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  1. dmdaniel

    Freezer of Beef and not a clue what to do with it....

    I would take some of those nice larger cuts and make my own corned beef, pastrami and roast beef for sandwiches.  Slice super thin, some good bread, a ton of produce and I would be in heaven. You can also try cooking in the same manner, and just introduce new flavor profiles.   
  2. dmdaniel

    what is the worst thing a server can do to make you mad?

    When the server is clearing tables of other patrons meals and serving fresh meals with the same disgusting hands.  If I wanted the other 25 tables to get their slobber on my plate I would have asked them all to lick it for me.
  3. dmdaniel

    Smoked Apple Sauce: Any thoughts on the concept?

    Cool beans, let us know how it works out.  I love grilled veggies/fruit so this might be really good after some tweaking.
  4. dmdaniel

    What am I doing wrong with my spare ribs?

    Oh, I pull the ribs when done and tent in foil to rest for at least 15 minutes.  I do serve a sauce table side for those that want some.  But for me the ribs are perfects with that caramelized bark,
  5. dmdaniel

    What am I doing wrong with my spare ribs?

    Venom, I basically follow the same process that you do.   Some things I will add to you insight are that I also do not put my rub on until I am ready to start cooking.  I feel that if you put it on too far ahead that the salt will draw a lot of moisture out of the meat.   I smoke my ribs over...
  6. dmdaniel

    Using a Pressure Cooker: What's the big deal?

    I like using the PC get really tender meat in a shorter time frame, and then finish the dish in the pot in a more conventional manner bring my flavors together.  Great for things like lamb stew, beans, or starting soups or stocks.
  7. dmdaniel

    BBQ & Grilling and Wine

    I was thinking merlot, or maybe a strong Italian red but regardless, I would say hvy oak and light tannins.  I think the stronger oak would pair nicely with the smokey flavors coming from a grill.  Something higher in tannins might combine with the smoke from a BBQ and leave a bitter...
  8. dmdaniel

    Smoked Apple Sauce: Any thoughts on the concept?

    I don't see it as a stand-alone dish.  Maybe something to top some nice chops with, etc.  How about a 1/4" dice of the smoked apples, mix it with some bacon and slaw veggies into a smoked apple and bacon slaw?  Team it with the right dressing and that might rock.
  9. dmdaniel

    At Home With The CIA

    As someone coming from corporate America with a background in adult learning, corporate training and technical writing...the problem I see with most cookbooks that try to go beyond the recipe realm and into teaching cooking technique is that they are not written very well from a teaching...
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