woodburner
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Posts posted by woodburner
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john b,
All weights listed are pre-cooked weights
Serving 10-12 Adults requires a 14lb, (7 bone-in roast) Standing Rib Roast
Serving 10-12 Adults requires a 14lb, (7 bone, removed and tied) Standing Rib Roast
Serving 10-12 Adults requires a 11lb, (Boneless) Standing Rib Roast.
If your really serving Prime Standing Rib Roast, consider yourself very lucky just to find it. About 2% of all USDA graded beef qualifies for Prime grading.
woodburner
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Somewhere in my life, probably during the "purple haze" someone suggested to use stainless knives for cutting them, as carbon ones would leave dark cut edges.
Seems it is advice never followed by me, but I thought it may make a difference to you.
woodburner
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Another not so famous tv cooking personality, uses flank steak topped with bread crumbs, and some freshly grated cheeses, rolled and tied and into a saute pan, briefly before it goes into the oven, after the addtion of marinara and then bakes, under a loosely foiled tent pan for about 30 minutes.
I've had not so good success with flank steak, other than quickly grilled for tacos.
woodburner
Actually, it was 30 minutes loosely covered, plus an additional hour not covered. Assume this would make a difference?
Diana was home the day the show was aired and was intrigued, so, yes, advice would be appreciated.
Your right, I did not quote the recipe verbatim, and it does call for an extended roasting time uncovered.
My advice is that it flank would certainly require the extra cooking time, in order to *loosen* up. My perception is that flank was originally used for the classic brasciole partly due to it's great beef flavor, adding flavor to the sauce or in this case marinara.
Today it may be also a matter of cost, in that top round can probably be found to be less costly per pound, and it's the American thing to do, mess with an Italian classic.
woodburner
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Woodburner, I found these two recipes, they look really good.
Miss Yetty to the rescue.
Both of those recipes will soon be part of my repertoire, especially the Hor Mok.
Thank you.
woodburner
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I saw the same TV show and was planning on following the same recipe....until I read your post.
So now I'm also thinking that a different cut of meat might be better??
Well if I were going to use flank steak, it would seem to me that it would need to be flattened with a meat mallet, something which I did not see happen on the show, nor does it reflect in the recipe section of foodtv recipes.
Uniform thickness of the entire steak would be key in my belief, of anything that needs to be rolled and tied.
I'll be using top round slices, about 1/4" thick.
woodburner
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I'm planning on a nice festive dinner, with one main being Braciole, a classic Italian stuffed, and rolled beef.
Marcella Hazan, in her "Italian Cooking" cookbook suggests using slices of top round steak, filled with ham and parsley, and bacon then cooked in white wine, sans the traditional red marinara.
Another not so famous tv cooking personality, uses flank steak topped with bread crumbs, and some freshly grated cheeses, rolled and tied and into a saute pan, briefly before it goes into the oven, after the addtion of marinara and then bakes, under a loosely foiled tent pan for about 30 minutes.
I've had not so good success with flank steak, other than quickly grilled for tacos.
I want to use the marinara recipe with top round steak. Will the top round suffer if I bake it in the oven? Any other suggestions?
woodburner
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Sounds great, and some good eats.
I concur, regarding the asparagus, and dump the green salad.
We do lasagne, with great raves along with roasted meats.
Send your nephew home with the mac and cheese, and keep it off the great menu.
Finally after many years, my wife has come up with a good concoction for scalloped potatoes for buffet service, and I usually protested them.
Your timeline is long, to say the least.
Remember, that you need to enjoy the holiday season as well as your guests.
No eggnog?
Merry Christmas
woodburner
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Nantucket Scallop Chowder.
Use the freshest bay scallop's that you can find.
* Exported from MasterCook *
Nantucket Scallop Chowder
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chowder Seafood
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices thick-cut bacon -- chopped
2 onions -- chopped
1 3/4 teaspoons dried thyme
4 cups bottled clam juice/or Fish stock
1/2 cup dry white wine
2 white-skinned potatoes -- peeled, cut into
-- 1/2-inch pieces
1/2 cup whipping cream
2 tablespoons -- (1/4 stick) butter
1 pound bay scallops
paprika
Saute‚ bacon in heavy large saucepan over medium heat until crisp, about 6 minutes.
Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2
tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan
and saut‚ over medium-high heat until onions are light golden, about 10 minutes.
Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce
heat and simmer until potatoes are tender, about 15 minutes. Add cream and
half of bacon and bring to simmer. (Can be prepared 1 day ahead.
Cover and refrigerate. Bring to simmer before continuing.)
Melt 1 tablespoon butter in heavy large skillet over high heat. Add half
of scallops and saute‚ until light golden, about 2 minutes. Add scallops to chowder.
Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.
6 Servings
woodburner
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woodburner... What is a Bintje potato? Why don't I know about them? I haven't actually tasted the sweet potato combo yet. But I did hear the rave reviews from a couple of folks that were there. They were so impressed that they called me to find out how to make the confit. The confit epidemic is spreading beyond the confines of eGullet.
fifi,
Next time I procure them, I promise to post a few images.
woodburner
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My husband is taking me for my birthday, three weeks from tonight, and he made the res a few days ago. The earliest they had for 2 people was 9:00... I'm pretty sure that they only take them a month in advance, max.
Well, Happy Birthday.
By the sounds of your comments, they book quickly. I'd like to take my wife for her b'day in May. I really want to view the grounds on the same day.
Have fun, and maybe you could comeback with a good report.
woodburner
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Bond Girl,
Thanks for the encouraging report. I've been following this thread as it has been drifting wildly from good to so-so.
Did you have to reserve far in advance for your dinner?
woodburner
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I have had the anchor bar sauce, and personally, I don't think it deserves the rep of ultimate buffalo wing sauce (although I will give the Anchor Bar mad props for inventing the addictive little things).
Personally, for mild hot wings my preference is a bottle of Texas Pete, some butter, and just a little bit of garlic and black pepper to taste. The garlic and black pepper are not traditional, but give it a nice full kick.
Wing sauce compares to bbq sauce, regarding flavor and taste. I doubt there is any ultimate in any sauce, but my main criteria for sauce is that it never hides or diminishes the flavor, but rather marries upon which it is put.
woodburner
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lambfries is from Buffalo, and therefore is a purist. When we do wings we simply fry them until the skin becomes crisp, which happens when the fat is rendered out of the skin, and then toss them in Frank's and melted butter. Dredging the wings first means that the oil will penetrate the flour, rather than render the skin, and you may get crisp flour bits but not crisp skin. And then the crisp flour bits will just get soggy when you toss them in the sauce.
I really don't prefer to flour my hot wings, since the flour technique adds both carbs and fat to the finished product, but you don't get a flavor benefit in exchange, so I don't think it's worth it. But you can try batches both ways and see which you prefer.
And so we will, give this another try as you suggest sans the flour.
a buffaloite and no anchor bar sauce...
woodburner
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I know what "it" is.
but I've never told anyone.
ever
woodburner
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Well, you started this so I suppose that you are starting page 12 is fitting.
Did you stick with adding ham or did you ever try it "straight"? I was just remembering how dissappointed I was with the bacon.
I'm happy to say, I've gone straight.
I saw your post regarding the sweet potatoes, and that my dear girl, has sent me into a whirlwind of possibilites to say the least.
Just recently, I used a 1/2" melon baller as a scoop on a few Bintje potatoes, (read great for roasting) roasted those in some duck fat.
It had onion confit written all over them , but alas had none.
But soon I will.
woodburner
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I love a Roast Goose on Christmas Eve.
My favorite stuffing is Sauerkraut and shredded apples.
woodburner
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Maybe you could try frying them longer? Maybe 12-14 minutes? Also, Cook's Illustrated recommends using corn starch instead of flour. Maybe that'll help with crispness next time? I used corn starch a couple weeks ago and my wings were pretty good.
I'll report back. That makes sense.
thanks
woodburner
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Flour on hot wings?
No.
Wings were dredged in flour and spices, and then deep fried, and then sauced.
Did I do something wrong there??
woodburner
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mmmm...
confit.
need to make more.
woodburner
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What I had for dinner tonight:
Behold, the Thanksgiving Sandwich. Hot white meat turkey tossed in gravy, with warm New Orleans-style Cornbread Stuffing and Grand Marnier Cranberry Sauce, on an Onion Roll.
EAT ME!
Yup,
That's a Pilgrim.
Nice job.
woodburner
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Maybe it was the wicked witch of the west, in the Wizard of Oz.
"Help me I'm melting, I'm melting...
woodburner
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Melt=Cheese under fire
Melt=Mo melt
Melt=We bring good cheese to life
woodburner
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My dilema, I purchased some frozen chicken wings, that I could deep fry and bring to a friends house, as a snack.
Defrosted them according to the package directions, and coated with all purpose flour, and some spices. No, not thirteen like the colonel.
I was faithfull regarding getting the cooking oil up to about 365f, and then dropped about 10 wings into the hot oil, and cooked for about 8 minutes
I eventually finished about 30 wings in three seperate batches, each time letting the oil, come back up to temperature before the next 10 wings went into the oil.
While the chicken seemed to cooked to perfection, the outside was not nearly as crispy and crunchy as I would like, soft mouth feel on some pieces.
Was the oil not hot enough?
Maybe I should let the chicken air dry longer before frying to help rid it of any excessive moisture?
The problem was easily fixed by putting the Anchor Bar sauce on after frying and finishing in a 450f oven to crisp them up, but requiring an extra step.
Thanks for any help.
woodburner
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Gosh, these sandwiches sound amazing! Would adding some crisp smoky bacon be considered gilding the lily?
It would work fine, I would just cut the sandwich in quarters though, at that point.
These things can get big.
I've found that adding half the volume of stuffing to turkey, makes a good ratio. Use an airy bread for the sandwich bread.
Come to think of it, the stuffing really acts as an extra piece of bread, such as on a triple-decker.
woodburner
Dinosaur BBQ (NYC)
in New York: Dining
Posted
I've been to the Syracuse location on a few occasions, and I also think the food and especially the bbq chicken is termendous. Brining chicken at home in Goya Mojo Criollo can give similar moist and citrusy overtones, but much of the flavor in the chicken needs to be credited to Dino's cooking technique/equipment for sure.
Looking at the images that Jason posted of the chicken, is nirvana. Crispy bronze exterior skin, rich in smoke flavor, with a perfectly white juicy interior. Not a job to be accomplished easily by a backyard bbq guy to say the least.
A couple of items I do not see on the NY menu that Jason posted, and which the Syracuse location does serve, is the steak and Prime Rib. I wonder if these items will follow after the wood situation is resolved?
The first occasion I looked over the menu at the Syracuse location while sitting at the bar, and something that astonished me, was the absent listing of bbq sausage. I do think it would go terrific.
While doing some snooping around I did find a site of the artists that have done the inside of all three locations.
Elliott Matice
woodburner