I had someone ask questions.


Here is what they wrote "hi Chef, well the question numbers are #5, #6, & #17. i will answer 6 & 17. 1. a mommmy's boy. 2. prettier than me. 3. sagging 4. listen to rap. now for #17 i love fish of any kind. "

And for my responces

#5 4 turn ons
Pretty eyes, forigen accents, Women with curves, slim smooth guys.
#6 4 turn offs
Stupidity, no sense of humor, overly needy, and no sense of adventure

#17 Favorite food
 Pretty much anything from my grandmothers kitchen, especally her biscuts.


Who's next to ask questions?

I just thought I should let you all know that I probably will not be updateing this as much as I would like as I have recently started a second job. And that is taking up alot more of my time then I first thought it would. But know, dear readers. that I am still around and I will be posting sporadically. And I am still available for questions and what not.

Okay all you wonderful people. Lets make this intresting. I will answer any 3 questions each of you ask. But you have to answer 2 of those 3 yourself. In a month I will answer the top 5 questions in a youtube post in 2 weeks. You can ask the questions as a comment below or email me chefdoug0723@gmail.com  Make Q&A the subject so I know where the email is from. I will respond to all emails and Answer every question. Feel free to make up your own as well. I look forward to hearing from you all.

Julia Child

Today would be the 100th birthday of one of my Heros both as a chef and as a foodie. Mrs. Julia Child Happy Birthday.

If I had remembered sooner I would have made and posted a video of me trussing a chicken or something in her honor. But I will try to get something up soon dedicated to her memory.

As I woke up this morning I had a huge craving for biscuts. While I was gathering the ingredients, I realised that I don't have any milk. And one of my facebook friends requested that I show her how to make sausage gravy and I opened my freezer only to discover that I don't have saudage either. So the conclusion I draw from all of this. It's time for me to go grocery shopping again...



Any way the recipie for the biscuts is:

3 cups of flour
4 teaspoons of Baking Powder
1 teaspoon salt
2/3 cup or shortening/ lard/ butter
1 cup of milk

(If you want to use buttermilk add a 1/2 teaspoon of baking soda and 2 tablespoons more buttermilk)

Combine flour, salt, baking podwer and sift.
add shortening and with a pastry cutter or fingers mix until you have the consistancy of corn meal
add milk and mix to smooth soft dough
turn out onto floured surface and knead softly
roll out and cut
bake at 350 degrees for about 15 minutes or until light, golden, brown

serve how ever you want.

        I have as of this moment come to a cross roads. I can't think of what to do next for you all. I want feedback. Please, Please, Please ask me questions and comment. I seriously want to know what you think and how you feel about what I am doing, what I can do better, and what you would like to see me do.
      With that said I am going to give you, my readers, my email address to ask me what ever questions you would like. That address is chefdoug0723@gmail.com I will reply to everything just make sure you put blog in part of the subject line so I know where its coming from.

Thanks in advacne for all the support and wonderful input.

Today I decided to experiment with rubarb. Believe it or not, having grown up in CT I have never had it before I have actually never had it before. And there is a little farmers market that pops up outside of where I work on fridays so I decided to pick up a little amd a pint of strawberries. and this is my result.

　

1 cup white sugar


1/2 cup all-purpose flour

1 pound fresh rhubarb

chopped 1 pint fresh strawberries

1 recipe pastry for a 9 inch double crust pie (below)

2 tablespoons butter 
2 tablespoons white sugar

　

So with the advice of one of the ladies I work with I stewed the rhubarb a little to soften them up before mixing with the strawberries and sugar. So in just a dry pan over medium heat I cooked a little of the water off to help start to soften the stems. Then I spread them on a sheet pan to help them cool before mixing.

Then I mixed the flour and sugar and tossed the stwberries and rhubarb together and let it sit for 30 minutes or so.

　

As for the crust I went with something a little more savory and decided to use a pie crust with no sugar at all this time.

　

2 ¼ cups All purpose flour

¾ teaspoon salt

½ cup shortening chilled

2 tablespoons butter chilled

5 or 6 tablespoons of Cold water

combine the flour, salt, shortening, and butter until the shortening forms small pea sized balls then add enough water to bring together. Divide the dough in half wrap and refridgerate for 20 minutes.

　

Preheat oven to 400 degrees F

Roll out dough and place into pie pan

add filling roll out top crust and top however you’d like. I used the lattice. Of covering completely cut holes for steam to escape. Dot with butter, crimp and seal the edges brush with egg yolk and sprinkle sugar over the top and bake for about 35 to 40 minutes until grown and bubbly

I Love You

To everyone who comes across this. No matter where you are on your journey thru life. I love you. For no other reason then because you deserve to be loved. There is someone, somewhere in the world who is sending you love, and wants nothing in return. I love you for who you are, and who you want to be. I love you even though you may not always love yourself.

Doug (me) loves you, even if no one else does.
DFTBA

#Nerdfighteria

Just created a youtube post of the vacation check it out.


Youtube Vid

I have returned home safely from Chicago and Gamesday. The experience was awsome and as always I ate like a fat guy. Its all started with a Bacon Sundae from Burger King.

I know what you are all thinking and it has been a trend lately to apply bacon to a more dessert aspect, I have also even seen bacon infused vodka. Not to mention the run of bacon sented and flavored everything. As witnessed by the bacon section on the Think Geek website, if you want you can click the link here:  Bacon Section


Then it was on to Wrigley Field. Home of the Chicago Cubs and ballpark food. Nachos, beer and hot dogs. I didn't feel the need to to take pictures of that.









Then there was the Chicago classic. Deep Dish pizza. Of course it was from Gino's East.














Then early in the day on Sunday it was the fat kid favorate the buffet at The Golden Corral. Of which I will spare you the ugly details but I will tell you we put some food away. And the last of the foodie experiences was at Medieval Times. Which is decent food, and beer. Mostly it was catching up with old friends.





And of course there is the actual reason I was in Chicago, Gamesday. Without all the nerdy, details. The company Games Workshop hosts Gamesday where people like me their consumer get to interact with the writers, sculpters and painters they have on staff and pick their brains. As well as meet other gamers who play Warhammer, Warhammer 40,000 and The Lord of the Ring table top games.