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Jun022017

11:32:53

Part Two: Harry O', Las Vegas Soul Food Celebrity Chef

At the most recent meeting of our wine tasting group the host strongly recommended this wine. Only after I bought the bottle I realized that I tasted and reviewed a previous vintage of this same wine which I relished about two years ago. Things can change so I decided to review this wine instead of exchanging it for an unfamiliar wine. I'll be reviewing two unfamiliar wines next week. In the meantime let's see if this 2005 meets the promise of the 2003.

MY BRISKET IS TOUGH - HOW DO I MAKE IT TENDER? cooking brisket which we use for barbeque beef down in Texas is a tough cut of meat. It is tough because the muscles in this part of the cow do most of the work. A couple of final notes before I get into how Californians do their beef. Remember, we are talking about if Texans can make BBQ beef any good? Or will the winner of the blue ribbon go to the Californians and the way they do beef.

Finally, remember to connect with others during the cold months. Spending time with people you love and enjoy can really help bring your moods up. Playing games inside, watching movies, reading books out loud, or just sitting around and talking will all help you relax and enjoy yourself.

Use your slow cooking brisket or put a casserole in the oven and while the meal's cooking play board games, cards, jig-saws, handicrafts with friends and family. You've probably got a cupboard full of boxed games. Dust them off and enjoy an afternoon or evening playing games with each other, enjoying each other's company, really talking to each other again.

The purpose of this article is to provide some simple steps for the first-time smoked brisket experience you may have been avoiding. It's a great cut of meat to smoke, so I hope these steps get you off the fence!

The USDA grades beef brisket heb with eight quality designations. The top three are of interest to chefs interested in barbecuing brisket: select, choice and prime. Select is the lowest grade commonly sold at retail and can be tricky to barbecue as it has less intra-muscular fat. Choice is the, well, choice of most BBQ chefs as it has more marbling than select and is easier to come by than prime. Prime is the top grade of beef but is hindered by its lack of availability.

When I first tasted this wine without any food, I found it powerful and multi-layered with good length. My initial meal consisted of slow cooking beef ribs with potatoes. I tasted earth and mushrooms in the wine. A little wine went a long way. There was some chocolate, dark cherries and tobacco. This Pinot Noir was really present. I added a fair amount of Louisiana red pepper sauce and the chocolate taste was intensified. The side dish was an unspicy Turkish salad based on sweet pimentos, tomato paste, and hot peppers. The wine was still present and quite long.

I have adapted Deen's recipe, which originally includes hot sauce, and left that ingredient out. You can find it on the Food Network's web page along with photographs to guide you as to what it should look like. I will also be making my cornbread for the stuffing out of corn and oat flour, so as to keep it gluten-free.

As far as desert goes, if you possibly have room after such a stuff-fest, think pie a la mode, preferably apple with vanilla ice cream. But sweet potato or pecan pies are delicious, as is a good old peach cobbler. When you work with the restaurant to eat their best items, you will be most satisfied. This article should have helped, and if you have any more questions, draw on the waiter for some Southern Hospitality and advice on what to order.

Vínculo permanente hacia el artículo completo

http://measlyboss8602.hazblog.com/Primer-blog-b1/Part-Two-Harry-O-Las-Vegas-Soul-Food-Celebrity-Chef-b1-p92.htm

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