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

This is my all-time favorite dressing I make just about every year. I've tried many types, and I keep going back to this one. This is by no means an exact recipe because you can adjust the percentages of the ingredients to suit what you want, and to be perfectly honest, I never follow a recipe. And I never follow mine either. Why I am writing this one down if it changes from year to year? As a memory jogger and for my kids.   This pseudo recipe makes two huge trays. Ingredients 24-Oz of Black Wild Rice 2-Large Loaves of French Bread or something similar.  3 lbs of Chicken Sausage  3- Very Large of Onions 4- cloves of garlic (or more) 1- Bunch Celery 2- Large Carrots 2-Bunches of Green Onion 1- Huge Bunch of Italian Parsley A huge Bunch of Sage and Thyme  A tiny Bunch of Rosemary  2- Cups of Toasted Pinenuts 2- Cups of Dried Cranberries (Craisins) Turkey Stock 6-8 Eggs  About 1/2 of heavy cream Poultry Seasoning A plethora of Seasonings I usually process thi...

Thanksgiving 2020..... A brief discussion on Turkeys or rather, let's talk Turkey.  Turkey!!! I've tried them all, and guess what? Organic, Non-Organic, it does not make a difference in flavor or texture.  What does Federal Law say about Turkeys and Poultry?    I'll give you a short synopsis and highlight what I think most people want to know. I love it when people say they bought an Organic Bird because no hormones were used. Guess what, folks, Hormones are not allowed in raising poultry ("Federal regulations do not permit the use of hormones in poultry." ) So what are you paying for? I'll get to that in a sec.  Here is an excellent read about Hormones and poultry.   So why all the Confusion?    So you want to buy Organic? Knock yourself out. I could not tell the difference in taste or texture between the .99¢ and the $2.99 Turkeys. To be called Organic, they need to meet specific requirements. Organic does not mean Free-Range or Free-Roaming. ...

Over the last few months, I've been thinking about Thanksgiving and all the lovely aromas associated with this beautiful Holiday. I won't be precise, but if you search the internet on Food and Drink in the Bible, the plethora of verses is pretty amazing. I will summarize what Ecclesiastes 9:7 says- Go eat your delectable food with Joy and drink your liquor with a happy heart and G-d will not only approve but give you a high five. I think G-d would approve of my paraphrasing and the liberties I took with His Text.  My all-time favorite nonreligious Holiday has to be Thanksgiving. I have many reasons why I love this Holiday, so here are just a couple to ponder. Generally speaking, regardless of your religion, we can all agree that Thanksgiving is for everyone!! Thanksgiving has the best smells!!! It incorporates just about every food group and cooking style. It does not discriminate.  I've been working on this idea for months. When I say working on, I mean day/night dreaming...

I haven't eaten Top-Sirloin in a while, and I don't ever recall making a post about this cut.  Top-Sirloin has great beef taste but is not my favorite for Sous-Vide. They are great if purchased for Roast Beef because they don't have much fat, and, when sliced thin and cold, it has a nice mouthfeel. I will occasionally buy Big ones from Costco and make Roast Beef, which I have blogged about. Dry-Brined with Fish-Salt at 1% for 72-hrs. Warm-Aged using a two-stage cooking method  at 113f for 4-Hrs. Finished at 128f at 9-Hrs. This time and temp gives an aldente bite. More chew than some might like. The concern with going longer is additional moisture loss. The negligible fat and long cooks will yield dry meat. The wife and kids prefer 13-15 Hrs. I sliced it very thin and used it on top of Pasta.  These were shocked and refrigerated before use. Rethermed for about 90-minutes and placed on the counter for about 5-Minutes.   If they had eaten right away, I would have left ...