Brandon Nelson's Profile
Killer Olive Loaf Recipe?
I would find a pate campagne recipe and add some loives. That would be something worth eating.
Le Crueset Oven Braising of Pork Shoulder Blade-In Steak?
Braising is cooking in a small amount of added liquid. It looks to me like you roasted this meat to start. That is a different process.
best dark roast coffee beans in Berkeley / Oakland area
Espresso and other "Italian roasts" are not "dark", they are by defintion "medium".
slow cooker questions [moved from Southern New England board]
Legs and thighs are much better suited to the old "crock pot" then breast meat.
This is true for "economy cuts" in general not matter what the beast. Cheap tough cuts from the shoulder of pork, lamb, or beef ( which we call "chuck") will always yield better results than pricier loin and rib cuts. These spendy cuts are better roaster until just done, or parted into steaks/chops and grilled or broiled.
Making Goat milk ice cream creamier
Try some coconut milk. My mom has a pretty serious milk allergy and has found few recipes or prepared ice creams that are acceptable. She made some coconut mike coffee ice cream in here kitchenaid that was very good. It has enough fat to achieve a nice texture.
Le Crueset Oven Braising of Pork Shoulder Blade-In Steak?
Brown anything that you are going to braise. The browned exterior has a profound effect on the flavor of the end product.
Liquid; can't go wrong with some wine and stock. Although a braising liquid that is mostly tomato or caramelized onion, or roasted red pepper will produce a nice result as well.
Your dry rub can be cooked in as little as an hour or as long as a couple of days. The longer it sits the deeper the seasoning will reach into the meat.
Baked Donuts- Possible? Or Oxy-moron?
I have enjoyed Edon Waycott's recipe for baked applesauce donuts (that can also be fried).
suggestions: leftover beef tenderloin (well done)?
Slice it cold and have it on a salad. Well done tenderloin is already a crime against beef, don't make matters worse be introducing more heat.
What can I do with this bag of Juniper Berries, besides garnishing G&T's?
I just bought a jar to make some charcroute garni. Nothing like a great big plate of cured pork, saurkraut, and taters to chase away the winter chill.
Eating Raw Beef and Raw Steak - need guidance
A good butcher can help you out...
Tell them your needs; a fresh high quality cut of meat with as little connective tissue and fat as possible.
Preparing it at home is often safer than a restaraunt, as you have control over the sanitation.
lamb's head
Veal and beef cheeks are awesome. I don't suppose lamb cheeks would be less so.
Low Cholesterol Boiled Egg Breakfasts
My blood cholesterol has hovered around 300 since the first time it was checked.
When my 86 year old great grandmother passed away hers was 585.
Sounds to me like your Dr will have started you on some sort of statin drug regimen.
I don't believe it prudent to give or receive medical advice over the internet. However I strongly encourage people who are prescribed statin drugs to do a profound amount of homework on them.
Meyer Lemon Rind
Zest, seal in plastic, freeze. I haven't had issues with discolortion. You will loose some of the more volatile properties, as frozen is never just like fresh.
Something "homey" in Santa Rosa, any thoughts
Red rose filled the bill quite nicely.
Thank you!
Gray residue on aluminum sheet pans, pots, saute pans and garlic press
Send them my way and I will dispose of them immediately!
Why Chill the Dough?
You have a handle on it.
2 elements make gluten develope. water, and friction.
Also, the flake is caused by butter remaining solid and forming "streeks' in the dough. Butter has enough water that these streaky ribbons of butter give off steam and cause a flaky "rise' of sorts in the oven.
Ice cold vodka is an awesome little cheat for flaky pie crust. Substitue for half of the water. The booze cooks of, and does not react with the flour to cause gluten formation.
Something "homey" in Santa Rosa, any thoughts
My wife and i will be in SR tomorrow night. She said she was in the mood for something "down home ish, like fried chicken and biscuits."
I have found no way to improve on that request.
Where can we score some med week comfort food?
Why Chill the Dough?
Cold dough and a delicate hand keeps flour doughs from getting tough as the gluten is developed.
What to do with leftover ravioli fillings?
Serve any of that with polenta. You can also "loosen" it with some pasta water and serve it with fetticine or tagitelle, or your choice of pasta.
Injecting Doughnuts with filling
A lot of filled donuts have holes from where filling was added post fryer.
How long does wine keep for cooking
Taste it...
If it doesn't taste good don't use it. BTW, vacuum pumps are great for leftover wine.
Cheap yet good cuts of meat
Calves liver is milder and more user friendly to a liver newbie. Make certain not to overcook it.
What is one tip that you learned about cooking that was simple but made a huge difference? [old]
A pizza stone allows new kinds of magic to happen in your oven.
Cheap yet good cuts of meat
All of these posts and not one mention of beef liver?
My wife and I enjoyed liver and onions this evening and the cost of the meat for the 2 of us was less than $2.
Chicken liver anyone?
Cheap yet good cuts of meat
"Butcher steak" is Hangar steak...
I buy it at BB as well. However if the butcher told you that "Onglet" (Hangar) costs more than "Cote de Bouef (rib eye) he is full of it.
Lets just hope that the rest of the US stays ignorant. In the 70's tri tip was cheaper than hamburger. We don't want the price of Hangar to go through the roof.
