Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - nicneufeld

Pages: 1 2 3 [4] 5 6 ... 70
46
The Pub / Re: Apropros of nothing, but history
« on: September 10, 2011, 10:10:06 AM »
Dining guide to LA in 1941:
http://lileks.com/misc/la41/index.html

And in '62:
http://lileks.com/misc/key62/index.html

Interesting stuff!

47
All Things Food / Re: What's For Dinner?
« on: September 09, 2011, 07:24:24 PM »
Tonight, Norwegian kjøttkaker (meatballs) with a brown onion gravy and boiled potatoes, and Danish akvavit. Watching the movie "Troll Hunter" again. Sue me, it entertains me!

48
The Pub / Re: drunken elk
« on: September 08, 2011, 11:34:06 AM »
A moose once bit my sister.  Mind you, moose bites can be pretty nasty!   ;D

49
All Things Food / Re: BBQ Style
« on: September 08, 2011, 07:12:16 AM »
Have a WSM...use it rarely.  More often than not it is just a chamber for the use of my cold smoking rig!

For shorter term smokes (under 5 hours) which I've been doing more of lately, I still just use a regular weber kettle, occasionally with a smoking baffle.  For pork ribs, in particular, I've become quite enamored lately of higher temps.  I always thought Steven Raichlen was full of it when he said the same (to me low n slow was unassailable dogma) but I tell you st louis cut and back ribs get very tender, and still quite smokey, in just a couple hours!  I'm not direct grilling them yet which seems a bridge too far, but a 300-350 degree "smoke roasting" produces surprisingly good ribs in my experience, often in a short enough timeframe that you can do it weeknights after work.

That's another thing regarding flavor of pork...my pork ribs are usually very spiced (Chinese marinades, Jamaican jerk marinades, strong sauces, etc) and they make a good flavor canvas, so to speak.  I'm less enamored of lightly seasoned pork.  But that's just a personal taste preference.

50
All Things Food / Re: BBQ Style
« on: September 07, 2011, 10:22:17 AM »
The one fish sauce I do love:  Lea and Perrins.

Re pulled pork...not my bag either.  But then I'm from Kansas City, and our BBQ leans more to brisket, ribs, and sausages.  I've done pulled pork a lot of ways, but for me its a lot of time and work for a product that I just don't love..now, take those 12 hours on a smoker and apply to a brisket, then run through a meat slicer thinly and pile on bread with just the right amount of sauce and pickles...that's more like it for me!!

I guess I find pork less flavorful than other meats particularly in that format, so pork shoulder is more interesting to me in other preparations (ground and spiced into italian sausages, then smoked...or even dry cured/fermented into a salami type product...capricola perhaps?).  But I'm sure its mostly just my regional preferences.

51
All Things Food / Re: BBQ Style
« on: September 06, 2011, 07:21:50 AM »
LOL, I was going to say, that there on the left is a heck of a whiskey snifter!!!   :o

52
All Things Food / Re: BBQ Style
« on: September 04, 2011, 06:06:25 PM »
Incidentally...I've wasted SO much time at this site.  Here's a topical one:

http://lileks.com/institute/gallery/homecuring/index.html

53
All Things Food / Re: BBQ Style
« on: September 04, 2011, 05:28:03 PM »
. I used my own carefully crafted rub after massaging the meat liberally with nước mắm.


ROFL!  You're taunting me, aren't you!  :D

Seriously though, if you can't taste yellow mustard slathered on before a rub (I don't think I can) you can probably get away with fish sauce!   ;D

54
All Things Food / Re: Tamales
« on: September 03, 2011, 06:13:47 PM »
Bacon fat is 100% appropriate in my book. Doing a brisket right now so maybe some beef and green chile tamales in the future? I like the muffin pan and paper inserts idea.

I've heard some people use those thin foil sheets too.  So far the corn husks work for me though.  Usually my tamales stem from leftovers of grilled or smoked meat (mixed with appropriate chilies, onions, tomatoes and spices), or leftovers from tacos (basically the same thing, grilled/smoked meat plus veg).

55
All Things Food / Re: Tamales
« on: September 03, 2011, 01:50:50 PM »
I've been making a lot of tamales lately too.  Need to buy another bag of masa harina.

I know it isn't traditional per se but using rendered bacon lard instead of shortening/white lard adds a lovely flavor!

56
All Things Food / Re: What's For Dinner?
« on: September 01, 2011, 10:48:11 AM »
I handled 13.5 pounds of the Hatches. And they are the hot ones. Wore gloves when peeling, but I didn't when washing the peppers when they were brought home. Made the mistake of rubbing my eye.

Used to wear contacts and have had the same agonizing experience. They can be soaked and rinsed off, however if you have disposables then just replace.

Yeah they were disposables, and overnight soaking seemed to make them WORSE!  So I went to my last pair, unfortunately...now I have to go through the song and dance of an eye exam...seriously, my eyes haven't changed in years upon years, why can't I just buy more of the same contact lenses?!

57
All Things Food / Re: What's For Dinner?
« on: September 01, 2011, 05:41:16 AM »
I roasted a bunch of Hatch chilies last night and got some supercharged ones I think...not only did my eyes burn when I rubbed my eyes...when I put in my contacts this morning they inflicted inscrutable pain!  Had to replace them.  My thought is that the capsaicin just soaked through overnight from the outside of the lens, to permeate the whole thing.  Ouch!

58
All Things Food / Re: Ground Beef Kabob (Koobideh)
« on: August 30, 2011, 12:39:19 PM »
I have a thing of ground sumac I got from the Indian/mideast shop.  Still haven't gone and used it, yet.  It has a nice, although not terrifically pleasant smell, so I think I'd avoid using the powdered stuff for beer unless you love it.

Make sure not to use poison sumac!   ;D

59
The Pub / Re: Don't know what to think
« on: August 30, 2011, 11:59:49 AM »
If a person plays either regularly & can't tell after strapping one on & strumming...They should probably hang it up.

I bet it would be very easy to engineer a blindfolded sound test where at least 90% of guitarists could not consistently tell the difference...the amount of variations available in factory and aftermarket strat and tele pickups are such that as long as you avoid the middle pickup (the 2, 4 positions are a dead giveaway on a strat) there is a wide area of overlap.  Strat and Tele in the neck position, if with comparable strength pickups?  You hear a song on the radio and think, "well, that chrome pickup cover really deadens the tone..."  I think more people like to THINK they can tell a difference, than actually do.

Of course, if you strap one on, then you should be able to figure it out in a tactile way regardless!

60
The Pub / Re: Don't know what to think
« on: August 30, 2011, 05:37:01 AM »
Also check out Morph the Cat, Fagen's newest...good album!  Love all his solo stuff, and I definitely preferred the new Dan album to Two Against Nature, which I liked, just didn't LOVE.

And this '82 album is classic.
http://www.youtube.com/watch?v=ANA5MGMKyBU

Pages: 1 2 3 [4] 5 6 ... 70