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Since the smoking thread closed before I got any responses and it hasn't been replaced yet I'll repost this. Any thoughts on grabbing this for a first smoker on a tight budget? http://www.lowes.com/pd_332738-42600-CBS1101L_4294857758_4294937087_?productId=3294734&Ns=p_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&pl=1¤tURL=%2Fpl_Smokers_4294857758_4294937087_%3FNs%3Dp_product_prd_lis_ord_nbr%7C0%7C%7Cp_product_qty_sales_dollar%7C1&facetInfo= It's either that or the Alton Brown Ceramic home-made around this price I think. Edit: link is really ugly and only seems to work half the time, if it doesn't work it's a Master Forge Charcoal Smoker from Lowes Fuzzy Pipe Wrench fucked around with this message at 19:42 on Sep 18, 2011 |
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Sep 18, 2011 19:38
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Any ideas what to do with ~2.3 pounds of pork top loin? I've tried slow cooking it, and braising it, but both of those it didn't have enough fat content to remain moist. Oven baked with a heavy seasoning rub worked out nicely, but there was very little flavor penetration towards the center of the meat.
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Sep 21, 2011 23:50
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I'm wanting to make this recipe http://www.seriouseats.com/recipes/2011/01/grilling-stout-barbecue-sauce-recipe.html but am wondering if there are any non-mustard substitutes for the dijon? I haven't made the recipe before, but I'm guessing its there mostly to add tang and maybe a little heat. My first guess is to use a bit of horseradish, but that's just a guess.
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Jan 3, 2012 23:21
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Just cleaned my cabinets out. Turns out I have several pounds of linguine and spaghetti that I did not know I had. Anything unusual I can do with these? Maybe some desserts or breakfasty type things?
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Jan 20, 2012 06:05
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Steve Yun posted:Do you have hot dogs Nope, why?
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Jan 20, 2012 16:03
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What's my best bet to get an assortment of high quality dark chocolates? Preferably just plain bars and identified by origin.
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Feb 11, 2012 04:09
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Two Headed Calf posted:Most high end grocery stores (whole foods, trader joes) will have this. Unfortunately the only high end retailer is a locally owned co-op that normally kicks rear end, but has a somewhat limited selection on less popular items. There any worthwhile online options?
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Feb 11, 2012 20:04
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Harry Potter on Ice posted:Just bought a really nice whole 4lb chicken (aka "happy" or expensive organic). I salted the outside to make the skin more cripsy and have it in the fridge waiting. I usually put a ton of lemon slices and bay leaves and garlic under the skin and put it on a bed of lemon slices and bake it, but I'd love to try something new. Anyone have an amazing recipe they'd like to share? I also bought some red potatoes and asparagus, was thinking of throwing the bird in a cast iron and baking it at 350 for a while then putting the veggies in with it until the end... Butterfly and broil it, use a bed of hearty aromatics instead of a rack in your pan, and you can also use the drippings to make a jus. You can use the same seasonings even.
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Feb 27, 2012 01:19
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Harry Potter on Ice posted:^^^This sounds like cast iron porn and I'm most definitely doing this, my mom gave me my grandpas old cast iron for xmas Honestly I like his idea even better than my own, going to try it tomorrow.
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Feb 27, 2012 01:42
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, how do I do I make it not bad? Also, I don't know what aromatics are.. but rosemary sounds like it fits? (I had to google butterflying but I swear I love cooking!) Also you were saying broil, I was planning on doing 350 until it hits 160 ish, what do you think?
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Fried chicken and waffles? There is one true condiment, at least in my book. Maple bourbon syrup. 1 cup grade A or B maple (depends on what you prefer to use as a condiment normally) 3 Tablespoons of butter Bourbon to taste (I suggest starting with 2 tablespoons) Whisk maple and bourbon together over medium heat until it reduces by ~10%. Then whisk in the butter (which I usually have pre-melted in a bowl).
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Jun 18, 2012 22:49
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LongSack posted:Does anyone have any experience with mail-order dry aged prime beef, especially bone-in ribeyes? Can someone recommend an on-line source? There are no butcher shops near me. I'll go ahead and echo this question.
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Jul 1, 2012 22:21
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Rahtas posted:Well, I ended up using the recipe I found in a roux that I looked up how to make. I think I cooked it too long, so I added some milk and a little butter. In the end, it tasted pretty good, but it ended up a bit gritty. Anyone know how to make it smoother? Cook it longer at the fat + flour only stage before adding milk.
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Jul 2, 2012 00:30
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Find a car nerd that uses it to run his bio diesel engine. Edit: switch to bio diesel yourself.
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Jul 15, 2012 22:07
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tarepanda posted:Do you mean: What are the names/how do I make all 3 of these. I wanna do fun things with tofu.
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Aug 1, 2012 02:31
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Phummus posted:To be fair, Bourdain said the worst thing he's ever eaten is a chicken McNugget. I want to see how he'd react to frozen aisle Tyson nuggets.
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Aug 3, 2012 19:51
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So I'm nuts about macaroni and cheese. I love it both stovetop and baked styles. But I want 2 new things from my mac. I want a mac and cheese I can prep ahead of time and then store for a quick meal later. Also a mac and cheese that gets away from the usual roux based recipes.
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Aug 15, 2012 19:19
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Rurutia posted:Do you not normally freeze your meat? You really shouldn't leave meat in the fridge for much more than a day. This seems a bit overzealous, especially seeing as how at grocery stores they sit in coolers, unfrozen for up to 5 days or so.
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Aug 21, 2012 05:42
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Restaurant near me makes it at your table and you choose what goes in it. Apparently the most popular things are cilantro and shallot by a pretty big margin then tomatoes and peppers are not unusual. Of course the default is salt, lime and avocado.
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Sep 26, 2012 17:45
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For anyone who dabbles in cornbread that is sweetened you are doing yourself a great disservice by not using honey to sweeten it.
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Nov 15, 2012 23:09
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therattle posted:I love honey so I'll check that out! Any ideas on honey:sugar equivalence ratios? Is 1tsp of honey as sweet as 1tsp honey? When I bake with honey I usually do 1 cup honey = 1.25 of sugar and I also reduce how much liquid I add by around .25 cups per cup of honey used. With cornbread, especially skillet cornbread it is basically impossible to mess up though!
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Nov 15, 2012 23:30
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GrAviTy84 posted:it takes like, an hour once you add the meat, not including the 30 minute long mirepoix sweat. All of the moisture needs to evap before it even begins to form fond. It is not a fast recipe by any means since after you add everything the whole thing needs to simmer for another hour at least. Also, the fond is built before the tomato is added, but it's not that big of a deal, just let it go, full blast, uncovered, for even longer. Stir it a lot to keep from burning. Where do I go to find this recipe of yours? Searching ragu didn't bring it up on the wiki.
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Dec 20, 2012 23:30
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dino. posted:What kind of horrible stores do you have around you that you can't find everything there? o_O I was in a similar situation until recently. I lived in a town without any ethnic stores other than a pair of gas stations that sold mexican soda and soap. This town also had 0 butchers other than the ones inside of large-chain grocers. I couldn't get any meat outside of choice/select beef, chicken, pork, fish (tilapia/salmon/grouper only for the most part) and around the holidays turkey would show up. This town also had no farmers markets other than one that stopped operating a month after I had moved there. The produce available was basically just potatoes/onions/carrots/celery/lettuce/cucumbers/really tiny squash. As for fruits it was just apples/oranges/grapes and strawberries when they were in season.
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Feb 9, 2013 18:03
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Mach420 posted:The best hard way would be to spend half your day tending over some authentically made bolognese sauce. After you do it a few times it really becomes quite quick to make.
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Feb 11, 2013 01:12
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It reheats spectacularly as well, some people I feed it to occasionally even say it tastes better after a day or so in the fridge.
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Feb 11, 2013 01:17
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I've recently had to switch to pre-peeled garlic because all of the grocery stores around me have switched to some variety of garlic that have almost no flavor. 
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Feb 27, 2013 17:07
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Lock him in a basement with nothing but a stove, a spice rack, oils, a vegetarian cookbook and an assortment of veggies. Check back after a week.
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Mar 1, 2013 00:28
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What's the best brand of soy sauce? I just switched to kikkomans away from store brand and have been very impressed with it each time I used it. Near the bottom of the bottle now though and wonder if even better stuff exists.
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Mar 4, 2013 14:33
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Vagueabond posted:The correct answer is to stop using Japanese soy sauce and buy a bottle of ABC brand kecap manis. Really, though, it's subjective - different sauces will have different ratios of flavours, and will each have their proponents and detractors (as long as they're good in the first place, of course!). Then I guess I'll try the one you suggested. I was unaware that soy sauce could have more dimensions than "salty" and "kinda umami?". Suddenly it actually makes sense to use soy as a condiment rather than just as an umami booster to add in to other things.
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Mar 4, 2013 15:09
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I think I'm just going to have to buy an armload of soy sauces at this rate. Not a problem since I've just gotten my hands on a burner and wok to do some proper stir fry with.
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Mar 4, 2013 16:10
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Anyone know much about sake? I tried some warm the other night and it was really a great treat. I have no idea what to look for in a decent bottle to keep around the house. VV Thanks for that, didn't run across it when I first looked. Fuzzy Pipe Wrench fucked around with this message at 17:03 on Mar 7, 2013 |
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Mar 7, 2013 16:42
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So I've been making a pretty tasty buffalo wing dip for parties/game nights/whatever for a while and I absolutely love it. It's basically just the entire "buffalo wing" experience in a single dip. I've been wondering if there was a way to make it vegetarian friendly by swapping out the chicken I usually roast and put in it with something that will keep the texture/flavor that the chicken brings to the table. My first thought is to just use some faux-chicken stuff from the freezer aisle but I never use that sort of thing to make vegan/vegetarian dishes.
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Apr 6, 2013 04:29
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So uh. Really dumb idea probably. But... Can I sous vide rice? Can I create the stickiest rice to ever exist with an absolutely perfect texture or something similarly neato?
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Sep 8, 2013 01:35
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Why isn't there a chocolate thread? I've just discovered bean to bar chocolate and now I must have more chocolate knowledge and discussion. Someone who actually knows something about it should totally make a thread.
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Sep 24, 2013 21:13
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Suggestions for a Thanksgiving Dinner that can survive a 4 hour hike up a mountain and then be consumed with just a warming on a camping stove?
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Nov 21, 2013 22:48
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Breaking the rules of food safety isn't INSTANT GUARANTEED DEATH or even guaranteed food poisoning. But why take the risk? It may seem overwrought, but the way people talk about it online is an effort to make sure the reader doesn't ignore the advice because it's "not a big deal". That is of course in the context of your home. If you're breaking food safety rules/laws in the context of food service I will loving End You. Full disclosure: if for some reason I get delivery pizza it almost never makes it into the fridge until the morning after. Same with pressure coooked rice.
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Feb 19, 2014 21:14
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| # ¿ May 3, 2024 11:38 |
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Further disclosure: I do my rice Bain Marie style so the cooker gets cleaned. I am civilized after all.
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Feb 19, 2014 22:03
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