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About btbyrd

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  1. I prefer kicking it up notches. ANOTHER NOTCH! BAM! Country bacon fat is one of the best notch-kicker-uppers...
  2. How would I cook it? Drunk carbonara at 2:30am seems likely. Also good as a ramen garnish. Otherwise, use it as a seasoning meat for vegetables, legumes, and sauces. If you're looking for recipe ideas, search for guanciale. They're not exact substitutes -- bacon is smoked and doesn't typically have spices added to it -- but they're close enough to find inspiration. I prefer smoke anyway.
  3. Omelet - Pale and Blond, or Browned

    I had been using Pepin methods until I recently stumbled across Julia Child's omelette technique. It's gotten me better results faster and more consistently. And it's fun to shake the bajabbers out of the pan. The slightest little bit of browning on an omelette doesn't ruin it for me, but I prefer for it to be uniformally bright yellow -- to come off just before the color starts to go toasty. As for bacon grease, I always make a sheet pan at a time. Overwrap the pan with heavy duty foil for easy cleanup. Pour the fat off through a mesh strainer. It heaps up quickly that way. I also pressure cook a pound of Benton's in water when I do my variation on the Momofuku ramen broth. This yields wet-rendered bacon fat and bacon stock. The decanted fat is very nice, though you obviously lose some smoke and pork flavor to the stock.
  4. I mean... they use a lot of veal bones in their veal stock. Skip to 3:55 for a shot of dem veal bone trees.
  5. Add a dollop every time you braise something. You'll manage to use it up before forever.
  6. For commercial stock/glace, there is no beating More Than Gourmet's products. They're basically made from Escoffier's recipes, contain a boatload of gelatin, no added salt, and are highly concentrated. I keep their roasted chicken stock and their roasted beef stock (glace de viande) on hand at all times. I get it in 16oz containers from Amazon. It keeps essentially forever in the fridge. For. Ever. Their website has a bunch of recipes for quick sauces. It's also useful to fortify other stocks or soups. One of the best things in my pantry.
  7. Dinner 2018 (Part 1)

    That's a philosopher doing some yardwork. A rare sight to see them in their native habitat....
  8. Dinner 2018 (Part 1)

    Visited with some friends in the Shenandoah valley over Easter and brought my konro and donabe with me. We did a six mile hike and then proceeded to feast. The meal opened with miso soup made with Father's country ham dashi. Second course were some pork shoulder saam lettuce wraps served with Carolina gold rice. Third course was white meat yakitori with an assortment of grilled vegetables, more rice, and a gallon of Yum Yum sauce. We never made it to the final course, which was to be pork shoulder and pineapple skewers. When I butchered the shoulder, everything got Jaccarded and the thin cuts went straight on the grill with salt and pepper; the larger, thicker cuts went for a 24 hour swim at 63C. I've yet to break into my supply of those. No pictures of anything on the plate, but I did shoot some video while cooking: I grill all the veg first and move it to a low oven so it's ready to go right when the protein comes off.
  9. Omelet - Pale and Blond, or Browned

    Precisely what prompted my reply, my good man. Here's a commercial for Andres's products where they actually deep fry the egg. I'd only ever seen him do a shallow pan fry before.
  10. Omelet - Pale and Blond, or Browned

    The one exception is the Jose Andres style super-high-temp, essentially deep-fried egg that both browns and puffs as you cook it. But when done properly, the yolk still runs. I think browned yolk is what I find offensive. Overdeveloped sulphur notes.
  11. Behold My Butt! (2007– )

  12. Omelet - Pale and Blond, or Browned

    Never in my life have I wanted to eat or cook browned egg.
  13. eG Cook-Off #72: Ramen

    Wheat-free, rice-based "ramen" noodles are an abomination. They might be tasty in their own right, but they ain't ramen. That dish looks delicious, by the way.
  14. To a certain extent, I want the meat to dry out. At least, the meat on the surface. One of the best things about many long-smoked products is the textural difference between the crunchy exterior and the tender interior. But you're right, humidity can be an issue -- especially if your final therm is going to be like an hour or more. In those cases, I'll put the meat on a rack over a sheet pan of ice, which I believe MC recommended. My smoker is a grill, and it doesn't really go lower than 225F, so having the extra ice in there works as both a heat sink and as a source of humidity. But honestly, I don't worry about it for most things. I brine all my pork and poultry, so it stays moist enough, and I've never found the interior of beef to really dry out during the final smoking process. (And some of that is brined anyway). The ChefSteps "smokerless smoked brisket" recipe finishes the brisket in a low oven for 3-4 hours to form the bark; I do the same for as lightly shorter period in a slightly hotter oven/grill with actual smoke. This is an excellent point. Smoke is a flavoring agent, and it's possible to use too much -- especially on delicate product. Double smoke could definitely be overkill for delicate items.
  15. Stock ; iPot vs simmer

    My thought is that there maybe some volatile flavor compound(s) that gets driven off or changed by the roasting process or by simmering in an open pot, but that this can't happen in the IP. If all you're doing is throwing raw turkey bits in a sealed cooking vessel, there's no where for those aroma/flavor compounds to go. Maybe they end up as "turkey fat flavor" in your stock. That's pure conjecture, of course, but a thought. I make virtually all of my stock in a pressure cooker these days, and I almost always roast the bones first. Roasting creates a flavor that I prefer for most applications (unless you need a delicate stock, which can happen) and it mostly removes the need for blanching the bones/meat, since the roasting process helps denature a lot of the nasty bits that'd float to the top of your stockpot. If you neither blanched nor roasted, that might be the cause of the issue. Or maybe you just got a funkier turkey, or its fat oxidized as you stored the carcass, or some such thing. I doubt it's the Instant Pot.