- 29/03/2017"Stress!" The dynamics in a professional kitchenwww.bebee.com “…Fear is the mind killer…” (Frank Herbert, “Dune”, excerpt from the “Litany against Fear”) “The Dream” “The sweat is pouring off of me, stinging...
- Producer25/03/2017"Zen and the Art of "Bomber" Cleaning"I leave “the line”, the peak of service is over, and the adrenaline is still coursing through my veins. It is loud, the “hum” of the kitchen, pans hitting the stove, oven doors opening and closing, buzzers and timers chiming away, the fryers loud...
Comments29/03/2017 #4 Randall Burns#3 LMAO! @Dean Owen , well I am working on something, actually have quite a bit written. I love the title that you propose and will credit you if I use it. I will have something coming up soon in the same vein as Bourdain's writing, will let you know when I post it. Here's a very short read that will give you an insight as to my perspective of Anthony Bourdain;
Thanks for stopping in and commenting, I appreciate it25/03/2017 #1 Ken BoddieAfter-service wash and scrub, uniquely described as an enlightening experience. Scouring, rubbing and wiping down those Behemoth Bombers sounds like the Battle of the Somme is replayed every night, Randall. Never will I again complain about doing the washing up ..... until next time I leave my wallet at home, that is. 👨🏻🍳
- Producer13/03/2017How to Make Great Tasting Pizza in Under 10 minutes (sort of)Wayne Yoshida and Lisa Gallagher both asked for my Indestructible Pizza Dough recipe. I call it indestructible because it's nearly impossible to goof it up. It can also handle freezing cooked or not.Pizzas fall into two groupsThere are the...
Comments14/03/2017 #10 Paul "Pablo" Croubalian#9 ?? diagnosed celiac? When I had my bakery, I had a ton of customers who thought they were gluten-intolerant, but had no issues with my strong doughs.
I assume it was more an intolerance to the unfermented dough that is so common today.
I can send you recipes for preferment or poolish-based dough in you want to give it a shot. Just let me know what qty to make the recipe for.14/03/2017 #7 Paul "Pablo" Croubalian#6 Yes, you can let this dough sit for quite a while in the fridge. Let's say a max of five days.
Used as a bread dough, the texture is slightly dense but fluffy on the inside, crispy on the outside. I use it for sausages and pulled pork. The crispiness holds in the juices long enough for the insides to absorb them14/03/2017 #6 Renée 🐝 CormierI love making bread by hand. I find the whole process to be really relaxing and pleasurable. I love kneading the dough, watching the yeast bubble up before I add it to the flour, waiting for the dough to rise... all of it. If anyone ever bought me a bread maker, I'd never use it. All the fun is in the process. Now here's my question: Can you let this dough rise in the fridge for a few days? Also, what is the texture of the bread?
- Producer02/03/2017Yes, Crazy-Hot Melissa, Here's How To Make BreadAfter a heavy post like "Get a GREP," I thought it would be nice to lighten things up a little.For those of you who don't know, I went to Culinary School for both Professional Cooking and Pastry. It was a bucket-list thing, but I did open and sell a...
Comments04/03/2017 #27 Paul "Pablo" Croubalian#26 It all depends on my mood. Sometimes I like a cracker with marinara and fresh mozz. Sometimes, I like to use a focaccia dough that has a crispy bottom with an inch-high, bubbled doughy part. Usually, I just go with the middle of the road.
I also experimented with unsweetened puff pastry as a pizza crust. Didn't come out as good as I thought it would (i.e. crap)04/03/2017 #26 Wayne Yoshida#25 Excellent tips - thanks! Sounds like a new Buzz idea, I think. Pizza dough, Pizza toppings, Pizza construction. My criteria for pizza is the crust and the sauce, so we are pretty close on how it should be done. I am not a fan of the "cracker-thin" crusts, but also not a fan of the "deep dish" -- something in-between is what I like. Crunchy, a little chewy, but not "rubbery." And for me, the sauce has to be on the sweet side, not the "acid" side. IMHO. . . . pizza means a lot to a lot of people. Even if it is not "true Italian pizza."04/03/2017 #25 Paul "Pablo" Croubalian#24 No worries, my friend.
BTW there are two main types of pizza: dough and topping. My preference is for the latter. Dough pizzas are, to me, just flat bread scantily topped. The dough must carry the flavor profile. I'm not a fan.
I prefer a neutral dough with lots of chunky, flavorful toppings.
A caveat: Most pizzas are over-sauced, even those from pizzerias. That makes the toppings float and slide off. Think of the sauce as glue to hold down the toppings and you'll do fine. When sauced, you should still see quite a bit of dough through the sauce.
Because the sauce is so lightly used, it needs to be much more potently flavored. If it's good on pasta, it's too weak. Kick it up three or four seasoning notches for pizza.04/03/2017 #24 Wayne Yoshida#23 Thanks Paul. My uncle wasn't like that, he was pretty proud of his creative cooking skills. But glad to trigger that memory about my "Uncle Indian." I might have to share the story about him, he was an interesting guy.
Thanks for the comment about freezing the dough. I am ordering a scale for measuring, I need to try my hand at bread and pizza dough.
And yes, I did have pizza for dinner last night. A new place near my home. . . . not sure if I will go back there again.. . more motivation for making my own dough.04/03/2017 #22 Wayne Yoshida@Paul "Pablo" Croubalian - I'm losing sleep tonight because I thought about my comment. I didn't mean to insult you by adding the thing about frozen dough. I should know better. One of my uncles (passed away many years ago) was a master chef. He would win amazing awards in food competitions. He would always complain and comment about those awards banquets. He'd say something like, "They served us canned string beans over there" and things like that.
Do keep sharing your professional secrets, recipes and stories - like the cake mix story - it's great insight for use non-commercial cookers and hackers out here.04/03/2017 #21 Lisa 🐝 Gallagher#8 Thanks @Paul "Pablo" Croubalian, that's good to know it just takes longer. I'm not a big fan of the bread maker either because I've been looking at really cool recipes and I don't think the bread maker would have the same effect. It's a lot of work to make bread!04/03/2017 #15 Sandra 🐝 Smith#14 now I have a pizza craving as well. And that pre-packed one in my fridge isn't going to do it. Paul, I should tell you I used to make my own pizza dough (when I had the bread machine), and once I took a couple into work. My boss said it was 'like, the best pizza i've ever had!' I was so chuffed. I should really get back into it. thank you for inspiring me.03/03/2017 #14 Wayne YoshidaThanks @Lisa 🐝 Gallagher for sharing this - and your baking story.
@Paul "Pablo" Croubalian - I love this story, thanks for that. Now I have a pizza craving, too.
There is another option for "the rest of us" -- frozen bread dough. A typical brand in the USA (or at least Calif) is Bridgford.
They have been around since - forever. Makes great cinnamon rolls. . . I used it to make this stromboli, although it needs more experimenting:
https://www.bebee.com/producer/@wayne-yoshida/it-s-a-grill-an-oven-a-smoker-the-big-green-egg03/03/2017 #11 Paul "Pablo" Croubalian#10 LOL, here we're the complete opposite. We may order pizza once or twice a month (if that.) Even then I complain that it isn't as good as mine.
I work at home and my office is a few steps from the kitchen. Right now, there's a huge batch of double-meat spaghetti sauce simmering away. I'll add a couple of packages of 'shrooms in about an hour.
I think I'll make up a batch of pizza dough on my next break. You made me crave pizza, Todd.03/03/2017 #10 Todd JonesInteresting post, Paul. I had never realized the considerable amount of chemistry that goes into baking. Here at the Jones homestead, we do not maintain the wherewithal to cook, let alone bake, anything that doesn't come in a box. Even then, our efforts are dubious. My wife thinks that the plastic wrap on frozen pizzas are intended to be a chewy glaze. Which would be fine, except the cardboard on the bottom of the pizza tends to burst into flames around 414 degrees, rendering the entire affair inedible. Cookbooks in our kitchen have been replaced by takeout menus.
- 05/02/2017Great read by my friend and ex Military VeteranJeffcamp – IS GOAT BEEF?rebrand.ly
- Producer02/02/2017Hungry? What Foods Will Truly Offer Strength And SatisfactionFans of the cartoon character Popeye the Sailor Man will fondly remember that Popeye was always able to defeat his adversaries, no matter how big and strong they were, after eating a can of spinach. Granted, a can of spinach does not endow anyone...
- Producer25/01/2017Blini ala Boria This is my interpretation of a Russian classic ~ and makes fans whenever it appears upon plates. Blini are the traditional Russian pancake. I say pancake - they are more like a crepe - infact - if you can make crepes- you can do this with ease....
Comments27/03/2017 #2 David NobleWoah, these blinis are a million miles from the ones I make. Mine are always made with buckwheat flour and I fold in beaten egg whites just before cooking so they get the fluffy "height" I demand from such a thing. Plus they're always savory - smoked salmon, caviar and a dill spiked creme freche topping if you please!26/01/2017 #1 Dean OwenI love blini. Here is a tip when using a gas hob, and this works for crepes, pancakes, hotcakes (A Japanese pancake that is usually two or three inches thick) and blini. Have a wet tea towel ready next to the pan. Heat up the pan. Once the pan is hot, rest it on the wet towel for a couple of seconds. Then back to the heat and pour the batter. This will help for an even distribution of heat and blini with a consistent colour.
- Producer13/01/2017How to Whip Up a Masterpiece Together with EaseCooking is such a special skill and talent to develop. Once you've thought you've learned it all, there's more to take in. Masterfully maneuvering your way around the kitchen is truly something that comes with time. If you're growing impatient and...
- Producer06/01/2017Bugs for Dinner, Anyone? Last night I watched a show about people going to Restaurants which served bugs in various ways on The Nat Geo Channel last night. I admit, I've never tried anything bug that I'm aware of. It appears bugs are gaining popularity as the newest of...
Comments01/05/2017 #99 Lisa 🐝 Gallagher#97 #98 I had no idea anyone served whale steaks? I had to look it up because it's not legal to serve it in the US but in some countries it is. I read they aren't allowed to season it though, is that true? Awe, I couldn't eat a cute little puffin LOL. I would have never guessed whale looks like beef, interesting! Don't ask what happened to Jimmy Hoffa... LMAO, good one!! Sounds like an interesting book. I have French roots, maybe that's why strange foods capture me? ;-)01/05/2017 #98 Nicole ChardenetBTW I have an awesome book I highly recommend to other gustatory adventurists: YUCK! The Things People Eat by Neil Setchfield. It's a silly coffee table book but it covers a lot of recipes and food items from around the world that people eat. I'm proud to say that I have sampled or eaten 19 of them.
In my French family, if it doesn't move fast enough, we'll eat it. Don't ask us what happened to Jimmy Hoffa.
If he'd been in that book I just referenced, my number would be 20 :)01/05/2017 #97 Nicole Chardenet#94 It's pretty good. I also had a whale steak when I was in Iceland (along with puffin - don't eat - and kangaroo - do eat! And no, I don't know what the kangaroo was doing in Iceland but let its fate be a warning to the others!) The whale steak looked like a beef steak but had a unique flavour all its own. I loved it. And before anyone says it...THERE IS NOTHING IN THE WORLD THAT TASTES LIKE CHICKEN EXCEPT CHICKEN!!!24/04/2017 #96 Lisa 🐝 Gallagher#95 You've tried more than me! I've never had ostrich or pheasant. I suppose I could have pheasant the next time my son in law goes bird hunting. I guess it tastes pretty good when he's done cooking it. I bet we've all had bugs unknowingly in our meals (particularly the type that fly into food during a picnic?) LOL!17/01/2017 #93 Nicole Chardenet#90 I found plenty of gator in New Orleans to eat. Had it like three times. It really does have its own unique and enjoyable flavour. Not gamey in the slightest. On a separate note, I'm happy to have eaten Jaws (or "requin" as it was called on the French menu) when I was in Guadeloupe!15/01/2017 #90 Lisa 🐝 Gallagher#87 #88 #89 Lamb Tangine, sounds familiar but I think I made the dish with ground meat and there wasn't dried apricot in it. However, it was very similar to Lamb Tangine and it was served on top of couscous. Head to Florida one day, you wont have a problem finding gator on the menu ;-) As for the gator in my yard and my free meals... that's funny!!13/01/2017 #86 Lisa 🐝 Gallagher#85 That's interesting. I wonder why they are increasing as a nuisance in other's yards now? Agree.. lunchtime sistah or brother if your in my yard! We were driving back to our Condo one evening in Myrtle beach and traffic was stopped. They had an Ambulance and EMT's working on an alligator that was hit by a car. I never saw a sight like that before. I was glad it wasn't a person.12/01/2017 #85 Nicole Chardenet#84 Ironically I was just reading about gators strolling through one's yard last night while reading a book on the collected columns of Florida report Carl Hiaasen. It sounds like it's way more of a problem than it was when I lived there back in the day (Orlando). Today, with alligators eating pets and occasionally going after small children, I say....turn about's fair play? If you're in my yard, it's LUNCHTIME!!! :)11/01/2017 #83 Nicole Chardenet#79 How different is croc meat from alligator meat? I would suspect probably very little if any...I've had alligator, in N'Awlins...and I didn't find it tough at all, quite delicious (tastes like alligator!) and extremely nutritious too. If I could easily buy gator meat in Toronto I would add it to my home menu.10/01/2017 #82 Lisa 🐝 Gallagher#79 I forgot to mention, I thought my friend told me it was at dusk but I couldn't remember. He is from Morocco and mentioned food they were eating during Iftar and it sounded so good I asked for the recipe. I told him that I revised it a bit and he said that was a big no-no... I asked why, and he said because it was his mom's original recipe LOL. I must say it was tasty. I forget what it was called. Meat with cinnamon, raisins and other ingredients. I need to find the recipe!
- Producer27/12/2016The Elvis SammichHey Dude, don't be so sadTake a slab o bread - slather it in butterRemember to add that bacon and bananThen you can cover it all in peanut-butterHey Dude, don't be afraidElvis made these after show to fill up the bellyThe moment you taste it - you...
Comments28/12/2016 #4 Brian McKenzieYou may say I'm a dreamer, but I am not the only one, I hope some day you find Elvis, even with donuts as buns.......Just imagine! I thought it sounded odd and gross too, but I love bacon - so I gave it a try. ....it is delicious. If you do use donuts, I like 3 day old glazed, I slice them in half, toast the breaded side and put the warmed glazed side next to the meat..... yes, I double up on BACON.28/12/2016 #2 Dean OwenTalk about a foodie blog that drains my appetite! Since the 90's I've seen "The Elvis" appear on brunch menus of trendy joints from Kuala Lumpur to Kyoto. Much as I loved Elvis, I just don't get this Sammich! In one of your pictures the bun is a donut for frikkin' sake! This dish would never have taken off under any name but Elvis. Imagine if it was called The Michael Moore!
- Producer28/10/2016Chef Turns Invasive Species Into Delicious SushiCreator Bun Lai is adapting strange new ingredients for his menu, which responds to the ecological impact of overabundant creatures in the local environment Bun Lai, a sushi chef in New Haven, Connecticut, offers strange, invasive species instead of...
Comments29/11/2016 #3 Lisa 🐝 Gallagher#2 You raised some great points @Ken Boddie. I'd love to know if @Antoine 🐝 Prager has been a patron of Miya's Sushi? Like you, if the chef is highly knowledgeable and has return customers who rave over the food, I might be willing to try it but the Chef would have to have a good reputation. I would never be as daring as Andrew Zimmern LOL!28/11/2016 #2 Ken Boddie#1 Thanks for the tag, Lisa. The older I get, the more willing I am to try alternative foods, but only after research and/or a convincing argument from the chef. Bu Lai certainly sounds very convincing in the video, but I have to wonder if I would be game to try something on a menu of which I have no prior knowledge. Begs the question, what sort of marketing does he do in order to get patrons to his restaurant and, in particular, to taste his stranger food items? How about you, Antoine? Do you have any knowledge of the workings of this restaurant, and have you actually been to Miya's Sushi?28/11/2016 #1 Lisa 🐝 GallagherThis was extremely interesting @Antoine 🐝 Prager! I have eaten almost raw venison before, it's very tasty... the key, how it's marinated, then just seared for about 1 min on each side. As for flies and wax worms, I think the Chef could count me out. Ok, I might try them... might, it would depend how they were presented in front of me and someone else would have to try them with me haha. The soup he made on the boat with the seaweed, Yum! I wonder if @Dean Owen and @Ken Boddie would try the worms or flies?
- Producer06/11/2016Gazpacho - a spanish potion :)Ingredients: Tomato, pepper, cucumber, onion, extra virgin olive oil 5%, wine vinegar, salt, garlic, lemon juice. Vegetable content: 93%.Gazpacho is a soup made of raw vegetables and served cold, originating in the southern Spanish region of...
Comments14/04/2017 #60 Randall BurnsExcellent and informative article @Javier 🐝 beBee. Obviously I have a professional interest in this topic and can say that this is a favorite item to have on my menus. We eat a lot of Gazpacho here in Canada in the hot summer months but I also lived in the Caribbean for over 20 years where I had this on all of my menus year round. There are many variations that can be produced in this easily prepared item, (no cooking needed), incorporating fresh local fruits, (like mango, one of my favorites), papayas, pineapple, etc. Another trick is to roast the garlic beforehand and while you will need twice as much garlic for the recipe the flavor deepens and is greatly enhanced giving a slightly smoky flavor, (roasted peppers also add a "smoky" hint), . fresh herbs, (as opposed to dried), are essential.
A very versatile, healthy dish, that can easily be modified to suit one's personal tastes or special menu, theme or occasion.29/01/2017 #58 Javier 🐝 beBee#57 @Sandra 🐝 Smith probably you are right :). We are very lucky to have this unique climate.... https://www.bebee.com/producer/@javierbebee/spain-tourism
- Producer14/10/2016Fall Comfort Food: Rich Beef StewToday is October 14th, 2016 in Montreal. It's overcast and cold. At least, the rain and wind let up. The last few days featured heavy winds Maybe those in the Southern USA wouldn't consider our winds heavy after Mathew's visit. For us it was...
Comments18/10/2016 #22 Paul "Pablo" Croubalian#20 There/s really no way to know for sure exactly how many calories you need to hold your weight. It changes daily within a fairly tight range and varies with the individual, their normal amount of activity, etc. You can't know, but you can infer.
This is how we did it. Once Filly (my wife, Filomena) got to 123 pounds, we started increasing her intake. First, we jumped up 150 calories. We stayed there a few days and she kept losing. We kept bumping up the intake until she gained, then we cut back a step. Now she fluctuates between 118 and 122... we aren't talking fast swings though.18/10/2016 #20 Lisa 🐝 Gallagher#19 Thanks for explaining your diet so thoroughly @Paul "Pablo" Croubalian. I like the idea of a balanced diet vs. a series of balanced meals. I know that I eat too many bad carbs so that's something I would have to balance out on my plate. I probably need more protein. Interesting facts about portions of meat. Your wife is at a very good weight for her height. How do you figure out how many calories you need for your height and body weight you want to attain? I remember changing my husband's portions and also cut back on carbs for him once- he lost 25 lbs. I wasn't over weight and ate more than him. I've always had a hardy appetite and it's caught up with me since I hit the big 5-0! I think it's time to go back to what I used to do for him, we both need to lose some weight. I just began a fast paced power walking exercise video the other night and wow- amazing how 30 minutes of moving different body parts in various ways causes sweating and I could feel it in my major muscles. I actually enjoyed it because the gal made it fun and it went by fast.17/10/2016 #19 Paul "Pablo" Croubalian#18 It's all about calories and balancing where they come from. I calculated an 1100 calorie plan where 40% came from proteins, and 30% each from carbs and fruits/veggies. The big change for me was cutting a lot of beef.
It's also important to understand that the goal is a balanced diet not a series of balanced meals.
Some people say your meat should be the size of a deck of cards. Well, that's a little too much beef, a little too little lean pork, and far too little fish, shrimp, chicken or turkey.
If I get hungry I eat. I had to make sure I had enough stuff on my plate so that I didn't feel deprived.
Too often, weight-loss programs are dumbed down to the point of being nearly impossible to make work. There's a difference between a chicken breast and a steak of the same weight. A 6 oz breast will have about 150 calories. A 6 oz steak will have nearly 425.
I ate good sized portions. I was never hungry. The weight fell off. I call it the UnDiet.
Weight GAIN is insidious. Just eating 100 calories too much a day will add a pound a month (12 a year). That's the bad news. The good news is that it works the other way too.
Cutting 100 calories makes you lose a pound a month. Everybody has a different balance point where they neither gain nor lose. That balance point is a moving target and changes every day based on activity. For women it's usually around 2000-2500. Men, with their greater average muscle mass, make it closer to 3000-3500. My wife, who is 5'2" and 120 lbs, has a balance about 1750. Mine is about 2900.17/10/2016 #15 Paul "Pablo" Croubalian#14 and cut the liquid to 25%. Soups, Stews, and Braises are all variations on a theme. The biggest difference is in the quantity of liquid.
Osso buco is a crowd favorite, but one of the easiest recipes. We should do it. Or, we could do my favorite, lamb shanks braised in red wine, served on a bed of polenta16/10/2016 #12 Paul "Pablo" Croubalian#10 Funny you should mention the diet food thing, Lisa. After culinary school, I found that I had ballooned up to 247 lbs! All that rich food is not great for the waistline. We are basically taught how to make people fat. I figured if I did the opposite, I'd get thin.
Thank you, George Costanza!
I used what I learned to make the most stuff on a plate for the least calories and dropped to 186 relatively painlessly. Losing weight does not mean you have to eat tasteless crap.16/10/2016 #10 Lisa 🐝 Gallagher@Paul "Pablo" Croubalian, I hope you had better weather today, if not today- Sunday for sure. We had temps in the 70's and it was sunny all day. I'm about 9 hours from Montreal so I'm assuming the weather is headed in your direction too. Can relate to bear hibernation mode/mood!!
What a great recipe. I can smell it cooking already! I bookmark your recipes, soon I can sting them! I had no idea that potatoes don't freeze well, thanks for the heads up!
Psst, you know how everyone is selling diet foods and delivering them right to a persons door? I think it's time for comfort food to be sold too. If people eat in moderation and get enough exercise, no reason not to eat what you crave!
- Producer12/10/2016Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...
Comments12/10/2016 #7 Wayne Yoshida#2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.
Share some of your recipies!12/10/2016 #1 Lisa 🐝 Gallagher@Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
- Producer10/10/2016Kick-Ass Glazed Ham, That's Much Easier than it SoundsMy fellow Canuck, Graham Edwards mentioned that today is Canadian Thanksgiving Day. He did a cool Live Buzz on the subject. It's here if you're curious.I mentioned my Thanksgiving day menu in the comments. Some people asked for the Glazed Ham...
Comments03/01/2017 #18 Aaron 🐝 Skogen#17 Hey @Wayne Yoshida, I did give this a try over the holiday season using the Traeger. IT worked great. I made a couple modifications. First I used a large 1.5" deep cake sheet pan, and filled that with water. I then set in a tall bakers rack on top of which I placed the roasting pan. I also used an apple spice beer for my fluid in the roasting pan (sorry @Paul "Pablo" Croubalian, but I had to try it, it wasn't worth drinking, yet I figure every beer has a purpose). I used apple wood pellets in the Traeger. Outside of that, I followed Pauls recipe to the letter. I tell you what, this was the first time I used Cardamom in a glaze, and it was fantastic. The smoke added a hint of flavor as well.13/10/2016 #16 Lisa 🐝 Gallagher#14 Geez I want to eat dinner at your home @Paul "Pablo" Croubalian ;-) Ah, so we should smoke both before doing the glaze? That's good to know. Interesting about the butcher, turkey being deboned etc... Turkey Quiche? I bet that's good too! You sure are a great chef!12/10/2016 #14 Paul "Pablo" Croubalian#12 I assume both hams are raw? If so, smoke them both. This recipe is based on the so-called "ready-to-eat" hams aka RTE. Generally, they are brined and boiled so the glazing only finishes the cooking.
Starting from raw is completely different.
Turkey is the prime protein for Thanksgiving, but not everyone likes turkey. That's when ham comes into play. I bought the ham for $22. Fed 16 people and sent them all home with leftovers. I've made quiches, pea soup, sandwiches and breakfasts with my leftovers. I still have some left.
RE TURKEY: A very cool way to serve turkey requires a good butcher. I mean good by his/her skill set not meat quality. It involves having the turkey deboned so that both breasts are in one piece. Next, the thighs and drumsticks are also deboned and ground up. Finally, the ground dark meat is rolled into the center of the breasts and the whole thing tied up like a roast.
Cooking is now far more even and dry breasts are eliminated.12/10/2016 #13 Paul "Pablo" Croubalian#11 Ham and pork come from the same animal but the similarity ends there. Yes, the ham is a cheaper cut. It is often brined in the smoking/simmering process so it may be quite salty. That's why so many glazed ham recipes are sweetish.
Admittedly, if I had to choose, I would go with a nice garlic roasted pork loin over a glazed ham. That's not to say that one is better than the other, they are different. ( that distinction seems to pop up regularly these days)
No matter, you can definitely use Ceylon if you prefer.12/10/2016 #12 Lisa 🐝 GallagherI feel like I just hit the jackpot! My mom used to make an awesome glazed ham with a dark brown gravy that was sweet. I never asked her for the recipe because I've never been one for ham. But, I loved her ham when she used to make it. She stopped making hams when we were teens-adulthood because everyone preferred turkey to ham. I always wondered how she made her gravy and forgot to ask. I think this may be very similar to what she did make! I just bought a half a pig and I have 2 half hams in my freezer. We're going to smoke one, and I'm using your recipe for the other. Thanks so much!! I'm hungry now ;-)12/10/2016 #11 Dean OwenYes, I am not a fan of Earl Grey at all and you'd see why if you did a blind tasting against Ceylon tea. But Earl Grey has better branding for some archaic reason. I have never quite understood glazed ham. Why do a glazed ham over a roast pork which will taste much better? I assume it is to do with the old days when people cured meats to last through the winter and keeping up with tradition, but now fresh pork is available throughout the year, why choose ham over pork? All that said, I would definitely not turn down an invitation to feast on your KA Glazed ham!11/10/2016 #5 Aaron 🐝 Skogen#4 It's pretty fast, not like my convection oven inside, but pretty quick nonetheless. I can get it to about 450 degree's max, so 425 is doable. The only issue with the heat is that it comes from a fire-pot in the center bottom. While there are two heat baffles and a fan to dissipate the heat, it still heats the bottom of the pan more than a convection oven.11/10/2016 #4 Paul "Pablo" Croubalian#3 It should work just fine. It may even work better. Can the Traeger raise temperature super-quick for the second phase of cooking? You can crank it pretty high if you are able to. The ham will finish cooking in the resting phase anyway.
Just an FYI I rarely need to add liquid.11/10/2016 #3 Aaron 🐝 SkogenNice! Thanks @Paul "Pablo" Croubalian. I think this may work on my Traeger, which I often substitute for an oven. Although, I will likely need to add liquid more frequently. I've never tried cardamom in a glaze before, which is what really entices me about this one. I've always stuck to cinnamon, nutmeg and ginger, yet I love the flavor of cardamom.
- Producer08/10/2016Crab Cakes With Imitation Crab MeatI love to cook. Tonight I decided to make crab cakes but I didn't have real crab on hand. I did, however, have imitation crab and decided to use that for my crab cakes. I was hoping they'd taste as good as crab cakes made with the real deal! They...
Comments09/10/2016 #3 Lisa 🐝 Gallagher#2 It sounds very similar to the imitation crab meat you find in the states. I think the first ingredient (or shall I say, main) is Pollock. There is also 2% crab as well. When they first came out with the imitation crab years ago, they were shaped like long logs. I mixed red salmon with them the last time I made the cakes and they were very tasty. It's a quick/cheap recipe. Obviously, they won't taste like the real deal but for me, close enough! I think the fish sauce and cooking with sesame oil helps a bit too.09/10/2016 #2 Dean OwenWhat a brilliant idea! I mean, who doesn't love crab cakes? Not sure what imitation crab looks like in the States, but in Japan we call it Kani Kamaboko, and it is basically ground white fish meat mixed with starch and shaped into crab leg meat. Tastes horrible in salads, but is edible in hotpots. Might try out your recipe soon....
- 28/09/2016Because Breakfast is booooooring - you should be able to write secret messages and get live news updates to your Toast.Toasteroid Campaign Video Learn More: https://www.toasteroid.com/ Support our Thunderclap Campaign: https://www.thunderclap.it/projects/44197-reinvent-your-breakfast?locale=en We are...
- 27/09/2016Twice Baked Breakfast Twice:
Bake the Potatoes ~ slice off the tops
Scoop out the soft core middles with a spoon
Lay in the Cheese to support the sides and bottom
Crack in the Eggs
*Add peppers, bacon, onions and mushrooms if you wish
Top with Cheese
Cap with baked potato - and return to the oven for 10 minutes at 275
Eat them up Yum
- 25/09/2016Fellow bees - Introducing Honeycomb Oat Noodles from Inner Mongolia. No live buzzes from China yet, but hopefully soon. So please make do with prerecorded buzzes from me for now.A Taste of China Dean Owen visits Xibei Youmian Cun restaurant in Shanghai to try the famous YouMian Wo Wo (Honeycomb Oat Noodles) of Shanxi and Inner...
Comments26/09/2016 #11 Lisa 🐝 GallagherOh wow, that just made me very hungry @Dean Owen ! Thsts a lot of work they put into making the honeycomb pasta, and what we call wontons hrre, well I bet they are delicious with the minced lamb mixture. I could have used some of that soup yesterday; )) Loved the video , thanks for sharing25/09/2016 #9 Dean Owen#7 I think it is very rare that you'll find lamb on the menu in Chinese restaurants in the West as they are usually Beijing, Cantonese or Sichuan restaurants, but good luck! The girl is unbelievable. Fortunately they appear to be on a rotational shift as ten minutes later I saw her on another station. I can't imagine doing that for hours on end. It is amazing how she presses a tiny bit of dough between her fingers, then flattens it with her palm, meanwhile the other hand is busy as bees.25/09/2016 #8 Dean Owen#6 I am becoming a fan of video as a medium although this is only my second production, it's so easy with the tools we have these days. IF I'm making people hungry, I guess it is working! Now being barred from the kitchen is a punishment worse that watching a Trump speech!25/09/2016 #7 Pamela 🐝 WilliamsOh, I want one of the minced lamb sandwiches! It was amazing how the cook had both hands constantly working making the noodles and rolling them for the steamer. Now that's talent! Well thanks for sharing Dean, now I want some steamed noodles with lamb and I don't know of a place in Greensboro that makes it! I must be deprived of this craving.. :-)25/09/2016 #6 CityVP 🐝 ManjitLovely Jubbly! I am glad this was a pre-recorded video because until I decide to upgrade my personal technology, I cannot view beBee Live Video. I also surrendered my cell phone - which is all a part of my learning journey shtick I practice here and at my offline club. Only draw back was that this video was so delicious, I now need to plan a new commando raid into our kitchen - which is well defended by the women of our house, who apparently have ordered me to get back on a fitness discipline to curb my eat on demand.25/09/2016 #3 Mamen 🐝 DelgadoOMG!!!! Thanks so much for this video @Dean Owen!!!! It took me to China and the wonderful tastes there... Ohh, how I love Chinese food, but Chinese food in China.
Sorry I'm going to write a little Spanish to bring @detapitasenlacalle .. to this wonderful corner. Este vídeo de nuestro querido Dean es todo un lujo Detapitas. No te lo pierdas!!!
- Producer01/09/2016Heresy in the Kitchen: How To Make Pulled Pork the Easy WayIt's been a while since I wrote a cooking post. I decided on a controversial one. Pulled Pork is an incredible dish. It's a staple of the Amercian South. It is usually the crowning event in competitive barbeque. If you ever have the opportunity to...
Comments01/09/2016 #2 Paul "Pablo" Croubalian#1 Yes, Robert, two actually. Both are equally heretical.
If you have a Middle Eastern market nearby, buy kafta meat. It's perfectly mixed and seasoned for incredible burgers. Adonis over here sells it in 1 kg bags.
The other option is to use 2/3 lean beef and 1/3 pork (anyone who is religiously averse to pork can use straight beef). Squish them by hand until well mixed. Then add the secret ingredient....
Wait for it...
Make sure you're sitting down, I don't want you to get hurt....
Here it comes...
Yes, the stuff you eat with tortilla chips.
You can use mild, medium or spicy, as you like. Just pour some in, squish it around, pour more until you have the consistency you like.
Burger forming tip: When forming burgers, the edges tend to get very thin. They burn and break. Use a butter knife to push the edges back towards the middle to avoid that thin edge. When you have them the way you want, lightly press the back of a tablespoon in the middle to form a depression. It will pop out in cooking and keep your burger fairly flat. Never, ever squish them with a spatula!
Maybe you can help with future cooking posts. I never know how complex to make them, so I stick with the easy-peasy ones. Thoughts?
One person asked how to make Wellington (beef or salmon) I thought that would be too much. Many chefs would order puff pastry from me, even though puff is not tough to do at all.
- Steven is a magician ..... I have no idea what he is straining those noodles over - where did that water go ?!?!?
I have heard of the Galloping Gourmet - I think he should be billed as Mr. Microwave - with a name like Weber - I keep expecting a BBQ to show up ..... I don't think it will happen - but I still dream .....
MEN - this is not Spaghetti - don't kid yourself.Weber Cooks - Spaghetti (w/ Chef Steven Reed) [Official Video] Steven Reed teaches all us some important life lessons, also...
- Please, please - don't call this 'Nachos'
I can't decide if he is being serious or is satiricalSteven Reed on Weber Cooks - Chili Cheese Dip On this episode of Weber Cooks, Steven prepares microwave Nachos and Chili Cheese...
- Everybody loves a good trainwreck
Step away from that microwave
Friends do not let friends do this - even if they are drunk.Steven Reed on Weber Cooks - Creamed Corn & Potatoes On this episode of Weber Cooks, Steven Reed prepares a delicious creamed corn and potato...
- Men - please don't cook like this - learn better. first - invest in a real rice cooker - it will save you time and cook much better.
Step away from the microwave and the heavy sodium / chemical laden box o rice 'meals.' #He4Sammich is your friendWeber Cooks - Rice-a-Roni (w/ Chef Steven Reed) [Official Video] Steven Reed teaches all us some important life lessons, also...
Cooking for Men and other Culinary-Challenged People~ 100 buzzes
Rod Loader wrote a post where he describes his ineptitude in the kitchen in comedic detail. It inspired me to create this hive.
Here, I will post articles on cooking, easily, simply, and deliciously. Yes, I will include recipes. Think of it as Your Kitchen Survival Guide.
Feel free to ask questions or suggest posts. Please do not use this Hive to publicize or otherwise promote posts. Any such will be deleted.
If you would like to contribute to the Hive, just message me.
Here, I will post articles on cooking, easily, simply, and deliciously. Yes, I will include recipes. Think of it as Your Kitchen Survival Guide.
Feel free to ask questions or suggest posts. Please do not use this Hive to publicize or otherwise promote posts. Any such will be deleted.
If you would like to contribute to the Hive, just message me.