z

Zalbar's Profile

Title Last Reply

Issue roasting chicken thighs on foil lined baking sheet?

If you clean it while it's still hot, it will come off almost immediately.

about 10 hours ago
Zalbar in Home Cooking

Mexigo - 15616 Gouin Boul. in the west island

Ok, report from dinner last night.

Service is friendly but slow. Cooks are sloppy on the line, but the ingredients are tasty.

Honestly they need a major training session. The thing they gave me as a burrito was horribly wrapped. They lump everything in the middle and hand you this thing like a used diaper. Also found it qite expensive for what you get.

Still, it was tons better than taco bell which is really the only other "mexican" we can get here. Probably won't go back since I can make much better.

about 15 hours ago
Zalbar in Quebec (inc. Montreal)

Mexigo - 15616 Gouin Boul. in the west island

Really? Saw that but it looked kinda tacky.

Will get some takeout tonight since I have to stop at Mondou and get dinner for the kitties as well.

are they real tacos or that hard shell stuff?

Issue roasting chicken thighs on foil lined baking sheet?

Chicken thighs, in the oven at 350 degrees for 40 minutes and you'll be fine, no need to flip.

They have a lot of fat and stand up to sitting around in heat for a long time without drying out. If you don't want that chewy gross flabby piece of fat on the bottom, put them on a rack over your sheet.

1 day ago
Zalbar in Home Cooking

Salisbury Steak

Here you go, this works PERFECTLY. I put it in a 350 degree oven for 15 minutes after browning in the pan. My patty is a bit thinner than his but larger overall in diameter.

Consequently, I smoosh mine around a lot when forming to get a much finer texture instead of a larger crumbly one. Seems more authentic to my palate, but that's really just from the nostalgia of machine formed meat patties.

http://youtu.be/qkMsAGyx7X0

Crawfish in Montreal???

http://www.poissonneriedumarche.com/e...

Looks like they have them in the West Island

Food Porn - add to the list

ingredients for chicken stir fry...

Sep 16, 2014
Zalbar in General Topics

Food Porn - add to the list

Ribs off my Weber Smokey Mountain...

Sep 16, 2014
Zalbar in General Topics
1

Help Me Fix This Cookie Recipe, Please

The reason they spread like that is because of the fat content. More fat = thinner cookie. Less fat = thicker cookie.

The normal ratio (BY WEIGHT!!!) for a cookie is 1 part sugar, 2 parts fat, 3 parts flour. That will give you a normal crumbly semi-dry cookie. I'm pretty sure there's a typo in the recipe. I'd try with 2 sticks of butter instead of 3.

Sep 16, 2014
Zalbar in Home Cooking

Freezing smoked brisket? Can I? And how?

Chill what you want to freeze in the refrigerator overnight before tossing into the freezer.

Crawfish in Montreal???

If you ever do a start up, drop me a line. I'll be glad to help out!!!

Sep 15, 2014
Zalbar in Quebec (inc. Montreal)

Mexigo - 15616 Gouin Boul. in the west island

Anyone tried it? Saw the sign lit up while on my way home from work recently.

Worth a stop?

Sep 12, 2014
Zalbar in Quebec (inc. Montreal)

Street Fair Stalls

Unfortunately due to the stupid laws here in Montreal, we have absolutely no culture of street food here. Even the recent entries in the food truck genre tend to be way over the top for what I consider good street food. Makes me sad.

Aug 31, 2014
Zalbar in Quebec (inc. Montreal)

Your favorite ham brand (coldcut)

Home made :)

Simple to do, but takes 1-2 weeks.

Aug 25, 2014
Zalbar in General Topics

Charcoal Starters - Chimney vs. Electric?

Just get a propane blowtorch. You'll light your entire chimney of coals in about 20 seconds flat.

http://youtu.be/kTC8br5VZj0

Breaded Fried Pork Chops: What are your secrets?

1. overnight cure (salt, soldium nitrite)
2. flour, egg wash, breadcrumbs
3. deep fry till it floats <-- that's when it's done, color is more a question of how old and used your oil it.

Aug 13, 2014
Zalbar in Home Cooking

Fascinating cooking tips and advice

sauteeing onions takes 10 minutes tops, no need to speed it up.

Aug 13, 2014
Zalbar in Home Cooking

I've never used a Crock Pot . I have some questions.

1. yes
2. You don't need a lot of liquid, it's a sealed space so it's not going to dry out.
3. Set it for the amount of time you want. Low will be 8+ hours
4. 6-10 hours for pulled pork. You'll need to strain out a lot of grease/fat/oil. That's the one thing with crockpots, everything stays in the pot.

Aug 13, 2014
Zalbar in Home Cooking

No-knead bread... problem with 2nd rise...help!

One thing most people seem to skip is the folding process. This adds structure and strength to your dough.

Aug 13, 2014
Zalbar in Home Cooking

Pool of water under omelette?

...condensation. Let the stuff cool before tossing them into an enclosed plastic container.

Aug 13, 2014
Zalbar in Home Cooking
1

I smoked my first brisket on my PK grill today and....

Temps don't lie...

making montreal smoked meat at home

Use Digging Dogs cure calculator and you'll be spot on for salt.

making montreal smoked meat at home

If you're hitting 190 on a smoke that thing will hit 210 easy while resting.

As far as smoke is concerned, I've found that meat will only take so much smoke. Once you've smoked something for at most 3 or 4 hours, everything else is just hitting temps because "smoke" isn't going to penetrate any more.

If you go past the point and hit the falling apart point, just wrap it up, cool it off and let it sit in the fridge overnight. Any meat where you're relying on collagen breakdown for tenderness will always be better the next day.

MSM will never taste as good the same day you cook it as it will the next day.

making montreal smoked meat at home

Looks gorgeous...

Why Cook Woodfired?

I go with wood fired because I can hit temps that will melt steel :)

I smoked my first brisket on my PK grill today and....

Smoked meats are always good.

Smoking ice cream - any body tried this?

I'd think that it'd be easier to just add a few drops of liquid smoke while making it.

The caramel part of creme caramel, too hard

Add some heavy cream when making the caramel so it's more sauce than candy.

Jul 18, 2014
Zalbar in Home Cooking

How do you keep your lettuce fresh?

An easy way to have leafy greens fresh for weeks is to soak it in cool water for a few hours as soon as you get home.

Store in an airtight container, and drain the excess water every day. It normally takes me 2-3 days for all the water to drain off the greens.

Even limp wilted greens can be brought back to snap and crunch.

Jul 18, 2014
Zalbar in Home Cooking

making montreal smoked meat at home

You do need to be somewhat careful, but as far as I know Ziplock (that specific brand) are all food safe.