Stone
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Posts posted by Stone
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Why bone side up? I always do fat side up so that the melting fat bastes the meat.
I usually smoke my ribs vertically.
However, the general wisdom with briskets leans towards fat-side down. Butts have so much fat that I don't think it would make a difference.
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I put my pork in at 10-11pm for lunchtime or 5am for dinnertime. I don't have to monitor nothing since I have one of these bad boys...My sweet wife got it for my birthday. Love that girl...
Mmm mmm mmm...smokey
Ant
I bet that looks purty next to your gas grill.
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The outer layer was pink, but about a half-inch in, the pork was white. These were very meaty ribs, so I assume they just weren't cooked long enough.
The pink outer layer is the smoke ring. It's supposed to be there. It's got all the nitrate-goodness.
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They're not for the faint-hearted.
I find the bar scene in the valley to be limited. I'm open to suggestions.
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I went back to Max's this weekend, and it's still bad.
The brisket had a smoke ring, yet no smoke flavor. It was trimmed naked of any hint of fat and any moisture was wrung out of it. If it wasn't served on a bed of sauteed onion, it would have been like eating halvah.
The pulled pork was o.k., but still not smokey. Too much sweet bbq sauce.
The ribs, again, were o.k., but not smokey. They tasted (and looked) more like Chinese style spare-ribs.
Again, the chilli is nothing more than a minestrone with tons of cumin, and the collard greens were overcooked minced green specks in a broth of butter and cream. Disgusting.
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If it's the place I'm thinking of, very good coconut mojitos.
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I'm up there almost every weekend. It would be nice to find something to do in the evenings other than go to redneck bars to watch the mother-daughter fistfights.
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more rant
Like coquus said, its deep fried wings, Frank's Hot Sauce and Butter.
This just ain't true. Plain Frank's with butter will give you a lousy, one-dimensional, red-glowing, sweet sauce.
(Although I agree that there's no excuse for the dreck that most places pass off as Buffalo wings. Usually, the problem is that they just don't cook the damn things long enough.)
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A little off topic, but 15 hours? 22 hours? I've seen long smoking times other places, but I got my (half) brisket up to 185-190 in 6 hours or so at a temp between 225-250. You're probably better at this than me, but please explain!
Ian
I did a corned beef flat once, and that took about 8 hours or so. When I've done whole packers, they were always over 12. But I read a lot about 18 hour smokes -- never happened to me yet. Butts usually take 10-15 hours, depending on how patient I am and how much beer and coffee I have.
(good news -- a friend just bought a weekend house and found a brand new weber bullet in the basement. He has no interest in smoking. Come to papa!)
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Went back last night with the family. Sorry, but I still love it. We got there at 7:30 and the placed was filled for the first seating. By the time we left at 10 it was emptying out. I guess they don't get the late night crowd.
The biggest difference I noticed was that the service has improved remarkably. (And they got rid of the orange prison jumpsuits, going with straight black.)
We ordered four regular tasting menus and two vegetarian. Most of the dishes were the same. At first I thought that portions had gotten smaller. Perhaps they did, but we were all still stuffed by the end of the night. I made the mistake of ordering extra manchurian cauliflower and crispy okra. They're great, but they appear a number of times during the tasting menu, and the extras were not necessary. I probably should have ordered some butter chicken instead.
The new items I notied were a subtle creamy corn curry and a great roasted eggplant and tomato curry.
The desserts were excellent as well. Unfortunatley, they don't have the pineapple cake anymore. But the trio of cremes was terrific (with a some-what blandish rice pudding substituting for the yoghurt dish) and the new breadpudding with a praline-like sauce was very good.
The meal got a little expensive given that I ordered the extras. The tasting menus are now $60 each.
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I use Texas BBQ rub which has a good amount of turbinado. I usually smoke it at about 210 for 15 hours or so (I never seem to need the 18-22 hours most people talk about). I've never notice a bad carmelization taste. (I don't use sugar for butts, ribs or chix.)
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I'm officially revising my opinion to concur with those abouve who place The Back Page at the top of the NYC wings heap. As I mentioned before, I thought the best wings in the past were at Entourage, which closed long ago. The Back Page appears to be a partial reincarnation of Entourage, in the same location, and with a wings recipe "acquired from The Entourage."
Good man.
Back Page's wings are my Monday Night Football meal. I couldn't wait, so I stopped in recently. The guy said that the sauce is their own recipe (perhaps from Entourage, I don't know), mixed by a Jamaican fellow.
Dinner of Champions: Double order of extra crispy hot wings and and order of fries smothered in hot sauce. Extra blue cheese for dipping.
sigh. no wonder I'm still fat.
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middle village is a food ghetto.
Charlie Mom or Grand Sichuan depending on my mood.
Cozy or Silver Spurs depending on how drunk I am.
That's about it. It's a bad hood for delivery.
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temp at 250 at dome
Be carefull that your thermometer doesn't block the top vents. You need to let the smoke out, or you may get a chemical taste.
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If you're in the mood to slog through 150+ photos, check out our Ofoto remodel album (you don't have to sign in; just click the photo to bypass the login). The cabinets start at about #68.
~Anita
I didn't get those posters! Damn. They would probably answer my questions.
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I'm about to install my Ikea cabinets, and I have one question that I can't get answered. If anyone has installed them, please help!
Here's what I can't get past: After hanging the rail on the wall, there are two short 1/4" bolts sticking out on which the cabinets are supposed to hang. The holes in the back of the cabinets, however, are about 1". The faceplate that goes on the inside of the cabinet just rests on the face, it doesn't seem to "fit" in tightly anywhere. Am I supposed to stick the cabinets on the bolts and just rest them on top of the bolts before I put the faceplate on? It seems that all of the weight of the cabinet will be resting on one thin spot on the top of the bolts.
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I believe what you're referring to is pla dook foo, or fluffy catfish. The fish is first steamed and allowed to cool. It is then shredded and the pieces are fried.
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19. Sichuan Cold Noodle
I find that their cold noodles have an acrid bitterness to them, perhaps from the chillis. I think some people prefer this.
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Anybody know:
is it the flat, or the point end that is best for brisket?
It's a matter of taste. I prefer the texture of the flat, but many people like the rich fattiness of the point.
I make a simple recipe:
Chunks of onion, carrot, celery and potatoes in a large foil tray. Brown the brisket (or brush with Kitchen Bouquet) and place on top. Add a package of onion soup mix, some garlic and onion powder, salt and pepper. Add beef stock. Cover with foil and bake at 300 until it's done -- when a fork turns in it.
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i'm planning on redoing my galley kitchen from Ikea -- I can do all the cabinets for about $3000. But I don't want to use Ikea countertops -- mostly because the customer service sucks and I'm fed-up with them. Should I be able to get countertops from another source that install on Ikea cabinets?
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I went there this weekend with a group of six. It was crowded, and the hostess told us it would be over an hour perhaps more for a table. After an hour, we asked her about the table, and she snapped at us. 'I told you it could be two hours.' Then she just walked away. AFter another 30 minutes, one of us pointed out that if she kept seating all of the smaller tables she would not get room for a six. Then she said something like "there's no chance you're going to get a table for six."
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There have been lots of discussion about the evolution of the high end restaurants in NY, especially the loss of the some old French stalwarts, and the growth of higher-end, but more casual dining (such as Gramercy, Landmarc, etc.).
As you've visited the $25 and under places over the years, what changes have you noticed in this category? Are the less-exepensive restaurants increasing in quality, as better chefs/restaurantuers try to provide better food are more accessible prices? Is it getting easier to find meals in this category that approach the cuisines of the more expensive restaurants? Is the $25 and under category undergoing a shift towards different types of ethnic foods? Are there more stand-outs in the category than there were when you started?
How had the increased status of restaurants/chefs as part of pop culture affected the $25 and under category?
Thanks.
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i am wondering why you should "brine" your meats before braising them?
There are many threads in the cooking section discussing the postive/negative effect of brining. I don't think brining has any particular connection to braising.
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I tried to make this recipe, from About.com:
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned. Torrone Bianco also has pistachios.Prep Time :
Cook Time :
Type of Prep : Heat
Cuisine : Italian
Occasion : Christmas
INGREDIENTS:
1 1/8 pounds (500 g) toasted almonds
2/3 pound (300 g) honey
1 cup sugar
3 egg whites
The grated zest of a lemon
A teaspoon of vanilla extract
Edible rice paper or fine wafers of the kind used in baking
PREPARATION:
Preparing torrone at home is not easy: One needs exercise great care in the cooking, stirring the ingredients constantly to obtain a well-amalgamated mixture.
Begin by cooking the honey for an hour over a double boiler, stirring constantly, until it has caramelized.
In the meantime make a syrup with the sugar (you'll want three volumes of sugar to two volumes water), heating the mixture gently while stirring it constantly too lest it stick to the bottom of the pan.
Beat the egg white to stiff peaks, and add them, a little at a time, to the caramelized honey. Mix and continue cooking, directly over a low flame, stirring all the while. The honey will begin to expand and become frothy; continue mixing for a few more minutes and gradually incorporate the syrup, mixing well. Continue cooking and stirring, and when the mixture begins to tighten up and harden, incorporate the almonds, vanilla, and lemon zest. Mix thoroughly and turn the mixture into a pan, preferably square or rectangular in profile, that you have lined with wafers or rice paper. Cover the top of the torrone as well, and press down so as to level the torrone and press out any air bubbles that may have formed.
When the torrone has cooled, turn it out onto a wafer-lined work surface, and use a sharp knife to slice it as you prefer. The best way to cut a crumbly torrone is to place the knife blade on the torrone and tap it sharply with the other hand to obtain irregularly shaped chunks of torrone. Torrone should be kept sealed in a cool dry place.
I had the honey over a double boiler for a little over an hour, but didn't notice much change in consistency or color.
After incorporating the egg white, the mixture never really hardened. Nor was it white -- it is a straw color. After adding everything and pouring into a pan, the syrup separated out to the bottom. I tried putting it back into to the pot and heating it again, and the whole thing deflated.
Any suggestions?
Max's Bad BBQ
in New York: Dining
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