Where my fellow cooks at???
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Re: Where my fellow cooks at???
Green/vinegar slaw.
Pork, slaw, onion and cilantro + verde salsa tacos on the menu for tonight.
Pork, slaw, onion and cilantro + verde salsa tacos on the menu for tonight.
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Re: Where my fellow cooks at???
tifosi77 before dinner:
Spoiler:
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Re: Where my fellow cooks at???
Is allowing cooking oil to freeze a bad thing? I had a 5 gallon box of peanut oil from frying turkeys. There was a bit left over and I left it in the garage, and it froze. letting it thaw out now..
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Re: Where my fellow cooks at???
I don't think it'll really hurt anything. It'll still be oil for deep frying. It'd be almost like melting butter, letting it solidify, then remelting it... it's still butter.
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Re: Where my fellow cooks at???
What store has the best bottled Jamacian Jerk wing sauce?
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Re: Where my fellow cooks at???
Buffalo wild wings
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Re: Where my fellow cooks at???
I just bought some jamacian jerk sauce for our dinner on tuesday. I don't remember off hand what it was called or if it's any good, but I'll let you know.FreeCandy44 wrote:What store has the best bottled Jamacian Jerk wing sauce?
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Re: Where my fellow cooks at???
great call. i love their sauces and forget they sell them to go.viva la ben wrote:Buffalo wild wings
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Re: Where my fellow cooks at???
I couldn't find a Jamaican jerk sauce at the settlers ridge market district. I've done ribs glazed with the sauce from bw3 and if was fantastic.
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Re: Where my fellow cooks at???
My buddy has a butcher shop that he only opens really around deer season. he bought one of these last year:
http://www.cabelas.com/product/Home-Cab ... t104668380" onclick="window.open(this.href);return false;
People are still complaining of freezer burnt meat. I find it hard to believe and mine from last year was fine. What can be done? better bags? freezing in water?
http://www.cabelas.com/product/Home-Cab ... t104668380" onclick="window.open(this.href);return false;
People are still complaining of freezer burnt meat. I find it hard to believe and mine from last year was fine. What can be done? better bags? freezing in water?
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Re: Where my fellow cooks at???
that's a pretty serious looking vacuum packer. My dad has one of the very very cheap ones for his deer meat. Keeps it pretty well in the freezer for a year or so. If anything i'd say it's the bags, but that seems hard to believe.
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Re: Where my fellow cooks at???
Bww does have a good jerk sauce. Good call!mac5155 wrote:great call. i love their sauces and forget they sell them to go.viva la ben wrote:Buffalo wild wings
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Re: Where my fellow cooks at???
Yeah I mean he runs a budget operation and asked me to look up online what he can do. My suggestion was to tell his folks to eat the meat quicker.count2infinity wrote:that's a pretty serious looking vacuum packer. My dad has one of the very very cheap ones for his deer meat. Keeps it pretty well in the freezer for a year or so. If anything i'd say it's the bags, but that seems hard to believe.
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Re: Where my fellow cooks at???
Grace Jerk Sauce/MarinadeFreeCandy44 wrote:What store has the best bottled Jamacian Jerk wing sauce?
They have it at our WalMart or ethnic markets frequently carry it.
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Re: Where my fellow cooks at???
This is what we picked up tonight at Wegmans today: " onclick="window.open(this.href);return false;
The reviews seem pretty good.
The reviews seem pretty good.
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Re: Where my fellow cooks at???
Walkerswood is also good. That and Grace are what I've seen sold in Jamaica. (Although I make my own when I have the time.)count2infinity wrote:This is what we picked up tonight at Wegmans today: " onclick="window.open(this.href);return false;
The reviews seem pretty good.
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Re: Where my fellow cooks at???
That's a chamber vac, which means it will pull a true vacuum and not just remove air. (For example, you can instantly pickle things in a chamber vac) If he has customers complaining of freezer burn, he's not using the vac chamber right. The chamber will evacuate all air out of the package, and without air there can be no freezer burn; properly packaged and sealed products should last years without any measurable burn.mac5155 wrote:My buddy has a butcher shop that he only opens really around deer season. he bought one of these last year:
http://www.cabelas.com/product/Home-Cab ... t104668380" onclick="window.open(this.href);return false;
People are still complaining of freezer burnt meat. I find it hard to believe and mine from last year was fine. What can be done? better bags? freezing in water?
Can't speak to their jerk sauce/marinade, but their Scotch bonnet sauce is for real. I maintain active jars of it at home and at work, and it is the only condiment I've seen on the tables of every Jamaican restaurant I've ever been to. Some have Eaton's (another favorite), some have Walkerswood (meh).... but all have Grace.blackjack68 wrote:Grace Jerk Sauce/Marinade
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Re: Where my fellow cooks at???
Mrs Tif offered to make chili this weekend. She cooks perhaps twice a year, and each time it will be chili. I do not complain, because I love to cook, and her chili is pretty good.
This time, however, I put two restrictions on her. No beans, and no recipe. The result was, by far, the best batch of chili she's ever made.
This time, however, I put two restrictions on her. No beans, and no recipe. The result was, by far, the best batch of chili she's ever made.
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Re: Where my fellow cooks at???
Chuck roast?
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Re: Where my fellow cooks at???
Here's a jerk marinade I use with good results. As close to authentic as I've found...and it has rum in it.blackjack68 wrote:Walkerswood is also good. That and Grace are what I've seen sold in Jamaica. (Although I make my own when I have the time.)count2infinity wrote:This is what we picked up tonight at Wegmans today: " onclick="window.open(this.href);return false;
The reviews seem pretty good.
Caribbean Jerk Chicken
Makes six servings
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Re: Where my fellow cooks at???
So what could he be doing wrong? He puts the bag in, seals the meat, then removes it. I didn't think you could use it "wrong"tifosi77 wrote:That's a chamber vac, which means it will pull a true vacuum and not just remove air. (For example, you can instantly pickle things in a chamber vac) If he has customers complaining of freezer burn, he's not using the vac chamber right. The chamber will evacuate all air out of the package, and without air there can be no freezer burn; properly packaged and sealed products should last years without any measurable burn.mac5155 wrote:My buddy has a butcher shop that he only opens really around deer season. he bought one of these last year:
http://www.cabelas.com/product/Home-Cab ... t104668380" onclick="window.open(this.href);return false;
People are still complaining of freezer burnt meat. I find it hard to believe and mine from last year was fine. What can be done? better bags? freezing in water?
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Re: Where my fellow cooks at???
Other end... round.columbia wrote:Chuck roast?
He might not be pulling a full vacuum. The whole process with that unit is supposed to be about 2 minutes start-to-finish in three step; pull vacuum (40-50 secs), seal (1m15sec-1m20sec), cool (couple seconds). The unit itself might be defective, or have worn seals.mac5155 wrote:So what could he be doing wrong? He puts the bag in, seals the meat, then removes it. I didn't think you could use it "wrong"tifosi77 wrote:That's a chamber vac, which means it will pull a true vacuum and not just remove air. (For example, you can instantly pickle things in a chamber vac) If he has customers complaining of freezer burn, he's not using the vac chamber right. The chamber will evacuate all air out of the package, and without air there can be no freezer burn; properly packaged and sealed products should last years without any measurable burn.mac5155 wrote:My buddy has a butcher shop that he only opens really around deer season. he bought one of these last year:
http://www.cabelas.com/product/Home-Cab ... t104668380" onclick="window.open(this.href);return false;
People are still complaining of freezer burnt meat. I find it hard to believe and mine from last year was fine. What can be done? better bags? freezing in water?
Does he do the freezing, or that up to the individual customers? Slow freezing could cause problems.
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Re: Where my fellow cooks at???
Oh, another tip for cooking jerk stuffs. In Jamaica they use charcoal from the wood of pimento trees..... which is where allspice comes from. So if you don't want to spend $40 for a small bag of pimento charcoal, you can cheat the flavor a little bit by upping the amount of allspice in the recipe by 50% and by throwing a big handful of allspice berries onto your grill about five minutes before cooking. Close the lid and let the smoke from the burning allspice permeate the cooking area.
We had a Caribbean-themed cookout a couple years ago, and I bought pimento charcoal. It's hardwood, so it burns hotter and faster than briquettes...... and was largely useless. Burned so fast I ran out of charcoal 1-hr into the party.
We had a Caribbean-themed cookout a couple years ago, and I bought pimento charcoal. It's hardwood, so it burns hotter and faster than briquettes...... and was largely useless. Burned so fast I ran out of charcoal 1-hr into the party.
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Re: Where my fellow cooks at???
I believe he usually freezes. Maybe that is the issue. I know it doesnt take that long start to finish. I think you can set the vac level, and it's at like 30.. guessing that is seconds. It takes maybe 45 start-to-finish.tifosi77 wrote: He might not be pulling a full vacuum. The whole process with that unit is supposed to be about 2 minutes start-to-finish in three step; pull vacuum (40-50 secs), seal (1m15sec-1m20sec), cool (couple seconds). The unit itself might be defective, or have worn seals.
Does he do the freezing, or that up to the individual customers? Slow freezing could cause problems.
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Re: Where my fellow cooks at???
Yeah, if he's only running it 45 seconds in total then he's either not pulling a full vacuum on the product or not sealing it properly. There's still air inside the bags, and that's causing the freezer burn.
Those time values I cited were from the unit's manual that I found online.
Those time values I cited were from the unit's manual that I found online.