Thread: Ask The Chef

What Chico knows about cooking, he could write on the back of an egg, twice, with a felt tip

Lard makes a tasteless pastry,try using half and half.

Sounds to me your still using your mothers recipes.

Originally Posted by Dillinger

What Chico knows about cooking, he could write on the back of an egg, twice, with a felt tip

You must be right Dillinger must of been working in a different trade when I lived and worked in Europe Australia USA and Hong Kong.

Keep trying I may bite in about 300 posts.

Originally Posted by Maanaam

Originally Posted by Troy

Originally Posted by Chico

here's a quick simple one for you 250 grm plain flour 125 grm butter softened and one egg,pinch of salt,if you have a food processor will be easier

add flour and softened butter and salt to blender and add egg form to either one ball or two and wrap in cling film leave for around two hours or overnight and then bring out to room temp for an hour or so depending on the heat around your home, and use as required.

Call that pastry?

Flour and lard in 2:1 ratio if you please...and you need cold lard cut into chunks and either cold hands or use a knife to combine. Easy on the water if you want it soft and crumbly.

Agree, and putting it in a food processor will only bring out the gluten and make for a tough crust. Basic cooking science.
Really not sure about adding egg, either. Maybe for an apple pie dough.

So this chico character is a fraud?

Nah Chico is just trying to bring them into the real world of real cooking not the world of not trying anything new because of the fear of the Unknown..

people are safe in there little worlds of the recipe passed down from generation to generation.

Pretty pompous Yaso. Every time I see Chico I see this. My swimming hole in Chico Ca. Bidwell park, this is upper.

Very Tranquil AO

that is was buddy.....

Originally Posted by Dillinger

What Chico knows about cooking, he could write on the back of an egg, twice, with a felt tip

Felt tip?

Originally Posted by Cujo

So this chico character is a fraud?

I don't know, but there's a few of his ideas that make me think he's no Gordon Ramsey.

Originally Posted by forreachingme

i like the add of one or two fresh diced tomatoes in the sauce couple of minutes before the serve.

Nice, especially the skinning.

This is a chef....[Hubert Keller]

Originally Posted by Dillinger

Originally Posted by Chico

simply add thinly sliced meat over night to marinade in separate container, and flash fry add bit of the marinade and serve with a salad of leaves

Where did you earn this Michelin star again?

I reckon Luigi would give him a run for his money with his marinating. Sous vide an' all that, like. innnit. Luigi knows the crack, knows his Italian lingio too.

Cracking thread though, Yaso. March on, me old mucker.

Originally Posted by Neverna

Originally Posted by Dillinger

Originally Posted by Chico

simply add thinly sliced meat over night to marinade in separate container, and flash fry add bit of the marinade and serve with a salad of leaves

Where did you earn this Michelin star again?

I reckon Luigi would give him a run for his money with his marinating. Sous vide an' all that, like. innnit. Luigi knows the crack, knows his Italian lingio too.

To be fair to all - from observations - there's probably quite a few members here that are far more generally knowledgeable about food and preparation than our residence Chef Chico might be.

Rather embarrassing.

Hmm. Chico, eh? Claims to be a chef, completely ignorant of politics and economics yet waffles on interminably about them. Oddly familiar, horatio.

Originally Posted by thaimeme

Originally Posted by Neverna

Originally Posted by Dillinger

Originally Posted by Chico

simply add thinly sliced meat over night to marinade in separate container, and flash fry add bit of the marinade and serve with a salad of leaves

Where did you earn this Michelin star again?

I reckon Luigi would give him a run for his money with his marinating. Sous vide an' all that, like. innnit. Luigi knows the crack, knows his Italian lingio too.

To be fair to all - from observations - there's probably quite a few members here that are far more generally knowledgeable about food and preparation than our residence Chef Chico might be.

Rather embarrassing.

Careful Jeff or I'll out the other Nic your using.

Originally Posted by DrB0b

Hmm. Chico, eh? Claims to be a chef, completely ignorant of politics and economics yet waffles on interminably about them. Oddly familiar, horatio.

Bob you've missed Hornblower he certainly got onto your Bullshit.

Originally Posted by forreachingme

For that bolo or Napoli sauce, i like the add of one or two fresh diced tomatoes in the sauce couple of minutes before the serve... (skinning those in boiling water first)

Sadly the tomatoes found in Phils have just the shape but not any taste. But this trick enhances a bit, compared to a lot where good tomatoes are available.

Tomatoes my first cuisine pleasure once back in Europe, varieties, shapes and tastes...

Yes. here in China tomatoes are usually pretty bland but sometimes you can get the smaller vine ripened ones still on the vine. Extremely fragrant and tasty.

Nothing wrong with recipes handed down through a few generations.

I'd never be able to make scones if my granny hadn't shown me. And i still have an old, hand written recipe book of my mums. Which she started when she was a teenager. With some rather exotic, for the time, recipes.

Spag Bol - everyone has their own make on that!!

Mom used to make pigs in a blanket.

It was fun just to say it.

^ Spotted Dick and Toad in the Hole were fun to say as kids, too.

There i was thinking the Cordon bleu elite Chefs would of come to show there extraordinary culinary skils in this thread.
Oh well no one up to the challenge.?

Maybe you should lead by example.

Ant I ain't got anything to prove, I have a burger flipping award on my showcase mantelpiece.