So with beer included the cost per puck goes up somewhat? 😛
SWMBO list is quite short. Although tidy up the shed is always near the top...
Sunday was Holi and all I had to do was light a bonfire for toasting marshmallows with the kids. As I had converted the smoker to an incinerator* and a fence panel had blown down recently and needed disposing off two birds with one stone.
*I know that is heresy on here, but lets face it, for a vegetarian there is limited use for a smoker. I was a meat eater when I got it...
SWMBO list is quite short. Although tidy up the shed is always near the top...
Sunday was Holi and all I had to do was light a bonfire for toasting marshmallows with the kids. As I had converted the smoker to an incinerator* and a fence panel had blown down recently and needed disposing off two birds with one stone.
*I know that is heresy on here, but lets face it, for a vegetarian there is limited use for a smoker. I was a meat eater when I got it...
I guess I really mean a breast with the breast bone cracked and then flattened.
The beer will be enjoyed nonetheless. Having SWMBO's blessing is the trick.
I could only wish.
Lot's of veggie things can be done on the smoker but I don't know if I have ever fired up one just for veggies, so I hafta 'gree with you there. Perhaps for making chipotles?
We are back in Montreal for the week, so went to my favourite Polish deli and got some goodies. They make wonderful kielbasa, plus I got some perogies and pickles.
Bill, Bill, Bill.
Remember that talk we were gonna have? Send me your number, I'll be sure to call, forgetting about the time difference and wondering why you don't want to talk with me.Bill, the knives are for dividing the pieces among your family. The mallet is for tenderizing. Mrs. Cave always seems to overcook it. Not sure why, Brontosaurus is not hard to do properly.
Extra flavour? Bill, those are handles. Who wants to look like Grog, next cave over, picking up boneless meat with his fingers? C'mon man how can we take you seriously?
I think all those veggies have gone to your head.
@ George
My source here says they can't get my favorite cheese due to Covid. I hope all is going to get better soon. BTW why do they spell goat two different ways on the label? It's fun to use my high school Greek to sound out the words phonetically.
My source here says they can't get my favorite cheese due to Covid. I hope all is going to get better soon. BTW why do they spell goat two different ways on the label? It's fun to use my high school Greek to sound out the words phonetically.
Attachments
Last edited:
I think that's standard cheese rules, when all the moisture is removed 40% of what's left must (in this case) be fat.
First thing tomorrow, the smoker will be fired up for the first time in 2021. Salmon, chicken legs and pork side ribs. Pics to come.
The cold smoked salmon is fantastic. 6 hours at about 90F with my new hickory pucks is just right. Vacuumed sealed for now.
The chicken that was done yesterday in the immersion cooker went a further two hours and that will be dinner.
The pork is still in there with the heat turned up to 200 F. Hoping it will be ready in another few hours.
The chicken that was done yesterday in the immersion cooker went a further two hours and that will be dinner.
The pork is still in there with the heat turned up to 200 F. Hoping it will be ready in another few hours.
Buccatini Limone
saw this in the Sunday NY Times --- tried it tonite, really good.
4 lemons, zest two, squeeze one for its juice, quarter the other two and slice the quartered sections in 1/8th inch slices.
Boil a pot of salted water sufficient for a pound of buccatini. Blanche the lemon slices in the water for two minutes, remove w slotted spoon and pat dry on a dish towel.
In the "lemony" water, cook the buccatini - ymmv -- takes 10+ mins to get just past the "al dente" stage.
While the pasta is cooking, glaze the lemon slices in a bit of olive oil, season with salt and sugar, add a decent chunk of butter (3 tbsp). Will glaze up nicely after about 5 minutes.
When the pasta is done, reserve about 1/2 cup of the water, and drain. Combine pasta with the lemon goodness, reserved cooking water, add pepper flakes, shaved Reggio Parmesan, flat-leaf parsley, serve.
This was really good. Of course, you could use any thick pasta but I think the buccatini is really appropriate.
Next time, will include some pancetta, but we are overloaded with jambon over Easter.
saw this in the Sunday NY Times --- tried it tonite, really good.
4 lemons, zest two, squeeze one for its juice, quarter the other two and slice the quartered sections in 1/8th inch slices.
Boil a pot of salted water sufficient for a pound of buccatini. Blanche the lemon slices in the water for two minutes, remove w slotted spoon and pat dry on a dish towel.
In the "lemony" water, cook the buccatini - ymmv -- takes 10+ mins to get just past the "al dente" stage.
While the pasta is cooking, glaze the lemon slices in a bit of olive oil, season with salt and sugar, add a decent chunk of butter (3 tbsp). Will glaze up nicely after about 5 minutes.
When the pasta is done, reserve about 1/2 cup of the water, and drain. Combine pasta with the lemon goodness, reserved cooking water, add pepper flakes, shaved Reggio Parmesan, flat-leaf parsley, serve.
This was really good. Of course, you could use any thick pasta but I think the buccatini is really appropriate.
Next time, will include some pancetta, but we are overloaded with jambon over Easter.
Two turkey breasts are in Brine to be smoked Sunday. Hopefully I will remember to take pictures.
After starting this thread 10 years ago, I too get a little forgetful about the pics. The shine has worn off. 😉
That sounds really good. I sometimes make penne with leeks and thinly sliced lemon, sometimes it's a bit too tart (though a good splash of sweet white Vermouth helps). I'll have to try the glazed lemon bits -- does the zest go in with the glaze?
Back to making smoker pucks. The system is coming together as I make slight alterations to the press. Smooth operation and very few oops'
Q: does anyone know of a spray (or similar) that can be applied to galvanized steel so the mixture I am pressing doesn't stick? I am wondering about a silicone of some sort? Maybe teflon or...? Something more permanent than vegetable oil.
I am having to dip my finger in oil about every second or third puck to wipe the discs as the corn starch does make things rather sticky.
Maybe I could cut out a couple disks from an old teflon fry pan?
Help me out here you geniuses. 🙂
Q: does anyone know of a spray (or similar) that can be applied to galvanized steel so the mixture I am pressing doesn't stick? I am wondering about a silicone of some sort? Maybe teflon or...? Something more permanent than vegetable oil.
I am having to dip my finger in oil about every second or third puck to wipe the discs as the corn starch does make things rather sticky.
Maybe I could cut out a couple disks from an old teflon fry pan?
Help me out here you geniuses. 🙂