First live music in 536 days. Every time I see a show at Forest Hills stadium I get ramen at Tamashii afterwards. I feel like a kid at Christmas. I had trouble falling asleep last night.
RE: Headed up to Forest Hills from Philly for a show tonight
First live music in 536 days. Every time I see a show at Forest Hills stadium I get ramen at Tamashii afterwards. I feel like a kid at Christmas. I had trouble falling asleep last night.
Who are you seeing? We're pretty sure our daughter was conceived following a Neil Diamond concert at FH stadium in Sept. 1976 :)
First live music in 536 days. Every time I see a show at Forest Hills stadium I get ramen at Tamashii afterwards. I feel like a kid at Christmas. I had trouble falling asleep last night.
Who are you seeing? We're pretty sure our daughter was conceived following a Neil Diamond concert at FH stadium in Sept. 1976 :)
Bright Eyes. Rescheduled from last summer and its their first tour in 10 years. First time seeing them, although Ive seen lead singer/driving force Conor Oberst 7 or 8 times with his various side and solo projects.
Going out for sushi or making your own? I've made it a couple of times at home but not for quite a while. Yellowtail is all that's somewhat available here and I don't imagine the quality is top notch
Going out for sushi or making your own? I've made it a couple of times at home but not for quite a while. Yellowtail is all that's somewhat available here and I don't imagine the quality is top notch
Bone-in, skin-on chicken thighs low and slow on the grill with Montreal chicken seasoning - a surprisingly useful commercial product
Seared Brussels sprouts with local double-smoked bacon
Summer squash and lettuce and tomatoes, from the garden
I was gonna suggest charred Brussels to JimmyG for tonight. We have basically desert yards here. I am raising some herbs in a box outdoors for the first time and it's going well. Maybe I could look into another box for tomatoes.
I use paper towels to make sure the thigh skin is completely dry before they go on the grill, plus I trim the excess skin which even the best quality thighs always seem to have - nothing good comes of that excess skin on the grill. Then I liberally apply the Montreal. Then, low and slow on the grill over indirect heat - a flare-up is that last thing you want. After 90 minutes - 2 hours - the skin is incredibly crispy and all the fat has melted out of the thighs. It's a popular dish here, including with the grandkids.
I use paper towels to make sure the thigh skin is completely dry before they go on the grill, plus I trim the excess skin which even the best quality thighs always seem to have - nothing good comes of that excess skin on the grill. Then I liberally apply the Montreal. Then, low and slow on the grill over indirect heat - a flare-up is that last thing you want. After 90 minutes - 2 hours - the skin is incredibly crispy and all the fat has melted out of the thighs. It's a popular dish here, including with the grandkids.
Sounds great. I know you say low & slow, but do you have a specific temperature that you try to stay at?
I use paper towels to make sure the thigh skin is completely dry before they go on the grill, plus I trim the excess skin which even the best quality thighs always seem to have - nothing good comes of that excess skin on the grill. Then I liberally apply the Montreal. Then, low and slow on the grill over indirect heat - a flare-up is that last thing you want. After 90 minutes - 2 hours - the skin is incredibly crispy and all the fat has melted out of the thighs. It's a popular dish here, including with the grandkids.
Sounds great. I know you say low & slow, but do you have a specific temperature that you try to stay at?
Yeah, I'd be a little surprised for skin to crisp at 225. Maybe also for thighs to be done in 90 minutes. Maybe 275-325?
I use paper towels to make sure the thigh skin is completely dry before they go on the grill, plus I trim the excess skin which even the best quality thighs always seem to have - nothing good comes of that excess skin on the grill. Then I liberally apply the Montreal. Then, low and slow on the grill over indirect heat - a flare-up is that last thing you want. After 90 minutes - 2 hours - the skin is incredibly crispy and all the fat has melted out of the thighs. It's a popular dish here, including with the grandkids.
I love chicken skin. As much as they give me, I keep. But I don't cook it on the grill often. I don't know that I'd ind a flare-up at the end of the process, tho
Bone-in, skin-on chicken thighs low and slow on the grill with Montreal chicken seasoning - a surprisingly useful commercial product
Seared Brussels sprouts with local double-smoked bacon
Summer squash and lettuce and tomatoes, from the garden
I was gonna suggest charred Brussels to JimmyG for tonight. We have basically desert yards here. I am raising some herbs in a box outdoors for the first time and it's going well. Maybe I could look into another box for tomatoes.
I use the Montreal seasoning on occasion, its okay. Nothing great but does the job when looking for quick and easy.
My daughter is asking for her favorite, grilled salmon, before she heads back to college next week. I usually do an asian marinade as a topper with soy, sesame oil, fresh ginger, red pepper flakes and a few other things. So will do that on Sunday with yellow rice and some type of vege. Charred brussels sound perfect and everybody here loves them, so good call Billy!
Menu tonight just got over overridden as we just got invited over a neighbor's house for drinks/dinner. So all I need to do is pick a good bottle (or two) from wine cellar so we don't go over empty handed...
Bone-in, skin-on chicken thighs low and slow on the grill with Montreal chicken seasoning - a surprisingly useful commercial product
Seared Brussels sprouts with local double-smoked bacon
Summer squash and lettuce and tomatoes, from the garden
I was gonna suggest charred Brussels to JimmyG for tonight. We have basically desert yards here. I am raising some herbs in a box outdoors for the first time and it's going well. Maybe I could look into another box for tomatoes.
I use the Montreal seasoning on occasion, its okay. Nothing great but does the job when looking for quick and easy.
My daughter is asking for her favorite, grilled salmon, before she heads back to college next week. I usually do an asian marinade as a topper with soy, sesame oil, fresh ginger, red pepper flakes and a few other things. So will do that on Sunday with yellow rice and some type of vege. Charred brussels sound perfect and everybody here loves them, so good call Billy!
Menu tonight just got over overridden as we just got invited over a neighbor's house for drinks/dinner. So all I need to do is pick a good bottle (or two) from wine cellar so we don't go over empty handed...
I was gonna suggest the best with a NY strip and a baked potato for tonight, but never mind, now. Have you done salmon with miso? That's nice too
I use paper towels to make sure the thigh skin is completely dry before they go on the grill, plus I trim the excess skin which even the best quality thighs always seem to have - nothing good comes of that excess skin on the grill. Then I liberally apply the Montreal. Then, low and slow on the grill over indirect heat - a flare-up is that last thing you want. After 90 minutes - 2 hours - the skin is incredibly crispy and all the fat has melted out of the thighs. It's a popular dish here, including with the grandkids.
Sounds great. I know you say low & slow, but do you have a specific temperature that you try to stay at?
Yeah, I'd be a little surprised for skin to crisp at 225. Maybe also for thighs to be done in 90 minutes. Maybe 275-325?
Yeah, more like 275-325, or even a little higher if I need them done sooner. The key is not so much the exact temp as making sure the heat is indirect. The thighs will give off a lot of fat while cooking and flare-ups basically kill the dish.
Make a like a miso glaze or what? Shoot me your recipe.
This is for oven only, I also have for sous vide.
1/2 C white miso
1/4 C gran sugar
3 T sake
3 T mirin
Mix together. Marinate 6-24 hours in refrigerator. Wipe away excess marinade (I like to leave some on). Place, skin side down, in broiler tray lined with foil. Broil to 125 degrees internal, or more if you prefer.
RE: RE: I have had it before but not cooked it myself
Make a like a miso glaze or what? Shoot me your recipe.
This is for oven only, I also have for sous vide.
1/2 C white miso
1/4 C gran sugar
3 T sake
3 T mirin
Mix together. Marinate 6-24 hours in refrigerator. Wipe away excess marinade (I like to leave some on). Place, skin side down, in broiler tray lined with foil. Broil to 125 degrees internal, or more if you prefer.
Thanks, maybe will give it a try sometime.
6-24 hours marinating time is like a commitment! My soy/ginger/honey glaze marinates for like 30-60 minutes...
RE: RE: RE: I have had it before but not cooked it myself
Make a like a miso glaze or what? Shoot me your recipe.
This is for oven only, I also have for sous vide.
1/2 C white miso
1/4 C gran sugar
3 T sake
3 T mirin
Mix together. Marinate 6-24 hours in refrigerator. Wipe away excess marinade (I like to leave some on). Place, skin side down, in broiler tray lined with foil. Broil to 125 degrees internal, or more if you prefer.
Thanks, maybe will give it a try sometime.
6-24 hours marinating time is like a commitment! My soy/ginger/honey glaze marinates for like 30-60 minutes...
Yeah, but then it ends up tasting like soy,ginger, honey, lol. Actually, that sounds good, but I like to have some Asian dishes that don't taste like soy sauce. As to your point, I'm becoming less enthralled with the power of marinades. I'd be inclined to marinate with miso for 30 minutes and leave most of it on. Just keep far enough away from the broiler to not burn. Then apply a little more when serving. That's how I'll do it next time.
without some type of marinade or spice mixture. Agree though that it doesn't always offer up huge flavor, but still worth it. I also don't like to cook fish inside either as a personal preference.
Good to hear on the tasso ham. Did you make the gravy or just straight ham and eggs?
RE: Other than maybe steaks, I don't seldom put anything on the grill
without some type of marinade or spice mixture. Agree though that it doesn't always offer up huge flavor, but still worth it. I also don't like to cook fish inside either as a personal preference.
Good to hear on the tasso ham. Did you make the gravy or just straight ham and eggs?
My son in law made breakfast, so he just sliced the ham and put it on the griddle for a bit
We have a giant skirt steak marinating in a homemade recipe. Its just two of us (unless the (2) dogs get lucky and they're the luckiest dogs on the planet). I don't remember the weight but it looks more like a brisket than a skirt steak.
I was working in the veggie garden and realized I had a ton of
Shishito peppers that were good to go. So I made blistered Shishitos, which is a simple tapas (tapa?), as an appetizer. I did it in a cast iron pan basically as per what's linked below, but it's hardly even a recipe as it's so simple. They were delicious. (But don't forget to turn on a fan if your smoke detector is sensitive...) Link - ( New Window )
the Shishitos are kind of in the middle of the pepper patch and they're a little shorter than their neighbors, so you sort of have to peek in... But yeah, it's a pretty big garden all in all.
RE: I was working in the veggie garden and realized I had a ton of
Shishito peppers that were good to go. So I made blistered Shishitos, which is a simple tapas (tapa?), as an appetizer. I did it in a cast iron pan basically as per what's linked below, but it's hardly even a recipe as it's so simple. They were delicious. (But don't forget to turn on a fan if your smoke detector is sensitive...) Link - ( New Window )
Shishito pepper apps are gold. Nice...
RE: RE: I was working in the veggie garden and realized I had a ton of
Shishito peppers that were good to go. So I made blistered Shishitos, which is a simple tapas (tapa?), as an appetizer. I did it in a cast iron pan basically as per what's linked below, but it's hardly even a recipe as it's so simple. They were delicious. (But don't forget to turn on a fan if your smoke detector is sensitive...) Link - ( New Window )
Shishito pepper apps are gold. Nice...
I'll have to look for them
RE: RE: I was working in the veggie garden and realized I had a ton of
Shishito peppers that were good to go. So I made blistered Shishitos, which is a simple tapas (tapa?), as an appetizer. I did it in a cast iron pan basically as per what's linked below, but it's hardly even a recipe as it's so simple. They were delicious. (But don't forget to turn on a fan if your smoke detector is sensitive...) Link - ( New Window )
I hear the tomatoes are doing great about now. Enjoy
Good weather for a BBQ today?
Who are you seeing? We're pretty sure our daughter was conceived following a Neil Diamond concert at FH stadium in Sept. 1976 :)
:unsure:
Quote:
First live music in 536 days. Every time I see a show at Forest Hills stadium I get ramen at Tamashii afterwards. I feel like a kid at Christmas. I had trouble falling asleep last night.
Who are you seeing? We're pretty sure our daughter was conceived following a Neil Diamond concert at FH stadium in Sept. 1976 :)
Bright Eyes. Rescheduled from last summer and its their first tour in 10 years. First time seeing them, although Ive seen lead singer/driving force Conor Oberst 7 or 8 times with his various side and solo projects.
:unsure:
Going out for sushi or making your own? I've made it a couple of times at home but not for quite a while. Yellowtail is all that's somewhat available here and I don't imagine the quality is top notch
Quote:
Not sure about tomorrow. Maybe burgers or brats.
:unsure:
Going out for sushi or making your own? I've made it a couple of times at home but not for quite a while. Yellowtail is all that's somewhat available here and I don't imagine the quality is top notch
Ordering out. It's usually pretty good.
Seared Brussels sprouts with local double-smoked bacon
Summer squash and lettuce and tomatoes, from the garden
Seared Brussels sprouts with local double-smoked bacon
Summer squash and lettuce and tomatoes, from the garden
I was gonna suggest charred Brussels to JimmyG for tonight. We have basically desert yards here. I am raising some herbs in a box outdoors for the first time and it's going well. Maybe I could look into another box for tomatoes.
I am also thinking about sautéed vegetables in olive oil with chicken strips.
Seared Brussels sprouts with local double-smoked bacon
Summer squash and lettuce and tomatoes, from the garden
I'm pretty sure I've got that Montreal seasoning in the pantry, but I don't ever remember using it. Gonna give those thighs a quick search at the end?
Quote:
Going to BBQ later so burgers/beer.
Good weather for a BBQ today?
A little overcast, but no rain expected. And it's a BBQ; hard not to have fun so we're looking forward to it. And I ain't driving, Haha.
Sounds great. I know you say low & slow, but do you have a specific temperature that you try to stay at?
Quote:
I use paper towels to make sure the thigh skin is completely dry before they go on the grill, plus I trim the excess skin which even the best quality thighs always seem to have - nothing good comes of that excess skin on the grill. Then I liberally apply the Montreal. Then, low and slow on the grill over indirect heat - a flare-up is that last thing you want. After 90 minutes - 2 hours - the skin is incredibly crispy and all the fat has melted out of the thighs. It's a popular dish here, including with the grandkids.
Sounds great. I know you say low & slow, but do you have a specific temperature that you try to stay at?
Yeah, I'd be a little surprised for skin to crisp at 225. Maybe also for thighs to be done in 90 minutes. Maybe 275-325?
I love chicken skin. As much as they give me, I keep. But I don't cook it on the grill often. I don't know that I'd ind a flare-up at the end of the process, tho
Quote:
Bone-in, skin-on chicken thighs low and slow on the grill with Montreal chicken seasoning - a surprisingly useful commercial product
Seared Brussels sprouts with local double-smoked bacon
Summer squash and lettuce and tomatoes, from the garden
I was gonna suggest charred Brussels to JimmyG for tonight. We have basically desert yards here. I am raising some herbs in a box outdoors for the first time and it's going well. Maybe I could look into another box for tomatoes.
I use the Montreal seasoning on occasion, its okay. Nothing great but does the job when looking for quick and easy.
My daughter is asking for her favorite, grilled salmon, before she heads back to college next week. I usually do an asian marinade as a topper with soy, sesame oil, fresh ginger, red pepper flakes and a few other things. So will do that on Sunday with yellow rice and some type of vege. Charred brussels sound perfect and everybody here loves them, so good call Billy!
Menu tonight just got over overridden as we just got invited over a neighbor's house for drinks/dinner. So all I need to do is pick a good bottle (or two) from wine cellar so we don't go over empty handed...
Quote:
In comment 15318271 Del Shofner said:
Quote:
Bone-in, skin-on chicken thighs low and slow on the grill with Montreal chicken seasoning - a surprisingly useful commercial product
Seared Brussels sprouts with local double-smoked bacon
Summer squash and lettuce and tomatoes, from the garden
I was gonna suggest charred Brussels to JimmyG for tonight. We have basically desert yards here. I am raising some herbs in a box outdoors for the first time and it's going well. Maybe I could look into another box for tomatoes.
I use the Montreal seasoning on occasion, its okay. Nothing great but does the job when looking for quick and easy.
My daughter is asking for her favorite, grilled salmon, before she heads back to college next week. I usually do an asian marinade as a topper with soy, sesame oil, fresh ginger, red pepper flakes and a few other things. So will do that on Sunday with yellow rice and some type of vege. Charred brussels sound perfect and everybody here loves them, so good call Billy!
Menu tonight just got over overridden as we just got invited over a neighbor's house for drinks/dinner. So all I need to do is pick a good bottle (or two) from wine cellar so we don't go over empty handed...
I was gonna suggest the best with a NY strip and a baked potato for tonight, but never mind, now. Have you done salmon with miso? That's nice too
Quote:
In comment 15318279 Del Shofner said:
Quote:
I use paper towels to make sure the thigh skin is completely dry before they go on the grill, plus I trim the excess skin which even the best quality thighs always seem to have - nothing good comes of that excess skin on the grill. Then I liberally apply the Montreal. Then, low and slow on the grill over indirect heat - a flare-up is that last thing you want. After 90 minutes - 2 hours - the skin is incredibly crispy and all the fat has melted out of the thighs. It's a popular dish here, including with the grandkids.
Sounds great. I know you say low & slow, but do you have a specific temperature that you try to stay at?
Yeah, I'd be a little surprised for skin to crisp at 225. Maybe also for thighs to be done in 90 minutes. Maybe 275-325?
Yeah, more like 275-325, or even a little higher if I need them done sooner. The key is not so much the exact temp as making sure the heat is indirect. The thighs will give off a lot of fat while cooking and flare-ups basically kill the dish.
This is for oven only, I also have for sous vide.
1/2 C white miso
1/4 C gran sugar
3 T sake
3 T mirin
Mix together. Marinate 6-24 hours in refrigerator. Wipe away excess marinade (I like to leave some on). Place, skin side down, in broiler tray lined with foil. Broil to 125 degrees internal, or more if you prefer.
Quote:
Make a like a miso glaze or what? Shoot me your recipe.
This is for oven only, I also have for sous vide.
1/2 C white miso
1/4 C gran sugar
3 T sake
3 T mirin
Mix together. Marinate 6-24 hours in refrigerator. Wipe away excess marinade (I like to leave some on). Place, skin side down, in broiler tray lined with foil. Broil to 125 degrees internal, or more if you prefer.
Thanks, maybe will give it a try sometime.
6-24 hours marinating time is like a commitment! My soy/ginger/honey glaze marinates for like 30-60 minutes...
Quote:
In comment 15318318 Jimmy Googs said:
Quote:
Make a like a miso glaze or what? Shoot me your recipe.
This is for oven only, I also have for sous vide.
1/2 C white miso
1/4 C gran sugar
3 T sake
3 T mirin
Mix together. Marinate 6-24 hours in refrigerator. Wipe away excess marinade (I like to leave some on). Place, skin side down, in broiler tray lined with foil. Broil to 125 degrees internal, or more if you prefer.
Thanks, maybe will give it a try sometime.
6-24 hours marinating time is like a commitment! My soy/ginger/honey glaze marinates for like 30-60 minutes...
Yeah, but then it ends up tasting like soy,ginger, honey, lol. Actually, that sounds good, but I like to have some Asian dishes that don't taste like soy sauce. As to your point, I'm becoming less enthralled with the power of marinades. I'd be inclined to marinate with miso for 30 minutes and leave most of it on. Just keep far enough away from the broiler to not burn. Then apply a little more when serving. That's how I'll do it next time.
Good to hear on the tasso ham. Did you make the gravy or just straight ham and eggs?
Good to hear on the tasso ham. Did you make the gravy or just straight ham and eggs?
My son in law made breakfast, so he just sliced the ham and put it on the griddle for a bit
Link - ( New Window )
Shishito pepper apps are gold. Nice...
Quote:
Shishito peppers that were good to go. So I made blistered Shishitos, which is a simple tapas (tapa?), as an appetizer. I did it in a cast iron pan basically as per what's linked below, but it's hardly even a recipe as it's so simple. They were delicious. (But don't forget to turn on a fan if your smoke detector is sensitive...) Link - ( New Window )
Shishito pepper apps are gold. Nice...
I'll have to look for them
Quote:
Shishito peppers that were good to go. So I made blistered Shishitos, which is a simple tapas (tapa?), as an appetizer. I did it in a cast iron pan basically as per what's linked below, but it's hardly even a recipe as it's so simple. They were delicious. (But don't forget to turn on a fan if your smoke detector is sensitive...) Link - ( New Window )
Shishito pepper apps are gold. Nice...
I'll have to look for them