Recent content by SGM Chef

Ah yes, an Ollie Burger sounds good about now...

Thanks all, I took those between midnight and 1:30 AM. Last night wasn't much good here either. Clear, but no keepers... Happy Mothers Day to all!

These are photos I took in my yard last night. Most are 25-35 second exposure.

Just read your welcome and love of pressure cooking. How about a pork shoulder or pot roast in the pressure cooker with some dried chiles, adobo, Enchilada Sauce, maybe Mole sauce, etc. and make a Mexican style Lasagna using Corn Tortillas with a little char on them for flavor. Do a quick...

Coq au Vin is an option that tastes better reheated. What are some of your favorites? (Insight to your skill level and flavor choices) I like doing Flambé desserts, like stuffed crepes prepped ahead, but it requires practice first! If you wanted to try I can provide the info.

Jaccard Meat Tenderizer That old manual version is a lot less scary than the electric model. Next visit to the meat dept., if you can find Swiss steak, it is typically Round steak treated with this type/style of tool.

Welcome indeed! I look forward to your sharing!

Hi Jade! When I moved into my 1932 Farm house 16 years ago the counters were texturized 12" Floor tiles! (Photo with green countertop from first walk through) I decided to bake a loaf of bread to ceremonially make it my home and the dough lifted the tile and grout. Welcome home?!?! Change...

Rotisserie Chicken thoughts? I buy them from a local IGA. Not listed/reviewed and they are OK. Never tried them hot though… Food Republic is new to me. An interesting, 2024 approach, to quality of Grocery Store Rotisserie Chicken. If you have any/all of those stores in your area it is a very...

Best guess is 2-3 days for raw presentation, 5 days for cooked products. Both at a cost to quality. More or less, depending on starting state of freshness, handling and storage temp. Nothing on your list is a PHF (Potentially Hazardous Food) capable of supporting rapid bacterial or toxin...

Ah yes, the microwave... Great for heating liquids, like the cream for a Ganache. My favorite use is for making baked/cooked potatoes. Not to eat as a baked potato, to use after they chill. Baking potato, scrubbed, because I eat the skins, use fork to prick skin about 20 time on all the...

Hi KateH, The golden rule of professional food service is "Don't get anyone sick". So, unless there is skin damage, keep on washing your hands! (Insert virtual hug here...) There are ways to mitigate though, if you are making cookies that require you to touch each cookie, like Thumbprint...

Another thought is to use a recipe for a sweet muffin that you make successfully and has the desirable texture and just add Strawberries to that batter.

Another option is Freeze dried strawberries. I had the same type of density issues with savory mushroom muffins and turned to freeze dried mushrooms for success.

The only success I have had making fresh strawberry muffins is to use 1/4 inch dice or smaller. Any bigger and they turn snotty...