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13 January 2008 @ 11:06 am
Cooking experiment: bourbon rotisserie pork, sweet-potato rice, and pickled daikon-carrot salad.  
The recipes for last Friday's feast:
Bourbon Rotisserie Pork Roast
Sweet Potato Rice
Quick Daikon-Carrot Pickles.

Outcome: 3-course yum. Many yummy leftovers.

Lessons Learned:
  1. Kyna is not fond of daikon, and the recipe as it was in the book was primarily daikon (1/2 daikon, 1/4 carrot). I did 1/4:1, but may tweak this to 1/4:2 the next iteration.
  2. A half daikon - even unpickled - will stink up the fridge. Wrap it better next time.
  3. I used actual "sweet potatoes" because we had some left over. Once these are done, Kyna requested yams for next time.
  4. Using a vegetable peeler is MUCH easier with good paring knife technique (see the Good Eats knives episode)
  5. I should have used some butcher's twine on the shoulder - some bits were flopping a little too much, and got too crispy.
  6. Temperature control on this grill is finicky, such that direct-low heat has been problematic - there isn't enough distinction between "front" and "back" burner. However, front-burner-only rotisserie works surprisingly well, such that the meat wasn't overdone after 3.75 hours.
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Turning the Schmaltz up to 11pullthestars on January 14th, 2008 06:14 am (UTC)
what's the taste difference between yams and sweet potatoes?
St. Sean the Amusedseanb on January 14th, 2008 03:40 pm (UTC)
Yams taste more orange-coloured
Yams and what-our-grocery-stores-label-as-sweet-potatoes are both Sweet Potatoes. Yams have a stronger version of the same "sweet potato" flavor.

Most recipes like "sweet potato fries" really use yams.