Basic Food Questions.

[TOLady]

Ah, but I was not asking about diced. I was wondering about the difference between whole unpeeled and crushed.

Well, in that case - this link won't completely answer your question, but does give some insight into the difference (actually not - it just makes it more confusing ) - http://www.cooksillustrated.com/tast...sp?docid=10156

BTW - thank for asking that question. I've now found this website and it has great reference information in it!

And - I would never, ever, ever equate "those" beers with great Canadian ales. My local has a great in-house lager that goes great with chili! How I'll transport it in a pint glass through customs is another question.

As for finding you - I'll just have to hit every bar in the area until I find one with a great rum selection (may take me a few days as I always feel bad not buying something in a bar if I'm "just looking for someone" or "just need to use the bathroom"), see if said bar has a great manager and an awesome bartender and sit and wait while dropping hints that "I'm not a sucky customer".

I'll be the one drinking copious amouts of rum (in between shots of tequila) with a pint of Canadian lager in a protective baggy sitting in front of me (don't worry - I'll keep it on ice) and a batch of cheesie biscuits.

[Jester]

BTW - thank for asking that question. I've now found this website and it has great reference information in it!

And you've found it for me, too. I can't wait to check it out.

And - I would never, ever, ever equate "those" beers with great Canadian ales.

Good! I have more confidence now.

My local has a great in-house lager that goes great with chili! How I'll transport it in a pint glass through customs is another question.

Screw the pint glass. Bring the whole keg!

As for finding you - I'll just have to hit every bar in the area...

We have 300 something bars in Key West. That may take a while.

[QUOTE=TOLady;653955]...until I find one with a great rum selection...

To be fair, that will narrow down the choices rather rapidly.

...see if said bar has a great manager and an awesome bartender...

I am not the only awesome bartender in town, or even at my bar, nor is my management the only good one on the island.

...and sit and wait while dropping hints that "I'm not a sucky customer".

We have lots of people saying stuff like that. Won't help.

I'll be the one drinking copious amouts of rum....

Doesn't really narrow it down in my bar.

...in between shots of tequila...

Though that does a bit.

...with a pint of Canadian lager in a protective baggy sitting in front of me...

And that does even more.

Or you could just tell me who you are when you get to my bar. Save us both some trouble.

[TOLady]

But then I don't get to have my rums and tequilas at all the other bars *pout*!

First no chili, now you want me to forgo my rum and tequilas?

See you soon. Checked out the flights. Not too shabby right now.

Anyone else wanna' come along?

Roadtrip!

[Jester]

Oh, you can still hit the other bars! Just warning you that there are a lot of them.

And I would never want to deny you of your rum or your tequila. Just saying it might be easier to introduce yourself rather than attempt to have me guess. Since down deep, I'm really just a clueless idiot.

And one more thing: how can it be a roadtrip if you're checking out flights?

[TOLady]

I'm going to have to fly from Canada (only have a few days off), but there are others that might want to roadtrip it there.

Just inviting others, "King of the Smartasses". Happy now?

[Jester]

I'm always happy. Haven't you noticed?

[EricKei]

A little late perhaps, but the bro's reply:

Top sirloin is part of the rump,its the better side of the sirloin,which is the least used of the butt/rump muscles of the cow,the bottom sirloin comes to a point near the knuckle,and the tips are pretty good right there,and are sold as tri-tip steaks or petite sirloin steaks,but technically there one grade down from top sirloin steaks and are not the same,but either one is good,just don't cook it too long. If a filet is a 10,and liver is a 2 on the scale,top sirloin would be a 7,and petite would be a 6.5.

[Jester]

...just don't cook it too long.

I don't think I do. I cut it up into little pieces (though I do NOT grind it, as I don't think you have to have ground meat for chili, especially if you are trying to make it better), brown it in bacon grease (leftover from when I oven-roast the bacon for the chili), then dump it in the pot to simmer for a while with the rest of the ingredients. The result is tender, tender pieces of steak.

[AccountingDrone]

I don't think I do. I cut it up into little pieces (though I do NOT grind it, as I don't think you have to have ground meat for chili, especially if you are trying to make it better), brown it in bacon grease (leftover from when I oven-roast the bacon for the chili), then dump it in the pot to simmer for a while with the rest of the ingredients. The result is tender, tender pieces of steak.

Ever seen a chef chop meat with a pair of cleavers?

at about 3:30 he is doing it on mushrooms. That will get you very nice chopped meat but not ground and mushy as you can control the degree of chop. I actually find it faster to do this than get out either the food processor or meat grinder, grind then disassemble and wash it all up. Sometimes the old fashioned ways are better, chopping herbs is great done in a mezzaluna, and a mortar and pestle for making a paste of spices or nuts or other ingredients is better than a food processor.

[Jester]

Ever seen a chef chop meat with a pair of cleavers?

Seen it? Yes. Attempted it myself? Hell no! And not only because I only have one cleaver. Frankly, I'm just not that good!

That will get you very nice chopped meat but not ground and mushy as you can control the degree of chop.

Ah, but I was not going for chopped meat size, I was going for cubed size, i.e., meat chunks. And I did use a cleaver. And, since my knife skills are not exactly on the level of Top Chef (or even top line cook), it took me a while. BUT...I got the cut I wanted!

[AccountingDrone]

Seen it? Yes. Attempted it myself? Hell no! And not only because I only have one cleaver. Frankly, I'm just not that good!



Ah, but I was not going for chopped meat size, I was going for cubed size, i.e., meat chunks. And I did use a cleaver. And, since my knife skills are not exactly on the level of Top Chef (or even top line cook), it took me a while. BUT...I got the cut I wanted!

LOL, decent cleavers are not overly expensive around here, got a great chinese grocery in Hartford, I could get you one =) and you can learn to double blade chop ... make it your oooo wow the women cooking trick =)

I like the finer texture rather than the chunk o beast in chili, you milage may vary as everybody is different -)

[Green_Fairy]

...now i want chili, too. every put beer in your chili? it's actually quite tasty, when done properly...
mmm...rum...last friday The Boy came home with two bottles of sailor jerry's. sadly, i don't drink alone and he's been gone all week...so we still have one bottle.

[Jester]

[QUOTE=AccountingDrone;654547]...you can learn to double blade chop ... make it your oooo wow the women cooking trick.[/quote

Funny....I always thought my cooking was my oooo wow the women cooking trick.

I like the finer texture rather than the chunk o beast in chili, you milage may vary as everybody is different

The "chunks" were small. Very small. Not ground small, but definitely smaller than "chunk o beast." It went very well, I assure you.

ever put beer in your chili?

Every time I've made it. As in both times I've made it. Beer was a natural ingredient for me. Whiskey goes in my pot too!

mmm...rum...last friday The Boy came home with two bottles of sailor jerry's.

Rum is awesome....oh, wait. You got Sailor Jerry's. That's okay too.

Sorry, it's not bad rum, it's just not great. If you really like spiced rum, see if you can find yourself some Kilo Kai. Not only is it cheaper than the Sailor, it also happens to be far more flavorful. Brand new on the market. It's from Curacao. And it's awesome!

[AccountingDrone]

[
Sorry, it's not bad rum, it's just not great. If you really like spiced rum, see if you can find yourself some Kilo Kai. Not only is it cheaper than the Sailor, it also happens to be far more flavorful. Brand new on the market. It's from Curacao. And it's awesome!

Doing a cruise to the eastern Caribbean in Feb, hitting San Juan and St Thomas - can you suggest a few rums to be on the look out for, including a cream rum?

[Green_Fairy]

If you really like spiced rum, see if you can find yourself some Kilo Kai. Not only is it cheaper than the Sailor, it also happens to be far more flavorful. Brand new on the market. It's from Curacao. And it's awesome!

yay! i like trying new stuff. 'specially when it's booze flavored ^_^