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  #311  
Old 07-06-2014, 06:52 PM
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Default Re: a foody thread?

Quote:
Originally Posted by darwin View Post
I totally forgot about this thread.

Anyway I got tired of paying $10 to $12 per pound for average quality Canadian/Back Bacon so I am now going to do my own. It came out a bit heavy on the salt, so I will adjust that next time. I will be doing this again and maybe try pastrami.

Click the image to open in full size.
That has eggs benidict written all over it!9
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  #312  
Old 07-06-2014, 10:41 PM
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a foody thread?
 
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Default Re: a foody thread?

Nice, Darwin !
I just got the smoker cleaned up from my family's annual rib pig out. But that looks like a good excuse to fire it up again.
Do you have a recipe you'd share ?
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  #313  
Old 07-07-2014, 01:07 AM
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Default Re: a foody thread?

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Originally Posted by siege View Post
Nice, Darwin !
I just got the smoker cleaned up from my family's annual rib pig out. But that looks like a good excuse to fire it up again.
Do you have a recipe you'd share ?
This is the brine I used.
1 gallon water
1/2 cup kosher salt
1 cup granulated sugar
1 cup brown sugar
1/4 cup molasses
1 Tbsp Prague powder #1
6 each dried chili
1 tsp dried thyme
4 each bay leaf
2 Tbsp black pepper

Cure for 1 day per 1/4 inch plus 2. Rinse and soak in cold water for an hour or so, cook a test slice to check for salt, soak longer if too salty. Air dry in the refrigerator for a day or 2 to allow for pellicle formation. I don't remember the smoking details, but it was most of the day with cherry and oak. I did inject the cure into the thick parts, this helped the process but I think contributed to the loin being a bit salty. Next time if I inject it will be with the cure before the salt is added.

Note: I am not an expert at this, research curing/smoking process to make sure everything is done correctly and safely.
Smoking Meat forum is a good place to start.

---------- Post added at 11:07 PM ---------- Previous post was at 11:04 PM ----------

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That has eggs benidict written all over it!9
I really have to like someone a lot to make hollandaise or bearnaise, but you're right it would be good and I have not had any in years.
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  #314  
Old 11-22-2014, 07:57 PM
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Default Re: a foody thread?

Been awhile on this thread, so heres new life-

New oven/range
Click the image to open in full size.

First chilli of the year-con carne!
Click the image to open in full size.

May have been a few carbonated adult beveragea to accompay this fine meal
Click the image to open in full size.


Casey
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  #315  
Old 11-22-2014, 08:03 PM
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a foody thread?
 
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Default Re: a foody thread?

A gas range and cast iron cookware .... GOOD MAN!

fae
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  #316  
Old 11-22-2014, 08:50 PM
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Default Re: a foody thread?

Only way to go fred!
The cast iron skillets i have(3) date back to the early 1900's. bought by my wifes
Great great great grandfather when he got off the boat fom germany.
The new gas is pretty trick too

Casey
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  #317  
Old 11-22-2014, 09:33 PM
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Default Re: a foody thread?

Two well loved cast irons sitting on top of my gas range as I speak. Several more 'in reserve, including a Dutch Oven, in the garage. That's the beauty of 'iron, the more you use same the better they get.

But what to say? A hundred +++++ years of 'use' and the things will still be going strong. Just clean them up if necessary, Peanut Oil swab and into a 250 degree oven for a few hours to 'season the steel.'

Heavy as hell to take back packing but the 6"'er was never too heavy to carry.
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  #318  
Old 11-22-2014, 10:55 PM
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Default Re: a foody thread?

Still using my great great grandmothers cast iron skillet, there is nothing better. I agree with about the gas stove, it is the only way to go.

Dave
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  #319  
Old 11-23-2014, 11:47 AM
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Default Re: a foody thread?

Click the image to open in full size.

Just a simple beef stew, but the first of the season. I don't do measurements except when baking but there's; 1.5 lbs stew meat, celery, onions, carrots, garlic, potatoes, red wine, Worcestershire sauce, salt, pepper, beef stock and flour.

No fancy ingredients but let it simmer on the stove all day and it turns into a hell of a dish.


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  #320  
Old 11-24-2014, 09:45 PM
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Bbq wild venison, mashed sweet potato trio and grilled asparagus
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