Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dls1

    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...
  2. dls1

    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...
  3. dls1

    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...
  4. dls1

    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...
  5. dls1

    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...
  6. dls1

    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...
  7. dls1

    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...
  8. dls1

    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.
  9. dls1

    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.
  10. dls1

    Wild Goose Pastrami

    Great job, indaswamp, and well deserving of a like. I've used the same recipe a few times when I find my self in possession of goose breasts, which isn't often, with excellent results. Another one of my favorites of Hanks is for a German smoked goose breast known as "Spickgans". Have you ever...
  11. dls1

    Where can I buy Encapsulated Citric Acid (ECA)

    Simplify your search, as well as your life, Butcher & Packer - http://www.butcher-packer.com/index.php?main_page=advanced_search_result&keyword=citric+acid&search_in_description=1&categories_id=&manufacturers_id=&pfrom=&pto=&dfrom=&dto=&x=0&y=0 Amazon -...
  12. dls1

    Thick sirloin/filet time and temp.

    phathead69, 131°F will give you the medium rare, closer to medium, that you're looking for. You say you're cooking "thick" steaks but you didn't say how thick they are, and that plays a role in the cooking time for pasteurization. For example, at 131°F, a 1" steak requires 2.75 hours. At 1.5"...
  13. dls1

    Prime Rib, USDA Grade Prime?

    Timely subject since I finished Christmas dinner a little while ago where the star was a prime grade 6 bone rib roast. The neighborhood butcher I go to has a high quality shop that is precise in specifying what they sell. In my case the label read "Beef Rib Roast Prime Grade" followed by my last...
  14. dls1

    Sending bbq

    beaummiler, Your friend's idea of sending BBQ to his wife in Iraq is a nice thought, but a bad idea on several counts. The 6-10 business day delivery window you mentioned is good for most of the time, but not this time of year. During the Holiday season that window expands quite a bit. The...
  15. dls1

    Bye Bye Birdie the Unconventional Thanksgiving Meal?

    Medium is OK for the legs and thighs. The breast should be rare, or at worst, medium rare. Anything beyond that with the breasts should be reserved for pet food.
  16. dls1

    'Nudja rabbit rillette

    Looks very good, atomic. Your title, "nduja rabbit rillette", initially had me a bit confused as I was thinking nduja and rabbit rillette, both of which I've made in the past, are two totally different things. Once I saw that you combined the two it made sense. The nduja I've made in the...
  17. dls1

    To all the Wild Eyed Southern boys out there...be careful.

    Michael looks to be very memorable. As it approaches landfall, it's getting stronger, not weaker. Earlier this morning, the sustained wind speed was 145 mph, and the barometric air pressure was 928 millibars. The air pressure is what drives the wind speed; the lower the air pressure, the higher...
  18. dls1

    Smoked paprika?

    The paprika we use exclusively is smoked Spanish Pimenton de La Vera. When harvested, the peppers are stemmed then smoke-dried over a Mediterranean species of oak known as Holm oak for 2-3 weeks. From there, the peppers are ground using a series of stone wheels (usually 8) which move very slowly...
  19. dls1

    Giant Foods, Australian grass fed beef tenderloin onsale

    Al, around 80% of the beef produced in Australia, as well as New Zealand, are grass fed, and finished. The remainder are grass fed then finished on grain for a minimum of 60 days. In the U.S., grain fed, and finished, is the norm though there are a very few producers that grass feed then grain...
  20. dls1

    New way to do Hummas... Best ever

    Some very nice looking hummus, Zippy. Like! The recipe I've used for hummus for many years is very similar to the one you used and I have no problem with the skins or a need for peeling. Comparing the two recipes there's only one significant difference I see and that's during the cooking stage...
Top Bottom
Back
Clicky