I'm wore out from cooking but I just fired up the smoker for some baby backs. I haven't had bbq in a few weeks and I'm having DT's. Pics coming in a few hours....
I'm wore out from boiling 2 sacks of crawfish for Good Friday then today I cooked a jambalaya for 50 people at our family reunion. I didn't take pics but if someone does post of me cooking I'll snatch them and post.
Does anyone know if you can use the high temp grill paint on the inside of a grill? Or will it produce fumes if it gets to a certain temp? I would like to do something for the welds on the inside of the kettle, to help prevent the legs from rusting off again. Maybe just put cooking oil on there and try to "season" it? Hell Idk!
Nice find and good repairs, keep that up and you'll have a backyard full before you know it.
Don't paint the inside ever. Season it with oil and fire it up preferably with some fatty meat so it gets seasoned. I would clean the whole thing and reseason so I know that it's good.
Also try to keep water out of it and that should solve your problem, that's probably why it rusted out to begin with. When I say water I also mean don't let the pit sit with ash in it to collect moisture.
On the mod you want to do: Yes the lid will fit a barrel and that's the beginning of a UDS. You might have to bolt or weld a piece of flat stock around the barrel to make a good seal for the lid and/or bottom but it's certainly doable.
Drove by Alesi Pizza today and bought some dough. It was early with only a few cars in the lot and met both of those guys in the vid. I remember coming here since I was young, probably 8 or 9. Didn't remember it being cracker crust but I might have messed it up along the way,
Then went to the store and robbed the salad bar and bought some cheese. How can you get pizza toppings cheaper? Shredded ham, pepperoni, bacon, black olives and red bells, all for $6. It's almost like stealing, was that wrong? A few other ingredients and I'm ready for pizza.
And then it begins.
Oven at 500F-check
Pizza stone cooking for 40 minutes in the oven-check
Time to start
Next pizza started, Let's call it a bunch of stuff pizza
cheese is good right, like milk?
more healthey veggies
Just wanted to let Mom know I finished my salad!!!
She didn't add much laksa to her laksa dish and her process of the seafood cooking is bunk. Who wants to cook a bowl at a time unless it's just one or two people eating and even then you won't get the flavor of adding it all and letting the whole pot get that flavor. That would work great if you used a hot pot. She didn't even strain her broth,what Asian does that? All of the seafood at once will make all the difference in flavor of that gravy/stock/broth.
Follow my recipe and don't add the curry or Marsala, instead add laksa paste and you'll be good. I also did add ground up dried shrimp to mine but it's good without it so I left it out thinking it might be a problem to find. We have it here locally and I've eaten dried shrimp all my life as a snack or just added to dishes for a shrimp taste. My grandfather used to dry them on a piece of tin and then filled up half a crawfish sack and beat it against the cinder block shed to knock the shells off. We grew up trawling so seafood was as common as any other meat.
I do need to pick up some fried tofu, it looks and sounds like a good idea to soak up that killer broth.
I think you should try this recipe once and then make changes, the curry is light and that makes a big difference compared to many of the videos and recipes out there.
I'm still on the hunt to make a good seafood broth with store bought products.
Friday I played with all types of products to make a broth and to my surprise they all taste relatively the same except the spicy crab paste is salty. I make my shrimp broth every time I buy shrimp to stock the freezer and like it condensed so my judgement is based on that. All of these were made with 1 cup of boiling water and a tsp of the product so it's not a real scientific way to judge them but close enough. I think they all have a place in the kitchen and can be swapped out for each other.
Finally, I wrote down the recipe so go make it and let me know what you think. It's mind blowing freaking awesome!!
This dish is inspired by watching Mark Wiens visit to Sri Lanka eating crab curry. It looked so good I had to have it and so the journey began. I watched many videos, read recipes and researched till I knew the basic dish and then took it to another level.
I don't know what to call it except Addictive.
It all starts with seafood, any seafood you like. Today I used frozen gumbo crabs which means they're just small crabs, it gives the broth an excellent flavor. I've been using a frozen Paella seafood mix from the grocery store but today they had Little Neck clams so I tried those along with frozen snow crabs and fresh shrimp.
I peeled the shrimp and used scissors to cut all the small crabs legs off and used that to make a stock. Just add water and bring to a boil then reduce to a very light simmer and cook for an hour then strain. Longer is better but I didn't plan ahead.
Here's all the other ingredients.
2 carrots grated
about a thumb size piece of ginger chopped fine
1 medium onion chopped fine
about a 1.5" of cilantro stalks chopped fine. I cut off the ends and use the fresh stalks
1 medium sized tomato diced.
2-3 cloves of garlic finely chopped
I cleaned all the seafood and cracked the shells so the broth will penetrate the meat. The shrimp were deviened and the clams were rinsed and checked for dead ones. You can see the broth strained and it's about 2.5 cups.
These are the seasonings and sauces you need, I'll explain when to add them as I go.
I started with about 2 tbs of canola oil over medium high heat then added onions and carrots. Sweat those down a few minutes till soft and add the other veggies and cook till all of the liquid is evaporated. Then add 1 tsp of Garam Marsala and the yellow curry powder, stir to incorporate then add 1 tbs of the Tom Yum soup base and stir it in, it should look like this and the house will smell like an Indian kitchen!!
Add the seafood stock and simmer over medium heat till reduced, this step is important to cook the veggies down and make the sauce thick without adding a thickening agent.
This is what you're looking for, a nice thick almost paste texture. It should cover the pan in a few seconds after swiping the spoon across the pan. Be careful not to burn it or you'll have to start over after all this work.
Now add the coconut cream or you can use a can of coconut milk, both work equally well. Add that heaping spoon of hot pepper paste and 2 tbs of the Sambal. Stir it in with 2 cups of water and simmer on a low boil then add the seafood.
Now is the time to start your noodles, I'm using this brand but any noodles will work. I try to find the smallest noodles I can at the Asian store. It's also good on white rice so cook what you like. The trick to make these noodles better is to cool them off after cooking with cold water and set them aside to dry out some so they suck that awesome broth in. Fresh noodles cook in a few minutes compared to dried so plan ahaed if you're using dried noodles.
It should look like this when done and time to eat.
Top off the plate with fresh cilantro, green onions and more Sambal. Yes there's noddles under there
All that work to get to this point but it's worth it. You won't believe how good this is till you make it.
I hope everyone tries this at least once and if you do you'll know what you've been missing.
Edited to add: 2-3 cloves of garlic finely chopped, add that with the other veggies.