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Had to google basted egg

http://www.google.com/url?sa=t&rct=j...BTeXdg&cad=rja

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When I baste I don't turn the heat down that much, just a little, and I only use one tablespoon of water. I don't wait for the whites to turn before adding the water either. I use a plate to cover the non stick frying pan because we don't have a lid that fits it. Then I wait until the yolk gets a slight whitish film over it before removing from the pan. That way the white is not runny. Almost forgot, I grind some really fine French sea salt on the egg as soon as it goes in the pan. I cook in salted butter.

Imo there is no better way to cook an an egg!

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Next!

Scallion Cheese Puffs

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Sounds pretty good

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One of my guilty pleasures!

Wienerschnitzel Ocean Park

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You're forgiven.. :08: Apple Pan does a great piece of Apple pie BUT!!!!!!

Check this place out for a 10" Deep Dish Apple Pie. Best I have ever tasted!

Apple Pie - PIES Sweet Lady Jane


Enjoy!

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Tony....that's not all they do great there, you had the tripple berry cake? Oh man! Yes I ate that piece right there v!

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Homemade Tagliatelle with basil infused Olive Oil, Black Garlic, and topped with Locatelli-Pecorino Romano cheese..
Piacevole al gusto! :coldbanana:

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Not Yet, But I will be there this Friday. Looks Awesome, I love berries!

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It's so light and fresh you can't believe it's cake!

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That looks yummy, my wife would force me to make that if she saw the photo! :ha:

I've never heard of black garlic. I'll have to do some research.

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You want the recipe. I will post it. :0517:

Black Garlic is used heavily in Asian cooking. Its garlic that is smoked on a high heat and then slow cooked, Its kinda sweet with a slight pungent garlic undertone, I use it on most of my Italian dishes for a balance of flavor. Check Whole foods for the already made BG.

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It looks it. My Fiance says lets try it on Friday.... Thanks for the Pics!:bananas_b

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smoked on a high heat and then slow cooked.I can do that

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Yes you can Mr Oven man! :ha:

Cherrywood works well for me..... I'm waiting for Pizza Pics???? :lurk:

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So it's similar to roasted garlic I make at home or the smoked garlic I get from the farmers market?

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Wow, seriously black!

Black Garlic*|*Garlic Just Got Better

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It sure is, but the taste is great! well worth it!

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Ok my wife saw it and just as I figured she wants me to make it. :ha:

Hook me up with the recipe please! :2738:

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How long does it normally take for red bananas to ripen? I bought some from the store like 2 weeks ago and they're still not ripe.

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I've had some stubborn store bought reds too. Try putting them in a paper bad with an apple on top of the fridge for a few days.

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Well tonight I had the best steak I've ever had! I've tried Reverse Searing on several cuts of grass fed organic beef steaks but this 2" thick Porterhouse took the prize! It was so good I almost cried tears of happiness. :)

If you haven't tried reverse searing definitely give it a shot. If you need help with temps and times let me know.

My 2lb T-Bone!

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These look interesting!

Himalayan Salt | Sea Salt | Pink Salt | Himalayan Sea Salt

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I thought so :ha:: Here ya go!!!!!!!!!!!



Homemade Tagliatelle

Ingredients:
3 Cups Semolina flour
3 eggs
1 Tsp kosher salt
2 Tbsp. water
Pasta Machine

***Add 2 tsp of Morton's Iodine salt for Pasta water

1. Form 3 cups flour into a mound; create a well in center. Sprinkle 1 tsp. kosher salt over flour. Add 3 eggs, 1 egg yolk, 2 tbsp. water, and 1 tbsp. olive oil to well.

2. Using a fork, incorporate eggs and liquid in a circular motion, pulling in small amounts of flour until dough becomes stiff.

3. Knead dough, adding a little flour as necessary, to prevent sticking, until it's smooth and elastic, about 10 minutes. Wrap in plastic wrap; let rest for 30 minutes.

4. Cut dough into quarters.

5. Flatten 1 quarter into a rectangle (cover others with a towel). Pass dough through a hand-cranked pasta roller set at widest setting.

6. Fold dough in thirds, creating another rectangle; feed open edge through roller set at widest setting. Fold again; roll twice more using same setting. Decrease setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you've reached the second-to-last setting, creating a 1⁄16"-thick sheet.

7. Sprinkle sheet with flour; halve crosswise. Transfer to flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer.

8. Tightly roll each sheet, from short end to short end; cut cylinder crosswise into 3⁄8"-wide strips.

9. Unroll strips and toss with flour; spread on a floured parchment sheet. Let dry for 30 minutes.

10. Boil water then add 2 tsp of Morton's Iodine salt work best.

11. Add Pasta

*If you use fresh pasta which will give you best results, cooking time will be around 4 minutes for “Al dente” depending on your stove. If you omit and use store bought then follow box instructions.


Basil Infused Oilve Oil:

Ingredients:

1 Cup of Fresh Roughly Chopped Basil
1 Cup of Virgin Olive Oil (the flavors of extra-virgin olive oil will compete too much)

Fill a large bowl with ice water, set aside.

Bring a large saucepan of water to a boil. Add the Fresh Basil, blanch for 5 seconds (make sure the leaves are submerged.) Drain into a strainer and immediately plunge the Basil into the bowl of ice water until cold. Drain the Basil well and squeeze out all liquid.

Puree in a blender with olive oil (blender works better than a food processor here.) Strain puree immediately through a fine-mesh strainer. Strain again through three or four layers of cheesecloth (rinsed in clear water and squeezed dry before straining the Basil.) Put the oil in a sterilized glass bottle, cover tightly and refrigerate for a few hours. For best flavor, use within one week.

Strain until clear which does not matter in regards to flavor. You can be lazy and not strain it. Just leave the mixture a greenish color which will still have good flavor.. :ha:

Pasta Prep:

Ingredients:

1/3 Cup of Pancetta
1/2 cup of white wine Pinot Grigio is best. Suggestions: Ecco Domain or Santa Margarita are great choices)
1-2 Tsp Dried red pepper flakes
2-3 Tbsp Basil infused oil
6-8 peeled black garlic cloves-finely chopped
1/4 cup of grated Locatelli-Pecorino Romano cheese


1. Add to a saucepan on Medium Heat 1/3 Cup of Pancetta Cook until brown

2. Deglaze pan with 1/2 cup of white wine (Pinot Grigio is best. Suggestions: Ecco Domain or Santa Margarita are great choices)

3. Add 1 tsp Dried red pepper flakes for more spice add 2. (I grind mine)

4. Add cooked pasta (“Al dente”)

5. Add Basil infused oil 2-3 Tbsp

6. 6-8 peeled black garlic cloves that are finely chopped and quickly add with pasta,then mix in thoroughly.

7. Add/Mix in 1/4 cup of Locatelli-Pecorino Romano cheese to pasta

8. Plate

8a. Add a little fresh Basil and Lacatelli Pecorino Romano cheese before serving.

Serve with Glass or bottle of Pinot Grigio and a crusty garlic bread....
Bona Appetite Mitchel! :chefnaner:

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Tonight ribs tomorrow pizza on the grill dome

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I have about 15 different salts I use including Black Baltic Sea Salt flakes for my homemade dark chocolate Truffles I make with 75% Cacao. Different types of salts effect food in different ways including using them on desserts, which i have found over the years...

Check this place out, this where I order my salts from:
Gourmet Sea Salts – Bulk & Wholesale

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Do you have the salt plates? I was thinking these would be pretty novel gifts for some friends who are major foodies.

Btw thx for the link. They have some very interesting salts!

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Yes, They're great if you place them on a griddle, grill or flat top to cook meat,fish, chicken or veges on them, they heat up nicely, and seem to work out great. I like the fact you can you can use them over and over again. The cookware grade Himalayan salt block/plate is great. Just make sure its at least 1" thick but best results if its 1 1/2" thick.

Cleaning is tricky due to the heat. You must let the plate/Block cool down completely. It sometimes can take up to a day to cool down.
Its a great gift for anyone who loves to cook:08:

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Here are few links about oldest European salt farm :)

Intermezzo - solana ston - YouTube

SA ZRNOM SOLI 1 dio - WITH GRAIN OF SALT part 1 - YouTube

SA ZRNOM SOLI 2 dio - WITH GRAIN OF SALT part 2 - YouTube

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While watching this I foundt this one to, its about fish restaurant I wisit allmost every time I go to Dubrovnik, its funny to see familiar in production like this:ha:
Bota Sare- Mali Ston, Croatia, Davidsbeenhere.com - YouTube
:woohoonaner:

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Ribs are in the Dome,using apple and cherry wood.225f for 4hrs.

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Looks like they have a ways to go yet.

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Yes that was after an hour:08:

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Should be getting close now. Any bark building?

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Took them off after 3 hours tasty another hour would have been better

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How was the smoke ring developing?

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Plenty of smoke flavor

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Looks Good Tony. How did you like using the cherrywood?

No Pics of the smoke ring on the meat? :eek: You pull a Mitchel and eat before its photo Opt... :ha:

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I mix 3 different woods next time I'll use straight cherry and let you know.
Well what can I say :ha:

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I know the feeling. When you're hungry F&%$ It :ha::ha::ha:....

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With 10lbs. of lump charcoal I have cooked burgers twice,whole chicken twice,steaks,pork butt and the ribs.

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That's a whole lot of cookin!

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Pretty good grill

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Thinking of buying this. Reviews are decent. I don't want to spend close to $300 for a Le Creuset. Are there any other brands worth looking at? Lodge is now importing from China which I'm not real excited about.

http://www.amazon.com/Lodge-Color-7-.../dp/B0039UU9UE

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Why such a high price ?

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For the Le Creuset? It's always been really pricey.

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Oops

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I have a Lodge dutch oven already that I have repeatedly tried to season with no luck. I can't cook anything acidic in it or the seasoning comes off into the food. I've even sand blasted it before re seasoning. Nothing works for it! I have loads of other cast irons and never had a problem until this one.

I just want an enameled cast iron dutch oven now.