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

Pasta c'Anciuova e Muddica Atturrata (Sicilian Pasta With Anchovies and Toasted Breadcrumbs) Over the many years of making this recipe, there have been many adaptations. The modifications were based on my mood and what was available at the store. Just a few weeks ago, I decided to write it all down for a friend, " Spaghetti Alla Broccolini & Calabrian Peppers ."   It's a relatively easy dish to make, and prep work is not too bad if you have fast knife skills and have sourced all the ingredients. But what do you do when you're craving Pasta but have no time and don't want to go to the store? I reflected on what I've done in the past to facilitate recipes and make them streamlined and efficient, and then it occurred to me what to do. I can create an Italian Fast-Food-Recipe that can be used at a moment's notice. The time it takes to boil Pasta plus 5-Minutes you can have an upscale Pasta Dish.   When I make this Pasta-Dish, sourcing the ingredients, ...

Over the years, I've made my fair share of Ribs and decided I would make them again but with a modified Temp and Time. Sourcing Short Ribs in the NW is not easy, so I hope this new T and T will turn out well. I'll provide you with a few links if you want to read about past cooks.  I made Flanken Beef Ribs,  and I used 144f at 48-Hrs, and they turned out spectacular. They turned out very well because of the seasoning I used, and the overall mass was small. I smoke them until an internal temp of 160f.  Sous-Vide Short-Ribs Asian Style  was cooked at 158f for 18-hrs. The goal for these was to have a texture that resembled a nice steak and overall feeling you were eating a Ribeye. The smaller mass made the T and T perfect. I think smoking them until an I.T of 170f really helped with some more fat rendering.  These were processed over 9 years ago , and I think they may have been the second or third batch I made.  Anyhow They were cooked at 131f at 48-hrs. Not t...

(OP-2017)- I was first introduced to Knoblewurst when I was a wee tot. My family frequented  My father was a lover of Knoblewurst. The world began and stopped with this tasty garlic sausage. I don't recall him ever eating anything else at Katz.  Maybe a Knish and maybe a pastrami sandwich but most of all, it was all about the Knoblewurst. He was old school when it came to eating Knoblewurst, too meaning nothing fancy, just slices of Rye-bread, mustard, and that glorious heavenly, heavily infused garlic sausage. I believe I've only eaten it maybe a dozen times. For me, it was about the Hotdog and Knish. That being said, I nibbled off my Mom and Dad's plates often. My Mom loved the Pastrami. I always remembered her ordering it from one of the cutters at Katz and always asking for more fat. Yea, everyone has a favorite cutter at Katz. It's not uncommon for people to wait in long lines to get the cutter they want to make their sandwich.  I chose the clod b...

This will be my second review of the HydroPro-Plus.  My first one was more about functionality , and I've wanted to write another one, but I wanted to use it a little more. I've owned it for about 6 months, and I venture to guess I have over 600-Hrs of use on the unit. Now that I've run it through its paces, it was time for another review. I've used the Hydropro-Plus in numerous containers. After reading one of my earlier posts that touched on thermal conductivity and overloading a container, I wondered if Hydropro could mitigate those issues because of its design and power.  I've conducted similar haphazard tests, but nothing that would foster me to write about, though.  First, let's check the specs:   Tech Specs Maximum Bath Volume: 45 liters (12 gallons) Maximum Pump Output: 17 liters (4.5 gallons) per minute. Maximum Temperature 194º F (90ºC) Temperature Stability: ±0.1º F (±0.1ºC) Heater Wattage 1450 Watts (120 V): 1485 Watts (240V) Flow Adjustable: 3 speed...