jaymer

dang, scott just can't let it go. dang. waste of 10+ minutes of my life. just cook and darn pizza when the book comes out and you either like it or not. now, the upskirt google search opened up a whole new world to me... and i'm off to waste a bit more than 10 minutes i fear. jaymer... PS _ and jeff verasano even talked about setting his oven on self-cleaning mode to crank her up super hot.

--works like a charm. Be sure to blend that fat up well: I didn't get too worried about the few chunks that didn't get whipped to pork mayonnaise in the blender, but 12 hours later those bits hadn't rendered much at all. Chris Daily, I have a Winston CVAP thats running around 205 for retherm purposes. Would be a whole lot easier for me to put "fat shakes" into this. Do you have any idea what the difference would be compared to 180 deg. heat? thx

I prefer to use the Rodenberry Corbomite Maneuver. It doesn't matter which side of the equator you are on. Most of my risotto experience is from Gordon Ramsay. And also from eating at Carrabbas. You just have to think they aren't stirring rice for 20 minutes to make it to order, and in one show during prep time, they reference "have you done the risotto". At Carrabbas, i know its par-cooked and then you see them just stir/heat it for a few mins and add cheese. jaymer...

we tried some today by melting butter under a lower heat, and then adding salt and granulated garlic. this produced an oily substance that wanted to separate - with the spice sinking and always wanting to settle to the botton of the pan. I mixed it as best I could before adding to the potatoes, gently mashing as we went. Then we added warm milk and gently mashed some more. I didn't notice any difference in taste or texture. This was added to 25 lb of Yukon Golds. Originally, we put cold sticks of butter into a pan - back when we made 5lb batches. But you'd really have to work it hard and that was releasing too much starch into the potatoes. Since we wanted to work them less and be more gentle, we decided to start melting the butter. The milk came about for texture. Somehow it just got combined to one step and now my question is about the effect of the butter/milk mixture boiling and breaking... and will that affect the final product?

hi basically, we're trying to make a butter/milk mixture to pour into mashed potatoes. we also add granulated garlic. We used to only use butter, but started adding milk and that made us have to warm this together. We've never tried half-n-half. i'm wondering about melting the mixture... if it boils heavily but doesn't burn (cause the cook gets distracted, lets say) does it mess it up? I don't notice that "its broke" or it appears a greasy mess, etc. We use Yukon Golds and we consciously do not 'over mash' them. I notice differences in batches of potatoes and wonder if it comes down to how the butter/milk is initially handled. I recently saw an Alton Brown episode on butter and I think he said it should never go above 140deg. I'm sure that if its boiling heavily its hotter than 140, so I don't know what to believe. thx

obviously, people still read these older threads... i found this with a search. if you read enough of this stuff, you'll see that on any day, one is good that previously was crap, and vice-versa. i for one will NEVER go back to Smitty's. not only did the Clod not look appetizing, but my brisket was crap (i have photos). if I lived in the area or had more time, i def. would have had them get me another plate. we had a great brisket at Blacks, but beware if you want lean, they don't cut it across the grain. i didn't like the look of what they served me and they recut it and it was great. sausage at Southside was fantastic, brisket wayyyy dry. spares and baby's as good as mine, just not as flavorful cause of just salt/pepper rub. after growing up in san antonio, i was amazed how close this stuff was. i rarely left SA, but if I lived there now I'd def. go all over that area. I wanted to go to Salt Lick cause my customers in Tampa will come in and talk about how they went to SL, but my brother wouldn't let us go cause he said we needed to see the "real" places. seriously, i bowed to pressure from my sister in law cause she was ridiculing me for wanting to go to the tourist spot.

being a native texan, i never had pulled pork or saw a hog til I moved to Marietta GA when I was 25. I was surprised over thanksgiving when i returned to the Austin area to hear my Brother talk about how big pork ribs were. we use flavorful dry rubs at my restaurant - most there used salt & pepper... which has a nice taste and it peaked my interest and i want to try slabs that way. but one place i visited grilled their ribs 2 hrs then left them on the heating pit. they were dry. i just wasn't impressed compared to smoking my spares for 4-4.5 hrs. and i had beef ribs at Kruez' and County Line, and neither were good. I'm spoiled by mine that cook for 7 hrs. CL is reheating their ribs on their grill. They give you a big portion, as they cut "one bone" out of 3 bones (cutting on the inside of the two adjacent bones). I ordered AIR RIBS years ago - for a birthday, and used to frequent there when in town, but was disappointed big time at County Line in person on my last trip.

spread Mayo on bread instead of butter. make sandwich exactly as you described. much yummier - and easier to spread. jaymer...

I'm 45 and grew up in TX, then Atlanta for 10 yrs, now FL for 10. In a conversation recently about us adding a Friday Fish Fry at our sandwich shop, a good 'ol boy mentioned GRITS. I know this shows my ignorance, but I just can't believe I've eaten years of fried fish/catfish with plenty of fries, slaw, hushpuppies, AND NEVER with grits. And I'm IN the south, esp. compared to many of you. I'd never even heard of it. I love a grit, and gladly eat it almost plain - just a bit of butter, salt & pepper. Never had a need to mix in cheese. But love to mix in scrambled egg right there on the plate.

You can visit a webpage here for an example pic: http://gallery.me.com/jaymer#100006/photo1...0&bgcolor=black I basically have the skin from a netted turkey breast ("brt" - Bone Rolled & Tied). I remove the "surplus" skin before cooking the meat - but I'd like to turn it into something nice instead of tossing it in the bin. Can someone give me some ideas (and instructions) on what culinary delight I could make with this? thx jaymer...

Hi Auds Hoping you get this - (I didn't get an email about replies). I went to Trinity U, so I was right down the street from the 1st TC. We'd be in the computer lab (1982) at all hours and someone with a car would yell "TC Run" and off we'd go for late night Bean & Cheese (the cheapest ones) This last weekend I made some breakfast for my opening crew - mixed some eggs, sausage, onion, smoked bell peppers onto a flour tortilla with butter, cheese & refried. TTYTT, It was really too complicated. I was "just making eggs" and then decided to throw them on a tortilla... commercial types that had been around since July. All of that was a real awakening to how good a simple fresh tortilla with BASIC ingredients is. I can't wait until next Saturday for some simple Bean & Cheese and Bacon & Egg And I've never heard of Palapas or Migas. jaymer...

We just expanded to a former pizza shop to offer market fresh sandwiches/soups and boxed lunch catering. There are fryers, so will also be doing chicken fingers, fish, etc. anyway, there's natural gas in the place from the y600's that were removed. i am going to need to run several 220v circuits up to the front anyway (for a soft serve machine) and i'm torn between using a Gas or Electric oven. I really have no experience (am a BBQ/pit guy). I know we may bake some bread and/or other deserts. May need to cook big pans of beans/rice/green beans for catering. I'm getting a CVAP cook n hold so am running power for it too. I guess I'm looking for someone to help steer me and tell me the questions I should be asking? I'm purchasing used so its easy enough to get a gas convection oven or a electric one. I don't anticipate these being used all the time, and certainly not left on all day. Oh, am getting 2 Turbochef C3's but those are pretty small on inside space. Those are for some retherm items plus toasting sandwiches, nachos, etc. thanks for any advice jaymer...

uhhhh... why go beyond C & E? sorry, just had to say that. am homesick for texas breakfast tacos and plain ol' C & E would be awesome! i just reread the thread... we call em 'breakfast tacos' that you eat with 1 hand and can scarf down while driving. that monster one from Long Beach CA has to be eaten off a plate. i would just think that item is for eating on the run and would be in a small flour tortilla. Taco Bell (and their naming) has done a lot to confuse what items are actually called... tostada or chalupa for example. Taquito or Flauta may be another. Anyway, I thought about opening for breakfast tacos too... bean & cheese egg & cheese chorizo & egg bacon & egg You asked about setting yourself apart with unique ingredients while i'd be happy to offer the plain ones from back home in San Antonio. Bets of luck to you! jaymer...

Took a big packer choice brisket and separated the point and flat, plus trimmed most of the fat off the fat side. Normally, BBQ folk would trim it to 1/4 inch thickness of fat before going on the smoker, but since I knew that fat wasn't going anywhere, I trimmed as much off as I could. Trimmed the brisket into smaller pieces that would fit in my 8x12 vac. bags. Browned all but 1 piece in a skillet w/oil. Meat turned gray, with a tiny bit of brown. Didn't want to cook it too much. Seasoned with the same rub (salt/pepper based) that I normally put on Brisket for the smoker. Put 5-6 bags on a sheet pan then into my warmer oven which is normally at 150. I kicked this up to 160 from 8pm to 8am, then back to 150 during store hrs. There was one piece of point meat that I mis-trimmed. So I had a very thin piece of point meat that I tried after 40 hrs. That piece was pretty incredible - kinda like a pounded piece of veal. One thing I thought was interesting was that this thin piece of fat wasn't even tender enough to break and would support the weight of this piece of meat. If that was cooked to 195 on a smoker you wouldn't even be able to grab it (or barely grab it and it would break). ------------------------------------------------------------ Here's the 1st piece of Brisket Flat at 47 hrs. Yummy au jus outta the bag. I took this off heat (was 150) and cut into right away - I would think I could have let it rest a bit and it might have sucked some moisture back into the meat. I had some friends come into the store and had an idea to share this with them, so didn't have the time to let it rest. I thought it was a bit dry, but they liked it. Here's what it looks like sliced. ------------------------------------------------------------ There was one more piece of browned flat. Here it is, alongside 2 slices of smoked brisket. 48 hrs. ------------------------------------------------------------ And now the final piece that was not browned in a skillet NOR browned after removal from the bag. I did let this one rest 5-10 minutes on the counter. Sliced it up and poured au jus back over it on the plates. VERY yummy. Peppery from the rub... very enjoyable. Stayed together as slices (didn't crumble) and I'd just flip a slice down into the juice and cut it with the fork. Another good friend shared this with me and we both loved it. ------------------------------------------------------------ CONCLUSIONS ----------------- One reason I cooked this at such a high heat 150/160 was because of this article: The 2 paragraphs talk about 2 cooking ranges... 131 (which several people have done, including the beef ribs) and the higher temps to melt saturated fat. Since my personal trainer would normally want me to stay away from beef DUE TO saturated fat, I thought this test would see what happens if this PALMITIC and STEARIC was removed from the meat. Only problem is to determine IF IN FACT saturated fat was indeed removed. And from close up pictures of the flat slices, you can see there's plenty of connective tissue still in the meat. Any most telling to me is that this morning in my home kitchen was a 1/2 pan with all the au jus from the last bag of brisket. I fully expected it to be congealed fat (75-78 deg room temp) but it was almost yummy enough to drink. There was just a tiny thin scum layer on the top but nothing that resembled cold grease. If it (the fat?) wasn't in the bag, then was it still in the meat? We cook an already awesome smoked brisket AND beef short rib on our smoker, so I don't see much value in using sous vide for these meats. I'd like to try more brisket flat at a lower temp just to experience that. It would be nice to hear from anyone who has an idea as to the fat issues. More pics available directly from my gallery section: http://www.jaymer-que.com/gallery/?Qwd=./B...umbs&Qis=M#qdig jaymer...