scubadoo97

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

This past weekend I was rolling grape leaves with my cousins for our Passover Seder and I mentioned the little rolling machine seen on Egullet. We figured between having to find the right sized leaves and setting it up between each roll we would not save to much time. We rolled a several hundred in couple of hours. Busy hands and lots of conversation. Group therapy

Sarah, I'm not sure why parboiled rice was used. I know for some dishes like making parboiled rice is used to keep the grains separate. I'm not a big fan of commercial parboiled rice like Uncle Bens. I'm sure if you made it with your usual herb mixture and used short or long grain rice it will turn out fine. I usually use long grain rice for these dishes. Your rolls look wonderful.

That would be my guess too. The original thermapen is on sale through their "private sale". This link is not accessible via their main web page. They also have a combo thermapen and IR thermometer on temporary reduction. It has an original price of $89 also on sale for $69. Measuring Range: -27°F to 428°F, -33°C to 220°C IR Accuracy: ±2%, or 2°C whichever is greater Thermocouple Accuracy: ±1% or ±1°C, whichever is greater IR Repeatability: 0.1°C at 25°C, 0.5°C at 80°C Resolution: 0.1° from -9.9 to 199.9, 1° beyond Units: Switchable C or F The combo has a slightly lower range of temperatures compared to the original but is switchable from C to F. mmmmm. Which one to get???

The kubba are about an inch, inch and a half long. That is a large serving spoon in the pot. These are the kubba I made a couple of weeks ago and posted photos up thread They took a few hours to make taking into account I had to grind the meat and regrind with the ground rice then grind the meat for the stuffing. The actual assembly took maybe less than an hour to make 50 kubba

With the kids home for spring break I made them kibbeh hamda for Shabbat dinner. The hamud was made with sliced carrots, onions, celery, garlic, canned whole tomatoes, dried mint, a couple of short ribs and finished with lemon juice and salt to taste. This was served over white rice.

Chris, I smoked it on my Masterbuilt Electric smoker for almost 8 hours. I kept smoke going for the first 4-5 hours. Woods used were hickory, apple, oak and sea grape; the sea grape grows in my back yard. You won't get smoke rings when using these well insulated electric smokers on average. They are too efficient in the use of wood. A couple of chunks will smoke for around 2 hours so there is not sufficient nitrogen given off to contribute to the development of a smoke ring. Good thing is the smoke ring does not contribute to taste. Some people will toss a couple of charcoal brickets in a long with the wood chunks to get a smoke ring if it's desired. I used a prepared corned beef brisket flat and made a rub of cracked black pepper, coriander seeds and mustard seeds. During the last couple hours in the smoker I had the meat in a foil pan with a some liquid that consisted of water, Dijon mustard and some left over rub. I took it to an internal of 200*f wrapped it in foil until it cooled some then sliced a few slices to taste it. I ended up cutting it up this morning. Now I just need to run out and get a nice rye bread and will be in pastrami heaven.

Finished pastrami. It was sliced cold so doesn't show as much juice as when heated.

Terrific price at Cabela's I plan on tossing a spice rubbed corned beef brisket on mine for some fresh smoked pastrami Enjoy yours