Any cooks here?

[Plank_Spanker]

I been hooked on Liquid Smoke now...wrapped in foil.. marinate a nice boston butt overnite with some liquid smoke, worshiresauce, garlic salt.. onion salt..etc etc..
throw it in the oven wrapped still in the foil.. about 300F for an hour per pound.. last 10 minutes turn on the broiler and open the top to get that outside burn to it..

no cleaning.. but the pan you use.. mmmmm mmmm mmmm

for a change..use applejuice and grapejuice combined to marinate a butt... you just wont believe the juicyness... mmm mmmm...

Darn, I gotta run to the store for some more boston butts..

We need smilies for drooling with hunger! That recipe sounds good!

[Tone2TheBone]

Mine is a Brinkman, but it's pretty big - three vertically stacked meat trays. There's been some orgasmic meals cooked in it. Do you brine the salmon when you smoke it?

Yup. I normally do a simple brown sugar and sea salt brine for the salmon. Sprinkle on some wickedly good fish rub seasoning I got from Costco that stuff is dang good on fish. I've used apple wood and alder wood and even some regular mesquite wood. Smoked stuff is the best. Looks like I'll be picking your brains on both telescopes and smoking recipes dude!

[Plank_Spanker]

Yup. I normally do a simple brown sugar and sea salt brine for the salmon. Sprinkle on some wickedly good fish rub seasoning I got from Costco that stuff is dang good on fish. I've used apple wood and alder wood and even some regular mesquite wood. Smoked stuff is the best. Looks like I'll be picking your brains on both telescopes and smoking recipes dude!

The brown sugar / salt brine is what I use also. I've never tried alder............

Looks like I'll be picking your brains as well...........

[Tone2TheBone]

The brown sugar / salt brine is what I use also. I've never tried alder............

Looks like I'll be picking your brains as well...........

Cheers dude looking forward to it!

[Robert****]

Have you tried "Gravlax"? Salmon made in Swedish tradition - very good. I just made it for Christmas. I just use salt, sugar, pepper and lots of dill. Put the salmon in a plastic bag and put a weight on. Put in the fridge for 2 days, turn it over after 1 day. Then ready to eat! It gets "chemically cooked" and it's wonderful on flat bread.

Read more on WikiPedia - http://en.wikipedia.org/wiki/Gravlax

[Robert****]

If you ever go to Sweden, you MUST try this - http://en.wikipedia.org/wiki/Surstr%C3%B6mming

Surströmming ("soured (Baltic) herring") is a northern Swedish delicacy consisting of fermented Baltic herring. Surströmming is sold in cans, which when opened release a strong smell. Because of the smell, the dish is often eaten outdoors. However, opening the can under water somewhat lessens the smell, as well as keeping the person opening it from getting soaked in brine, as the fermentation often builds up a considerable pressure inside the can.

: : :

[Plank_Spanker]

Robert,

I make gravlax every winter, usually around Christmas. The first time I made it, I was dubious.........................

I love gravlax!

Here's the recipe I use, courtesy of Martha Stewart:

Serves 16
1 8-pound boned salmon, cut into 2
fillets, skin on
¼ cup anise seed, toasted
1 cup sugar
¼ cup caraway seed, toasted
¼ cup freshly ground black pepper
½ cup coarse kosher salt
5 large bunches of fresh dill, coriander,
or chervil
¼ cup vodka, aquavit, or gin


1. Place the salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together spices, sugar, and salt.
2. Place one of the fillets in a large glass or enamel pan. Cover the fillet with the spice mixture. Spread dill on top of the spices, then pour vodka on top of dill. Place second fillet on top of the first, in the opposite direction (heads to tails).
3. Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish, and place both pans in refrigerator.
4. After 12 hours, remove the fish from the pan, rewrap the fish tightly with plastic wrap, and turn over. Replace the weighted pan on top of the fish. Continue to refrigerate for 2 ½ to 3 ½ more days, turning fish over every 12 hours.
5. After four days, remove fish from refrigerator and unwrap on a parchment-lined baking sheet. Remove top fillet and scrape dill and spices from the surface of both fillets.
6. To serve, slice each fillet on the diagonal into thin pieces.

[tot_Ou_tard]

Good tips Tot, but I see you haven't gotten thru Callahan's story in Wolves of the Calla because "clean as you go" was not in your list.

It was implied by this line:

You can prep everything, then clean the kitchen & at the last minute whip everything together.

But no, I haven't gotten to that part yet.

[tot_Ou_tard]

cooking, I do some cooking around the house, especially eggs, I love eggs for breakfast, let's see, I know this isn't "gourmet" but the "mr. Noodles" ramen cooked with an egg stirred into it is absolutely delicious, let's see, I remember once making the ultimate sandwich, but I can't remember now.

The big thing about eggs is *don't* overcook nor cook them at high heat. You have to coddle eggs (even when you aren't serving coddled eggs ).

Turn that heat down, take'em off the heat a bit early!

Cooking protein is essentially the process of causing the protein strands to unwind & then clump together, thus interlocking with each other. You want the H20 to be trapped in those little cages of protein. To much heat & the protein gets all tight & balled up. The water separates out & the eggs are tough. Yuck!

Baby those eggies!

Another tip: when sauteeing don't over futz with the stuff. Let it see the heat on each side for awhile. I've seen people who think that they have to stir constantly or flip the meat incessently.

I'm sure everyone here knows this, but the quickest way to get garlic out of it's skin is to put the heel of your hand on the flat side of a chef's knife & give a good whack. It'll come right out.

If you want to make fresh garlic puree after mincing add a sprinkle of salt (Kosher is best) & rub with the flat of your knife, the salt will grind it into a puree. Excellent for use in homemade aioli (yummy garlic mayonnaise)!

Learn how to measure spices in the palm of your hand or between your fingers.

Strain raw eggs through your fingers. (Put the egg into the palm of your hand & let the white run through your fingers, keeping the yolk in your palm.)

Strain the seeds of lemons the same way. Speaking of lemons, place them on the counter & roll them *firmly* using the palm of one hand before slicing in half & squeezing into the other hand to strain. This breaks up the little pods of juice, which makes juicing *much* easier. Squeeze & roll the flattened half back & forth between your fingers & thumb to get the last bit of juice.

[luvmyshiner]

WOW, I had no idea we had some many chefs on the forum. I love cooking though I've never been very good at it. I do a lot of grilling/smoking, but I've also got a few old recipes I've worked up from my childhood in New Mexico. My favorite is Navajo Tacos with fresh Navajo Fry Bread and homemade green chili sauce. I don't make it very often because it takes the better part of a day, but if anyone is interested let me know and I'll shoot ya' the recipe.

[warren0728]

i find for cooking pasta do not put oil in the water....just a little salt....cook till el dente and then add the pasta to your sauce to finish cooking....that way the pasta soaks up some of the flavors and the sauce will stick better to the pasta

if you put oil in the pasta water the sauce won't stick to the pasta as well....

i think we need a smilie with a chef's hat! :

ww

[pes_laul]

Wow I envy all the chefs on this forum I can barely make toast though I can make ramen noodles and mac and cheese

[Plank_Spanker]

Tot, you are the man!

[R_of_G]

It was implied by this line:


But no, I haven't gotten to that part yet.

well when you post a recipe for toads & dumpling stew i shall know you have arrived there.

[Spudman***]

Who wanted this?

Measuring spices is your hand is a great way to get more of a natural feel for cooking. I also use my nose. I've got a super sensitive nose and get a good idea of flavors from aroma and when something is cooked just the right amount of time.

I don't have any real set recipes. I just get an idea in my head of what I want something to taste like and the idea for the right spices pop into my thought. I've made a few bombs this way but mostly it works out. Still not nearly as exciting as early morning pancakes dans la nudité.

[Guitar Gal]

I can make a wicked PB & J sammich

Anyone wanting the recipe can just PM me

GG

[tot_Ou_tard]

i find for cooking pasta do not put oil in the water....just a little salt....cook till el dente and then add the pasta to your sauce to finish cooking....that way the pasta soaks up some of the flavors and the sauce will stick better to the pasta

if you put oil in the pasta water the sauce won't stick to the pasta as well....

i think we need a smilie with a chef's hat! :

ww

::::

Tot, you are the man!

As are you Planky!

Number 1) Taste as you cook!!!!!

[Robert****]

Wow Plank, that is very detailed and good gravlax recipe you acquired from ol' jailbird Martha. I guess doin' time gives you time to think about what's really important to ya. Impressive.
:

[Plank_Spanker]

Robert,

I like to serve gravlax to those that have never tried it. Most like it, and it's fun to watch their faces when I tell them how it's prepared.