I use black sharpie on 3M blue removeable painters tape from your local hardware store tape or on 3M neon green or yellow body shop painters tape found at any automotive store.
Sticks awesome to both containers and bags but does not leave a residue or adhesive like stickers do. Temp does not effect it.
The 3M stuff is so good I can pull off and stick to the face of the fridge once lableled and the dish gets eaten and then reuse when throwing the next batch back into the freezer weeks later.
I like doing a few (2 or 3) stuffed pork tenderloins.
Butterfly and stuff with filling of choice.
I often do sauted mix of breadcrumbs, sauteed mushrooms, currants, caashews , olive oil and spices of choice. white wine and chix broth.
Stuff and tie.
Saute in pan to brown briefly then hold. Or don;t even brown if you want to do a brush glaze as you roast for a very short time once in the oven.
All done before guests arrive.
Slam tenderloins in oven at 350 and cook to 145 internal while mingling.
For sides, mashed potatoes held in a slow cooker or I have made spatzle days ahead and then just fried with butter and spices on the stove top while meat and veg is cooking in the oven.
For veggies roasted asparagus or roasted brussel sprouts drizzled in olive oil that get slammed in the same oven as the pork. Finish either with salt, basalmic vinegar and lemon zest or juice.
It's so rote I don;t even lose a step.
Gravy, pan juice or other items can be pre prepped in many cases as well.
Lots of Italian long cook dishes that fall into the prep, cook and hold category as well.
Semi-fuss free but elegant is what I shoot for.
But that's just me. :)
Ushanka and velcro thermal wrap during storage in "full effect." pics added.
Usually the ushanka will keep temps at a steady 250F around freezing and is all I need.
Wrap comes out around 0 degrees F
I call it the R2 D2 Unit a la' Star Wars because when you toss it in the passenger seat of a 2 seat convertible with the top down it sits about the right height that just the top dome sticks up above the door edge.
It gets lotsa strange looks that way. :)
A LOT of strange looks.
So it is written. So it shall be done. LOL.
I buried this back here mainly because it's not goning to be WFD for tonite, but with a 1/2 day and some time, a quick rub that included coffee, ground anchos and lotsa other goodies, off into the Brinkmann smoker they now sit.
I was gifted this elec. Brinkmann years and years ago by a neighbor who somehow came to hate smokey foods and it's awesome for winter and shoulder season smoking. Yeah--it's pseudo cheating--so sue me.
I'll report back with pics at the top when for dinner.
Pics of the current beef ribs at work and then two hens I smoked last fall.
And I;m such a geek I made a thermal blanket ushanka (Russian furry hat) for it to keep the heat in during winter smoking. And a thermal wrap with velcro as well.
Yeah.....I'm not right. :-)
Item 1: I am a HUGE olive fan.
Item 2: My local grocery somehow decided to set up an olive bar much to my suprise.
I can now tell folks that too many dried cured kalamata olives in a maraina sauce or putanesca sauce will put off almost all those that care to partake in a pasta dinner except for all but the olive loving chef.
And my freezer now shows it. :)
But dang it's yummy. To me.
Please note, that while I LOVE you all. I equally hate this thread and the mind games it plays. LOLZ.
On the way home I stopped at my local butcher for some house made hot Italian and Hungarian sausages and inquired re: beef ribs as I have not made them since Christmas time and the store bought ones are far more bone than meat as we have discussed here in HC ad nauseum.
Due to brisket buyers and other primal cut demands, he threw two beef rib racks in the freezer last nite at closing he said.
Cue haggling---- ( I shop there weekly) ...and out the door---- if I bought them all for $1.75 lb. Under $20 with tax.
Now what to do with 10 lbs of beef ribs with quite a bit of meat on them.
Damn that thread this morning about cooking baby back ribs.
And yes, that is a 12" x18" 1/3 sheet pan underneath things. So 1 metre of ribs laid end to end. Egads!!!!!!
Now what to do.
You would think so, but an engineering friend who is on loan to Bilstien AG in Germany has found the same packaged "American" pancakes as found by Harters et all and the rest of the UK.
I guess it's a trend.
iL Divo, it took me about 3 reads and 15 minutes to get my head around what results the OP was looking for, and I think what you posted will do it.
I don't sauce my ribs in the oven due to the sugars in teh sauce burning (I;ve had it happen both covered in foil and uncovered)but the late saucing and late oven crank looks like it will do the job spot on.
Awesome trick I will definately have to try.
I agree with iL Divo.
That's waaaay to long to be cooking baby back ribs. Even for fall off the bone tender.
I personally am not a big fan of the results of the liquid braise method for oven baking.
I just dry rub the day before, rest overnight then slap on a rimmed cookie sheet and loosely cover in alum foil but seal the edges tightly around the pan lips to create a seal.
Thus your are essentially braising in it's own moisture.
Oven at 325 degrees F.
2-1/2 hours for two to three racks. 2 to 2-1/4 hours for one. May need to push or pull a littel depending upon oven.
Remove from oven and crisp under broiler or on a gas grill for 3 minutes a side. To sauce/honey/drizzle or not to sauce before grill/broil is up to you.
Been doing this way for 2 decades and have given the recipe to many a convert.
KC or std. rack ribs need addtional cooking of course, but for baby backs 2.5ish hours will get them falling off the bone.
Anything more will just obliterate them.
As for the braising method mentioned above, anything with liquids touching the meat , or if meat is covered in liquids, will esentially be boiling the ribs.
That at a minimum 8 hours of cooking based upon your recipe above. 11.75 hours cook time max.
Yikes is all I can say. That math does not work for me at all.
Mother Nature decided to deliver me a cheesecake yesterday--a wintery mix cheesecake. :-)
1/4" of ice starting at 6am for 6 hours followed by 12 hours of light hard pack snow accumulating 5+" in the end.
Salt supplies are depleted here and it's Sunday, so no road or sidewalk treatment. So...no going out. Boo hoo.
Grilled cheese and tomato soup for lunch.
S.O. wanted sushi due to NancyChin's AYCE sushi night post below, so it was "spin the wheel" sushi time at home.
Inside-out rolls with krab, cream cheese, green onions on the inside and rolled in furikake and Vietenamese fried shallots topped with eel sauce and sirachi /mayo/chili sauce mix.
Chicken lemon grass springs rolls on the side.
Not overly inventive, but better than canned Beef-a-roni. :)
Oscars on the TV.
I really wanted to do a NY deli roll with smoked salmon, cream cheese and scallions topped with toasted bagel crunch (toasted thin cut bagel slice then smashed in bag) and rolled in a mix of sesame seeds and fennel seeds to simulate rye bread but the only smoked salmon I have is a large cryo pak so I need a party sized crowd to break it out. :(
Maybe next time.
I'm sushi'ed out, so it's back to pasta tonite.
LOL but true.
While I love squirrels, they ,to me, have become more of a nuisance than a gift.
I trap and relocate if possible.
Trap and shoot if necessary.
Have a squirrel family (or families) chew into your wood soffits of your home and live there rent free (or in eaves or/ and roof vents) and price out repairs and get back to me.
In one property, the squirrels chewed thru the downspout soffit to make a home only to be kicked out by raccoons.
Ever deal with raccoons and thier elevated latrines? It means doing #1 and #2 in your gutters and on your rooftop along with the fat-assed notcturnal bumblings that they do in the middle of the night in you house eaves if living there.
Nature loves to take back it's turf.
But as mentioned here, they DO find what they bury or lose --eventually. Just like my GF and her car keys. :-)
That said our kitchen has doors that lock. Guests are not really welcome in the kitchen when we entertain.
Why would you lock up your kitchen to guests?
If guests are not trustworthy of your kitchen, then don't invite them.
That's one place I;d never have a problem with outsiders.
God forbid they look in your medicine cabinets in the bathroom.
As someone with a design and planning degree (5 year University degree--not draw Tippy the Turtle) and 20+ years of design and planning experience , what she says is bunk.
I'd be hiring another professional and ditching that one in a heatbeat.
Certain spaces need certain special unique solutions, but as an "overall" blanket statement? No.
As for "difficult to install"?
Plumbing is easy. Not often cheap, but easy.
Feed Water is pressurized. Waste water just needs gravity.
YOu have to do what's best for you, but when you have the room for islands or peninsula countertops, they are often very useful.
I have a huge gas grill for summer along with the charcoal webber kettle grill, but for quick winter grill outs this thing rocks. Heats quick, easy to tote out onto the deck in snow and cold and badda-bing badda-boom, it's a taste of summer. Yum-Oh.
What type of sauces are describing chowhormones?
Jarred pasta sauce tends to keep a few weeks in the fridge once opened, while jarred hoisin sauce or jarred tartar sauce can last a year or more.
There are a large variety and types of jarred sauces and gravies out there that all vary by how long they will keep.
Aside from just a few, once opened I refridgerate. Most will keep long past the "use by" date, but things like gravy and pasta sauce can attract mold growth quicker than other things, but the good part is they also portion and freeze well.
I don;t use ziplock baggies but use the small/petite Ziploc or Glad storage containers and portion and freeze if you only need small amounts at a time.
Egg based sauces like mayo, tartar sauce and the like do not freeze and reconstitute to my likeing so I don;t do it for them.
A more specific description of the sauces you are using may help us help you more.
The GF had a business engagement last nite so the flat iron steak went back into teh fridge and out came a bacon wrapped beef fillet for one.
Used a Sonoran Seasoning rub out of Tucson AZ that I've been using for decades.
I roast bone-in skin-on breasts quite a bit. Both by themselves and in complex dishes.
Wash and dry, a quick rub of butter on the skin then salt and pepper or seasoning of choice.
For boneless and skinless, nope, never bake/roast unless part of a bigger dish with wet components.
For BS/SL I pan fry or grill.
You did not clarify BL/SL or bone-in/skin-on BTW. :-)
Yesterday was too ^&^%$ing cold to go out so I made inside out std. uramaki rolls with a spicy crab, cream cheese, avacado and green onion filling. Sirachi mayo and eel sauce as drizzle on top sauce.
Some frozen and then reheated (from a local market) thai spring rolls dipped in Mae Ploy sweet chili sauce as a hot side.
Yea, I know---I cheated. LOLZ.
"Eye of the storm" today, so 7 degrees F this morning, but 40F today and 48F tomorrow, then 8 to 12 inches of snow plus ice on Sunday , so grilled steaks out on the webber grill, mac and cheese and creamed spinach as sides tonite.
Grocery run tomorrow A.M. to fortify for Winter Storm Titan, and likely some Chinese takeout to last until next week.
Tonite will be like having a "one nite stand" with my *&^% charcoal grill here in teh midwest.
Gawd that seems so naughty. LOLOLOLZZZZZZZZZ
juliejulez, what's your recipe for non-box/home-made hamburger helper????
I was duely chastized over on the general topics board saying I indulged in HH every 3 months or so.
They recommended doing it sans "The Box" route, LOL, but I don't know of an acceptable TnT recipe out there. But then again, my "Google-foo" has been less than stellar this week.
I agree with many of the others.
If using a std. McCormicks or general duty non-descript mustard powder, 3/4 tsp. should not have been noticeable in the 1/2lb of cooked pasta plus the other ingredients mixture.
And like others had said, Colemans will LIGHT-YOU-UP, especially when mixed with water. The more you stir, the hotter it gets.
I learned the hard way.
I'd add dairy, more cheese and possible paprika to mask/mute the mustard, but it's a hard flavor to mute indeed.
I smoke whole chickens quite often on my outdoor smoker.
And yes, the skin is flabby when fully cooked. But the meat is damn moist and juicy.
I did try and do the broiler approach to crisp teh skin up once after smoking, but because there is so much skin surface area, it was hard to get the all-over crispy skin a' la higher heat cooking.
Thus, when smoking, I pull the meat and reserve the skin and throw it alone under the broiler for "cracklins."
300F seems to be the minimum to get crispy skin, but I like the Bittman method like others for non-smoked chicken. Higher heat helps the skin IMO immensly.
The easiest way to confirm or debunk the BA recipe is to slap a probe thermometer in the bird and see if (1), the time for the internal temp to get to 165F is 3 hours, and (2), when bird is cooked to 165F internal, is the skin as crispy as other methods and the meat as moist?
$5 chicken, oven and a probe thermometer and done.
I may try it if I can find the recipe.
I find cannned tomatoes that are far beyond thier sell date to be "tinny" if stored, but once cooked, it seems to dissipate. And my nose and palate are pretty sensitive.
I attribute it to the acid in the tomatoes and the ongoing BPA can liner battle and the replacement for it technology/material wise is in flux.
If you can find tomato products in jars, that will work. If not I like too like the Pomi tetra boxes .
Almost every grocery locally carries them , albiet at a less than bargain price. LOL.
Since we've now "gone down the rabbit hole", may I as you MSK what your Bagna Couda recipe was that you planned to serve and made?
Unless it is a family secret of course... LOL
There are a lot of Bagna Couda recipes out there. And i mean a LOT.
I;d say a week in a cold fridge.
The vinegar and citrus will start to break down the cabbage after that time. The apples are problable the most fragile component.
I don;t know if it will go bad as much as soften and ferment as monavano points out. Still likely edible, but textural mush with fizz is where it heads if kept too long.
I've made Mario Batalli's recipe several times and used whole milk and never had a problem with it splitting.
If worried about splitting I'd use heavy cream and reduce the amount used.
As banal as the show sometimes is, The Chew show just did a long cook Bolognese sauce (too long a cook for me IMHO) but used milk as well Or you could use cream).
For milk, it has to be pretty fresh.
I;ve had non-fresh whole milk separate many times when used in coffee.
For cooking , it also helps to bring milk to room temp at a minimum.
And, as others have said, 2 cups of milk seems like a lot for , I'm guessing , a 26 or 28oz can of tomatoes, or there-abouts.
But I;m still not sure if the OP puts the three slices of bread IN the meat mixture or the cooked meat patties ON the three slices of bread when serving to make a triple decker burger? Same with the egg. Fried or poached egg on the patties or in the meat mixture?
Once you add eggs and bread TO the meat mixture before cooking , it's simply meatloaf to me as well.
I thought the same thing.
If jazzing it up I;d saute some sliced mushrooms in butter/olive oil until browned, then pull off heat, toss in a dollop of Bagna Couda until warmed, then toss into warm and cooked spaghetti or linquini. Grated cheese of choice on top.
Steamed brocolli with fresh lemon and sea salt or a salad of greens and dressing as a side.
I hate these threads right before dinner time.
As for how long BC keeps, in a cold fridge quite some time.
I took one for the Chow Home cooking team yesterday and picked up a couple of small dips of the Habanero Ranch at my local McD's.
It was the only Habanero sauce they carried in the dip tubs for the nuggets and I;m gonna guess what they use in the wraps and on the burgers. Except the sandwich sauce comes in one gallon or 1/2 gallon tubs.
I tasted ranch dressing, traditional taco meat style seasoning, a tinge of vinegar and heat.
After tasting plain throughout the day, I took a stab at mixing some Hidden Valley Ranch Dressing with a bit by bit mix of taco seasoning ( kopykat make your own Old El Paso taste-alike is what I use), a dash of Louisiana Brand hot sauce for vinegar and heat, some paprika for color and tang, and some ground cayenne for heat. All a little at a time and then adjust.
Stir. Let it sit, then came back.
95% if not more on point.
Aside from the heat, which I;m gonna guess is both cayenne powder and habanero extract, the McD's sauce really just tastes like ranch dressing with a hint of taco seasoning to me.
Both are tastes that are very popular with the public and harken back to flavors most have had as kids.
The heat is pretty up front, so that can be duplicated in many ways.
The current Habenaro Mc D's sauce is the orange tinge color of Kraft French dresssing, but with flecks of red and black, which is obviously dried herbs and seasonings.
I;m not a big Ranch Dressing fan, but hey, it was not like I bathed in it. Ewwwwww... LOLZ.
Doesn;t seem like anything to hard to bang out at home to replicate. Or at least to me.
Rice cookers run on sensors and "fuzzy logic."
Skillets require human attention and heat dial indicator input and constant monitoring from a human.
Humans vs. a version of basic electronics/sensors/AI.
As I sit here and watch Terminator 3 on sci-fy.
It's just rice in the end. If cooked well and unscorched, I call any rice dish a win.
Puffin, what size and brand of rice cooker are you using?
They vary quite a bit both in size (of course) and quality/accuracy mfg. to mfg. so I'm curious.