[Green Bell Pepper Haters - This One's For You]

7 minutes ago, heidih said:

My hell today - my stepmother baking potato chunks with bell peppers. The smell + nausea. I closed the doors between us and opened every window where I was. Even the gas blower from gardener was welcome to mask it. As I've said before not the taste but the return. I grew up with stuffed peppers and I get the love but the do not love that.. Only food that hates me.

So you don't like peppers because they give you gas? Thats pretty shallow, who cares if you rip a few after. I guess you don't like garlic either? Or bad breath doesn't concern you?

[Green Bell Pepper Haters - This One's For You]

If you don't like Stuffed peppers, i won't even talk to you.

[Par cooking chicken wings SV]

2 hours ago, KennethT said:

Are you pressure steaming on a rack above the water, or are the wings submerged?

 

2 hours ago, ElsieD said:

Do you put them on a rack or straight into the pot?

1 Cup of water with steaming rack inside.

[Par cooking chicken wings SV]

I use my instant pot to par cook chicken wings before i drop them in the deep fryer or air fryer. 10 min high pressure 10 min natural release.

[Dinner 2023]

58 minutes ago, heidih said:

@btbyrd gotnta love your phrase drunk food and drunk drunk. Nice you have relatives who "get you". Thanks for sharing.

Whats wrong with drunk drunk. I always post drunk drunk. I wouldn't have it any other way.

[Dinner 2023]

23 hours ago, Ann_T said:

Went shopping before work this morning and bought fresh halibut.

We had halibut fish and chips for dinner.

That battered fish looks good. Your making me crave Long John Silvers, lol. Im gonna cry, theres no more LJS's in my area anymore.

[Dinner 2023]

On 7/16/2023 at 8:17 PM, C. sapidus said:

 

Kind of a shrimp saag? Spinach, cilantro, chicken stock, and sauteed onion, ginger, garlic, and jalapeno in the blender. Add coconut milk, season with nutmeg, cumin, cloves, black pepper, and lemon juice.

 

Shrimp were tossed with cayenne, black pepper, and turmeric, seared quickly, and then poached in the soup (lots of shrimp hiding in the soup). Optional feta cheese sprinkle. Mrs. C added pistachios to hers.

 

 

If you take that image and invert it, you can see slimer from ghostbusters in the image.

[Beef "roll ups"]

Try crab meat and boursin cheese. With a marsala wine sauce/glaze.

[Tournedos de boeuf]

One is a force of nature, the other comes from a cow.

[Smoking Brisket: The Topic]

190F IT, 15 hours at 150F.

 

[The Toast Topic]

I like slightly burnt toast. I like to let this slightly burnt toast cool before i spread cold butter on it. The taste of this cold buttered slightly burnt toast is in a realm of its on. Try it sometime and post your opinion.

[Dinner 2023]

6 hours ago, Shelby said:

 

 

 

 

 

 

For lunch on Saturday I decided to try some ramen noodles I bought from Misfits called Spicy AF.  

 

 

 

 

 

I have to try this Ramen. Havent seen it at my local Asian Market.

[Dinner 2023]

12 hours ago, Ann_T said:

 

And this little chicken netted me 3 cups of chicken gravy - liquid gold.

Care to share the recipe? Ever since McCormick discontinued their Bag N Season country chicken, Ive yet to find a compariable gravy made from braising chicken.

[Smoking Brisket: The Topic]

50 minutes ago, gfweb said:

In Sous Vide, moisture retention by meat is a function of temp. The higher the temp the more juice gets squeezed out. To get the tenderizing effect of cooking without juice loss, you cook tougher cuts longer at a lower temp.

Long lower temps only work on less fatty cuts. Muscle will turn to mush long before fat fully renders on a fatty cut like brisket with long time/low temp. Thats why its recommended to bring brisket to 185F to fully render and carmelize the fat till it turns yellow.

[Smoking Brisket: The Topic]

1 hour ago, wibago said:

Hi, I would love to get a brisket out of my offset that rivals the better Texas style bbq restaurants. We have two of them that do a fantastic job on their brisket. What they have that I do not get is moisture even on there flat meat. I know there is a secret there that no one will discuss. I have seen beef tallow used to keep meat moist. Also long 10 hour plus rests at 155 degrees. I just can’t my brisket to come even close to theirs. My smoker is a small horizon that I purchased from bass pro shop. I use standard salt pepper as my seasoning and wrap using butcher paper. Does anyone have a method they would be willing to share?

Bring flat to 190F. Then wrap and hold in 150F warmer for 15-18 hours. And probably the biggest secret that nobody talks about is using at least a Prime grade brisket. Brisket is not really cheap in my area but samsclub sells both choice and Prime and Prime is only 40 cents more per pound. Its a no brainer.

[Cooking with a Pellet Grill]

If you want the most amazing Brisket, smoke to 190F IT then wrap in BP with some butter and beef tallow, then foil, and place in a SV cooler just above the water line and set it to 150F for 15-18 hours. Best brisket you will ever have.

This guy knows whats up.

https://www.youtube.com/watch?v=8RlnrqM7Kis

 

[high temp cheese?]

Your best bet is a local butcher that makes their own sausage.

[Cornstarch is your crispy critter friend]

I prefer sweet potato starch ( Thick ).

[Does Braggs increase Maillard reaction?]

6 minutes ago, Duvel said:

This is smoked, isn’t it ?

Correct.

[Does Braggs increase Maillard reaction?]

No comparison yet but @250F for 7 hours w/steam and spritzed with a dextrose simple syrup mixed with braggs 50/50 then holding chamber for 15 hours at 150F 100% humidity wrapped in BP.

 

[Braised Beef Sandwiches]

16 minutes ago, Norm Matthews said:

The name of the recipe is Chicago-style Braised Beef Sandwiches.  I like the idea of cooking it with just the juice. I think I will do it that way.  It is braised, shredded and made into a sandwich on toasted hoagie buns with Provolone cheese and Girandiniera pickled vegetables. I guess it is iffy as to whether it will be any good or not but I am going to try it anyway.  I plan to just make a half recipe.

Chicago beef is good, its one of my favorite sandwiches i make. I don't do the crockpot shredded beef method though. I roast to medium and chill and slice paper thin on my Hobart slicer. I make a celery Gardienera like Al's Beef.

 

[Braised Beef Sandwiches]

10 minutes ago, Norm Matthews said:

 

That does sound better.  By a coincidence, in the last month,  I've seen a couple of roast beef recipes that both use a whole jar of pepperoncini and the brine in the list of ingredients.  I am going to do one tomorrow.

 

You must be referring to italian beef recipes. I personally don't like pepperoncini that has been overly cooked to death in a crockpot. I would leave the pepperoncini's out until the beef is done, then add them. You can still pour the juice in before cooking which will give you the flavor during cooking.

[The Great Sriracha Disasta 2022]

I just recently noticed this brand was missing from every grocery store and asian market in my area. Didn't know this was going on for a year now.

[How long are you willing to wait for breakfast?]

I had breakfast for dinner last night, so i guess around 10 hours.

[Does Braggs increase Maillard reaction?]

10 minutes ago, Duvel said:

@FeChef: how did your experiment go ?!

Haven't got around to it yet.