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Old 06-01-2015, 06:55 AM   #11
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I tested stovetop smoking using chicken thighs, served those with leftover coleslaw from an event today (for the coleslaw, I shredded green cabbage, purple cabbage, carrots. Strained the whey from a container of whole yogurt, a jar of mayonnaise, celery seeds, salt, freshly ground pepper, brown sugar, harissa EVOO, cayenne EVOO, red pepper flakes). It was really good--almost everyone went back for seconds and wanted to know where the organization bought the coleslaw. The chicken thighs were excellent. I marinated them first using EVOO, molasses, maple syrup, S&P, lemon juice. I used pecan chips, soaked, drained, put in the bottom of a roaster pan, rack, which I heated up on high. I added the chicken thighs (on the rack). Turned the heat down to medium, let that cook for 30 minutes (no peaking). Checked the chicken thighs after 30 minutes, let them smoke for another 5 minutes. No smoke in the kitchen. I now have a dedicated SS roaster for stovetop smoking.
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Old 06-01-2015, 07:59 AM   #12
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Well, we were going to have roast pork loin with a cherry sauce but neither one of us ended up feeling like cooking or going out so ended up ordering take-out from a fine-dining Italian restaurant that got pretty decent on-line reviews. Let's just say, we now have serious doubts about those people's palates. Caprese salad with unripe tomatoes (would have been good if they used decent tomatoes), carbonara with a FLOUR-based sauce, seriously over-cooked sausage and chicken, hard as rock cannoli shells, and I haven't even tried the tiramisu yet.
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Old 06-01-2015, 12:31 PM   #13
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We went out for pizza with family who is visiting from out of town.
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Old 06-01-2015, 12:43 PM   #14
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Quote:
Originally Posted by medtran49 View Post
Well, we were going to have roast pork loin with a cherry sauce but neither one of us ended up feeling like cooking or going out so ended up ordering take-out from a fine-dining Italian restaurant that got pretty decent on-line reviews. Let's just say, we now have serious doubts about those people's palates. Caprese salad with unripe tomatoes (would have been good if they used decent tomatoes), carbonara with a FLOUR-based sauce, seriously over-cooked sausage and chicken, hard as rock cannoli shells, and I haven't even tried the tiramisu yet.

Well, that's disappointing. We've also eaten at an expensive and highly overrated Italian restaurant.

We just ended up nibbling leftovers here.
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Old 06-01-2015, 03:16 PM   #15
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I made a prawn stock risotto (keeping prawn shells in freezer until enough to make a stock) that I added a bunch of chopped parsley to. Had this with pan fried sea bass fillets.
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