Comments for Chef En Fuego http://chefenfuego.com Culinary Wisdom Sat, 07 Jan 2012 08:46:11 +0000 hourly 1 http://wordpress.org/?v=3.1 Comment on Ancho-Plum BBQ Sauce Not MINE thank U Trey Moran! by james http://chefenfuego.com/recipes/ancho-plum-bbbq-sauce-not-mine-thank-u-tm/comment-page-1/#comment-143 james Sat, 07 Jan 2012 08:46:11 +0000 http://chefenfuego.com/?p=240#comment-143 BBQ sauce is a favorite condiment to many people around the United States and world. Although it's assumed by many that its origins are mainly south western U.S. the truth is that BBQ sauces are made in all party of the Country. It's believed that the process of adding sauces and spices to meat started with the Native Americans. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative. BBQ sauce is a favorite condiment to many people around the United States and world. Although it’s assumed by many that its origins are mainly south western U.S. the truth is that BBQ sauces are made in all party of the Country. It’s believed that the process of adding sauces and spices to meat started with the Native Americans. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative.

]]> Comment on Savory Acorn Squash Gnocchi by Chef_K http://chefenfuego.com/recipes/savory-acorn-squash-gnocchi/comment-page-1/#comment-123 Chef_K Fri, 21 Oct 2011 20:52:07 +0000 http://chefenfuego.com/?p=175#comment-123 Thank you both, I am of the school that a recipe is just a general suggestion of ingredients Thank you both, I am of the school that a recipe is just a general suggestion of ingredients

]]> Comment on Savory Acorn Squash Gnocchi by Felipe di Pizzo http://chefenfuego.com/recipes/savory-acorn-squash-gnocchi/comment-page-1/#comment-122 Felipe di Pizzo Fri, 21 Oct 2011 20:47:41 +0000 http://chefenfuego.com/?p=175#comment-122 Great recipe, and very simple to follow as is. Like the other "commentator", I use most recipes as a base, and modify them to my personal tastes (and mostly to what I have in the pantry), so I replaced the parmesan with a mix of dry ricotta and aged cacciocavale, and added a little more flour due to the wetter nature of the ricotta. The result was fantastic. Great recipe, and very simple to follow as is. Like the other “commentator”, I use most recipes as a base, and modify them to my personal tastes (and mostly to what I have in the pantry), so I replaced the parmesan with a mix of dry ricotta and aged cacciocavale, and added a little more flour due to the wetter nature of the ricotta. The result was fantastic.

]]> Comment on Savory Acorn Squash Gnocchi by Emily Day http://chefenfuego.com/recipes/savory-acorn-squash-gnocchi/comment-page-1/#comment-120 Emily Day Fri, 21 Oct 2011 05:11:44 +0000 http://chefenfuego.com/?p=175#comment-120 Adapted this recipe slightly and it was absolutely heavenly. I used one medium sized acorn squash, two eggs, 1/4 cup microplaned pecorino romano, 1 T thyme leaves, and about 1 cup of whole wheat pastry flour. The whole wheat pastry flour made the gnocchi light, tender, and slightly nutty. Use less flour than you think is necessary. Use tons of flour on your hands and on the board. The dough will be wet and messy. I did a test batch and they came out absolutely perfect. Thanks for the recipe! Adapted this recipe slightly and it was absolutely heavenly.

I used one medium sized acorn squash, two eggs, 1/4 cup microplaned pecorino romano, 1 T thyme leaves, and about 1 cup of whole wheat pastry flour.

The whole wheat pastry flour made the gnocchi light, tender, and slightly nutty. Use less flour than you think is necessary. Use tons of flour on your hands and on the board. The dough will be wet and messy. I did a test batch and they came out absolutely perfect. Thanks for the recipe!

]]> Comment on Ancho-Plum BBQ Sauce Not MINE thank U Trey Moran! by Trey Moran http://chefenfuego.com/recipes/ancho-plum-bbbq-sauce-not-mine-thank-u-tm/comment-page-1/#comment-31 Trey Moran Sun, 10 Apr 2011 19:23:47 +0000 http://chefenfuego.com/?p=240#comment-31 Thanks for posting it! Thanks for posting it!

]]> Comment on Learning curves by AV http://chefenfuego.com/a-piece-of-my-mind/learning-curves/comment-page-1/#comment-10 AV Wed, 18 Aug 2010 02:08:53 +0000 http://chefenfuego.com/?p=102#comment-10 LOVE the logo! I MISS ice cream! Forty three ponds lost and starting exercise tomorrow. LOVE the logo! I MISS ice cream! Forty three ponds lost and starting exercise tomorrow.

]]> Comment on Just funny to me by Therese Coniglio http://chefenfuego.com/a-piece-of-my-mind/just-funny-to-me/comment-page-1/#comment-3 Therese Coniglio Fri, 25 Jun 2010 00:03:49 +0000 http://chefenfuego.com/?p=42#comment-3 I have peeled my finger on more than one occasion! Ouch! I have peeled my finger on more than one occasion! Ouch!

]]> Comment on Is it hot in here or did the air conditioner go out? by Chuck http://chefenfuego.com/a-piece-of-my-mind/is-it-hot-in-here-or-did-the-air-conditioner-go-out/comment-page-1/#comment-2 Chuck Sat, 19 Jun 2010 22:18:11 +0000 http://chefenfuego.com/?p=5#comment-2 There you go! Tada. Nice theme. Now fill us with your culinary wisdom. There you go! Tada. Nice theme. Now fill us with your culinary wisdom.

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