Jason Perlow

We actually TRIED to eat there a while back, place gets crazy busy during snowbird season, parking is nearly impossible in that area. But I've heard good things about the food.

Truluck's in Boca. They do all you can eat Stone Crabs on monday nights. Solid steak options, great steakhouse type sides, great beverage program.

We're having 20 people over at the house tomorrow so this was a dry run. We're doing Sous Vide burgers (1/4lb) as well as Mojo-marinated seared Sous Vide Chicken Thighs over Arroz Con Gandules which are going to be cooked in the rendered juices from the chicken. Beef we are using again is fresh ground 93 percent. At some point I will probably also try this with ground turkey burgers with herbs in the bag, maybe even a fattier cut of beef. But yes, primarily for health reasons and I think that these end up being so juicy anyway there's no need to amp it up in my opinion. You're already using the most juice preserving tech possible.

That's one of the next things on the list, along with seafood. But I probably won't bother to sear on the BGE because I primarily have it set up for low temp smoking. I only grill on it towards the end of a long smoke, so maybe if I coordinate the process. I'd probably sear on the gas weber or a cast iron pan.

Well, if you were to prep and then freeze the burgers, and then cooked them, about 2 hours. However, if you froze the burgers ahead of time, one hour, plus the mise-en-place prep and the sear (10 minutes?)

For certain things, yes. I'm not throwing out my barbecue smoker and grills anytime soon.

We did them at 126F for one hour. I think we let the frozen ones go an extra five or ten minutes.

The freeze really did nothing to affect the taste or the enjoyment of the final burger in any tangible way.

A: 4th of July, Publix was a madhouse and Penn Dutch and Western Beef was closed. B: Publix's meat department will ground fresh to order. On the 4th of July, they were grinding nonstop and putting meat out and selling it like it was the Apocalypse.

I'LL NEVER BE LIKE YOU!!!!!! AAAAAAAAAAAAAAGGGGGH!

Yeah, I did it. After all these years, I caved.

I've done it many times with brown rice. If you check the Chinese cooking thread I've posted quite a number of pictures of them, Brown basmati rice actually works quite well for this application.

all of these are being stored in the fridge, but I've seen similar vinegar based hot sauces in the Caribbean left out in the hot sun for god knows how long. I've used enough vinegar to effectively preserve it, should last in the fridge indefinitely I'd think

Yeah it was like a chemical weapons factory for a few hours

So this weekend we had a major bumper crop of hot chiles from my garden. So much that the only thing I could think to do with them was to process them into an easily usable form -- hot sauce. Most hot sauces seem to have 3 basic components -- chile peppers, vinegar, salt. Everything else added seems to be optional. So this is what I did. Peppers were picked off the plants and stems removed, sorted by varietal. On the Left we have Ghost Peppers, Ornamental Jalapenos. Middle we have "Bikini Atoll" peppers and to the right we have "Ripper Habaneros" and some type of bird that I forgot the name of. Each of these varietals were thrown into a pot, with enough vinegar to cover then, with six cloves of garlic added, and a decent amount of salt. The whole mess was cooked until the chiles were soft. After which it was thrown into the Vita-Mix and had the hell blended out of it. After tasting each "single origin" hot sauce we decided it was best to blend them. So the stuff in the mason jars on the left and the big vinegar bottle is a mixture of Ghost and Ripper Habanero. The Jalapenos and Bikini Atolls we decided to quick pickle in a simple vinegar, salt and sugar brine with some pickling spices. Here's another batch I made a few days earlier without any particular attention to what kind of chiles and how much vinegar and salt and garlic I used. I just picked a bunch of different kinds that were ripe off the plants until I determined I had enough. All the experiments I deem a success. But I'd like to hear how everyone else does this, what optional ingredients do you like to add and if you prepare things any differently.

Empanada.

A bone in pork chop primal.

I got news for you, at "Fancy Jewish Events" we often eat REAL shrimp, once the rabbi has exited the premises.

This was done for dinner earlier this week -- a "Florida-Style" Banh Mi, LOL. Bread is a whole wheat hoagie roll, not French bread. Meat is BBQ smoked bacon-wrapped pork and chicken meatballs that are flavored with scallion, garlic and hot chiles and a pork BBQ rub seasoning, finished in a soy/pineapple juice/honey/chili coconut water hot sauce glaze. Sandwich has a sriracha/lime/mayo accompanied with pickled onions, chopped fresh pineapple, cilantro, mint and thin sliced jalapeno peppers.

Absolutely.

Tonight, "Florida-Style" Banh-Mi Sandwiches. These are the BBQ smoked, bacon-wrapped chicken/pork meatballs made over the weekend (shown upthread) on whole wheat hoagie rolls, with a Sriracha-lime mayo, pickled onions, fresh chopped pineapple, cilantro and mint, and ripe jalapenos.

I could see this having two initial uses, which is on deep space missions (like say, a moonbase or a colony on Mars) or on long duration submarine missions where space is at a premium and food storage is always going to be a an issue. The thing is, long duration space missions are almost certainly going to get most of their fresh food from hydroponics, and this is probably only going to be of value for synthetic proteins made from say, soy or amino acid chains. Aquaponics also has potential, but I don't know how fish would behave in space without the introduction of artificial gravity.

When that happens I'll be pining for good ol' fashioned sous vide. I love Star Trek and I was always impressed by the "replicator" technology. But unless it TASTES and smells like and has the exact texture and color of the real thing, then I'm not interested. I don't want ersatz food, I want real food.

I agree with you on the meat glue, you don't need this, the last time we attempted the Alton recipe (10 years ago?) we just used pure leg of lamb that was finely minced, and it stuck together fine. Regarding Mama's. That was the original, I think, but that post is a bunch of years old. I need to make another trip out there soon, now that I live in Florida, at least it's only 2 hours or so driving away to get to the west coast from where I live. Worth it for Plaka Gyro at the very least. Plaka has an interesting method of making their gyros. Here is the photo of their sign which explains some of it The seasoning as I said earlier is unusual. It does not taste like a commercial Gyro meat. and is heavy on cumin, giving it a more traditional shwarma flavor, and they do not use MSG, only salt along with other dried herbs.

Cool. Next time, pan fry or griddle the slices a bit after you cut them. It looks a bit like roasted meatloaf or pate'. Also, do you really think it NEEDED the transglutamase?