HeBrew's Profile
HELP !!! Starting Dinner in 30 minutes, T Bone Steak
I personally think charcoal grilling is the best method for steak. If that's not an option (and unfortunately that's my case lately) then I find using the cast iron grill pan works well. I don't set it to nuclear but I will get the pan warmed up good (medium high heat) before I put the steak in.
If your steaks were not the same size that might account for one being not as tender as the other.
Help! Cooking with cannellini beans--without being bogged down.
I make a dish with cannellini beans where I saute an onion, when that's almost done I and the crushed garlic and sage, saute for a minute then saute the beans in with the other things. They turn out good. The remainder of the dish is diced tomatoes and four links of sausage and let it simmer.
who makes the best hot dogs?
Yep, Zweigles Texas and White Hot Pop Opens...doesn't get much better than that!
how do you pick olive oil?
When buying a good olive oil for special uses I will find a local Italian market (ideally with a small deli) and ask them what they use for the deli, then I ask if they use the same at home. Buying what they use at home has always given good results.
' Good " olive oil
What is "good" is an oil you like. For special uses I like to go to the local Italian shop and experiment by purchasing different oils. For everyday use I used to buy Bertolli, but then I tried Colavita and I think it's better. Colavita has a nice appearance and it has a mild "grassy" flavor that I enjoy. I use this oil for almost everything I cook.
New to Cast Iron Grill/Griddle -- Need Advice
Another thing to remember is they can get really hot so it's better to keep the heat lower until you get used to using it.
My step daughter set one to nuclear and as soon as I smelled the hot metal I heard the scrambled eggs go in. I think she mixed 6 eggs up but only 2 came out of the pan. That took forever to clean!
Is meat losing its allure?
I don't think meat is losing it's allure at all. I think people are becoming more educated about meat and are becoming more concerned about the provenance of the meat they want to buy. However, I don't think a lot of people are ready to find a farmer and drop $600 a shot on a side of beef because $600 is quite a bit to throw down at once. It is indeed worth it considering you won't buy meat again for almost a year and you really paid $2 per pound.
On the other hand I think people have a tendency to spend as little as possible in the grocery store, which makes no sense to me. If you're going to cook for yourself and/or for others why would you not buy the best possible ingredients? I'm a firm supporter of quality over quantity and I think that mind set is starting to grow regarding meats.
Charcoal Smoker Recommendations
I've used a Brinkmann's upright smoker for years with great results
(http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=852-7006-0).
I've cooked everything from dog's and burgers to leg o' venison to cherry smoked salmon with it.
Seeking advice on how to cook rotisserie chicken (charcoal, weber)
I personally recommend not cooking chicken uncovered over an open fire. Since you're using charcoal I'm sure you know that the prime cooking occurs after the flames are gone. Plus you run the risk of over cooking the outside of the bird while the inside is undercooked. In addition, once that chicken starts really cooking, the fat will start dripping off and we all know what happens when that stuff hits open flame or even just hot coals.
I'm inclined to think that an uncovered chicken will take longer to cook because a lot of heat will escape. I don't think two birds should take longer than one simply because you can cook multiple steaks/chops/burgers and they don't need extra time.
I think the covered, indirect method of grilling chicken works the best for whole birds.
Ready to Cry--Brisket is Tough
Rich, while I disagree with the Texas Crutch approach I can overlook its use when 1/2 a bottle of Gates BBQ sauce is involved. I had to move from KC to DC 1 and 1/2 years ago and I'm down to my last bottle of Gates Extra Hot BBQ sauce. I'm not sure on what, or when I'm going to use it but it'll be memorable.
What were your last three cookbook purchases? - [Old]
I just finished reading The River Cottage Meat Book by Hugh Fearnley-Whittingstall. Excellent resource, if you have questions about meat this one will probably answer them. The first few chapters involve the meat industry by meat type (chicken, beef, pork, etc). I must admit that I was already moving away from grocery store meats, but after reading this book I almost feel guilty walking by the meat cases now. His approach is also nose-to-tail so there are some recipes most would consider odd. I think it's a terrific book.
Your Favorite Italian Cookbook and Why
I actually only have three: Olive Oil From Tree to Table by Peggy Knickerbocker, The Four Seaons of Italian Cooking by A.J. Battifarano, and my favorite - Italia in Cucina by McRae books. It's my favorite because it has some of seemingly everything. It's permanently bookmarked at page 503 for the Salsicce e Fagioli all'Ucelletto (pork sausages and beans with garlic, sage, and tomato sauce). Peposo (black pepper stew) is on page 498. I combined some of the tomato sauces to come up with my own Bolognese sauce. Oh, then there's Cornetti di Salmone Affumicato con Insalata Russa (smoked salmon cones with potato salad).
Food "Souvenirs" From Rome
Don't skip on the olive oil and wine. I brought both of those back a few years ago. What I did was I picked up some of those plastic travel bags that you put clothes in and push the air out to make things flatter. I wrapped the wine and oil in their own bath towel for padding, put them in their own bags, sealed them up and put the in the middle of the suitcase for more padding. Worked like a champ!
Favorite cheap meats?
Can I add t-bones and strip steaks? I know how ridiculous that sounds, but where I live I can go into either Giant or SafeWay grocery stores and find t-bones or strips in those insanely large packages where there are 5 steaks that are about the size of Fred Flintstones' brontosaurus steak (the one during the credits that tips the car over) for $4.99 / lb. And the 93/7 ground beef will be $5.49!
Imagine the conversation on the home front:
Kids: Mom, what's for dinner?
Mom: T-bones, potato salad, corn, and apple sauce.
Kids: Awwwwww...t-bones again? We just had those! Can we have burgers?
Mom: Now kids, we've already talked about this...burgers are too expensive.
Kids: (in whiny teary eyed mode): But we don't wanna eat t-bones again...
Dad: Kids, quit pouting and eat your t-bones or you can't watch TV later!
What Food Trend are You So Sick Of?
Calling things "hand-crafted", like hand-crafted burgers. Frying EVERYTHING! Has it become a requirement that everything listed as an appetizer must be fried. I don't like the 8 inch tall, 3 inch diameter of food served on a 24 inch plate.
But the one trend I am so sick of is being forced to pay $20 to $30 for 3 days of food served as "one meal". I'd really like to see a menu that offered dishes that had half the food for half the price.
Favorite cheap meats?
Ham hocks for soups, beef hearts for stews, pork and/or beef liver for liver and onions. I know a farmer who has pigs and cows and I can pick up all of these items for next to nothing. I'm strongly considering trying my hand at tongue as well.
Cutting costs in the Kitchen
As far as chicken goes, if you look at the packaging of most boneless/skinless chicken, it says that they may contain up to 15% solution. This bulks up the breasts and makes them weigh more, then when you cook them you can see the solution cook out and the breasts shrink. Cooking beef, pork, chicken, etc with all of the skin/bones/fat intact allows the meat to be better lubricated while cooking, then you can cut the fat off.
If possible, buy directly from a farmer. A friend and I bought a side of beef directly from a farmer and we split it. The total cost was $600, which seems like a lot of money up front but considering we won't be buying beef again this year, the quality of the beef is higher than the beef in the supermarket, and if you take the total weight and compare it to total cost, we paid roughly $2 per pound.
I buy my vegetables fresh at a dutch market every week, the cost is lower than a supermarket, and the quality is much higher. I also buy cheese, eggs, and spices there too. I usually don't spend more than $30 per week there.
I save the cash and prep myself, partly because I'm cheap (but I do demand quality, which is why I don't buy any meat at a supermarket), and mostly because I enjoy being in the kitchen.
What do you cook in your cast iron cookware?
Almost EVERYTHING! If it's not being grilled, it probably is being made in cast iron. The few exceptions are items like chicken wings spread out on a cookie sheet, or lasagna which I tend to use a 9x9 pan for. But baked pasta, sauces, stews, chicken and steak (when not on the grill). I keep thinking about getting a crock pot and never do because that's what the 4 qt pot is for. I love the stuff and wouldn't use anything else.
monk fish
I've used this recipe a number of times and it is always good. Veal Bacon Wrapped Monkfish at http://www.foodnetwork.com/recipes/the-best-of/veal-bacon-wrapped-monkfish-recipe/index.html Although I do change up things a little, I use regular bacon instead of veal bacon, seafood stock (made from shrimp and crab shells usually) rather than lobster stock. +1 with pikawicca, if it's overcooked it's not going to be nearly as good as it should be.
Beer Line Cleaning...looking for some help please!
Check out KegConnection at http://stores.kegconnection.com/Categories.bok?category=*Cleaning%2FSanitizing%3ALine+Cleaning and MoreBeer at http://morebeer.com/search/102986/beerwinecoffee/coffeewinebeer/Cleaners_%26_Sanitizers for some ideas.
Your Favorite Pairing
Grilled pork chops served with Gorgonzola / pear sauce with SweetWater IPA (SweetWater Brewing Company Atlanta, GA). I was originally going to use something like a stout, but then I thought the IPA would make a nice contrast to the richness of the cheese and the natural fat of the pork.
Your Favorite Pairing
My ex-wife worked with a cop named Khuele (pronounced "cool") and his rank was Captain. Then one day Captain Khuele was promoted to Major Khuele, and hilarity ensued...
Annapolis Favorites and Updates
Davis's is OK as long as you are specific with your order, especially how you want things (like tuna) cooked.
I like the basement area of Ram's Head, the food is slightly upscale bar food. I like the beer and atmosphere enough to continue going there.
India's is real good Indian food for the area.
Grumps is alright, but I prefer Chick and Ruth's Delly. I went to Double T's once and refuse to go back, the food was not good and the service was worse.
I went into Middleton's once but it smelled so bad I won't return. O'Brien's is good for an oyster fix. Buddy's isn't worth it. Had brunch at Yellowfin once, it was ok but I won't be going back since it was $25.
I like the crab dip and the mussles at Sly Fox.
32 miles away from Naptown is Kloby's BBQ in Laurel MD...it's worth the drive.
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Ram's Head
33 West Street, Annapolis, MD 21401
I want to enjoy beer, but I don't. Can you help me?
Most folks have already recommended good beers, so I'll recommend that you try them sparingly...trying more than three different beers at a time will cause your palate to get "confused" and you might end up hating a really good beer. If possible, serve it in the glass that is appropriate for the style, see http://beeradvocate.com/beer/101/glassware
Most importantly, try it at the temperature that is appropriate for the style 35 - 45 for hefeweizen, lagers, and pilsners; 45 - 54 for stouts, porters, pale and amber ale; 54 - 57 for bock, IPA, and brown ales; 57 - 61 for double (imperial) IPA, dopplebock, and barley wines.
Two tell tale signs of mediocre beer is over carbonation and serving it insanely cold. Typically, a good beer tastes better at the right temperature because more flavors are apparent at warmer temperatures.
I also recommend that you trust your senses...pour it and look at its appearance, if it looks good then the beer passed test one. Then smell it. If the aroma is appealing the the beer passed test two. The next step is to taste it.
The BJCP style guidelines describe the appearance, aroma, flavor, and mouthfeel for all major styles of beer so if you read those you should have a really good idea of what type of beer you'd like to try before you take your first step.
I will warn you that once you find your favorite style and brand, don't be surprised if you decide it's time to start making it yourself (my small pimping of the art and joy of homebrewing).
Some of Today's "Craft" Beers are Pretty Questionable (Split off of PBR Thread)
Professor,
You knew you opened the flood gates right? Our purest, craft folks who like to bash mainstream breweries should take into account that Pabst took Silver at GABF in the American-Style Lager or Light Lager category; Silver and Bronze at GABF in the American-Style Specialty Lager or Cream Ale or Lager category. Further review of the GABF results in these area shows Miller Brewing Co. as a winner. I think that the "craft" brewers that complain about these mainstream beers should just compete. If they win, great...if not, then they should adjust and try again.
I'm sure to be blasted for this but to put it into perspective, Ruby Tuesday boasts handcrafted 8-ounce beef burgers, which I doubt there is some Chuck behind the doors pounding patties to handcraft your meal. Same with some craft brewers...they aren't mainstream mega-breweries so they "must" be craft. Whatever. I think Pabst, Miller, AB, and the like could make some killer brews if they went back to their roots. They would probably win over a bigger costumer base as well. But the are as complacent as every other big corporation (although I expect royalties if this idea is moved into practice!).
There are today's "craft" beers that are questionable, and downright lacking. Some only use "Craft" because of their small size of distribution. So the "craft" label does need scrutinizing as well as "main stream" needs a second look. And that's according to judges decisions in competitions. As for me, I prefer my own...
Mad Elf
It hit in early November in Maryland. And for you Mad Elf fans, save yourselves a couple of bombers to have next year...that beer ages incredibly well. I did a comparison test of a one year old bomber to a bottle from a sixer bought last month...the aged Elf won hands down.
Good Food Pairing Beers?
A "big nosed IPA with a thick, charred-rare steak" sure does sound tasty.
While not all Italian food is tomato based, I think beers that compliment Italian and tomato based dishes include the wheat and stout (possibly porter) styles. Generally, a beer style that is more malt than hop which will offer a sweetness that will counter the acidity of the tomato.
However, since many Italian dishes call for the use of olive oil, a citrusy IPA is the perfect beer to offer an acidic counter to the oil.
I agree that an IPA might be too big to serve with sushi, but for that reason I think an IPA would be good to serve as a palate cleanser while eating sushi. But then there's the big nosed IPA with a thick, charred-rare steak...mm, mm, good..
Good Food Pairing Beers?
I agree with chuckl about it depending on the food you're having, but I disagree about hoppy IPAs not being good compliments for food. I think a good IPA, especially one using citrusy hops, compliments oily foods very well (such as skin on salmon and well-marbled rib-eyes). I've read reviews on about 12 beers on the list, yet I've only had Loose Cannon, and that pairs very well with fish and chips.
+1 with Josh, preparation will change the pairing. Poached salmon is a candidate for an IPA whereas cherry smoked salmon would be well paired with a stout.
I think that pairing beer with food is almost like adding one more ingredient to the dish. An oily dish deserves a citrusy IPA for additional contrast, a hearty stew or soup is easily complimented by a stout or porter, and a rich dessert can be better with a lighter wheat beer.
Question from Novice about Homebrewing process
DME can clump up if you dump it into warm water. Slowly add it to the water while beating with a whisk and you're good to go.
I haven't used malto-dextrin but I have used lactose. Lactose is an unfermentable (milk) sugar that adds "creaminess" to the brew. The recipes I've used allow for the addition of lactose at the beginning of the boil.
I believe that specialty grains are steeped to add color and some flavors to the brew rather than sugars. Typically recipes call for a steeping temp. of around 160F for 30 minutes, whereas a mash has an ideal temp. of 150F for at least 60 minutes. Depending on the grain bill, a mash might reach 120 minutes. I think you might want to consider whether there is an advantage to steeping for 60 minutes rather than 30.
I haven't tried it so I don't know, but considering that the amount of grains steeped for an extract recipe is relatively low, my guess is that a longer steep may result in a slightly darker color due to mild carmelization which may slightly affect the flavor. I don't think there is an advantage or disadvantage to a 60 minute steep. Maybe you could try it and let us know.
Home Beer Brewing--good or bad idea?
Agree completely with you Professor. I was brewing significantly cheaper then my quoted prices when I lived at my house and had the full all-grain setup going. But, alas, I had to move into a 2br apartment and have been brewing B3 extract kits, but I usually buy the under $25 kits. It's a matter of convenience to continue brewing in a small area until I figure out how to start AG brewing again.
But still, for the beginner, a $25 5 gallon kit is better than the $16 SN 12 pack, it's a respectable start from which to make better/cheaper. And as you note, the process is enjoyable.
