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society donor
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Everything posted by catdaddy

  1. Back before Thanksgiving when turkeys were a lost leader for the grocery store I bought a 13 lber. Now I'm thawing it and want to brine and smoke/bbq. The label says "it contains up to 8% of a solution of turkey broth and salt" and a couple other things. I'm wondering if I even need to brine. Should I dry brine for 2 or 3 days and just let the meat come to balance or let well enough alone?
  2. This. Wrapping a partially smoke-cooked brisket in paper then finishing the cooking is what Aaron Franklin does. Personally I've smoked pork butts on my small PID-less Traeger for 5 hours or so then wrapped in foil and finished in the oven at 275. Excellent results.
  3. Thanks. Here's the recipe I've been using for 20 years. I love pecans and am always looking for new ways to use them. BUTTERMILK PRALINES 2c sugar 1T light corn syrup 1c buttermilk 1tsp baking soda 3T butter 2c toasted pecan halves 1tsp vanilla Combine sugar, syrup, buttermilk, and soda in large heavy pan. Bring to boil over medium heat. Cook to 220 degrees. Add butter and nuts. Cook to 232-234 degrees. Remove from heat and let stand 2-3 min. Add vanilla and beat with wooden spoon till thick and creamy. Drop by
  4. Those pecans look so good. Do you have a recipe you'd like to share? I'd be happy to trade for my Buttermilk Praline recipe.
  5. catdaddy

    Vegan comfort food

    Thank you all for your thoughtful words.
  6. My neighbor, who is vegan, is fighting through treatment for throat cancer. Apparently she has retained some appetite. I'm wondering if anyone has any suggestions for a dish or dishes I could prepare for her? Swallowing is difficult but not impossible so small/soft pieces are ideal. So far I've made congee with pureed dried mushroom.
  7. I'll chime in here to say I love to read about your daily travels and travails in the camper and in the kitchen. I cooked professionally for many years and still get lots of joy doing it at home. Mrs catdaddy and I are planning to go on the road in the near future so posts about rv life are doubley interesting. I guess the most valuable posts are the ones discussing mistakes or unfortunate turns of fate and how you deal with them. So please carry on there's lots of folks interested. And thanks.
  8. This sounds delicious. Care to share your recipe?
  9. I would add to the above that various editions of the JOY OF COOKING include some great recipes (and even some technique description) for specific dishes.
  10. My experience with the green ones is that the flavor is overwhelmingly piney and the numbing factor is high. The piney flavor reminds me of retsina.
  11. Maybe a couple anchovies when you sweat the garlic or even a little MSG.
  12. Grace Young has written wonderful cookbooks describing how to stir fry at home with typical equipment. In general she advises using a flat bottom high carbon steel wok. After that it's about limiting the amount of food that goes in a one time and technique. Stirring at the right time and leaving to sear at the right time. Also learning velveting is handy.
  13. Please let me know if I'm interpreting wrong.....Although almonds, and other tree nuts, use a lot of water there are few crops as nutritiously dense and economically significant. So you get lots of bang for your buck with almonds.
  14. Costco sells organic shelled pine nuts under their Kirkland label.
  15. Do the oats have to be cooked at all before flocking?
  16. My dad always used to tell us to not stop eating till it was gone. Can't burn if you're still in the act of eating. It will still be hot after though.....
  17. I was thinking the chocolate tahini sounded interesting.
  18. Thanks for taking the time to share AGAIN, Shelby. It's always a pleasure.
  19. The biggest take away from gullet for me is the energy for trying something new or even to do the same old thing again with added enthusiasm. I started hanging out here during the time when I owned a restaurant and couldn't sleep at night for obvious reasons. It was comforting to realize that obsessing about little culinary things was normal for a bunch of other people. Fast forward to the present where I've retired from commercial kitchens but still derive almost daily motivation to cook for me and ms catdaddy. I especially like the mini-blogs and food diaries from all over the wo
  20. Gotta say..That jelly sounds great! I am a firm believer that jam/jelly is a basic food group and wild fruits make the best.
  21. Alright! Our intrepid Canadianas are at it again. French fries dipped in miso, embedded fish hooks, and a new kitchen. What could go wrong.
  22. I'd like to add my thanks for the in depth reporting in your blog, Panaderia. It's content like this that makes egullet so unique and enjoyable. 😀😀 I wonder how the climate changes are effecting your seafoods?
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