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Smokeydoke

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Everything posted by Smokeydoke

  1. Smokeydoke

    Dinner 2018

    Another Instant Pot success! I'm starting to love this thing. I didn't make the tamales, I bought them from La Indiana Tamales in East LA, then froze them. They defrosted and cooked up in the iPot in 10 mins! A little bit of degradation in the masa, but overall tasty, and well worth the time saved. The beans are from a Diana Henry recipe. They were delicious! So flavorful. Overall, a great weeknight dinner. I have Mexican food once a year (not because I don't like it, there's just so many other things to eat), but I told Mr. Smokey that we may have it twice this week! I love this thing.
  2. Valrhona 71% Cacao Le Noir Amer I don't normally eat these plain, I reserve them for baking, but oh my, they taste good.
  3. Smokeydoke

    Dinner 2018

    I've only had to start buying kumquats when I moved to Vegas. They are everywhere in Los Angeles. It was as foreign to me as buying figs and avocados. And I love kumquats. They are delicious with duck sausage.
  4. OMG. @dcarch you're my hero. I didn't even know these things existed. That thing is awesome on so many levels.
  5. I have one on the shelf too. New. Never opened. They make great door stops!
  6. @rotutsI don't like artichokes, but my goodness, they are gorgeous to look at. I do like the jarred variety as a side or as a salad. @BonVivant I've never had Tyrolean speck before but I love (addicted) Serrano ham and prosciutto. I may have to try some. Any brand you recommend? Those cured sausages look wonderful. I like the way you eat.
  7. Smokeydoke

    Dinner 2018

    @Nicolai they're gorgeous, too pretty to eat! What was used to decorate them?
  8. @CantCookStillTry You're a brave woman. I don't attempt my own curries. Oh wait, nevermind, I do make an Indian curry, but I still buy the jars of Thai curry that I use most often.
  9. Smokeydoke

    Dinner 2018

    I feel silly for answering, are you serious? I get them at the supermarket. They must be rare in Southern Chester Co.? They're like tiny oranges, they are in season now, at least in my part of the world.
  10. Smokeydoke

    Dinner 2018

    @scubadoo97 What is the orange in the slaw? Looks very interesting, I just made a slaw with kumquat skins.
  11. I have the 6 qt Duo. I was going to do the overnight thing more as an experiment. Kinda like baking cookies in your car.
  12. I have not seen Last Vegas, looks interesting. Not used to snow, California born and raised, lived in Las Vegas for the past 8 years, going on 9. But when people tell me 100F is hot, I start laughing. It'll be here soon enough. Actually, I'm wondering if I can make yogurt if I just leave it outside overnight? It can be 100-105F at night in the summertime.
  13. @rotuts you're a trooper. that's a lot of snow.
  14. Done. I was going to do that anyways.
  15. Just want to report that I steamed my pastrami on the InstantPot for 10 mins and it was primo! So moist and tender. If that's all my Instant Pot can do, it was worth the price of admission.
  16. Yes, everyone was talking pastrami, for some reason I thought you made it too. Your corned beef looks great.
  17. @rotuts your pastrami looks great! Enjoy and thanks for this thread. I learned a lot.
  18. 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.
  19. I don't think salt would help. I made bone broth when I wanted consomme.
  20. 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.
  21. 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.
  22. 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.
  23. You probably could! I know people who bake cookies in their car. No really, it's a thing.
  24. 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.
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