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Omaha Steaks online ordering

My hunch, is since they sell "ungraded" meat, I'm going to guess they get beef from Mexico. If it was USDA graded, it would be noted.

Apr 27, 2011
jdmfish in General Topics

Matchlight charcoal

Any time. :)

Apr 27, 2011
jdmfish in General Topics

Matchlight charcoal

Like I mentioned, there is far less smoke by using the starter cubes. Furthermore, they Bryn hotter and lump is usually ready for use a good 5 minute before the newspaper method. Additionally, these starter cubes cost around $3 for 36 of them.

Guess I don't see how its "over the top". Burns hotter, quicker, odorless and smokeless.

Apr 27, 2011
jdmfish in General Topics

Matchlight charcoal

Your right, it isn't necessary, however not all chimney starters have the same volume. Some are larger than others, and the oil soaked/sprayed paper towels, newspaper, etc. helps slow the burn so the the lump can ignite in larger chimney starters.

Apr 26, 2011
jdmfish in General Topics

Matchlight charcoal

+1. Royal Oak is a very popular charcoal, and is found at Walmart for about $6, depending on your location. You can pick up a chimney starter at Walmart as well. Finally, you'll need something to light the chimney - I like the small Weber starter cubes. They're odorless, and don't smoke heavily like oil sprayed/dipped paper toils.

Apr 26, 2011
jdmfish in General Topics

Potato Pancakes / Polenta Sticking to SS?

Few hours with some dish soap and some water? BKF cleans just about everything in my limited experience.

Did you just pick up the de Buyer pans?

Apr 18, 2011
jdmfish in Home Cooking

Potato Pancakes / Polenta Sticking to SS?

Just ordered one yesterday. :)

Hope to use it well.

Apr 18, 2011
jdmfish in Home Cooking

Potato Pancakes / Polenta Sticking to SS?

Appreciate the replies everyone.

Apr 18, 2011
jdmfish in Home Cooking

Potato Pancakes / Polenta Sticking to SS?

I think so - the directions for the polenta, and potato pancakes mentioned to add about 1/4" of oil to the pan. I probably did closer to 1/2" or so.

Maybe I should add even more?

Apr 18, 2011
jdmfish in Home Cooking

Potato Pancakes / Polenta Sticking to SS?

Thanks for the replies!

I pre-heated the pan, for about 5 minutes, on medium-low heat, on my new induction burner - which I set the temp to 250*. Should I have waited a bit longer, or increased the amount of heat?

I flipped per the instructions/recipe. Polenta instructions said to cut about 1/2" thick, and flip every 4-5 minutes, over "medium" heat. So I did my best, set the temp to 290*/320* (trying different heat levels, each time) and timed my flips for every 5 minutes. Second "batch", I waited longer, about 10-12 minutes, and lowered the heat a little bit, with "better" results, but still very much sticking.
And same for the potato pancakes. I did my best to follow the recipe/cooking instructions.

I get a nice "crust", but of course the crust is stuck in the pan, and not on the dish.

Apr 17, 2011
jdmfish in Home Cooking

Potato Pancakes / Polenta Sticking to SS?

If you were doing either side, what type of pan/material would you use?

Apr 17, 2011
jdmfish in Home Cooking

Potato Pancakes / Polenta Sticking to SS?

No biggie - I understand it's a learning process, and I'm fine with that. :)

Just asking, to see if I can better some of the meals I cook.

Is cold oil recommended for all dishes, or just ones prone to "stick"?

Apr 17, 2011
jdmfish in Home Cooking

Potato Pancakes / Polenta Sticking to SS?

So I made some potato pancakes with a recipe from Chow, and was using my new Mauviel SS skillet, fry pan, whatever, from Amazon for their amazing price. I'm very new to cooking, and just started learning not long ago (I just turned 24 this month).

I let the pan pre-heat, as well as the oil, but each time, when I made the two items over the past few weeks, both times, the food was sticking pretty bad.

I'm not sure, but I believe both times I used canola oil. Is the type of oil I used the problem?

What I've read - to try lower heat / longer cooking times. Try butter. Or use CI/non-stick. I don't own any CI yet, but is SS just not the right material for these types of dishes?

I've cooked eggs a few times now, and had zero issues with sticking, and even the cheap non-stick pans I had, that the Mauviel replaced, would cause eggs to stick. Furthermore, these are the only two items I've had "stick" to the pan, and I've been using my new pan for tons of things lately.

Any ideas, suggestions, tips?

Apr 17, 2011
jdmfish in Home Cooking

Going from gas to charcoal BBQ !

Dom, doesn't look too charred to me - I love some char on my meat - gives it a nice crunch and has a good flavor (depending on how much char).

Check out this link on chimney use:

http://www.virtualweberbullet.com/chi...

And I'd highly recommend you pick up a box or two of these Weber starter cubes:

http://www.virtualweberbullet.com/chi...

Non-toxic and odorless, and burn hot, long enough to start a chimney full of lump. Lump should be very easy to start, actually easier than briquettes..

Apr 09, 2011
jdmfish in Cookware

Going from gas to charcoal BBQ !

And a small desktop fan, if electricity is near by... :)

Apr 05, 2011
jdmfish in Cookware

Going from gas to charcoal BBQ !

Fair enough - and nice analogy. I tried briquettes and just didn't like the aroma, ash produced, often lack of heat required for some dishes.

So I just learned how to cook with lump, and absolutely love using it. Sure, there is a slight learning curve, just like any grilling technique, and there will be a few mess ups here and there.

Apr 05, 2011
jdmfish in Cookware

Going from gas to charcoal BBQ !

I was the same - until I read about "flipping often" type of cooking. While it does require you to "babysit" the grill, or be near it, to flip it often, the results to us, is worth the "trouble" it may require.

And once you perfect it, you can really turn out some killer food.

Apr 05, 2011
jdmfish in Cookware

Going from gas to charcoal BBQ !

No need to be worried. Just pay attention to the grill and meat and you'll be good. Routinely check the temp of the steaks your cooking, and always cook my temp, not time.

I'm part of the "camp" that routinely flips meat, often, instead of flipping once or twice during a cook. I feel the meat comes out moister, and more evenly cooked (if your timing the flips) and flareups are more controlled. I don't often get flareups either.

By flipping often, your redistributing the juices throughout the meat, instead of letting it come to the top - then when you flip, all the juices hit the coals, and you get flareups. If you flip often, there's minimal "juices" at the top of the meat, thus, when you turn it over, or flip, there isn't much of that fat to leak off and cause flare ups. At least thats the idea behind flipping often.

When I cook steaks, I cook them right on top of the coals, literally, and have a process similar to something like this -

25 seconds > flip > 25 seconds > flip > 20 seconds > flip > 20 seconds > 15 seconds > flip > 15 seconds etc. until desired doneness. But keep in mind, grilling on top of 900*-1000* coals, food cooks very quick, thus quick and often flips.

Apr 05, 2011
jdmfish in Cookware

Going from gas to charcoal BBQ !

The lump I use, is forgiving. It can burn fast, if I let it (by controlling air flow), always is consistent (or that might be my choice of grill) and burns much cleaner than blue-bag Kingsford.

BTW, lump, normally, burns much hotter than briquettes, therefor is a staple for cooking steaks.

Apr 05, 2011
jdmfish in Cookware

Orlando - Farmers Markets?

Thanks for the helpful replies! Appreciate it. :)

Apr 04, 2011
jdmfish in Florida

Orlando - Farmers Markets?

Thanks for the quick reply!! I'll check it out Saturday.

Do you happen to know if any meat is offered, if so, are all the selections good?

Apr 03, 2011
jdmfish in Florida

Orlando - Farmers Markets?

Trying to find a farmers market, or markets, in the Orlando area.

Looking for produce, mainly, and ideally meat, but understand (or read) some only offer local produce.

Anyone have any favorite markets?

Apr 03, 2011
jdmfish in Florida

Best way to control charcoal grill temperature

Very good explanation, but this works for typical grills. On my BGE, if I had the top wide open, and the bottom vent opened a sliver, it'd be well above 250. You can get a good draft with both the top and bottom vents opened up just a sliver as well. For 225 smoking, the top vent is opened so little, you'd think it's closed - but it's just barely cracked open.

Mar 31, 2011
jdmfish in Cookware

Kamado / Komodo Kamado

For most folks, it's stupid expensive, but if the OP was considering a $3,000 Kamado, I'd rather have the Viking C4 if I were to hit the lottery and had that kind of money to spend.

Mar 28, 2011
jdmfish in Cookware

Kamado / Komodo Kamado

If you have the money, I'd highly recommend you check out the Viking C4 smoker/grill.

http://www.vikingrange.com/consumer/p...

Mar 28, 2011
jdmfish in Cookware

All Clad or ???

Mauviel?

http://www.amazon.com/Mauviel-MCook-S...

I picked up the 9.5" for $70 shipped from Amazon. Well worth the money, and I'm working on my second Mauviel piece. I have an 8" AC skillet, love it for the price I paid $40 shipped from C&M, but in my hands, I feel the Mauviel pieces are just a bit better - in construction, handle, etc.

Mar 28, 2011
jdmfish in Cookware

Experience with portable induction cooktop?

I may be late responding, or offer very little, but thought I'd add my $.02.

I bought one from Walmart, which I had a gift card for, and wanted to see what induction was about. For the $50 I paid for my unit, I'm glad I did.

This is the unit I purchased:

http://www.walmart.com/ip/TRU-Eco-Ind...

For the price, I'm very happy with it. It's slightly-above/above average quality. The knob is solid on my unit, and the few push buttons are solid as well. Nothing flimsy. The fan can be a little noisy, but overall doesn't bother me one bit.

I do not find any noticeable "hot spots" on SS, likewise, there is a noticeable hot spot with cast iron, but I don't use cast iron indoors much - I use it on the grill more often. So that's not an issue for me either.

Features I like - Cooking by temp, instead of power. I feel it offers a bit more control. On my unit, just scroll the wheel/knob to the left or right. For example, it starts at 160, goes to 180, then 210, 250, 290, 320, 350, 390 and 430.

Has a good built in timer, and shuts unit off when timer expires. I like that it shuts the unit off, if I'm making something that I have to step away and don't want it to burn, but other times, I wish the unit would stay on, and the timer just go off.

Only thing I'd look for in a more expensive unit, aside from looks, since that's subjective, is a larger cooking coil, and a better warranty. For the price I paid for my unit, if it lasts me a few years, I'd be more than happy. And I'm probably going to pick up a second unit, and cook on the two induction burners since the stove we have is very old. And very rarely am I cooking on more than two burners anyways.

Mar 27, 2011
jdmfish in Cookware

Easily sharpened knives

What size and knife type are you looking for? And there's only one or two brands I can think of, that use AS or blue steel, but with even less quality on construction.

Mar 24, 2011
jdmfish in Cookware

Another knife question (I know they never end)

Columa, the Tojiro's are an excellent value. And if your looking for similar value, there's always Hiromoto AS (Aogami Super steel) knives, which have a carbon edge, but the remaining part of the knife is SS.

They can achieve a slightly better edge and hold it slightly longer than the Tojiro's, but with the Tojiro's being SS, they have an edge (pun intended) there too.

http://www.japanesechefsknife.com/Ten...

It's a fine knife in regards to weight, and ergonomics. And with the WE system, I'm certain with some practice there is no doubt the AS will hold a nicer and sharper edge. Also keep in mind, the Tojiro might have a sharper edge OOB, but as soon as I received my knife, I took it to a few stones, as do most knife enthusiasts, because OOB sharpness is generally lacking.

I have the santoku, simply because I have larger hands, and the pinch grip feels better with a slightly taller blade.

If you have any more questions, feel free to ask.

Mar 22, 2011
jdmfish in Cookware

Pulled Pork BBQ - question on timing/technique

You want the pork shoulder, not the picnic roast. And by cutting it in half, will help cut the cooking time down as well.

And I'd take a glance over these results:

http://www.google.com/search?sourceid...

1. You'll want something to cook indirect/away from the coals.

2. And a small/medium sized aluminum loaf pan or similar, to fill with water for added moisture inside the grill.

And yes you can also smoke it at home, wrap in aluminum foil, thick towels and let rest in a insulated cooler and the pork will (and should be) still warm for many hours.

Furthermore, there is absolutely nothing wrong with pulled pork from the day before, or days before. Bring a slow cooker with ya if you plan on smoking in advanced.

And see these results for what to use when reheating pulled pork:

http://www.google.com/search?sourceid...

Good luck! Attached a couple pictures of a small shoulder I did not terribly long ago. A black, burnt, crust is absolutely expected if your smoking it for hours on end. And to boot, it tastes really good!

Mar 21, 2011
jdmfish in Home Cooking