Slice,then soak in brine for a half hour before cooking. The salt draws out the bitterness and extra moisture.Quote:
Originally Posted by hatchgreenchile
We either grill it - olive oil, lemon, S&P; or use it as a noodle replacement in lasagna.
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Slice,then soak in brine for a half hour before cooking. The salt draws out the bitterness and extra moisture.Quote:
Originally Posted by hatchgreenchile
We either grill it - olive oil, lemon, S&P; or use it as a noodle replacement in lasagna.
Yeah, I've been salting it for an hour, then rinsing. Will try a full brine soak.Quote:
Originally Posted by Skistack
I've been tossing in olive oil and baking, but seems like the addition of oil makes it dense.
What do you have against toast?Quote:
Originally Posted by MakersTeleMark
And...
Is that file cabinet smoker yours? I like it.
The toast is for sopping up the drippins. I mean, you can't just go picking up your plate and licking those drippins up, can ya?Quote:
Originally Posted by MakersTeleMark
When you suck the pop, there are no drippings. Just spitting out larger fat pieces that have no moisture.
That's how I do it.
Took a crack at baking chocolate babka tonight, since you can't get one worth a shit anywhere around here. Came out pretty good - didn't rise as much as I'd like because I made the dough a week ago and then forgot about it in the fridge, but overall pretty happy with the results.
Attachment 182758
whole paycheck had a pretty decent one a few years ago, but I'm sure your is way better. Babka drool.
Took last weeks barbequed quail bones and made a stock; came out smokey and gamey.
First course last night, used that stock to make a broth for each serving of a couple of basil butter fried shrimp, a few fresh morels cooked in butter, chopped anise fronds. 2013 Kosta-Brown chard.
Next course was fresh peas, quinoa salad (quinoa, soybeans, tomatoes, smoked red peppers, cukes) and grass fed filet mignon optionally topped with Fourmes-d'Ambert. 1990 magnum of Geantet-Pansiot Charmes-Chambertin.
Cheater Ceasar salad (mayo+rice wine vinegar+garlic powder).
Dessert was banana bread with vanilla ice cream. More cheese. 1983 Doisy-Daene.
Then about a gallon of water.
That sounds freaking outstanding! I'm sure the sauternes was still kicking ass, but how was the burgundy holding up?
It was awesome: smooth, rich, dimensioned with still a good bite of grapeskin. Given to me as a birthday present a couple of months ago.Quote:
Originally Posted by Cruiser
Parker's an idiot about rburgs when he says they have to be drunk within 10 years.
^^^ This tonight, using this marinade and some improvisation on the brothQuote:
Originally Posted by Pegleg
Tomorrow, cochinita pibil on the Egg
^^^ Mini TR on the pibil?
Yup. Marinated last night, 'bout to go make me a fire. Stay tuned.
Conchinita pibil is my all time fav dish at the red iguana in slc. Amazing looking forward to that "tr"
http://i.imgur.com/8hHRZSx.jpg
http://i.imgur.com/ynKMcMu.jpg
This part was hard -- it turns out that banana leaves are brittle. What am I doing wrong?
http://i.imgur.com/f93i0Lo.jpg
One wrap turned out nice, the other one kinda like this
https://frinkiac.com/gif/S02E09/173753/177090.gif
http://i.imgur.com/KkSBvFV.jpg
Soak them in warm water first?
Toss them on a burner for a few seconds. When they start to look a little glossy, they'll be pliable
Creole seasoning and Turbinado sugar rubbed Baby Backs (couldn't find any St. Louis style ribs) ready for the smoker...
Attachment 183063
the people of Calabria cook eggplant better than any other part of Italy
peasant food at ts best
https://www.youtube.com/watch?v=b8qGZi7tQRc
thiis guy kills me:smile::smile:
https://www.youtube.com/watch?v=K6EWVs6f-58
https://www.youtube.com/watch?v=iIjGMhzV0Y4
Those are some nice thick backs. Butcher was generousQuote:
Originally Posted by Tippster
Skirt
Looks tasty! I love big, bold flavors but I find people and BBQ joints over rub ribs. Sometimes simple is better.Quote:
Originally Posted by Tippster