Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Looks good! We get double yolks a lot with our chickens we have. Many times, the yolks tend to be on the smaller side, but we do get quite a few eggs that seem to have full size yolks as double. I think once we got triple yolk!
I did Another steak from carrot finished beef. This time a New York strip.
I Dry brined the NY strip in salt for 48 hours uncovered in the refrigerator, then I put it in a sous vide bath for 2 hours. After the sous vide bath I placed it in the refrigerator again and came back to it later for the final step searing it over a piping hot charcoal chimney using the flat side of Grillgrate.
Troutman My bad. I thought that article was free. Not really a recipe, just an explanation of this farm in the Bakersfield are of California that sells beef finished on carrots.
Check this article out from Food and Wine if you are interested. Its pretty cool.
What did Cook's Illustrated want? "A juicy cutlet that kept its crunch." When did they want it? "Twenty years ago would have been nic ...
The Kitchn site pointed me to the above recipe. which I largely followed. SWMBO's tomatoes were Beefsteak and Big Boy varieties, which she loved presumably because they were home grown and super fresh. I also added cornstarch to the bag with the chicken and got them covered so the egg wash and batter stuck better to the chicken.
So, my fail in this was the egg. I thought great time to use the new Anova SV. Gave me a reason to pull it out of the box. I should have read the instructions, it;s a bit more then plug it in, dial up to hopeful temp and wheel away. Lol. 2 hours later I settled for a hard boiled, which also was a fail, as I had not ever worked with partial boiled before I heated some water the old fashion way. Guess I need to read those instructions soon,
Cold front came through last night so time to get back to grilling. First up? Malcom Reed's Grilled Chicken Tacos: boneless, skinless, chicken thighs marinated in oil, lime juice, lime zest, garlic, onion, and cumin; then grilled over pecan, served in HEB (if you're in Texas, you get it) flour tortillas with hot sauce, pico, cilantro-lime crema, and shredded cheese.
(No, the tacos are not anemic....the tortillas are that big.)
I am hoping the jalapeno/serrano hot sauce I am fermenting will work out. The others I've done, with habaneros, are just too hot. I like to put on a lot of sauce.
My daughter and I can’t eat mashed potatoes without cheese, garlic and green onions. We fight with "mom" about it all of the time. Since my daughter has been out of the house for years, I lose out more often than not.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Sri Lankan Chicken Curry. This was "5 alarm" spicy, but really delicious. Different from Indian curries I have made in the past. I think next time I will tone down the spice just a little. Served with plain Basmati rice.
Note the Panhead John signature tableware 🤣
Last edited by Dewesq55; September 23, 2021, 12:11 AM.
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