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Message
re: Crawfish Fettuccine
Posted on 6/29/10 at 9:04 am to Panny Crickets
Posted on 6/29/10 at 9:04 am to Panny Crickets
No when someone tells others a dish CANNOT be good because it contains it and that the people that use it do so because they cannot cook. What dont you understand? I stated that using fresh ingredients it can still taste like shite and using processed cheese it can taste very good and vice versa.
BTW is Eric Ripert a mediocre cook? He has always been open about his use of processed cheese.
BTW is Eric Ripert a mediocre cook? He has always been open about his use of processed cheese.
This post was edited on 6/29/10 at 9:09 am
3
Posted on 6/29/10 at 9:18 am to Catman88
Yes, I get all that and the rest of the thread. However, this says to me that:
...the opposite of cooking with Velveeta is the "pretentious a-hole route".
Help me to understand, Mr. Catman.
quote:
I have had many times someone cook with that unpopular cheese and have it come out 100x better than someone that tried to go the pretentious a-hole route.
...the opposite of cooking with Velveeta is the "pretentious a-hole route".
Help me to understand, Mr. Catman.
Posted on 6/29/10 at 9:22 am to Panny Crickets
No a good cook can use it and still make it taste very good. A bad cook can still use great ingredients and have it taste like crap. A bad cook can do horrible things with processed cheese as well. Using a certain ingredient does not make one mediocre because they are using the ingredient. I just listed one very good chef that uses processed cheese to suit his needs.
Making a claim that someone using processed cheese as an ingredient cannot cook without ever tasting what they produce is the pretentious a-hole.
Making a claim that someone using processed cheese as an ingredient cannot cook without ever tasting what they produce is the pretentious a-hole.
This post was edited on 6/29/10 at 9:23 am
Posted on 6/29/10 at 9:25 am to Catman88
I don't use processed food for 3 basic reason:
1. Cost
2. Taste
3. Health
When my wife started full time teaching many years ago I took over cooking dinner. The kids were young and I decided I didn't want to waste the money on processed foods and the ingredients are very questionable healthwise. I didn't take me long to figure out my meal costs were about half of what there were by using fresh. I found ways to make fast delicious food from scratch and teach the kids how to do it.
Processed foods have a fuzzy definition depending on how far you want to go. Although I sometimes make my own sausages, I don't consider a pack of smoked sausage a processed food, some people might. Same for dried pastas, chicken broth etc.. But I think pizza rolls, Velveeta, cream soups, are verboten, even though money is no longer an issue, I hate waste.
I just wish more people would give fresh cooking a try, it is worth the short learning curve.
1. Cost
2. Taste
3. Health
When my wife started full time teaching many years ago I took over cooking dinner. The kids were young and I decided I didn't want to waste the money on processed foods and the ingredients are very questionable healthwise. I didn't take me long to figure out my meal costs were about half of what there were by using fresh. I found ways to make fast delicious food from scratch and teach the kids how to do it.
Processed foods have a fuzzy definition depending on how far you want to go. Although I sometimes make my own sausages, I don't consider a pack of smoked sausage a processed food, some people might. Same for dried pastas, chicken broth etc.. But I think pizza rolls, Velveeta, cream soups, are verboten, even though money is no longer an issue, I hate waste.
I just wish more people would give fresh cooking a try, it is worth the short learning curve.
Posted on 6/29/10 at 9:49 am to andouille
hard to believe Veleeta caused such a stir on this board.
Posted on 6/29/10 at 10:12 am to chackbay
quote:
hard to believe Veleeta caused such a stir on this board.
Happens every time its even mentioned.
Posted on 6/29/10 at 10:40 am to SW2SCLA
quote:
Happens every time its even mentioned.
Along with cream of anything soups. Can't we all just get along.
Posted on 6/29/10 at 11:47 am to Catman88
quote:
I just think its pretty arrogant to claim that you cannot make good food with some ingredients.
Not sure who that's directed toward, but I didn't claim you couldn't make good food with Velveeta, I just don't think you can make good crawfish fettuccine with it. If that preferance makes me a arrogant, I'm willing to live with that.
And I do actually use a touch of velveeta in my baked macaroni sometimes, and I enjoy the shite out of that dish.
Posted on 6/29/10 at 12:08 pm to GeauxldMember
quote:
Crawfish Fettuccine
Why in God's name would anyone put Velveeta in this?
Velveeta has its place in cooking. It melts really well and has a smooth consistency. Great for grilled cheeses, cheese dips and the like. To use on seafood is a sin.
Posted on 6/29/10 at 1:12 pm to glassman
quote:
Velveeta has its place in cooking. It melts really well and has a smooth consistency. Great for grilled cheeses, cheese dips and the like. To use on seafood is a sin.
Next you're gonna tell me I shouldn't marinate my steaks in italian dressing... There's just no pleasing some of you!
Posted on 6/29/10 at 1:18 pm to Catman88
quote:
BTW is Eric Ripert a mediocre cook? He has always been open about his use of processed cheese.
they serve dishes with it in his restaurant?
Posted on 6/29/10 at 1:31 pm to AreJay
quote:
they serve dishes with it in his restaurant
Doubtful. Artificial cheese doesn't take culinary inspiration to put on a plate and people aren't going to high end restaurants to find it.
Like Glassman said it's great for dips. It's already full of artificial flavors. It tastes the same every time, all year, everywhere. I love Velveta dips, but I think it would be disgusting in a crawfish pasta. Big goopy mess.
ETA: I've never had it either, so my opinion is based on speculation
This post was edited on 6/29/10 at 1:33 pm
Posted on 6/29/10 at 1:49 pm to LSUAfro
He claims in revealing a secret they use cheap fake swiss as a reference point in his restaurant since it has the same flavor year around. Sounds like they use it to compare what the real cheese is missing so they know what to add. BTW his show he has they do things like get processed stuff from Costco to cook etc and make excellent meals out of it.
dude has 3 Michelin stars hard to argue with him.
dude has 3 Michelin stars hard to argue with him.
Posted on 6/29/10 at 2:26 pm to Catman88
I will take my velveta fettuccine any day. I haven't met a coon arse yet that doesn't use this in their recipe.
Posted on 6/29/10 at 3:48 pm to glassman
quote:
Get your dumb arse and shitty taste buds out of here.
Wow.
Posted on 6/29/10 at 3:50 pm to ThePlumber
quote:
Get your dumb arse and shitty taste buds out of here.
Wow.
This the Food Board. Makes the OT look tame sometimes.
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