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As soon as I get some energy after 2 hours of shopping, I'm going to make banana nut muffins. I need to make semolina bread, too, but I think I'll wait, though another hot spell is starting, so it might wind up being a late evening bake.
I'm planning a cherry pie for the 4th of July (seems kind of traditional), I've got cherries defrosting and I'll probably make the pie dough some time today.
We had BLT's.
My tomatoes are finally starting to grow and flower, but it'll probably be August before I see enough tomatoes to make even a sandwich. (And that assumes we get enough cool weather to set fruit, if it stays in the 90's nearly every day the blossoms won't set.)
The eggplants also look like they're starting to grow. I'm less confident the cantaloupe will ever take off.
It seems like the weather has been a series of 'too's: too hot, too cold, too dry, too wet.
Now it tastes like a good pastrami with a peppery aftertaste. I can also taste the mustard and coriander. Still salty but now it is within reasonable limits, not something you choke on.
I've got a lot of it left, probably around 7 pounds, more than half of the flat and all of the point/deckle, so I plan to slice it tonight, then use the vacuum sealer to put it into half-pound (or so) bags. That way I can defrost one overnight then pop it in boiling water for five minutes before serving it.
I get a big laugh out of the 'only eat foods grown within 100 miles' movement, like that's something the stores tell you and it doesn't take into account growing seasons.
We may all live in a produce desert in the next year or two if the still-dropping water levels at Lakes Powell and Mead mean they have to cut back on the amount of water they can supply to central California, where much of the produce is grown.
Looks like putting the brisket in a pan of hot water for a couple of hours is going to leach out a lot of the salt but leave the other flavors pretty much intact.
The brisket came out way too salty, I'm guessing I didn't get it washed off enough after the cure, because there's no salt in the rub. We ate it anyway, but I'm looking into ways to lessen the salt impact after something is smoked, warming it in a pot of unsalted beef stock or water seem to be the most common suggestions. If your son has other suggestions, Joan, post them here.
Hard to judge the flavor with it being so heavy on the salt, but I don't think it's very close to Montreal Smoked Meat. (Of course, I've only had it twice.)
I think the reason your search didn't work was that the recipe wasn't upload by Mrs. Cindy, so using that in the author field would have caused the search to fail.
Sometimes I find the best way to search for something I know is in the recipes section is to put in the search terms and limit the search to the recipes category. But there are a lot of recipes that are in the comments on other topics, such as the 'what are you baking' threads.
The brisket took about 4 1/2 hours to get up to the desired temp (165) which was towards the low end of the estimated time (4-6 hours). Now I've got it in a roasting pan, covered with foil, and with water in the pan to steam it. This part is trickier because the Meater wireless thermometer won't work when it is in something in a foil-covered metal pan. So I'm using a different oven thermometer, a corded one that I usually use for candymaking. But it is outside, so I'll be going out every 15 minutes or so to check on the temp and water level.
The estimate is 1-2 hours to steam it to the point where it is at 180. It looks and smells pretty good right now.
Different breeds of milk cows produce different amount of calcium in their milk. It also varies depending upon their diet. The usual range is 250-300 mg per 8 ounce serving, anything more than that is probably enhanced. Lower fat milks are usually a little higher in calcium, assuming they come from the same source, because there's no calcium in butterfat.
Since Bob Moore sold BRM (to his employees) it has seemed like it is less consumer oriented. I'm sure the pandemic is a factor.
I am smoking a brisket this morning, more in the ongoing process of learning how to use my new grill.
The brisket had been curing for several days. After I rinsed it off, I put the rub on last night then let it sit in the fridge overnight. I'm using a recipe I found for Montreal Smoked Meat online.
I have a Meater wireless thermometer, it is helping me track the ambient temperature in the grill as well as the internal temperature of the meat. The grill temperature seems to be stabilized in the 240 region, 225-250 is the recommended ambient temperature for smoking a brisket.
At first I thought I was getting too much smoke, now I'm wondering if I burned through all the wood in the smoker box and am not getting enough. All part of the learning process. The smoker box is kind of hard to reach once the grill is hot.
I'm not sure I trust the Meater's estimate of when the meat will be at the desired temp of 165 (it will be steamed to get to the final temp of 180), so in another half hour I will start taking temperature readings with my Thermapen probe.
I've used at least two different methods for shaping hot dog buns, one is similar to shaping a baguette, where you roll into an oval, fold, fold again and yet again. The other is to roll out logs.
Neither method produces hot dog buns as airy as the ones in the grocery store. My guess is this due to radically different production methods for mass-produced buns.
I don't have a New England Hot Dog pan, I sort of tried making them without the pan the last time, it wasn't all that different from rolling out logs of dough.
It may have more to do with processing methods, BRM may be removing less of the hull, which is likely where the calcium and iron would be highest. That might also explain the thickness difference.
I am making Reinhart's Marbled Rye Bread today, to have with the Montreal Smoked Meat on Wednesday. I'm making two fairly large loaves rather than the usual 3 smaller ones, because I want a two-fisted sandwich.
We had tacos tonight.
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