FeChef

@ElsieD Ok, So, If you are brining 1lb of chicken, and using 500g of water, you will need 2.38g of Cure#1 , or just round that off to 1/2 tsp of cure#1. But now, you need to add 20g of salt, or if you want to really break it down (nice way of saying @n@l) subract 2.38g of salt from 20g. Hope this helps, I dont usually stress my brain this much, and its hurting over this, so a thanks would be nice.

I just trussed two large boneless skinless breats with the thick ends opposit to make a round cylinder shape, brine in 500g of water, 20g of morton tender quick and 1 tsp of liquid smoke for 48 hours. Sous vide at 140F for 3-4 hours.

6 years ago, going to be hard to remember. No i haven't made it since. Ive moved on to real smoked Turkeys and Turkey Breasts. But thats a whole other animal literally and figuratively. As far as what wood flavor the liquid smoke was, it had to be Wrights Hickory because its the only brand i buy. As far as instructions, I just trussed two large boneless skinless breats with the thick ends opposit to make a round cylinder shape, brine in 500g of water, 20g of morton tender quick and 1 tsp of liquid smoke for 48 hours. Sous vide at 140F for 3-4 hours.

For cheese, a hot air gun works 10x better. You can melt, bubble, and brown the cheese without burning anything. I use a hot air gun when i am melting mozz on a california pizza cheese steak.

Instead of wasting extra money, grab a few bricks, make a partition, put a tray of red hot lit charcoal lumps on one side and the pizza on the other. Indirect heat from the charcoal will radiate and raise the temp without burning the bottom of the pie. I just saved you $330. You're welcome.

I think you may have accidentally posted these pictures in the Breakfast thread, instead of the Dinner thread. Those dinners look great.

Im with the I would eat it crowd. But i wouldn't serve it to anyone else, especially a pregnant woman.

Charcoal

Hilariously, this old thread, helped me find a brand of sesame seeds i had bought years ago that my local asian market no longer carries. I couldn;t remember if they were toasted or not. Now i know, lol.

Looks delicious. You could also have filled with rice, put into a casserole dish, covered with enchilada sauce and cheese, and made some killer enchiladas, although i would recommend using mild enchilas sauce 😝

Late to the party, im sure your dishes turned out well. Just wanted to say, the only ingredient missing was soy sauce for marinated chicken for fajita's.

Freeze it, and train your heat tolerance, then thaw and enjoy. Seriously, aside from doubling all the ingredients, or diluting with rice, your just going to change the flavor profile which defeats the purpose in my opinion.

Not a fan of chocolate strawberries either, but strawberries are one of my least favorite fruits, mainly because of the reasons you mentioned, and also because i am grossed out by bruised fruit and stawberries are easily bruised. One fruit i will say goes well with chocolate is banana.

Look again, green onion. Jokes aside, i made roasted asparagus but it never got plated.

Rack of lamb, Lobster tail stuffed with crab imperial, and a heart shaped velet chocolate chip cream cheese brownie, with a lava cake topped with ice cream ala mode.

I can't put my finger on it, but there is something about using a wok vs a pan that you just can't get the same results, and it has nothing to do with the heat level. I believe its the way the wok flips the vegetables/meat when you stir them due to the woks shape. Then when you move the vegetables/meat up the sides not only does it prevent burning, it also alows the liquids to drain down to the bottom where it evaporates faster preventing your vegetables/meat from boiling in its own liquids.

I buy grass fed beef tenderloin a lot because it goes on sale for cheaper then choice angus sirloin. I have not noticed any difference in cooking grass fed tenderloin vs choice tenderloin. I feel a lot of people over think this kinda stuff.

Location: Kansas The irony.

You are right, it is definitely not layers. Although it doesnt look to be completely solid. I suppose they dont turn it into completely paste maybe for texture reasons. Its worth a shot if i could only find that brand locally. Can you take a picture of the back of the package, maybe they list who produces it for Kroger?

My favorite is French potatoes ala mode with a ancho chile and aged cheddar sauce.

This might be doable. I can get frozen raw shrimp, and squid for less then $4lb, Possibly some frozen fish as well. I will have to go price hunting though, fish like pollock and haddock cost over $8.99lb frozen in my area. Its crazy, i hated how my mom baked those types of fish when i was a kid, it was dirt cheap back then, i can't believe i can buy even just farm raised salmon for that price now, which is 10x better in every way.

Yeah all i could find at my local asian market is the pink loaf on a wooden plank. I didn't buy it because it was a bit expensive and im not sure if it would have the same taste as imitation crab legs. I was hoping they had solid imitation crab legs but the ones they had were the same layered product that shreds easily for making sushi like spicy crab rolls and such. @heidih I am not saying you are mistaken, but i have checked EVERY grocery in my area and all 5 or 6 brands no matter if its flake, chunk, leg, crab, lobster, they all are layered. It can be hard to tell because the vacuum packages make it hard to move the pieces around, but i was able to confirm they all had layers. Unfortunitely the closest Kroger is over 450 miles away, lol.

I was thinking, would it be possible to buy this layered surimi ( on sale of course) put it in a food processor and turn it back into a paste, then form it back into a solid? I don't know much about the process, and i really dont want to attempt it with raw fish as it would be way to expensive in my neck of the woods. Maybe meat glue? Or another binder?

Can you source this Kroger Brand? I have checked every grocery in a 15 mile radious, all sell brands that use layered surimi. Even the asian market only sells surimi that is layered. Do i need to ask for a different product? I don't want to buy a whole bunch of products like fish balls, fish cakes or whatever. But nothing besides these seafood mixes at walmart have this solid surimi. This is fustrating to say the least.

I am making short ribs topped with lump crab and a marsala wine reduction over a bed of boursin mashed potatoes.