Some cosmetic changes in preparation for larger site changes in the works.
Thanks to Heather in SF for Beer-brined chops and GayR & MargCA & LisaLA for biryani
Joined: Dec 12, 2005
Posted to Thread #12169 at 12:15 pm on Oct 6, 2008
The chops (#11915) turned out amazing. Even though I burnt them on the grill, I DID manage to NOT set fire to any part of my body this time--so "yay". Had a small butcher shop cut the chops 1.5" thick.
After charring one side to a crisp (re: the "10 minutes per side" stated in the recipe, I obviously had the grill set on TOO-TOO high, proving once again that I know squat about grilling.) Flipped and cooked the other side 2 minutes, checked--they were still raw inside, took them in the house, stacked them on top of each other and covered tightly with foil.
10 minutes later they were PERFECT inside. Just the barest hint of pale pink. I'd rate them a B+ for flavor and a D for appearance. But I'll get better at that. Have 2 more brined chops sitting in the frig ready to practice my grilling skills.
The biryani (#12112.1) I'll rate a B for flavor and a C for appearance. This--I'm sure--is due to my inability to cook rice. The recipe is VERY specific on all steps except for two areas: how long to cook the rice and the amount of salt. I did end up buying basmati rice and apparently par-cooked it to mush. There's a photo of the apricot/pistachio version in the Food & Wine link and mine looked NOTHING like this. His grains look separate....mine were one congealed mass.
The cranberries/pistacho/spicy blend was very good, but I'm not sure if the yogurt mixture is supposed to look curdled. Special thanks to LisaLA's generosity which meant I had saffron(thanks Lisa!).
The recipe says to add salt to taste, but this ends up making a FULL dutch-oven full of biryani and I didn't season it evenly. Some tastes was bland, some was over-salted, and some were perfect. I'm grading it on the "perfect" spoonfuls and will research a better way to season before trying again.
This took quite a while to prep the steps--taken with the hope that it would be an A recipe. It definitely has potential and I obviously need more experience.
Thanks again for all who lead to these two recipes.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 12169. Thanks to Heather in SF for Beer-brined chops and GayR & MargCA & LisaLA for biryani [LINK] [IMAGE] - MarilynFL - 12:15pm on 10/06/08 (7)
- Any consolation...I've never seen a pretty biryani. But now that you know you like it, I hope you'll - Marg CDN - 2:02pm on 10/06/08
- Here's it: REC: Lamb Biryani - Marg CDN - 3:35pm on 10/06/08
- Wow...this is very similar (small typo...no units for the butter, but I'll bet its TBL.) I'm - MarilynFL - 3:59pm on 10/06/08
- Sorry. It's the British conversion thing. 4 1/2 oz. Yes, the 5 minutes works well on the rice - Marg CDN - 4:41pm on 10/06/08
- Ah, that's twice the amount of butter...I thought the 4 TBL seems too little for the - MarilynFL - 5:05pm on 10/06/08
- Yay - I'm glad you got to try the saffron! [NT] - LisainLA - 12:13am on 10/10/08
- hi! So glad you liked the chops! Hope the grilling turns out better, I'm thinking trying - Heather_in_SF - 6:34am on 10/11/08