Text 28986, 96 rader
Skriven 2009-09-23 00:26:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: burgers & dogs 189
==============================
 -=> On 09-22-09  02:03,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about burgers & dogs 189 <=-

 ML> Oh, yeah, it was a bacon-cheese one: the bacon was salt and smoke,
 ML> little pork flavor, little fat; the cheese not as good as Clean Dave
 ML> has led me to believe - it tasted a little blue, in fact. 

 DSac> De gustibus etc., but that orange mild cheddar that Kraft makes for
 DSac> McDonalds under contract is IMO the perfect cheeseburger cheese.
 DSac> (I have no use for it otherwise.)

 DSac> The Angus Third Pounders are better burgers than McDonalds usual non-
 DSac> breakfast fare, but they'll never be enough to bring McD's into my
 DSac> "top five" burger places, even for a fast hit for lunch on the road.

What are your "top five" burger places?

Does the Angus put McD into your "top five fast-food-burger" places?
We've certainly had better, but I think that the Angus is a step above
their quarter pounder, which is what I used to order -- about once per
year:-}}

We smoked some salmon today, with mixed results.  Got several good sized
pieces of Atlantic farm raised from Giant on sale.  I brined one piece
overnight in a solution of 2 quart water, 1/2 cup brown sugar and 1/4
cup salt.  The other piece I just left in a container in the frig.

This morning I took both pieces out and put them on a rack over a pan.
After patting dry with paper towel, I let them air dry for about two
hours.  The brined piece seemed to have developed that "somewhat dry yet
slightly sticky surface" called a pellicle.  The other piece was not
very sticky.

We put them in the smoker together.  Since I was also trying a cheese
experiment, I set the smoker for a fairly low temperature of 175
degrees.  The cheese experiment was not successful at all.  I'm going to
have to try to rig up some way to get a cold smoke out of my box in
order to do cheese.  It turned into a melted blob, with not much smoke
flavor.  After several hours, the salmon had only a light color and was
at an internal temperature of 150.  I raised the smoker temp to 275 and
it began producing a lot more smoke.  In a little over an hour, the fish
was at 175 internal and had decent smoke color.

Result was that the brined piece had a good bit more smoke flavor than
the unbrined piece.  Both pieces exuded a moderate amount of cream
colored stuff -- fish fat I suppose.  The unbrined piece had more of
that and I think it interfered with the smoke process.

I consider the brine process to be a success.  A previous brining had
3/8 cup salt and the fish was a bit salty.  This one did not taste salty
at all.  My opinion is that the 1/2 cup brown sugar and 1/4 cup salt for
two quarts water is a good mix.  I don't think that I'd add the pickling
spice mix to do fish.  It is good with pork, but I don't think I'd like
it with fish.

This is first smoking run since you were here and the smoker quit on me
in the middle of a pork shoulder.  I am hopeful that my tinkering around
fixed the connection -- at least for another couple of years.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Chilies Rellenos (Stuffed Green Chili)
 Categories: Mexican, Vegetable
      Yield: 5 servings
 
     10    Green chili peppers
     10 oz Longhorn or jack cheese
           -----------batter-----------
      1 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
    3/4 c  Cornmeal
      1 c  Milk
      2    Eggs, slightly beaten
 
  Cut cheese into slices 1/2" thick and the length of the chili. Make a
  small slit in chili just big enough to insert cheese(you can also poke
  in some slivers of onion at this point). Dip in batter and fry in hot
  oil or lard until golder brown. Drain and serve. May be garnished with
  green chili sauce if desired. To make batter, combine flour, baking
  powder, salt and cornmeal. Blen milk with egg;then combine milk and
  egg mixture with dry ingredients. Add more milk if necessary for
  smooth batter. Using a spoon, dip stuffed chilies in batter.
  From: Marianne Riolo-Minahan          Date: 22 Apr 94
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 00:04:56, 23 Sep 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)