What we do here is make high quality, great tasting, and great looking food. Sometimes the food will be cooked outside in various ways, sometime we'll be cooking in the garage-kitchen, sometimes we'll retreat to the warm confines of the Paul Plays With Fire indoor kitchen.
One of our main goals is to demystify cooking, and to make high quality cooking easily accessible. We might even slip in a little cooking science.
I learn about using cured dough from watching Kenji Lopez-Alt, but it is really a Chicago tavern thing. It is my favorite pizza style. I have heard from a friend that lives is a drier climate, that the dough will cure much quicker in that environment, so take that into account. The instructions that come with the Blackstone pizza oven say to never use the door when the oven in lit. It even says that on the door. I also answered your question about the door on my New York Pizza video, just so others can see the answer. Thanks for asking questions, and thanks for watching!
The instructions that come with the Blackstone pizza oven say to never use the door when the oven in lit. It even says that on the door. Thanks for asking, and thanks for watching.
Now is the time to do it. I doesn't really take that much time if you are organized about it. And it is sooo tasty in January! Let me know if you have questions, and thanks for all of your support!
Hey Paul I need some clarification. What kind of potatoes are you using? Do you always use bacon grease to fry your potatoes? I’ve tried several times with great results only once!! Do you have a video of the first fried potatoes you did where you said the parboiled in salt and vinegar were “all that”?
Hey Bob! I'm using regular Russet potatoes. Nothing special. I have evolved a bit on oil since I did this video. Now I mainly use avocado oil, because it is perfect for griddle cooking. It in nearly flavorless, has a 500 degree smoke point, and has become more reasonable priced (I buy mine at Sam's Club). When cooking potatoes now I'll use Avocado oil, and then supplement with butter along the way to help with the browning. My very first Blackstone griddle video (I now have 27 Blackstone griddle videos) was the one I referred to in this video. In that video I seasoned my new Blackstone Griddle, and then cooked my first bacon, eggs, and potatoes with it. The potatoes I used were parboiled with a little vinegar. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qtFXgx8j0Js.html When you say you've tried several time, with great results only one, what happened the other times? It is probably a correctable problem if you tell me what is happening. I've also evolved a little on my favorite style of potatoes. Although I still make home fries, I also make hash browns using dehydrated potatoes. I made a playlist of videos with home fries and hash browns. ru-vid.com/group/PLDy4q0z2cihtl4Ojtp6Ev1guWzp11LTPS Thanks for asking questions! I enjoy helping people figure this stuff out. I hope you'll stick around!
Thanks Dave! That is a wrap for the corn episodes this corn season. Freezing corn was pretty easy to film and edit, so that helped. It was also the first time in a long time where I finished hungry! I never ate any corn! Go figure. Thanks for all of your support, and thanks for watching!
Great tutorial! Since you’re the corn guru, I have a question. This time of year I get all my produce at farmers markets. I buy corn by the bushel and my corn guy has a dumpster on site to get rid of the husks and silk. Would the quality of the corn begin to degrade after it has been husked for a couple of hours before being prepared? Appreciate any input, cheers.
I don't think removing the husk accelerate ripening, but the ears will lose moisture quicker when shucked. The husk also acts as a protective layer. It is pretty easy to ding up the kernels, especially when dealing with bushel quantities. The most important thing you can do to preserve freshness is to refrigerate the ears, unless they are to be eaten that day. And that is surprising words coming out of my mouth, refrigerate unless the corn is to be eaten that day. Until very recently, I would not have considered eating fresh sweet corn, unless it was picked that day. Sweet corn genetics have come a long way in preserving freshness. Last week I found a few ears tucked in the bottom of the fridge. They had been there 8 days. What did I do? Put some water on to boil, and see how they fared. They were still pretty good. Not fresh by any means, but still very tasty. I would not hesitate to fridge store fresh corn for 2-3 days, and still proudly serve it to guests. If the corn is refrigerated, be sure to account for that temperature starting point difference when calculating cooking times, or allow time for the ears to come up to room temp. I've seen it in real time on the infrared thermometer, and had to adjust on the fly. I'm about corned out for this season It has been fun! Thanks for the many paragraphs of corn talk, and thanks again for your support!
Yeah toast! That looks amazing! Clubs are one of those things that I've ordered a bunch, but never tried to make at home. The addition of the egg is inspired! Going to have to try that!
Back in the day I never really gave the venerable Club Sandwich a second look. I was always more of a burger or BPT kind of guy. My time in Mexico has open my eyes to the wonders of the Club Sandwich. There are many moving parts, but in the end it is worth it. Maybe that is my niche. Making things that people would never make on their own. How many times have you walked in to someone's home, and they announced, "Hey, we're having Club Sandwiches today". Not bloody likely. If you make Club Sandwiches, and I hope you do, serve them with period correct cocktail from 1890's New York City. Perhaps a Manhattan?
Sometimes when you are holding a hammer, everything looks like a nail. A Blackstone Griddle is like that. But this is also about finding ways to cook a meal that isn't in the kitchen, removing the need to turn on the oven. I should also mention that the flat top griddle has historically been used to create sandwiches of this sort for the last 100 years or so. I do appreciate the suggestion. I really do. And any kind of melt sandwich in the oven is a good idea. But what we are trying to do here is show the thing that can be done on an outdoor-ish flat top griddle. I appreciate your taking the time to leave a comment. I do hope you will stick around. Thanks for watching!
Thanks Dave! It was also a great tasting sandwich. @MrsPaulPlaysWithFire is usually just off camera, keeping me from screwing up. It is nearly a full time job! Thanks for your support, and thanks for sticking around!
I would love to know your source, as I usually include a history segment in older sandwiches like this one. I didn’t do that this time because technical difficulties chewed up all of my extra time. Since we didn’t address the sandwich's history in the show, we’ll talk about it now. The research that I did indicated that, like many of the sandwiches of this era, the club sandwich’s origin story is a little murky. The most reliable story seems to be that the club sandwich originated in the Union Club of New York City around 1898. Around that time the sandwich received quite a bit of press in various publications. These are documented in this article: esnpc.blogspot.com/2015/03/poultry-and-pork-on-toast-history-of.html Notice the frequent mention of “turkey or chicken”, or “poultry”. Also remember that food production and distribution is much different than it was back in the day. Ingredients might have depended on availability that day. This is especially true with more perishable ingredients like poultry. With ham, not so much. Those are my thoughts. Again, If you have other sources, please share them! Thanks for taking the time to make a comment, and thanks for watching!
Such a classic sandwich. Love the addition of the egg and will have to try that soon. And the nuttiness of the Swiss, oh my! The only thing I would have added is some seasoning on the tomatoes, a little salt and pepper. salting the tomato, will draw out the natural juices and bring them to the surface to enhance the natural flavor. Try a side by side comparison with just two slices of tomato. Looking forward to the next one, cheers.
Yes, a true classic of a sandwich. I didn't even get into the history of the sandwich. I could have blathered on about the New York social clubs that all claim to have invented the club sandwich. I did add salt and pepper to the tomatoes as I was adding them to the sandwich at 13:16. Did you mean season them ahead of time and let them sit a bit? I love salt and pepper on a tomato. So simple, yet it adds so much flavor. I'm going to do a large scale corn cook (2 dozen ears) and prep for freezing next. Using beer coolers for the blanch and the cool down. Should be fun, and the corn is the best it has been for a while. Talk to you soon.
I have a email into my local extension office. I'm hoping they can provide me some guidance regarding using the "steeping" method of cooking corn as a replacement for the typical blanching that you see when preparing corn for freezing. I'd also like to do it on a larger scale, in a beer cooler. I know the purpose of blanching it to stop the ripening enzymes. I just don't what temperature I need to do that, and where on the corn kernel need that temperature. Any help here would be appreciated.
@@paulplayswithfire The local extension office has been a great resource for me in the past and you should always follow their advice. They are the scientists. I have steeped corn in the past but only for personal use. In a commercial setting I would need a HAACP plan (Hazard Analysis & Critical Control Point) which is a ton of red tape and expensive. My process was using a huge YETI cooler and filling halfway with corn, room temp, husk and silk removed. Added boiling water, 199F at my elevation, to nearly the top of cooler. After an hour kernel temp was 142f, very close to the “danger zone”. Drained and added a lot of ice and some iced water and kept ice and corn moving. Temp was down to 70f within 30 minutes. I have a commercial vac sealer that packed up everything quickly and into the freezer. Don’t pack the freezer tightly, rule is 1 pound of product per cubic foot of freezer space. Corn was perfect for 9 months at 0F. Please keep me updated on the what the extension office tells you, am very interested.
I heard back from the Extension Office: "Our guidance on freezing corn (and stopping enzyme activity) comes from the National Center for Home Food Preservation, which advises the corn on the cob be submerged in boiling water for 4 minutes (blanching) followed by an ice bath for the same amount of time before the corn is cut off the cob and frozen. For additional information on how they conducted this research, I would recommend reaching out to the National Center for Home Food Preservation." Kind of what I expected. The process you described is sort of what I was thinking about, but food safety is a big concern. This even more important since I am disseminating information to the public. Sure I can control my own environment and stay of the the danger zone, but I can't count on that with others. I suppose that is why blanching in boiling water is recommend. It is pretty foolproof, and you don't even need a thermometer to do it. I still learned things by asking, even if I didn't get the answer I wanted.
Glad you liked it. I also have a couple of more recent sweet corn videos from this season if you are interested. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mKsgFOkT9dk.html Be sure to check them out. Thanks for watching!
Great video! Love the pronunciation key and the awesome atomic shirt! Shamefully, I haven't tried any "street corn" options, but am excited to add it to the list. I'm eager to hear more about par-cooking and freeing, too!
Thanks Dawn! It turns into a bit of a production, but the flavors go together really well, and it it a nice way to dress up corn. I'm pretty serious about doing a par-cooking and freezing video. You may also know my par cooking method as "Cooler Corn", followed by corn in an icy cooler to stop the cooking. The rest is just cutting and freezer bagging. Thanks for your continued support, and thanks for watching!
Thank you for the suggestion! I have heard others talk about Duke's, so I am excited to try it. I've added a jar to my shopping cart. I'm making "Club Sandwiches" next, and mayo will play a role in that sandwich I'll be using Duke's, because you suggested it. Thanks again for taking the time to make a suggestion, and thanks for watching!
@paulplayswithfire Good deal. It has a little higher ratio of yolks to whites than most store bought, makes it slightly richer and also doesn't separate with heat quite as easily.
I have a Question everyone did you know corn is a Rock Ban hahaha. Corn the plant is really a grass and dies in winter. The Corn 🌽 we eat in the North fresh is so good.
Yes, I love this season for the corn! I'm not sure what a "Rock Ban" is, but yes, corn, or maize, is a member of the Zea genus of flowering plants in the grass family. About 10,000 years ago, give or take a few years, the people in what is now southern Mexico cross bred the wild grass teosinte, to grow a plant that produced more and bigger ears. Both the Mayan and Aztec civilizations worshiped a corn god, and believed that humankind was created from corn. If you are interested in more sweet corn facts, I have a couple of other videos that filled with corn stuff. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mKsgFOkT9dk.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xP0Rxxp_s6Y.html Thanks for taking the time to join in the conversation, and thanks for watching!
Great one, Paul. I’m very familiar with this, as these are popular dishes here. Recipe was spot on and you used the correct ingredients. Was rather surprised you could find authentic ingredients in rural Iowa. I wouldnt have changed a thing on this.. You are one of the few non-Hispanics that I’ve met that know what Esquites is, never mind Elote en Vaso. More often referred to Mexican street corn in a cup here. Looking forward to the next one.
Thanks James! Glad you liked it. I've used crema frequently, and it is pretty widely available around here. I was surprised to find Cotija cheese in my local grocery store, and the Tajin came from WalMart! "Mexican Street Corn" is the way I see it listed around here at fairs and festivals, and one of our Mexican restaurants has it on their menu, but as a desert item? I know corn is sweet tasting, but is that common? We are frequent travelers to Cozumel, Mexico. Because of this we have tried to learn the language. It has also helped us to develop a deep appreciation for the Mexican people, culture, and food. I wanted to use the Spanish names because I think it is important for folks to know the background and the history of the dish. By putting an Americanized name in it, we lose some of that. And if my using the Spanish names for the dish puts some people off, I have news for them. Corn came from Mexico! Thanks again for hanging with me, and providing your perspective. It really makes a difference.
@@paulplayswithfire I’ve been to many Mexican restaurants here in the states and in Mexico and have never seen esquites on a menu, a bit odd for a desert too. It’s traditionally street food. If I were to choose a Mexican inspired corn desert I would go with Pastel de Elote, a fresh yellow sweet corn cake. A dish originally from Jalisco, IMO the area has some of the best Mexican food I’ve had. Also home of Birria which is so popular now in the states. I admire you using the true name of dishes, I’m the same way. I once went to a French restaurant where a menu item was named French pepper steak, AKA Steak au Poivre. Would it be that hard to use the proper name and give a brief description underneath the title. Don’t even get me started on Italian food. lol. I also would like to thank you for creating these videos, I thought about creating a RU-vid channel and did some research on it. You aren’t just cooking, you are researching, developing recipes, making the dishes before your on camera, audio and camera person, producer and must spend some time on editing. Spending money on cost of goods. Etc etc etc. and the whole algorithm thing is beyond me. All that for little to no compensation. I admire your passion otherwise you would disappear as many have, cheers.
Mmmm. Birria. We have several places in town that serve birria and quesabirria. I’m a big fan. But my Gaelic tongue has a hard time pronouncing it correctly! May give that one a try anyway. I hear you on the menu translations. A few extra words to go with the literal translation goes a long way. I took my siblings to Cozumel a while back, and we took them to all of our favorite restaurants. Most places have some type of chile relleno on the menu. At one place, in the english version of the menu, the chile relleno was listed as the literal translation “stuffed pepper”. My sister ordered one, fully expecting to get a bell pepper stuffed with ground beef, rice, and tomatoes, Midwest style. Funny stuff. Thank you for the kind words. RU-vid has been a fun journey, and i’ve learned so much! If I knew today how much work RU-vid was going to be I may not have done it. I’m fortunate in that I’m retired, so I have the time to give. I try to keep it under 20 hours a week, like a part time job, but sometimes I go over that. When you have a passion for something, it is so much easier to keep it going. Surprisingly, one of the things that I've come to enjoy is responding to commenters such as yourself. Surprising because I’m an introvert. Go figure. Editing has been the most time consuming portion of my video work flow. With some work with the process, I’ve been able to cut my editing time in half. I average about an hour to produce two minutes of video. So a 20 minutes video takes 10 hours to complete the editing process. I kind of do it to myself by using 3 or 4 cameras, but it is worth it for the visual interest. I have tried to keep it a one person show, but, like with most of my hobbies over the years, Christy is along for the ride. She’s a trooper. She's shopping for club sandwich ingredients now, as club sandwiches are up next. Thanks again for sticking around It is so valuable to me to have pro to chat with.
LOL @dave-tries you crack me up! Corn-oisseur! I'll take it, but don't make me pronounce it. I'm giving it all I got to get three videos out in a month. I had a string there where I did one a week for a few months, but it was draining. I keep trying to come up with shorter, easier to produce videos. This was supposed to be one of them, and it came in at over 20 minutes. I guess I talk too much! That being said, I do appreciate your continued new ideas and support. I means so much to me to know that folks like you are looking forward to the next video. That is such a motivator for me. Thanks for the encouragement, and thanks for watching!
@@paulplayswithfire no worries. I appreciate you putting the effort that you do. I enjoy the length of your videos. Always learning something and having good recipes. Keep up the good work. And a big hello to Mrs Paul Plays With Fire.
Thanks Dave! I'm trying to walk a fine line between burning out, and fading away. It is important to rest just as hard as you work. I'll tell Christy you said hello.
Thanks for taking the time stop by and say nice things! RU-vid (and the world) needs more of that. I love sweet corn, and all kinds of cooking. It is easy to be passionate about something you love. I just made a new sweet corn video last week ago, and have an elotes and esquites (Mexican street corn) video coming up next week. Be sure to check those out. Thanks for watching!
OK. I'll admit it. I am a moron. "Sous vide" is pronounced "sue veed" like deed, not "sue viday" like bidet (another french word). I've been trying to learn some Spanish, and one of the fundamentals of Spanish is that each vowel in a word is pronounced. Of course French is not Spanish. In French, you only pronounce half the letters, especially towards the end of a word. I'll strive to do better, but don't be surprised when it happens again. That is how my brain works.
Soak it a for an hour or so in the fodder an silt ,toss on a gas griss or charcoal grill ,I prefer charcoal an let it steam in the husk, cut a line around the bottom edge wen done down into the cob just a bit below the corn and grab silt end and pull to clean lay back on grill if u like some char on it butter salt serve using bottom stalk end as handle.
Thanks so much for taking the time to leave a suggestion! I really appreciate it, and the new ideas do help. I had intended to include a fire roasted or charcoal roasted ear for this video. But I just had too much on my plate (literally) with the five methods I was trying to include. I did try soaking an ear when I did the "FIVE Ways to Cook Sweet Corn on a Pellet Smoker!" video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xP0Rxxp_s6Y.html) last year. Compared to an unsoaked, still in the husk ear, the only difference I could tell was that it took about 10 minutes longer to finish cooking. Of course, I was only cooking them at a very slow, gentle 300 degrees in the pellet smoker. Maybe for a future video I'll do some fire roasted corn. How long do you leave them on for when you put them on the coal or on the grill? I've not been a big fan of fire roasted corn, because it is so easy to overcook (and most folks seem to do just that). But I've been experimenting with gently roasting it on the griddle. So far the results have been good. I've also been thinking about making Mexican street corn, AKA elote (roasted corn on the cob with crema , cheese, and spices) and esquites (same as elote but off the cob as a side dish or desert, usually served in a cup). I will certainly put some kind of a roast on that corn. Thanks for taking the time to say hello. I hope you'll stick around.
Great video, a very good tutorial on corn. Love the marker board, some of us are better visual learners. Colorado Olathe sweet corn is almost in season, can’t wait to make Mexican street corn, a very popular dish here. Cheers.
Thank James! I'm guessing we'll see the whiteboard again. It is very handy when explaining some concepts. I remember you mentioned Olathe sweet corn in the sweet corn video last year. We're just getting started with our corn here. We only have the early varieties. The best is yet to come. I have elotes, esquites, and something called corn ribs scheduled to this corn season. Then we'll start morphing into state fair season. I also have a pretty good list of new-ish state fair foods I'm gong to try to make on the show. It should be fun! Thanks so much for all of your advice and counsel over the last year. It means so much to me, and helps me in so many ways.
Watching this show is dangerous!! I just got a pizza oven and now I want a sous vide too! I was initially skeptical of the steeping method, but it's a perfect way to get a big batch ready for a party. I haven't had any corn yet this year, but I have a hankering now, so it's going on this week's menu list. Thanks for the inspiration!
LOL on this show being dangerous. Dangerous to my waistline maybe, GAS (Gear Acquisition Syndrome) is real though. I meant to say something about using the steeping method in a cooler to feed large numbers. Same concepts as regular steeping, except scaled up. Maybe I'll cover that in a future video before the corn season is over. Sous vide for corn is really good, but it does take extra time. FWIW, I ate two ears tonight with supper, and I used the steeping method. Because it is so SIMPLE! Go get some corn! Thanks for checking in, and thanks for your support!
Thanks @dave-tries ! do try to sneak in a little learning when I can. And corn is something I've been around my whole life, so I've picked up a thing or two. I do want to thank you for all of your support. It really makes a difference.
This soup tastes just like you are eating a stuffed pepper. I've had other suggest adding cabbage, or adding cream cheese crema at the end. I haven't tried those things but they sound good. Good luck with your soup, and thanks for watching!
Hey Paul, Ingredients • 1 pound coarsely ground pork 80/20 blend (use Berkshire Pork) • 1 teaspoon cracked fennel seeds • 1 teaspoon sea salt • ½ teaspoon crushed red pepper flakes • ½ teaspoon ground black pepper • ½ teaspoon brown sugar • 1/8 teaspoon granulated garlic Directions In a large bowl, mix all ingredients together well. Form into eight 1-inch-thick patties (2 oz each). Par-cook in a skillet over medium-high heat for about 2-3 minutes per side (145 degrees). Notes: Par-cooking it first in patty form (rather than loose in the pan) helps it retain juiciness and creates a large mass that you then break up into grape-size chunks for your pizza or when making QC pizza put in your food processor and grind it up small) Freeze after par-cooking. Best recipe yet!
Thanks so much for sharing this. I like the idea of par-cooking the sausage ahead of time. I've gone back and forth between raw and cooked. This is a nice middle ground. It also looks like a very nice spice belnd for the pizza. Some times my spicing can be a bit imprecise. Thanks for taking the time to say hello, and thanks for watching!
I'm ashamed to admit, but I've been indoctrinated to appreciate the midwestern patty melt on Texas toast with American (and *shudder* fries with ranch dressing) but I love them so much that any melty cheese and bread combo will do! I hope your square patty tip takes off and becomes the norm! Fun fact: pumpernickel translates to "fart goblin"! 😂
Although it is not my preference, there is certainly an appeal to two big old slabs of buttery Texas toast to help sop up the aftermath of even the most perfect patty melt. I've had many a patty melt on Texas toast. I loved every one, and I used ketchup to sop up the toast ends. It truly is a preference. There are no right or wrong answers to these questions (even though I sound that way sometimes). Thanks for all of your support, and thanks for keeping me humble.
Nice! Love the use of pumpernickel, Im also of German heritage and grew up on rye and pumpernickel. Will be trying this for sure. For a moment there i thought you were going to incorporate the spices and W sauce by mixing the ground beef. But what you did was fine, no myoglobin was released. Cutting the parchment paper to the size of the bread is an ingenious move. I would have eyeballed, it, Im stealing that technique. Looking forward to the tuna melt episode, haven’t had that in years,
A pumpernickel and Swiss patty melt is my favorite patty melt. I'm so glad you liked it. Help yourself to the parchment hack. Glad I can contribute. What do you mean about the myoglobin release and the spice incorporation? We've been doing a grilled tuna steak with a cilantro lime aioli for a while. Then we use any leftover tuna to make a great tuna melt. So I'll probably just skip the first step and griddle some tuna for making a tuna melt. Still probably going to be cilantro and lime based, because those flavors all go so well together. I might even serve it on pumpernickel!
I asked James Stein: "What do you mean about the myoglobin release and the spice incorporation? " I think I found the answer? www.seriouseats.com/the-burger-lab-salting-ground-beef
@@paulplayswithfire My apologies, Paul. Helped a friend run a bbq truck at a 3 day music event working 18 hours a day. Managing 2 1k gallon smokers is hard work. Was fun and learned a lot though. I also learned that I should not post when sleep deprived. The link you gave is a great article and I have a lot of respect for the author, Kenji. Have all of his books. He says salt is magic, very true, I would also add that it can be your best friend or your enemy. Not only does it affect texture but also moisture. Let me give you an example of the latter. When I developed my prime ribeye cheesesteak I ran into a problem, the thinly shaved steak was coming out dry. Tried different heat levels, times etc to no avail. Then it dawned on me what was going on, I would throw the steak on and immediately season it, the salt was drawing out the moisture as it cooked making it dry. The solution was to season near the end of the cook, came out perfect that way, I’m sure your smashburger came out fine, it’s a very forgiving process since it cooks fast and the mallard effect creates the texture. When I make smash burgers, I smash unseasoned beef, and right before flipping I season. The same way I would make a thick steakhouse burger. Till the next one.
No worries James! I was genuinely curious, so I went exploring to see if I could figure it out on my own. Thanks so much for the detailed explanation. That help a bunch. It is so interesting the role that salt has in cooking proteins. I learn new things every day. I hope your event went well. It sound like an incredible learning experience. FYI - I did some sous vide sweet corn today in preparation for a sweet corn video coming up soon. Also tried out oven and microwave. The sweet corn season is just coming on us here. Good stuff coming up.
Bob's Red Mill says yes you can: You Can Prep by Parboiling the Potatoes Early "As if better flavors and saved time were not enough to convince you to parboil, you can even prep your potatoes early this way. Parboiled potatoes are good for up to one to two days after you remove them from boiling. So if you have a dinner party coming up, friends coming over, or just want to get a headstart on your meal prep for the week, parboiling potatoes helps you be able to cut down on cooking time before the actual event. Simply parboil your potatoes, wrap them in an airtight container, and place them in the fridge as you would any leftovers. When you’re ready to finish cooking them, you’re ready to go with delicious potatoes every time that will cook much faster than if you started from scratch." www.bobsredmill.com/blog/uncategorized/parboil-potatoes/ If you have the time, I would try a small batch first, just to see how it goes. But it looks like parboiling them the day before will work! Good luck with your potatoes, and thank for watching!
You should cool the parboiled potatoes under cool running water immediately after par boiling, and then immediately refrigerate the the potatoes until you are ready to cook with them. From www.myrecipes.com/healthy-diet/foods-leftovers-not-safe-reheat-poison "When cooked potatoes are left out at room temperature or warmed up for a second time, they can take a toxic turn for the worst. Why? Warm temperatures promote the growth of the rare bacteria, botulism, that is commonly found in potatoes. If you can't bear throwing leftovers away, the best solution is to refrigerate uneaten cooked potatoes immediately. As in, don't pull them from the oven and let them stand for an hour or so until they reach room temp, and then pack them away. If you find yourself with quite a few leftovers, store the potatoes in multiple plastic containers and refrigerate promptly so that they cool down faster."
The turkey that used is roasted (fully cooked) turkey breast that I bought from the deli counter. Because it is fully cooked, it is considered pasteurized. You can buy a whole, uncooked turkey breast and roast it yourself, but it add about 3 hours to the sandwich making process.
I had bought a jar of the Trader Joe's hot and sweet jalapenos and was just looking for an excuse to use them. Went straight to the store and found the jalapeno raspberry jam and made these sandwiches. So good!! The combination of the turkey and raspberry jam makes me think of the Monte Crisco sandwiches we had at Disneyland! This recipe is definitely going on the rotation!
I don't think that will hurt anything. You just might get a little deeper tomato flavoring. Not a bad thing, really. And you may need to thin it a bit. Again, good luck with your soup!
I typically don't drain off the fat after browning meat, but that is a personal preference thing. Inn my opinion, fat is flavor, and by draining the fat, you also drain off the flavor. But that can be a bit much for some folks. Good luck with your soup!
@@paulplayswithfire interesting I can’t digest beef without getting a migraine when why that is I don’t know. I use ground turkey and add chicken broth. I’m sure your soup tastes better. Thank you. What about cabbage soup can I find it in your bos
@@user-el2gs2wt7z Ground turkey should work just fine for this soup. Sorry to hear about the migraines. Those are no fun. I haven't done a cabbage soup video yet, but that sounds like a good idea! I also had a viewer comment on this stuffed pepper soup video, that they added cabbage to this recipe. That sounds like a good addition. Go ahead! Try it!
Ha, I just smoked a turkey breast and sliced it thin for sandwiches. Can’t wait to try this. A sous vide (technically a thermal immersion circulator, sous vide is the technique, excuse my nerdy chef moment) is a game changer and I love using it. It’s can make a chicken breast so juicy and fork tender.as you can cook at lower as the product gets pasteurized and it’s impossible to over cook anything. Makes perfect shrimp, sure you will love it, look forward to those episodes.
I've been on the fence about sous vide for a while. I've made one steak so far that I finished searing on the Blackstone. It was edge to edge, a perfect medium rare. No more sweating over ruining an expensive cut of meat because you over (or under) cooked it - again. Feel free to let your nerdy chef out here. I welcome nerdy chef comments! And also, please, correct me if I say something blatantly wrong. Or even mildly incorrect. I would rather do it the right way. Except for my pronunciation of maillard. That is going to continue to be pronounced "mallard", like the duck. I'm looking forward to doing more steaks, chicken breasts, pork chops, and soft boiled eggs. The precise temperature control is pretty amazing, I set it for 134, and it bounced around between 133.9 and 134 to whole time. Good luck with your turkey. I have family coming over for brunch on the blackstone is a couple of hours, and steak and eggs is one the menu! It is just about time to fire up the thermal immersion circulator. Enjoy your weekend Chef.
@@paulplayswithfire That’s the beauty of SV, it gives the ability for a home cook to create a perfectly cooked protein. Nothing worse than an expensive sockeye salmon, ribeye or *gasp* tenderloin ruined. The technique has been around for some time in the restaurant industry and has been the secret to my success. I don’t advertise it since most people don’t know what it is or are leary as it’s essentially pasteurized meat. That’s all changing slowly as SVs are making their way into home kitchens. Haha, no problem with calling it mallard, it’s of of those French that are never pronounced how they are spelled, had to deal with a lot of that in culinary school. Sous vide is actually a good example of that, pronounced ‘sous veed’, often mispronounced as ‘sous vee’. Had I have known all this before I would have taken French in high school. Cool of you to be open to constructive criticism, I usually just cringe at mistakes and move along. Looking forward to seeing you going forward with this. There is a RU-vid channel called Everything Sous Vide by Guga if you need some inspiration. I don’t know if you guys like seafood, but it comes out amazing as most people overcook it. Thank you and enjoy the rest of your weekend as well.
I can see how SV would be a game changer in a professional kitchen. Having your steaks for the night all SVed to R, MR, M, MW, and WD (gasp) would be a huge time saver, and would cut down on steaks being "sent back" (although it is never going to help with people that order MR, get served MR, and then complain that it is "too red"). I also suppose it would be satisfying to cook a perfect WD steak, in a perverse way. I sure learned a lot in cooking for family yesterday. The challenge was give them (7 plates total) a limited breakfast menu (eggs, bacon, omelletes, hash browns, etc), have them order food, and then see how fast I could get the food on the table. Sort of cos playing as a short order cook. My major take away? What you guys do is hard, hot, dangerous work. In the end, I got plates out, but it was lots of work and time pressure. I should have cooked the bacon first, and warmed up slices for plates. Instead I cooked bacon and hashbrowns (5 cups of dehydrated, all at once) at the same time, and that caused unnecessary stress. I keep learning. Thanks so much for your help and encouragement.
@@paulplayswithfire Appreciate your respect of what goes on in the BOH, It’s essential organized chaos. Next time you have a dinner party or brunch, let me know and I can advise, having a SV will come in handy. Happy 4th of July.
Thanks @dave-tries ! We tried having @MrsPaulPlayWithFire on camera a few times, most notably in the only video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jPYHQ5YHB7M.html) in a healthy cooking series I tried to start called "Cooking for Christy". I guess my audience wasn't ready for healthy cooking options. She's much more comfortable on the other side of the camera, coaching me. I'll tell her you asked though.
I'll tell her, but I don't think think it will change her mind. I'm just lucky to have her out there with me, even on the other side of the camera. I need the coaching!
I only have an electric little chief smoker that tops out at 165 degrees. What method and cook time do you recommend? I got some white corn for $0.17/ear and I think I’ll test my smoker with some hickory chips.
Since we're shooting for a target temp on the surface of the corn of 152-157 degrees, and your smoker only goes up to 165 degrees, I think you are pretty safe putting the ears in shucked (bare ears), and letting it go for 30 minutes or so before checking with a infrared thermometer. It may take longer than that. 17 cents an ear is a really good price for corn these days. Nice work! Good luck with your corn, and thanks for watching!
@@paulplayswithfire thank you! I smoked the corn with hickory for 60 minutes then put it into my Dutch oven with boiling water off the burner. Will let you know how it turns out!
@@paulplayswithfire my smoker is affordable and made in the USA. Not a cooker, tho, unless you’re making jerky for half the day! By the way the corn turned out great. Just a hint of smoky. What we didn’t eat hot I allowed to cool and cut it off & popped it into the fridge. Had it with eggs and bacon for breakfast! Yum!! Will be great sprinkled on salads etc.
What I found so interesting about your smoker was that is maxed out at 165 (F). I thought maybe you meant 165 Celsius, so I went looking. Max of 165 (F). I bet that does a great job smoking fish and cheese. I also see that it is made in the PNW, so that makes sense. So glad to hear your corn turned out. My mail carrier (she also runs a sweet corn farm) say her first corn will be ready July 4th. I have several sweet corn video ideas coming up for this season. I hope you'll stick around for them. Thanks for taking the time to say hello!
I remember after moving to the Midwest, a local steakhouse making note of their steak de burgo in their advertisements. I've still never tried it, but that looks amazing!
It was pretty amazing, flavor-wise. Everything just went together so well. De Burgo steaks are still out there. You just have to want them! Thanks for your support, and thanks for watching!
I love how much he loves his corn. You can tell he’s still learning his way in front of the camera but the corn facts made it fun and he totally loosened up each time he was talking about it.
I admit it. I love sweet corn. I have been around sweet corn my whole life. I can see a cornfield as I type this. As Forrest Gump is to shrimp, I am to sweet corn. Sweet corn season is just about to get started around here. My mail carrier said July 4th (she also runs a sweet corn farm). I have a bunch of new sweet corn ideas for this season. I hope you’ll stick around. Thanks for taking the time to say hello, and thanks for watching!
Thanks! My love of corn may have played a role in deciding how much corn to cook. Sweet corn is almost upon us here. My mail carrier tells me it should be ready on July 4th (she also runs a sweet corn farm). I have several new sweet corn vidos planned for this season. I hope you'll stick around for them! Thanks for watching!
I could tell right from the intro this is an old recipe. I imagine the folks who came up with this are from the Tuscany region of Italy,, add rosemary and you basically have a Tuscan style steak. I live in a city with 5 military bases and people from all over the country reside here. I run monthly regional dish specials (this month is Chicago beef sandwiches, which has been a huge hit), will have to try this when scapes are in season. Is there a side that usually accompanies this? Green garlic is the immature form of garlic, very mild garlic flavor, look like an oversized green onion. Scapes are the shoots of the mature garlic bulb. When in season I make a pesto with scapes that people love. They are a little easier to prep if you cut them into 6 inch sections and chop. Awesome episode, looking forward to the next one. Cheers.
Thanks James! Glad you liked it, and thanks for the inspiration!. This was an old recipe when I was a kid. Like I said in the video, Johnny brought the recipe back from New Orleans. But the funny thing is, there is no record of Steak de Burgo down there call . And for that matter, de Burgo seems to be a made up word. So, Steak de Burgo came from a fever dream? We will never know. As far as sides go, I see mashed potatoes or baked potatoes mostly. Both go great with the butter sauce. I also see grilled seasonal vegetables, and I like the idea of tuscan style grilled or roasted vegetables. There is also a cream sauce version instead of butter sauce that I was also going to try to include. But this already had enough moving parts. I almost bought rosemary for this, but I decided to would be too fancy. We didn't see much rosemary around here in the 1960's and 1970's. I remember being out of state in the early 1980's, ordering a steak at a very nice place, and it came out with a sprig of rosemary on top. 21 year old me didn't really know what to make of it. If you decide to make, let me know. It might be worth a trip. Thanks for everything! You have been a great help.
You didn't make any comments about if any had picked up any smoke flavor. One would assume that the bare cob exposed would be the one with some smoke flavor, but curious if any with the husks on did? I've always done the soaked method on a direct heat gas grill where as the corn is basically steamed in it's husk, but if the pellet grill/smoker provides another layer of flavor, I'd do them that way.
There was some smoke flavor on the bare ear. I don't think there was any detectable smoke flavor on the other ears. If there was, it was really subtle. This was less about adding smoke, and more about taking advantage of the very precise temperature control on a pellet grill. I also wanted to find out for myself the best and easiest method for cooking corn outside. In my part of the Midwest, sweet corn season is almost upon us. I have several new sweet corn video ideas for this season. I hope you stick around for them. Thanks for taking the time to ask and question, and thanks for watching!
@@paulplayswithfire That's what I'd suspect since the corn isn't on for all that long. I'm thinking of trying by staring with bare cobs in the pellet grill upon start up when it's creating a lot more smoke and leaving it on while letting it come up to somewhere between 300 and 350 before pulling. While I'm not looking for smokey corn, but just to add a another layer of flavor, but not wanting to dry it out of over cook it.
That sounds like a great way to add a little smoke flavor to the corn. My bare corn cooked in 23 minutes at a preheated 300 degrees. If you added 5-7 minutes to that for a cold start (28-30 minutes), that is when I would start checking the temp with a laser thermometer so you can pull them when they are done, and not a moment later. Those poor little guys dry out pretty quickly in that hot windy environment. I see too many people grill/smoke corn to the point that it is blackening and the kernels are dented. To each their own, but that just isn't appealing to me. Corn can be so much better than that. Good luck with your corn! Let me know how it turns out.
