Search found 175 matches

by Tom.Cole
September 11th, 2018, 5:55 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: BEEFER - the Porsche of grills
Replies: 111
Views: 10626

Re: BEEFER - the Porsche of grills

Mich@el Ch@ng wrote:
September 10th, 2018, 10:39 am
Sous vide and blow torch would work great as well.
Agreed. Exact same method except I have a more multipurpose warming drawer already. Do not need to go to the extra expense to buy a sous vide machine or BEEFER.

But, whatever lifts your skirt. [wink.gif]
by Tom.Cole
September 9th, 2018, 5:17 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: BEEFER - the Porsche of grills
Replies: 111
Views: 10626

Re: BEEFER - the Porsche of grills

Ken Strauss wrote:
September 9th, 2018, 9:47 am
I would think this would provide an uneven crust.
Have you actually tried this technique?
Yes. Beautiful crust. A few minutes at most for a perfect sear. I am in complete visual control unlike any other method.
by Tom.Cole
September 8th, 2018, 3:22 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: BEEFER - the Porsche of grills
Replies: 111
Views: 10626

Re: BEEFER - the Porsche of grills

Warming drawer to 130 and then propane torch or vice versa. Much, much, much cheaper and the exact same result if one already has a more multitasking warming drawer.

Alton, I salute you.
by Tom.Cole
April 7th, 2018, 4:02 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Inventing foods - Oxymoron sandwiches and other "you did what?"
Replies: 16
Views: 1317

Inventing foods - Oxymoron sandwiches and other "you did what?"

I like to cook, but I especially like to make things that are clashes of different cuisines or cultures that are not meant to mix. For those of you who have attended Berserkerfests in my back yard, you have probably had one of my first such creations, which has definitely stood the test of time - O...
by Tom.Cole
November 2nd, 2017, 10:42 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Mama's Pecan Pie
Replies: 142
Views: 13707

Mama's Pecan Pie

Bob, a few questions. Salted or unsalted butter? Medium or large eggs? Middle rack of oven? While Bob is the right person to answer I'll point out that by default recipes refer to unsalted butter and large eggs. Thought so, but wanted to make certain. Thought it might call for salted butter as ther...
by Tom.Cole
November 2nd, 2017, 10:19 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Mama's Pecan Pie
Replies: 142
Views: 13707

Mama's Pecan Pie

Bob, a few questions.

Salted or unsalted butter?
Medium or large eggs?
Middle rack of oven?
by Tom.Cole
September 12th, 2017, 3:47 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Explain the double standard for me please
Replies: 92
Views: 4427

Explain the double standard for me please

Scott Tallman wrote:...Embracement of Diversity, correct, Tom?...
Correct. KUDOS.
by Tom.Cole
September 9th, 2017, 3:41 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Explain the double standard for me please
Replies: 92
Views: 4427

Explain the double standard for me please

...I appreciate that some people can eat more ethical meat by choosing to pay for that privilege, but even in doing so there is often a feeling that one is contributing to the extreme luxury end of what is still a very harmful enterprise overall. If the only meat being raised were very ethical meat...
by Tom.Cole
July 20th, 2017, 5:00 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: The Smoker Thread - recipes, techniques, ideas
Replies: 613
Views: 36407

The Smoker Thread - recipes, techniques, ideas

I agree with Mark on no mesquite. It burns very hot and is not the best wood for a low and slow cook. I like a pulverized coffee and cocoa rub on beef. Heat from fire regardless of how hot the wood burns - controllable , correct? Flavor? Another matter entirely. Personally, pecan. Mesquite? Still t...
by Tom.Cole
July 5th, 2017, 3:35 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Fried, fried, fried, fried, and fried
Replies: 27
Views: 1623

Fried, fried, fried, fried, and fried

This episode of Good Eats http://www.goodeatsfanpage.com/season2/fry/frytranscript.htm ...AB claims his basket of fish & chips used only about ½T of oil. Personally I'd conduct my own test, since AB has a tendency to contradict himself all over the place. BTW if your pan of oil's temperature is abo...
by Tom.Cole
July 4th, 2017, 3:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Fried, fried, fried, fried, and fried
Replies: 27
Views: 1623

Fried, fried, fried, fried, and fried

I'd agree the veggies don't soak up a lot of oil, but the breading/batter sure does. Well, actually no, if done right. Ergo, the deliciousness of tempura. Mine were not done with tempura, this time. Panko bread crumbs. Still researching how much fat is absorbed if cooked correctly versus an oil/vin...
by Tom.Cole
July 3rd, 2017, 5:42 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Fried, fried, fried, fried, and fried
Replies: 27
Views: 1623

Fried, fried, fried, fried, and fried

I'm pretty sure it has more oil absorbed than in a salad. But I don't doubt it was delicious. Yes, that claim had me wondering how much oil he puts on a salad. I use a tablespoon or less for a huge dinner salad I have spent some time searching on the internet to verify my claim. Have not been able ...
by Tom.Cole
July 2nd, 2017, 4:56 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Seafood and worms.
Replies: 96
Views: 5399

Seafood and worms.

Do a search for liver flukes. You will never eat sushi again, if you have any wits about you.
by Tom.Cole
July 2nd, 2017, 4:52 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: The Smoker Thread - recipes, techniques, ideas
Replies: 613
Views: 36407

The Smoker Thread - recipes, techniques, ideas

Agree on the mesquite for direct high temp cooking only. That is a massive plate, but it looks to have quite a far cap in it. I would trim that. As for rub, 50:50 sea salt to coarse black pepper. Apply at a rate of 1 Tbs per pound and let it rest overnight. One suggestion. 1/2 to 1/2 salt/pepper is...
by Tom.Cole
July 2nd, 2017, 4:33 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Fried, fried, fried, fried, and fried
Replies: 27
Views: 1623

Fried, fried, fried, fried, and fried

The vegetable garden is now prolific, despite all the rain. I have lived in the south for over 30 years. Everything is better fried, or so southerners assert. And I have to agree. Tonight, an entire meal of fried vegetables. Fried squash, fried green tomatoes, fried okra, fried dill pickle, and, the...
by Tom.Cole
June 5th, 2017, 9:32 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Dining & Lodging Recommendations for Greenwood MS
Replies: 2
Views: 421

Dining & Lodging Recommendations for Greenwood MS

Stay at the Alluvian. Giardina's is located at the hotel and I recommend it. Delta Bistro Pub is a short distance from the hotel. Crystal Grill is also recommended. Wherever you decide to eat, make certain that you order fried dill pickles for an appetizer. Also, seek out the hot tamales at either t...
by Tom.Cole
February 5th, 2017, 2:11 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: The Year Old Brisket
Replies: 8
Views: 910

The Year Old Brisket

An interesting question is why pork aged for two years+ is considered one of the great delicacies in the culinary world - Jamon de bellota. In other words, why does pork age well and apparently not beef? Both are protein and fat. Technique?
by Tom.Cole
January 28th, 2017, 8:00 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Top Chef Season 14
Replies: 63
Views: 3664

Top Chef Season 14

TimF wrote:...Aren't tamales a really big deal in the Mississippi delta?
Just ask Robert Johnson:

[youtube]TOXXh24HnmY[/youtube]
by Tom.Cole
January 20th, 2017, 7:08 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Top Chef Season 14
Replies: 63
Views: 3664

Top Chef Season 14

There has been more drama in recent episodes, but the focus has stayed more on the food. On the other hand, I'm less than impressed with the lack of knowledge and appreciation for Southern food that most of the chefs brought into the competition. Some of the judges, but especially Tom and Padma, al...
by Tom.Cole
January 20th, 2017, 7:11 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Do you have any burning desires from Spain??
Replies: 36
Views: 1598

Do you have any burning desires from Spain??

The olives I had at the Parador in Toledo. I cannot remember what they were called, but they were the best olives I have ever had, by far. I raved about them over and over again to our waiter. Lo and behold, when we went out to our car the next morning to move on to the next parador, there was a bot...
by Tom.Cole
January 18th, 2017, 6:09 pm
Forum: Wine Talk
Topic: 2007 The Albatross
Replies: 3
Views: 175

2007 The Albatross

Had this tonight night. Liked it.
by Tom.Cole
January 18th, 2017, 1:29 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Is Philly this Country's 3rd best food city?
Replies: 102
Views: 3776

Is Philly this Country's 3rd best food city?

You don't give me much credit if you think I'd feel capable of making any kind of judgement based on "just (having) eaten at joints on Bourbon Street." It's true my experiences of New Orleans are more limited than with San Francisco or Los Angeles (where I go 5-6 times a year), or New York or Phila...
by Tom.Cole
January 18th, 2017, 11:19 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Is Philly this Country's 3rd best food city?
Replies: 102
Views: 3776

Is Philly this Country's 3rd best food city?

...I disagree that New Orleans meets the criteria as well, though I understand the argument. I don't think it has true high-end, real emphasis on ingredients, innovation, or (and I realize this will be unpopular) real quality at the 2nd tier. I am not sure about good examples of traditional cuisine...
by Tom.Cole
January 18th, 2017, 8:50 am
Forum: Wine Talk
Topic: Quilceda Creek 1993
Replies: 4
Views: 515

Quilceda Creek 1993

I drank a bottle of Quilceda Creek 1993 last night. I liked it.
by Tom.Cole
January 18th, 2017, 7:58 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Is Philly this Country's 3rd best food city?
Replies: 102
Views: 3776

Is Philly this Country's 3rd best food city?

New Orleans. End of discussion. If you feel so confident about third place I'm curious what you think first and second are. For me, it is a toss up between NYC, San Francisco, and New Orleans. Ranking would depend on personal preference. I will say that Sarah has a good list of traits one should lo...
by Tom.Cole
January 17th, 2017, 7:25 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Is Philly this Country's 3rd best food city?
Replies: 102
Views: 3776

Is Philly this Country's 3rd best food city?

New Orleans. End of discussion.
by Tom.Cole
January 17th, 2017, 7:24 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What Are Your Favorite Cooking Tips And Tricks?
Replies: 153
Views: 8103

What Are Your Favorite Cooking Tips And Tricks?

When slicing onions, put your cutting board on your range's burner plates, turn on the exhaust fan, and slice away. No more tears.
by Tom.Cole
January 14th, 2017, 3:42 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: I must go salt free but how?
Replies: 43
Views: 3128

I must go salt free but how?

Cannot recommend this enough - https://woodlandfoods.com/products/chipotle-morita-paste/c-23/p-16137. Fifty mg/tsp salt, but you do not need very much. Probably would not work trying to recreate certain cuisines (maybe so if you are creative), but the depth of flavor it brings to a dish is really qu...
by Tom.Cole
December 8th, 2016, 11:59 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Low temperature steak recipe?
Replies: 31
Views: 1573

Low temperature steak recipe?

I have been cooking steaks, pork tenderloins, etc. in my warming drawer for years. I think I may have actually made a post about this several years ago - dry sous vide cooking. If you have a warming drawer, put whatever meat you want to cook wrapped in aluminum foil in it to keep it from drying out ...
by Tom.Cole
October 3rd, 2016, 2:55 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: First Sous Vide - Flannery Ribeye's - Help?
Replies: 17
Views: 1740

First Sous Vide - Flannery Ribeye's - Help?

Cook any meat in a warming drawer at the desired final temperature wrapped in foil. Easy to set the temperature. Then sear the meat on a skillet, broiler, or propane torch to get the crust. I have been doing this for years. Never a failure. Always a success.
by Tom.Cole
September 6th, 2016, 4:22 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: The All Things BBQ Thread
Replies: 134
Views: 9401

The All Things BBQ Thread

I like to do pork of all sorts at 250 . These ribs looked and smelled great, but frankly they sucked. They had been previously frozen and I don't know if that affected them or not. Taste was bland and texture was very mushy and fatty. Bark and seasoning was good, but it did not translate to the mea...
by Tom.Cole
September 6th, 2016, 1:48 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: The All Things BBQ Thread
Replies: 134
Views: 9401

The All Things BBQ Thread

No seasoning? Unless you're using the technical definition of "seasoning" (salt), I don't understand the question. Much easier in the oven. Whole hog won't fit in my oven, sad to say. Seasoning? - salt and pepper. Don't be coy. :-P I believe you have mentioned previously that you cook pork shoulder...
by Tom.Cole
September 6th, 2016, 1:06 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: The All Things BBQ Thread
Replies: 134
Views: 9401

The All Things BBQ Thread

Whole hog, low and slow. Mop with apple cider vinegar and crushed red pepper. Pull the pork, chop up and include the crispy skin. No tomato product within 100 miles. Anyone who would put ketchup in the sauce they feed to innocent children is capable of anything. No seasoning? Bob, one other thing a...
by Tom.Cole
January 12th, 2015, 6:17 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Ethnic cuisines with the best potential for fusion
Replies: 2
Views: 215

Ethnic cuisines with the best potential for fusion

Mexican, cajun, and asian. One word - chiles. Another word(s) - members of the allium family. The similarities for me are striking and the interplay between the importance of complex sauces to flavor simple ingredients such as greens, pork, chicken, and cheap cuts of beef is a common thread amongst ...
by Tom.Cole
January 10th, 2015, 7:20 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Lotus of Siam at home?
Replies: 5
Views: 484

Lotus of Siam at home?

You can spend days and a lot of money here - http://www.importfood.com. Everything you could possibly need to make real thai food along with recipes and videos on how to make many thai dishes.
by Tom.Cole
September 6th, 2014, 11:20 am
Forum: Epicurean Exploits - Food and Recipes
Topic: I Told My Wife I am NOT in the Minority, Now I Wonder.
Replies: 170
Views: 5758

I Told My Wife I am NOT in the Minority, Now I Wonder.

Fully cooked yolks are only appropriate for deviled eggs. Even then, they need mayonnaise to make them palatable.
by Tom.Cole
April 17th, 2014, 11:00 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Best taste/effort ratio
Replies: 95
Views: 2456

Best taste/effort ratio

Some here might remember my brisket recipe - 10 minutes of prep time and about five minutes of active cooking time (carrying the brisket out to the smoker, filling up the cast iron skillet with wood chips, turning on the hot plate, and, after the wood chips have stopped smoking, then putting the bri...
by Tom.Cole
July 29th, 2013, 4:26 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Is There Anything Better Than a Tomato Sandwich
Replies: 28
Views: 952

Is There Anything Better Than a Tomato Sandwich

I'm not sure if you guys are getting different Belgioiosa burrata than we get here, but it pales in comparison to Gioia. No doubt it might be a freshness thing. I get the Belg. at costco here. The inner consistency is just not creamy enough, and that's what happens when it ages. Costco's here occas...
by Tom.Cole
July 28th, 2013, 3:12 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Is There Anything Better Than a Tomato Sandwich
Replies: 28
Views: 952

Is There Anything Better Than a Tomato Sandwich

Pure perfection - http://www.google.com/search?sourceid=navclient&ie=UTF-8&rlz=1T4GGHP_enUS467US467&q=round+tomato+sandwiches#rlz=1T4GGHP_enUS467US467&sclient=psy-ab&q=round+tomato+sandwiches+vicksburg&oq=round+tomato+sandwiches+vicksburg&gs_l=serp.3..33i29i30.3865.4986.1.5907.2.2.0.0.0.0.117.196.1j...
by Tom.Cole
March 26th, 2013, 2:27 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Berserker Dream Job??? Full time BBQ reviewer...
Replies: 35
Views: 895

Berserker Dream Job??? Full time BBQ reviewer...

Ryan Caughey wrote:Daniel does seem to really know his stuff, and it will be great to have a truly authoritative source for Texas BBQ, which seems to be really flourishing right now.
The original authority on Texas barbeque...and still the best.
by Tom.Cole
June 24th, 2012, 3:57 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Doritos Loaded With Umami!!
Replies: 18
Views: 708

Re: Doritos Loaded With Umami!!

The only letter a friend of mine wrote me when I was in Vietnam was in 1972 to let me know that Nacho flavored Doritos had been introduced. This was earth shattering news and gave me the needed inspiration to make it through my tour of duty. [wink.gif]
by Tom.Cole
June 20th, 2012, 4:37 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Pan Frying Fish!!
Replies: 38
Views: 818

Re: Pan Frying Fish!!

Paul, my favorite way to pan fry fish is one of the first recipes I ever came up with during my bass fishing days back in the early 1970s. Fillet bass. Roll in corn meal and then season with Malabar pepper and Lawry's garlic salt on the outside of the fish - do not include in the corn meal. Cut up w...
by Tom.Cole
May 25th, 2012, 8:13 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Sous Vide: RibRoast finished to 140, ideas?
Replies: 16
Views: 620

Re: Sous Vide: RibRoast finished to 140, ideas?

Paul, do you have a warming drawer?
by Tom.Cole
May 17th, 2012, 11:44 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Calling Brisket Fans...Interest In A TX BBQ Adventure
Replies: 11
Views: 529

Re: Calling Brisket Fans...Interest In A TX BBQ Adventure

Bill, some ideas for the tour. For me, it was always as much about driving the Ranch and Farm to Market back roads of Texas as eating good barbecue. Also keep in mind that there is much more to the meats available than just brisket. Taylor 1. Luis Mueller - brisket and pork and beef ribs with the be...
by Tom.Cole
March 28th, 2012, 4:27 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What is the best regional BBQ?
Replies: 115
Views: 2498

Re: What is the best regional BBQ?

Being a Texan, my religious upbringing held to be sacred that BBQ and any kind of sauce is an anathema. Clearly, others have strangely, or should I say, profoundly different viewpoints. The one thing I will say regarding the previous posts is that sauce and pork to the uninitiated almost universally...
by Tom.Cole
March 26th, 2012, 9:43 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Hush Puppies
Replies: 6
Views: 275

Re: Hush Puppies

I would recommend a couple of very slight changes - substitute Lawry's Garlic Salt for regular salt and use only the green tops of the scallions for a more intense flavor. One other thing to keep in mind. You can adjust the density of the hush puppies up or down to your liking by adjusting the ratio...
by Tom.Cole
March 6th, 2012, 2:19 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Collard Greens
Replies: 30
Views: 774

Re: Collard Greens

Paul Bacino wrote:Love collards too..

Needs just a bump of some acid , me thinks to finish. Possibly a dab a dab a do of hot sauce too!!

Yum
Paces's thick picante sauce. Takes care of both issues.
by Tom.Cole
March 2nd, 2012, 8:41 am
Forum: Epicurean Exploits - Food and Recipes
Topic: I never buy filet mignon, but
Replies: 31
Views: 1314

Re: I never buy filet mignon, but

Carpaccio.

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