Posts tagged #food

The Best Smokers Under $500 for Ribs, Pork, Brisket, and More –Whether you want a wood, charcoal, gas, pellet, or electric model, we have our top picks for smokers for less than $500.

Camp Chef Smoke Vault 24″ Review –Many gas smokers have limited temperature range and can’t get down and hold low and slow temps of 225⁰. We reviewed this big beauty that can go down to 160⁰ and crank up to 400⁰! AND it converts to natural gas so you don’t have to worry about you LP tank running out. We tested this model and gave it our AmazingRibs.com Platinum Medal.

Grilling Food & Grilling Tips | Kingsford | Kingsford® Find out what\’s the best way to charcoal grill and smoke your favorite cuts of meat, fish, and veggies.

This is worth looking at: A couple of years ago, I got it into my head that I wanted to roast a whole chicken, just because. I wandered around my local Ralphs for a few minutes looking for poultry that hadn’t already been turned into individually shrink-wrapped meat units before asking for help. Link: http://ift.tt/1hHdpX1 My Blog

Who knew that a story about behind-the-scenes of a big restaurant could be gripping, but this one is. I guess it’s a combination of a fascinating operation with outstanding writing. Check it out.

22 Hours in Balthazar – NYTimes.com:

Produce comes in, too — 50-pound cases of russets from Idaho stacked head high and six deep; spinach, asparagus, celery, mushrooms, tomatoes — as do dry goods, dairy and some 500 pounds of insanely expensive peanut oil for the French fries. The restaurant employs six stewards to deal with deliveries and storage alone; they weigh goods and check them against invoices, putting everything in its proper place, keeping the Health Department happy. At a typical restaurant, as much as one-third of the overhead goes to food costs, and so efficiency is an imperative. “Monday, you’ll see,” Kelvin Arias, the head steward, tells me, “all the walk-ins will be empty.”

My favorite mustard these days is the Dijon from Trader Joes’s!

The Yellow Commodity Hotter Than Gold – Yahoo! Finance:

Mustard has always been seen as the perfect, zesty accompaniment to the all-American hot dog. But now it’s proving to be hot in an altogether different sense.

Just tonight I squirted a few shots of Sriracha on my multi-layered-grilled-vegetable parmigiana. And now there’s an article about Sriracha in Business Week!

“…Like ketchup, sriracha is a generic term, its name coming from a port town in Thailand where the sauce supposedly was conceived. When people in America talk about sriracha, what they’re really talking about is Huy Fong’s version. It’s been name-checked on The Simpsons, is featured prominently on the Food Network, and has inspired a cottage industry of knockoffs, small-batch artisanal homages, and merchandise rangi...

This is just funny. Ok it’s also a little scary as I love Calamari!

“Calamari is on one side of the plate, sliced hog rectums are on the other. Which is which? We got a tip about a meat plant selling pig intestines as fake calamari, wondered if it could be true, and decided to investigate. Doppelgangers, doubles, evil twins and not-so-evil twins, this week. Fred Armisen co-hosts with Ira Glass.” (from This American Life)

Kashi is the new hot breakfast cereal. Wait, let me rephrase that: Kashi is a breakfast cereal that is getting very popular. It portrays an image of healthfulness and kind of a crunchy scrappy small company attitude. Turns out that they are just part of Kellogs Company.Oh Well!

Here’s how we make Garoza (Charoset) in Curaçao.

Trust me, add a little horseradish, a couple of matzah, delicious!

Many more where this one came from. Good for a chuckle 🙂

If you know or remember the great Inner Beauty hot sauce, then you will be interested in this article whice (claims to) reveal the actual, original recipe for Inner Beauty Hotsauce. Let me warn you, it is very hot. I tried making a batch. It’s quite easy in the food processor. How did it come out? I would give it a B+ on my first attempt. It resembles the real thing but I thought the spicyness hid the flavor a little, and also it was a bit too watery.

Next time I will try to up the mustard quantity a little.

Still quite good, worth a try!

First I was an instant coffee guy. Then I got into brewing whole pots, which led to my wasting a lot of coffee. Then, my friend Charlie started working at Keurig, and so I got exposed to that machine and how wonderful it was, and one year I got it as a Christmas gift.

We still use the Keurig a lot, but truth is that we’ve been going through about 10 K-Cups per Day! I was starting to notice that this wasn’t a good deal. Not to speak of the Starbucks card which I’d been reloading from time to time. ...

This is an interim report on “Life with a Capresso espresso maker“. The topic for today is what kind of grind of coffee to use. Note that my experience is now about 3 or 4 days so you are learning right along with me.

Basic lesson, although I haven’t fully debugged it yet: too fine a grind ends up blocking the hot water totally, meaning no coffee comes out. (By the way, I am not exactly sure yet whether the water is literally blocked or is getting diverted into some waste reservoir.)

The Capresso which I bought from WholeLatteLove (best price...

I’m a big coffee drinker, ok? I’ve been putting my Keurig single serving machine through it’s paces for the last few months and I really like it. I’ve already spent more on little coffee pods from Keurig than the machine ever cost. Another post will go into what I’ve learned from that.

Recently though I’ve gotten enamored of short non-fat Lattes at Starbucks. That’s a story in and of itself, which again will wait for another post.

The real story is that I just unpacked my new ...

The street

filled with tomatoes,

midday,

summer,

light is

halved

like

a

tomato,

its juice

runs

through the streets.

In December,

unabated,

the tomato

invades

the kitchen,

it enters at lunchtime,

takes

its ease

on countertops,

among glasses,

butter dishes,

blue saltcellars.

It sheds

its own light,

benign majesty.

Unfortunately, we must

murder it:

the knife

sinks

into living flesh,

red

viscera

a cool

sun,

profound,

inexhaustible,

populates the salads

of Chile,

happily, it is wed

to the clear onion,

and to celebrate the union

we

pour

oil,

essential

child of the olive,

onto its halved hemispheres,

pepper

adds

its fragrance,

salt, its magnetism;...