dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 i started out with chicken thighs onions, celery,and carrots.. roasted in the oven... my mistake for covering it..I did not want to make a mess. I deboned the chicken thighs. put the bones & skin in the stock ..I added the aromantics rosemary & black peppercorn..tomato paste .I needed some thyme..the store was out of thyme.. made a mirpox for the chicken soup. evoo, in the pan chicken , fresh cracked peppercorn, salt,and garlic. added the brown chicken stock and faralline.. 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 ok everyone it's a big long process for home..I have not done this at home since last year.. so watch and learn.. how many dishes could be made with one stock.. A lot of restaurants do not do this.. because they suck ! but when you do find one that does.. make yourself at home there! 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 47 minutes ago, Tigerman said: THANK YOU MIKE!! It is great to see your efforts here, I know it is time consuming, but it is nice to study the photos and follow each step, and the little helper is a nice addition when an extra hand is in need during the process .. Oh YES on the pink salt........have you tried Hawaiian RED yet ?? I will gather a couple photos for you to peruse... I am in the studio now, but moving to the kitchen shortly for pasta leftovers..... More when I get up there... Gary, I'm, f'en pissed at you ! lol... see what you started.. I bet boxx would enjoy this ! in a restaurant that's only a hour , hour in a half tops.for me...while multitasking and plating entrees.. 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 14, 2017 Share Posted February 14, 2017 Excellent follow through Mike! Appreciate it as always ... 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 9 minutes ago, dirtmudd said: Gary, I'm, f'en pissed at you ! lol... see what you started.. I bet boxx would enjoy this ! in a restaurant that's only a hour , hour in a half tops.for me...while multitasking and plating entrees.. and that's 10 gallons of stock! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 14, 2017 Share Posted February 14, 2017 11 minutes ago, dirtmudd said: and that's 10 gallons of stock! W O W ! ! ! 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 32 minutes ago, Tigerman said: W O W ! ! ! what are you thinking Gary... it's a restaurant that will do 600+ covers..and 10-15 gallons of tomato sauce..6-8 beef tenderloins..a case or more of white gulf shrimp unpeeled and the shells become a stock.. thats 30-50 lbs..20-30 lbs chicken airline breast.. 2-3 veal 7 count hotel racks! and I can go on from there! 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 14, 2017 Moderators Share Posted February 14, 2017 21 minutes ago, dirtmudd said: a case or more of white gulf shrimp unpeeled and the shells become a stock.. The best stock I have ever made was from shrimp peelings, it's shocking how much flavor is in those parts. Looking good everyone ! 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 6 minutes ago, dtel said: The best stock I have ever made was from shrimp peelings, it's shocking how much flavor is in those parts. Looking good everyone ! dtel , just like the brown chicken stock..the shrimp is made the same way .. 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 1 minute ago, dirtmudd said: dtel , just like the brown chicken stock..the shrimp is made the same way .. then you make shrimp bisque 1 Quote Link to comment Share on other sites More sharing options...
The Dude Posted February 14, 2017 Share Posted February 14, 2017 Fried pork chops, homemade mac and cheese, green beans. All gluten free. 4 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 14, 2017 Moderators Share Posted February 14, 2017 12 minutes ago, dirtmudd said: then you make shrimp bisque Actually added it to a gumbo just for more flavor, never tried shrimp bisque, crawfish bisque yes, but it was a long time ago, it's really a pain. 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 Just now, dtel said: Actually added it to a gumbo just for more flavor, never tried shrimp bisque, crawfish bisque yes, but it was a long time ago, it's really a pain. at home it is..inless you have a commercial kitchen in your home ! Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 14, 2017 Moderators Share Posted February 14, 2017 Far from it, but it's fun to play. Really I enjoy cooking outside the most, smoking mostly, sometimes grilling. I like to cook but it's really because I love to eat. 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 chicken saltimbocca tomorrow! 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 14, 2017 Share Posted February 14, 2017 35 minutes ago, dtel said: Far from it, but it's fun to play. Really I enjoy cooking outside the most, smoking mostly, sometimes grilling. I like to cook but it's really because I love to eat. are you smoking mother nature? lol 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 14, 2017 Share Posted February 14, 2017 Thank you DUDER! This forum has really picked up since the veggie soup yesterday! Amazing ! Ok Mike, I will look forward to your dish tomorrow evening... 2 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 14, 2017 Moderators Share Posted February 14, 2017 2 hours ago, dirtmudd said: are you smoking mother nature? lol Why yes, Oak and Hickory wood only, no gas or charcoal harmed, caveman style. And yes at times 2 Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted February 14, 2017 Share Posted February 14, 2017 Chicken breast and Italian sausage , onion jalapeño shrooms , broccoli diced tomatillo crappy pic but ... 3 Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted February 14, 2017 Share Posted February 14, 2017 Those ingredients were for Pizza 3 Quote Link to comment Share on other sites More sharing options...
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