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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 12-18-2013, 08:43 PM   #1981
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It's a basic recipe but my guess is that usually I use the dough too early. This time I made it one night and didn't wind up using it until two nights later, when I pulled it out of the fridge it was light and airy and stretched really well. Having the Kitchen Aid for kneading it helps too.

I've been meaning to try this one for a while and finally got the motivation to do it. It's a chicken Marsala burger. Now the italian bakery I go to only had the longer ciabatta rolls and not the square ones, so I made it work. It's a seasoned ground chicken burger cooked with shallot, onion and mushrooms in a Marsala wine sauce, then served on a toasted garlic ciabatta roll with prosciutto. I can lay out the steps if anyone wants, this one really did come out dynamite.

Here it is being assembled:




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Old 12-30-2013, 10:59 AM   #1982
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We smoked some salmon yesterday.

2.8 lb wild caught sockeye. Filleted, brined overnight in sugar, salt, brown sugar, rosemary, bay and cajun seasoning. Marinated for an hour in a brown sugar and pinot gris syrup, then hot smoked for 5 hours over alderwood. Turned out f'ing amazing.



Recipe: (I scaled everything down to 1/4th)

About 8 lbs. salmon

BRINE:

1 c. non-iodized salt
1/2 c. brown sugar
1 c. white sugar
2 qts. water
1 sm. bottle crescent seafood seasoning
2 to 3 crumbled bay leaves
1 tsp. rosemary

SYRUP:

1 bottle white wine
2 lbs. brown sugar

Cut salmon into squares about 2 to 3 inches thick and 4 inch squares. Marinate 10 to 12 hours in brine solution (make sure all salmon is immersed). Rinse under cold water. Cook 1 bottle of wine and 2 pounds sugar just until sugar dissolves (don't boil). Marinate first in this for 1 hour. Place fish on racks to dry slightly (should have nice coating on it). Place on racks in smoker and smoke 10 to 12 hours. (8 hours for smaller pieces.) Add smoking chips every hour or 1 1/2 hours (hickory chips are good).

Note: Put skin side up and smaller pieces on top shelf.

Last edited by brew; 12-30-2013 at 11:12 AM.
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Old 01-03-2014, 10:17 AM   #1983
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Pork in progress. Dry rubbed last night, then tossed into the smoker this morning. I'm hoping it turns out great later today
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Old 01-03-2014, 02:08 PM   #1984
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Have any of you used an electric smoker? A friend of mine loves his and says it feels like cheating because he can toss in the meat and wood chips when he leaves for work and comes home to a perfectly smoked piece of meat.
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Old 01-03-2014, 03:31 PM   #1985
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Have any of you used an electric smoker? A friend of mine loves his and says it feels like cheating because he can toss in the meat and wood chips when he leaves for work and comes home to a perfectly smoked piece of meat.
We used them at my old restaurant...they work. If a real smoker is 100%, the electrics will get you 85% of the way.
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Old 01-03-2014, 03:37 PM   #1986
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Have any of you used an electric smoker? A friend of mine loves his and says it feels like cheating because he can toss in the meat and wood chips when he leaves for work and comes home to a perfectly smoked piece of meat.
That Boston butt I posted is in my MES 30 (windowed with front controller) right now. http://www.amazon.com/Masterbuilt-20...erbuilt+smoker (though I got it on sale, I wouldn't pay that much for the windowed/electric controls model). They go on sale for around $200 with window and top or front controls fairly often.

Of note, the temp sensors on those are known to be kinda crappy so it's best to have a separate temp sensor to use to maintain temps. This is my first time using it so I'm hoping this pulled pork comes out tasting great later. If you're just getting into smoking food (like me) I've found this site to be an amazing resource http://www.smokingmeatforums.com/f/

Last edited by Wraisil; 01-03-2014 at 03:38 PM.
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Old 01-03-2014, 05:26 PM   #1987
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I've just been using one of these:

http://www.amazon.com/Smokehouse-Pro...lectric+smoker



We also have one of those big R2D2 shaped ones - like this:


But it sucks big ones. I can't remember the brand, I just remember hating it.

The Mini Chief works really well. For meats they recommend smoking for 2 hours and then throwing it in the oven to finish. Maybe that's cheating, but it had a great smoke ring and was amazing. My mom bought one for me - the Chiefs are manufactured like 1/2 mile from their house.
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Old 01-04-2014, 10:27 AM   #1988
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Re: Post pictures of your food!

Pork from yesterday.


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Old 01-05-2014, 03:02 PM   #1989
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Pulled pork about to become sandwiches and as sandwiches with some baked beans.
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Old 01-07-2014, 08:12 AM   #1990
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^oh gosh hope it tastes as good as it looks!
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Old 01-07-2014, 08:33 AM   #1991
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Pulled pork about to become sandwiches and as sandwiches with some baked beans.
One of my favorite foods when done right (pulled pork sammies.) That looks great!
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Old 01-07-2014, 09:06 AM   #1992
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It was great. A friend and I both agreed that it was as good or better than the pulled pork we get at restaurants around here.
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Old 01-16-2014, 11:18 PM   #1993
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Deli style roast beef. It's a 4.5 lb top round that was wet aged for 11 days then rubbed with kosher salt and fresh ground black pepper.

When the meat is still cold, I got my 10" cast iron pan as hot as hell. Drop the meat in and get a good sear on all sides. Having the meat cold will help prevent cooking and ensure a good sear on only the outside of the meat.

Cook until internal temp is 118, then cover in foil and rest.



I took the jus, added Worcestershire, bourbon, black pepper, ground onion and ground mushroom and simmered while I sliced.
On a small hero:


Mushrooms and onions that were sauteed with butter and some of the finished jus:


Topped with Swiss, melted in the broiler and the other side of the hero is finished with a horseradish mayo:

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Old 01-16-2014, 11:37 PM   #1994
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Originally Posted by accolade View Post
Deli style roast beef. It's a 4.5 lb top round that was wet aged for 11 days then rubbed with kosher salt and fresh ground black pepper.

When the meat is still cold, I got my 10" cast iron pan as hot as hell. Drop the meat in and get a good sear on all sides. Having the meat cold will help prevent cooking and ensure a good sear on only the outside of the meat.

Cook until internal temp is 118, then cover in foil and rest.



I took the jus, added Worcestershire, bourbon, black pepper, ground onion and ground mushroom and simmered while I sliced.
On a small hero:


Mushrooms and onions that were sauteed with butter and some of the finished jus:


Topped with Swiss, melted in the broiler and the other side of the hero is finished with a horseradish mayo:

Looks really good.

Sent from BimmerApp mobile app
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Old 01-17-2014, 01:52 AM   #1995
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Made by yours truly from scratch.



Corn dogs.





Fries with cheese and turkey bacon



Wings




Home made pizza.





Sorry for the filters. Just grabbed these from the gf's IG.
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Last edited by Breyton-BMW; 01-17-2014 at 01:52 AM.
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Old 01-17-2014, 05:54 AM   #1996
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Cheese fries, wings and pizza. Now that's a party.

That's not a bad start for Sunday's games....
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Old 01-20-2014, 02:15 PM   #1997
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fajita Sausages and sauteed mushroom mashed potatoes.

Cooked chopped mushrooms with soy sauce, Worcester sauce, garlic powder, onion powder, olive oil, and salt.

Add to mashed potatoes along with pepper.

After draining the mushrooms I used the excess ingredients to cook the sausages.





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Old 01-21-2014, 01:39 AM   #1998
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fajita Sausages and sauteed mushroom mashed potatoes.

Cooked chopped mushrooms with soy sauce, Worcester sauce, garlic powder, onion powder, olive oil, and salt.

Add to mashed potatoes along with pepper.

After draining the mushrooms I used the excess ingredients to cook the sausages.





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You prefer long sausages?

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Old 01-21-2014, 03:20 AM   #1999
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I wanted nachos the gf wanted salad we compromised I added lettuce to the nachos.lol
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Old 01-24-2014, 08:38 PM   #2000
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Pulled pork about to become sandwiches and as sandwiches with some baked beans.
What kind of sauce did you use on that pork? Looks good!
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