bbq4meanytime
-
Posts
268 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by bbq4meanytime
-
-
I grew up in Camarillo but spent my youth and college years in Santa Barbara. We're out here in DC, and although you can now find tri-tip at Trader Joe's, its still not a well known cut around here. I got mine last week from the Sysco distributor for $2.89 lb after determining that Costco was a little high at $5 lb
When I'm patient, I still like to slice to slice the cooked tips with my meat slicer for old time sake
I just returned from the motherlandWhere is the Motherland?
I think typical Santa Maria trip-tip is overcooked (ie MW to well-done). I prefer to marinade and cook to medium rare and slice thinly, much like flank steak. I cooked all of the tips this way and not surprisingly, my extended family of well-done meat eaters enjoyed it very much.I'm with you ! If we have to do one in the oven, it gets a scant 45 minutes @ 400" .
Brought back 20lbs of cryovac'd tri-tips.
Where are you that you can't get tritip?
-
I just returned from the motherland, we grilled 13lbs of tri-tip over a week and half period and ate much more of it (tri-tip sandwiches, tri-tip carne asada burritos).
I think typical Santa Maria trip-tip is overcooked (ie MW to well-done). I prefer to marinade and cook to medium rare and slice thinly, much like flank steak. I cooked all of the tips this way and not surprisingly, my extended family of well-done meat eaters enjoyed it very much.
Brought back 20lbs of cryovac'd tri-tips.
-
For peaches, I'd go with Hartland at the Markham Exit out Rt 66. They're also the source for sour cherries, but call first and show up on opening day becasue they'll be gone.
-
I grew up in (southern) California strawberry country and there's no doubt commercial strawberries have gone the way of the apple. UC Davis developed new hybrids of strawberries back in the 90s, IMO they bred ouot the flavor and bred in size and durability.
Each year my mom has the local grower pick a flat and overnights it to me here on the east coast. Alas, even the fresh picked overnighted berries lack the flavor of the berries of my youth. But they're still 100x better than anything you can get in the store.
-
Does it add much to the flavor?
Doesn't really add much in flavor, a slight change in smell in the uncooked pasta, but thats it. Mixing it into the eggs might help avoid stains.
-
I just made some over the weekend, for a nice even dark pasta I used 4 little packs (about 1/2 tsp ink each) for about 2 cups of flour. I can check the actual size packs when I get home if you wish. No black teeth that night, looked like this:
-
Commonwealth of Virginia checking in: http://padows.com
-
but during the curing process, the meat is infested with killer bacteria until the sodium nitrate takes over and kills the bacteria? so during the curing process, the meat is not safe to eat right? thanks.
what is curing and why do it?ive been searching google about curing and know that curing is to preserve meat, but, "i just dont get it".
you want to keep the meat at a certain temp to facilitate the growth of harmful bacteria..and then after a certain amount of time, its ok to eat?
Well not exactly, the meat generally is not "infested with killer bacteria" unless such bacteria is introduced into the process. That being said, bacteria is and will be present during the cure process. Essentially, curing is a race against time: reduction of moisture (prevents rapid bacteria growth) vs. bacteria growth.
The rapid reduction of moisture is aided by salt, the the prevention of bacteria growth is aided by chemicals (nitrites, nitrates) and maintenance of a low cure temperature where bacteria growth is inhibited.
-
Forgot to mention that we hit Two Lights Lobster Shack for a snack. Our cabin for the month of August is only a half-mile away.
The above is neither our cabin (!) or the Lobster Shack but one of the two lighthouses that sit on the point here. This particular lighthouse was granted to a private citizen a few years ago by the US Coast Guard and is one of the few privately-owned lighthouses in the world.
Today's prices and a reflection of the crowd at the Shack. I covered a visit here back on Memorial Day for the Best Fried Clams thread (pix!)over on the New England board. Today we poked around the knick-kanckery on the walls and found to my utter surprise an old lobster buoy with my last name on it! It was a bit spooky.
Ah memories. We were married at Spurwink Church on Cape Elizabeth and had the reception at the Black Point Inn. We had our rehearsal dinner at the Twin Lights Lobster Shack. We took over the whole restaurant and passed out poker chips, red meant 1 lobster and blue got you a double.
-
Thanks for more good barbecue detective work busboy. Have to make a trip to try those places out, not too far from me, actually.
Saw this in the Post food section this week. Anyone got an opinion on Jammin' Joe's?
http://www.washingtonpost.com/wp-dyn/conte...5080900287.html
Jammin Joes: Yeah, see my post #79 above (I don't know how to link it).
-
Crisp and Juicy (Arlignton and Falls Church) is consistent, I like that bird alot. I find their strict "pay for the extra sauce rule" a little annoying, but the food is good.
Although its not Peruvian (Cuban jerk, at least that's how they describe it), the Carribean Grill (Lee Hwy & Geo Mason in Arlington) makes a very good charcoal spit roasted chicken with a mild yellow and a hot green sauce for your dipping pleasure.
-
Some places are better than others, but are good to fit in the rotation:
Southside Dupont
Indian-Heritage: yes, yes, yes
Thai-Sala Thai or my preferred Bua Thai (17&P)
Asian-Panang (sort of malaysian): mixed reviews but a decent value lunch, good for the lunch rotation
More Asian-Malaysia Kopitiam (sort of more authentic malay): try it for the heck of it
Yet more Asian-Singapore Bistro: wide selection of "asian" dishes, mediocre food. If you eat a lot of asian like I do, you have to rotate them
Seafood: Pesce all the way, the couple of times we ate at Johnny's on the Half shell, the food was way too salty
Cuban: Yuca (on 18th). Again, good change for the lunch rotation
Daily Special: CF Folks
Friday Lunch Special: Madhatter's chicken friend steak and mashed potatoes, eat at the bar for a 30 minute quick lunch
Good cheap eats: Fuddruckers, Moby Dick, Baja Fresh
-
When I think of the "Valley", I think of I- 81 and Rt 11 but was reminded this weekend that the Shenandoah Valley includes Clarke County, which lies just west of the Shenandoah River accessed by Rt 50.
So Emile, the nice french guy that owns the Antiques store in Boyce "un petit air du provence" and whose son owns L'Auberge Provencal in White Post, tells us to go eat lunch in Millwood (Rt 723, about 5 miles from Rt 50) at the Locke Country Store, says the food is really good.
He was right on (and by the amount of traffic at lunch, others apparently agreed). They serve deli-type sandwiches and chilled salads, cheeses and various baked goods. I'm not a fan of deli sandwiches and the like, but this food was really tasty.
Although they sell wine and beer, they have no license for on premises consumption. I suppose if you were discreet, you could pop a bottle of wine and picnic accross the street at the Mill, they have a couple of tables and a nice little lawn area
We picked up some stone ground blue corn meal and blue corn grits at the Mill afterwards. There are some other antique stores in Millwood as well.
Definitely worth a stop if your out that way.
-
Quick question on the usage of an item. The yellow bean sauce that is used in a few thai dishes....Thompson calls for "rinsed" yellow bean sauce. Does this mean i take the bean sauce, rinse it off, and use the whole beans left behind? Is this to be done to all bean sauces? I have one that is from the dragonfly brand in a bottle, and i've seen some from Yeo's that don't seem to have the same texture as the ones in teh bottle.
Do i mash these beans up? That is what i've been doing so far...so that the flavor can go into the sauce, instead of having little salty pellets of salted beans.
thanks
jason
Jason, I had the same question since the yellow beans I get are somewhat whole (halves) in a thin paste. I posted somewhere on this in the Asian section.
Anyways, I usually rinse the beans and then use the rinsed beans in the dish, sometimes giving them a little mash. I have also tried using the beans unrinsed and I'm not sure that there is much difference (at least with respect to the brand of yellow beans I use).
-
-
When I was younger, my friend who grew up in Iran made hamburgers with pureed onions mixed in (perhaps a variation of a Persian dish) grilled over charcoal. But he liked so much onion that the meat mixture didn't hold together all that well. So he would stoke the charcoal fire will a blowdryer
. so that the patties would cook before falling apart.He did make corn on the cob this way (he told me this was a Persian way): husk the corn and place directly on the coals, turning. Then "wash" the cooked cobs in a salt water mixture. Unusual, I thought, til I tried it. Plan on doing it again this summer with some Silver Queen white corn
-
I've used duck fat to great success. This is the non-traditional way I cook: use duck fat in the tamal batter, smoke a duck over mesquite and hickory, pull meat, simmer w/ a sauce and make smoked duck tamales.
The only difference I noticed was the batter wasn't as fluffy and when I use pork lard, but the end result was fine.
-
I'm a newbie to Thai cooking and I'm really confused about the red, yellow, green, panang and 'm" something or other curry pastes. Are they really that different tasting? Which would the restaurant dishes such as chicken or beef with basil use? The ingredients seem to be similar except for the color of the chiles used. Would someone be able to describe the differences? Which are the most popular to start with? Thanks!
At th risk of oversimplification, here is my take on this question. Red, green yellow, panag and mussaman curries are all different. They taste distinctly different, although share many of the same ingredients. One good experiment is to make identical red curry and a green curry dishes simultaneously.
I usually see green curry with basil with chicken, red curry with duck, mussaman with beef and panang with a choice of meat on the typical thai menus around here, but that hasn't stopped me from using meats and curries interchangaebly.
For me, red and green curries are a good starting point, the dishes are common at every thai restaurant which would give you a good baseline of evaluating your final dish. Buy a commercial paste, making paste is fun and rewarding but often inconsistent when you are trying to dial in the ingredianets and cooking technique.
-
Jason-thanks. That's about what my wine cellar runs at this time of year. I'm going to cure first in the refrigerator and then hang in the celler for some time.
-
Can anyone shed some light on what is the optimal relative humidity range for curing sausages and other meats?
-
-
Monica, my dried methi has little stems, should I just crush them along with the leaves or clean them out? The first time I crushed them but the stems were a little "distracting" in the mouth.
-
I haven't been to the Bis since Antonio Burrell joined, but we did enjoy his food very much when he was at Gabriel. I personally think he's one of the underrated chefs around.
-
Monica you make cooking look sooo easy, the shrimp looks fantastic.
I was inspired to pick some curry leaves off our plant and cook (the plant is growing like gangbusters).
Are the use of curry leaves regional in India?
Chasing the Perfect Taco Up the California Coast
in California: Dining
Posted
I just did a little taco tasting a couple of weeks back. Best tacos by far that I tried (better than La Superica IMO) were Tapatio Taqueria in Camarillo:
Carne asada, puerco al pastor, carnitas and pollo. Go with the pork, can't go wrong with pork.
La Superica: puerco chuleta and puero adobado (still pretty darn good, though)