Dave W

Good luck with your new business!

Please xcuse my Malay vs Malaysian gaffe. I meant free of western influence but good point.

It's exciting because Thailand, the kingdom of Siam, has always been independent of western colonialism and it's geographically isolated and as such it's shrouded in mystery while being allowed to develop its own strong food traditions without influence. So it's novel for westerners, culturally. Also we get some flavors and especially flavor combos in Thai food that you rarely see in other cuisines. Galangal, kefir lime and shrimp paste are three that are emblematic of Thai cuisine while rarely appearing elsewhere. Compare this with western foods that are different in technique while using largely the same ingredients. It's my preferred SE Asian cuisine because it is ubiquitous and bold and not as expensive as sushi which would make a close second. But I couldn't say if Singaporean or Malaysian food would be better due to lack of exposure. Finally the balancing of sour sweet salty hot in Thai is important in all Thai dishes and across entire Thai menus. In other foods you see it more across (good) menus than within each dish.

Dressing is my favorite dish too and I like mine with chorizo and cornbread, dried fruit, mushrooms peppers chili peppers and some toasted walnut for texture. Made my turkey this year by flavor brining it and hanging it from the grate in a 22 WSM by the neck hole directly over coals with no heat shield. Came out great and a 15 lb turkey coked FAST in about 100 minutes. Roasted garlic mashed potatoes, savory sweet potatoes sourdough bread and wondra flour gravy rounded it out. Freezer is very stocked already tonight and that's not including the stock currently cooking on my pressure cooker. Now where did I put that wine?

Made this sourdough whole wheat boule for Thanksgiving today Cold autolyzed, fermented and proofed. Dutch oven.

You might be able to dry it with no skin just the same. Or if you don't want to try that, you could use the nice lean ham meat with cubes back fat for beautiful, high definition salumi.

Yeah living in CO dehumidification is really never an issue for me. So far anyway. That humidifier does take up a good couple cubic feet in my chamber though and it's locally way more humid right next to it. I agree with you regarding rogue mold hiding in your fridge. Innoculate with healthy mold for a few generations, control your environment, never sweat it again. Dcarch I think that's pretty cool that you've got a cold smoker set up inside somewhere. I'm fairly sure my wife would actually kill me if I did that.

This is a very cool build Chris it makes my converted wine fridge look kludgy. Do you see a lot of benefit from having the humidifier external to the chamber? I have my ultrasonic humidifier in the chamber and I get concerned about mildew, or eventual damage to the electronics.

Brisket on the other hand has loads and loads of fat and collagen that will moisturize it if handled properly. There's a reason that BBQ brisket flat can be juicier than any tender cuts even at internal temperatures over 200F. Edit: tough meats like this can benefit from a variety of time temp combinations as you saw on the blogosphere. If you're really looking for pink color then stay below 60C and 24-36h as a guideline. I've found longer than that can get mealy with even the toughest cuts like chuck.

Eye of round isn't a tough protein. It's a tender protein that overcooks easily. If I were to SV that meat id apply salt no more than 2 days before, then cook at 55c for core temp and not for extended tenderization. But really id prefer to make eye of round into bresaola or jerky, it's just difficult to work with generally.

OP do you see any fusion/muddling of the different regional styles you describe when the food is exported to other cultures? There's not a lot of awareness of different regional traditions in India in the USA, all Indian food is lumped into one category. I wonder if the desire to increase sales forces Indian chefs to present the highlights of various regions which leads to uncommon (for an Indian) pairings. For example, I can't imagine it would be typical to see a tandoori grilled chicken served at the same meal where a lentil dal was the star. But in the USA that variety is almost expected.

That's a great idea catpoet.

Well if you're stuck on cooking the milk conventionally you could try sous vide milk for a couple days below boiling. I know ideas in food caramelized yogurt like this. Or, get an induction burner with temperature settings and robot pot stirrer.

What Chris said. I think you could do it even faster in a pressure cooker.

I broke down a thanksgiving priced turkey today and am roasting the carcass for stock now. Will try to reduce some of the stock to glacé consistency and use this for cream biscuits, maybe with buttermilk powder if I can get out for some. I will also add sage and celery seed, as suggested above. Thanks for the ideas everyone.

Thanks norm that sounds worth a try, I should try not to be beholden to the original ingredients list if I can achieve the result I'm looking for with another method.

Thanks for the advice I know it will be useful next time I make C&D BUT I was looking for some help with a concept dish : I'm trying to make baked buttermillk biscuits that taste like C&D soup dumplings, by altering the ratios That is: In C&D you'd make your biscuit topping with flour, buttermilk, baking powder, seasoning, and boil it in chicken soup. I'm trying ot make a DRY biscuit that is baked with the flavors of C&D incorporated - so, flour, baking powder, buttermilk, butter, schmaltz, and chicken seasoning xyz There's no problems with dumplings dropped in chicken soup tasting like chicken, it was only described in the OP by way of introduction.

After a recent chicken and dumplings where the dumplings completely disintegrated I ate the resultant chicken porridge and I imagined that it could work as a baked biscuit using the soup for hydration. I used some heavily reduced double chicken stock for half of the buttermilk in my normal biscuits recipe and schmaltz in place of butter. Also tried adding some chives and parsley like I would add to the dumplings in soup. Still I find the flavor of chicken and dumplings lacks, it just tastes like a faintly chickeny buttermilk biscuit. Sorry no pics but you know what biscuits look like right? So what am missing? Do I need to use chicken glacé? Must I add better than bullion? Chicken frosting? Any modernist techniques I could use?

What are the benefits of using a bowl like this over any other glass or steel mixing bowl?

My kids are much younger but it would seem that modular dinners with hot and cold elements would work well. A taco or sandwich bar could stay covered with ingredients at room temperature for hours. Warm meats or cheese sauce or whatever could hold in a crock pot or microwave per serving. Various food preferences can be served in this fashion too. Otherwise id say your best investment in getting meals cranked out quickly is a pressure Cooker.

I've found that the cleaning section of a hardware store is a good place for finding bottle brushes.

Sugar is a pretty important component of most BBQ sauce (and rub) styles. As you saw during your search there's few HFCS free and even fewer sugarless BBQ sauces available on the market because quite frankly they wouldn't sell. Bone suckin sauce is great though. For a home remedy a simple butter mustard salt Worcester vinegar finishing sauce might fit your bill. You can find a recipe for one on the weber forum if you search for "K Kreuger finishing sauce"

Internal temp should be the same as other frittattae, you're still cooking the eggs and not the other ingredients.

Thanks for the feedback. I'll make use of them soon.

They were never refrigerated. They smell deep and lemony. The second layer is the same color.