Luckylies

tomorrow i'm having a bit of chocolate milk with msg, WHO'S WITH ME???? *RAISE YOUR HANDS, MAD SCIENTISTS

Anyone think I can make paneer with cream? for a thicker more luxurious cheese?

they sell these little metal heat defusers which are like sold plates of cast iron that you can place over your burner to get a flat and stable surface for that sort of thing. Try william sonoma or some sort of kitchen supply store.

i can't believe someone beat me to the punch! that was the first thing that came to mind when i read the title of the thread. Salo is not smoked but it is cured in some way and is basically just the fatty part of bacon...sliced thicker and very delicious with some fresh bread, salt, and green onion! ← Yes! A kind of buterbrot. Are you Ukrainian and a lifelong eater of salo or a later-in-life fan like me? ← Like Italian lardo?

Ned, just a thought; what kind of people are coming to the wedding? City slickers, bikers, country folk, yuppies, a mix of all of the above? The more of the "macho man" (or woman) types you have on the invite list, the more meat you'll need. You can NOT overestimate the appetite of your average Harley rider for large quantities of smoked pig! Believe me; been there, done that, got the scars and the tee shirt to prove it! Truck drivers also come under this heading... You've been warned! ← and Jews!

This pig will be head on right? I just read 1.5 pounds carcass weight per person. google: whole pig yield.

I'd say, as a bit of a yoot. Firstly make things that taste good (sneak in some healthfullness, but really, if it's fresh and homemade it's just better than most of the crap kids are eating) Make your agenda about the food, and food thoughts and thoughfullness will follow. Teach them what things can be frozen (Pantry items). Make sure not to try to teach anything you yourself are not entirely comfortable with (say sushi) or anything where you have to compromise ingrediants for reason of cost. Consider cooking peasant food from different regions. Make sure you plate the dishes as an example and have the kids emulate your plating it's nice to learn compostition, too. Pasta. make the dough, and make filled ravioli with the meat from: Braising (searing meat too) Roasting (chicken) + brining saute/ stirfry (I always hate stirfry) Rices (paella? Risotto, arroz con pollo?) Fish tacos Sauces (tomato, cream, pan sauces, brown butter) Deep fry (chicken or doughnuts) (yeasted bread) Garnish and Plating bring in some carrots, potatoes, squirt bottles etc make gaufrette roses etc. Salad dressings ( vinagrette, fruit vinagrette, creamy, caesar) Vegetables (mashed potatoes, greenbeans, artichoke, carrots, peas) Yogurt or cheese Eggs (scramble, omlette, soft and hard boil, pan fry) Quick pickles Burgers and seasoning meat properly. Meatloaf (creative additions) Pasta with sauce (proper pasta cookery) good luck this sounds like a lot of fun!!!!!!

sounds like a riff on puf pastry to me. Detrempe + fat = puff. What I'm saying (and I'm nooooo expert) is if you carefully stratify fat and flour (like not overmixing the two doughs you'll manage to make a rough version of puff pastry. Sounds good to me. Wonder if you can do it with butter and crisco?

I ate at Landmarc specifically to fill my boudain noir craving (Thanks Sneek). Craving filled. The actual sausage was not seasoned enough. The texture mousselike and a bit less course than the one at Les Halles, but the actual seasoning was lacking, there was not enough spice to bring out the earthy, carnal flavors thant I crave when ordering blood sausage. I just wish they had taken it a bit further, same goes for the carmelized apples, more color please. I'm woefully addicted to the smoked mozzerella fritters (are they fritters?) Anybody know how they make them so light and airy? You think they smoke burrata in house or something then make fritters..someone needs to let me in on this secret. I wish they'd take reservations, I'm not always in a Busters Garage mood (though I do like Grace on a weeknight) just a few thoughts.

What??!!!!!!!!!!!!!! NOOOOOOOOOOOO!!!!!!!!!!!! basil 3.99 a bunch nyc. Ican't afford to make pesto here I'll trade you some bbq

Yesterday I presented to about 40 cooks and chefs (some of which had never had true bbq) a brisket (12 lbs), two butts and two shoulders (36 pounds of pork all day) as well as: corn bread (jalepeno, plain) boston baked beans 2 gallons homemade southern green beans 7 lbs precook coleslaw (3 heads green, two red, 8 carrots creamed corn, 1 gallon (30 cobs) onion dip homemade bbq sauce (=mark's recipe) german potato salad 5lbs worth I'm a mega-place'r and there's not much I can do about it. Usually, I'm sick of the 'cue after I'm done (the smell sticks in my hair, nose and mouth) so I can't have sandwiches until two days later, but my smoker's 5 flights downstairs now, so I get a little less smoke on me, and a little more excersise. This time I actually had a sandwich on the day of the bbq!

Jpipes, your rub sounds good. yesterday I presented to about 40 cooks and chefs (some of which had never had true bbq) a brisket (12 lbs), two butts and two shoulders (36 pounds all day) as well as corn bread boston baked beans southern green beans coleslaw creamed corn onion dip homemade bbq sauce (=mark's recipe) german potato salad I smoked on two water smokers for roughly 16 hours all day (I also made some smoked turkey legs for later) Be proud of yourself, truly good bbq is a real art.

What's the benefit of lead in glass? I know it's coveted, but why?

Actually, I think it could probably taste pretty good. I'm a big fan of msg, in small quantities. I could really care less about the supposed health detriments, what I'm really in for is flavor and MSG is a know, proven, and classic flavor enhancer. MSG in chocolate? Well it may actually bring out some of the more subtle interesting flavours in a good chocolate. I think it would be worth a shot..why the hell not?

This is the cooks illustrated recipe, as I changed it quite a bit so I hope it's okay to post, the beans turned out the best! the best! They are a deep thick glossy brown, sweet but not too sweet, and have wonderful buoys of latdo poking through the surface. They only needed a little salt at the end. 1 lb ounces lardo cut into 1-inch cubes 6 ounces bacon (2 slices), cut into 1/4-inch pieces 2 medium onion , chopped fine 1 1/2 cup mild molasses 3 tablespoon mild molasses 1 1/2 tablespoons dry mustard 2 1/2 pound dried small white beans rinsed and picked over (I used great northerns) 3 3/4 teaspoons table salt 3 teaspoon cider vinegar Ground black pepper pork stock (if you have it, if not, water) Adjust oven rack to lower-middle position; heat oven to 250 degrees. Add lardo and bacon to big ass Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 5 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 5 minutes. Add 1 1/2 cup molasses, mustard, beans, 3 3/4 teaspoons salt, pork stock and water to cover; increase heat to high and bring to boil. Cover pot and set in oven. Bake until beans are tender, about 10 hours (yep I cooked them for 20 hours, but I turned them down to 100F while I was sleeping), stirring once every 2 or 3 hours to prevent the top from over carmelizing . Remove lid and continue to bake until liquid has thickened to syrupy consistency 10 hours longer. Remove beans from oven; stir in remaining 3 tablespoons of molasses, vinegar, and additional salt and pepper to taste. Serve. Calipoutine this recipe is truly woth it, and braindead easy, thanks!

Yay! I'd have put this on my list, but I just moved onto the same block and thought it might fall into the HMR category. Just don't have the smelts, they reek of frozen.

"It's killin' me RIGHT NOW, with an undertongue tingle reserved for that first whiff of mustard out of the jar, or that tantalizing thought of biting into the first fresh dill pickle of the Summer. You sure you don't have some Southern kinfolks in your Family Tree? A NY girl who can make slaw like that!!! GRITS for sure!" PS keep a lookout for Daniel---he'll be cruising your neighborhood in dark glasses and a low-slung hat, hoping for another smoker to appear. Baby, I'm sure do have some southern kin, talk about the Richmond, VA Lewis'! We've been keeping out eyes peeled for that shady Daniel character...we know what he's up to

thanks Poutine!!!!!!

I'm shooting for something approximating the ones in the can (but much much better) anybody have a good recipe with lots of yummy pork?

Think you're up early? I'm going to western beef in about ten minutes, for my low priced brisket. Is New York ready for two bbq's of this caliber on one weekend? mines on monday, I'll fan the smoke your way... Ham hocks..yes of course...added to the list. I FOUND ANOTHER SMOKER on the street last night! who finds a smoker on the streeet in nyc? I need more stuff to put on it.... sides... I'm going to smoke some of the confit for a bit...see how that turns out. maybe smoke some turkey legs for future bean use.... Mac and cheese? that seems more like a grill side, than a 'cue side, but really any excuse Here's my secret coveted coleslaw dressin' recipe: really it's the best. sorry no measurements to taste. Mayo (Helman's) Cream Brown sugar Red wine vinegar Lemon juice mustard (dijon) celery salt onion powder garlic powder salt pepper This dressing should be the texture of yogurt. Make sure to salt your cabbage and drain it a few times and give it a squeeze. It really helps for a less tough slaw. I like red and green cabbage with shredded carrots. I know this recipe doesn't sound like much but it kills every time.

I've got tex style brisket and New York style pork shoulder (secret recipe), what the hell kind of beans work with both

got a good baked bean recipe?

I'm 23 so this is not a stretch for my imagination. Cupcakes from scratch decorated with buttercream. Disposable pastry bags and tips. Brownies. chocolate chip cookies peach pie ice cream sandwiches! some sort of crumble...

I'm having (another) BBQ, and I'm tired of my basic repetoir. What's yours so I can steal it. Or borrow? Use with permission? I have these sides planned: Cornbread (jalepeno and plain) Guacomole Onion dip...using my confit! Baked beans. Looking for a recipe. Creamed corn Southern green beans. Potato salad two ways. Mine and the other way. Baked beans e Creamed corn a Coleslaw Pork Watermelon Carmelized pinapple salad Biscuits Fruit tart what's in your 'que?

fresh direct has collosal.