Easy, but long, Caramel

From, http://www.thecookinginn.com/tcirecipes/canmilkb.html

Caramel Sweetened Condensed Milk

1 can sweetened condensed milk (not evaporated)

Remove label from can. Place unopened can in the bottom of a very deep pot, such as a deep dutch oven. Cover with water so that the water is 3 to 4-inches above the can. Bring the water to a boil and boil steadily for four (4) hours.

Note: You must make sure that the can is always totally covered with water. Never let the water level get down to the top of the can, because this could cause the can to explode.

Don't worry, I've been doing this for years and years. At Easter time I boil 2 to 3 cans at once. After the four (4) hours is up, remove the can with tongs and place on a wire rack to cool. Be assured, the can will not explode. Refrigerate. When can is cold, open and you will have soft caramel; even the color is caramel. The only bad thing about boiling this one can is that you will be sorry you didn't boil two or three.

Per serving: 982 Calories; 27g Fat (24% calories from fat); 24g Protein; 166g Carbohydrate; 104mg Cholesterol; 389mg Sodium

Makings of Pastrami

Here is my foray into making pastrami from scratch.

1. Bay leaves, garlic, dried thyme, caraway seeds (because I could not find juniper berries and it's sunday in the south, so no gin) salt, sugar and water. Not in the picture, cloves.

2. Twelve pounds of brisket

3. Brining spices in the sugar and salt solution

4. Spices poured over brisket






















Now the whole house has a smell of the spices - a complex and deep, peppery black licorice aroma. We have to wait three weeks to a month to cook it. The wait will make it all the better.

Just a little blog to keep myself in order. There are so many things I say, “hey that’s great”, then don’t do shit with. Today, I watched the Travel Channel show Food Wars. The challenge involved the best pastrami in New York. Now I want to make some. It’ll take 3 weeks or so but it’ll be so worth it… Check back for progress and pics.