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Messages - phillamb168

Pages: 1 ... 147 148 [149] 150 151 ... 157
2221
All Things Food / Re: Al Pastor
« on: November 10, 2010, 12:42:43 AM »
http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html

This is Alton Brown's recipe for Gyros. If you scroll down you'll see his instructions for doing it rotisserie-style. I know al pastor is typically chunks of meat as opposed to a paste, but I wonder if this wouldn't be closer to the "original" al pastor that came to Mexico from the Middle East? Plus it's all done in a food processor, and I loves me some food processorin'.

2222
All Things Food / Re: Al Pastor
« on: November 09, 2010, 02:17:16 PM »
Ever since leaving Chicago I've been trying to find an Al Pastor recipe to rival what I ate there. I'm hoping Kenji on Serious Eats will get to doing one sometime soon, but we'll see. If you've got a recipe, post it, I'd be happy to try.

2223
All Things Food / Re: Kitchen Knives
« on: November 09, 2010, 12:19:02 PM »
ATK liked a relatively cheap chef's knife, around $30.  A Victorinox I think.  Bouef.

ATK? Is that like SWMBO?

I'd also recommend something slightly more underhanded, which is, once you go to the store and find the knife that's right for you, order the actual set on Amazon. Typically wayyyy cheaper. The AHA used to have an affiliate code but I dunno where to find it, if you use it your purchase will send like 1% of the purchase price to AHA.

2224
All Things Food / Re: Pizza Fatta en Casa
« on: November 09, 2010, 12:10:18 PM »
I also had the best lasagna in Copenhagen. It looked and was served exactly like the lasagna in Northern Italy- which was pretty darn good. Better than American casserole style.

Now there's a beer town. I was there for a Drupal conference and spent pretty much all of my downtime at "Brewpub." Oh, and Mikkeller did a custom beer called "Awesomesauce" for our conference. Basically an IPA with Lychee. Lychee, btw, is fantastic in those super hoppy beers. Fan. Tas. Tic. Copenhagen also has great hot dogs. Rød Pølse. *Beavis & Butthead Laugh* You said Rød Pølse.

2225
All Things Food / Re: Thanksgiving recipe time
« on: November 09, 2010, 12:03:23 PM »
What about

Frying a turkey?

I found a supplier in the UK that can get me one of those Bayou Classics, and I'm super tempted. We've got 18 people coming so I think I'd probably do 2 10-pounders, one in the BGE @ 350 with hickory per the recommendations above and then the other in the fryer. Sounds like the investment would be worthwhile, too, as those things can be handy for brewing-related activities, apparently. Thoughts? I've never done it before but have been doing my research and it seems feasible.

2226
All Things Food / Re: BBQ Style
« on: November 09, 2010, 06:41:00 AM »
I barbecue a lot for my inlaws in France but their grills are pretty basic.  The big ones are water heaters cut in half.  You can put a lot of chicken on one but temp control is pretty much out of the question.  One BIL has a Weber type grill that he paid around $250 for but it's pretty small and not very well designed.

Yup. Most of my friends (save one) have "bbq grills" which are basically electric or gas skillets. The one guy I know has a Weber Genesis, although he spent some time in Germany so I think it rubbed off on him.

When we moved here, we decided to ship two things: our king-size bed, and our Large Big Green Egg. We told the movers, "load the egg and the bed first, and then fit in whatever else you can." Left behind a couch, TV console, and a nice chair because my priority was the Egg. SO glad I did it, because as you said, whatever you can find out here is usually crap.

One nice thing about BBQ out here, though. I can't remember what they're called, but I've got a bag of dried grapevine that I throw on to the grill when I'm doing steaks and such. They're super super cheap and give a nice dose of smoke without forcing me to resort to my stash of contraband mesquite and hickory.

2227
All Things Food / Re: Thanksgiving recipe time
« on: November 09, 2010, 06:29:54 AM »
Last year I spatchcocked a turkey and smoked it, quite nice.

How'd you go about smoking it - Hickory, Apple? Figure it'd take a loooong time to smoke a big bird, how long you end up going for?

2228
All Things Food / Thanksgiving recipe time
« on: November 09, 2010, 02:45:06 AM »
Got anything in mind? I'll be doing my 9-kg (19.5 pound) bird in this manner: http://www.seriouseats.com/recipes/2009/11/alton-browns-roast-turkey-recipe.html

For sides, my wife is doing a rabbit stuffing. I'm doing some bourbon pecan sweet potatoes, green bean casserole, pommes puree, and homemade cranberry sauce. Probably doing some sort of homemade artisanal rolls on the side, not sure what kind though.

And of course, BEER. Probably a selection of Belgians for people to taste, along with Anchor Steam IPA and maybe something British.

2229
All Things Food / Re: Pizza Fatta en Casa
« on: November 09, 2010, 02:40:40 AM »
My daughter baked at Whole Foods and then at an upscale restaurant in Albuquerque for a while.  She makes an incredible pizza dough and I make a pretty good sauce with herbs from the garden   Our 2 favorite pizzas are spicy shrimp with red bell peppers and onion, and garlic chicken with green chiles.
I once ordered a pizza in my wife's town in France.   It had some weird combo of ingredients like artichokes and asparagus with ham and eggs.  When the waiter brought it to me there wasn't any visible egg, but then he cracked a freakin raw egg right in the middle of the pie.  It sizzled until it was at least sunny side up but it pretty much ruined an already unappetizing pizza.

That sounds about right. There's a pizza truck we go to sometimes that parks down the road from us; he has a lot of great combinations, but that egg one is a bit eh for me. My wife loves loves loves it. You gotta remember in France eggs are -not- a breakfast food, so it "makes sense" to put it on a pizza.

Me, I'll take anchovies and pepperoni, thankyouverymuch.

2230
Kegging and Bottling / Re: Strange Pour
« on: November 09, 2010, 02:37:31 AM »
You might try swapping the kegs to see if it has anything to do with the beer or the keg you are using. 

After posting to the forum, this is the first thing I'll try tonight. I figured maybe it was an over-carb problem or something.

2231
All Things Food / Re: Kitchen Knives
« on: November 09, 2010, 02:36:02 AM »
I have a set of Chicago Cutlery knives that I want to replace with some really good knives.
I've been doing a little research and have found that alot of chefs like the Japanese stainless knives.

Like this Global. Pricey though.

http://www.cooking.com/products/shprodde.asp?SKU=135722&ref=http%3A%2F%2Fgourmetfood%2Eabout%2Ecom%2Fod%2Fwheretobuygourmetfoods%2Ftp%2Fchefknife%2Ehtm

One of the most important things when choosing a set of knives is to see how it feels in your hand. Global is nice, but it doesn't fit my hand well; my Wustofs fit perfectly. Make sure you go to some place like Sur La Table to try a bunch of different handle styles, and pick the one that's most comfortable. Don't spend a lot of money on flashy knives because if they're not comfortable, you'll never use them, and that would be sad.

2232
All Things Food / Re: Kitchen Knives
« on: November 09, 2010, 02:34:14 AM »
I have one of these...



I have yet to use it in the kitchen, though.

Hey, that's an enfield bayonet right? My dad has one exactly like this, and a matching Enfield 308 from WWI, both complete with a King's Armory stamp.

Don't think it'll work for the filet mignon, though I'm sure you could bag a Turkey.

2233
Kegging and Bottling / Re: Strange Pour
« on: November 08, 2010, 01:35:06 PM »
Check out the Brewers Association Draught Quality Manual to help you balance your system and get the right pour.  You can download the manual for free.  It's pretty comprehensive.

http://www.brewersassociation.org/pages/publications/draught-quality-manual

Ya I've got a copy, it's been really handy so far, but the thing I don't get is this: I've got a Y-splitter on my co2 tank and both lines are the same length, and the lines out to the taps are the same length too, and since I know the other tap is fine I'm pretty sure it's not a balancing issue.

For the blockages, etc - should I just unscrew everything and see what I can find? I'll give it a shot tomorrow night to see what I can see - thanks for the tips all.

2234
Kegging and Bottling / Strange Pour
« on: November 08, 2010, 12:03:57 PM »
Hey all,

So my brass tower finally came in, hurrah! Thanks to Korey at Kegworks for helping me out and putting up with my random questions.

I've got a Pumpkin Ale which is on tap #1, and on tap #2 I've got a nice Irish red. #1 is pouring fine, but #2 is strange. At the beginning of the pour, it looks fine, nice and clear. However after about two seconds it starts pouring the consistency of Guinness. Not that I'm complaining - there's some beautiful head on this thing once it gets poured, and it's suuuuper creamy. But I do have to pour it like a Guinness - pour some, wait, pour some, wait. It's not the style of beer I was going for, so I wanted to see if any of you guys had thoughts about the issue. Here are some photos:

During the pour:



After the pour:



Note that the head is super super super dense. I likey, but I wanna do how to reproduce-y.

2235
All Things Food / Re: BBQ Style
« on: November 08, 2010, 11:59:54 AM »
Then I added a bunch of mole sauce I had kicking around that also needed to be used up.
Man, I had this Mole mix that I was thinking of whipping up to go in the chili, but I wasn't sure how the flavors would mesh. I'll know to give it a shot next time.

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