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JimBlue wrote:
Grinder wrote:
High tech cow tipping.
Wait...Do your duty in all things. You cannot do more, you should never wish to do less. - Robert E. Lee -
Grinder wrote:
JimBlue wrote:
Grinder wrote:
High tech cow tipping.
Wait..
So. You are giving tips on cows that need tipping. So. Is this a good tip or a bad tip ?--
"What do you mean its sunrise already ?!", me. -
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May have already told ya'll this, but it fits in here and is funny.
Another college story... I was in a fraternity and we rented a house and barn. It was a dairy farm, but before that part of it was a golf course. One of the brothers, "Moose" drove a big '70s Oldsmobile. Sometimes after the parties we would pile into the moosemobile and ride around the fields herding cattle. One weekend night when we were really tanked we were out there herding cattle and got the moosemobile stuck in an old sandtrap, I kid you not, it was hilarious. The cows were extremely pissed and we could not get the car out as it was body stuck. We had to bale and run back to the party barn with pissed off cows after us. I can still remember the look on Moose's girlfriend's face " You did what?""Dazed and Confused"
Recycle, re-use, re-purpose
Plant a tree
Take a kid hiking
Make a difference -
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CoachLou wrote:
Grinder wrote:
High tech cow tipping.
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Smoked Salmon... As I prepare a huge amount of smoked salmon with a basic draw out the liquids - a 24 hour overnight in the refrigerator with 3 parts brown sugar to 1 pound sea salt quickly turns to liquid and the fish needs to be rotated to cure and impart flavor. - The salt removes the water and leaves the fat, and cures the fish.. but is the sugar doing the same and sweetening the meat? I like the idea that when the fish is done in this first step, its very firm not floppy like fresh. I am confused as the sugar is three times as much.
Also - which is better - Cold Smoke or Kippering?Be wise enough to walk away from the nonsense around you!The post was edited 1 time, last by Wise Old Owl ().
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Wise Old Owl wrote:
Smoked Salmon... As I prepare a huge amount of smoked salmon with a basic draw out the liquids - a 24 hour overnight in the refrigerator with 3 parts brown sugar to 1 pound sea salt quickly turns to liquid and the fish needs to be rotated to cure and impart flavor. - The salt removes the water and leaves the fat, and cures the fish.. but is the sugar doing the same and sweetening the meat? I like the idea that when the fish is done in this first step, its very firm not floppy like fresh. I am confused as the sugar is three times as much.
Also - which is better - Cold Smoke or Kippering?
Cold smoking is better. I prefer gravlax to cold smoking myself. Easier and doesn't require any special equipment.Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Rasty wrote:
Wise Old Owl wrote:
Smoked Salmon... As I prepare a huge amount of smoked salmon with a basic draw out the liquids - a 24 hour overnight in the refrigerator with 3 parts brown sugar to 1 pound sea salt quickly turns to liquid and the fish needs to be rotated to cure and impart flavor. - The salt removes the water and leaves the fat, and cures the fish.. but is the sugar doing the same and sweetening the meat? I like the idea that when the fish is done in this first step, its very firm not floppy like fresh. I am confused as the sugar is three times as much.
Also - which is better - Cold Smoke or Kippering?
Cold smoking is better. I prefer gravlax to cold smoking myself. Easier and doesn't require any special equipment.
Be wise enough to walk away from the nonsense around you! -
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Thanks Dan...Be wise enough to walk away from the nonsense around you!
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Christmas eve and Hanuka... I am thinking a drive by on your inflatable outside snowman! SD
MERRY CHRISTMAS!Be wise enough to walk away from the nonsense around you! -
Hey Rasty Thanks for the help. I nailed the Lox - wife is happy!Be wise enough to walk away from the nonsense around you!
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Hi Rasty, after what was five days the thinner pieces turned black and some odd area's, I am reducing the process to 4 days, to keep consistency... thoughts? As soon as began to start to "pump it out" demand exceeded what I had bought. I am buying 5-6 pounds as it "fits" on the bottom shelf. Now I am running a Kippering or hot smoke and Cold smoke on the same day.. oops.
Oh in one month the price jumped from $18 to 24... possibly it was from cartels in Salmon or Futures.Be wise enough to walk away from the nonsense around you! -
Wise Old Owl wrote:
Hi Rasty, after what was five days the thinner pieces turned black and some odd area's, I am reducing the process to 4 days, to keep consistency... thoughts? As soon as began to start to "pump it out" demand exceeded what I had bought. I am buying 5-6 pounds as it "fits" on the bottom shelf. Now I am running a Kippering or hot smoke and Cold smoke on the same day.. oops.
Oh in one month the price jumped from $18 to 24... possibly it was from cartels in Salmon or Futures.
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Tonight we decided to have chili as it's getting cold here again. Thawed out a gallon freezer bag full, popped the cornbread in the oven, scooped the "chili" into mug bowls to micro and discovered that the chili was spaghetti sauce- whoops! Quickly boiled some noodles, changed the drink from beer to wine and had a "Redneck Italian" dinner."Dazed and Confused"
Recycle, re-use, re-purpose
Plant a tree
Take a kid hiking
Make a difference -
Rasty wrote:
Wise Old Owl wrote:
Hi Rasty, after what was five days the thinner pieces turned black and some odd area's, I am reducing the process to 4 days, to keep consistency... thoughts? As soon as began to start to "pump it out" demand exceeded what I had bought. I am buying 5-6 pounds as it "fits" on the bottom shelf. Now I am running a Kippering or hot smoke and Cold smoke on the same day.. oops.Oh in one month the price jumped from $18 to 24... possibly it was from cartels in Salmon or Futures.
Be wise enough to walk away from the nonsense around you! -
Wise Old Owl wrote:
Rasty wrote:
Wise Old Owl wrote:
Hi Rasty, after what was five days the thinner pieces turned black and some odd area's, I am reducing the process to 4 days, to keep consistency... thoughts? As soon as began to start to "pump it out" demand exceeded what I had bought. I am buying 5-6 pounds as it "fits" on the bottom shelf. Now I am running a Kippering or hot smoke and Cold smoke on the same day.. oops.Oh in one month the price jumped from $18 to 24... possibly it was from cartels in Salmon or Futures.
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Thanks.Be wise enough to walk away from the nonsense around you!
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Sometimes. Wrap in plastic wrap first.Lost in the right direction.
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Bo Peep wrote:
Sometimes. Wrap in plastic wrap first.
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Drybones wrote:
My favorite way to cook chicken is to pound it until really flat, soak overnight in Italian dressing and grill.
Be wise enough to walk away from the nonsense around you! -
Drybones wrote:
My favorite way to cook chicken is to pound it until really flat, soak overnight in Italian dressing and grill.
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Rasty (or anyone else with a recommendation), can you recommend some quality knives? I won't say money is NO object, but I don't mind spending a couple extra nickels to get quality. I have a set I bought, but frankly they're crap. They cut okay but are one is already falling apart. I want a set for traveling when on vacation. Rental properties tend to have a LOT of knives, but not a lot of knives that cut worth a damn.Do your duty in all things. You cannot do more, you should never wish to do less. - Robert E. Lee
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Have two Morakniv knives I bought in Sweden long ago. One is paring size while the other is just at 9”.
While not considered a true chef knive, they serve a wide variety of roles in the kitchen. Made of high carbon steel, both stain easily unless cleaned after use but are easy to sharpen. They each have a sheath which enables secure packing when car camping.
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
chief wrote:
Drybones wrote:
My favorite way to cook chicken is to pound it until really flat, soak overnight in Italian dressing and grill.
Oh I’m a chicken plucker from way back -
Grinder wrote:
Rasty (or anyone else with a recommendation), can you recommend some quality knives? I won't say money is NO object, but I don't mind spending a couple extra nickels to get quality. I have a set I bought, but frankly they're crap. They cut okay but are one is already falling apart. I want a set for traveling when on vacation. Rental properties tend to have a LOT of knives, but not a lot of knives that cut worth a damn.
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Jake Ace wrote:
prolly not what the indistry calls superior knives.
Do your duty in all things. You cannot do more, you should never wish to do less. - Robert E. Lee -
Anyone else notice Rasty hasn't been around much lately.....he must be having a great time with his midlife crisis. My son noted the other day he's getting closer to 40....and can't wait to choose his midlife crisis.I may grow old but I'll never grow up.
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Grinder wrote:
I haven't been around enough to notice who isn't around.
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Jake Ace wrote:
Grinder wrote:
I haven't been around enough to notice who isn't around.
I'm glad I have another 20 years or so to that. I'm not ready for a crisis.Do your duty in all things. You cannot do more, you should never wish to do less. - Robert E. Lee -
Grinder wrote:
Jake Ace wrote:
Grinder wrote:
I haven't been around enough to notice who isn't around.
I'm glad I have another 20 years or so to that. I'm not ready for a crisis.
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