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alexthecook

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  1. alexthecook

    Behold My Butt! (2007– )

    For the record, the pork was basically room temp when I covered it.
  2. alexthecook

    Behold My Butt! (2007– )

    This has become a very, very interesting discussion! For the record, I turned off the oven (which I had raised to 300 for the last 15 minutes to make it remain hot longer) at around 1 am. At 7 am I opened the oven, prodded the meat with a finger, put aluminum foil over the pan and put it in the fridge. By the way, I'm using the vietnamese pulled pork recipe from Sunday Nite Dinner: http://sundaynitedinner.com/vietnamese-pulled-pork The little bit of fat and meat I sliced off before going to bed was amazing (especially the fat), dipped in pan juices/basting liquid.
  3. alexthecook

    Behold My Butt! (2007– )

    Thanks to both of you! tino, I just didn't want to leave a hot oven unattended, was tired and hoped the residual heat woul be enough...rookie mistake (ok fine, I was a bit drunk too). Since I turned the oven off pretty late and refrigerated the butts pretty early, I'm almost confident they weren't in the danger zone for more than 4 hours. In any case, I think reheating it to past 165 kills the bacteria that may have spawned... So I'll try just putting it back in the oven whole... thanks again!
  4. alexthecook

    Behold My Butt! (2007– )

    I roasted my two four-pound picnic shoulders low and slow for 6 hours but when it was time to go to bed, they were only at about 170. I had to turn off the oven (which was at 250) and prayed the residual heat would be enough, but when I checked it in the morning (it was lukewarm at that point) it was clear it never reached the 195 point... I can't shred it easily and it's a bit bouncy. Can I put it back in the oven tonight and bring it to 195? Should I break it into chunks and braise it in its liquids? How can I save it? Ths is important: it's for my friend's stag party tomorrow! Thanks!
  5. alexthecook

    Au Pied de Cochon

    Hey Chris, thanks for reviving this board! Do take note: when you got APdC, there is one thing you MUST have, and that's the duck in a can. It's the best thing you can put in your mouth (food-wise).
  6. Thanks for all the suggestions! I doubt it was the bowl since I tried it numerous times (emptied bowl, rinsed, remixed... and also tried another batch in a different bowl!) The sugar was stored in its plastic bag with a clip over the opening.. but air exposure and picking up off tastes is still a possibility. The only thing is that the sugar at my MIL's had the EXACT same off taste (I'm betting hers had been there for a while too). Can sugar or corn starch oxydize over time? Either that or it's the brand and I'd never noticed it because my preparations always called mor icing sugar as a relatively minor component, whereas here it was to be the star of the show... So everybody's confident that with normal icing sugar, you're just supposed to get a nice unctuous, sugary taste?
  7. Thanks for all the suggestions! I doubt it was the bowl since I tried it numerous times (emptied bowl, rinsed, remixed... and also tried another batch in a different bowl!) The sugar was stored in its plastic bag with a clip over the opening.. but air exposure and picking up off tastes is still a possibility. The only thing is that the sugar at my MIL's had the EXACT same off taste (I'm betting hers had been there for a while too). Can sugar or corn starch oxydize over time? Either that or it's the brand and I'd never noticed it because my preparations always called mor icing sugar as a relatively minor component, whereas here it was to be the star of the show... So everybody's comfindent that with normal icing sugar, you're just supposed to get a nice unctuous, sugary taste?
  8. As I was trying to make a glaze recently, I mixed some powdered sugar with some water. I tasted it and was quite disconcerted to find a definite "soapy" taste. My girlfriend detected it clearly also. We tasted my mother in law's powedred sugar (also with water), and again found that soapy taste! What's wrong? Is it supposed to have this flavour? I'd never noticed it before.. Could it be that it's too old (at both places)? Help! I want to make a glaze (for eclairs... no time for fondant)!
  9. alexthecook

    Sugar Shacks

    With Spring at our doorstep and meters of snow on the ground, we can be sure of one thing: it's sugar shackin' time, and the getting should be good. Does anyone know some unique sugar shacks that go beyond ham and eggs (or that do them absurdly well?) Shouldn't there be a market for this?
  10. alexthecook

    l'Original

    I don't know if that last comment was a shot at my credibility, but you can be certain that my brother's comments weren't invented. And it has happened to me personally before to have a non-french speaking server in Montreal. I don't know how your personal experience can mean that such a thing is impossible.
  11. alexthecook

    l'Original

    My brother went there and I must report that he could not be served in French. Shame.
  12. alexthecook

    m:brgr

    Just tried La Paryse for the first time. I like it, but you have to admit the patties remind you of a Big Mac (don,t get me wrong, I love me a big mac every now and then..­) m:brgr is still a better quality burger
  13. From what I've heard, Furi knives aren't that good. You might as well go with a Global for 20 bucks more...
  14. alexthecook

    BAZaAR Anise

    My understanding was that it was large group's reservation, but I may be wrong...
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