Kosher Dosher...“I am a culinary Heretic"

When one asks what are you grateful for I always add in "Leftovers" Thanksgiving leftovers are the greatest gifts one can ask for if you ask me.  It's that time of year that I go crazy and try to come up with something new and brilliant. These last couple of years, I've done the pasta thing, quiche, and casserole, etc........and one of the most fabulous creations was my Ballalicious-Arancini-Americani Thanksgiving . These babies were freaking amazing, and I have not topped them in 4-years. If you have not made them, it's a must. This puff pastry all-inclusive Thanksgiving dinner comes close but does not surpass the Arancini-Balls.   There's nothing crazy here... No measurements, either. I took leftovers and dumped them into a bowl. Ingredients- Turkey (smoked, non-smoked, and different parts), Potatoes, Stuffing, Gravy, and cranberry sauce.  Mix, taste and adjust...... Store-bought Puff-Pastry... Rolled out and cut into squares...

What do you do with very ripe Bananas? Why not make a sauce. The thought for the dish came from watching the Food Channel. I  saw this dish called Flying Jacob , which is a Sweedish Caserle Dish that incorporates Bananas. I've never made a savory dish using bananas, so I figured I'd give it a shot. Not sure why, but I thought curry would work well with Bananas. Maybe it was the color? Anyhow, I am glad I did because it came out very well. The fat I used for this dish was Schmaltz , which is made from chicken fat. You can use any fat you want, but I love chicken fat, and since this dish has chicken, it will enhance the flavor. I used about 3 lbs (1.4 Kg)) of Chicken thighs. The chicken thighs were coated with a combo of Tandori Masala and Curry Powder. I also used a non-salt seasoning that had garlic and a few other herbs and spices.  The Chicken thighs were cooked on Med-Hi until they were golden. Note: I was not worried about the internal temp. The Chicke

This experiment will contrast Warm Aging with Traditional Sous-Vide Cooking Methods. That being said there must be a reason why I'm taking the time to run another experiment. I've already covered and documented why I love to warm age. I mean check out my cooking technique for my  Ultimate Tri-Tip .  Slam dunk game over so why another post or experiment? Well, it's kind of twofold actually. I already have the answers to some of these questions but without data and a side by side comparison, they're meaningless. When someone asks me a question I can give them my opinion and the data to back it up. Of course, when they ask about texture and taste it will be opinion only because it's subjective based on personal likes and dislikes.  I already addressed in previous posts why we Warm-Age, Dry-Brine, and why we use Fish salt so that will not be covered here. If you're really curious about the  "Why" Click HERE. All Tri-Tips Dry-Brined

It's not an experiment in my opinion. I'm only repeating what has already been discussed and proven to be true. Someone else's truth might not be mine, so I adhere to the adage Trust, But Verify (Ronald Reagan). However, alas I love conducting experiments and documenting all my findings. Like I've said before this is a glorified diary that edifies what I love to do. Hopefully, I will be able to collate all that pertains to Jaccard and Sous-Vide cooking.  Another great read-  Penetrating the Protein Matrix  “Blue Pill or Red Pill”   I'm not new to tenderizing meat with a Jaccard. Since I've been SV'ing, I haven't found a need to use one. Ahh, that may change after this post. I have the original white Jaccard above, and although it's a reliable tool, it's a pain in the ass to clean and sanitize. You have to take it entirely apart. I've been dismantling and using my dishwasher of course. Before use, I would toss in boiling wate