FeChef

That Paprika Costs $30 , and you have to DL it. No Thanks.

Can i plug Allrecipes dot com? I will say, i am not a fan of putting valuable information on the cloud, but the site, and app is very easy. I have a lot of private recipes i would be sad if they went Poof one day, but its my fault for being too cheap or lazy to print them out like the good ol' days.

I wouldn't suggest it now due to the pandemic, but next time you go to a grocery and ask for roast beef, or cooked ham chipped, if they aren't new, they will give you something that is so thin you can pile it high on a sandwich. I do know what you are referring to, in diners in my area they use what they call chipped beef or dried beef for a breakfast dish called $hit on a $hingle, or SOS. Although if i remember correctly, its mostly served with chipped beef which is just plain beef shaved really thin.

We call it dried beef in the east coast. Chipped can be referred to very thinly sliced beef for making cheese steaks. Term being the slices are so thin they looked chipped. Like others have said, a quick soak (15 min should do it) Then pat dry in paper towels to get all the excess water out. Then prepare as usual.

why is it salty? Was it cured or brined? Or did these deer eat a lot of salt licks before being processed?

Read thread topic as Cannoli. Then got really confused about what i saw. But now i want to try frying up some cannoli shells out of egg roll wrappers and pipe in some of that filling.

Well damn. Does anyone think a recipe like 40 cloves chicken would work with Rabbit? If you are unfamilar, Alton brown did a episode on it.

I was thinking Chicken stock, and a white wine and cream, I just feel the sauce should be light in both flavor, and color. I guess im making up my own here, but i just don;t know how to approach this. Im kinda thinking almost 40 cloves chicken type of dish. Am i making a mistake?

And i thought my hand writing was worse then a doctors. Is that 1 cup chicken and 1 cup beef broth? I was going to use a homade chick stock, not going to use beef.

If i go the braise route, because it is a lean meat, could it benefit to use a Instant pot vs a tradtional dutch oven? Also, because i will probably have the oven full of other dishes.

Local Grocery just started selling whole Rabbit(frozen). I never tried, nor seen it being sold at a chain grocery store before. So naturally i had to buy it. Figured what better time to try Bunny then Easter. But i have no clue how to prepare it. It came frozen no head,no feet, and no skin. Thanks.

Thats a $3 sammich. What does Katz charge?

Yeah they were limiting only one w/$25 purchase. I only ended buying two points this year for $1.88/lb because of it. Don't get me wrong, I can make outstanding Pastrami but its not something im willing to pay $$$ for. Pastrami on Rye is definitely in my top 5 sandwiches but it's #5, not #1. I am actually making Pastrami on Rye tonight. I'll post pics later tonight.

Any food that you make with alcohol. Preferrably foods that don't require cooking above 170F.

Cash, Rules, Everything, Around, Me C.R.E.A.M. Get the money Dollar, dollar bill y'all

Thats just as bad as the NYC pizza myth. I can cornfirm, there was no difference between PA, NJ, or NYC "tap water" (and yes actually took home water from those states to make my Pizza dough) i mean , why not, its free, when you order a slice.

I use a french press when i want a strong cup/s of coffee. What i like about it, is you can use a light roast, and make it super strong to the point that it takes on a very tangy flavor provided you add just enough sweet to bring the tangy taste out. Imo, its the best cup of coffee you can have, providing you like the taste a real cup of coffee. Most people like that DD garbage (aka hint of coffee with their sugar and cream)

It was delicious indeed. Believe it or not but pork shoulder is very juicy and melt in your mouth tender at 150F for 16 hours. Its still easily sliceable. Any longer or any lower in temp it will go from perfect to too chewy, or fall apart. 130F might be good for pork tenderloin or lean pork loin.

It was me! Ironic, everyone is talking about saftey using meat glue, and i was the one advocating using higher temps for saftey reasons with deboned and decontructed pork. You preferred 130F 😨

I bet a lot of people thought cooking meat in a bag at low temps below what the USDA says is safe was gross too.

Glad you like. If you find the smoke flavor a bit too subtle, add another tsp of liquid smoke, it wont hurt. When i made it, i thought it could use a bit more, but it was still great and gave it that smoked ham flavor. Another suggestion is don't truss them together until they are done brining, it should speed up and intensify the flavor. I used meat glue in my experiment so i trussed them using saran wrap before brining as it would have affected the bond if i brined before using the meat glue.

My weber Genesis gold has no vents, only the hole in the bottom for the drip tray. Again, i said "lack of" maybe i should have been more specific and said lack of adjustable vents.

How partially deep fry, inject egg whites, then inject egg yokes, then sous vide, then do a second deep fry to crisp up the outer brioche shell.

Had me at deep fried brioche, Lost me at caviar. Don't get me wrong, I like fish roe, especially on sushi, but the thought of it inside a warm deep fried brioche ball, triggers my gag reflex.

I would think common sense you would not just dump charcoal into a gas grill. LOL Obviously use a charcoal basket, and only add pre lit red hot coals for that quick extra boost in heat. Besides, if the coals weren't already red hot and prelit, they would go out due to a gas grills lack of vents.