I agree it's worth the savings. I haven't bought an individual steak in years. I haven't noticed much, if any, loss in quality after freezing. I do always salt my steaks before vacuum packing and freezing, which seems to give better results after defrosting. My guess is that the salt somehow reduces ice crystal formation. They seem to defrost faster as well.
I second the Gordon's question. Did it not make the cut or was it not one of the brands you tried? Personally, I'd take it over either Seagram's any day. Bombay (Original, not Sapphire) is my standard, but Gordon's is my go-to backup.
The past two years I've made your Turkey Porchetta (on the smoker FYI). I've received a request to try to make a Turducken Porchetta this year. But I'm taking it on the road, so I can't use the inside-out Turducken method (I can sear/finish the roast onsite, but I can't be there all day to cook it in stages).
So, I'm thinking I'll modify the Turkey Porchetta recipe, adding butterflied layers of chicken breast, duck breast, and sausage. But I'm concerned about cooking the sausage without over-cooking the chicken and turkey.
Let's say I sous vide it to 150F, how long would it need to be held at temp for the sausage to be safely cooked? (Any other suggestions?)
@jamo1973 - I have the same issue. What I do is heat my stone on the bottom rack of the oven so it's screaming hot. Then, (with a very heavy pair of welding gloves) move it to the top rack before launching the pizza. It's counter-intuitive, but the top of a pizza will cook faster on the upper rack. Something to do with convection currents or something. (TL/DR-> http://slice.seriouseats.com/archives/2011/02/which-oven-rack-should-i-put-my-pizza-stone-on.html)
Re-inspection fees are just an extra tax on construction. Your contractor should have told you up front- you will fail your first couple inspections, you will pay the re-inspection fees. If you don't have a violation, they will invent a violation.
Here in Georgia (Red-est of the Red "Business Friendly" states), I once had an inspector say he was failing me because we had no GFCI in the laundry... as we are standing in the laundry looking at the GFCI. His reasoning- he didn't find the GFCI quickly enough when he looked for it.
I was surprised to not see vodka making a cameo in the breading given the success in the KFC and General Tso's recipes. Much like General Tso's my biggest issue with parm is the breading becoming soggy.
Tried curing my own ham this year. There were a few fresh hams at my local Farmers' Market in late February. Couldn't resist. Adapted Kenji's dry brine corned beef recipe. I'm opening the bag tonight to smoke it... here's hoping it's cured, not spoiled.
White Chocolate, yes! Sweetened hydrogenated palm kernel oil "confectionery" masquerading as chocolate, NO!
Of course it was bad! You ordered it wrong. It's supposed to be topped with chili, pimento cheese, onions, slaw and a ton of mustard. Then you can't even taste the burger. No Atlantan in his right mind ever wants to actually taste a Varsity "steak". Better yet, just get two chili cheese slaw dogs, rings and a FO.
The fourth law of sandwich dynamics:
BBQ Pork Burger
Thank you, everyone, for your help. You've given me some really great ideas of ingredients to try working with. I really wanted some basic ideas so I could start exercising my creativity and having fun with this.
@Siobahn and AnnieNT. Exactly. That's my issue. I don't want to just try to make a vegan-version of non-vegan dishes. But being a non-vegan, I just don't know the "spice palate" is, so to speak. It's just like when I first started cooking Chinese. I had a firm grasp of the Western pantry and what ingredients added what elements. But with a different cuisine it's like a different language. If I want to (eventually) create paragraphs, I have to start by learning the alphabet.
BigSouth hasn't favorited a post yet.