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About Smokeydoke

  • Birthday April 26

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  • Location
    Las Vegas, NV
  1. The darker side of restaurant life?

    C'mon, do we really have to get into this? eGullet was doing so well, drama-free. We know civilians have no idea what restaurant life is like. Just ignore. It's hilarious, because I happened upon a thread that eGullet once required its member to be an industry-insider! Can you imagine eGullet, with their sous vides and $500 cookbooks, to be run with industry-insiders? Let's stick with extravagant dinners and self-indulgent displays of new cookware. Lets not bring politics to the dinner table.
  2. I don't think salt would help. I made bone broth when I wanted consomme.
  3. Non-stick pan suggestions

    LOL. I knew this would happen. Honestly, I have no dog in this fight, which is why I never answered OP. I am firmly in the no non-stick camp. Except for omelettes, I still cook my omelettes in non-stick.
  4. This has to be my most heart-breaking epic fail in a long time. That is suppose to be consomme. It cost me $40 in ingredients and two days to make. And it still doesn't taste as good as Better Than Bouillon, which I can buy for $6 a jar at Costco.
  5. Non-stick pan suggestions

    I didn't want to say anything.... but you read my mind. If anything, I'd think people would want the bottom non-stick, for omelettes and such... the only reason I use my non-stick.
  6. St.Patrick , AKA CornedBeef 2018

    You probably could! I know people who bake cookies in their car. No really, it's a thing.
  7. St.Patrick , AKA CornedBeef 2018

    I wanted to add to Smithy's discussion. So far I've boiled and smoked and smoked won, hands down. The meat was juicy and flavorful, much different than what I'm used to with brisket, which is a tough meat that I've never learned to cook properly. It was chewy, but in a good way, because you could keep chewing and chewing and flavor would squeeze out of every bite. I don't know if it's the smoke or the corning, but this was the most flavorful pastrami I ever had. Even though it was chewy, it was very juicy and tender. I loved boiled too, I followed Suzanne Goin's recipe, and she boils at 325F for 4-4 1/2 hours. They were fall-apart tender but the flavor was different, it wasn't as beefy. They were both delicious but different. Next, I'm going to try sous-vide, as I hope it'll give me the best of both worlds.
  8. St.Patrick , AKA CornedBeef 2018

    Everyone's corned beef looks great. I love it.
  9. St.Patrick , AKA CornedBeef 2018

    I've noticed that beautiful bark on yours, I can't say mine has a "bark". Obviously, this recipe is for amateur homecooks, I'll need to experiment further to get a nice bark. I do have an IP, but why the finish in the PC? Is it to tenderize it further? I've seen a few recipe call for steaming after the smoking. I will try it and report back!
  10. St.Patrick , AKA CornedBeef 2018

    Pastrami, pastrami, everywhere. For days. eGullet steered me right again, pastrami was the way to go. Delicious! Mine was a basic recipe, 6 lbs corned beef, 2 T black pepper, 1T ground coriander, 1T powdered garlic. Smoked for 3 hours till internal temp was 155F. It was delicious. So flavorful. I can't wait to make sandwiches and hashes all week. Or I'll just eat it straight from the fridge! My only comment, smoking the meat was not as tender as braising it. It had a chewy quality that I enjoy, kinda like soft bacon. The pastrami had to be cut against the grain and very thin to be palatable in my sandwich. This could be user error, the meat cooked much too fast, most recipes recommend 4-6 hours, I cooked mine in 3. I'll keep a better eye on my smoker next time. Can't beat the flavor. Yum! Feel sorry for people who have to buy the packaged stuff.
  11. The reason I cook so much at home is because my husband has horrible taste in restaurants. Now, we are torn, because our favorite restaurant has closed and the only place we can agree on is McDonald's. I was so exasperated yesterday, I almost gave in to eating at Buffet @ Asia. Their specialty is lukewarm sushi on dirty hot plates. https://www.yelp.com/biz/buffet-at-asia-las-vegas-3 Ignore the 2.5 stars, it is Yelp. It should be more 2.5% chance of catching salmonella.
  12. Dinner 2018 (Part 1)

    Persians know how to eat!
  13. I'm going to take gfweb's advice and braise, the sous vide will have to wait. And I agree, 185 is too high.
  14. I'm sorry to hear John Curtas will be ending his blog. http://www.eatinglv.com/ Honestly, he was the last reliable source for goods eats, at least for me.