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Everything posted by daninpd

  1. When I lived in Thailand as a kid my Mom called December "The month they put pants on the kids". We were still sweating, but the kids were too cool for their diaperless existence. It's all about what you're used to.
  2. That picture is very close to the meteorologists textbook picture of a Haboob, from the Sudan. Beautiful picture, don' wanna be there.
  3. Welcome Tex and your new Joe. And, yes, "When Mama ain't happy, ain't nobody happy", I believe the saying goes.
  4. I hate to bomb in here with low-tec. A good pizza stone would be my first accessory.
  5. I hated liver when I was a kid, mainly because the way my Mom cooked it, also because it was cheap beef liver. When I was about 9 my Dad and his brothers got together at Christmastime to butcher a pig for my Grandparents (a boucherie). It starts in the early morning with every part of the pig getting used and preserved in different ways, but lunch was the liver because it could spoil so easily. My Grandmother simply sliced it, put it in seasoned flour and then into a cast iron skillet for a fast saute. I didn't want to eat it because I hated liver, but after some coaxing I took a bite. And then the Angels sang. I guess there are multiple reasons fresh pork livers isn't readily available. 1 It's highly perishable. 2 It's in great demand for commercial pates 3 It's delicious when it's that morning fresh. I have loved liver ever since.
  6. Welcome to the forum. Send some pictures of that grey slushy stuff (not pristine, white snow) so I can remember why I live in California. And send some pictures of your cooks and include the descriptions of the cuts of meat. I am fascinated by the different ways of carving up a side of beef and how it varies around the world.
  7. That's a good looking soup. I missed the "r" the first time I saw your header and thought "crazy potatoes"?
  8. Welcome to the forum. I see you are another California person.
  9. Welcome to the Guru. Keep wandering around here, there's good information and some things you will see that will inspire you to try something new.
  10. A few years a yard ornament was stolen and traveled around the world with pictures posted on InstaFace (or whatever). Now it's cool bicycles? So next it's your bikes at the Taj Mahal? That would be hard to top.
  11. I like your recipe. That looks good.
  12. I think that may become the picture in the "English/Spanish" Dictionary under "comfort food". Looks good.
  13. I'm pretty sure that's it for soup. I was going to do a Cioppino but I think I have too much going on to hunt down all the ingredients.
  14. I wanted my last cook for this challenge to be something from where my parents came from and where I spent my last 2 years in college: Louisiana. The "Queen" of soups in Louisiana is probably turtle soup, but the king has to be Crawfish Bisque. Okay, Gumbo in all it's forms is the prince. I can find frozen crawfish tails easily and in one Wally World they have 3 lb bags of whole frozen whole crawfish. That's the start of Crawfish Bisque, whole crawfish to use the heads and shells to make stock and the tails to make the finished soup. I used Tom Fitzmorris' recipe http://www.storm2k.org/phpbb2/viewtopic.php?t=81430 I left out the traditional step of stuffing and frying some srawfish heads to use as a edible garnish. As Tom said, they are as much trouble to eat as they are to stuff. I started by peeling the crawfish from the 3 lb bag of whole 'dads, reserving the claws. All of the bodies and the shells went in the pot and the claws went in a heavy ziplock to get crushed up with my meat mallet so more of the claw meat would infuse into the stock. Using a colander for the first straining and a fine strainer for the second is a good idea. I did not make as dark a roux as I usually would because I was cooking on the Joe and temperature control was problematic with frequent lid openings to stir the roux to keep it from scorching. Normally I go for a chocolate color on the stove, this one was a little darker than what I call a "peanut-butter roux" (referring to the color, not the content). Everything else was per recipe, whisking roux into stock, giving the frozen tails a buzz in the food processor and adding them in. I reserved a few of the larger tails from the whole 'dads for garnish along with some green onions and chopped parsley.
  15. If you think of it as really chunky polenta, that's kind of what it tastes like, basically like whatever sauce you put on it, it's almost like pasta in that regard. And I noticed I left out a pretty important part of the recipe: "3/4 lb dried hominy".
  16. I went to high school in San Antonio (that's Texas) and Mexican food, Tex-Mex food and Texas BBQ became part of my food DNA during those 4 years. This is a tribute to the flavors I tasted and learned to include in a everyday dish. I started with some blue corn hominy soaked overnight, then drained and covered with lightly salted water and cooked on the Joe (going at 300) at a fast simmer. While that was going on I took 2- 2oz packs of dried chiles (I used Guajillo and Mulato, both mild with great flavor) and stemmed and seeded them and rehydrated them in some boiling water for about 20 minutes. The peppers and the liquid went in a blender for a nice long buzz, then from the blender to the blue corn that was simmering on the Joe, keeping the liquid at 2" over the corn the whole time. At this point I added 2lbs of pork shoulder, chopped garlic and some oregano and let it simmer until the hominy "bloomed" (it took about 3-1/2 hours for that to happen). I have made Pozole in the past using canned hominy and got used to the slightly gummy texture. Reading a recipe recently that recommended starting with dried hominy for a more "al dente" texture to the corn and a better flavor, I tried it. It's better. The recipe is remarkably simple: 2- 2 oz pack of dried chile pods (if you aren't familiar with the heat levels of the selection you have available, use you phone to do some research) Guajillo is a good start 2 lbs cubed pork 4 cloves garlic chopped 1/2 t oregano salt and pepper to taste Garnishes: radish slices, avocado slices, crema, cilantro, chopped white onion.
  17. When I lived in Thailand as a kid two of my favorite dishes were Tom Yum Pla (we called it Fish Head Soup) and Tom Yum Goong (Shrimp Soup). I'm trying to recreate one of them here. Almost all of the ingredients are pretty readily available; exceptions are Galangal (a root similar to ginger), Kaffir lime leaves (available frozen at some Asian markets- I have my own plant since I cook a lot of Thai) and lemongrass (depends on where you live). This is a dish where you cook flavor into the broth with lemongrass, galangal and kaffir lime leaves boiled for a few minutes in shrimp or chicken stock before adding the shrimp and mushrooms to cook until just cooked through. Fish sauce is added after the soup comes off the heat to adjust the salt level (Taste, Taste!). Shrimp, mushrooms and broth are spooned into bowls prepared with lime juice, green onions, sliced green chilies and more lime leaves. Prepare Bowls (each for entree size) Juice of 1 lime 1/4 to 1 tsp thinly sliced hot green chilies (this is where your judgement, your audience and the chilies you have available comes into play) 1 green onion thinly sliced 1 kaffir lime leaf torn in half garnish with chopped cilantro Broth (this makes 2 entree sized portions or 4 appetizer sized) 3 cups water, chicken stock or shrimp stock (I prefer either shrimp stock made from shrimp heads and shells, or fish stock made from heads and bones of filleted fish) 3 stalks fresh lemongrass trimmed to 3" base and sliced diagonally into 1" slices 5 slices Galangal, either fresh, frozen or dried (substitute is ginger) 1/2 lb shrimp, peeled and deveined 1 cup thinly sliced fresh mushrooms (I used oyster mushrooms because they were sitting next to the lemongrass at my Asian market) up to 2 T fish sauce after the soup comes off the heat and you taste it optional roasted chile paste for leathermouth chile-heads (nam prik pao) In this cook I used clam juice and my chicken stock because I couldn't find any head-on shrimp to make stock. I used most of a serrano pepper for each bowl and it was great for me but had my wife complaining (there's your judgement call). It tasted close enough to what I remembered to pass for the real thing.
  18. As long as the legs sit securely on the deflector, go for it. You should see some of the ways I have stacked deflectors, pizza stones, 3/4" copper tees, cookie sheets and grill grates to create a even oven heat when baking in the Joe. The main thing you are looking for is avoiding any kind of direct heat on the bottom of that dutch oven so food doesn't burn to the bottom.
  19. Cranberry sauce. If not with the meal, the next day on Turkey sandwiches with stuffing, gravy and cranberry sauce. Yum!
  20. That goes back to my original question: what Kamado brands are available in the country that was the originator of the Kamado? I have seen posts that indicate that Kamados of various brands are available in PX's in Japan, but that would only be available to active military.
  21. Looks like a Turducken without the "tur" pr the "duck". Nice job.
  22. This will be a fun thread to watch for me. KJ had a sale on the Joetisserie a little over a month ago, so I pulled the trigger and it arrived today. Looking forward to trying it out on Prime Rib and turkey during the holidays.
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