eternal
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Posts posted by eternal
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black cod kasuke, pan fried trout with caper sauce, a good burger! wild sockeye salmon, ..
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Our Super Bowl party was supposed to be about 10 people but it ended up at about 25. Seemed like smoking a shoulder would be a good way to feed everyone without a lot of work. I found a recipe on the BGE site (http://www.biggreenegg.com/features/pulled-pork-sandwiches/) and went to the store to find the meat. Couldn't find anything bigger then 4.5 pounds. Now that I think about it, this was probably unnecessary but I didn't want the meat to cook too quickly so I butterflied one should and wrapper it around the other and tied the whole thing up. Applied the rub to the shoulder and let it sit for 4 hours.
I then filled up the egg with charcoal and got the heat up to about 180 degrees and threw some smoking wood on the coals and then a "placesetter" I had devised useing leftover aluminum scrap wrapped in reynold's wrap. I watched the heat for about an hour and happened to wake up a couple times through the night just checked it out but it was sitting right around 180 degree all night long. When I woke up, the grill was closer to 250 but the meat temp was still around 160. I let it go a bit longer and then wrapped the whole thing up in tin foil with the apple juice and cooked it to 194 degrees.
It came out great and now I feel comfortable on how to heat low and slow on the egg. I'll probably end up buying the placesetter but my workaround did OK too.
I wanted to add that it really is amazing how little air you let into the egg to keep it down. I basically close the bottom vent and leave the top vent open by just a crack. Anymore and it gets too hot. My old egg probably doesn't seal as well as the new ones.
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This is a noob request but aren't you worried about contamination? or does the fridge temp prevent that from happening? Where's a good place to start on reading up on aging?
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There are many low priced mandolines that make fine fries. They also have many other uses.
+1
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I tried the double-poach method last night. 160 for 30, chilled to room temp and then up to 180 for another 30. Well, I was getting hungry and had stuff to do so at the end I brought it up to 190 or 200 until they were done. So maybe 15 min at 180 and another 10 at 190+. I think put through a ricer and then added a cream/whole milk mix and whisked away. I'm not sure if I didn't cook the poatoes enough but there were definite bits (i hesitate to say chunks because they were really small) of potato in the end mixture. I think the whisking helped but I whisked for multiple minutes and they didn't all go away. They tasted great but that part seemed off. Did I just undercook them or did I not whisk enough?
I finished with butter and there was no gummy-ness. Aside from the bits, they were the best mashed I've ever made.
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It was a good episode. They could use more like it. But there isn't a great chef on this show that you want to win. They are all good but nobody stands out.
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I've always wanted to eat at The Highlands Bar and Grill
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Heather - 100lbs = Sarah
Sent from my Droid using Tapatalk
and to continue
Sarah - 100 pounds = decently fit person
At least one of the girls connected up with Bev. I think Bev probably would be annoying to work with but these girls are just being mean. And it isn't helping them.
And it didn't appear observing service helped them at all, but another day to relax and think about your food would.
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We just had a nice meal at Karam in Portland. It isn't anything fancy and def run like a family restaurants (a little awkward) but it was great Lebanese food in a relaxed and casual environment and quite inexpensive.
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Indian is like BBQ. People have radically different ideas of what is good. My wife and I personally like Roti in Queen Anne quite a bit. We get it for takeout quite often. I would not recommend the lunch buffet. But the tikka masala and lamb korma and garlic naan is quite good.
It is no Vij's. VIj's is awesome.
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Anyone else not care for the garlic and onion powder in the fried chicken coating?
I made the chicken a few months ago and was so disappointed I assumed I screwed something up (still a large possibility). Now I never use either of these items so I had to go buy them for the recipe, and bought the most expensive brand at the supermarket (whatever that's worth).
The reason this just came up for me is I'm reading Ruhlman's 'Twenty' and he includes his rosemary brine version of this recipe, stating it came from when he was writing Ad Hoc with Keller, but he omit's the garlic and onion powder in the coating. Made me go hmm...
Anyway, I'm wondering if anyone else had this experience given all the raving over this chicken.
Larry
I've made his chicken three or four times and it is always amazing and I've made my fair share of fried chicken. His is the best I've done. I love how the lemon comes through in the end. I have a deep fat frier and it works really well. I find that you really need to go with the smaller chickens, which are sometimes harder to find. Most grocery stores have chickens in the 5 pound range. You really want something around 3 pounds.
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I think you might be right. i'm mixing the two by mistake. Having said that, I'd like to learn how to do them both. Thanks to the heads-up on the biang biang noodles.
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And my noodles were always sticking together, even when adding quite a bit more flour than originally given. I don't care as much for them to be angel-hair thin. I actually like the chunkiness of some of the others, like you might get at Xian Famous Foods.
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I've eaten at about half of the ones you mentioned and they are all good. Thanks for the others - ABC and Pearl are good ideas. I was also thinking about Degustation.
Your recommendation of 456 Shanghai is interesting. We've always gone to Joe's. Are they as good? Are they better?
Thanks for all your recommendations.
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Does anybody know how to do this? I tried this recipe http://www.cheftomm.com/chinese-hand-pulled-noodles/ and ended up breaking my kitchenaid (i have the slightly smaller one than Chef Tom uses) and the noodles didn't come out anyway.
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I head to NYC on a regular basis - about once a month. I've been pretty busy on my most recent trips so I've fallen into eating at the same places namely
John Dory Oyster Bar
Breslin (staying at the ACE)
Momofuku ssam
Casa mono
BLT Prime
Oh Taisho
Union Square Grill
Pulinos
Tomorrow, the lady is coming with and we're taking an extra day so I'm looking for some new places to try that won't break the budget. I'm thinking:
Totto Ramen
Xian Famous Foods
Both places I've been to before and love. Any other thoughts of where to try out? Location isn't that important. I don't want to break the bank and I'm not particularly interested in multi-course tasting menus. I like casual but don't worry, i'm willing to spend more than 7-10 dollars on dinner
I recently stopped by Gramercy Tavern and had a meal at the bar, but I think the seating area is a little too formal and the line can be brutal.
Would love to hear some ideas. Thanks!
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What a subscription to Bon Appetit?
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To order, I suggest you simply be adventurous, name a price, and ask for the chef to serve you food. This is very easily done with some very basic Japanese, or at worst, could be done in English if you speak slowly or write it down (again, PM me for further detail).
I know you said PM, but could you give us the basics of how that conversation would go down? I have on occasion tried to "omakase" my way in a restaurant and it can be difficult. I felt uncomfortable bringing up money in Japan and with my terrible Japanese.
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Picked up an Orange-X juice press for the lady. I really wanted something that didn't have a motor but I'm afraid it might require too much strength for her to use.
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I was just going to roast the potatoes in the goose fat (probably in a very hot oven but maybe on the stovetop) and then for the brussel sprouts, I was going to use the momofuku recipe found here, though without the puffed rice. I thought the acidity would be a nice thing since the duck will be so rich - though perhaps I'm mixing too many flavors here...
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I decided to pick up a goose this year and will use the recipe from the WSJ yesterday for cooking it. So, with the goose I picked up a half pound of duck mousse. The recipe calls for foie gras mousse but I'm not sure I can find that anywhere nearby and I can't imagine it'll make that much of a difference, right? It'll be used to stuff prunes that will then go into the goose. I think I'll use some of the fat to make roast potatoes along with brussel sprouts with fish sauce. Not sure we'll have many people over so that might be it.
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BTU is useful. But it is also like megapixels - a bit of a numbers game for range manufacturers. Part of it is the strength of the flame. Part of it is how good the flame reaches the pan.
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I just spent a bunch of time researching ranges. Granted, I wasn't in the super high-end of the market but I was looking at more mid-range, prosumer stuff. The biggest information source I found was on iVillage, which despite their terrible forum software, has quite a bit of activity in the appliance forum. What I learned was that no matter the brand, everyone has horror stories about quality and things breaking. The brand people love to hate now is Viking. Also, people hate electronics. They all think the electronics are going to burn out.
I think having service nearby is helpful, so take that into account.
I ended up with the baseline Bluestar. I got it because of these reasons:
1. The powerful, open burner design. There is flame across the whole base of the pan
2. The oven takes a full-size, commercial sheet pan. We use these pans a lot so it is mighty convenient.
3. It is a simple, simple stove. The ignitors are cheap and easy to replace, which i guess is what fail most often in these stoves.
Things I didn't like about others:
1. oven is too small
2. Some have different size burners for every port. Annoying. I want every burner to go to full blast and low simmer. GE and Kitchenaid is notorious for this.
I wish mine was a convection oven but that would have cost like 1500 more.
Also, a cooktop + oven would be nice. That would have required a kitchen remodel for me so no go.
Some people love induction. It makes sense. I like to hold pans over the flame and adjust the heat that way. The induction isn't as romantic for me.
Good luck!
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I ended up with an 1/8 of a cow and a lot of roasts marked "Pot Roast". Is this all just check with a different name? I've also got a bunch of ground beef, that I was just assuming was chuck as well. Safe assumptions?
Ribs in the oven
in Cooking
Posted
I've used the alton brown method too many times to count and I love it. It's a great way to get good ribs from the oven.