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nuraman00's Profile

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Emson Pressure Smoker.

Thanks.

I will find a way to incorporate smoked water too, into the next few recipes I try.

Just a small question. Since you use a 1.5 quart bowl when making the smoked water, that yields 6 cups. But you store the water in a 2 liter jar. And I would think you'd use 6 cups quickly, in less than a few months. So do you make more than one batch of smoked water in a day, when you're making more smoked water? Like maybe ~1.5-2 batches of smoked water.

I just checked my container, the largest container I have that will fit in my smoker is 1 quart, so I'm thinking I might make 2 batches at a time.

Emson Pressure Smoker.

Thanks.

So if a recipe called for 1 cup of water, would you use 1 cup of smoke water instead?

Searching for Augustiner-Bräu in San Francisco

I tried calling City Beer Store a bunch of times on Thursday, but they weren't answering.

I decided just to go there anyways.

Once there, a worker pointed out the 2 Augustiner beers they had, the Edelstoff, and the Maximator.

Expensive, $18 for a 6 pack.

I went with the Maximator.

On my way back to east bay, when I was within 70 feet of my car, the 6-pack fell through the paper bag that was holding the beers, and they hit the pavement. 3 of the bottles cracked, so I lost 3 beers.

When I was there at City Beer Store, it was Goose Island "Beer Migration" week. They had more Goose Island on tap than usual.

A Goose Island representative then gave me a Goose Island glass, and a black T-shirt.

Luckily those weren't damaged by the fall.

Emson Pressure Smoker.

Just put some chicken breasts in brine.

Will try attempt # 2 at this applewood vs. hickory wood chip taste test, tomorrow.

If I still can't taste a difference, will try one more time with pork sausages.

Emson Pressure Smoker.

How long do you think the smoke water will be good for?

Searching for Augustiner-Bräu in San Francisco

Thank you Robert Lauriston, I will do that.

Searching for Augustiner-Bräu in San Francisco

Is City Beer Store the only place that sells Augustiner where one can buy a bottle to take home?

Do they still carry this?

I called them in September 2014, and they said they had it. But a few weeks later, when I was ready to go there, I called again, and they didn't have it.

And they haven't had it since, during the periodic times I've called.

Emson Pressure Smoker.

How long do you smoke it for?

How much water do you smoke in a batch?

Yeah, I don't remember you mentioning water before. Thanks for sharing.

Emson Pressure Smoker.

Yes, I also let it sit in the fridge for at least a day.

In my cases, most of the time the cheese was going in pizza, or crock pot mac and cheese, so it didn't matter if it was a little melted. Most of the time, though, the 1 pound block or so was mostly intact.

Emson Pressure Smoker.

Yeah, when I've done the whole chicken, I've done it with apple juice, lemon wedges, and garlic on the bottom of the pot.

I wanted to try something simple for the chicken breast taste test, but if I do it again, I think I need to follow a similar process (including brine and apple juice on the bottom) as I did a whole chicken.

Emson Pressure Smoker.

When I've smoked cheese, I've always done it when the cheese was from the refrigerator, not freezer.

I've never tried it straight from the freezer. ePressureCooker can share thoughts on that.

Emson Pressure Smoker.

You're right, those are good suggestions.

I could go to the deli and get some pork sausages. I'll have to consider it for the next taste test, if I don't do chicken again (but with brining).

And it will be quicker.

Thanks.

Emson Pressure Smoker.

I also think you're right, pork brings out smoke better.

In general, I eat less pork though than chicken. I like it, but have longer intervals between eating it again.

To me, chicken is more of a frequent staple.

Emson Pressure Smoker.

I suppose I could try a taste test using the chips, with cheese like mozzarella instead. It would take less time, as I'd only do one 20 min cold cycle per wood chip.

But I just have a feeling that I'd have an even harder time distinguishing the wood flavor in cheese, than in meat.

Plus, I'd probably want the cheese to be in the fridge after smoking for a night, to give the chance for the flavors to meld. So that would then increase the process time. For these kind of taste tests, I'm trying to keep it simple.

Emson Pressure Smoker.

When you got the Weber apple chips, did you feel there were a good portion that were the right size?

I also understand your comment that apple wood are stringier. I've noticed that too. Am just wondering whether it could be brand related. As I'd want to try one more brand, just to be sure whether it's the way the chips are themselves, or the brand.

I wouldn't say that the shears are an absolute pain, but it does seem like a last resort, and it does seem that there should be a way to avoid them. Hence I was looking for other options.

Maybe I will try Home Depot for their Weber apple chips. I agree they're pretty cheap.

Emson Pressure Smoker.

You're right, I should brine it. Thanks for the suggestion.

I know I can taste the smoke flavor on chicken when I brine, then smoke, a whole chicken.

But with individual pieces like breasts, it seems harder. Although I haven't tried many times, this might be only my 2nd time using individual pieces, as opposed to a whole chicken.

Good to know that someone else also can't taste the difference between different kinds of woods. Over the past few years, I've done a whole chicken with hickory, or with applewood. And I know I've gotten a smoke flavor. Just not sure of the difference, so I wanted to try this taste test.

It looks like I'll try it again, but with brining it, and see if it helps.

I also put lemon wedges and garlic in the bottom of my hot smoke portion, the same as I'd done when doing the whole chicken.

Emson Pressure Smoker.

I'm tried an applewood vs. hickory wood smoker taste test.

I'm smoked two chicken breasts, one with each type of wood.

Cold smoke for 25 mins, then hot smoke for 30 mins.

No marinade, I wanted to keep this simple.

Left one is applewood smoked.

Right one is hickory smoked.

I couldn't taste much of a difference.

Maybe I should have used a marinade, or seasoned it.

I'll have to try this again another time.

Any suggestions? I want to keep it simple, and don't want the marinade to overpower the smoke.

Emson Pressure Smoker.

I tried the gardening shears.

With some effort, they work.

It does seem strange though that I have to bring the huge gardening shears into the kitchen, to make wood chips smaller.

If anyone can tell me a brand of apple wood chips that have them cut into the right size for the Emson smoker, I'd rather get that instead.

I don't want to add additional work that shouldn't have to be done.

Right now, I have the Char-Broil apple wood chips.

Emson Pressure Smoker.

Nevermind, posted the same thing below a few months ago.

Best Cheese pizzas?

Thank you! Always glad to add a new recommendation to the list.

Dried Lime Powder.

Thanks. You mean "Super King Markets", right?

Jan 30, 2015
nuraman00 in General Topics

Emson Pressure Smoker.

Yes, I've done both medium, sharp, and white cheddar.

I've done them in 1 lb. blocks.

Sometimes I've used applewood, sometimes hickory.

I've also done mozzarella balls.

I set the cold smoke to 20 minutes.

The cheese tastes better 1 day after smoking.

Best Cheese pizzas?

Has anyone been to Three Guys Pies in Fremont?

They sound like they're similar to A Slice Of NY.

How is their pizza; cheese steaks; garlic knots; or canoli?

Best Cheese pizzas?

The Chocolate Mousse was called the Pot De Creme.

Best Cheese pizzas?

49th stop: Ragazza (2nd visit)

I had:

* Broccoli Rabe w/ caramelized onions, agrodolce peppers, Italian sausage, pecorino & chili flake

* A chocolate mousse thing with cinnamon sprinkles.

The pizza was great, the agrodolce made it have a sweet and spicy taste. Crust was great, it had that wood-fired taste but also a little soft.

The dessert was great too. I normally don't like too much whipped cream, but this was fine.

Rankings so far:

The Best:

Gioia
Rotten City Pizza
Emilia's
A Slice Of NY
East End Pizza.
Howie's Artisan Pizza
Dopo
BaoNecci
Paisan
Cotogna

Blue Line Pizza
Zero Zero
Pizzetta 211

A16 Rockridge

Slicers
Ragazza

Oliveto's

Very Good:

Gialina's (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Beretta

Tony's Pizza Napoletana

Bucci (chewy crust dropped it)

Pizzeria Delfina

Cheese Board.

Una Pizza Napoletana

Cupola (good toppings and wood-fired crust)

Pizza Bocca Lupo

Pizza Orgasmica

Pi Bar

Tier 2:

Piccino
Pizza Speederia
Amici's
San Francisco Pizza

Tier 3:

Pauline's Pizza & Wine Bar
Primos

Best Cheese pizzas?

48th stop: Zero Zero (5th visit)

I had:

* Twain's Twist (Huckleberries, Lemon, Agave, Ginger Beer)

* Mason (Grilled Corn, Speck, Scamorza, Thyme, Fresh Garlic,Mozzarella, Grana Padano)

* Valrhona Chocolate Budino (Market Cherries, Toasted Almonds, Vanilla Crema, Cherry Heering Caramel, Sea Salt)

The Twain's Twist was great. I would get either that, or the Watermelon Smash from before, every time.

The Mason pizza was well made. However, I think corn as a topping isn't great, it's small and falls off.

I think the dessert we had was a budino, not sure. I copied the desert description from their current week's menu. It was great, nice balance of chocolate, caramel, almond, and I think grapes.

Rankings so far:

The Best:

Gioia
Rotten City Pizza
Emilia's
A Slice Of NY
East End Pizza.
Howie's Artisan Pizza
Dopo
BaoNecci
Paisan
Cotogna

Blue Line Pizza
Zero Zero
Pizzetta 211

A16 Rockridge

Slicers
Ragazza

Oliveto's

Very Good:

Gialina's (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Beretta

Tony's Pizza Napoletana

Bucci (chewy crust dropped it)

Pizzeria Delfina

Cheese Board.

Una Pizza Napoletana

Cupola (good toppings and wood-fired crust)

Pizza Bocca Lupo

Pizza Orgasmica

Pi Bar

Tier 2:

Piccino
Pizza Speederia
Amici's
San Francisco Pizza

Tier 3:

Pauline's Pizza & Wine Bar
Primos

Best Cheese pizzas?

47th stop: Beretta (2nd visit)

I had:

* eggplant caponatina with burrata

* grilled vegetables, tomato, pesto & mozzarella

* grilled vegetables, tomato, pesto & burrata instead of mozzarella

* asparagus, provolone, Parmesan (I think)

The buratta appetizer was great, best part of the meal.

The grilled vegetables pizza with burrata was a little better than the one with mozzarella.

The asparagus pizza was dry.

These pizzas are good, but don't belong in the top tier.

Rankings so far:

The Best:

Gioia
Rotten City Pizza
Emilia's
A Slice Of NY
East End Pizza.
Howie's Artisan Pizza
Dopo
BaoNecci
Paisan
Cotogna

Blue Line Pizza
Zero Zero
Pizzetta 211

A16 Rockridge

Slicers
Ragazza

Oliveto's

Very Good:

Gialina's (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Beretta

Tony's Pizza Napoletana

Bucci (chewy crust dropped it)

Pizzeria Delfina

Cheese Board.

Una Pizza Napoletana

Cupola (good toppings and wood-fired crust)

Pizza Bocca Lupo

Pizza Orgasmica

Pi Bar

Tier 2:

Piccino
Pizza Speederia
Amici's
San Francisco Pizza

Tier 3:

Pauline's Pizza & Wine Bar
Primos

Emson Pressure Smoker.

Ok, here's a pic of what the super glued lid looks like.

Thoughts?

I read your post below just now (about the problems you had, and how you returned it), but after seeing my lid, do you think I still need it?

I have smoked with the new lid 2X, and didn't notice anything strange.

It's where the two cracks were on the left hand side.

Emson Pressure Smoker.

Hmm, maybe I need to try this then, thanks.

Emson Pressure Smoker.

It was the black part of the handle, that had cracked a little.

I was able to super glue the cracked pieces back.

The lid still fits snugly.