ChefCrash

snowangel I'm glad you are enjoying Hummus. I'm relatively new here. I'm still reading whole threads from four years ago. I spent the morning reading this one. I looked up, found and bookmarked the "authentic" thread. I'll have to read it before I can voice my opinion and give everyone here the recipe.

dockhl He's a man. Forget chocolates and Mimosas. A cheese platter of very pungent cheeses, Goat milk Kashkaval, Stilton, sharp provolone, Parmesan, you know, any cheese imparting the essence of Josephine Bonaparte after a long battle, and a BIG Cabernet, does it for me all the time. Lucky for me, my wife is turned on simply by watching me devour food.

Zora Wolfert's translation is correct, however, to many Lebanese, Baqli may only be known as Farfaheen. The tea thing is Mariamia. The word comes from 'Mariam's herb'. Mariam being Mary (mother of Jesus). The herb is a women's libido enhancer hence the name. Behemoth If you e-mail your father about Mariamia, be ready for the barrage of questions.

Nice looking dish Foodman. Neither does Swiss. She used a charger plate.

We mince gizzards real fine and saute them with oil and butter, they braise in their own liquid til tender. When all the liquid evaporates, add more butter and season with salt and pepper and let them brown a few minutes. We serve them with Hummos or Baba Ghanooj and Pita bread. Yum.

You can get whole frozen sardines at most oriental markets.

Ok. Henderson's "450 for 20 minutes" is way too hot and too long for these femur bones. It was more like 5 minutes. The meat is a 'chuck-eye-center cut' steak. This 0.75lb steak cost $1.99. It was melting soft.

Its Cheesesteak not Cheese burger.

From the photo in the link you provided, it appears that the burner (flame) is external. It sits under the smoker. Within the smoker there is an air gap between the bottom of the smoker and the chip bowl and yet another air gap between the chip bowl and the water (drip) bowl. A poor design. I'm afraid in 34 deg. weather you will have a hard time getting this smoker to heat up. Most propane smokers I've seen, have the burner inside the kettle situated just under the chip bowl, and shielded from wind.

So collagen is mostly present in joints? i.e. cartilage and bone?

Nice looking roast Bryan. Was there liquid in the bag upon taking it out of the bath? Did you let it cool in the bag? And did you loose any juice as you sliced the roast? Thanks for conducting the experiment.

If chipped beef with onions, provolone and marinara is Philly cheese steak, then what is: Chipped beef with onions, mushrooms and pepper jack cheese, seasoned lightly with Lawry's and served on a roll with mayo and pickled Halapenos?

Focaccia and pizza Margarita in the same pan. 12 minutes later. Served with Jacob's Creek mary lou.

Hi Bryan I have a son your age who loves to eat my cooking but can't fry an egg. I'm fascinated by this thread, the work of Nathan, yours and the others. These are some great looking Lamb chops. My questions are: When you sous vide, do you use less salt than if you were to use conventional cooking methods? What do you think sous vide would do for an "eye of round" roast, which is a muscle with no fat to mention? Thanks.

BGH Coq au vin. With sauce. Not bad at all for a 45 minute job. Certainly better than the one served on Air France. How can one search "Coq au vin" on this site? (All words being under 4 letters.)

Ah man...By Sunday (Chritmas day), mine won't need any cooking. It gonna be beef jerky. Hygrometer in my cooler reads 68-69. Is that too low?

I placed a 9.5LB prime rib roast BI in my 15'x15' cooler uncovered on a rack. I checked on it today (72 hours later). The roast is very hard to the touch, as if frozen but it's not. So hard that if I push down on it with my thumb, it only sinks in about 1/8". There is no liquid in the pan. Is it over dried? Should I wrap it? If so with what? Is this going to be one tough roast? The cooler temp ranges between 35 and 40 deg. Help

Any soup, stew,casserole could be served as you describe. You could go a step further and serve them in the puff pastry. Cut a 5" square piece of puff pastry. Using a knife, score a 31/2" circle in the center of it, cutting only half way deep into the pastry. Bake the pastry until its about 21/2" high and golden brown. Remove from oven and let cool. Remove the top inch or so of the circular center (the cap) and save. Excavate the inside of the puff pastry. Place the puff pastry on a serving plate, and fill with a hot cream soup or whatever and place the cap you saved on top.

Aaaaliiinkaa?.. ahem..cough.. it's in Russian!

Awsome looking roast ellencho, how did you age it and what is your method for cooking?

This is how we prefer them. You don't want to chuck them! Eventually the bitterness will subside. I think if you change the brine now with another 10% solution they'd become too salty. If you change to a brine with less salinity the olives will get soft and rot.

Blasphemy It sounds delicious but it ain't Fish n Chips.

Thanks Project After I took the photos the roast went into a Tupperware with the jus. Today I took it to work and sliced it very thin. It was not too juicy, but no drier than Deli roast beef. Right away one notes the uniform color of the slices from edge to center, In this case grayish pink. Made great sandwiches with horseradish and watercress on Pumpernickel.

Well.. The bag (roast) was removed out of the bath after 6 hours 45 minutes. Can already see a lot of liquid had escaped the meat. Total weight still 3 lbs. Looks good. Lots of liquid lost though. Here shows the roast weighing 2lb 3.75 oz. Liquid lost 11 oz. This waaaaay... contradicts what was said in the http://forums.egullet.org/index.php?showtopic=40548 thread. What gives? The roast is cooling in the fridge. Will make sandwiches tomorrow.