Cooking and Dining
Cooking and Dining
I'm going to Home Depot tomorrow, to see if I can get one of these pellet smokers. If not ordering one. Really hoping to smoke a butt this weekend.
https://www.traegergrills.com/shop/gril ... 17LLA.html
https://www.traegergrills.com/shop/gril ... 17LLA.html
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Cooking and Dining
Awesome
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Cooking and Dining
So there's a mexican place here in State College that just opened about a year ago... it has a habanero hot sauce/salsa that is insanely hot and absolutely delicious. I grabbed some to go the last time I was there, and I just spread about half a teaspoon across my omelette. It was so good, but I'm sweating very hard. Some people get red, some people have their lips/mouth burn, some people get a runny nose, I just sweat.
They also do tableside guac preparation, so that's fun too.
They also do tableside guac preparation, so that's fun too.
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Cooking and Dining
AWESOME
Cooking and Dining
2 questions:I did this in the summer and it turned out amazing. I used this recipe as a guideline: http://www.dadcooksdinner.com/sous-vide-limoncello/Can someone post a good sous vide limoncello process? TIA
I didn't zest the lemons as shown in the pic. I just peeled them very carefully. That way I didn't have to strain the solution after the sous vide. I also used 150 proof Everclear, which was potent enough.
I see the recipe calls for a bottle of everclear, but the whole bottle won't fit in the quart sized mason jar. So do you use the whole bottle or just the quart?
Did you follow the recipe for the 151 proof Everclear? e.g. you use less syrup than you would if you had 190 everclear. You want to end up with 60 proof limoncello regardless of what proof everclear you use.
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Cooking and Dining
I ended up using the entire bottle of everclear, and dispersed the results into a cleaned out bottle of coconut rum, the bottle of everclear, and had some leftover to put into a small growler type bottle.I see the recipe calls for a bottle of everclear, but the whole bottle won't fit in the quart sized mason jar. So do you use the whole bottle or just the quart?
You know, I didn't even see the bottom of the article until you pointed it out. So no, I didn't adjust my syrup for the 150 everclear. Still turned out OK, but I'm guessing I have a less than 60 proof limoncello. Still tastes pretty potent though.Did you follow the recipe for the 151 proof Everclear? e.g. you use less syrup than you would if you had 190 everclear. You want to end up with 60 proof limoncello regardless of what proof everclear you use.
Cooking and Dining
http://nourishedkitchen.com/a-recipe-fo ... ed-grapes/Roasted Grapes
2-3 cups organic grapes, removed from stems
2 tablespoons butter
Pinch of sea salt
Pinch of cayenne pepper, optional
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Cooking and Dining
Looks like half-assed raisins.http://nourishedkitchen.com/a-recipe-fo ... ed-grapes/Roasted Grapes
2-3 cups organic grapes, removed from stems
2 tablespoons butter
Pinch of sea salt
Pinch of cayenne pepper, optional
Cooking and Dining
I don't disagree.
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Best thing about little street fairs is you can sample all sorts of foods. They had a block closed downtown today and I got a cup of delicious coffee, coxinha (it's like a cross between hushpuppies and chicken samosas), a brisket sandwich with horseradish sauce, and a piece of baklava (with an additional cup of coffee). Got to eat all this while a local band was playing some christmas music live.
Cooking and Dining
Coxinhas are great. There's a Brazilian food truck in LA called Ta Bom that has excellent chicken coxinhas.
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They were really good. This place gave you six of them that were all about the volume of a chicken nugget but shaped like a teardrop. Not sure how they stack up with others but it's the only one that I've ever had, so it's #1 in my book.
Cooking and Dining
Nice; the ones from Ta Bom are about the size of a baseball, weighing about 12 oz, and will put you to bed. (They do offer party platter options for catering that are smaller, sort of bite size)
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Cooking and Dining
Yikes... I'm intrigued and scared of a 12 oz version of what I ate.
Cooking and Dining
You should try making them at home; your pizza/calzone dough would be a good match. Just shred up some poached chicken (or pork, or whatever), add in whatever spices and aromatics float your boat, make a pocket of dough, seal it up in a teardrop shape, then bread it and fry it off.
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Cooking and Dining
I could for a party or something, but in general, I don't fry stuff. Unless you weren't talking about deep frying as these things appeared/tasted.
I did pull some pizza dough out of the freezer for tonight though. Hot italian sausage pizza sounded good to the preggers wife for the evening, so that's what we're having.
I did pull some pizza dough out of the freezer for tonight though. Hot italian sausage pizza sounded good to the preggers wife for the evening, so that's what we're having.
Cooking and Dining
Well, I bagged two doe yesterday and Thursday so the freezer will be stocked this year. Thus will be the first year of having both venison and a joule, and I can't wait to try a backstrap at 135.
Cooking and Dining
Nice. I almost always order venison when I see it on a menu. I've only cooked at home a couple time, though.
Cooking and Dining
We butchered 11 deer today. Backstraps and fishes (inner loins) on the griddle, the rest got ground up for salami and sticks. We kept 7 of the 22 hind quarters and will make jerky with them.
Good to be a meat eater this deer season.
Good to be a meat eater this deer season.
Cooking and Dining
Feel free to PM me for my mailing address.
Cooking and Dining
If you're ever in Alicante, go to the Nou Manolin. Make sure to sit at the counter.
Cooking and Dining
Alicante is not far from Murcia, a region I'd like to visit. Noted recommendation.
Cooking and Dining
The Costa Blanca is quite shabby, tbh. Legions of German and British pensioners and an abundance of the trashy and ugly turbo tourism Franco promoted. Alicante is nice, though, and I heard Murcia is, too.
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