Any serious cooks here ???

There is a fairly new member, @pkuchnicki
https://www.seniorforums.com/threads/hello-everyone.69375/

"I have posted some topics here on artisan bread and roasting your own coffee beans. I love doing the DIY thing on any number of subjects. Will likely post something on making your own sausage. Mostly anything home-made tastes better (or you wouldn't continue doing it), so that's what I do."​
 
Recipe for making your own Italian Sweet Sausage.
1 lb quality ground pork
1 TBLSP crushed and chopped fennel seeds. (tip: put fennel seeds on a chopping board. heavily wet the seeds and let rest 2 minutes. THEN chop as finely as you like)
1 tsp paprika
1 tsp sugar
3/4 tsp salt
1/4 tsp basil
1/4 tsp ground white pepper
1/2 tsp anise seed
1/4 tsp red pepper flakes
1 TBLSP powdered milk
2 TBLSP water

Combine all of the above and chill 12-18 hours.
If you have access to cleaned pork intestines, (check with your butcher) you can run the sausage mix thru your sausage attachment on your stand mixer, then you can make links. Otherwise,
you can just make BULK sausage. Lightly fry until cooked.
Goes GREAT on pizza.
 
Guess I am the type of cook/baker that likes recipes that do not require exotic ingredients that you pay extra $$$ and then never use again or they go bad. I consider myself good, not excellent in the kitchen. I'll give myself a 7 out of 10

Ricardo is one chef I like to follow. Most stuff I have in the pantry. The one from New York, Ina something or other I pass over.

But I will keep an eye on this thread
 
senior chef said:
Are there any serious cooks on Senior Forums ? I'd like very much to regular chats with you. Perhaps an exchange of ideas and recipes ???
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The 1st question.. we have been know to drive a few hundred miles to attend Dutch Oven cooking groups, serious enough?
Storie of a chicken at our house...
On Tuesday I took a whole chicken, rubbed with rosemarie based spice blend under the skin, spicey blacken rub on the skin and stuck in the rotisserie.
Served with grilled green beans and roasted potatoes. Stripped and the leftover carcass went into the Insta-pot with some veggies and became 4 Qts of broth.
Last night I made a chicken pot pie in a Dutch Oven over charcoal. Still have some left to make chicken salad for the DW lunch next week.

If you have access to cleaned pork intestines, (check with your butcher).
As kids, part our job during butchering was to clean out the intestines. learned from my great grandmother.. But rather buy my casings now.
We make ours using half venison and ground pork butt.
 
SmoothSeas said:
wondering the same thing here?

and powdered as to liquid, why's that?

I've always liked to cook. Should have gone to culinary school, instead of joining the Merchant Marines...
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Perhaps liquid milk works as well , but using powdered milk happens to be the way I was taught.
 
Flarbalard said:
Senior Chef, Thank you.

I have a question for you as a professional. What would you consider to be the most important thing for a home cook? I'm leaving it pretty vague on purpose.
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I'd probably have to say, keeping prodigious notes and your own cook book of your recipes. We often learn as much from failures as we do with successes.

One of my favorite tips for cooking delicious steaks is to pull the steak out of the frig 1-2 hours BEFORE grilling. Not to worry, that is not enough time for bad bacteria to take ahold of.
 
charry said:
I’m a useless cook, so, yes please ideas here too please…….
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It's never too late to start learning. look up any recipe you have an interest in and work from there. my advice would be to start with a simple recipe.

the biggest mistake "useless cooks" make is often cooking at too high a heat AND cooking it too long. Nothing worse than dried out, tough chicken.
 
I used to be fairly serious when cooking for family & friends. Now it's just me, so I I'm not serious at all. I love to try to get back into cooking again.
 
senior chef said:
I'd probably have to say, keeping prodigious notes and your own cook book of your recipes. We often learn as much from failures as we do with successes.

One of my favorite tips for cooking delicious steaks is to pull the steak out of the frig 1-2 hours BEFORE grilling. Not to worry, that is not enough time for bad bacteria to take ahold of.
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What is your favorite way to prepare steaks?
 
Tip for home cook. When making a roast beef, sear the outside in a heavy frying pan BEFORE baking. Turn the heavy frying pan to med high heat. Let it get hot. Then add a splash of veg oil and sear all sides of roast BEFORE baking at a medium oven heat. 300-325 F is a good place to start. Obviously, the size of the roast determines the length of roasting time.

Tip: buy a "instant read" thermometer and use it to measure the internal temp of the roast.
140 F = medium rare. 160 F = medium. Anything beyond that is waaaay to much.
 
Jan14 said:
What is your favorite way to prepare steaks?
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On my charcoal grill.
I have just ordered a rotisserie kit and I'll be doing whole chickens on my charcoal grill.
Tip: tie the legs together and do the same with the wings. If using B-B-Q sauce, don't use it until chicken is nearly done. The sugar in the BBQ sauce will burn if you put it on too soon.
 
Think I was a "pretty good" cook when cooking for the family...
That got passed to my daughter...who's a fantastic cook.
Cooking Has changed over the years...sorta vegeratarian.
Don't eat red meat...
Have found recipes to suit...nothing fancy...healthy.
 
senior chef said:
It's never too late to start learning. look up any recipe you have an interest in and work from there. my advice would be to start with a simple recipe.

the biggest mistake "useless cooks" make is often cooking at too high a heat AND cooking it too long. Nothing worse than dried out, tough chicken.
Click to expand...
I don’t eat fish or meat ! …but good advise, if I had the time lol
 
Well, I didn't get quite the response I'd hoped for. I was hoping that a few people might contact me and we could exchange ideas.

So, maybe I'll just post the occasional recipe.
Any specific interests ?
 


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