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The seven deadly Spices
Compressor59, Baharat is the loose Arabic term for "spice(s)". I use it frequently and always make my own blend. It's used in many ways such as in rubs and marinades, a core ingredient in many dishes, or as a seasoning condiment. Around a week ago I used baharat to make a spiced ground lamb... -
Of all of the pulled pork posts I have seen, no one has mentioned hush puppies
I don't make hushpuppies very often, but when I do, that's the recipe I use. I saute the diced onions a bit to soften and color them. I add some minced fresh thyme and oregano, and if I want some heat, I'll use cayenne. I also add some grated aged cheddar or pecorino. -
How to sell large lang style smoker
Well, you can start by listing your Lang on this forum. There's a "for Sale" sub-forum. Provide as much detail about the smoker as you can, age, usage,condition, any damage, etc. Also, post pictures - more is better. Most importantly, state your asking price and your location and if you would...- dls1
- Post #6
- Forum: Classified Ads
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With the Lenten season upon up, eggs in purgatory
Sounds like a nice meal is forthcoming, Holly. I made eggs in purgatory for years (Ouva in Purgatorio)usually 2-3 times a month, and did so last Sunday for a brunch for 8. If it's not eggs in purgatory, then it's one of it's multi-cultural siblings such as Shakshuka (North Africa/Middle...- dls1
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Drink up! Hooch Recipe
Same here. The recipe sounds like a somewhat refined form of Pruno, a long time favorite of inmates in prisons throughout the U.S. Also, in the CDC's listing of known or suspected botulism cases, Pruno usually ranks pretty high as the cause. Cheers!- dls1
- Post #7
- Forum: Beer & Ale
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Oysters!
73saint, Damn, those oysters look good. I'm sitting here in 12°F weather and strongly envy you. Laissez le bon temps rouler. Like!- dls1
- Post #3
- Forum: Non-fish Seafood
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Easy Dirty Rice
Your dirty rice looks great Chile, and definitely worth a like. I use a similar recipe, though with a few variations. First, I always use a 1:1 ratio of chicken livers to ground pork. For the livers, I sometimes, especially for the liver aversive, simply purée them, and then add them to the...- dls1
- Post #6
- Forum: Side Items
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Pastrami from a whole brisket?
wboggs, Of course, you can make pastrami with a brisket flat. I've done it many times over the past 30+ years when whole packers weren't available, which is not uncommon where I've lived. Go for it! -
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.
