Hello and thank you for checking out my channel Texas Cooking Today. Here you get great recipes, new methods, techniques and Real Cooking Tutorials with no details omitted. You have two ways to experience every recipe, one regular cooking video and the other a full on cooking tutorial. On Texas Cooking Today the motto is: If your going to cook you can't be afraid of flavor. If you have questions you'll likely get an answer so just ask.
thank you .. I am growing several different kinds of chilis this year the guajillo and pablano/ancho and lost my name tags on them ..lol.. so now I know which is which.. I am also growing the Anaheim and of course Jalapeno my fav.. will be drying them as well so again thank you ..🌶🫑
Traditionally Pastrami was made by the Turks and Azerbaijani's....toast your coriander, mustard seeds, peppercorns (add allspice, cloves and paprika to your rub) in a skillet brings out the oils....Fennel is also a spice that is added by the eastern Europeans...Tradition is to dry age your beef not wet age...COVER YOUR CORNED BEEF WITH LARD AND THEN PUT ON YOUR RUB...vacuum seal it a cook sous vide for 48 hours @145...(length of time is shorter if you use a non traditional cut like sirloin) but if you are using the naval or even brisket (top round too) 48hrs...then put your beef in the smoker for about three hours low temp (200-210) and you will have a better pastrami...
As and old sub I dont know how to make Pastrimi. I lovethe history and it's good. realy a great video and I learned a lot about pastrami! Great facts, really enjoyed watching you do this. Please stay connected to your all subscriber! Cheres!
Just be prepared for when your eating that delicious duck gravy, you have a galdbladder❤❤❤❤after this meal I went to hospital with inflamed galbladder let me say to I ate peach pie with ice cream on top GOD what was I not thinking❤❤❤❤❤ great recipe though……it was amazing…….❤❤❤❤❤😊
Mr. Trotter, very good to see you again. As always, enjoying your videos. Folks who don't order your recipes on your website are missing out, plus it's a cheap way to support your videos. Take care.
I don't see a dead garden. Saw some dead, kaput, twisted, curled, stunted plants in my raised beds at my house after using composted manure top dressing last year. Where is the dead garden on this video? Misleading title. No sub.
I had no idea it took so long to dry chiles. I lived in Phoenix from 1962-1985. We could dry grapes to raisins in 10 days, plums to prunes in 14 days, jalapeños to chipotle in 20 days. Now I live in the desert of Eastern Washington. We are located at the confluence of three rivers with about 50 to 70 % humidity. So I will need to be patient with drying process! Much was learned.
When I made that video I was still living in Dallas and the humidity there was about the same as that you now have. Now I'm in the Texas panhandle I'm back to low humidity and am able to dry much faster. Humidity makes a huge difference in drying times. BTW, MIT has put out some new info on water evaporation related to green lights at a 45 degree angle please take a look.
I was saying "amen, brother" the whole time you were talking about people not needing to boil their lids. That never made any sense to me so I never do it, yet so many people insist that you have to do that totally unnecessary step! In addition to what you said about it, boiling the lids degrades the rubber gasket on the underside of the lid and makes it much more likely that the jar won't seal at all or that the seal will fail at some point in the future.
I like the idea of not having to boil the lids and jars, however after working in a factory (I won’t mention which one) for almost 50 years I would boil the jars once or at least run them through the dish washer because some people are just nasty or evil and If you are going through all of the trouble of canning I would feel a little safer doing that. I loved this video as I have never canned anything before and this year I have a good size garden and this video will come in handy if I get a good crop. You are a great teacher and I use many of your techniques from maintaining a cutting board to cutting an onion 😢
Properly cleaning and sanitizing the jars is very important and should always be done after opening and using them. Thank you for your comment as it gives me a great idea for a new video.
I'm not sure if you are referring to keeping the edges together or preventing the dough from separating. In either case the solution is some liquid. Wet the edge dough to help hold it together don't forget to crimp the edge with a fork. If the dough is separating then increase the liquid when making the dough. In both cases this activates more of the gluten making things more sticky.
I have asked a lot of people plenty of times in my lifetime where the chicken comes in place, and no one cannot tell me anything, but it's funny they will keep on calling it chicken fried steak.... I'm old born and raised in the country in the south. my parents r.i.p was raised and they were taught to call that beef, country fried steak with milk gravy on top. just saying and sharing.
The "chicken fried" part refers to the battering technique. It is the same technique as frying chicken by first flouring the meat then dipping it into buttermilk then in flour again then into the hot oil. Yes it is also called country fried steak and the German version is called beef schnitzel.
