Yikes!
Go to Tapia Bros! Tomorrow!! Sorry for the doubled exclamation points; I kind of hate that. Get some corn too. Grilled it tonight. So good! they have both white and yellow.
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extra protein for free 
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Lol thatâs how you know itâs really organic and not Roundup sprayed!
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@moonboy403 what ice cream maker do you use? My wife and I were thinking of buying one. Weâve never made ice cream before but it seems fairly easy based on recipes online.
Chocolate peanut butter pie. Easy recipe but a 3 step process in order for layers to set
Graham cracker pretzel butter crust
Chocolate silk pie - butter, sugar, vanilla, eggs and Valrhona baking chocolate
Peanut butter mousse - cream cheese, peanut butter, vanilla, powdered sugar and whipped cream
Cross section of finished product
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Breville smart scoop. I just got it recently but have only tried making sorbet so far. Youâll need different sugars, stabilizers, a high power blender, and a refractometer.
Itâs actually quite difficult for me in getting the texture, sweetness, and acidity right since a sorbet needs a minimum amount of sugar in there to minimize ice crystallization.
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Have you tried using invert sugars (i.e. corn syrup - not the high fructose stuff) for a portion of the sweetness? That has worked for me, as well as adding a bit of liqueur or wine.
That said your efforts look wonderful!
Thanks! I have not not corn syrup. I mostly rely on a combination of sucrose and dextrose which is convert sugar. Dextrose is about 30% less sweet relative to sucrose and almost double the freezing point depression. Most importantly, itâs easy to clean! Do you use any stablizers?
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Nope. I rely quite a bit on David Leibovitzâs advice, Ice Creams and Sorbets Archives - David Lebovitz, and recipes. This, The Science of the Best Sorbet, is also a great resource, but you are probably aware of it already.
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Nice! Actually thatâs beautiful brisket. Looks like the point. Where did you get it?
I did ribs. 7 1/4 hours at 225, mesquite charcoal with hickory chunks. Memphis style with no sauce. Really good!
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burrata, pea, sugar snap pea, pea puree, speck, parmigiano reggiano, mint
Ripped it right off of MozzaâŚ
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@ebethsdad, no extended family around due to CV, so just a small 6 lb brisket from Sproutsânot the best quality meat but came out pretty goodâTexas style at 225 for around 6 hours. Your ribs look terrific!
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@moonboy403, A like just didnât feel like enough, WOW!
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MoonboyâŚwhat an absolutely stunning dish. I bet it tasted even better than it looks. Bien hecho (well done)
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It looks like a point (aka 2nd cut) though. Hard to get those. I think most of them get ground up into burger. Such a shame!
Once again great job! I too miss cooking for others.
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Majordomo-style APL short ribs
Inspired by last weekendâs Majordomo halfsies, I spent the week discussing with some fine FTC folks on reverse-engineering the bossam short ribs for the 4th of July.
The oldest chowpup and I took on this adventure. We marinated the short ribs in a 1.5:1 ratio of KBBQ kalbi and spicy pork/chicken marinade. We let it hang out for 24 hours.
The morning of while the electric smoker heated up to 200, we took the rib plates out and patted them dry. We applied the APL dry rub seasoning on Kimmelâs website. And sent them off to the smoker for about 6 hours.
We pulled them and poured in an Asian version of APLâs wrapping solution before double wrapping in heavy duty foil. The solution was a mix of sweetened soy sauce, butter, agave (because I didnât have enough honey), a little hot sauce, and sesame oil. They went back into 275 smoker for another hour.
We pulled them and let them rest at room temperature (still wrapped in foil) for an hour. Then slice and serve with your favorite bossam sides and accoutrements. The wrapping sauce/drippings became a nice added condiment.
It tasted pretty darned good. Meat quality was not as good as Majordomo, but my family enjoyed the al fresco dinner, and we caught the neighborhood fireworks show in my parentsâ neighborhood. It was the first time weâd all had dinner together in a very long time.
Beef fat fried rice is going to have to be later this week. Mom made her own fried rice for dinner.
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Nice! Glad it came out so well!
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