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Cooking Channel going down the Food Network drain?

And yet, according to one of the daily trade papers I get, "Cooking Channel marked its five-year milestone in June with viewership at its highest ever among A25-54 (up 14 percent year-over-year) and W25-54 (up 21 percent), delivering its fifth straight monthly gain."

So I guess someone likes it.

about 7 hours ago
acgold7 in Food Media & News

Pudding as ice cream?

There are many ice cream recipes that use added thickeners that are basically this, so yes.

about 8 hours ago
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

You know, I don't keep track that closely. But sometimes we go four, six, eight weeks and then pull off the cryo and then just start carving off steaks as we need them. Sometimes the rib eye lasts a couple of weeks and sometimes less. If we have a particularly large hunk it's a Prime Rib night.

1 day ago
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

With the kids all home for the summer, we are working through our backlog of RD Ribeyes we had in the freezer. We are also leaning more towards wet aging with less dry aging. We lean in favor of more juiciness and will sacrifice the more pronounced flavor and tenderness.

The dogs, however, disagree.

1 day ago
acgold7 in Home Cooking

Help w/ BBQ Baby Back Ribs on a Weber Grill

Sadly, no, she doesn't...

Help w/ BBQ Baby Back Ribs on a Weber Grill

But the thing is, they *are* the Prime Rib of the pig, just as Beef Back ribs are literally the same as the Prime Rib bones you get off the Prime Rib of the cow. And it's perfectly safe and delicious to eat either of them medium rare. Not raw, or really rare, but evenly pink and juicy throughout. They are no less pliable than a really tender steak.

Try it some time. The fat *does* fully render, the membrane gets crispy, and it's pretty awesome. Every time I do them this way our guests say they're the best they've ever had and they won't have them the old way ever again.

Tri-Tip

Boy, I'm afraid to even ask what that means.

Jul 04, 2015
acgold7 in Home Cooking

How should I store the beef ribs after simmering?

The liquid should be stored in the fridge and defatted, because you have a fantastic Prime Rib stock, from which you could make soup or a variety of other great things.

The bones should be stored in the trash because you have destroyed them. You have sucked all the flavor and texture out of them, because mixing meat and water results in soup or stew.

But, as you have listened to someone who told you to do this, and it is a sin to throw food away, I suppose we should try to salvage them somehow. If these are typical supermarket beef back ribs which have hardly any meat on them and you can see a lot of bone, and which probably sold for about $1.29 per pound, you could probably put some sauce on them and bake them, or throw them on the grill and reheat them and sauce them for the last few minutes. Do not store them in the sauce because the sauce will burn and you will end up with nothing but charcoal.

If you have small dogs without a lot of jaw power you could give them to them -- just don't give them to large dogs.

If they are very large meaty bones with a large meat cap covering the bones and no real bone showing at all, and they cost like six bucks a pound, you should make deviled ribs, like this:

https://youtu.be/hpzL1gJP4hU

It really doesn't matter much how you store them. I'd strain off the broth and just wrap them in foil until I was ready to use them.

After simmering them as you did, they won't pick up too much grill flavor. Back ribs, whether beef or pork, do not need any precooking at all, and I would really urge you to avoid this in the future if possible.

Try just roasting them like this:

https://youtu.be/huEsIkse0fw

or smoking them like this:

https://youtu.be/x6iRJSVFjM4

And watch out for the crappy ones in the markets:

https://youtu.be/9mBc1UtOmiQ

Jul 04, 2015
acgold7 in Home Cooking
1

Help w/ BBQ Baby Back Ribs on a Weber Grill

Your ribs are probably very close to being done now, especially if you had a temp spike. You could trim one off an end and try it.

It is unlikely the membrane blocked any smoke.

Some people read a word or two and fire off a reply without really reading the whole post. I myself have been guilty of this.

Let us know how the ribs turn out. And do try a high temp short smoke-roast some time. But only with backs (Beef or Pork).

We have a friend who boils her baby backs for an hour, slathers them with sauce and throws on a hot grill until black. I weep when I see this.

Help w/ BBQ Baby Back Ribs on a Weber Grill

Note that no one said to do them for 45 minutes at 250. This would indeed leave them mostly raw. We specified hotter temps for shorter times to reach med to med-rare. 400 to 450 would work. You could actually go back and read the entire two sentences above to verify. But perhaps you were thinking of another post.

We only mentioned this alternative cooking method because backs aren't like spares and don't require the same way of cooking and can benefit from shorter times that leave them more like prime rib. But if you like them soft and falling apart because you are really old and can't chew, then by all means treat them the same. But just because our strange new ways frighten and confuse you, doesn't mean they are not valid.

The membrane debate is easy enough to settle. Next time you do two racks, remove the membrane from one and leave the other. See which you like best. I mean, those of you who are not really old and resistant to change and strange new ways.

Help w/ BBQ Baby Back Ribs on a Weber Grill

Remember that Baby Backs are the Prime Rib of the pig and aren't chewy and tough like spares. They need much less time and if you aren't a "falling-off-the-bone" type person you can cook them to a much lower internal temp. 45 to 90 minutes is all they really require if you have good smoke -- medium rare to medium. But you would do this at a higher grill temp.

Of course you would never wrap in foil or anything like that, because that's just steaming them, which isn't much better than boiling them, which these really don't need at all and would eliminate any possibility of any smoke flavor ever getting into them. Once cooked, meat really won't take on much, if any, smoke flavor, unless you char the hell out of it.

You can *finish* them in foil off the heat to let them settle down after a slow smoke, but again that's more about stuff like spares and butt and brisket, and that's not really necessary with these.

And oh yeah, never remove the membrane. It holds the juices in and some people call it the "candy." The fat underneath renders and crisps it up.

There is nothing that BBQ people can't argue about.

Do bbq ribs freeze well after they've been cooked? Once thawed, will they heat up well in foil on a campfire?

Just realize that once meat is cooked, it won't really take on much, if any, smoke flavor, especially if it's wrapped in foil. If they have been frozen you will possibly lose some juiciness. They may taste sort of "boiled."

For a Better Steak, Cook Directly on Charcoal

Yeah, Alton Brown did this on his show about 15 years ago. I tried it and didn't love it because I too am not fond of carbon.

And no matter how much you blow off the ash -- Brown uses a hairdryer -- it ends up tasting like cigarettes.

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

So I screwed up too. It's $8 per HALF-Gallon of cream, so $4 per Quart and therefore about $4 per pound yield of butter. So no, not cheaper to make your own, when butter is regularly available at Depot or Costco for about $2.50 a pound.

Jun 29, 2015
acgold7 in General Topics

Looking for a restaurant featured on "best thing I ever ate" MEAT episode.

I'm wondering if the show might not have been Food Paradise on Travel Channel.

Jun 29, 2015
acgold7 in Food Media & News

Tri-Tip

Fat side up, 225F until internal temp hits 128F.

Jun 29, 2015
acgold7 in Home Cooking

Best foods versus Heinz mayonnaise

Just for fun, our BoH staff did a tasting of all the brands we found at our local Restaurant Depot and Costco a while ago. It wasn't a blind tasting, because none of us really had a dog in the fight and didn't care which brand came out best, although I was sort of rooting for the cheaper alternatives. We included Best Foods (aka Hellmann's), Kraft (no, not Miracle Whip but their Mayo), Ken's Extra Heavy, Chef's Quality (the RD House Brand) and, just for fun, the Kirkland (made by E.D. Smith, who also make many of the private label condiments you find everywhere).

Not surprisingly, the vote was unanimous. The Best Foods won hands down, as it was the flavor most people were used to and expected. The other brands were criticized for having off flavors such as being too eggy, too sweet, too soybean oily or feeling too processed. Undoubtedly not being a blind tasting had something to do with this but the sensory differences were distinct. BTW the Kirkland wasn't too bad. It's nearly as expensive as the BF, though, so no real motivation to switch.

So even though the BF is nearly twice the price of the cheapest ones, it was so distinctly better than some of the other that we can't imagine using anything else -- even though we go through a ton of it. We thought about using a cheaper brand in things that have a lot of competing flavors but decided it just wasn't worth the risk.

Neither Heinz nor Duke's is available here but Duke's doesn't really fare well on other taste tests I've read. On my own I have compared Hellmann's vs. Best Foods, which the company coyly hints aren't exactly the same, and I do find the West Coast version just a *little* more pleasantly tangy than the east coast counterpart.

Jun 28, 2015
acgold7 in General Topics

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

Your math is way off.

A pint's a pound but even the heaviest cream is only about 40% fat. So you'll get a pound of butter from a quart of cream, more or less. The rest is water and buttermilk.

At $8 a gallon it's about $2 a quart = 1 pound yield of butter. Butter is about $2.50. So it's cheaper but not by much.

I don't get the reference to 2% at all. And I've never seen heavy cream for $8 a *quart.* That's highway robbery.

Jun 27, 2015
acgold7 in General Topics

Cooking Channel going down the Food Network drain?

Networks want viewers who *spend money*. They measure and categorize them by psychographics, lifestyle, spending power, buying habits, education, race, marital status and anything else you can imagine, and pander to them shamelessly. They take this data to advertisers and try to suck as much money out of them as possible to place their ads.

That is the only job of a(n ad-supported) TV network -- to deliver rich eyeballs to advertisers. The more eyeballs, and the better they are, the more money they make.

Cooking Channel took over the channel placement of the now-defunct Fine Living Network on Cable systems and Satellite when it went belly up, and it had lower distribution, so CC has a smaller potential audience, but even so, CC viewership is much lower, because as the FN brass learned, people who cook are a smaller subset of people who eat.

When I was there, we did a taxonomy of people and their relationship to food. The vast majority were in a middle group of caring about what they ate, wanted it to taste good and be good for them, but didn't care too much more than that. About a third considered it just to be fuel -- just put it in front of me and I'll be on my way. Only about one in ten really wanted to know more about it, wanted the best ingredients and to know how it was cooked and would consider cooking it themselves.

And by they way, everyone at FN hated the word "foodie." They considered them mindless sheep who did whatever they were told like fickle brainless yuppies and moving on to the latest fad they read about tomorrow (See: Cronut. Macaron). They fired a consulting company for saying "We're foodies too" during a presentation. True story. I was there.

My counterpart at HG was the one who got me the job at FN. She's gone now too -- got equally fed up with the Scripps dopes. HG is now equally enamored of mindless competitions but used to be a place where you could learn something -- but no longer.

Jun 26, 2015
acgold7 in Food Media & News
1

How to cook Pork Chops for 180

To be fair, it's not so different from the mass sous vide and reverse sear that many are advocating these days. It might work.

But I might take a step back and suggest that someone tasked with a job of this size probably shouldn't have to ask a question like this in the first place.

Jun 25, 2015
acgold7 in Home Cooking

Walmart steak,not that I would but has anyone tried? [Moved from General Chowhounding board]

Maybe it tasted too much like marinade. Or dissolved...

Jun 25, 2015
acgold7 in Chains

BBQ Season Is Upon Us!

Oh, yeah? Same to you, bud!

Oh. Wait. Thanks.

BBQ Season Is Upon Us!

Yes, the same rules apply here, I should think. If my posts are too hard to understand I'll use smaller words. I never use run-ons but I can make sentences shorter if you prefer, but my High School English teacher would frown on that. And I maintain it's extremely rude to make you do more work than I am willing to do by refusing to post a short summary of any article I link to -- it's just courtesy. If the point of the AR article was that I was all wet and BBQ and Grilling are the same, then just say so, and then follow with the link. Any less is just lazy and disrespectful.

Babyback ribs vs. Spare ribs

Depends on how you usually cook your baby backs. They don't really need low & slow but most people do them that way. In any event, spare ribs do.

Jun 24, 2015
acgold7 in General Topics

Declining quality at Costco?

The stock stagnation is purely due to greedy wall street sheeple who are punishing Costco for not taking more profit and sticking to their fixed low profit margin. This has been widely reported. Their same-store sales are spiking upwards. More importantly, revenues from memberships, where they make most of their cash flow, are surging. This info isn't hard to find.

Jun 23, 2015
acgold7 in Chains
1

Declining quality at Costco?

Not from RD, but I've had a bunch of other kinds and I always think they taste kind of rancid and rubbery and squeaky and stale. Not a fan. My wife thiksa they're fine, especially for kids. I refuse to sell them, even from the truck.

Jun 23, 2015
acgold7 in Chains

BBQ Season Is Upon Us!

In corporate life we were taught to never just send out a report or article without a summary paragraph so the recipient doesn't just think you, well, just sent out something without analysis or summary, so they don't actually have to read it if they don't want, and they know that you are not willing to do less work than they have to. Not at all a reflection of how well or poorly written the actual report is.

BBQ Season Is Upon Us!

...and the only thing worse than someone who posts clickbait to their own blog is someone who just posts a link without any explanation, summary or analysis...

BBQ Season Is Upon Us!

That's okay. I assume you jump all over everyone else who draws a distinction between hot & fast and low & slow. Hope the ampersand doesn't offend you too much.

Costco Food Finds - 2nd Quarter 2015

Oh. That's different then. Never mind.

Jun 23, 2015
acgold7 in Chains
1