Today I threw out 4424 grams of some fresh made breakfast sausage.
Not only do I hate to just chuck things, but also so disappointed in my self.
I am pretty sure it was the dried Parsely. Even though it looked good and I really didn't smell any odor as I added it, but I do think it must have been a little moldy. It is about the only thing I added that could have been.Sage is only other thing and well I have used it in other things and it seemed ok to me.
Has any body heard from Chef lately?
I have sent messages but so far no reply.
Hope it is because he is busy and not something else.
Anyy how keep cooking, posting.
Kit
The wheather has been cool and briisk as of late. Fall has us bouncing from hot to cool.
Well decided since it is in the cool mphase now to make some comfort food.
Chicken and dumplings.
Pictured is chicken thigh and a dumpling with some of its own gravy, and a thia chili pepper from on plant.
Working on presentation getting closer I hope.
Have you ever been frustrated by a recipe?
It always starts off with so much promise. The picture looks beautiful. The description poetic. The source supposedly reputable.
In this video I demonstrate how to perfectly cook a tri tip roast on any grill using the reverse sear method.
In this video, I demonstrate my favorite method for cooking a whole roasted chicken on a BBQ Grill. While I use my trusty Weber Kettle, any BBQ grill will work. Notes on modifying this technique to fit other grills can be found below.
**BASIC APPROACH**
Start by lighting a full chimney of charcoal, and letting it get to the point where most of the coals are red and ashed over.
Split the hot coals on either side of the grill, using bricks to contain them.
I walk you through the process of making seafood ceviche using the "Flavor Punch" approach. This is the exact method we use to make our signature ceviche appetizer served at The Shore Restaurant, but what's most important, is the methodology behind building an intense yet balanced flavor structure.
The basic process is this:
When cooking chicken thighs, pan roasting is usually my go-to technique of choice. It's incredibly simple, fast, and results in a delicious, crispy skin with succulent, juicy meat, every time. The fat and brown bits left over at the end of pan roasting can be harvested to make a delicious vegetable side, which I demonstrate using Chinese long beans. Once you try this pan roasting / sautéed vegetable side combo, I'm confident it will become a mainstay in your cooking arsenal.
Excel recipe spread sheet can be found here: https://gum.co/rUrcb.
Whew! There's a lot to unpack in this video, especially if you're new to the sourdough bread baking and recipe creation process. But hang tight! All the info you need to start creating your own recipes is in this description and the above video.
THE RECIPE CREATION PROCESS
Learn how to cook Potatoes a la Burton, an easy & versatile approach to making any number of roasted potato dishes. Burton Potatoes are unique because we combine the normal two stage cooking process of boiling, chilling, and roasting, into one singular step. This leads to a more flavorful potato while streamlining the kitchen execution.
Before we get into how the potatoes are actually made, it's important to note that this technique requires a GOOD non-stick pan that isn't beaten up or scratched. And no, unfortunately, a cast iron pan will not work for this process.