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thanks @saluki2007 and sounds like your wife is a trooper! According to Ruhlman, Whole Fish is supposed to be a much much easier way to get a moist/flakey fish (compared to fillet) and he says this BRANZINI aka EUROPEAN SEA BASS aka MEDITERRANEAN S…
Yes! I use Semolina on the wood peel. I was going to write that in my previous post . . but had no idea about spelling and didnt want to write "salmonella"
flour/cornmeal will help NO STICK . . but Semolina does it without any negative bitter or …
I typically use the "blue bag" caputo 00 for my ZA too . . on blackstone around 800F.
As for sticking to peel, moving fast is key! Have everything lined up. . . then only then . . open the dough ball into round on floured surface, slide on to w…
Doubt it will be worth the hassle since you are stuffing it . . . BUT . . I am BIG fan of brine pork tenderloin.
Next time you cook one "as is" try an easy brine (like THE SIMPLE BLONDER BRINE - link below) and I swear you will notice the differe…
I was sitting in the Doctors office this morning..waiting to be called back; it was literally amazing that 1/2 the room (about 10 different people ) was playing and or showing this game to each other.
Welcome! Looks great & Go BUCKS !!
I agree with @gatraveller post - so many ways to skin a cat & everyone has different preference/tastes . . so hard to critique/suggest until you share your thoughts on the end result.
very very impressive . . great cook and love how you posted the progress.
Were the homemade english muffins worth the trouble . . and did they have all the open air pockets (nooks and crannys, if you will) ???? If so . . can you post recipe?
great to hear you enjoyed the show @20stone . . I know that michael pollan gets under some ppl's skin (movie "food inc" and book "Omnivore's Dilemma") but I agree with you 100% . . . it is beautifully shot and motivates you to get cooking !
just printed off cooks illustrated version as reference . . I like how yours sauce has tamarind (I bought some over a year ago and never used) . . so going to add as well. Did the toasted rice powder add much?