Ambrose

Chef Yesterday's page

63 posts. Alias of captain yesterday.


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I have almost no sense of smell or taste, so it all tastes like chicken to me.

Edit: And in fairness I probably exaggerate my lack of smell and taste, I do taste things and smell stuff just not as much.


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It annoys me that my brothers insist no one bring dishes for the christmas feast.

It wouldn't be so bad if they knew how to cook.

And i spent fifteen years as a chef and professional baker! Paul McCartney loved my pies and you're seriously telling me NOT to bring pies...


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You fools! Everyone knows if you want a decent fajita you make it out of a Chrysler!!


I fry it in a pan on the stove, put on some safety glasses and watch it like a hawk, fiddling with it, or flipping it as I feel is necessary.


I wonder if i can reverse engineer a chicken into a Tyrannosaurus Rex?


Who took my rice!


Vidmaster7 wrote:
Sampling the wares. big problems for drug dealers and cooks.

A good chef tastes everything.


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Every cheap restaurant thinks iceberg lettuce are greens, it doesn't take a chain. :-)


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The eggs Marty! You gotta try the eggs!!


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It turns out with these new fangled inventions called pots and pans you don't need a rice cooker to cook rice.


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I want a really nice rolling pin.

The place to go for that in Madison is West Towne Mall.

Eye twitches, ever so slightly.


That reminds me I need to get a new rolling pin before making pies tomorrow.


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It's right before payday, so three party sized frozen eggrolls and a lean cuisine filled pasta of some sort.

So, Freezer Fusion.


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Have a big warm bowl of chicken soup?


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Lathers body in cheese, onions, and mashed potatoes.

Especially naked.


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Well, you don't shove it at people, pumpkin pies are for eating.


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Of course i have to actually learn how it's done...

Shouldn't be too hard.

If someone has a better recipe i'm all ears. :-)


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I think I'm still too young for that.

Ham should NOT be people.

The olives are fine.


You've clearly never had my pie then.

A voyage they'll take you on.


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NobodysHome wrote:

Why NobodysHome isn't a professional chef:

Today over my lunch break I had to cut, trim, rinse, rub, arrange, and baste a dozen racks of ribs. It took around 40 minutes, but it was remarkably tiring. the notion of doing that for 4-5 hours, then spending another 4-5 hours cooking and serving it all on-demand is... daunting...

It's not hard once you've done it for awhile.


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I should hope so, a love of pie is practically woven into your DNA.


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Pies came out wonderful.

And I just found the lemons I forgot I bought last week in the fridge, which means I should make some Buttermilk Chess Pies tomorrow, or Wednesday.

Once you get on a pie making jag, it's hard to break off of it.

Looks at the eggs, bacon, and cheese sitting next to each other enticingly in the fridge, practically begging to be made into a quiche.


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Pumpkin pies are baking.


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So, apparently the pain of the limes clouded my memory to exactly how ridiculously easy Key Lime pies are.

1 baked pie crust
4 egg yolks
1 can of sweetened condensed milk
1 teaspoon of finely shredded lime peel
half a cup of lime juice (about 10-12 key limes)

1) Beat egg yolks with a wire whisk or fork. Gradually stir in sweetened condensed milk; add lime peel, and lime juice. Mix well (mixture will thicken slightly).

2) Spoon filling into your baked pie crust. Bake at 350 for 15-20 minutes or until set. Cool on a wire rack for 1 hour. Chill for 2-3 hours before serving (with home whipped whipping cream, preferably).

3) Everyone gives you high fives.


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Don't diss baking.

Everyone needs to bake.

It heals the soul.

Also, chocolate.


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Potstickers and apple sauce.

So, Asian-Appleseed fusion.


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Yes, yes it is.

Begins putting garnishes on a plate.

Come here little guy! I won't hurt you!...


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Fyi: a cheese grater works for butter and makes it pea sized in hardly any time.

As discovered by The General.


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The best part, it came with a Melissa and Doug children kitchen set Pea Bear got for her third birthday, ten years ago.

It's a really sweet whisk.


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My kids love omelets, hard boiled eggs and scrambled or fried eggs.

Can't say i've ever soft boiled an egg before.


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3 & a half pounds of ground chuck for ten bucks. Yes!


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And fish tar-tar, or ceviche if you prefer, you're the one with the elephant and swimming pool.


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Or both?


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Tacticslion wrote:
Omlet du framage?

Who doesn't like a frumpy omelet!


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Eating Swedish pancakes.

No, I'm good. :-)


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I don't like incense on my pizza.

For that matter a naked pizza sounds... wrong.


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Surprised the General with spaghetti and meatballs and a salad for dinner when she got home. Complete with sauce swimming in garlic.


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I would sell every last one of you for a fresh Strawberry Shortcake or a halfway decent Turtle Sundae.

Lucky for you, due to geographical awesomeness, I don't have to.


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You haven't felt pain until you zest and juice enough key limes for four pies. After a week of working in landscaping.

They were damn good pies though.


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I used to be the French onion soup guy at work. I'd akin and cut 100+ pounds of onions every week for it. After a while They hardly even effect you anymore.


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I once had to zest and juice 40 key limes once after working a full week.

You never realize how nicked up your hands get during the course of a week of landscaping until you have to zest and juice 40 key limes.

But man, those were the best g*&#*+n key lime pies i've ever had.

I haven't made it since. :-)


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Quiche turned out beautifully. :-)


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Frying bacon for Quiche, the second best part of making Quiche.

Eating the Quiche being the best part, naturally.


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Question is, what's the secret ingredient.


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Who said anything about spam, this is -straight from the hog- ham up in here.


Great, now I want a pita...


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An yes, Taco Night, for when both parents are burned out from cooking, and thinking.


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Oh god, Enriched Meatloaf!


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Captain Yesterday's Questionable Recipes Story Hour.

Today's selection comes to us from the Better Homes And Gardens Meat Stretcher Cook Book. This book will be featured often.

Chicken Custard

1 3/4 cups of milk
2 teaspoons instant chicken bouillon granules
2 beaten eggs
1/2 cup finely chopped cooked chicken
4 rusks
Jellied Cranberry sauce, sliced.

In a saucepan hear milk; dissolve bouillon granules in milk. Stir a moderate amount of hot mixture into eggs; return to remaining hot mixture. Divide chicken amongst four 6-ounce custard cups. Fill cups with egg mixture. Set in shallow baking pan on oven rack. Pour hot water into pan one inch deep. Bake at 325° til knife inserted off center comes out clean, 40 to 45 minutes. Turn out and serve on rusks. Garnish with cranberry slices, cut into stars. Makes four servings.


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Well now I want to go down to the lake and sniff living fish to see if they smell.

I don't even have an ice drill or anything.

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