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Chef Hoodlum #995027
08/03/20 09:21 PM
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We need some new recipes from a real Chef.

Let’s see if if we can get Hood to offer up some detailed how to recipes on making some awesome food for solid family dinners.

It would be greatly appreciated and maybe we can share a few prep, cook and serve foods as well here.


Be Loyal, Be Loving, Be Quiet.
Re: Chef Hoodlum [Re: DuesPaid] #995114
08/06/20 02:03 AM
08/06/20 02:03 AM
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Originally Posted by DuesPaid
We need some new recipes from a real Chef.

Let’s see if if we can get Hood to offer up some detailed how to recipes on making some awesome food for solid family dinners.

It would be greatly appreciated and maybe we can share a few prep, cook and serve foods as well here.




Way 2 put me on the spot Dues..I'll need time 2 put on the thinking cap..c u soon..maybe this wkend.


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: DuesPaid] #995124
08/06/20 11:14 AM
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haha nice idea dues !
go on dear hood !

Re: Chef Hoodlum [Re: MeyerLansky] #995139
08/06/20 03:58 PM
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Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon.


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: hoodlum] #995141
08/06/20 04:31 PM
08/06/20 04:31 PM
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Osso buco..no..2 much work ,Veal Saltimbucca,,everyone knows that one..crabs & spagetti? 2much tradition...how about something off the wall??...Take 4 cans of roasted red peppers.,,,or roast ur own by charring the skin then putting them in a paper bag 4 a while,,meanwhile, ,sautee 1 white minced onion in butter till translusent ...add 1tbls white ppr , 1tbls cayenne ppr & 1tbls of white ppr. and 3tbls sea salt....add (after peeling the peppers)..the pepps.,2 washed & rinsed anchovie fillets ....add about 2 cups of chic stock..& one quater cup of heavy cream 4 body & texture....Blend w/ a hand blender or your next best thing (blender etc..) food processor does great 2...WHAT U HAVE WHEN HEATED IS SICILIAN RED PEPPER BISQUE!!..which I've sold tons @ Ristorante Panorama back in my hey day...luv u guys.


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: hoodlum] #995144
08/06/20 07:34 PM
08/06/20 07:34 PM
Joined: Dec 2001
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Originally Posted by hoodlum
Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon.


I had that in December 2018 when I was up for the holidays at a German place close to where I was staying. They called it "Schnitzel ala Holstein": fried breaded pork cutlet topped with sunny side up eggs, anchovies and capers with red cabbage and spätzle. It was good but between that, a beer, tax, and tip it was almost $50. Food was good although a little salty with the anchovies. Never had it before or since but I'd order it again!

Re: Chef Hoodlum [Re: DuesPaid] #995395
08/11/20 08:25 PM
08/11/20 08:25 PM
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No idea why but I'm craving a sausage and pepper sandwich right now. Hoodlum, got a good recipe for one?

Re: Chef Hoodlum [Re: hoodlum] #995514
08/13/20 07:37 PM
08/13/20 07:37 PM
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Originally Posted by hoodlum
Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon.


Nice.... this one is wild... will try next week.

Thanx Hood.


Be Loyal, Be Loving, Be Quiet.
Re: Chef Hoodlum [Re: hoodlum] #995516
08/13/20 07:39 PM
08/13/20 07:39 PM
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Originally Posted by hoodlum
Osso buco..no..2 much work ,Veal Saltimbucca,,everyone knows that one..crabs & spagetti? 2much tradition...how about something off the wall??...Take 4 cans of roasted red peppers.,,,or roast ur own by charring the skin then putting them in a paper bag 4 a while,,meanwhile, ,sautee 1 white minced onion in butter till translusent ...add 1tbls white ppr , 1tbls cayenne ppr & 1tbls of white ppr. and 3tbls sea salt....add (after peeling the peppers)..the pepps.,2 washed & rinsed anchovie fillets ....add about 2 cups of chic stock..& one quater cup of heavy cream 4 body & texture....Blend w/ a hand blender or your next best thing (blender etc..) food processor does great 2...WHAT U HAVE WHEN HEATED IS SICILIAN RED PEPPER BISQUE!!..which I've sold tons @ Ristorante Panorama back in my hey day...luv u guys.


Wow, I knew this would be fortunate for us all.

Thank you Chef.


Be Loyal, Be Loving, Be Quiet.
Re: Chef Hoodlum [Re: DuesPaid] #995571
08/15/20 05:15 AM
08/15/20 05:15 AM
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Mr chef we want pictures too !!!

Re: Chef Hoodlum [Re: DuesPaid] #995609
08/16/20 10:49 AM
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I wonder if I can do that recipe with Pork Cutlets.

Or

Do you have a recipe for those?


Be Loyal, Be Loving, Be Quiet.
Re: Chef Hoodlum [Re: MeyerLansky] #995616
08/16/20 03:10 PM
08/16/20 03:10 PM
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Originally Posted by MeyerLansky
Mr chef we want pictures too !!!

I'm computer illiterate,& I dont have 1 of those weird phones..my phone is where it belongs..hanging on the kitchen wall..just kiddin' a cordless landline on top of the fireplace.


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: Irishman12] #995617
08/16/20 03:26 PM
08/16/20 03:26 PM
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Originally Posted by Irishman12
No idea why but I'm craving a sausage and pepper sandwich right now. Hoodlum, got a good recipe for one?

I do prob. the same as you & everybody else..sometimes a little sauce sometimes not..1nce in while I'll place some sliced fried eggplant on top of the provolone which is on the toasted roll,then the fried hot sausage & pprs.


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: DuesPaid] #995671
08/18/20 02:21 PM
08/18/20 02:21 PM
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Originally Posted by DuesPaid
I wonder if I can do that recipe with Pork Cutlets.

Or

Do you have a recipe for those?

Dues , we dont see much pork cutlets down here, unless u travel to the Italian market in south philly, but i know I can take a pork loin & cut into 1 inch slices , then pound them thin...google " JAGERSCHNITZEL' & that 1 of the things I would do w/ that product . Very Easy.


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: DuesPaid] #995822
08/21/20 05:44 PM
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Mr chef what's on the menu today ?

Re: Chef Hoodlum [Re: hoodlum] #995838
08/21/20 08:45 PM
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Originally Posted by hoodlum
Originally Posted by DuesPaid
I wonder if I can do that recipe with Pork Cutlets.

Or

Do you have a recipe for those?

Dues , we dont see much pork cutlets down here, unless u travel to the Italian market in south philly, but i know I can take a pork loin & cut into 1 inch slices , then pound them thin...google " JAGERSCHNITZEL' & that 1 of the things I would do w/ that product . Very Easy.


Yes....that is exactly how i have had it before with some kind of Brown sauce on it.


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Re: Chef Hoodlum [Re: MeyerLansky] #995839
08/21/20 08:48 PM
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Originally Posted by MeyerLansky
Mr chef what's on the menu today ?



Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that.
I like it best when its dark and toasty tasting.


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Re: Chef Hoodlum [Re: DuesPaid] #995841
08/21/20 08:52 PM
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I'm Interesting in red rice
I wonder how it is
(I ate it a long time ago so i can't remember)

Re: Chef Hoodlum [Re: MeyerLansky] #995843
08/21/20 08:53 PM
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Originally Posted by MeyerLansky
Mr chef what's on the menu today ?

Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: hoodlum] #995845
08/21/20 08:55 PM
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Originally Posted by hoodlum
Originally Posted by MeyerLansky
Mr chef what's on the menu today ?

Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.


Nice, we have a Millers Ale House near us in SmithTown.
Its really goo, I always say its the best Burger in Town and the beer selection Is Outstanding.


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Re: Chef Hoodlum [Re: DuesPaid] #995850
08/21/20 09:16 PM
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Originally Posted by DuesPaid
Originally Posted by hoodlum
Originally Posted by MeyerLansky
Mr chef what's on the menu today ?

Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.


Nice, we have a Millers Ale House near us in SmithTown.
Its really goo, I always say its the best Burger in Town and the beer selection Is Outstanding.

Yes sir e & reasonable prices too..


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: hoodlum] #995852
08/21/20 09:39 PM
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Originally Posted by hoodlum
Originally Posted by MeyerLansky
Mr chef what's on the menu today ?

Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.

Nice ! I'm glad to hear you had great time

Re: Chef Hoodlum [Re: DuesPaid] #995868
08/22/20 12:58 AM
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Originally Posted by DuesPaid
Originally Posted by MeyerLansky
Mr chef what's on the menu today ?



Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that.
I like it best when its dark and toasty tasting.

OK Dues..I 1nce b4 explained this 2 Meyer.....take a cup or so of already cooked Basmati rice..throw it into a hot skillet thats been coated w/ sesame oil , brown the rice slightly, add some (small handful) of white onion,,thawed out (no canned!!!!) peas & diced carrots ,(u can buy that combo in the freezer section) crack an egg into that shit stirring constantly , breaking up the egg..add about 2 tbls. soy sauce &a handful of Mung bean sprouts (optional)..stir vigoursly until u hear the rice crackle....if a little dry..add a little soy sauce & a little more sesame oil ( if u can get toasted sesame oil..that is best) b careful not 2 burn the rice..constant attn. is recommended....all this is done over med-high heat in a sautee pan w/curved edges or a wok...& usually very quickly depending on the student...plate & top w/ thinly sliced on a bias cut scallions......Peace.


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: hoodlum] #995869
08/22/20 01:06 AM
08/22/20 01:06 AM
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Don't forget 2 add ur favorite ing. (baby shrimp,shredded chic or pork( at the last minute!


I didn't want to leave blood on your carpet...
Re: Chef Hoodlum [Re: hoodlum] #995908
08/22/20 08:35 PM
08/22/20 08:35 PM
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Originally Posted by hoodlum
Originally Posted by DuesPaid
Originally Posted by MeyerLansky
Mr chef what's on the menu today ?



Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that.
I like it best when its dark and toasty tasting.

OK Dues..I 1nce b4 explained this 2 Meyer.....take a cup or so of already cooked Basmati rice..throw it into a hot skillet thats been coated w/ sesame oil , brown the rice slightly, add some (small handful) of white onion,,thawed out (no canned!!!!) peas & diced carrots ,(u can buy that combo in the freezer section) crack an egg into that shit stirring constantly , breaking up the egg..add about 2 tbls. soy sauce &a handful of Mung bean sprouts (optional)..stir vigoursly until u hear the rice crackle....if a little dry..add a little soy sauce & a little more sesame oil ( if u can get toasted sesame oil..that is best) b careful not 2 burn the rice..constant attn. is recommended....all this is done over med-high heat in a sautee pan w/curved edges or a wok...& usually very quickly depending on the student...plate & top w/ thinly sliced on a bias cut scallions......Peace.

wow nice thanks !!!

Re: Chef Hoodlum [Re: DuesPaid] #996205
08/29/20 02:06 PM
08/29/20 02:06 PM
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We tried to make the fried Rice.....thanks Hood,,,, I loved it, wife thought it was burnt.

I know you mentions be careful not to burn it and leave on med heat but I think we had it up too hight and it got a bit toasty.

All in all it was fine and tasty.

Tonight seams like a good night for some chili or Mac and cheese or both,


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Re: Chef Hoodlum [Re: DuesPaid] #996388
09/01/20 01:48 AM
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Mr chef do you ever ate couscous ? you know it ?

Re: Chef Hoodlum [Re: DuesPaid] #996408
09/01/20 08:03 PM
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To me risotto is just a fancy term for flavored textured rice and Couscous the same but a pasta.

Love both.


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Re: Chef Hoodlum [Re: DuesPaid] #998236
10/14/20 02:31 PM
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Hood, you like to make a good homemade Chili Dog?


[Linked Image]


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Re: Chef Hoodlum [Re: MeyerLansky] #998252
10/14/20 07:38 PM
10/14/20 07:38 PM
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Originally Posted by MeyerLansky
Mr chef do you ever ate couscous ? you know it ?

Been making it for yrs Meyer...all different ways , sometimes w/ figs & various dried fruits & nuts made w/ orange juice instead of stock...sometimes w/ coconut water...etc...my wife loves it .. me , not so much,,I do like Isreali couscous though.......@ Dues...Luv them..but a little messy...that looks good Dues! Like the retro Schaefer mug!


I didn't want to leave blood on your carpet...
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