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Pastrami from a whole brisket?
I guess I'll join the chorus. Prosciutto is a seasoned, uncooked, dry-cured, and air-aged hind leg of a pig or, in some cases, a wild boar. -
Picanha! Just Salt
Nice job Zippy, and well deserving of a like. Picanha (Coulette, top sirloin cap, rump cap/cover, etc.) is a wonderful piece of beef provided you can find a butcher who can properly cut it, which isn't easy in much of the U.S. Even when you can find a knowledgeable butcher U.S. familiar with... -
Venison Medallions with Spicy Blackberry Sauce
Chile, Sorry for not getting back sooner but I unexpectedly had to go to Houston yesterday on business and didn't return until this morning. Made the sauce this morning with a couple changes, which is not surprising for me. To the cheesecloth bag with 2 tbs. of black peppercorns I added 1 tbs... -
Venison Medallions with Spicy Blackberry Sauce
It's been a long time since I made the sauce and I don't recall the finished yield but I would guess it's at least 4 cups, but more likely, 5-6 cups. As previously mentioned, I intend to make a batch of the sauce today, and if those plans hold up, I'll let you know the outcome. -
Venison Medallions with Spicy Blackberry Sauce
Sure, glad to share. Blackberry Ancho Chile Sauce Ancho Purée 3 ancho chiles 4 cups boiling water 2 teaspoons garlic, minced 1 tablespoon fresh cilantro, chopped Combine the ancho chiles and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the... -
Venison Medallions with Spicy Blackberry Sauce
Don't know how I originally missed this thread, but that's one Hell of a great looking dish Chile and well deserving of a like. Blackberries are my favorite to use in fruit based sauces and your dish reminded me of an outstanding one I had many years ago at a restaurant in Mexico City, wild... -
MONTREAL SMOKED MEAT
Nice score, Al. You've got a pretty thoughtful and generous neighbor. I get to Montreal 5-6 times a year on business and a Montreal smoked meat sandwich is always on the agenda. I've done Schwartz's a few times and, for the most part, I personally think it's overrated. While the food is very... -
Sous vide
Like every other respondent, the simple response to your question is yes, you can cook your item straight from the freezer sous vide without concern. I've been doing it frequently for around 15 years without any issues.- dls1
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Cudighi
Yooper22, I visited some friends in the UP a few years ago and had cudighis a couple times. I wanted to replicate them at home and, as you, did a search and found the same, or similar, recipes everywhere I looked. On my first try, it turned out OK, but something was missing. On the second try... -
searing a frozen steak, then onto oven?
solman, I've cooked steaks and chops from the frozen state quite a few times, but not necessarily by design. Usually due to my poor advance planning, or a spur of the moment kind of thing. Over the years I've also done frozen roasts, pork butts, briskets, and even did a frozen turkey once for...- dls1
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Leg of Lamb Score - Cooking Suggestions?
When I do a leg of lamb, I keep it fairly simple. I prepare a paste with a generous amount of minced garlic, rosemary, and anchovies. I cut small slits throughout the surface of the meat and push in the paste. Apply a liberal amount of salt and pepper cook it to an IT of 120F-125F, maximum. When... -
Gochujang ribs.
Great looking ribs, Doc. Well deserving of a like. I've traveled to South Korea a fair amount, primarily on business, for the past 30+ years, and early on, became a big fan of Korean food, and continue to frequently cook Korean inspired dishes at home. The key ingredients in most Korean dishes... -
London Broil...
indaswamp, London broil is NOT a specific cut of beef, but a method of preparing a cheap, tough cut of beef. Years ago, the preferred cut was flank steak, followed by top round. We've all seen flank escalate over time so anytime you see "London Broil" in the meat department, or at a butcher... -
Sous vide hopes
Anova's a solid choice. My Anova unit is their original one that I got around 5 years ago and it's still going strong after a lot of usage during that time. Back then they didn't offer Bluetooth or WiFi, which is fine with me, but my unit does have higher wattage than the models they currently...- dls1
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Nothing to do with smoke
Good looking gravlax, lemans. Like! I use a similar recipe when making gravlax, though I've never used star anise. Normally, I use a mix of caraway and coriander. Like Holly, sometimes I'll sprinkle vodka on it. Other times it might be gin or Pernod (my favorite). Also, when it's when it's...- dls1
- Post #29
- Forum: Blowing Smoke Around the Smoker.
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Pork Toblerone?
It's fake. As Murdy said, Toblerone sought, and received, Halal certification around 8 months ago to expand their to Muslims who will only eat Halal which is estimated to be around 2 million. The AfD party in Germany, a far-right fringe group with Islamophobic, anti- Semitic, and neo-Nazi... -
Sous Vide cookbook
cooker613, When a question such as yours comes up, the books I recommend are, "Under Pressure" (Thomas Keller). "Modernist Cuisine At Home" (Nathan Myhrvold/Maxime Bilet). "Sous Vide At Home" (Lisa Fetterman), as mentioned by Brian in a prior post. The first two books are directed towards...- dls1
- Post #6
- Forum: Sous Vide Cooking
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Busy Eagles wknd
I agree with Preacher Man, what a game. However, I have a love/hate response to the outcome. I had a $1K bet on the Eagles to cover, and they did. I live in Chicago and wanted the Bears to win, and they didn't. Oh well.- dls1
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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Wild Goose Pastrami
Yes, I've done it. Four or five times, I believe. It's excellent, especially with the optional pre-soak in "peaty" Scotch. If you have any goose breasts left, you should give it a try.
