Re: The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

[The Pantry]

Yeah I wonder if its a regional or historical thing, I think my favorite that I've mentioned before, Lehtos, always has a good amount of rutabaga but you are right something ain't right with their pastry, it was great fresh last year but I got a half dozen frozen and reheating them its flakier/drier if that makes sense, not ideal which makes me want to cover it in ghee or butter.  Heading up there end of next month so I can get to the bottom of this situation.

Lehto's was pretty good when I was a kid.  Stopped there often on the way to the Keweenaw.  Last time there, think it was mid-90's, not as good.  Place has changed owners a couple times.

Mom wrote down Lehto's recipe, which was apparently published in a newspaper way back.  Been looking for it a couple years but haven't found yet.  Things I sorta remember about the recipe: They used lard and/or suet/tallow making the dough.  There was an oven temperature change somewhere during the bake.

Found the recipe.

[Motown Spartan]

Just the the Traeger today so I’ll be bumping this thread a lot moving forward.

[The Pantry]

Just the the Traeger today so I’ll be bumping this thread a lot moving forward.

Never used one but curious. They sound perfect for long smokes but don't understand how they're used for grilling/searing. Do you skip the pellets and use briquets/lump charcoal instead?

[Motown Spartan]

Just the the Traeger today so I’ll be bumping this thread a lot moving forward.

Never used one but curious. They sound perfect for long smokes but don't understand how they're used for grilling/searing. Do you skip the pellets and use briquets/lump charcoal instead?

A pellet grill works like a grill/oven combo. The Traeger that I got has a fan for convection, not sure if/how that applies to other pellet grills.

Anyways, for searing you just set the temp hotter than you would for slower cooking or smoking. It has precise temperature controls from 150-500 degrees, +/- 15 degrees. It also works well for reverse searing.

[The Pantry]

Never used one but curious.  They sound perfect for long smokes but don't understand how they're used for grilling/searing.   Do you skip the pellets and use briquets/lump charcoal instead?

A pellet grill works like a grill/oven combo. The Traeger that I got has a fan for convection, not sure if/how that applies to other pellet grills.

Anyways, for searing you just set the temp hotter than you would for slower cooking or smoking. It has precise temperature controls from 150-500 degrees, +/- 15 degrees. It also works well for reverse searing.  

Please take pics of its inner workings before getting it dirty.  I'm still not getting how searing works with pellets.

[Motown Spartan]

A pellet grill works like a grill/oven combo. The Traeger that I got has a fan for convection, not sure if/how that applies to other pellet grills.

Anyways, for searing you just set the temp hotter than you would for slower cooking or smoking. It has precise temperature controls from 150-500 degrees, +/- 15 degrees. It also works well for reverse searing.  

Please take pics of its inner workings before getting it dirty.  I'm still not getting how searing works with pellets.

I think I know what you’re asking. This video does a good job in the first minute of showing how it works. There’s a corkscrew that continually pushes more pellets into the “burner” to keep it at the e desired temp. The hotter you want it the faster it moves.

[aualum06]

Should go good tonight

[The Pantry]

Seems a week or two early for morels. Must be the mild winter.

[aualum06]

Seems a week or two early for morels. Must be the mild winter.

Found a single two weeks ago. Was thinking more next weekend

[The Pantry]

Seems a week or two early for morels. Must be the mild winter.

Found a single two weeks ago. Was thinking more next weekend

Are those pine needles in the picture? Found a few morels at the last house. They were under a pine tree.

[aualum06]

Found a single two weeks ago. Was thinking more next weekend

Are those pine needles in the picture? Found a few morels at the last house. They were under a pine tree.

Yep under a pine tree

[aualum06]

Yum yum

[Motown Spartan]

Ribs going on the Traeger in about an hour!

[WhiteBoyHatcher]

Nice Motown.

I bought a juicer for pretty much no reason. I'm not trying to get into a juicing lifestyle or anything but anytime have any go to recipes and experience with benefits or anything like that? So far my best concoction has been a red grape, apple, carrot mix.

[The Pantry]

I bought a juicer for pretty much no reason. I'm not trying to get into a juicing lifestyle or anything but anytime have any go to recipes and experience with benefits or anything like that? So far my best concoction has been a red grape, apple, carrot mix.

Sounds pretty sweet. Try adding celery, spinach, parsley, kale, etc

[Jake from State Farm]

Started a gallon of mead last week. Maple syrup, honey, water, orange slices, cloves, cinnamon sticks and raisins. Champagne yeast to get it going. Takes about a month and half of fermenting and then some aging. Will be interesting to see how it turns out.

[Motown Spartan]

I got the meat sweats...

[The Pantry]

I got the meat sweats...

Pics?

[DWags]

I got the meat sweats...

Pics?

[Motown Spartan]

I got the meat sweats...

Pics?

[Robert J Sakimano]

Cooked 2 NY strips tonight in a cast iron skillet.

(sorry no fancy grill with cedar cherry smokey maple walnut chips).

[Motown Spartan]

Cooked 2 NY strips tonight in a cast iron skillet.

(sorry no fancy grill with cedar cherry smokey maple walnut chips).

That sounds delicious! I love butter basted steaks from a cast iron pan.

[Robert J Sakimano]

Cooked 2 NY strips tonight in a cast iron skillet.

(sorry no fancy grill with cedar cherry smokey maple walnut chips).

That sounds delicious! I love butter basted steaks from a cast iron pan.

yep - brush on some peanut oil, then basically encrust them in sea salt and cracked black pepper.. our oven goes to 580 degrees, so sear them nicely, about 3 minutes on each side (my wife likes hers slightly more 'done' than I do). Let them sit, covered, for about 5 minutes..

tasty.

[Robert J Sakimano]

did y'all hear that the government is coming for our cheeseburgers??  

[DWags]

did y'all hear that the government is coming for our cheeseburgers??  

Yeah. I heard one burger a month. The British tabloid started the Biden rumor/lie, then Fox celebrity liars lied about it, then the QAnon fascist Taliban members of Congress started lying about it. Meanwhile president Biden is line , “WTF? Eat as many burgers as you fat asses want”

[Robert J Sakimano]

did y'all hear that the government is coming for our cheeseburgers??  

Yeah. I heard one burger a month. The British tabloid started the Biden rumor/lie, then Fox celebrity liars lied about it, then the QAnon fascist Taliban members of Congress started lying about it. Meanwhile president Biden is line , “WTF? Eat as many burgers as you fat asses want”

America is a stupid country.. but ya have to laugh at the knuckle-scrapers and how easily manipulated they are.

Remember 10-15 years ago when the evil socialists were comin' for their guns and bibles??

[Motown Spartan]

What kind of kitchen knives does everyone have? We need to upgrade...

[The Pantry]

What kind of kitchen knives does everyone have? We need to upgrade...

Henckels. Get a good sharpener because they all need sharpening.

[NigelUno]

Wusthof > Henckels

[MSU addict]

I love knives, they are a sort of a hobby of mine.  I have the money and I like to try new things.  I own, or have owned, every major brand.  What I have learned:

I prefer European knives over Asian knives.  Asian knives are the most beautiful knives I own, but I have never gotten used to using or sharpening them. 

Wusthof makes some great knives - they also make some cheaper stamped steel crap. 

Zwilling J.A. Henckels  makes some great knives - they also make some cheaper stamped steel crap.  The ones marked Zwilling (with the twin logo) are generally great, the Henckels  International ones, not so much.  They also sell knives under a half a dozen other names.
 
I prefer the handle of Zwilling knives over Wusthof, the Wusthof knives just don't fit my hand well.

The knives I use on  daily basis is a mixed bag of brands.  Just my favorites regardless of brand.  My "daily driver" chef's knife is actually this guy: 


https://www.amazon.com/gp/product/B000638D32/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

 
I would think that I would hate it.  It is stamped, it is lighter than I prefer and has no bolster.  But I have come to appreciate its balance, the non-slip handle, how it easily cleans and mostly how well it retains its edge and how easy it is to get to razor sharp.  You could shave with my knives if you wanted.  FWIW, I also have a Zwilling J.A. Henckels Twin Cuisine chef's knife I use often. 

This is a long winded way of saying - there are a lot of great knives - but you have to pick your own set of knives.

[MSU addict]

What kind of kitchen knives does everyone have? We need to upgrade...

Henckels.  Get a good sharpener because they all need sharpening.

There is only one knife sharpener worth buying - Chef'sChoice.  

https://www.amazon.com/gp/product/B00004S1B8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 

And it is well worth buying.

[CORNER BLITZ]

Henckels.  Get a good sharpener because they all need sharpening.

There is only one knife sharpener worth buying - Chef'sChoice.  

https://www.amazon.com/gp/product/B00004S1B8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 

And it is well worth buying.

that long post and you don't wet stone sharpen??

[MSU addict]

There is only one knife sharpener worth buying - Chef'sChoice.  

https://www.amazon.com/gp/product/B00004S1B8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 

And it is well worth buying.

that long post and you don't wet stone sharpen??

Do I have wet stone, of course.  Do I use it on a daily basis, of course not.  FWIW, my dad who taught me to sharpen knives preferred using a very fine emery cloth with oil. 

Here is the reality - you can get an edge that will shave the hair off you arm with the sharpener I posted.  If you use it properly, it works tremendously well.  It is easy to learn and for 99% of people will produce a far better and consistent result.

The big knock on sharpeners is they take too much steel off and don't produce a razor sharp edge.  This is true - except for the one posted.

As I am sure you know, you don't "sharpen" a knife after you use it, you hone it.  The third stage of the chef'schoice sharpener is what they call a "stropping" stage.  It replaces is honing.  It works very well, again for 99% of people - they will do a better job with that than they would with a honing steel.  Unless you are a professional chef or need ultra portability it just works better.  

The first stage of that sharpener hopefully you will never need (unless your knife is in really bad shape or you want to change to a 20 degree angle).  The second stage is the sharpener, which you may use every couple of months.  The third "stropping" stage is what you use on a daily basis.  It removes less material and does a better overall job imo, than a honing steel.  You can even use it on a serrated knife.  

Maybe I have just become lazy, but I prefer an easier and more consistent result.

[Motown Spartan]

Lots of great info in here. Thank you everyone!

[Robert J Sakimano]

What kind of kitchen knives does everyone have? We need to upgrade...

it has a black handle and the blade is silvery.

[tGreenWay]

What kind of kitchen knives does everyone have? We need to upgrade...

Just grab something advertising on late night tv.

[WhiteBoyHatcher]

Not late night. Your best bet is to probably watch one of our games on ESPNews. Lots of cool stuff being rolled out. Often times if you are lucky, you might even get 2 for 1.

[tGreenWay]

Not late night. Your best bet is to probably watch one of our games on ESPNews. Lots of cool stuff being rolled out. Often times if you are lucky, you might even get 2 for 1.

Late night for Motown. I buy mine with a coupon from the Sunday newspaper supplement. Very fancy.

[Motown Spartan]

I just picked up a sweet set from a college kid wandering the neighborhood. I believe the brand is Cutco. Solid kid, good work ethic. Cutco, American Made Cutlery.

[tGreenWay]

I just picked up a sweet set from a college kid wandering the neighborhood. I believe the brand is Cutco. Solid kid, good work ethic. Cutco, American Made Cutlery.

I knew someone in college who sold Cutco. That poor dumb sonuvabitch.

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