mgaretz

I have this AllClad D5 4qt sauté/simmer pan and I love it. I use this pan more than any other piece I own. http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-4-quart-saute-simmer-pan/?pkey=ccookware-all-clad&cm_src=cookware-all-clad||NoFacet-_-NoFacet-_-

Remember it's $10 a month with a bottle a week - that's $2.50 a bottle. One of the downsides, unless you own bottling equipment, is that the wine will have to be drunk immediately as it will just be open to the air.

Yes, you can get wine at that price ($2.50 a bottle) ready to drink, but practicality has never been much of consideration in the DIY market. I also don't doubt that it is real. When I first starting drinking reds, we wouldn't even consider opening a bottle until it was at least 5 years old, with 8-10 years being the norm. Now it's less than a year from grapes to bottle, even with premium wines. Technology has changed this and will continue to do so. (FYI, I once met the owner of the winery that makes Charles Shaw for TJs (and a ton of other low priced wines). Their cost for the finished wine was 25 cents per GALLON. The bottles cost more than the wine that's in them.)

Thanks Ann. To be honest, I never would have thought of it either, but my wife had some at a local pizza parlor and wanted me to make it for her. I must say it came out very tasty. I pre-cooked the toppings - the steak to make sure it woulb be cooked and the onions and mushrooms to release moisture to keep the pizza from getting soggy.

From a few nights ago, wood-fired pizza with steak, onions and mushrooms: And last night, wood-roasted chicken:

This just came across my screen. A new device that makes a ready to drink bottle of wine in just three days. http://www.crowdfundinsider.com/2014/03/33422-miracle-machine-wants-change-winemaking-industry-forever/ It will be interesting to see what happens with this. (Wine from Water is a bit of marketing hype - it appears to take grape juice concentrate and other flavor components to simulate the aging process.)

Just to be clear, I have never made meatloaf (or anything, for that matter) with boar meat. My meatloaf is strictly ground beef.

Thyme works for me in meatloaf. I also add oatmeal (the standard rolled oats you get in bulk) to mine instead of the usual bread crumbs - about a cup for 2 lbs of meat. I also add a tsp of soy sauce and a tbs of tomato paste (or ketchup if I don't have any paste in the tube). I also add about 1 tsp of gelatin, letting it bloom on the beaten egg. I got this tip from CI and I have tried it with and without. Without definitely makes for a drier loaf.

Due to some unexpected tax refunds coming my way, I'm thinking of getting a chamber vacuum sealer. Probably the VP112. Is webrestaurantstore still the least expensive? Anybody in the SF Bay Area looking to upgrade and wants to part with theirs?

A while back I posted my pastrami. I ended up freezing a lot of it and used some to make pastrami hash:

Flying Delta a lot, I've become quite fond of Woodford's Private Reserve. I also like Knob Creek and Baker's.

My red sauce recipe is here: http://markiscooking.com/?p=80

I always do an overnight soak to reduce the saltiness - whether I'm just making corned beef (which now I do sous vide) or the pastrami. I use Meathead's method at amazing ribs.com which calls for applying the rub, resting two days, smoke to 203f, rest another day or two, then steam back to 203f before slicing and eating. My rub is black pepper, coriander and mustard powder.

I did not corn it myself, primarily because where I live they get $6.99 a pound (or more) for brisket and I can buy it already prepared for $3.99 a pound or less if it's on sale (that particular one was $3.49/lb). It's also why I've never made brisket in my smoker. I can buy really good sirloin steaks or roast for $3.99/lb on sale and rib eyes for $6.99. Can't see spending $6.99/lb for brisket, because even if it's great after smoking, it's still brisket. (I was raised on brisket and had it at least once a week - but that when it was $.59/lb.)

Damn! I had them in the fridge and forgot completely about them!

Tonight was homemade pastrami sandwiches on homemade rye bread: The pastrami just out of the smoker: Cut: The rye bread just out of the oven: Sliced: And the final sandwich:

Last night's dinner was simple but hit the spot. Split pea soup with chunks of ham, lots of carrots, onion, a splash of cream sherry and a touch of liquid hickory smoke. Made in the pressure cooker. Picture's not much to look at!

Thanks Kim. It's NOH brand Char Siu Marinade Mix. I think I've only used it once as a marinade. Instead I use it as a dry rub for my Char Siu Vide and for the quick and dirty Char Siu with ham above. I usually get it at my local Asian Grocery (99 Ranch), but it's also usually available in any well stocked grocery store's Asian food section. For those that live near a Smart and Final, they also carry it.

I once had smashed, baked potatoes with olive oil at the La Brea Bakery restaurant. Meh. Give me butter any day.

My picture didn't come out, but last night we had shrimp with homemade fettuccine in a little EVO and roasted brussell sprouts.

Usually but it can depend on what else you are cooking. If that something else is giving off a lot of moisture, then the potato skin will be less crisp.

Russets for me too. For fun, try a slow bake: 225f for about 4 hours. It's also great if you are slow cooking something else and want to use the same appliance for the potatoes. I usually do this on my smoker, but every now and then in the Breville.

Not really stupid stuff, but stupid placement. In among a display of Kosher/Jewish products there was some Ham Glaze! The whole shelf: Closeup:

Kim, good to see you back. I've been absent and lurking too! Last night was a real wackadoodle dinner. My DW wanted char siu in crescent rolls. Ok then.... Didn't have any char siu but I just bought some ham steaks from Costco. I cut about half a pound into little cubes and put them in a Baggie with about 1/3 package of char siu powder and shook them up. Baked them at 400f for 15 minutes then about 2 minutes under the broiler. Later I wrapped them in the crescent rolls and baked at 375 for 12 minutes. They were actually quite tasty. With them I made roasted Brussels sprouts done in olive oil and balsamic vinegar. For dessert I made a custom apple "pie" for the DW - basically an apple pie with no crust and no cinnamon or spices. Just Granny Smiths, sugar and flour. I had lots of red wine with everything......

I like (and frequently use) Better Than Bullion organic low sodium concentrate. I can make as little or as much stock as I need. Costco sells it and it's very cost effective.