Archive for May 2019
Summer 2019 Cookbook of the Month Cocktail Companion NOMINATIONS">Summer 2019 Cookbook of the Month Cocktail Companion NOMINATIONS
Roll up your bartending sleeves and get out your shakers, for another summer means it's time once again to collectively drink our way through a cocktail book! To nominate a book and have your nomination be counted, type the name of the book in ALL CAPS. (If you're just discussing a...
Read morePork Chops... Frozen solid to rubber?">Pork Chops... Frozen solid to rubber?
I seared them on all sides. Deglazed the cast iron pan with Marsala wine. Chopped an onion and put it in the bottom of the slow cooker. Seasoned the chops, laid them on the onions, and poured the Marsala on. Not sure these details matter at...
Read morePork Chops...Frozen solid to rubber?">Pork Chops...Frozen solid to rubber?
Hi everyone, I am brand new. Two hours ago, I put two frozen thick cut bone-in pork chops in my new slow cooker on medium. Just now, I inserted the attached temperature probe into the center of a chop. The temperature was 170 degrees and the chops are rubbery. ...
Read morere-heating sliced pastrami?">re-heating sliced pastrami?
Most Jewish delis...are disgracefully reheating in a Micro...leaving the bottom piece of rye greasy....I think Carnegie pastrami is preferred over most...and steam always and leave it whole...as when i sliced it and then steamed it there was some shrinkage and curling up of individual pieces....as a boy i watched jackie...
Read moreSmall strip loin roast/large steak">Small strip loin roast/large steak
Low & Slow is best, especially if it is a cheaper or lower quality grade. Once fully thawed -- it doesn't have to be at room temp -- roast slowly in a 200F oven until the internal temp is 120F, then sear for a minute on each side in...
Read moreFried egg, crispy egg, soft egg?">Fried egg, crispy egg, soft egg?
What is the question? I love the crispy edges but a barely cooked yolk. I use a very smooth CS skillet, hot, with oil or butter, mood depending. Sometimes I temper some spices in the oil before adding the egg. Reading More May Cause Envy...
Read moreWhat should I save? Putting my stuff in storage.....">What should I save? Putting my stuff in storage.....
Throw it all away. Nothing will age well or even remain neutral in storage. Reading More May Cause Envy...
Read moreFried egg, cripsy egg, soft egg?">Fried egg, cripsy egg, soft egg?
Sometimes when I go to make an egg, be it sunny side up or over easy/medium/hard, the egg is this beautiful, white, glossy oval. Almost like something out of a cartoon. (Then sometimes I can't make one at all lol.) Other times, the edges of the whites are browned and crispy...
Read moreMorels!">Morels!
Look what my brother gifted me! Any ideas? Reading More May Cause Envy...
Read moreMaking miso: hygiene and vessel tips">Making miso: hygiene and vessel tips
Hi all, I am new to fermenting things and I really worry about growing bacteria and things that you do not really want. However, I fell in love with miso paste and have been using it more and more. After a 16 days trip to Japan now I am sure: I...
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