Wednesday, June 18, 2008

AMD

AMD
FIRST VISIT WITH GRANDMA
ROOK
JUNE 17, 2008
video

Thursday, June 12, 2008

Easy way to Make Creme Fresh Creme Fraiche

Creme Fraiche:
Sounds Like Creme Fresh

1 cup heavy cream
2 tablespoons sour cream


Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours.

Top Chef Season 4

Top Chef Season 4 Winner
Congratulations
Stephanie Izard
I am glad you won, this time someone with a nice personality and this time a woman won after four seasons.
I cannot wait until season Five of Top chef.
Tom and Padma give the show life.

Sunday, June 8, 2008

TOP CHEF SEASON 4

TOP CHEF SEASON 4
I have watched all seasons of Top Chef and this season by far was the best. I have to say this I hope Richard Blais wins. However, Top Chef has never had a woman to win. I like Stephania as well. So my money is on Stephanie Izard.
Lisa is the Howie, Tiffnay and the Marcel's she has a terrible attitude and a bad cook why she is still around. Well Tom and Padma have to answer the people.
Check out more about Top Chef Season 4
Richard Blais 35 — Hometown: Uniondale, NY; Resides in Atlanta, GA. Chef, culinary designer, Trail-Blais
Stephanie Izard 31 — Hometown: Stamford, CT; Resides in Chicago, IL; not working

Saturday, June 7, 2008

Bloggers Point of View

I am taking Action to Address the Toucan Resturants Problem
I have found other Blog's with Complaints See what I am doing.
June 7, 2008

Toucan’s Restaurant & Bar
119 Market House Square
Paducah KY 42003

Attn: Management

Hello my name is Jeannette K. Rook I have been cooking since I was seven and I have done everything in the Food Business that is imaginable. I have been to two military cooking schools, Air Force and the Army.


I am also regarded as one of the best cooks among people. I know how to create dishes and I also know about the food service.

Now I am going to get to the point and I am also a blogger.

http://www.jeannettestakeonlife.blogspot.com/

I ate in your restaurant on February 15, 2008 and I found the food wonderful however, I found your wait staff was backwards. I am not the only one who has noticed this. I get at least ten responses a week from people who have eaten in your restaurant. I only allowed two comments into my blog. Because most of the blogs from people I have received used a few choice words are inappropriate for my blog.

I have mentioned other restaurants in my blog, and Toucan’s in my blog gets the most complaints about your wait staff.

When I was there the meal was not served right, I had to ask for the components. Also I have waited in various restaurants as well. Customer service is everything, I was taught even though it was not my table and there is dirty dish on the table and the customer is finished with it, I was taught to remove the dish regardless of who’s table it was.

Your wait staff is not in harmony with one another. Go to my blog and read the recent one from a woman who was with ten girl friends and she had her son with her and he was playing with five sugar packets and one of your wait staff put his hand on the child. My response was she should have called management and the police.

My blog gets 3,000 to 5,000 hits a week. I didn’t rate your restaurant I stuck to the subject of the food which was wonderful. However, you have a huge problem with your wait staff. So I thought I would let you know. My son’s have comment about the other restaurants. However, they didn’t want to comment about the service because it was poor.

I have also found another blog site for complaints and there are others.

http://ilistpaducah.blogspot.com/2008/02/blenders-are-whirring-at-toucans.html

This is what was in this blog:

March 5, 2008 6:45 AM
Anonymous said...
The bartender, Jeremy, is currently awaiting trial for two felonies. All I can say is watch out ladies. Make sure you have someone walk you to your car...

Mr. Shull you owe the public explanation. I would not dine in your restaurant again. I bring to a point that your food is wonderful. However, a terrible wait staff. You need to correct the staff.

This letter will appear in my blog.

Sincerely,

Jeannette K. Rook

Kansas City Dry Rub BBQ Ribs




Kansas City Dry Rub BBQ Ribs
with Chipotle Chile Red Pepper


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1/2 Cup Brown Sugar
1/4 Cup Paprika
1 tbsp Black Pepper
1 tbsp Chili Powder
1 tbsp Kosher Salt
1 tbsp Garlic Powder
1 tbps Onion Powder
1 tsp Chipotle Chile Pepper





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In the Picture in the top left hand Corner, I am marinating baby back ribs.
I will be grilling them Tomorrow June 8, 2008
The Grilling of the Ribs

The ribs came out wonderful. They have awesome smokey flavor. Try these on your grill and impress family and friends.
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Waktin Products are now available at Walmart.
________________________________________________________________
Next time Join me for the Memphis Dry Rub.





Monday, June 2, 2008

Asian Grilled Baby Back Spareribs in Duck Sauce



Asian Grilled Baby Back
Spareribs with Duck Sauce.



Prep: 25 Minutes
Cooking: 1 hr


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2 Tablespoon black peppercorns, crushed
1 Teaspoon salt
1 Tablespoon brown sugar
1 Teaspoon ground ginger
1 Teaspoon ground cinnamon
3 teaspoons anise seeds, crushed
1/2 teaspoon ground cloves
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Combine ingredients in a small bowl. Take two racks of baby back spareribs. Cut the ribs in ½ for serving portions. Rub the dry rubs seasonings on the meat. Marinate the meat for 24 hours in a glass 13X9 baking dish rapped in plastic rap.
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Fire up your Grill cooked the spareribs. Take reserves from the meat place in sauce pan and heat up with ½ cup of Soy sauce. Brush the meat through out the cooking process. Cook the ribs for 40 minutes on the grill. Remove the meat into a clean 13X9 glass baking dish and take a small jar of Duck sauce and pore over with ribs. Take a pastry brush to make all sides of the Ribs are covered with the duck sauce. Place in Oven for
10 minutes for the glazed to cook in the ribs.
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The Asian dry rub consists of ingredients typically for in Five Spice; Ginger, Cinnamon, anise seed and Ground cloves, with Black pepper.
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The Spices and herbs were a combination of Watkins and McCormick products. The brown sugar I used was light and it was product of Dominos
So Enjoy these Ribs with favorite side dish such as fried Rice and stir fry vegetables.

Sunday, June 1, 2008

Fried Chicken Recipe Simple 2

Southern Fried Chicken
3 Lbs Frying parts of chicken
2 Cups of Flour
2 Tablespoon of White Corn Meal
2 Tablespoon of Salt
No substitutions
2teaspoons of White peper
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Mix the ingredients and mix well
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Also great for potato Wedges.
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I use McCormick's white peper, I use Martha's White's White Cornmeal, and I use Pillsbury allpurpose flour.

Fried Chicken Recipe 1

FRIED CHICKEN SEASONING MIX


4 Cups Flour
1 Teaspoon Salt
1 Teaspoon Thyme
1 Teaspoon Basil
1 Teaspoon Oregano
2 Teaspoon Ground Ginger
4 Teaspoons Garlic Salt
2 Tablespoons Celery Salt
2 Tablespoons Black Pepper
2 Tablespoons Dry Mustard
6 Tablespoons White Corn Meal
1/2 Cup Paprika

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I use Cannola Oil to fry my chicken in. With this recipe you do not have to use all of this. Once you mix all of the indgredients. This recipe is good for 6 LBS of frying parts. For half of the recipe take 2 Cups of the mixture and coat your chicken. When Frying the chicken the chicken will come out soft.

---------------------------------------------------------------------------------------------------------------------------------------Also great if you want potato wedges. Take a cup of Mixtures and nice baking potates and slice them in thick wedges. Fry in Cannola Oil.

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Keep chicken in oven on a low tempature oven, while frying the other parts.

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I use Watkin Products for my Herbs and seasonings, they are now available at Walmart. I also use Martha White's Corn meal products. In my products.

Now serve your chicken with your family favorites, such as potato salad, macoroni Salad, Cole slaw, Corn on Cob, Biscuts, Gravy and Everyone's favorite Bake Beans. My favorite brand of baked beans, is Bush's Bean's