I used King Arthur bread flour which evidently clocks in at about 12.7% protein. If I wanted to get technical about it, I probably should have used half ap flour, half bread flour. I did use both butter and lard, but I don't know if it makes much of a difference.
What's cooking?
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Last: 1 day ago by DBird
HTownAg98 said:
I used King Arthur bread flour which evidently clocks in at about 12.7% protein. If I wanted to get technical about it, I probably should have used half ap flour, half bread flour. I did use both butter and lard, but I don't know if it makes much of a difference.
I can understand butter helping laminate the dough and make it flakier, I guess lard may have the same effect?
Instead of being dogmatic about Ceresota/Heckers AP flour, I think he should just recommend a strong flour with a 12% or more protein percentage (which KA bread flour certainly is).
Quote:
Tony insists on using Ceresota/Heckers flour for this specific recipe because its protein content and milling style perfectly replicate the classic Chicago "crunch."
I had Chicago deep dish at Pizzeria Uno back in 2000, honestly don't remember the 'crunch' in the crust.
Backyard Gator said:
Are you boiling those before you bake them?
Yes, I boil until they float then I have a nonstick pan with a little butter. I fish them out and go directly into the pan
Yeah, I don't care that much. I can't get those specific ingredients, and I'm not going to special order them (I did get a 13" black steel pan though). I use the best what I can get locally, and go with that. I think the fat is added to shorten the dough and make it crispier. It was tasty, and I'll definitely make it again.
HTownAg98 said:
Yeah, I don't care that much. I can't get those specific ingredients, and I'm not going to special order them (I did get a 13" black steel pan though). I use the best what I can get locally, and go with that. I think the fat is added to shorten the dough and make it crispier. It was tasty, and I'll definitely make it again.
Since I think that is the essence of Italian cuisine, I think it is the most authentic approach.
I'm a big believer in make it with what you have, and if it tastes great, who cares what anyone else thinks?
Coq au vin tonight.
Ropa vieja
5 chili Texas chili, ancho, guajillo, Pasilla, chipotle, pequin. No beans, no tomatoes.
Mixing it up tonight. Normally I'm a "rice in my chili and rice in my gumbo" guy. Tonight I decided to go Acadian and do gumbo and tater salad.
Mathguy64 said:
Mixing it up tonight. Normally I'm a "rice in my chili and rice in my gumbo" guy. Tonight I decided to go Acadian and do gumbo and tater salad.
Looks good.
How did it taste?
Backyard Gator said:Mathguy64 said:
Mixing it up tonight. Normally I'm a "rice in my chili and rice in my gumbo" guy. Tonight I decided to go Acadian and do gumbo and tater salad.
Looks good.
How did it taste?
It's different. It makes the gumbo creamy and not in a bad way.
I've eaten it with rice all my life. Grandma on dad's side was born and grew up on a rice farm around Welch LA. Growing up we had rice with everything. Gumbo. Chili. Fried chicken with rice and milk gravy. Smothered pork chops. Crispy rice with butter and parsley. Man, I ate crispy rice way before Bobby Flay ever thought of making it famous.
The potato salad is from Lafayette and south in the basin. I have to say, those coon asses may be onto something.
Is it a mustard/mayo dressing on the potato salad?
Backyard Gator said:
Is it a mustard/mayo dressing on the potato salad?
HEB deviled egg potato salad. More mayo than mustard.
Almost on board with no tomatoes but I do like tomato paste for what it adds, without making it too tomato-y
GAC06 said:
Almost on board with no tomatoes but I do like tomato paste for what it adds, without making it too tomato-y
Well, tomato paste is basically tomato sauce reduced/dehydrated to the point it is almost tomato concentrate, so.....
If you're just looking for a thickening agent, have you tried corn starch or flour?
Masa is my thickening agent. Tomato paste is for the flavor.
GAC06 said:
Almost on board with no tomatoes but I do like tomato paste for what it adds, without making it too tomato-y
No tomato paste, but I do add the adobo sauce in the canned chipotles which has tomato paste in it. I also use masa.
Those tiny cans of chipotle's in adobo are great for chili, beans, and other stuff but I admit mostly the first two
Italian roast pork panuozzo
Got a yuge pork butt and smoked it yesterday in thirds to get more bark and flavor into it, turned out great!
Pan-roasted chicken thighs with a mustard sauce, potatoes roasted in schmaltz, and green beans. Did some simple meal planning because I didn't know what my power situation would be like.
What type of mustard sauce?
aggiesundevil4 said:
Got a yuge pork butt and smoked it yesterday in thirds to get more bark and flavor into it, turned out great!
How many pounds was that butt before you split it up?
aggiebrad16 said:
What type of mustard sauce?
https://cooking.nytimes.com/recipes/6024-mustard-sauce?smid=ck-recipe-iOS-share
I used some of the rendered fat from the thighs instead of butter. I made the sauce separately and then added it to the pan with the thighs, but you can just as easily use this recipe as a pan sauce. Remove the meat, add the shallots, deglaze with the wine, reduce it, add the mustard and cream, and reduce again.
12-13ish pounds I think, can't remember
No mustard sauce! I know that's a popular binder but I simply use a full coat of Grub Rub, then some garlic salt, then some Flatiron Pepper Company spices (jap garlic onion one), and finally War Pig Sgt Butter. Then 13-14 hours at 225 on the smoker. I've tried many different ways to do pulled pork but this is my favorite. The last step is to toss it into the slow cooker with a can of Dr Pepper, pull it, and wait until it's time to eat. My kids think it's crack.
Calandraca
It's a very basic Italian beef and potatoes stew. I used pork because I had a tenderloin leftover from making Italian roast pork panuozzo yesterday.
Perfect cold weather meal, I'm on my third bowl.
Next time, I'm going to add in some peppers to kick it up a notch.
HTownAg98 said:aggiebrad16 said:
What type of mustard sauce?
https://cooking.nytimes.com/recipes/6024-mustard-sauce?smid=ck-recipe-iOS-share
I used some of the rendered fat from the thighs instead of butter. I made the sauce separately and then added it to the pan with the thighs, but you can just as easily use this recipe as a pan sauce. Remove the meat, add the shallots, deglaze with the wine, reduce it, add the mustard and cream, and reduce again.
The Bulverde Community Center has a fundraiser every April selling chicken halves, sausages, green beans and tater salad. We cook somewhere around 300 or so halves on a Southern Pride cooker I have access to. We cut the fat glob at the bottom of the halves off and I save it to render out at home to make Schmaltz, jar it up and freeze it. Use it throughout the year in various chicken concoctions.
aggiesundevil4 said:
No mustard sauce! I know that's a popular binder but I simply use a full coat of Grub Rub, then some garlic salt, then some Flatiron Pepper Company spices (jap garlic onion one), and finally War Pig Sgt Butter. Then 13-14 hours at 225 on the smoker. I've tried many different ways to do pulled pork but this is my favorite. The last step is to toss it into the slow cooker with a can of Dr Pepper, pull it, and wait until it's time to eat. My kids think it's crack.
This was a mustard pan sauce to serve alongside chicken or whatever meat you want to serve with it, not a binder.
HTownAg98 said:aggiesundevil4 said:
No mustard sauce! I know that's a popular binder but I simply use a full coat of Grub Rub, then some garlic salt, then some Flatiron Pepper Company spices (jap garlic onion one), and finally War Pig Sgt Butter. Then 13-14 hours at 225 on the smoker. I've tried many different ways to do pulled pork but this is my favorite. The last step is to toss it into the slow cooker with a can of Dr Pepper, pull it, and wait until it's time to eat. My kids think it's crack.
This was a mustard pan sauce to serve alongside chicken or whatever meat you want to serve with it, not a binder.
Thank you for this reply. For some reason, when I read the original reply, I got stuck on the word 'binder', because I couldn't figure out what you were trying to 'bind' in a pan sauce? I didn't realize he was talking about using it as a binder so seasonings stick to the meat. It just clicked when I read your reply.
Yeah, I meant binder as in mustard is often the glue that holds seasoning to the pork, but I prefer hand rubbing seasoning on butts 
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