Saturday, September 8, 2012
Friday, November 20, 2009
Wednesday, August 5, 2009
Nuts in Your Chocolate Chip Cookies ???
Sometimes you feel like a nut, sometimes you don't! If you do, what type of nuts do you prefer?
What type of nuts do you prefer the most in your Chocolate Chip Cookies?
*NO NUTS*
Almonds
Brazil Nuts
Cashews
Chestnuts
Hazelnuts
Macedemia
Pecans
Peanuts
Pine Nuts
Pistachios
Walnuts
Other:
I Don't Even Like Chocolate Chip Cookies !!!
To Vote:
http://www.misterpoll.com/polls/428479
For Results:
http://www.misterpoll.com/polls/428479/results
What type of nuts do you prefer the most in your Chocolate Chip Cookies?
*NO NUTS*
Almonds
Brazil Nuts
Cashews
Chestnuts
Hazelnuts
Macedemia
Pecans
Peanuts
Pine Nuts
Pistachios
Walnuts
Other:
I Don't Even Like Chocolate Chip Cookies !!!
To Vote:
http://www.misterpoll.com/polls/428479
For Results:
http://www.misterpoll.com/polls/428479/results
Monday, July 6, 2009
4th of July In Rialto, CA
Holidays are a time when family and friends come together to enjoy each other company while enjoying what is hopped to be "Good Eats". Well, this Independence Day 2009 was just that. This year we migrated to "Grandma's House" in the extremely warm city & state of Rialto, CA.! Oh yeah, I said the "G" word ... Grandma's House. They came from near and far. As close as Moreno Valley, CA & Adelanto, CA. and as far as Eutaw, AL. Too bad a certain resident of Elk Grove, CA (somewhat of a suburb of Sacramento, CA.) wasn't in attendance. It sure would have been nice .... but oh well, the show MUST go on.
Let's see what came out of this beauty ...
35 Ears of Corn...
6 Whole Birds & 2 Beef Tri-Tips...
9 Slabs of Pork Ribs...
And The Sides ...
Desserts ...
I Forgot To Get A Picture Of The Peach Cobbler
& The People...
I didn't get a chance to get a picture of Every Single Dish ... I mean, I had to eat too and by the time I got around to taking photos... some of the dishes were demolished as such ...
Well ... There you have it ... Family, Friends, And Good Food.
Let's see what came out of this beauty ...
35 Ears of Corn...
6 Whole Birds & 2 Beef Tri-Tips...
9 Slabs of Pork Ribs...
And The Sides ...
Desserts ...
I Forgot To Get A Picture Of The Peach Cobbler
& The People...
I didn't get a chance to get a picture of Every Single Dish ... I mean, I had to eat too and by the time I got around to taking photos... some of the dishes were demolished as such ...
Well ... There you have it ... Family, Friends, And Good Food.
Friday, May 29, 2009
My First Brined Chicken
I Brined my first chicken last night. I wanted to do two birds but if I messed it up (being my first time) I'd rather mess up one rather than mess up two. I just took the chicken out the brine, rinsed it off and made a citrus marinade and I have it soaking in the fridge right now. And I JUST remembered that I forgot to put the liquid smoke in the marinade. I'm gonna put it on the grill in a couple of hours ... I'll let you know how it turns out.
8th Wonder Chicken Brine:
1.5c Sea Salt & 1.5c Brown Sugar dissolved in 8 cups of hot water along with a few bay leaves. I added a can of frozen concentrated orange juice (helped cool the brine down also), red pepper flakes, lemon pepper, oregano, thyme, basil, garlic powder.
I meant to put some liquid smoke in the brine but forgot but didn't trip cause I figured I'll just add it to the marinade when I take it out the brine (but I forgot to add it to the marinade too, Oops).
When I took it out the brine I rinsed it off and then mixed the Citrus Marinade.
8th Wonder Citrus Marinade:
1/2c Veg. Oil
1c Orange Juice
1/4c brown sugar
And about 1/8c of the same spices in the brine
...... I just got done eating half of that bird that I brined last night. About 10 minutes after I put it on the grill I thought I messed it up because I smelled the heavy presence of Salt.
I'm thinking "Man ... I left it in the brine for too long". Most of the information that I've been reading about brining didn't focus too much on how long to brine, they would just say in general 12-24 hours was a good amount of time for a brine. BUT one source said to brine for about 45-60 minutes per pound of meat. .... Well ... My chicken (3 – 4 lbs.) was in the brine for about 10 hrs (11pm - 9am). So when I smelled that heavy salt smell coming off the grill I was like ... MAAANNNN !!! .... But ... (the story gets better here) ... as time went on, when the split backs (best part of the chicken in my opinion, just not enough meat) were done (I cut the chicken in half and split the back in two) I tasted it and it didn't taste salty @ all ... (and as a side note I love the flavor that the vanilla extract gave in the basting liquid).
So ... to make this long story come to a quicker end ... The final result was pretty good. It didn't have the WOW factor that I was expecting but I must say that it did taste better than my usual 8th Wonder Grilled Chicken.
There are a few things that I'm going to do different next time (I'm about to take another bird out the freezer now). I think next time I'll put less acid/citrus in the brining solution. The acid I think counter acts the job that the salt it supposed to do (just my personal theory). I think I'll rather save most of the citrus for the marinating process, although ... maybe this is why the meat wasn't as salty as maybe it should have been considering the amount of time the bird was in the brine. (things that make you go ... "Hmmmm"). Also, I'm going to add more herbs & seasoning in the brine next time (and I wont forget the liquid smoke in the brine). I didn't get the powerful herb kick that I was hoping to get ... especially the Lemon Pepper. Other than those two things ... I'm VERY satisfied with the results and can't wait to experiment some more with brining.
I'll keep you posted....
8th Wonder Chicken Brine:
1.5c Sea Salt & 1.5c Brown Sugar dissolved in 8 cups of hot water along with a few bay leaves. I added a can of frozen concentrated orange juice (helped cool the brine down also), red pepper flakes, lemon pepper, oregano, thyme, basil, garlic powder.
I meant to put some liquid smoke in the brine but forgot but didn't trip cause I figured I'll just add it to the marinade when I take it out the brine (but I forgot to add it to the marinade too, Oops).
When I took it out the brine I rinsed it off and then mixed the Citrus Marinade.
8th Wonder Citrus Marinade:
1/2c Veg. Oil
1c Orange Juice
1/4c brown sugar
And about 1/8c of the same spices in the brine
...... I just got done eating half of that bird that I brined last night. About 10 minutes after I put it on the grill I thought I messed it up because I smelled the heavy presence of Salt.
I'm thinking "Man ... I left it in the brine for too long". Most of the information that I've been reading about brining didn't focus too much on how long to brine, they would just say in general 12-24 hours was a good amount of time for a brine. BUT one source said to brine for about 45-60 minutes per pound of meat. .... Well ... My chicken (3 – 4 lbs.) was in the brine for about 10 hrs (11pm - 9am). So when I smelled that heavy salt smell coming off the grill I was like ... MAAANNNN !!! .... But ... (the story gets better here) ... as time went on, when the split backs (best part of the chicken in my opinion, just not enough meat) were done (I cut the chicken in half and split the back in two) I tasted it and it didn't taste salty @ all ... (and as a side note I love the flavor that the vanilla extract gave in the basting liquid).
So ... to make this long story come to a quicker end ... The final result was pretty good. It didn't have the WOW factor that I was expecting but I must say that it did taste better than my usual 8th Wonder Grilled Chicken.
There are a few things that I'm going to do different next time (I'm about to take another bird out the freezer now). I think next time I'll put less acid/citrus in the brining solution. The acid I think counter acts the job that the salt it supposed to do (just my personal theory). I think I'll rather save most of the citrus for the marinating process, although ... maybe this is why the meat wasn't as salty as maybe it should have been considering the amount of time the bird was in the brine. (things that make you go ... "Hmmmm"). Also, I'm going to add more herbs & seasoning in the brine next time (and I wont forget the liquid smoke in the brine). I didn't get the powerful herb kick that I was hoping to get ... especially the Lemon Pepper. Other than those two things ... I'm VERY satisfied with the results and can't wait to experiment some more with brining.
I'll keep you posted....
Why Blog About "Food" ?
Why:
Because I love to cook and eat (not necessarily in that order).
I've been saying for a couple of years now that I was going to start a Food Blog. Someone asked .... "Why?", and I said ... "Why not?". Anyone who knows Shawn Sharif-Carnell Thomas knows that he loves to cook and just as equally, he loves to eat. So ... Why not start a blog about cooking and eating?
Why Now:
Well, last night I ......... well, I'll save the details for my next blog. But today I did something for the frist time that I think is worth sharing. And as I was sharing with my Mother and one of my Brothers earlier today and when I got done typing I said to my self ... "This Sounds Like A Blog Entry" ... And so ... here we are.
What will you find in this blog?
Well, you will find what ever I find. When I discover or come up with something new (to me) I'll share it with you. When I create something that worth sharing, I shall. It may be something that I didn't even create my self, but I'll still share it and give my thoughts and/or opinions on it. You will also find FAMILY, FRIENDS & GOOD FOOD
As a matter of fact, I have one already .... (Read On)
Because I love to cook and eat (not necessarily in that order).
I've been saying for a couple of years now that I was going to start a Food Blog. Someone asked .... "Why?", and I said ... "Why not?". Anyone who knows Shawn Sharif-Carnell Thomas knows that he loves to cook and just as equally, he loves to eat. So ... Why not start a blog about cooking and eating?
Why Now:
Well, last night I ......... well, I'll save the details for my next blog. But today I did something for the frist time that I think is worth sharing. And as I was sharing with my Mother and one of my Brothers earlier today and when I got done typing I said to my self ... "This Sounds Like A Blog Entry" ... And so ... here we are.
What will you find in this blog?
Well, you will find what ever I find. When I discover or come up with something new (to me) I'll share it with you. When I create something that worth sharing, I shall. It may be something that I didn't even create my self, but I'll still share it and give my thoughts and/or opinions on it. You will also find FAMILY, FRIENDS & GOOD FOOD
As a matter of fact, I have one already .... (Read On)
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