ostrich, gator, buffalo.

Good source of buffalo and elk meat:
http://www.jhbuffalomeat.com

 

[gomestar]

happy to see this thread continue!

The food "event" was a marvelous time, see some highlights in this post.

 

[Cary Grant]

That's Matt- I'll half to 1) find a source for baby turnips and 2) give that prep a try.

 

[Douglas]

^lol @ "find a source for baby turnips."

uhh, burpee.com.

 

[Cary Grant]

Originally Posted by Douglas

^lol @ "find a source for baby turnips."

uhh, burpee.com.

Sure thing... you come over and clear the trees to get some sun on the yard and remove the two septic tanks and drain field and free up some hours for me to garden... I assume you'll also handle the fencing to deal with the deer, rabbits, racoon, the fox den and other assorted neighbors...










And no... I'm not gonna grow them in a pot.

 

[itsstillmatt]

Originally Posted by Douglas

I love glazed turnips, but tourne-ing them takes me ******* ages and leaves me with an aching lower back and irritated and also with not very professional-looking results. I may have to try one of these birds beak knives though I know that is probably sacrilege to some. I don't usually use parchment paper though - does that obtain dramatically different results than just cooking with a lid?
I've never known anybody to turn vegetables with anything else. Of course, you can just peel them, but I find turning baby turnips to be easier than peeling because of the shape.

 

[itsstillmatt]

Originally Posted by Cary Grant

That's Matt- I'll half to 1) find a source for baby turnips and 2) give that prep a try.
I see them here at every market. You can do the same with quartered big turnips. Maybe use a little more water and sugar, or better, a bit of honey instead.

 

[Manton]

Originally Posted by Douglas

I may have to try one of these birds beak knives though I know that is probably sacrilege to some.

That's what it's designed for. I don't know what other use it has.

 

[HORNS]

Originally Posted by Manton

That's what it's designed for. I don't know what other use it has.

According to my wife, it's for popping eye shadow out of their cases.

 

[lawyerdad]

Back when sichuan peppers could not be imported legally, I would often bring them as a house gift for friends who were either professional chefs or chefs manques. There are probably lots of equivalents -- things you can get with a bit of leg work, but which can't just be bought off the shelf at Ralphs or Whole Foods or whatever.

 

[gdl203]

read fail edit

 

[Douglas]

Originally Posted by iammatt

I've never known anybody to turn vegetables with anything else. Of course, you can just peel them, but I find turning baby turnips to be easier than peeling because of the shape.

Thanks for making me feel better about using the bird's beak. I have hesitated because I know a lot of chefs are old-school about the proliferation of knives and it's seemed a bit silly to have another knife in my block with precisely one use. I figured I really just should master the technique on my own but maybe I'll take the plunge.

I am usually just quartering "adult" turnips so I'm sure that ups the degree of difficulty.

Originally Posted by Manton

That's what it's designed for. I don't know what other use it has.

Yeah, I first heard about the things in one of your culinary school posts. I think I also sort of got my aversion to it there as well, because I think you said Chef X said you didn't need one, and he is one of the purists I had in mind.

Anyways, in the end the point is that glazed turnips are freaking delicious. I shall have to try them with lardons at some point - sounds like a pretty natural and obvious pairing.

Maybe someone should do a turnip ice cream with lardons.

 

[Douglas]

Originally Posted by lawyerdad

Back when sichuan peppers could not be imported legally, I would often bring them as a house gift for friends who were either professional chefs or chefs manques. There are probably lots of equivalents -- things you can get with a bit of leg work, but which can't just be bought off the shelf at Ralphs or Whole Foods or whatever.

Why were they illegal?

I've never searched for them here but figured I could just get them at the local asian grocery.