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daninpd

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daninpd last won the day on January 16

daninpd had the most liked content!

About daninpd

  • Birthday 12/16/1947

Profile Information

  • Gender
    Male
  • Location:
    Prunedale, CA
  • Interests
    Food (on the smoker, of course), Wine, horses, photography, traveling around this great country and outside it. I lived in Thailand, Louisiana and Texas growing up and I think that is the foundation of my approach to cooking and flavors. Went to LSU, so that's an influence for some Saturday afternoons.
  • Grill
    Akorn

Contact Methods

  • Yahoo
    danincv@yahoo.com

Recent Profile Visitors

1,105 profile views
  1. daninpd

    Corn Beef Brisket Weave

    I'd be all over a slice of that. A little Russian dressing to dip it in... Looks heavenly
  2. daninpd

    KK's Big Adventure

    Nice visual trip to help Grandma celebrate hitting 100. That's a big deal! Now hope your dog can't read and doesn't see the "We only have a dog" comment.
  3. daninpd

    Breakfast Time

    When most people boil an egg to whatever their preference they drop it in boiling water and time it and hope they don't get distracted and miss the pull time and hope they can serve it before residual heat cooks it a little more. Eggs are perfect for sous vide- they come prebagged in their own shells, drop them in the water at your favorite temp and come back in 30 minutes. Or an hour. Or two hours. You'll still be serving eggs cooked to the the same level of doneness. Meats are a different conversation.
  4. daninpd

    Breakfast Time

    I've never grilled a soft boiled egg. How do you do yours?
  5. daninpd

    Breakfast Time

    You can also do them sous vide and all you need to do is pick your temp for what you like and forget the timer. You can hold the eggs at that temp for a 4 hour brunch, no problem. That picture looks like about 146 degrees F. http://www.douglasbaldwin.com/sous-vide.html#Perfect_Egg
  6. daninpd

    New to the Kamado

    Yeah. Don't get too "fiddly" with the controls on the first few cooks so you can see what develops at each setting of the top and bottom controls. Learn from your first couple of cooks (don't expect too much) and then start to dial it in to your taste and style of cooking. And welcome to the forum and post some pix!
  7. daninpd

    Recent Buc-ee's haul

    Wow, talk about being easily amused. I usually pick, at least, a neighborhood for a vacation. Often a whole city. Like Disneyland.
  8. daninpd

    Paella Time

    Sweet! What do they call the crispy bits at the bottom of the paella pan?
  9. Any of you Akorn bakers out there, do you bake at grill level or use the "warming rack". Seems like, properly preheated, the upper rack would get more reflected heat, but I've never tried it. My question is more about pies than cakes or things like biscuits. Any experienced bakers with advice?
  10. daninpd

    The random pictures thread...

    No, dinosaur does better with a wrap of those 4' wide banana leaves and not too much smoke...it's very delicate. One of the few things that doesn't taste like chicken.
  11. daninpd

    Really California? WTH

    I, apparently, own about 4 acres of cancer causing trees right here in California. The rest is grass pasture. Lord knows how dangerous that is. Maybe I'll just quit eating and feeding my horses to keep us all healthy.
  12. I think I would have burned my fingers and mouth grabbing one of those straight off the grill.
  13. daninpd

    Braided Meatloaf Test

    I like your braided meatloaf. How about using the classic ketchup and brown sugar glaze on each strand with a quick pass under the broiler before braiding? I'm going in a different direction but this is interesting.
  14. daninpd

    And then there was this

    Give 'em a chance! The last picture I saw was a 5 year old with a ipad in a taco holder. Not someone I would give matches to at the moment. Maybe give your kid a brisket to play with when they turn 8.
  15. daninpd

    Beef Wellington

    One question, did you tie your roast before going into the sous vide? I have a 3 pounder that is nicely cylindrical and I'm going to try to replicate your dish this weekend.
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