New Posts  All Forums:

Posts by EverydayGourmet

Variable speed small immersion blender, use them on a daily basis for sauces and small recipe tests, small batch force meat for seafood quenelles etc. A good set of scales with both metric and US scales, we make a lot of charcuterie and make our own spice blends so we need precise and in some cases precise minute' measures, a sous vide and vac set up. and a dehydrator we use for our spice blends.  
Coffee, preferably fresh, but it's why we keep instant on hand. Beer too, everything from Porter's to chili beers. Also use several different kinds of chilies almost always Chipolte & Adobe for beef based, depends on what you're going for.   Re laurenlulu & the beef base, completely agree. We've used everything from house bone broth to demi glace. Fresh beans if you can get them or have access. Hard core Texas chili fans will insist on chili ain't chili if it has beans,...
Well then, think you answered your own question "EXECUTIVE CHEF" "CHEF SAMMIE", then just inform the owner of the error of their ways. Welcome to CT, btw. Cheers! EDG
Well a "bar tab" is a running account of what you've ordered that you pay @ the end of the night or for some business customers weekly, not sure IF CHEF SAMMIE is referring to a shift drink, Chef?
Nice step by step here,
jake-t-buds and chefbubba, sorry for the delay in the reply.   A Proper Pastrami is made from the plate or navel cut NOT the brisket.   That being said have seen tongue pastrami, beef round pastrami etc., personally like beef short rib pastrami.   You can literally corn/cure spice and smoke any cut you want. Have seen lot of brisket done nowadays as there's more available on each animal thus a less expensive cut than the plate.   "U-235" is a proper plate cut from...
Why the sieve?, could have or probably broke the eggs in the roe, but IF that's what you were going for then okay. My preference?, lobster botarga or whole fresh roe with hot pasta, tablespoon of finely chopped flat leaf parsley & clarified butter, dash sweet smoked paprika = Lobster Carbonara, for your special customers.   Cheers!   EDG  
Yeah me too, think I may have 1 or 2 left to offer. Btw, if you're keeping pepper count in my dish above it's red and green bell in the trinity, red and green jalapeños in the jack, chipotle in the smoked gouda red jalapenos in the cornbread the Calabria / Mesilla Hybrid   and the Calabrian / Messilla hybrid powder  
Hot Stuffed Red Poppers (locally sourced Calabria / Mesilla Hybrid)        Started with the trinity, sautéed with cured curried chicken, tasso, red jalapeño cornbread, all house made of course, deglazed with a dash of champagne and chili beer, finished the stuffing with a 5 cheese blend (including Jalapeño Jack) and topped with smoked chipotle gouda, house made cherry wood smoked bacon and American Grown Sweet Calabria Pepper Powder, locally sourced, dried in house. 
Chef Bubba, you posted a commercial product, do you doctor it or make it from scratch? Completely agree with using the plate cut as a proper Pastrami. Seen restaurant's using peppered smoked brisket. Been scarce as of late as we've bought a business and have really delved into charcuterie and seacuterie. One of our specialties is an air dried pastrami that from all I've been able to find, no one has done before. As on homage to the home of pastrami (NY,NY) we call it...
New Posts  All Forums: