Sounds like I "poked the bear" re: the currywurst issue.
if you want Blau und weiss, a friend in Dusseldorf texted me a pic this weekend of a $139k BMW i8 in in his street parking area that shows they are uber available. C'mon. Ya want one.
The local sausage haus and small restaurant/lunch spot I loved closed many years ago, but thus I sought to make a copycat.
The local German/Germaina Societies all have a different riff and I have sussed many of the secrets , but I do it from scratch without bottled ketchup, and in the end, it's not hard to do.
Let me dig out the recipe on one of my recipe external HD's (yeah-like I trust the Cloud-Ha), and I have a dead tree file folder of currywurst sauce recipes I have collected over the years.
Let me report back.
Making currywurst sauce from scratch with Madarss yellow curry powder, mustard, sauteed onions, tomato sauce, apple cider vinegar, plum jam and many other goodies is an art form.
Once you have homemadeo or soure/learn the secrets from local German Societies, it is so so hard to back.
I had a client from my former haunts send me via mail nice selection ofspices as "payment" for some design work.
40 mainly non-mainstream spices including elder flowers, methi leaves and fennel seed powder.
WFD tonite still unknown.
I dunno. LOL.
As a future winter "icy leayer cake of death" freezing rain ice tip LW, head over to your local dollar store and pick up a tub of Vasoline /petroleum jelly.
Take a dispoasale food servie glove or medical glove and lightly schmear the rubber door seals of your new car with teh vasoline . On all the seels both on each door and the door jam. All four doors and the trunk seal tool.
The Vasoline not only keeps your rubber seals supple, but if you are opening your doors while it raining and then overnignt it freezes, the residual water trapped in the seal will not freeze the door shut.
It's not an answer for frozen door handles, but I break out the he "car only" tub of Vasoline every fall.
That is AWESOME pata_!!!!!!!!!!!!!!!!!
My local Chinese/Asian market had whole fresh squid for sale last trip as well as pig tongue and pig's liver, but I'm still sorting through some left-overs until the end of this week.
I;m also glad to see that I am not the only one that keeps whole and ground annatto seeds around and I keep achiote paste (it's base is annatto seeds) in the fridge for cochanite pibil and pollo pibil.
That stuffed cuttlefish looks soooooo good!
Buy your poultry or even pork at a big box grocer and they come already injected with a saline solution.
For virgin pork or poutlry, I brine, but manily pork and chicken.
You cab always split the difference and buy aa syringe injector and inject juicey goodness of choice into your turkey. I do it all the time with chickens and pork butts.
The first fork is to buy store salien injected or butcher style non-injected.
You will need to try all three, or at least the brine and non-brined farm birds to judge for yourself.
I prefer brines, but I go light on them.
No, you are not alone.
On the other side there are many many folks out there that find cooking and especially clean-up such and arduous task and abhor it so much that they will work twice as hard to avoid washing one extra dish or pot.
Years ago I dated a woman in her 30's taht so hated to use extra dises let alone wash them that she would scramble her eggs in a small plastic sandwich zip baggie and then microwave the bag on a plate and fold the cooked eggs out on the plate to eat.
And I mean she was really proud. Now extrapolate that out to daily cooking during the week and you get the picture.
To a man or waoman with only a hammer, every problem is a nail. Hahahahaha.
People seem to go to a LOT of work to avoid doing just a LITTLE extra work is my theory.
Do you care to share your recipe for sweet potato chili bustling?
I love me some sweet potatoes but I fear they would break down too much in even a medium cook chili to become mush or even just blend into the chili itself and not be recogizeable even as a sweet potato. But I am a big fan of the sweet/spicy/salty balance of such an endevour.
I am very very curious.
No salt in the granulated garlic nor onion powder I use.
I also keep dried onion flakes on hand for other dishes but not this mix.
The Trinity and fresh garlic are sssential in NOLA cooking, but the dried spices also are necessary to me.
But I'm not NOLA based.
I use teh NOLA recipe for Creole seasoning all the time.
It allows me to adjust salt of the mix or add salt and taste as you make it.
Creole Seasoning Recipe
1/2 Cup Kosher Salt
Combine all ingredients and place in an airtight jar or plastic container.
Makes about 10 oz.
And acgold7's comments are the best as always.
Adding rice to the dish will likely negate the salt issue and the paper towels the oil issue.
Gumbo into jambalaya. Briliant. :)
Too much vegg oil= likely oil problem.
Too much Tony Chachere's = salt problem.
There are many a creole or cajun spice recipe out there madr from scratch that solves teh salt issue.
It's a known problem and thus why I do not use Tony Chachere's or Slap Yo Mama in such dishes but keep both in the pantry.
I can't remember off hand the proper flour to oil ratio, but I can guess that was the problem.
In the orignal recipe I would guess teh rendered duck fat may pose a problem with greseyness in some cases.
I;m not a roux expert, but the off teh shelf Tony Chachere's wrecked the salt balance.
I thought he very same thing.
Since I am a total science geek /dweeb, I too want to approach this as a process.
If OP has access to a IR heat reader gun, take surface temp of stone once heated to see if it matches oven temp.
Next step to me would to be borrow a pizza stone from a friend and see if you get the same results , even if just using one of your processes.
After that I would go buy some cheap quarry tile from teh home store and line the rack to cook on and give it a go and study the results.
Lsst for me would be to buy another pizza stone, but the three steps above should tell you if its a pizza stone issue or an oven issue.
If an oven issue, then you will need to adjust your pizza making to suit the tool (aka oven). Or buy a different oven or a special pizza making oven. LOL.
Usually the mid-level (and of course high-level) tablecloth restaurants I frequent will almost always give you a full set-up meaning all the silver wear you need for a meal including soup spoon, salad fork and in some cases dessert spoon at the top of the plate position. As courses are finished, the untensils used for it are removed.
More casual but still table cloth places give you the std. knife/fork/spoon in the napkin and bring you utensils depending upon your order(s). In that case, it's still the same process, unless a soups spoon or salad fork is not brought with your dinner, where, if it being what I call a casual place, I will keep and reuse teh silveware I have.
As others have mentioned, mid-range means less servers per table which means once you surrender your utensils, it may and often can be a challenge to secure a replacement from the service staff. Especially if busy.
I find lacking a steak knife when ordering steak or lacking a seafood fork or shell cracker when ordering lobster or shellfish a far larger inconvenience.
If teh table cloth is removed and changed between services, I have no problem resting my used utensils on it, but usually a bread plate is there to negate that problem.
While utensil Etiquette protocol does exist,
I guess if you go Ethiopian for your dinner choice though , that whole utensil canundrum would be a mute point... :-)
And to your point, no , I personally would not expect my dinner knife to be taken away and replaced at the appetizer course clean up time. To me that knife also is my butter knife and dinner course knife unless dining at a high-end restaurant. And even then it may or may not be swapped out.
YMMV of course.
LW is correct .
You either have to replace 2 or all 4 unless it is a nearly new set of tires and you have a blowout on one and can find an exact or near exact replacement of the same brand and style.
As a mutiple car owner, car guy and hoarder of wheels and tires for my cars, (7 sets of 4 minty fresh wheels/tire combos NOT counting those currently on the cars in my basement-that's 28 tires) tires are one of the most common addages of "you get what you pay for."
And if you have TPMS (tire pressure monitoring sensors) on each wheel , make sure the installer re-sync's that system with the new tires mounted and driven on a few miles other wise your TPMS dash light will come on and you'll have to make a trip back to your installer.
MidTT, we used to have a local Mexican restuarant that used to do that riff for lunch service.
They called it cheken and black bean lasagna, where they used spice rubbbed grilled chicken and then shredded, flour tortillas, refried black beands, black bean,cilantro and corn tomato salsa, std tomato salsa, griddled onions and lots of cheddar and monterey jack cheese in the layers and of course on top.
It was devine.
Restaurant is long gone as are the recipes, but I do the same riff on it with awesome resukts.
I've seen some folks add red enchilada sauce, but that can get overwhelming to me. Using Hatch green enchilada sauce has netted me better results when going rogue with it. LOL.
Wish I say it more at restaurants, but it rocks as a homey dish.
Cold and dreary last night meant the carbonara.
Not full on traditional, but tasty.
Not having any Idea how or in what kind of dish you cooked the pork , I was a bit vague.
I cook my pulled pork in a big metal shallow roasting pan and use a "v" rack to keep the meat out of the fat.
I cook for 6 to 8 hours uncovered until a bark or crust forms and then cover teh pan with foil to keep the top of the butt from burning/drying out.
If the bark gets too soft, I remove foil at 190F and cook meat to 200F uncovered.
Let me find the mop recipe. It's from a BBQ guy over on roadfood.com
Or you can also add some of the pan juice and fat back into the meat, but for me, I;d de-fat the drippings and use just the juice to keep greasiness down.
The mop I use is a cooked mixture of apple juice, worchestershire sauce,cider vinegar, garlic, cayenne, cloves, dry mustard and a few other items, and has a subtle flavor but adds moisture back to the pork when pulled and helps to cut the fat a bit. I inject my butts with it as well pre cooking/smoking.
It's not necessary if you use the defatted pan juice, but I like it.
If it were me, I;d toss it back in a 225F or 250F oven and get the internl temp back up ti 195F to 200F and Ild cover with foil to try and retain as much moisture as possible.
3 hours would not be a health issue for me, but YMMV.
Cook to proper temp, rest, pull and see if you need to add some mop or bsting juice back into the meat for moisture.
That's what I'd do.
I'd put in the oven at 4pm and pull it out when done.
My remote probe thermometer has a target temp on it that whne hit, causes a beeper to go off that acts like an alarm clock.
I get up, pull meat from oven, cover in foil if not already done so, put pan on counter and go back to bed to let it rest.
Thoae are the two I use as well for that dish.
Doesn't matter gemvt. :-)
Cold wet and nasty in my world tonight.
Either pasta carbonara with sweet sweet just bought butcher bacon and egg and pasta with fontinella or cheesy Cincy chili cheese coneys with onions, hot sauce, grilled dogs , and steamed buns in my future tonite.
One or the other will be made at home tonite.
Pics will be taken.
Well, but you ARE paying $6 for a $1 box of pasta and in the end less than a pound of dried pasta.
So while less energy usage is a gallant effort and noble cause, you are $5 the poorer for a yet unknown product.
Make fresh if you want lower cook times, but buying instant pasta reminds me of buying instant rice.
And sorry CH, I;ll continue to cook any pasta I want any way i want guilt free.
As a long time dog owner, I;ve always had to worry about the marking/peeing on the base of any fresh cut tree when used for Christams, never the climbing aspect.
But now having many friends as cat owners, the Chrsitmas tree climbing/scaling, the ornament batting and the Shiney tinsel batting and chewing is a now known to me peril for any tree with pets near it. And kitties usually do it at night, usually in some kind of kitty "hyped up 'zoom-soom'state" that usually ends in a large clatter or thud or awakeneing to a smattering of broken ornaments.
On the family front, son Christopher sent me a note saying he took delivery of his new car today. It's an Audi RS5, sporting 450 horsepowers. He's jumping out of his skin with excitement. I'm happy for him. It's been a long time coming and he paid cash (mercy). I'm guessing there will be a few track days up at Lime Rock Park in our future.
I plan to watch Peter Pan to some extent , but when in doubt, keep in mind, t "I think we need more cowbell..." :-P
LOLZ, Yes-I am that old.
As for you son's Audi, Congrats.
As I always say, "I have an inny (belly button reference", but I drive an Audi."
Ha. Gets a laugh every time.
For dinner for me tonite, some leftover shrimp with lobstere sauce, steamed rice, steamed brocolli and some wonton soup.
The smoked chicken last night kicked ass. And my poor Northface polar fleece vest still smells like the smoked meat from last worn on Sunday.
Homemade meatballs, suasages and pork chops in Sunday Gravy.
Saute meat in olive oil until brown on the outside and pull.
Toss in tomato paste and fry briefly, add tomato puree and spices and other goodies including wine, toss meat and juice and fat back in and cook long over low heat.
As fourunder says, any meat will work. :-).
Serve over pasta of choice.
Texaspeeppers, if you have an outdoor grill, that may help vary your meals. Or even cook over an open fire pit with a grate.
I also do chicken and dumplings on the stovetop as well as braised meats for tacos.
You can griddle tortillss to get crispy on the stovetop as well as crisp up garlic bread face down or even pizza crust down and covered in a skillet on the stovetop.
Necessity is the mother of invention.
Weber Smokey Mtn. of you want to baby sit it.
I;ve used my Brinkmann for almost a decade with no problems nor any downside in food quailty. At all.
AND I own a Treager pellet pooper I only break out during the summer.
I got the Brinkmann for free, but theae are normally had For $75 USD or so new.
Say what you want.
I;d buy another in a heartbeat.
Then there is always the UDS aka ugly drum smoker.
And yes, the food shown above is just what I made on this passes Sunday (plus two moe chickens not shown from the other rack).
Yes---how silly and inefficient of you! LOLZ.
I have used frozen meatballs and mini meatballs in a pinch, but I find them far more fillers and preservatives than meat. As far as freah meatblss adding fat or grease? Ha. little water should be secreted and as for the fat, better a little fat then chemical based fillers for me.
I don't see whay a traditional meatball recipe would not work, and then run the spice mix in what direction you like.
Pureed and strained lemongrass and tamarind if you want thai, some yellow Madras curry powder or garam masala if going Indian,etc.
I'm curious how the chili powder and ginger will work.Not two things I use together and I make the Tried and True meatballs in Heinz chili sauce and grape jelly appetizer for my family a couple times a year. And I never have lerftovers.
If you cook it for some time and then cool it, it may last a few weeks to a month, but the scallions and the onions will likely go off even if cooked.
If uncooked, the orange juice will go off a litle over a week as it begins to ferment. BTDT with jarred orange juice. It's just oxidationa and breakdown.
I;d make fresh and use within a week or so as greygarious suggests.
I make a bbq injection mix and wet mop that includes apple juice, cloves , cinnamon, garlic powder, worstershire sauce and a few other spices and I heat and cook for 20+ minutes and cool and it keeps for months in the fridge , but the citrus marinades go off pretty quickly as the acid just does funcky things as it does normally in nature.
Awesome!Jarona, can you explain how the white chocolate gets into the crumble?
I get the baked crumble sans chocolate,very easy, but how is the "melted" white chocolate and the rest of the milk powder incorported into a now "cooled" crumble at the end without making a mess of things or drizzl;ing the chocolate in which there is not in any description or pics. None.
Things do NOT add up.
There is a missing link in the process with the crumb.