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Alyeska

Pork shanks

For anyone interested, here's the link to the recipe. http://www.seriouseats.com/recipes/2012/12/bruce-aidells-stinco-braised-and-roasted-pork.html?ref=search

It's a delicious dinner and can be beautifully presented.

Pork shanks

I made the recipe about a month ago. The shanks I used didn't have too much fat, so I left them alone. I did have to cook a little longer than the recipe called for, but the shanks were a bit larger than what was suggested.

Turned out amazingly well, definitely a keeper.

Comfort food that freezes well.

Red Beans, Red Sauce, soup without noodles, etc...

How much do you tip for online food delivery?

Living on the outskirts of town, seriously the dividing line between urban and wilderness, in Alaska, we hardly ever order delivery. Most places won't deliver to our location. A few do. We usually only order delivery in the winter. It is no trivial thing for delivery person to get food to us. Given those circumstances, we usually tip 50% of the order, always cash.

Our normal restaurant tip is around 20% if the service is good. If they go out of their way for us, we do more. I always round up to the nearest dollar amount. If service is bad or we have problem with the kitchen or management, unfortunately, the tip suffers significantly. Even with special promotions or coupons, we tip based on the normal full price.

Ed's Head: I'm Going Vegan This Month To Keep Kenji Company

I'm not a vegan or vegetarian, but Ed that Maoz falalfel sandwich looks fantastic!

Silly Question... Double Yolk Eggs

Thanks for the education folks!

@lemonfair, beam-n-coke is correct, the chickens loved to torture the 5 year old me!

Honeymoon in Maui

My wife and I were in Kihei in Feb. There was a bright green food truck just before we got to Makena beach that had the most amazing pulled pork sandwiches on taro rolls. Crazily good. Best thing we ate the entire 2 week stay on Maui. We ate from food trucks to high end restaurants to luaus, but those sandwiches were our absolute favorites.... Sorry I can't remember the name of the truck. Bright green truck, lovely wood fired pork...

There was a raved about fish food truck right outside the Kihei center, but we missed it because of prior commitments. We ate a lot in Waialea, but nothing compared to the sandwiches from the food truck...

Hog Jowl

Hog's jowl, black-eyed peas and turnip greens are our family's New Year's Day meal. I've never experienced it to be overly salty, but don't eat it great quantities. As the previous poster recommended, you may want to soak it if it was salt cured in small batches.

Works as a great addition to any legume or many greens preparations. We love it.

Baking Steel Placement

What's in season where you live?

Ice cubes. What can I say, I live in Alaska...

Silly Question... Double Yolk Eggs

Growing up on a farm, we had all types of "animals of burden", including chickens. Free to range as they pleased, but chickens are fairly lazy creatures unless chasing june bugs or 5 year old boys (me) for flogging practice...

At any rate, we hardly ever had eggs with double yolks. After moving on my own and buying eggs at a typical grocery, double yolk eggs were a rare event. Most consider them good luck. However, over the holidays, we bought a dozen eggs from Cherry Lane Farms (not a local brand to Alaska) and every single egg was double yolk.

Anyone have an idea what %age if eggs are double yolk and is there a way to have the hens produce these on a regular basis?

Seems in a restaurant report here at SE, there was a restaurant in NYC that only used double yolk eggs. I just found it odd after growing up on a farm with chickens and buying eggs since in my adult life, that it was very rare to get a double yolk, but the entire dozen from CLF was double yolk. There was no mention of the double yolk on the packaging...

My apologies, baking steel...

I have searched and searched, but my search-fu is weak. Can someone help me find where Kenji did a test between the 1/4 inch baking steel and the 1/2 inch?

I would love to know the difference in the end product, but I seem to remember there was a warning about how much weight oven racks could handle.

Any help is greatly appreciated.

Thanks....

Frozen meats...

Now that many places I haven't been able to visit have internet shopping, I was wondering if anyone recommends the frozen meats made by Peter Luger, Katz's, Vienna Sausage, etc...

Without expensive travel, we just don't get a lot of high quality, restaurant-experienced meats here in Alaska. I love our moose, caribou, bear, deer, etc... don't get me wrong. But 30-45 day aged beef? Not gonna happen. Deep dish Malanati pizza? No... Our corned beef or pastrami, typically Boars Head deli meats.

Is it worth ordering a few steaks from Lugers? A deep dish from Malanati? Vienna hot dogs? Katz's pastrami or corned beef? I'd love to try all of it fresh and at the restaurants, but that isn't in the cards living this far away. Our vacation time, as I'm sure you can understand, is spent in tropical climates when we are suffering 45-60 below temps in the winters...

Any insight is appreciated.

Thanks!!!

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