Classically Trained, and Employed Chef...Own my own company and travel the country cooking for private and corporate individuals.
All great answers, thank you!
@Mongoose- what you are talking about is "tunnel boning". It's a 1 day class with about 6 really mutilated birds until you become perfect. Some chefs make a slit down the middle, and truss the whole boned bird back together (cheating). I was taught by an OLD school French master chef, and when we got cocky, he traded in chickens for quail. One entry at the neck and absolutely no breaking the skin! The technique always reminds me of rolling down your socks, with a knife..
Good luck, and find your chickens on sale!
You can dry knobs of it on a food dehydrator and grind it into a powder..
You can candy it and use as a treat, boil it in simple syrup (save the syrup for tea or for drizzling on cake), when it is done roll it in granulated sugar...leave out to "dry" then store it for later.
We also just made salt/sugar ginger rubs for the shower ..great girly gift!
All my girls (11,13,18, & 20 ) are into tea, so: small asian tea cup, 1 oz of their favorite premium loose leave tea, these raw "rock" sugar crystals, a funky tea ball, small 3 minute timer. small tin of green tea mints.
For the 11 y.o., small jars of lemon curd, and clotted cream.
For the 13 y.o., pack of unusual flavored gum
The older girls, gas and grocery cards for college.
Hubby-two nice cigars, a handmade coupon to use when he wants his ALL TIME favorite meal and a few packs of local elk jerky, and dried sausage.
Our Frenchy, is getting a puppy pal...so toys, a few bones and cleaning supplies are in his stocking
For me...I would like salts from around the world..or my favorite loose leave teas.
@PerkyMac-- there is a cookbook written in the '70's and reprinted in '91 called "Cutting up in the Kitchen", it's written by a butcher and only cost a penny on Amazon. While not as good as having someone actually show you how to butcher/bone meat, it does a really good job explaining cuts of meat, how to cook each one, and the knife you need to do it all. With everyone worrying about budgets personal and national. This skill would save you tons of money.
@pjracz10- You can also smoke with rice and tea (in addition to woods), as well as cinnamon!
@dearrie- ooohh bacon, I am sure if I learned to cure and smoke my own bacon, It would be too much power for one person to have... and I might not use it wisely or for the good of mankind.
Margarita's; love the tequila, hate (okay, strongly dislike) the "mix" or even the fresh made ones. Can we please have a new cool mexican libation. Sadly, Mojitos are going in the same directions.....
As a chef and culinary instructor, people always tell me about their "secret" recipes, which is always a pleasure. But what always interest me, is..... If you had the opportunity to learn one real technique, skill or recipe what would that be?
Last year, I learned cheese making. This year: Vinegar, using regional wines.
Big or small, I am interested!
Thank you for your time.
ChefDeb hasn't favorited a post yet.
@honeybumper-thanks for that info...so my friends are not getting "hot flashes" it's the ginger? Kidding..I am sure it's our age ;-)