Food Blogger and Penn State Student.
Instead of pickle juice could you use another pickled vegetable? Or maybe the brine from olives??
Made this last night on my Baking Steel and it was amazing, didn't officially time it but it was definitely under 3 minutes. I ended up making a no-rise pizza dough with WRISE microencapsulated leavener, beer, a TBSP of mesquite flour and AP Flour. Definitely would make it again!
And if you have done it, what did you do.
Great article Kenji! Really enjoyed it :)
I was in the same boat and made salmon burgers w/ a sesame mayo, turned out really nice.
We had a similar situation at the restaurant I work at. So we decided to do breakfast one morning. I ended up taking the liquid eggs and making an egg casserole. I lined a baking sheet with english muffins, then dumped a bunch of sautéed peppers, onions, mushrooms...pretty much any veggie I had. Topped it with some monterey jack and then just poured the liquid eggs over top and baked. I also spruced up the liquid eggs with some salt, pepper and sriracha. I topped it with more cheese and then some chopped chives. It turned out really good!
I usually don't make that much during the holidays, which is weird since I'm the foodie of the family! But, I am making my Mascarpone Cheesecake with Nutella Ganache...which is usually a hit :)
Yes the Primo grills are pretty much the same concept as the Big Green Egg, except they are oval shaped rather than circular. Both are fantastic grills :)
If it's not to big, maybe you could sear it in a heavy pan, get some nice mailard reaction on there first and then roast it. I would definitely pull it out at 140 Degrees and let it rest, you'll get a nice medium pork loin that way. The thing I hate most is when people cook the crap out their pork! Trichinosis hasn't been found in pork in like 30 years, come on people!
Good luck! :)
Agreed with @czken pretty much all the way. Really depends on what I'm using them for.
I like a waxy potato (Particularly red skin w/ skins on) for potato salad, they tend to keep their shape better and hold whatever dressing I am using better.
"Starchy for baking, frying & mashing"
Here is my go to BBQ Rub, I use it for all kinds of stuff. It really gives a great BBQ Flavor. I usually make up a big batch of it and keep it in a ziplock for whenever I need it. I usually apply the rub and let the meat sit over night to marinate. The dry rub is the first 8 ingredients:
Dry Rub Recipe
The Big Green Egg is a beautiful piece of equipment. But, if I were going to spend the money on a grill like that I would rather get one of the Primo grills. Because it allows you to do direct & indirect heat at the same time. It might seem like a small thing, but when spending that amount of money I want the grill that does the most and I feel like the Primo has more options. Check them out for yourself, here is their link!
When the ingredients aren't in order...it drives me nuts. A lot of the time I don't need to read the directions cause usually it's pretty self explanatory. But, when the ingredients aren't in order, it's kind of annoying.
Bear sausage is one of the best things ever. I have never made it, so if you find a recipe let me know!
Ham and Bean soup all the way, that is one of my all time favorites!
I prefer to eat my bagel as a sandwich. With just some kind of spread (cream cheese, peanut butter, plain butter)....but of course I love a good breakfast sandwich on a bagel....egg, some sort of breakfast meat and cheese...mmmmmmm
I got the Via Travel Mug and some via packets for my fiance for Christmas one year. She really liked them for instant coffee, but they are just so dang expensive. We pretty much use our Keurig religiously.
*sigh* I didn't win...but my dreams were big. Of course, I wouldn't know what to do with all that cheddar, so I would of course take care of my family, friends and give to local charities to support my community.
But, I have to admit I would want to build my own house with a sweet kitchen loaded with every toy from Polyscience, viking range tops and probably the top of my priority list...a dishwasher (since I don't have one now and I miss it dearly!)
I would also open my restaurants because that is my main goal in life and half a billion dollars would have helped that dream immensely!
But, alas....I'm still broke :/
This post makes me think of the Simon & Garfunkel song Scarborough Fair...Parsley, Sage, Rosemary and Thyme...
Simon & Garfunkel - Scarborough Fair
Man I hope whoever eats those Chili dogs from Pink's doesn't fly to far....that could be bad news!
Usually with red or white wine I'll use it to deglaze a pan while making a pan sauce. For example, Season a chicken breast with salt, pepper and garlic powder. Then dredge it in some flour patting off as much excess as possible. Saute that in oil, in a stainless steel pan until internal temp reaches 165, remove to let rest. Then in the same pan add in some oil and saute some minced garlic and shallots. Deglaze the pan with about a 1/4 cup white wine, add in 1/4 cup chicken stock. Then add butter cubes coated in flour to thicken the sauce. Finish with some heavy cream and fresh herbs. Sorry that I'm not very specific with the measurements, usually I just use whatever I have to make a pan sauce and just throw stuff in till it's the right consistency and flavor...that gives you a rough idea of what I do :)
With beer I use that a lot of time to make cheese sauces to dip pretzels in or use on a cheesesteak.
Make a big batch of soup, the weather is perfect for it! If you have left overs you could always put it out and serve at Thanksgiving :)
A tradition for our thanksgiving is stuffing balls. Which is basically a wet stuffing formed into a ball and baked...they are so freaking good! The outside gets nice and crispy, while the inside remains really moist and flavorful!
Are they small or big??
If small you could make an ambrosia salad with them.
If Big, stick them on some lollipop sticks, dip them in melted chocolate and decorate with sprinkles. If you have kids they would love doing that!
Thanks for letting me know! I'm new to the community and was just really using it as a signature to my comments, not trying to force it down anybodies throat. Duly noted for future posts I make :)
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