header pic

Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.


« previous next »
Pages: 1 ... 148 149 [150] 151 152 ... 157   Go Down
Author

Topic: 2019 Offseason Stream of Unconsciousness

 (Read 127946 times)

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17650
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2086 on: August 19, 2019, 09:03:07 AM »
Quote from: MrNubbz on August 19, 2019, 08:57:28 AM
That'd be a slap in the face to any one accomplished in the Culinary Arts.I know you'd prolly wait and see if they were having problems before you produced the Wilkenson Sword
No no, you misunderstand and I totally agree.  If someone else is cooking/cutting then I don't do anything.  I drink beer and wait for the food like a normal guest. :)

But it's fairly common for me to cook BBQ and then take it elsewhere for serving.  Might be to my parents' house, might be to a to my brother's house or a friend's house, might be a catering-style gig for the church or charity which I still do fairly regularly.  Those are the cases I'm talking about.  Most people don't have decent knives, especially not for carving brisket. So I always take my own.  

Heck, even my dad who taught me everything I know about BBQ, doesn't have a good knife.  Maybe I'll buy him one for his birthday or something.
Logged

MrNubbz

  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 17122
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2087 on: August 19, 2019, 09:05:22 AM »
Quote from: Cincydawg on August 19, 2019, 08:31:26 AM

Will definitely do again with my own dry rub preparation.  Baby backs, I like the fall off the bone level, and they were.  35 minutes.  I might dial back slightly.
I tried Montreal Seasoning & Mrs Dash Original with a dash of cumin and they came out great.Or I tried one from Bobby Flay that was good 1 tablespoon cumin,1 tablespoon paprika,1 tablespoon granulated garlic1 tablespoon granulated onion,1 tablespoon chili powder,1 tablespoon brown sugar,2 tablespoons kosher salt,1 teaspoon cayenne pepper,1 teaspoon black pepper,1 teaspoon white pepper.I didn't use the Brown Sugar as I don't care for it and mine went into the crock pot with no fluids of any kind and rendered down rather nicely
« Last Edit: August 19, 2019, 09:30:22 AM by MrNubbz »
Logged
Suburbia:Where they tear out the trees & then name streets after them.

MrNubbz

  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 17122
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2088 on: August 19, 2019, 09:13:48 AM »
Quote from: utee94 on August 19, 2019, 09:03:07 AM
No no, you misunderstand and I totally agree.  If someone else is cooking/cutting then I don't do anything.  I drink beer and wait for the food like a normal guest. :)

But it's fairly common for me to cook BBQ and then take it elsewhere for serving.  Might be to my parents' house, might be to a to my brother's house or a friend's house, might be a catering-style gig for the church or charity which I still do fairly regularly.  Those are the cases I'm talking about.  Most people don't have decent knives, especially not for carving brisket. So I always take my own. 

Heck, even my dad who taught me everything I know about BBQ, doesn't have a good knife.  Maybe I'll buy him one for his birthday or something.
BTW you wouldn't be hurting my feelings as I'm not accomplished in the Culinary Arts.A gourmund not a gourmet - you can stop over anytime just bring some Liv Oak with ya.I could carve up a 500 lb Tuna problem is Cindy is mostly vegetarian now and the grand kids don't eat much and that leaves me to experiment on my stuff
Logged
Suburbia:Where they tear out the trees & then name streets after them.

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71446
  • Oracle of Piedmont Park
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2089 on: August 19, 2019, 09:19:52 AM »
Why do folks use Kosher salt instead of regular salt?  Because it's (usually) iodide free?  Sea salt usually is as well.

Anyway, my dry rub is paprika based with a good bit of pepper and fine bay leaf and regular old salt and whatever else strikes my fancy at the time.  I have included some brown sugar, but it usually turns into a hard clump once I open the package.  

The wife likes sea salt and we must have 20 different varieties in the cabinet.  It all tastes like salt to me.  I'm not picky.  I read a great book about the significance of salt to human history and civilizations.  
Logged

MrNubbz

  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 17122
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2090 on: August 19, 2019, 09:31:51 AM »
I usually hit up the salt silos of the Dept.of Transportation
Logged
Suburbia:Where they tear out the trees & then name streets after them.

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71446
  • Oracle of Piedmont Park
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2091 on: August 19, 2019, 09:43:22 AM »
In France, they make quite a deal over sea salt in cooking.  It can be from this region or that, etc.  To me, it's sodium chloride with some impurities.

I don't generally like impurities, in mind or in salt.  Some folks can taste the iodide added to Morton's, I can't.

The wife smells all sorts of things I don't, probably because A) I don't pay attention, and B) because I spent 4 plus years around very smelly organosulfur compounds.

I have her taste the wine at restaurants instead of me.  She spots a corked wine quickly when I might just not really pay enough attention.

I like wine, obviously, but I do not have a very discerning palate.  

Almost one full percent of our air is Argon, and of course most of it is nitrogen.  I recall some ads for tires that were "nitrogen inflation".  
Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 25163
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2092 on: August 19, 2019, 09:47:26 AM »
I generally use Morton's Kosher salt in my cooking. We have black salt from Hawaii (looks cool as a finishing element) and that pink salt from Costco. The wife likes to use that stuff. For brining, I just use the fine sea salt from Costco. For my rubs, I use smoked salt most of the time (I don't have a proper smoker so this helps with flavor).

I also have some truffle salt, but it doesn't get used a whole lot. 

So, we have six salts in the house.
Logged
U RAH RAH! WIS CON SIN!

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71446
  • Oracle of Piedmont Park
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2093 on: August 19, 2019, 09:51:33 AM »
What is the advantage of Kosher salt?  I know of one, exsanguinating meat.

Logged

MarqHusker

  • Team Captain
  • *******
  • Default Avatar
  • Posts: 5501
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2094 on: August 19, 2019, 09:53:05 AM »
I like using alternate pepper too (beyond black).   Pink and green peppercorns are pretty cool, and white pepper for fish(es).
Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 25163
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2095 on: August 19, 2019, 09:55:15 AM »
Quote from: Cincydawg on August 19, 2019, 09:51:33 AM
What is the advantage of Kosher salt?  I know of one, exsanguinating meat.


Aside from that (which is not necessary for the most part when you buy from a butcher or store), I can't think of anything other than that's the stuff Alton Brown uses in his cooking/recipes. Since I respect him more than any other chef out there, it's what I use in most of my cooking - regardless of author/recipe/creation.
Logged
U RAH RAH! WIS CON SIN!

MarqHusker

  • Team Captain
  • *******
  • Default Avatar
  • Posts: 5501
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2096 on: August 19, 2019, 09:56:06 AM »
advantages?   well, no iodine, though don't ask me to explain that.   I like the texture, and control over amounts used.  On the flip side,  it ain't good for baking (usually) and I wouldn't finish with it.
Logged

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71446
  • Oracle of Piedmont Park
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2097 on: August 19, 2019, 10:01:20 AM »
Iodide is added to table salt (usually) and some people can detect the taste of it.

It's a thyroid thing.

I've been using sea salt of late just to try and get rid of the thousands and thousand of jars of the stuff laying around in my spice cabinet.  I managed to get a spice cabinet as part of the kitchen redo but I still am afflicted with sea salt containers.

I have pondered emptying several of them to send them home.

I personally think a lot of this is hype, but as I say, my taste buds are not the best.
Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 25163
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2098 on: August 19, 2019, 10:02:33 AM »
Quote from: MarqHusker on August 19, 2019, 09:53:05 AM
I like using alternate pepper too (beyond black).  Pink and green peppercorns are pretty cool, and white pepper for fish(es).
Yep, I have a lot of different peppers too. Green for sure, if you cook any French foods.

Why are we not putting this conversation into our cookbook, up to the North a bit on this board?
Logged
U RAH RAH! WIS CON SIN!

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71446
  • Oracle of Piedmont Park
  • Liked:
Re: 2019 Offseason Stream of Unconsciousness
« Reply #2099 on: August 19, 2019, 10:04:56 AM »
It's kind of like colors to me.  Some folks see scarlet, I see red.  Some see chartreuse, I don't even know what color that is.  Maize?  It's yellow.  Or corn.

Logged
Pages: 1 ... 148 149 [150] 151 152 ... 157   Go Up
« previous next »
 
Support the Site!
Purchase of every item listed here DIRECTLY supports the site.
FAFO No Trespassing Sign

FAFO No Trespassing Sign