OT: What is That Delightful Smell?
- Thread starter PAgeologist
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My family likes mashed potatoes creamy as well. Something I learned from my grandmother that enhances the flavor and creaminess of mashed potatoes in addition to removing the eyes as you stated is to use some of the starch water the potatoes were boiled in addition to the milk. Additionally, if hand mashing, use a ricer instead of a typical potato masher.
And I love little lumps in my mashed potatoes. Proof to each his own!
I think for me it is proof that they are real potatoes versus potato flakes! Lol
I think for me it is proof that they are real potatoes versus potato flakes! Lol
I don't mind lumps either. I do like them rich though. Lots of butter, cream, salt, sour cream.
There are some called Belmonda that are a yellow potato that are my favorite for mashed or fried potatoes. They have a rich buttery flavor that is perfect with gravy. Another trick is to boil your potatoes in milk instead of water. Then not drain as much as of the milk when you mash directly. Super flavor... Trust the Idaho guy on this one.
My version of smoking a turkey it to make it a drunk bird. Equal parts butter, bourbon, and maple syrup. Bring to a boil and inject the spatchcocked bird. I rub with kosher salt and leave uncovered in the fridge overnight. Smoke with a apple or alder wood. I would avoid hickory, oak, mesquite or other strong woods. Keep it with the softer smoke. Take it to 150-155 at the breast. Pull from the heat and let rest covered 20-30 minutes. It will continue to cook over the next 30 minutes. My kids ask for drunk bird. Always fun to see the reactions of my more conservative family at this...
When I’ve tried making gravy with a brined bird, it winds up too salty.
Last year, we cooked a pre brined bird. For gravy, we used a portion of the drippings for the fat and flavor, but also some low sodium stock to avoid the saltiness.
Oh yeah! Last few times I used sour cream based French onion dip in place of just sour cream. So good!!
That would be interesting. My goal is always to enjoy the potatoes without the need for gravy, even though I love gravy.
I made a pot of chili last week. Used burger and London broil. I smoked the London broil and half the tomatoes. Gave it a good smoky flavor but not overpowering.
smoked 110 lbs of tri-tip last week. Farm Bureau banquet on Wednesday. Then a funeral luncheon on Saturday. I really didn't have time to do the funeral, had calve shipping and such but how do you say no to that one.
Have 6 pork butts to smoke on the 30th for a company Christmas party. (not my company) Pork Butts for 200 people for an FFA fundraiser dinner and auction on the 6th. Then the smoker will move to the big shed for the winter.
I am ready to put it away for 4 or 5 months. It has been a light year as I have learned to say NO. Only 1200 lbs will have passed through this year.
Have 6 pork butts to smoke on the 30th for a company Christmas party. (not my company) Pork Butts for 200 people for an FFA fundraiser dinner and auction on the 6th. Then the smoker will move to the big shed for the winter.
I am ready to put it away for 4 or 5 months. It has been a light year as I have learned to say NO. Only 1200 lbs will have passed through this year.
I got a correction from my previous post. We bought a pre packaged herb mix for the turkey. It included both sage and rosemary. I usually don't use them together.
You've always struck me as a person who struggles to make toast.
Do a search for over the top chili, basically you smoke the meats above the chili mixture..
I bought my son and sol some of the blue-cloud knives. They love them and I'm thinking that they'll need to be sharpened soon. Do you have any recommendations for a good value set a sharpening tools?From someone that buys lots and lots of steel, US steel is not even close to being the best in the world. That would come from Japan. And coincidentally, they make the best knives too.
I have purchased many knives from Koki.
Japanese Knives | Japanese Chef Knives & Kitchen Knives Store
Huge selections of over 1500 kinds of Japanese Knives! We ship Japan's top brand Japanese kitchen knives worldwide (over 100 countries) at special prices. If you need Japanese Chef Knives, you've come to the right place.japanesechefsknife.com
I recommend this as a starter set:
JCK Natures 青雲 Blue Clouds Series AUS10 Tsuchime Hammered Kiritsuke Petty & Bunka (Kiritsuke) (BC-2Pcs Knife Set)
The "Blue Clouds" knives have an impressive mirror polished blade with a Tsuchime Hammered Texture. Stylish, practical Kiritsukeblade shape Knife Set.
I recommend getting a wet stone. Then you'll have to practice a little bit to get the hang of it.
JCK Special Combination Whetstone #1000/#4000 Grit
1000 and 4000 grit whetstone - A JCK Special Combination Whetstone, that is a practical and an economical with the most useful #1000 grit on one side and the #4000 grit on other side.
japanesechefsknife.com
Smoking a duck for the new gal over the Christmas holiday. Haven't gone down this path yet. Excited to see how that turns out.
How it turns out with the duck, the gal or both?
Try a Lansky sharpener. It has a guide to hold the knife and control the angle of the stone. I love mine for sharpening all my knives.I recommend getting a wet stone. Then you'll have to practice a little bit to get the hang of it.
JCK Special Combination Whetstone #1000/#4000 Grit
1000 and 4000 grit whetstone - A JCK Special Combination Whetstone, that is a practical and an economical with the most useful #1000 grit on one side and the #4000 grit on other side.
That's an interesting system. I'll have to watch a video or two later tonight.
Just here to brag about how awesome the Oaxacan yellow mole I just made is. It may be a relatively simple mole, but dang is it tasty when made with homemade chx bone broth. 🤤
I went shopping tonight and my local Giant Food Store has Prime Rib (actually Choice grade) on sale for $4.99/lb. That''s almost free. My store had two-rib, three-rib, and the full seven-rib roasts available. They have a coupon in their flyer which can be found in the lobby of the entrances. The seven-rib roasts were between 18-20 pounds each, so a full roast for less than $100!
Mine is in the downstairs fridge waiting for Christmas. I'll coat it in salt on the 24th and let it sit for 24 hours before roasting. The dog is going to be really happy.
Mine is in the downstairs fridge waiting for Christmas. I'll coat it in salt on the 24th and let it sit for 24 hours before roasting. The dog is going to be really happy.
Where are you? My daughter lives in Philadelphia and she usually gets the best deals a bit lower. I'm in the Harrisburg area.
You need to send Mrs. C stroke back to workIt’s been a good year and if it continues for the next few weeks we will be splurging and perhaps treat ourselves.. wet cat food it is..
Caution: unless there was something special about it, the seven-rib roast available at my store was marked $15.49/lb.
All the rib roasts had $15.99 marked with the orange color sale price tag above that at $8.99. You had to use the coupon from the flyer to get $4.99. As for the sever-rib roasts, since I'd never seen them in Giant before, I asked the person working the meat counter before purchasing.
Anybody got hints on duck? If I screw this up, she might discover what a fraud I am.
Margaritas anyone? They don't smell, but they go great with things that do. Here’s my go to recipe that keeps it super simple:
2 oz Tequila Blanco
2 oz Lime Juice
1 oz Lemon Juice
Splash of Simple Syrup
5 drops Orange Bitters
Agave Worm Salt
Throw some ice in a mixing tumbler, add the ingredients, except salt, & give it a good shake. Sprinkle some of the worm salt on top.
My tequila recommendation is Cazadores Blanco. For the ideal lime & lemon juice option try either Italian Volcano Juice or Ingrilli Juice. Both are fresh squeezed & add a slight smokey flavor to the lemon & lime. If you can’t find those the RealLemon/RealLime juice seems to be available almost anywhere. Any orange bitters will work & you don’t have to be that precise with it. 3-7 drops works just fine.
I don’t rim the glass with salt, but instead, sprinkle some of the worm salt on top of the drink. Then you’ll get a piece of the salt every once in a while, which will add a complementary & interesting flavor. My recommended salt is Gran Mitla Sal de Gusano (agave worm salt), which will add an interesting flavor to cooking dishes, as well.
2 oz Tequila Blanco
2 oz Lime Juice
1 oz Lemon Juice
Splash of Simple Syrup
5 drops Orange Bitters
Agave Worm Salt
Throw some ice in a mixing tumbler, add the ingredients, except salt, & give it a good shake. Sprinkle some of the worm salt on top.
My tequila recommendation is Cazadores Blanco. For the ideal lime & lemon juice option try either Italian Volcano Juice or Ingrilli Juice. Both are fresh squeezed & add a slight smokey flavor to the lemon & lime. If you can’t find those the RealLemon/RealLime juice seems to be available almost anywhere. Any orange bitters will work & you don’t have to be that precise with it. 3-7 drops works just fine.
I don’t rim the glass with salt, but instead, sprinkle some of the worm salt on top of the drink. Then you’ll get a piece of the salt every once in a while, which will add a complementary & interesting flavor. My recommended salt is Gran Mitla Sal de Gusano (agave worm salt), which will add an interesting flavor to cooking dishes, as well.
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It’s a labor of love, but you can juice your own citrus too, I’ve learned to use the mexican style squeeze press juicers, which seem to extract some of the oil from the peel for extra flavor. If feeling extra fancy, I add some Grand Marnier to the mix as well.
Duck à l'Orange
This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.
This is one of the recipes I use. It's a very simple recipe.
If you are using a smoker, stuff the duck with a half an orange and an onion, mix a cup of red wine and a shot of grand Marnier.
And use that to baste the bird every 30 mins. Smoking at 225 for 2:30. After that, put under the broiler until the skin is crisp. About 10 minutes.
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Ok gang west coast choice rib roast is $5.79 with coupon, not to bad, but pretty much in line with our gas prices, those bastards. I ordered a 5 rib with a nice cap cut from the center. Two questions:
1). Anyone have a killer rub that gives that great flavorful crust? I was planning the butter, salt, pepper, garlic, and a couple of herbs, 'paste'.
2). I am planning on the 500 degree for 5 mins a pound then shut off the oven method. Any better suggestions for that perfect tender medium rare throughout?
1). Anyone have a killer rub that gives that great flavorful crust? I was planning the butter, salt, pepper, garlic, and a couple of herbs, 'paste'.
2). I am planning on the 500 degree for 5 mins a pound then shut off the oven method. Any better suggestions for that perfect tender medium rare throughout?
So Mrs. IPSF played me and played me hard. (Get your minds out of the gutter you filthy ally cats.) Anyhow a year ago the bottom of my Green Mountain Grill fell out. It was done. The Mrs. said find a good one and get it. I looked at a couple Yoder smokers and decided that the 640S with the competition cart was plenty adequate. It would smoke plenty of meat for a medium sided group but small enough for a family gathering. All was well or so I thought. Several times over the summer I was asked to cater a wedding party or the like. I was able to batch the tri-tips and it all worked out. Not ideal but it allowed me to put limits on the size of groups I cooked for. Fast forward to November. My birthday coming up. The Mrs.'s says, "You really need to look at the bigger smoker." I'm like you are you and what did you do with my wife? She keeps at it over the next couple days. Then after about 2 weeks she says you need to drive to timbuktu on Saturday to pick up your new smoker. I am like well I guess I got a smoker for my birthday. I get home rig up the skidsteer loader to get it out of the truck the think unloaded. Weighs over 650 lbs and is a beast. No sooner than I get it unloaded and in the garage my wife says, I am in charge of the food for the church Christmas party. Now you have a bigger smoker you can do enough for the party. And that is how my wife played me. I'm not complaining mind you. I now have capacity to smoke 120 lbs of tri-tips in a single smoke. I can do 20 pork butts at a time now. I am not sure how many briskets but I am guessing 10-12 depending on size and trimming.
For Sunday's Christmas Eve meal I have a 12 lb USDA Prime prime rib roast ordered from the local meat shop. I told him I raise beef and I want a good. one. He cuts the ribs off and ties them back on. I'm looking forward to it.
Merry Christmas to you all!
For Sunday's Christmas Eve meal I have a 12 lb USDA Prime prime rib roast ordered from the local meat shop. I told him I raise beef and I want a good. one. He cuts the ribs off and ties them back on. I'm looking forward to it.
Merry Christmas to you all!
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