Is baking an option? I imagine stove top cooking means extra vigilance in case the bottom starts to scorch.
How about a bit of sour cream?
OK, have been reading non-stop.
Keep your calendar clear the night of the Beard awards.
Mine just showed up in the mail. THANKS!
@Bekbert, unless you are completely giving up eating hot dogs, ham, pastrami, corned beef, salami, etc..., then the minute amount of pink salt in this recipe shouldn't be a concern.
My question re pink salt is whether it creates a noticeable cured flavor? I know when I've dry brined turkey with some pink salt added, it does create a slightly cured flavor.
Just like a Big Mac is a Big Mac and not a burger, a Whopper is a Whopper, not a burger. And you zeroed in on it - their meat is the worst of the Big Three. It does have that weird (but appealing) "char" flavor, which I figured was some sort of liquid smoke type of artificial flavoring.
When they came out with their "premium" "Chef's Choice" burger a few years ago, I ponied up the $5+ to try one, and only made it through one bite before trashcanning the rest. Once again, it was the meat. Vegetal, dry, spongy, inedible.
@Osomatic; I got tired of the low capacity and temp instability of my standard size deep fryer, so when it went on sale, I bought the big Waring Turkey Fryer/Rotisserie. It is certainly an improvement over the smaller fryer, but it STILL is subject to a pretty big drop in temp when you put in a few pieces of chicken. And it can't be set higher than 375. I'm not sure there is a non-commercial deep fryer out there that will do the job right.
Well, I've already reserved a copy of your book, and I'm not cancelling, but thanks anyway! One question - pros and cons of finishing in the oven vs. the double fry technique you've mentioned elsewhere.
I recently combined elements of your Orange chicken recipe, and CI's honey dipped fried chicken recipe (along with a buttermilk brine) and the results were phenomenal. Next experiment - dipping in reduced Vietnamese caramel chicken sauce instead of honey.
Re Buffalo wings - Bleu cheese sauce on the side. Ranch dressing is for salads.
@acctguy - plus one for a Ted's hot dog. Burn it with everything, rings on the side.
Sumac is a great all purpose seasoning! Great on roasted chicken.
This sure was timely. I just bought a pound of it at the International Grocery by the Port Authority. Incredibly inexpensive.
@RyanL I have a Weber Smoky Mountain smoker, and it has 3 vents on the bottom. In the winter, I can achieve a stable 250 degree temp with one vent open. In the summer, I usually have to close all 3 vents. There seems to be enough leakage around the kettle's joints and lower door to feed the fire.
Love asparagus but WTF is going on this year with the cost? Right in the middle of the season and local NJ asparagus is $4.99/lb in the supermarkets. Same with NJ blueberries. Listed at $5/pt and "on sale" at half price. Sorry, doubling the price then selling half off is not a sale. Wasn't too long ago you could get $1/pt in season.
If you have an outdoor grill, you can do the cast iron sear and torch outside and spare your kitchen. For charcoal, lay the pan right on the coals. For gas, take off the upper grates and lay it on the drip bars. High heat.
Now if only the KettlePizza folks would design a kit with the lid built around THIS baking steel. That would be multi-tasking heaven.
Won't be home this weekend so I have to wait a whole 'nother week to try this out. Can't wait! @Moosefight - browned butter, I'm definitely trying that. Should add a bit of butterscotch notes to the pancakes. Also, the batter might be a touch thicker because you'll be cooking out a lot of the water in the butter.
Why is a single pull stroke OK, but a single push stroke unacceptable? Seems to be two sides of the same coin.
I've made a spice mix of sumac, Szechuan peppercorns, ground cumin and salt. Great on chicken, pork, etc...
Definitely making this. Question re chicken skins - any reason you are removing skins after cooking? I know for many recipes it's a flavor issue, but was wondering if that would make a significant difference here.
If you remove the skin before pressure-cooking, they can be used to make schmaltz and/or crispy skins by layering between two baking sheets (your trick!).
Nice - though I'm usually good with the stock because I go on a chicken stock making binge every 6 months or so and freeze a whole bunch. Sometimes, though, it's gelly as hell, and sometimes not.
One question - I've seen some pan seared chicken techniques lately (CI, I think) recommending starting in a cold pan skin side down, so the fat renders better. What do you think?
I've made traditional potstickers using commercial round dumpling wrappers from an Asian market (Marquis brand, I think). I did try to go a bit "soup dumpling" by making some stock, adding a bunch of gelatin, chilling, cubing and mixing it in with the meat mixture. Very tasty, STEAMS great. But I've found that when pan frying, the gelatin melts out somewhat, and creates HOLY HELL in the saute pan. It sizzle, it pops, it burns your arms, it winds up all over the floor.
Still delicious, though.
@baker, show me the honey or honeycomb in the recipe. There is NO honey flavor. Are you trolling or serious?
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