Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby BadHands71 on Wed Aug 28, 2013 9:23 am

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. ;)


:thumb: Agreed. Variety packs are usually good for cooking.
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Re: Where my fellow cooks at???

Postby columbia on Wed Aug 28, 2013 9:25 am

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???

Postby tifosi77 on Wed Aug 28, 2013 11:49 am

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.
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Re: Where my fellow cooks at???

Postby pittsoccer33 on Wed Aug 28, 2013 12:01 pm

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???

Postby BigMcK on Wed Aug 28, 2013 12:57 pm

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???

Postby Shyster on Wed Aug 28, 2013 1:11 pm

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???

Postby Letang Is The Truth on Wed Aug 28, 2013 1:29 pm

What's the big deal of hatch chiles
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Re: Where my fellow cooks at???

Postby BigMcK on Wed Aug 28, 2013 1:53 pm

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???

Postby count2infinity on Wed Aug 28, 2013 2:00 pm

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???

Postby BadHands71 on Wed Aug 28, 2013 2:42 pm

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???

Postby mac5155 on Wed Aug 28, 2013 2:46 pm

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.


It's 3:45 get out of here with that. :pop: :)
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Re: Where my fellow cooks at???

Postby BadHands71 on Wed Aug 28, 2013 2:47 pm

mac5155 wrote:
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.


It's 3:45 get out of here with that. :pop: :)


Nope. Always a good time of day for burgers. :thumb:
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Re: Where my fellow cooks at???

Postby columbia on Thu Aug 29, 2013 8:10 am

What the guac? Oxford updates food definitions
http://eatocracy.cnn.com/2013/08/28/oxf ... nary-food/
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Thu Aug 29, 2013 8:13 am

The reckoning is nigh, food baby is in the dictionary
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Re: Where my fellow cooks at???

Postby meow on Thu Aug 29, 2013 11:40 am

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???

Postby columbia on Fri Aug 30, 2013 9:17 am

Gas is better than charcoal, according to meat magnate Pat LaFrieda
http://www.thrillist.com/eat/nation/gas ... _highlight
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Re: Where my fellow cooks at???

Postby Willie Kool on Fri Aug 30, 2013 11:52 am

columbia wrote:Gas is better than charcoal, according to meat magnate Pat LaFrieda
http://www.thrillist.com/eat/nation/gas ... _highlight


Heresy! But then, I wouldn't really expect any different from someone in NYC - they'll probably ban charcoal next.
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Re: Where my fellow cooks at???

Postby count2infinity on Fri Aug 30, 2013 11:55 am

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???

Postby blackjack68 on Fri Aug 30, 2013 11:57 am

Gonna smoke some baby backs with a little peach or apple wood tonight.
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Re: Where my fellow cooks at???

Postby Shyster on Fri Aug 30, 2013 12:06 pm

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???

Postby tifosi77 on Fri Aug 30, 2013 12:10 pm

Willie Kool wrote:
columbia wrote:Gas is better than charcoal, according to meat magnate Pat LaFrieda
http://www.thrillist.com/eat/nation/gas ... _highlight


Heresy! But then, I wouldn't really expect any different from someone in NYC - they'll probably ban charcoal next.

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.

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???

Postby shmenguin on Sat Aug 31, 2013 12:14 pm

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???

Postby viva la ben on Sat Aug 31, 2013 5:14 pm

Making baby back pork ribs in three flavors-jerk, honey garlic, and BBQ.
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Re: Where my fellow cooks at???

Postby mac5155 on Sun Sep 01, 2013 10:27 am

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.

I'd love to figure out the yummy sauce they give you.
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Re: Where my fellow cooks at???

Postby shmenguin on Sun Sep 01, 2013 11:26 am

http://www.food.com/recipe/benihanas-gi ... uce-108265

This is what I used. Next time I'll swap vinegars and also just make a half portion. This is a ton of sauce.
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