Why we’re just better than they are…damn the score

Posted on 05/14/2014 by renalmd

Anyone know where to get this retail?

All you ever needed to know about boiled eggs.

Posted on 05/13/2014 by OG

Courtesy of JKLA The Food Lab.

Cold Smoke

Posted on 04/09/2014 by OG

Anyone have any ideas on how to turn the kamado into a cold smoker? There a bunch of potential applications, particularly cheese, peppers, ketchup, salt, not to mention tons of other things.
There are a couple of principles to keep in mind.

1. Wood typically contains a bunch of water. Until you exceed that boiling temp, the wood isn’t going to ignite. 212F/100C in case you forgot.
2. Wood ignites at the 500F range. This is obviously much higher than the optimal smoking temperature, but consider that you’re only following the dome temperature, not the fire temperature. It’s a gradient, and we typically just follow the dome temp at the top of the cooker.
3. I’ve heard of using a coffee can (who has those anyway? hipster coffee comes in bags, man…) to keep the fire small, thus the temp down.
4. Would a small crockpot hit the temperatures necessary to fire the wood? Sounds like an experiment that needs to happen.
5. The temperature at the cooking grid level has to be <100F.

Let's hear your ideas.

Spring’s Bounty

Posted on 04/08/2014 by renalmd

Asparagus is everywhere and at its peak. Quick weeknight meal – asparagus tart on puff pastry topped with a fried egg. Solid.

bde portland, ’14 edition

Posted on 03/24/2014 by OG

Things were definitely consumed.

This is more of a travel log and commentary, I don’t really have a lot of visuals. Click on the links to the websites to check out what’s going on.

Lovejoy bakers
Lamb meatloaf sandwich with harissa
Beef goulash with herb dumplings
Roast beef sandwich
Chickpea sandwich
Grilled organic (aka grilled cheese)

Apizza Scholls
Veggie plate: artichokes, marinated olives, red peppers, pappdew peppers, sundried tomatoes, bread, mozz
Margherita pizza
Margherita with shaved prosciutto
Pig and pineapple: pork shoulder with pineapple
Sausage with Lil Mama’s sausage

Slappy cakes
Make your own whole grain, sweet potato, and regular pancakes
Scramble with goat cheese, greens, lardons, eggs, onion
Toad in a hole

Mio sushi
Harmony roll
Coco roll
Ocean’s spring roll
Rainbow roll
Portland roll
Assorted nigiri including scallop, salmon, hamachi, uni, and mackerel

The Hazel Room
Breakfast burger
Smoked salmon crostini
Fresh grapefruit juice
Secret aardvark habanero sauce

Bread and Ink
Greek salad with chicken
Mac and cheese

Salt and Straw
Caramel and salt ice cream
Olive oil ice cream
Pear and blue cheese ice cream

Andina
Esparagus peruanos
Empanadas de carne
Anticucho de pollo
Morada
Conchas a la parrilla

University seafood
Halibut
Dungeness crab
Yearling oysters
Smoked salmon

Sansaire finally arrived!

Posted on 03/01/2014 by renalmd

First run was a 130 degree ribeye with parsnip purée and asparagus. One of the limitations of sous vide is lack of one pot/bath meals. I am developing a few and will update when ready for prime time!