I would brine some chicken thighs in hard cider and BBQ smoke them. I would use a blue thermapen
I have put the butter in the freezer for a while, then put it through the fine shredder blade of the food processor and combined it into the flour. Does that technique work in this case?
This is a great story. My cake projects are just beginning but I wanted to ask if you guys at SE can review a cake support system that claims to work in situations like this instead of dowels. www.stressfreecakes.com is the company.
Safe Travels Kenji. Hopefully, my occasional visits from Boston to the SF Bay area will allow me to see you, Hambone, and Yuba when I am there.
10 lb Carbon dioxide model in a corner. I bought the Fire extinguisher when I first figured I would deep fry the Thanksgiving Turkey outside. Carbon Dioxide is food safe and will put out a grease fire. My thought process was that it might come in handy even if I never deep fry a turkey.
A combination of Dulce de leche and apple pie complete with crust chunks.
I think medium rare is 120-125 not 130
I would agree with ESNY1077 on this one. 130 before searing is already medium because you will go higher when searing and resting.
I would take out and sear at 118 or so.
The only disappointing thing is that I live in Massachusetts and I won't be able to try this as this is just some chain in Canada.
Doing lamb 2 ways this year. I have a butcher shop boning out a leg of lamb and seasoning it. I also have them making lamb sausage middle eastern style with zatar and harissa.
I knew someone who was allergic to cocoa. The closest thing she could eat was white chocolate, so I guess it has its place in the world
I Braised the corned beef brisket in the BBQ smoker with 5 bottles of gluten free beer (it is brisket after all). I made roasted carrots and turnips in a dutch oven over the fireplace. To take the place of cabbage, I ran Brussels sprouts through the food processor's coleslaw blade and sauteed the shredded sprouts with slices of golden delicious apple, butter, and some dry hard cider (Woodchuck "Crisp"). I wrapped red bliss potatoes in a foil pan and threw the whole thing into the bbq smoker for 5 hours at 250 degrees. I also made Chocolate stout cake with Brooklyn Black chocolate stout. I also made a BBQ pork shoulder since people in Ireland would have had pork instead of corned beef.
I found that deep-frying using my cast iron pan gave it pretty much instant seasoning. Deep frying takes place around 350 degrees and has a lot of vegetable oil involved. Breaded eggplant cutlets, chicken wings, or some other excuse you can think of will probably help you season that pan quickly.
Beef ribs fall into that category of cook for very long time in braising liquid.
I am not giving up a lot food wise for lent, but I have decided to stop playing computer and video games for the 40 days. It's my entertainment, and I guess I will have to do something else that is more constructive for that 1-2 hours per day (like cooking).
The above comments are pretty accurate. Don't worry about the rust too much, you can use a paper towel and some vegetable oil to wipe the pan and it will pretty much help with that. If you are really into seasoning your cast iron, you can deep fry something in it, you get really instant seasoning. Fry up some breaded eggplant slices in 1/2 inch of oil and that thing will be pretty well seasoned.
I guess the question depends. Are you into Chinese food? Jade Garden in Chinatown is pretty darn good. Windsor Dim Sum Cafe is good for Dim sum.
If you want North End italian cheap eats. Bring some cash to Umberto's on Hanover St. for some Sicilian style pizza and Arancini (deep fried risotto balls with a mozzarella cheese and beef center. Maria's pastry for a zeppole, lobster tail, or cannoli.
You also could go to Burdick's in Harvard Square for hot chocolate and hand pulled espresso.
Chocolate beer cake. It's pretty fast, vegan, can be made with coffee instead of beer, and when made as cupcakes with pieces of chocolate stuffed into them, forms the center of a lava-style cupcake.
I am in agreement with Lorenzo here. Boneless Butt is the cut you want. I would do a very coarse grind first, mix with your spices and salt, then grind down to the fineness you desire. It's easier on the machine to do a very coarse grind first.
Chemistry says that the capsaicin in the hot peppers should dissolve in oil based solvents or ethanol (alcohol) much the same way that people extract coffee in water. I would guess some of the same rules apply to making coffee in that, the finer the grind of stuff, the more of the active chemicals will leech out into the dissolving liquid. Higher concentration of solids (peppers and pepper flakes) will also make a stronger solution. Be sure to wear gloves in this case and wash everything with soap, water, and possibly vodka to dissolve all the rest of the tools that you use to prevent unwanted spice contamination.
Leg of lamb (bone removed) stuffed with herbs and garlic roasted over a hardwood charcoal and wood fire.
In a cake without fruit, the booze quality makes a difference. I was working up recipes for our "Iron Chef" competition at Babson College, and I brought a bottle of PYRAT XO rum for making a spice cake with rum over the top. We really didn't have a heavy alcohol flavor despite putting a teaspoon over each cupcake sized cake. When using the inexpensive rum supplied by the dining services during the competition, it really had a cheap booze taste/smell/burn.
Technically, whiskey is a distilled product. Someone has commented on freeze distilling, but that is still considered distilling the product. The difference between freeze distilling and steam distilling is that freeze distilling collects a very high percentage of all the coloring/flavoring components much like how the syrup from a convenience store slush drink settles out of the ice. Steam distilling mainly pulls off the highly volitile alcohols and like compounds leaving a lot of colored and wierd flavored stuff at the bottom of the distilling machine.
Pumpkin pie works well with Graham cracker crust
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