JD523's Profile

In the last 2 years I have been buying an exotic meat cut and then figuring out how to prepare it. Today's part is oxtail,which is really cattle-tail. So I am making oxtail soup with root vegetables from Epicurous. Right now it is simmering; the main trick seems to be letting the fat separate from the broth for a couple hours; then the striped meat is added back after the veggies and aromatics have been cooked.

You had to post a killer picture of cheddar bacon biscuits, didn't you? Now, I was planning on cheddar bacon smoked paprika *muffins* but I hope they turn out as pretty as those biscuits. First time cooking muffins in years, so I will cross my fingers...

I am making chicken stock this afternoon/evening, freezing it, and then using at least some of it tomorrow to braise some pork shoulder ala Alice Waters with Ancho peppers. The trick (she says) is browning the upper half, then rotating the roast so the lower half browns, then the former upper half soaks in the stock and pepper/onion/herb re-flavors it. Wash, rinse, repeat until it is done. Sounds good.

Sorry, I meant Paladin, not Pandora.

Well, if I was making chicken soup (for instance) it should be made with homemade stock. Why? One, we are surrounded by pre-roasted chickens at the least that can be easily turned into stock with a few leftover veggies and water. You can also go with fresh chicken, but for ease of production, pre-roasted chicken is easier (mainly due to the lack of skimming of protein foam).
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Second, canned/boxed stock is usually loaded with salt and really doesn't taste that good. You can always add salt to the stock, but taking it away is problematic. After that, I think it is up to the cook.

I am making something simple which is also a family tradition: a hamburger steak. Take 1/3 lb. or slightly more good hamburger (I am using beefalo), mix with granulated garlic, finely diced onions, green peppers (tonight El Paso hot green chilies), salt, pepper. Assemble into a 7-8" diameter burger and grill, turning when the juices rise. Yes, it is 1960s; but it is a family legacy, grilled then on a cast-iron Hibachi grill. This is 2010; I use the Weber.

After doing battle in the backyard with relocation of some bamboo over past month, I am finally getting back to the kitchen. I am cooking the red beans and rice recipe from CI -- something simple, and I hope, simply good. I got some nice tasso from a local meatarie and some Uli's andouille sausage from the local Thriftway.
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My favorite food article from the past week was the Slate article where the writer cooked two dinners of fried chicken, mashed potatoes, biscuits, iceberg lettuce salad, and pineapple upside-down cake following two recipes from the Pioneer Woman and Thomas Keller. I thought it was quite illuminating.

Well, I have an original 1950s Custom-crafted Hotpoint electric range and oven. Maybe I have grown accustomed to its quirks but I much prefer it to my sister's poltergeist-inhabited computer controlled combo range/oven. Electricity is cheap in the NW and I find it easier to control than a gas range. It seems to be even in temperament, but the clock died decades ago, and the control dials are starting to fade. But give me an electric broiler over the gas broiler any day. I am currently thinking of re-wiring it (the 50 year old wires do give me 2nd thoughts.).

I am cooking dinner for my family on Saturday: Carnitas with pork shoulder, local corn tortillas, onions, avocados (yes, I know, but what better to fill a 747 with?) and sour cream.

Oddly enough, between the CI overkill version and the simpler "put it in a dutch oven" and boil version, there really isn't much difference in end results.

Tonight: the first fresh halibut of the season, with a local organic store's pre-made veggie/farro salad (it is Friday after all).

I found the discussion of how to slice an onion interesting for the range of opinions. I learned that while I may not be doing it "right", my method is suitable given my tendency to cut fingers in the kitchen. But I may keep the root end intact and make it a little easier to slice...Thanks for the tips.