Max on my Traeger, which is allegedly 450F but generally hovers a bit lower. Took about an hour to get the breast to 145F. I used the gourmet blend pellets, plus a little cherry that I still had in the hopper from smoking malt.Gorgeous! What wood, temp, and for how long?
KOTC and I fight over the garlic cloves in the bottom of the pickled veggies jars! Nothing better than fermented garlic - it gets mellow but still has a good flavor. I think you're gonna love that! It keeps somewhere near forever too once it gets refrigerated.Trying out a Lacto fermentation of 1/2 of the garlic that was harvested from my garden a few weeks ago. For the last 2-3 weeks the garlic was hanging from my basement ceiling. Last night I cleaned up the garlic and added it to 1 1/2 c of RO water with 3/4 tblspn of sea salt.
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Awesome. That picture looked like a flat. I think point makes the best pastrami though, it it’s smoked low and slow. Just my opinion. The flats I have made pastrami with with a 1/4” or more fat left on that side have been really good to. Has anybody taken a full packer brisket, trimmed it all up, corned it all, then smoked it for pastrami? Seems like if you separated the point and flat, then trimmed them up before curing, that would work.Just the point, I grind up the flat with bacon for burgers
I was reading my bottle of 40N tonight and noticed that it has 4 grams of protein per tablespoon - as much as a tablespoon of peanut butter!For using as a dipping fish sauce im sure you will love it. I think you can get Redboat 50N a little cheaper but its also hard to find. I can get 40N for about $5-6 a bottle and its just fine to me but im not a huge fan of Nuoc Cham, Nam Pla or any of the other fish sauce based dipping sauces to be honest.
Im far more into good soy sauce and black vinegar based dipping sauces. LKK double fermented and Gold Plum or Shuita 5yr for me thanks.
Hey Evilgrin, here is the recipe that we make for Murgh Makhni aka butter chicken. For us it's a cold weather dish, fall, winter, you get the idea. As much as I don't like his politics, Penzey's has very good spices, they're not cheap by any means, but very good. This recipe does take a little while to make, and an immersion / stick blender makes it easier. I serve it on basmati rice that I put 3 whole cloves, and 3 whole green cardamom pods in along with some frozen peas. I always try to fish out the cloves and cardamom pods before serving. I love the flavor they add to the rice but I don't like the surprise of biting into one.My weakness is good butter chicken aka makhani chicken. A local place make one that is so good. I struggle with it from scratch but MTR or Swad have a ready to eat that aint too bad with a little "doctoring up". I just add some leftover rotisserie chicken to it mainly. Plus a little of this and that like a good garam masala.
Lovely! I splurged and bought some prime fillets a couple of days ago from Costco because they were just too pretty to pas up. Going to do Strip House potatoes and a spinach gratin that’s a new recipe to go with the Saturday for my youngest daughter, her husband, and my grandson Saturday.
I have 2 massive international markets and 2 Indian food markets. Pricing at all 4 is very very good. I can even get Japanese grown Koshihikari rice for a very reasonable price. Jasmine and basmatti are both very very cheap. Regular grocers are like $4/lb on shallots and ginger root. Its about half that at my markets.Oh, and Evil or whoever said it, most of my spices come from a huge Indian grocery near here. Their prices are a fraction of what you pay at groceries, and their turn over is high. All my basmati rice comes from there too. And they have amazing produce like different eggplants (abugines) that you can’t find in a normal grocery.
Those just look amazing!Two 12" thin crust pizzas using my kveik dough starter I made awhile back that I continueto feed weekly. Pepperoni, mushrooms, onions, and bell peppers with mozzarella on one, and the other homemade pesto sauce, feta, tomatoes, onions mushrooms, mozzarella, and bell peppers.View attachment 693988View attachment 693989View attachment 693990View attachment 693991