All Activity

In case that's a serous question, given your location, here's the company: Smart Chicken. Air chilled, humanely raised, etc. They've been around longer than AI, I Believe, although they don't predate HAL (2001 Space Odyssey) so who knows?

I don't know anything about this dish, but surely it's not a treasured cut. Obviously, it's something that needs a *lot* of help. I'd tend towards bottom round.

Didn't Guinness used to have some sort of CO2 generator in its cans that fizzed it up upon opening?

Lush, healthy plant. Gorgeous!

Guinnness Pub Draught. 4 pint (well, maybe 14 oz. ) cans for $11.99 at Trader Joe’s. re: the price of Chimay…imagine what that costs when out at a bar in NYC!

This type of jerky is called bak kwa... it's loved all over Singapore and Malaysia - totally different than the dendeng.... but differently very tasty!

Definitely no mayo -- I don't use it on its own in sandwiches anyway. I'd consider a little bit of Dijon mustard or, even better, some fig jam.

Here's the plant

Freeze.... and waiting to be bagged... This is all in addition to the ones above.

In that case, use mustard. Who puts mayo on a sandwich with jamon or salumi?

Welcome home meal for Mrs. 😄 Pollo en ajillo: Chicken thighs simmered with a sauce of pureed garlic (lots), pureed chile ancho, fried guajillo chile rings, and chicken stock. Arroz verde con rajas: Jasmine rice with pureed spinach, garlic, parsley, and onion. Topping was roasted chile Poblano strips sauteed with sliced onion and garlic, finished with half and half.

I would think sirloin/top round. Have you ever been to the jerky place on Canal Street? Ling Kee Beef Jerky There's also a Malaysian beef jerky place in Chinatown...https://malaysiabeefjerky.com/

Go earlier. You don't think that restaurant cooks go when all the tourists are there, do you? Air chilled is good (I buy Bell & Evans if I happen to see a sale in the local supermarket, or BoBo Poultry at Essex Market), but the thing I believe to be most noticeable is the textural difference between a good bird and a battery bird. (This is where pre-salting for a day or two can really help the not-so-great bird).

The person who posted this on FB looked up the shop, and apparently it sells minerals and suchlike, nothing at all to do with food. Which makes it even better.

Wow, you have done so well with that plant! You must have been treating it right. 🙂 Will you dry the peppers or freeze them or ????

Get a GE Profile Indoor Smoker and try smoking them.

I got some nice sockeye salmon in my fish share this week. Here's a salmon sando made with the roasted salmon with gochujang mayo from Everyday Korean by Kim Sunee and Seung Hee Lee. The gochujang mayo is equal parts gochujang, mayo and oyster sauce with minced fresh garlic and ginger. After anointing the salmon, I added rice vinegar, a little honey and toasted sesame seeds to remaining gochujang mayo and used it to dress a quick, crunchy slaw of cabbage, sugar snap peas and scallions.

We rarely get farmer's market chicken, primarily because I would rather pluck out my toenails one by one with a rusty pliers than go through my local farmer's market (the most popular one in NYC and packed with slow moseying tourists) on a weekend (when I do my shopping). Also, most of what I make are "boldly flavored" so I think I'd probably lose the nuance of a high quality chicken. But, one attribute that is important to me when picking a "supermarket" chicken is that it's air chilled. Not only is it theoretically a lot safer (bacteria-wise) since it doesn't get chilled in a river of punctured innards, it also has a lot less absorbed water so it has more concentrated chicken flavor than an equivalent supermarket bird.

Thanks both. I assumed that it would be A) a cheap cut and B) one that doesn't have much intramuscular fat - so very lean, so I think round is a great choice.

My latest keriting harvest.... Still tons more green chillies still on the plant and more flowers on the way.

@Smithy Smart chicken thigh? AI?

I'm not a big germ-a-phobe, but given the likely 'stuff' in a sandwich construction, I' lean to the 'ice packs in transit' so that when presented you are more in the timed "safe" zone. the meats are statically not the biggest problem - it's stuff like mayonnaise that goes super-south first.

many cuts can be used. the real issue is 'how it is cooked' for such dishes, I much prefer to do a long braise, followed by overnight chill, second day reheat. looks like: top round/bottom round . . . all work - if they are properly braised to temps that 'dissolve' connecting tissue. makes for an entirely controllable "shred factor"

@KennethT youve got the right idea go for flavor , at an attractive price . sirloin flap meat might be perfect ie sirloin tips , but ask for that cut whole ,before they cut it into tips. commonly goes on sale from time to time.

Serranos and prociuttos are born to stay for several weeka at room temperature. I wouldn't bother for the cheese either. That are alaoncreated to survice well before we got refrigrators.