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Making those vinegary marinated big white beans you see in deli or olive bar

YES!

Aug 27, 2012
nasv in Home Cooking

Making those vinegary marinated big white beans you see in deli or olive bar

Hmmm... the lima beans I'm familiar with (Christmas lima's) are dark colored, purple-ish, but this actually seems to resemble it pretty closely, thank you!

Aug 27, 2012
nasv in Home Cooking

Making those vinegary marinated big white beans you see in deli or olive bar

No, not favas, I'm familiar with fresh and dried favas. The ones I'm thinking more closely resemble cannellini beans or bigger. I think they could be the "gigantes" mentioned earlier.

Aug 27, 2012
nasv in Home Cooking

Making those vinegary marinated big white beans you see in deli or olive bar

Nah, those aren't it... they look more like giant cannellini beans that have been dressed/marinated with some herbs and bits of sweet pepper.

Aug 22, 2012
nasv in Home Cooking

Making those vinegary marinated big white beans you see in deli or olive bar

I have seen "gigantes" that look like the big white beans, but I've only seen them jarred at Trader Joe's in some sort of red-sauce. So perhaps the same bean, but much different preparation.

Aug 22, 2012
nasv in Home Cooking

Brining beans? Yes!

Very late to this thread... I've cooked beans for years too and was of the thought that salt was added toward the end. I'm very much into understanding the science of these techniques, and I am soaking beans in salty water right now for the first time.

Quick question, after rinsing the beans and readying for use as normal, do you then treat the beans as before? As in, do you salt at the normal qualities? In reading some of the CI explanations, they claim that the salt only affects the skin, but I'm dubious since the beans are essentially re-hydrating a bit, and the only thing to re-hydrate them is salty water.

Aug 22, 2012
nasv in Home Cooking

Making those vinegary marinated big white beans you see in deli or olive bar

At an olive bar and at an Italian deli I've seen these big white beans (not sure if they're cannellini's or other variety) that are in an oily and acidic (vinegary) marinade with what looks like roasted sweet peppers and other herbs and aromatics. I think they are always served cold.

I don't know what this is called, and I'm not quite sure how to reproduce this at home. My son LOVES these and I'd like to figure out how to reproduce these at home instead of buying them.

Thanks in advance!
-Nico

Aug 22, 2012
nasv in Home Cooking

Guidance requested, first smoked brisket!

According to my family that moved from Austin, TX very recently... GREAT brisket!

I perhaps was the harsher critic, I expected a little more "juiciness", like what I'd see in a pulled pork or carnitas type preparation. Personally, I was a bigger fan of the leftovers cut really thinly and used for sandwiches and tacos.

So after the foil wrapping, the brisket stayed inside of the kettle for another 4.5 hours, and I pulled it off when the temperature was at about 190F. I wrapped it in more foil and in towels, and put it in a pre-warmed cooler for about an hour.

next time, I'm not sure exactly what I'd do differently, but this is certainly something to experiment. I might try doing a higher heat at the beginning, fat-side down, and then wrapping. Who knows - there's A LOT of great advice in this thread and in others.

Aug 07, 2012
nasv in Home Cooking

Guidance requested, first smoked brisket!

So the brisket stalled out at 154F after being left peacefully for about 5 hours. I have wrapped very tightly in foil, poured some beer in to the foil pouch (I had chosen not to baste or anything, and wanted the additional liquid for the braise), and it is back in the kettle.

Waiting patiently :)

Aug 03, 2012
nasv in Home Cooking

Guidance requested, first smoked brisket!

Thanks man. We are a couple hours into the smoke... I'll certainly check for tenderness with probe or similar.

Aug 03, 2012
nasv in Home Cooking

Guidance requested, first smoked brisket!

Thanks Christina... I do have that worry too, but I think it'll be shorter for me since I'm smoking just the flat, and since I will be wrapping it in foil when it's about 30F shy of target temp.

Aug 03, 2012
nasv in Home Cooking

Guidance requested, first smoked brisket!

You can tell me... but my reasoning here is so that I can achieve great crust and browned bits on the outside w/o overcooking the inside.

So other than more time in the smoker starting with a cold brisket, I'm confused on other reasoning... tell me tell me :) Unless the reason is the same. Can you tell this is my first time smoking? So more burnt (and I actually mean dark and yummy) bits on the outside, while still more succulent inside? And start cold since this is going to be in there anywhere between 6-12 hours?

Aug 03, 2012
nasv in Home Cooking

Grilled Paella Recipe

The advantage of using a grill rather an a stove-top/range is that the grill offers greater and more even surface area heating (for that large 15+ inch pan) than most stove-tops (where you'd be pivoting or rotating the pan often).

Aug 03, 2012
nasv in Recipes

Guidance requested, first smoked brisket!

Thanks man... generally, I bring my meats to room-temp so that there's less of a difference in starting internal temperature and target internal temperature... leading to target results.

So the part where I'm curious is why a greater difference in starting internal temperature and target internal temperature would be beneficial here? What comes to mind is that it would add more time in the smoker before I wrap it in foil.

Aug 03, 2012
nasv in Home Cooking

Guidance requested, first smoked brisket!

Tremendously helpful... though I will confess that I just read this after slathering a garlic-oil+beef-broth later onto the brisket, adding my salt, pepper, and paprika... it's wrapped up and in the fridge.

It does have a fat cap, about a quarter inch throughout.

Out of curiosity, why put the brisket fat-cap down once it is wrapped in foil?

Thanks for the tips about the drippings/sauce.

The wood I have is hickory and apple, about 2oz chunks... several.

Also, can you explain a little of the logic about not bringing the brisket to room-temp? I'm not trying to challenge you, I'm just trying to understand the science or "why" with smoking the brisket, and why the more dramatic temperature difference would be beneficial.

Aug 02, 2012
nasv in Home Cooking

Rising Food Prices - what are you doing to stay within your food budget?

I think there's a great tip embedded here: buy a dedicated deep freezer. They are actually very energy efficient (especially since they are a lot more rarely opened) and allow you to make purchases that last a long time.

Aug 02, 2012
nasv in General Topics

Rising Food Prices - what are you doing to stay within your food budget?

I caved... and joined Costco.

Aug 02, 2012
nasv in General Topics

Guidance requested, first smoked brisket!

hey Db Cooper, thanks for the tips. I don't have an "injector", but I'm curious if I can introduce moisture simply with the rub/marinade to allow for some pickup. Almost like a brine.

Can you explain a little more about starting it cold? I guess I'm not seeing the correlation between cold brisket and wet brisket for the smoke penetration.

Also, for 7 lbs of flat, if I do wrap it when it stalls out, how much time as a ball park. 7 hours? 10 hours? I'll be monitoring with probe thermometer, but just curious.

Aug 02, 2012
nasv in Home Cooking

Guidance requested, first smoked brisket!

Thanks katecm... I thought of making the garlic oil and using that to have the rub ingredients stick onto the meat. I don't have garlic powder or dried mustard (just garlic cloves and mustard in a bottle/paste), so I was thinking about ways to offer these flavors too.

Aug 02, 2012
nasv in Home Cooking

Guidance requested, first smoked brisket!

Hi fellow homecooks! I have a 7lb brisket flat in my fridge that I plan to smoke starting tomorrow (Friday) morning, hopefully ready by dinner time... ideally for brisket sandwiches. In researching methods and techniques for smoking a brisket, there are so many opinions and so much dogma, that I thought I'd share my approach for tomorrow and ask some questions. I will be smoking in my Weber kettle grill outfitted with one of those automatic temperature control fans (I'm using the Pitmaster iQue 110).

First, I was planning on doing the rub/marinade starting tonight. I'm less sure about what to add here, or if there are any "no-no's". I was figuring making a garllic oil/confit during the day, rubbing the meat, and then sprinkling on some salt, pepper, and smoked paprika. Thoughts? Add any sort of acid? (now or later)?

Then, tomorrow, bring brisket to room temperature, set up kettle for smoking, add brisket, and bring kettle to 225F. I planned on monitoring brisket temp until it reaches about 165F, then taking the brisket, wrapping it tightly in foil, and leaving in the kettle until the temperature reaches 190F. At that point I was going to take the brisket off, still wrapped in foil, and leave it very warm in some sort of insulated cooler for an hour or so, keeping it hot.

Slice against the grain, and serve.

Anything jump out at you? Any tips about the rub? I know there's talk about a hot-and-fast/sear approach, but I think for this first-go, I want to do a simple low-and-slow.

I should add, in case it matters, that I plan on some left-overs, ideally for sandwiches, tacos, stirfry, etc... And would big cuts of the cooked brisket freeze well?

Thanks in advance for sharing any advice.
-Nico

Aug 02, 2012
nasv in Home Cooking

Inexpensive yet interesting 4th of July for 10 people.

One of my go-to grill dishes to feed a nice handful of people on the cheap would be paella. If you have the pan (which is cheap), the rest of the ingredients are super cheap. The setup is easy (just have your ingredients chopped and ready), and the process and clean-up is easy (ONE PAN!)

One of my other go-to ingredients would be something with pork shoulder/butt. Cochinita/puerco pibil is very cool, and can be done indirectly cooked on the grill. Marinate pork in a mix that consists of annato/achiote, cumin, cloves, cinnamon, salt, pepper, and sour/seville orange juice (or orange juice + lime mixture). Let the marinade sit overnight if possible. When ready to grill, set up for indirect cooking, wrap puerco in banana leaves and then with foil tightly, and let it go till it's ready... 4-8 hours. Serve over rice with some pickled red onions (using the sour orange juice), or, my favorite, on warm tortillas with drops of habanero sauce, and the red-onions.

Jun 22, 2012
nasv in Home Cooking

Emilia Terragni's Basil Pesto

The video was great! Do you know how much pasta (weight) that she dressed with this amount of pesto? And what is the name of that pasta shape out of curiosity?

May 24, 2012
nasv in Recipes

What to do with Arugula

I'm going to use that... "BAT"! Awesome!

May 02, 2012
nasv in Home Cooking

Huge leek harvest....HELP!!!

Have a grill? Perhaps charcoal?

Look up the Catalan spring specialty: calcots... and collect the ingredients to make romesco sauce.

You should do a youtube search for "calcotada" (the party for charring the leeks).

Invite a bunch of friends over, have wine ready!

May 01, 2012
nasv in Home Cooking

Boxed Pasta vs. Homemade

One is not meant to be a replacement for the other - different ingredients for different applications. With exception, I tend to see olive oil based sauces together with store-bought pasta, and butter based sauces to not overwhelm the delicacy of homemade fresh pastas.

I agree with the comments from overthinkit and katecm.

May 01, 2012
nasv in Home Cooking

Hazan's "Roman style" fava beans... shelled, and then the skin?

Vignarola?!? I shall do my research :)

Thanks for sharing your insight here too - fave alla romana (sp?) was super good, will be in my weekly rotation while they last!

Apr 30, 2012
nasv in Home Cooking

Hazan's "Roman style" fava beans... shelled, and then the skin?

Yeah, you don't for this preparation, and while I did "notice" the skin, it wasn't unpleasant by any means!

Apr 30, 2012
nasv in Home Cooking

Hazan's "Roman style" fava beans... shelled, and then the skin?

In case anyone cares, for the archives...So I did not skin them and cooked them per the procedure I described - they were totally fine with skin-on :)

Apr 27, 2012
nasv in Home Cooking

Asparagus Ideas?

+1 on personal favorite

Apr 25, 2012
nasv in Home Cooking

How long store anchovy fillets in olive oil?

Hey Chowhounds - I bought one of those small glass jars of anchovy fillets in olive oil and I opened it up tonight to take out a couple of fillets, but there are probably about 20 fillets remaining. I know I can cap it and put it in the fridge, but how long will they last more or less?

Searches indicate a wide window as short as 2 days and as long as a few months... any experiences here?

In case it matters, I do think they are quality fillets, the Italian Agostino Recca brand.

Thanks!
-Nico

Apr 24, 2012
nasv in General Topics