ted's Profile

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holding, reheating, and serving barbecue

I've noted at both OK Joe's in KC and Franklin in Austin (reasonably well-regarded restaurants to use as a reference) that they are pulling whole cuts out of the holding cabinet that are essentially encased in plastic wrap. OK Joe's had pulled pork in bags, too. Then the meat is cut to order- this also is part of why getting through the line at Franklin took at least an hour, despite being ~35th in line. But the guys are chatting everyone up and giving them bites to try, so it's all part of the experience (as long as you aren't in a hurry).

When I cook something and then hold for up to several hours, I always wrap it in foil with rolled seams. It goes either into a cooler or a very-low oven (~140F) until serving time. FYI, I've overloaded a cooler with hot meat that then overcooked from the residual heat. Pork butt mush not so good.

If I cook and know I'm not going to use the meat right away, I usually go straight to vacuum pack and the freezer. Tough to do with juicy meat. Then I either steam or boil in the bag to reheat. I only use the microwave if I'm really desperate.

Dec 12, 2014
ted in BBQ, Smoking, & Grilling

2 nights in Atlant

We went to the Krog Street Market for the first time last night, and I'd say that's the thing to do, hands down. Very casual, lots of food options, Hop City bar with 40-ish craft beer taps. We got the veggie banh mi (the one from Bocado) and a porchetta sandwich from Fred's Meat and Bread. Other options looked really good, too.

It's basically a hipster food court. Good stuff. Lots of hipsters (my wife says we've been spending too much time in Buckhead lately and that's why I notice these things).

Dec 12, 2014
ted in Atlanta

Ethnic Atlanta Mid-Town? Or BBQ? Or?

Lately, we've been to Varuni a couple of times and to the Don Antonio by Starita (or is it the other way around- what an awful name). Varuni is really good and a much-nicer setting than Antico. There are lots of families, which was good for us with the Chowpup but may not be for everyone.

I thought the Don Antonio was good, too, but it was very expensive. We also sat next to the most preppy/WASPy folks I've ever seen. It was just very much a classic Buckhead crowd.

Dec 06, 2014
ted in Atlanta

Where to buy Porcini Mushroom Powder?

My biggest issue with dried porcini is they always have grit in them. Even if you were willing to grind your own, you'd almost need to dunk in water to get the grit separated after grinding. I have a great big thing of dried ones from Restaurant Depot in the pantry (and a spice grinder). Not sure where to look for powder.

Nov 18, 2014
ted in Atlanta

My Bacon

That's a lotta bacon. Could you tell us more about your cure process?

Oct 27, 2014
ted in BBQ, Smoking, & Grilling

Sazerac - Absinthe rinse substitute?

I think I can still find a few brands in small bottles. I know that one of our high-end bottle shops has the small St George bottles (like you see in their gin samplers- I forget the volume). Maybe you'll get lucky looking a little more.

Sep 30, 2014
ted in Spirits

Pimento Cheese - who knew?

When we don't make it ourselves, we usually buy Palmetto at either Publix grocery or at Costco (big tubs!). Haven't tried the bacon flavor yet.

http://www.pimentocheese.com/

Sep 16, 2014
ted in Food Media & News

Pimento Cheese - who knew?

Yep. Gotta be sharp cheddar.

Sep 12, 2014
ted in Food Media & News

best quality tequila for mixing

My only requirement would be that it's 100% agave. I mostly use reposados, but I probably ought to look into blancos more for mixing.

Sep 10, 2014
ted in Spirits

Watanabe nakiri vegetable knife

I have a Watanabe nakiri too, and it's a fabulous knife. Unfortunately, I've been doing more working than cooking lately, so I haven't used it in a long while.

Mine has the upgraded handle (forget what it is instead of ho wood). It also is the stainless-clad version. So, kind of like a Hiromoto AS, it has a layer of (blue, IIRC) carbon steel sandwiched between stainless steel outer layers. The outer layer isn't polished, though, so more of a black, forge finish.

It's like a laser beam.

Sep 09, 2014
ted in Cookware
1

Dinner near Emory?

You could just eat veggies at Community Q for the latter.

Sep 02, 2014
ted in Atlanta

Foodsaver questions

I had the FS containers for years without using them. Finally broke them out recently. I used it to seal a mason jar with a two-piece lid by putting it inside the larger canister.

I'm making fermented hot sauce from peppers from the yard, and I made my mash (with salt and wine for a sugar source) then sealed it in the jar. This is taking the place of my usual airlock method- a bag of brine in the jar opening. I figure the CO2 will relieve the vacuum, then I won't have any air in the headspace (and I won't open them up until I'm ready to process further). Oh, and the ring isn't tightened at all, so no explosion fears.

Aug 29, 2014
ted in Cookware

What's the differences between BBQ sauces...

This is just ridiculously wrong.

South Carolina has its distinction in having mustard-based sauce for pork. The sauce in eastern North Carolina is primarily vinegar and red pepper flakes. White sauce in AL is used for chicken- they put another sauce on pork.

One place in Savannah has a sauce that's almost halfway between a mustard and a tomato sauce. I feel like I've had something like that elsewhere, but I forget where.

thoughts on bread knives

We have a Mac (SB-105, I think) that has been fabulous for slicing most everything, including bread.

Aug 23, 2014
ted in Cookware

Birthday dinner in Savannah, GA (Catch: Vegetarian diners)

The AJC has a blog entry about Hugh Acheson's new place in Savannah, The Florence. I still need to read the whole thing, but it seems very positive.

Aug 19, 2014
ted in Southeast

Edge-Pro Apex pointers

I'm way overdue to work on my knives with the Edge Pro. I find that straight edge knives are the easiest to work on (like the CCK or a nakiri-style knife). I have more problems with tips and knives with significant belly/curvature.

I also have an easier time touching up my Japanese knives than I do re-sharpening the German ones. Maybe I'm just spoiled by the harder steel keeping its edge better and think I shouldn't have to work so hard on the softer German knives.

Aug 14, 2014
ted in Cookware

Birthday dinner in Savannah, GA (Catch: Vegetarian diners)

It's been a while since we ate there, but my wife and I really enjoyed Cha Bella. I'd bet they could do a vegetarian menu for you.

More recently, I ate solo and got ignored at the bar at The Distillery. Great beer selection, but the answer to "what's the shrimp-to-bread ratio in your po boy" shouldn't be "there's really a lot of shrimp in it" when you only put 5 shrimp in and it costs $14. I haven't been so incensed about lousy service in a restaurant (or tipped so poorly) in many years.

I also keep going back to the Butterhead Greens cafe for lunch. Love that place.

Aug 10, 2014
ted in Southeast

Buffalo Trace White Dog (New Make Whiskey)

Just thinking about it still makes me cringe. Instant hangover.

Aug 08, 2014
ted in Spirits
1

Oyster Craze

Maybe it's a good thing you apparently live somewhere else. More Apalachicola oysters and Scott's hams for me. Yeehaw!

Aug 05, 2014
ted in General Topics
2

"Gourmet" ice cubes

File under "optical illusion." ;-)

Aug 05, 2014
ted in Spirits

"Gourmet" ice cubes

So, what you're saying is that I need smaller glasses. Here comes the home glassware program.

Aug 04, 2014
ted in Spirits

"Gourmet" ice cubes

I'll admit to really enjoying a good cocktail out in a bar but also making snarky comments about which facet of the process folks will next find to obsess about.

So, I can't help but wonder how much the eventual Yeti (cooler) program will add to the cost. ;-)

I have one of the silicon trays that makes 2x2-ish cubes. I like the ice a lot, but I find that, by the time I'm ready for a drink with one, I'm not pouring the super-size serving seen in the photo above. I suspect that means I'm not taking full advantage of the surface area of my ice program.

Aug 03, 2014
ted in Spirits

Oyster Craze

On the initial query, I think that they ought to serve regional oysters in season. To me, that's in the winter for Apalachicola. Yes, you don't have that concern for cold water oysters from further north. But, as much as I've loved ones from Damariscotta, Hog Island, and many other places north of the Mason Dixon line, the cold-water snobbery isn't 100% earned in my view.

Jul 31, 2014
ted in General Topics

cake to the Westin, looks unimportant

I you wanted fancier, I'd get something from Alon's. Not sure about delivery, etc. In a pinch, there's always Publix.

Jul 31, 2014
ted in Atlanta

Vegetarian near Emory University

From Emory, my guess is that it's a 5-10 min cab ride to downtown Decatur. Once there, unless the weather is awful, you can walk everywhere.

I haven't been to Soul Vegetarian, but I've never heard good things about it. Cafe Sunflower is the only all-veg restaurant (besides Indian) that I've eaten at. And it isn't close.

It's more of an omnivorous city.

Jul 29, 2014
ted in Atlanta

Vegetarian near Emory University

You could try Bhojanic, which serves meat but also does vegetarian Indian. Or Chai Pani, which is a little further in downtown Decatur. There are lots of options in Decatur where they may not have a totally vegetarian menu but will have vegetarian options (thinking No 246, Victory Sandwich, Kimball House, etc). I don't know of any specifically vegan restaurants.

Jul 28, 2014
ted in Atlanta

Canadian Whisky

We were in Canada a couple weeks ago and stayed in Canmore and Jasper in Alberta. I ended up bringing back bottles of Lot 40 and Alberta Premium Dark Horse. I also brought back a pint of regular Alberta Premium to give to my Dad. Haven't gotten into any of it yet to give feedback.

Both came from a store in Jasper that happened to be where I was when I decided I needed to pick up stuff. I also saw Gibson's Finest (12 yr and 18 yr, IIRC), but decided I'd rather have 2 bottles for roughly the same money as either of those. The shop was Jasper Wines, I believe, and they also had a walk-in cooler with an amazing beer selection. I think some of the really exotic beers (Brew Dog, e.g.) and the whiskies had been there for a while, but I didn't see the Dark Horse, for example, in Canmore. They were a few dollars more than internet research indicated, but not a big deal if they really had sold out elsewhere already.

Jul 24, 2014
ted in Spirits

Quick Suggestions - Buckhead or along the red line - tonight!

Too bad I can't spell "izakaya" in a hurry. Yes, that's the place. I had a good conversation with a local chef who had just closed up on a Sun night. I was staying up around Fridley, so I was going places nearby.

The one really great meal I had was sitting at the bar at Butcher & the Boar one night.

Anyway, Atlanta has great options for Vietnamese and Korean food and really good options for other Asian cuisines. I'm tempted to say "this side of the Mississippi," but foodiebuddha's going to say I'm full of it regardless of what I say.

Jun 25, 2014
ted in Atlanta

Quick Suggestions - Buckhead or along the red line - tonight!

No worries. It was Vietnamese out near Medtronic HQ. What we have here is leaps and bounds better.

I did get to try the lone sake brewpub (in the country last I was checking) and liked that a lot with their ikakaya-ish menu.

Jun 24, 2014
ted in Atlanta

Quick Suggestions - Buckhead or along the red line - tonight!

You could do St Cecelia or Tomo (sushi) nearby. Seven Lamps might also fit. It's not too far of a cab ride to Holeman & Finch or Lusca (which we recently tried for the first time and really enjoyed).

Hector Santiago did the menu at least for a bar in Buckhead. We tried it once, but it was more of an old-school Buckhead bar/meat market scene. I Murtaugh out on that these days. The food was decent but pricey compared to what he had with his sandwich shop.

I've only been to MSP once, and the Asian food I had was kinda lousy. So, you could also grab a cab and head to Buford Hwy for some excellent Vietnamese at Nam Phuong or Dai Loi. The former being a little fancier.

I'd try any of those over my Top Chef suggestions (a Hector-curated menu at a fratboy bar, or going to Blais' inspired Flip Burger Boutique at Roswell and Piedmont).

Jun 24, 2014
ted in Atlanta