must be a California thing: to my kitchen, sausage is hand ground pork, garlic, pepper and fennel seed, in a natural intestine casing, that i ground and stuffed myself.

I don't think sausage has to be by definition pork.  Now you're making shit up.  I let the martini thing go, because...well, you were right.  But a quick survey of the definition of the word sausage only requires that it be "meat" of some sort.

You win, because you make no sense, and they only found 3 of the bodies.

I was talking about this story.

Lollers.

Advanced Happy Anniversary Jacob and Emily!

Has anybody roasted an air-chilled chicken?  i picked one up for tomorrow (it is my first wedding anniversary, and Emily loves my roast chicken, so that's what I'm making).  I'm really excited about a chicken that hasn't had a ton of water pumped into it, but I'm also leery, as regular chickens are what I usually use.  I don't think I'm going to brine it, I'll just be careful.  

 

Anyway, I made a pizza, today.  Definitely the best dough and red sauce I've made, though I wish I could get my oven hotter.  Next year I hope to get a KettlePizza, with tombstone shaped stone, and a baking steel, for my Weber.  I know I can make a good pizza, everything is there but the heat.

Ever try this?

http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html

Pork Tenderloin

44 hour beef short ribs, sous vide at 140F, then covered in a plum based asian bbqish sauce for the left, kansas bbq sauce for middle, and just painted with olive oil for the right, and broiled for 10 minutes.

 

 

I ate it.

44 hours for those little riblets? Overkill to the max.

So which was the best sauce?

We pretty much only buy air chilled chicken nowadays. It has a lot better flavor imo.

Where does one purchase air cooled chicken? I don't recall ever seeing that. Of course, I tend to just buy the breasts, so if you have to buy a whole bird that would explain it.

We buy air chilled breasts, at the (slightly upscale) grocery store we go to.  I'm sure they must have it at Whole Foods. 

Edited August 8, 201313 yr by shellylh

Dr. Pepper pulled-pork. 5.5 lbs. of pork shoulder sat in the slow cooker overnight.

Looking like rain here so I'm doing pork chops in cast iron on the stove and Debbie is whipping up a fresh corn and radish salad.

Dr. Pepper pulled-pork. 5.5 lbs. of pork shoulder sat in the slow cooker overnight.

This sounded so good, I got the stuff and am making it right now.

 

i almost always buy whole chickens, but Meijer, which is not an upscale grocery chain, has them, here.  They are bundled with the organic chickens.

Found it pretty easily when I knew what to look for.

So question to the more cunning culinary minds:  is there any redeeming quality to soured wines?  Marinade?

Sautéed mushrooms and diced shallots in some butter, then made an omelette with sharp cheddar and the sauté, while grilling some asparagus with olive oil and fresh ground garlic salt.  Not bad for my first omelette in a long time.

 

 

I'll take what he's having! Tim doesn't like asparagus so I rarely eat it.

Asparagus is awesome.

Asparagus is awesome.

So good, you get to smell it twice

Nice, Al.  Fax is on for any leftovers.

 

Doing half galbi style, a quarter just salt and pepper rub, and the last quarter with a 5 spice rub.  Gonna sous vide for a few days.

I really wish I hadn't clicked on this thread just now.