A plethora of cod...
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Comments (38)New Old House – Restoration Renovation Decorating Landscaping Martha Stewart (1992) this one is pretty old, but still actual and full of useful information. By the way, for those who don't like reading large books - try reading the summary of those. For example, this way I have read an entire book "when the legends die" on https://freebooksummary.com/category/when-the-legends-die , and thats really cool, isn't it? I would have spent a couple of days on reading that book, but instead of that I have read the summary in just a couple of minutes!...See MoreThe Sit-Down-And-Socialize Dinner Challenge
Comments (80)So the menu changed. We had: - Roast duck, finished a la propane torch - Spare ribs in black bean sauce, the usual pressure cook-refrigerate-deep fry-stir fry process - Steamed cod with ginger, scallions and sake, there were NO live fish to be had as seemingly everyone was celebrating Chinese New Year, even my friend whose sister owns a seafood store had to buy packaged fillets at Costco - but they steamed very nicely, on a bed of lotus leaves with ginger, scallions, soy sauce and ShaoXing wine. - Baked bao with pork filling, DD made these - Deep fried veggie dumplings, DD's and DS' work - Shao mai with pork and shrimp, also DD's doing - you get the picture, I managed to not do a lot of the cooking! - Red rice with beets, someone brought - Long beans, stir fried with sesame, rice wine and red pepper, it is a long food = long life thing - Long noodles, served cold with a sesame-vinegar-soy-sake dressing, more symobolic longevity - Tofu with snow peas, DD made - Char sui pork, very red indeed - Lo mai gai, sticky rice with Chinese sausage, chicken and shrimp, steamed in lotus leaves, rested overnight, then re-steamed, which didn't actually add much extra lotus leaf flavor - Daikon cakes, baked then fried, DD made these with the nasty gluten-free flour and she whined about it a lot - Gai lan, or Chinese broccoli, we needed token veggies - Chinese tea eggs, which turned out much worse than previous attempts, they always taste the same but I didn't get as much of the pretty marble veining We did not have: - Egg drop soup, my stock was too cloudy and I didn't have time to clarify it, so I had a hissy fit and abandoned the effort - if the stock isn't clear, the egg drop doesn't look good - Soup dumplings, we had everything made but DS took so long to pleat the fried dumplings that I didn't have time to make the soup dumplings (we only have one station for dumpling assembly), so I will make these during the week - Seaweed salad, it was going to be gross so I pitched it. And a friend of DS came and made us all espresso and lattes. He is on indefinite hiatus from college, working as a barista, and is going to give me lessons in latte art. No, I didn't sit down much, so the evening was in that sense a failure. But everyone had a good time so it's not all bad!...See MoreSmoker cut of meat recommendations —
Comments (67)The Pork butt (shoulder) we got is quasi? vac wrapped. So, back to Kevin’s approach, I will keep it simple. I only have an electric smoker with a digital readout. I will use apple chips and will try to use two cabled temperature probes. One to measure the internal temperature of the pork butt. The other will be placed through a sacrified potato to keep the probe in the air inside the compartmment — not touching any hot metal. I will trim down some of the fat cap and will put some pan beneath the pork to catch the drippings. There is also a pan for water. I don’t know how accurate the digital readout is on the Masterbuilt smoker we have. Thus the second probe held by the potato. I will smoke cook the pork butt until the internal temperature reads t least 190 deg F, but Keven, you think ~200 deg F internal pork butt temp to be sure the collagen breaks down. Now, my question is what oven/smoker box temperature should I aim for? I have heard the mantra ”low and slow,” and I know not to rush good things sometimes, but I hope I won’t be having to smoke cook that 10 lb. pork butt for a whole day or overnight. We have black bear around and I hope they will respect my privacy if not the heat and smoke from the Masterbuilt. (Question, in general, does anyone know if Black bears shy away from things like firepits?) I understand the length of cook times depends on how long it takes for the butt to reach 195 05 200 deg F internally. That smoker must have a limit of how hot it will get (we are in Southern New England) and won’t likely get abouve 200?? deg F?? Temp outside today and tomorrow in high 70’s to 80’s F. Overnight, outside temp will be about 66-68 deg F. Oh, and maifleur brought up a consideration. Leav it loose or tie it? It has some bone in it. I don’t think I’d get it rolled firmly like a rolled, bonelss roast. Oh, here are photos of roast in package. Ten Lb. Looks very fatty. Are they all like this? $1/pound Thanks again....See MoreWhat’s for Dinner 406 Summer 2023
Comments (103)Wow, 4 years. Such a cute age. And a cute cake. We have 5 under 5 with another on the way via 3 nephews. I meant 'passive' haha. Meaning, "you do your thing vegetables. I have no time to babysit." Next day it had a lasagna vibe with the top layer of the pasta. I usually make a harvest lasagna every early Fall...right around the corner. Another pic of the shrimp salad lettuce cups fell from the clouds, A couple weeks ago i sous vide four small sirloins. An easy taco pulling two out of the freezer and thawing with a dry brine, then a cast iron sear. Tossed in kimchi. Next day made a sirloin Banh mi for DH. I had a sirloin salad bowl. Side bean/corn salad About to hit the end of the Summer thread...bummer....See More- 5 years ago
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