ChefCrash
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How happy I am to have found this thread! I am making roast beef for sandwiches for our family Christmas gathering, and today I went to the butcher and picked up a 4.5 lb eye round roast with a nice layer of fat on top. I had been thinking sous vide, but couldn't decide among all the conflicting advice (great method, not so great, 24 hours, 6 hours, blah blah). I stuck the beast in the freezer and think I'll use this method (well, it's down to this or the Cooks Illustrated method of an overnight salting followed by a low temp roast). Here's my question, complete with preamble. My butcher will slice customers' cooked roasts free of charge - I would just need to bring it in first thing Friday morning. If I cook the roast Thursday night, what do I need to do to cool it safely in one big chunk? Can (or should) I do the sous vide cooling thing and ziploc it and chuck it in an ice bath? Or is fridge cooling ok?
Hello Patris
I don't recall any difference in gradation of color in the roasts (conventional vs. frozen), If there was any noticeable variance I certainly would have mentioned it.
You may also be interested in my Redneck sous vide attempt at roast beef using bottom round.
Regardless of the method you use, I wouldn't get too worked up over cooling the roast. I leave it out (covered), then refrigerate.
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Hmm, is it Lior?
No chocolates, not Lior.
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I should add that the reason it's uncommon is that it's more expensive; bottling lines need to be able to accommodate smaller bottles (or else they are hand-bottled) and the bottles themselves are, IIRC, more expensive as well.
Not to mention that 8 ounces of beer is just enough to piss me off.
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Thanks for sharing with us. Everything looks great.
This is the first year I make cornbread dressing to accommodate a niece who can't do gluten. I used rice flour in place of wheat. The bread turned out great.
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Thanks Grace for a wonderful blog, the wings, the eggs Masala and Charles' breakfast are my kind of foods.
Your videos are great too.
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Place kernels in a cloth bag (or a clean pillow case you wish to dye:) and squeeze over a bowl like you would laundry.
A food mill will work too.
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Pecans can easily substitute for walnuts in this recipe for Pickled Eggplants.
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Great to hear from you again, I thought you may have gone back to Britannia.
Thanks for the photos. The water boy's is classic.
The juice you say is berry juice looks a lot like "sharab el'sous", a drink made from Licorice root very popular during Ramadan. Did you try it?
The incident in the pub. It is not uncommon for the non fasting community (Muslim or Christian), to respectfully avoid eating, drinking and general display of glee in view of the working, hungry, thirsty ones that do.
I've got to make some Awarma ( confit d'agneau).
Thanks again. Keep them coming.
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Pumpkin Preserves
These things are delicious. They're made the same way Eggplant Preserves are made.
We used the lighter colored flesh of white pumpkins so that the end product is not too dark.
Peel and cut pumpkin into small pieces and soak overnight in a solution of water and pickling lime. Use 1 cup lime per liter of water. Make enough to cover the pumpkin pieces. Use a plate to keep them submerged.
Recommended pickling lime, can be found at Kroger.
Rinse the pumpkin pieces thoroughly two to three times. Squeeze every piece by hand to get rid of excess moisture.
In a pot, add 1 kilo water (1 liter), 1 kilo sugar, 1 T lemon juice and 5 Cloves for every kilo of pumpkin. Bring the syrup to a simmer then add the pumpkin. Simmer for 2.5 hours.
Let cool and place in jars, distribute syrup evenly among them.
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Happy to see the eG blogs are back. Really enjoyed this one.
Umm..What, no fridge shot?
Thanks
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I just bought some freekeh. Do you cook it like rice or like cracked wheat? Do you cook it in water or soak it or steam it?
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I admit I'm a pretty simple person, especially when it comes to my kitchen. None of friends or family will go with me into a kitchen shop any more because I make snide comments about every gadget hanging on the wall. The only "gadget" I really couldn't live without is my manual can opener.
The other day in the store I ran across this gadget that had me laughing out loud in the aisle.
These are mini tongs almost like chopsticks that are to be used to grasp the potato chip in the bag and then transfer it to your month without getting your fingers dirty. In the store they were being displayed by the potato chips and for me gadgets that are only good for one thing are the biggest joke ever, but on the webpage it shows them being used for other kinds of snacks as well, so I'll give them a point back in their favor.
This would definitely get my vote in the stupidest gadget category.
There is a thread around here by someone looking for tiny plating tongs.
Chip tongs and avocado scoops are worthy contenders but I think the hell of pointlessness that is Infomercia may offer something to beat that.I nominate that double-bladed knife from Calphalon. Does that count as a gadget?
Finally. Stabbing people however many times in er.. half the time!?
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I hope your chef is better at running a kitchen than he is making business deals. He's either naive or is really looking out for you:)
Go ahead, offer him 50%. He won't make a dime for months, and if you're shrewd, perhaps years.
Based on information you gave, (kitchen, banks, partners/investors), this will not be a Taco truck or canteen. You won't have a problem writing off expenses for a few years i.e. no profit.
Until you can see what this chef can do for your business, pay him a fixed salary based on his previous earnings.
If I were him and confident: I'd ask for a fraction of the receipts, not the profits. Say 2% (make it sound tiny)
Now if I were you, don't go for it. He may end up earning more than you.
Good luck.
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If Anna hadn't linked this thread to her and Kerry's thread, I probably would never have seen it. Everyone's food looks fantastic. Chris, your photos are top rate.
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There's a LOT of (English) spelling variation.
I thought Ful Mesdames was the common one ... anyway, its another useful search term.
The most useful search term would be: فول مدمس
Copy and paste in your search engine.
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As Jenni said, Foul Mudammas is a meal. Usually accompanied with pita bread and lots of fresh and pickled vegetables.
This subject needs some photos:
Although the 'Whole Bean' ( unpeeled ) variety seemed like it could have been planted successsfully after an overnight soak since they seemed to 'Sprout ' as well as anything Ive ever done for a salad .. Nasty looking plant from what I found, so they all went into the CuisinartFava beans grow quite well even in MI weather.
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My cast iron grates have been nothing but a pain. Impossible to season and are rusting. My choices are to replace them with 3 of these for $150, or porcelain enameled cast iron for $85.
Are there any draw backs to the stainless grates? They are made with 5/16" rods. Do they bend (warp) or corrode eventually?
Thanks
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I ordered a gizmo from China. It arrived in 7 days labeled "RF router". It routes cell calls, loud unanswered ring tones, walkie talkie chirps and speaker phone conversations right out of my store. While it is designed for continuous duty, we use it judiciously, few seconds at a time only when I can't hear me now!!
"RF router", $299
Watching an idiot scratching his head while he stares at his phone wondering why he can't yell at his wife any longer, priceless.
Can you hear me now?
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That does look nice. I wish I'd checked this thread out before I fried a dozen thighs this morning.
(No pics, they're ugly)
Thanks Dakki, I think your food images have improved greatly. I've been watching the shutter bug thread.
Hi Emily, the slurry should have the consistency of crepe batter or thin pancake batter.
The chicken is dipped in the mix and rolled in the flour gingerly to coat and straight in to the oil. If your first batch doesn't look right, adjust the batter either way (add flour or water). Let me know how it works:)
That was almost three years ago when I was obsessing over Popeyes chicken. That was easy compared with trying to make fried chix like KFC's.
After watching Bobby Flay's fried chicken Throw Down episode (in which he failed miserably), I've been making his challenger's recipe.
The guy emphasized that his chicken was simply washed and seasoned with lots of salt, pepper, a secret seasoning and left to marinate for a short while. He then rolled the chicken in plain flour and into the hot oil it went.
Now this is what I've always done sort of. Except my chicken always lost all of it's breading (flour) in the oil. To remedy that I resorted to coating the chix with flour as before and then leaving them sit around for a while before frying. That wasn't the answer either. The flour stuck to the chicken but fried into a hard, tooth breaking shell. I got a chance to watch the episode again.
Turns out the emphasis was on thoroughly mixing the chicken pieces in lots of flour for a long time.
So, season chicken with lots of salt and anything else you want, the only liquid is residual water from washing. I used salt pepper and lawry's (this is not about seasoning) and leave them alone at room temperature for ~ an hour.
Added about three cups of flour in a 15" bowl, I used both hand to thoroughly roll five pieces of chicken for a minute and left them in the bowl.
While the oil heated to 380*F, I mixed the chicken one more time.
I place the 5 pieces in the oil, and while they are frying I coat the next 5 the same way.
I don't try to chase the oil temperature. Find one stove setting that lets you drop a certain number of chicken pieces into a given volume of oil in a certain pot at ~ 380*F after which the oil will drop to about 315*F and then reach about 360*F in about 22 minutes, just enough time to fry chicken. Simple;)
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Every lamb shoulder has a triangular clod of fat near the blade bone, which can weigh as much as 8 oz. Butchers remove this fat from all boneless rolled roasts and some even remove it from bone-in roasts.
Ask your butcher for an untrimmed, whole shoulder, and de-bone it yourself. The ribs and bones won't be wasted, the meat makes for great kabobs, hamburger or rolled roast, and you get the alabaster purl inside.
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Oven lights? Sabbath mode?
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I never refrigerate it. I'm sure it is not bad to do so, I just never do and usually go through a jar in about 6 months and it always tastes good.
Same here. Save fridge room.
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What an awesome experience, particularly for my wife who's not like us (you and me)
Fantastic bunch of people. Looking forward to next year.
Kerrytown the site of the farmers market
Mennonites from Homer MI
Tom's fabulous bread. I he does a workshop next year, I'm in.
Beet chips that would later become a crumble.
Chris slicing his homemade Charcuterie while Sam fluted mushrooms
Baklava
Malawry's cookies which were formed on a wooden spoon.
Malawry making pasta from scratch
Kerry Beal's works of art. Liquor filled truffles...
....and Almond chocolate clusters
Alton's brother held a staring showdown?
Kitchen action. Fat Guy and Chris Hennes helping Tammy.
Sam-I-am and Joyce
Some of the desserts
Dance, Elf and Joyce
Refreshments
Alex adding the element that pulled his dish together
FatGuy garnishing Tammy's entree which had to be the most complex dish of the evening
The finished plates
Kerry's cream of Kale soup topped with Chorizo renderings flavored foam
Edsel plating Hake and vegetable medley en Papillote.
Connie and Dance brewing teas
Wile Sam was grilling, Boagman and I were eying the bones.
Sam's wife Joyce expertly seasoning the Lamb
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Thanks ladies.
Baklava, Baklawa.
in Middle East & Africa: Cooking & Baking
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Scubadoo97, your baklawa looks perfect.
As far as adding rosewater to the syrup, we find that rosewater pairs better with Pistachio stuffed pastries. Most of the time it's mixed into the dough such as in Maamoul and Nammoura. But it's all a matter of taste.
We made this last night.
A small portion for the ladies at the bank.