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eugenep

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  1. I saw an episode of Steven Raichlen's Project Smoke on PBS and he cured a pork shoulder in wet brine with instacure/prague powerder #1 for a week before smoking it I was going to buy the Prague Powder #1 on amazon but wanted to seek advice from the professionals that know more about this stuff I've cured salmon to make gravlax with regular salt But does curing with pink salt lead to more flavor? corned beef brisket, cured with nitrite, sure tastes better than a normal salt brined brisket so I was just curious Are there any books that use pink curing salt that you recommend - for BBQ or charcuterie - for home cooks? thank you
  2. I do remember a really good recipe from a chef that marinated pork in bourbon whiskey overnight that worked really I did the same recipe without the bourbon at another time and the taste wasn't as good so I believe that alcohol does add something I read further that alcohol gives a taste to the meal - like penne vodka (where alcohol does make a difference) but I can't really place or be introspective enough about what alcohol adds to the dish I might have read one author say that it enhances the flavors that the food already has??? not sure if anyone has any idea about how alcohol adds to the meal? would be nice to hear it if you know. thanx
  3. I just get most of my seafood from Costco now - Ahi Tuna, Swordfish, scallops etc.. But does anyone know of anywhere in North New Jersey or the NYC area (with competitive prices that don't charge a premium) or by mailing (competitive pricing)? There are a lot of mail order seafood places online but they all have premium pricing or requires an order of $400 or more. I'm sure NYC has a lot of great seafood markets but the cost is usually twice that of normal. Costco prices are: $16 a lb ahi tuna; $16 a lb swordfish; $24 lb halbiut etc. Numbers higher than that but still close would be great if possible thank you
  4. Hmmm..I see it looks like scallop harvest declined from 60 million to 40 million lbs. I wonder if harvest amounts might go up next year and prices go down. It's really hard to pay $30 lb when I remember them being $16 pre-covid.
  5. Hey. Does anyone know why the price of scallops are soaring? It used to be $16 lb pre-covid and then $25 and now $28-29 (almost double) for U-15 size scallops at Costco. But the price of Ahi Tuna, salmon, and other seafood items are pretty much stable with little or not change. So I don't think it's just inflation.
  6. Hello, I googled an answer and it looks like people are defrosting the whole thing just to take apart a small piece and re-freezing the thing. I'm assuming this is bad for the food (defrosting and refreezing etc.). So I just want to separate a smaller 1 lb piece out of a giant block of 5 lbs squid/meat etc. Can I do so without hacking at it with a knife? I'm using a hammer from my Stanley tool kit currently. It's difficult and dangerous etc. I can't freeze portions individually because it come in a giant block from costco etc. Thank you for reading.
  7. I googled this question and there is no answer online. If professionals on Egullet could provide an answer I think it would help a lot of people searching in the future. Mature leeks sold in Western grocers - you can't eat the top bc it's too tough But baby leeks are sold in Asian grocers. Because it's young, I thought the top is tender too? Could I actually stir-fry and eat it? That is, is this done in East Asian cooking or cooking generally? I was going to cut of some of the top and stir fry to see if it's edible as an experiment but if...someone had knowledge about this and could share I, and others searching, would be grateful. thank you
  8. I see it in Asian supermarkets and I use it for an Asian stir-fry with small amounts of meat and a fermented sauce. It's been a while though since I had it and I think it's seasonal - I just forgot which season when available.
  9. I always thought the aim of vodka was to make the alcohol colorless, tasteless, and odorless - like water. Maybe the more it gets filtered, the more likely it will get close to being like water? I never understood the differences between higher end vodka's (Tito's, Grey Goose, Kettle One) vs. cheaper stuff - Smirnoff etc.? Isn't it suppose to be tasteless?
  10. This idea seems kinda interesting. It doesn't seem like 4 restaurants but 1 restaurant serving different foods but consumers can be fooled into thinking it's 4 since its a ghost/delivery-only kitchen. I think that former Uber-guy, Travis K., was investing heavily into this idea and building them out? Restaurants can take in the revenues of 4-5 restaurants if they can do it successfully. Article in the Wall Street Journal quote: " For his latest culinary venture, veteran New York City chef Franklin Becker has decided to tackle what might seem like a mission impossible. He is opening four restaurants at once, each with different themes and menus, from the Israeli-inspired Shai to the Southern-styled Butterfunk Biscuit Co. The challenge is mitigated by the fact that Mr. Becker won’t have any actual dining rooms to manage. The restaurants are delivery-only—or ghost kitchens, as they are called in the industry. And they will all operate out of a single location, a 490-square-foot space in Manhattan’s Soho neighborhood." See https://www.wsj.com/articles/new-york-city-chefs-go-the-delivery-route-11613829601?mod=hp_lista_pos3
  11. they serve spicy mustard at the dim sum restaurant I used to go to with my wife regularly before covid. I guess it works with dim sum. I dip my shiew mi in it.
  12. If the price of monthly rent is nearly the same as the monthly mortgage, I think you should just go ahead and buy the house. This way your rental payment becomes a mortgage payment and you get equity in the house - like mortgage payments become savings and investment in a house rather than payments to a landlord. I'm sure everyone already knows this but this was my reasoning in quickly buying a house. And..currently, it looks like if you just have cash in the bank, the interest is so low that you might be losing money by just holding cash. It seems better to turn that cash into a down payment and partial ownership in a house. The value of real estate seems to follow the rising price of stocks and other assets and is a safer, less risky investment. I hope you buy a house that you enjoy living in. I care more about design than other features. The pics I see of other guys' place on here looks amazing.
  13. I tried after watching this Marco Pierre White video on youtube. I didn't work. I then made another attempt using a Chinese recipe. That didn't work either. Finally, I tried using America's Test Kitchen. And IT WORKED!!! yes. It was a success. The told me the science stuff going on and that the high temp of an oven can dry out and achieve crackling but it will dry out the skin too much and make it tough, hard, chewy. This is exactly what happened to me in the past. So ATK would use low oven heat to dry out the surface just enough and cook the pork on a cast iron saute. This high heat and direct contact with the fire will crisp the skin fast without drying it out has hard and chewy and you'll get the cracklings. I was so pleased. Here's the free vid.
  14. can liquid nitrogen drop the temp of fish to -4 F ? In the NYC area there are sushi lunch specials were you get 3 rolls for like $12. The price is very low for sashimi quality fish. I've always suspected that many fish at supermarkets can be eaten raw without fear of parasites without the -4 F freezing temp and that sushi restaurants selling at such great prices are using such supermarket fish without the freezing. The FDA (and/or Florida regulations) say that eating raw fish without the -4 F freeze is safe as long as the fish is farm raised on pellets not containing parasites. See Further, the sushi chef in the vid confirmed many sushi restaurants do just what the FDA regulations permit and raw salmon that is farm raised and which can be purchased in the supermarket is used for sashimi without the super freeze. Helen Rennie's blog also says the same thing - that farm raised salmon, generally*, is safe to eat as sashimi along with brazino, hamachi (yellowtail) etc without the step of freezing to -4 F. This is such a relief and I think I"m going to go to Costco to get farm raised salmon and eat that raw (as maki roll, pressed sushi etc.) even though it's not commercially frozen to -4F. Further, salmon/fish from Norway, Scotland, Faro Islands and similar areas have such high standards of fish processing that it might already be sashimi grade when its from these countries (farm not wild).
  15. thanks for the info. This sounds strange but many of the Joe Juniors and Kamado Joes are out of stock at many places. The google search said many parts made in China and there's some sourcing issues which began in April 2020 and I'm guessing it's still ongoing. I have an 18 inch WSM. I fill it up only half full with charcoal - not a full load. I use the lighting method where I dump a chimney of lit charcoals in the middle and the outside ring is unlit. I know there is the snake method and other methods. This 1/2 load only lasts 3.5 hours at 212 F before I have to refill it. Just to save fuel, I wrap a brisket or shoulder in foil (Texas crutch) and put it in the oven for the remaining time to reach the 203 F or so in the meat. But you are using an 18 inch WSM with a full load and it lasts much longer? Like..does your technique differ from mine? My vents are open very little to control the 212F temp and there is my water basin (filled half way only).
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