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.
By the way, the man on the OGD bottle is none other than Basil Hayden.
I'm glad the author failed to mention my favorite BiB. Bourbon aficionados know it for its "white label".
I'll be glad when the trend lemmings find something else to obsess about, maybe then it will get easier to find good stuff that is reasonably priced.
@LemonyZest - Dried peanuts can be stored for many months. Fresh green peanuts can't because they spoil quickly after harvest.
If you're not in a peanut growing region, you're getting peanuts that have been dried and then boiled. It takes many more hours to cook dried peanuts and they don't quite have the flavor or texture.
You can't boil roasted peanuts at all.
If I want to make a rye based cocktail it's Rittenhouse Rye. I like sipping Bulleit.
But I only sip using artisanal hand blown glasses in which the silica has been extracted from sand obtained from Mexico Beach Florida.
Because I care.