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Padraic 
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Joined: February 16 2006
Location: Pennsylvania
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Points: 31169
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 Posted: July 16 2007 at 20:00 |
Off-topic, but we just got a DVR. It's one of those gadgets that you can't live without once you get it. 
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E-Dub
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Joined: February 24 2006
Location: Elkhorn, WI
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Points: 7910
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Posted: July 16 2007 at 19:51 |
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That show is loaded with great ideas. I also like the equipment corner and the tasting lab.
I thought Christopher Kimball was sort of a geek when I first started watching it; however, now I think the guy's actually pretty cool. My daughter loves the show and knows all of the personalities (except for the newbies like Erica). As a matter of fact, we have Saturdays on DVR still.
E
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Padraic
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Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: July 16 2007 at 16:31 |
 E-Dub wrote:
saw a trick on America's Test Kitchens |
Great program! One of my favorites, I get a lot of good ideas from those guys.
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E-Dub
Special Collaborator
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Joined: February 24 2006
Location: Elkhorn, WI
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Points: 7910
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Posted: July 16 2007 at 06:33 |
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Outdid myself on Sunday. I butterflied a roasting chicken, pryed the skin up and put a compound butter of basil, lemon juice, and salt and pepper between the skin and the meat. I rested the bird on a pile of thick cut new potatoes and rosemary (saw a trick on America's Test Kitchens were you place the potatoes in a little bowl made from alumimun foil and then put the potatoes in. This causes the majority of the juices to run off into the pan and not saturating the potatoes). I also made a side of green beans sauteed with some onions, bacon, salt and pepper and a dash of maple syrup vinegar.
Good stuff.
E
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Firepuck
Forum Senior Member
Joined: February 28 2006
Location: Canada
Status: Offline
Points: 657
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Posted: July 12 2007 at 10:12 |
Yum, yum - thanks NaturalScience, I can't wait to try this.
I love molasses but I will stick to the original recipe and see how it goes.
Cheers!
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Kryten : "'Pub'? Ah yes, A meeting place where humans attempt to achieve advanced states of mental incompetence by the repeated consumption of fermented vegetable drinks."
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Padraic
Special Collaborator
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Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: July 12 2007 at 10:07 |
Firepuck wrote:
E-Dub wrote:
NaturalScience wrote:
Slow cooker (crock pot) - just the meat with some sliced Vidalia onions. About 10-12 hours on the low setting.
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And did you use the sauce in there the whole time? I bet those vidalia's tasted awesome.
I may have to try this one.
E |
And the rub? Is this what I do?...
Apply rub to pork shoulder
Let rest overnight?
Vidalia sliced into slow cooker
Pork into slow cooker
Barbeque sauce into slow cooker
12 hours later - suppertime!
NaturalScience, I really want to try this one!!! Please let us know. |
You pretty much have it Firepuck. As I said in my earlier post, I mixed the sauce and meat the day after cooking, but you can throw in the sauce at the end. I'll be honest, the rub was so damn good you don't even need sauce if you don't want to bother with it.
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Padraic
Special Collaborator
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Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: July 12 2007 at 10:05 |
E-Dub wrote:
NaturalScience wrote:
Slow cooker (crock pot) - just the meat with some sliced Vidalia onions. About 10-12 hours on the low setting.
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And did you use the sauce in there the whole time? I bet those vidalia's tasted awesome.
I may have to try this one.
E |
Sauce went in at the end. Actually, what I did was (due to the fact that I had a lot of other stuff to do to prep for the party), I cooked the meat the day before, as well as prepared the sauce, then the day of I put the shredded meat with sauce back in the slow cooker on low - by the time the guests arrived, the meat was at the right temp and the sauce was mixed in properly. My wife added a little bit of molasses to the sauce because she felt it was a little too sharp; viz., too "vinegary", but I sort of liked the original (exact recipe posted earlier). Little bit of zing contrasts nicely with the flavors of the rub.
Edited by NaturalScience - July 12 2007 at 10:08
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Firepuck
Forum Senior Member
Joined: February 28 2006
Location: Canada
Status: Offline
Points: 657
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Posted: July 11 2007 at 12:54 |
E-Dub wrote:
NaturalScience wrote:
Slow cooker (crock pot) - just the meat with some sliced Vidalia onions. About 10-12 hours on the low setting.
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And did you use the sauce in there the whole time? I bet those vidalia's tasted awesome.
I may have to try this one.
E |
And the rub? Is this what I do?...
Apply rub to pork shoulder
Let rest overnight?
Vidalia sliced into slow cooker
Pork into slow cooker
Barbeque sauce into slow cooker
12 hours later - suppertime!
NaturalScience, I really want to try this one!!! Please let us know.
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Kryten : "'Pub'? Ah yes, A meeting place where humans attempt to achieve advanced states of mental incompetence by the repeated consumption of fermented vegetable drinks."
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Eetu Pellonpaa
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Joined: June 17 2005
Location: Finland
Status: Offline
Points: 4828
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Posted: July 11 2007 at 01:40 |
Ok, I did this kind of broiler during the week-end, and it was't band:
Sliced two broiler files in to about 2cmx2cm bits, and fried them in a very hot olive oil in a casserole. Then I minced two spring onions and a garlic clove, and added them after few minutes, lowering the temperature (about 4/10 in the cooker adjuster). After few minutes I seasoned them with black pepper and dry basil, poured in white wine about 2½ dl, enough to make all of the particles be below the liquid (use only poorer wine, leave the better for drinking  ). Infuse ½ hour with low temperature (3/10) under the casserole cap.
Meanwhile:
1. Prepare rice (or potatoes if you prefer)
2. Bland 1½ tablespoon of wheat flour with about 1dl of white wine (make sure that the mixture is smooth).
3. Bland some citron juice (the more you put this, more astringent the food will be) with two yolks.
4. Mince a fresh batch of basil.
After the broiler has had his ½hour holiday in the casserole, remove the flesh in to another pot and keep it warm. Filter the broth into a another casserole (or clean the one you used), and start boiling it in a stronger heat. Throw in the basils, whip in the wine/flour mixture, and after that whip in the yolks with citron juice. Whip the sauce until it starts to be in a good thick form, and serve it with the chicken and rice (or potatoes). Open up a bottle of your favourite wine, and have some good bread with food. [Optional: Light the candles and put some good medieval folk playing in the background, and have a nice dinner with your special one]  |
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Zoot Allures
Forum Senior Member
Joined: July 20 2006
Location: Canada
Status: Offline
Points: 127
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Posted: July 10 2007 at 22:02 |
Kraft Dinner. Sadly pay day isn't until Thursday where I'll probably live life on the edge a little bit and do up a burger on the BBQ. 
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The music business is a cruel and shallow money trench, a long plastic hallway where thieves and pimps run free, and good men die like dogs. There's also a negative side. - Hunter S. Thompson
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E-Dub
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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Posted: July 09 2007 at 21:00 |
NaturalScience wrote:
Slow cooker (crock pot) - just the meat with some sliced Vidalia onions. About 10-12 hours on the low setting.
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And did you use the sauce in there the whole time? I bet those vidalia's tasted awesome.
I may have to try this one.
E
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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: July 09 2007 at 10:10 |
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Slow cooker (crock pot) - just the meat with some sliced Vidalia onions. About 10-12 hours on the low setting.
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E-Dub
Special Collaborator
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Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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Posted: July 08 2007 at 15:08 |
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^^ How long did you cook it? Did you do it on a Weber, gas, or in the oven?
I'm brining a cut up chicken as I type and will probably grill it with a cajun type rub. Also doing my twice baked potatoes that my wife goes nuts over.
E
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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: July 05 2007 at 12:05 |
Firepuck wrote:
NaturalScience wrote:
Update:
The pulled pork was a huge success!! 
It may have the been the best thing I've ever made. I think I ate four sandwiches myself. I am absolutely making this again, and soon. 
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Natural Science, your BBQ sauce and rub look great.
Would you let us know how much pork (5 lb pork shoulder?) you used and how you cooked it? I've never done pulled pork but would like to try so the more detail the better.
Thanks a ton.
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Yes Firepuck, I used two shoulders that were 2.5-3 lbs., so a 5lb. shoulder should do nicely.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: July 04 2007 at 13:54 |
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^ oh yes, can anyone provide a good way of producing authentic Spätzle - I've tried to make it myself but always end up with a terrible mess.
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What?
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Wilcey
Forum Senior Member
VIP Member
Joined: August 11 2005
Location: United Kingdom
Status: Offline
Points: 2696
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Posted: July 04 2007 at 13:34 |
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on a Friday when we have the kids here we have "fun food Friday" and roam around the world trying different foods, as next weekend we will be in Germany, we have decided to treat the kids to a German meal...... any tips or recipes would be VERY gratefully recieved!!!
Traditional German fayre please!
Ta!
R x
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Firepuck
Forum Senior Member
Joined: February 28 2006
Location: Canada
Status: Offline
Points: 657
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Posted: July 04 2007 at 12:26 |
NaturalScience wrote:
Update:
The pulled pork was a huge success!!
It may have the been the best thing I've ever made. I think I ate four sandwiches myself. I am absolutely making this again, and soon.
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Natural Science, your BBQ sauce and rub look great.
Would you let us know how much pork (5 lb pork shoulder?) you used and how you cooked it? I've never done pulled pork but would like to try so the more detail the better.
Thanks a ton.
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Kryten : "'Pub'? Ah yes, A meeting place where humans attempt to achieve advanced states of mental incompetence by the repeated consumption of fermented vegetable drinks."
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E-Dub
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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Posted: July 04 2007 at 09:03 |
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I'm not really sure what I'm doing today for the 4th. The lamb dish by darqdean sounds pretty good, though. Any suggestions that may involve the grill?
BTW, last night I made BBQ chicken quesadillas that turned out really good.
E
Edited by E-Dub - July 04 2007 at 09:03
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E-Dub
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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Posted: July 02 2007 at 19:34 |
darqdean wrote:
^ did the wife's uncle approve?
My Sunday lunch from yesterday, Roast Butterfly Leg of Lamb
Leg of lamb, de-boned; Good handful of Rosemary twigs; Some Thyme; Onion; Bell-peppers; Celery; Carrots; Potatoes; Garlic; a bottle of good Bordeaux red.
A few hours before place meat in a shallow bowl with a couple of sprigs of Rosemary, some sliced garlic and a half an orange cut into segments. Pour over a good measure of red wine so that it come half-way up the lamb and sprinkle with chopped thyme. Cover with cling-film and leave for a few hours to marinade - turn the meat over every half-hour or so.
Consume the remainder of the wine anyway you see fit.
Peel and par-boil potatoes and carrots.
Peel and roughly chop peppers, celery and onion, arrange in a shallow roasting tray with several sprigs of Rosemary thusly:
(the only reason you have these pix to look at is because having got this far I thought it too pretty not to take a picture)
Drain root veg and add to above, douse everything in olive oil, place meat on top and pour marinade over veges. Salt & pepper everything and sprinkle more oil over the meat, it should look like this:
Cover in foil and cook in a medium oven for half an hour. Remove foil and flip meat over, baste the veg in the juices if necessary. Cook for a further 45 minutes or so (until meat is cooked as you like it). Remove meat from tray and wrap it in the foil to rest. Whack the heat up a bit to finish off the veg.
Carve lamb to serve with the roast veg and some crusty bread, then eat. (sorry no pictures of final dish - we ate it too quickly  )
NB: you can leave out the meat if you wish, the roasted veg served with a good swig of Balsamic vinegar is an excellent meal in itself. |
My God, that looks awesome!!! I wish lamb was more popular in the States. I may have to look to track some down.
We just did BLT's (Well, minus the L and add an avacado...so, I guess we had BAT's) and I made some awesome southwestern cream style corn.
E
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: July 02 2007 at 14:31 |
^ did the wife's uncle approve?
My Sunday lunch from yesterday, Roast Butterfly Leg of Lamb
Leg of lamb, de-boned; Good handful of Rosemary twigs; Some Thyme; Onion; Bell-peppers; Celery; Carrots; Potatoes; Garlic; a bottle of good Bordeaux red.
A few hours before place meat in a shallow bowl with a couple of sprigs of Rosemary, some sliced garlic and a half an orange cut into segments. Pour over a good measure of red wine so that it come half-way up the lamb and sprinkle with chopped thyme. Cover with cling-film and leave for a few hours to marinade - turn the meat over every half-hour or so.
Consume the remainder of the wine anyway you see fit.
Peel and par-boil potatoes and carrots.
Peel and roughly chop peppers, celery and onion, arrange in a shallow roasting tray with several sprigs of Rosemary thusly:
(the only reason you have these pix to look at is because having got this far I thought it too pretty not to take a picture)
Drain root veg and add to above, douse everything in olive oil, place meat on top and pour marinade over veges. Salt & pepper everything and sprinkle more oil over the meat, it should look like this:
Cover in foil and cook in a medium oven for half an hour. Remove foil and flip meat over, baste the veg in the juices if necessary. Cook for a further 45 minutes or so (until meat is cooked as you like it). Remove meat from tray and wrap it in the foil to rest. Whack the heat up a bit to finish off the veg.
Carve lamb to serve with the roast veg and some crusty bread, then eat. (sorry no pictures of final dish - we ate it too quickly )
NB: you can leave out the meat if you wish, the roasted veg served with a good swig of Balsamic vinegar is an excellent meal in itself.
Edited by darqdean - July 02 2007 at 14:32
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