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Everything posted by ChefCrash

  1. While the two look great on the plate together, I see two problems. First: The portions are too big for a second course in a 5 course meal. Second: While each may be great on its own, you risk a chance of the flavors fighting one another (real or otherwise perceived by the guests). I'd serve one and save the other for another occasion.
  2. D'oh!! They stole my Idea before I could conceive it?! They have those at Sam's club. Like you said, it utilizes a tube which has to be manually pulled out by hand, and manually filled by hand, then reinserted into the cabinet by hand manually, which then will have to be rotated by hand you guessed it... manually. You have to do that every time you want to add wood chips. They're not even close.
  3. I'm pretty sure, manufacturers of Bradley or others, use pucks or pellets because they have to. Moving measured portions of irregularly shaped wood chips, via gravity or mechanically, can be very complicated. The difficulties aren't obvious until considerable thought is given to the problem. I haven't seen a Bradley's delivery system up close, but I imagine it's similar to an upside down Pezz dispenser that dispenses one puck at a time onto a hot plate (correct me if I'm wrong) at timed intervals. Not possible with wood chips I haven't seen smokers that use pellets either, but I assume they utilize a screw to deliver the pellets to the hot plate (again, please correct me if I'm wrong). This, may be used with wood chips, but not within the realm of the DIY. I came up with an idea. It's only a thought experiment: In the drawing below, a chute is drawn twice to show it in two different positions. Only one chute is needed. We have a chute 2.5"-3" diameter entering the smoke cabinet at a steep angle, perhaps 45*. The chute has two half circle baffles (Blue and Red), an end cap (green), and a cut out in the chute between the red baffle and the green end cap. The cut out is positioned over the smoker hotplate. Provided we can get wood chips to flow from a hopper into the chute from the upper right hand side, the chips will reach the blue baffle ( which only blocks half the diameter of the pipe), I bet they'll bunch up and collect at area 1 in the top drawing of the chute. Now imagine turning the chute 180*. Some of the chips that were lodged against the blue baffle will flow down the chute and rest against the red baffle at area 2 (bottom illustration). It would take another 180* turn before the chips reach area 3 against the green end cap. After that, every 360* turn, a portion of wood chips is dispensed through cut out 4 onto the hot plate 5. Couple the turning of the chute with an electronic timing circuit (not hard to do). Note: A quick half turn in one direction and back, using solenoid action might even be better. The jerking action might encourage the chips to move.
  4. Middle Eastern bread oven here. Sous vide excursion recirculator here. Post #73.
  5. Sour Pomegranates are a variety that remains sour when ripe. The cones are generally small and the kernels are dark red in color. They are used in cooking such as in the filling for baked Kibbeh, and in Babaganooj in place of lemon juice. Sour pomegranates are used to make Pomegranate syrup.
  6. The only acidity is from the tart Pomegranates, no vinegar or brine. In the old days the jars would have been kept in the coldest room of the house. I think it might have been a very young Emeril 15 years ago demonstrated one way to pickle Eggplants. In a terrine he layered long blanched slices of eggplant, between the slices he drizzled: Balsamic vinegar, salt, finely diced garlic and then topped the whole thing off with olive oil. Exactly. The walnuts are not cooked. Be sure to use sour Pomegranates.
  7. Pickled some Eggplant stuffed with Walnuts, Garlic and Pomegranates. Here's how.
  8. Stuffed with Walnuts, garlic and Pomegranates. 18 small 2"-3" Eggplants 1 1/2 C diced Walnuts 1 C tart Pomegranates 1 small Jalapeño finely diced 2 clove Garlic finely diced salt* olive oil After peeling the green tops off the Eggplants, they were blanched in simmering water for 10 minutes until tender, and placed in an ice bath to cool. Slits were made and salt was applied to the inside of all eggplant. The eggplants were placed in a strainer and pressed with a heavy weight for a few hours to dry them. Mixed the nuts, garlic, Jalapenos, pomegranates and 1 tsp* salt. Placed about 1 T of the mixture in each eggplant. Placed the eggplants in jars cut side up, and filled with olive oil to cover. * We could not get a definitive answer on the amount of salt to use in the filling and did it to taste. We'll find out in 2 weeks and report back.
  9. We just had this few days ago. Filling: 1 1/2 c rice 1 lb minced lamb shoulder 1 stick butter or ghee 1 1/2 tsp salt 1 tsp black pepper 1 Cabbage head. Choose one that is light (in weight) for its volume. 2 whole heads of garlic. Cloves separated but not pealed. Fatty lamb shoulder chunks (optional). Combine the filling ingredients. Prepare cabbage leaves as demonstrated by Monavano. Remove the ribs and save them, we don't use the dark leaves. Line the bottom of a pot with the cabbage ribs and the chunks of lamb fat. The ribs keep the rolls off the bottom of the pan and saves them from burning. Wrap the filling into 3/4" rolls and form one layer in the bottom of the pan then place a few clove of garlic among them and repeat until all the filling and garlic are used. Add enough water just to cover. Place a plate on the rolls. Place a lid on the pot. Bring to a boil and simmer. Enjoy with pita bread along with the stewed garlic and Tabasco and or lemon juice in every bite.
  10. In this preparation as well as any other, the tripe is dipped in boiling water and scraped with a knife as you would scaling fish, then soaked in cold water to which white vinegar is added.
  11. ChefCrash

    Curing olives

    For brining we pick the Olives just as they start to turn a golden hue. Prepare a 12% brine solution by mixing 120 grams of salt per Liter of water. We bruise the olives using one of two methods. For small batches, use a paring knife to slit every olive, for larger quantities we use a flat weight like a meat tenderizer to whack the olives, few at a time. Fill jars with olives and cover with brine, place a slice of lemon or two for every 2 quart jar along with sprigs of savory or oregano if you wish. Should be ready in a month.
  12. We made half the recipe in a 9"x13" glass pan. 2 sticks butter and 1.5 sticks margarine. The foam is skimmed completely. The foam can burn and cause the baklava to look blotchy. The unused butter solids along with the skimmed foam is equivalent to a stick of butter. Baked for 1 hour @ 350*F. It's overdone. Should've pulled it out while blond in color. Still tasted good.
  13. Great shots Foodman, If those are Kababs then what is Kafta on the menu? Also what are "Daran" and "Orfali"?
  14. Glad to hear that you had a nice, safe trip albeit rushed. Can't wait for more photos.
  15. Wow! Sounds real good. What do you call this dish?
  16. gfron1, at first glance it looks like you applied the syrup before baking. Then I read about the wheat fillo. Never heard of it. I don't know how it bakes.
  17. Intriguing indeed. Few questions come to mind: It seems to me that for any kind of reduction or concentration to take place, vapor would have to be removed from the cooking vessel, necessitating continuous pumping. How would that affect the level of vacuum in the cooking container? Also, how would you deal with evaporative cooling of the vessel and contents? Increasing vacuum levels to sustain a boil would cool the contents even further requiring higher vacuum levels and so on until the contents freeze or the container implodes. Or would you introduce heat to the vessel?
  18. Naming a burger? You said it: "Damn Good Burger". The DGB. And how about a "Consolation Burger" for after the game.
  19. Thanks for the tip Chris. Brought home a red one today. My wife asked if it came with someone to haul it around.
  20. Beef tongue is available every day at our Meijer Thrifty Acres. We braise it in salted water along with bay leaves and cinnamon sticks about 2 to 3 hours. Pull the skin off, pull the meat apart and drizzle with a Garlic/Oil and lemon juice sauce. Wrap in pita and enjoy. Peasant food.
  21. Two very old edible perfumes are: Rose water and Blossom water.
  22. Peanut butter on one slice, mayo on the other and a thin slice of onion in between.
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