What's right: Amy Winehouse. We have conflicted feelings.
What's wrong: She didn't listen to her pop. That's a choice.
What's left: "You'e so fucking special."
Saturday, December 29, 2012
Tuesday, December 25, 2012
I lived through the "Friends" era. A stain on American dignity that can only be "cured"
What's right: 'tis the season for smoked fish
What's wrong: The @NRA. This is their answer to the #SandyHook massacre. Guy on radio today: [sounded like a guy my dad's age - lived the great depression] 'When I was growing up the #NRA was nothing but gun safety and sport enthusiasm...now, they're just a mouthpiece for the gun industry...shameful'
What's left: Cold-smoked fish.
The Cure:
Preparation for Curing:
Wrap cure-prepped fish tightly in the food service wrap. Re-wrap as you deem appropriate. But be forewarned. Refrigerate for 36 - 48 hours, turning occasionally. [If I don't have 24 hour cure time, then I'm not smoking fish.]
Post-Cure:
Place fish on rimmed baking sheet with a wire rack.
Let air dry until pellicle forms. [if you skip this step, you're doing it wrong]. Use a fan directed over the fish at room temperature (65-72 degrees) for two-three hours for optimal results. Otherwise, up to three hours in the fridge. [don't forget to bring the fish to room temp prior to smoking]
After Curing:
Place the cured fish in your smoker on your terms. Cold smoke for 2 - 3 or 4 or 5 or 6 hours depending on wind and other weather conditions. Since I have a mighty oak in my backyard, I'll be using aged and fresh-cut live oak.
Derived from
http://forum.bradleysmoker.com/index.php?topic=13281.0
What's wrong: The @NRA. This is their answer to the #SandyHook massacre. Guy on radio today: [sounded like a guy my dad's age - lived the great depression] 'When I was growing up the #NRA was nothing but gun safety and sport enthusiasm...now, they're just a mouthpiece for the gun industry...shameful'
What's left: Cold-smoked fish.
The Cure:
- 50/50 kosher salt/dark brown sugar
- Black peppercorns
- Fresh dill
- anything else you'd like to add to the rub
Preparation for Curing:
Cure the Fish:
Lay out a three layers of sheet pan-sized food service wrap, one on top of the other. Put down a layer of the cure on the plastic. Place one salmon filet on the cure and rub in very well, and add layer of cure on top. Repeat with subsequent fillets. Spread a good covering of fresh dill between each fillet, as desired. Any fresh herb, really.
Remove the fish from plastic wrap and wash under cold tap water.Pat as dry as possible, but do not press on the fillets.
Post-Cure:
Place fish on rimmed baking sheet with a wire rack.
Let air dry until pellicle forms. [if you skip this step, you're doing it wrong]. Use a fan directed over the fish at room temperature (65-72 degrees) for two-three hours for optimal results. Otherwise, up to three hours in the fridge. [don't forget to bring the fish to room temp prior to smoking]
After Curing:
Place the cured fish in your smoker on your terms. Cold smoke for 2 - 3 or 4 or 5 or 6 hours depending on wind and other weather conditions. Since I have a mighty oak in my backyard, I'll be using aged and fresh-cut live oak.
Derived from
http://forum.bradleysmoker.com/index.php?topic=13281.0
Sunday, December 16, 2012
Split Pea Soup for the Soul
What's right: Beef pot roast in a pressure cooker.
What's wrong: Mike Huckabee is delusional.
What's left: This is the season for split pea soup. So, I offer options to achieve soup nirvana:
Ingredients:
1 lb dry green split peas
1 tsp olive oil
2 large carrots, peeled
1 medium onion, diced
2 cloves garlic, minced
7 oz reduced sodium ham steak, diced (Boar's Head)
6 cups water
1 tbsp Better Than Bouillon or 1 cube*
1 bay leaf
meld with these
Ingredients:
1 cup split peas, dried
2 1/2 cups chicken stock
5 slices of bacon, chopped
1 large onion, diced
2 carrots, diced
1 medium potato, chopped
1 clove of garlic, minced
1 bay leaf
Salt and freshly ground black pepper, to taste
deviate further from these staple ingredients at your professional peril. 15-20 minutes under pressure, natural release. remove smoked hock, if used, and shred the meat in a separate bowl. stick blend to desired consistency. serve in a bowl with a splash of dry sherry and a dollop of sour cream and a spike of the smoked hock meat. have sourdough/peasant bread, room temperature organic butter, cream cheese, fresh smoked fish (salmon, trout), preserved anchovies, sliced hard boiled egss, chopped cornichons, red onion and capers at the ready and in plentiful amounts.
What's wrong: Mike Huckabee is delusional.
What's left: This is the season for split pea soup. So, I offer options to achieve soup nirvana:
Ingredients:
1 lb dry green split peas
1 tsp olive oil
2 large carrots, peeled
1 medium onion, diced
2 cloves garlic, minced
7 oz reduced sodium ham steak, diced (Boar's Head)
6 cups water
1 tbsp Better Than Bouillon or 1 cube*
1 bay leaf
meld with these
Ingredients:
1 cup split peas, dried
2 1/2 cups chicken stock
5 slices of bacon, chopped
1 large onion, diced
2 carrots, diced
1 medium potato, chopped
1 clove of garlic, minced
1 bay leaf
Salt and freshly ground black pepper, to taste
deviate further from these staple ingredients at your professional peril. 15-20 minutes under pressure, natural release. remove smoked hock, if used, and shred the meat in a separate bowl. stick blend to desired consistency. serve in a bowl with a splash of dry sherry and a dollop of sour cream and a spike of the smoked hock meat. have sourdough/peasant bread, room temperature organic butter, cream cheese, fresh smoked fish (salmon, trout), preserved anchovies, sliced hard boiled egss, chopped cornichons, red onion and capers at the ready and in plentiful amounts.
Subscribe to:
Posts (Atom)
