BadRabbit

I don't think you should remove the salt from the lemons and since most preserved lemon recipes call for adding lemon juice, I don't think removing the liquid should be something you want to do either.

I'm not sure the other is an error. I've made thr breakfast sausage with close to 30g of sage and really liked it. Chris... Yeah, I thought the ginger still overpowered the sage even at 30g of sage. Overall I wasn't a big fan of the breakfast sausage. Not because I disliked it as much as I didn't think it tasted like breakfast sausage.

The recipe for Russian dressing contains no tomato or ketchup despite describing it as a mayonnaise and tomato-ey dressing.

One other question, I live in the south so almost all the back fat here is already salted. I have talked to a few butchers locally but all their fat is used to produce their own sausages or is already spoken for by a customer with a standing order. Can I just soak salted fat back and change the water a few times to reduce the salt content to something negligible or is it easier just to use it and adjust the salt in the sausage recipe? Edit: If this has already been discussed, could somebody point me in the right direction. Oddly enough, searching two large threads on Charcuterie for combinations of salt, pork, fat, and back produces results only slightly less unwieldy than the threads in their entirety and I didn't see it on the index.

Thanks for all that info. I've been hot smoking since practically birth but I've just started cold smoking and all I've done so far is salmon (I just have a DIY rig).

The recipe contains pink salt. That's all that is needed, correct? Edited because I misread the post.

I would just use the Sriracha in a whipped cream with just a little extra sugar. It would go great with something chocolate.

I do have a sous vide rig but I was mostly planning on just smoking and slicing and using like I would store bought bacon. I will probably take some and cut it into lardons for coq au vin as well. There's not a reason I need to precook is there? On my next batch, I might try some different cooking techniques after the initial smoke.

Excuse me if this has already been covered but I used the index and the search and couldn't find it. Anyway, I want to use the smoked bacon recipe but I am planning on cold smoking it. Has anybody else tried this? How long should I smoke it and what temp should I shoot for?

To give you an idea of the markup, you can buy an 8lb Kurobota Pork belly from SRF for $45. It is $90 for the identical SRF belly from W-S butcher shop. The SRF bacon is $30 A LB from W-S!!! Edited to add: You can actually get the pork belly directly from SRF for 38.25 if you use the coupon code SRFVIP. I think that code works for anything on their site.

I'm not allowed to properly mise at home. The arrangement in my house is that I cook and my wife cleans up after the meal. If she has 6 to 10 ramekins to deal with on top of the other plates, pans, etc..., she will literally lose it on me.

You need to have a vent outside the room (through a window, or the like) for the air conditioners to be effective. We have one that we use in an upstairs bedroom that leaves the bathroom that we vent it in almost unusable because it becomes too hot. This is Australia though and the temperatures we are cooling from are possibly higher than yours. An additional consideration is that air conditioners remove humidity from rooms so you will never be able to get the proper level of humidity to cure or age meat using one. You could potentially use an evaporative cooler but this will increase humidity in a closed space possibly too much for your purposes. It always comes down to the battle between temperature control and humidity control. We regularly get triple digit temperatures (highs near 110F) with 80-90% humidity so it's probably not much hotter in Australia. Heat from venting won't be a problem as the room right outside of the bathroom is my garage. I just wanted to know that so I could plan logistics. I was thinking of putting an AC in the bathroom and also a humidifier with a built in hygrometer. Would that likely solve the humidity issue?

How cold is an AC unit actually capable of getting a room? Has anyone measured the outflow temperature from a typical window or portable unit? Also, I'd assume even the portable floor units have to be vented somehow. How is the hot air expelled from the room on those units? I ask because I have a really small bathroom in my basement that is never used. It would be perfect for curing if I could just get the temperature down as I figure I could hang stuff over the tub and cleanup would be easy (temperature right now stays between 66-72).

I carry the cutting board over and scrape it off into the pan with the knife.

It's becoming a problem across all industries. People want fancy flash based websites that look really impressive but often require a virtual Amerigo Vespucci to navigate. This is also why so few support mobile users (despite the fact that restaurant websites get a ton of mobile traffic). It's not really the restaurant's fault. They are being convinced by webdesigners that flash is the only way to go. Restaurant owners generally know little of web design and so they believe the experts. In my experience, a lot of web designers care more about aesthetics than functionality. ETA: I'd rather go to a geocities quality website and get all the info I need in a clear format than I would see a flashy (pardon the pun) bunch of food pics shooting around a website that doesn't even bother to tell me where the food is located.

Ok, so I made it for tonight's dinner, over pasta, and a bottle of vinho verde. DH loved it! Next time I will use more sriracha and sundried tomatoes. Too lazy to roast the peppers so just sauteed them. Thanks for sharing your recipe, BadRabbit! Glad you enjoyed it. If I'm just cooking for my wife and I, I double the Sriracha I would put in otherwise because we both like it really hot. Oddly enough, I've never tried it over pasta but I will in the future.

I serve it on toasted french bread

I've recently started cooking from Reinhart's newish "Artisan Bread Every Day" and I really like the book. I think the technique he uses throughout the book is pretty easy to work into even a very busy schedule. My first bread from the book was the Focaccia and it turned out to be spectacular and really reminded me of a bakery that I used to live near that had the best rosemary focaccia I've ever eaten (I used Reinharts herb oil as a topping). The only problem I had was that I forgot to put down parchment and the bread stuck A LOT. I had oiled it well and the sheet was non-stick but none of that seemed to matter. Has anybody else done much baking from this book? What are the must try recipes?

I didn't put it down because I've never actually measured. Probably a cup or so. I just noticed that the May Bon Appetit has a recipe for a simple salad of shaved asparagus with parmesan and a lemon vinaigrette. That may just be the ticket here.

I start with a teaspoon or so and then make an adjustment to taste after I reduce the sauce. It really depends on my audience as to how hot I make it.

Pete's Shrimp with Sriracha Cream Sauce over Toast Points 1.5 Lb Large Shrimp 1 Large Shallot (minced) 4 Cloves Garlic (minced) 1 Large Roasted Red Pepper ¼ cup Diced Sun-dried Tomatoes in Oil 8 oz Stemmed and Sliced Shiitakes Half & Half or Heavy Cream Butter Extra Virgin Olive oil Sriracha Pepper Sauce Salt Black Pepper French Baguette Toast some baguette slices cut on the bias. Coat a sauté pan or saucepan with olive oil and butter, and sweat the shallot and diced red pepper on low heat. After several minutes, add the minced garlic and season with Kosher salt, fresh ground black pepper, and Sriracha. Once garlic has been cooked, pour the mixture into cup, add heavy cream and puree with immersion blender. Pour the mixture back into the pan and add diced sun dried tomatoes and additional cream if needed. Sautee mushrooms. Let the sauce reduce for approximately ten minutes on low heat adding mushrooms about halfway through. Sauce should coat the back of a spoon when it is ready. Sautee shrimp in butter then toss with sauce. Pour over baguette toast points. Somtimes I run the sauce through a chinois before I add the sundried tomatoes. Sometimes I leave it a bit chunky.

I am having a dinner party and my wife wants me to serve a dish I do with shrimp, sriracha, and cream. It's very delicious but almost oppressively rich so I'm at a loss as to what to serve with it. I was thinking maybe just salad with vinaigrette so there would be some acid to cut the heaviness. What do you serve as a side when you are serving something that is heavy on the cream\butter?

... with most recipes making 4 servings? I don't believe Keller is suggesting that's the way his kitchens actually work. I think the book was meant to teach the concepts and was aimed at a professional audience. Concepts are easier to teach in small batches as opposed to on a mass scale. In 2006-2007 when they were working on that book, Sous Vide Supremes did not exist, Sur la table et. al. did not carry a Polysci for the house, even plans for the DIY home rigs (like Seattle Food Geeks) weren't around. It's inconceivable that the book was written for the home cook when there was such a small market at the time.

All of these rubs taste very similar. It's not like BBQ rubs where each one is pretty distinct. I usually have an exceptional palate and can recreate just about anything I eat at a restaurant. However, there is something in these rubs that I can't put my finger on. It's also a weird color (it's almost completely black and grey). Other than black pepper, I'm just not sure what else would give it that shade (and it's obviously not purely black pepper).

Under Pressure is absolutely a pro book. When it was written, there weren't enough home cooks with the equipment to attempt those recipes to make it worth publishing.