Agreed. Variety packs are usually good for cooking.the wicked child wrote:I typically use lagers when I want to cook with beer, or at least milder flavored ales. I have been known to buy variety packs from time to time just to have a few beers in my closet that can be used for cooking.
Of course, I have to force myself to drink the rest of them.
Where my fellow cooks at???
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Re: Where my fellow cooks at???
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Re: Where my fellow cooks at???
I like to use Yuengling for a beef stew If I want something else than a red wine flavor).
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Re: Where my fellow cooks at???
One good tip when cooking with wine is to never let the wine boil, at least not for any longer than a few moments when bringing the liquid to temperature. Something happens at that point that turns complex tannins into butt juice, which is usually an undesirable effect.
High simmers are fine, but avoid the boil.
High simmers are fine, but avoid the boil.
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Re: Where my fellow cooks at???
I've used Hornsby's before when making pulled pork, both in a crock pot and a smoker. I've used Bud Light Lime for a few different things too.
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Re: Where my fellow cooks at???
Weekend score of 20lbs of mild and another 10lbs of hot, freshly roasted, and peeled Hatch green chile. We made a great chile rellenos casserole Saturday night and Chilaquiles Sunday morning. Left now with 19 one-gallon bags in the freezer. Sometimes happiness is just a Hatch chile away.
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Re: Where my fellow cooks at???
I always use beer in chili, but I usually use something like a lager or milder ale. I don’t think one would want something too hoppy for that role.
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Re: Where my fellow cooks at???
What's the big deal of hatch chiles
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Re: Where my fellow cooks at???
Hatch, NM has soil that lends itself well to the growth of the chile. The chiles they grow are Big Jim's and are larger and have more flavor (and heat) than, say, a standard Anaheim. You can compare the chile to growing grapes where certain areas produce a better quality product. Hatch is known for the quality product they grow.
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Re: Where my fellow cooks at???
very similar to vidalia onions. technically they have to come from a certain region in Georgia because the soil lends itself well to that onion flavor.
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Re: Where my fellow cooks at???
Made burgers tonight. Did a Mediterranean style burger with mozzarella, pesto, and roasted red peppers. Win. They were super tender and the flavor was awesome. Will definitely make them again.
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Re: Where my fellow cooks at???
It's 3:45 get out of here with that.BadHands71 wrote:Made burgers tonight. Did a Mediterranean style burger with mozzarella, pesto, and roasted red peppers. Win. They were super tender and the flavor was awesome. Will definitely make them again.
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Re: Where my fellow cooks at???
Nope. Always a good time of day for burgers.mac5155 wrote:It's 3:45 get out of here with that.BadHands71 wrote:Made burgers tonight. Did a Mediterranean style burger with mozzarella, pesto, and roasted red peppers. Win. They were super tender and the flavor was awesome. Will definitely make them again.
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Re: Where my fellow cooks at???
What the guac? Oxford updates food definitions
http://eatocracy.cnn.com/2013/08/28/oxf ... nary-food/" onclick="window.open(this.href);return false;
http://eatocracy.cnn.com/2013/08/28/oxf ... nary-food/" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
The reckoning is nigh, food baby is in the dictionary
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Re: Where my fellow cooks at???
Picked up a Meyer lemon tree today. I can't wait for some of these babies to ripen up.
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Re: Where my fellow cooks at???
Gas is better than charcoal, according to meat magnate Pat LaFrieda
http://www.thrillist.com/eat/nation/gas ... _highlight" onclick="window.open(this.href);return false;
http://www.thrillist.com/eat/nation/gas ... _highlight" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
Heresy! But then, I wouldn't really expect any different from someone in NYC - they'll probably ban charcoal next.columbia wrote:Gas is better than charcoal, according to meat magnate Pat LaFrieda
http://www.thrillist.com/eat/nation/gas ... _highlight" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
I've never cooked with charcoal. Only ever done gas or wood when camping, but I like the flavor of wood much better.
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Re: Where my fellow cooks at???
Gonna smoke some baby backs with a little peach or apple wood tonight.
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Re: Where my fellow cooks at???
I also prefer gas. One can easily use wood chips, chunks, or pellets with a gas grill to get great smoke flavor, and the setup and cleanup are indeed much easier with a gas grill. It's also easier to control and adjust the heat level, and you also don't need to add coals to keep the heat going when you're cooking for long periods of time.
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Re: Where my fellow cooks at???
It already is banned. You aren't even allowed to carry a propane tank through a residential space, so getting your fuel to a backyard grill can be tricksy. Basically, nearly all outdoor grilling is against the law in NYC. But it's one of those things that never really gets punished, and people flout the restrictions constantly.Willie Kool wrote:Heresy! But then, I wouldn't really expect any different from someone in NYC - they'll probably ban charcoal next.columbia wrote:Gas is better than charcoal, according to meat magnate Pat LaFrieda
http://www.thrillist.com/eat/nation/gas ... _highlight" onclick="window.open(this.href);return false;
On the issue at hand, if I'm using the heat source to heat up a vessel - like a pot or a pan - then gas is perfectly fine. (It's a little wasteful, as a huge portion of the heat energy created by the burner is simply released into the air around the burner rather than directed towards the vessel; you end up heating the kitchen almost as much as you heat your pot or pan.) But if I'm using the flame directly on the product being cooked, then to me it is indeed somewhat heretical to use gas. About the only time I use a direct gas flame is when I use my propane torch to sear a steak prior to a low and slow cook, or to roast off chiles or peppers.
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Re: Where my fellow cooks at???
just made a replication of that brown ginger sauce you get at hibachi places. should have used rice vinegar instead of white vinegar (and i should have known better), but other than the slight overpowering flavor there, it's pretty good.
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Re: Where my fellow cooks at???
Making baby back pork ribs in three flavors-jerk, honey garlic, and BBQ.
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Re: Where my fellow cooks at???
I'd love to figure out the yummy sauce they give you.shmenguin wrote:just made a replication of that brown ginger sauce you get at hibachi places. should have used rice vinegar instead of white vinegar (and i should have known better), but other than the slight overpowering flavor there, it's pretty good.
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Re: Where my fellow cooks at???
http://www.food.com/recipe/benihanas-gi ... uce-108265" onclick="window.open(this.href);return false;
This is what I used. Next time I'll swap vinegars and also just make a half portion. This is a ton of sauce.
This is what I used. Next time I'll swap vinegars and also just make a half portion. This is a ton of sauce.