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Jake Ace wrote:
Grinder wrote:
I haven't been around enough to notice who isn't around.
I may grow old but I'll never grow up. -
Jake Ace wrote:
I just pounded my chicken, what uh mess!
I may grow old but I'll never grow up. -
Drybones wrote:
Jake Ace wrote:
Grinder wrote:
I haven't been around enough to notice who isn't around.
The road to glory cannot be followed with much baggage.
Richard Ewell, CSA General -
Jake Ace wrote:
I just pounded my chicken, what uh mess!
Lost in the right direction. -
Bo Peep wrote:
Jake Ace wrote:
I just pounded my chicken, what uh mess!
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What’s the difference between cummin, cilantro and coriander? If it all tastes good
Display Spoiler the spelling
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Jake Ace wrote:
What’s the difference between cummin, cilantro and coriander? If it all tastes good
Display Spoiler the spelling
2,000 miler -
max.patch wrote:
Jake Ace wrote:
What’s the difference between cummin, cilantro and coriander? If it all tastes good
Display Spoiler the spelling
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I know a lot of folk pound chicken - I will not do it. Butterflying a breast to about 1/4-inch in thickness can decrease your cooking time from 8 to 10 minutes all the way down to about 2 minutes. Soaking it 24 hours before in chicken broth and sea salt will absorb more moisture. A light dusting in oil on the grill seals it in.
Just like on a bbq you don't smash your hamburger as the juice will fall out.Be wise enough to walk away from the nonsense around you! -
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I didn't know you could pond chicken.
[IMG:http://bp2.blogger.com/_Ejmg4cqrYVc/RhOOt3lOSUI/AAAAAAAAABc/8ljhb5Rm0gs/s400/CKSWIM.jpg]Please go back to beating your burger.Be wise enough to walk away from the nonsense around you! -
Be wise enough to walk away from the nonsense around you!
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So I was interested as I am not Irish, but there I was in Shoprite and there behold was brined brisket...O'malleys.... in huge quantities.... I had no idea this Jewish tradition was "adopted" by the Irish as better than mutton. Oy' from a source posted at the bottom.....
"Of course, in the Jewish delis, beef was an excellent choice from the kosher point of view; in Europe, however, there is such a thing as pork pastrami. Just not in Jewish communities.
In fact, both corned beef and pastrami have always seemed to me a clever way for kosher eaters to have “their own” pork; neither one, not corned beef nor pastrami, both pink and fatty, seems much like beef. “Pork” comes much more readily to mind when you consume corned beef or pastrami!
Next: both meats are cured, which usually means soaked in brine for a while, with some degree of “pickling spices.”
Also in that brine is what’s called “Prague powder” — an unsavory (to some) mixture of chemicals that turns the beef pinkish-red (or “porky!”) (saltpeter or curing salts)
Now we hit some of the differences.
Corned beef is simply transferred from the brine, to a cauldron of boiling water, and boiled or steamed until it’s tender.
Pastrami is dried a bit, then sprinkled with a black rub that usually includes black peppercorns, coriander, paprika, garlic, mustard seed, cloves and allspice. This black coating is THE red-flag tip-off that what you have is pastrami; corned beef has no coating at all."
My point is (ask a chef) I was under the impression I could use the brisket for practice because it was cheap in the smoker... Well I de-brined it in cold water for 24 hours soaking it and changing the water every 6 hours. Thank god I did! Apparently the Irish boil meat with cabbage, removing all the fat and flavor leaving the salt. (My first mistake) Then using an steel injector I pushed in unsalted Beef Stock & a tablespoon of "Better than Bullion beef" in 1/2 inch intervals to really up the flavor. Following Myron Mixon's book added his rub and 350° for one hour and 220° for 7 hours and using cherry wood smoke... OMG! It's gone. It went so fast, talking 4 pounds here. I never had time to mop. There are no leftovers when it comes to Brisket. Can't wait to trim up a huge Brisket after this!
huffingtonpost.com/david-rosen…-time-but-_b_4958802.htmlBe wise enough to walk away from the nonsense around you! -
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No question.. just folks are addicted to salt, not flavor. Read on.
The three ways heat cooks food. Food gets hot when molecules vibrate so fast that their temperature rises. when cooking outdoors, heat is transferred to food by three methods. Which one you use is crucial. These processes have been described this way:
- Conduction is when your lover's body is pressed against yours.
- Convection is when your lover blows in your ear.
- Radiation is when you feel the heat of your lover's body under the covers without touching.
Be wise enough to walk away from the nonsense around you! - Conduction is when your lover's body is pressed against yours.
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Astro wrote:
So what is wrong with salt?
I love the stuff.
Be wise enough to walk away from the nonsense around you! -
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maybe it's faux -- but being (mostly) irish i made corned beef with cabbage, potatoes, and carrots on st. paddys day as usual. and while the leftover veggies were consumed at various meals over the next few days -- the leftover corned beef was reserved solely for reubens -- which was supper the next 4 nites.2,000 miler
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max.patch wrote:
maybe it's faux -- but being (mostly) irish i made corned beef with cabbage, potatoes, and carrots on st. paddys day as usual. and while the leftover veggies were consumed at various meals over the next few days -- the leftover corned beef was reserved solely for reubens -- which was supper the next 4 nites.
...and hash.appalachiantrailcafe.net/index…e5b087519f32e7e6b2ee1a2c0appalachiantrailcafe.net/index…e5b087519f32e7e6b2ee1a2c0 -
Astro wrote:
So what is wrong with salt?
I love the stuff.
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Jake Ace wrote:
max.patch wrote:
maybe it's faux -- but being (mostly) irish i made corned beef with cabbage, potatoes, and carrots on st. paddys day as usual. and while the leftover veggies were consumed at various meals over the next few days -- the leftover corned beef was reserved solely for reubens -- which was supper the next 4 nites.
...and hash.appalachiantrailcafe.net/index…e5b087519f32e7e6b2ee1a2c0appalachiantrailcafe.net/index…e5b087519f32e7e6b2ee1a2c0
I may grow old but I'll never grow up. -
Drybones wrote:
Jake Ace wrote:
max.patch wrote:
maybe it's faux -- but being (mostly) irish i made corned beef with cabbage, potatoes, and carrots on st. paddys day as usual. and while the leftover veggies were consumed at various meals over the next few days -- the leftover corned beef was reserved solely for reubens -- which was supper the next 4 nites.
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FWIW, when I was in Ireland, there was a noticeable lack of corned beef. So I asked a few of the Irish people I met and they assured me that they had never heard of such a thing as corned beef. So it seems that corned beef is what Americans eat on St. Patrick's Day because they think it is Irish, which it isn't. And St. Patrick's Day is a holiday that Americans think is for just for drinking, which it isn't, because in Ireland it is a religious holiday, which means they go to mass before they they go to the pub.
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odd man out wrote:
FWIW, when I was in Ireland, there was a noticeable lack of corned beef. So I asked a few of the Irish people I met and they assured me that they had never heard of such a thing as corned beef. So it seems that corned beef is what Americans eat on St. Patrick's Day because they think it is Irish, which it isn't. And St. Patrick's Day is a holiday that Americans think is for just for drinking, which it isn't, because in Ireland it is a religious holiday, which means they go to mass before they they go to the pub.
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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.
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
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be aware JA Henckel knives come in several price ranges. I bought a 10 pc set of Henckel knives a few years ago. wow I thought, a set of German made knives for $200. nope, a set of Chinese made knives. the German ones can cost that much per knife. live, learn and read the fine print. to be honest, i'm not a chef, my Chinese Henckels have been all I need.
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SandyofPA wrote:
My Henckel chef knife is 42 years old, a present from my Dad for my 18th birthday. A very fine German knife, good for a lifetime!
The road to glory cannot be followed with much baggage.
Richard Ewell, CSA General -
Knives are a personal thing in the kitchen. What fits your hand and what grip you use are the places to start.
For me, the very old(40 years) Sabatier's(Thiers-Issard,Sabatier-K) carbon steel are the best.
Second best are the Shun Classic. In fact, my Shun 10" is my go-to when doing bulk(holiday dinners) slicing/prep work.
I always grind off the sharp angle on the spine of the bigger knives to make my pinch hold more comfortable. Wusthof where the WORST at that...nice steel though...
Neither are cheap. For cheap, you cannot beat the Victorinox Fibrox Pro line and I highly recommend the $40 chef's knife to anyone wanting to start to upgrade their knives...
Remember to use a steel on your knife before every use. A steel does NOT sharpen the blade. It only straightens the "wire". If you do this and avoid nicking the blade on bones, pits, GLASS CUTTING BOARDS AND GRANITE COUNTER TOPS and other very hard things, you wont have to actually sharpen your blade for years, as long as it came with a well cut edge at the right angle to begin with and the steel is top notch...https://www.sharpeningsupplies.com/How-to-Use-a-Sharpening-Steel-W62.aspx -
Wow - we have a restaurant supply in Wilmington...
dexter1818.com/shop/connoisseur.htmlBe wise enough to walk away from the nonsense around you! -
Astro wrote:
SandyofPA wrote:
My Henckel chef knife is 42 years old, a present from my Dad for my 18th birthday. A very fine German knife, good for a lifetime!
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SandyofPA wrote:
Astro wrote:
SandyofPA wrote:
My Henckel chef knife is 42 years old, a present from my Dad for my 18th birthday. A very fine German knife, good for a lifetime!
Be wise enough to walk away from the nonsense around you! -
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I personally prefer the stamped blades.Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
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