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chileheadmike

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Posts posted by chileheadmike

    Yemeni coffee

    in Coffee & Tea

    Posted

    I bought some of SM's Yemeni a while back. It was more expensive than their other selections.  It is really good coffee. Beans seem to be about the same size as the Ethiopian.

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    • Like 2

    BBQ and Texas crutch (foil wrap) vs. not wrapping

    in Cooking

    Posted

    I never wrap pork butts. I wrap briskets and sometimes ribs but never butts. There's enough fat in there that you don't need to worry about it. Get a remote thermometer and set it to 195. Keep an eye on your water pan. there's a distinctive smell when your water is getting low, you'll see as you cook more. You will also hear the fat sizzling. 

     

    Don't overthink it, pork butt is the easiest meat  to cook on a WSM. Keep the top vent wide open and regulate the temp with the bottom vents. Don't use too much wood, I use 3 or 4 good sized, unsoaked chunks. 

    • Like 1
    • Thanks 1

    The saga of the Meat Filled Cannelloni

    in Cooking

    Posted

    One of the restaurants I worked for had a cannelloni. Filling was ground beef, Italian sausage, spinach and some romano cheese. Sauce was a basic marinara, no bechamel. The pasta was made from a thick crepe batter cooked in saute pans. Worked pretty well. It was one of our best sellers. 

    • Like 6

    Dinner 2020

    in Cooking

    Posted

    4 hours ago, Paul Bacino said:

    I usually only post my own stuff!!  But recent trip to Vegas Pizza Rock was pretty successful.  Thats not my pie ( wifes and daughter )  I had a cracker crust pizza.  Pizza's were pretty good.  I asked for Tony  :)  not there.

    btw  not a fan of whipped rigotta

     

     

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    My wife and I had pizza and beer there. Really good pizza. We went after spending most of the day at the Mob Museum around the corner. Also very cool.

    • Like 2

    Crock Pot

    in Kitchen Consumer

    Posted

    We have a couple. I don't like cooking in them because I think they cook too hot. Even at "low" setting, I get a pretty strong boil. If I'm doing low and slow stewing or braising, I'll do it in the dutch oven on the stove. 

    • Like 2

    Ninja Foodi

    in Kitchen Consumer

    Posted · Edited by chileheadmike
    Spelling (log)

    Wings tonight.  I tossed in some flour,  cornstarch,  and a lot of coarsely ground black pepper, then sprayed with pam. After cooking tossed in a mix of half Frank's hot sauce and El Yucateco. 

    20200228_223706.jpg

    • Like 3

    Arby's - The Topic

    in Ready to Eat

    Posted

    I tried one of Arby's fish sandwiches for lunch today. Not bad, it was served hot and crispy. Tartar sauce was waaaaaayyy too sweet. 

    They have two, I ordered the non-gross one without "cheese" "sauce". 

    • Like 2

    Dinner 2020

    in Cooking

    Posted

    11 hours ago, JoNorvelleWalker said:

    There is no cooking task I detest more than breaking down a chicken.  Especially tonight as I desperately tried to channel my inner Child.  I now understand the true purpose of a toque:  to keep chicken out of the chef's hair.

     

    Dinner02242020.png

     

     

    Dinner had an apple theme.  Poulet Vallee D' Auge.  Autumn in Jersey as an aperitif.  It may not exactly be autumn but this is [New] Jersey.  Boneless (see above) chicken breast with Calvados laced sauce allemande.  For the sauce allemande I used More Than Gourmet mushroom and chicken essences.  I may have overdone it.  Those essences are concentrated.

     

    Worse, I cut my thumb ripping open the cardboard box.  How can you break down a chicken without injury (not counting chicken in your hair) and then bloody yourself on cardboard?  ON CARDBOARD.  I ask you.

     

    Beverage was to have been sparkling cider.  I COULDN'T GET THE CORK OUT.  In addition to the sauce allemande, sauce cranberry was served.  Because I am a red blooded American and I can.

     

    It's been several years now but Martin Yan showed how to break down a chicken in 12 seconds. Pretty amazing. Takes me a minute or two. 

    • Like 1
    • Sad 1

    How to Tame Runaway Spice Heat

    in Cooking

    Posted

    I have read that adding carrots will help tame the heat, although I've never tried it.

     

    Peanut butter works instantly when you've bitten into more than you can handle. Worked wonders for my daughter when she was building up a tolerance. Kind of a funny story, we used to make our own hot sauce every year from chiles in my garden. Usually, cayenne, thai dragons, ripe jalapenos, chipotles and whatever else was in there. We made a batch and let it sit in the fridge for about a week and then took it out to try it. Her boyfriend was over at the time. She commented on how it wasn't as hot as the previous year, but she thought it had a smokier flavor from that year's batch of chipotles. BF wanted in on the tasting and my daughter tried to warn him off but he had seen both of use try multiple tastes seeming unaffected. He tried some on a chip and his eyes bugged out and he started jumping up and down heading for the faucet. I was too busy laughing at him while my daughter got the peanut butter. 

    • Like 2
    • Haha 1

    Valentine's Day Dinner

    in Cooking

    Posted

    No pics but we had; deviled eggs, spinach salad with warm bacon vinaigrette, lasagna Bolognese,  and chocolate mousse for dessert. 

    A lot to eat, we had the eggs and salad then took a break before the lasagna, and then another break before dessert. 

    • Like 2
    • Delicious 2
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