Honey is one great local item we can get here in Michigan. When you buy it from the bee keeper at the Farmers Market you have a much higher level of confidence that it isn't an adulterated horror show from China!
Although some outdoor chefs cook outside all year, we usually store our Weber grill in the winter. As a last farewell this fall: a new library book has been changing Len's ways of using our grill. Meathead by barbecue chef Meathead Goldwyn (published 2016) has offered all sorts of technical and scientific explanations and suggestions about grilling! A ThermoPop thermometer, which very rapidly registers the temperature of meat on the grill was a suggested purchase inspired by the book. It will also be useful for bread baking.
|A Meathead recipe that Len followed with superb results: Marinated Lamb Loin Chops. They were tender and perfectly done. We'll probably end up buying our own copy of the book when it goes back to the library.|
"With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird." (source)
Besides preparing fresh produce and watching Len use the grill, most of my food activities in September consisted of reading and TV. I posted about several of the food books I read, but not so much about the new Netflix release of the Great British Baking Show.
|Paul Hollywood and Prue Leith, judges of GBBS.|
|The final celebration, GBBS 2017 now on Netflix. Very much like every other final celebration!|
Instead of a kitchen of our own, here's what we have been experiencing for the last few days of September, to complete this wrap-up:
|Dinner in Seattle at Duke's Seafood and Chowder: crab cakes and salmon!|
Local fish and seafood make a rare treat for us.
|Duke's kitchen, not mine!|
|The kitchen at Daniel's Broiler, showing the salamander where they cook the steaks.|
|We ordered our prime rib dinners before they ran out. A huge portion!|
|The view from our table at Daniel's Broiler, Lake Union, Seattle.|