These are great. I use them as Mu Shu Pancakes. I cook them on lower heat so they don't brown as much then put some hoisin sauce on them and then add stir fry and wrap like a burrito. They are amazing and a great way to use left overs.
I use a salad spinner to get excess water out of shredded potatoes.
Actually Seattle 52 Denver 41 if you re-add the scores...
I also dislike the flavor of watermelon and cantaloupe on their own however I enjoy them with citrus. One of my favorite side dishes is watermelon chunks tossed with lime juice and chopped mint. A little bit of lemon juice on cantaloupe takes away the flavor I don't care for and makes it enjoyable for me.
I typically add some beef fat as well an occasional garlic clove (totally optional)when I grind moose meat. Try not to cook it past medium otherwise it will get really tough and dry. It also tends to shrink quite a bit more than beef burgers so you may want to make them a little bigger to compensate. I also try not to handle it much and just season the outside right before cooking, just like beef. I much prefer moose burgers over beef burgers. Enjoy!
I live in Alaska and eat a lot of Moose. I typically package almost all of my meat as small roasts in order to minimize air exposure thus potential freezer burn. When I take a piece out I can then cut it into steaks, medallions, stew/chili chunks etc. Moose is pretty mild compared to venison and much leaner than beef. It can also be pretty dry if overcooked so I either cook it medium or braise it for a long time to tenderize. If it is a really large piece, you may want to break it down into smaller pieces and try a variety of dishes. Chunks marinated in olive oil/lemon/Greek seasoning make great kebobs. I prefer stews and chili with moose over beef. Typically if a dish works with beef it will be excellent and perhaps better with moose.
Quaker/Post Granola used to have dates in it instead of raisins and it was much better.
I have had success defrosting frozen homemade dough in the microwave using the defrost mode. I have to watch it very carefully and not let it go very long since some parts can cook too fast and actually cook the dough. I let it go for a few seconds at a time and keep turning it. It is certainly less than ideal but has worked for me if I want to make a homemade pizza in a hurry.
I find that leftover turkey is great in Cajun dishes such as Gumbo or Jambalaya as well.
Great recipe. Lately I have been using a pressure cooker for making broths. It is amazing how much flavor you can extrude from bones and vegetables in just an hour versus simmering all day. It actually takes out so much flavor from the meat and vegetables that they become tasteless so I strain them out and add more vegetables and meat at the end. I then typically pour the broth into a flexible silicone muffin tin and freeze it. They easily pop out into a ziplock for individual portions.
Good point. I usually precook a lot of food such as bacon/sausage and typically use the cooking equipment to reheat already semi-prepared foods. This is a pretty remote area we are going to and it has been my experience that the bears tend to avoid people more as compared to ones that live around established campgrounds. It is still a risk though. If we get a moose we could also be dealing with hundreds of pounds of fresh meat anyway.
Rockstar Recovery and Alka Seltzer
I'm not usually a fan of Jerk seasoning, but i tried this last night and it was amazing. I used legs instead of thighs. I want to try this next with a slow roasted butterflied pork shoulder. Great recipe. Thanks
I know there has to be a better way to make hashbrowns than just shredding them in a pan with bacon grease. At home I usually cook the potato slightly first as well as rinse the shredded potatoes. Salad spinnners work great for drying them before cooking. I'd like to request for Kenji to tackle hashbrowns for Food Lab.
2 pieces of Wonder Bread, 2 pieces American Cheese, Microwave 24 seconds...incredible...
I had one of the best hot dogs I have ever had from a vendor in Hyde Park.
I had a roommate make a frozen OJ conentrate sandwich. It must have seemed like a good idea at the time.
This recipe sounds great. Lately I've been tossing in a few chicken feet as well when I make stock as well as use a pressure cooker. It sounds gross but it really adds a great chicken flavor. The pressure cooker seems to really extract the collagen in a much shorter time as well.
This sounds great. I think I'll try it with Capt Morgans.
Let us never speak of this again.
Excellent article. I have come full cricle and have developed an appretiation for cheap lagers. As a homebrewer this style is by far the most difficult to make. Lots of hops and dark malts can mask all sorts of off flavors from not being spot on in the brewing process. Making a good light lager that is enjoyable in mass quantities and refreshing on a hot day can be quite difficult.
I basically use the same recipe but add caraway and toasted almonds.
Bacon wrapped turkey!