Mumbles Posted October 5, 2009 Posted October 5, 2009 Rich, you better hope I don't go to Michigan for grad school. The food wont last long enough for you to take a picture of it or enter it in any contests.
NightHawkInLight Posted October 5, 2009 Posted October 5, 2009 (edited) You don't know how devastated I was to not be able to make it out there Rich, and now you've sunk the knife! I had to work then head straight to band practice for church the next morning. It's a good hours drive out to flushing for me to begin with. Very sad story. Those ribs look absurdly good! And those little red peppers look great with em'. To partially make up for it, late last night I headed over to a buddy's house. Him and about another dozen mexicans live in the place. A couple other guys joined in for some great spicy rice, chicken and some sort of delicious gravy. Good time. Though I wasn't much a fan of chili powder in the beer. They were throwing that stuff around so much it hung in the air. I like spicy on my food, not in my drink... EDIT: BTW, I think I got a bit of potassium dichromate poisoning. Measured a few 100g's of coated Mg in dim light, without a mask. Been feeling a little lousy all day. I measured a bit more of it today and realized that it really threw out more dust than I thought. Being gentle on the stuff doesn't cut it, floats like charcoal powder. Strange, but 1,000g's of coated Mg takes up almost as much room in a bag as does 5 lbs. Density really changes with coating. Doh! this isn't the random thread. Carry on then Edited October 5, 2009 by NightHawkInLight
Richtee Posted October 5, 2009 Author Posted October 5, 2009 EDIT: BTW, I think I got a bit of potassium dichromate poisoning. Measured a few 100g's of coated Mg in dim light, without a mask. Been feeling a little lousy all day. I measured a bit more of it today and realized that it really threw out more dust than I thought. Being gentle on the stuff doesn't cut it, floats like charcoal powder. Strange, but 1,000g's of coated Mg takes up almost as much room in a bag as does 5 lbs. Density really changes with coating. Doh! this isn't the random thread. Carry on then Crap, man... PLEASE be careful! After I read the "sheet" I was afraid to open the container again! I dunno what the reacted components contain, but I'm figgering even if they ARE safr, tht's of little consolation! I'll trade ya a rack of ribs for the rest of the dichromate, and I'll turn it in somewhere. Keep Green - err well you know.
NightHawkInLight Posted October 5, 2009 Posted October 5, 2009 Crap, man... PLEASE be careful! After I read the "sheet" I was afraid to open the container again! I dunno what the reacted components contain, but I'm figgering even if they ARE safr, tht's of little consolation! I'll trade ya a rack of ribs for the rest of the dichromate, and I'll turn it in somewhere. Keep Green - err well you know.Nah the stuff is very useful, but I DO need to be more careful in the future. I thought for a while in the morning that I had just a little to much mexican food coupled with a cheap cigar and a short sleep. I'm still not absolutely sure it was the dichromate, but I now know I need some more safety precautions handling the stuff. It was a mistake only to be made once. On the upside, it looks like the stars I was making will work perfect for my latest multibreak.
flying fish Posted October 5, 2009 Posted October 5, 2009 EDIT: BTW, I think I got a bit of potassium dichromate poisoning. Measured a few 100g's of coated Mg in dim light, without a mask. Been feeling a little lousy all day. I measured a bit more of it today and realized that it really threw out more dust than I thought. Being gentle on the stuff doesn't cut it, floats like charcoal powder. Strange, but 1,000g's of coated Mg takes up almost as much room in a bag as does 5 lbs. Density really changes with coating. Doh! this isn't the random thread. Carry on then Careful with that stuff! Make shure you have read MSDS's, and even the wikipedia entry if you haven't already. There are special precautions you should be taking, including not letting it come into contact with your skin (it can induce a form of dermatitis) and wearing the appropriate mask (prolly want something more than a dust mask), safety goggles, preventing any forms of contamination, etc. It's not the worst chem in any one respect...but there are so many things wrong with it! It is corrosive, toxic, carcinogenic, and can have particularly bad results when it comes into contact with skin & eyes (I was just reading up on it for curiosity's sake). But like most things, one exposure is not going to kill you .
NightHawkInLight Posted October 5, 2009 Posted October 5, 2009 Quite so. I always read the MSDS on anything new. I at least know what to expect from a toxicity standpoint.
Richtee Posted October 5, 2009 Author Posted October 5, 2009 My second favorite use of nitrates: Here's a view of 3 country cured hams that I am preparing for the Holiday season. BIG MoFo's 22 lbs each. Here's a couple pix of them out of the smoker for a long sleep in a pillowcase hung in my garage. They were cured with nitrates over about a month and a half period, aged another week, then cool smoked for about 15 hours total. Yes, I did take a little hunk off for a test mmm! If anyone is interested in the methods of curing, drop a PM..I'll be glad to help! http://i471.photobucket.com/albums/rr72/esalink/100_8782.jpg And a closeup http://i471.photobucket.com/albums/rr72/esalink/100_8783.jpg
Richtee Posted October 6, 2009 Author Posted October 6, 2009 Dammit, you owe me ANOTHER keyboard! Crap. OK..well, that ham will ship just fine. Drop me yer addy again and I'll send come along. After it hangs a while of course. :{)
TheSidewinder Posted October 6, 2009 Posted October 6, 2009 Now there's an offer I can't refuse! And you didn't even need to bring Luca Brazzi with you! Seriously, though, those hams look absolutely DELICIOUS. By the time Thanksgiving rolls around, you're going to need that stout piece of hickory I mentioned previously. You know, the one to beat away the mooching neighbors?
Richtee Posted October 21, 2009 Author Posted October 21, 2009 Had bought some thighs on sale... OK it's not REALLY grilling...but it WAS outdoors. I had bought a small infrared rotisserie unit a while ago, and do not use it much, so I broke it out. OK here's the thighs with rub caged in the rotiss holder. The thighs were brined in the recommended 1 cup Tenderquick to 4 cups water, and I added a cup of white wine, 2 tablespoons each of onion powder, ground thyme, and celery powder. Dusted with my Mad Hunky rub. http://i471.photobucket.com/albums/rr72/esalink/100_8828.jpg As some of you know, I am a proponent of Tenderquick. However, their recommend brine/cure concentration of 1 cup/4 cups water HAS to be incorrect. I have tried this a few times, and it's TOO DAMNED SALTY. I guess I dunno what to do...I am gonna try half that and longer times in the cure. I have written them on a few occasions and find them...well... less than responsive. I think they need to drop the chloride amount and adjust the instructions, honestly. Anyway.... In the infrared rotiss: http://i471.photobucket.com/albums/rr72/esalink/100_8829.jpg Here's a new tool..to me anyway a "ricer". Talk about quick mashed potatoes... and other things too. Cool tool... http://i471.photobucket.com/albums/rr72/esalink/100_8830.jpg http://i471.photobucket.com/albums/rr72/esalink/100_8831.jpg Here's the thighs done...but again...on the salty side. I need to look into this... http://i471.photobucket.com/albums/rr72/esalink/100_8833.jpg
NightHawkInLight Posted October 21, 2009 Posted October 21, 2009 Mmmm....Once again I find myself hungry at 11:56 at night thanks to you Ha. I used some of that meat rub on some baked salmon earlier today...Delicious
Mumbles Posted October 21, 2009 Posted October 21, 2009 With that potato ricer you can make some lovely lefse. Spread some cream cheese on it, and roll it up with roast beef, and cook it and you have a quality Norweigan(ish) meal. Gravy from the roasting juices is also key.
Richtee Posted October 21, 2009 Author Posted October 21, 2009 With that potato ricer you can make some lovely lefse. Spread some cream cheese on it, and roll it up with roast beef, and cook it and you have a quality Norweigan(ish) meal. Gravy from the roasting juices is also key.Hmmm interesting- you have a more formal recipe/instructions? I'll try Google... Mmmm....Once again I find myself hungry at 11:56 at night thanks to you Ha. I used some of that meat rub on some baked salmon earlier today...Delicious Sorry for the "hungries" Quite a few folk have liked it on fish... I have yet to try that, but I DO have a walleye fry coming up! Glad you enjoyed it!
Mumbles Posted October 21, 2009 Posted October 21, 2009 I'll try to get the not so secret family recipe for you. Lefse is like a potato tortilla.
RUUUUUN Posted October 21, 2009 Posted October 21, 2009 Oh dear, nordic dishes eh? Has anyone tried the infamous lutefisk or viili?? They almost go hand in hand with lefse, except viili is a "desert".
NightHawkInLight Posted October 21, 2009 Posted October 21, 2009 Ah no, I can't say I've tried lutefisk. I prefer to eat food that is not prepared in deadly chemicals...
Mumbles Posted October 21, 2009 Posted October 21, 2009 I've been subject to lutefisk, but never viili, though I'd be willing to try it. Lefse is normally prepared as a dessert or sidedish, but it's much better with meat, IMHO.
FrankRizzo Posted October 21, 2009 Posted October 21, 2009 Yeah, it's always been a dessert item at my family's table. Buttered, then coated with sugar, and rolled-up...mmm.
Richtee Posted October 21, 2009 Author Posted October 21, 2009 Yeah, it's always been a dessert item at my family's table. Buttered, then coated with sugar, and rolled-up...mmm. OK spill the beans dudes... I DID try the potato bread... browned it up an stuffed with a deboned thigh...damn good stuff!
Twotails Posted October 21, 2009 Posted October 21, 2009 realy good (and cheap!) steak (no pictures It was gone before i could snap one^^) Take a Cheap beef roast, slice it into 1/2inch thick steaks. cut a pocket into the steaks (should be a big pocket) Take 10oz drained,squeezed spinich and place it into a bowl(or any veg, i just happen to like spinich)Take some sort of cheese(like 2oz or so) ( I like gorgenzola, its a little salty mind you, but you can use what ever cheese you want)Take some bacon, lots of bacon, no less than 4oz. stuff your steak with this mixture, and rub with a little bit of salt and pepper, and drizzle with oil. heat up a saute pan, and cook untill its done, turning the steak over overy so often. Its realy good like that, or cut up in a sandwich, or served with a starch. hmm, maby i'll post my curry recipe next.
Richtee Posted October 21, 2009 Author Posted October 21, 2009 Take some sort of cheese(like 2oz or so) ( I like gorgenzola, its a little salty mind you, but you can use what ever cheese you want)Take some bacon, lots of bacon, no less than 4oz Oh come ON... you could stuff the asshole of a cow and make a great meal with that
Richtee Posted October 22, 2009 Author Posted October 22, 2009 Sounds like someone wants bacon hotdogs. "It's OK I LIKE animal lips" Steve Martin? LOL...
Twotails Posted October 22, 2009 Posted October 22, 2009 mind you its not 4oz per steak, its 4oz between 4-8 stakes. Im at valley tech for culinary arts (we have a fully functional restoraunt, and bakery, I prefer bakeing, becouse it requires more exact skill, and thinks come out funner, but i love cooking also) this is my last year there Anyway, now for my Easy curry, XXX, or mild. Two large sweet onions, diced fineOne small Green bell pepperOne small Red Bell pepperTwo stalks Celery, Diced fineTwo Carrots, peeled, Diced fine, or shreddedTwo Apples, Mac's if you can, but any will work, peel and core them, dice'em up fineJuice of one orange1/2 tsp lemon Zest1 small (20-25g) lump of jiggery (only add if the final product is somewhat sour)(brown sugar can be used insted)1 tsp honey1 1/2 tsp Gram Marsala(if you dont have this, just add a little cinnamon, clove, allspice, bay leaf, green cardimin, and ginger powder.)1 Tbsp + 1 tsp curry powderAlmond oil (veggie can be substituted)1 Black cardimon pod, crushed between your palms.(leav it out of you dont have any)a pinch of cracked black, green, or red pepper (or a combo of the three)Water, enough to cover veggies1 1/4c white wine 2 cloves garlic(chopped)a thin slice of ginger1/4c dried fruit (plus and optional 1/4 cup dried fruit) I use tart cherriesit sounds like alot, but its worth it. For XXX(Hot) add 1/3tsp cyanne pepper, and a pinch of red pepper flakes., this makes roughly 2qts or so of "base" mix, can be used as-is or alterd to your taste How to make it: Start by sauteing the garlic in the almond oil, add the rest of the veggies onece the garlic just begins to brown. once everything is soft(add your cyanne pepper, and pepper flakes now), add the orange juice, and lemon zest, and honey. add black cardimon, and water, let it come to a boil. add Gram Marsala, curry powder, pepper, and if you want the optional 1/4c fruit. In another small pan, bring your white wine to a boil, add the ginger, and 1/4c fruit. let the fruit "Bloom" and absorbe the wine(about 5-10 minutes of boiling) remove the ginger slice, and pour it into the curry. Continue untill everthing is soft, and has thickend slightly. remove the black cardimon, and puree with a emmirsion blender. return to heat and if its too thick (it should be like a thick tomato sauce consistity) add water, if its too thin, continue to cook it. Adjust seasoning, salt pepper, ect. This can be used as-is with chicken over rice, or mixed veggies, or alterd with added veggies or fruit. you can leave the white wine, and fruit out of it, i just think athe addition of it adds depth, and body to it.
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