Chef REX's Blog
Chef REX's Blog

Too Big For The Shampoo…

June 24th, 2010 by Chef REX Blog Team

Monster Crab Exits Shell – Watch more Funny Videos

So, this is horrifying.

I was pretty surprised that crabs actually look like this and don’t just walk around on the sea floor dipping themselves in hot, melted butter. It really is no wonder why crab-meat is so expensive. Crab fisherman being the most dangerous job in the world aside, we probably have to pay the guy who handles these a premium to touch something so freaky looking.

Editors Note: I’m fully aware that this is a species of crab that is not typically eaten. I mean, look at it. Those claws and legs aren’t worth $14.95 a pound. There’s barely any meat. Throw it back.

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You Say Tomato, I Say Tomato

June 17th, 2010 by Chef REX Blog Team

I guess that joke doesn’t really work when you read it. Oh well… onto the article.

Summer is in full swing and this is the perfect time to find the best assortment of fresh, ripe tomatoes! Here are some tips on different ways to prepare tomatoes.

Peeling fresh tomatoes is not necessary, unless the fruit is to be cooked. Heat causes skins to slip away from the flesh, so it is best to peel a tomato before adding it to a heated dish. To peel fresh tomatoes, submerge them in a bowl of boiling water for about 30 seconds. Transfer to cold water and the skins will slip off.

Scrape seeds away from the flesh with a pointed utensil, such as a grapefruit spoon, being careful not to puncture skin. NOTE: Tomato seeds contain significant nutritional qualities and few recipes are affected by seeds. Avoid seeding if possible.

Using a serrated knife, slice tomatoes lengthwise, rather than crosswise, to retain juice. Cut off stem end and scoop out seeds and pulp with sharp utensil, such as a grapefruit spoon, being careful not to puncture skin. Sprinkle the cavity lightly with salt and turn upside down on a paper towel to drain.


Place peeled whole or cut-up tomatoes in a saucepan without water. Season with salt, pepper and a pinch of sugar; add diced onion or green pepper, if desired. Simmer, tightly covered, over low heat until done, 10 to 15 minutes, stirring occasionally.

Remove core, halve crosswise or slice. Dot with butter; sprinkle with salt, pepper or other seasonings. Broil until tomatoes are tender and topping is lightly browned.

Halve crosswise, dot with butter and season as desired. Bake in hot oven (425°F) 10 to 15 minutes. Microwave: Prepare as directed above for baking and microwave on high (100% Power) 3 to 4 minutes for four halves; 5 to 6 minutes for six to eight halves.

Tomato Equivalents
3 to 4 medium tomatoes weigh about 1 pound. 1 pound of fresh tomatoes, peeled and seeded, will produce about 1 1/2 cups pulp.

Serving Tips
* Use ripe, red tomatoes first; they have the most flavor.
* Fully ripe tomatoes will be firm, but will give slightly to gentle palm pressure.
* To peel, submerge tomatoes in boiling water for 30 seconds, then plunge into cold water, drain and slip off skins.
* Sharpen tomato slicing utensils regularly.
* Do not seed tomatoes; seeds contain significant nutritional benefits.

From our friends at SEFA
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Mega Taco… That Is All.

February 9th, 2010 by Chef REX Blog Team

You know, you could make one of these at home. We’ve got the tools.

Click here for more details

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