|Great. Today we're going to talk about why it's important to develop your own palate especially if you want to develop your own recipes. What is a palate? Well, first of all I'm not talking about those little wooden things that are in warehouses that you store heavy objects on or what your mom used on you growing up. Also, I want to really emphasize that the palate we're talking about is a person's deep appreciation of taste and flavor and you need to have that if you're going to want to really develop good recipes. So how do you do it?|
|Okay, you slow down. What I mean by that is don't just pick up food and eat it. You want to look at it, you want to smell it, then you want to taste it. You want to visualize and try and isolate those flavors and envelop them, bring them into your being. Then identify the flavors as much as you can and then move on. Most of that will come from just the smelling and the looking. Then pay attention to the texture and body, the texture of the food. You don't want to develop a recipe that creates a texture that is not pleasing to the mouth.|
|Then build, this is one of the most important things. Build your own flavor encyclopedia by smelling and by tasting. What will happen if you do that every single time you eat something, over a period of time you will train yourself to know what those flavors are, what those smells. Then you'll be able to smell two different items whether it be herbs, seasonings, the product itself, and know if this herb goes with that flavor.|
|Like I really like walnuts and I thought well you know what, I'm going to grill some salmon and also some halibut and I thought well you know what I want to see what that would taste like and if that would work. So what I did is I actually looked at the halibut, recalled that flavor and then I took a small bite of walnuts and realized right away that's not a good flavor combination. So you want to be able to do that and you can do that prior to developing your own recipes.|
|Please, start developing your palate which will lead to you to be able to develop recipes that not only you like but also then developing something that your friends like or if you're in a restaurant that your customers like. But start developing that palate. It's the most important thing you can do. Instead of going out and buying some off-the-shelf sugar-sweetened like barbecue sauce and then say oh I'm going to put in a little bit of extra steak seasoning and then say that's my recipe. No, because anything that has that much sugar in it, you can you can put it with anything. You can smear it and lather it on a piece of leather and it’d taste good. So develop your own and don't rely on the addictions of the American people, i.e., sugars, to make something taste good because you can do a lot better than that. In a future video I'll get more into umami, which is the fifth taste.|
|Once you get the palate down, you understand umami, you'll start developing recipes and products that your friends and family will just go heads over tails. Their tongue will slap the inside of their mouth with happiness and want to know your secrets. So if you like this, go ahead and get on turbogrill.us. Sign up for our blog and all the information that's coming out on this product. Join and share our Facebook page, if you would. Then also subscribe to this YouTube channel and more and more will be coming out. Thanks a lot for your time and enjoy your day and I'll see you on the flip side.|
Pinch of Everything
This is exciting news for the TurboGrill™
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(For five rice balls)
4 bowls of rice
1 slice mildly-salted salmon (amajio-sake)
Black sesame seeds
Rinse rice, immerse in water and cook in rice cooker. (At her diner, Harue cooks rice in a pot.)
Grill salmon, flake, and remove bones.
Mix salmon flakes in cooked rice. Moisten palms and rub in some salt. Take slightly less than a bowl of rice and shape. Rub salt on palms again and hold. Dust with sesame and hold again. Repeat process, since sesame tends to fall off.
Grill rice balls slowly over cooking grid on low heat to prevent them from burning. Turn when somewhat browned. The rice balls are done when the aroma of sesame rises and they are slightly browned all over.
Rice balls sit on the cooking grid placed over a “shichirin” charcoal grill. When the sesame seeds on their surface start to pop, a mouthwatering toasty …more
(WHDH) – Firefighters extinguished a grill fire Tuesday night that broke out behind a … Propane and charcoal grills should only be used outdoors.
A preliminary investigation revealed that the fire may have been caused by an issue with the valve on the propane tank, which caused a leak…read more
Feedspot Selects Cooking-Outdoors as a Top 100 Barbecue Website
To be selected as a Top 100 Barbecue Website certainly is unexpected and greatly appreciated. To be ranked #21 amongst so many amazing other websites is humbling indeed. As May celebrates my 8th year as a food blogger, it is very gratifying to be recognized and selected to be a Top 100 Barbecue Website.
So, how do you become a “Top 100 Barbecue Websites & Blogs For Grilling, Smoking & Barbecuing Enthusiasts”?
According to Feedspot.com, they use the following criteria:
- These blogs are ranked based on following criteria
- Google reputation and Google search ranking
- Influence and popularity on Facebook, twitter, and other social media sites
- Quality and consistency of posts
- Feedspot’s editorial team and expert review
Growing Veterans, Lynden, WA – honey lunch.
I’d like to tell you about a wonderful experience I had recently. I read on my Facebook feed that Growing Veterans was having a class on honey beekeeping and that afterwards they were having a barbecue lunch. So, I promptly got a hold of Joel, the farm manager, and ask him if I could come and cook lunch for them. He was more than happy with my offer. So that Wednesday I went out to the farm to look around see what type of facility and what I could cook. I immediately started working on developing a menu and during the tour of the farm Joel showed me the species of hops they were growing for a special beer a local brewery was going the produce with a Growing Veterans label.
Growing Veterans was founded by a combat wounded USMC veteran of Iraq and Afghanistan, Christopher Brown, and a former mental health counselor turned farmer, Christina Wolf. Together, they agreed using the farm as the catalyst for human connection and veteran reintegration could have a powerful impact on the health and well being of not only vets returning home, but the world. They were crazy enough to believe it could happen, and just smart enough to pull it off.
By allowing food to rotate over the coals, from hot to cold zones, the TurboGrill not only keeps your food from burning, it allows food to cook very evenly and retain more moisture; creating a very succulent; crispy on the outside, moist on the inside, results.
Check out the TurboGrill at our store.
Freshly-made barbecue sauce is slathered over Smokin’ Gator BBQ’s pulled pork platter. Photo: Damon Higgins/The Palm Beach Post
You’ll want this tasty barbecue for your Labor Day weekend
BBQ catering at it’s best, get this special, while you still can, from Smokin’ Gator BBQ in West Palm
Liz Balmaseda, Palm Beach Post Staff Writer
I’m thinking there’s a good chance we’ll be craving some decent ‘cue over the long Labor Day weekend. So I offer you this handy link to the “Ultimate Barbecue Guide of Palm Beach County” our digital team compiled last year and recently updated. Granted, this isn’t Austin or Memphis or any other national barbecue destination. But we do have our smoky charms. Consider the father-son team of pit masters behind Smokin’ Gator BBQ in Lake Clarke Shores. Bob and Paul Shalhoub are lawyers by day, which explains why their good grub is available only on holidays and some special events.
This weekend, they’re smoking enough meat to feed the town – baby back ribs, smoked wings, prime beef brisket, brisket burnt ends, sweet-tea grilled chicken, plus appetizers and sides. They’re taking orders through today, by phone at 561-644-8845, by email at firstname.lastname@example.org.
Smokin’ Gator BBQ: on Instagram @smokingatorbbq
© 2018 GateHouse Media, LLC. All rights reserved
The Turbo Grill is an apparatus that attaches to any round, kettle grill and allows you to smoke or to grill by rotating horizontally above the coals. By allowing the food to rotate over the coals, both the hot and cold zones, it not only keeps your food from burning, it allows food to cook very evenly and retain more moisture, creating a very succulent, crispy on the outside, moist on the inside result.
Umami, the fifth taste. You should learn this, all you can about umami. There’s a link down below there. Get to know it. Have it become a part of you. And, in doing so, live it because, once you do that, you will never again go back to fixing boring food.
How do you taste umami? Okay, umami is the fifth basic taste and it usually comes through the same taste receptors that taste glutamate, which you’ll see later on. And that’s very important to understand is how you taste this. Umami will explode the flavors of anything and everything it comes in contact with.
So what is glutamate? Umami, it was actually discovered back in the early 1800s and then in the early 1900s, it was actually given a name, umami. And what it is is, and I won’t go into the long story, but glutamate actually enhances the flavor of foods. And that’s where you go into a lot of Chinese, Japanese, different restaurants and they’ll put the chemical glutamate, which was discovered by a researcher in Tokyo back in 1908, I think it was.
But you don’t have to use a chemical. That’s what’s so cool about it. You can actually learn to combine foods that are umami foods. And, in doing that, you can … and I do this with my sauces and with my rubs, is create a sensation like when you go to a five-star restaurant, you eat the food and it’s a brown gravy, let’s say mushroom gravy, and you’ll sit there and go, “Oh my goodness. This is so good.”
And it’s really … anybody can fix it. The thing is, is those chefs understand the science behind umami and they make that food with umami to give it that distinct flavor. And I’d encourage everybody to do that.
Now here’s the four basic tastes in umami, sweet, sour, salty, bitter, and umami. Notice where the tasting receptors are on the tongue. And that’s important. That’s important at any time you taste food. You’ll see people breathing in and swishing it around. I’d encourage everybody, when you’re tasting something, that if you just take the taste and all of a sudden you really like, take another one, clean out your palate and take another one, very slowly, and try to figure out where that taste is coming from. What is that taste?
And a lot of chefs will not divulge their secret umami, but you can develop your own umami, and please do that. Again, I hope you enjoyed this video. Here’s the website. You can get on and we’ll be posting more and more about the Turbo Grill there. You can join our Facebook Turbo Grilling page and also, please subscribe and like this video, if you do.
And stay informed and stay connected with us. There’s so much more coming, and I encourage you all to get to understand and know umami and those that will and do, I will almost guarantee that they will win more competitions and enlighten their friends so much more on what good food really tastes like. Thanks a lot. This is Patrick and I’ll talk to you on the flip side.