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Tom Gengo

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    Charleston, SC

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  1. Happy Holidays fellow e-gulleters. I am preparing a roast beef for my children for Christmas and am intrigued by the idea of cooking it in a low heat oven. However, I am perplexed at calculating the time. To me it makes much sense to slow roast the beef for several reasons. 1. As the beef slowly comes up to temp the enzymes in the meat will have much more time to break down the proteins into amino acids ie flavor, similar to dry aging a beef. 2. It will eliminate the grey ring on the outside circumference of the meat where it is med to well done. 3. There, in theory, will be less contr
  2. A co-worker just gave me 4 early girl tomatoes- lunch yesterday. I made some yogurt and drained overnight- to the consistency of thick sour cream. Then, I cut the tomatoes into 1/2" cubes, put into a collander and sprinkled lightly w/ salt and drained into a container for an hour. Then, I combined the yogurt w/ cumin, cracked black pepper, roasted garlic infused olive oil (or you can use minced garlic w/ olive oil) and the tomatoe juices that drained. Gently combine w/ the tomatoes and yogurt and top w/ crumbled feta cheese. Divine. Can serve over boston lettuce and/or w/ croutons.
  3. There is no way to spectulativly determine the cause of your illness. Poisoning from food can occur from 4-36 hours after ingesting the offending organism. It requires the report of numerous people eating the same item and resulting illness for there to be a possible link. Then, the Health Dept for your area would have to investigate and empirically determine the source, i.e. violations or determination of "bad shellfish." As such, it is impt. that you let the establishment know about your concerns so they can be on notice that there is a potential problem. If no one calls, then how will
  4. You will have to vacate the premises, as I am certain you already know, w/ the production of ozone in the home.
  5. I think your best option is going to be aquarium activated charcoal...
  6. I did not read all of the responses, so, if mentioned, please accept my apologies. The sugar appears to be much too concentrated to proof yeast. The osmotic pressure on the yeast will kill them by dehydrating them at such a high concentration. When I proof yeast I will add only about a tsp of honey to a cup of liquid. I suspect that the sugar/milk slurry killed the yeast.
  7. Here in Charleston, SC there is a butcher called NY Butcher Shop. Typically I was purchasing my sausage casing (before discovering Butcher & Packer) from Whole foods. They were out of casings, so went to the NY Butcher Shop... son of a bugger, they charged me $19.95/lb, which was more than their tenderloin. When I approached the owner's son/mngr, he told me that is what they paid. Cow dung. At every opportunity I share my displeasure w/ their shop to any prospective customer.
  8. That was an April fools joke one year, replaced the sugar w/ salt for my Dad. Does that count?
  9. I do not have a recipe for lace... does not sound very appetizing. Re. rabbit, I am looking for some fresh caught to make either sausage or a terrine de lapin. I, also, would like the sources of these apochryphal studies.
  10. Wow, based upon reading most responses I would say that you should judge by the patrons. Perhaps any location patronized by the likes of Elliot Spitzer, Tiger Woods, Bill Clinton, Gary Hart... you get the idea. Strip joints? An establishment that celebrates the denigration of women? Meat is manly???? So, eating a salad is womanly???? Again, WOW. Maybe the entertainment should be a the recreation of the Aztec sacrifice of a vestal virgin? Maybe a cannibal restaurant, what could be more "manly." Ergo the guest list expands to Jeffrey Dahmer, the Stella Maris Rugby Club (trapped in the An
  11. Is that anything like turducken? JK
  12. Tom Gengo

    Beef stew beginner

    Regarding the amount of braising liquid, I try to limit it. I keep the liquid about 1/2 way up the side of the meat, place a piece of foil over the pan, push the middle down and place on the lid. The logic here is that the evaporated liquid will condense and drip back onto the meat and slowly dissolve the unctuous connective tissue into the braising liq. Additionally, when the meat is cooked, the liquid is much more concentrated since you started w/ less at the beginning.
  13. Tom Gengo

    Beef stew beginner

    Pierogi nails it w/ that recipe. I have a subtle variation that I find gives a richer sauce. Saute your meat making sure not to burn the fond (med heat w/ my equip.) Once the meat is cooked check to see that there is a nice thick dark brown fond. If not, then take some of your beef stock and cook down until it dries and creates a nice fond. Saute mushrooms while scraping up the fond and remove when browned and then saute onions or mirepoix if using then add red wine and boil over high heat until reduced by half. Add beef and beef stock to cover, follow pierogi's instructions. I also like
  14. Sweet potato biscuits w/ ham. Did that permutation of sweet potatoes for wedding receptions in March & June. Was a huge hit.
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