Cooking and Dining

columbia
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Postby columbia » Mon Dec 04, 2017 7:23 pm


columbia
Posts: 34731
Joined: Wed Mar 25, 2015 10:23 am
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Postby columbia » Tue Dec 05, 2017 7:12 pm

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. :pop:

https://www.traegergrills.com/shop/gril ... 17LLA.html

Freddy Rumsen
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Postby Freddy Rumsen » Tue Dec 05, 2017 7:19 pm

Awesome

count2infinity
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Postby count2infinity » Tue Dec 05, 2017 7:24 pm

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.

Freddy Rumsen
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Postby Freddy Rumsen » Tue Dec 05, 2017 7:27 pm

AWESOME

mac5155
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Postby mac5155 » Wed Dec 06, 2017 2:20 pm

Can someone post a good sous vide limoncello process? TIA
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/

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.
2 questions:
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.

robbiestoupe
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Postby robbiestoupe » Wed Dec 06, 2017 4:20 pm

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?
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.
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.
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.

columbia
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Postby columbia » Thu Dec 07, 2017 2:09 pm

Roasted Grapes


2-3 cups organic grapes, removed from stems
2 tablespoons butter
Pinch of sea salt
Pinch of cayenne pepper, optional
http://nourishedkitchen.com/a-recipe-fo ... ed-grapes/

Dickie Dunn
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Postby Dickie Dunn » Thu Dec 07, 2017 2:31 pm

Roasted Grapes


2-3 cups organic grapes, removed from stems
2 tablespoons butter
Pinch of sea salt
Pinch of cayenne pepper, optional
http://nourishedkitchen.com/a-recipe-fo ... ed-grapes/
Looks like half-assed raisins.

columbia
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Postby columbia » Thu Dec 07, 2017 2:46 pm

I don't disagree.

count2infinity
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Postby count2infinity » Sat Dec 09, 2017 1:43 pm

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.

tifosi77
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Postby tifosi77 » Sat Dec 09, 2017 1:49 pm

Coxinhas are great. There's a Brazilian food truck in LA called Ta Bom that has excellent chicken coxinhas.

count2infinity
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Postby count2infinity » Sat Dec 09, 2017 1:54 pm

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.

tifosi77
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Postby tifosi77 » Sat Dec 09, 2017 2:01 pm

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)

count2infinity
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Postby count2infinity » Sat Dec 09, 2017 2:02 pm

Yikes... I'm intrigued and scared of a 12 oz version of what I ate. :lol:

tifosi77
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Postby tifosi77 » Sat Dec 09, 2017 2:19 pm

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.

count2infinity
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Postby count2infinity » Sat Dec 09, 2017 2:24 pm

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.

mac5155
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Postby mac5155 » Sat Dec 09, 2017 10:18 pm

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.

tifosi77
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Postby tifosi77 » Sun Dec 10, 2017 5:35 pm

Nice. I almost always order venison when I see it on a menu. I've only cooked at home a couple time, though.

mac5155
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Postby mac5155 » Sun Dec 10, 2017 6:17 pm

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.

tifosi77
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Postby tifosi77 » Sun Dec 10, 2017 6:36 pm

:thumb:

columbia
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Postby columbia » Sun Dec 10, 2017 6:37 pm

Feel free to PM me for my mailing address. ;)

Gaucho
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Postby Gaucho » Sun Dec 10, 2017 6:44 pm

If you're ever in Alicante, go to the Nou Manolin. Make sure to sit at the counter.

tifosi77
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Postby tifosi77 » Sun Dec 10, 2017 6:51 pm

Alicante is not far from Murcia, a region I'd like to visit. Noted recommendation.

Gaucho
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Postby Gaucho » Sun Dec 10, 2017 6:59 pm

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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