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Dukes Mayo
Yes, there is a limited risk in using raw eggs in any preparation. As I recall, the FDA has stated that may exist in 1 of 20,000 eggs, but nobody wants to be the person that gets that 1 bad egg. The citric acid in lemon juice, or acetic acid in vinegar, negates that risk significantly, and salt...- dls1
- Post #57
- Forum: Sauces, Rubs & Marinades
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Steak sauce
I'm firmly in the no sauce group when it comes to a good steak. If anything, I occasionally add some demi glace or a compound butter when the steaks are finished. Many years ago a friend helped me with a pretty arduous moving task. When we finished I offered him some cash, but he refused. So, I...- dls1
- Post #36
- Forum: Blowing Smoke Around the Smoker.
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Dukes Mayo
Like others, I've lived in Hellman's land most of my life, but tried Duke's once and didn't care for it, though I don't recall it tasting like dirt. Looking at the ingredient list, it may have been the soybean oil, cider vinegar, oleoresin paprika, and other natural flavors, whatever they are...- dls1
- Post #30
- Forum: Sauces, Rubs & Marinades
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Boneless Berkshire Fresh Ham
Looks great, RS and sounds like you pretty much got the flavor profile you were looking for. How long did you let the ham "rest" after cooking, Also, did you check the IT after the rest, and if so, what was the temp? Nice job. -
Boneless Berkshire Fresh Ham
I think 145 us a good idea. In a earlier post I said I did a fresh ham at155 that came out well, but that was quite some time ago. Thinking about that afterwards, if I were doing one today, I'd go with 145. You're going to hjave some carry over while it's resting after the cook that may take... -
SV Elk & Balsamic Blueberry Sauce
Jed - Sorry for the delay in responding but it's been a hectic week. I'll post the elk cook when it's done, but I'm not sure when that will be. In addition to my wife and I it would include our daughter and her fiance and, hopefully, the friend who gave me the elk and his wife. Today, our... -
Oklahoma Onion (Smash) Burgers on Homemade Butter Buns @ the Firehouse
Great looking burgers, Keith. Very nice job, and those buns look marvelous. Personally, I'm not much of a fan of smash burgers, but an Oklahoma onion burger would be the exception. Your thread reminds me of a time many years ago when I was in Oklahoma City evaluating a company a client of mine...- dls1
- Post #25
- Forum: All Things Sandwich
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Boneless Berkshire Fresh Ham
That's a beautiful ham you've got there RS. I envy you. I haven't cooked a fresh ham in a long time, but when I've done so, I've cooked them to 155F. At that point, I wrap them in a double layer of HD foil followed by a heavy towel then into a warm cooler for a couple hours. Remove, slice and... -
Piacentinu Ennese (Saffron & Peppercorn)
Beautiful looking cheese, Loyd. Nice job. If I remember correctly, this particular cheese is normally aged for about 2 months. How long did you ultimately go?- dls1
- Post #8
- Forum: Cheese Making
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Pitina Fraulana
Though I've never made pitina I've had it several times in the past when I was in the Northeastern part of Italy. As I recall, once the meat balls were prepared they were cold smoked for anywhere from a couple hours to a couple days before being set aside for about a month to finish. I also... -
SV Elk & Balsamic Blueberry Sauce
Great job, great looking meal and a nice presentation as well. I've only had elk a few times, the first time being about 30 years ago at a restaurant in Santa Fe. I saw it on the menu and asked the server what it tasted like. His response was "Intense Beef", and I was all in. I've never made... -
Best service to efile taxes?
I don't use any of the E-File vendors as I have multiple unrelated sources of income and I rely on my tax accountants and tax attorney to handle it. That said, for those with simpler needs, I highly recommend Turbo Tax. A few years ago I guided my daughter through their system and was very...- dls1
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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Any Mechanics Out There
I'm definately not a mechanic, but my daughter had the same code pop up a couple months ago on her car. In short, it's saying that the engine is running lean on bank 1, meaning the air to fuel ratio is biased towards air. In her case, it was an O2 sensor, but it could also mean several other...- dls1
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Sous Vide Double Seared Venison Back Strap with Amaretto Cream Sauce, Pasta, and Caesar Salad with Garlic Bread
Damn, that's beautiful, Keith. There's nothing wrong with a little decadence, but only once or twice a year is not nearly enough. You can do better than that. I make a savory Amaretto cream sauce similar to yours, but I add a little garlic confit and Dijon. No back straps available where I am... -
What are you making for new years?
We're still uncertain about New Year's Eve. but on New Year's day it will be our traditional black eyed pea jambalaya served with sauteed escarole.- dls1
- Post #35
- Forum: Blowing Smoke Around the Smoker.
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What’s Your Avatar?
Well, the OP's thread was a wake up call for me. My avatar was one of my cars, a 1988 Porsche 911 (930) turbo slantnose which I had for around 20 years. Sold it a few months ago so I guess it's time for a new avatar.- dls1
- Post #116
- Forum: Blowing Smoke Around the Smoker.
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Homemade Tartar Sauce (my favorite!)
That's a solid recipe Sherry, and somewhat similar to the one I use. I add some minced garlic and shallot, and use cornichons instead of dill pickles. I also double the amount of capers. Regarding the mayo, I do a 50/50 blend of mayo and sour cream, and the mayo's usually homemade though, in a...- dls1
- Post #19
- Forum: Sauces, Rubs & Marinades
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Pizza Sauce Recipe
Here's the recipe I use, Pizza Sauce 1 (28-ounce) can whole peeled tomatoes 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 2 medium cloves garlic, grated or finely minced 1 teaspoon dried oregano Pinch red pepper flakes Kosher salt 1 medium yellow onion, peeled and split in...
