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chef jimmyj's Recent Activity

  1. chef jimmyj replied to the thread Beef Tenderloin on sale at Save a Lot.

    My area Save-a-Lot has only Chuck and Butts on sale. Buy them out!...JJ

    Feb 19, 2019 at 9:18 AM
  2. chef jimmyj replied to the thread Pasta w/ Steak and Spinach.

    That sounds good! I personally would pick Door #2. I am curious about the second hydration of the pasta? I've only ever been taught to...

    Feb 18, 2019 at 1:07 PM
  3. chef jimmyj replied to the thread Not doing that again!.

    Was watching a cooking video awhile ago. The Chef dipped a Toothpick in Pure Capsaicin Oil and swirled it in 5 gallons of Chili. The...

    Feb 18, 2019 at 12:40 PM
  4. chef jimmyj replied to the thread Did I use too much Prague Powder #1?.

    Don't sweat it. 2X is no where near enough to be toxic and once cooked most of that will dissipate. The small amount of added salt, 2...

    Feb 18, 2019 at 12:21 PM
  5. chef jimmyj replied to the thread how to prepare fresh pork liver.

    I get mine online from a farm/supplier in Berks County, PA. ( Tastyduck.com). But if you ever have the opportunity to try Duck Liver, go...

    Feb 18, 2019 at 12:12 PM
  6. chef jimmyj replied to the thread how to prepare fresh pork liver.

    Strong liver I have soaked in milk and a,splash of Soy Sauce with great results. The Duck liver I get is very mild, smells amazing RAW!...

    Feb 18, 2019 at 8:35 AM
  7. chef jimmyj replied to the thread Breakfast Quiche W/ Homemade Dried Beef...WOW!! (W/ Pics).

    Looks great. I like the Tortilla crust and a deep dish quiche. Nothing wimpy about quiche. It's just a thick baked Omelette...JJ

    Feb 18, 2019 at 8:20 AM
  8. chef jimmyj replied to the thread Help with Smoking Roast.

    This is fact. Injecting or punching holes for Garlic or marinade, pushes surface bacteria from the surface to the center where it may...

    Feb 18, 2019 at 7:53 AM
  9. chef jimmyj replied to the thread Pork Butt - Temp/Time estimate?.

    In practice, I've seen 1.5 hours per pound at 250°F. I also plan an extra 2 hours just in case something goes wrong or I get a stubborn...

    Feb 16, 2019 at 10:16 PM
  10. chef jimmyj replied to the thread Chinese BBQ Rib Sauce.

    The last time we had Chinese Take-out, we had Boneless Ribs and Mu Shu Pork. The Mu Shu is basically cabbage, pork and some other veg,...

    Feb 16, 2019 at 11:03 AM
  11. chef jimmyj replied to the thread Does the name really matter???.

    Looking at the website, their fresh cuts, Butt, Shoulder, Shanks even Slab Bacon is not unreasonable. $6-$9 a pound is not bad. My penny...

    Feb 16, 2019 at 10:33 AM
  12. chef jimmyj replied to the thread Wagyu flat iron steak tomorrow along with other goodies.

    WOW! That's one Helluva Exchange Rate!...JJ

    Feb 16, 2019 at 1:06 AM
  13. chef jimmyj replied to the thread Finished smell of brisket.

    That's an interesting description! Is your choice of Dry Dog Food one of the new, Boutique Artisan Made, All Natural, Non-GMO, Organic,...

    Feb 16, 2019 at 1:03 AM
  14. chef jimmyj replied to the thread Wagyu flat iron steak tomorrow along with other goodies.

    First off, considering Snake River Farms get $79 to $99 a pound for their Wagyu Flat Iron Steaks...I have to question the authenticity...

    Feb 16, 2019 at 12:37 AM
  15. chef jimmyj replied to the thread Does the name really matter???.

    With Japanese Kurabota, Berkshire, or Mangalitsa, there is a huge difference in flavor, marbling and tender texture compared to the...

    Feb 16, 2019 at 12:21 AM