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

Not much to this post!!! Pick your Corn (white or yellow) and shuck them.  Place in Corn vac bags and cook at 185 f for at least 4 hours. As an option, I would suggest adding seasonings and butter to the bag. The corn will not absorb any of these flavors per se, but you will be happy you did it when you serve them. I added butter, salt, dehydrated chives, and shallots. Add whatever you want!! They are going to float so weight them down with something. This 20 lb weight will be vac sealed twice. I added a rack and cookie sheet to place corn and weight on.  Grill them and serve them!!!

This brings me back to my early childhood (I'm almost 56). My Grandfather is from Sicily, and he would make something similar to these every once in a while. It was usually unplanned and somewhat spontaneous, meaning they were made from leftovers. I think he called them Arancini, but I am not sure.  My version has elements of both  Arancini  and  Supplì . I would say that I've never made two the same. I've used a variety of meats and cheeses. Heck, sometimes I use peas too. It all depends on what I have on hand or if the dish was preplanned. I've made this dish with jasmine and California rice with good results too.  Note- These kinds of rice were chosen because they were leftovers. If I am preplanning, I always use Arborio.  My Rissotto changes from time to time also. Sometimes I add shallots, and some times I add mushrooms or peas. It depends on my mood. There are no limits. Please refrain from telling me these are not authentic-  My Aphoristic Lamen

"The folly of Authenticism and Absolutism with regards to Food" KD  What genuinely disappoints me is mindless absolutes concerning Food—Absolutism, meaning that there is only one way to think and cook.  Authenticism and those beliefs and values diminish what we do. We've all met them, which mostly exist behind their keyboard of anonymity. You know the saying, "That's not authentic or accurate." The folly of legitimacy is mostly about someone's interpretation.  Authenticity is an attempt to regulate one's opinion as fact. What are the criteria to judge what is real and what is fake? One's sincerity is not enough, and the notion that there is the only way to do something permeates our sense of right and wrong. Even with clear standards, we cannot pave a path forward as to or what is not authentic because, again, this is conjecture.    Personal authenticity is defined as being genuine and honest with oneself and others. One can postulate principl

I think this is less of a recipe and more of a technique. I've created this post as a reference to refer back to.  It's my memory jogger. This was the original idea behind Kosher-Dosher. KD was my food journal, which evolved into something else. I've made Short-Ribs many many times before... #1 ,  #2 ,  #3 ,  #4 ...and this list does not even include the undocumented ones. I'm convinced that all temps chosen for Sous-Vide are dependent on how you want to finish. What will be the searing method? Will the protein be incorporated into another dish?  Treat Ribs with .75%-1% Fish Salt or 1.75%-2% Fish-Sauce. If you are sensitive to salt, choose the lower number to compensate for the weight of the bone. If you like, you can read about  Faux-Aging HERE . The math is easy too.....If you have 1000 Grams, multiply by 1% (.01) = 10-grams. After treating ribs vac seal and place in the refrigerator for 72-Hours. It will take 72-hours for the glutamates to penetrate. Not all

OP 4/2012- Every 2 months or so, I make a special trip down to my favorite butcher shop in Yelm WA called Stewart's Meat Market . This trip is special because I usually order some type of meat. This last trip was extra special because I special ordered Veal Plate, aka Veal Belly (22 lbs worth). They were nice enough to accept my special order.  This is not something they usually carry. In a future blog, I will describe how I will transform the belly into Bacon. Sorry I got sidetracked this blog is about BBQ-Short-Ribs.  BBQ-Short-Rib is one of my favorite ribs to eat and prepare!! I would generally cook these babies Low and Slow on my Weber Smokey Mountain at 225f degree temp until fork-tender, but I wanted to make these ribs using the Sous-Vide cooking method. One of the obstacles you run into when you cook Ribs the traditional way is being able to tenderize them without overcooking. To make Short-Ribs tender and break down (or dissolve) that connective tissue, you need