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  • DParker's Avatar
    8 Hours Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    You might be on to something there. I mean, my daughter really loves prosciutto.
    41 replies | 325 view(s)
  • DParker's Avatar
    10 Hours Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    The scariest thing in Edinburgh is the airport.
    41 replies | 325 view(s)
  • DParker's Avatar
    14 Hours Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    Yeah, I just unhinge my jaw and swallow it whole. Actually, sandwiches are what we mostly do with it too. My wife really likes it, and I usually give a lb or 2 to both of my kids. In fact my son is over now to claim his share and try some leftover haggis, tatties and neeps. That's actually on my must-do list. But it's going to require some substantial work and planning. I need to rig up a temperature and humidity-controlled curing chamber (which is a real project in itself), make room for it someplace, find a local source of good quality fresh pork legs, etc. Then there's that 12-18 month time investment before you get the finished product. Oh, hell yeah. In fact Edinburgh was easily my favorite part of the trip. You've got to like any place where everyone sounds like Billy Connolly. Well, we were tasting scotch and took all of our meals in pubs, so......yeah.
    41 replies | 325 view(s)
  • DParker's Avatar
    17 Hours Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    It's pastrami day.
    41 replies | 325 view(s)
  • DParker's Avatar
    1 Day Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    Canned haggis w/homemade (by me) tatties, neeps and whisky sauce. Not bad, really. Not as good as what we had in Edinburgh (they went a little heavy on the nutmeg), but good enough to scratch the itch.
    41 replies | 325 view(s)
  • DParker's Avatar
    2 Days Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    I sure hope so.
    41 replies | 325 view(s)
  • DParker's Avatar
    3 Days Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    Yeah, nobody likes the class show-off raising the curve.
    41 replies | 325 view(s)
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  • DParker's Avatar
    4 Days Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    Close. It's the skirt-wearing Scots who spell it "whisky". The Irish went with the "e" like the rest of us. I'm guessing they liked to see Vanna White strutting across the stage for that extra vowel buy.
    41 replies | 325 view(s)
  • DParker's Avatar
    4 Days Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    I almost informed our tour guide at the Jameson Distillery that they were doing it wrong when they gave us one bourbon, one scotch and one Irish whiskey to compare at the tasting....but luckily the not-completely-moronic part of my brain was on duty that day and I bit my tongue.
    41 replies | 325 view(s)
  • DParker's Avatar
    4 Days Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    41 replies | 325 view(s)
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  • DParker's Avatar
    6 Days Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    Monitoring yet another boring Amazon Prime Day, the excruciating dullness of which has saved me money. So...yay.
    41 replies | 325 view(s)
  • DParker's Avatar
    6 Days Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    Damn, that sounds like a lot of work. Just reading about it makes me want to take a nap. Come to think of it, pretty much everything makes me want take a nap anymore. Anyway....that looks really good. You going to march on Atlanta now?
    41 replies | 325 view(s)
  • DParker's Avatar
    6 Days Ago
    DParker replied to a thread Friday music vids in Podunk Corner
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  • DParker's Avatar
    1 Week Ago
    TL;DR
    253 replies | 12871 view(s)
  • DParker's Avatar
    1 Week Ago
    That would be pretty dumb. But what I can see as reasonable is saying that if it DOES take the abuse and still keeps working then you can say, "Well, if it survives those extreme conditions then it should be reliable under normal ones."
    253 replies | 12871 view(s)
  • DParker's Avatar
    1 Week Ago
    Only my mother loves my roux But she could be jivin' too
    253 replies | 12871 view(s)
  • DParker's Avatar
    1 Week Ago
    ...they prove you to be spectacularly wrong. House Democrats craft and submit a bill calling for the abolishment of ICE. House Republican leadership says, "OK, let's put your bill to a vote." The Democrats who submitted the bill, having had their bluff called, respond by declaring that actually voting on the legislation THEY proposed is a stunt indicating that it's not being taken seriously, so in protest they will vote "no" on their own bill. And how do leftist .mouthpieces like Vox.com characterize this incident of Dem faces being covered in egg? By declaring that the Dem's rejection of their own bill is a brilliant call of a Republican bluff. https://www.vox.com/platform/amp/2018/7/12/17565862/house-republicans-democrats-immigration-vote-abolish-ice-bill-mark-pocan So here's Vox's characterization of things: Dems, among themselves: "We're hold 7-2 off-suit on a flop of A-A-K. Let's make a move." Dems: "We raise to 3x the pot." Reps: "Alright, let's what you've got. We raise all-in." Dems: "Ha! You fell into our trap! We fold." Vox commentator, as the Reps are scooping up chips: "That was a brilliant play by the Dems. They really showed those Republican amateurs how to play poker!"
    2 replies | 33 view(s)
  • DParker's Avatar
    1 Week Ago
    Be careful, and remember the sage words of Jim Croce: You don't tug on Superman's cape. You don't spit into the wind. You don't pull the mask of the old Lone Ranger. And you don't mess around with the Viscount Slim.
    253 replies | 12871 view(s)
  • DParker's Avatar
    1 Week Ago
    You could do a duet with the guy, the Viscount "Slim" (a statue we passed in London):
    253 replies | 12871 view(s)
  • DParker's Avatar
    1 Week Ago
    LOL! +3.1415926
    253 replies | 12871 view(s)
  • DParker's Avatar
    1 Week Ago
    "Blind Swamp Fox" would make a cool blues name.
    253 replies | 12871 view(s)
  • DParker's Avatar
    1 Week Ago
    What a maroon.
    253 replies | 12871 view(s)
  • DParker's Avatar
    1 Week Ago
    Was that when he shrugged?
    253 replies | 12871 view(s)
  • DParker's Avatar
    1 Week Ago
    No problem. I already had that on-hand from when I was teaching a co-worker how to do it. No, it's also cooked (usually boiled though). Other than that, the difference between corned beef and pastrami is the added dry rub and smoking steps.
    105 replies | 1949 view(s)
  • DParker's Avatar
    1 Week Ago
    Then I shall oblige. This method uses sous vide for the cooking phase followed by 3-4 hours in a smoker. To replace that you have a couple of options. First, you can just go straight into the smoker for however long it takes you to get to an internal temp of 200F. The second, more traditional route is to smoke to an internal temp of 150F and then steam to an internal temp of 200F. 1) Trim the external fat on your brisket so that a layer about 1/8" thick remains. If you're doing a whole brisket you might want to cut it in half for easier handling and so that it will fit inside large zip-loc bags. The one I just did was a 12 lb flat cut in half so it would fit in two 2-gallon bags. 2) I use a basic equilibrium dry cure targeting 2.5% salt by weight (you can tweak that up or down .5% to suit your own tastes) with some black pepper and pre-mixed pickling spice added. Since it's an equiibrium cure you need to measure the salt and sugar by weight rather than volume. For each 5 lbs of meat: 51.4 g (1.8 oz) Kosher Salt 22.7 g (0.8 oz) Brown Sugar 5.66 g (0.2 oz) Cure #1 (1 tsp if you don't have a scale that precise) cup Coarse Ground Black Pepper 2 Tbsp Pickling Spice 3) Place each cut of brisket inside zip-loc bag(s). Pour in the cure mixture, seal the bag and shake/turn the bag to coat the entire outside surface of the meat. Open each bag just a bit so that you can squeeze out as much air as you can and then zip them shut again. 4) Place the meat in the fridge for 1 day for each 1/2" of meat at the thickest part, turning over once every day to distribute the cure in the moisture that will begin to be drawn from the meat. If you have multiple bags it's OK to stack them on top of each other if need be due to shelf space constraints. Also, if you need to leave the meat in the cure for a few extra days because you're unable to get to it for whatever reason, that's fine too. You won't over-cure it. 5) At the end of the curing period take the meat out of the bag(s) and rinse thoroughly with cold water to remove all of the spices from the surface. You now have corned beef. 6) Seal brisket in a plastic bag (either vacuum or freezer zip-loc) and sous vide at 155F for 24-36 hours. 7) Remove from sous vide bath and plastic bag. 8) Cover the meat evenly with a coating of dry rub. For my 12 lbs of brisket (less a little moisture loss) I'll be using the following: 1/8 cup kosher salt 1/4 cup smoked paprika 3 Tbsp whole black pepper corns, coarsly ground 2 Tbsp whole coriander seeds, coarsly ground 1 Tbsp ground white pepper 1 Tbsp garlic powder Of course you can tweak that however you like, but I find that it works quite well. 9) Put the meat into a smoker for 3-4 hours at ~225-300F. I use wood pellets that are a blend of multiple hardwoods, but pecan chips/chunks also work very well.
    105 replies | 1949 view(s)
  • DParker's Avatar
    1 Week Ago
    I smoked a ~5 lb (after trimming) brisket point yesterday (the 12 lb flat went into the fridge and is being cured into pastrami). It was no haggis, but it turned out well.
    105 replies | 1949 view(s)
  • DParker's Avatar
    2 Weeks Ago
    How high up in the tree was your stand?
    253 replies | 12871 view(s)
  • DParker's Avatar
    2 Weeks Ago
    Was it over when the Germans bombed Pearl Harbor? Don't know much about history. Don't know much biology. Don't know much about a science book. Don't know much about the French I took. Don't know much about geography. Don't know much trigonometry. Don't know much about algebra. Don't know what a slide rule is for.
    253 replies | 12871 view(s)
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TX, where the chili has no beans

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