scubadoo97

Today I mixed a boneless chuck roast and a top sirloin steak in the grinder. Made some terrific burgers.

I make them quite often. While I like a runny yolk for this type egg sandwich the yolk is best broken. I just made them this morning. Usually just the fried egg a slice of cheese and salt and pepper wrapped in a flour or corn totilla. This mornings offer was wrapped in a flour totilla with slices of avocado and red bell pepper for a little crunch.

All great food here. Always makes me hungry looking at these pictures even after just finishing dinner. Popsicletoze-I want to know how you pulled off dinner with red snapper and a pound of lump crab plus modest fixings for 30 bucks. I need to shop where you shop.

I have had stuffed cabbage with a meat filling, no rice. These have been from Eastern European Jews. I find them a little too dense. I imagine if you cut the meat with bread crumbs or matzoh meal or something like essentially like meat loaf, that it would make it less dense.

I have 3 crab in the pantry but this Thai chef and food author recommends other brands. I've purchased Squid brand before and found it good as well http://www.thaifoodandtravel.com/brands.html

Sure they can. stick a tray of ice in the smoker while you cold smoke. I cold smoke with the tin can/soldering iron method. I use frozen foam freezer blocks to help keep my temps below ambient. Just did a side of steel head trout yesterday.

Wow, that's pretty bad. Even though many shoot for 225* as a target for low and slow BBQ you still don't want it to be the top end of your temp range. Maybe you should give Bradley a call. You may have a bad element or connection.

I have often heard that after the meat hits 140 that it doesn't absorb any more smoke. This is a fallacy IMO. The meat will continue to absorb smoke as long as smoke is surrounding the meat. Once a good bark has formed you will get less absorption of smoke but it doesn't mean that it has stopped. The real question is how much you need flavor wise. Over smoked meat is not a good thing

Can you tell me where the recipe is? Thanks! ← http://forums.egullet.org/index.php?showto...dpost&p=1669405

I did a batch of kalbi, grilled Korean short ribs. Thank you Octaveman for posting the wonderful pics and recipe. I used regular cut short ribs and did a roll cut to butterfly the meat leaving the bone attached. The 2 day prep with the 7up soak the first day and the regular kalbi marinade the second day made these the most tender kalbi I've ever done. I took some of the marinade and reduced it by half as a sauce to top the meat and rice with.

Closer to taffy than fudge. I would have to call it chocolate flavored taffy. And not good taffy at that.

First thought is an allergy but could also be a sensitivity to the low level alkaloids present in eggplants. I know it is only one member of the nightshade family but I sometimes get some a little mouth sensation with an astringent seedy eggplant.

I guess my current peeve, because I hear it so frequently is "are you still working on that?" I feel like Maynard G. Krebs. Work?

When redoing our kitchen, my wife was hell bent on a side by side, cabinet depth to boot fridge. Looks nice but what piece of $##&. No room for anything.

Hypothetically, I would try to dismatle it as best I could and then spray it inside and out with a degreaser and rinse with very hot water. Repeat until there was no more oil then dry it inside and out. Use a hair drier if needed to get the insides. Polish the outside if it needs it and refill.

I've done this while oiling a cast iron skillet after use. The smoking hot oil wicked up the paper and blistered my thumb in about 2 seconds. I now use tongs to hold the paper wad.

Something with a sugar cube

My first attempt at a smoked butt. The 4 lb butt was given a rub and smoked on my electric smoker for around 8 hours at 250* over hickory and pecan wood. The internal temperature was 198* before resting, then pulled.

One of the problems with the indoor smokers is the pan is sealed up. Smoke has creosote which will give food a bitter acrid taste. Smokers should have good air flow so the smoke passes over the food and then exit. Thin blue smoke is what most into smoking are looking for. As long as you have that you are golden.

I've done octopus in a method recommended by Harold McGee. He suggest first giving the octopus a quick blanch in water then into a dry covered dutch oven. The octopus will give off a considerable amount of liquid so in effect it will braise. You braise in the oven until tender. The skin gets that nice gelatinous texture. I went one step further and grilled it just enough to get some char on the outside and some grilled flavor.

The butcher jacket is not unlike a doctors lab coat. I have a couple of old lab coats I wear at home when cooking when I want to keep my cloths clean. Most of the time it's old stained tees or as I call them my cooking shirts.

In HBO's Le Cirque: A Table in Heaven, the Maccioni family is seen eating fast food burgers and fries, I think McDonalds.

If they don't have a wood cutting board buy a cheap one and either take it home or leave it there. I often travel with a knife and hate finding a crappy plastic board in the kitchen but these are all too common since they are stuck in the dishwasher with the dishes during the clean up for the next arrival.

We have two Passover Seders with 50-70 family members each night. I have recently been given the esteemed job of making the horseradish for Seder. I make appoximately 5 lbs of prepared horseradish colored with beets. This can easily be done on a smaller scale and the beets left out if the color is not your thing. This is so much better than the stuff you buy at the store. The hardware: I use my meat grinder under the range hood to control what would contribute to a major breathing problem The horseradish is peeled and cut into cubes along with a large beet With the hood at full power the horseradish and beets are ground twice through a medium plate. The ground horseradish is then mixed with white vinegar, water and a little salt

Rice and meat. We are Mizrahi Jews so we do rice on Passover. A lot of rice