Hello:

I used to run my own restaurant. Although I didn't go to culinary school, I always thought I was a pretty good cook.

But, whatever I knew, I've completely forgotten because of the dearth of cooking shows I watch. Here's what I found out. You can't remember the 45 ways there is to make a carpachio.. So, instead of remembering the best, I remember the last... And, that ain't good.

I used to know how to cook a steak, but now I don't... I used to know how to make chicken ala king (my fav), but I forgot... I used to know whether I needed to keep bread pudding refrigerated, but I don't now.

excon

PS> Happy New Year, although I ain't looking forward to it. That is unless somebody can remind me how to make chicken ala king...

I have a really neat quick way to make chicken a la king made with basic white sauce. Did you make it with left over chicken, or cook a whole chicken and take the meat off the bones ? Let me know if you want my recipe.

My bread pudding doesn't get refrigerated because it is so good its gone too fast ! But yes, you should refrigerate any leftover bread pudding because there is a lot of dairy in it.

And yes, HAPPY NEW YEAR TO YOU TO, EX....WOO HOO !!!!

Tick

Tick

I have a really neat quick way to make chicken a la king made with basic white sauce. Mornin, tick:

Of course, I want it. I want it ALL. I think I used to make it with a white sauce, but recently I've been reducing chicken stock down and adding a roux... It sucks...

Thanks for heads up on the bread pudding... So, the one I've got on my desk that's been there for a couple days, I shouldn't eat... I took a bite yesterday, and it didn't do anything...

Wait a minute... I'm feeling a little queesy.. Ohh, now it hurts... OMG, I'm down... Ok, I'm not.;)

excon

Mornin, tick:

Of course, I want it. I want it ALL. I think I used to make it with a white sauce, but recently I've been reducing chicken stock down and adding a roux... It sucks...


excon

Here is how I make my fantastic basic white sauce. Melt 3 tbs butter in a saucepan, stir in about 1/3 cup flour and, here is the important part, cook the flour into the butter using a wisk, the flour has to be cooked, that takes 2 or 3 minutes. Add 2% milk, about 2 cups and wisk constantly from the bottom (so it won't burn) until thickened, add a bit more milk to the consistency you want. Pinch of salt and pepper and just a pinch of nutmeg (real nutmeg grated off the actual nut). Take of heat, cover so won't form a skin on top, and set aside to deal with your chicken pieces. Stir chicken into white sauce, serve over noodles or basmatic rice. Oh, and yes some pimento for colour and maybe some fresh parsley.

This white sauce can also be used to deserts subing a bit of sugar and vanilla.

Yes, I can see why a reduction of stock and roux would be unappetizing.

Tick

Hello again, tick:

So, the white sauce has NO chicken flavor?? Wow. That's where I've been going wrong..

excon

Hello again, tick:

So, the white sauce has NO chicken flavor??? Wow. That's where I've been going wrong..

excon'

The white sauce doesn't have to have chicken flavour for the dish to be good. However, if you want you can add chicken boulliion powder by Knorr to the white sauce. What makes the dish good is the chicken you put in carries the flavour through with the addition of the touch of nutmeg.

Tick

Hello tick:

I tried it last night. It was GREAT. I'm in chicken ala king heaven...

I can't imagine, that after all my years of cooking, and being an avid watcher of food shows, that I didn't know how to do that.

I also couldn't imagine that I'd lose my hair either, but I put that one to bed too.

excon

Ex, I was glad to help you out. Anymore food related questions I will be more then pleased to assist you with. Remember what I said, the way to a man's heart is through his stomach. And that remind me of a horror skit I saw once; I won't go into that, you can probably imagine what it was about.:D

I am glad you mastered that white sauce. Not many cooks realize the capabilities of it. As I said before, it is really good as a desert sauce with a bit of vanilla and sugar added served over steamed nut and fruit pudding.

Tick

I'm trying it too, as soon as I get another chicken. Tonights went to Chicken and Dumplings.:)

Exie, do not, I repeat do not watch HSN when Wolfgang Puck gets on. So far I've bought a crapload of his appliances but not through HSN at their ridiculous prices. I have 4 rice cookers (two are red stainless steel cookers/steamers), two huge pressure cookers, one paninni grill, one food sealer system, and one feed through food processor. I do not use my stove for anything other than something to rest my elbows on while I'm waiting for my stuff to cook. I got the dessert inserts for the pressure cooker and make wonderful cheese cakes (so where is your recipe please on this) and I make hockey puck banana bread for my visiting coonies and possums to eat in the rice cookers.

Stop watching cooking shows as your brains will definitely turn to mush.

Hello twink:

Wow. Two rice cookers... I ain't got one. I need a nutmeg scraper and some onion peeling goggles..

excon

Hello twink:

Wow. Two rice cookers.... I ain't got one. I need a nutmeg scraper and some onion peeling goggles..

excon

Exie - NO. It's FOUR rice cookers. One is 7 cup model, the other is 10 cup model. Then the two red ones are rice cookers with stainless steel steamer baskets. I cannot make rice any other way other than in the big 10 cup model.

The other cookers I use to warm up left over beef stew (made in the pressure cookers), homemade soups (made in the pressure cookers) or warm up a can of Wolfgang Puck soup from a can. I can actually bake a cake in the rice cooker as well. That works well but you must want a round cake and not a square one or you're out of luck.

The red cookers are great for steaming hot dogs, fish, leftovers.

The only thing I use my stove for is to heat up my tea kettle to make tea. Want a cup of Lapsang Souchang or Green Tea with Jasmine or Green Tea with Ginseng and Honey? I have a kettle on now for a cup of tea.

Hello Daliah:

From CooksCountry.com

International Onion Goggles. While they certainly look a bit goofy, the goggles do help maintain focus on the onions—yellow, Vidalia, red, or otherwise—rather than the tissue box. We found that they block irritating fumes better than sunglasses, and the foam padding around the antifog lenses is a more comfortable alternative to swim goggles. Available in white or black with lime green trim.

$19.99

excon

Hello Daliah:

From CooksCountry.com

International Onion Goggles. While they certainly look a bit goofy, the goggles do help maintain focus on the onions—yellow, Vidalia, red, or otherwise—rather than the tissue box. We found that they block irritating fumes better than sunglasses, and the foam padding around the antifog lenses is a more comfortable alternative to swim goggles. Available in white or black with lime green trim.

$19.99

excon

I stand corrected, they will make anything:D

I've got the best solution for cutting up onions. I have my son do it for me while I'm in another room. My eyes water a lot. The only time my eyes didn't water when cutting up onions was when I wore contacts. Then I could cut up mounds of them with not a tear.

I personally would never use a rice steamer. I use Uncle Bens converted rice which is simply the easiest, two to one, or l cup rice, two cups water, boil for 25 minutes, take off and its done perfectly. I use this for chicken fried rice or any dishes that requires a full bodied cooked rice; its long grain.

Basmati rice, lovely nutty flavour, can also be cooked the same way. I use this one for curries.

Tick (onions don't bother me)