About Chef Reinvented

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  Fluffy and light matzoh balls in vegetarian matzoh ball soup, is it possible?

  5 0 my grandmother swears her "light" matzoh balls were due the addition of a small amount of seltzer, pronounced "seltz-AH" It's important to pronounce it that way to achieve extra lightness. Chef Reinvented answered in The Chosen Food about 1 year ago Answer, comment & read 4 more answers »

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  making your own non - beef burgers

  2 0 I just read on a different site that someone suggest (for black bean burgers) rinsing and drying black beans before mashing, making sure there is little liquid in the mix (squeezing out moisture from any sauteed onions, etc...) using breadcrumbs (more than most recipes) and freezing the burgers and grilling them frozen to help them keep their shape. Worth a try. Chef Reinvented answered in Cooking Tips & Tricks about 1 year ago Answer, comment & read 4 more answers »

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  Are there any resources that can tell me which restaurants/groceries use healthy ocean pratices?

  1 0 One other resource I'll add that hasn't yet been mentioned is Greenpeace's supermarket rating system. PCC is not on this list (too small to be included) yet last I spoke with a Greenpeace representative I was told PCC Markets rank in the upper 90th percentile for their commitment to seafood sustainability issues. The rest of the list can be found here: http://tinyurl.com/45o8jyr Chef Reinvented answered in Little Fishies about 1 year ago Answer, comment & read 3 more answers »

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  Best fish for tacos?

  4 0 Delicious and sustainable fish tacos are easily had. Alaskan halibut makes the best fish tacos, IMHO and as a highly regulated fishery is considered one of the best managed in the world. March is the month when you'll start seeing fresh halibut in Pacific Northwest markets - wait just one month, grill or pan fry the halibut (until it is just barely done - it should be moist and luscious), break it up and fill a flour or corn tortilla with the halibut, guacamole, salsa fresca, lime, cilantro and sour cream. Eat with tequila or a Pacifico beer. Here's a pic of the halibut taco, courtesy of the fabulous Clare Barboza,  I describe, with requisite tequila pictured in the background: http://twitpic.com/3yd4ro Chef Reinvented answered in Little Fishies about 1 year ago Answer, comment & read 5 more answers »

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  Okay, I'll bite. What exactly is an Anchoveta?

  2 0 An anchoveta is a Peruvian anchovy though I'm sure Patricia Majluf will have more to say on the topic so hopefully she will weigh in. I can say I had one the other day and an anchoveta is also delicious! Wasn't too salty at all - canned, whole, packed in olive oil, I ate it right out of the can. For more info, consult Wikipedia: http://en.wikipedia.org/wiki/Peruvian_anchoveta Chef Reinvented answered in Little Fishies about 1 year ago Answer and comment »

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  What does mama (nature) prefer? It's better to eat farm raised fish than killing the wild ones...right?

  7 0 I love talking about mama, but unfortunately the answer isn't as easy as yes or no. Some farmed fish choices are excellent. Eat farmed oysters, mussels and clams to your heart's content and mama smiles with you. Eat ocean farmed salmon and sometimes mama cries polluted tears. Closed-containment (think fish tanks on land) farming is less risky environmentally - look for farmed trout and farmed arctic char. When it comes to wild fish, there are many wild fish that are delicious, healthful and well managed and you should seek them out: look for wild alaskan halibut, wild salmon, wild squid, sardines, spot prawns, oregon pink shrimp, dungeness crab among others. Check out the well-respected Monterey Bay Aquarium's Seafood Watch program guide: http://www.montereybayaquarium.org/cr/seafoodwatch.aspx or if you have an iphone, download their app. Ordering up fish that makes mama proud has never been easier. Chef Reinvented answered in Little Fishies about 1 year ago Answer, comment & read 5 more answers »

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  Arrggh! I left a carton of eggs out on the counter last night. Are they salvageable?

  3 0 Eat em. Cook em hard if you're worried. Or better yet, just bake with them. Chef Reinvented answered in Cooking Tips & Tricks about 1 year ago Answer, comment & read 9 more answers »

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  What is the proper way to render duck fat?

  3 0 The trick with cooking a duck breast is to be patient. Score the fat side by cutting a cross-hatch pattern in the fat only (don't cut into the flesh, this helps the fat release or be "rendered" from the breast). Season with salt and pepper and spices of your choice on both sides. Turn the heat to high on your pan (cast iron or other sturdy pan is recommended). Add a teaspoon of a high heat oil such as canola. Add duck breasts to the pan fat side DOWN. Turn the heat down to medium-low and allow the fat to slowly render out of the breast - it should take about 10-15 minutes. Be patient. You want to slowly crisp the skin while a good deal of the fat should seep into the pan. When the skin is crisped and the fat rendered out, flip the breasts and cook for only 2 minutes or so on the other side for a medium-rare breast (recommended). Meanwhile strain the fat through a sieve and keep in the refrigerator or freezer to use for your roasted potatoes (and many other uses). Let the duck breasts rest on a plate for 10 minutes to reduce loss of juices when you slice, slice thin and serve. Chef Reinvented answered in Meat about 1 year ago Answer, comment & read 2 more answers »

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  Where can I find maple sugar candies in Seattle?

  0 0 PCC Markets had them around the holidays - they still may - worth a look! I adore those candies - love how they slowly melt in your mouth. the flavor! the sugar high! ah! Chef Reinvented answered in Just Desserts about 1 year ago Answer, comment & read 6 more answers »

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  What's the sexiest food you ever ate?

  1 0 An artichoke, the leaves peeled off for me one by one and dipped in butter. Chef Reinvented answered in Best of 2010: Cooking and Cocktails about 1 year ago Answer, comment & read 9 more answers »

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