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silverhawk's Profile

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alcohol in ice creams

i'm not sure if this helps or not, but i notice that in the original post you worry that the alcohol kept the ice cream from becoming "solid in the machine." ice cream doesn't routinely get solid in the machine. it gets kind of soft servey. you might just need to freeze the mixture after it is whirled.

May 27, 2010
silverhawk in Home Cooking

Heston Blumenthal's Perfect Steak

makes sense. i wonder aloud: if the exterior torching is simply for safety, why not drop the raw steak in a seriously hot pan for, say, 30 seconds and then slow cook it? clearly a two-rib steak won't really cook during such a prelim sear.

May 19, 2010
silverhawk in Home Cooking

charcoal vs. briquets?

i prefer lump to briquettes. however, i do not use cowboy brand any more. it contains scrap wood and the charcoal at the bottom of the bag is heavily dusted with undesirable powdery stuff. right now is use green egg brand lump--tho i'm sure that other brands offer large chunks like those found in the green egg sack. i add chunks of grape vine or apple limbs when smoking.

surely, i don't use fluid, but am happy to use waxy starter pellets, if i don't use the chimney--or chimnies

May 08, 2010
silverhawk in Home Cooking

Why was my pan-fried medium-rare ribeye steak moist but chewy?

your method is pretty much what homecooknewb did. i'm guessing you're assuming a steak thicker than the one incher he/she used. if cooking inside, i too finish in the oven. it is not always easy to get a dark coat on a m/r one inch steak. maybe 60-90 seconds a side in the skillet. to get a proper medium rare with a darkcoat, i prefer steaks at least 1.75 inches thick--maybe 90 seconds a side and then 2-3 minutes in the oven.

May 07, 2010
silverhawk in Home Cooking

Why was my pan-fried medium-rare ribeye steak moist but chewy?

surely the comments on meat quality are on the mark. i wonder, though, if you mean the same thing by "medium rare" as many others do. i ask because it seems possible--likely maybe--that a 1-inch steak cooked three minutes a side on med/hi heat would be fairly well done. (another variable here is "med/hi")

if your steak was the same color inside as those you've enjoyed and found tender when eating out, then my observation doesn't mean much.

May 06, 2010
silverhawk in Home Cooking

Skillet Asparagus

i think thick asparagus gets a needlessly broad bad reputation. some thick asparagus is intolerably woody--for sure--but some leggy thin asparagus is too. i very much enjoy very young, but thick, spears. these are sometimes very short--maybe thumb sized--but very good when young and garden fresh. i think--but am not sure--that the spears i like are the immature green products of very mature roots.

May 04, 2010
silverhawk in Home Cooking

Help, New false teeth, need soft but tasty recipes

mac n cheese
chocolate malted milk--with a spoon, not a straw
peanut butter sandwich--pb was created by a dentist, so the story goes
bisque, i'd avoid chunky chowder for a bit
baked apple or apple sauce
pureed roasted vegetables--eg squash
polenta with roasted tomato relish
fruit/yogurt smoothy
frozen daiquiri

in four weeks--lamb shanks, veal shanks, or short ribs as a capstone meal.

Apr 30, 2010
silverhawk in Home Cooking

Pork Loin

i really think you'd be better off to brine it, roast it at a "normal" temp for a contextually short period of time, slice it and serve it with the bbq sauce of choice. trying to go long and slow with a loin is like trying to pull a sinking fastball on the outside corner. it'll be a weak roller because you're not working with what you have. just like a ballplayer needs to "go with the pitch," go with the cut of meat you have, in this case a fairly lean roast--take it to the opposite field at 375 until the internal temp is 135-140.

Apr 28, 2010
silverhawk in Home Cooking

What is a good starch to have with beef short ribs?

in my view, the only reason not to serve polenta would be to clear the way for serving corn bread. with cornbread i'd go with potatoes. another, less standard, side is savory corn waffles--with, say, thyme. these go well with short ribs and are delicious with braising goo.

Apr 28, 2010
silverhawk in Home Cooking

roasted veggies, what do you do with the leftovers.

yup, soup. i roast vegetables for soups that need them at any rate, so leftover roasted vegetables are simply a bonus.

Apr 27, 2010
silverhawk in Home Cooking

24 Hour cooked Rib of Beef (50oC) - Tips

well, i'm not sure i'm following all this but---

if you cook a fairly small rib roast at 50/122 for 20 hrs. it'll be done, although bright rare uniformly throughout the piece--right up to the crispy edge, i'd guess. the low heat will generate uniform doneness to the set temp. if you're going to sear/fry it again, i don't see anything wrong with refrigerating it in between. it'd be good to get it unchilled before frying, though because, i assume, you don't want to cook it lots and lots more.

a 2-bone roast won't yield very many guy-size steaks.

Apr 26, 2010
silverhawk in Home Cooking

A question about Saveur's shrimp bisque made from shells

this is perhaps not quite on point to the saveur recipe, but i always treat shrimp bisque as a two-step affair--make the shrimp stock, strain it, then start over with new vegetables and make the bisque. (i use a different vegetable base for the stock and the final bisque. any way.) this one-pot version seems a bit like bisque-quick.

Apr 25, 2010
silverhawk in Home Cooking

Poaching a whole chicken

i'm not sure if you'll accept the french dish poulet au pot as equivalent to poached chicken but they're mighty similar if not identical. there's a restaurant in paris--a bistro really--that carries this name. i went there to taste the "boiled chicken" to see why it was so good.

a recent piece in the times gives a bit of history on the dish. notice, eg, the complex broth used in the traditional sw france version. gracious knows, you wouldn't want to boil a factory chicken.

http://www.nytimes.com/1983/05/08/tra...

Apr 25, 2010
silverhawk in Home Cooking

how do you get your rib-eye so tender?

yup. indoors, this is a snap--use the oven. outdoors is a little trickier, i think. many grillers use a two-temp fire and use the lower, indirect heat to finish. i think it is better to damp down the whole cooker for the finishing stage to provide better control.

Apr 24, 2010
silverhawk in Home Cooking

how do you get your rib-eye so tender?

well, since i started the whole business about green eggs, i'll jump back in. these cookers can get up to a reasonably high temp--a bit past 700, it is true. perhaps more remarkable, they'll also sustain a low temp--say, 225--for 6 hours or so. they serve as an admirable smoker at that temp.

they do not rust.

Apr 23, 2010
silverhawk in Home Cooking

how do you get your rib-eye so tender?

i add to the many good notes above.

i prefer ribeyes cooked a smidge more than, say, nice strip steaks. i like strips cooked quite rare but like the rib cuts up toward rare-plus. i want the marbling to melt. as a consequence i cook the ribeyes at a slightly lower temp--even sear them a bit lower. i run the green egg up to 700 and pin the needle for searing a strip. i use about 600 for a ribeye in deference to the fat. similarly, indoors i don't throw smoke when i sear a ribeye--plenty hot but below all out--which is dandy for a strip.

Apr 22, 2010
silverhawk in Home Cooking

What to do with shrimp stock

just a few observations--

when i make bisque i use about twice as many shrimp shells for the stock as shrimp for the finished bisque. it isn't a break-even operation for me.

i freeze the raw shells, not the prepared stock.

it is nice to poach shrimp you'll later chill in stock.

stock is a nice "loosener" for a pan sauce for shrimp and pasta--better than pasta water.

Apr 22, 2010
silverhawk in Home Cooking

Duck legs - where to buy in Los Angeles - moved from Home Cooking board

in our meat market the price of a duck breast is very close to that of a whole duck. the marginal cost of the legs on a whole bird is very low, so i'm happy to do a smidge of butchering at home.

Mar 18, 2010
silverhawk in Los Angeles Area

Is a cold corned beef sandwich a bad idea?

it seems like the biggest problem with a cold corned beef sandwich would be cold fat. i'd guess a flat would be better cold than a point. in either event, a little pre-sandwich trimming might be in order. i usually lightly fry leftover corned beef before making a sandwich. i'm not sure how that'd be at rt, but it might be better than unfried.

Mar 17, 2010
silverhawk in Home Cooking

Shout out for Miriam Reichl's Corned Beef Ham

yes, ruth r writes of her mother's propensity for mixing odd things in the kitchen and for serving spoiled food. (young ruth used to try to guide dinner guests away from food she knew was rotten.)

presumably, this recipe is one mom got right.

Mar 16, 2010
silverhawk in Home Cooking

Selection of corned beef cuts - Help please!

the flat seems right for room temperature service. maybe a grainy mustard/mayo combo for the sauce (perhaps a little hit of rice vinegar). i almost always prefer a creamy, mayo-ie, eggy potato salad. here, though, maybe some mayo restraint would be wise. perhaps a chunky red skin salad, more lightly dressed with fresh green herbs.

Mar 11, 2010
silverhawk in Home Cooking

How to cook chicken for maximum gravy?

don't forget the value of the rendered chicken fat in the gravy. you might consider throwing some extra wings into the mix if you want more gravy than usually results from a 3.5 lb fryer. i'd roast the pieces, deglaze the pan with white wine and then run the liquid thru a separator.
save the fat and the meat. add the bones--and any extra roasted wings you might have used to a pot of boxed stock and maybe some water--along with the deglazing liquid, onions, carrots, celery and your favorite herbs--perhaps thyme and sage. simmer.

later, start the gravy roux with the reserved fat, adding enuf butter to deliver the desired volume of thickened gravy.

Mar 10, 2010
silverhawk in Home Cooking

Pork tenderloin -- simple recipe ideas?

i have an uneasy feeling that many responses here are more relevant to cooking a pork loin roast than to cooking a pork tenderloin--tho, i agree with greygarious that a 2 lb. tenderloin would be pretty big. maybe it is a smallish piece of loin?? maybe the pack is a two-fer.

at any rate, i observe that once browned a 1-lb tenderloin will get done in, say, 15 minutes in a 400 oven. it'll be a bit pink after resting. some of the earlier mentioned tactics might seriously overcook a normal-sized true pork tenderloin.

Mar 09, 2010
silverhawk in Home Cooking

What to serve vegetarians on St. Patrick's day

a hearty soup made with irish cheese, a chunk of soda bread, and a bottle of harp would satisfy me.

Mar 09, 2010
silverhawk in Home Cooking

Pho Stock

i always thought that vegetable broth was faux stock.

Mar 08, 2010
silverhawk in Home Cooking

Your answer to 'What can I bring?'

i agree completely. when i'm on the cooking side, i don't want guests tracking mud on my menu. a potluck is a different matter--tho i much prefer "pot-plans" to "potlucks." unless i am asked to bring a specific dish to a host, i generally default to a household gift--or flowers. i simply assume most folks don't want my favorite foods intruding on their menu any more than i want theirs plastered onto mine.

Mar 08, 2010
silverhawk in Home Cooking

How to thicken braising liquid while keeping it pretty (clear)?

i doubt i cook as elegantly as many posters here. however, it seems to me that much of the discussion treats distinct preparations as if they were slight variations of one another. i like nicely reduced, fundamentally clear pan sauces; i like thickened gravy; and i like rustic robust braising liquids. i just don't try to make one into the other very often. there are times when a braising liquid might be transformed into a gravy but i'm hard pressed to think of a time when a braising liquid is treated like a pan sauce. this seems to be the objective here.

if braising, there will be a fairly high volume of liquid--enough to partly cover the target meat. there'll very likely be a vegetable base, maybe some tomato paste or chunks. you can strain it, reduce it some, or turn it into a gravy. i just don't see how you can transform it into a pan sauce. maybe i'm missing something. if i want my braising liquid thick,--as for say, pot roast--i cook it down a bit, skim and adjust the fat, add some flour, call it gravy and enjoy the daylights out of it. in such a straight ahead, homey meal, the flour seems perfectly--well-- at home.

Mar 04, 2010
silverhawk in Home Cooking

Pasta with Shrimp

we have shrimp and pasta every 10 days or so and i am almost always torn between making an oil/butter/lemon/red flake sauce or a quick, light tomato sauce. both are better with fresh pasta. the lemon version is particularly good if you make some fastish shrimp stock with the shells--and a few veggies from the fridge--and then use that in the pan sauce where you might otherwise use a bit of the pasta water.

Mar 03, 2010
silverhawk in Home Cooking

Defeated by Mayonnaise, my nemesis

the processor mayo shouldn't break. craig claiborne reminds folks to pulse the yolks in the machine for only a "split second" and then to start drizzling oil. allowing the oil to flow in thru one of the two holes in the processor top manages the pace of the drizzle nicely. after about half of the oil is incorporated, things are less critical and a two-hole drizzle is fine. i add acid to the finished mayo, not to the yolks/mustard.

Mar 03, 2010
silverhawk in Home Cooking

Need Seafood restaurant reco in St. Louis

go to tony's and order seafood.

Mar 02, 2010
silverhawk in Great Plains