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Two XL BGEs - So Happy!!!!
So I went on a mission to learn why steak houses have such a great flavor.Most steak houses will brush or dip your steak in a clarified butter just before pulling from the grill. I am not a steak fan but the wife is. And I wanted to have the same great flavor.
So we use Ghee. Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi and Pakistani), North African (Egyptian and Berber) and Horn African cuisine. Total fat: 14 gm; Sodium: 0; Total carbohydrate: 0; Sugar: 0; Dietary fiber: 0; Protein: 0.04g; Calcium: 0; Iron: 0; Cholesterol: 33 mg.
If will make your boot taste great.
Stay the course and you will be fine. Ask away on anything you may want to tackle. That's what I do and the forum guys always steer me in the right direction.
"You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs
LBGE, Mini BGE and R&V Fryer
Baking is a science but cooking is an art. It just takes a little bit of practical kitchen knowledge and practice. You have already expressed a desire to learn so you're over half way there. A good thermometer is a must. Have fun and don't get discouraged!!!!!
robnybbq said:I guess I need a good cookbook as well to learn about spices. I just dont want to taste spices on the food but rather flavor in the food. For example - coating chicken breast with basil, lemon, pepper tastes like basil and lemon only. Does that make sense?
It's also part of your brain messing with you. The biggest and hardest critic to impress is usually yourself. The best food I eat is food I don't cook
Well its brisket time tomorrow evening for Saturday night and pizza's (Store bought dough, sauce and cheese) on Saturday for appetizers and kids dinners.Then who know when I will use it next. I need to learn more in the house cooking now as the cold weather/lack of daylight is here.The Sous Vide idea looks interesting but I do not have any more room for ANY more kitchen stuff. I only have 5 ft of total counter space available and that includes 1/3 gone for the kitchen sink. That jambalaya cook - I used a recipe I found on the web for those spices. The thyme was strong in flavor but the cook lacked "Creole" - or deep flavor. I do not think adding more garlic, parlsey (which I have yet to taste in any meals I make other than color), or cayenne would have changed that. More cayenne would have made it too hot and over powering. I do not know what it missed.
Try one small pizza with.. Olive oil and a good coating, fresh sliced tomatoes, more cheese topped with fresh basil and drizzled with evo.
henapple said:Just come spend a week with me.. We'll find someone to teach us both. Either mentally or in a journal document your cooks. Try something different if it's not working. Don't give up. After several pizzas I'm still disappointed but I'll learn... Might waste $100 worth of King Arthur flour, but I will learn. What's wrong with your steaks. Also how long have you been egging?
Just come spend a week with me.. We'll find someone to teach us both. Either mentally or in a journal document your cooks. Try something different if it's not working. Don't give up. After several pizzas I'm still disappointed but I'll learn... Might waste $100 worth of King Arthur flour, but I will learn. What's wrong with your steaks. Also how long have you been egging?
That is definitely needed - presentation is a train wreck but that is another story. Friends/family that have come over love the food off of the Egg - I am not satisfied. I have also thrown out allot of food or made enough for the weeks lunches to eat it for dinner and chuck it out as I did not like it or cooked incorrectly.Growing up mom did not cook with allot of variety - mac-n-cheese from a box, hotdogs, spaghetti, and the occasional different meal or at holidays. So I am rebelling against my childhood eats.This low-carb diet I have been on has limited me to allot of foods so that is one of the reason I want to learn to cook and using spices/etc to keep me going. I am finding this very hard to want to stay on as far as food goes as I am bored with the meals I am making but affraid to try things/spices I never heard of. Mainly wasting time and money.
Alcohol helps me get through it - mostly watching others eat my meals as I taste them and criticize what I have made.