Ask The Chef

Thank you

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Originally Posted by Chico

maanam I seriously doubt your sanity,I read your opening thread when you started posting you seem to be a serial whinger, best to toddle off and do your whinging elsewhere.have fun with your negativity.:)

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Originally Posted by Maanaam

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Originally Posted by Chico

Well you must be a master baker:),Pastry ain't one of my specialites.

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Hey, you posted the thread calling for people to ask you cooking questions, and so far your answers have been poor.
If you can't bake, answer as such.
"Not sure, pastry and dough is not my forte" is a far better response than winging it with nonsense, for both scones and for the pie pastry question.

You stated,all-knowingly,that baking powder in scones is sacrilegious. Genuinely interested, I asked what alternative and you reply with flour-that-has-had-baking-powder-added (SRF). Sounds rather silly, don't you think?

Surely they taught you the basics of food science such as how to get gluten forming (or avoid it) and what SRF is?

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I'm not having a whinge. Luluesque in your spinning mild criticism into "it's a meltdown/whinge".
That's a diversionary non-reply and doesn't address your shortcomings that have been pointed out. My suggestion was good: If you can't answer a question with more than a guess, say so. What if someone had taken your bad advice and wasted their time, energy and ingredients?
Dillinger's suggestion is good: Make a short list of exactly what your specialities are so that we don't waste out time asking questions for which you have no good answer.

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Originally Posted by Chico

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Originally Posted by OhOh

Can you tell me which Delia Smith recipe book has the "Lemon Drizzle Cake" recipe in it. The one with lemon cream topping and filling.

Thanks in advance.

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Wish I could help you,though not much of a delia fan,look up James Martin he does good recipes for Cakes,desserts.

And if your over a certain age Mrs Beeton.

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If I'd wanted an alternate recipe I an capable of finding one. Read the question and answer, if you choose.

Your a total fucking waste of air and shitter, IMHO.

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Originally Posted by YMNSTT

Top cooking tips -

4) To skin tomatoes, carefully cut out where the stalk is attached to the tom, and score a cross on the other side. Drop into boiling water for maybe 30 seconds, then drop into ice cold water. The skin should just fall off.

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Another tip, they used to do this to people in Eastern Europe in the dark ages.

Cook them up, then throw them into the icy river just as they're par boiled.


Back in the good ol' days like.

^Will that method keep them fresh over winter?

Sure, just rub the cracking flesh with salt and you're good to chow down right up to summer.

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Originally Posted by aging one

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Originally Posted by Chico

Sorry Bob not have any recipes for caged mice or hamsters or whatever it is. seen as your here Bob always been intrigued,considering most of the forum don't stimulate your intelligent,why oh why do you interact with the inferiors.?

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Who the hell is Bob?:)

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Ao why I thought you looked like a Bob is beyond belief,it sounded a bit Bobish.:)

You're a fraud yaso

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Originally Posted by Neverna

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Originally Posted by Chico

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Originally Posted by Neverna

How about scones?

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scones baking powder is sacrilege.

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Originally Posted by Chico

look up James Martin he does good recipes for Cakes,desserts.

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James Martin's recipe for scones :)


225g (8 oz) self raising flour
1 tsp baking powder
pinch salt
25g (1 oz) caster sugar
50g (2 oz) margarine
150ml ( ¼ pint) milk
1 egg, beaten, or plain flour, for brushing or dusting
200g/ 7oz strawberry jam
250ml soft whipped whipping cream

Jam Scones and cream | James Martin Chef

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Tried that recipe this afternoon...for the scones...No SR Flour so used 4tsp baking powder instead. Also no castor sugar so dissolved same amount of granulated sugar into the milk, which I warmed by placing jug in hot water.

I thought too much liquid ... I normally use 350g flour to 175ml milk...however, they turned out okay...10 mins in a fan oven @ 200.

Used tinned strawberries and cream and ate them before the kids came back from school...hee hee

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Originally Posted by YMNSTT

Top cooking tips -

1) Damp cloth or tissue paper under a chopping board. Stops it slipping a treat.

2) Bang some peeled garlic and throw on some salt. The abrasion from the salt, against the flat of a knife, helps get nicely crushed or into a paste.

3) To skin bell peppers, roast/grill them (no oil) until looking charred all round, then put them into something airtight (zip bag) and into the fridge. The steam will force the skin off and the soft, cooked peppers left over go great in a salad.

4) To skin tomatoes, carefully cut out where the stalk is attached to the tom, and score a cross on the other side. Drop into boiling water for maybe 30 seconds, then drop into ice cold water. The skin should just fall off.

5) Brine meat. I only just really looked into this recently and it works a treat, especially for poultry that goes dry easily. There's loads of recipes, but most recently I boiled up water, salt, peppercorns, bay leaf and 1 cut lemon. Cooled it right down then then placed a whole chicken in it over night.

* Patted the chicken down dry.
* rubbed a garlic/parsly butter under all the skin and into the cavities
* shoved herbs, onion wedges and garlic cloves up its arse and corked with half a lemon.
* Layed some smoked bacon over the top of the bird for the first half of cooking, then took it off for the remaining time to give the skin a chance to crisp up.

I love garlic but hate peeling it, and I don't cook enough to get through all the garlic I buy. I have heard/read lots of ways to preserve garlic in oil, but that still has a pretty limited shelf life. I tried something a bit different, which worked out well.

Peel a load of garlic, trying not to crush, bruise or disturb it too much.
Put it into a glass gar and cover well with rock salt. Mix it all up.
Top up with white wine, throw in a few sprigs of rosemary and seal it up.

The garlic was still fine months later (though obviously had lost some of its garlicky flavour, had taken on a new flavour from the wine and rosemary.

Also, the wine that the garlic had been sitting in made a great cooking liquid, to deglaze pans and stuff.

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:smilie_clap:.........

Well it seems some are becoming a little upset, that the Chef is not coming forward to the Hotplate.

I find it amazing how people have become totally enthralled by Celebrity Chefs these days,and many Chefs have become Egotistical toss pots with the attention.

Why do People get so excited by Chefs.?
Its a Job and that's it, do you get so excited by a joiner or an air pilot.

Its like anything you either have the Talent or you don't.

Some of the repo I've been getting is Hilarious, the numpties who are getting upset seriously need to go work in a kitchen for a week.

Celebrity Cheffing ain't the real world, the fuckers have production Chefs to do everything for them.

Guys get real its in Teakdoor lounge if you haven't noticed,some of you have got it with the green repo.:)

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Originally Posted by kingwilly

You're a fraud yaso

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Indeed.

The only question that has been answered definitively is that he has no idea what he's talking about.

Ymnstt easier suggestion for your garlic peeling,get a plastic container with a lid,pop the garlic in and shake the fuck out of it the skin falls off.

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Originally Posted by AntRobertson

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Originally Posted by kingwilly

You're a fraud yaso

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Indeed.

The only question that has been answered definitively is that he has no idea what he's talking about.

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If you only knew.:)

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Originally Posted by Chico

If you only knew.

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See, that's the thing, we don't know. You can see tons of examples of poster's cooking if you know where to look, however I don't reckon anyone has seen a picture of anything you've prepared.

Just saying like.... "we" hear the talk, but ain't seen the walk yet.

CS Photo's don't mean anything, the knowledge and the timing makes a good Chef.

What is it people want to hear that I've worked for the Sultan of Oman,cooked for the rich and famous,cooked for heads of state all that Bullshit all very impressive for some,though majority of Chefs don't give a fuck who they are,we cook the same food for everyone no matter who you are.

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Originally Posted by Chico

Are there any other poorly paid, burger flipping Expat Chefs on the Board.? if so you have to be a trained Chef,not one of these numpty google searching toss pots that thinks he can turn his hand to anything regarding cooking,just with a quick Google search.

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I'm a bit disappointed, Chico, that you encouraged us to become "google searching toss pots". :(

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Originally Posted by Chico

..not much of a delia fan,look up James Martin he does good recipes for Cakes,desserts.

And if your over a certain age Mrs Beeton.

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But perhaps you could make amends by posting up one good recipe of your own that is guaranteed to get all our mouths watering. :)

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Originally Posted by Chico

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Originally Posted by AntRobertson

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Originally Posted by kingwilly

You're a fraud yaso

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Indeed.

The only question that has been answered definitively is that he has no idea what he's talking about.

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If you only knew.:)

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FFS Buchanan, you gap-tooted retard. We DO know!

Bobby the Gap has gone,it false nowadays.

Have we met before.or are you one of the searchers.:)

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Originally Posted by CSFFan

Just saying like.... "we" hear the talk,....

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....and it's full of shite.
Nothing at all that he's said is good advice. Nothing. And, Luluesque-like, says it's a meltdown when he gets called on it.

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Originally Posted by Neverna

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Originally Posted by Chico

Are there any other poorly paid, burger flipping Expat Chefs on the Board.? if so you have to be a trained Chef,not one of these numpty google searching toss pots that thinks he can turn his hand to anything regarding cooking,just with a quick Google search.

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I'm a bit disappointed, Chico, that you encouraged us to become "google searching toss pots". :(

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Originally Posted by Chico

..not much of a delia fan,look up James Martin he does good recipes for Cakes,desserts.

And if your over a certain age Mrs Beeton.

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But perhaps you could make amends by posting up one good recipe of your own that is guaranteed to get all our mouths watering. :)

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You mean one of those recipes that has been shared around for centuries and been adapted by every Tom dick and harry,though they assure you its there own.:)

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Originally Posted by Maanaam

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Originally Posted by CSFFan

Just saying like.... "we" hear the talk,....

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....and it's full of shite.
Nothing at all that he's said is good advice. Nothing. And, Luluesque-like, says it's a meltdown when he gets called on it.

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Are you still whinging.:rofl:

Here we go again with a failed new nick Yaso How many have failed? Just stick with yaso, and try to get out of jail. :rolleyes:

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Originally Posted by Chico

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Originally Posted by Neverna

But perhaps you could make amends by posting up one good recipe of your own that is guaranteed to get all our mouths watering. :)

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You mean one of those recipes that has been shared around for centuries and been adapted by every Tom dick and harry,though they assure you its there own.:)

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I mean one that you recommend and you use.

I do have a question Chico....

I would think a chef would have pictures of their creations to initially offer a potential client along with their resume'. As a teacher, part of my resume' consists of pictures of activities I've done/participated in, camps I've done, etc, etc.

Why don't chefs?