Food and How You Cook/Eat It (2020)

[tomterp]

It does not destroy the salmon.  I've done this over 200 times.

It shouldn't be cooked a minute beyond when it can be easily parted with a couple of forks.

[tomterp]

As someone who struggles getting oven roasted potatoes right I'd love to know the secret!

Lipton onion soup mix just might be the answer to your prayers.

https://www.southyourmouth.com/2014/04/easy-lipton-onion-roasted-potatoes.html

Super easy and super tasty.

[blue911]

It shouldn't be cooked a minute beyond when it can be easily parted with a couple of forks.

My sister likes hers somewhere between bituminous and anthracite

[tomterp]

My sister likes hers somewhere between bituminous and anthracite

Is Mathguy your sister?   

 

[blue911]

I’m picking up some blues to smoke. I’m thinking about snakeheads as my next adventure.

[tomterp]

I’m picking up some blues to smoke. I’m thinking about snakeheads as my next adventure.

Cold smoking the blues?  What wood will you use?  I grew fond of mesquite from my time in Texas and keep some around.  I also default to hickory frequently.  And I keep apple and cherry around for special purposes.  Like when I have a nip of Copper Fox Single Malt (Sperryville, VA), smoking the inside of the glass with apple OR cherry before pouring fills the senses.

https://www.copperfoxdistillery.com/copper-fox-american-single-malt/

[blue911]

Cold smoking the blues?  What wood will you use?  I grew fond of mesquite from my time in Texas and keep some around.  I also default to hickory frequently.  And I keep apple and cherry around for special purposes.  Like when I have a nip of Copper Fox Single Malt (Sperryville, VA), smoking the inside of the glass with apple OR cherry before pouring fills the senses.

https://www.copperfoxdistillery.com/copper-fox-american-single-malt/

Alder, I have an electric smoker. 2 ounces will give a nice flavor. I want the smoke to accent the flavor of the meat not define it.


My smoker has 4 racks and holds about 40 Lbs of beef or pork.

[blue911]

Tom, try red oak with beef.

[tomterp]

Tom, try red oak with beef.

I was  hoping you'd come up with a recommendation for these bourbon infused black cherry chunks I have unopened in the bunker.

I have plenty of white oak in the wood pile, probably poison ivy infused. 

[1995hoo]

Lipton onion soup mix just might be the answer to your prayers.

https://www.southyourmouth.com/2014/04/easy-lipton-onion-roasted-potatoes.html

Super easy and super tasty.

Lipton onion soup mix is also excellent for flavoring meatloaf. We use the "beefy onion" flavor mainly because one time the store didn't have the regular onion flavor so we bought the "beefy" type instead and liked the meatloaf better.

[blue911]

I was  hoping you'd come up with a recommendation for these bourbon infused black cherry chunks I have unopened in the bunker.

I have plenty of white oak in the wood pile, probably poison ivy infused.

Pork is my go to when screwing with new flavors. Thick cut pork chops to 140-145 or a bacon wrapped loin. I would stay away anything lean in a smoker.

[blue911]

Lipton onion soup mix is also excellent for flavoring meatloaf. We use the "beefy onion" flavor mainly because one time the store didn't have the regular onion flavor so we bought the "beefy" type instead and liked the meatloaf better.

Mix it with beef broth for a cheap au jus.

[blue911]

Tom what kind of smoker are you using?

[tomterp]

Tom what kind of smoker are you using?

Cheap Brinkman electric with 2 racks.  I did a chicken last weekend (all I had in the bunker) and the hickory smoked it nicely but I struggled to get the temperature up, hours in the 110-120 range.  I used the lower rack, just over the water pan but should have used the upper one I think, it was a cool day.  I don't have a lot of experience with it but interested in doing more.

[skippy1999]

Lipton onion soup mix just might be the answer to your prayers.

https://www.southyourmouth.com/2014/04/easy-lipton-onion-roasted-potatoes.html

Super easy and super tasty.

Tried it. It's not so much the taste I struggle with it's the roasting part, I feel like I use more butter and/or olive oil than necessary but it doesn't seem they'll brown and crisp up without it?

[imref]

Lipton onion soup mix is also excellent for flavoring meatloaf. We use the "beefy onion" flavor mainly because one time the store didn't have the regular onion flavor so we bought the "beefy" type instead and liked the meatloaf better.

I used to use it in beef stew.  Very handy to have around.

[tomterp]

Tried it. It's not so much the taste I struggle with it's the roasting part, I feel like I use more butter and/or olive oil than necessary but it doesn't seem they'll brown and crisp up without it?

Best to shake them in some oil, say in a bag to coat them.  Peanut oil is also (besides olive oil) generally a really good option for all things potato.

[Mathguy]

Damn !  My male drag life has been outed !

Is Mathguy your sister?   

 

[KnorrForYourMoney]

Tried it. It's not so much the taste I struggle with it's the roasting part, I feel like I use more butter and/or olive oil than necessary but it doesn't seem they'll brown and crisp up without it?

It's definitely important to strike a balance.  You want to get them coated with oil, but I feel like excess oil will impede the roasting/crisping.  I added a bit too much oil to mine and it took longer than it otherwise should have to get the outsides to crisp up.

[blue911]

It's definitely important to strike a balance.  You want to get them coated with oil, but I feel like excess oil will impede the roasting/crisping.  I added a bit too much oil to mine and it took longer than it otherwise should have to get the outsides to crisp up.

Try spraying the pan with Pam then cut the oil in half. Spray oils have an ingredient that binds to metal but not oil.

[bluestreak]

Another winner from Serious Eats. This pan pizza was probably the best I’ve made on my own.

https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

[tomterp]

I’m thinking about snakeheads as my next adventure.

I wonder if the average size snakehead is more tender than the gigantic ones?  BTW, this guy just broke the Md record at 19.9.  Given the perfect conditions a 20 lb. one is only a matter of months probably.

https://www.youtube.com/watch?v=p_OTiC2F9N0&feature=youtu.be&fbclid=IwAR3cIL0JJnckII2wk5JnKRk_sBH8Z7jZ9nbBbMfUaZAs9drvrZqR21eiVvk

I've seen some huge ones paddling around in Mattawoman, where he caught this one.

[blue911]

I wonder if the average size snakehead is more tender than the gigantic ones?  BTW, this guy just broke the Md record at 19.9.  Given the perfect conditions a 20 lb. one is only a matter of months probably.

https://www.youtube.com/watch?v=p_OTiC2F9N0&feature=youtu.be&fbclid=IwAR3cIL0JJnckII2wk5JnKRk_sBH8Z7jZ9nbBbMfUaZAs9drvrZqR21eiVvk

I've seen some huge ones paddling around in Mattawoman, where he caught this one.

I have no idea. I’m planning on making New England style fish cakes with them.

[JCA-CrystalCity]

I have no idea. I’m planning on making New England style fish cakes with them.

You might talk to a chef at a Chinese restaurant.   I talked some with the staff at Young Chow, and, while they don't have it on the menu, they seemed to have some good ideas on how to prepare it.  He recommended preparing it with ginger (I forget if he said steaming it or wokking it) to take one some of the off flavors. 

[bluestreak]

Serious Eats is awesome.  I used their technique for oven-roasted potatoes/fries this weekend, and they ended up being delicious.

I just made these tonight for the first time. They were delicious. Best potatoes I ever made. I paired it with sautéed green beans and a ribeye cooked via their reverse sear method.

https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html

This is the only way I cook steak now. It guarantees perfect temperature and a delicious crust like at a restaurant.

All the components together made this probably the best meal I’ve ever cooked.