My favorite marinade for Pork Chops and Chicken thighs... Recipe by Chef John, in first pic
Chicken thighs... https://www.flickr.com/photos/food_pictures/9197218508/
Done on my grill... https://www.flickr.com/photos/food_pictures/8727945544/
Pork Chops... https://www.flickr.com/photos/food_pictures/8726827313/
At David Burke's Primehouse in Chicago, Chef Rick Gresh keeps a cup next to his grill with what he calls "beef love", melted beef fat trimmed from his steaks. Gresh paints the steaks with it before they go into the dining room. I have taken his method one step farther. I paint the meat with beef love before it goes on the direct heat as well as before I serve.
My setup and process for baking bread, outdoors, in my large Big Green Egg... A Ceramic oven.
If you have a meat grinder... Buy short rib meat or chuck steak and grind it yourself. If not buy it and have the butcher grind it for you. Tell the butcher you want a coarse grind on the meat. Not the small grind they use to make regular hamburger.
You want your ground beef to be between 20 to 30% fat content. You will get 2 burgers per pound. For 2 burgers, before you form your burgers mix in... 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, not garlic salt, add a 1/4 teaspoon of onion powder. Do not use any salt yet.
I am very excited about how well this turned out. I've just made my starter, Charlie, beginning a week ago.
Charlie was not looking like much until this very morning when a really sudden change from last evening's feeding had him climbing out of his jar. Due to space limits, I had been bringing forward 200 g of starter with each feeding. However, thanks to not really thinking it all through, I had a total of 600g ( 200g old starter, 200g water, 200g new flour ) of starter when I thought I had been working with 400g.
Hey Everyone,
Here is one of my faves! Hope you enjoy!
Ingredients:
540g BF
135g Red Fife
450g water
150g 100% Rye Sourdough Starter @ 100% Hydration
15g Kosher salt
While digging up the sourdough waffles recipe, I found the recipe for pretzels on FCS - made with baking soda, tsk tsk tsk Jacob. I would expect such things for the likes of Alton Brown but you are the guy I go to to hear about the magic old world secrets all of today's busy bodies never want to learn about.
I am a big believer in pretzel buns as the answer to stand up to the ultimate juicy hamburger loaded in toppings, and have been making them quite a bit over the past few years. I have yet to try slow fermented pretzels, let alone sourdough ones, I but they will be fantastic.
Many may think that the trick to following these lessons is easily is you're left handed. Just switch hands. Unfortunately it isn't that easy. Do you think you might be able to create a few basic skills videos so that left handed chefs would have a model to emulate? thanks so much!!!
LeAnne Oliver
My wife bought me a precious little vial of 9 grams of saffron for Christmas this year and I wanted some input on how to best use it. It seems to be decent quality, from Spain, not Iranian or anything but I don't want to blow it on the wrong dish, I don't know how many I will be able to use it for as 9g isn't very much. I smelled it once at a spice shop and thought it smelled like paprika, nothing wrong with that but I was hoping for a bit.....more.
I recall salivating a lot over a recipe that was posted on FCS, I remember Jacob talking about how the acidity in the sourdough reacted with the baking powder/soda to provide additional leavening and I want to say the recipe somehow incorporated apples, pecans, maple syrup and who knows what other goodness.