Sunday, March 09, 2008
Ginger Hell
Just went toe-to-toe with four batches of homemade ginger ale. I was inspired by Ming Tsai's (of food network fame about 4-6 years ago) recipe. I was kickin' it old school and flying without a net (no recipe). Just simmering ginger root and sugar. If you are doing this, I suggest having a turkey baster near by so you can truly mix effectively. Although the last two batches are about 80% there, I will not have my recipe for a while. The bummer is it won't be ready for the baby shower, but I do predict success some time this summer. Oh and don't ever, EVER take the boiled ginger root, blend it to a pulp then mix it back into the ginger water, that was a nightmare and WAY too strong, phew! Try cleansing your palate after that mess.
Saturday, March 01, 2008
Been a while and coal to gas.
I forgot I had this blog until Dustin reminded me. I almost gave him credit for having a good memory until I realized I didn’t.
Long stories short: since my last post back in ’06 I bought a house, I’m expecting a son in May of this year, a black guy and a woman are running for president and I switched from a coal to gas grill and I love it!
You heard me! I cook with a gas grill now. I know that nothing really beats the taste of coal, but when you don’t have that charcoal grilled taste to lean on; it forces you to sink or swim. Let’s face it, any average Joe can salt and pepper a rib-eye, slap it on a old Webber and claim to be a Master Griller, but it takes culinary balls to do what I do friends; kinda like admitting I’m a Dolphins Fan. Wow, I just said that and confessed I like cooking with gas.
Now, I am by no means against charcoal grilling. The simple fact is, in my old age and with my busy schedule, I don’t have time to wait out the coals AND clean that mess up. And contrary to popular belief, you can still get a flame broiled taste from a gas grill. Since purchasing my “Millennium Falcon” (affectionately named for its ability to take you out of this world), I have had the pleasure of preparing four cuts of beef, three pounds of skin-on salmon (the only way to go), three cuts of pork, chicken breasts and thighs, bell peppers, scallions, broccoli, zucchini, carrots and I reduced a teriyaki glaze on the side-burner. Listen, I have done all of this on four burners and I have yet fire up the rotisserie burner and searing burner located to the right of the three main burners. BTW, if you are wondering who the Han Solo is to this M. Falcon, it’s me. I am still interviewing Chewies; it didn’t seem right to give that title to my wife; I mean she’s loyal, but no self-respecting woman wants to be compared to a Yeti-like extraterrestrial.
I know, it sounds a bit like I’m just trying to justify my laziness; you may have something there. But check this out, recently for my wifes birthday, I had all the meats marinated, went to turn on the grill and it started to rain. No problem, I turned it off, shut off the gas and covered the grill up. Two minutes later, the rain stopped and I reversed the process. Nine pounds of beef (rib-eye and flat iron) and three pounds of Salmon were done in 35 minutes—in your face mother nature.
Do I miss the charcoal taste? Yes. Do I like being able to come home from work, season the meat and veggies and start cooking 10 minutes after a walked through the door? Even more so! Don’t hate on gas is all I’m saying.
Wait until March 22nd boy, I’m opening up all 6 burners on the M. Falcon and cooking it up! I am planning to have a two to three hour grilling marathon featuring the entire Food Pyramid. I will guarantee you that I will get people full and happy in less than twelve parsecs.
Long stories short: since my last post back in ’06 I bought a house, I’m expecting a son in May of this year, a black guy and a woman are running for president and I switched from a coal to gas grill and I love it!
You heard me! I cook with a gas grill now. I know that nothing really beats the taste of coal, but when you don’t have that charcoal grilled taste to lean on; it forces you to sink or swim. Let’s face it, any average Joe can salt and pepper a rib-eye, slap it on a old Webber and claim to be a Master Griller, but it takes culinary balls to do what I do friends; kinda like admitting I’m a Dolphins Fan. Wow, I just said that and confessed I like cooking with gas.
Now, I am by no means against charcoal grilling. The simple fact is, in my old age and with my busy schedule, I don’t have time to wait out the coals AND clean that mess up. And contrary to popular belief, you can still get a flame broiled taste from a gas grill. Since purchasing my “Millennium Falcon” (affectionately named for its ability to take you out of this world), I have had the pleasure of preparing four cuts of beef, three pounds of skin-on salmon (the only way to go), three cuts of pork, chicken breasts and thighs, bell peppers, scallions, broccoli, zucchini, carrots and I reduced a teriyaki glaze on the side-burner. Listen, I have done all of this on four burners and I have yet fire up the rotisserie burner and searing burner located to the right of the three main burners. BTW, if you are wondering who the Han Solo is to this M. Falcon, it’s me. I am still interviewing Chewies; it didn’t seem right to give that title to my wife; I mean she’s loyal, but no self-respecting woman wants to be compared to a Yeti-like extraterrestrial.
I know, it sounds a bit like I’m just trying to justify my laziness; you may have something there. But check this out, recently for my wifes birthday, I had all the meats marinated, went to turn on the grill and it started to rain. No problem, I turned it off, shut off the gas and covered the grill up. Two minutes later, the rain stopped and I reversed the process. Nine pounds of beef (rib-eye and flat iron) and three pounds of Salmon were done in 35 minutes—in your face mother nature.
Do I miss the charcoal taste? Yes. Do I like being able to come home from work, season the meat and veggies and start cooking 10 minutes after a walked through the door? Even more so! Don’t hate on gas is all I’m saying.
Wait until March 22nd boy, I’m opening up all 6 burners on the M. Falcon and cooking it up! I am planning to have a two to three hour grilling marathon featuring the entire Food Pyramid. I will guarantee you that I will get people full and happy in less than twelve parsecs.
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