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Another orange juice concentrate question

Mixed with brown sugar and Dijon it makes a great glaze for ham

1 day ago
sparky403 in Home Cooking

2014 in the kitchen: What were the best new things you made?

Can you share your mustard recipe and knowledge? That's on my list for 2015

Dec 16, 2014
sparky403 in Home Cooking
1

2014 in the kitchen: What were the best new things you made?

I did mine for 4 hours - no hint of over doing it. I would go a bit longer next time (not sure If I would do overnight).

You can see my comments on the thread (I think it's the last one).

Dec 15, 2014
sparky403 in Home Cooking
1

2014 in the kitchen: What were the best new things you made?

Anticuchos - Peruvian beef heart really good not gamey at all (did,nt taste like offal). Make sure the grill is NASA hot.

http://www.food.com/recipe/peruvian-a...

Okonomiyaki - definitely comes under the topic (for me at least) that which is simple is not always easy... but I am coming close

http://chowhound.chow.com/topics/986701

Green Onion Oil....(momofuku) I like this version the best

http://momofukufor2.com/2010/01/green...

Follow me on pineterest

http://www.pinterest.com/sparky403/

Dec 14, 2014
sparky403 in Home Cooking
1

Rosemary roasted potatoes from Ina Garten's Barefoot in London episode

Cool simple way to do spuds... you could check also recipes for Hasselback potatoes.

Dec 14, 2014
sparky403 in Home Cooking

Next year will be different: Thanksgiving

Wow.... how many folks did you have for that meal? A Heroic efforts..

Dec 13, 2014
sparky403 in Home Cooking

chimichurri....when to use?

I would just use as a condiment personally.

If you marinate I would not go more than 1 hour. (I used as a marinade once and really screwed the steak up... so I am biased). It's very easy to over marinate with chime, due to all the vinegar

Dec 13, 2014
sparky403 in Home Cooking

Critique my cocktail party menu!

One other option just cause I love the name... slightly different but it sounds yummy...

Devils on Horseback

http://www.chow.com/recipes/29172-dev...

Dec 07, 2014
sparky403 in Home Cooking

Critique my cocktail party menu!

If you can find the lime leaves (tricky even in SF) you're golden.

Cut way down on the chicken powder tho' I have used this marinade on pork (country style ribs) too and it works really well there too.

Let us know how it turns out... sounds really excellent..I wish I was your neighbor:-)

Dec 07, 2014
sparky403 in Home Cooking

Critique my cocktail party menu!

I was going to suggest melon and Prosciutto.

I also like something Asian, perhaps some pot stickers, spring rolls - I also really like these wings (there great done in the oven too).

Overall your menu looks and sounds great..

http://www.foodnetwork.com/recipes/ty...

Selecting a big joint of meat to cook without an oven

You might consider Julia child's smothered brisket. I also think short ribs done the day before would be good and then reheated in the slow cooker.

http://www.food.com/recipe/julia-chil...

Have you considered buying a Home Sous Vide Machine,,, so nice ones out there... you could cook ribs (for instance) for a few days and then sear to finish?

http://anovaculinary.com/products/ano...

Dec 05, 2014
sparky403 in Home Cooking

What is your favorite stovetop meal?

Arroyos con polloi..... I like daisy's recipe the best...

http://www.foodnetwork.com/recipes/da...

Dec 04, 2014
sparky403 in Home Cooking

Selecting a big joint of meat to cook without an oven

Perhaps short ribs? They could be cooked in advance an warmed up on the smoker.

Dec 03, 2014
sparky403 in Home Cooking

Selecting a big joint of meat to cook without an oven

I am going to second doing another bird on a grill, a Weber (to me) is ideal but I have done them on gas grills too..Use Hickory smoking chips soaked in water and use the brine below (I have cut and pasted below).

Or, If you wanted to get fancy, and only use the oven you could do a Turchetta (think porchetta with a boned and tied turkey).

Here's the recipe I work from to do my turkey's on the grill... it's much easier than it might first seem... and your guests will love the "show" and it frees up your oven

http://www.epicurious.com/recipes/foo...

http://www.chowstatic.com/uploads/9/0...

Dec 03, 2014
sparky403 in Home Cooking

Next year will be different: Thanksgiving

My guest were pretty rude as well.... friend asked to bring a friend last minute... didn't offer to help or clean up. I sent them to the store but past that they showed up empty handed...

It was not a very elaborate meal this year... In fact, sadly it was just dinner.

I was happy to cook a first class turkey, spuds, stuffing and cranberries, green beans, but my guests hung out for 1.5 hours long enough to eat basically.

Thanksgiving is my favorite day of the year but year it was just dinner:-(

I do have quite a few leftovers and the turkey soup with meatballs and wild rice will feed me and the friends that couldn't make it for another week or so... much better to cook on thanksgiving (for me) than to not too - so no regrets.

Dec 02, 2014
sparky403 in Home Cooking

Next year will be different: Thanksgiving

I know lots of folks eat very early...living in SF travel time (even walking) usually isn't more than 15minutes.

Anyway, I like appetizers during the day and dinner in the eve... just seems to workout that way which is why I wondered if it was a regional thing *(I usually force down a bit of pie but I am not into deserts really).

It's amazing how many different regional varations
there are to thanksgiving.

Speaking of which my turkey soup with meatballs and rice is about ready...

Next year will be different: Thanksgiving

My 15lbs bird stayed nice and warm for more than an 1.5 hours - I was amazed how long it stayed warm (I cover with foil than kitchen towels).

I read another thread where the cook was going to place the bird in a cooler (sans ice of course) until the sides got done and then pop in a very hot oven for a few minutes so the skin got re-crisped.

Nov 30, 2014
sparky403 in Home Cooking

Next year will be different: Thanksgiving

Is having dinner so early more of a southern / Midwestern tradition? I will get flack for this.... but my approach is to tell my guest that dinner will be served promptly when it's ready - usually around 6:00 P.M or so.

there are lots of appetizers etch so no one starves. But eating early in the day just leaves me with a huge food coma and the desire to take a nap.

My Grandmother told me the secret of a good cook is to make sure everyone is damn hungry:-0 (and for me this is the first rule)

Nov 30, 2014
sparky403 in Home Cooking
1

Best inexpensive dinner party main course for foodies?

Was just looking through the thread to post the same thing.... Here's the link for the recipe.

http://www.nytimes.com/2012/01/15/mag...

Tell us about your Thanksgiving disaster

Did you brown the turkey breast before you sous vide or after? I am quite curious about the Anova.... love it?

Nov 30, 2014
sparky403 in Home Cooking

Smoked Turkey

Just reviewing this recipe.... it's very similar to mine, one point that I disagree with on the above recipe is the use of lump charcoal for the bird.

Two reasons for this.

1. Although it does burn hotter, the temp. Is far less consistent with lump than it is with regular Kingsford etc. (I think this has to do with the amount of pitch etch in the mesquite (note: you need to use smoking chips soaked in water regardless of which charcoal you choose).

2. It last half as long meaning you'll need to add it 2x as often and you will use 2x as much lump (at least this was my experience the one time I did my bird using lump charcoal).

In any other application lump is superior but for a hot smoked bird my strong preference is good olé Kingsford, though you'll get great results with either (as long as you use would chips to smoke). Note: I have done at about 15 birds this way over the last 20 years or so.

Nov 25, 2014
sparky403 in Recipes

Best recipes for homemade Christmas gifts

Pickled green beans with garlic and dill for bloody Mary's o just for snacking.

Thanksgiving with a small single oven

It's so simple... once you do it this way you'll regret ever using your onion to cook a turkey..

Ironically the day before thanksgiving is one of busiest days of the year for pizza sales (3rd I think)

Nov 22, 2014
sparky403 in Home Cooking

Thanksgiving with a small single oven

If not now than when?

Honestly - doing it on a grill is Not ANY different from doing it in the oven.... you would need to add coals during the cook....(just once usually) but other than that.... it's fun and your guest will not forget it (I normally have everyone baste the bird just so everyone gets in on the fun).

Review some of the strings on chow... and do it on the grill

http://www.chow.com/recipes/29034-smo...

High points.

Brine the bird

An 18 lbs bird is about the biggest that will fit on a 22 inch Weber using a an oven rack and pan (exactly as you would do in the oven

)

Use about 40 coals arranged around the outside of the grill. Use an disposable pan in the center filled with water to keep things moist.

It will take about 3 maybe 4 hours to cook an 18 LBS bird

Use hickory chips soaked in water and added to the coals a 3-4 times during the cook (more than this and your turkey will taste like ham - but use hickory)

If needed rotate the bird, cover parts that are too brown with foil etc... don't be afraid to manipulate during cooking (you shouldn't take the lid off more than every 45 minutes though..... looking isn't cooking:-).

Use this brine..
http://www.epicurious.com/recipes/foo...

You can see my comments under the same screen name on epicurious... as you can see from the photo other than brining the bird I do the bird is preped EXACTLY like I would do if I was cooking in the oven....

It's not a risk to do it on the grill (I promise......I thought it was the first time I did it this way.... but like you one oven and lots of people).

Nov 21, 2014
sparky403 in Home Cooking
1

Thanksgiving with a small single oven

do your turkey on a Weber and then the oven will be free. It's easy and it beats the heck out of doing it in the oven.

Nov 20, 2014
sparky403 in Home Cooking

Kaffir Lime Leaves in Fish Cakes: Will they Soften

I used them chopped up in chili lime wings and don't notice any an unpleasant texture... go fer it!!

Nov 14, 2014
sparky403 in Home Cooking

Christmas dinner - Not Turkey...

Wow.... do you have a link or your own recipe... this sounds awesome.

Nov 12, 2014
sparky403 in Home Cooking

Christmas dinner - Not Turkey...

Great.

I love the Pernil the flavors are much different than most Feijoada.

I use a ton of garlic, Mexican Oregano (dried I think is better for this prep) and a combo of lemon and fresh orange...(sour oranges if you can find them).

Nov 12, 2014
sparky403 in Home Cooking

Christmas dinner - Not Turkey...

I used to get the same way... now my goto Xmas meal is Persil, (Cuban pork roast) with black beans and rice, Plantains etc... not spicy or hard to make it something I look forward to making and eating during the holidays...

http://www.chefdaisymartinez.com/post...

Nov 11, 2014
sparky403 in Home Cooking

Turkey on the Grill: Weber as Oven

I have done 2 turkeys at once.... it should be no problem, I would do it with out hesitation just keep your thermometer handy and rotate a couple of times during cooking...

Nov 09, 2014
sparky403 in Home Cooking