I just like regular ass ham, I've never double smoked or anything. I'm sure the glaze is great but I'm a ham minamalist.
Give it a shot imo. I was skeptical too. I did two last year, one of them the apricot glaze and another one a grape glaze. Both were incredible. I'm not big on sweet stuff either,
Made a coconut curry butternut squash soup yesterday. Simple and turned out delicious. Mainly consisted of roasted butternut squash, chicken broth, yellow onion, garlic, ginger, curry powder, cinnamon, a touch of chili paste, and coconut milk.
Shun classic 8" knife is almost 40% off on Amazon for those looking for an all-purpose knife. Think I'm making this a late request from the family as a Christmas gift
Well that settles it. Just went to Kroger and got everything to make a double smoked ham with Taques' apricot glaze. Thanks Randy Bobandi undrtow Arkadin and bertwing I'll report back
You buy one smaller smoker and then you put that smoker inside of a much larger smoker. Double smoked.
>not using a handmade bob kramer original im just glad tandin isn't alive to see this level of peasantry in his topic
Wife made it. Seemed super easy though. Cut up 3 potatoes into squares and season with s&p and fry with evoo until crispy and brown in cast iron skillet. Cut up 1.5 lbs of leftover short ribs and throw in skillet and then make 5 or 6 wells and crack eggs into those areas. Cut up a baguette into slices, place those on top of everything, and bake all that shit for 13 minutes at a temp I can't remember and she got off Pinterest which I don't have. Top with some paprika and fresh parsley and that is that. That and some red wine was holy shit good.
Made this sriracha garlic shrimp from lucky peach tonight. Was easy and delicious https://books.google.com/books?id=V-7aCwAAQBAJ&pg=PA230&lpg=PA230&dq=ms+Vo+Thi+Huong+shrimp+recipe&source=bl&ots=PINJC3mikO&sig=7BHsS_X4x5Csqb_q_4OtZhkcvNk&hl=en&sa=X&ved=0ahUKEwiH5YX704HRAhVV_mMKHR6LDAUQ6AEIKjAG#v=onepage&q=ms Vo Thi Huong shrimp recipe&f=false
Not as cunty as Kramer, but Shun will check the block. I have a Shun chef knife but use an equally pedestrian Global santoku more often than not
And here's the one without WiFi for 91.80 https://slickdeals.net/f/9566544-anova-sous-vide-bluetooth-precision-cooker-91-80-free-shipping
you got a spiral cut, right? apricot glaze is for yankees, use coke like the true misplaced southerner you are.
Yes I got a spiral cut. Lol @ me being a misplaced southerner Though I will say you're not the first to recommend the coke method to me. Maybe next time
Solid first meal at home with the parents for the week. Filet with quinoa salad and roasted sweet potatoes/cauliflower seasoned with s&p, curry powder, thyme, rosemary, garlic powder
I'm actually doing the prime rib version of this video. Undecided on sides, looking for some inspiration
Good call, I was going to recommend that but thought the cut might be too pricey. Excited for pics and reviews
Keeping it going today. Made homemade meatloaf (1/2 turkey and 1/2 ground chuck) with parsnip potato purée/mash, and roasted brussel sprouts. Also made the sauce from scratch
Doing a 5lb rib roast in my parents oven. Should 20 min at 500 then 90 min at 325 work for med rare? Unsure of the meat thermometer situation so it'll be a bit tricky.
Reverse the temps Edit: or more accurately, change the time and temps and go a reverse sear http://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html
Picked up some gorgeous waygu strips today. Cooked them sous vide + torch with honey balsamic brussel sprouts and sauteed baby bellas.
It was a whole grain roll. It is great at soaking up the sauce at the bottom. http://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007
Seems like the surgery was a success Spoiler Serious though, hope it went fine. And hope the Mrs is continuing to improve. Merry Christmas