JuneBacon
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Posts
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Everything posted by JuneBacon
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The Great Heat Wave and Power Outage of Late June, 2012
JuneBacon replied to Joe H's topic in Events and Gatherings
You're welcome. BioLite Camp Stove -
That's why we take Tom's reviews with a grain of salt
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They had no sea salt laying around? I'm not sure why a restaurant would even have iodized salt around except to prevent goiters?
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Clear thin plastic? http://0.tqn.com/d/homecooking/1/0/N/A/1/squidcartilagesbs7.jpg Might have been cartilage.
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https://opensky.com/altonbrown/product/looftlighter?utm_source=Sailthru&utm_medium=email&utm_term=food&utm_campaign=Food%20Digest%207-11 Looftlighter on sale for $64. Intruiging product. You could probably get a nice sear on some steaks too
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I would be interested in any reviews on a stand-alone grinder. I sadly opted for the Viking mixer and while I love it, the accessories are being discontinued, and they are not as widely available as the KA ones.
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"can be less than savory" Does that mean we're sweet?
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Better price with good reviews on Amazon. Free shipping for prime members. Imagine that, free shipping on a 20lb. bag of charcoal ! http://www.amazon.com/Primo-608-Natural-Charcoal-20-Pound/dp/B003LNL7P0/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1340910345&sr=1-1&keywords=lump+charcoal Might be worth a trial.
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I use Kingsford, haha, but have been looking for a replacement too lately. All I hear is about lump charcoal and how much better it burns. Who really even knows what is in Kingsford. I don't think it burns hot enough for me, I would like to try something new, but I dont really want to spend much more than I do. I saw this yesterday. It must be more expensive than I pay now. I wish I paid attention. $35 for 24 lbs. plus shipping. I like the concept at least ! https://opensky.com/...charcoal-24-lbs Edit: Same box with Prime shipping on Amazon is $54. Looks to be a good deal !
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Restaurants with Great Service
JuneBacon replied to bookluvingbabe's topic in Washington DC Restaurants and Dining
Except for that time they were stealing people's credit card #s. I have had some of the worst experiences here, including them thinking the $250 in cash we left to take off of the top was their tip. So as to not end on a negative note... BEST service we have ever encountered was at Morrison House. We had our wedding dinner there for 14 people in a private room. We have never been waited on hand and foot so happily by a group of servers, ever. They graciously accomodated ever request we had and were super knowledgable and helpful. You can rack this up to it being a private event, but it was only dinner for 14. (FOOD was fantastic as well.) -
Cello you got a bass !
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So we're not boycotting PDOP? P.s. I'm on top, I'm on top !
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Haha, sorry. Woodbridge and College Park. Two places I will go to for Ikea, but not for a burger
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Such nice neighborhoods.
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Here's an easy way to make flavored vodkas.
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I believe you, it appeared that way from the font. The recipe does not mention using the oven at all, only pre-heating. I suppose you could keep them warm (and crisp?) in a 500 degree oven if making a large batch, but still, the recipe is missing something. Also, 500 degrees seems excessive for keeping. So either a typo, or its missing something, I would fry at 375.
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When do I get to turn the oven off? Its 100 degrees out for cryin out loud ! Also, don't think you need to deep fry at 500 deg. either. You will have a flaming crab ball and a house fire if you try that.
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Sobieski - My brother-in-law swears by this. it is very affordable. He even calls it "vokka" so it must be good. (He's from Connecticut). Test test and see if you like.
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Cold soba noodle salad with peanut dressing (natural pb, worchestershire, ACV), sliced cucumber, pea shoots, spicy ground pork, mint and basil from the garden.
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Don Rockwell is a front end to ma belly.
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I think its an application/service that posts your tweets to your facebook simultaneously. Looks like that was a tweet of Tom's. I think there's only one or two people that he could be talking about in the DC area.
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I do have a Polder probe that is on its last legs from using in the smoker, but I think it still works, haha. That's a good idea then, if i stopped at 110 initally, I might end up at 120 once settled, which is too high. I plan on setting the oven very low to bring them up to temp. Dry rump roast can be pretty dry.
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I am cooking for 70 people this weekend as one of three wedding celebrations (for ourselves) this summer. This is a very casual picnic reception in my sister's backyard. I am cooking (grilling) about 20 lbs. of beef rump roast to carve and serve w/ chimichurri or horseradish sauce on buns or plain. (Along w/ 30 lbs. of steamers, 18 lbs. of leg of lamb, and one whole smoked bbq brisket we are making into sliders, and 75 bone in chicken thighs) We picked rump roast for its versatility as well as price. Here is my question, since I am prepping all of the food Thursday and Friday for the Saturday picnic, what is the best way to pre-cook the rump roast and then bring it to temperature? I suppose I will be cooking half of them to med. rare and half of them to medium. My plan was to marinate them overnight w/ rosemary, garlic salt, pepper, and olive oil rub, then grill them the next day to "sear them off." I would grill them to about 110-115 degrees internal temp. Searing then, indirect heat. Then the following day (of the picnic) I planned on letting them come to room temp, then bringing them back up to med. rare or medium in the oven and carving after they sat for maybe 10-20 minutes. Am I missing any steps? Any opinions on if this tactic will produce the best results? I want to pre-cook because we have 100 things to plate and prepare the morning of the picnic, so I don't want to have to spend 2 hours grilling these guys. Thanks in advance !
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