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eG Foodblog: Chris Hennes - Pork and chocolate, together at last!

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#181 KatieLoeb

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Posted 12 April 2008 - 12:23 AM

Chris, you done us proud. That martini is a thing of great beauty. Picture perfect in the most literal sense. Gorgeous.

The truffles look pretty good too! High class Rice Crispie treats? :biggrin:

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#182 Chris Hennes

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Posted 12 April 2008 - 05:16 AM

what cut of meat did you use for the tacos? looks like a strip steak.

You say that use the CI recipe for the tacos. I've used that before many times.    It looks like you used pre-made taco shells. Next time, you should really try frying up your own. They can really make a big difference in the taco.

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It's a chuck roast---what you see there is about 3 lbs of beef. I had actually planned on making my own tortillas from scratch, but I hadn't done so in a few months, and my masa smelled a bit off, so plan "b" was, unfortunately, the store-bought variety. I love the CI suggestion of frying store-bought corn tortillas, it works beautifully, but I don't have any on hand right now.

So, good morning! After a cup of coffee I am off to the Wegmans to pick up sausage and BBQ supplies. Then, a full day of pork extravaganza! (With some chocolate adventures on the side :smile: ).

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#183 MarketStEl

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Posted 12 April 2008 - 05:35 AM

what cut of meat did you use for the tacos? looks like a strip steak.

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I will assume that when you encounter this cut in a restaurant in Dallas -- or in OKC, for that matter -- they call it by its proper name: Kansas City strip.

My one-man campaign to educate the unwashed masses of the Northeast is making very little headway, assistance from Ted Turner (via Ted's Montana Grill) notwithstanding. (Had a buffalo KC strip there Friday before last, courtesy my closest friend in the PGMC. Just as tasty and rich as beef, but much leaner.)

Of course, the bigger tragedy is that you can get better Kansas City strip steaks in steakhouses in the city for which it is misnamed than in the city whose name it properly bears.
Sandy Smith, Exile on Oxford Circle, Philadelphia
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#184 MarketStEl

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Posted 12 April 2008 - 05:39 AM

BTW, Chris: Fantastic pictures, and did I tell you you look cute with that "oh-my-God-she's-got-the-camera-again" expression? It's almost as good as that lookie-at-what-I-got! expression in your avatar.

Not only are you a meat and chocolate god, you are obviously a Photoshop god as well.

It really is a shame you won't be joining us Philly phood phans.
Sandy Smith, Exile on Oxford Circle, Philadelphia
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#185 Chris Hennes

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Posted 12 April 2008 - 06:33 AM

Not only are you a meat and chocolate god, you are obviously a Photoshop god as well.

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Hey now! No Photoshoppery involved! When you take thousands of photos, one of them is bound to turn out OK... :biggrin: (As an aside, I do typically tweak the white balance and contrast, and sometimes play with the saturation. White balance and contrast seem to be the real keys to decent-looking food photography.)

ETA: Yes, we would have had a great time---and it sounds like I would have picked up a lot of food trivia along the way! Philly remains one of my favorite cities, so I'm sure I will be around occasionally :smile: . And I will try to keep my KC Strip Steak terminology straight! Care to share the origins of the term?

Edited by Chris Hennes, 12 April 2008 - 06:37 AM.

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#186 hummingbirdkiss

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Posted 12 April 2008 - 07:11 AM

chiming in late but I have been reading like crazy ...just wanted to say I am so enjoying your blog Chris! thank you for taking the time to share your life with us.

I have to google Wegmans it must be a regional market?

#187 Chris Hennes

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Posted 12 April 2008 - 07:43 AM

chiming in late but I have been reading like crazy ...just wanted to say I am so enjoying your blog Chris! thank you for taking the time to share your life with us. 

I have to google Wegmans it must be a regional market?

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Yeah, Wegman's is a Northeastern U.S. chain: they are nice. This picture doesn't do it justice, but I didn't want to take the camera inside:
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(Aside: man, it's a perfect day out! I should have the BBQ today, tomorrow is going to be crappy!)

Chris Hennes
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#188 patris

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Posted 12 April 2008 - 07:58 AM

What a fantastic blog this is! After reading yours, and Lior's, and Lindacakes's (?) - and others, but yours are the ones that stick out in my mind recently - I'm really struck by the beauty of documenting the simple things we do every day - eating, cooking, all the little choices we make about what and where to eat or what to do with our time. You all have taught me much about savoring the gorgeousness that usually goes ignored.

I can't wait to see how the PB&Js turn out!
Patty

#189 JTravel

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Posted 12 April 2008 - 08:17 AM

From the home of Wegmans, Rochester, NY, and as a mother of a Penn State graduate (ChE) I just want to say thanks for a wonderful blog. Great photos and wonderful organization.

I am always telling our foreign grad students that not everyone in the U.S. has a store as nice as Wegmans. They are certainly responsible for bringing us many products we could not get before. But the students consider Wegmans (as do I sometimes) high end and shop in the local ethnic markets. Nothing wrong with that either. I think this being home territory for Wegman's we will never get Whole Foods or Costco here.

#190 Chris Hennes

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Posted 12 April 2008 - 08:42 AM

I can't wait to see how the PB&Js turn out!

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So far so good: here's a preview of what they look like before coating (each rectangle is 1" x 1/2" and there are 156 of them):
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#191 rooy1960

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Posted 12 April 2008 - 08:50 AM

I can't wait to see how the PB&Js turn out!

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So far so good: here's a preview of what they look like before coating (each rectangle is 1" x 1/2" and there are 156 of them):
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oh, dude, those are positively BEAUTIFUL, even naked; can't wait to see them dressed! your blog is so awesome. thank you so much for taking the time to share with all of us!

cheers-
leslie
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it will all be fine in the end. if it isn't fine, it isn't the end.

#192 Kerry Beal

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Posted 12 April 2008 - 09:20 AM

You have got a shitload of dipping in your future Chris. Have fun!

#193 Domestic Goddess

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Posted 12 April 2008 - 09:28 AM

You have got a shitload of dipping in your future Chris.  Have fun!

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Sssssh! You might scare him Kerry. Then we won't get to see them covered.

Oh Chris, can I PM my addy to you? You can send a batch over as soon as you're done dipping them. They are absolutely gorgeous nekkid or otherwise. :wub:
Doddie aka Domestic Goddess

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#194 Abra

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Posted 12 April 2008 - 10:22 AM

White balance, contrast, and FOCUS. The focus on that BLT is breathtaking!

#195 Chris Hennes

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Posted 12 April 2008 - 10:29 AM

You have got a shitload of dipping in your future Chris.  Have fun!

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lol, I know! It is kinda intimidating, but it gives me something besides work to do this evening. While I am waiting for the skin to form on the jelly to make them easier to dip, I'm making sausages. First up is a Hungarian Paprika sausage... here is a teaser (seasoning sample before stuffing, which I am doing when I finish this post):
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#196 Chris Hennes

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Posted 12 April 2008 - 12:23 PM

OK, just finished stuffing the andouille:
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These need to rest for a couple hours to develop a pellicle, but they will get hot-smoked this evening. The Hungarian Paprika are resting in the fridge overnight, to get cold-smoked tomorrow. Once I have finished the hot-smoking tonight I'll post the whole assembly series, as usual. And while those are smoking, I will be dipping PB&Js like mad! :biggrin:

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#197 rooy1960

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Posted 12 April 2008 - 12:45 PM

OK, just finished stuffing the andouille:
Posted Image

These need to rest for a couple hours to develop a pellicle, but they will get hot-smoked this evening. The Hungarian Paprika are resting in the fridge overnight, to get cold-smoked tomorrow. Once I have finished the hot-smoking tonight I'll post the whole assembly series, as usual. And while those are smoking, I will be dipping PB&Js like mad! :biggrin:

View Post



chris-
that andouille looks deelish. could you explain briefly the hot/cold smoking thing?

thanks,
leslie

Edited by rooy1960, 12 April 2008 - 12:45 PM.

Leslie Crowell

it will all be fine in the end. if it isn't fine, it isn't the end.

#198 jsmeeker

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Posted 12 April 2008 - 02:14 PM

nice work on the PB&Js and the sausage. I'm loving seeing how many people are viewing this at any given time.

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#199 Chris Hennes

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Posted 12 April 2008 - 02:45 PM

that andouille looks deelish.  could you explain briefly the hot/cold smoking thing?

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Sure: with hot smoking you are actually cooking the product, like in a low oven, but with smoke added. My smoker runs about 250 degrees F (~120 C), so I put the andouille sausages in the smoker and they will take about two hours to get to 150 degrees F, which is the target temp. With cold smoking, you use a burner to generate smoke, but then then you pipe that smoke over to another unheated chamber, keeping it around 50 degrees F, in my case (I use ice in the chamber to keep the temperature down). With cold smoking you are not cooking the product, just adding smoke flavor to it.


This is the smoker setup I am using:
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So the red cylinder is the hot smoker, and I pipe the smoker over to the rubbermaid chamber, which is the cold smoker. Make sense?

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#200 Chris Hennes

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Posted 12 April 2008 - 02:53 PM

Oh, yeah: and I just ate lunch (yes, at about 4pm: I've been busy today!). I had the Black and Blue bacon cheeseburger at Backyard Burgers. Sorry, no pictures, I was out running errands and didn't have my camera... I generally like BYB, although I think they overseason the burger to the point where you can't really taste the beef. But anything with bacon and blue cheese on it has to be good! :smile:

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#201 rooy1960

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Posted 12 April 2008 - 02:57 PM

thanks for the clarifcation on the smoking. loving this blog. apparently, so are thousands of others!!!!! :biggrin:
Leslie Crowell

it will all be fine in the end. if it isn't fine, it isn't the end.

#202 Chris Hennes

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Posted 12 April 2008 - 08:22 PM

As promised, here is the construction sequence for the PB&Js:

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Chris Hennes
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#203 Chris Hennes

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Posted 12 April 2008 - 09:04 PM

Next, we have the Andouille sausages (hot-smoked variety):

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Chris Hennes
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#204 prasantrin

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Posted 12 April 2008 - 09:07 PM

Those pb&js look awesome, and I don't even like pb&j!

Do you ship to Japan...:wub:

#205 Dejah

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Posted 12 April 2008 - 09:08 PM

That cross section of the finished PB&J is absolutely amazing!

Now I'm craving chocolate, peanut butter AND jelly!
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#206 racheld

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Posted 12 April 2008 - 09:15 PM

I'm speechless.
Fairy tea has its own magic, for it never does run out;
And the flavour you imagine will come streaming from the spout.
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#207 Chris Hennes

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Posted 12 April 2008 - 09:33 PM

To wrap up the day, a glass of Talisker:
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Edited by Chris Hennes, 12 April 2008 - 09:40 PM.

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#208 Wein1965

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Posted 12 April 2008 - 09:47 PM

Chris - those PB & Js look fantastic!

I've really been enjoying your blog this week and all your fabulous shots of the chocolates and pork, etc. You're a man of many talents! :biggrin:

#209 Jujubee

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Posted 12 April 2008 - 10:04 PM

All I have to say about those PB&J shots is: Wow!

#210 maher

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Posted 12 April 2008 - 10:27 PM

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i feel like one of those Taliskers myself, and im reading this first thing in the morning...

i didnt think the skill-sets involved in sausage making and those PB&Js could be combined in one man!

on behalf of all of us who are genuflecting in awe.... bravo!

you are scaring away many aspiring bloggers with the amazing food, projects, photography, and enthusiasm.





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