Thanks for that link to the restaurant reviews!
In that era you could get a lobster dinner and a couple buds for $4.00 at Sloppy Louies -- (before the area became gentrified) then race up the FDR to the Bronx.
In that era you could get a lobster dinner and a couple buds for $4.00 at Sloppy Louies -- (before the area became gentrified) then race up the FDR to the Bronx.
Agree with the blend of meats, not so concerned about wood cooking. I believe it's over rated unless you mean barbecue instead of grilling. Then there's no question.
Finger meat in combination Chuck, and the usual suspects that transform 'ground beef' into 'hamburger' like heart and kidney, along with a whiff of liver if you can handle it, go a long way toward understanding why some people actually prefer hamburger over steak.
I tend to use white oak scraps for fuel for the best results. Commercial charcoal is okay. I assume you know why Kingsford charcoal came into being?
An indoor electric grill just ain't the same.
An indoor electric grill just ain't the same.
I find the briquettes generally gross and with the lighter fluid truly gross. The actual chunks of wood reduced to true charcoal can be fairly good but in some brands I find construction debris even very obvious strip flooring cutoffs.
Best to you and your family for the holidays.
I once got a bag of Mexican lump charcoal at Walmart that was actually quite good. I never use lighter fluid, I just make a small wood fire under the charcoal. I keep meaning to get one of those tin-can-with-a-handle things for lighting charcoal, but I don't really use it much any more. We haven't been camping in a few years and I don't know if we ever will again. I do prefer grilling over charcoal to gas, but gas is so convenient (first world problem),
Kingsford was started by Henry Ford!
"In the 1920s, Henry Ford developed a process for using wood scraps from his Model T's, which were in fact made of wood, to popularize briquettes (spelled briquet on the Kingsford bags). ... Since Ford's mass production of the charcoal briquette, barbecuing with charcoal has become more and more popular."
"In the 1920s, Henry Ford developed a process for using wood scraps from his Model T's, which were in fact made of wood, to popularize briquettes (spelled briquet on the Kingsford bags). ... Since Ford's mass production of the charcoal briquette, barbecuing with charcoal has become more and more popular."
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That is true but the Japanese and Chinese made briquettes long before that, they were also around Victorian England. I don't know if they cooked with them. Pretty sad story around Centralia PA.
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The myth is that Kingsford was named for King Ford. Actually it was named for a fellow who did most of the work named Kingsford.
Charcoal was used in cave paintings. So it ain't exactly recent. But the modern compressed nugget was what helped modern home use take off. Current versions may not be all charcoal and professional cook-off versions are made of higher quality hardwoods and provide greater and more uniform heat.
Charcoal was used in cave paintings. So it ain't exactly recent. But the modern compressed nugget was what helped modern home use take off. Current versions may not be all charcoal and professional cook-off versions are made of higher quality hardwoods and provide greater and more uniform heat.
I forgot to take pics of that (too busy) but I just finished a 150 persons meal (with the help of two volunteers at finishing time). Two tricks that worked nicely:
- opening up pork 's roasts (one first cut not quite through, then one more cut into each "wing"), spreading on that a mix of olive oil, fresh and dried rosemary, garlic, then thin bacon slices. Rolling it back up. 2minutes on a hot pan and 2 hours in the oven at 130°c, on a bed of onions and half submerged in white wine. Served with a sauce made of the onions mixed with some of the cooking juice and wine.
- making a tomato sauce with lots of common mushroom but reinforced by powdered dehydrated mushrooms. Nice earthy flavor.
People were apparently pleased but I'm dead tired... This kind of things really gives you an appreciation for the people doing it professionally every day.
- opening up pork 's roasts (one first cut not quite through, then one more cut into each "wing"), spreading on that a mix of olive oil, fresh and dried rosemary, garlic, then thin bacon slices. Rolling it back up. 2minutes on a hot pan and 2 hours in the oven at 130°c, on a bed of onions and half submerged in white wine. Served with a sauce made of the onions mixed with some of the cooking juice and wine.
- making a tomato sauce with lots of common mushroom but reinforced by powdered dehydrated mushrooms. Nice earthy flavor.
People were apparently pleased but I'm dead tired... This kind of things really gives you an appreciation for the people doing it professionally every day.
It certainly does, I've done 65 a couple of times by myself but kept it to big one pot dishes. The most successful was A lamb and pumpkin tagine cooked inside a giant Hubbard squash (>25lb) native to the US Northeast served with a couscous. A lot of work but it feels good. Was it a holiday event, best wishes BTW?
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Does anyone have a recipe for a classic Date Nut Loaf recipe like the kind that used to come in cans (Dromedary Date Nut Bread?).
I have this recipe hand written in my cookbook, but have no idea where I got it. I remember making it around 1978 or 1979 when I was at Clemson. It is difficult to find Rye flour now days, and I don’t know of any substitute.
1 C Dark Rye Flour (Bob's Red Mill is the last I found)
1 C yellow corn meal (Unleavened)
1 C Flour
2t baking soda
1 t salt
2 C Butter milk
¾ C Molasses
1 C Raisins and Dates Boiled in ½ cup water
1 Cup shopped nuts (Pecans or walnuts)
Mix all ingredients and place in a deep pot. Set in boiling water for 30 minutes (Covered).
Alternately pressure cook for 20 minutes at 15 psi
I have this recipe hand written in my cookbook, but have no idea where I got it. I remember making it around 1978 or 1979 when I was at Clemson. It is difficult to find Rye flour now days, and I don’t know of any substitute.
1 C Dark Rye Flour (Bob's Red Mill is the last I found)
1 C yellow corn meal (Unleavened)
1 C Flour
2t baking soda
1 t salt
2 C Butter milk
¾ C Molasses
1 C Raisins and Dates Boiled in ½ cup water
1 Cup shopped nuts (Pecans or walnuts)
Mix all ingredients and place in a deep pot. Set in boiling water for 30 minutes (Covered).
Alternately pressure cook for 20 minutes at 15 psi
Walmart carries rye flour. If the one nearest you doesn't have it, they can order it for you. I would use dark honey instead of molasses.
Derfy would use Maple Syrup. 😉 But he is just wrong it really doesn't add as interesting flavor as honey. If you can find it "Buckwheat Honey" has the strongest flavor.
Derfy would use Maple Syrup. 😉 But he is just wrong it really doesn't add as interesting flavor as honey. If you can find it "Buckwheat Honey" has the strongest flavor.
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That's a great idea, I'm writing that down. I've got more traditional recipes for cooking lamb inside a big bread but this should look really nice.
Not yet there. It was for the final religious vows of a friend. He felt that it would be weird to spend thousands on the day he promised a life of poverty but still wanted to welcome the people who came for the celebration (some from quite far away). So he asked for friends and relatives to help.
The whole meal (appetizers - pumpkin cream - pork roast with mushrooms and pasta - ice cream cake with raspberry sauce) came at under 3.5€ a head which was quite reasonable.
Ed have you ever tried Wild Tasmanian Lavender Honey. Unfortunately they seem to fake it a lot these days. It actually was a little too much in cooking.
Bridestowe Estate Lavender Flower Honey - Tasmanian Gourmet Online
Today is pizza day. We have had good luck with the dough spiral in the new mixer. Unlike others I have used, once the dough begins to climb the spiral, it disengages and folds itself back into the mass. No stopping and scraping it back down.
I've been known to be wrong on occasions. There's room for all types. 🙂 It's best to have all 3 forms of liquid sugar around, IMO.
Ben -- props on that meal, doubly so at 3.50 a head. Hope the rest of the ceremony/weekend went as well as your part did.
Cal -- how slack do you like your doughs for pizza?
No, have you ever collected your own? Nice adrenalin rush followed by honey that follows the home built loudspeaker rule.
"Any loudspeaker you build yourself sounds better than others, no mater how bad it is!"
> I would use dark honey instead of molasses
Hard to beat molasses (IMO)
It's really distinctive probably does a big part
of defining the flavor of the dish.
My Grandpa used to get something called sorgum.
It had the consistancy of honey, but the flavor
of light molasses .......... HhMmmmm
Hard to beat molasses (IMO)
It's really distinctive probably does a big part
of defining the flavor of the dish.
My Grandpa used to get something called sorgum.
It had the consistancy of honey, but the flavor
of light molasses .......... HhMmmmm
Not mine, weeks of work for naught. Waste of a beautiful piece of solid mahogany.