jmolinari

I made the wings today. They were very good. There was no smoke from the oven as promised. I probably would have cooked them a little hotter, to get some darker coloring. They stayed pretty much golden. Sure enough, they stayed crisp even after a good 15 minutes in sauce...which was very nice. Will make again, as it beats frying.

I hope so. I'm doing overnight, thinking they'll be real dry. Kind of like hte zuni cafe' roast chicken.

I got some wing flats, and will be making these tomorrow. Steaming today, then dry in the fridge overnight. I'll try to remember to post a report.

Has anyone tried Alton Browns buffalo wings? He steams them first, and then bakes, and claims they stay super crisp even after saucing. I made them once, but i don't think i steamed long enough to defat the skin.

Steve, i use pieces of clothes hangers that i bend into an S shape. Each link has a small piece of string on the end with a loop in it to hang on the hooks.

Is there any wayt to download that podcast/chat to an iphone? I don't see a link, and searching the apple store only turns up old interviews for that show/blog.

ah, thanks.

Does anyone care to explain to me why people feel better about buying "nitrate free" meats such as bacon or hotdogs, when the nitrates are just substituted by vegetable juices containing super high nitrate concentrations, normally celery (spinach juice would make an even better nitrate concentrate as it has even higher levels of nitrates, but maybe the it would affect the taste)? I'd like to know, really. You do realize that you're still eating the nitrates, they just are in the celery juice , instead of the nitrate being added as a salt additive. Please, explain. Why do people fall for this marketing gimmick, and do you really believe they are better for you?

I like the recap page by sausagemaker.com it's nicely detailed and explained part by part.

I've seen these many times, but never tried them because i figured they would be the same as every other supermarket tomato, just more expensive. I'll get some next time i go to Costco!

That's genius. I'm going to have to put up a white board. i've tried excel spreadsheets but they never end up getting updated.

i never timed my brown rice, but it must be at least 2 hours. Starting it in the morning and leaving it on keep warm i guess would work.

A fan doesn't really "cool" per se, it makes air feel cool b/c of evaporative cooling on the surface (ie your skin). As such, theoretically this might work while the surface of the meat is moist, but not really i don't think.

oh i see, and you're just waiting the eternity it takes to cook in the rice cooker Got it.

So, how do you handle the cooking time difference when making mixed rices? It looks like you're using a rice cooker.

Is it just me or does brown jasmine rice take about 3 times longer to cook in a rice cooker? It did when i made it, and in fact, i gave up b/c it make it impossible to have brown rice on a weeknight. How can you mix white and brown and have them come out OK at the same time?!

Same here. It's awesome. How is the induction model better than this?

Plus you hve the benefit of ending up with some tasty snacks:)

I just thought of something brilliant: egg salad made with bacon mayo.....

this sounds awesome, but how does the mayo act when refrigerated? Most of those fats are very solid at cold temps, so i imagine the mayo sets up like butter almost? Duck fat mayo...hrmmmm....bacon mayo...hmmmm.

Maybe a splash of fish sauce..that would make sense...fish sauce, vinegar, water and papaya slices..maybe some MSG...

I always throught it had some kind of fruit juice in it...i don't know, but i wish i did!

I meant that the caramel sauce was in the marinade for the meat.

I use caramel suace in my bun thit nuong as well... what i'm interested in, is the dipping sauce or "soup" that the bun cha meat is served in.

I'm still searching for a recipe for the "sauce" that is used for bun cha. I do not think it is the standard nuoc cham. As far as the meat and the grilling goes, i'm not sure how different they are, but bun cha usually has meatballs as well as grilled pork strips. I can also attest that bun cha in Hanoi is amazing.