Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by 32t

There seems to be two layers here. Is that the lighting? is that two layers of flavoring? did some stick higher in the pan and just cook a different color? There is a star pattern in the top that shows lighter.

I know it all gets covered in icing and I am sure it tastes great!

It is just something that stuck out to me....

Its one cake that is then cut into layers. The lighter color at the bottom is an indication of its rise. The pan is covered in butter and flour before the batter is added. As it rises, it pushes up that flour from the pan. Kind of a high water mark. The pattern on the top is just from a folded up piece of parchment paper that is placed in the bottom of the pan to ensure it releases easily. The pattern is the folds in the paper before its cut to fit the pan. You butter the whole pan. The paper goes in. You butter the paper. Then its all dusted with flour.

Originally Posted by MikeB52

If it's any consolation I ate so much I'm ashamed of myself,,, hehehe

So how were the ribs? How long did they cook? Did you sauce them?

Sesame Orange Pork .... Found some awesome Pork belly at the store that I mixed in with the regular pork stew meat ...Yuuhhhm !!

Pork chow mein with Japanese spinach and Chile black bean sauce ,

Think I forgot this at the weekend...

My take on surf n turf.

Geek

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Sharing the first steak off our half-of-cow. was quite tasty...

Well it's not for supper unless I decide to make some dip with a bit of it but here's the smoked salmon I made yesterday.

I don't multi task at all well and while I was prepping for my Asian Dinner I spaced off lifting the pieces off of the grate so that they wouldn't shrink down and stick so alas I had some sticking but over all I'm pleased.

Cheese soufflés and champagne for lunch today. Dinner on the way.

Originally Posted by cudarunner

Well it's not for supper unless I decide to make some dip with a bit of it but here's the smoked salmon I made yesterday.

I don't multi task at all well and while I was prepping for my Asian Dinner I spaced off lifting the pieces off of the grate so that they wouldn't shrink down and stick so alas I had some sticking but over all I'm pleased.

What type of wood did you use?

Originally Posted by OCDshaver

What type of wood did you use?

What I generally use is a product produced here in the NW.



While it says that it's HICKORY All Natural chips, down below it reveals that it's a mixture of Ozark Hickory Wood and Pacific Northwest Alderwood.

If I get up to Spokane WA there is a place where I can purchase Pure Hickory Sawdust in 50# units at a reasonable price but those times are few and far between.

I've never played with the other woods that are available such as Apple, Cherry, Mesquite etc. With that said, If I took a hankering to, I can get all the Apple and Cherry wood I want N/C as the orchards are constantly trimming the trees around here.

I've found that for things like Smoked Turkeys, Chickens, Pork Shanks/Hocks etc that I get good results by keeping a heavy smoke for many hours with the top damper open just a bit. However with the Smoked Salmon I only used about 1.5 cups of well dampened chips and with the top vent opened fully so as to not overpower the flavor of the salmon.

I hope this has been of some help.