Ask Me Anything (A pro's perspective)

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Leah Love

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Guyzerr said:
Tang I'm making that sauce as we speak and I'll report back with the results. I couldn't find any nutmeg sticks anywhere so I'm going to fire some of the ground stuff in a double layer of cheesecloth along with the cinnamon sticks. Cross your fingers cuz I'm not going to eat for the rest of the day. I have faith in you. :D Wendy's is just down the road if it doesn't turn out. The French bread is going to be made shortly as well. :)
Click to expand...

I am heading out this instant, see you in 9-12 hours. :p
 
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Leah Love

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Oh my God, Tang. I tried Chinese food for the first time yesterday - and it was soooo good. I ordered Spring rolls (ground meat, Chinese cabbage, bamboo, shiitake mushrooms and some young onion was in it) and also ordered egg noodles with chicken stripes, shiitake mushrooms, green paprika and bamboo....

It seriously was amazing - it had so much flavor, my taste-buds orgasmed (ok maybe I exaggerating a LITTLE :p). I didn't expect I would like it so much LoL

Chinese food is not very common around here, sure in bigger cities, but I come from a small village where there's no bank or cinema.

So yeah, I think I am in love with Chinese food :24:
 
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Tangerine

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Leah Love said:
Oh my God, Tang. I tried Chinese food for the first time yesterday - and it was soooo good. I ordered Spring rolls (ground meat, Chinese cabbage, bamboo, shiitake mushrooms and some young onion was in it) and also ordered egg noodles with chicken stripes, shiitake mushrooms, green paprika and bamboo....

It seriously was amazing - it had so much flavor, my taste-buds orgasmed (ok maybe I exaggerating a LITTLE :p). I didn't expect I would like it so much LoL

Chinese food is not very common around here, sure in bigger cities, but I come from a small village where there's no bank or cinema.

So yeah, I think I am in love with Chinese food :24:
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Hearing things like this warms the cockles of my heart! (I have no idea what that means, but I love saying it because it sounds sweet and dirty at the same time)

Seriously, congrats! I firmly believe that food should cause occasional mouth-gasms, and I'm glad to know you are expanding your food horizons and loving it. :)
 
Leah Love

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Tangerine said:
Hearing things like this warms the cockles of my heart! (I have no idea what that means, but I love saying it because it sounds sweet and dirty at the same time)

Seriously, congrats! I firmly believe that food should cause occasional mouth-gasms, and I'm glad to know you are expanding your food horizons and loving it. :)
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I love trying out new things, and am willing to give a chance to even weird stuff. Heck I would even try friend grasshoppers LoL

The problem is that there is little chance for me to indulge and expand my "food horizon", but I do try. :nod:
 
Natasha

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Just wanted to tell you, Chef Tang, that I attempted the oil and vinegar dressing again yesterday using Canola Oil instead of Olive Oil and it turned out great. Thanks!!!
 
Tangerine

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Cool. I hope to see lots more "good news" posts like this. The thing that I absolutely love the most about my job is being able to help people enjoy the food in their life more.

I need to read back through the thread and make sure I didn't skip over any. If I did, I apologize. I will get to them. Been pretty hectic. I'm changing jobs and have a lot to deal with over the next few weeks.
 
Alien Allen

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I did the ribs Tang

I need to figure out how to spice them to my liking but they were cooked just right

Not so sure about the saran wrap though.

Thanks
 
freakofnature

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hiya.png I have a qvestion about pasta! I don't like my pasta over cooked and soft. I like a certain firmness to it, al dente is the term, I think. I find that my pasta leftovers get soft in the fridge and when I re-heat it I don't like it as much. Is there a way to prevent pasta from going soft like that?
 
Guyzerr

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Tang I was going to eat the sauce I made on Saturday but decided to simmer it quite a bit longer. I tried a few spoon fulls as the evening went on and decide I needed to kick it up a notch. Now don't laugh at me when I tell you what I added. Promise? Ok here goes. I added what I usually start off with and that's a couple jars of Ragu. I completed the meal and we ate it yesterday. I gotta tell you it isn't the sauce I was trying to duplicate but it was the best I've ever made. I think what really made it for me was a combination of the cinnamon, nutmeg , your suggestion of the milk and stock and then simmering it until the cows came home. The 50% pork really helped put a mild flavor to the meat as well. Because of the procedure for cooking it's no longer something I can whip up in an afternoon but it's a keeper and worth the wait. When I cook I usually prepare way more than I need and this time was no different. I've got a second batch sitting in the freezer waiting to get et. :D

Thanks for the help.
 
Tangerine

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Not laughing. Nothing wrong at all with using off the shelf things as starting points or to enhance what you are doing. There's are lots of good quality products out there. When you doctor them up and make them your own, that's just as accomplished as cooking from scratch.

Keep tinkering with it.
 
Thornless

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Guyzerr said:
:yuk I love bacon but that just doesn't sound right to me. I'm trying to imagine bacon flavored lasagna and it's not working so good. They are your guts though so carry on.
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Gotta get it crispy, and chop it up in bits... makes the sauce taste like balongaise (sp?)
 
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zirconaz said:
hiya.png I have a qvestion about pasta! I don't like my pasta over cooked and soft. I like a certain firmness to it, al dente is the term, I think. I find that my pasta leftovers get soft in the fridge and when I re-heat it I don't like it as much. Is there a way to prevent pasta from going soft like that?
Click to expand...

Not quite sure what master chef will offer as solution, but mine was simply to eat everything all the time.. :D

I never have limp pasta anymore.. :24:
 
Thornless

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Francis said:
Not quite sure what master chef will offer as solution, but mine was simply to eat everything all the time.. :D

I never have limp pasta anymore.. :24:
Click to expand...

:24:

Oddly enough, when we have left over pasta it doesn't get extra soft when I reheat it.

Maybe pull your pasta earlier Zirc?
 
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