Roejimmy

Have you actually used this technique?

Looking for some direction here - I have cured salmon (dry cured) before, but from what I gather, NY style lox are brined rather than cured. Does anybody have any resources they can recommend, or advice to share - my sister and I are opening a small bakery which features bagels, and I would like to experiment with making our own lox...

Deep fried duck is fantastic - we marinate the duck overnight in soy, and then add orange juice for a full day on top of that. Dry the duck, fry the duck, and we serve it as an hors d'oeuvres...

We have found that covering the fryer does NOT inhibit cooking at all. Of course, with 12 gallons of hot oil, neither do a few pesky raindrops... HOWEVER If you deep fry outdoors - highly recommended and you deep fry on a flat hard surface - also highly recommended and that surface is a driveway - pay attention here... those little bits of oil that fly up and land on and around the area of the fryer will interact with the rain, becoming very slick, and if dad pulls into the driveway at his customary speed expecting to stop in front of the garage door... you get the idea. Nobody was hurt but boy, did I laugh my ass off...

02:02 PM]Have to disagree with the deep fried galantine idea... The beauty of deep frying the turkey is that as the oil circulates in and around the bird, it cooks quite quickly. A large hunk of galantine will actually take longer to cook than the bird itself - Last year we (in addition to our turkey) deep fried a bone in pork roast, figuring the cracklins etc... would be awesome, which they were, but it took closser to 8-10 minutes per pound since the heat had to penetrate from the outside only, with a whole turkey, it heats from the outside in and the cavity out.

For a number of years now, we have solved the hors-d'oeuvres question by deep frying the turkey. First and foremost, this is a great way to cook the bird. Secondly, and perhaps more importantly, it gives all the home chefs at the dinner a chance to play with a cooking method that many people don't regularly do at home - Deep Frying! We have had a number of fantastic dishes passed around including Buffalo Style Quail an assortment of Spring Rolls Shrimp Toasts (to die for!) deep fried Orange Soy Duck (so good a chef friend specialed it at his restaurant!) tempura shrimp and Scallops tempura - everything else we could find in the house (the brie was the best) We basically treat it like a big ole fondue pot!

I didn't read through all of the posts, but for someone just starting out I highly recommend all or any of Chris Schlesinger's cookbooks - they are very easy to cook from and yield consistently good results.

A few years ago we started deep frying for thanksgiving, and some of the best stuff we have experimented with has been: a deep fried bone-in pork roast, this was out of this world! Duck, marinated 1-2 days in soy and orange juice tempura battered chunks of brie another vote for shrimp toast (Elephant Walk Cookbook has a great recipe) Turkey (Of course)

Flame Marsala while cooking for 12 in an unfamiliar kitchen with a very greasy dirty filter on the fan...fighting fires on two fronts, whipping everything off the stove to save dinner, trying not to spill flaming marsala wine as I pulled it back from the stove, and then trying to fight the fire in the overhead fan as it worked its way up fifteen years of uncleaned grease... pissed off the landlord (BIG TIME) but saved the dinner.... Touch my eyes after working with habanero peppers... touch my (Down there) after working with habanero peppers... They say you should wash your hands after you use the restroom, I strongly advise a good washing before, as well...

For anybody in or visting the greater Boston area, Centre Street Cafe in Jamaica Plain has incredible yeasted waffles. I had them for the first time recently and they blew me away. A hint, though, order the fruit on the side, it makes the waffles a little soggy.