Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Larry Maler ·

About

Username
Larry Maler
Joined
-
Visits
0
Last Active
Roles
Member
Posts
10

Comments

  • Kevin D, Here's something out of left field to try. I've used it with deskinned and defatted chicken breast and turkey breast, both of which might otherwise end up dry.[p]Try marinating the meat overnight in cocoanut milk (mixed with any other spi…
  • Yes it's me again. Before anyone posts on this, I know that traditionally yogurt is used instead of coconut milk for tikka or tandoori, but I thought that the higher fat content of coconut milk would make the breasts moister.[p]It did! Try it your…
  • Cat, Eggplant gives me heartburn. But if your bubbe had a recipe for Ecra (a fish egg spread similar to taramosalata, but better), then I'd really be interested![p]As for kishke, I bought some froma deli near me, and it didn't even have intestine …
  • Thank-you all for your posts on my tongue (& your help on my vent problem).[p]If you hate the very idea... then I wish you the courage to try tongue one day. (Find a Jewish or German deli. Either might have it.)[p]If you fondly remember eating…
  • Nature Boy, The criterion for good tongue is the same as for any meat: you want it to be fresh. Also since tongue is a pretty fat meat (on the inside), you should get one that doesn't look too fat on the outside too.[p]And you're right. In a deli…
  • Cat, Yep, a whole cardomom pod. I used the large black cardomom, but I guess that a small white one would be just as good.[p]Why not make it for your squeamish husband and make up a different name for it. How about something exotic sounding: Nort…
  • YB, You should know that beef, calf and pork tongue are pretty standard European cooking, not thought of like we think of roadkill. Beef tongue, in particular, is served in sandwiches in most good Jewish delis, even here in the US.[p]Just because …