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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

gdenby ·

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  • Losing my grandma.

    Sudden is a shock on top of the inevitable sorrow. Breath deep now, and if at some point you get a chance to cry, it helps.
  • Lite & Healthy Deliciousness

    @NPHuskerFL‌ Looks like a winner to me. The only problem is I would eat 3 or 4 plates of it so the low calories wouldn't benefit me very much!! Looks awesome my friend!
    I actually had a plate the same size and I got full. The flavor was awesome and it was hard to believe it was that healthy with as good as it tasted. :-)
    My reaction also, looks so I good, I think I'd want more. Good work by yer missus.
  • Fresh made black mustard = HOT

    I don't know about the rest of you, but I've never thought mustard had much of a kick. I knew American yellow mustard was considered bland compared to other mustard. I tried using Coleman's English mustard powder to make some, and likewise thought it had much less zing than pepper, black or red. There's a local company that makes a coarse Belgian brown mustard that does have some bit, but not much.

    The other day I happened on an article describing mustard varieties. It mentioned that most off the shelf mustards had vinegar in them because that prolonged the shelf live, but it also decreased the heat. The article also said that black mustard crushed and mixed just w. water and left to sit for about 15 minutes produced the hottest.

    Went to an Indian grocery store, and bought 14 oz. of black mustard seed for less than $4.  Crushed some in a mortar last night, and gave it a splash of water. waited a few minutes.


    image

    When I went to sample it, I was startled. My nose began to tingle, my eyes to water, and then I sneezed. I took a small piece of ham from the 'fridge, and dipped into the mustard mash. In the pic above, you can see the small indent at the bottom of the mustard mass.

    It was easily as hot as fresh horse radish, maybe even wasabi. !!! and the little bits stuck between my teeth kept my mouth burning for a few hours.

    This morning it had mellowed, but still was hot enough that a tiny bit on some eggs was distinct.

    Read some more, and found that mustard is the strongest anti-bacterial. I could see how a rub with this in it would clean the outside of a piece of meat.

    Also, came across an old Roman recipe that mixed it with grape must, and almond and pine nut paste.  Have to try that next.

    Guess this goes to show that it is often true that making something fresh from scratch will yield flavors beyond enything off the shelf.
  • Possibly best Fathers Day ever - Pig Head - Pics

    Great cook, and yeah, its cool the kids wanted it. My wife was kinda grossed out, made me remove the eyes before she would even look at the head.

    Did a hog head 2 summers ago. Just barely fit in my medium. The butcher recommended cooking in the same lay out that you used, but the head wouldn't fit. Ended up wedging it in the drip pan, sitting on 2 fire bricks laid flat.

    I was afraid it would get too hot. It didn't. The dome never got above 220. But the fat rendered well, and the lower portion of the head was poached in its own fat. There was so much fat that I had to scoop it out 2 times to keep the pan from overflowing.

    The only thing I did for prep was rub the exposed meat at the back of the heat with Dizzy Dust. I basted the head a few times w. its drippings. Think I used kickory for smoke.

    We went for the cheeks first, and those put us in a feeding frenzy. There wasn't a bit that wasn't good, but the meat around the mouth seemed to be the best to us. There wasn't any carving plan, and we pretty much just pulled it to shreds.

    Also wrapped the ears in foil, but they overcooked, and turned to leather. Snout was much the same. If/when I do this again, I'll set aside the skin and see if I can get it to puff up for cracklings.

    The price was rather high. The butcher is a specialty shop, and there's a chance the head was from a Berkshire. Whatever the reason, we agreed is was a spectacular meal.

    As it happens, I've got an octopus in the freezer I hope to do this week. My wife is pretty dubious about that, too.
  • Sous Vide Question.

    SV does a spectacular job of cooking various meats just right in terms of tenderness and moistness. One of the classics is a 72 hour cook for beef short ribs. The meat kind of "pops" in your mouth, its so juicy and tender. But the flavor can be quite low. Searing them on the Egg for a few minutes corrects that.

    Cooking ribs on the Egg long enough to get a good dose of smoke, maybe 45 - 60 minutes, and then going SV results in super tender and smoky. But, good for a last trip to a direct sear to crisp up the outside.

    And, yes, SV is remarkably undramatic. No odor, no boiling water. Kind of weird. For instance "Just spent 3 days watching the status lights, and haven't begun to salivate at all."  But after a sear, that is forgotten.