Posts by eastshores

Based God.. a little advice about getting into cooking..   First Phase: Select a food style that you enjoy. That might be Southern, Mexican, Asian, French, Indian, etc. If I asked you what type of food you like to go out to...

I needed a little comfort food. Making stewed okra and tomatoes with smoked sausage served over basmati rice.

Awesome. Thanks for the feedback. My only concern of using it as it is, is that the salt is very large. I don't want to blow someone away with a giant chunk of salt and that was why I was leaning towards something like a coarse...

I acquired today some alderwood smoked sea salt. The smell of it makes me jump up and down, similar to when I first smelled black cardamon pods. I have my ideas on how to use it as a finishing salt mostly likely. But given that I have...

I have completely replaced mayo in some cases with greek yogurt but usually by creating some flavored sauce from the yogurt and herbs. I grilled a couple turkey breasts tonight and I am planning to cube them tomorrow and make a "turkey...

One of the key ingredients of worcestershire is tamarind which imparts a sour note. There are other flavors as well but I would suspect that the reason for a splash of worc. is the tanic and acidic qualities. I'd imagine it's similar...

I'm going to do a night cap of grilled jumbo shrimp on skewers in a lime, garlic, and butter sauce. Wish I had some cilantro.

I love grilling, and have quite a bit of experience with gas, charcoal, and wood fired grills. I have done pretty much all of the standards.. steak, chicken, ribs, brisket, pulled pork, and all manners of veges. I've done shrimp, tried...

Another aspect of curing that does have a direct correlation to flavor is fermentation, particularly with regard to dry cured meats.  

Got a new grill today so I wanted to cook a meal on it. I did grilled salmon with a marinade (olive oil, garlic pwd, onion pwd, paprika, thyme, dill, coriander, honey, and garlic infused red wine vinegar). Broccoli steamed in a foil...