Comments for The Fabulous Food Fanatic

Comment on Homemade Hot Dogs Fit for a Finicky Fanatic. by Z Man

Z Man — Thu, 15 Dec 2011 21:23:03 +0000

M
Recently purchased all the required tools to start my own adventures in charcuterie. A smoker will be my Christmas gift. Your experiences are enlightening as always. Keep writing!

Comment on Homemade Hot Dogs Fit for a Finicky Fanatic. by Patti Kearney

Patti Kearney — Fri, 29 Jul 2011 19:05:43 +0000

I, too, am so glad you’re back!! But I have to tell you, I could never go through all that. Like my mom always said to me, “You have to eat a peck of dirt before you die”. (No idea why she always told me that.) So, I’ll just stick with my Nathan’s hot dogs done on the grill, topped with tomatoes and kosher dill pickles, with a little melted cheese, some mustard – pure hot dog heaven.

Comment on Homemade Hot Dogs Fit for a Finicky Fanatic. by Kathleen

Kathleen — Fri, 29 Jul 2011 18:37:15 +0000

Yummy, now I’ll have to try this. But first, Michael Ruhlman’s Charcuterie should be in my ipad library. Glad to see you back!

Comment on Short Ribs: Nothing Short of Fabulous by Stacy

Stacy — Sun, 05 Jun 2011 00:56:04 +0000

Consider me your guinnea pig! I’ll try them for 48 hours and let you know how they taste! BTW, this blog and this particular recipe is what caused my husband to purchase the Sous Vide Supreme for me for Mother’s Day! THANK YOU!!!

Comment on Short Ribs: Nothing Short of Fabulous by fabulousfoodfanatic

fabulousfoodfanatic — Sat, 04 Jun 2011 20:50:35 +0000

PS. I ate at three of Chang’s restaurants lately – everything I ordered was heavenly. I was not at the more fancy venue (Momofuku Ko) so I did not get to taste his short ribs.

Comment on Short Ribs: Nothing Short of Fabulous by fabulousfoodfanatic

fabulousfoodfanatic — Sat, 04 Jun 2011 20:48:58 +0000

Thanks for looking in on my blog. I am trying to get back to posting regularly but haven’t cleared up all the health issues yet. Anyway, I did the short ribs for 72 hours because of the lower temperature I used because I wanted them to be more rare. However, I think it would be fine to take them out after 48 hours and I would be curious to know if the extra day is, in fact superfluous. David Chang (Momofuku) says 48 hours, but he uses 60C as his temp. Then again, IMHO he is certainly the king of short ribs cooked in this style! Let me know how it turns out.

Comment on Short Ribs: Nothing Short of Fabulous by Stacy

Stacy — Sat, 04 Jun 2011 19:38:46 +0000

Can’t wait to try these in my new sous vide machine! Question: is 72 hours too long for boneless short ribs?

Comment on Prosciutto, Parma, Serrano, Iberico, Bayonne: A dry cured ham by any other name hopefully tastes as sweet. by Richard Anderson

Richard Anderson — Fri, 11 Feb 2011 19:34:57 +0000

Thanks! I’m starting a ham today. I look forward to your post and will subscribe today.

Comment on Prosciutto, Parma, Serrano, Iberico, Bayonne: A dry cured ham by any other name hopefully tastes as sweet. by fabulousfoodfanatic

fabulousfoodfanatic — Fri, 11 Feb 2011 16:38:59 +0000

Richard, Thanks so much for your interest. I am working on a post at this very moment about the ham. I should have it out by early next week. It came out delicious and I learned a ton. I put another ham into cure a couple of days ago. Please subscribe and you will receive email notification when the post is published.

Comment on Prosciutto, Parma, Serrano, Iberico, Bayonne: A dry cured ham by any other name hopefully tastes as sweet. by Richard Anderson

Richard Anderson — Fri, 11 Feb 2011 11:13:57 +0000

How long was the second hang? How’d things turn out?