@ryuthrowsstuff - "it fits in loosely with the Marinitis as a class of beverage." Rosie O'Donell loosely fits with the female class of women. I wouldn't care for either.
This is not a Martini.
You can put a kitten in a microwave but that doesn't make it a biscuit.
I owned a Weber gas grill which lived outdoors on my patio in Florida (three miles from the ocean) for 15 years.
I bought into the swan song about Broil King and though saving a couple of hundred dollars on the price of Weber by purchasing a Broil King Baron was a good idea.
It had surface rust out of the box and horrible fit and finish. I doubt it will last 5 years. If you want quality, buy a Weber.
@Zoc - Almost no home cooks in Japan use tamari - it's something only foreigners seem to have heard of. Sake: you shouldn't really use drinking sake for cooking, because the bottle will go off before you can use it up. Cooking sake is more than good enough and stable after opening.
Funny, Tsuji Shizua says in "Japanese Cooking A Simple Art that "tamari is generally used as a dipping sauce or a base for basting sauce such at yakitori sauce.
Cooking sake is crap and is loaded with sodium. Why one earth would you suggest anyone buy that garbage, especially since small bottles of good quality sake are easy enough to find. You'd be better off with an Ozeki One Cup than a cooking sake.
Head back to Mos Burger and try again...
Burnt ends are for brisket, not fried eggs.
Bye Nicolass - don't let the door hit you on you inflated ego.
I'm fortunate to live in a part of Florida where I have a Key Lime tree in my yard. They are wonderfully different in flavor and make a difference in Key Lime pie. I never thought of them as bitter, but they are much tarter than Persians. The juice from bottles is drek.
Just say no to plastic cutting boards.
@Chris Williams - Isn't there some other web site you can go to for your amusement?
I'm new to sous vide but so far have turned out the most amazing steaks, chops, and chicken breasts. On thing thing lacking is the ability to make highly seasoned pieces of meat.
For example, I had a 3 lb boneless pork butt that I wanted to make some shredded pork to go with yellow rice and black beans. I seasoned the heck out of that meat and sous vided (what the heck is the right tense here) it to absolute juicy and tender perfection. But it lacked much flavor. I ended up slicing it and using it with ramen.
So what is the secret to getting seasoning into the meat?
I purchased an Anova last week and my first project was a 2 inch thick rib steak from the large end (I too like the flavor of the cap). I seasoned it with plenty of good sea salt and let it stand for 24 hours. The next day, I seasoned with black pepper and some garlic paste. Vacuum packed and placed into the bath for 4 hours at 132.5 °F.
The sear was done on the grill with oak wood.
My wife was skeptical at first, but one bite convinced us both that it was absolute best steak I've ever make at home. The sous vide will be a regular part of my repertoire from now on.
SonVoltMMA - I thinks it's buccatini.
We have a very large Asian community in Orlando and there is an "Chinese" restaurant supply store that sells to anyone. I've saved big bucks over the years buy things like stainless steel steamer baskets, etc.
Now, if I can only figure out how to get one of their used Mongolian grills and wok ranges into my house....
The blade end isn't in the loin. It's in the butt end of the shoulder. Slices of pork butt is what you want.
@cosmicook - Fresh cracklin's on top. Why didn't I think of that?
I stopped reading right after the words "propane tank"
Pernil! Pernil! Pernil! Pernil!
Forget about the bones. They don't really add flavor and you want a crust all around the meat.Use the bones to make jus to augment any pan drippings
Low and slow, 225-250, until the core is 125, then sear at very high for a couple of minutes at the end for crust.
Be warned that low and slow with reverse sear will yeild very little drippings.
One year I decided to roast a goose outdoors in my smoker. Had to buy a pressure washer to get all the fat drippings off the patio.
Crepe Myrtles don't have foliage on them this time of year.
Hey Daniel. How did you get my recipe?
Seriously, I grew up watching my grandmother and my mother making skillets of cornbread (no flour no sugar thank you very much) a few days before Thanksgiving. It's a tradition.
I'm fortunate to live in a part of Florida that still has many local cane syrup makers. I attend at least two cane squeezin'/syrup making event each fall. I always have dark and light syrups on hand. The difference between the two is the degree of reduction of the raw cane juice; the further the reduction, the darker and stronger the flavor.
I use a light syrup which is a 10:1 reduction of the raw juice and it makes a terrific pecan pie.
The DIY recipe for "cane sugar syrup" works as a sweetener, but it lacks all the essential chemical compounds that make real cane syrup taste like cane syrup. It's fine as a substitute sweetner, but it is to pure cane syrup what Aunt Jemima is to real maple syrup.
I am a chili purist, but this looks too good to pass up.
I'll fiddle around with the beans because I prefer pintos, and I'll use a mixture of Ancho, New Mexico, and Cascabels. Also, the bland Jalapeno will get displaced by Serrano's.
But the rest is very inspiring.
In accordance with 27 CFR 5 : 27 CFR 5 I don't think they can label their applejack as BiB any longer:
(3) The words “bond”, “bonded”, “bottled in bond”, “aged in bond”, or phrases containing these or synonymous terms, shall not be used on any label or as part of the brand name of domestic distilled spirits unless the distilled spirits are:
(i) Composed of the same kind of spirits produced from the same class of materials;
(ii) Produced in the same distilling season by the same distiller at the same distillery;
(iii) Stored for at least four years in wooden containers wherein the spirits have been in contact with the wood surface except for gin and vodka which must be stored for at least four years in wooden containers coated or lined with paraffin or other substance which will preclude contact of the spirits with the wood surface;
(iv) Unaltered from their original condition or character by the addition or subtraction of any substance other than by filtration, chill proofing, or other physical treatments (which do not involve the addition of any substance which will remain incorporated in the finished product or result in a change in class or type);
(v) Reduced in proof by the addition of pure water only to 100 degrees of proof; and
(vi) Bottles at 100 degrees of proof.
In addition to the requirements of §5.36(a) (1) or (2), the label shall bear the real name of the distillery or the trade name under which the distillery produced and warehoused the spirits, and the plant (or registered distillery) number in which produced; and the plant number in which bottled. The label may also bear the name or trade name of the bottler.