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Grizzlybiscuit

I question .....what's the point of eating flesh from a starving animal in the first place???? I don't get that ? COOL IS TOTALLY THE WRONG WORD USAGE HERE. !

I belong to a baking chat room called "THE BAKING CIRCLE" @ King Arthur.....The beaty of it is it has no rules ! And it has a recipe archive on the internet second to none.and lots of tutorial stuff too. You might call it a neighborhood of bakers who are passionate about bread(lately) and all matters baking . It's free with the potential for all new members to learn a lot about any section of the baking world they are passionate about and want to grow in ...The only prerequisite : be respectful of all those within...If your just looking for another chat room to be opinionated and obnoxtious in then look else where......not much to ask It is a great place ! There is access to a full catalogue of utensils and baking products thru King Arthur also available It is free with no obligations of any kind except the sign up itself. Choose an easily typable and short username that meets their requirements. You might find something cute and catchy but once you realize you have to type it in every time you log on it might become tedious.....

Just smear a little compound lemon garlic butter on the top and them sprinkle some panko bread crumbs on top of that and bake it in a small pie tin or dish for about 15-20 min in a preheated 325 oven with a splash of chardonnay ....portion the fish to about 3/4-1" thick ...Serve with boiled red "B" bliss pot and maybe some fresh steamed spinach

Grouper cheeks deep fried in beer batter
Smoked Amberjack
Monk fish tails can be cooked a half a dozen ways
Lamb's Liver fresh from the slaughter house sauteed while still warm
with some shallots and Madiera wine
Home made head cheese
Grilled Ostrich tenderloins served with a Blueberry Balsamic sauce
Raw slices of calf sweetbreads dredged in flour ,sauteed in butter
served with a Tico sherry scented Espagnole sce or served cold with a Classic Vinaigrette

I know it's not all meat but still worth mentioning
Lamb or Buffalo Top rounds roasted sliced with wild mushroom sauce

Let's hear it for my DVR !! Yea Baby !!! I would of forgot too....lol She still seems to have the Chatty Kathy thingy goin on ...I think this girl is dead on addicted to salt and doesn't even know it .. If she had to do a salt free dinner function she would be dead in the water...the taste of salt is a progressive thing in both directions -using more or less whichever you choose ....your taste buds will adjust !

I'm a firm believer that we as cooks should let the consumer help decide their own fate concerning there health whether it be salt or sugar...just cut back some and then let the diner decide as to whether or not they want to bring it over the top. There have been some studies done where it was confirmed that we all would live longer with less sodium in our diets ..I'm sure as of now that most of her preparations would greatly exceed the accepted windows for the RDA's for sodium

She is still looking for that catch trademark phrase but hasn't found it yet ! Her arms are still all over the place like she was directing a symphony. "POC")(piece of cake)........maybe ....or not....

I would've much rather seen an all American comfort food type pan gravy instead of pan jus.....just a preference there(most American cooks today don't have a clue on how to make a good classic pan gravy). The camera seemed to be doing a better job following the action and there were some moments of pure golden silence and just following along with the camera which was very pleasing.. The roasted Beet Salad is one of my "Favorites"....lol Sorry ....couldn't resist....would've been nice with some assorted fresh cut citrus sections on top ! I don't believe in cooking poultry to a temp of 170 degrees cuz it'll be drier than a popcorn fart. I think they missed out on a great opportunity to show folks about the juices running clear from the cavity of the bird . Your thermometer can register 160-170 and still not be quite done with some bloody juices still running out of the cavity...The success of the thermometer rides solely on placing it in the perfect spot.. If this is not achieved then using the juices running clear method of testing doneness is a clear (pardon the pun)winner as a backup system to use !! If you pull the bird out of the oven at 170 and let it rest for 5-10 minutes before carving the bird now will register an internal temp of almost 180 which in my mind is an overcooked bird....Roasted proteins will always have a carryover cooking period once they come out of the oven....It is really hot inside and there is a lot of pressure built up inside that has to be slowly released .....this why we have a recommended rest period.....fat goes toward heat and water will go in the other direction ....

.I would be really curious to know where the bulk of TVFN's viewers lie....Is it the young and learning professional,the all American young house wife or is it the single portion of the population tuning in (the census #'s are growing in this demographic...there are a lot of'm)(dinner for ones)

This next comment is more directed at Colonel Tuschman. They need to get over every food being their favorite and the same with utensils too ...I personally don't know too many cooks who sleep with their food mill...lol I mean everything can't be their favorite or else none of it would be ...OK so sue me today ....I'm a curmudgeon....lol She hasn't been fired yet....alright ? :-)
I still think she needs to be wearing a chef coat....If the title of your show says you are a restaurant chef then by golly you should at least look like one !!.....IMHO.....Ok Anne ....over all ......better ....I'm hungry ! Anybody else ? Take a breather ......weeeeel see ya next week !

There are many variables in the bread baking process that just won't translate to the printed word. Bread baking is about touch and is also visual . The environment of the baking process also comes into play...Humidity ,temperature....etc.. That is what I'd like to see being discussed along with the nutritional advantages of homebaked bread in a show.. If you compare all that is on the supermarket shelves I think none of it will even remotely touch what comes out of the home oven if done properly...

All the equipment and ingredients are available...and there is enough literature to help along the way....Professional formulas and home recipes are not a problem side by side because they are all based on chemical formulas based on %'s of flour ...all you need is a calculater...All this stuff could be taught in the show

Grilled Blackened Rib Eye Steak with garlic gorgonzola butter and deep fried onion rings
smoked Beef Brisket
pick n pull pork BBQ
banana splits
boston cream pie
sliders
Pittsburgh or Black n Blue NY Strip Steak
Reeses Peanut Butter Cups
Funny Bones

It's grilling season so grill !

First filet the whole fish and save the carcass and head for stock ,removing the gills. Leave the skin on but remove the pin bones with a regular sized set of tweezers. Now rub the filets with some blackening seasoning and a little olive oil. Grill on a preheated grill for about 4-6 min on each side(skin side up to start) depending on the size of the filets. Make sure the grill is hot when you throw on the fish and don't play with it untill it has developed a decent crust before you attempt to flip it over....It will be easier if you use 2 large spatulas commit yourself to flipping it when it is time .....be assertive with the spatulas once they are underneath the fish and just do it ! When you go to remove the fish from the grill have some one right beside you with the platter to make the transfer easier...

Serve it skin side down on a long oval shaped platter with some lemon slices,a couple sprigs of fresh dill and a large side of "Bearnaise Sce with a little tomato paste folded into it (This is called Sauce Choron). This is a perfect marriage for blackened fish. Also serve this with quartered small red size "B" bliss potatoes oven roasted with olive oil and rosemary....S&P and maybe some fresh steamed or grilled asparagas...

another thing to do is poach the whole thing in a "COURT BOUILLION" in a large enough roast pan to fit the fish ....probably diagonally. When the fish is about 125 degrees interenally just shut it off and let it cool off in the cooking liquid. This is great with a nice big bowl of small baby summer greens and boiled potatoes and Haricot Verts,cold poached shrimp,capers,freshly sliced quartered garden tomatoes.and some grilled whole baby portobello mushrooms...don't be intimidated ....just go for it !

I've been in the industry for 40+ years and I have worked for some pretty big heavyweights and never saw that much salt being used....

.I think after working with Mario and in Italy too she would have grasped that the true essence of Italian cooking in my mind is to use fresh local ingeredients and let them be the star of the dish and let their true flavors come thru!!! ..... I mean if you have to use that much salt what does that truly say about the rest of cooking flavor wise ????? Maybe something's missing ....

There are numerous oppurtunities to enhance flavor without the use of salt. I'm not saying you can eliminate it completely but use it to just bring out all the other flavors already there. Infusions with oils,herbs and seasonings,all kinds of citrus juices and zests,marinades and spice rubs and combos to just name a few can bring out flavor without any salt.......I think if used carefully and in moderation it can be a great asset It just has to be used in the right places....

Baking is one place where salt is unfortunately under used a lot. There are those who think there is no place for salt in baking . It is not just used for flavor...It truly does bring out the flavor of other ingredients without the consumer ever even knowing it was there in the right amounts.

I just get the shivers thinking about "Tuschbag" standing over in the corner of the studio with his arms folded....I'm dying also ....Is that where ROTFLMAO came from ????? lol I wonder if he has read any of this stuff......Hay Tusch ! If your listening ....I'd hold on to that open mike nite gig you have goin on !!!! lol And Anne tell him to go over in the corner and be quiet and behave ! lol

The first time you try it just cook them in two seperate pans or split in half on the same pan to see which one is done first.. This should answer all your questions. I'd say that is the simplest way to find out ! Have you ever tried oven roasted sweet pot slices that are then cooled and turned into sweet pot salad ???? Pardon me here but i can't help it ...lol.....YUMMO !