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

Salami Duck à l'orange Fettuccine is probably a better name for the dish but I wanted the name to be avant-garde (Hoity-Toity french word) since this recipe is so unconventional.  Over the years I have come across recipes for Duck a' l'orange but never thought about making it myself until now. The  Hoity-Toity  name was also a reason at least for me not to make this dish. To be honest I am not sure what bothered me about the name but I guess one excuse is as good an another. BTW-this is an old Yiddish proverb that is used regularly  "if you dont want to do something, one excuse is as good as another"   I'm not sure if this really qualifies as Duck l'orange because I'm not using a whole duck and I added Fettuccine hence the name   "Duck a la me" . This recipe came out of left field because I wanted to use my homemade Duck Salami  so donning my yiddis...

If you like beef you will love my take on Tri-Tip!!  Although I have a love for beef (normally made from Top Round) I find the amount of fat in the cut deficient. The best of the both worlds in my opinion is the mighty Tri-Tip which has a little more fat than the Top Round Roast Beef. The Tri-Tip has more intra-muscular fat and if you want flavor you need fat. If you are unfamiliar with the Tri-Tip it's a small triangular muscle cut from the bottom sirloin sub-primal section. What makes this Tri-Tip a little different is the rub I use and how thinly I sliced it. Of course I will be cooking this hunk of meat using my Sous-Vide and finishing it off on the Weber Genesis Grill at an extreme temp.   First things first where do you buy a Tri-Tip? I have never seen it at QFC or Safeway but it's always available  at Costco.  Why is it called a Tri-Tip? I am not sure either. I h...

My review of Painted Hills Natural Beef located in Wheeler County Oregon.   This all natural beef has NO growth hormones, NO antibiotics, No by-products. The cattle are fed a 100% Vegetarian diet. For a large portion of their lives, they free range on rolling grass hills and at about 14 months the cattle are moved to a finishing facility in which they are fed a combination of locally grown barley, corn, and alfalfa hay.   This farm also has Grass Fed Beef which I cannot wait to try. The differences between the Grass Fed and all Natural Beef are simple. Grass-Fed Beef Cattle are pastured and maintained on a grass-fed diet. 100% Corn-Free Veg Diet.   My impromptu review of Painted Hills Natural steak came to pass because a benevolent meat-cutter (my friend Mike A) and a fan of the of Painted Hills Beef wanted me to try one of their steaks. Mike was convinced I would love their ...

 This post is not exactly new but just specific to Fish-Sauce/Salt faux aging. And of course, it's been updated too. Here is the  link  to the original post  where I combined Faux Aging with  Warm-Aging  using 4 steaks as my canvas.  A lot of details if you are into that which are in an excel spreadsheet to document the results.  That's right you're looking at Fish Sauce/Salt in the pictures. Drum roll, please…. you can  use Fish Sauce/Salt to create/simulate a tender piece of meat or more accurately simulate a dry-aged steak with robust beefiness. I first read about it  HERE ,  and as you can tell, there's not much info on the "why."  I will try to give you my non-Scientific reason why this works. It's all about the Glutamates (natural MSG), which are savory compounds, and your tongue loves them. They make all cooked protein taste good.  Fish sauce, as well as Worcestershire sauce,  contain anchovies ...