Monday, March 26, 2007

Done-ness of Beef, Veal, and Lamb

Many people don't know the correct temperatures for the levels of done-ness of there red meats.
so heres a list
for Rare you are shooting for 135degrees F. the interior will appear shiny and it will be deep red
for Medium-rare you are shooting for 145degrees F. the interior will be more pinkish than the rare
for Medium you are shooting for 160degrees F. and it will be a lighter shade of pink and more of a greyish hue
and Well done you are shooting for 170 on. DO NOT EAT BEEF THIS WAY. It is dry and tough.

thank you,
the establishment.

Tuesday, March 20, 2007

about Zach

Yesterday foodwarez got a teammate. So it would be a great idea to get to know us. I am Zach the founder. I am in the scc food-service culinary arts program, with hopes of being a head chef in a fancy country club or a five star hotel/restaurant. From me you’ll get reviews and recipes. If we get some sort of video camera we’ll have video recipes. Foodzwarez is going to be the place to be! We will offer the best in food, food culture, cookbooks and anything food related. Lets see what Michael has to say!

FOODWAREZ: come browse the warez!

Monday, March 19, 2007


is now a team effort.

First Recipe

So this is the frist recipe for foodwarez and it's a good one. Our first recipe is Cheese Straws. Imagine pie dough or those ritz crackers. They are crunchy yet soft and flaky, there also cheesy and have a little warmth (spice).

1lb of sharp cheddar cheese (the sharper the better)
3-1/2cups SIFTED all purpose flour
1/4-1/2tsp or more of cayenne pepper
1/4 tsp of salt
3 sticks of COLD butter (the colder the better)


1 large bowl
1 rolling pin
baking sheets
latex gloves (optional){they help a lot}
pizza cutter
cheese grater

The process

1. grate the cheese with a fine grater (again the finer the better) store in fridge
2. measure and sift the flour, salt and cayenne pepper into the large bowl
3 cut the butter into small pieces
4 "cut" (with your fingers mash) the butter into the flour until it looks like course crumbs
5 mix in the cheese
6 roll out 1/4 of the dough until it its about 1/4 of a inch
7 using a pizza cutter cut into small strips about 1inch by 2inchs
8 bake at 350degrees until just lightly browned about 10-12 min
9 cool between sheets of wax paper
10 eat and become addicted

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Friday, March 16, 2007

The healthy beef cookbook

quick side story a few weeks into afp I (advanced food prep) we had a guest speaker. This man was Chef Richard Chamberlain he is on the national beef council. He came in and cooked a few things from this book and talked about Umami (the fifth sense of taste) ( At the end of his presentation he said he had two cook books to give away. End side story

This last thrusday the 15th in afp lecture we had a raffle for the two cookbooks (one for each of the afp labs(everyone was in lecture but we split into two labs)) and i happened to win one of them

The healthy beef cookbook is a nicely put together book with over 130 luscious lean beef recipes. It breaks down the recipes into chapters like great grilling, sensational main dish salads, one dish meals, easy entertaining with beef and much much more. As of this moment i haven't had the chance to whip up a dish from the book, but we did have one in class and it was mighty tasty. I'll post the recipe later. I'll give the book a B+

Night y'all

First Post

So this is the first post of foodwarez this is a site created by Zach Leech soon to be CC. Here we will take a look at the food world. I will review foods that i have eaten, books and give you some tasty recipes. I might also throw some random things in the mix too.

This is the start of something great.