Extractions: Western Australia is indeed the land of plenty. We are blessed by a Mediterranean climate, thousands of kilometres of some of the worlds most stunning beaches and oceans that are not only a playground but provide us with a rich, diverse and bountiful harvest. Our chefs and cooks in the city and up and down the coast have embraced with a passion the availability of such premium fish and seafood, as well as clean, green vegetables and wines and make a feature of 'regional' foods and wines on their menus. South West chefs leading this charge are Dany Angove, (Vat 107's Head Chef), Heath Townsend, (Chef and proprietor of two of the best eating houses 'down south', Wise's Winery Restaurant and his latest, the transformation of the Gunyulgup Gallery Restaurant into Otherwise at Yallingup) and Hamish McCleay (Chef and proprietor of Cullen Dining). Local fish falls loosely into two categories - the oily fish such as Spanish mackerel, herring and sardines and fish with delicate white flesh such as the prized reef fish from Northern waters.
BRISKET is considered the better cut, the point does an outstanding job of bbqing because the ribbons of fat help keep the brisket moist during the cooking process. http://users.adelphia.net/~egbert/brisket.html
Extractions: BRISKET C ooking beef brisket has traditionally been a lesson in compromise. Nature supplies the cut with a hearty taste, so producing flavor is not difficult. The tricky part is the delicate balance between toughness and moisture - you can have one or have the other, but it is very difficult to get both in the same piece of meat. B A full, untrimmed beef brisket can weigh as much as 14 pounds, of which about 10 percent is surface fat. During the cooking process the brisket will lose up to 35% of its weight and will shrink in size. HERE'S HOW I f you are not cooking a whole brisket, then chose the "point" end to BBQ. The "point" end is the thicker end and contains more ribbons of fat. Even though the "flat" end is considered the better cut, the "point" does an outstanding job of BBQing because the ribbons of fat help keep the brisket moist during the cooking process. Generally the "point" end is not readily available at the meat counter - ask your butcher for an untrimmed "point" that is 5 or 6 lbs. If you do the "flat" or a whole brisket instead, be sure to ask the butcher for an untrimmed cut. A pply your favorite rub prior to putting the brisket on the BBQ. Cook the brisket for about 14 hours. BBQ the brisket with the fat side up. Adjust the BBQ for a grill level temperature of 225 degrees. Apply heat and smoke (Hickory, Oak, Mesquite, etc.) for the first 3 to 5 hours of cooking; apply only heat beyond that. Too much smoke can impart a bitter taste.
The We Take Care Story 74ºC. 165ºF. 2030 minutes. 10-15 minutes per side. cooking Pork. Pork is a versatile option for mealtime. Roasting. Stir Frying. bbqing. Broiling/Grilling. Sautéing. http://www.mapleleaf.com/ConsumerProducts/WeTakeCare/CookingMeat.aspx
Extractions: â¢ Use a meat thermometer to test the internal temperature of meat and poultry. The following charts provide a handy reference for cooking meat to safe temperatures - General Chicken and Pork Temperature Rules for Safe Meat Doneness (Canadian Industry Standards) Ground Pork 160ÂºF (70ÂºC) Ground Chicken / turkey 175ÂºF (80ÂºC) Pork chops / roasts / fresh cured ham 160ÂºF (71ÂºC) Ham (fully cooked, ready-to-eat)
Crown Verity Gas Grills been looking for. Never before has 5 feet of bbqing, grilling, smoking, outdoor cooking power been so affordable. Go There Now . http://www.allgasgrills.com/crown-verity-gas-grills.asp
Extractions: Crown Verity Gas Grills Perfect as a catering grill or a commercial-quality outdoor grill, Crown Verity grills feature heavy-duty stainless steel construction and sizes up to 72 inches wide. With a Crown Verity gas grill you can reach temperatures up to 800 degrees in less than 10 minutes. The heavy-duty rotisserie and water smoker also make the Crown Verity outdoor grill a great choice for catering. Crown Verity Grills Feature: 18 Guage 304 Grade Stainless Steel 15,000 BTU Stainless Steel Burners 14 Inch Heavy Duty Wheels 5 Year Warranty Water Tray for Smoking The built-in water pan lets you get authentic smoke flavor. Crown Verity 30 Inch Gas Grills Crown Verity 30 Inch Gas Grills are strong enough for commercial use yet still perfectly tailored for the backyard chef. These gas grills are available on a cart and can be used with propane or natural gas fuel. Crown Verity 36 Inch Gas Grills Includes all variations of the Crown Verity 36 Inch Gas Grill. These gas grills offer serious bbq power perviously available only to caterers. Buy one today in Natural Gas or Propane and see for yourself just how well the Crown Verity gas grills can cook some bbq.
Surefire Gas Grills parties. Always quality construction, always good bbqing, the Surefire 30 inch gas grills. Go There Now . Grills cooking for a ton of people? http://www.allgasgrills.com/surefire-gas-grills.asp
Extractions: Surefire Gas Grills When it comes to professional style outdoor grills, stainless is undoubtedly the material of choice. Its durability and performance cant be beat because it resists oxidation and rust and provides great heat retention. Both the look and performance of this grill indicate quality, and such high quality material combined with great craftsmanship usually means high prices. Except with Surefire Gas Grills. Depending on size, Surefire gas grills have anywhere from four to six individually controlled stainless steel burners with electronic ignition. The cooking grates and flavorizors are also constructed of commercial quality stainless steel. A full size removable drip tray provides quick and easy clean-up. Every Surefire outdoor grill has been designed to burn gas or wood (lump charcoal). An easily removable charcoal wood box (optional) allows you to fire your grill with either fuel, depending on the recipe you have planned. Other options available on Surefire grills are a sideburner and a vinyl cover for outdoor protection. Other grill makers might cut corners with lesser materials. But Surefire grills are made of all stainless steel, so they are built to last.
Extractions: Home Cooking Forums Culinary Tutorials Cook Book Reviews Search Home Culinary Student Journal Hello everyone... Nicko at Cheftalk has asked me to post journal entries to Cheftalk's "Day in the Life of a Culinary Student" board so that others considering the culinary field can see what I do at school and on the job. A quick background on me.... I'm 30, married, no kids and this is a career change. I will be attending Culinary School in September 2001. I have been accepted to the "Garnish Your Degree" (GYD) program at the Johnson and Wales Denver Campus. For those of you unfamiliar with the GYD program, it is a program for students who already have a bachelor's degree in anything. It's a one year accelerated program and I will earn my AA in Culinary Arts. I already have a Bachelor's degree in Business from Chico State University in Chico, California. I currently work a cubicle day job and work at a fine dining restaurant 2-4 nights a week. We are starting this post long before my school starts so I can post throughout my restaurant experience now and my transition into school and beyond. To catch you up with what a "newbie" or culinary student can expect, so far I have done the following in my first 6 months....
»»Books: Cooking«« great recipe and reference guide for all lovers of grilling or bbqing. The new book follows the same great format as the Bible with cooking tips, interesting http://www.e-book-store.com/Cooking_Food_Wine/Cooking/Cooking_15.html
Extractions: More Pages: Cooking Page 1 Books for "Cooking" The Slow Mediterranean Kitchen : Recipes for the Passionate Cook Average review score: A new classic from a distinguished author I approach a review of this Paula Wolfert work with much humility and trepidation. Wolfert is one of the most distinguished cookbook writers of the last 50 years, certainly of the era which began with the publication of Julia Child's 'Mastering the Art of French Cooking' in 1962. Wolfert is easily in the very select group which includes Diana Kennedy, Marcella Hazan, and Richard Olney, and only slightly less stellar than Child and Elizabeth David. That said, my focus in the review is to find anything which would detract from giving this new book five (5) stars and be done with it. Wolfert's primary objective in her books is to give recipes true to their ethnic roots and methods, yet present them in a way so that they may be recreated in American kitchens with ingredients available from the local megamart. This involves some compromises, mostly with the selection of equipment. One does not need a fire pit or a tangine to do these recipes, but one does need several ingredients which may not be available locally. The book, of course, provides internet sources for such ingredients. Slow cooking does not always mean a long time on the fire. For fish or fowl, it can mean a long time marinading. For salads, it can mean a long time after mixing for flavors to mix.
QP Segment Topics bbqing. wrecking crew or a ratchet wrench, Kool Kitchens will address space saving and safety ideas to achieve a more functional and happier cooking environment http://quorumproductions.tv/segment_topics.htm
Extractions: www.waitersonwheels.com The Curious Cook EACH PROGRAM will feature how-tos, tips, recipes and talks with top chefs presented in an assortment of locations from top restaurant kitchens to cyberspace. The Curious Cook uncovers the latest trends and searches out the newest products to help food lovers find and pre p a re the right dish for any occasion. From full-course exotic dinners to quick and delicious meals, The Curious Cook reveals how to make time spent in the kitchen more productive, fun, and certifiably creative! The Curious Cook will introduce you to leading experts discussing a full spectrum of topics to help you accomplish more, and have more fun in your own kitchen. So, grab your TV set and head for the kitchen thats the realm of The Curious Cook from floor to ceiling, refrigerator to pantry, five star restaurants to fast food, to the Internet and beyond wherever there is delicious food or clever cooking ideas youre likely to find
Best Grill? gas grills, you can t get the heat low enough for indirect cooking, which is _real_ bbqing, as opposed to grilling, which is cooking directly over the heat http://www.bbqguide.com/recipes/bestgrill.htm
Extractions: The unique cooking system heats up faster, reduces flare ups and cooks all foods at a higher temperature, thereby searing in the delicious barbeque juices. Wide-ribbed for grilling steaks, chops, burgers or ribs, branding them with sear lines. The flip side, with its smooth surface is ideal for grilling delicate foods such as fish, seafood and vegetables.
Extractions: Book Description Paul Kirk has been participating in barbecue competitions for 15 years. He has been named World Barbecue Champion seven times. If you are really serious about barbecuing, Paul Kirk's Championship Barbecue Sauces will help you learn about slow-cooking meat over smoke and teach what you need to know to start approaching barbecuing like a pro. Along with teaching about all the ingredients useful in making rubs, marinades, sauces, and salsas to accompany barbecued meat, Kirk's approach gives a sense of what barbecue competitions are all about. (One of Kirk's goals for this book is to help those who are interested join in and compete.) Recipes are bold and bursting with flavor. Customer Reviews "Paul Kirk's Championship Barbecue Sauces" is a must-have for anyone who's serious about creating great barbecue. The book contains much of the same information that Chef Paul teaches in his Pitmaster BBQ classes all over the U.S. Lots of flavorful recipes for sauces, rubs, and marinades that are easy to make, plus tips on creating your own signature sauce or rub. Your barbecue book library is not complete without this book! I purchased my first smoker a few months ago but given the weather in Montreal I only started to use it last week, finally. I purchased this book on recommendations from others on this site and do not regret it at all! I have made several sauces and rubs and they are outstanding! I also had to go and purchase many of the ingredients that I did not have which took a while and at 5 different stores. I went through the book and made a list and after spending over 100.00 I had a complete collection of items I never had or heard of! This is my first book I have ever purchased for BBQ and I do not regret it. I have had compliments that I never had before and I am finally enjoying BBQing!
How To Outfit An RV -- Recreational Vehicle can opener, corkscrew, spatula, serving spoon and tongs (especially if you ll be bbqing). Baking soda has a million uses, both for cooking and cleaning so I http://www.fabuloustravel.com/campers/rvintro/packingrv.html
Extractions: I recently received the following email: " I'm an RV dummy and I need ideas on what to store in the RV. We have a 20' travel trailer for our family to travel in this summer but I don't know how to stock it. It's got a full kitchen bathroom, diner, 2 sets of bunks and a full size bed. HELP!!! " This is good question. All the convenience of having a home away from home goes out the window if you forget some of the items that will make life on the road easy. Here's a checklist of things to pack in the RV. If I've missed anything you think is essential, please email me at firstname.lastname@example.org and I'll be happy to add it to the list. Make sure you have the staples you'll need for cooking (presuming you plan on cooking and not eating out much of the time). These would include things like cooking oils, vinegars, butter, salt, pepper, favorite seasoning ingredients. It helps to have some canned food for quick meals tomatoes, tuna fish, etc. ( See the article Cooking with What's in the Cabinets for more ideas.) Also coffee, tea or other beverages.
Biggie.co.nz :: Columns cooking Times While cooking times are for pussies who shouldnt be bbqing, they do come in handy if youre a barbeginner. http://biggie.co.nz/columns_detail.php?usertag=438
Butter Pig: September 2003 Archives Actually, tomorrow is going to be a cooking all day funfest. I m also bbqing a brisket and doing various chores around the house. http://www.poubelle.com/butterpig/archives/2003_09.html
Extractions: A log of cooking activity. Main As planned, I spent Sunday making bread. I used the recipe for "Acme's Rustic Baugettes." I'm actually a bit puzzled by the name because they certainly are shaped in the standard way. Perhaps "Rustic" refers to the fact that they make less use of commercial yeast the majority of baugettes in France are currently made in a fairly "dull" manner. The recipe makes use of two pre-ferments prepared the day before. First off is about a cup of "leftover dough" which in this case is made the day before (in a Bakery you just literally use something leftover). The second is a "poolish" which is a very battery dough left for about 12 hours. The original recipe called for All Purpose flour, but I used bread flour. It also had a rather silly sub-dividing of yeasted water between the dough and poolish. I instead just use a small amount of dough as the yeast injection for the poolish. Only a total of 1/2 tsp of yeast is used for 4 baugettes. This is probably about 1/4 of the amount you would normally see in a normal cookbook. Fermentation and rise times were longer as a result, but not a huge amount. I did an OK job at forming the baugettes, but a lousy job of transfering them to the baking stone. This resulted in only one of the four being straight. They tasted great, however, and the interior came out just about how I like to see it.
Butter Pig: August 2003 Archives in smoker or oven), covered until beans are tender 7) Place in smoker underneath bbqing meats, uncovered Stir this in during cooking, but don t do so at the end http://www.poubelle.com/butterpig/archives/2003_08.html
Extractions: A log of cooking activity. Main I made a "Santa Maria"-style Tri-Tip over the weekend. It's a very flavorful BBQ somewhere between a true (tm) BBQ and a grilled meat item. Tri Tip is pretty available here in California, but somewhat more difficult to find elsewhere. I also was never really sure what it actually was. The web to the rescue! From the Oregon Beef Council's web site "This flavorful beef cut has been one of the beef industry's best kept secrets. Tri-tip was seldom marketed when carcass beef or beef quarters were delivered to retail markets because there are only two tri-tips per carcass. This meant that there was not enough for a case display. Consequently, the butcher would grind or cube it. Today, most stores receive boneless boxed beef.