Go!.
My dog the new Saveur issue is full of wonderful things to keep me busy for weeks. I just might have to cook every damn thing in it.kkI'm already devising how to make my own neonata rosamarina. A Calabrian fish and pepper sauce. Gonna try to find soem locally or have some shipped first so I can dissect it then I'll make my own. Fuck yes. I'm inspired!
dark ipa sucks. ipa sucks...that is all.
nearly blasphemous round these parts.
I can't remember the last time I wanted an IPA. it's been all PBRs, Olys, Hamms, Miller High Lifes, Buds, Bohemias, and Trumers.
also,
(http://img.photobucket.com/albums/v675/preist/sr/Diy-Blog-Cabin-230x230.jpg) (http://smg.photobucket.com/user/preist/media/sr/Diy-Blog-Cabin-230x230.jpg.html)
Going back to Arkansas next month and bringing back a bunch of decent beers I can't get in Okieland: Lagunitas, Avery, etc.
Made RAGER CARNE ASADA last night with sirloin on the grill, was phenom. Had leftovers for lunch.
Finally ponied up and bought a digital meat thermometer and now my grilling is much more consistent.
/blawg
You know, the first time I got one of these and stuck them in the food on the grill it made me be more aggressive in rotating front to back and side to side - I was surprised by how wildly different the temp on everything was. I am in love with mine...
traditional grilling wisdom says only flip a steak once. but they found it cooked mor quickly and more evenly if you flip it a buncha times...science!
if you poke a peice of meat multiple times with a meat thermometer..arent you kind of releasing the juices?
Quote from: Chovie D on April 22, 2013, 03:47:24 PM
traditional grilling wisdom says only flip a steak once. but they found it cooked mor quickly and more evenly if you flip it a buncha times...science!
If you're lookin', it ain't cookin'. (http://www.amazingribs.com/tips_and_technique/mythbusting_lookin_aint_cookin.html)
Quote from: Chovie D on April 22, 2013, 03:47:24 PMif you poke a peice of meat multiple times with a meat thermometer..arent you kind of releasing the juices?
Yeah, but not as much as cutting it open and looking to see how pink it is/ain't. This system never worked for me either:
(http://www.simplyrecipes.com/photos/finger-test-2.jpg?ea6e46)
Maybe my hands are spongy?
Yeah, I think you can flip things and move them around all you want, though opening the lid is taking a temp hit. You can usually find a safe place to stick the probe in, through a vein of fat say, but yeah it does commence to leaking a bit. I usually only take Chickens temp though - once you get the outside of the steak right it always coasts to done during the rest period.
I could never figure out that shit either..tap the fucking thing? plus regarding that picture, what kind of philistine eats meat cooked well done?
no more guessing games for me at home now that I have the sous vide machine.
True blog story: I envied choves' sous vide abilities whilst eating slightly under cooked soft-boiled eggs yesterday morning.
Quote from: I,Galactus on April 22, 2013, 05:31:36 PM
True blog story: I envied choves' sous vide abilities whilst eating slightly under cooked soft-boiled eggs yesterday morning.
id recommend gettin one if it werent so crazy expensive
Or that it takes too goddamn long to cook anything. How longs it take to do the perfect soft boiled egg? Couple of hours? Shit nigga I have that cackle berry done in lik 4 min.
/real talk
1 hour for the eggs. It IS a long ass time when youre hungover and hungry.
Steak depends n thickness but 45mins to an hour.
bRaised short ribs? 72 hours. i havent "gone there" yet but will eventually.
Today's lunch was a sammich. All-wheat bread with plain hummus as the spread, 3 thin slices of turkey, 1 piece of Sargento reduced-fat Colby Jack cheese, 2 thin slices of tomato, and 2 bread-and-butter kosher pickle slices. Topped of with a side of cottage cheese with lots of pepper.
I have this like 4 times a week. Doesn't get old, and keeps me looking so pretty. :D
I time my steaks when I panfry 'em, if the steak isn't too thick: 2 minutes on each side in a very hot pan usually does the trick. I like my steak rare to medium rare.
IMO, steak on a bbq is more difficult and the chance of drying out is bigger.
Quote from: black aspirin on April 22, 2013, 08:06:17 PM
Today's lunch was a sammich. All-wheat bread with plain hummus as the spread, 3 thin slices of turkey, 1 piece of Sargento reduced-fat Colby Jack cheese, 2 thin slices of tomato, and 2 bread-and-butter kosher pickle slices. Topped of with a side of cottage cheese with lots of pepper.
I have this like 4 times a week. Doesn't get old, and keeps me looking so pretty. :D
Task oriented man of routine are we? There something to be said for a little variety my friend.
Last night we cooked cubes steak right over the chiminea and dipped it in RAGER FIERY GREMOLATA WITH ANCHOVIES.
Gonna be doing this a lot more.
did someone say Chovie? ???
I have some killer pastrami from my local deli..better than usual..
You might think you do.... did the Jews make it?
Put that shit on some jew bread. Yum.
meat on skewers over chiminea is working nicely. here's a test piece.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_06701_zps5475cc8e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_06701_zps5475cc8e.jpg.html)
Last night we did Negro National hotdogs. They were big!!
I cooked a whole (10 pound) pork shoulder overnight (10 hours) at 250 degrees. I only do this about once a year, because that's how long it takes me to forget that a whole pork shoulder is way too much for me. By the time I've eaten the whole thing, I am sick of eating pork for 3 months. But I found out that it freezes well. I shredded it, and froze about 1/3.
The housemates will be moved out this weekend. I'm ecstatic to have the entire kitchen to myself. Got a lot of reorganizing to do and a bunch of my stuff to still unpack. Gonna set up a couple more work/prep surfaces. Couldn't really do this before because if there's a horizontal surface anywhere, they're prone to stacking shit on it which drives me nuts to have to constantly move other peoples shit. I can't fucking wait.
I can't believe that you create all those sumptuous looking dishes on an electric stove.
*respect*
Thank you sir. I dream of gas.
The move has begun. I will soon have the kitchen my way. Some serious projects coming soon. Somebody say snails??
Mmmm I haven't tried snails are they nice? I ordered them last time I was in France but when they came they were clams, I definetly ordered 'escargot' though, nm...
Tonight I had this scallop, cheese and leek pastry I found in the freezer in work it was amazing to say the least, I'm gonna make one myself soon yum...
Quote from: RAGER on April 26, 2013, 09:36:28 AM
Thank you sir. I dream of gas.
Haha. I have become a pro on the electric stove. But I dream of the day I can cook on gas. Which may be very soon since we're moving. The only reason I've been successful with the electric stove is because I have a couple of really old, really bitchin cast iron pans and griddles. They get hot, stay hot and cook evenly. Can't recommend them enough. But they require an extra level of care that most folks don't want to deal with. Kind of like good knives.
I'm a big believer in flipping steaks once. Super hot grill or pan for a few minutes a side, depending on thickness. Never use a fork to flip, only tongs. Always let them rest at room temp for 20-30 mins before cooking and only season with salt and pepper, but NEVER put the salt on until right before they go on the heat. Then pull them when you think they're a little rare and let them sit and rest. They'll continue to cook a bit after they're off the heat.
My favorite prep for a filet, New York strip, or ribeye is to sear the shit out of the steak in a super hot skillet, pull it off the stove, crumble some blue or Gorgonzola on top, then toss the pan in a preheated oven, or toaster oven, on broil for a few more minutes.
Ruth's Chris ain't got shit on me.
Except for the dry aging.
Nothing beats a well aged piece of meat.
See numbers 28 and 29 in this thread.
http://stonerrocklives.com/forum/index.php?topic=8431.0
Yes, Rager! All of those are spot on.
mmmm I made rocket, goats cheese and walnut pesto again tonight, I think its my favourite food, made enough to last 3 lunches and 3 dinners for two of us....
heres what else I made recently,,,....
Butternut Squash, shallot and garlic, roasted, blended half into a soup with stock and leeks, and used the rest in wraps that night with home made tzatziki, butterhead lettuce, tomato salsa and feta cheese, it was a weird combination but it worked ;)
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_1790_zps931b3ba1.jpg)
The next night I made wraps again but this time with roast beetroot, mushrooms, garlic, courgettes & cherry tomatoes, they were amazing yum!
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_1796_zps809313c1.jpg)
wrap stuff...
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_1792_zps00194a6e.jpg)
Seems like everything I want to make tonight I'm missing like one ingredient. And I'm not going to the stupid store. I feel some fusion cooking coming on I think.
I verbalized the Fart Soup recipe to two chicks today who both wrote it down. all cooking steps, all the way to Fart Casserole
But did you offer in person technical support cuz that's the way you "do it".
these chicks were taken, man, like even harder than Crump's chicks
Recipe for Bong-Smoked Oysters here...
(http://assets3.thrillist.com/v1/image/735908/size/tl-inset_web)
http://www.thrillist.com/eat/nation/bong-smoked-oysters-a-how-to-guide?ir=topmore (http://www.thrillist.com/eat/nation/bong-smoked-oysters-a-how-to-guide?ir=topmore)
i have never heard of that..
So tonight was homemade hamburgers.
(http://i110.photobucket.com/albums/n105/xcruchesx/image_zps1953853b.jpg) (http://s110.photobucket.com/user/xcruchesx/media/image_zps1953853b.jpg.html)
Quote from: Lumpy on May 16, 2013, 06:49:20 PM
Recipe for Bong-Smoked Oysters here...
(http://assets3.thrillist.com/v1/image/735908/size/tl-inset_web)
http://www.thrillist.com/eat/nation/bong-smoked-oysters-a-how-to-guide?ir=topmore (http://www.thrillist.com/eat/nation/bong-smoked-oysters-a-how-to-guide?ir=topmore)
awesome !
I no cook tonight. My girl is making chicken and dumplings. Fuk YYes!!.
Shit weather calls for chicken and dumplings. How's your weather Chovie? D.
that bong smoked oyster thing blows my mind! I thought it was with actual weed at first until I read it, that's a lot of effort, theyre actually individually hand smoked oysters!
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_1958_zpsb4ab7e8e.jpg)
Im making these huge wedges to go with burgers n salad, I think they're all bigger than my hands! and the burgers! They have sea salt, paprika and olive oil on them mmmmmmmm, gonna dip them in mayo and extra smokey bbq sauce..... *drool*
Jem, can you get this stuff in ol' blitey?
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/oldbay2_zps5470c101.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/oldbay2_zps5470c101.jpg.html)
Quote from: RAGER on May 22, 2013, 09:02:33 PM
I no cook tonight. My girl is making chicken and dumplings. Fuk YYes!!.
Shit weather calls for chicken and dumplings. How's your weather Chovie? D.
weather is grey and wet in Seattle proper, all week long. lookin like all weekend long too.
sweet odins raven I am hungover this morning :'(
Light reprieve from the rain today. I limited myself to 1 beer 2 margaritas and a shot last night.
drank mot of a bottle oif wine, then decided it would be a good idea to have a bigfoot...thats what is causing the damage and regret this morn. I could use that english breakie now
Food disaster :(
Spent a good hour and a half today making a chicken korma and a chili balti from scratch, only to find the chicken I added was off. Wife assured me the chicken would be fine as she got it on friday, I have cold thus minimal/no sense of smell so trusted her judgement on it. Not her fault, the date said it was ok til the 27th - the problem is the shop it came from. Will most definitely take a chance on meat from there again, wasn't exactly cheap so quite pissed off.
>:(
Fuck it, time for a beer or 10.
Specifics please. What was off about it?
Not feeling very inspired recently. Although last night I did make a pretty killer chorizo stew with potatoes and zucchini. Made extra rich with some carnitas cooking liquid from a couple weeks ago. gonna start a chicken stock with feet here in a minute. That's always soothing. Got a couple friends coming over tonight and I really don;t feel like doing it up so I'm just gonna make some snacky stuff and serve some cheese. fuck it. the weather probably has something to do with it. it was so nice a couple weeks ago and now it's raining like an inch a day.
Quote from: RAGER on May 26, 2013, 02:54:51 PM
Specifics please. What was off about it?
It tasted foul (pun intended) once cooked, guessing the meat had not been kept at the required temperature in the fridge of the shop. Have had some hotter weather here recently and the fridge display unit of the shop in question is probably older than I am... :-\
Wife made a chorizo soup instead, so evening was saved.
Quote from: RAGER on May 27, 2013, 12:36:26 PM
Not feeling very inspired recently. Although last night I did make a pretty killer chorizo stew with potatoes and zucchini. Made extra rich with some carnitas cooking liquid from a couple weeks ago. gonna start a chicken stock with feet here in a minute. That's always soothing. Got a couple friends coming over tonight and I really don;t feel like doing it up so I'm just gonna make some snacky stuff and serve some cheese. fuck it. the weather probably has something to do with it. it was so nice a couple weeks ago and now it's raining like an inch a day.
id like to see your version of a garbage plate..
Quote from: RAGER on May 25, 2013, 01:02:59 PM
Jem, can you get this stuff in ol' blitey?
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/oldbay2_zps5470c101.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/oldbay2_zps5470c101.jpg.html)
Iv never seen it RAGER, what would I use it on?
It's a seafood boil seasoning mainly but lately I've been doing somethiing completely different with it. I take half cup of Greek yogurt and half cup of good mayo, 1 tsp of Old Bay, snipped fresh chives, 1 clove of minced garlic, and some fresh lemon juice and mix together for a veggie dip. it's awesome.
So now that I'm back on a somewhat set schedule I'm gonna have less time to do extravagant things except on my days off. Today is my day off but I'm working on a side job so there's that. Tomorrow I'll probably be finishing up said job or drinking to celebrate my immediately profitable return to the working world.
That dip sounds like the mega noms!
It's odd how many bits of Ameircana, like Old Bay, are not around the world.
I got an awesome outdoor remote meat thermometer. - I think I was doing my smoker too cold - it's sitting at a perfect 225 with a lot more coals going than I normally use. Duel display too.
(http://ecx.images-amazon.com/images/I/61WGe24j9kL._SL1086_.jpg)
I got a ham cut of pork instead of the shoulder - just to try something new. The guy at the farmers market assured me this will be great. Preparing like pulled pork, will go in the oven at hour four.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps5c2c6bbd.jpg)
Raining outside too, while I relax in style - it's amazing it swings up and down about 50 degrees without touching it - must just be wind, rain, and fuel mixing up.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps1e28fad4.jpg)
I had to put it in the oven after 3 hours of smoking - I went out and about and came back and it had made it to 212 in the oven in 2 hours, crazy. Held it another three hours at 185-195 or so, turned out great.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zpse9b280a4.jpg)
My buddies have one of these. Like $1500. Thing is amazing
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/Primo-Oval-XL-table_zps9a632c30.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/Primo-Oval-XL-table_zps9a632c30.jpg.html)
i've noticed the environmental temp on slow and low barbeque has a huge impact on how hot the rig can get; even more-so than fuel. In the last couple years I've barbecued about once a month and have only been able to get a pork shoulder to an internal temp of 195 once and it was 97 degrees that day.
I've since adapted my style to about a 4-5 hour smoke and then finish in the oven at 200 for another 4 hours or so.
that initial jump to 212 once in the oven may have been the fat melting (fat melts at 195). some sources say that melting fat increases the temp of the meat, others say it decreases. my own conclusion is that it depends one how much fat is there in the first and the rate of melt.
or you could buy a fifteen hundred dollar crock pot you can cook a pizza on.
I don't know - Have you read about the BBQ 'stall' - I bet you may actually be seeing that and need a Texas Crutch to get you up to 203. This website has changed my life:
http://www.amazingribs.com/tips_and_technique/the_stall.html (http://www.amazingribs.com/tips_and_technique/the_stall.html)
Raw ingredients for tonight - soup I suppose
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zpsb21e84a4.jpg)
whoa, that is exactly what I'm seeing!
sweating meat, stall at about 165 for hours on end regardless of chamber temp (well, at least at my low temp cooking). and like the article said, I only notice this effect with thick hunks of meat (butt, brisket, tri-tip.. etc) ribs and whole chicken really don't pose that much of a problem. there's a small amount of stall with those but I can usually push past that in 60-90m or so.
applauded!
You can either foil it, like the competitors do, or just leave it on the smoker forever. Don't be tempted to crank up the heat. I like sticking it in the oven so I don't have to babysit it...
Sous vide a couple chicken breasts tonight. Meh
chicken breasts are almost always meh, no matter how you do them..
thighs are where it's at.
I slow simmered mine in homemade chicken stock after making a sofrita and using tomatillos and chorizo to make the soup, then I shredded it - it was lovely.
I know a couple good ways to do a chicken breast. The sous vide chicken breast was cooked perfectly all the ay thru and juicy...but it wasnt as flavorful as a roasted, bbq'ed, pan basted, etc.
I did sear it afterwards in a littel sesame oil. Maybe I need to flasvor up the sous vide bag some more. pre brine before putting into the bag maybe.
Ive foud brining to be imortant for poultry, in my limited experience and skill level.
^instead of brining, i'm a fan of rubbing poultry with a decent amount of salt a few (3-5) hours before more seasoning and cooking. the magic of osmotic dealies: all the salt on the surface draws out juices from the meat, but given enough time, the juices, now laden with salt, will reabsorb into the meat as the amount of salt inside starts to equalize with the salts outside.
in further bloggis, i had to cut back a couple branches on my potted kaffir lime tree, and now i've got a lot of leaves, some i'm keeping bagged fresh for the time being, some i'm drying experimentally, and some i'm freezing. anyone got any good recipes that use kaffir lime leaves aside from the standard thai curry/fried rice/stir fry sort of thing?
Seems like strawberries are good this year, at least in my area they are.
Made some hand crank fresh strawberry ice cream yesterday. First time using this old churn, and I have to say, it's far and away better ice cream than one can buy. I wholehaertedly recommend hand churning.
i had been perfecting a blueberry/honey/weed ice cream recipe, i'll have to dig out the cranker again and see if i can find my notes...
home-cranked peach is also near-god.
Oh man, home churned peach ice cream could be the perfect food.
Been getting up early and cooking. About the only time I have the energy to do some cool shit. Been making extravagant lunches to take to work too.
So day 2 of my ice cream has shown me that while it still tastes good, ice crystals formed in it while it hardened up in the freezer. The only thing I can figure is that we did not churn it long enough, though we kept at it for a good 40 minutes.
Oh I'll get this shit right, because the practicing tastes so damn good.
Made ribs over the weekend with a spicy kale slaw. didn't take pics. Then last night I braised the rib meat and made bad ass tortas de puerco. Holy shit that was good but by the time we ate it was 8:30 so I only ate half of one.
Quote from: RAGER on June 24, 2013, 10:13:32 AM
Made ribs over the weekend with a spicy kale slaw. didn't take pics. Then last night I braised the rib meat and made bad ass tortas de puerco. Holy shit that was good but by the time we ate it was 8:30 so I only ate half of one.
what's the kale slaw recipe?
If I can remember. Slice up kale, slice radishes, carrot match sticks, super thinly sliced red onion.
The dressing was mayo, red wine vinegar,black pepper, garlic powder. I think that's all. Pretty simple.
do you use a mandolin?
the health department shut down my uber healthy weed cafe before I even got to try their cholesterol and THC packed super burger. >:(
you need to start a comedian blog thread
Kale! Caesar!
(http://img.tapatalk.com/d/13/06/25/nube9usa.jpg)
New Mexican red chile beef enchiladas. This ain't fuckin ranchero sauce. It's hot. It's tasty. It's Nuevo Mexicano. I have to have my mom smuggle the shit into Cali because you can't get it here. I got some papas fritas goin on the side with some slow cooked beans.
nice coozy. how would you describe that sauce?
Taste varies from batch to batch. Many ways to make it and everyone has their take on it. It's basically a purée of reconstituted sun dried red chile pods, (which are the same as the green chile pods), slowly cooked with a flavorful roux. I use chicken stock but hippie vegans can use veggie broth.
The sauce can run the gamut from mild to insanely hot, depending on the chile pods themselves. My wife thought the enchis were too spicy but I thought they were perfect. Made me sweat and nose was running pretty good. Intense, lingering heat, salty, tangy, and texture similar to a mex mole sauce or bisque.
It's like red gold. I make my own sometimes but it's a laborious process. This stuff was really good for a store bought jar.
Cervantes (the restaurant where that red chile enchilada sauce comes from) is an old school, authentic New Mexican restaurant. Their red is killer and their green chile sauce is pretty great too.. Their lounge is totally old school, dark, wood paneled with cozy booths. Great place to eat some of the best New mexican cuisine and get your drink on. Might have to eat their tonight since Ryno didn't invite me over last night.
Quote from: Ryno on June 25, 2013, 03:13:36 AM
Taste varies from batch to batch. Many ways to make it and everyone has their take on it. It's basically a purée of reconstituted sun dried red chile pods, (which are the same as the green chile pods), slowly cooked with a flavorful roux. I use chicken stock but hippie vegans can use veggie broth.
The sauce can run the gamut from mild to insanely hot, depending on the chile pods themselves. My wife thought the enchis were too spicy but I thought they were perfect. Made me sweat and nose was running pretty good. Intense, lingering heat, salty, tangy, and texture similar to a mex mole sauce or bisque.
It's like red gold. I make my own sometimes but it's a laborious process. This stuff was really good for a store bought jar.
I went over how to make this in another thread I think. See; Rager Chile paste. Amny ways to use it from moles to posole and enchiladas
Quote from: black on June 25, 2013, 12:09:40 PM
Cervantes (the restaurant where that red chile enchilada sauce comes from) is an old school, authentic New Mexican restaurant. Their red is killer and their green chile sauce is pretty great too.. Their lounge is totally old school, dark, wood paneled with cozy booths. Great place to eat some of the best New mexican cuisine and get your drink on. Might have to eat their tonight since Ryno didn't invite me over last night.
Black...you know how good that Cervantes red chile is. There is some good shit around town, but this stuff is really some of my favorite. You're welcome to come by any time! Just bring some with you! Have to stock up again.
Yeah Rager, it's a pretty basic sauce that gets really good and complex depending on the different ingredients used. I always tweak it. A little more garlic, or a little bit of cinnamon, maybe some mexican herbs. One of those things you can experiment with forever, but the standard sauce is plenty good enough.
Quote from: RAGER on June 25, 2013, 12:34:35 PM
I went over how to make this in another thread I think. See; Rager Chile paste. Amny ways to use it from moles to posole and enchiladas
I remember that recipe, but you have to understand that until you have tried a red sauce made with New Mexican, dried, red chilies, you are talking apples and oranges. I think you know enough about the chemistry of foods to appreciate a climate/geographical specificness that makes New Mexican chiles unique unto themselves. The prep of the red enchilada sauce is somewhat different than your paste recipe too. None the less, I am a fan of all varieties of spicy sauces, pastes and foods.
I'll look into care package for my man Ryno. I don't want homie going through withdrawals or for his Mom to get popped for smuggling.
/chileporvida
I made half a chicken (man, do I have a lot of half chickens from my CSA to use up) in the slow cooker all day with a soffrita and the usual SA flavors. When I got home I took out the chicken and strained it and added a chopped up yucca and chayote and put the shredded chicken back when done. They ate it all so a win.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zpsab4291c5.jpg)
I bought some goat from the farmers market so next time I feel like making the pepper sauce above we'll try that.
I took a 3 hour "knife skills" class last night. meh.
Black- We have NM dried chiles here but I wouldn't be opposed to having some of what you're talking aboot shipped to me if you're down.
Chovie- What was meh aboot it?
Quote from: RAGER on June 27, 2013, 12:34:50 PM
Black- We have NM dried chiles here but I wouldn't be opposed to having some of what you're talking aboot shipped to me if you're down.
Chovie- What was meh aboot it?
i dont know. somehow I expected more from it I guess.
3 hours is too long for any class.
I was bummed to learn my german knife set is now considered crap and that the diamond sharpeners that come with em are useless.
apparently Japanese blades (global) are the only acceptable knives these days.
(http://www.bestchefknifereviews.com/wp-content/uploads/2012/10/global-g2-8-inch.jpg)
I didnt like the technique for dicing onion, even tho I know its "correct", I dont like pulling the kife towards my flesh like that to make the horizontal cuts, onions are slippery.
btw the teacher did not have a problem with using the back of the knife as a cutting board scraper/food relocator, tho she did prefer using the scoop "its just the right tool for the job" etc.
we were discussing that before if your recall? Persnoally I dont got room for extra shit like this in my already oveflowing kitchen, so the back of the knife and my hand will do for now.
(http://www.stoplookingetcookin.com/wp-content/uploads/2012/06/Food-Scoop.jpg)
I learned that one isnt supposed to use a serrated knife on cooked meat, or on anything except bread, artichokes and tomatoes for that matter.
apparently it destroys cell walls, whereas a nice smooth surgical cut doesnt let out as much of the goodness fom those cells.
yet at the finest restaurants I am given a serrated steak knife with much pomp and ceremony before they bring out the meat
i guess you dont give the guests the good knives ;)
A serrated knife on tomatoes? Interesting.
Quote from: Lumpy on June 27, 2013, 04:58:30 PM
A serrated knife on tomatoes? Interesting.
unless your knives are razor sharp (which lests face it, they are not always) doesnt a non serrated kind of smash em?
Ive alwys used serated fopr tomato, and up until now for carving cooked meat
apparently a carving knife isnt suppoesed to be serated.
I usually pierce the tomato skin to get it started, then start sawing away with my dull blade. That works okay.
Quote from: Lumpy on June 27, 2013, 05:15:15 PM
I usually pierce the tomato skin to get it started, then start sawing away with my dull blade. That works okay.
cherry or plum tomatoes would be tough to do that way I imagine.
whatever wroks tho, Im not gonna go out and buy a $600 japanese knife set(tho i might break down and get one blade)
Quote from: Chovie D on June 27, 2013, 05:48:16 PM
cherry or plum tomatoes would be tough to do that way I imagine.
Nah, it's the same. Dull blade bounces off the tomato skin, but if you pierce the skin with your knife tip, you can get traction.
I have one of those scoop things but it's hard to store and retrieve so no go.
Why do the damn Japanese get to still control us? That knife looks gay.
Onion like this? Cut off top and bottom and peel off skin - with botom on cutting board cut parallel cuts down across onion and then perpendicular the other way - then slice off one side so sits flat - put on side and cut down for instant diced onions.
If you want bigger pieces you are supposed to go pole to pole right, instead of rings, correct?
Nothing wrong with rings, except the pieces are all different sizes if you're cooking it.
This is the method we were taught last night.
i didnt like making the horizontal cuts because it felt really dangerous, and found it difficult to get them paraellel.
i found the onion much harder to peel than if you cut off both ends as shaft describes.
probably just takes lots of practice, but Ill have to get past the fear of cutting towwards my flesh thing.
Yeah I prefer to cut down, too. Then flip it over and cut down again. Try to keep everything bundled together (if you care about how the pieces look) which isn't that hard. Easier than making a horizontal cut into something that can break up into pieces.
I first cut off the top, set it on cut side slice downwards for 2 halves, peel leaving the root end to hold the onion together, make parallel slices downwards 1/4 inch apart, rotate onion and slice downwards for dices.
I do shallots the way they taught chovie.
Those global knives are nice. I have a 10 year old set of Henckels pro "S" series knives that used to be hot shit. German blades. Now they're old hat but they still work great in my kitchen.
I use that horizontal slice method when I'm dicing onions but usually I just cut super thin rings and sauté the shit out of em. Sautéed is my favorite way unless I'm making a mirepoix.
I've lost the tips on a few of my fingers from dicing and slicing. The skin aleays grows back, but now they're numb.
That horizontal cut is wrong, awkward and uneccessary - just put it on it's end and make the same cuts but going down towards cutting board.
Who put on this 'class'? the Nazi party???
More like the American Board of Hand Surgeons.
Quote from: black on June 28, 2013, 10:40:52 AM
More like the American Board of Hand Surgeons.
:D my thoughs exactly, but that hideously dangerous horizontal cut is commonly used technique it seems. :'(
This ahole does it in reverse but the horizontal cuts towards your fingertips are still there.
(http://0.tqn.com/d/culinaryarts/1/0/K/8/-/-/0.jpg)
This is what works so much better I describe above, once you are good at it it is very fast:
Cut off top and bottom (in fact if you leave the little root side intact it's a nice thing), peel, cut parallel cuts both directions almost but not all the way to the cutting board.
After this step you cut off one row off a side - just enough to let the onion sit on the flat surface you just made on that side....
(http://farm1.static.flickr.com/130/340019342_bb4aef49cf.jpg)
Then it turns into dices....
(http://farm1.static.flickr.com/127/340019343_4c9a85cc1e.jpg)
yeah see, this is just insane looking to me, and its the most commonly taugh technique.
that fucking "Thing from the adams family" grip they use too, seems ludicrously unstable to me.
(http://0.tqn.com/d/culinaryarts/1/0/K/8/-/-/0.jpg)
but sensei trained at the culinary institute and owned a restaruant in manhattan for 20 years...who to believe them or me?
I will probably just stick with my own totally goofy method.
i do that move when i've been slicing a tomato in thin slices for sandwiches and there isn't enough left to keep it standing up, but it really isn't as sketchy as that onion pic. usually with a sharp widely serrated knife. 'cause it works great.
but it's a goofy thing to do with an onion. so is the whole pre-dicing thing. just dice it. what's the issue?
Try it and you will know or are you yellow?
I always do my onions/shallots like that if I want them finely cut. I cut the bottom off as well because I have contacts my eyes don't start crying. It took some time getting used to but it's quite easy actually. I have more problems with my fingers standing like that.
My folks have a couple of those Global knives. They're really good but blunt easily (maybe because they wash them with soap?). I like my Ikea knife just fine. It's got good balance and came razor sharp.
The trick, and it's not really a trick, is to use a super sharp knife. If you have to put force through the blade to get it through to the end of the onion, you'll go right through the onion where it gets thinner, and into your delicate bits. The only time I've cut myself in the kitchen in my increasingly short term memory was doing that horizontal cut with a blunt knife.
11. Counter intuitively, the sharpest knife is the safest knife.
yes, sharp knife. teach said teh sharpeners that come with with the henckles sets are worthless and you can never get em sharp. so I need at a minimum a new sharpenening rod.
That rod is just a hone not a sharpener. A couple swipes with that before you slice. A sharpener actually takes off metal. Think of that hone as just a deburring tool of sorts.
This is the one I use. Works great.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/presto_zpsc9bf2b57.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/presto_zpsc9bf2b57.jpg.html)
I was about to post a slightly nark-y post about your electric sharpening gizmo there, but I've just stumbled upon a thread about knife sharpening on the homebrew forum I'm a member of and it seems I'm in the minority for using a stone and leather strop on my knives.
Interestingly, the only trained chef in the thread was the only person who used a stone instead of an electric gizmo.
I would have thought you of all people would have done it by hand!
The farmers market has a sharpening guy, they text you when it's ready. Otherwise use the rod each time.
Quote from: NCR600 on June 30, 2013, 02:56:39 AM
I was about to post a slightly nark-y post about your electric sharpening gizmo there, but I've just stumbled upon a thread about knife sharpening on the homebrew forum I'm a member of and it seems I'm in the minority for using a stone and leather strop on my knives.
Interestingly, the only trained chef in the thread was the only person who used a stone instead of an electric gizmo.
I would have thought you of all people would have done it by hand!
I'm a busy guy.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/notime_zps6e57d380.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/notime_zps6e57d380.jpg.html)
The teacher (and my apologies for refering back to her constantly, but she IS an expert and thats what started this whole discussion) said the electric sharpeners were fine for european knives, but that they would absolutely destroy the japanese blades.
teach said never ever let someone else sharpen your kives. ;).
I'm not too sure what to do about my german knives. how to sharpen em???. they are very dull right now :'(
i will probably get something like this. I dont want another countertop appliance.
(http://www.lnt.com/photos/product/standard/1713180S5533/manual-knife-sharpeners/chefs-choice-4633-angle-select-manual-knife-sharpener.jpg)
I've heard good things about those^^
the teacher had a similar one, and of course the stones and what not too.
its in my amazon cart, just tryin to fnd some more shit to buy before I check oot... ;)
Buy some whippets.
I made a lovely tri-tip - my new remote meat thermometer is the bomb. I made some aji mojo pepper cilantro sauce in my new wooden pestle, plus Arepas and a tamale and salad. Those Arepas are horrible alone but amazing with something on them - jelly or aji.
I like that tri-tip - it's like a roast/steak hybrid.
remote thermometer.?
(http://www.kaboodle.com/hi/img/c/0/0/1b8/7/AAAADCKCcYgAAAAAAbhx8Q.jpg?v=1324397241000)
like those? Ive burnt thru a few of those...
This one - works great
http://www.amazon.com/gp/product/B007UFOUB8/ref=as_li_ss_tl?ie=UTF8&tag=amazingribs--20&link_code=as3&camp=211189&creative=373489&creativeASIN=B007UFOUB8 (http://www.amazon.com/gp/product/B007UFOUB8/ref=as_li_ss_tl?ie=UTF8&tag=amazingribs--20&link_code=as3&camp=211189&creative=373489&creativeASIN=B007UFOUB8)
Ten Best Ice Cream Shops in America, according to TripAdvisor (I read about this on the Huffington Post, which sucks...)
Just sayin... for you in Ohio, Florduh, and Ottsville PA...
Cowlicks Hand Made Ice Cream, Fort Bragg, California
Dietsch Brothers Inc., Findlay, Ohio
Handel's Homemade Ice Cream, Bonita Springs, Florida
Pink Pelican Ice Cream Bar, Panama City Beach, Florida
Holy Cow, Red Hook, New York
Leo's Ice Cream, Carlisle, Pennsylvania
Broom's Bloom Dairy, Bel Air, Maryland
oWowCow Creamery, Ottsville, Pennsylvania
Sweet Cow, Louisville, Colorado
Ice Cream Smuggler, Dennis, Massachusetts
http://www.huffingtonpost.com/2013/07/02/best-ice-cream-shops_n_3535168.html (http://www.huffingtonpost.com/2013/07/02/best-ice-cream-shops_n_3535168.html)
that list is bs because this place isn't on it..trust me.
(http://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Abbott's_Frozen_Custard,_Lake_Avenue.JPG/300px-Abbott's_Frozen_Custard,_Lake_Avenue.JPG)
Quote from: Lumpy on July 02, 2013, 08:18:20 PM
Ten Best Ice Cream Shops in America, according to TripAdvisor (I read about this on the Huffington Post, which sucks...)
Just sayin... for you in Ohio, Florduh, and Ottsville PA...
Cowlicks Hand Made Ice Cream, Fort Bragg, California
Dietsch Brothers Inc., Findlay, Ohio
Handel's Homemade Ice Cream, Bonita Springs, Florida
Pink Pelican Ice Cream Bar, Panama City Beach, Florida
Holy Cow, Red Hook, New York
Leo's Ice Cream, Carlisle, Pennsylvania
Broom's Bloom Dairy, Bel Air, Maryland
oWowCow Creamery, Ottsville, Pennsylvania
Sweet Cow, Louisville, Colorado
Ice Cream Smuggler, Dennis, Massachusetts
http://www.huffingtonpost.com/2013/07/02/best-ice-cream-shops_n_3535168.html (http://www.huffingtonpost.com/2013/07/02/best-ice-cream-shops_n_3535168.html)
Hey, we're number 2 on that list. Dietsch's also makes their own chocolate. Place smells fantastic. Only chocolate covered pretzels I care for.
cedar planked salmon..brown sugar glaze.
(http://i26.photobucket.com/albums/c130/E9th/planker_zpsb38f8190.jpg)
That looks killer^^ Finally got a day off where I'll be in town. What to cook what to cook? If I pick up a gas grill today I might grill up some rib eyes and some shrimp with a chimichurri and maybe some elote.
Nothing special, but still delicious. Baked chicken breast and sauteed veggies.
(http://i100.photobucket.com/albums/m3/blackaspirin/IMG_2046_zpsfce71c32.jpg) (http://s100.photobucket.com/user/blackaspirin/media/IMG_2046_zpsfce71c32.jpg.html)
That's the right direction. To keep consistent crunchiness to your sauteed veggies, add your shrooms and zukes a bit later after onions and peppers have cooked. The zukes will stay nice and bright green and the shrooms won't shrivel as much. Pan sear the chicken breast and finish off in the oven until just 165, tent with foil as you do the veggies and serve together just perfectly done at the same time.
The 'shrooms and peppers were perfect. The zuke was too soft, good call.
Hmmm...will have to try the pan-searing on the chicken, although it was almost perfect. A wee bit dry, but not by much.
Chicken breast takes less time than you (uh, I) imagine. I used to bake it for 60 minutes, then wonder why I wasn't enjoying it. You can go with 40 minutes and it's still cooked. I'm going to start shaving minutes off that, as well. Maybe see if I can get down to 30-35.
Don;t worry about the time, go by temp. When it's 155-165 pull it and tent it. That's when it's juicy. That's for white meat. dark meat is a completely different thing. Brining is another way of retaining moisture and flavor but you can;t brine chicken as long as pork.
But I have no thermometer :'(
Those little round dial pen thing ones work just fine. cheap as shit at supermarket, roundeye.
I usually go 45 minutes at 375 degrees, covered in foil, but I'm also trying to narrow it down a bit...and yes, I use a meat thermometer. I also plan on getting a mallet to smash the whole breast down to even thickness so the outsides aren't dry when the center is juicy...but the only ones I've found so far are crappy.
I'll look for a thermometer.
I bake my breasts at 350 for 40 mins... In a pinch, you can use a regular hammer and a short length of 2x4 for pounding (wrap your chicken in a bag). The 2x4 spreads the force out. Any solid block of wood will work.
If you pound out the chicken breasts that shit will take just a few minutes till done. most recipes will tell yiou to pound them dound to 1/2 inch. doesn't take long to cook 1/2 inch of chicken. Always tent and lest rest a couple minutes.
I have a tri tip resting right now as we speak. Oh shit gonna be good.
Last night's ground pork burgers. These are really tasty.
(http://i100.photobucket.com/albums/m3/blackaspirin/IMG_2052_zps2bdf37e8.jpg) (http://s100.photobucket.com/user/blackaspirin/media/IMG_2052_zps2bdf37e8.jpg.html)
(http://i100.photobucket.com/albums/m3/blackaspirin/IMG_2053_zps5145053e.jpg) (http://s100.photobucket.com/user/blackaspirin/media/IMG_2053_zps5145053e.jpg.html)
Quote from: black aspirin on July 14, 2013, 11:37:29 AM
Last night's ground pork burgers. These are really tasty.
(http://i100.photobucket.com/albums/m3/blackaspirin/IMG_2052_zps2bdf37e8.jpg) (http://s100.photobucket.com/user/blackaspirin/media/IMG_2052_zps2bdf37e8.jpg.html)
(http://i100.photobucket.com/albums/m3/blackaspirin/IMG_2053_zps5145053e.jpg) (http://s100.photobucket.com/user/blackaspirin/media/IMG_2053_zps5145053e.jpg.html)
Two words. Fuck and Yes. We are also having pork burgers tonight. I mixed them with chorizo and bacon. Serving them with Romesco sauce. Got the recipe from Suzanne Goin out of Sunday Suppers at Luques. My wife is a big fan of hers and I have to say that haven't been disappointed in any of her recipes yet
The owner of the dealership i work for bought a nice big shiny new gas grill for us so today i grilled up a bunch of chicken and steaks for us. One of the other managers who doesn;t know shit about food came back with a bunch of stupid seasoning mixes but hey that's better than nothing i guess. Everybody dug it.
mmmmm burgers....
that salmon looks amazing Chovie!
Passatta, chopped tomatoes, loads of garlic, sea salt, pepper, white wine, aubergine, king prawns and tuna steak...
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_2252_zpsf9de864b.jpg)
king prawns, tuna steak and mushrooms marinated in white wine and garlic, drizzled with honey...
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_2256_zps5f8881e1.jpg)
with greek salad, kalamata olives, tzatziki, stuffed vine leaves and pittas, yum!
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_2258_zps5b892860.jpg)
Quote from: black aspirin on July 14, 2013, 11:37:29 AM
Last night's ground pork burgers. These are really tasty.
(http://i100.photobucket.com/albums/m3/blackaspirin/IMG_2052_zps2bdf37e8.jpg) (http://s100.photobucket.com/user/blackaspirin/media/IMG_2052_zps2bdf37e8.jpg.html)
(http://i100.photobucket.com/albums/m3/blackaspirin/IMG_2053_zps5145053e.jpg) (http://s100.photobucket.com/user/blackaspirin/media/IMG_2053_zps5145053e.jpg.html)
sick as fuck..finishing this with pickles is amazing..
Quote from: Lumpy on July 02, 2013, 08:18:20 PM
Ten Best Ice Cream Shops in America, according to TripAdvisor (I read about this on the Huffington Post, which sucks...)
Just sayin... for you in Ohio, Florduh, and Ottsville PA...
Cowlicks Hand Made Ice Cream, Fort Bragg, California
Dietsch Brothers Inc., Findlay, Ohio
Handel's Homemade Ice Cream, Bonita Springs, Florida
Pink Pelican Ice Cream Bar, Panama City Beach, Florida
Holy Cow, Red Hook, New York
Leo's Ice Cream, Carlisle, Pennsylvania
Broom's Bloom Dairy, Bel Air, Maryland
oWowCow Creamery, Ottsville, Pennsylvania
Sweet Cow, Louisville, Colorado
Ice Cream Smuggler, Dennis, Massachusetts
http://www.huffingtonpost.com/2013/07/02/best-ice-cream-shops_n_3535168.html (http://www.huffingtonpost.com/2013/07/02/best-ice-cream-shops_n_3535168.html)
Ice cream is my weakness and one of those places is only a half hour from me. Which means only one thing....Road trip.
a former bandmate of mine has been on tour for a couple years now with a soul singer. He missed cooking so he had this made for the road.
(http://www.gregehrlich.com/wp-content/uploads/2013/07/photo1-300x225.jpg)
Wow
Awesome! tour eating can be pretty grim, I cant imagine how you'd find the time to cook though!
He says the two biggest problems are a lack of running water, and availability of ingredients.
(http://www.gregehrlich.com/wp-content/uploads/2013/07/photo-3.jpg)
Shopping I would think would be the big problem. Getting decent ingredients in shit towns in the south and the mid west.
yup. you can see from that picture he was lucky to have scored some cilantro somewhere.
Every town has a quasi-hip section with a Whole Foods in it by now...
Quote from: MadJohnShaft on July 19, 2013, 05:34:31 PM
Every town has a quasi-hip section with a Whole Foods in it by now...
wrong. still many many towns where walmart is the only store.
he's got a bitchin' toaster oven!
Walmarts have enormous grocery stores in them, you elitist hippy.
Quote from: RAGER on July 19, 2013, 03:09:53 PM
Shopping I would think would be the big problem. Getting decent ingredients in shit towns in the south and the mid west.
Having lived in small towns in both the midwest and the south, I disagree. And why would that touring soul singer stop in any small towns anyways? His issue is likely more about transportation time, and knowing where to go.
Not sure what you're asking
Tonight I'm making stuffed zucchini boats with a simple marinara and zucchini, dheese. preserved lemon puree`. omfg gonna be good I hope. i been drinkn all day.
Branching out a bit. With pork chops, I've always just grilled them.
Tried out a recipe tonight for baked, breaded chops. Turned out pretty good, but there's definitely room for improvement. Tasty, though.
(http://i100.photobucket.com/albums/m3/blackaspirin/IMG_2070_zps520e5487.jpg) (http://s100.photobucket.com/user/blackaspirin/media/IMG_2070_zps520e5487.jpg.html)
Maybe pound 'em a little first, or just slap 'em around.
Spray your tray with non-stick spray, or wipe it with oil (to fake the fried effect, minus all the oil). I use aluminum foil for easy cleanup.
Are those panko breadcrumbs?
I could use some proper schnitzel.
speaking of schnitzengruben, Lizzie's b-day bbq is today. I'm bringing:
weed
30 pack of Bud
40oz package of Leon's hot links
Ball Park buns
big thing of deviled egg potato salad
bag of sour cream and cheddar chips
bag of sour cream and onion chips
sheet of b-day cupcakes
I can tell I'm gonna gain a few pounds today
Going to a crawfish boil here in a few minutes. My favorite bar ahd shipped up for Louisiana 500 pounds of live crawfish for today. i be sucken heads and eatin bugs here shortly. And washing it all down with copious pints of Double Mountain fine ales from Hood River.
pretty big fan of Double Mountain here. 500lbs, wow, hopefully you'll share some pics.
priest, I gotta find some of them links!
Emeryville Pak 'n Save $9.99
I made and froze three soups - Ajiaco: Colombian Chicken and Potato Soup, Cauliflower Soup, and Chicken Bean Vegetable.
I made the stock too. Then I made some Baba Gnoosh and a black bean salad. I had the peppers and one tomato from the garden.
It's cold here.
thanks, priest. You da man.
Back from the crawfish boil Pretty good but no the best I've had. they werer a bit smaller than i expected but super spicey. We had some killer beers and some jello shots too. Good times
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11951_zps527eab83.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11951_zps527eab83.jpg.html)
Got another pound cuz yeah.......
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11991_zpsa0d2f6d9.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11991_zpsa0d2f6d9.jpg.html)
Got some beignets
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_12001_zps0d7b61a5.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_12001_zps0d7b61a5.jpg.html)
this chick thought she ws a Kardashian. Mebbe she was I don't fukn know. She fukn ugly tanned.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11971_zpsb0fa6783.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11971_zpsb0fa6783.jpg.html)
made up the first batch of concentrated sumac pink-lemonade juice for this year. had a glass of the lemonade to follow, sweetened with some nice local honey. you could actually see all the acidic crystalline stuff in the hairs on the berries, so i timed it well. may have to try to get more made up before it rains again.
good shit.
Haven't done a lasagna in so long I think I'll do it tonight
brought baked millet 'polenta' to a potluck today, with onion and homegrown tomatillos.
My tomatillos have lots of flowers but little fruit. Maybe it's still too early.
I don't have any ripe tomatoes yet.
I am in the midst of a tomato and squash KAZAMMO!
Alsatian food just might be competing with my love for Mexican food.
yes, but are you Alsatian-insatiable?
Just about but I can't eat much of that stuff because of my bum ticker. But damn do I want to. lots of sausages and meats smoked and otherwise combined with cheeses and sauerkraut (choucroute) and taters. Salty and fatty. Exactly what I like.
shit, sorry to hear, had no idea. lord knows I'm pushin' the limits of whatever the hell I got under the hood
Yep spent about a week in cardiac ICU a few years back. And I've never been overweight. Just bad genes in the blood pressure realm. Meh....doesn't mean I'm stoppin' livin' though.
I'm a bachelor for a couple nights so I get to eat what I want. My girl doesn't like venison so I seared up a few steaks with some linguini cacio e pepe and sauteed broccoli.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_16591_zps68ab904e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_16591_zps68ab904e.jpg.html)
That crawfish boil looks heavenly!
On my bachelorette nights I make chilli wraps with all the trimmings, I had three nights of that at the start of the week, I can be as messy as I like because no-ones there to see, it gets pretty bad!
im not sure I could do the venison..too gamey. if that was a ny strip, I think you got something.
Oh my dog it was good. I'm always intrigued by the gamey statement. I think that's the exact thing I like about wild meat. You should give it another try. Or you should try my Mountain Chowder. (That's not a homoerotic invite)
id love to try your mountain chowder. whats in it?? im not totally opposed to wild meat, but sometimes it just hits me wrong, other times ive loved it..
as a matter of fact, im going to use 'mountain chowder' for a song title at the next hades mining co jam if you don't mind ..
The Delicious World of Japanese Doritos
(http://img.gawkerassets.com/img/19dbdcsx436a2png/ku-xlarge.png)
http://kotaku.com/the-delicious-world-of-japanese-doritos-1506401118 (http://kotaku.com/the-delicious-world-of-japanese-doritos-1506401118)
Game meat really depends on what the animal has been eating for most of it's life. Swamp deer tastes way more gamey than corn field deer.
I've heard aboot the Blueberry flavored Black Bear.
Sounds delicious.
However, last time I had Bear it was like eating gravel.
The fancy butcher shop sells game meat but it's insanely expensive.
I made Lions Head meatballs, having somehow never heard of them, on top of bok choy. A good way to use ground pork and bokchoy.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/44d29cd7921a45a9f2a6301f4f9e0ddd_zps878ce7c8.jpg)
Here is a typical recipe - they were really good and the bok choy was excellent.
http://tworedbowls.com/2013/12/30/shanghainese-lions-head-meatballs/ (http://tworedbowls.com/2013/12/30/shanghainese-lions-head-meatballs/)
I just noticed we happen to have all the ingredients for Chicken Marbella so that is tonight
http://allrecipes.com/recipe/prune-and-olive-chicken/ (http://allrecipes.com/recipe/prune-and-olive-chicken/)
I forgot all about making Chicken Marbella.
Yesterday after hitting the cider shop we went across the street to this German deli I've been going to forever.
Nurnberger wurst
Weiss wurst
Hungarian sausage
Hungarian salami
Brats
Bacon
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_16871_zpsd755a98c.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_16871_zpsd755a98c.jpg.html)
Had a few of these with some kraut in white wine with taters, fennel, and caraway seeds stewed in a dutch oven. Yum
Pomegranates suck. If I never eat another one, I'm okay (I could only eat half of the last one).
Worst fruit. Maybe the only bad one.
You're silly.
How dare you contradict me. Name one good thing about pomegranates - "you can sprinkle the seeds on a salad" - WOOP DEE DOO.
I'm going to sit down and enjoy a nice pomegranate, said no one ever.
:D
Need to kill some time? Have a pomegranate!
Life's too easy? Have a pomegranate!
Need stains on your fingers and shirt? Have a pomegranate!
Want to get back at someone? Give them a pomegranate!
Boring salad? Sprinkle pomegranate seeds on it!
Seriously, I ate half a pomegranate a couple weeks ago (oh look, I should try one, it's been such a long time since I had pomegranate, blablahblah) and I felt nauseous when I was done eating half (probably because it was attacking all the free radicals in my body). ::)
The other half languished in the fridge, until it was unceremoniously dumped.
Pomegranate molasses/syrup is awesome stuff.
Yes it is. love it on apples.
So the carcass from the chicken in the slower cooker never left the cooker so I added water and turned it back on so there will be stock concentrate when I get home.
Brilliant.
All you need to do next is raise the chicks right in the pot.
Quote from: MadJohnShaft on February 13, 2014, 06:56:08 AM
Pomegranate molasses/syrup is awesome stuff.
Yeah, sometimes I'll use that to finish my swordfish, if I'm preparing it with a macadamia crust, lofted by a smoked parmesan-purple fingerling potato tower.
Swordfish with a macadamia crust and pomegranate syrup with a smoked Parmesan potato tower!?!
I just started to drool even though I'm sitting here stuffed full of my favourite pasta! ;)
I was joking! Trying to parody the exotic ingredients on the cooking shows, which are available to very few people (and expensive).
lol I thought you might be but then I thought nah what with the example RAGER has set around here! I think you've come up with something genius though, I'm definitely making it! Agreed on the pomegranate thing, I only ever tried one once and was nauseas from the sugar rush!
I do believe I posted a Yukon tower in the bkfst thread. :D
Right this second I have macadamias, pomegranate molasses, Parmesan and purple fingerling potatoes on hand. Hell I made the Parmesan grew the potatoes.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo.jpg)
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps08fcd5b4.jpg)
I bet you made that parmesan from your feet....
Iv been making veggie meatballs, all marinated in garlic, red chillies and chives, one with extra red onions, halloumi and red peppers. And I made this stew with tomatoes, aubergine, olives and mushrooms with garlic, cinnamon, nutmeg, cumin and clove, its all going in fahita's tonight with salad, hummous and olives, and HOT SAUCE!!! (so excited about the hot sauce)
(http://i15.photobucket.com/albums/a355/CircusFreak000/1779697_1497976570429614_404579427_n_zps972ba843.jpg)
(http://i15.photobucket.com/albums/a355/CircusFreak000/1795689_1497976617096276_196007787_n_zps6b637569.jpg)
(http://i15.photobucket.com/albums/a355/CircusFreak000/1891259_1497976590429612_1850965714_n_zpsc24e9dbf.jpg)
That looks scrumptious and healthy to boot.
That looks really good Jem!
Look at this beautiful meyer lemon and thyme focaccia I got at the Woodsman Market. Just look at it.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_17411_zps79a6880c.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_17411_zps79a6880c.jpg.html)
Is Woodsman Market a bakery or one of those fancy-pants PDX grocery places that also has a bakery? More importantly..what are you gonna do with it RAGER? Dip it in olive oil and pepper or add it as a starch to one of your creations?
The Woodsman is fancy pants micro market that is a bakery and is attached to the Woodsman Tavern which is a fancy pants place owned by Stumptown coffee owner Duane Sorenson. He also owns a newish Italian place called Ava Gene's where I'm hoping to get a table this Saturday to celebrate mine and Kellie's 3rd anniversary.
As far as the bread, it was great with some stewed adzuki beans and chicken thighs or with lunch today and some stinky cheese.
Thanks for the clarification and mmmmm on the bread use. Both the chicken and beans and the stinky cheese styles sound good.
And congrats on three years!
Cold fruit soup with rooibos tea reduction & crushed lemon mint leaves, topped with roasted soy nuts and drizzled with agave syrup.
The guy on amazingribs.com mentioned putting beans under ribs.
I made oven ribs so I took a big can of black beans and put that on the parchment, with a cut up green pepper, and onion. Then I put the ribs on top ( with two carrots to hold it up a bit) and wrapped the whole thing in foil - the beans turned out amazing - I May do that often.
do you actually eat the lemon skins. that seems gross to me..
Yep. Meyer lemons are a little different. They're also sliced very thin so when the're roasted they sweeten up. Delish.
It looks like you could slice it down the middle and make a sandwich, I think ham and mayo would go well...
I just got some of this delivered to me yesterday. Took a damn week to get from the East coast. I bought it basically to dissect so i can make it myself. I'm thinking it's only going to be facsimile of what it should be made fresh. Found it in a fancy cooking mag where the writer went to Sicily. Should be good on crostini or maybe on pasta of fish. It's pretty much little baby fish olive oil and a couple different kinds of peppers.
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just-borns! what a world.
anybody ever get into pasta and bread crumbs??
looks interesting to me. im gong to take things up a notch with either meatballs, Italian sausage or anchovies..
I love the Woodsman Tavern. It's one of my favorite places in Portland.
Quote from: mortlock on March 19, 2014, 01:56:06 AM
anybody ever get into pasta and bread crumbs??
looks interesting to me. im gong to take things up a notch with either meatballs, Italian sausage or anchovies..
Whatchoo mean? I enjoy pasta and I use breadcrumbs.
did I just stump you?? I may have just pulled off the impossible. I figured you had pics of an awesome version of your take on the dish.
(http://www.finecooking.com/cms/uploadedimages/Images/Cooking/Articles/Issues_111-120/051120052-02-spaghetti-breadcrumbs-garlic-recipe_xlg.jpg)
sauté garlic and bread crumbs in olive oil. toss with pasta. top with fresh chopped parsley, crushed red pepper, romano cheese. or whatever you want..
I just wasn't sure what the question was. Yes I've made dishes like that. Not very often though. Usually it's a Mac and cheese thing with breadcrumb topping. I also make an actual Spanish migas which consists mainly of breadcrumbs sautéed with chorizo. You can add other things too.
see, that's what I was saying..i knew you had some bombass version of this going on. post pics next time you make it. ill post a few of my attempt this weekend..i got it penciled in for sunday..
fuckin only rager would see my Italian sausage and raise it with the chorizo. nice move.
Mortlock I've made your recipe pasta with sausage, white beans, garlic and grated cheese a few times. It's really good (and filling). Good lumberjack food (a lot of calories!)
its killer, def comfort food for cold winter nights. not a summer dish by any means..
Thanks Mort. It is a great idea but not my idea. Them damn Spaniards no they shit. It's almost calcot festival season there. I'd like to be there some day for that.
(http://www.lexalu.com/images/LF000014h2%20(Small).JPG)
im eating the fuck out of one of these tins right now.
yo rager..if one were to want to explore the possibilities of canned seafood. where would you start??
Here's an super easy clam sauce recipe... serves one. Takes about 10-15 minutes.
Get your pasta water boiling (the sauce takes about 10 minutes, the same amount of time as boiling your pasta). Add a half pound of pasta (or 1/3 pound, up to you).
Saute a few cloves of minced garlic in olive oil over medium heat in a large pan (do not burn your garlic). After a couple minutes, drain the liquid from a 6.5 oz. can of clams into the pan, add a shake of red pepper flakes, and and reduce on medium heat until almost no liquid left. (about 3-4 minutes). Add the drained clam meat, then turn off the heat. Stir. (You don't need to cook the clams, you just warm them through - cooking will make them chewy). If you timed it properly, you have about a 1/4 cup of reduced liquid with clams. Too much liquid means clam juice left over at the bottom of your bowl, and not on your tongue. Drain your pasta and toss it in the pan with your clam sauce. If your sauce is too dry (too reduced) then add a tablespoon of pasta water.
Plate/bowl, then serve drizzled with a shot of raw extra virgin olive oil (makes pasta awesome).
New vice: I've been eating a lot of deep fried plantains lately, dusted w/ powdered sugar.
That's a pretty solid little recipe there Lumpy.
Morty, not sure what I would do with canned seafood. Sometimes I make salmon patties out of canned pink salmon. there's a plethra of appetizer combos you can do with sardines and smoked oysters and the like.
not sure if i posted this already. viet lettuce wraps.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_20541_zps4c24574f.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_20541_zps4c24574f.jpg.html)
not the most impressive thing ive seen you whip up..just sayin
Not very showy but damn is that shit kill.
Isn't that cheating, with the kimchee?
>:(
Fine. It's Korean wraps.
(http://genderben.files.wordpress.com/2011/11/i-won-the-internet.png)
Been to a Moroccan restaurant a couple of times lately, need to get cooking that stuff! I don't think they know the meaning of unhealthy, it was like superfood heaven, butternut squash dip, aubergine dip, falafel, a big pile of chopped up herbs, all kinds of salads, cous cous with loads of nuts and raisins and oil, yum!!
In Morocco, they would have monkey brains in there too. Mmmmm.... monkey brains.
people only eat monkey brains in those faces of death videos..
I rubbed this pork butt the other day with a nice dry rub with a bunch of secret ingredients and blasted it in the oven on 450 for about a half hour then turned the oven waaaaaay down to about 200 or so and never opened it up to look at for 8 hours. I turned out beautiful and I forgot to take a pic. Then I made a Carolina style sauce and we eated it on killer buns.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_20981_zpse1e5c8f7.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_20981_zpse1e5c8f7.jpg.html)
Made these roasted chicken legs with sauteed kale last night. Damn good.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_21071_zps43c39bd1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_21071_zps43c39bd1.jpg.html)
Made these chicken legs last week with some roasted tomatoes, some killer yukons and a salad.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_20791_zps267179a8.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_20791_zps267179a8.jpg.html)
(http://hd.se/noje/nojesbloggen/wp-content/uploads/2014/04/beavis_and_butt_head_by_whitehosain-d5247py.png)
uh, huh huh huh. he said "pork"
Meat Report:
I bought a $22 'pork shoulder' from the newest meat farmer stand at the farmers market. I spent Sunday preparing it carefully so I was going to cook it for 6-8 hours. It was weirdly red to begin with and it went up to temperature too fast.
It was BEEF.
It was okay but a smoked pork shoulder preparation is not good for a mystery cut of beef. It was maybe a brisket or a roast.
The Country Sausages I bought from another place were bland and boring. Mine had a big hunk of un-edible something in it.
The ham steak we have tried many times. I made this one maple syrup flavored and fried it in the fat that I had cut off of it. Totally.
Whaaaaaat?!?!?!?!1111. You can't tell the damn difference tween beef and pork?!!??!!??11
yo rager..serious advice needed..not that youre a doctor, but I figure you might be able to help. I cant eat chicken with out serious stomache issues the next day. I can eat breast meat but if its greasy in any way, im toast. only chicken does it, chicken greasy kills me, not turkey, not beef, not fish etc..any ideas??
Is it chicken you're making or from restaurants? I wonder if its cheap chicken and the additives collect in the fat and that's what's making you sick. That's all l got.
its either chicken. I actually never get chicken out, unless its wings, but I never do that any more either due to the issue. I always thought it was more the deep fry, but I noticed it in baked thighs. killed me.
Try getting some good quality Coldplay approved chicken breasts and poaching them. A far less fatty method.
"...some good quality Coldplay approved chicken breasts..."
:D
MJS part time Asparagus farmer. This is the fifth one. I got one per week so far, abysmal. Fresh picked is very different than even the freshest. Blackened in the damn toaster. Amazing.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/56475ad030d76757da42bae6af590604_zps3f805484.jpg)
I went quite a bit out of my comfort zone the other night.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22251_zps9b7db359.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22251_zps9b7db359.jpg.html)
^^^mortlock approved^^^
Do those qualify as Totchoes? Whatever it is it looks fucking drunkalicious.
yeah, 'cept for the jizz... ;)
for the thread: made an awesome salad with triple-boiled young milkweed pods (so tasty! i'm a fan of every part of the milkweed plant i've had so far), dried currants, shredded carrot, lentil sprouts, cucumber last night to go with a chicken and mustard greens thing. so good.
(http://eater.com/uploads/the_hipster_bar_checklist_eater.jpg)
There's another one of those floating around about what to put on a hipster menu. I go to a lot of those places that have those exact things on the menu. And yes there's suspenders but goddammit they know how to make all the classic cocktails and with top shelf booze. But the prices are not astronomical.
Anyways dinner the other night. Some herby type meatballs, avocado, beans, tomatoes, elote, and my favorite tortillas. Oh and some of that scallions sauce thing I made a few days ago.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22331_zps94a7c6a5.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22331_zps94a7c6a5.jpg.html)
No malice intended (hipster bar thing) I've had one or maybe two fancy cocktails and they are tasty. I do have trouble with the concept of spending more than, oh I dunno, $40 for dinner, even if it is all locally sourced organic, handcrafted by artisans etc.
Believe me, I have my limits too. if it's pricey just because then fuck em. I know enough about food and drink to recognize that shit and believe it or not there's not as much of that shit here in Portland as you might think. I will spend more for locally sourced minimally processed ingredients because I know it's not mass produced. It's much more labor intensive to grow and harvest and in high demand with small supplies. I also believe in people being able to earn a good living to live a decent life. I also over tip according to most people.
20% tip or die.
Did you see that report on Daily Beast that lots of ryes and bourbons are mass-produced at the same distillery in Indiana, then re-bottled and marketed with "hand-crafted" aesthetics? Kind of like hot sauce and coffee beans. Just come up with a cool marketing angle (Nuclear Death Hot sauce) and you're in business.
That just reinforces my beliefs. If you buy local you avoid that kind of shit.
Yeah that distillery story is something. If there's a mitigating factor it's that the whiskey is great. Here's the blog that lists the brands.
http://recenteats.blogspot.com/p/the-complete-list-of-american-whiskey.html (http://recenteats.blogspot.com/p/the-complete-list-of-american-whiskey.html)
We went to MOTO and did the full ride which was more than $41 a minute.
I'm really liking our front porch dinners lately. Nice breeze and a cocktail. A hunk of barely cooked meat with some shrimp and veggies from the garden.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22371_zpsd484aafc.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22371_zpsd484aafc.jpg.html)
"20% tip or die."
This.
Absolutely.
We had a little cook out here at work on Saturday that I missed because HOVERFEST!! So there were 3 grilled T bones left in the fridge wrapped in foil. I just can't waste food. Took em home last night after working late and put em in the crockpot with some onions. Turned out really tender this morning. Having tacos tonight.
steak taco pics please..
Will do.
I get a little carried away with packing my lunch sometimes.
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I made a spaghetti squash crusted chorizo taco pie, chipotle pepper lime coleslaw, and a chard bacon walnut roasted beet salad - 90 minutes weeknight dinner
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Three people that live with me ate all of that food - hungry I guess.
i was given duck eggs..what should i know. are they really any different than chicken eggs??
Balut.
naturally i had to google that and im really fucking sorry i did..
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he's baaaaaaaack
No matter which way you look at it, thanksgiving takes at least 4 sticks of butter
yeah.. I think we might have gotten away with only 3 this year, but I could be wrong. beers were flowing as well as bongs. I ended up chowing two helpings of everything..including the punkin pie..ive been paying for it ever since..
My sister is a rock climber so she made everything from scratch. This was for 12 people in their cabin in Kentucky. She's been working on it forever, she's a great cook without being vegan or obnoxious about it like me.
Quote from: RAGER on November 28, 2014, 01:34:24 PM
No matter which way you look at it, thanksgiving takes at least 4 sticks of butter
That is a brilliant quote!
I cant wait..let me know if any of you want to try one..
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Playin' a little fast and loose with the mandolin slicer last night after a couple aviation cocktails. Doh!
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We went over to Kellie's aunt and uncles house for xmas dinner. Her family is Swedish so diner was Swedish themed. We had palt (which is a ball of mashed potatoes and oatmeal with a ground pork filling and as far as the research I've done they are preparing it wrong so it is terribly pasty and bland. I could think of so many ways to actually make it good but I keep my mouth shut), potato sausage which is pretty good if not a little bland, and meatballs with a gravy. Her mom does a fantastic job with this dish. Delish every year. Kellie brought a cucumber salad which was great too.
Her brother made a mockery of prime rib. Everything seemed to be just about done and he sliced the roast about 3/4 inch thick to soon so it sat and got cold along with everything else while there were too many damn people in the kitchen getting in the way trying to find plates and forks. eesh! I'm a stickler about having things all come out at the same time so as to eat a hot fricken meal for fucks sakes. I was climbing the walls trying to keep quiet so I just sat on the couch with more alcohol and resigned myself to cold food.
Her aunt and uncle are pretty cool. Uncle works for The Blazers so he travels quite a bit and was in Nawlins recently and picked me up this cookbook. Pretty kitschy but some good stuff too. Lots of recipes with catsup or mayo as a base. Things like aspics and tuna molds and tinned shrimp meat. It came out in '67 so....
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_24501_zpsf2c69224.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_24501_zpsf2c69224.jpg.html)
I can see where you would be a bitch to have as a dinner guest..applauded for not opening your mouth.
My girl is gonna be gone for 2 days in Seattle so Imma cook some stuff she wouldn't eat this weekend.
And here's me on a bucket loader back hoe yesterday.
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Fuck football.
Quote from: RAGER on January 19, 2015, 08:35:02 PM
Fuck football.
I was just gonna ask you what your Super Bowl party menu's gonna be
yeah!! I too, want to know how rager would tailgate for the big game..
Oh I'll be cooking I'm sure because it's a Sunday but it won't have anything to do with football. Cuz. Fuck football.
(https://pbs.twimg.com/media/B5Z3zfYCIAAy_iW.jpg:large)
So my breakfast routine has been severely altered at work since we've been expanding. Normally I'm here by myself for an hour before anybody else shows up excluding customers. But it's cold and wet in the mornings so customers don't start showing up until 11 ish anyways. So I normally come in and make the coffee and popcorn then I heat up my breakfast and log on to see what you people are doing and just generally relax. But noooooo. I get here and there's friggin kids and dogs running around in their pj's making noise and messes. The owner wants to chat me up and her Icelandic dad likes to rant about Fox news to me in his super heavy accent and I'm always saying huh?
Why are there cat food flavors like "tender turkey Tuscany with long grain rice accented with garden greens in an elegant savory sauce" and not song sparrow bits and grass blades in a chickadee gravy.
Probably because those flavors are tested on and then purchased by human beings.
Not everyone is as open-minded (and literal friendly) as you and I.
Personally, if pet food was labeled like that, it would be easier for me to know what my pets would like and I would stop dipping into their food on the way home from the store. I'm an occasional sucker for advertising and tender turkey Tuscany with long grain rice accented with garden greens in an elegant savory sauce still tasted like rotten tuna.
(to me, at least)
They should make a little moving toy mouse that has attachable little mouse bodies that are filled with food of some sort. Just set em loose on the floor and watch your cat "catch" it, rip it's guts (food) out and eat it. Add a little sport to feeding time and keep em sharp.
^Idea Man^^
There was a guy (lady?) on NPR saying he hides food all over the house, to keep his housecats interested. When animals know what time dinner is and where it's getting dropped off, they supposedly get lazy. He has a book about that kind of stuff. The idea is getting big at some zoos too. Make the animals search and work a little, like they would in the wild.
my cats know exactly when feeding time is (7am- however long it takes them to wake me up, and as soon as I return from work) and are never lazy about making sure that I am aware of this as well, everyday
This idea works well for humans too.
Y'all wanna lighten up and talk aboot cookin. Lets talk. Forget about your schizo med shiz and cook something to eat.
After a couple cockiepoos at my favorite drinkn' joint today I went over to one of my favorite oyster joints and had a couple Trumer's and a half dozen Tillamook sweets and some Kumamotos. There was a Netarts thrown in there as well.
^
Too school for school.
Here's a rookie question (from me, a rookie);
When browning meat (in particular bison or beef) to add to pasta, tacos, whatever, I like to add onions and garlic and peppers and other vegetables. What is the best method to maximize flavor?
-Grill/saute vegetables separately and then add to meat?
-Add the vegetables to the meat while browning it?
-It doesn't matter?
Thanks in advance for any and all answers and reasons!
You talking about ground meat? I would start out browning the onions and peppers first by themselves (I start with onions alone, then add peppers, and garlic last) then remove from pan and brown the meat alone, then combine at the last minute. Reasoning: It's really hard to brown food when your pan is really full. And it's hard to brown meat if it's wet (and veggies give off water).
Makes sense.
Thanks Lumpy!
I have been doing more or less that.
Just in a smaller, separate pan than the meat (yes, ground).
Wasn't sure if I was generating more mess than necessary or if I was robbing the meat of maximum veg flavors.
Anyone else have a preference/style?
All in the same pan. Meat first. Remove. Then veg the. Add meat back in with veg, deglaze then finish with seasonings to taste.
Isn't deglaze leaving some of the meat debris in the pan after draining the fat?
I always do the meat first then add the onions/peppers. if they go in right away, I find I tend to over cook them..
Deglazing is adding a bit of liquid at the end of browsing to incorporate all the browned bits.
Anything stuck to the bottom of the pan. If you don't have brown bits stuck on your pan, don't worry about deglazing.
Quote from: RAGER on February 23, 2015, 06:33:11 PM
Deglazing is adding a bit of liquid at the end of browsing to incorporate all the browned bits.
that's where ive been fucking up this whole time..
Another rookie question;
Is the liquid added water, or oil?
Is there a certain amount of liquid or is it one of those "wing it" deals?
(o.k., that was three rookie questions)
Liquid, be it white wine, stock, water, or beer. How much is dependent upon how you want your results. A little more if you want a pan sauce a little less if yiou just want to get the crusty bits off the pan and into the finished dish.
Appreciate it fellas.
Once again, this thread/forum delivers!
tell a friend!
I made pot roast the other day - you're supposed to brown the meat on all sides, before adding liquid and covering the pot. Which I did. Now every surface in my apartment is covered in a fine mist of beef tallow.
that's sounds kinda sexy..in a weird sort of way..
I have realized that I have got really lazy about cooking at home after my years of work travel and living out of a hotel room and the conundrum of an empty fridge upon return/prior to departure. I've always enjoyed cooking for more than just the eating part, I've just fell out of the habit.
I order in, eat24 is my friend, and get take out way more often than I ever have before. I am lucky enough to have places like this http://www.fare-pdq.com as alternitive to garbage fast food though.
I need to get back in the habit of cooking at home more. I could probably stand to save a few dollars too.
I'm sure the solutions are obvious enough, but please help. I need inspiration. Some tips?
Are you still traveling a lot?
I'm traveling far less frequently. Every few months, instead of a few times in a month.
What you're ordering for delivery or take out probably reflects what you like to eat right? What are those things?
Quote from: RAGER on February 27, 2015, 03:04:52 PM
What you're ordering for delivery or take out probably reflects what you like to eat right? What are those things?
Sometimes, but mostly just what is convenient.
I'll get something from a taqueria or taco truck a couple times a week. Chinese, usually order enough for another meal. There is a sushi/Japanese place a few blocks from me that delivers for free.
Some BBQ of some sort. Hawaiian, Korean or Southern. I hit that Fare PDQ place for a few meals. Since it just me, no one else to cook for or to judge, I may just graze on trail-mix and cereal and call it dinner.
When I'm traveling I tend to try to strike a balance between enjoying some local dishes and pocketing my perdiem by loading the mini fridge with sandwich meat, string cheese and vegi/fruit drinks.
When I do get around to cooking from (mostly) scratch it is usually something I can have over a few meals. Not always by design, it just happens when you live alone.
A big pot of chili, pasta or stew are most common. I might do a rib-eye and some Brussels spouts or greens and maybe some potato or root vegi if I had a chance to stop at the farmers market.
I suppose I used to be much, much more ambitious and creative about cooking when I had people to share it with and less money to spend on convenient solutions. Even when I do have the time I often don't bother probably because of that.
Bottom line: I'm a lazy hermit! I need to work on adopting habits that address both issues.
I had to go back and re-read your original post to see what you were asking. Looks like you already know how to cook. You're just kinda lazy like you said. I get in the same ruts but I have this built in desire to cook so I research new dishes to get out of the rut. So maybe look at some different origins of dishes to challenge you or pique your interest. I don't know if you're the type to look at cooking magazines or blogs but I was just looking through 4 different mags over coffee this morning and got inspired by a couple different things. Maybe try that.
I don't know if for me it is just about what to cook. Adopting practices and a routine that encourage me to cook more may be equally important. Did I mention that I have no self discipline in such matters?
Maybe prep some dishes before hand and pack them up ready to go kinda like a restaurant. You'll be forced to face the issue of waste and money spent so maybe that will motivate you to cook. ???
If you're on Facebook and want to see some Vietnamese food porn, follow Foody.VN (also, Foodies of Hanoi is not bad).
Look at these beauties. Frozen in time.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_25531_zpsfss02zkf.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_25531_zpsfss02zkf.jpg.html)
Started on a sauce early this morning before work and will finish it tonight when I get home.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_25541_zpsipkh2dy3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_25541_zpsipkh2dy3.jpg.html)
Shakshuka!
(http://i100.photobucket.com/albums/m3/blackaspirin/IMG_3685_zpskebgdtyx.jpg) (http://s100.photobucket.com/user/blackaspirin/media/IMG_3685_zpskebgdtyx.jpg.html)
Looked that up - it's Tunisian and the Israelis love it - sort of like eggs cooked in salsa which I've done before when we have too many tomatoes. I Like those North African spices.
http://www.davidlebovitz.com/2013/02/shakshuka-recipe-eggs/ (http://www.davidlebovitz.com/2013/02/shakshuka-recipe-eggs/)
I wish RAGER would stop in and tell me I'm doing it wrong.
:D
Quote from: black aspirin on March 26, 2015, 02:25:26 PM
I wish RAGER would stop in and tell me I'm doing it wrong.
You missed the chopped parsley garnish.
Quote from: RAGER on March 26, 2015, 03:04:10 PM
Quote from: black aspirin on March 26, 2015, 02:25:26 PM
I wish RAGER would stop in and tell me I'm doing it wrong.
You missed the chopped parsley garnish.
Now I can sleep tonight, thank you. :D
Why the fuck are Honeycrisp apples so expensive? I see them for over $2 per pound. More than double the price of most apples.
basically because motherfuckers figured out people would pay that for them. they probably also figure in that you get much better fruit quality with less fruit density on the tree for this variety (meaning they need to be thinned), which means considerably less quantity per acre. it's a relatively new variety as these things go, so it's possible that as more of them get planted, prices may go down...probably not, though.
/fruit geek
Fuji or GTFO
Quote from: khoomeizhi on March 26, 2015, 05:22:29 PM
basically because motherfuckers figured out people would pay that for them. they probably also figure in that you get much better fruit quality with less fruit density on the tree for this variety (meaning they need to be thinned), which means considerably less quantity per acre. it's a relatively new variety as these things go, so it's possible that as more of them get planted, prices may go down...probably not, though.
/fruit geek
Great answer.
They weren't as expensive last year - maybe that was the 'introductory price' to get everybody hooked.
French fries from scratch - cut them into fries, steam them, bang them up in your colander so they have fluffy edges that will crisp up, toss in a little garlicky olive oil - cook in a hot oven.
It's the best method!
That's a great method.
I follow a similar one, but boil the potatoes first, then cut them.
Also sprinkling some red chile powder on them adds a nice zing.
My potato planting this year will be third generation for some of them, I have a bunch of shriveled up and sprouting potatoes in baskets by the cold side door that we didn't eat. If they work out, growing free food and especially potatoes is kind of cool.
We made tons of hassle back potatoes too. Good stuff.
I'm home a little sick so I got a whole chicken I am turning into spicy soup.
I bought some of those potato bags a few years back, but nothing of any decent size happened.
I remember pictures of your potato bounty.
It made me jealous.
Made some Pico de Gallo (2nd batch already), because I love it, and duh (couldn't be any easier.) If you buy it at the store it's like $5, when the ingredients only cost one or two dollars.
(Needs salt)
Quote from: Lumpy on April 30, 2015, 08:42:31 PM
Made some Pico de Gallo (2nd batch already), because I love it, and duh (couldn't be any easier.) If you buy it at the store it's like $5, when the ingredients only cost one or two dollars.
(Needs salt)
my pico de gallo..
tomato
white onion
jalapeno
cilantro
lime
salt
black pepper
I think I put in too much cilantro (comes in a huge bunch, and not sure if I can use it up otherwise...) The ratios are important but I'm not measuring anything. I i used a little minced garlic this time, I was worried it would dominate everything but it's barely there. I just added more salt, it helps (i'm making my own chips in the oven, which aren't salty).
you got to be careful with cilantro..i find a few sprigs in a good size bowl to be enough..
Cilantro can take up valuable space on the chip where a piece of tomato could be.
totally..i mean think about the damage it could do to the cheese real estate..
Cheese? There's no cheese in your recipe.
When you buy Cilantro in the Mexican or Asian markets they have a foot long stem on them, cause those people eat the stem.
i think you can put cilantro in a glass of water (vase) and it will stay good longer. You need stems for that.
I trim a lot of stemmage when cooking, but I leave a little bit too.
Yeah, many times I will stick it in a glass of water and leave it out on the counter - works for asparagus too
(https://i.imgur.com/7circvL.png)
nice!!
id have to add the rochester ny style dog..
zwigles white or red hot with mustard, onions and hot sauce [nick tahou's style meat hot sauce].
Article on Eater.com about the food scene in Buffalo and Rochester NY.
The Wonderful Working-Class Fare of Buffalo and Rochester
http://ny.eater.com/2015/7/21/9001087/best-food-buffalo-rochester-garbage-plate-red-hots-wings (http://ny.eater.com/2015/7/21/9001087/best-food-buffalo-rochester-garbage-plate-red-hots-wings)
ive been on a breakfast kick lately..corned beef hash and sunny side up eggs w/ rye toast..seeded..lots of tobasco. cant get enough, im about to make it for dinner too..
Anthony Bourdain eats at Waffle House
Making beef stock from some bones
Making lamb shank for dinner
Salad: romaine lettuce, red onions. Oranges, different peppers and fennel bulb. With a citrus oil and citrus vinegar dressing. Toasted pine nuts.
Side: whole head of cauliflower. I made a sofrita, deglazed with red wine, then stirred in one 1 jar of homemade smoky tomato sauce, and put a whole fucking cauliflower in there. After an hour, spooned the rich sauce ontop. It's like candy. I would put a few cubes of chicken stock in there next time.
Food: I defrosted a mean chicken I got from my CSA and brined it early this morning in salt and turbo sugar and PSRT and a lemon.. When I got home, I spazklotched it (and put the neck, wing tips and back bone into the freezer to make stock later), stuffed too much hot and sweet paprika under the skin, rubbed it with orange olive oil, then I cooked it on a super hot gas grill with tons of smoke for 15-20 minutes per side, turning it down to medium. Then I covered it in a pan and put it into the oven.
^Sounds good...
I'm really into apples lately (it must be an old person's thing, I didn't like them this much when I was younger)... Fuji, Cameo and Honeycrisp are my favorite varieties. Once I figured out which were the best "eating" varieties (not baking, etc) that helped a lot.
My family will only eat Honey Crisp the WONDER™ bread of apples. Philistines.
Cameo and Fuji are also good - sweet, crisp texture, and full of flavor. That's what I'm saying!
Homemade tomato soup. We are out of my tomatoes but nice canned ones work just fine, used a cup or so of the buttermilk and heavy cream left over from making the butter, fried some bread for croutons. Devine!
Paella for lunch. Making chicken stock.
Delivery cheesesteak for dinner tonight.
long but good day at work. heatwave... 60f and sunny in normally shitty freezing buffalo ny.
hard rootbeer float-
hard root beer, vodka, vanilla ice cream, straw. blow bubbles in it like you were a kid for full effect.
GODDAMN IT FEELS GOOD TO BE A GROWN ASS MAN.
(http://i1127.photobucket.com/albums/l629/iambetacloud/adultfloat_1.jpg) (http://s1127.photobucket.com/user/iambetacloud/media/adultfloat_1.jpg.html)
We had beef fajitas and grilled vegetables last night, cooked in the snow. I grilled the tortillas too. With homemade salsa and homemade ginger ale with pineapple and oranges.
Tonight is Kalbi (Korean Barbequed Beef Short Ribs), with a board sauce (natch) of cilantro, garlic, vinegar etc.
Read more at: http://www.foodnetwork.com/recipes/kalbi-korean-barbequed-beef-short-ribs-recipe.html?oc=linkback
Plus some cheese scalloped potatoes with good stuff in it.
Thursday night was enchiladas and Friday night was Italian Wedding Soup. Both all gone.
Have you had a Cara Cara navel orange yet? They don't taste like an orange. Before peeling, they look like oranges. Peeled, they look like small red grapefruits. They're less acidic than an orange. They have all the similarities of citrus fruits, but lack that "orange" flavor. They taste as much like an orange as a grapefruit tastes like a tangerine.
TL;DR: They don't taste like oranges.
They're good!
(http://blog.outoftheboxcollective.com/wp-content/uploads/2014/12/1135.jpg)
https://en.wikipedia.org/wiki/Cara_cara_navel (https://en.wikipedia.org/wiki/Cara_cara_navel)
"...the animals are free-range and humans are caged."
http://www.bloomberg.com/news/features/2016-05-20/clink-the-restaurant-inside-a-high-security-prison (http://www.bloomberg.com/news/features/2016-05-20/clink-the-restaurant-inside-a-high-security-prison)
Best tacos I've ever had? In Philly.
Look, tacos in "Bon Appetite" (don't let that stop you):
http://www.bonappetit.com/story/south-philly-barbacoa-cristina-martinez (http://www.bonappetit.com/story/south-philly-barbacoa-cristina-martinez)
Upon further review, Cara-Cara oranges are lacking in that essential 'orange' flavor. They're so mild that they're kind of useless. They're worth trying though.
had a bacon bleu cheese burger last night from my local bar. 1/2 lb angus beef. crumbly bleu on top. home made creamy bleu on the side to pour on and dip the fries into. it was unbelievable. I meant to take pics but I didn't so youll have to just imagine the awesomeness.
Thanks.
Bacon/blue cheese burger would be salty and funky in just the right ways...
BTW, this photo is expandable, if you click on it:
Quote from: Lumpy on May 21, 2015, 08:38:43 PM
(https://i.imgur.com/7circvL.png)
Quote from: Lumpy on October 16, 2018, 11:15:31 AM
Bacon/blue cheese burger would be salty and funky in just the right ways...
BTW, this photo is expandable, if you click on it:
Quote from: Lumpy on May 21, 2015, 08:38:43 PM
(https://i.imgur.com/7circvL.png)
Check out Japadog if in LA or parts of Canada.
http://www.japadog.com
This stuff is the shit. Stupid amazon 1 click.
Went to the Russian store yesterday.
That looks amazing. Smoked fish!
That looks fuckin great. Hahaha I thought it said smegma
Busy morning cooking before work. Made Chiu chau chili oil and a tray of wontons/dumplings. Also made tamagoyaki for breakfast.
The wontons were killer
Aji no moto
Are you posting from your phone? Just curious... your pics are thumbnails (tiny) or they expand to be huger than the page (I'm on a computer at home). Your pics are formatted differently than everybody else. I wonder why.
Quote from: Lumpy on February 20, 2019, 09:28:46 PM
Are you posting from your phone? Just curious... your pics are thumbnails (tiny) or they expand to be huger than the page (I'm on a computer at home). Your pics are formatted differently than everybody else. I wonder why.
I don't know why. Please help
I usually upload pics here (link below) then open the pics in a new window and copy the URL to paste between the IMG tags:
https://imgur.com/upload (https://imgur.com/upload)
When I upload a huge photo this way, the forum automatically scales it down. I dunno what you're doing - embedding them somehow?
There's a way of modifying the URL so the pic isn't huge but I forget... something like WIDTH = 900 or something like that.
(https://i.imgur.com/yoz2xQy.jpg)
I figured it out. Blurry pic though. Smoked trout board from yesterday.
Looks good. Pics were blurry before too. Pics sometimes can only look good on your phone, if you toook them on your phone. In my experience.
I think a board is just a plate that never gets washed?
From my experience they are rinsed and wiped down with a sani solution. Can't put em through the washer or it'll warp em.
Roasted chicken legs with slaw, brussels ,and sweet taters.
(https://i.imgur.com/yoL1v9R.jpg)
Smoked duck frijoles
(https://i.imgur.com/7NmH6BJ.jpg)
(https://i.imgur.com/J9WPj8H.jpg)
I was just joking about the board thing. Thanks for fixing your pics upload!
Haha???? I just kinda figured it out. Ya gotta click copy post link on imgur. Better now.
Made Russian pickled cabbage yesterday.
(https://i.imgur.com/A7dl5uM.jpg)
(https://i.imgur.com/n3b6oHb.jpg)
That looks real good Rage, good for the system, cleans you out like pipe fitter too.
I'll start a traditional kraut too. I just wanted to try something different
Im going to try a new mexican place i randomly discovered on fb. I had no idea the place existed. Part of that is probably because the place is inside a gulf gas station. I will report back with pics and a review.
I thought I remembered years ago that there weren't Mexican joints around you. Sometimes that gas statio/back of a store types fukn rule.
Made a small batch of kraut. This tool doesn't work as good as a sharp knife. Oh well
(https://i.imgur.com/ESHPj8P.jpg)
Quote from: RAGER on March 08, 2019, 12:39:08 PM
I thought I remembered years ago that there weren't Mexican joints around you. Sometimes that gas statio/back of a store types fukn rule.
theres a few places but most are barely a step above taco bell.
Been sick the last few days. I got the chance to leave work early so I came home and made some spicy dip to burn it out.
Nam Jim Jaew
(https://i.imgur.com/bdpV0jX.jpg)
(https://i.imgur.com/anCeVWZ.jpg)
*Emissions toilet gif*
Quote from: sleestak on March 12, 2019, 07:13:51 AM
*Emissions toilet gif*
^Needs the 100,000 Leagues Under My Nutsack batboy decal.
Tonight some Fucking Steaks. I dunno if I'm going do them unadulterated or prepare a sauce bourdelaise. Or maybe I'll just pour the sauce over the green beans eh?
(https://i.imgur.com/6yYi0k2.jpg)
damn. i need to see the finish. the money shot.
Only if they come out good ;)
dont fuck this up for me.
oh my god i'm fucking dying it's so good
pics later
I thought you were a Vegetablarian?
I actually got the giggles eating this, all euphoric and shit. Weed deprivation does strange things to the human psyche. Somebody gofundme a better pan
(https://i.imgur.com/Wi8hs9x.jpg)
(https://i.imgur.com/2rHGehu.jpg)
(https://i.imgur.com/hwYlG9S.jpg)
(https://i.imgur.com/kBJQ5sM.jpg)
NSFW:
(https://i.imgur.com/wZDaL6K.jpg)
The sauce wasn't really appropriate for green beans, not enough bite. It really is the sort of subtle sauce that's appropriate to put on a really nice cut of meat. I should have added a dash of mustard, methinks. Still, this was a fucking treat.
Quote from: Jor el on March 14, 2019, 12:28:03 AM
I thought you were a Vegetablarian?
Ha! Is that a slant on my essjaydoubleyouism? Nah, I'm an immoral piece of shit just like the rest of us
sweet baby jesus on the dying cross of death.
cheers my brothers and sisters, tonight was most victorious
(https://i.imgur.com/bGD9qqG.jpg)
Those grill marks look Photoshopped.
Fuck yeah ! And some amaro too. Done right.
Good looking protein
Egg katsu sando at Giraffe Goods. Se Yamhill, Portland
(https://i.imgur.com/zfeqehx.jpg)
Egg Salad last night, 1/2 size
Muff man, good egger salad needs chives or at the very least green onion chopped fine.
...seems like a fail.
It had fresh chopped garlic init. Not sure how well that worked but I could taste it. I'll try chives next. By golly, I can grow those!
Chives are starting to come up. It got to 62 yesterday. Gonna be close to 70 this weekend.
They were out of corned beef
Perfect steak. Do you snap, cut, or shave the ends of your asparagus?
Monyafeek!
I cut the ends and hit 'em in my new pan 11" across the top. Heavy pan! Not sure what braising is but that's the idea. Put some next to sandwich from yesterdays steak. Eh, ended up inside which worked nice. No a good cut, better cut next time.
That last photo looks like a homicide
:o LoL ;D
It's all aboot the plating, dude.
Thanks
Quote from: RAGER on March 17, 2019, 09:33:31 AM
Perfect steak. Do you snap, cut, or shave the ends of your asparagus?
I'd like to try that snap but the stalks were supermarket ones standing in water. Kinda bad sourcing, I'll look at my higher end store and see if I can snap those - is that good? never heard of snapping the ends. Never heard of shaving the ends either.
Cut off the last 1/2" and then shave off the tough bits with a peeler. It's nice and tender at the end with less waste.
Ya know when you open a can of chipotle peppers in adobo and ya use a couple then it gets shoved to the back of the fridge and turns to mold? Don't ya hate that? Well separate them out with a little dollop odd sauce on each one then freeze them individually and store them in the freezer for later use one at a time. Besides it looks really appetizing too.
(https://i.imgur.com/XfNFzuo.jpg)
(https://i.imgur.com/3c2sOf1.jpg)
Good idea! I can only cook with one pepper at a time. But the cans of whole chipotle peppers are a big cost savings when compared to the same size can of chipotle sauce. (6 recipes vs. 1 recipe).
Electric ranges are such fucking bullshit.
Popeyes is my kryptonite :(
Quote from: Lumpy on March 21, 2019, 07:38:43 PM
Popeyes is my kryptonite :(
theres a little corner store in a neighborhood near me that has the best fried chicken with these gigantic potato wedges that are amazing. next time i go ill get pics.
hell i might turn it into a cookin show episode. first in a series of on location episodes.
I've never had Popeyes. Fried chicken is kinda of a thing here. There are multiple awesome fried chicken places. Its awesome.
For a national franchise, Popeyes is pretty solid.
If you go at busy times (lunch, dinner) when the chicken is sure to be fresh, it can be solid as an MF'er.
fresh or not. fried chick rules. i love cold chick the next day.
Oyster "Poboy" Habanero Sauce Jalapeno paired with Cranberry Juice
Setting up a garden box for Chives. What other herbs are no-braner to grow outside in moderate temp? Basic herbs list? Do I need to dehydrate for nifty spice rack project?
Rosemary grows itself. Oregano if ya like. I use thyme quite a bit. Tarragon is great in salads and different sauces. Fennel for the fronds and the crunchy root and if it goes to seed you can harvest those too. Cilantro and Italian parsley but it can bolt quick if the temp gets too hot so harvest soon as you can.
Basil is easy to grow, but also easy to use up quickly. You can replenish it by putting a sprig in water, then transfer into the dirt when roots grow in.
Yeah basil is easy. I don't use much basil for some reason.
I can't stress enough. Get a culinary bay tree. The fresh leaves are so flavorful. You'll never go back to that dried shit. A leaf between each chunk of pork on skewers is life changing.
Keep it in a pot and move it inside first sign of frost. I keep mine in the mud room in the winter.
Thanks all. Nice list, I'll start with those. I may try Mint. And if I an grow Nettle it could make a nice tea. Been on a tea kick lately.
Grow some cilantro and mail some to me.
If you're doing mint, keep it in a pot. Super invasive.
Keep on top of that Cilantro, unless you also like/need coriander.
i need the cilantro to spread like wild fire.
I heard about coriander on an Indian chicken dish cooking show. Must have. A German rye bread, most excellently dense bread with coriander seed component. Must do. And thanks.
I don't recall liking cilantro all that much so if the leaves go to seed, then no harm no foul.
when it comes to cilantro you either like it or you dont. no middle ground.
Oh man coriander is another one of my favorite things. I go through a bunch or two of the leaves (cilantro) a week and the seeds are amazing in several different ways.
Anybody have the cursed gene that makes it taste like soap?
I feel for you and others like you.
RAGER, that crushed ends asparagus is the bees-knees, works like a boss. Man, all my terrible asparagus ends problems is over! Thanks. Crushed, blanched, finished in the steak pan. Delish
Amp that looks good.
Raw asparagus salad. I don't have a real recipe.
Slice your pencil asparagus about a 1/4 " thick put in bowl
Add finely diced red onion (1/8")
Add some olive oil, red wine vinegar, and grated pecorino
Season with salt and crushed red pepper. Let sit about an hour.
Make it cheesy or vinegary or oily. Whichever. I like a nice balance of all without it being too dry.
Sounds good, I'll make that!
Quote from: renfield on March 26, 2019, 09:53:02 AM
Anybody have the cursed gene that makes it taste like soap?
Nope.
Did a lot of cooking yesterday. And drinking.
Made harissa with 4 different chiles
(https://i.ibb.co/WnPcvXy/AD4-B19-FA-2067-4950-A847-609467-A8-E0-DB.jpg) (https://ibb.co/WnPcvXy)
(https://i.ibb.co/C7XFBgq/392-F655-F-31-A9-4-AC8-A4-DF-09997-CB5-A184.jpg) (https://ibb.co/C7XFBgq)
Some spices that go in it and an Israeli fish dish I did for dinner
(https://i.ibb.co/Z1gRDPd/DE07-DF1-F-F288-4-D5-E-9-C8-B-928-D89-BD5-AFC.jpg) (https://ibb.co/Z1gRDPd)
Made a pot of beans and beef roast too
(https://i.ibb.co/16SzrrL/F5-DC8-C7-B-EAFF-4-C0-B-A112-5-DAA675-E245-E.jpg) (https://ibb.co/16SzrrL)
Artichokes with asparagus, green beans , and peas. Finished with lots of lemon juice. Matbucha on my he side.
(https://i.ibb.co/1XDvs5V/875512-FB-C82-D-4-B1-F-843-C-84903-D508907.jpg) (https://ibb.co/1XDvs5V)
(https://i.ibb.co/g7LLbcr/AF256-FC5-7-B39-4298-A1-BB-87-FE85-B228-B6.jpg) (https://ibb.co/g7LLbcr)
Got to use some of my last frozen tomatoes from last year.
(https://i.ibb.co/bW3fxtb/F9-F8-A7-B7-D69-F-4-F37-AFDB-6-CBC48-EB192-F.jpg) (https://ibb.co/bW3fxtb)
amazing.
I'm cooking a "kitchen sink", whatever I had in the frig, chicken dish. It's smelling gooood. Called for chicken stock but none on hand so, peri-peri rub and curry powder mashup.
Yikes, it tastes restaurant quality ;D
Chicken thighs peri-peri rub, curry powder in hominy can juice, cabbage, onion, celery, hominy, bacon bits, carrot, honey, liquid smoke, artichoke heart, pre cooked asparagus, boxed rice (overly salty), tumeric, etc
No hot dogs in the fridge?
oooh, I do have one left! (more in the freezer). Just as well, kinda dog'd out today.
Portland finally has an H Mart. I can't wait to go.
Cool. Let us know any must-haves. I forgot about those, never been, but there are two that I can get to, 20 min drive. I'll for sure be getting the fish sauce and various kimchi
Quote from: RAGER on April 11, 2019, 06:23:34 PM
Portland finally has an H Mart. I can't wait to go.
Fuck yes. I went to the original H Mart in Queens recently (and need to go back soon). Open 24 hours! Kind of small and worn out, but they have everything I want (kimchee by the bucket, prepared foods, frozen fish bits, Korean BBQ sauce etc).
Ham n cheese in sourdough cranberry, bbq dip. Jalapeno chips
cranberry bbq sounds gross af.
oops, sourdough/cranberry bread. Straight up spicy bbq!
the cranberries are kinda sweet, goes great with the smoked ham (Kentucky brand). It works!
dont mind me. im a moron sometimes.
Nah. But I would like to try cranberry bbq - to me that sounds A-OK
now that i think about it, im thinking it might be pretty good. i love cranberry but im more of a dry rub guy than bbq sauce. might be good though..id try it.
Sort of a fake paella (?) or Mediterranean rice dish.
(https://i.imgur.com/fN80twv.jpg)
I just made it up, pretty much. Add stuff to pot, stir it around, add more stuff. Went into the pot in this order:
Olive oil
4 skinless chicken thighs (brown on both sides, like 8-10 minutes total)
1 pound Premio Hot Italian sausage, remove casing and pinch off small bits. Brown for a couple minutes. Stir and add:
large onion, diced
Spices (approx): 2 tbs smoked Paprika, 1 tbs ground black pepper, pinch of dried basil and dried thyme, 3-4 dried bay leaves.
1 large green pepper, chopped into small pieces
4-6 large cloves of fresh garlic, chopped
Brown all that for 2 minutes, then add:
1 large can diced tomatoes with liquid
2 cups rice
4 cups water
1 can garbanzo beans, drained
small jar pitted olives
Cover and bring to a boil, reduce heat and cook for 20 minutes. Then add:
1/2 pound frozen shrimp
Stir and let sit for 10 minutes.
It took me a while to realize how important prepping everything ahead of time is. In the past, I'd still be washing and chopping stuff when it was time to be adding it to the pot. So the early ingredients would get overcooked (green peppers etc). Now I have almost everything washed and chopped first, ahead of heating up the pan. Better results that way, and cooking is not so frantic.
That's kinda like a gumbo too.
Timing IS key. It's hard to get people to understand that.
Ive been krauting everything. Just added some cauliflower kraut to my pasta salad for lunch for a little zing.
Now I'm gonna start kimchi-ing everything. Haven't done a white kimchi in years.
What about these airlock jobbies - I've never seen 'em but they look like the trick for small batch's?
"Fermentools uses airlocks to keep the outside air away from the submerged food, thus producing carbon dioxide and lactic acid. Carbon dioxide is heavier than air and will be trapped in the container. The more carbon dioxide that is produced, the more air that is pushed out and kept out of the container via the airlock."
https://www.fermentools.com/ (https://www.fermentools.com/)
Think I got the pic link here (yep):
(http://www.fermentools.com/skin/frontend/default/theme609/images/camera/slides/slide1.jpg)
Those are cool. I just have never used them. I tend to it the old ways. You don5 have to use an airlock. You just have to fuss with your batches a little more.
Ok thanks. I've only used the water sealed lid/pot, which is super easy. But when I start fiddling with smaller batch and/or test recipes I'll give those a try.
Have you tried Bubbies Kraut? Nice mild, al dente product. Really basic recipe but I wonder how to achieve it.
Those krauts are usually pretty young. Never had bubbies.
Head of cabbage, two tablespoons kosher salt maybe a little more. Smash , smash, smash until you get a good amount of liquid. Every morning smash it down again. It'll start to "fluffy". That's when you know it's fermenting. Do that a few days. Taste it and see where yer at. I use cambros. I have several small to large with lids.
GO!
+1 more for mis en place. It really takes the stress out of the timing.
Just like the Boy Scouts say: be prepared.
But Semper Gumby
Yo this Panini restaurant in my town has some pretty crazy sandwich recipes.
"Roast beef, coconut chutney, mango chutney, sweet peppers, onion, jalapeno, cheddar, topped with blue berries"
"Mango chutney, hummus, fire-roasted sweet peppers, avocado, tomato, sun-dried tomato, red onion, provolone, swiss, american & goat cheese, mayo"
You know what would really complement this goat cheese? American cheese!
https://themenustar.com/webspace/menus.php?code=royalcupcafe.com
I will fuck someone up if they get blue berries anywhere near my roast beast.
Quote from: mortlock on April 14, 2019, 06:00:33 PM
I will fuck someone up if they get blue berries anywhere near my roast beast.
And why everybody got to put fruit on pork??!!?
Maybe if we say the words "Pork" & "Fruit" 3 times - Bolt will appear.
Made romesco this morning because I bought a jar of roasted peppers to keep them n hand then made harissa. So I thought I'll be damned if the rest is gonna go to waste. So I made romesco. Shrimp, asparagus , calcots, flatbread and romesco tonight. I put a tblsp of harissa in it.
(https://i.imgur.com/la7bXnW.jpg)
I'll sneak this in before you show us how its done.
Been wanting a meatball pasta dish for 3 weeks and this one came through fine on a cloudy cold day.
;D
That looks delicious. I love that pasta shape too.
Had these little delights yesterday. Beef and lamb meatballs in a bright garlic gravy sauce with liberal amountsxa gran padano.
(https://i.imgur.com/G2KAfti.jpg)
My gravy is more-less hit or miss. I overcooked the last one in the cast iron and ended up caramalizing/burning? it, but it came out dark/perfect.
Last of the country peasant type cabbage/chicken dish. Comforty!
Charred harissa chicken with peppers and onions on quinoa. Fried artichokes with yogurt and berbere.
(https://i.imgur.com/wUsmidr.jpg)
(https://i.imgur.com/svrwsPY.jpg)
Those are mighty fine looking. The artichoke dish looks coffee table book awesome to me.
Last night was marinated pork in Asian type of thing grilled over rice with a marinated Brussels sprouts and shroom thing. Killer.
Sometimes I just wing it.
(https://i.imgur.com/PznX7PG.jpg)
(https://i.imgur.com/UtYtp96.jpg)
Where dem nudes muffin man?
hahaha
Turkey was a little little overdone. The convection really makes haste of it and the only thermo I had was a candy thermometer. Came out at 170. But its still fine! Not over seasoned and a nice hint of smoke (liquid) and molasses. The bourbon, even though shorting the recipe comes through, a nice whiff of it on the palette. The legs came off with the thigh attached, pulled right off. Tender juicy dark parts. Overall Not Ruined! Interested in how cold turkey breast sandwiches taste this week, I didn't get into those yet, just ate around the edges tonight.
The stuffing came out real good! Cubbed up bread I had and oven dried the day before - seed, potato, cranberry sourdough. Totally forgot to add the fennel but its butter, celery with leaves, Vidalia (called for yellow), chopped sage and thyme. 10oz chopped oyster, poultry seasoning, garlic powder (called for minced). Man, this was smelling gooood, like an oyster stew base I guess. Folded in bread, 2eggs, chicken stock, buttermilk (needed something for more liquid). One of the best stuffings ever! Not that seasoned really, pretty mild but the oyster is present. Good balance actually. Mmmm
All amateur fun.
Spatchcocking the turkey was.no.fun since I had too small scissors. Got it but had to hack away with a serrated knife to get through (ugh). Then, pan too small for 16lb bird. Still, not bad. Seems spatchcock is the way to go but next time I'll wood roast it whole. Or maybe La Caja China if I pick up one.
peoplethings ham program on the calendar! I'll ask him what the trick is. I can get good ham so looking fwd to it.
That all looks great.
that turkey looks awesome.
cooking it spine up is a the best/easiest way to cook it.
so my friend returned from scottland and brought me a can of haggis. any tips on how I should prepare this? what I should have it with?
You don't make your haggis from scratch?
Make a Dave's Cookin' Show with it, please! If it were me I'd try a few dishes just to have fun. Form a patty and fry it like a sausage patty. Fake a nigiri sushi with haggis as the rice and a fresh slice of Spam as the tuna. Dip it in soy what the heck. haha. And drams of Scotch Whisky.
ill do it. i need some new material anyhow. its perfect actually. on the can it says add a 'we dram of whisky' on the label and you can bet i will be. its the grants brand. i need to find a good scottish whisky to pair with it. if all else fails i will have a bottle of hot sauce to drown anything out. for some reason i think im going to dig it. i got to get past the lamb lung mentally. thats the hard part.
Lungs, ewe. Sheeps Pluck; heart, lungs, liver. They really go for it. I see grants has a Haggis Bon Bon recipe. So many things to dream up. Chicken fried Haggis! Haggis deluxe garbage plate!
(http://www.grantsfoods.com/wp-content/uploads/2012/08/Recipe_639x366_0005_haggis-balls.jpg)
http://www.grantsfoods.com/2016/06/05/haggis-product/ (http://www.grantsfoods.com/2016/06/05/haggis-product/)
It might be illegal for me to have this can of haggis. Banned since 1971. Im going to sell out that motherfucker who smuggled it out of scottland if i get caught.
How much can i get for a can on the dark web?
I can order it on amazon. You're fine. Chicken fried haggis sounds good.
Im not sure the amazon haggis has lamb lung. Thats the problem. I got the real deal. The good shit.
The grants on amazon have lung. It's the real deal.
When you open that can for tv...for show and tell?
(http://morecreativelife.com/wp-content/uploads/2009/05/haggis-with-can-5-29-209.jpg)
This meal is all over the place. Had to use up some stuff
Batata Harra. Middle Eastern potato salad.
(https://i.imgur.com/EyZY5Xf.jpg)
Harissa thighs and Serrano ham wrapped asparagus n romesco.
(https://i.imgur.com/2IcQwT2.jpg)
How about that Morty - could try chopped up hard boiled egg over Haggis
if I do it with eggs it will be over easy. I need some yolk as a gravy.
Quote from: renfield on March 14, 2019, 01:03:06 AM
I actually got the giggles eating this, all euphoric and shit. Weed deprivation does strange things to the human psyche. Somebody gofundme a better pan
(https://i.imgur.com/Wi8hs9x.jpg)
(https://i.imgur.com/2rHGehu.jpg)
(https://i.imgur.com/hwYlG9S.jpg)
(https://i.imgur.com/kBJQ5sM.jpg)
NSFW:
(https://i.imgur.com/wZDaL6K.jpg)
Maybe next time let the steaks rest a little more. Otherwise the look delicious. You would not believe how hard it is for new cooks to make decent marks on grilled meat.
Quote from: renfield on March 14, 2019, 02:00:35 AM
cheers my brothers and sisters, tonight was most victorious
(https://i.imgur.com/bGD9qqG.jpg)
One of my favorite amaros. I hope you enjoyed it.
Not a new cook, just a shitty one ;)
Yeah I like the Foro, this one is my favorite tho:
(https://www.totalwine.com/dynamic/490x/media/sys_master/twmmedia/h1c/h02/11170709700638.png)
I'll have to try those. This is one I've enjoyed before
(https://i.imgur.com/kX1lCUz.jpg)
We're getting close to Tequila time. What do you guys like for Mezcal?
I'll be shopping here, or wherever [spoiler]https://www.lovescotch.com/[/spoiler]
Vietnamese Gumbo I had today. The chef is from Southern. Doesn't look like much but it was most excellent. Various seafood and fish in fish broth with pork belly and pork yam I think is what she called it - the stick shaped pressed pork. The little ball at 1:00 is a quail egg - I haven't one of those a decades. Masterful broth, at first might fishy to the noes (Western) and might salty to the palate but then quickly becomes delicate and light, and perfect. I wasn't the least bit thirsty later. Not a big glob of vermicelli, either. A light hand. My new go-to other than their vegetarian pho, and their spicy beef in peanut sauce broth.
That looks awesome.
I would eat two of those.
You guys have good Vietnamese in the northwest. I know you do in Seattle.
I used to get the Beef Stew Pho alot, with baguette instead of noodles, when I was in Seattle. Or the vegetarian at one place with either veg broth or fish broth. It's cool how these little places make their own house/signature broth. I moved though and get my international cuisine from around Vancouver BC. Just discovering the many offerings but the place close by, a hole in the wall (with spotless bathrooms) is really great. They don't have beef stew, though, nor Bahn Mi. No bigge. I've got two takeout items in the fridge now, Veg Pho and House Spicy Beef Pho.
That beef stew! (random webpic)
(https://s3-media4.fl.yelpcdn.com/bphoto/R6eX08IXP4Vsw2Tbee3aGA/o.jpg)
Portland has some killer spots too. The good Korean stuff is in Beaverton for the most part.
Fuck! That reminds me. Forgot to go to the new H Mart goddammit.
A thrown together dinner last night using up stuff on hand.
Shrimp and orzo salad. Flatbread with asparagus, garlic, red onion and fine diced Meyer lemon peel.
(https://i.imgur.com/ivFcZZS.jpg)
Perogies at Midnight; Bacon Cheddar Potato dash of soy sauce in chili oil.
Store-bought dumplings but what a find!
Quote from: RAGER on April 28, 2019, 10:29:26 AM
A thrown together dinner last night using up stuff on hand.
Shrimp and orzo salad. Flatbread with asparagus, garlic, red onion and fine diced Meyer lemon peel.
(https://i.imgur.com/ivFcZZS.jpg)
who the fuck just has shrimp and orzo salad 'on hand'? ive never had it let alone had it hanging around.
We keep a well stocked larder.
I love you.
We also have3 refrigerators
Im available for adoption if youre interested.
Take a number.
Tournedos Tuna on bed of spicy peppers mix
messy and bland ugh
That looks good as hell (but maybe hard to eat).
Thanks. Exactly, couldn't get around it, the bread was too tall - baseball shape wise, even cut in half. I'll take another swing at it.
Just rub it on your face, sometimes that's what needs to happen.
That looks really good.
I had a weird lobster roll today. Lots of lobster but not really dressed. $18
(https://i.imgur.com/uGKG05K.jpg)
best lobster roll i ever had was at chickie and petes in philly.
Lifetime I've had 6-7 lobsters and all were shit, except one. Paid for the $40 lobster special recently. Rubberized Shit, lucky I didn't die. Never had a roll. Assholes at restaurants think they can cook lobster ( I can't) but they can't. Not blaming them per se, the cooks, unless it comes out like rubber (always does). Sales chalkboard marketing scam. (in the PNW)
The there is Sushi, I am grateful for Sushi. Hai
Quote from: mortlock on May 01, 2019, 11:18:53 PM
best lobster roll i ever had was at chickie and petes in philly.
Now that looks like a proper lobster roll
Quote from: Muffin Man on May 02, 2019, 03:27:20 AM
The there is Sushi, I am grateful for Sushi. Hai
I don't get sushi very often cuz my wife isn't into it. Sucks cuz we have some killer sushi joints here. I like Afuri.
(http://i.imgur.com/gxElAiW.gif)
I'm sorry but their aesthetic is hideous for a proper sushi joint /imnsho /lol
(https://s3-media4.fl.yelpcdn.com/bphoto/OKwOiDwtY4M2Ur6zvUh4qQ/o.jpg)
Afuri is killer though.
Had to whip out some wontons this morning before work for dinner tonight.
(https://i.imgur.com/r49fRYs.jpg)
Trifecta du Pear Gorgonzola Fig Balsamic
Tuna w/Chili Oil on Portuguese Roll
the roll makes that. people under estimate how important good bread is.
I think that's what motivated me to post it, the rolls do work fine. What's a great sandwich to make, and where do you get the ingredients? I don't have a press but I could buy a cast iron handle/press one for the skillet.
How do you server/enjoy a tuna sandwich?
I like tuna on seeded rye.
Man I never do a tuna sandwich the same way twice. Always changing it up. The only real constant is the tuna itself. I buy a case of Sacred Sea young albacore line caught off Oregon coast.
Here's what I did with those wontons. I crisped up the bottoms like gyoza.
(https://i.imgur.com/ccxdVpN.mp4)
(https://i.imgur.com/dge6KWh.jpg)
(https://i.imgur.com/ex2rlAy.jpg)
(https://i.imgur.com/E4kKQqb.jpg)
10/10 Top Notch!
ps. no need for spoon
Man, that guy can cook
I do really enjoy cooking.
I have more of the wonton filling that I'm gonna make little meatballs or patties and serve over white rice and some ssamjang.
Nice. You're presentations are appreciated. Someday I'll try my hand at twisting up a wonton. I shall present a pierogi cocktail later tonight. I've got the idea set, just gotta try it.
This turned out bad. Wrong kinda spice. Bacon Chedder Potato perogies soaked in soy sauce. Should stopped there, added Kim Chi Hot Sauce (from Beaverton). Too hot, overpowering, glassware off, but fun. Himalain sea salt in there. It needs some work, no problem.
Sorry that doesn't look or sound good no matter how stoned.
Lol - tough food love./
I've had some clunkers believe me. I like to try stuff so there's def a learning curve.
This is a fork sandwich. Too messy to pick up and eat. Had some leftover charcuterie and some raclette. Added some cornichons, evoo, vin, pepperoncinis, parsley, spicy oil mixed and put on some combo with must and mayo. Oh yeah sprouts. This is called something on the east coast I'm sure but without the sprouts.
(https://i.imgur.com/4WIx2V3.jpg)
(https://i.imgur.com/SNFjHhV.jpg)
A gorgeous specimen and way mouth-watering to look at.
I love an italian sub with olive oil and vinegar though I've no clue the real way to build one. I've lived on the east coast but not long enough to research. Jersey the best subs?
fuck me that looks amazing.
hey rager..you ever use avocado instead of mayo in your tuna?
Taco night - ground lamb braised in coconut water, fennel, curry, crushed peanuts, green onion, garlic, garden mint, bay leaf, hoisin sauce, spices, served with mango hot sauce (Melinda's) and aged cheddar. Tasty.
well done. fuck i want that.
Quote from: mortlock on May 14, 2019, 11:00:43 PM
hey rager..you ever use avocado instead of mayo in your tuna?
I do. Avocado is super healthy, with more flavor than mayo (mayo is good too)
Fuck yeah! Fusion tacos.
Quote from: Lumpy on May 15, 2019, 03:07:33 AM
Quote from: mortlock on May 14, 2019, 11:00:43 PM
hey rager..you ever use avocado instead of mayo in your tuna?
Avocado is good too mixed with some evoo. But have ver used Kewpie mayo from Japan? It's delicious due in part to the msg. But mainly because of their process. Try it.
(https://i.imgur.com/eglgRrY.jpg)
I do. Avocado is super healthy, with more flavor than mayo (mayo is good too)
Grassfed (pepperjack mushroom rosemary garlic) burger.
That looks good. Almost British.
Went to The Horse Brass yesterday. British pub in Portland with loads of history. Beers that created the PNW craft beer scene were usually debuted here back in the day. Ive been coming here for close to 30 years. Food is just so so but it's never changed.
French dip
(https://i.imgur.com/3bKkEry.jpg)
Quote from: Muffin Man on May 15, 2019, 05:44:18 PM
Grassfed (pepperjack mushroom rosemary garlic) burger.
BREAD FAIL. you people need to work on your bread game.
You're kinda right. I could have driven to the real bakery and got real buns. The regular sore, er store buns looked too fake and the bakery too far for the day. Then I remember I like a seed bread sandwich-slice to save carbs. I'll tell ya, that burger there worked and the bread ratio perfecto. Seed bread too. I do agree a good bun is fun and better bread is better. Gotta keep on the bread game, no doubt, and your standards, Mort, are respected.
The bread for my sandwich however sucked. But it's not about that at The Horse Brass.
Does HB still host dart tournaments? I suspect they would. Back in the day...30yrs ago as you mentioned...they had what, 5 boards?
Maybe was two boards? I just read their "about us". Place looks the same as I hazily recall it. Wish I was there for lunch now!
(http://www.horsebrass.com/wp-content/gallery/pics-from-the-web/003.jpg)
Not much has changed there but then again much has. A few heavy hitters in the restaurant scene hang there. I've gotten to know them over the years.
Remember them ribs the other night? I braised down the pork ribs and made kinda like Shanghai noodles. Yum.
(https://i.imgur.com/MNQcpvm.jpg)
Eqxuisite. A "10"
not bad. id eat the fuck out of it.
WHERE'S THE HAGGIS
Yeah. What the fuck Morty? Make with haggis already.
Mini tamale pies
(https://i.imgur.com/fPsiP7i.jpg)
(https://i.imgur.com/l3ajeQu.jpg)
Quote from: RAGER on May 19, 2019, 10:28:09 AM
Yeah. What the fuck Morty? Make with haggis already.
ill be honest. im fucking terrified of the haggis. ive read nothing good about the risks of eating lamb lung.
the mini tamale pies look insanely good.
Waddya mean the risks?
mad cow disease.
it has something to do with mucus getting trapped in the lung at slaughter. thats what my sources have told me.
Mad cow from lamb? This world is fucked up.
Mucus is where the flavor is.
"Haggis is used in a sport called haggis hurling, which involves throwing a haggis as far as possible."
https://en.wikipedia.org/wiki/Haggis
i might shoot a new episode this memorial day weekend. special edition. im open to requests.
Quote from: mortlock on May 22, 2019, 11:53:38 PM
i might shoot a new episode this memorial day weekend. special edition. im open to requests.
Tater salad.
Hot dogs
Sent from my iPad using Tapatalk Pro
Did a version of surf and turf last night. Chicken lollipops and halibut on a bed of green beans peppers and shrooms.
(https://i.imgur.com/SfahYAA.jpg)
Chicken lollipops. Might use that for a new song title.
You're welcome.
ooh, that look good
"Carribean" Chicken and Rice Calypso Sauce
The chefwich at Lardo. Damn it was good.
(https://i.imgur.com/gTyYO9x.jpg)
(https://i.imgur.com/SLgjYu9.jpg)
i want to like that but im feeling like its too under cooked.
Not a sashimi fan huh?
is that what that is? youre right im not a fan. i mean i could be but im not sure about raw fish. scares me a little. especially when you consider 80% of the seafood in the USA is imported. critical control points cant be verified that easily.
There's definitely some shady stuff going on w/r/t raw fish, but I dunno. Somehow I figure pretending tilapia is red snapper is less of a health hazard than artificial greasy processed carcinogenic food.
https://www.cnn.com/2019/03/07/health/fish-mislabeling-investigation-oceana/index.html
beef sourced on US soil is less risky than seafood. having said that, i love a good fish fry.
Farm raised fish is not always clean. I saw a fish farming operation in Vietnam that looked kinda sketchy. Cigarette butts in the water, murky etc. Farm raised salmon is grey, they dye it to make it pink. Etc.
Environmentally it all sucks
Speak for yourselves, the cigarette butts sound delicious.
How do feel about the raw oysters I consume on a near weekly basis?
Are they from the Gulf Coast? BP flavored?
Shit no! We literally have prized oysters here. Hood Canal and Puget Sound
We get good local oysters here too, Long Island sound I think? The oysters were super depleted but they came back.
Sometimes raw oysters are so good I get the giggles eating them.
What are your preferences in terms of condiment?
Quote from: renfield on June 09, 2019, 12:32:49 PM
Sometimes raw oysters are so good I get the giggles eating them.
What are your preferences in terms of condiment?
Fresh lemon wedge, horseradish, and mignonette. But not all together. No hot sauce on my oysters. And sometimes just alone.
spicy shrimp and pork noods last night.
(https://i.imgur.com/WbzE2Yt.jpg)
(https://i.imgur.com/7VPfNCT.jpg)
Jesus fuck and mercy - where's your restaurant Rager, now way your just a home cook, 'cause I'll
be flying my ass to your locale...dig brother.
Thanks man. Well once upon a time............
Gonna try to find time to do bun cha.
Bun cha tonight! Just went to H mart for a few things.
Then had to stop at Grain and Gristle for a pint of Upright and a hunters board.
(https://i.imgur.com/AwGG2HL.jpg)
the fuck is bun cha?? it looks good af.
That's was a hunters board.
This is bún ch?
(https://i.imgur.com/C4eofgT.jpg)
(https://i.imgur.com/RMS6tZU.jpg)
A bún ch of stuff on plates.
Having it for dinner again tonight. This is the way to eat.
Have you seen the hot dog thread?
Looks delicious. What did you buy at H Mart, and what did you make from scratch?
I got ground pork, sliced pork belly, Thai chilis, rice noodles and green papaya.
The veggies we grew except for the cuke. I pickled the green papaya carrot and radish salad. I made the nuoc Cham (dipping sauce), and the patties and belly with a bunch of marinade ingredients.
Well doggie! That board looks great. Pickled green strawberries? Never heard of it. Dig the pistachio loaf. Yeah, that bun cha-cha-cha is sizzle
I made Thai turkey burgers. Holy shit came out sooooo good.
With tots seasoned with fish salt.
(https://i.imgur.com/UKcSY3k.jpg)
your presentation skills are off the chart.
Dude. It surprised me. The condiments are mayo sriracha ketchup.
Turkey burger dressed with nuoc cham aioli and pickled carrot green papaya tomato and leaf lettuce. Brioche bun heavily buttered.
stop saying turkey burger. im trying to enjoy it in my mind as a cow burger. that shits throwing me off.
Seriously dude. It ruled. You know me.
I seriously upped my mandoline game today.
(https://i.imgur.com/gPFTJ2T.jpg)
A friend urged me to get off hamburger for taco meat, instead use ground turkey. I still shudder to think about it but it does work very well. Less greezy. Particularly ok with shredded white cheese and green hot sauce. I've made turkey burgers too and to be honest, ok too.
I visited my sister years ago for thanksgiving. Went for a few days. Shes a vegitarian but eats turkey (yeah i know). We had turkey meat loaf one night, turkey bacon for breakfast one morning then turkey on thanksgiving. No wonder i barely visit her.
Srsly. You would have loved those burgers I made.
Im sure i would. Your cullinary skillz make pretty much anything look super amazingly good.
Khao yum at Hat Yai eatery. Along with chicken and beef curry skewers
(https://i.imgur.com/mDhOqAo.jpg)
(https://i.imgur.com/emwKIo3.jpg)
Yum indeed.
Tuesday Taco
TT
Nice tacos.
the meat is questionable.
X-ray vision man. Chicken and a little over done. Didn't need the cheese, I keep doing that! Questionable but did the trick.
Thanks, RAGER
Cheers, Jor
As with many breweries the beer Is the focus and food comes second. Almost an afterthought. As if people that appreciate good beer don't know good food. That is usually the case. I know both.
So I give you the brisket plate. Very sad. I knew it wouldn't be good but....yes that's a butter pat. Jesus.
(https://i.imgur.com/AhYgdXT.jpg)
yeah im not feeling that and im really easy to fuckin please.
Great brewery though. Farmhouse ales, saisons, kreiks
i dont like craft beers. im a piss water beer drinker.
You like lagers. Try a craft lager, you'll like it (maybe)?
I know it doesn't have to be an either/or situation, but I'd rather go to a brewery where the food is second to the beer, than a brewery where the beer is second to the food.
Imagine a place where they focus on both! But yeah, if I'm going to a brewery the beer better be their focus. Hire a good chef (JimJom) and you're golden.
A good example of that in Pittsburgh is Church Brew Works. I haven't been there in 5 years, but I always thought their beer was mediocre, as was their food, but their big selling point was the building. I hope they've gotten better at both.
I actually like both but haven't been there in a good while. Perhaps my standards are lower in general being a life long yinzer.
The exception to this is Ferment Brewing in Hood River. Top notch beer and food program in a staggeringly beautiful building.
Did you ever faint just looking at it?
Whoa. McMenamins has a massive tap list. I have't ate there in decades but had a beer(s) a few years ago at their Crystal Hotel location- a top 10 beer of all time for me. Limited stout or something. Food pictures look stellar?
https://www.mcmenamins.com/eat-drink/on-tap (https://www.mcmenamins.com/eat-drink/on-tap)
I think a lot of brewpubs have solid food, or at least consistent. Before we really got into craft beer, we'd still always seek out the brewpub in a new town just because their food was usually held to a certain standard we enjoyed.
There's a brewery in Canton Ohio that seems like it's a restaurant first, and a brewery second, even though it's called Canton Brewing Company. That's the kind of stuff I don't like, where it seems like brewing their own beer is just a fashionable bragging point, and in a few years they'll move onto whatever else the masses want. And their prices aren't all that attractive either.
But there's some fantastic exceptions: Jackie O's in Athens Ohio makes world class beer, and their food is always consistently great.
Quote from: Muffin Man on June 20, 2019, 02:42:38 PM
Whoa. McMenamins has a massive tap list. I have't ate there in decades but had a beer(s) a few years ago at their Crystal Hotel location- a top 10 beer of all time for me. Limited stout or something. Food pictures look stellar?
https://www.mcmenamins.com/eat-drink/on-tap (https://www.mcmenamins.com/eat-drink/on-tap)
Don't even get me started on the Mc scene. Their beer is shit. Too busy trying to fill demand (yeah I knew w how that sounds) to actually make something quality. They now cater to the families that drag their kids everywhere and don't bother to scratch the surface of good beer and food. It's good enough for them. Hey mom and dad can bring the spawn and get hammered too. All without spending too much. It's like Applebee's for people that thing they're edgy.
Back in the early days before there was much competition and before they had over a hundred locations McMenamins was pretty cool. Over the years I have spent a small fortune in their pubs, have made great friends and enemies with people that worked there, gotten friends jobs with the company, partied after hours in the pub, had bandmates that worked there, went to employee events, had flirtatious fun with some of the ladies etc.......my best friend today I met through McMenamins nearly 20 years ago. We go way back.
All that being said, I haven't spent a nickel there in probably 3 years.
Oh yeah I've known my wife for over 20 years but hadn't seen her in about 5. Ran into her in a McMenamins and had our first date 8 years ago.......at a McMenamins.
Nice!
Spinach + gruyere omelettes. This was a nearly perfect breakfast; brat bun would not have been my #1 choice, but it was on hand.
(https://i.imgur.com/jIR72JI.png)
The Tuna salad "burger", soy sauce drizzle on onion bun
(cold sandwich)
Crazy busy day. Got off way late. Only had time and energy to make a sesame crusted grilled kimcheese sando with gochujang,chives and Thai basil.
(https://i.imgur.com/bSEpKLy.jpg)
Rager i need you to start posting step by step recipes. Please.
That sando looks special. Kimcheese? Interesting!
(https://i.imgur.com/Aeym86Y.jpg)
How do you filter your water? Me. I just throw a petrified Japanese turd in the jug for a hours and magically it's transformed into pure drinking water void of anything harmful. Or so says my wife. I haven't looked into the science of it yet.
Obviously charcoal filtration is not a new thing but.......
(https://i.imgur.com/a9H1UVP.jpg)
Haven't tried that one but have charcoal-ized walnut husk tooth polish. It's "o k"
Sirloin burger for lunch - patty from butcher; cheese, bacon, jalapeno on cast iron pan. Just some mayo. Came out perfecto at med rare ;D Good butcher.
Finished the roasted peppers by sauteeing with garlic and oregano, splash of red wine vin at the end. They're better after a day in the fridge.
(https://i.imgur.com/ha9nErr.jpg)
(https://i.imgur.com/8wetaHo.jpg)
(https://i.imgur.com/jVk1bA5.jpg)
Quote from: sleestak on June 20, 2019, 02:31:42 PM
Did you ever faint just looking at it?
I'm going to this place today. I'll make sure to steady myself.
Had some delicious pickled things yesterday
(https://i.imgur.com/mZHLusa.jpg)
Cabbage 'n carrot braised in dill pickle juice, sweet onion, touch o balsamic, kielbasa, smoked paprika. peppercorn strip marinated in hemp oil (grocery store) and himalayan salt.
Realized I needed some fuel to make it the rest of the day, so I fried up some pitas and then drizzled with honey and sprinkled with za'atar. dijon and "jalapeno sauce" for dipping.
(https://i.ebayimg.com/images/g/PsUAAOSwje5dD6AS/s-l1600.jpg)
(https://i.imgur.com/Y6elCHb.png)
QuoteHey renfield how come you didn't fry the second pita enough idiot?
because i was too busy w/ ur mum
Ribs are cooking. Trying to decide what flavor to put in this tomato shallot dish I'm improvising. Maintaining.
(https://i.imgur.com/pFVGUoO.png)
(https://i.imgur.com/rUCMyL1.jpg)
(https://i.imgur.com/b9KX5ox.jpg)
It came out good, i was too drunk to take pictures. The rufus teague sauce was good.
Goat meat
(https://i.imgur.com/VUMvFog.jpg)
i never had goat. looks good af.
It's great tastes like lamb but cheaper. Chivo!
Going to smoke my first brisket this weekend.
Also going to do a pork butt with that Albini rub that Pissy posted on here.
Wife has relatives coming in this weekend, so apparently we're going to feed them.
Good luck.
Quote from: RAGER on July 11, 2019, 12:33:29 PM
Good luck.
i feel like that was said with some doubt.
I kinda felt that as well. Maybe Rager could hop a plane, fly to Ohio, and give me some pointers? I'd feed him and ply him with some fine Ohio ales.
Genuine good luck. For a first brisket. That people are going to eat. Relatives with expectations. Srsly hope it turns out like you're a pro.
Didn't somebody here make a pork burger recently? Sounded good so I went for it
(https://i.imgur.com/5zAU6HC.jpg)
(https://i.imgur.com/aUmP7Ma.jpg)
Quote from: RAGER on July 12, 2019, 09:47:18 AM
Genuine good luck. For a first brisket. That people are going to eat. Relatives with expectations. Srsly hope it turns out like you're a pro.
I appreciate the good wishes. I certainly don't want to disappoint, but on the other hand, I don't know what they are expecting, as I sorta got pushed into this, so...
You could always fuck it up on purpose to ensure you wont find yourself in this sitch in the future.
That did cross my mind, but I'm trying to be a team player.
The last couple nights my wife's been saying there's nothing to make for dinner. I'm like "hold my beer".
(https://i.imgur.com/AbpycpZ.jpg)
(https://i.imgur.com/JD4Omkg.jpg)
(https://i.imgur.com/3IgOZjD.jpg)
Last night.
(https://i.imgur.com/RFJJgOV.jpg)
Update: the brisket turned out pretty good. Several people raved about it, although I thought it was just "ok". The pork with that Albini rub was great. We really like that flavoring. We put some extra on some burgers and my wife was beside herself.
Very nice.
Grill prep.
Them padrons are from the garden.
(https://i.imgur.com/fE6AoPl.jpg)
Quote from: RAGER on July 16, 2019, 11:43:00 AM
The last couple nights my wife's been saying there's nothing to make for dinner. I'm like "hold my beer".
(https://i.imgur.com/AbpycpZ.jpg)
(https://i.imgur.com/JD4Omkg.jpg)
(https://i.imgur.com/3IgOZjD.jpg)
Last night.
(https://i.imgur.com/RFJJgOV.jpg)
shes just baiting you into whipping up something amazing. she knows exactly what shes doing.
mmm, dumplings. bathing in a beautiful sauce bath, nice plating (tray) too.
I need another big batch.
Did you notice the cut of chicken? Interesting huh? It's legs with the thigh end just cut off and the shin just barely cut through and folded over. Try it at home. I bought them this way at the K store. Another leg cut they have is butterflied. That one cooks quick too. Good for marinating.
(https://i.imgur.com/wSEzL8D.jpg)
I saw those but thought it was a little piggie or something. I could barely look at it...scary! Lookls like some good bird though. I'll ask my butcher bout that cut.
That butterfly leg ???? s a good one too. Feature that.
Felt like cooking this morning.
Soupe de poisson, croûtons et sauce rouille
(https://i.imgur.com/ZqL6wlF.jpg)
(https://i.imgur.com/P11CbN7.jpg)
(https://i.imgur.com/Wtn0LKP.jpg)
Cilantro flowers on my tacos
(https://i.imgur.com/NA7YH0Y.jpg)
I love summertime because so much fruit is in season.
https://www.reuters.com/article/us-health-happiness-fruits-vegetables/could-fruit-and-veg-boost-happiness-idUSKCN0ZV267 (https://www.reuters.com/article/us-health-happiness-fruits-vegetables/could-fruit-and-veg-boost-happiness-idUSKCN0ZV267)
i hate fruit except for tomatoes.
Bought this tomato knife for the tomato season. Look at all this stupid packaging and swag.
(https://i.imgur.com/fw55rFq.jpg)
Just use chopsticks, dickhead.
The knife kinda sucks. Gonna buy the Wusthof and see if it's better.
I do use chopsticks quite a bit. Have you ever had sticky Thai popcorn? Best eaten with chopsticks to avoid sticky fish fingers.
Quote from: RAGER on July 27, 2019, 09:50:44 AM
Best eaten with chopsticks to avoid sticky fish fingers.
theres a pussy joke in there somewhere.
Made Borsch this morning with gold beets. So good.
(https://i.imgur.com/5hHXYEj.jpg)
Here's a weird one.
Rustic white, kewpie mayo, pepper jack, leaf lettuce, grilled chicken, Thai pork meatballs, kimchi, bread and butter pickles.
(https://i.imgur.com/IvG6df0.jpg)
(https://i.imgur.com/vh36GHC.jpg)
thai meatballs throwing me off.
He's just messing with us now.
its a refinement that my taste buds have yet to experience.
Quote from: mortlock on August 06, 2019, 01:15:21 AM
its a refinement that my taste buds have yet to experience.
The flavors are fish sauce, shallots, garlic, and dark soy sauce in the meatballs.
In other food blog news. I repurposed some brine from some asparagus pickles and added a little sumpin sumpin.
(https://i.imgur.com/rJ6tEwe.jpg)
Oh I get it. So nobody eats anymore. Is that it? Fukin hotdogs in gen disc. Pizza in gen disc. What's next? Cassoulet in gen disc?
Well tonight I made a Turkish dinner. I'll let you guess what it looks like.
Post pics of it in gen disc.
Aren't you overdue for a couple cookin shows.
Maybe a dissection of the famous Garbage Plate.
Quote from: RAGER on August 10, 2019, 11:58:36 PM
Well tonight I made a Turkish dinner. I'll let you guess what it looks like.
Probably a leg, with a sweet potato and cornbread stuffing and cranberry sauce.
What did I win?
Coincidentally, I too, have taken inspiration from the cuisine of Asia for tonight's main course.
Free range chicken breast seasoned with Poultry Magic and grilled en cast iron. Then baked au gratin in a velvety rich and refreshing Spinach Dal capped with a layer of pepper jack.
(http://tastybite.com/wp-content/uploads/2014/01/TB_Indian_SD_RGB.png)
Well heck a few mishaps but think chicken parm. Flour quesadilla subbed for Naan.
Fucking around and curing some egg yolks because a youtube chef made it look cool. Should have used a smaller, deeper container but we'll see how it goes.
(https://i.imgur.com/iZSBNKq.jpg)
(https://i.imgur.com/QCe5qpo.jpg)
(https://i.imgur.com/v97B9u9.jpg)
(https://i.imgur.com/Xwt57Fv.jpg)
Hell yes. Nice job. Shaved over everything is fantastic.
Im not convinced.
Understandable. They should be ready for inspection tomorrow, we'll have a look.
Cannot Wait
You could shave them over an omelette.
Over deviled eggs
My plans of making XO sauce today were foiled by not being able to find dried scallops. I got some coming in the post straight away though.
A deluxe edition of Elliot Smith XO was released last week. Some tasty alt versions on there.
Mail order seafood seems... wrong.
Dried. I did buy some naem today. I'd make my own but not sure I'd eat the whole batch in time.
My dried scallops are sitting on the porch while I'm at work. If anybody steals them they're in for a surprise.
Can you say what it is or will that ruin the surprise?
Quote from: Jor el on August 14, 2019, 03:09:00 PM
Cannot Wait
They weren't quite ready, but they're definitely turning into cured egg yolks!
Got up a little early to make yum naem khao tod to take for lunch today.
(https://i.imgur.com/DR4oLSH.jpg)
Oh and I got my dried scallops yesterday too. $20
(https://i.imgur.com/2YCrcTM.jpg)
Crazy.
(https://i.imgur.com/qinkbAu.jpg)
Haha. Looks like something out of a Star Trek set (TOS).
Yeah this stuff is the absolute tits.
(https://i.imgur.com/BeqVsco.jpg)
Fuck yeah. Good stuff.
My numero uno during summer. Always one or two in the fridge.
(https://i.imgur.com/8JRj7QU.jpg)
With vodka?
Oh, god no. VodKa is barely drinkable with lots of OJ.
Gin then?
I'll have mine with Tequila :o
Everclear.
I made a haul from the special Mexican restaurant (used to be a truck now a walk-up modern shack) today. One Dozen Tamale - 6 chicken, 6 pork. Four Burrito's Supreme - 2 chicken 2 pork. Many salsa verde e salsa rojo cups. For tonight; 1/2 pork burrito e one pork tamale! (oops. forgot the Horchata).
NICE
Quote from: RAGER on August 19, 2019, 11:20:57 AM
Gin then?
Not even. You shouldn't mess with perfection.
The stars of the show.
(https://i.imgur.com/qFVYjbs.jpg)
Finished xo sauce. Took me just under 4 hours this morning. Go a bunch of flavored oil left over for other uses.
(https://i.imgur.com/4RLOi9d.jpg)
(https://i.imgur.com/Toim1zo.jpg)
Jin tup with nam prik kha
(https://i.imgur.com/UhRt16e.jpg)
(https://i.imgur.com/MVqMa9b.mp4)
(https://i.imgur.com/ZFj0aUF.jpg)
Roasting some overstock.
(https://i.imgur.com/imJqhoC.jpg)
(https://i.imgur.com/FzJlC1x.jpg)
Quote from: RAGER on August 21, 2019, 04:35:52 PM
Jin tup with nam prik kha
(https://i.imgur.com/UhRt16e.jpg)
(https://i.imgur.com/MVqMa9b.mp4)
(https://i.imgur.com/ZFj0aUF.jpg)
goregrind album cover.
Gourmet grind
er..
er, I posted in wrong thread, was coupe question.
Cold sockeye with diced summer veg salad and Urfa pepper
(https://i.imgur.com/JQajVXk.jpg)
Quote from: RAGER on August 24, 2019, 11:25:51 PM
Cold sockeye with diced summer veg salad and Urfa pepper
(https://i.imgur.com/JQajVXk.jpg)
Maniacal!
I wonder if H-Mart would have that pepper? I've never heard of it. Ok to sprinkle on smoked King?
Urfa is Turkish. Doubt Kmart would have it. Also good on nectarines and cottage cheese for breakfast.
Really need to get back to making my own cottage cheese.
I bought some buttermilk from the farm today, also several yogurts. Love cottage cheese too, that's great that you roll your own.
What y'all been cooking? I attempted beet cured salmon and failed, but it sure looked cool
(https://i.imgur.com/tIb9qUq.jpg)
That's a new one to me. Sounds Scandinavian. Whahoppen?
I think Wahoppen is pickled. That's how my grandma made it anyway.
King over Tabbouleh mid day snack
Quote from: RAGER on August 30, 2019, 05:55:00 PM
That's a new one to me. Sounds Scandinavian. Whahoppen?
Swedish I guess? When I was looking for tips on curing them egg yolks I saw this image and was like "well fuck yeah I'm trying that". It only seemed to cure about a millimeter of the salmon though, and the flavor was just overwhelmingly salty without much aromatic complexity.
(https://www.norbertskitchen.com/wp-content/uploads/2017/01/SSP_2282.jpg)
When you cure something and it ends up being too salty you can soak in milk and that leeches out much of the salt.
Your chunk of fish might have been too thick.
What a sad day for beets and salmon. More like
I LOVE Beets
Polish pickled beet salad FTW. Something for everybody!
I've just recently been intrigued with fermented meat. Like Thai soured ribs and various types of naem sausage. It's a simple procedure and very simple ingredients that pair nicely with Thailand's hot, sweet , sour flavors and vegetable textures.
My wife's not totally on board but she's coming around. I bought some commercially done stuff to play with until I make my own.
Quote from: Lumpy on August 30, 2019, 09:38:46 PM
Polish pickled beet salad FTW. Something for everybody!
I'd Polish that off in one sitting.
Sign me up for the beet club as well. I usually "braise" them in their skin with some balsamic
I like this salad:
Beets
Green beans
Sliced fennel bulb
Avocado
Chives
Gorganzola/red wine vinegar/oil dressing, turns a chalky purple with tossed with the beet juice.
Maybe I'll make this weekend and post
Please do! I too love beets. Will pickup some pickled this weekend and post something. Lately, all my stuff is premade so nothing special. But this Autumn I'm sure to make the homemade Borscht.
I've got some golden beets I need to use.
I roast beets with carrots and sweet potatoes (root vegetables). Peel (not the sweet potatoes though) and chop into chunks, toss with a splash of olive oil and ground pepper, roast in a pan for 20- 40 minutes at 425-450 degrees (depends on how big your pieces are and how crowded your pan is, and i like it well done instead of slightly crisp). The sweet potatoes cook the fastest (so slightly bigger pieces are okay) and carrots cook the slowest (so slightly smaller pieces are better)
Quote from: RAGER on August 30, 2019, 09:39:03 PM
I've just recently been intrigued with fermented meat. Like Thai soured ribs and various types of naem sausage. It's a simple procedure and very simple ingredients that pair nicely with Thailand's hot, sweet , sour flavors and vegetable textures.
My wife's not totally on board but she's coming around. I bought some commercially done stuff to play with until I make my own.
cant really blame your wife for not being on board with your fermented meat. Give her a break.
But it's delicious. She's far more adventurous since we've been together than before. She lived off toast and the occasional Sunday meal her brother would cook.
She'll come around.
Sardines in Olive Oil over Brown Basmati w/Pickled Beets. Sardine oil drizzled on rice. Sometimes it the thought that counts, excuse the presentation? lol
That could almost be a tapas.
I love sardines. Trader Joe has lightly smoked ones which are good!
There's a few tapas places around here where you can spend a small fortune on tinned conservas of all different varieties.
Reminds me. I've got about a $25 tin of Spanish tuna belly I need to do something with.
Afternoon assortment bowl of Tabbouleh salad, KimChi, Beecher's New Woman Cheese (for Sept 1)and Italian Olives.
Hey that cheese is good...
(https://www.beechershandmadecheese.com/media/catalog/product/2/8/286.jpg)
Adding Jamaican Jerk spices creates a savory cheese that's earthy, nutty and spicy. With its complex, smoky flavor, New Woman is just as delicious melted into your favorite dish as it is on a cheese plate.
Can't say that I've had the cheese. Looks familiar though. Probably got it at a Murray's kiosk inside a Kroger?
Next time I'm at my cheesemonger I'll take some pics.
Linky. https://www.cheese-bar.com/
Could be, at Krogers. I should have mentioned they're kinda local but maybe they've expanded regionally from their original Pike Place Market location. They make cheese there and you can get fresh curds. Overall, okay stuff for a grocery staple.
Oh yeah I'm well aware of Beechers.
Oh, no doubt. I see they were awarded 1st place at ACS 2019 - #1 Clothbound Cheddar in America.
https://www.beechershandmadecheese.com/acs-2019-award-winners/flagship-reserve-7-oz (https://www.beechershandmadecheese.com/acs-2019-award-winners/flagship-reserve-7-oz)
Quote from: Muffin Man on September 03, 2019, 12:39:10 PM
Oh, no doubt. I see they were awarded 1st place at ACS 2019 - #1 Clothbound Cheddar in America.
https://www.beechershandmadecheese.com/acs-2019-award-winners/flagship-reserve-7-oz (https://www.beechershandmadecheese.com/acs-2019-award-winners/flagship-reserve-7-oz)
Hooks creamery is a standout too. Wisconsin of course. Their 7 year cheddar. OMFG.
Anyways in food blog news. My new fav place.
https://www.eempdx.com/
A pedigree of some great places already.
Salt and pepper squid garlic rice dressed greens.
(https://i.imgur.com/BQzNQ1m.jpg)
Brisket burnt ends fried rice.
(https://i.imgur.com/wDzjGBh.jpg)
Thai fried chicken
(https://i.imgur.com/8oSVoWp.jpg)
looks amazing!!
ive had my eye on a place called the french quarter i need to try. check it out rager and let me know what you think. in order to see pics of the food you need to go to yelp or something. kinda dumb to be a restaurant and not have pics of food on the website imo.
https://www.thefqc.com/ (https://www.thefqc.com/)
I would eat everything on that menu. Friendly pricing too.
Google Maps says it's a 4 day walk. I'm not sure if that includes camping time, or straight through.
Quote from: mortlock on September 03, 2019, 11:15:55 PM
looks amazing!!
ive had my eye on a place called the french quarter i need to try. check it out rager and let me know what you think. in order to see pics of the food you need to go to yelp or something. kinda dumb to be a restaurant and not have pics of food on the website imo.
https://www.thefqc.com/ (https://www.thefqc.com/)
Lots of good stuff. I would def be into some crawfish boudin balls and bbq shrimp. But oddly there's nary an oyster on that menu. Not even on a po boy.
Quote from: Lumpy on September 04, 2019, 03:00:05 AM
I would eat everything on that menu. Friendly pricing too.
Google Maps says it's a 4 day walk. I'm not sure if that includes camping time, or straight through.
I was very impressed. The build out is really neat and matches their theme. It's a collaboration between three guys. A couple of which we frequent their other places. Never been to the guys bar that runs the cocktail program. Def need to go for dinner. Much more on the dinner menu.
If you start out now you can take your time and we'll meet there next Tuesday for lunch.
I was referring to the Cajun place in Rochester. Walking to Portland would take more than 4 days.
I checked out the Eem menu - it looks good, but I'm not really into fusion cuisines. I'm sure it's all delicious but I tend to like the cheap and traditional formica counter type places, and fusion type places are usually more expensive and fancier.
I forgot where you're at
I updated my post to sneer at your restaurant suggestion (not really)
I spend way too much money on food and drink. I don't really spend much on anything else though.
I made this cheese q the other night.
(https://i.ibb.co/fGkzwx1/20190825-194911.jpg) (https://ibb.co/fGkzwx1)
Quote from: RAGER on September 04, 2019, 12:11:04 PM
I spend way too much money on food and drink. I don't really spend much on anything else though.
You're in high end sales, it makes sense for you to go to the hot restaurants and that type of thing, just so that you are living in the same world as your customers probably are.
Maybe that didn't make sense, I don't know.
Mortlock, is this what you had with the cheese q?
(https://i5.walmartimages.com/asr/b8d03e16-8ffd-4b2d-b24a-8d984f55a44e_1.258a4c421c48550a35f9edaeb40f6c1b.jpeg)
I love pico pica. Always have some on hand.
Quote from: Lumpy on September 04, 2019, 01:33:03 PM
Quote from: RAGER on September 04, 2019, 12:11:04 PM
I spend way too much money on food and drink. I don't really spend much on anything else though.
You're in high end sales, it makes sense for you to go to the hot restaurants and that type of thing, just so that you are living in the same world as your customers probably are.
Maybe that didn't make sense, I don't know.
You're glamorizing my job. My clientele doesn't know shit about food generally speaking. I would be shocked to see one of my customers at one of my haunts. Although that happened one time. I cornered them, closed a deal and they were in my office next morning signing. I picked up their tab. Maybe they felt obligated.
Quote from: renfield on September 04, 2019, 01:34:04 PM
Mortlock, is this what you had with the cheese q?
(https://i5.walmartimages.com/asr/b8d03e16-8ffd-4b2d-b24a-8d984f55a44e_1.258a4c421c48550a35f9edaeb40f6c1b.jpeg)
i used this.
(https://i.ibb.co/BCTqtD6/valentina.png) (https://ibb.co/BCTqtD6)
Fixins for a poblano corn chowder I made yesterday morning for lunches.
(https://i.imgur.com/hTRocFr.jpg)
(https://i.imgur.com/RG7cFYJ.jpg)
Tried a new place yesterday afternoon. Have had a cooked oyster in a while. It wasn't terrible. They had a self service tap wall.
(https://i.imgur.com/s2LybQL.jpg)
What's a top-notch food processor? Mainly I need to shred cabbage and other vegetable. Not gonna do it by hand. 12qt plus I guess. Any recommendations? I need a good one that'll last forever.
I bought this Lodge Dutch Oven 5 Qt. Nice part, lid can be used as a skillet. Heavy as a truck. Going to take a swing at a bread loaf for first use.
(https://shop.lodgemfg.com/images/L8DD3_N.jpg)
Robot Coupe if ya wanna spend the dough.
Indeed$$$ Thank you for the recommendation, RAGER. When I find something I'll loop back.
Did you ever find a cabbage mandolin you'd endorse? (I may end up shredding by hand afterall :D
I did upgrade my mandolin with one of these.
(https://i.imgur.com/gPFTJ2T.jpg)
As far as a food processor I still use my old Cuisinart.
I do some stuff by hand I just can't justify a Robot Coupe.
It's not that hard to thinly slice cabbage by hand. If you use a grater (or shredder?) you'll wind up releasing a lot of water... if that's a bad thing for your recipe.
Not bad at, I could do it all by hand, maybe will try that first and shred-ahead for the week. I'm using a chefs knife to make sauerkraut but I'm ramping up volume. I also need to shred carrots but doing those with a grater is scary. I can use a processor anyway but keep reading discouraging reviews although Test Kitchen says cuisinart, which I'll probably get. Also a mandoline - I'm getting (attempting) into a long-term diet using sliced vegetables, one of them colon cleansing routines with a base of cabbage/carrot/celery.......to make room for more hodogs!
RAGER, thanks for the repost on that mando
I'm just so used to doing everything by hand. Next tool I'm buying is a large capacity mortar and pestle. Can't find just the right one. I really need one for pulverizing Thai chili's and grinding shrimp and stuff. That shit always stays with my cutting boards. Besides, handling them chili's makes it difficult to handle mine or my wife's genitals. Gotta think ahead.
For lunch today I made kinda of a cross between yum khanom jeen and yum woon sen. it's probably a bit busier than it should be but I have to use up stuff I have like kaffir lime leaves a green papaya. It's also got that fermented pork in it (naem). Anyways.
(https://i.imgur.com/iMaad0y.jpg)
(https://i.imgur.com/WZ9VS1k.jpg)
(https://i.imgur.com/0Z1WGRm.jpg)
Quick fix snack, sardine over cottage cheese w/ pepper and pesto
Interesting?
Something you might find at the retirement wing of the bingo parlor. But it tasted good!
Pesto would be too spicy.
I was about to say "says the guy who ladles nam prik pao over everything" but then I figured it out.
The soothing sound of frying shallots
(https://i.imgur.com/twj8T4s.mp4)
You should put that on soundcloud so we all can relax to it.
https://i.imgur.com/twj8T4s.mp4
Sounds like rain.
I rained some o that shit down on my jok.
I should do one o them YouTube vids. 10 hours of shallots frying ????
Madras lentil over basmati baked w/neighbor-grown sweet onion, mild pepper, old german tomato, tossed on the sun dried. Needlessly doubling down on carbs - wish I had some grilled Saba to put on there! Been on my mind lately so will pick some up.
I could sleep to that. Better than the fan i use.
Yum curry lentils.
Killer slurpy soup last night. Totally vegan except for the ham, shrimp, and scallops in the XO sauce and the chicken stock that the wild mushrooms were simmered in.
(https://i.imgur.com/E3e8ybG.jpg)
Plate of garden fresh heirloom slicers for lunch with feta and Urfa biber.
(https://i.imgur.com/XXnullB.jpg)
id hit it but not my first choice.
Do we get to pick? I'll pick the yum woon sen, or something from the last page.
Salads are good for you...but I don't think I've ever had an heirloom tomato I really actually enjoyed. I had a few from a local garden recently and it was same as ever, disappointing. Seems like a novelty, so far.
Heirloom is like, the opposite of novelty
Aha! Been reading the thesaurus...fun with words.
Inspired by RAGER,
Garden Tomato Gorgonzola Crumble w/Aged Balsamic & Pickled Herring.
:D
I always think your dishes are in nonstick pans at first
Yeah, ha! (ps. those dark plates/bowls are Japanese porcelain, the one below is recycled bamboo)
Spaghetti Aglio E Olio then threw on some of Beechers New Woman, nice cheese for it making it okay that I was out of Parm. Ton a garlic in there and ample cayenne!
Atomic kimchi
(https://i.imgur.com/zja2cwU.png)
I just bought a bucket of kimchi myself.
Looks tasty ren.
"bucket of kimchi" - that's beautiful man, Lumpy.
Hey, I just notice she's prepping the cabbage in a way that explains why mine always come out so-so. With a few adjustments and a huge bowl this'll be the best year yet.
(https://onmilwaukee.com/images/articles/static/Kimchi_SaeheeChang.jpg)
Whoa, here's her recipe. Looks like i need anchovy stock!
http://www.innograte.net/koreaKonnect/FoodCooking.aspx (http://www.innograte.net/koreaKonnect/FoodCooking.aspx)
Nah. Fish sauce works well.
Renfields kimchi look really good.
I can't eat it every day, this will last me a month or more (?) I don't keep track...
Nice 3lbs!
Quote from: RAGER on September 11, 2019, 05:00:16 PM
Nah. Fish sauce works well.
Renfields kimchi look really good.
Right on, I remember your Red Boat rec and have the H-mart hours. Making a shopping list (still).
An Autumny snack of Broccoli & Smoked Kiesbasa w/aged balsamic and rosemary
Nice presentation.
Today is a busy cooking day.
Already did a traditional type pork belly. Small amount. Wife no likey.
(https://i.imgur.com/U6W7OTZ.jpg)
And now I'm making gaeng hung lay.
(https://i.imgur.com/8UvDo7g.mp4)
For sound. https://i.imgur.com/8UvDo7g.mp4
Still have to grill up some chicken and then make guay tiew tom yum goong for dinner.
Oh yeah got this mortar and pestle today too. Beer can for reference. It's big.
(https://i.imgur.com/pKDbAiF.jpg)
Wow a MONSTER! Fun bubbling.
you should have married me instead.
\m/
I need to start putting beer in all my photos for scale as well.
im doing that too.
beer can for scale. thats only half the sub for full disclosure.
(https://i.ibb.co/qDgz8GX/20190912-001447.jpg) (https://ibb.co/qDgz8GX)post a picture (https://imgbb.com/)
Small dish of gaeng hung lay over rice as an app and then the guay tiew tom yum goong.
(https://i.imgur.com/v7luL05.jpg)
(https://i.imgur.com/fmQRcQg.jpg)
Delightful, if not erudite ;D That book is on a waiting list and now I'm on it.
Josh is the owner/chef of Ava Gene's on Division and is also a partner in Tusk who is very veg heavy. Had a multi course meal at Tusk and there were so many neat things I never missed the lack of meat.
Best Vietmanese Beef Stew I've ever had! Perfect soup day too. From their updated menu so many things to try. ps. that's the freshest baguette I've ever had - somehow fresher than from a bakery counter.
I'd def eat some that. Vietnamese bakeries always have killer baguette. It's always got a more delicate crust.
EDIT
I'll make that some time soon. Wonder if they use any annatto for some color. I've got some so I'll use it.
Tonight I'm making sai ua Thai sausage. It's marrying the flavors in the fridge right now. Might have it with yum woonsen and or som tom.
Annatto, very well could be! There was a spice in there I'd not tasted before in others - was it nutmeg-y? My sensory memory isn't there right now but yeah. His broth was more complex than others. Carrots were there but missing rutebaga (if thats the veg they use). This one had the killer broth but reflecting back, missing some vegetable.
This place offers it with noodles standard, or rice option. I usually opt for baguette but will have to try rice, never see that before.
That broth would have cinnamon and star anise. Annatto has a little flavor but mainly to color it red. Carrots for sure. Maybe another root veg but def with the baguette.
star anus.
Stripper name.
Made yum woonsen with sai ua sausage last night.
(https://i.imgur.com/Mhz58mL.jpg)
(https://i.imgur.com/pQi4SBa.jpg)
Got up early this morning and made Thai red curry too
(https://i.imgur.com/iiNiAZ2.jpg)
(https://i.imgur.com/iiNiAZ2.jpg)
Putting the yum in yum woon sen.
swoon
Last night I made a chicken and corn jack Mac with roasted shallots roasted garlic and roasted poblanos. A mixture of breadcrumbs and parm over top with French mimolette cave aged melted oer top.
Wife accused the sauce of being broken so I got mad and didn't take a pic. It was not. I lubed the baking dish with shallot is it.
Edited cuz I guess I can't type on my phone.
Just made/consumed a batch of crispy fried green chile polenta cubes encrusted w/ crushed garlic, basil paste & Miyoko's parmesan, with a marinara dipping sauce. :D
Have a lot of poblanos. They'd be good in polenta too.
smoke a bowl of placenta.
Grinding toasted rice for dinner tonight.
(https://i.imgur.com/68UZiiL.mp4)
That seems so plain compared to the rest of your meals. Maybe you can dress it up with some spices.
Yeah. Maybe some pork fish sauce shallots chili's mint. Ya know.
Maybe some some khao soi gai goong
You could dip something in chocolate and cover it that rice
I'm thinking about getting a good Hawaiian BBQ Burger tonight with fries :P
Jelly donuts for dessert. Downed with some Shasta Grape!
Take it that fast food food bullshit thread.
Quote from: Isabellacat on September 17, 2019, 09:29:08 PM
I'm thinking about getting a good Hawaiian BBQ Burger tonight with fries :P
Jelly donuts for dessert. Downed with some Shasta Grape!
thats worse than pineapple on pizza.
Haha funny I ended up not having that tonight afterall.
Tough crowd here,I'm cookin' spaghetti in marinara with shrimps in it now mofos.
Quote from: Isabellacat on September 17, 2019, 11:46:56 PM
Haha funny I ended up not having that tonight afterall.
Tough crowd here,I'm cookin' spaghetti in marinara with shrimps in it now mofos.
backed hard.
Got so busy I only took one pic.
Soon to be khao soi gai with goong ????. With a side of larb mu
(https://i.imgur.com/htfpuKX.jpg)
Haven't figured out what goong is yet. Are you putting Ka Chai in there something about Pickled Rhizome...pickled ginger? Fun to look-up those Thai names and its various recipes.
This stuff. One of the recipes called for it and being a sucker for pickled....I'll look at H-Mart if I ever get there
http://vasineefoodcorp.com/product.php?pid=G45062 (http://vasineefoodcorp.com/product.php?pid=G45062)
That stuff sounds good. I thought ka chai was chives. Hmmm. I have some Chinese pickled mustard greens (su mi açaí) that I use in some dishes like tan tan mian.
Here's my haul from the Indian store nearby. Norther Thailand shares some Malaysian which shares some Sri Lankan which shares Indian. Poof.
(https://i.imgur.com/RBL515B.jpg)
Quote from: Muffin Man on September 18, 2019, 02:11:10 PM
Haven't figured out what goong is yet.
Shrimp! That's an easy one.
Not a big cooking day. I injured myself last week and have been just dealing with it this week but it's catching up. Cracked ribs suck.
So just pounding some chili's to ferment maybe poach some chicken and grill some pork with fresh bay leaves for lunches for the week. Wife's making veg tofu crunchy tacos for dinner. I'm having beer.
(https://i.imgur.com/juKZ97J.jpg)
Did you forget to disarm the booby traps on your front porch?
Hope you're okay my dude
Navigating my back garden can be a challenge. Lots of big ornamental grasses hiding dickhead rocks to trip over.
Thanks for the well wishes. Still fucking hurts bad and not sleeping well.
But I shall cook nonetheless.
One of my favorite herbs.
(https://i.imgur.com/KcAVbSh.jpg)
Heavily herbed chicken
(https://i.imgur.com/wn3aCjG.jpg)
fermenting chilis
(https://i.imgur.com/6Y0FTXH.jpg)
rager break one of your cracked ribs off and bbq that fucker.
Chicken Corn Blue with pasta 2-kinds, heavy on chopped garlic with oil, cream, egg, and spicy cheese. Kimchi doesn't belong there. And the breast was ghastly - dry, lousyily made (that butcher is out, I shall make my own 'duh). Best part was the pasta! Have a bunch pre-made for baking later. Served with virgin Ceaser cocktail mix.
(https://i.ibb.co/RHjN221/IMG-4046.jpg)
RAGER, hope your ribs mend easy. Man those cracked ones are tender, I did that once and that was enough!
God I haven't slept for shit in a week and a half.
I'm developing dirty dumplings. Don't let the urban dictionary definition ruin it for you. ????
Made dirty dumplings last night. Forgot to take a pic dammit. Basically steamed and the seared crispy on the bottoms of course. Then a sauce of Szechuan chili oil, Chiu chow oil, soy sauce, and chianking black vinegar. Adorned with fried garlic, fried shallots, chopped kimchi, scallions, black and white sesame seeds, and a little sesame oil.
Other variations could include fermented soy beans, dried shrimp, Jinhua ham, tofu, furikake, sachimi togarashi, nori, etc.....
Next time I'll take a pic.
It's my weekend tomorrow and Wednesday so I'll be doing some Thai cooking also.
This lady kicks ass
I like how she just folds up the quarter heads of cabbage instead of chopping it. Gently, politely! Not sure about the porridge though.
I don't even need to click on it to know that's Maangchi. She's my go to for most Korean stuff. Yes the porridge is key. It really does work. Leaving them whole like that makes for nice presentation.
Besides, shes adorable.
Cool, I'll try porridge on my next batch.
First batch is gone, 32oz inhaled in about 5 days. This was my first experience eating or making kimchi so I really don't have a frame of reference other than it was fucking delicious.
That's pretty brave to have never had it before. It looked spot on. Maybe pick up a jar for a compass reading.
Might just do that, cheers
Got some chanterelles. Processed and now froze.
(https://i.imgur.com/xLl1ypa.jpg)
(https://i.imgur.com/pJ8mh7a.jpg)
what do you do with it?
Soups, risotto, as a side sautéed, stir frys, in a gravy, with pasta, in a sauce, etc.....
Harvested by my wife up the Wind River Hwy in the Gifford Pinchot Natl forest in Washington.
Had lunch at Eem again on Tuesday. This time it was just meh. Had high hopes for the burger. Meh. Dinner is when all the rockstars work and that's when they shine.
The best cocktail ice ever though.
(https://i.imgur.com/Tc2UnDb.jpg)
https://www.youtube.com/channel/UCJjyyWFwUIOfKhb35WgCqVg
That looks like a good channel. Subscribed!
Thinking about putting this in my office at work.
(https://i.imgur.com/r673VTG.jpg)
Tuna melts courtesy of ms. ren while I make kimchi
(https://i.imgur.com/h2WUvYX.png)
I used pepper flakes instead of powder this time, so it's a bit less atomic. Also did porridge and used the good fish sauce (Red Boat). This batch came out a bit better, more depth to flavor.
(https://i.imgur.com/eAYRE39.png)
(https://i.imgur.com/wghgdZg.png)
Also attempted peach preserves. Added ginger and jalapeno. I might not have cooked them down enough I dunno, taste great though.
(https://i.imgur.com/n7mBfnX.png)
... and I also made nam prik pao!
(https://i.imgur.com/OKUVqXw.png)
(https://i.imgur.com/QGbhxVF.png)
(https://i.imgur.com/743i6ps.png)
Nice dude!
i dont work with fruit. not into sweet stuff. no desserts either.
Same. But did you see that tuna melt and kimchi?
Can you take heat? Like Thai heat?
can i take heat?? hah you obviously dont know who you dealing with.
I used about 30 dried thai chilis for the npp... could barely breathe while those fuckers were toasting. Cats fled the premises. It somehow didn't overpower the rest of the flavors; I'm quite happy with it
Common occurrence in my house.
Bunch of late harvest chili's and peppers ???? in brine. See where they're at in a few months.
(https://i.imgur.com/mzV5c0t.jpg)
This is the second bag of peeled garlic I've purchased for personal use. I did everything the fucking hard way up until about 7 years ago. I still do a lot by hand but there's only so many hours and my days off are precious. A bag of peeled garlic is a luxury. However I have a big bag of shallots I have to peel.
I've been too shy to ask about your garlic peeling technique. Most difficult thing that occurs in a kitchen in my opinion.
2 months ago it was bash smash and chop my whole life. I forgive.
I bought a garlic peeler, the rolling tube thing. I guess it kinda works if you gotta peel a ton. I don't like smashed garlic, always slice it, then chop if needed. Then again, most of my dishes taste pretty bad. (ed. wtf I do like lightly-smashed/partially whole garlic in stews, pots etc.) I bought a bag of garlic powder...meant to buy granules....Gah!
Tuna Melt, love those. That time of year again!
Meatloaf makes a mighty fine sandwich - even went whole-hawg and put ketchup on one
Meatloaf with Red Horseraadish Mashed Potato:
(https://i.ibb.co/0c6ZkZW/IMG-4078.jpg)
Curry Rice & Brocolli with Curry Garlic Perogies:
(https://i.ibb.co/Qmq1fKd/IMG-4091.jpg)
Super Trifecta Pancakes (Sourdough, Maple Syrup, Butter)
Almost as thin as crepes
(https://i.ibb.co/n86dbth/IMG-4068-14-02-38-548.jpg)
Beautiful.
Yeah you gotta slice/smash where appropriate.
(https://i.imgur.com/ceZFa5b.gifv)
I think it was Mario Batali who said that crushing garlic was a bad idea, I'm not sure why. Something about crushing the cells which release the blah blah blah. He said to get rid of your garlic press and use a sharp knife instead.
I once worked with a chef that claimed he could tell how sharp your knife was by tasting the garlic you sliced with it. We blind taste tested his ass and his claim was validated.
It definitely changes the flavor to smash instead of slice but sometimes that's appropriate. Jacques Pepin was pro-smashing so just putting that out there.
What's the garlic bread magic....granulated in butter? I need to whip up a batch of garlic bread and make some sort of soup to go with it. Maybe a peppercorn beef barley. I need to get a slow cooker.
Roasted then smeared in the butter.
Yeowza!
On it.
Quote from: renfield on October 02, 2019, 01:26:21 PM
I once worked with a chef that claimed he could tell how sharp your knife was by tasting the garlic you sliced with it. We blind taste tested his ass and his claim was validated.
It definitely changes the flavor to smash instead of slice but sometimes that's appropriate. Jacques Pepin was pro-smashing so just putting that out there.
thats like the one musician in a philharmonic orchestra saying he could tell the violin player across the room 4th one over second row was a half step off on the intro segment.
Eric Johnson can hear the difference between alkaline batteries and non-alkaline batteries in his Fuzz Face.
I know the type, first hand with the one Morton described. But this one had the cred to back it up. Ate like a horse, too.
I can tell if something is spicy or not by just tasting it.
i can tell be sight.
HotDog Spiked Braised Curry Chicken over Crispy Rice and Eggs Nam Prik
(https://i.ibb.co/Jqz83xB/IMG-4112.jpg)
We grew 1 plant of Habaneros that aren't hot. Supposed to have the flavor without the heat. So I picked one today, cautiously cut into it, and got that earthy smell they have. Tentatively took a bite, and no heat. Weird, all instincts were telling me it was gonna be hot, but nope. We've also got a bumper crop of regular habaneros that I have no idea what to do with, as my wife is not a fan of very hot. We did really well with the small red chilis, and got a good bunch of poblanos too.
My buddy was just adulating these heatless habaneros as well.
What the fuck is wrong with you people, just eat a bell pepper if you're a little bitch...
;D
habs without heat is like weed without thc. fucking pointless.
I was always catching hell from the "whites" for using too many habaneros in the achiote puerco at the that restaurant way back.
Quote from: Muffin Man on October 04, 2019, 06:43:38 PM
HotDog Spiked Braised Curry Chicken over Crispy Rice and Eggs Nam Prik
(https://i.ibb.co/Jqz83xB/IMG-4112.jpg)
What variety of nam prik you using?
Quote from: RAGER on October 07, 2019, 08:49:08 AM
I was always catching hell from the "whites" for using too many habaneros in the achiote puerco at the that restaurant way back.
I've got a recipe for a jerk sauce that calls for a dozen habaneros. I usually only use 3 in it, and my wife still complains it's borderline too hot. I don't know that I've ever gone the full dozen, it would be pretty spicy.
Most of my co-workers won't eat it even with only 3 peppers in it.
That shits meant to be grilled outside. Plenty of ventilation.
Busy day. Pics to follow.
pics of your busy day of cooking?
i cant wait. stoked.
Browning some short ribs for a stew for dinner, soaking sticky rice, and frying some muu thawt (Thai chicharrones)
(https://i.imgur.com/wozUNBf.jpg)
(https://i.imgur.com/GlSxv57.jpg)
Steaming some sticky rice
(https://i.imgur.com/lajyGdL.jpg)
Slow roasted the short ribs
(https://i.imgur.com/GAtbXXE.jpg)
Had some whiskey and the muu thawt
(https://i.imgur.com/BiZOKyy.jpg)
(https://i.imgur.com/jjaHn8V.jpg)
Dipped in this
(https://i.imgur.com/e6McfSX.jpg)
Making paste with the San Marzano types from my garden
(https://i.imgur.com/vTo8zFe.jpg)
(https://i.imgur.com/RfNZMCH.jpg)
Dried black limes and black cardamom seeds go into the stew with the paste make for depth of flavor.
(https://i.imgur.com/FSxvhJn.jpg)
Yummy stew.
(https://i.imgur.com/2yvHybZ.jpg)
Holy fuckballs man
Prepping Thai sour pork ribs. Ready in about s week.
Lots of salt and a paste made of white pepper and garlic cloves along with some sticky rice and palm sugar. Packed in a freezer bag (used multiple times for other stuff )for about a week. Then I'll fry them and eat with herbs chilis and beer.
(https://i.imgur.com/BJqRClg.jpg)
(https://i.imgur.com/5eQnS5l.jpg)
Does the wife get nervous about eating meat that was left out at room temperature for a week? I think this dish would meet resistance in my household. I really want to mess around with this type of thing though.
Seriously man you've really inspired me to branch outside of my comfort zone cooking wise, really enjoying it. Big ups.
Oh no. Those will be in the fridge for a week. There is a type of sausage that I'll do that is counter fermented but the ambient temp has to be warmer.
Thanks man. That means a lot. It's. So much fun. Simple good fun.
Ahhhh gotcha, cheers
fantabulous.
(https://uploads.tapatalk-cdn.com/20191011/51376c74db31c06ed1ba2fd3b8d08ea6.jpg)
Fake "Chik'n" patties on Thomas's English Muffin with Provolone cheese, mayo, and baby spinach.
Pretty fucking good. Fuck you.
BK should do a BK Impossible (elongated) Chicken Sandwich. It would be way better than the Impossible Whopper (which kinda sucks - get a premium Impossible burger at a real burger place instead, those are great). Fake chicken is far superior to fake beef.
Muffin Man approves (the muffin. won't touch the impossible stuff)
Quote from: RAGER on October 09, 2019, 12:42:26 PM
Browning some short ribs for a stew for dinner, soaking sticky rice, and frying some muu thawt (Thai chicharrones)
(https://i.imgur.com/wozUNBf.jpg)
(https://i.imgur.com/GlSxv57.jpg)
Steaming some sticky rice
(https://i.imgur.com/lajyGdL.jpg)
Slow roasted the short ribs
(https://i.imgur.com/GAtbXXE.jpg)
Had some whiskey and the muu thawt
(https://i.imgur.com/BiZOKyy.jpg)
(https://i.imgur.com/jjaHn8V.jpg)
Dipped in this
(https://i.imgur.com/e6McfSX.jpg)
Making paste with the San Marzano types from my garden
(https://i.imgur.com/vTo8zFe.jpg)
(https://i.imgur.com/RfNZMCH.jpg)
Dried black limes and black cardamom seeds go into the stew with the paste make for depth of flavor.
(https://i.imgur.com/FSxvhJn.jpg)
Yummy stew.
(https://i.imgur.com/2yvHybZ.jpg)
GADZOOKS! :o 8)
I've got a bunch of cilantro from Ventura county. It's got the nice long stems like I like. It's very artsy.
Let me get a few sprigs.. im making a pico tonight.
For tacos?
Yep taco night tonight.
Beef, fish or pork. Corn or flour? Soft or crunchy cracker ass type? Cabbage or lettuce? Guacamole? Cheese? What kind.?
I think I'm developing a corn allergy. It seems to bother my stomach. So I bought flour tortillas last week. I was sad. :(
Yeah but it's still a taco. It's like sex. Even if it's bad it's still kinda good.
Quote from: RAGER on October 13, 2019, 06:14:36 PM
Beef, fish or pork. Corn or flour? Soft or crunchy cracker ass type? Cabbage or lettuce? Guacamole? Cheese? What kind.?
beef with flour soft shells and crunchy corn shell options. Pico made of tomato onion jalapeno cilantro lime and salt and pepper. Refried beans and shredded cheddar cheese. Hot sauce and sour cream for topping it off. Keep your opinions on the sour cream to yourself. I know its frowned upon by some people.
Crema is hard to find in some places, and when you do, it's kind of expensive. I think regular sour cream is okay substitute. There's only so much room on a taco so I don't use it, also sour cream tends to spoil before I can use it all up and I hate that, so I rarely buy it.
Sour cream goes bad?
I usually keep it simple, meat + onion/cilantro + cheese + some hot sauce. Pico de gallo is cool but not required. Might get a little crazier if it's fish
Quote from: RAGER on October 14, 2019, 12:15:11 PM
Sour cream goes bad?
Heck yeah.
I find cheese to be optional on tacos. Usually there is enough excitement already happening.
Agreed. I wouldn't put cheese on al pastor or fish tacos
My go to tacos are carnitas, corn tortillas, onions, cilantro, and a roasted salsa molcajete.
Quote from: RAGER on October 14, 2019, 08:28:42 PM
My go to tacos are carnitas, corn tortillas, onions, cilantro, and a roasted salsa molcajete.
Me too with cabbage, the one I used to get at the Oaxacan taqueria. e horchata. Barbacoa too, 1st or 2nd.
Chorizo on standby. Always liked a 1/2 n 1/2 chicken and chorizo burrito, not mixed, one end each.
cheese is mandatory on beef tacos.
Had to send away for these.
(https://i.imgur.com/di1EHfj.jpg)
Kaffir limes
(https://i.imgur.com/6HmRmAw.jpg)
Dont be dangling kaffir limes in my face without telling me why these are so special that they need to be mail ordered.
Th yer integral in Thai cooking. Along with the leaves but used differently. The flavor and aroma is really something else. I'm positive you had them at some point when you were in SE Asia.
I have grown dependent upon them much like fresh bay.
When the hell was i in se asia? Im pretty sure i would have remembered that.
Shit sorry. Sometimes I glance at your avatar and think it's Lumpy.
How dare you.
Having said that, lumpy rules so ill take it as a compliment.
Red Snapper in Thai Garlic and Basil Sauce over Braised Baby Bok Choi* and Mushroom. Served with French Baguette. My tastiest dish so far this month! ( sauce spiked with Chinese Black Bean and Prickly Ash Red Flakes Oil)
* Crushed ala RAGER
(https://i.ibb.co/HK9CZ1N/IMG-4209.jpg)
(https://i.ibb.co/y0D5n95/IMG-4239.jpg)
Now you're sticking with a theme. Might've subbed rice for the bread though. Sounds delicious.
Gettin a braise goin. Gonna be Korean tacos tonight.
(https://i.imgur.com/f2FDjkY.jpg)
(https://i.imgur.com/U9ULwCJ.jpg)
(https://i.imgur.com/60VFnJm.jpg)
Mushroom Cheeseburger Peri-Peri Rub with Touch 'O Heat BBQ Sauce
(loads of mushrooms under Port Salut) (no buns had to use toast)
(https://i.ibb.co/CHBKv2z/IMG-4242.jpg)
(https://uploads.tapatalk-cdn.com/20191023/5f8347da11d92cabe73b484d0b4f6f5d.jpg)
Sent from my iPhone using Tapatalk
Seems like a solid recipe. No garlic but hey lots of onions do that's good. Who's Felice?
Bay leaf
Red wine can be nice
One half of the husband and wife Bryant Nashville songwriting team.
Sent from my iPhone using Tapatalk
Braised beef and taters. Toasted coriander, cumin, and fennel seeds ground and mixed with hot oil and then folded into the taters with som course sea salt.
(https://i.imgur.com/WZVGAZf.jpg)
Gorgeous!
Oh man. He had a good long ride.
Went to Bigs Chicken today. Dude owns as few joints around town including one of my favorite sandwich places I've posted about. This is the second chicken joint. God damn good. Portland is chicken fucking Koo Koo at the moment. Really impressed.
We got the Bigs family meal cuz we wanted leftovers. We'll be eating this for days. Big salad, mashed taters and gravy and dirty rice. Sorry no Thai recipes this week. $33 I think. This shit would cost $60 at other places.
(https://i.imgur.com/ojaA9xK.jpg)
(https://i.imgur.com/AuAqAYO.jpg)
(https://i.imgur.com/1E2755g.jpg)
Bangin' value^. Real tasty appearance.
------
Amazoo has the (silver) Cuisinart 14cup on deal-of-the-day at $99. Will be here tomorrow. It was America's Test Kitchen #1, so I'm told. #2 was the breville for $350+. Not quite the big boy you you mentioned RAGER but, hey, should be the right tool for now. :D
https://www.amazon.com/Cuisinart-DFP-14BCNY-Processor-Brushed-Stainless/dp/B01AXM4WV2 (https://www.amazon.com/Cuisinart-DFP-14BCNY-Processor-Brushed-Stainless/dp/B01AXM4WV2)
i want mashed potatoes now.
Quote from: mortlock on October 15, 2019, 11:08:29 PM
cheese is mandatory on beef tacos.
Mandatory Cheese is a great band name.
Quote from: Muffin Man on October 30, 2019, 09:48:26 PM
Bangin' value^. Real tasty appearance.
------
Amazoo has the (silver) Cuisinart 14cup on deal-of-the-day at $99. Will be here tomorrow. It was America's Test Kitchen #1, so I'm told. #2 was the breville for $350+. Not quite the big boy you you mentioned RAGER but, hey, should be the right tool for now. :D
https://www.amazon.com/Cuisinart-DFP-14BCNY-Processor-Brushed-Stainless/dp/B01AXM4WV2 (https://www.amazon.com/Cuisinart-DFP-14BCNY-Processor-Brushed-Stainless/dp/B01AXM4WV2)
Probably a good choice but some of the high dollar stuff has a much longer warranty.
After the last couple weekends of bad eating what with pizza, burgers fries, fried chicken and such, it's time to get back to some Thai cooking.
This becoming one of my go to's. Laap laab, larb, whatever you want to call it. Simply minced chicken pork or beef just cooked until done in a small amount of water and fish sauce. The method is call "ruan". Roll the R. Toasted chili, kaffir lime leaves, lemongrass, galangal, sawtooth, mint, shallots. Served at room temp with all manner of fresh crunchy greens and veg and sticky rice. Thai spicy. It's a fav.
Eventually I'll sneak an authentic version in past the wife. Chicken (gai or kai will have livers hearts and gizzards) , pork (muu or moo) will have kidney, liver and blood) and beef (neua will have minced loin, liver and tongue )
(https://i.imgur.com/XTwHdN4.jpg)
Funky organ meat flavors are hard to miss. I don't like them either. I love larb moo and som tum and khao niaow (sticky rice).
Have you been to Thailand? You should go. Prices are down from when I went, I think because of the political unrest (I don't know the current political situation but I saw plane tickets for like $500, almost half of what I paid like 6 years ago).
Haven't been but it's on my list. Gotta dump a bunch of money into the house this next year but maybe in a couple years we'll go.
I'm gonna guess it's a cheaper vacation than Hawaii.
For sure but this year is already booked and paid for.
Pok Pok again. Laap muang, sai ua, som tam, and khao niao
(https://i.imgur.com/jW310cq.jpg)
Thai correct?? i need to find a thai place near me. rager google the places in rochester and let me know which one looks best to you. ill report back.
I looked real quick - it's hard to tell what's up based on a website. I don't trust Yelp, especially for Thai food, a lot of people have no idea what they're talking about when it comes to Thai food ("they brought all the food out at the same time"- but they're supposed to do that).
Saks (or Khong - same owners?) might be good, but I think every restaurant in the world has hits and misses, good at some things and not good at others. You should find a place that looks good to you and give it a try.
Order something from every category, and share everything (I would definitely suggest a salad of some type, and a soup maybe). Soup, salad, one entree if it looks big enough, sticky rice (eat that with the salad, you dip it in the marinade). Sticky rice isn't always necessary. Get regular rice with your entree, not sticky.
Noodles are more of a lunch thing or drunk food, but if you want noodles then get noodles. It's not a rule. Like having a hamburger for dinner, but it's more popular to order that at lunch. But nothing wrong with that.
Don't order everything super spicy, it's supposed to be a balance of flavors. If your old lady doesn't like spicy, ask for chili peppers on the side and add it yourself. On a scale of 1 to 5 "hot peppers" don't order a 5, I would ask for 2, 3 or 4. I don't think many people do that even in Thailand, unless they are like hot pepper nuts (same as here, most people don't want their food insanely hot). I personally like the salads to be the most spicy, not mild, like a 3 or 4. And the entrees to be slightly less spicy.
0 Peppers: waste of time (unless it's not even supposed to have peppers)
1 Pepper: barely noticeable, but not totally boring.
2 Peppers: "spicy" according to average Americans
3: Definitely hot but still enjoyable, this is the sweet spot for me. I usually get 2's and 3's, and I don't make everything the same hotness.
4: on the border of too hot. Tastes good, but you might ask yourself if the next bite is worth it. Too hot for most people.
5: For heat freaks only, "this guy is insane, LOL" etc.
At some places they literally add "3 peppers", at other places it's just an estimate of hotness. So don't get mad at me if your "3" wasn't hot enough. Ask for chili peppers on the side.
You want to eat a little bit of everything at the same time (not in the same bite). In the West we eat the salad, then the soup, then the entree. In Thailand you have a little of this, a little of that.
Share everything, try different places. You probably have to eat average or even bad Thai food to recognize good Thai food when you get it. Figure out what you like. I personally don't like Chicken Larb, which a lot of places offer (I like pork larb, I think chicken larb is boring)
Mango and sticky rice is a good desert (it might not sound that good. Rice?). Especially good after eating spicy food. The rice is cooked with coconut milk and it's sweet and cool. If the mango is ripe, together it's really good.
I went to Thailand and ate a lot of good food, but there was average and below-average food there too. If you don't like the restaurant, try ordering different stuff, or try a different restaurant. Ask your server for suggestions if it seems like a good idea, tell them you want authentic Thai food. It's possible you'll get hosed anyway.
Sorry if that was over the top.
Still editing, LOL
i have more questions than answers at this point.
I think you should just go, and freestyle it. Take pics and report back.
Lumpy I wish you could try my laap gai. It's def not boring.
Morty I got nothing. I looked at a bunch in your area and they all look like bullshit. Same thing over and over and what's with the broccoli in every other dish?
Here's a documentary about Pok Pok owner Andy Ricker. He's an OCD weirdo and that's why the food is so authentic. I remember our bands played together a couple times in the early nineties. /degreesofseparation
What was the name of his band? (What was the name of your band?)
I think both Pok Pok locations in NY are closed now, but he's planning on opening something else maybe... I remember reading something like that.
Pok Pok Vegas in the same area as Lardo which has the best dirty fries ever besides their super killer sandwiches.
Believe me neither of our bands were noteworthy so unless you're from here you wouldn't recognize them and probably not even if you were.
Anywho. Prepped these sour pork chops again which we'll have one week from today grilled low and slow.
(https://i.imgur.com/mXhCqw1.jpg)
Cooking in the pot right now is Jin hoom neua. Pics later. I'm gonna serve noodles on the side.
Quote from: RAGER on November 06, 2019, 09:10:13 AM
Morty I got nothing. I looked at a bunch in your area and they all look like bullshit. Same thing over and over and what's with the broccoli in every other dish?
thats what i was thinking but i needed an expert opinion. rochester should stick with garbage plates.
No broc in garbage plates.
Even watered down Thai food is still really good. Basil chicken, green curry chicken, chicken soup with coconut milk, fresh spring rolls, drunken noodles, you can get that at any Thai restaurant and it's all really good.
Order all that (show my post to your waitress) and report back.
Oh yeah, get a Thai iced coffee too. And papaya salad.
If you want something spicy, ask for "pod prik" with whatever meat you want (pork pod prik, etc). That's spicy stir-fry.
If this was Italian food we would be talking about veal carpaccio with shaved fennel, and Rager would be complaining that nobody makes authentic cuisine from Tuscany. Meanwhile, lasagne is Italian food which you can find anywhere and enjoy. Just because your local restaurant doesn't serve veal carpaccio doesn't mean it sucks.
i personally never eat at restaurants that dont serve veal carpaccio.
Lasagne is hella good bro.
Some of the food Rager makes - sour sausages for example - I don't think you would be into it.
This is average Thai food at most Thai restaurants. You never ate this food? The food Rager talks about is regional, "Issaan" food which is from like out in the boonies, the Issaan region. You can't find Issaan food everywhere in America, probably only in certain bigger cities. The average Thai restaurant serves the Thai "royal" cuisine, which you can get everywhere. It's great! (Unless they fuck it up)
Tom Ka Kai - chicken coconut soup
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fcentaur-mgmt.co.th%2Fwp-content%2Fuploads%2F2016%2F02%2FThailand-Foods-Image-3.jpg&f=1&nofb=1)
Chicken Satay with peanut sauce
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ffthmb.tqn.com%2FJ9DnDxgD7sNjPX3eAeOS8R4FDzM%3D%2F2000x1500%2Ffilters%3Afill(auto%2C1)%2FGettyImages-659095647-584859c53df78c023033ffb2.jpg&f=1&nofb=1)
Green Curry Chicken (needs side order of white rice)
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fpixfeeds.com%2Fimages%2Frecipes%2Fchicken%2F1280-619736582-green-curry-chicken-thai-food.jpg&f=1&nofb=1)
Drunken Noodles with shrimp
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fi.ytimg.com%2Fvi%2FGP1Pz-Z7GZ4%2Fmaxresdefault.jpg&f=1&nofb=1)
Pad Prik Chicken (hot)
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fs3-media1.fl.yelpcdn.com%2Fbphoto%2FvXc0cC57bti8QQ1X5xMz-w%2Fo.jpg&f=1&nofb=1)
Thai iced coffee and Thai iced tea (they are sweet)
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fwww.sunnysidecircus.com%2Fwp-content%2Fuploads%2F2018%2F10%2FOliang_Iced_Thai_Coffee_fullwidth.jpg&f=1&nofb=1)
Issaan food isn't even that common in Bangkok.
In New York City there are probably 200 Thai restaurants, and maybe 6 of them serve Issaan food.
Redacted
Lumpy's right. I like the stuff that's not common and takes more work and different ingredients. I've had all the normal Thai dishes and curries. Of all those I only enjoy pork prik king or pad se eew. It wasn't until I tried Pok Pok and this other place on Hawthorne than has now shuttered due to high rent called simply Chiang Mai that these different flavors stood out. Flavors I've never tasted and I was like whoah that's what this stuff is supposed to taste like. Stuff like galangal, kaffir lime, and blood. Call it guay tiew reua and mention it has blood in it? No takers. Call it something fun like boat noodles with coconut milk and that's more acceptable.
I love lasagna and carpaccio. Obviously we've got some top notch Italian joints here. Fresh pastas made daily.
I forgot to take pics of the jin hoom neua. Wife wasn't crazy about it. I get it. Essentially there's two ways to cook beef. Either barely cook it at all or cook it until it's fall apart. In between you often get a gamey livery taste. This was still a bit chewy and the cut ( banana shank) lends to that texture. She like the other flavors but not the slight gamey taste. I thoroughly enjoyed it
Prik king is a favorite of mine but i usually do it with a filet of salmon
I'm down with all the dishes Lumpy posted as well, and agree that you can find good renditions of them everywhere.
Also tom yum is great.
Tan tan mian for dinner last night with water spinach and Chinese celery.
(https://i.imgur.com/Mgsrjru.jpg)
What is it?
I went out for Thai food the other day because I was nearby a place I liked. I asked for spicy and it wasn't spicy but I didn't send it back because I hate doing that.
Sichuan noodle dish. Ground pork fried with five spice, dark soy, shaoxing wine, sweet bean, and su mi acai(pickled mustard greens). The sauce/broth consists of stock, cooking water, lots of Sichuan chili oil and peppercorns, soy sauce, chopped garlic, sugar, chianking vinegar, and tahini. Often just called dan dan noodles.
I almost never send anything back. I know shit happens sometimes. If it's a $50 overcooked steak it's going back though.
Cooked corned beef with rice and onions tonight Filipina style. Turned out really good as usual. I know how to cook the most perfect Asian style rice,taught to me by real Asians growing up! There's a secret to it.
Ube(Purple yam) ice cream for dessert is also the bomb.
Trying to do a sourdough starter, I'll let y'all know how it goes
Cool, man.
(https://i.imgur.com/0NuTIFZ.jpg)
have any of you guys tried the waygu beef? rager im sure you must have whipped up something awesome before with this.
Real wagyu is from Japan I think so no matter haven't but I've had some labeled wagyu or Kobe. The meat is more marbled resulting in more tender. I've never spent the dough to have an A5 wagyu steak though.
im going to do it at some point. ive already committed in my mind. i told my g that id split the steak sand with her. cant really afford two.
A sandwich? I'd just go for the steak alone.
Wife brought home bad Chinese food last night. And a lot of it. Haven't had Americanized Chinese in several years. I hate wasting food but much of this is gonna get tossed. No idea why she got so much. Now I'm rethinking lunch out today.
Was gonna do this with Jo Jo's
(https://i.imgur.com/yExfWdr.jpg)
I said sandwich because of the waygumafia in japan.
On a side note, how does mrs rager bring home bad chinese food. Surely she must know of your cullinary skillz and wouldnt want to offend you with substandard asian cuisine. Since she brought it home in such abundance im thinking shes sending you a message. Shes mad about something.
No. She suggested it and I said fuck it. I didn't think she was gonna get the quantity she did. Imagine $50 worth of shitty Chinese food. It's like she ordered half the menu.
Ive been divorced twice. I know when a woman is trying to tell you something.
Back to the waygu. The waygu mafia steak sand is $185. Its small. I could put down 5 or 6 of them after a few bong hits. Thousand dollars in steak sandwich munchies.
We've got signs of life
(https://i.imgur.com/cySnAH8.png)
Nice. You can feed that thing forever now. Your dough 30 years from now will be from the same culture.
I thought that was egg nog.
My sourdough starter went flat so I just did a restore on it. Hope it works - drained off the brown liquid, remixed with distilled water and Bob's Red Mill Organic Buckwheat flour.
If this link works its Japanese Wagyu via costco
Japanese Wagyu Boneless Ribeye Roast, A5 Grade, 12 lbs
Online Price 1,279.99 $
Less 280.00 $ -
Your Price
999.99$
Price Per POUND: $83.33
https://www.costco.com/japanese-wagyu-boneless-ribeye-roast%2c-a5-grade%2c-12-lbs.product.100311435.html (https://www.costco.com/japanese-wagyu-boneless-ribeye-roast%2c-a5-grade%2c-12-lbs.product.100311435.html)
Quote from: Muffin Man on November 12, 2019, 08:45:02 PM
If this link works its Japanese Wagyu via costco
Japanese Wagyu Boneless Ribeye Roast, A5 Grade, 12 lbs
Online Price 1,279.99 $
Less 280.00 $ -
Your Price
999.99$
Price Per POUND: $83.33
https://www.costco.com/japanese-wagyu-boneless-ribeye-roast%2c-a5-grade%2c-12-lbs.product.100311435.html (https://www.costco.com/japanese-wagyu-boneless-ribeye-roast%2c-a5-grade%2c-12-lbs.product.100311435.html)
thats actually cheap from what ive seen out there.
You're forcing me to do this aren't you?
if theres a way i can get some of whatever you make ill go in on it.
We should organize a music festival around it.
not joking
WAGYU BEEF FESTPDX!!!!!!
im down.
I cannot find these anywhere. They're Thai fresh green peppercorns. I'm not sure if they're the same as Kampot peppercorns. I think I found them dried (they'll be here tomorrow) and I think I can find the ones in a brine locally but fresh is where it's at.
(https://i.imgur.com/RV1PuzD.jpg)
One of the things I wanna make is yam kop. It's a spicy frog soup. Wife is of course not on board. Here's a video of the process. The host is kind of annoying but I think he's genuinely excited about this stuff.
Picked up some fancy Shoyu - label with everything written in Japanese, fancy. Just chanced into it at Amazoo link below. Has a nice woody note, not too salty, and off the charts Umami. Had it last night with Spanish saffron rice and sardines. Today I picked up a handful of various imported sardines, and a tin of cod livers! Never tried that but gonna next week.
https://www.amazon.com/Kishibori-Shoyu-Artisan-unadulterated-preservatives/dp/B005GQYXTC/ref=sr_1_3?crid=52CMGYB12OX1&keywords=shoyu+soy+sauce&qid=1573875371&sprefix=shoyu%2Caps%2C424&sr=8-3 (https://www.amazon.com/Kishibori-Shoyu-Artisan-unadulterated-preservatives/dp/B005GQYXTC/ref=sr_1_3?crid=52CMGYB12OX1&keywords=shoyu+soy+sauce&qid=1573875371&sprefix=shoyu%2Caps%2C424&sr=8-3)
Will try to get whole filets out the can next time
(https://i.ibb.co/HGzBZCJ/IMG-4281.jpg) (https://ibb.co/MPVZdfX)
I really like that Migrationology YouTube channel. He's part Thai part American and lived in Seattle for a while, but speaks fluent Thai and married a Thai lady. His channel expanded to cover food almost worldwide now and it seems like he's really blown up - I think he gets paid to promote locations and cover their food because it's so good for tourism. But he started out by covering Thai food and it's with a depth and expertise that is impressive.
Here's a video from northern Thailand where he eats sai ua (sausages), fermented pork riblets, raw larb, and more. He must have a tapeworm, they eat So much food every episode. And he piles on extra chiles.
I would hate to eat that frog dish where it's been hacked up and there are bone fragments in every bite. :P
His website has restaurant recommendations and would be good reference if you visit Thailand.
Yeah but that's backwoods rustic. If I made it I'd just use legs cuz that's probably all I could find. That and I'm not sure I want to hack up a bunch of damn frogs. Eeeesh.
Buffalo? Did they also say Bison? Any who, I should get out the house more often, I'll check ticket prices.
I think they are water buffalo, which is the typical farm animal in that region. Usually look kind of scrawny to be honest. I don't think they have cows there - I think all 'beef' may be imported.
Not sure what this farm is all about - the water buffalo look pretty fat and happy here, so maybe they are raised for meat? Ones working in the field aren't this fat.
Like I was saying earlier, at first Mark Wiens kinda bugged me but he's pretty genuine. That's a great vid you posted. Sai ua is one of my favorite Thai foods to make. Gonna make a batch on my next days off.
I looked up the website regarding the water buffaloes. It looks like it's a tourist attraction about farming.
I just spent over $100 on this site. Bunch of cool stuff. I highly recommend it.
https://importfood.com/
I also just got some Kampot peppercorns in the mail yesterday.
(https://i.imgur.com/pMoIGQ3.jpg)
I put some in my laap gai.
(https://i.imgur.com/VLvuZw7.jpg)
First bake off my starter, at 1 week old. Detectably sour, but only just.. I hear that's to be expected until it matures for a couple months? Anyway I'm happy with the results. Gonna make some pizza in a couple days
(https://i.imgur.com/4khHhkP.png)
(https://i.imgur.com/ag3H6Ep.png)
looks really good.
Cool loaf, bro.
That's some good lookin bread. I got into baking breads a while back. I just done eat that much bread these days. But baking your own bread is very rewarding.
Korean pork tacos with Sriracha mayo FTW!!! :P
(https://i.postimg.cc/RF79zhZD/unnamed.png) (https://postimg.cc/S2xH6y86) (https://postimages.org/)
*DROOOL*
I tried a couple storebought kimchis and they were all worse than mine, blander, more watery, cabbage was kinda raw.
Then I tried this one. Really fucking good, just beautifully fermented and sour. Certainly beyond what I've been doing. I think I need more time at room temperature and ... maybe to ease off the gochugaru
(https://images-na.ssl-images-amazon.com/images/I/611sZLKJvWL._SL1000_.jpg)
i need a filibertos carne asada burrito. fuck.
Had some bad Thai food at a neighborhood location that's doomed - no restaurant seems to last more than a year or two. Talked with the cute new owner lady for a minute and she said it's hard to find cooks who can make regional food. This place has one cook and a medium-big menu, and what I ate (drunken noodles - I wanted noodles) had the "it's like Chinese food" vibe, but at least it had lots of basil. When she asked me how the food was, I said it was okay. What was I gonna say, this place sucks? Noodles $15, spring rolls $6 (tasted like freezer burn), iced coffee $4. With tip it was $30. I could have ate at a lot of other places nearby - Wendy's - for like $8.
The restaurant business is brutal.
Quote from: renfield on November 19, 2019, 09:14:03 PM
I tried a couple storebought kimchis and they were all worse than mine, blander, more watery, cabbage was kinda raw.
Then I tried this one. Really fucking good, just beautifully fermented and sour. Certainly beyond what I've been doing. I think I need more time at room temperature and ... maybe to ease off the gochugaru
(https://images-na.ssl-images-amazon.com/images/I/611sZLKJvWL._SL1000_.jpg)
You should try the restaurant that makes it. You're out Californy way right? They're in Huntington.
I don't always do my kimchi the same way but I'll pack in in different containers to enjoy at different stages. Fresher more crunch with rice or alone or aged for a more sour flavor to add to jiggae. I've got a batch over a year old and some fairly fresh. Keep that store bought kind on hand and gauge your against it until you get yours similar.
Quote from: mortlock on November 19, 2019, 10:36:45 PM
i need a filibertos carne asada burrito. fuck.
That's the chain out Arizony way right?
Quote from: RAGER on November 20, 2019, 09:55:38 AM
Quote from: mortlock on November 19, 2019, 10:36:45 PM
i need a filibertos carne asada burrito. fuck.
That's the chain out Arizony way right?
yes it is. Its really good.
if i could open a filibertos location where i live im pretty sure it would be a mega hit. i should acquire a franchise. anyone care to donate?
Looks like it's a privately owned chain. Not a franchise
Just steal some of their food ideas and maybe get somebody to ship you green chilis. You can do like a Kuma's Burgers thing, call it Mortlock's Heavy Metal Burrito Warehouse. Something like that. I'm still working on the name.
I'll work on the recipe for Fukn Harsh Nachoz!
Got my order from Importfood.com. Very nicely packed.
(https://i.imgur.com/qv7il2q.jpg)
(https://i.imgur.com/yYdVs2m.jpg)
They don't have that at the local Asian supermarket?
I haven't seen the peppercorns anywhere and I was after a specific brand of soy sauce and fish sauce. Also that's a tamarind chopping block.
Did you break up with red boat?
Bank, money, dough. From a jar setting on the countertop, renewing the spunk of the sourdough it werkin'.
Quote from: renfield on November 21, 2019, 11:17:31 PM
Did you break up with red boat?
Not at all. Just trying something different. A brand recommended by someone. I'd also like to try a Korean type.
Quote from: Muffin Man on November 22, 2019, 03:32:52 AM
Bank, money, dough. From a jar setting on the countertop, renewing the spunk of the sourdough it werkin'.
Is that buckwheat flour?
TL:DR Yes,
Bob's buckwheat but less and less of it - pic is I'm diluting it back with/to unbleached white. Made with tap water and the bubbles kick up. The batch on the countertop now was started with the pic batch, but made with distilled water - very little bubble action. Twice now distilled seems to temper the action. But the strain is getting back to (I think), strength. It's more sour.
The starter is going on 70yrs so I must take care of it. I'll make a cast iron/dutch oven loaf but first flapjacks (buckwheat).
Costco organic Turkey's are $2.99/lb. $45-60 a pop/ But they have two kinds. I got a roasting pan - caphalon non sitck ($20) but no turkey. Might do a beef roast, lamb, but if Turkey - Tom or Hen?
Fermented red jalapeno hot sauce. Dehydrating the skin and seeds for god knows what kind of seasoning.
(https://i.imgur.com/I3ajJdw.jpg)
(https://i.imgur.com/UVDndtz.jpg)
Uh. Chili flakes. Duh.
Started on turkey stock for the gravy
(https://i.imgur.com/17j9DK0.jpg)
(https://i.imgur.com/zdVBpFS.jpg)
(https://i.imgur.com/jNk40JM.jpg)
Used leftover squid for dinner last night. Hot sour and spicy jok.
(https://i.imgur.com/JFsZf7t.jpg)
nice roasting pan
Cuisinart. Got a great big All Clad one too.
Goes without saying.
$67000 for this pan. aaack, I was in at $200 :(
https://www.vermicular.us/shop/musui-kamado?variant=13449611608123 (https://www.vermicular.us/shop/musui-kamado?variant=13449611608123)
I'm just not buying in to the "one pot cook it all" scheme. Rarely use my crockpot. About as useful as a sous vide.
I'm catching on. Trying to take the easy way out with the one-pot probably a fools errand.
ps. the Cuisinart food prep cheaply made - stuff gets trapped between blade and top. Now saving for that Robot-Coupe*.
I've been buying cheap crap from costco. Countertop quartz oven? crap. Non-stick roasting pan? (did not open but) crap. Both returnable even though I try to never return stuff.
*still learning/can confirm the lesson that a cheap tool is more often than not, a pita.
Don't get a Robot coupe unless you're doing some serious shit. A Vitamix and a kitchenaid should do it.
live by the fancy kitchen gear, die by the fancy kitchen gear.
i keep things simple out of ignorance mostly, but i use it as an advantage. less is more.
Less is more. Thx, Morton
i got into a jar of these. good af!!
(https://i.ibb.co/gJhp5mT/20191203-231722.jpg) (https://ibb.co/gJhp5mT)
I was looking in the cupboard tonight for pickled jalapeno! Really missed 'em. Needed a single whole one, for the hot dog/sauasge platter. I'll grab a can, or those, if I see 'em. Usually I get the canned ones, dark and soggy with the carrots chips.
I still have pickled serranos I made so those work good but yeah the Embasa brand jalapeños y zanahorias en escabeche are the shit.
Finally burned through all the leftovers from T day. Last batch f carcass stock on the stove right now. One leg stashed in the freeze. Time to get back to some light and spicy Thai fare. Although I am gonna braise some short ribs in coconut milk today.
Last night was coconut braised short ribs, garlic sticky rice with nam jim jaew and nam prik pao.
(https://i.imgur.com/n0HEshD.jpg)
(https://i.imgur.com/yc5gBpF.jpg)
Are the short ribs in that photo? Under the green onions?
Are those smashed cucumbers?
Back in like 2000, I was looking for new recipes, and I saw a recipe for braised pork shoulder in coconut milk and fish sauce. It was like a 9 pound pork shoulder, 4 cans of coconut milk, and a quarter cup of fish sauce (something like that), cook it in a pot on the stove for like 6 hours (there were probably some other ingredients but those were the main ones). It was good, but super strong and funky. The fish sauce made the pork taste 'gamey' and the coconut milk added a sweetness and richness that was kind of... odd in that combination. Tasty but intense, and I had 9 pounds of meat (well, like 6-7 pounds minus the bones) and I was just one person who was supposed to eat it all. It wasn't something I wanted to eat an entire plate of, or eat every day, but I made a valiant effort because I hate to waste food. By the end of the week or so, I had to throw part of it away, and I never made anything with fish sauce again. And I didn't buy another pork shoulder for like 5 years, the idea of pork shoulder had become revolting (kind of a drag because they are cheap and popular here - in every market - because of the large Dominican and Puerto Rican populations here). I had bought like a fifth of fish sauce (big bottle - great new ingredient I'm going to use all the time!) and a few years later I poured the rest of it down the drain (it does have a limited shelf life) which I was scared to do, thinking it would stink up the whole house (it didn't).
I think the lesson here is don't make a giant batch of food you're not prepared to eat a lot of, every day. Looking back, I should have frozen most of it and eaten it in small batches, but it was still a fuck-ton of funky, gamey pork. That would have taken up half my little Brooklyn freezer.
Beef short ribs are deboned and under the scallions. Still have a little left. Probably for dinner tonight. Super rich.
I use fish sauce a lot of course. Have 4 kinds on hand I think. I have to get some fermented fish sauce. It's a bit different and used in northern Thai and Laotian cooking. Super funky and a little chunky. I might have to send away for the right stuff.
I need to hit up the Asian stores this week as I'm running low on some stuff. I have to go by myself because I treat it like a library visit. I'll look at ingredients and reference on my phone and check recipes and articles then decipher if it's the right stuff with google translate. I'll be in the an hour. It drives my wife crazy.
But she's that way with plant nurseries. She'll wander around just looking and touching and smelling. Might not even buy anything!?!? Luckily there's a bottle shop and taproom a few blocks from one of the nurseries so I just hang out there while she does her thing.
/stories
Just some fish sauce tasting n my Friday night cuz I'm exciting like that.
(https://i.imgur.com/pZ7cjFo.jpg)
How they make fish sauce
Smaller more traditional production (recipe starts around 3:00, entire video is 6:00)
Longer (24 minutes) but interesting video which starts with catching the fish:
The small operation is probably good stuff. The bigger one maybe just puts whoever's label on it and has additives I'm thinking. Never mentioned a brand that I heard.
Interesting video's.
Grocery store had some Thai brand sauce I almost bought (anchovy, salt, sugar) but the sugar turned me off for now. It had a nice dark color, though. I'm passing on the 3 Crabs for the same reason RAGER mentioned, additives, I try to avoid 'em.
My old go-to family Pho place had pretty rank smelling sauce, they claimed it was house made. They made the best broth so I tried the fish sauce - a bit much floating on top but stirred into into the broth, boom, did amazing things. Not so much Umami but the depth of flavor and blending with the broth. /newbie
ps. the grocery person said fish sauce a must for stir-fried shrimp rice. So that'll be one dish, Pho another, that I'll try. But first up, a Wok kit.
Check out that link I left somewhere back there. Import Thai.com. They actually have a Pok Pok section.
Currently making a master batch of red curry paste.
Now making batch of Szechuan chili oil.
Light Russian lunch today at Kachka.
30g Imperia vodka
(https://i.imgur.com/imEoT1F.jpg)
A Baltika lager
(https://i.imgur.com/jGlAxZS.jpg)
Chicories
(https://i.imgur.com/qqPUoEr.jpg)
Red Bear salami board. I was good and didn't get any caviar.
(https://i.imgur.com/ZhbY8y3.jpg)
Thanks for that link, wok set looks great. Funny that Pok Pok came up today - I just returned the book to the library. And, that link told me, for the first time, what pok pok means! (it might have been in the book too)
Import food has some cool vids up.
https://www.youtube.com/user/ImportFood/videos (https://www.youtube.com/user/ImportFood/videos)
Red gold.
(https://i.imgur.com/uKzltpJ.jpg)
Made goong ob woonsen for work lunch today.
It's got some flavor combinations I really like lately. Fresh ground white peppercorns, garlic and cilantro stems. Big chunks of ginger too. A little pork belly for good measure.
(https://i.imgur.com/Hy6pHLt.jpg)
amazing as usual. i love sea bugs of all kinds.
My lunch prep this morning made me late for work.
Made sai ua sausage patties. The ground pork was lean so I had to add some pork belly which I had on hand.
(https://i.imgur.com/NMY5bDa.jpg)
(https://i.imgur.com/c8IPpfK.jpg)
(https://i.imgur.com/H0GJlI8.jpg)
(https://i.imgur.com/utxWbk3.jpg)
Half of the pork I made ruan. It'll be for laap mu later
(https://i.imgur.com/9AyCIXJ.jpg)
For a dip I made jaew mak len from Laos ????????. It's pretty much salsa molcajete but with sugar and fish sauce.
(https://i.imgur.com/B3AiRDm.jpg)
Ground up in a mortar instead of a molcajete.
(https://i.imgur.com/h6k1wIR.jpg)
As a crunchy side I made a yum of cabbage and soy bean sprout base with some other stuff and dressed basically with nuoc cham. Paper plated at my desk. Stunk up the whole office ????. Fukn cracker asses.
(https://i.imgur.com/D9X0X6B.jpg)
(//)
Last nights dinner was a quick and easy one. Szechuan spicy noods with ground pork and long beans.
(https://i.imgur.com/LITWeJS.mp4)
If you need sound. https://i.imgur.com/LITWeJS.mp4
Hahaha, sounds juicy. Now I know what I'm having for dinner snack! back later with my rendition (jpg only).
attempt at Sichuanese green bean, over Tainan noodle. Needed more hot, plus Sichuan Peppercorn. Otherwise did the trick. Amazing what diced garlic and chili oil-red flakes in a hot pan does. Cashew in there.
(sorry terrible plating)
(https://i.ibb.co/Lh4NX1j/IMG-4364.jpg) (https://ibb.co/cXzYSQf)
Right on but I'll tell ya. Them prickly ash makes the dish. And go to the Asian store for long beans. Different texture. There's some different ways ingredients in the chili oil so you might to just buy the chili oil.
I forgot to thank you for the inspiration - thanks! I'll get on that shopping list. The red oil flakes I have has prickly ash and black bean but its a mild one. I should be making my own like you do, so I'll see why I can do about that in 2020. Or maybe I'll buy some various jars, see what I like best and then back-engineer it.
The stuff with the black soy beans is killer. I add those fermented beans to my chili oil sometimes for a little extra salt.
If something is described as Black Bean sauce, they are soy beans? Makes sense but it never dawned on me.
Found a link on that, saying what RAGER already said. Another item for the grocery list, these whole ones:
https://thewoksoflife.com/fermented-black-beans/ (https://thewoksoflife.com/fermented-black-beans/)
(https://thewoksoflife.com/wp-content/uploads/2019/09/dried-black-beans.jpg)
Quote from: Lumpy on December 16, 2019, 02:24:30 PM
If something is described as Black Bean sauce, they are soy beans? Makes sense but it never dawned on me.
Yeah pretty sure.
Black bean sauce is a flavor I like, but it's powerful and I don't want it very often.
I had good pho tonight at a newish place near the main post office (Just Pho) Northern style so they had no hoisin/oyster/brown sauce, they had a kind of chili sauce I'd never seen before (Cholimex brand Tuong Öt), no bean sprouts or basil (there were chopped herbs already added though) and a homemade vinegar condiment with raw garlic/hot peppers (flavored vinegar). I was kind of confused and asked if the pho was south Vietnam style and one of the workers said yes. But a quick referral reminds me that it's north vietnamese style to have few condiments, and you eat it the way the kitchen sends it out. They also had nem on the menu, a type of spring roll (but not the type that Americans are familiar with, it's in a soft wrapper - fried but not deep fried). I don't recall seeing another local restaurant with nem on the menu.
I just read some reviews on Yelp, and boy is Yelp worthless when it comes to reviews of Thai and Vietnamese food. People have no idea what they are complaining about.
I go back to the post office later this week, so I'll go back and get an order of nem, a food which was on the menu literally everywhere in Vietnam. Nem every day in VN!
(https://external-content.duckduckgo.com/iu/?u=http%3A%2F%2Fthieulamua.com%2Fwp-content%2Fuploads%2F2017%2F07%2Ftuong-ot-pho-230gam-1-700x467-1.jpg&f=1&nofb=1)
Hmmmm. I might make some nem ran for dinner tonight.
I now own a seasoned cast iron skillet. Where the fuck has this thing been all my life. Everything ive cooked has turned out awesome. I made some ny strip steaks. Best ive ever made. Even better than on the grill. Pork chops were awesome. Cheeseburg was awesome. Sunnyside up eggs were awesome. Im about to make some corned beef hash today.
Use mine daily. Congrats.
Made Spanish rice in mine last night, crisped up a little bit nicely. Plated, tossed a dollop of sour cream on top. Thank you cast iron.
so the corned beef hash didnt turn out as great as i hoped. i was really hoping my problem with it burning and sticking to the stainless steel pan would go away with the iron. still same problem and i cant seem to crisp up the corned beef hash.
rager i need your help.
I'm thinking fat content, temp, and fussing with it.
Tell me your process.
im thinking you already nailed it.
hormel out of the can. i put it on a gas stove at 3 on the burner. i move it around constantly thinking i can help it not to stick and fail every time. serve it once its hot and im frustrated.
If you're doing a hash you cook your diced taters and onions in some fat first. Get that layer. Don't fuss with it too much. Get a brown goin. Then let it chill. When that's good. Crack the can *shudder* and add that until it's warmed through. I might even crack and egg or two over the top crank heat a bit and cap it until the eggs are where you want em.
You know I'm a snob. Sorry.
have you ever actually had cbh from a can?
Maybe. Not sure.
It already has taters in it. Ill add onion from time to time. Im thinking i need more oil or butter.
I have the same problem - corned beef hash from the can sticks to the pan, won't brown correctly. If it's not browned, it's like glop. Pretty horrible. So I give up on buying it, then every 3-4 years I forget how bad it was and try again. I just tried again a few months ago and it was terrible.
I'm not sure what's changed - maybe it sits in the can longer now, and breaks down more? It's not as popular as it used to be, I guess. Maybe the cans sit around too long.
The only thing that I can suggest is a Teflon coated non-stick pan but I got rid of all my non-stick pans (for health reasons, I don't want to eat the Teflon coating as it wears off) and won't I buy any more (because Teflon is also horrible for the environment).
Any dishes I can't make at home, I order in restaurants. Let them deal with it. Corned beef hash with eggs sunnyside up, rye toast with butter, coffee and pie. A man's breakfast! (That's what they tell me, anyway)
Quote from: mortlock on December 18, 2019, 10:50:10 PMi move it around constantly thinking i can help it not to stick and fail every time.
Don't stir it (no matter what kind of pan). You have to let it sit there and brown up. What's supposed to happen is that it does stick to the pan. But at a certain point when it's really brown, it will release from the pan (I let the pan cool down before trying to release something that's sticking, that seems to help).
Quote from: RAGER on December 18, 2019, 11:32:53 PM
Maybe. Not sure.
You definitely haven't eaten canned corned beef hash for a very long time, I'm willing to bet.
It has a very strong resemblance to pet food, before it's cooked.
It's in the same aisle of the grocery store as Dinty Moore's Beef Stew, and Chef Boy-ar-dee's Ravioli-o's, if that means anything to you.
It's been many many years but I'm sure I have. Probably when hunting with my dad as a kid. It I do know what it is.
I know you have some bacon fat on hand. I would use that over butter. Butter will burn at a much lower heat possible giving off flavors. But yeah don't turn it until you've wanted to turn about three times. Then flip it.
I might just try it out for shits and drizzles.
It can be good but home made would be a lot better.
Made a Thai veg stock last night and then poached some chicken breasts in it to be used a bunch of different ways for lunches this week.
(https://i.imgur.com/kxdSVr3.jpg)
Made som chicken chili this morning to take for lunch.
It was a quick one so I used canned beans and canned tomatoes. About the only things I use out of a can.
(https://i.imgur.com/er4lE7n.jpg)
Should I put some garden rosemary in the dough? Raisins, too? Going for sourdough bread loaf #1 today.
No rasins. Shits gross.
I bought two bags at Costco thinking I need the trace minerals or whatever, but they're really good fresh ones. Melt in your mouth good. I throw a handful in the yogurt instead of blobbing out on ice-cream.
Keep the damn raisins out of the bread. Rosemary yes and red onions sliced and on top before baking.
Fridge clean out lunch board.
(https://i.imgur.com/AQmTbnY.jpg)
1. Country pâté' from Ecliptic brewing Portland
2. Goat cheese crumbles from Vermont
3. Tillamook County Creamery (Oregon) Colby Jack. Didn't have any good cheeses.
4. Local hard boiled eggs with Mama Lil's peppers Portland.
5. Oil cured and Sicilian olives with Mezetta hot mix
6. Kimchi from H Mart Portland
7. Pickled beets.
That Maille Dijon is the shit.
All that with some Portland French sourdough crostini.
(https://i.imgur.com/Rq5i79Q.jpg)
I love an anti-pasta platter!
clever labeling
Last night for dinner I made bucatini con salsa salsiccia alla arrabiata.
(https://i.imgur.com/fPfp6MM.jpg)
This morning I prepped shuba but with chicken. So instead of "herring under a fur coat it's "chicken under a fur coat" or chuba ????
(https://i.imgur.com/2DdLAmr.jpg)
(https://i.imgur.com/w2w1JS8.jpg)
I bought some vereniki and pelmeni when I was last at Kachka Lavka. So we'll have that too. Ukraine dinner. No pisdec!
(https://i.imgur.com/bmxegB4.jpg)
Original Loaf 1 - sourdough, fig, rosemary
(https://i.ibb.co/fGLDbzh/IMG-4379.jpg) (https://ibb.co/x8dFytp)
(https://i.ibb.co/0sccrwj/IMG-4391.jpg) (https://ibb.co/TWkktCB)
Right on dude. How's it taste. Looks like you got some aeration.
Yes glad I got some. 3 Yums up. Gave up on that dough after folding it 20-50 times, puddle kept getting runnier almost pourable, like honey!- could never get any stretch. I shall acquire kitchen scale instead of eyeballing. Made three satisfying meals for funions
Loaf 2; Anchovy, Red Flakes in Salted Buckwheat Sourdough painted in Coconut oil. Charred finish, Olive oil side
(https://i.ibb.co/mydXTnh/IMG-4399.jpg) (https://ibb.co/LgBJRT9)
(https://i.ibb.co/1mF1B0K/IMG-4406.jpg) (https://ibb.co/DR0hm1k)
(https://i.ibb.co/qLGmY6T/IMG-4370.jpg) (https://imgbb.com/)
Loaf 3 Banana with butter side
(https://i.ibb.co/48VGfn5/IMG-4380.jpg) (https://ibb.co/T4gSTxF)
(https://i.ibb.co/0G0vcdf/IMG-4430.jpg) (https://ibb.co/DRBTtS7)
You got bread for days man.
Found a pretty good Szechuan place. Strip mall of course. They usually are.
Shrimp and tofu hotpot with wood ear mushrooms.
(https://i.imgur.com/x7NPtwx.jpg)
Beef in spicy gravy.
(https://i.imgur.com/1h4kp4v.jpg)
Wonton in chili oil.
(https://i.imgur.com/NuOPJBC.jpg)
Made nam prik makheua (spicy grilled eggplant dip) for lunch this morning along with some pan roasted spicy peanuts.
(https://i.imgur.com/LzCAFJQ.jpg)
(https://i.imgur.com/wNYm6yp.jpg)
(https://i.imgur.com/mfoTyID.jpg)
Roasted chicken will be dipped in the sauce
(https://i.imgur.com/Vw70MnW.jpg)
Roasted that chicken with coriander seed cumin seed and white pepper.
(https://i.imgur.com/PrvYofb.jpg)
(https://i.imgur.com/Acpw4mO.jpg)
(https://i.imgur.com/KkNU1ME.jpg)
Last night was kaeng pa or jungle curry. The meat was pork so it would be kaeng pa mu. Fukn killer and Thai spicy. Whooo!
The holy basil really stands out.
(https://i.imgur.com/etTeKGt.jpg)
(https://i.imgur.com/1VBijPz.jpg)
(https://i.imgur.com/ojRQNFV.jpg)
(https://i.imgur.com/NY2HO8B.jpg)
(https://i.imgur.com/Hcuxmp9.jpg)
my plan for new years eve is to go to my local bar and grill and have a few drinks and grab some take out.
im going to get the angus beef 1/2 lb bacon bleu burger. crumbly on top creamy on the side. they make their own homemade bleu cheese. it so fucking good. especially for dipping fries into. if im not too hammered by the time i eat it ill try and remember to get a pic.
Went to Lardo yesterday.
Hot fried chicken sandwich and dirty fries.
(https://i.imgur.com/PllERWG.jpg)
(https://i.imgur.com/dAgLJx2.jpg)
got way too hammered and failed to get a pic.
Laap muu again with veggies but this time I made nam prik kung. It's a nam prik but with shrimp. Few ways to do it. You can slow roast almost dry whole shrimp in the oven or you can quickly cook peeled shrimp or use dried whole shrimp. Either way y pound them with the other ingredients to make the nam prik. I use dried whole shrimp and further pan roasted then put in spice grinder briefly so as to keep it kinda chunky. Then pounded it with the rest. Made nice chunky nam prik.
There's another kind I wanna try called nam prik kapi. Way too funky to take to work. It calls for kapi which is shrimp paste that you spastic for a few minutes. Maybe on my days off.
(https://i.imgur.com/MfIGHxd.jpg)
(https://i.imgur.com/4Vv8yfI.jpg)
(https://i.imgur.com/7LyF5bv.jpg)
"clubhouse special" - cast iron Veal piccata, pesto garlic butter potato, pickled asparagus, whisky soda
(https://i.ibb.co/j4WVhFM/IMG-4453.jpg) (https://ibb.co/j4WVhFM)
YES
YAY!
My wife won't eat veal so I haven't made any in a while. It's even hard for me to sell a lamb dish in the house. Fucking forget about goat. Haven't had tacos de chivo in years.
Lunch made and cooling to packed up for today. Gonna be good.
(https://i.imgur.com/2OBhJVn.jpg)
Stuffed lemongrass stalks, jinhua ham, peas and rice, and a condiment of pickled lemongrass and shallots.
(https://i.imgur.com/wYQaOYn.jpg)
(https://i.imgur.com/gBq8k3k.jpg)
(https://i.imgur.com/VLqZdEH.jpg)
(https://i.imgur.com/E0s2Rz5.jpg)
(https://i.imgur.com/8vQpdY8.jpg)
Third attempt at the funky korean cabbage. This time I added buchu, water dropwort, saeujeot, and an asian pear. Gonna let this shit get extra ripe.
(https://i.imgur.com/iBkVvQo.jpg)
Looks like a proper kimchi. The shrimp should do what the lack of fish sauce would do unless you added fish sauce too.
Both fish sauce and shrimp, a la Maangchi.
Naam phrik khaa
Puya chilis garlic galangal salt lemongrass and just a bit of fish sauce all pounded together in my Thai granite mortar. Then over low heat for about 45-1 hour you slowing stir it around and cook off any and all moisture until you have this dehydrated chunky mix. Great on everything including fruit.
(https://i.imgur.com/R9N9cGh.jpg)
(https://i.imgur.com/0jDNASP.jpg)
Fish sauce ribs and veggie noodle stir fry. Pretty much that lunch thing I posted above a week or so ago. Def a keeper. Thai Chinese fusion.
(https://i.imgur.com/FsJPhtX.jpg)
Vacation mis en place. Yes that's a stiff ass rum drink.
(https://i.imgur.com/WLTiT2V.jpg)
I want some of that pineapple
Quote from: renfield on January 18, 2020, 12:40:19 PM
I want some of that pineapple
YASSSS QUEEN (do the kids stil say that?) the pineapple looks ready.
Is it just me, or does pineapple not mix with macadamia nuts? If you eat one and then the other, it's like the enzymes from the pineapple and the fat from the nuts make a weird coating inside my mouth, and neither one tastes as good as they do when you eat them alone.
Trader Joe's has good macadamia nuts, like $10 for a pound.
Quote from: RAGER on January 17, 2020, 10:15:19 PM
Vacation mis en place. Yes that's a stiff ass rum drink.
(https://i.imgur.com/WLTiT2V.jpg)
Swift with the grocery run. What they cooking out there?
Well it ain't like back home. The hoity toity places pretty serve the same stuff. Fresh seafood, steaks and the like but there are some exceptions. We're gonna hit up a couple food trucks we know of. Gonna skip Mamas Fish House. Done that a few times. Kinda over the $300 lunch novelty. Lots of different poke' which is killer. Never have poke' unless I'm here. Might get some huli huli chicken today.
Made this last night. Med rare strip, papaya salad with kale and kimchi shrimp poke', and spicy furikake shrimp chips.
(https://i.imgur.com/JBMeRpp.jpg)
(https://i.imgur.com/zAvwsih.jpg)
(https://i.imgur.com/NWbY3aA.jpg)
The Millhouse is a place we usually go to a few times. Only $200 lunches.
Kanpachi boquerones
(https://i.imgur.com/87KfgwK.jpg)
Pork belly barley risotto thingey
(https://i.imgur.com/4DOHj0l.jpg)
Musubi
(https://i.imgur.com/bCsVr6D.jpg)
Maui Brewing was ok. Wings not crispy enough. Pretty good ceviche. Good pickle plate.
(https://i.imgur.com/nQrYVI1.jpg)
Pretty pickles
(https://i.imgur.com/eqSma1P.jpg)
Ok. Some breakfast and then off to La Perouse bay lava fields for some hiking and snorkeling and maybe a fish taco truck stop.
Wow, what a spread! Steak looks perfecto...as does all of it.
/dreaming of Luau Pig
Never been to a luau but I'd be into that pig for sure.
Had some Portuguese sausage at The Millhouse today and these yummy buns with braised beef.
(https://i.imgur.com/YOEDeel.jpg)
(https://i.imgur.com/cE4fU0B.jpg)
Had fish n chips and calamari and chips at Paia Fish Market. Super good
(https://i.imgur.com/EgEX2lr.jpg)
Then today in Lahaina we stopped at an open air mall place we like and I got some Thai beef jerky with som nam prik for a quick bite. Yum.
(https://i.imgur.com/e0qejk6.jpg)
(https://i.imgur.com/gcl3Xiu.jpg)
(https://i.imgur.com/pAXcEmy.jpg)
whos the dude in the red shirt with the under age girl?
Sum fukn haole
Fully loaded condo ramen.
(https://i.imgur.com/eVL8xpK.mp4)
(https://i.imgur.com/OIjPoEN.jpg)
Ample dose of Iodine. Superb!
Nice pic with the wife!
Hearts of palm is an underrated salad ingredient, by me. That is all.
Are you finding it fresh or canned? Or maybe frozen?
Only canned. It never occurs to me to use it but whenever I do I'm quite pleased. I don't believe I've ever seen it fresh or frozen at the grocers I frequent
Kind of expensive - more than $3 a can, if I recall. It's been a long time since I bought some, so maybe more.
That's not expensive compared to fresh. This place on the Big Island will ship fresh 2 day air but the minimum order is 5 pounds at $13 a pound
http://www.punagardens.com/
Or there's this place in Cali. There's comes from Costa Rica. There's a catch 22. The Hawai'i stuff will be far fresher but comes with a price tag. The other stuff was cut at least 2 weeks prior if not more but much cheaper.
https://oneearthhearts.com/
Double burger at Millhouse. Two patties bacon sliced cheese simple. The meat shines. Beautiful. Waikapu Maui.
(https://i.imgur.com/DqL3osG.jpg)
(https://i.imgur.com/1QrH6UL.jpg)
I bought a can of hearts of palm at Trader Joe - only $1.99. I think I was paying more 30 years ago.
Yesterday was a great day. Crazy good brunch at Ava Genes.
The we stopped by Cheesebar to congratulate Sarah on her win as champion cheesemonger at the Cheesemonger Invitational. This is a national event so she's a pretty big deal right now.
Hand picked selections by her. And a couple other things.
(https://i.imgur.com/k8IHiAo.jpg)
Then this stuff came in the mail. I ordered it while in Hawai'i.
(https://i.imgur.com/yhDH12k.jpg)
Today we're driving up the Columbia River Gorge. Lunch at Ferment Brewing in Hood River then up to Goldendale Washington to Dwinell Country Ales for mixed fermentation and barrel aged goodness. A quick stop on the way back at Cor Cellars will round out the day.
No one can keep up with that pace!
RAGER, where to get the Red Boat? Amazoo wants $25 clams for the reserve, ok, but they don't have the candy bars. I checked importfood but no Red. My first fish sauce so no 3 crabs, I'll get the Red, instead.
ps. I guess I could get off the couch and take an afternoon drive to the H Mart?
Bought di-rectly from red boat.
https://redboatfishsauce.com/collections/shop
Quote from: RAGER on January 25, 2020, 08:26:04 PM
Double burger at Millhouse. Two patties bacon sliced cheese simple. The meat shines. Beautiful. Waikapu Maui.
(https://i.imgur.com/DqL3osG.jpg)
(https://i.imgur.com/1QrH6UL.jpg)
send one to these my way. brought a tear to my eye. beautiful.
The cheese is mainland but everything else is from right there. I LOVE that place.
Here's a fucking hedge of croton we struggle to grow in small pots here. It's not just a restaurant. It's a farm and grounds.
(https://i.imgur.com/hcWD1hl.mp4)
I ate a 1-pound burrito called "El Jefe" on Friday night, and it's been the boss of my bowels ever since. :-[
You've inspired me to have just put a 4-count batch in the oven of my
Black Bean Blowback Burrito
Organic refried black bean from a can
Two kind cheese - pepper jack, american
Scissor-cut (diced) jalepeno from whole jalepeno, canned (Herdez)
Chinese peppercorn oil drizzle
Fresh black peppercorn sprinkle
Flour tortilla!
Might have to dollop sour cream at service, present with hot sauce bottle choice
Total cost $2.79? (.0698ea?)
Quote from: RAGER on January 26, 2020, 04:59:55 PM
Bought di-rectly from red boat.
https://redboatfishsauce.com/collections/shop
Honest hook-up. Thanks!
The sour cream had expired so plain yogurt substitute (works but unsightly). Otherwise, quite satisfying, and Spicy!
(https://i.ibb.co/pXJCqvY/IMG-4515.jpg) (https://ibb.co/Yjpvg7H)
Nice! I should have made my own burrito, but I was feeling lazy & got what I deserved.
Haha! Well, I also am paying for it now. How far off I sat and wondered how a real burrito tastes, like your in NM. ;D
Expired sour cream? What's it gonna do? Go sour? Prolly just fine. Found a 2 month past date tub of Fage plain in the back of the fridge. No probs.
I hear ya, the use by was only Jan 6. Can I just scrape the top off? Should still be good underneath.
;D
(https://i.ibb.co/svNNLLX/IMG-4516.jpg) (https://ibb.co/Y711vvV)
That might be a little gone. But if you wrap it in foil and microwave on MEDIUM for 3 hours. Not high. That might damage something. It should be ok after that.
Just back from the grocery, first time I've ever seen this stuff - 18%MF. They're regular is 14% - that's in metric percentages - both for the same price, so Free Fat! Saw you got the Fage so had to try this one.
(https://i.ibb.co/bFwZBn2/IMG-4520.jpg) (https://ibb.co/C6CZ7FM)
(all seeing eye soy sauce dispenser in backround)
Did some cookin yesterday.
(https://i.imgur.com/A2JJAjU.jpg)
(https://i.imgur.com/J7akhZP.jpg)
(https://i.imgur.com/pINQ8Y2.jpg)
(https://i.imgur.com/uGWcXyg.jpg)
(https://i.imgur.com/xUz23Nt.jpg)
(https://i.imgur.com/NAtgnjF.jpg)
(https://i.imgur.com/R6NellU.jpg)
Hey Lumpy! I made nem ran.
(https://i.imgur.com/Q0sP8LY.jpg)
Looks good!
I made game day ribs. But not the game you're thinking of.
(https://i.imgur.com/IoVgNOH.jpg)
I'm going to get nice with this dutch oven.
I should get one too to compliment my Lodge (its pretty crusty at the moment) - tough to clean but I've done a few bathces of chicken wings at high temp and man it works perfect for those.
I made a beef stock and then braised short ribs in the stock and red wine. It's quite a pleasure to prepare food in this thing. Feel like a king right now, living well as fuck.
get it while you can. curve balls in life coming. bend like a blade of grass in the wind.
Quote from: mortlock on February 05, 2020, 12:29:37 AM
get it while you can. curve balls in life coming. bend like a blade of grass in the wind.
Beautifully spoke. I didn't you had that in you. It's always the quiet ones.
Quote from: mortlock on February 05, 2020, 12:29:37 AM
get it while you can. curve balls in life coming. bend like a blade of grass in the wind.
amen dude, amen
Doing a three month cheese of the month deal through my favorite cheese mongers. One pound of cheese a month. Three varieties by a theme. This month is France. $105.
(https://i.imgur.com/B2A7152.jpg)
(https://i.imgur.com/ygfpMZ7.jpg)
(https://i.imgur.com/um4QSiY.jpg)
(https://i.imgur.com/vI9RpYj.jpg)
(https://i.imgur.com/8vU5W4r.jpg)
(https://i.imgur.com/7Dglqkf.jpg)
how can i sign up for that? looks amazing.
If you want to fly out to Portland every first Tuesday to pick up in store I'll get you details. ????
PDX
(https://i.imgur.com/JWDMJik.png)
id smash the fuck out of that.
Is that a turtle on the right? And if so why? Was it scolding you for using a plastic straw?
Black garlic. You're the second person to accuse me of eating turtle lmao
Oh duh. I see it now. Turtle soup picante is pretty good though.
Picked up some great looking baby bok choy at the Asian market. Did a very different kimchi for want of a better term. It's got lemongrass and galangal along with ginger and garlic. Instead of dried chili flakes I used a little of my red curry paste and a little bit of kapi(shrimp paste). And do you see the little strands? Those are sun dried scallops. It's gonna be hot and fishy. Made it on Tuesday. I'll taste it next week.
(https://i.imgur.com/XXhZK1f.jpg)
(https://i.imgur.com/IhmHTd9.jpg)
Hell yeah
I've got a batch percolating in the fermenting crock; Napa, Kimchi paste from the market, garlic, sushi ginger. It smells something bad right now, not sure its going to be edible. The ginger is the stuff you'd get at a sushi bar and the paste is probably not the best. Even if the combo is questionable it should work well enough? I'll go traditional for my next batch but it'll be fun, healthy I hope, to see what happens with this one. I'll post pic when its out the crock.
Did you coat the cabbage in kosher salt for a few hours first? If not you prolly don't have the right ph to ferment. Unless the kimchi paste has a bunch of salt. Salt is a key ingredient to ward off bad bacteria.
I think it's got to be fermenting, I mean it's blerping like crazy (burping), gas bubles escaping the lid. It's highly active. Yes, I coated the 2"x2" cabbage in kosher sea salt for a couple hours, rinsed with distilled water, mashed/light crushed and seasoned, folded using rubber gloves. First time that I've used gloves, that was slick. Using a 5L crock. I will pick up another, a 10L I think.
Half full, test batch. It's been a week, I usually go 4-6 but that's just a random number.
(https://i.ibb.co/7S80P08/IMG-4693.jpg) (https://ibb.co/GdBryrB)
It'll be great I'm sure.
Nice and fantastic lunch of birria (my-o-my this was good) soup, 2 pierna* taco platter and the strongest Horchata. Chili oil in the salsa tray was new to me. Food was Jalisco style she said. Super tasty.
*shredded pork, I think. I'd not seen pierna before (probably totally common). Usually choose for carnitas.
SurpriseTM for later this week burritos to-go! chicken and, chorizo. Large guacamole to go.
Been a while since I lucked into a nice tacqueria.
(https://i.ibb.co/Xpd8BhD/IMG-4731.jpg) (https://ibb.co/Dk6pXxY)
(https://i.ibb.co/7Gw7TQB/IMG-4732.jpg) (https://ibb.co/55NqzkC)
thats what im talkin aboot right there.
Pierna. Pork shank. Just a different cut to cook low and slow.
That whole spread looks legit. Congrats. I'd eat a very thing there.
Low and slow: good for both meat and doom riffs
Speaking of shanks, got some thawing right now. Making khao ka muu tonight. I'll post some pics tomorrow.
Forgot to take after pics but it's all about these shanks in this braising liquid that contains stock!white pepper corns, coriander seeds, and Szechuan peppercorns among other things. Ooh dark soy sauce.
(https://i.imgur.com/c84MnZY.jpg)
(https://i.imgur.com/A6wyFPc.jpg)
Oh and soft boiled eggs
(https://i.imgur.com/7PUvcHO.jpg)
A small batch of kraut about done
(https://i.imgur.com/hkZswIR.jpg)
I've been using fermented bean curd (tofu) in stuff. The red stuff is pretty mild possibly due to the addition of the red yeast and wine. The white is fucking delicious and smells foetid. Very strong flavor. Both are texturally like and overripe bleu cheese. I mixed some in my steel cut oats along with my fishy kimchi.
(https://i.imgur.com/acSEz9t.jpg)
(https://i.imgur.com/Edif5IF.jpg)
Beautiful baby kale tops (kalettes). Picked just a few minutes ago.
(https://i.imgur.com/8kj9CIv.jpg)
My wife is untrainable as far as proper knife care so I bought her these. Cut anything you want on any surface you want. Leave them out. Put them in the sink. Put them in the washer. Trim shrubs. I don't care.
(https://i.imgur.com/96WKMll.jpg)
they would be good for killing the corona virus. stab that fucker right in the face.
Hey I'm making pizza bread tonight. It was fun last time.
Pizza bread with fresh mozzarella, herbed ricotta, pecorino, shrimp, prosciutto, and red onion.
(https://i.imgur.com/syV2tKG.jpg)
(https://i.imgur.com/cmfuhRc.jpg)
(https://i.imgur.com/A7UFdxF.jpg)
you know id eat the fuck out of that.
I had to use up the mozzarella and ricotta so I made stuffed shells. Lots o cheese and crispy.
(https://i.imgur.com/mlRq0ri.jpg)
Do you ever finish your pasta with a drizzle of raw olive oil when serving? Just a tablespoon or so (per serving). Makes your pasta awesome. As I learned from a real life actual Italian(/American).
Yup. I keep a few different "finishing oils" around for just that. You can see dribbled on the pizza bread pics.
I was afraid that was honey (I haven't tried that yet).
I know honey is a thing. Around here it's spicy bourbon barrel aged honey. Nah thanks. At least not on pizza.
I had a pizza once with artichokes, smoked gouda, pepperoni, and they drizzled a spicy honey on it.
Way better than I anticipated.
I've come to determine that I really don't care much for new age Thai food done up artsy like. Meh. Tried a place last week called Thai Farmhouse Kitchen. Cool looking lace in an old house on Hawthorne. There used to be a legit place about across the street called simply Chiang Mai. In its place now is a place serving Khao Moo Dang a few ways called Khao
Moo Dang. Been there once. It's pretty good.
But my favorite is the Original Pok Pok on Division serving Northern Thai mainly. And rustic without pomp and glory. Ricker has a new location above Pok Pok NW called Ping Yang Pow that I have yet to try. It seems a little hoighty but sparse.
At the place we went last week I had a yum muu krob and was very disappointed that the greens were nothing more than the spring mix you get in the store. The Khao yum was marginal also. I love the Khao yum at Hat Yai I but that's a different place altogether. We go there for the chicken obvs.
Kind of like why I prefer traditional styles and not fusion... traditional style doesn't need to be fixed, it's not an improvement. It's hard enough to do it the traditional way without taking liberties. Traditional style is hard to find done well so it's a treat to find. It's already been "fusioned" probably (Chinese influence etc) anyway.
Yep. I'm very fortunate to have access to Pok Pok He's such an obsessive weirdo that it has to be done right and authentic. Shit he's been in Thailand for months.
When you first mentioned it I got the book, Pok Pok, from the library. Only skimmed through it though. If I'm lucky enough to make to his place I'd for sure order whole fish: (oh boy, Pork belly & shoulder red curry, for sure)
from NW
(https://s3-media0.fl.yelpcdn.com/bphoto/l1mR1qeu8_KgINxy3H5XUw/o.jpg)
https://www.yelp.com/biz_photos/pok-pok-nw-portland (https://www.yelp.com/biz_photos/pok-pok-nw-portland)
(https://s3-media0.fl.yelpcdn.com/bphoto/Re3HSW5mDWwei7NGeb34jw/o.jpg)
It's soooo frickin good. Come on down.
Got a dickhead meal for you College Ruled Cunts.
I've been vegan (mostly) for the past few months. Lotsa hockey this weekend and needed some sustainance.
Thick cut BLT with some pasta salad and some Fat Heads Hop Juju. Suck my dick.
(https://uploads.tapatalk-cdn.com/20200307/4ddc82446823e71c685f83d8973892fd.jpg)
Hey that actually looks edible. Congrats.
Why vegan?
RAGER, next time I'm in Portland! Would love to run through a menu, or two, with you.
Let's do it.
My ex wife went veg, I don't know, let's say 10 years ago. Me maybe 8 due to convenience? Just trying to eat healthier and drop some weight so I dropped the dairy a few months ago. Also you (regular) meat eaters are savages.
I was a vegetarian for 13 years waaaay back before you could reasonably source good quality meat. I could never afford to buy a half hog or side of beef cuz that was about the only way to get the good stuff.
Washington Post has some Thai recipes including one from Pok Pok guy.
I don't know why there's a lentil curry recipe, that's just... ???
I think you need a subscription to read the post...
https://www.washingtonpost.com/news/voraciously/wp/2020/03/07/bring-bold-thai-flavors-to-your-cooking-with-these-6-recipes/ (https://www.washingtonpost.com/news/voraciously/wp/2020/03/07/bring-bold-thai-flavors-to-your-cooking-with-these-6-recipes/)
Lentils huh?
Pok Pok recipe is super easy. Chinese influence for sure.
Haven't seen it in the restaurant but I think it's in the noodle cookbook.
Finally made it to Hmart for big haul. Here's some. Acquired some weird stuff too like dried fish, 3 kinds of those. Seaweed, Kelp, fresh greens I never heard of. Poor selection of fish sauce so instead gambled on that anchovy sauce. Many kinds dried noodle, miso. Many kinds of frozen fish acquired. Wierdest of the bunch, the duck eggs? I didn't get anything shown in the display cases but that fish cake I got - the package says to fried it and swirl in eggs! Seems I'm in for making fishy soup, did not make a plan. Oh, some pieces to the Kim chi puzzle, too. That anchoy has kimchi pictured. hmmm
(https://i.ibb.co/3r1L3FF/IMG-4848.jpg) (https://ibb.co/SsN9jmm)
(https://i.ibb.co/JzQjd0M/IMG-4847.jpg) (https://ibb.co/Q6dvcz1)
(https://i.ibb.co/dWF7Hn9/IMG-4849.jpg) (https://ibb.co/vwpDM25)
(https://i.ibb.co/zFQy22L/IMG-4822.jpg) (https://ibb.co/Nrt8NNk)
(https://i.ibb.co/mcmF1BB/IMG-4825.jpg) (https://ibb.co/RD14ZSS)
(https://i.ibb.co/6J51cj4/IMG-4821.jpg) (https://ibb.co/BKRrH0g)
(https://i.ibb.co/tCqgGPP/IMG-4826.jpg) (https://ibb.co/Ky2dPzz)
(https://i.ibb.co/tJ4dZH4/IMG-4827.jpg) (https://ibb.co/nLbW3wb)
(https://i.ibb.co/M95MgSV/IMG-4829.jpg) (https://ibb.co/fQG4XFp)
(https://i.ibb.co/Btm1YBs/IMG-4828.jpg) (https://ibb.co/f2bcTH0)
(https://i.ibb.co/pwNS2tp/IMG-4831.jpg) (https://ibb.co/sRcZj0r)
got the cheese toast at bakery place. The loaf is red bean.
(https://i.ibb.co/gPDNqSF/IMG-4835.jpg) (https://ibb.co/s6FnxKJ)
(https://i.ibb.co/LNCXdBQ/IMG-4844.jpg) (https://ibb.co/ph3BjNW)
(https://i.ibb.co/gFqrkjV/IMG-4843.jpg) (https://ibb.co/6J9yjnB)
(https://i.ibb.co/3yJdHyN/IMG-4845.jpg) (https://ibb.co/Kj1hHjq)
(https://i.ibb.co/tJc64BL/IMG-4846.jpg) (https://ibb.co/crt91JY)
Oh yeah. Right on.
I need to go to H-Mart too... the one I go to has good prepared foods (seafood pancakes, ban chan, raw beef and pork stir fries ready-to-go, etc). I guess I don't like to cook that much?
Trader Joe has Red Boat fish sauce, I saw that tonight for the first time. In a bottle small enough that I might actually use it up.
Hmart 3-crabs fish sauce recommendation no luck draw, pass on managers special. Rager said so, long-time
Red Boat is the way.
Yessir. Which one? Thnx
(https://i.ibb.co/HhvhKHk/IMG-4855.jpg) (https://ibb.co/fDRDXxP)
(https://i.ibb.co/9wQ9LrW/IMG-4853.jpg) (https://ibb.co/3fgyqCc)
Natas
The 40 degree North is fine. I have som Bourbon barrel aged Reserve too and the padaek like stuff but the first one is really good.
Thanks
Muu ping with nam Jim satay
(https://i.imgur.com/a97RAHr.jpg)
i have no idea what that is but it looks amazing.
Grilled pork, bro.
Pork is moo in Thai (I know, it would be easier to remember if beef was moo).
Ping is grilled in Thai.
Pinga is dick in Spanish.
covid'11
It looks like a simple meat rice sauce dish but there is so much going on. I'll try to elaborate tomorrow. Weird day today. I'm tired. But thanks Mort. Always appreciated.
Oh shit, yang is grilled in Thai.
Ping means grilled on skewers, according to Google. Like shish-ka-bob.
Yes. Meat WAS on skewers when grilled over flame.
Ping is a colorfully illustrated story about a domesticated Chinese duck lost on the Yangtze River
I might have read that actually.
I don't know about that but had friends in the band Jolly Mon with a book of the same name.
When the going gets weird the weird get going?
Delicate and tasty soup of cabbage and mushroom, dried anchovy, anchovy sauce, szechaun pepercorn (both powder and kernals). Then the 1000 yr old duck egg Wham! a bit of an ammonia note there. :o
(https://i.ibb.co/Xt735cG/IMG-4865.jpg) (https://ibb.co/Xt735cG)
(https://i.ibb.co/ZmW4Qk9/IMG-4870.jpg) (https://ibb.co/ZmW4Qk9)
might give you coronavirus.
I just made a big pan of spinach lasagna.
LOVE Spinach Lasagna.
Send me a hunk.
I don't think it would ship well. ???
Made gai yang the other night with nam jim satay and nam prik.
(https://i.imgur.com/2MMFNvo.jpg)
(https://i.imgur.com/K1U6B1U.jpg)
(https://i.imgur.com/HTN7nWm.jpg)
Running a bit shy of bread but had whole wheat tortillas so a wrap for lunch.
Sour cream Greek seasoning pecorino under that mortadella with shaved fennel and red onion.
(https://i.imgur.com/2Schj0A.jpg)
Spinach Genoa salami pepperoni Swiss tomme chèvre pepperoncinis and a few Frenchs crispy onions.
(https://i.imgur.com/PXqu26C.jpg)
Roll it up and slice in two. Burro de Europa.
(https://i.imgur.com/r6xDU42.jpg)
Lunch at home of course. Oysters, the last of my cheese of the month cheese, triscuits and some hot mix. Don't a forgetta the mezzetta.
I ordered the oysters and paid for them on the phone. Drove up popped my trunk and cooler. He dropped em in and away I went back home.
Oyster varieties were Kumamoto and Stretch Island Sweets. Both from Hoods Canal/Puget Sound Washington where the best oysters in the world come from.
(https://i.imgur.com/TwaPkzS.jpg)
LOL
Do you like oysters?
Nice spread.
Kimchi came out okay, a little watery but fixed it with Anchoy sauce and new bottle of Shoyu.
(https://i.ibb.co/2t5Dt89/IMG-4887.jpg) (https://ibb.co/2t5Dt89)(https://i.ibb.co/88312P5/IMG-4888.jpg) (https://ibb.co/88312P5)(https://i.ibb.co/34XBcc2/IMG-4885.jpg) (https://ibb.co/34XBcc2)
Right on dude.
Hey Rager do you have a BBQ? Where do you grill?
I am meh on oysters. Don't get it.
You can learn. Look forward to it.
RAGERfest
Where'd I put that arsenic pill....
not my problem
well,
Quote from: socket on March 25, 2020, 02:54:00 AM
I am meh on oysters. Don't get it.
Same here.
Sent from my iPhone using Tapatalk
Quote from: Lumpy on March 24, 2020, 10:28:06 PM
Hey Rager do you have a BBQ? Where do you grill?
Yes I do.
.(https://uploads.tapatalk-cdn.com/20200326/942b0cac63b82a7c73dcbbae9e34c1b0.jpg)
Hope you enjoyed it. Cool plate.
You could make little tiny sandwiches with those.
Vegetarian meal tonight. Roti canai, blistered maters with nam prik kha, dry fried tofu, cukes, and Malaysian curry.
(https://i.imgur.com/ChPiy13.jpg)
(https://i.imgur.com/aqzBJGA.jpg)
(https://i.imgur.com/Mc8JKoe.jpg)
(https://i.imgur.com/Zc0acsQ.jpg)
It was sustainance. The deli hummus was good and garlicky as fuck. The bagel chips were a shitty vehicle. The sandwich was tofurkey bologna and some fake ass gouda and cheddar or some shit. Outer layer of bread lathered with some fuckface mayo substitute.
Made salsa. Not sure if I made enough.
(https://uploads.tapatalk-cdn.com/20200327/edb06930a05bf78f01eb0fa34ffc4f7c.jpg)
(https://uploads.tapatalk-cdn.com/20200327/be903dd6b55ec312a695dfad903a664f.jpg)
Where the hell's the lime?
Not pictured. Also I used 2x the peppers.
Good dice on the veg. Nice work.
that looks absolutely fucking chronic
No Mayo ?
Old Bay fried chicken, roast taters with shallots, frozen mixed veg. #meatandtaters #trynanotgotothestore
Whiskey soda
(https://i.imgur.com/AOGll4s.jpg)
I could get through that fresh salsa in about 4 days.
I've never put green bell pepper in a salsa or pico before. Was there any heat?
id never use a green bell in peco. jalapenos only. its the flavor of the pepper and heat but you need the jalapeno flavor.
The green pepper just fills it out. I like more heat but not everyone does - but I like the flavor now. It's just been my standard recipe forever. Nothing measured, just made to taste, etc. I add plenty of other peppers for heat. Anyway it was way better today, obvioisly. Pretty much half gone already.
Now cook some rice with it. Add just a touch of Mexican oregano specifically if you can find it. Arroz Mexicano
rice and beans.
That was dinner
Egg fold w/cheese and El Yucateco habanero
(https://i.ibb.co/6XxbxNg/IMG-4913.jpg) (https://ibb.co/2ZQPQ5g)
https://www.elyucateco.com/usa (https://www.elyucateco.com/usa)
Babynoodles posted this recipe on FB
Vietnamese Lemongrass Beef and Noodle Salad
https://cooking.nytimes.com/recipes/1016865-vietnamese-lemongrass-beef-and-noodle-salad (https://cooking.nytimes.com/recipes/1016865-vietnamese-lemongrass-beef-and-noodle-salad)
Looks like they have a few Vietnamese recipes right there.
Also, that's "dipping sauce"? Because I just pour it over the entire bowl.
Ordered some sushi. Hope I don't die from it.
Sushi is the best
Yes it is.(https://uploads.tapatalk-cdn.com/20200330/900abd1464d90739f20e064fdde5df2d.jpg)
The following error or errors occurred while posting this message:
The message body was left empty.
Yeah, posting an image with no text doesn't work, at least on Tapatalk. Hence the period posts.
That's boss 10-4
Stupid grilled cheese yesterday. Griddled fennel bulb, tomatoes, and greens. Three cheeses. Some pickled stuffs and my fermented pepper sauce.
(https://i.imgur.com/8BCOErK.jpg)
(https://i.imgur.com/tDSbr03.jpg)
(https://i.imgur.com/fA32KnF.jpg)
Last night was Italian.
Pasta con cici, filetto di maiale arrosto, insalata
(https://i.imgur.com/mTbztP7.jpg)
I think "The Rage" might be losing his touch.
SHOTS FIRED!
I know. Terrible plating. Running low on Thai ingredients. Might brave H Mart tomorrow then you're fucked. If they have what I want.
socket wth the keen eye
Whew! All is good now
(https://i.imgur.com/1xF6d1t.jpg)
Quote from: RAGER on March 30, 2020, 10:15:33 PM
I know. Terrible plating. Running low on Thai ingredients. Might brave H Mart tomorrow then you're fucked. If they have what I want.
I want to go to H Mart here (open 24 hours - perfect time to shop is after midnight). But it's 3 subway trains, and they're on a reduced schedule now (20 minutes between trains). I don't want to spend 90 minutes each way, to go shopping for kimchi.
Home cookin comfort food last night.
Crispy thighs, sweet taters, asparagus and radicchio salad.
(https://i.imgur.com/kXLXb1H.jpg)
Quote from: RAGER on March 26, 2020, 11:29:22 PM
Vegetarian meal tonight. Roti canai, blistered maters with nam prik kha, dry fried tofu, cukes, and Malaysian curry.
(https://i.imgur.com/ChPiy13.jpg)
Is the roti homemade? In another thread you mentioned homemade roti.
Come on man. You know me.
Full case of young line caught Oregon coast albacore.
(https://i.imgur.com/rjIBMWw.jpg)
Aaaand for dinner. Baked ziti. Home at 5:15 ziti by 7.
(https://i.imgur.com/m6fPqEq.mp4)
(https://i.imgur.com/XWyVSl7.jpg)
Perogies & won ton dumplings over cabbage with hidden chinese greens. Serious umami broth w/ artisinal shoyu spike.
(https://i.ibb.co/LZgnpDJ/IMG-5002-2.jpg) (https://ibb.co/kSDQcV9)
That looks good.
That kraut I started the other day really took off. Probably because I added the dregs of the old batch and some dregs of a lacto fermented Belgian in it. Tasty already.
I could could come up with some Thai name for this but nah.
Pork and beef meatballs with black and white pepper, cilantro stems, garlic, fish sauce. In my red curry broth with some noodles. Massaged kale salad with pecorino grana.
(https://i.imgur.com/fiUWJqb.mp4)
(https://i.imgur.com/RV3KM8x.jpg)
Andy a Ricker has been posting some videos and techniques on his instagram. Pretty cool.
He was funny in Cabin Boy.
No he wasn't. But a great Thai chef.
I heard all the Pok Poks are shut down. No take out, no delivery.
That is correct.
David Chang fucking bugs the shit out of me. That's all.
he seems like a sociopath to me
And, which will come as no surprise because I think many feel the same way, fuck Gordon Ramsey. I haven't watched a show of his in years but the other day I got about 2 min into one of his new ones where he goes to far flung laces and does his schtick. Which he started up right after Bourdain died which pissed me off. So there he is in this hut all scrunched over mimicking the natives and eating what they prepared. Of course he did his own version too. Couldn't stand it. Shut it off.
testing something.
Who the fuck is david chang??
That's for you to find out momofuku!
Are you playing fuk fuk with me.
You don't fuck on me! I fuck on you!
in one of the episodes of Ugly Delicious, Chang goes over to his mom's house and bullies her on camera until he makes her cry
I like him already.
I hate Gordon Ramsay, I hope he gets run over by a diaper truck. He's a flaming asshole, and his food is stupid.
There's a nice PBS documentary about Jacques Pepin here. His whole life story, it's pretty remarkable. They seem to imply that he got a lot of pussy (it's PBS so it's subtle). About 50 minutes. I always liked his cooking shows.
https://www.pbs.org/video/jacques-pepin-the-art-of-craft-efs2cl/ (https://www.pbs.org/video/jacques-pepin-the-art-of-craft-efs2cl/)
Nice, that guy rules
Jom and I hung out with David Chang in LV once.
Why?
Wife's cooking. Taco salad one night then the leftovers turned into taquitos the next.
(https://i.imgur.com/JnqLIBe.jpg)
(https://i.imgur.com/rxoEn6z.jpg)
I make a taco salad, but I don't fuck around with lettuce (it always spoils before I use it up).
Small 1 of everything, serves one:
Dice up into a big serving bowl: Green Pepper, seeded Tomato, peeled seeded Cucumber, Chicken breast, red Onion - all diced small. Dicing takes more time but I think it's worth doing.
I make my own tortilla "chips" in the oven, with corn tortillas. On a greased sheet pan (I put foil down) - 3 or 4 tortillas cut into bite size strips, 350 oven for a few minutes, lightly brown so they are almost crisp.
Dressing is 1/2 cup Greek yogurt and 1/2 cup hot salsa (green or red), mixed with a splash of Apple Cider Vinegar.
Toss everything together, then add a handful of shredded cheese on top, and a diced avocado.
It's fake Mexican but it's really healthy (except the cheese) and it's a giant portion and really filling. Everything is diced small so I eat it with a big soup spoon.
Sounds delicious!
Did I miss the beans?
Who the fuck uses chop sticks to eat mexican?
Me. Chopsticks is my new nickname.
you fucking ate popcorn or some shit with them once so i knew you were legit
Mr. Chopsticks
Quote from: renfield on April 17, 2020, 12:11:07 PM
Sounds delicious!
Y'all should try the 50/50 Greek yogurt/hot salsa for Taco Salad dressing, at least. It's great. You can use sour cream (or a mix of sour cream and Greek yogurt) too.
Wait for it...
What about mayo?
Sure, but the idea for me is healthy ingredients. You're eating a half cup of mayo. I forgot to recommend "fat free" Greek yogurt. It tastes like sour cream with hardly any calories, no fat (duh) and more protein than regular yogurt. It makes a good base for creamy salad dressings.
I always have a tub of Fage in my fridge.
That's because you're a fage.
Due to a misunderstanding, the instacart shopper brought me 10 Lbs of pork chops. This takes a lot of my freezer space and there are only two of us eating here for a while.
Besides just making traditional chops like I'd planned, can y'all recommend some other ways to get through these? Maybe just subbing for other pork dishes?
Bone in or no? You could do a hacky variation on al pastor.
Pack 4 of them in a mixture of day old rice, a bunch of salt, tons of minced garlic, finely chopped cilantro stems and fresh ground WHITE pepper. Coat em well and pack into a freezer bag pushing out all the air. Put that bag in the back of the fridge for 1 week. Pull it out and rinse everything off, let dry and fry up. Salty garlic delicious. Serve with nam prik.
Ill take them off your hands if its too much.
Come to think of it, how the hell did you find a store that had 10 lbs of pork available. I bet someone coughed on it.
Quote from: mortlock on April 18, 2020, 04:43:56 PM
Come to think of it, how the hell did you find a store that had 10 lbs of pork available. I bet someone coughed on it.
They had many meats. I even got TP! It was flour that was not available.
Fried bean tacos.
(https://i.imgur.com/auMEWnK.jpg)
(https://i.imgur.com/y2ikSgQ.jpg)
This is the worst food video I think I've ever seen... disgusting and dumb sandwiches (sandwich loafs, etc). It's kind of demented.
I got a rotisserie to go with my new grill, there is a chicken on it and it is dripping into a pan of root vegetables.
Yes.
Anyone ever use goldbelly. Im thinking of ordering some philly cheesesteaks.
This was super tender and delicious. Skin could have been crispier.
(https://i.imgur.com/A91O6To.jpg)
(https://i.imgur.com/d5OQfSB.jpg)
(https://i.imgur.com/DY27LxP.jpg)
Nice job. I almost always spatchcock a whole bird these days. Helps with crispy skin thing.
Slooooooow roasted back ribs with a few chicken gams and shallots thrown in.
(https://i.imgur.com/Sj7XcqM.jpg)
This is gonna sound kooky but for dessert I had vanilla bean ice cream with a sprinkle of brown sugar and cracked black pepper.
(https://i.imgur.com/NGM7J3U.jpg)
I wanted to make a big batch of home fries or hash browns, that I can use for breakfasts. I decided that standing over a big pan of hot spattering oil, trying to prevent potatoes from sticking to the bottom (and failing) wouldn't be efficient or fun. So I roasted them in a rectangular Pyrex pan. About 10 small or medium potatoes cubed (I rinsed and dried the cubes, I usually never do that) and a medium diced onion. Salt, pepper, smoked paprika, tossed with about a half cup of olive oil (maybe too much oil, but whatever). 400 degrees for about 1.25 hours, flipped them around a couple times midway through. They look good!
In a couple months it will be too hot to run the oven all the time - might as well get my last shots in while the weather still allows it.
I could teach a class on starchy things sticking to pans. There's a method. It involves temperature, dynamics, and fat.
Boil your taters first with lots f salt. Don't rinse them. Let cool then cook them. In plenty of fat while initially moving them. Let them build a crust. Them flip em.
I get the idea of doing a big batch but taters get weird to me after refrigerated. I'd boil a bunch then cook em off as you want. Nice and fresh.
I came across some pork coppa steaks. That's for dinner tonight. A rare find and a great cut. Pics later.
Edit.
Another edit. Pic
(https://i.imgur.com/kbh2gJf.jpg)
It's 2:30. They're heavily salted. This is my counter brining technique. They'll sit like this until about 6 when they'll go in a hot cast iron skillet until inner temp is 135.
Still determining sides but one will be an asparagus salad and focaccia of course.
of course!
Roasted shallots cherry tomatoes. Next time I'll add the tomatoes halfway through.
Tossed in a head of black garlic and reduced some wine
Led to some absolutely superb pasta. Neglected to get the money shot, sorry.
(https://i.imgur.com/c1lSItw.jpg)
(https://i.imgur.com/a9p2F9m.jpg)
All delicious flavors.
Oh man that pork was sooooo good so tender.
(https://i.imgur.com/cIBOoye.jpg)
All that lovely intramuscular fat making for a nice crusty char while remaining medium.
(https://i.imgur.com/lNtuOh2.jpg)
Slice thin. Melty
(https://i.imgur.com/B9e68Z2.jpg)
(https://i.imgur.com/K2fZLsa.jpg)
There are videos that demonstrate how to find and remove this cut in a Boston butt.
Mmmm tacos last night.
(https://i.imgur.com/XXzI1Fi.jpg)
Beautifully done rager.
how do you get the tortillas to come out like that, lightly fried but also charred/blistered?
High quality tortilla? Maize? Light oil after flipping oil gone hence burn spots? Enquiring minds!
not sure what is on the plate at 9 o'clock, probably a pickled hot pepper
has anybody tried pickling tomatillos? they've got that sturdy structure that would lend well. get on it!
Yep, I right clicked on pic then click again. He's good about posting big media.
What'a you figure for the hot sauce? Wondering if Tapatilo.
it's his homemade fermented red serrano sauce!
Omg, I should've known better. Of, course!
Little bit of oil high temp, pickled jalapeño, salsa huichol
My buddy who works at an italian food store told me the price of meat is going up next week. He hooked me up with some ny strips. I made these last night. Now that i have a cast iron skillet i can get the proper sear. High heat for 4 mins. Flip for about 2 minutes and done. Perfect. I sliced the steak into thin strips and made a steak sand with the local sourced hard rolls. Topped with roasted jalapeno and provolone.
(https://i.ibb.co/TRvMwxC/20200426-202847.jpg) (https://ibb.co/TRvMwxC)
(https://i.ibb.co/ngK266t/20200426-195040.jpg) (https://ibb.co/ngK266t)
(https://i.ibb.co/7CwzC7Z/20200407-192900.jpg) (https://ibb.co/7CwzC7Z)
(https://media1.giphy.com/media/10Jpr9KSaXLchW/giphy.gif)
I need a damn steak.
Congratulations on the cast iron pan. I could never get mine done in a 4/2 flip. Whats in the pan with those bad boys? Looks like a good 1/2 stick of butter. That might be my prob, I've always gone with oil, fork-poked into the meat but no way can I get it done in a 4/2 - more like a 4/4 flip, twice.
You have to cook on a hot surface. I preheat the pan on 5 (dial goes to 6 on burner gas stove) for 3 to 4 mins. Drop a pad of butter under each steak and drop the steak right on the butter right away. Keep it on 5 and have your stop watch going. Food Science.
Also rest raw steak on counter for a couple hours generously salted.
Especially if you like salt!
Salt is the spice of life.
...gourmet only please. I don't know what iodized is but I don't want it. Don't want no flouride/chlorine is my cocktail mix, either. ;D
I've never salted a steak longer that 20 minutes, thought it'd dry it out, but now I've seen the light! NY Strips here I come.
I've got butter. I'll make a point to drop a patty.
I have ordered thai food to be delivered.
Good luck.
What a brave man
Butterylicious
It was fine.
Ribs tonight I think?
(https://i.imgur.com/zOxkpUR.png)
(https://i.imgur.com/Qq1aGNb.jpg)
(https://i.imgur.com/Nlkcg0Z.jpg)
(https://i.imgur.com/1p2ujWF.png)
intoxicatingly good, crisp / moist just where it needs to be.
That's hotter than God's balls.
Nobody can top that. O-M-G
Holy Snickies those pots, brah
Bacon cheddar cheeseburg with meat hotsauce onions and mustard. Same hard roll as used with the steak sand from the other night.(https://i.ibb.co/FHHchvd/20200428-232659.jpg) (https://ibb.co/FHHchvd)
Finally made these dumplings this morning before work. I made the filly two days ago by just couldn't be arsed.
Looks Chinese but very Thai filling.
(https://i.imgur.com/FyaaVo7.jpg)
Fuck you.
(https://uploads.tapatalk-cdn.com/20200501/524fdd19a9c0ae37e9785cea224fb163.jpg)
(https://uploads.tapatalk-cdn.com/20200501/63ccff6083fccd20384553299a2d83c8.jpg)
(https://uploads.tapatalk-cdn.com/20200501/efd3f04ce13f67fafe50037bcad2b056.jpg)
(https://uploads.tapatalk-cdn.com/20200501/00b0679a0f973880cb71c9d49f0f3225.jpg)
(https://uploads.tapatalk-cdn.com/20200501/e1bed7514347a2bdd6f76136251d2c51.jpg)
Is that last one vegan salsa casserole?
absolutely spectacular
Making my favorite condiment to go with them dumplings.
(https://i.imgur.com/Z5sjpFL.mp4)
(https://i.imgur.com/f73RtaT.jpg)
(https://i.imgur.com/K0j1xcz.jpg)
ANYWAY, went to the grocery store for the first time in a few weeks and got some supplies. I had some seitan chorizo that was probably near going "bad" so built some shit around that. got the shit for and made salsa (the last pic should have been first and the salsa is an ordeal in and of itself) and saved some jalapeno spears and some cilantro for drinks and garnish, etc. Threw the "chorizo" in a pan with some canned green chilis. threw on some cumin and maybe chili and garlic powder. made 2 burritos topped with some bullshit avacado salsa and sriracha, baked for a few mins and made a michelada. of course i ate both burritos because i'm a fucking american.
I can't believe you called Herdez bullshit, amigo. It can be special at times. Sir.
You can do a lot worse than Herdez, brand wise. I've never had the Herdez guacamole salsa, I've had another store bought brand which wasn't very good (no heat or flavor). I'm guessing Herdez' version probably isn't good either. The real stuff you can get at Mexican restaurants and taco trucks is amazing! What they have to do to keep guacamole from turning colors inside a glass bottle is probably part of the problem.
I'll keep my opinions to myself on this.
oops, its a brand in the Hormel family :-X Now, I get it. No bueno! The dark red, chipoltle, I think, salsa is ok.
Quote from: socket on May 01, 2020, 07:24:38 PM
Fuck you.
(https://uploads.tapatalk-cdn.com/20200501/524fdd19a9c0ae37e9785cea224fb163.jpg)
(https://uploads.tapatalk-cdn.com/20200501/63ccff6083fccd20384553299a2d83c8.jpg)
(https://uploads.tapatalk-cdn.com/20200501/efd3f04ce13f67fafe50037bcad2b056.jpg)
(https://uploads.tapatalk-cdn.com/20200501/00b0679a0f973880cb71c9d49f0f3225.jpg)
(https://uploads.tapatalk-cdn.com/20200501/e1bed7514347a2bdd6f76136251d2c51.jpg)
Nicely built, by the way. ;D
The Herdez green salsa is fine for chilaquiles, etc, but mild and boring. The red salsa is not very good, but it's edible, "downscale".
I'm using pickled jalapenos most of the time now (except for eggs etc). On tacos, pickled jalapenos only. No salsa.
If you want a good jarred sauce, Desert Rose "Cantina Style" is good (especially the green, hot version - the best jarred green salsa I've ever had). Kind of hard to find Cantina Style versions around here, though.
this herdez. satisfyingly spicy was maybe one of two and possibly the only choice at my walkable ghetto shop n save. it did the trick.
it does the trick
I dig this brand. I love the refried beans and the jarred jalapenos from them too.
(https://i.ibb.co/YZPK3NM/20200503-110954.jpg) (https://ibb.co/YZPK3NM)picupload (https://imgbb.com/)
I had guacamole last night but it sure didn't come out of a jar.
i think we're talking more of a spicy avocado salsa "sauce." forgot to get an avocado on friday which was lame.
Ah. Like guacamolito
Quote from: RAGER on May 03, 2020, 01:50:20 PM
I had guacamole last night but it sure didn't come out of a jar.
are you a guac snob?
rhetorical?
Yeah I think so.
If you need technical assistance with your aguacate' let me know
The guacamole salsa is regional, maybe from Monterrey?
When you have a good one, it's pretty great.
Searing the avocados on the grill was a cute gimmick I've never tried before but you know what, it really did make a difference. Superior results.
Never seen it never done it. Limes.......absolutely
Made short rib rage bucatini last night.
Pancetta
(https://i.imgur.com/T9yyZOF.jpg)
Ribs
(https://i.imgur.com/gW3yzgK.jpg)
Blitz your veg and dump it in with some stock
(https://i.imgur.com/4nmMVQj.jpg)
Add back in the pancetta
(https://i.imgur.com/64lSZJz.jpg)
That little piece I eated.
(https://i.imgur.com/Q79tQvR.jpg)
Shrooms and herbs
(https://i.imgur.com/SE8fuaP.jpg)
Glue glug and cook low for 1 1/2 hour lid on then the same lid off.
(https://i.imgur.com/PB4ABJJ.jpg)
Enjoy al fresco in the evening light
(https://i.imgur.com/PYbZEB0.jpg)
(//)
nice.
Bravo. Bucatini!
Rager (or anyone who feels they are qualified to answer) i need to know what the correct way to serve roast beast with brown gravy on white bread is. Me and my lovely gf are debating on whether it should be open faced or bread on top and bottom. Ive googled and seen both but only one can be the correct way.
I will report back with the winner after you have answered.
Open faced all the way. Like S.O.S.
She won.
shit on shinola?
on a shingle?
Bread on both sides if you're picking it up to eat it. Bread on the bottom if you're using a knife and fork. Probably depends on how much gravy you're putting on it.
If it has gravy all over it, S.O.S. style, then open faced, always. Alternatively, go all cave-man if you wish but not a good look in the presence of a lady. Unless she preferes cave-man, in that case no need to ask.
Fuck it. I made one of each. Soooo awesome especially after a few bong rips.
(https://i.ibb.co/N7p6CWV/20200505-223220.jpg) (https://ibb.co/N7p6CWV)
a lot of that looks kind of tan, aren't you immunocompromised?
How dare you.
Seriously. How dare you.
A man is trying to live his best life.
i guess we need lord shaft's 'pinion.
No one wants to hear from his old ass.
Smoked kielbasa topped deviled eggs. There's a little pickled shallots on there too.
(https://i.imgur.com/vs8cOYv.jpg)
take it to the hot dog and sausage thread.
Quote from: RAGER on May 07, 2020, 10:55:16 AM
Smoked kielbasa topped deviled eggs. There's a little pickled shallots on there too.
(https://i.imgur.com/vs8cOYv.jpg)
The intrigue factor is 5
Puke Factor 8
The want to try 2
Why did he do that 9
Reflex of Regurgitation 7
Acid Stomach 8
Bleeding Bowels 3
Would Never 7
It seems like a clash of textures.
They were so good. I kinda patterned them after Smokehouse Taverns. I didn't try very hard. The pickled cabbage was an afterthought and leftover from something else. They use a house made smoked red hot. I slice and smoked a kielbasa. It's simple but delicious.
This is theirs.
(https://i.imgur.com/fvpflhN.jpg)
Yours looks way better
They can't all be home runs. The way you explained it, it's making more sense.
The smoked sausage with hard boiled egg is kinda like Scotch Eggs. I've made those a couple times, they're kind of gross, but good.
It's eggs and sausage. Name a better duo ????
Pizza and beer? Pussy and weed? Chico and The Man?
Spaghetti and meatballs
Bacon and eggs
Cheese and burgers
Garbage and plates
Roast beast and brown gravy
(https://uploads.tapatalk-cdn.com/20200510/24039b105cf635ce581268c2f0b938d7.jpg)
Sent from my iPhone using Tapatalk
Legit. Reminds me of a diner.
Damn monkey tail.
(https://i.imgur.com/zW9AR6X.mp4)
(https://i.imgur.com/r2pMVBm.jpg)
(https://i.imgur.com/JZirY56.jpg)
(https://uploads.tapatalk-cdn.com/20200510/53f277295b8a20450131cc471e4e5021.jpg)
Mother's Day cheesecake
You make that?
I didn't grow the berries but yeah.
Quote from: Muffin Man on May 09, 2020, 11:44:06 PM
Legit. Reminds me of a diner.
Probably the ugly orange plates and surly staff.
I can't even be arsed to make a cheesecake.
But one thing I do know about cheesecake making is that they are best when cured for about a week or so.
Rager my gf needs a lesson in cooking rice. Hers is always clumpy.
I pretty much only cook two types. Thai sticky rice or Thai jasmine. I suggest using the latter.
Many recipes say 2:1 ratio but I hold back a little on the water maybe as much as a quarter cup. I also rinse the rice first, add salt to the water with the rice bring to a boil put a lid on, set your timer for 18 min. and bring it down to a low simmer. It's gonna want to spit and stuff so you have to pull it off when it does until it settles down.
30 seconds before the timer goes off turn the heat up high. This dries off the bottom. Pull off the heat after the timer goes and let it sit and steam for about 10 min or so. This is a good time to assemble and plate the rest of the meal.
Pull the lid off and fluff it with a WET wooden spoon. I usually pack it in a little round bowl and then invert it onto a plate so it looks nice.
Long grain white will work too I'm sure.
Mortlock be ghostin me on the rice lesson. Evs.
As a guy that just normally wings it I've never really used a digital thermometer outside the professional kitchen. I finally bought a Thermapen. I haven't been spending any money really so what's a hundred bucks.
(https://i.imgur.com/qpFpSS9.jpg)
I once failed a job interview for a cooking gig because I couldn't tell them the correct temperature for poultry. I said "The correct temperature is the temperature when the juices run clear"
Lol
To help keep your rice from sticking, rinse it a few times. That gets rid of extra starch. Even if the type of rice is naturally sticky, it will help. You'll see how cloudy the water gets, that's starch that make the rice sticky. If you don't want any stickiness at all, get parboiled rice. I would rather have at least a little stickiness. Parboiled rice is not my favorite (each grain is individual). Maybe it's good for certain types of food like middle eastern?
I mentioned the rinsing part.
Perfect fluffy jasmine rice using the RAGER method.
(https://i.imgur.com/tYKBOxz.mp4)
I was backing you up.
Rinsing!
Making paste for my fermented ribs. Although they're nice to really fermented as I put them in the fridge right away. They'll be ready to cook in about a week.
(https://i.imgur.com/2wtaPHH.mp4)
(https://i.imgur.com/Tqg4AJn.jpg)
(https://i.imgur.com/XQiFlBf.jpg)
dinner last night was a fucking poem
(https://i.imgur.com/jiIwUQw.jpg)
(https://i.imgur.com/ew0d5NA.jpg)
(https://i.imgur.com/7FUcOBN.jpg)
(https://i.imgur.com/EgO7rsD.jpg)
Looks pretty damn awesome. Whats the pieces of the christmas tree on the grill for?
rosemary just to flavor the smoke a little
Oh hell yeah.
The other night was laap muu with the usual suspects nam prik plaa and nam prik kha
(https://i.imgur.com/1cnsa5V.mp4)
(https://i.imgur.com/Mw964RZ.jpg)
But my favorite is Jin tup/muu yang. Snuck a couple ribs out of the ferment batch and I bought a pluma cut from Tails and Trotters. Yum.
(https://i.imgur.com/KN99x4W.jpg)
I heart Larb. One of my favorite meals is laap moo, khao niaow (sticky rice) and som tum Thai (pet pet or extra hot)
If that makes me a basic bitch, I'm okay with that.
Make Ice Cream in a Mason Jar
If you are over quar-baking, iced confections might be the next thing.
Making ice cream at home feels like alchemy, a complex process of mixing and cooling.
Now that summer is fast approaching, maybe try it out. You don't even need a fancy ice-cream maker. All you really need is heavy cream, a Mason jar and strong forearms. It's a fun at-home project and so easy a child could be in charge.
Basic Mason Jar Ice Cream
Ingredients
1 cup heavy cream
1 ½ tablespoons granulated sugar
1 ½ teaspoons vanilla extract
A pinch of salt
A 16 oz Mason jar, of course.
Yield: About three servings.
Steps
1. Pour the cream, sugar, vanilla and salt into the jar, and screw on the lid tightly.
2. Shake vigorously, until the cream thickens and almost doubles in size, which should take about five minutes. You'll know you're done when the mixture doubles in volume and is about the consistency of brownie batter.
3. Freeze for at least 3 hours. Then eat. You're welcome.
Or, add a twist
You could, if you're daring, spruce it up. Here are some ideas on what to add to the recipe above.
Berry Ice Cream. If you want the flavor mixed-in, blend ½ cup of fresh berries and add it to the mixture before you freeze it. (You can also cheat: a tablespoon of jam will work.) If you prefer chunks, cut up the berries. Voilà.
Chocolate Peanut Butter Ice Cream. Add 1 teaspoon of peanut butter to the mixture and shake. If you want the chocolate blended in, squeeze in 1 teaspoon of syrup. But if you're going for a marbled effect, swirl in the syrup at the end and give your mixture a quick stir with a spoon.
Earl Grey Tea Ice Cream. Add 1 teaspoon each of lemon juice and honey. To infuse the tea flavor, take ½ cup of the cream. Heat it, and steep two bags of Earl Grey tea. Remove them. When the cream cools, add it to the jar and shake.
Chunky Chocolate and Nut Ice Cream. The nuts are easy: Add 1 tablespoon of whatever kind of nuts you choose. (Pecans are buttery and yummy. Just saying.) Add chocolate pieces. A note: Mini-chips will work better than chunks. You're only making a little bit, after all.
Rosemary Olive Oil Ice Cream. Whoa, right? Add 1 tablespoon of olive oil, which will make the ice cream extra creamy. As with the Earl Grey version, heat up half the cream and add four sprigs of fresh rosemary. Strain, cool, add, shake, freeze and eat.
The possibilities are endless. For caramel ice cream, just chop candies into the mix. For banana, blend it first. Coconut is a no-brainer, but make sure the pieces are small and fine. (A pinch of salt on top brings out the flavors.) It will be delicious. It's ice cream, after all.
https://www.nytimes.com/2020/05/09/at-home/virus-make-ice-cream-in-a-mason-jar.html?algo=bandit-home&fellback=false&imp_id=401225052&imp_id=188936773&action=click&module=Smarter%20Living&pgtype=Homepage (https://www.nytimes.com/2020/05/09/at-home/virus-make-ice-cream-in-a-mason-jar.html?algo=bandit-home&fellback=false&imp_id=401225052&imp_id=188936773&action=click&module=Smarter%20Living&pgtype=Homepage)
That's a meal I enjoy also but I really like the chewy smoky grilled meat
Quote from: Lumpy on May 15, 2020, 04:07:00 PM
Make Ice Cream in a Mason Jar
If you are over quar-baking, iced confections might be the next thing.
Making ice cream at home feels like alchemy, a complex process of mixing and cooling.
Now that summer is fast approaching, maybe try it out. You don't even need a fancy ice-cream maker. All you really need is heavy cream, a Mason jar and strong forearms. It's a fun at-home project and so easy a child could be in charge.
Basic Mason Jar Ice Cream
Ingredients
1 cup heavy cream
1 ½ tablespoons granulated sugar
1 ½ teaspoons vanilla extract
A pinch of salt
A 16 oz Mason jar, of course.
Yield: About three servings.
Steps
1. Pour the cream, sugar, vanilla and salt into the jar, and screw on the lid tightly.
2. Shake vigorously, until the cream thickens and almost doubles in size, which should take about five minutes. You'll know you're done when the mixture doubles in volume and is about the consistency of brownie batter.
3. Freeze for at least 3 hours. Then eat. You're welcome.
Or, add a twist
You could, if you're daring, spruce it up. Here are some ideas on what to add to the recipe above.
Berry Ice Cream. If you want the flavor mixed-in, blend ½ cup of fresh berries and add it to the mixture before you freeze it. (You can also cheat: a tablespoon of jam will work.) If you prefer chunks, cut up the berries. Voilà.
Chocolate Peanut Butter Ice Cream. Add 1 teaspoon of peanut butter to the mixture and shake. If you want the chocolate blended in, squeeze in 1 teaspoon of syrup. But if you're going for a marbled effect, swirl in the syrup at the end and give your mixture a quick stir with a spoon.
Earl Grey Tea Ice Cream. Add 1 teaspoon each of lemon juice and honey. To infuse the tea flavor, take ½ cup of the cream. Heat it, and steep two bags of Earl Grey tea. Remove them. When the cream cools, add it to the jar and shake.
Chunky Chocolate and Nut Ice Cream. The nuts are easy: Add 1 tablespoon of whatever kind of nuts you choose. (Pecans are buttery and yummy. Just saying.) Add chocolate pieces. A note: Mini-chips will work better than chunks. You're only making a little bit, after all.
Rosemary Olive Oil Ice Cream. Whoa, right? Add 1 tablespoon of olive oil, which will make the ice cream extra creamy. As with the Earl Grey version, heat up half the cream and add four sprigs of fresh rosemary. Strain, cool, add, shake, freeze and eat.
The possibilities are endless. For caramel ice cream, just chop candies into the mix. For banana, blend it first. Coconut is a no-brainer, but make sure the pieces are small and fine. (A pinch of salt on top brings out the flavors.) It will be delicious. It's ice cream, after all.
https://www.nytimes.com/2020/05/09/at-home/virus-make-ice-cream-in-a-mason-jar.html?algo=bandit-home&fellback=false&imp_id=401225052&imp_id=188936773&action=click&module=Smarter%20Living&pgtype=Homepage (https://www.nytimes.com/2020/05/09/at-home/virus-make-ice-cream-in-a-mason-jar.html?algo=bandit-home&fellback=false&imp_id=401225052&imp_id=188936773&action=click&module=Smarter%20Living&pgtype=Homepage)
Back in the 70's, my folks used to make home-made ice cream. Plain vanilla, but it was the best.
And then I'd bugger my cousin in the outhouse.
I can get heavy cream and sugar at my corner deli. Maybe pick up a can of peaches for peach ice cream (I've never really had a good one, maybe homemade is the way to go). I just so happen to have mason jars, so I finally see a recipe I can use (I don't have the counter space to make bread).
The pay wall at the NY times sucks, so I'm posting the ice cream recipe for my own benefit too.
Nachos for breakfast. Because I'm an adult, and I can make appropriate life choices.
#blogging
Ny times should be free right now.
You chef's cookings looks juuuust fine
Been making this Greek salad a lot lately. Mostly the same as the Mexican style salad I make.
Green pepper, tomato, cucumber, small red onion (seeded and diced)
8 oz chicken breast, diced
4 oz feta cheese, diced
A grip of cured black olives (10-20), pitted and cut in half (don't use the canned ones)
A few pepperoncini on top
Dressing:
Half tin of flat anchovies, drained and mashed
Big clove of garlic, minced
equal amounts balsamic vinegar and olive oil (about 1/4 cup each)
scant teaspoon of dijon mustard to emulsify oil and vingear
Scads of fresh cracked black pepper
Mash anchovies and mix dressing with a fork. I use a knife on the anchovies too.
It can be dinner for two people, if the veggies and chicken are on the bigger side. Otherwise, makes a lumberjack size portion for one. In a restaurant Greek salad, the anchovies are usually laid out individually, and the vegetables are in big pieces (green pepper rings etc). I like to cut everything up small, and get a little bit of everything in every bite.
This bowl is huge, like a small punch bowl. The low evening light makes everything look a little grey. Trust me, this is a flavor explosion. I eat it with a soup spoon.
(https://i.imgur.com/7Gb0pIE.jpg)
plain vanilla is the best flavor of ice cream in general. and it's tan! SMASH!
I think he means Rum Raisin?
Just kidding, vanilla ice cream is amazing if you can find a good one. But not all of them are good. I haven't had Breyers in years but I used to think their vanilla ice cream was good.
thanks, etc
Had a few spoonfuls of Tillamook Udderly Chocolate after these we had these white bread tacos ????
(https://i.imgur.com/QbMaOvj.jpg)
Black olives :(
Black Olives Matter.
I'm definitely doing that ice cream. Here's some homemade donuts I made. The recipe claimed to be a Krispy Kreme knock off. Not quite, but good.
(https://uploads.tapatalk-cdn.com/20200518/6d1098d2289f6f927a7c958c5eeb68b9.jpg)
(https://uploads.tapatalk-cdn.com/20200518/31dc4d4379a0855322f4f4992b6be33a.jpg)
(https://uploads.tapatalk-cdn.com/20200518/8de5760fad1a4bea7c97b680ccbaeadc.jpg)
Sent from my iPhone using Tapatalk
should i bm you my address?
i dont think reinfeld likes black olives. the racist.
The flavorless olives they put on fast food pizza in the united states? Terrible. Just get some pitted kalamatas you fucking babies
I agree with renfield.
i cant believe i'm admitting it but i agree with the agreement
Quote from: Lumpy on May 16, 2020, 05:52:59 PM
A grip of cured black olives (10-20), pitted and cut in half (don't use the canned ones)
Reading is Fundamental. You must take me for some kind of brute.
Something like these:
(https://i.imgur.com/5VBYWnP.jpg)
Like you might find in here:
(https://i.imgur.com/s80a1nX.jpg)
I was actually objecting to RAGER's tacos, not your greek salad
Everything is about me, come on.
I see it now.
I am disappoint.
White bread tacos ie; mama tacos call for bland black olives.
mmmm, white bread.
Everyone should have cured black olives and capers in their pantry.
cunt.
love you too. very nasty man
Those oil-cured olives are killer. Hear me now and believe me later.
Go ahead. Spill
[instagram] https://www.instagram.com/p/CAbbsFHB6Un/?igshid=12qo8mgqxlv9n[/instagram]
(https://i.ibb.co/R39tfzW/20200512-234142.jpg) (https://ibb.co/R39tfzW)
Cheeseburg.
Lumpy do you recognize the coozie?
Hey yes I do. Glad you are getting some use out of it.
I made that ice cream recipe, holy hell is it rich. After a few bites I was like "ok that's enough". I don't think even premium commercial ice cream is made with 100% heavy cream. That's why they say it's 3 servings, even though it's only 8oz of cream. Also, I thought it would be rock hard (TWSS) but it was still pretty soft, maybe because the high fat content. Super easy to make though!
My lactose will not allow me to enjoy that.
Mort, I got the 4-2 flip working with that pad of butter trick. Preheated cast iron pan to 425. Salted the Rib Eye 2 hours beforehand per RAGER. 10 minute rest. Steak sauce and Rooster sauce and leftovers for steak sandwiches!
(https://i.ibb.co/gzbQBjR/IMG-5475.jpg)
Fucking perfection my man. Bravo!!!!
I made mexican taco cheeseburgers last night. Pics cumming soon.
Nice job man. Been too busy and tired to post much.
Pico de galo
(https://i.ibb.co/7nMZjjy/20200522-191532.jpg) (https://ibb.co/7nMZjjy)
80% ground round seasoned with taco seasoning, salt, cracked black pepper, hot sauce and chopped roasted jalapeno.
(https://i.ibb.co/1fGDqJ4/20200522-193323.jpg) (https://ibb.co/1fGDqJ4)
Cheddar cheese on burger. Topped with pico, hot sauce and avacado sauce. Hard roll. Served with refried beans.
(https://i.ibb.co/jJ8y9SL/20200522-194549.jpg) (https://ibb.co/jJ8y9SL)upload photos online (https://imgbb.com/)
(https://i.ibb.co/pv7nctz/20200522-230009.jpg) (https://ibb.co/pv7nctz)
(https://i.ibb.co/wQN3g31/20200522-230300.jpg) (https://ibb.co/wQN3g31)
(https://i.ibb.co/2ydb4HQ/20200522-230636.jpg) (https://ibb.co/2ydb4HQ)
That could have been on some show, about cooking, by Dave.
I froze the ice cream in the same jar I shook it up in. So the top layer was foamy and soft, and it got harder and denser the deeper down I ate. I put crushed walnuts and dark chocolate chunks in it, and those tended to float towards the top. Next time I'll shake it up, then pour into a sealable bowl and freeze it there, so I can stir it around a little while it sets up for the first time. I think it's too hard to reach ti the bottom of a glass jar. Plus it gets messy with the screw on lid of the jar.
I'm still waiting for a food order that includes cream so I can do it that way.
In the meantime I tried a variation of it with half-and-half and a blended frozen banana. It worked out decent. In part because I had some tasty ground vanilla.
Sent from my iPhone using Tapatalk
The other night I made some Thai charred meat. Like the kind you might get at some smokey roadside grill in Chiang Rai. Some pork shoulder and belly short ribs marinated in the usual stuff but with the addition of diiplii, makhwaen, and some coriander seed. Yum.
(https://i.imgur.com/779LTSI.jpg)
(https://i.imgur.com/BGt9iA5.jpg)
(https://i.imgur.com/j5FoTHY.jpg)
(https://i.imgur.com/K7kNAL7.jpg)
Had some leftovers so I made neua tam. It starts out like jin tup but then you fry it in a curry paste
(https://i.imgur.com/6pCaT2F.mp4)
(https://i.imgur.com/SFSg0x8.jpg)
(https://i.imgur.com/ad7LGds.jpg)
(https://i.imgur.com/UWLsrP7.mp4)
(https://i.imgur.com/75d4kXn.jpg)
TFF
[spoiler]Thanks That's Fuckin'n Fantastic[/spoiler]
(https://uploads.tapatalk-cdn.com/20200530/4950e9bef86e3d69fc2fbbe8bf933bc5.jpg)
it's even better than it looks.
(https://uploads.tapatalk-cdn.com/20200530/ee6fa1d4d612089cc64261ed32b7550b.jpg)
Then you could deep fry it in a delicious light beer batter for tempura, wrap it in a Parisian crepe layered with merguez sausage, baste that with Franklins barbecue sauce and a side of blue ribbon baked beans then serve it in a commemorative tote with a bucket of naam phrik on the side. But don't forget the chopsticks????.
Now that's ramen!
Pittsburgh has wraps now? Good to see things are opening up a little.
Green phase next week!
Pittsburgh-1
Virus-0
We win!
I made some nduja
(https://i.imgur.com/59K76xq.jpg)
(https://i.imgur.com/t5ZOnVK.jpg)
What's the woodblock species? I tried to match it to a few images but no luck so far. Any clues? I guess its "Maple" but prolly not
Tamarind from Thailand
Did you go to school for this?
No. I'm an autodidact and a polymath like Carrie Brownstain.
Is that the technical term for food genius?
Man I know some people that put me to shame. They're very inspiring.
But thank you all the same.
Happy fourth of memorial
(https://i.imgur.com/Yh4NpgJ.jpg)
I hope those baked beans didn't come in a peasant can.
Bush's
I don't understand the Stabbed Hamburger thing.
It's a subtle sign that I am not straight edge and that I eat meat
The knife keeps it all together while youre carrying the plate to the couch.
Or that.
Quote from: mortlock on June 02, 2020, 06:34:53 PM
The knife keeps it all together while youre carrying the plate to the couch.
.
More exciting than a toothpick I guess?
The knife suggests that some misguided person might want to cut their hamburger in half, or even worse, eat it with a knife and fork.
Please don't eat corn on the cob while sitting on the couch (public service announcement).
Yesterday was fun. My grill didn't show up so I improvised and got to use some of the thaan charcoal. Worked very well.
(https://i.imgur.com/8MoAMtA.jpg)
(https://i.imgur.com/5NaPUod.mp4)
(https://i.imgur.com/DWjShBJ.jpg)
Holy Smokes
Where do I get a grill and those charcoals!? That'll be my new grill effort until I upscale or dig a pit.
That's my makeshift Thai grill. I have a robatayaki grill coming tomorrow. When I have to go back to work dammit. You can get the thaan charcoal on amaz** but I'd prefer you order through Pok Pok.
These ribs gonna be guuuuuuuuuuuud in a week.
(https://i.imgur.com/i681Z9h.jpg)
sweet walkman
Thanks
Got from my buddy does bending and stuff. Just a tape speed mod. Fun really loud through effects. Any tape will do.
Totally uneven cookthrough - this is the worst part. Can live with Over-brined. Over-seasoned. But
another f'ing rubber duck.
(https://i.ibb.co/y508mkK/IMG-5556.jpg) (https://ibb.co/y508mkK)(https://i.ibb.co/CB4Xvqn/IMG-5559.jpg) (https://ibb.co/CB4Xvqn)(https://i.ibb.co/cxCy0kQ/IMG-5566.jpg) (https://ibb.co/cxCy0kQ)
Skin not crispy?
A nice like crunch with a snappy tug, in fact
I brined it for over 12 hours but not on purpose. The thing was soaking wet heavy when I got to it. I knew I was in trouble right there.
ed. A Mexican fam I knew had a drive up chicken shack. He brined his overnight, too. Untouchable quality, amazing.
You gotta air dry it in the fridge. Then you can do your rub.
Bingo
Radicchio pecorino sherry vinaigrette olives crumbs Texas red hot salt taters
(https://i.imgur.com/TOhQ1Dk.jpg)
(https://i.imgur.com/bwmglBl.jpg)
(https://i.imgur.com/pYmDw4a.jpg)
(https://i.imgur.com/RMmB3AG.jpg)
Fuck my nutz that's a Serious Diner Special. Thos pics are NUTZ
Made another batch of naam phrik kha. This is probably the most correct version. Heavy on the galangal. It's herbal, salty, and spicy. In that order.
(https://i.imgur.com/7TXceVV.jpg)
Yummy dinner t'other night on the front porch. Them fermented rice encrusted pan fried ribs. Damn good. With ALL the fixins
(https://i.imgur.com/cqPuSYB.jpg)
So the Pok Pok empire is pretty much over. He'll keep the main location on Division which was the first one and his old home. Probably because he owns it outright. He seems unsure wether he will open again at all and under what circumstances. Damn.
That's what I'm saying.
Kinda doesn't matter what he does right now, since restaurants are kind of screwed anyway. Takeout, delivery and 50% seating capacity aren't a winning formula. Might as well wait. What will he do when the pandemic is over. He will probably open up a new restaurant. It's good for publicity, Pok Pok sort of had their 15 minutes of fame already. New restaurant gives the press something new to talk about.
It is what it is. Just reporting. He's genuine.
I fully expect him to move out of Oregon. Lets see what happens. (yes, I'm overstepping my bounds but jeepers this Gin is making me frank)
Salad blogging
Quote from: Muffin Man on June 20, 2020, 01:16:02 AM
I fully expect him to move out of Oregon. Lets see what happens. (yes, I'm overstepping my bounds but jeepers this Gin is making me frank)
Maybe maybe not. He's been here a long time. Our bands played together in about 93. He does live in Thailand part of the time. His wife is there now I think.
Surf & Turf Summer Solstice Special
Skillet NY Strip Peppered, with Willapa Bay Oysters.
All good, tastiest in this order 1) organic potato, oysters, steak. The mushrooms were treated distinctly - set out in the sunshine for science trick, sauted in buttered cast iron, fish sauce and sesame oil - an intersting home run. Try it!
2+hour salted strip Rager trick, Mortlock butter pad trick. Not a 4/2 flip.
Served with buttermilk. Rufus Teague Steak SauceJor el. Homemade tarter with garden dill element.
(https://i.ibb.co/fFz2kMj/IMG-5738.jpg) (https://ibb.co/fFz2kMj)
Dang dude doin it up. Chopsticks and all.
also
Velveeta :o ;D
Made burgers on the tao along with some Bush's Grillin beans
(https://i.imgur.com/voPoTvE.jpg)
(https://i.imgur.com/79HwHQT.jpg)
While I had it fired up I grilled some chicken too.
(https://i.imgur.com/TyiOYqq.jpg)
Threw some spuds in a drip pan under the rotisserie ribs. This is the second time I've gotten fucking perfect results with that method.
(https://i.imgur.com/AS7zwVZ.jpg)
Try the same thing with some cabbage and onions
Grilling eggs?
Burger with pickle and knife looks great. Definately will make the trip from grill area to couch.
Kind of a novelty. Saw a pic from Thailand. Thought I'd try it. Had one this morning. Kinda chewy. I can make something out of em.
how do you do it? time and temp please. im not sure i would like a chewy egg. sounds gross. actually, dont bother, im not wasting an egg on that.
haha, I picked up a can of those beans last week! Have never tried them before, let me figure out what Imma put with them. - oh, probably jalapeno kiolbasa that I need to use up.
Pasta ala Mortlock. It's pretty easy. Add to large pan (or pot) in this order:
Splash of olive oil, large diced onion, one pound hot Italian sausage crumbled (cook until onions are almost soft, about 10 minutes). Then, add whole bunch of chopped garlic, stir. Add one regular can white beans (including liquid), cook and stir for 2-3 minutes, stir in one pound cooked rotini.
Drizzle with olive oil, and grate fresh parmesan on top.
Before rotini:
(https://i.imgur.com/2UCZ0rJ.jpg)
After rotini:
(https://i.imgur.com/4D5inqS.jpg)
Rib sticker
Totally.
Now John Gorham's in deep shit. Fucking stupid humans.
https://pdx.eater.com/2020/6/23/21301193/john-gorham-scandal-transphobic-post
I made my first smash burger last night. Forgot to get a pic. Holy shit it was good. Best burger i ever made. 80/20 ground made into a loosely packed ball. Put it on the very hot cast iron pan and smashed down. Cooks fast flipped and topped with american cheese. Served on a bullshit hamburg bun and topped with mayo mustard pickles and onion.
My only mistake (which wasnt really a mistake) was i made the burger a tad thicker then i would have liked it but not by much. Gonna make a halftime adjustment and get that right.
Take aways..
I have the smash part down.
The bullshit bun is important because you want a small soft sugary bun.
American cheese melts fast and it the best for this burger application. Not cheddar.
Go easy on the toppings. Mustard mayo pickle onion. No tomato and lettuce or any other crap.
Pics coming next time i make one.
Fontina, raclette, gruyere, em emmentaler are all good melting cheeses too.
I think we are due a Dave's Cookin' Show update. I'll have the gruyere or smoked gouda. no tamato. Chopped lettuce/pickle relish spread
https://www.howsweeteats.com/2018/06/smash-burgers/ (https://www.howsweeteats.com/2018/06/smash-burgers/)
Quote from: RAGER on June 26, 2020, 08:16:38 PM
Fontina, raclette, gruyere, em emmentaler are all good melting cheeses too.
i dont live in france. I live in america.
Meat and two. Served with Mezcal
(https://i.ibb.co/ZVQVKPp/IMG-5832.jpg)
Yum. I'm tired. Making frozen fries and leftover comeback sauce.
im about to whip off a salami sandwich and a stoffers swedish meatball frozen.
ill try and post pics.
whut happen'
Which is the best meatless hamburger? They have a few different kinds at my local stores.
I don't know the brands cuz if I want one I make it myself but I prefer a quinoa based one. I also put mushrooms onions zucchini garlic and some egg white to help hold it together. You gotta squeeze out the moisture in the zucchini though.
Double smash burger.
(https://i.ibb.co/ZTszjsy/20200629-105238.jpg) (https://ibb.co/ZTszjsy)
Doubl yum. Is that cottage cheese on the side?
Its a bullshit mac salad we threw together before i smothered it in hotsauce.
Actually i think the hotsauce was on it but got cut out. Tomato and cuke salad upper corner.
(https://i.ibb.co/wB55Jx8/20200628-221827.jpg) (https://ibb.co/wB55Jx8)
Raw onion on a cheeseburger, nice. If I had to limit myself to only one extra on a cheeseburger, it might be raw onion (or maybe pickle).
I had both.
Bacon egg cheddar local sourced hard roll green onions hotsauce.
(https://i.ibb.co/4jFzrwX/20200630-130728.jpg) (https://ibb.co/4jFzrwX)
Made a potato salad last night.
Red potatos green onion mayo/mustard/olive oil salt pepper.
(https://i.ibb.co/VHZvcrg/20200629-204134.jpg) (https://ibb.co/VHZvcrg)
Went a bit heavy on the mustard. Will make half time adjustments.
Also has cilantro....forgot to mention that.
For some fucking stupid reason im making a tomato sauce today even though its like 97 degrees outside.
To dip mozzarella sticks in
I dry brined a couple game hens with bay.
(https://i.imgur.com/WXG4cQM.jpg)
Then put em back in the cage and grilled em.
(https://i.imgur.com/ejle4Uy.jpg)
(https://i.imgur.com/Jd6xy2d.jpg)
(https://i.imgur.com/WS8y78D.jpg)
Served with a veggie pilaf of sorts with Israeli couscous and some other stuffs.
(https://i.imgur.com/o63ubMA.jpg)
seems to be a little overcomplicated.
How so?
I cant grill chicken. Impossible. Id fuck that cage thing all up.
How so? Look at that ridiculousness!
Quote from: mortlock on July 10, 2020, 10:58:53 AM
I cant grill chicken. Impossible. Id fuck that cage thing all up.
Yeah some of it got a little dark but still good. Ya gotta keep it moving. Anytime I went in for a beer I'd have to move it too the side lest I come back to an inferno.
The pilaf thing? They always have a bunch of stuff. Or are you talking about the chicken contraption?
We ate out of the cooler in the trunk today. Dammit. Shoulda taken pics.
Cant grill chicken but can make a guuud chicken soup. Again dont ask me why im doing this in 90 degree weather. I also changed the cheese from orange to white american taking my smashburger to new heights.
Tomato and salami sandwich with the soup.
(https://i.ibb.co/HgQRx1P/20200713-131335.jpg) (https://ibb.co/HgQRx1P)
(https://i.ibb.co/kQkKpVz/20200710-234638.jpg) (https://ibb.co/kQkKpVz)
Said I was gonna do burgers and I did. With waffle fries.
(https://i.imgur.com/JDBGlJR.jpg)
(https://i.imgur.com/noy9sBx.jpg)
YES. Is that pepper jack cheese?
No. Just salt on the meat, sharp cheddar, sweet onion, garden fresh mater, shredded lettuce, house made burger/fry sauce, griddled buttered brioche bun. Claussen pickle spear.
Ah, must be the sauce I mistook for melted cheese
Whats the sauce made from?
Love me some claussens.
I need to see a pic of the inside to see if you cooked it properly. Looks good on the outside.
Oh it was perfect. Believe me.
The sauce is mayo, ketchup, mustard, chopped pickles, capers, and lemon juice.
Jesus.
Too busy? I don't keep relish on hand.
Maybe the pickles + capers is a little extra, but it sounds and looks chronic as fuck
My comeback sauce gets a bit crazy.
I also made some pesto. Don't do much pasta but I got these carrots with big beautiful tops and couldn't let them go to waste. Just a touch of mint and a little basil but mainly the tops.
(https://i.imgur.com/BwV0py0.jpg)
I smoked about a 2lb chunk of pork shoulder yesterday too. I don't do a lot of smoking but this turned out really tender and juicy. Not bad for not really trying. The rub I made is salty spicy and sweet in that order.
(https://i.imgur.com/0YEYskm.jpg)
Scored this the other day. I didnt know these came with keys to open.
(https://i.ibb.co/qRfycrK/20200726-184324.jpg) (https://ibb.co/qRfycrK)
morty is on fire
Boughta jar of Vlassic "polish dill" I'd be shocked if i like them.
Ren, "I'll let you know"
Claussen's. In the refrigerated aisle.
Oh, that one.
edit: Claussen. Bought the whole, they had halves. Very crunchy! High marks for that but I had to thow the last 1/5th of the pickle out. Don;t know what Imma do with the jar now. Extremely, and IMNSHO, grossly overly salty. Massive sodium. One of the worst pickles I've ever had thank you.
/sorry. I get all riled up talking abut pickles and, avacados.
We buy the planks or spears. Who eats a whole damn pickle. Of course it's gonna be a salt bomb. BRINE.
ANYWAYS. I got some inspiration. Imma do some chicken on my days off flavored with lime, kampot peppercorns, long pepper, and tellicherry peppercorns.
Quote from: RAGER on August 02, 2020, 03:32:59 PM
We buy the planks or spears. Who eats a whole damn pickle. Of course it's gonna be a salt bomb. BRINE.
ANYWAYS. I got some inspiration. Imma do some chicken on my days off flavored with lime, kampot peppercorns, long pepper, and tellicherry peppercorns.
I do. haha, but yeah the Claussen is kinda big to eat whole all the time. I'm marinating my hambuger meat, Double R ground "Waygu". Salt, pepper, cumin, szechuan pepper powder, worcestershire. I'll butter toast the bun too! Bacon lettuce cheese no tomato.
Quote from: mortlock on August 02, 2020, 05:44:52 PM
Make sure you take pics of the smashburger. I need to be critical of it.
I will! Am I doing it correct? Make a ball, not too tight, set on cast iron and smash down? That worked last time. Oh, big slab of butter, putting that down first then ball.
Should I use mozzarella or cheddar this time?
Whichever but smash burgers are thin so to melt the cheese while not overcooking the meat ya gotta do a restaurant trick. Ya squirt a little water in the pan and be ready to cap a lid on it quick For just a few seconds.
thats pretty much it. only use american cheese. it melts fast and works the best with the juiciness of the burger. mozz might work, wont taste right and cheddar doesnt melt fast enough.
Per my trick it will. Done hundreds.
im talking about something in muffins skill set. dont embarrass him.
I solved everything with Roquefort. Thanks for the restaurant trick, I saw the diner cook do that with bacon. An aha! moment. They alwyas had the best bacon, I could never figure out how he did it until then.
Okay butter toasted bun, kept warm in the oven. I had the same probem as last time, crumbly patty. I was lucky to get it out of the pan in almost one piece. Flavor profile was terrific! (a little salty what with that cheese and salt and worcestershire). Probably the tastiest burger I've made! The toasted and soft (heavy butter) bun did help. Red drips is hot oil, just a smidge drizzled on mayo layer. There's more bacon hiding underneath. Next time, maybe later tonite, I'll use America cheese. Roguefort hit the spot on this one.
(https://i.ibb.co/WvZ3Ch5/IMG-6119.jpg) (https://ibb.co/WvZ3Ch5)
ps. Instead of butter under smash I used peanut oil.
Morty, let's have a look at your smashburger sometime!
i got to say that looks pretty good. bacon looks a little weird but im sure its good. its bacon.
mustard onion mayo dill pickle.
(https://i.ibb.co/hVVXyP9/smashburg.jpg) (https://ibb.co/hVVXyP9)
ive been working with the white american cheese instead of the orange. it better on a burger. orange is better on pink meats like ham and baloney and hotdogs.
In a diner typ the bacon was probably cooked off first then hits the flat top then with "the trick". Voila!
Both those burgs look good. You gonna have another one tonight? Damn. Goin big.
Never heard of white american. Jalepenos is better with white cheese too. Dang, I forgot the poblano. The diner cook had extra crispy if you wanted it. That's the part that puzzled me, how did he plate perfectly crispy in 2 minutes as if it was just cooked. voila!
Pootted forth.
(https://uploads.tapatalk-cdn.com/20200803/6916c84938a8539f64f54df9225dc9c3.jpg)
Sent from my iPhone using Tapatalk
Blueberry?
Doing burgers again tonight.
Pics of the inside this time please.
I'll try to remember.
Quote from: neighbor664 on August 03, 2020, 02:21:09 PM
Pootted forth.
(https://uploads.tapatalk-cdn.com/20200803/6916c84938a8539f64f54df9225dc9c3.jpg)
Sent from my iPhone using Tapatalk
They look perfect!
(https://i.imgur.com/U7UJFyO.jpg)
(https://i.imgur.com/jM59vaG.jpg)
Horrible pics.
GODDAMMIT
try not to swear. Very xxx 90s diner. 11o% Bank ^
Those are good pics. You're a chef, not a food stylist.
Looks guuud!!!!
What kind of cheese is that Chopsticks?
Yo CHOPSTIX
It's American cheese with his Comeback sauce (mayo type). That drippy stuff isn't cheese (TWSS).
Tillamook sharp cheddar. The sauce is a homemade dij dij dij dijonaise aise aise.
Tillamook. The Fred Meyer of cheese.
For everyday Tillamook is pretty good. I don't like that Bandon stuff.
I've had a 40 year aged Tillamook sharp cheddar.
40 year holy smokes! Amazing. That's back when they had good cheese, my memory could be totally askew but that's what I remember (30 years actually). I've never heard of/ seen the Bandon stuff. My cheese game is really weak, though, admittedly.
Made some oven ribs yesterday. Several hours at about 235. Homemade rub.
(https://i.imgur.com/zXwu5f5.jpg)
Progressing
(https://i.imgur.com/2pf4wSn.jpg)
Nice bark
(https://i.imgur.com/PU6ToaY.jpg)
Very tender
(https://i.imgur.com/Mi2xBZ6.mp4)
That's how I do ribs (apartment dweller in the big city). 250 degrees for like 4 hours. I wrap them in foil, then open up the foil at the end. I usually use commercial sauce mixed with sambal olek because IDGAF.
Same with turkey legs, i like them over-cooked. Wrapped in foil, baked for 3 or 4 hours.
For some stupid reason i like pork chops overcooked.
This is Texas style? I guess. Dry rub no sauce. This is definitely NOT Thai style.
I can never seem to cook pork cutlets correctly. Chef's, what's the trick? Should I bread them or something? I'd like to bun them for a sandwich when done. /thx
Do you pound them flat first? Cuz I think that's the type you're looking for. Like schnitzel.
Yes, I would absolutely prefer that, 100% everyday. But I have 1/2" thick cuts and no way to pound. Think pork steak.
I have lime juice, butter, soy. It that a good saute for prok chop?
im thinking you can pound out a half inch. use a nail hammer if you have to.
1/2" chop us high heat like scorching 2 min max each side if that. I'd brine it first though.
high heat and hit it fast and hard. get in and get out.
Don't be Gump.
So i made a regular cheeseburg (non smashburg) last night and it sucked compared to the smashburg. Dont get me wrong it was good and i ate it but no comparison to the smashburg. From here on out its smashburgs only for me.
Smash is the way. Found this one on imgur
(https://i.imgur.com/v7GhqDQ.jpg)
I need to do something with all these banana leaves I've got.
Make a fan so the wife can keep you cool.
Weave them into a basket
I'm thinking muu yor AND puerco pibil. Achiote mother fuckers!
Do all three
No just the two.
We shall expect an apertif
Wtf is this?
(https://i.ibb.co/yVgX3yp/20200808-124233.jpg) (https://ibb.co/yVgX3yp)
(https://i.ibb.co/340j4S1/20200808-124221.jpg) (https://ibb.co/340j4S1)
Placenta?
Stuffed bladders? Haggis?
Its a veg of some sort or fruit. I have no idea.
Maybe a little background?
But now you say veg. Kinda looks like a peeled shallot.
Its big like a mellon. No background. It was given to my gf along with some other produce in a bag and we didnt see it until we got home. Its kind of rubbery feeling.
I looked at the big pic through the link. It's an eggplant. Make baba ganoush
mm, delish, dipping sauce.
I soo miss my chinese spicy eggplant with steam rice side.
w/ minced pork
(https://www.chinasichuanfood.com/wp-content/uploads/2016/03/Chinese-eggplants-with-ground-pork-11.jpg)
oh hey recipe and everything
https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/ (https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/)
another, oh my
(https://omnivorescookbook.com/wp-content/uploads/2015/04/1504_Chinese-Eggplant-With-Garlic-Sauce_002.jpg)
That looks damn good but.........
exactly. Well, I need to upgrade my kitchen, no question about it.
Weird looking egg plant. If you hold it in your hand it looks like an alien brain.
I think it's an Italian heirloom variety.
Can't wait I to make cochinitas pibil tomorrow. Prolly make elote' too.
Did I post this before? Gado Gado or something similar, in Indonesia. Town of Balikpapan on Kalimantan Island (Borneo). This lady had a roadside warrung (restaurant) and this was her specialty. We watched her make the dressing from scratch, in a big mortar. Peanuts, I think shrimp paste, I forget what else. Sugar and sambal I guess?
(https://i.imgur.com/jAIju0g.jpg)
(https://i.imgur.com/OHPJgUU.jpg)
Heres the breaded and fried alien brain.
(https://i.ibb.co/wLQQqvT/20200811-154351.jpg) (https://ibb.co/wLQQqvT)
Fuck yeah. How was it?
Quote from: Lumpy on August 10, 2020, 08:53:23 PM
Did I post this before? Gado Gado or something similar, in Indonesia. Town of Balikpapan on Kalimantan Island (Borneo). This lady had a roadside warrung (restaurant) and this was her specialty. We watched her make the dressing from scratch, in a big mortar. Peanuts, I think shrimp paste, I forget what else. Sugar and sambal I guess?
(https://i.imgur.com/jAIju0g.jpg)
(https://i.imgur.com/OHPJgUU.jpg)
There's a place here of the same name doing that regions food. Haven't tried it yet of course. But yeah that it is a peanut sauce. I'm sure you enjoyed it. That's so killer you went there. Jelly.
Quote from: RAGER on August 11, 2020, 07:21:43 PM
Fuck yeah. How was it?
really fucking good. different than regular eggplant but real good. im not sure how its different but it is. maybe more mild not that eggplant isnt mild to begin with. im not really sure what im looking for here.
Awesome review. 50/50
I must've used up all the achiote seeds. Couldn't find em so I just made carnitas instead.
Blah pic. Sorry.
(https://i.imgur.com/Y7JugZg.jpg)
The best tortillas ever
(https://i.imgur.com/ZXPPyGc.jpg)
Made a small batch of khua kling today to use for lunches this week. Minced pork with Thai red curry paste. A bit more turmeric because it's a southern Thai dish And quite spicy. Heavy on the kaffir lime and lemongrass.
(https://i.imgur.com/Sad54bf.jpg)
Is there anything you cant do.
I've never explored Indian cuisine. It just doesn't grab me. Not sure why. That's not a blanket statement but..... All other Asian food I can find something I like.
Quote from: mortlock on August 12, 2020, 05:58:19 PM
Is there anything you cant do.
I'm a renaissance man.
My lovely assistant cuts onions like a fucking asshole.
Thats what she thinks she does but she just fucks my onions up. I want one cut down the center then i can make rings for sandwiches. She tries to pull that bullshit and fucks everything up.
Rings are overrated. Really hard to keep them together if you're cooking them, you might as well forget it.
I like the cross-hatch technique in the video, I just do it 20 times slower.
Cebollas cambray.
Is that a type of upholstered roof on an automobile?
Youre not helping lumpy.
Quote from: RAGER on August 05, 2020, 06:11:30 PM
Do you pound them flat first? Cuz I think that's the type you're looking for. Like schnitzel.
Now I did, Pounded, that works great! Overnight brined (thanks, Rager, another good tip) in fresh squeeze lemon juice and salt. Then soaked the cutlets in buttermilk for a couple hours before egg wash, fish fry coating, pan fry in peanut oil.
Two kinds of bowtie - hot w/sausage and cold w/canned salmon. Capers and peas. Lots of fresh squeeze lemon everywhere. Alfredo sauce (squeeze lemon in there too)
Served with chilled Chardonnay.
(https://i.ibb.co/wcJmD2Z/IMG-6200.jpg)
(https://i.ibb.co/pr7sFYR/IMG.jpg) (https://ibb.co/pr7sFYR)
Right on. Man I love pork.
Any pork in a storm.
Pulled pork and schnitzel style. Or king of all, whole hog.
I did get a smoked knuckle, as recommened, add to steam pot cabbage, becomes savory pot
with help. MIso paste one factor..
I think I meant to say sesame paste. I did mean to say sesame paste.
So she burns the fuck out of the rice, even though she has ragers instructions. Then she eats some of the burnt rice and acts like its good. Makes me try some and i spit it out. Then she hits me with 'some cultures prefer their rice like this'. I give up.
25-30 seconds high heat to dry off the bottom not burn it.
Tell her she's doing cultural appropriation
Just buy a rice cooker I guess.
I need a rice cooker too. The pot I use always drips down the side, making a mess in the burner well.
#blog
So does mine but I ain't buyin a rice cooker.
I might end up buying one to make that black garlic renfeld posted a while back. Read somewhere you can make it with a rice cooker.
correct
Crock pot works too.
Made some pickled Hungarian wax peppers.
Had some other stuff I was gonna do but I partied too hard Yesterday.
(https://i.imgur.com/dFIopEG.jpg)
Awesome. I've got to get serious about my picking game, mainly quick pickling, I think.
Blue Plate Special
(https://i.ibb.co/hCWsCtM/IMG-6219.jpg)
Hard boiled cold water trick, 10 minutes. Jacobsen smoked salt.
Fuck That salt company. He's a shitty person.
I will buy his products no more.
Those are good looking eggs btw.
a little plain but if thats what youre going for i guess it works.
R, oops, really? I'm almost out, lasted about 4 years. I shall look for another brand.
M, plain looking, but velvet. That little green dot* made them pop. *habanero
My local deli has boiled peanuts, comes in a can, BBQ flavor. I did not buy. Small brand, looks like it got closed out from a 99 cent store before the deli got it.
Shoulda bought em.
appetizer
(https://i.ibb.co/6NsRc85/IMG-6209.jpg)
BBQ pork and hot mustard. Yeah baby!
I bought a pound of dry mustard, Frontier I believe. I was surprised how easy it is to make that. After trying too many mediocre store brand jars I could never get the restaurant impact...I got it now. Mix powder and water - BOOM!
Man, these Hatch are so dank , have filled the house up with, it's actually oppressive its so strong. I've got 2 fans on full trying to air out. No wonder they do these outside, er. :o
Convection oven at 510 in the cast iron lid. What should I do with them now? Only bought 3 as a sample to see if I could char them decently. Tuna salad maybe. I'll make an omlet.
(https://i.ibb.co/PhsfNtx/IMG-6273.jpg) (https://ibb.co/PhsfNtx)
RAGER, this came in today! Imma mash my HATCH for schnitzel. Pork is currently bathing in buttermilk.
(https://i.ibb.co/7XZ2xDn/IMG-6340.jpg)
https://twitter.com/thehumanxp/status/1298680500597465095
Here's the game plan; seared tuna with Hatch tapenade. I' morty'd & pestled the Hatch. Super proprietary ingredients; whole garlic, Pink Himalayan, dash of cumin, seasame oil, peanut oil, fish sauce. This shit is real.
Back later with plating.
I doubled this
(https://i.ibb.co/p14pC3H/IMG-6350.jpg)
you had to be there
Tuna with seaweed flakes adornment, Hatch tapenade, chilled guamole. Paired with Jumilla
(https://i.ibb.co/MD8nLGZ/IMG-6354.jpg)
Quote from: Muffin Man on August 26, 2020, 09:33:41 PM
RAGER, this came in today! Imma mash my HATCH for schnitzel. Pork is currently bathing in buttermilk.
(https://i.ibb.co/7XZ2xDn/IMG-6340.jpg)
Right on. Nice use of it too.
Try pounding a hatch with a little salt a couple garlic cloves to a paste then add some fish sauce and lime juice. You've just basically made naam phrik noom.
fuk yeah, naam phrik noom
Man I added key lime from a bottle. Rather interesting, I must say. My little Hatch tapande experiment is freakin' ace. Totally random fusion made up on the spot (plus lime component suggestion). I should have gone to cooks school.
Every few weeks I buy a pork roast from new seasons then I cut out the different cuts. Then freeze for later use.
Imagine the pic rotated lengthways.
Left: Fatty cuts for slow Thai Jin tup.
To the right: lean cutlets
Far right: for stew and ragus. Even ground.
Bottom: chicharrones or muu krob.
I made muu krob.
(https://i.imgur.com/j9tJQyR.jpg)
(https://i.imgur.com/7yth1cW.jpg)
Did some so low and slow ribs and some chicken yesterday. Some tater salad and beans too.
Dry rub
(https://i.imgur.com/iwL4DIe.jpg)
(https://i.imgur.com/DuSDu4q.jpg)
(https://i.imgur.com/OJ7EZ7L.jpg)
(https://i.imgur.com/DuSDu4q.jpg)
(https://i.imgur.com/0F3GZqY.jpg)
Looks outstanding. Potato salad looks legit
When I feel it's safe to eat in a restaurant again, this might be one of the first things.
(https://i.imgur.com/tgjtlLK.jpg)
Olive salad homemade and a smashburg with mustard onions and meat hotsauce i was able to get from a local pizza place. Homemade mac salad and home fries. The meat hotsauce goes on everything.
(https://i.ibb.co/9WQQ1ZC/20200831-202334.jpg) (https://ibb.co/9WQQ1ZC)
(https://i.ibb.co/wNjX7HZ/20200829-225222.jpg) (https://ibb.co/wNjX7HZ)
I spy a dolma. But oh morty that minced garlic gotta go. Icky. Just buy the already peeled cloves. Way better dude.
I know but i got to go ghetto sometimes.
I really enjoy being away from work.
(https://i.imgur.com/o6Rstci.mp4)
(https://i.imgur.com/Bl42vnX.jpg)
(https://i.imgur.com/XYDNwJt.jpg)
(https://i.imgur.com/RZK9KVE.jpg)
(https://i.imgur.com/7BDvrrR.jpg)
(https://i.imgur.com/UKJRfNB.jpg)
(https://i.imgur.com/19ndSA8.mp4)
(https://i.imgur.com/RLxZFWK.jpg)
(https://i.imgur.com/vZ5nPNm.jpg)
(https://i.imgur.com/jXQfcM3.jpg)
Thank you ^ master
(https://i.ibb.co/8XwHV3z/IMG-6407.jpg)
take-away carnitas y salsa 1/2 portion
Quote from: RAGER on September 03, 2020, 01:02:28 PM
I really enjoy being away from work.
(https://i.imgur.com/UKJRfNB.jpg)
OMG! WTF
How do you keep the varmits oot?
It all gets put away after use. I chucked my gas grill. I'll get a new one soon. Been looking at combos. Gas one side charcoal on the other. Always wanted a smoker but wife doesn't care much for smoky things so my small batches on my rigged up Weber work fine for now.
Costco has some wild Weber giant on sale at $1200. 650,000BTU. pfffft. I need 1 MILLION. The weber is 2-3 bays though and would solve a lot of prblems. Looks tight. That and a sauna and I'm good.
https://www.costco.com/weber-genesis-ii-s-345-3-burner-gas-grill.product.100523600.html (https://www.costco.com/weber-genesis-ii-s-345-3-burner-gas-grill.product.100523600.html)
I only need the side burner but even that is too low in the btu. I need 1million (that one oges maaaybe 650). But it looks like a nice new grill, fer sher.
Back in like 2012 i was given a can of haggis. I posted about it but never made it. I chickened out, forgot about it and it ended up expiring.
I recently aquired a new can of grants premium haggis and im making it this time. Im ready. Not exactly sure how soon but it will be in the near future. Any suggestions? Im probably going to warm it up on the skillet and add a wee dram of whisky. Maybe some mashed taters on the side. I was thinking about having it with sunny side up eggs but that doesnt seem like something a true scottish person would do.
(https://i.ibb.co/SPj9DN1/20200904-160029.jpg) (https://ibb.co/SPj9DN1)
It wasn't 2012 it was 2017. Don't be a goof.
Yes, I think the same, chef. But in the cast iron skillet I would make a pie with the mashers wherewith-in. The whole enchilada pie. Sour creeam or other condiments to top. A diner select menu special.
If you get in trouble throw in a can of clam chowder and call it day/date?
pickled beets on that haggis pie. Also, wee drams on tap
It was earlier. I wasn't posting in 2017 and I remember the haggis posts I'm sure. At least fairly.
well indeed.
All analog "Meat and 3" with Rufus Teague Steak Sauce. Strip finished in red wine and butter. Mustard greens.
(https://i.ibb.co/pRGqjDN/IMG-6427.jpg)
I'd smash that.
Clubhouse special
Quote from: Muffin Man on September 06, 2020, 02:12:53 AM
well indeed.
All analog "Meat and 3" with Rufus Teague Steak Sauce. Strip finished in red wine and butter. Mustard greens.
(https://i.ibb.co/pRGqjDN/IMG-6427.jpg)
damn that looks good. I love steak sauce but almost never use it for some reason. I need to start.
Im looking at making linguini and clam sauce soon. Wont be able to use fresh clams, it will have to be canned. Any suggestions on this? Lemon and parsley and what else?
I'd use this recipe. Haven't made it in years.
https://www.bonappetit.com/recipe/best-linguine-and-clams
Here it is mortlock, my attempt a NY Strip au Poivre from the other night. Had some fun making it up. No cream though. Credit to RAGER for the au Poivre idea.
(https://i.ibb.co/RQXn5sP/IMG-6459.jpg)
5 out of 5 stars. Id eat the fuck out of that. Fuck the cream. Im lactose intol.
Yum.
It looks like the megaldon of turkey feet .Get real.
Quote from: mortlock on September 08, 2020, 06:47:01 PM
5 out of 5 stars. Id eat the fuck out of that. Fuck the cream. Im lactose intol.
I thought you love Genesee Cream!?
theres no lactose in cream ale. but you already knew that.
Muffin Man absorbes lactos through his veins
Did some cookin
(https://i.imgur.com/6EDZSPn.jpg)
(https://i.imgur.com/Aga7x9o.jpg)
(https://i.imgur.com/Sng4wYk.jpg)
(https://i.imgur.com/JwM7dEY.jpg)
(https://i.imgur.com/XpQzfCM.jpg)
(https://i.imgur.com/wz0VtV2.jpg)
(https://i.imgur.com/K8BFW7h.jpg)
When the fuck you inviting me over?
Haha. You'd be spoiled.
Cool use of the long bean. That greens soup is right up my alley, looks incredible. That pile-o-chicken!
Quote from: RAGER on September 10, 2020, 05:58:01 PM
Did some cookin
Legendary even by your standards, chef
Legendary pictoral. I'm thinking about coffee tables.
Someday tell us about that stainless pan, upkeep, etc, chef.
I need to pull a shaft and throw money at the Wolf. Kitchen makever; sub basement to roof exqaust. Have to install a propane tank, what a pain.
Evening portfolio of Reposada, NY Strip peppered mit Rufus Teague SS, golden potato alfredo, fishsauce surprise drizzle hard-boiled egg (godlike), asparagas curls.
(https://i.ibb.co/VJJqTdK/IMG-6490.jpg)
Wonderful evening portfolio. Wonderful presentation. Godlike.
Gearing up for soup weather.
Me and her were just talking about that. Soups, stews, pasta dishes. I love fall and winter.
Quote from: Muffin Man on September 11, 2020, 12:20:37 AM
Someday tell us about that stainless pan, upkeep, etc, chef.
I need to pull a shaft and throw money at the Wolf. Kitchen makever; sub basement to roof exqaust. Have to install a propane tank, what a pain.
I've got a couple of those pans. I use them for wet stuff primarily like braising and poaching. Stuff that needs a hard hot sear goes in cast iron or carbon steel.
Two things are holding me back from going gas or maybe three. I've not had a bunch of time off. If my industry tanks I'll need money so I don't really want to spend much. Also there's the logistics of propane and shortages. Don't want that to be my only source. If things level out and earnings potential stays where I'm at Then I'll feel comfortable let loose some dough.
Green curry paste making.
(https://i.imgur.com/c5MV1gL.jpg)
(https://i.imgur.com/QlCur7R.mp4)
Dan Dan mian.
(https://i.imgur.com/izv4fkd.jpg)
(https://i.imgur.com/6SNnKDT.jpg)
Is that what you were talking about last night?
Yes.
Good lord I love that stuff. Peanut sauce in the broth is it? I see the beans.
No. The sauce has tahini. You can chop peanuts to add on top if you want.
Neat
Spectacular.
The peanut sauce broth I was thinking of was Pho, Northern, if I recall. Can't find a pic but it was a rich peanut sauce broth with rare beef slices.
Peanuts in pho?
None chopped that I remember, but yeah, the broth was advertised as such and delightful indeed. It's dinner time else I'd make a call to the restaurant. I'll follow up.
Cool. Not a huge fan of the over used peanut thing. Although I love the Thai peanuts as as a drinking snack though.
Made roast chicken with aji verde, tots, charred Brussels sprouts, and whole wheat tortillas.
(https://i.imgur.com/84kgV7j.jpg)
(https://i.imgur.com/rTe2V1X.jpg)
(https://i.imgur.com/SUyhKmE.jpg)
(https://i.imgur.com/2RY7WWo.jpg)
Sooo green. Can you recommend a good blender? Also, Sacred Sea is in stock - should I nab a case at $5.50/can? Thx.
edit. Papypal trying to force me to create an account with PP to purchase with card, not going to happen, but I emailed the skipper to see if there's another way.
I have been thinking about a new blender of sorts. One with the blade and lid all attached to the carafe. Like those upside down ones. Like the smaller size. I gave a nice Cuisinart. I gave Cuisinart everything though.
Sacred Sea is so good and sustainable. Little to no mercury because of what and when.
You don't like PP? They prolly don't have a card reader thing. He's an affable guy so ya never know.
i want that green stuff.
I QUESTION THE CRISPNESS OF YOUR TOTS SIR
Not really.
Quote from: Lumpy on September 16, 2020, 06:54:12 PM
I QUESTION THE CRISPNESS OF YOUR TOTS SIR
Not really.
in all seriousness they could have stayed in longer. good eye.
They were perfect I assure you. Too dark on the outside results in dry on the inside. But why are we talking about the tots? The chicken and the aji are where it's at.
Brings back fond memories of roast 1/2 chicken and as much aji as I could swindle from the drive-up window. They always sold out.
beautiful aji. you use a fuckton of cilantro in that?
Yes lots of cilantro stems and all
Do not under estimate the importance of a side of tots.
Picked up a few specality items. Already got into the limburger. Goes great with crusty bread and onions.
(https://i.ibb.co/dKWW206/20200918-123719.jpg) (https://ibb.co/dKWW206)
Yum. What kinda cheese is that?
If I may
(https://cdn.shopify.com/s/files/1/0851/5244/products/scv2-black-cow-cheese_grande.jpg)
A pale yellow, mature, farmhouse cheddar with a smooth texture and an occasional crystal crunch. This exceptional Dorset cheese has a perfectly mature, sweet, nutty flavour. 200g per piece.
Black Cow Deluxe Cheddar, originating from West Dorset, England, is a unique cheese made from the same milk that is used to make Black Cow Pure Milk Vodka! The cheese is a pale yellow, mature, farmhouse cheddar encapsulated in a layer of black wax. The smooth texture and occasional crystal crunch give way to the perfectly mature, sweet, nutty flavour of this exceptional Dorset cheese. The Black Cow cheese and Black Cow vodka complement one another beautifully, and make an exceptional gift idea.
Thank you sir for the assist.
Must be aged quite long. Possibly 5 years maybe for the lactic crystals to form. Could be as little as three.
You're welcome, I had to look that one up - I haven't had that label but it looks like the kind I like to drop chunks of into hot soup, possibly a tomato soup, hot enough so it turns globular.
Nice choice Mort. What size truckle you get?
I ate so many liverwurst sandwiches as a kid. Open face, liverwurst and tomato slice on black pumpernickel was my favorite. I don't think I could hack it now.
That cheddar cheese looks amazing. I might be afraid of the limburger. Trying to eat less cheese now, to make the docs happy.
I do that about two months before I go in then it's back to my antics. Dammit.
Appetizer of leftover NY Strip horseradish
(https://i.ibb.co/C7wHXrD/IMG-6529.jpg)
Experimental Appetizer of pork loin served cold with seaweed salt and capers.
I discovered seaweed salt - tastes like salt! but with added umami element. Works well here withthout overpowering the capers. Dish works well served cold. (remnants of "bechamel" sauce in the leftover)
(https://i.ibb.co/CmZ5Djm/IMG-6533.jpg)
Quote from: RAGER on September 18, 2020, 06:18:24 PM
Nice choice Mort. What size truckle you get?
its about the size of a hockey puck but a little thicker.
The 200g truckle I think. I'm gonna have to find some and try it. My cheese shop probably has it time to time.
You know what I just did for the first time unbelievably? I poached an egg in the microwave. And it turned out pretty damn good. Heard of it. Ran across vids of it. Never tried it until now. A couple more times and I can get it perfect. About a half cup of water into a diner type coffee mug. Not too big diameter or the whites will scatter and not be compact. Crack the egg in, cover with a small saucer and nuke for anywhere from 30-60 seconds. 45 might be the sweet spot. I usually do everything the hard way but now I buy peeled garlic and microwave poached eggs. I'm getting old and lazy.
Ive nuked eggs before. Scramble it, throw the bowl in the microwave and boom. But id much rather do a real scramble or fried egg.
For sure but the poached thing in like two min start to finish is pretty appealing.
I microwave eggs all thr time too. Spray some oil in a small covered dish, gotta make sure the eggs (2 for an egg & cheese sandwich) are well beaten, otherwise they blow the lid off the dish. 1 minute, turn and 1 more minute (my microwave is 25 years old).
That's almost more work than a hot pan.
Smallest tomato ever?
(https://i.ibb.co/VxJQZQd/20200919-123112.jpg) (https://ibb.co/VxJQZQd)
1/2 successful Coddled Eggs (in cream and smoked salmon) plated over roquefort garnished tater nickles. Served with a 1/2 portion of jalenpeno kielbasa. Eh, overdone and took forever (thanks oven, not)
(https://i.ibb.co/pwV22Cc/IMG-6539.jpg)
(https://i.ibb.co/5TxJr4F/IMG-6535.jpg)
That looks good. Real good.
That is essentially oeufs en cocotte which I love and just to today happen to have everything to make it. My rendition tomorrow
Guess what's for dinner?
(https://i.imgur.com/NkOLGv5.mp4)
Charcuterie plate, pate, steak tartare?
Quote from: RAGER on September 19, 2020, 07:29:04 PM
That is essentially oeufs en cocotte which I love and just to today happen to have everything to make it. My rendition tomorrow
Aha! Well that'll be cool. I had to look up the thing.
Caviar! some day:
(https://s3-eu-west-1.amazonaws.com/images-ca-1-0-1-eu/recipe_photos/slide/652/oeufs-cocotte-3000x2000.jpg)
"Des oeufs cocotte aux oeufs de poissons"
Quote from: RAGER on September 19, 2020, 05:02:43 PM
That's almost more work than a hot pan.
But you don't have to watch it in the microwave like on the stove. You can make breakfast while getting dressed etc.
Quote from: Muffin Man on September 19, 2020, 09:55:36 PM
Charcuterie plate, pate, steak tartare?
No. Tuna noodle casserole
(https://i.imgur.com/5RyhgjH.jpg)
(https://i.imgur.com/w70ODp4.jpg)
Dry rubbed baby backs
(https://i.imgur.com/uaFmVPc.jpg)
(https://i.imgur.com/kQF6IKA.jpg)
Pot of split pea and ham
(https://i.imgur.com/jFa5AXA.jpg)
Isn't that a lovely split pea
Here we have umami heaven. Godlike. edit. er, this bottle isn't as good as the last one.
(https://i.ibb.co/p6D3wwx/IMG-6614-2.jpg) (https://ibb.co/p6D3wwx)(https://i.ibb.co/ZxNGNtm/IMG-6615-2.jpg) (https://ibb.co/ZxNGNtm)
Is that some fancy shoyu?
Indeed, 100% 80%
Had to re-up On the crispy garlic and shallots.
(https://i.imgur.com/G4ROCgS.jpg)
Did some grilling too. Smoked some pork but didn't get pics sorry.
(https://i.imgur.com/ySVsbAf.jpg)
Good lookin' birds
I think I'll just leave this here (not mine) just yet. soon
(https://img.taste.com.au/ZTE30t33/w720-h480-cfill-q80/taste/2016/11/coddled-eggs-with-smoked-trout-and-herbs-17609-1.jpeg)
I DID make ouef en cocotte When I said. Forgot to
Post it. Dammit.
Although a very sad day yesterday I did some cooking and a lot of drinking.
(https://i.imgur.com/lQVi2RM.jpg)
(https://i.imgur.com/UuFMRcW.jpg)
(https://i.imgur.com/rJEMa2h.jpg)
(https://i.imgur.com/FpLgNcV.jpg)
(https://i.imgur.com/9DnZFOD.jpg)
(https://i.imgur.com/nAWUYWi.jpg)
(https://i.imgur.com/IIlw3qY.jpg)
Cheers Ed. You changed my life.
(https://i.imgur.com/BUsTfhp.jpg)
Cheers. Heckuva spread.
Made a T bone last night.
(https://i.imgur.com/2ZIcfDV.jpg)
(https://i.imgur.com/EP9KeHF.jpg)
(https://i.imgur.com/QBNcbBl.jpg)
Something about Rager's animated pics are bogging my computer down. I gotta jump past them.
Is it because they're linked from imgur?
I dunno. This never happened before, and I'm not sure what's wrong. You've had animated clips before and no problem, maybe there are more on this page than before, or larger size. No biggie, carry on.
They never show up on mine, I have to
- Realize from context that there is a missing image/video
- Quote him to see the hidden text
- Cut and paste the mp4 link into a new tab
It's no problem, I live for that kinda shit
Fuck me indentations'
Beer can chicken over basmati with ghee. I used a can of that Dogfish Sour. Shallots gravy
(https://i.ibb.co/tXPC9s0/IMG-6761.jpg) (https://ibb.co/tXPC9s0)
Right on. I remember there being a heated discussion regarding cooking chicken with an aluminum can stuffed up its bum.
I cooked something normal last night. Linguini with house made Italian fennel sausage. Tomatoes from the garden. I cooked that shit low and slow all day Sunday gravy style.
(https://i.imgur.com/bNWv5o3.jpg)
(https://i.imgur.com/Ik106oN.jpg)
Oh, maaaaan. Exquisite.
Im questioning the bread selection. 4 of 5 stars.
The bread looks a bit overdone, but the Judges say they will allow it.
It's a CAMPAGNOLO which has rye so it's a bit dark already. But my wife usually burns the first batch. I was probably like " how's that bread comin sous?" She's like oh shit, done chef!
I NEVER have a problem with bread like that because I drizzle oil all over it. Heavily. It's my favorite way to nibble bread.
That's how you got your superhero persona THE NIBBLER
Rye and tomato sauce do not go together. My italian mother would not approve. If she was still alive id show her that and shed probably register an account just to bitch you out.
Lol. It wasn't too bad with all that garlic and butter. And besides when I say stuff like "rye doesn't go with tomatoes" I get the eye roll so I gotta save it for when I need it.
Quote from: mortlock on October 17, 2020, 09:14:41 AM
Rye and tomato sauce do not go together. My italian mother would not approve. If she was still alive id show her that and shed probably register an account just to bitch you out.
serioulsy?
My mother was an amazing cook. Pro level in every aspect. As a kid i really didnt know how good i had it. I just assumed everyones moms could cook. Obvioulsy not the case.
Quote from: Lumpy on October 17, 2020, 01:42:15 AM
That's how you got your superhero persona THE NIBBLER
I always read your posts, , moar nibblin'
Kuay tiew tom saap nua
(https://i.imgur.com/wBmsU3f.jpg)
(https://i.imgur.com/NdB3VjV.jpg)
Another batch of red curry paste.
(https://i.imgur.com/VNNRctd.mp4)
(https://i.imgur.com/EM1Mxuz.jpg)
I wonder what a spoonful of that would do to a bowl of pho? Also, it kinda looks like peanut butter.
It'd be great and more towards a bun bo hue. I'd fry it in coconut oils for a couple to tone down the raw shallot flavor.
Most excellent. After I get back to HQ I have a packet of red powder from H-Mart I'd like to ask you about.
Glad to answer and counsel.
Thank you, Chef Rager!
Well, ingredient is just red pepper, not as interesting as I thought. But I'll start making a list of other questions.
I still have that whole pickled cabbage, if you recall it from before. I'm working up the courage to open it. It's in the back of the refer or I'd take a picture.
(https://i.ibb.co/86nzW2t/IMG-6791.jpg) (https://ibb.co/86nzW2t)(https://i.ibb.co/C166JKb/IMG-6792.jpg) (https://ibb.co/C166JKb)
Looks fine ground. That's the stuff I use for kimchi along with several other things.
If you've got Ground cumin, Ground coriander, White pepper and turmeric you're in curry territory. You probably don't have galangal or makrut lime but you can use regular lime zest. Now just add some salt and fish sauce and you damn near have a Thai red curry. Nothing replaces galangal but you can try without it.
I might just try it like that to see if it comes somewhat close.
I'll stock up on all that, the dried stuff anyway. I have 1lb of ground cumin enroute. Def need some white pepper - I've never worked with it, maybe once.
The red pepper is indeed headed for Kimchi!
Thanks for the recipe. Oh, I have a 1lb of curry powder!
photo form iherb
(https://s3.images-iherb.com/str/str07360/l/1.jpg)
I'm going to peel and boil some more golden potatoes. Would that curry powder work wonders?
edit: hard boiled eggs for salad sandwich. Imma go ahead and curry those up. 8)
Also have 1lb of cinnamon enroute. No idea whay but it might turn out to be an upcoming secret ingredient
we (meaning me and my lovely assistant) made a rice and meatloaf blend ground pan fried with some fresh roasted red, orange and yellow peppers and onions and some garlic. i didnt shoot an episode. i prob should have. poss a missed opp. but fuck it. it was fucking amazing.
That bag of curry is more like an Indian or maybe even a Malaysian type because of the fenugreek, cinnamon, and ginger. I would lightly fry the powder in some coconut oil then add some flour to make a roux then add coconut milk or just milk if ya want for a thickish sauce. Add the taters and cook until quite tender Then add peas. Serve over rice.
she fucked up the rice. no other way to say and she knows it. i even revisited the directions rager gave. to no avail. it is beyond her skill set. that is my final conclusion.
What is get her a rice cooker present on black friday, for $100 Alex? I'd imagine the rice could be crisped up proper with some kinda "fancy cast iron work"? (not wok mispelled - but maybe wok work too?).
I've got some half-n-half will try a small batch, then get the coconut next trip.
Noodz and dumplings and rich beef rib meat and yu choy with Szechuan chili
Oil
(https://i.imgur.com/6AGnylk.jpg)
(https://i.imgur.com/bR1511F.jpg)
Yam plaa muek goong
Spicy squid and shrimp salad. Bangin!
(https://i.imgur.com/INEY6T6.jpg)
Word... (yum)
I dig tenticles.
I was at this big Asian store on 82nd ave called Hong Phat and found a big bag of frozen US squid so I bought it. I avoid seafood from China cuz asshoe. Be doing some different Squid dishes. This one was rings and tentacles but I'll do some laid out and scored.
Sweet 'n Hot Chicken Nugs over quinoa brown rice.
(brined in salt w/cayenne 90,000 scovil units, marinated in brown sugar, egg-wash fry)
Also .mov of chicken breast in peanut oil for sandwiches later.
(https://i.ibb.co/3fB0CP7/IMG-6819.jpg) (https://ibb.co/3fB0CP7)
I need some fried chicken soon.
Made an Italian meatball soup.
(https://i.imgur.com/NTqDjaw.jpg)
(https://i.imgur.com/2aX0WId.jpg)
(https://i.imgur.com/r6LfHTj.jpg)
(https://i.imgur.com/L3zm2ku.jpg)
Then when wifey went to put the rest in the fridge she proceeded to dump most of it on the floor.
Grilled up some meat too.
(https://i.imgur.com/8TgKRGE.jpg)
(https://i.imgur.com/KiB5xzA.jpg)
Stuffed the sausage with makrut leaves and Thai chilis.
(https://i.imgur.com/z3Ai3E6.jpg)
Chanterelles
(https://i.imgur.com/pWzdxiw.jpg)
My stage 4 cancer brother in law is having it rough lately so I made him some nem ran to maybe spur his appetite and something easy to reheat. Made sweet tamarind chili sauce to go with it.
(https://i.imgur.com/QlxoWOg.jpg)
holy fuck rager. no words when im hammered other than id eat the fuck out of all that right now if i could.
im getting ready to make a swedish meatball dish. its going to be epic. if in the drunken frenzie i can manage to get an episode filmed, rest assured i will.
I fucking love Swedish meatballs. My wife is Swedish. Her mom makes some killer balls. I don't even try.
Quote from: RAGER on October 30, 2020, 10:07:18 PM
My wife is Swedish. Her mom makes some killer balls.
watch your back dude.
I'll probably just make my own. Although I'm craving Hat Yai style. With some roti.
Did a lot of cooking the last couple days.
Made pork bone stock
mad kind of a gaeng hang lay out of the meat pulled from the bones.
Made a bean and bacon soup.
Made a chicken, mushroom, and wild rice soup.
Roasted up a bunch of chicken thighs.
Then put some baby yukons in all the schmaltz and seasonings and roasted those.
Made up a bath of blue cheese dressing and a batch of cocktail for shooters.
then for dessert we made oatmeal scotchies.
Too busy for pics. Tried to keep my mind off the obvious. But also my wifes brother has been stage 4 cancer and is really starting to lose. It probably won't be long unfortunately. I'm so glad we got to all go to Hawaii a couple years ago.
We got a pot of ham and cabbage soup on the stove. Its pretty fucking good. Getting ready to pull the ham out and chop it up.
Hamage Inc.
edited below. & edit adding a post
Okay, I'm making a Seaweed-Ham-Tofu soup. Making it up. Hmmm, any ideas on seasoning? I've got Miso on hand. Probably add some Great Northern white beans (canned). Fish or Soy sauce or both?
Since I have so much seaweed plus also some wierd frozen fish (H-Mart) I'll be making some seaweed and fish soup, as well, later.
For some reason I'm hankering for seaweed.
edit:
it''s Laver seaweed, I'm adjusting my plan. The old plan still a go but not for this Laver stuff. Looking at a light broth, tofu, and some kinda seafood filets.
eeee ghads it's this stuff (I've washed it several times)
(https://i1.wp.com/monicawilde.com/wp-content/uploads/2016/04/img_8963.jpg)
Found this about seaweeds. Looks like I'll be simmering Laver for 6 hours then reducing to make ice cubes. Among other things.
https://gallowaywildfoods.com/laver-seaweed-edibility-identification-distribution/ (https://gallowaywildfoods.com/laver-seaweed-edibility-identification-distribution/)
Did you ever miss walking along the ocean beaches at low tide, taking in big whiffs of briney iodine-y, oyster shells baking on the beach smells? Or, perhaps, was wondering how to make your house smell before your sailing friends arrive so they feel right at home?
Easy! simmer some seaweed on the cooktop for several hours. Voilá, you're at the beach at low tide.
From what I know, most if not all seaweed is edible. I just wouldn't eat the stuff that's washed up on the beach. Gotta get the live stuff still growing.
Sent away for this stuff from an Italian food source in Wyomissing PA.
(https://i.imgur.com/hQYlsvt.jpg)
I also ordered from amazon a mini wok. Well. That's what I got. I need one a bit bigger. lol
(https://i.imgur.com/vfLlxiY.jpg)
Nice stuff, I could use all three.
Ha! that is a tiny wok.
Seaweed ice cubes. The "idea", if it works, is to add Umami to whatevers cooking.
Simmered 6 hours, then reduced. Would that be extraction/reduction?
(https://i.ibb.co/2tXBfw0/IMG-6891.jpg) (https://ibb.co/2tXBfw0)
(https://i.ibb.co/34wcQX0/IMG-6899.jpg) (https://ibb.co/34wcQX0)
RAGER, they gather seaweeds off the beaches here for soil ammendment but I'm not sure how they apply it. The stuff I cooked it store bought. I guess I'll make a sceince trip to the beach and see whats available. Salmon is coming down from AK. Honestly, I wonder if I should rent a geiger counter to see what the beach reads post Fuku....
Rager.
My lovely assistant has asked me to inquire with you as to proper cutting board maintenance. I do know they should be oiled but is it bad to wash with soap and water.
She was preparing a salad and after chopping veg she had olive oil all over the board. After that i went to chop some onion for something else and i didnt want olive oil on the onions so i began to wash it off and she lost her fuckin mind. Please help.
I usually wash mine with soap and water and dry thoroughly. I sometimes use a vinegar and water solution to deodorize or scrub it with a lemon half.
If you're going to use oil use a food grade mineral oil. Olive oil can eventually go rancid.
I have specific ones for raw meat only.
This is just the few that I use currently. There are several more.
(https://i.imgur.com/THVlMeO.jpg)
Thanks rager. I think shes mad at you too now.
I think conventional wisdom is don't use soap on a wooden cutting board (so she's right) but I always do, I just try to make it as quick as possible. You don't want the soap to soak in, as much as you can help it.
Quote from: Muffin Man on November 08, 2020, 09:21:57 PM
Nice stuff, I could use all three.
Ha! that is a tiny wok.
not to be an asshole but, it could be a very large apple.
It's adorable. It'll be my tasting dish. Or to serve a naam phrik in
Christmas ornament for the chef in your life
I did the veggies bolognese style for this chili I made. It is very good. Sorry to post chili, I know that shit is kinda nasty looking
(https://i.imgur.com/6GFpmi4.png)
(https://i.imgur.com/NQPxeux.png)
Dry brined this pork coppa then roasted to 145 degrees. Accompanied by squash, peppers and asparagus.
(https://i.imgur.com/aDESDQs.jpg)
(https://i.imgur.com/7e91MNQ.jpg)
heres some of my knife collection.
(https://i.ibb.co/RgwmJW7/20200920-221820.jpg) (https://ibb.co/RgwmJW7)
You could stab a lot of cops with those.
I want to get a whole turkey this year. It's just me for Thanksgiving but I have a working freezer and I love turkey. But pre-brined turkey tastes weird to me (like it's fake- the texture is all wrong, and its too salty). Getting a natural turkey means standing in line at someplace like Trader Joes or Whole Foods, spending $50 and then having to haul it home on public transportation. If there are even any turkeys left now... I might have to get a brined turkey from the local grocer.
Just dry brined my turkey parts an hour ago. Should good to go by tomorrow
Yo. New wok. De Buyer.
(https://i.imgur.com/MDIdCYO.jpg)
(https://i.imgur.com/V37gUU3.jpg)
Question, chef, how are going to season it? I really should re-season my pans but don't think I can do it proper until I buy a high BTU device, a propane countertop, I think.
Is there a deal out there?
Sorry I missed your question. I usually clean it thoroughly first then I fry up som sacrificial bacon over some high heat then wipe it clean.
Im not sure how i feel about sacrificial bacon. Seems blasphemous to me.
I had the scrapple for brek today. Really good. I fried it up on the cast iron. Crisps up and moist on the inside. Had about a 3/8 inch slab with some eggs and homies. Hot sauce to round things off.
(https://i.ibb.co/VwMSFsz/81-BRFY9-W14-L-SX679-PIbundle-6-Top-Right-0-0-SX679-SY405-SH20.jpg) (https://ibb.co/VwMSFsz)
Does that say use by Dec 19 '16. Should be real good by now.
Tit tight. A little scary, but, kudos to the adventure.
S'crapple smells horrible.
Quote from: RAGER on December 11, 2020, 03:17:11 PM
Does that say use by Dec 19 '16. Should be real good by now.
internet pic. I threw my package away before i thought to take a pic. It was in the garbage can and i didnt feel like digging it out.
Lumpy.. it smell really good after it was cook up.
Fried Dace in salted black bean over brown rice. Oily salty goodness, bones and all. Bought a can on a whim, it's maybe an acquired taste but pretty dang good! Served with chilled buttermilk.
(https://i.ibb.co/hVbY3KL/IMG-7190.jpg) (https://ibb.co/hVbY3KL)
http://www.tastyislandhawaii.com/images/fried_dace_eng_front5.jpg
that looks killer. would.
RAGER..what is this? We aquired this and have no idea what it is.
(https://i.ibb.co/vsg3R6s/20201218-114649.jpg) (https://ibb.co/vsg3R6s)
Brassica oleracera. Or romanesco broccoli. Cooked as you would broccoli.
Thanks man.
Fractals! Golden ratio! That wierd "lizzard' eye!
(https://render.fineartamerica.com/images/rendered/default/poster/10/8/break/images/artworkimages/medium/1/golden-ratio-in-romanesco-broccoli-mia-debolt.jpg)
The geometry is amazing.
so fucking pissed today. my gf has one of those stupid fucking plastic egg holders. ive always just used the package the eggs come in. why the fuck do you want to handle eggs filling it up. all that double handling is risk with breakable food.
naturally today i went to get it and because i had just done some dishes and my hands were a little wet, i lost it. 7 out of 12 broke. i fuckin went off. scared my pup a little. i was disproportionally pissed for some reason. slamming shit around. fuck this fuck that everywhere. felt good after. there was some pent up shit there. 2020 sucks ass.
i didnt drop a single egg in 2019.
Why the fuck didn't you just break the rest? You're slipping.
/punkrock
What are those towels at 2:15 ?
edit: Criterion Collection version 2019 en route, so I get the extras. Not into horror genre except B or schlock, like those a lot! But that clip well, Naomi, got me (well 'duh). But seriously, the cinematography looked the part.
Looked like sham wows.
shallot cranberry relish is done
chicken butterflied and dry brining
bout to get going on the sausage apple stuffing
We're having leftovers from TG. turkey, stuffing. Fresh taters, ham and imma start on the gravy in a sec. Deviled eggs and charcuterie are on deck as is French onion dip.
Onions caramelizing for dip.
(https://i.imgur.com/gdxvNhW.jpg)
Always run your yolks through a sieve
(https://i.imgur.com/HaDecnQ.jpg)
Then add potato sausage
(https://i.imgur.com/dieZgeo.jpg)
(https://i.imgur.com/FgHa1w0.jpg)
We talked about making deviled eggs but i fucked that up.
Those look great rager.
Quote from: RAGER on December 25, 2020, 03:59:22 PM
Onions caramelizing for dip.
Then add potato sausage
(https://i.imgur.com/dieZgeo.jpg)
Ha! Amuse-bouche :)
pepperoni. haha
(https://i.ibb.co/ZR9bJcM/IMG-7384.jpg)
Right on. That's the spirit.
He might have one upped you with the slim jim.
This guy is the fucking man. Best cooking show and an amazing musician.
I'll keep quiet.
Anyhow, I tried twice to get on board with you guys and just use non hoity toity ingredients for a couple things. First I made onion smash burgers the other night. Wife was going to the store so instead of using cheddar or pepper jack or something I asked her to get some American single slices. She comes back with some organic brand and I complained but still used it.
Second, I am going to make oyster dressing and asked her to get saltines. You know just some Nabisco fucking crackers right? Nope. She got some other organic brand goddammit.
Sorry. I tried.
You spoiled her. You need to kick up your hobo food and force her to eat it.
My new food guy does 23 minutes on fried hotdogs. I love this guy.
I was gifted this for christmas by my better half. Bless her heart, she can't stand the smell of a lot of this stuff but she knows I love it
(https://i.imgur.com/1I3oGq3.jpg)
That old feller doesn't know to open a package of biscuits. You thump it on the counter. He dug it open with a spoon. He didn't remove black spots from his potato slices. His gravy looks like paste.
Its all part of hobo food.
Lumpy gravy as zappa would say.
he ded. and it don't polish a terd neither :-X
There's definitely an ongoing theme there.
Made my first batch of verde salsa today. Didnt turn out too bad. I will adjust recipe for next batch. I didnt have any chilis or jalapenos.
Fresh tomitillas
Red onion
Roasted garlic
Sea salt
Crushed red pepper
Lime
(https://i.ibb.co/hLWWNmb/20201231-145130.jpg) (https://ibb.co/hLWWNmb)
Scored the bella pocket blender for free from fb town free stuff page.
Really looks nice. I could use some for my new years fajitas
No cilantro? Ah well, the tomatillos and lime are the important part.
I ran out of cilantro.
I was afraid you were one of those anti-cilantro assholes.
im going to do a mukbang.
what's on the menu?
Quote from: socket on January 01, 2021, 03:13:01 PM
I was afraid you were one of those anti-cilantro assholes.
that might be me, last batch I got it had the soap. I never got that before and it was only slightly so but enough to toss.
Genetic Disadvantage (BAND)
Let's not jump to conclusions, I will test another batch. Then we can confirm.
One of my favorite snacks I make.
(https://i.imgur.com/5HomWGx.jpg)
Very tasty roasted sesame dressing. Most stuff you should have on hand except the Japanese Kewpie Mayo. It DORS make a difference so get some. I made some for my green salad today.
I have that same morter and pestle by the looks of it.
That's a good start.
I'll look into the recipe. Friends of mine are trying to get me on Keto. Dropping 30lbs does sound good though.
I hope this works. Pork loin fennel garlic red horseradish in chicken broth/red wine
(https://i.ibb.co/jwGy69x/IMG-7600.jpg)
Slow braise might be good.
OK thanks, will do next time. Had to semper gumby here but the flavors are hitting jackpot. Overcooked the prok though and under stewed yellow apple. Served with a lemberger red blend.
(https://i.ibb.co/s2FKc8q/IMG-7610.jpg)
(https://i.imgur.com/SzBv1Tn.mp4)
scrapple sub. this is not mine but im thinking i could put a killer one together.
(https://i.ibb.co/bvYW2nD/scrapple-sub.jpg) (https://ibb.co/bvYW2nD)
redacted
That's just scrapple on a hero roll. I guess that's the bare minimum to be called a sub?
theres a few other things there.
$3.89 a lb?
$too high
(https://i.ibb.co/RP79N07/IMG-7214.jpg) (https://ibb.co/RP79N07)
It's literally scraps and filler, and spices. It's supposed to be cheap.
Several meals can be made out of that so $3.89 ain't bad.
Im thinking about $30 worth of scrapple should cover a 4 man team for 2 weeks in portlock alaska.
Not the way you'd race through it.
Is that for an upcoming Alaska tour? Sweet.
I guess the way to assess the cost of scrapple is to compare it to the cost of bacon or breakfast sausage. It's less expensive than bacon per pound (?) and about the same price as sausage.
Quote from: Lumpy on January 22, 2021, 01:55:30 PM
Not the way you'd race through it.
Is that for an upcoming Alaska tour? Sweet.
not a tour. Check the mortlock to the red phone thread. Let me know if you want in.
Oh, right. Scrapple is a good idea, because when you cook it you can literally smell it for miles. That will draw Bigfoot out of hiding.
snapped this a few weeks ago. I knew it woud be relevant, eventually.
(https://i.ibb.co/XYnr67n/IMG-7214.jpg) (https://ibb.co/XYnr67n)
Lot of cooking the last couple days.
Shanks haeng lay
(https://i.imgur.com/n5DhmyM.jpg)
Fry the paste
(https://i.imgur.com/q1pYWjg.jpg)
Special cooking shirt from Phrae
(https://i.imgur.com/cgzV0ze.jpg)
Little coconut milk
(https://i.imgur.com/zAcpa1q.jpg)
Slow braised and ugly delicious
(https://i.imgur.com/hBR0rUB.jpg)
Small batch f kraut
(https://i.imgur.com/Rpk5LB6.jpg)
(https://i.imgur.com/GtjzNcJ.jpg)
Batch of naam phrik khaa
(https://i.imgur.com/dEY9L2Y.jpg)
(https://i.imgur.com/wakvhsA.jpg)
(https://i.imgur.com/JhsDNeb.jpg)
Fermented pork ribs
(https://i.imgur.com/hB4LsUu.jpg)
(https://i.imgur.com/59ehvwN.jpg)
Kimchi
(https://i.imgur.com/36smMDQ.jpg)
Salted shrimp
(https://i.imgur.com/nCvqAyN.jpg)
(https://i.imgur.com/h9giLOK.jpg)
That meat looks gross.
That looks like a judo shirt.
Are those BuGs :o!? (..appreciate the huge photo's) haha, kimchi looks awesome! Thanks chef. I looked up Phrae on the map, sure would be cool to travel there someday.
I'll hopefully see Phrae , Chiang Mai, Chiang Rai and all those places in the north and of course coastal Thailand
RAGER are you using 2 types of gochugaru in the 'chi?
Aha! Good eye! Yes. One is fine and spicier. The other is a bit mild and us flakier. I like the combo. I use the finer stuff when making gochujang
Razor clams chowder with cracklins
(https://i.imgur.com/lPf9g0H.jpg)
(https://i.imgur.com/JZT7Z4v.jpg)
Snow day so I'm making birria today.
(https://i.imgur.com/qP8ri3Q.jpg)
in true garbage plate and genny beer fashion.
(https://i.ibb.co/zPHhW30/my-hands.jpg) (https://ibb.co/zPHhW30)
Hi Ranger, any cooking related birthday gift ideas for my friend who likes to cook and is into Thai and SE Asian food? She has a garden where she grows kaffir limes (kaffir lime leaves?) LOL she's not a noob like me. Maybe one of the places you order supplies from has a gift certificate? She lives in Philly, she says there is a lot of good Vietnamese food, but not a lot of good Thai food. What do you get for the person who has everything? Big grill etc. Might have to get a cd box set or something else.
Hi Lunpy. Without knowing how far your friend goes with her cooking I'll just post a couple links. She probably already has a proper mortar and pestle right.
I bought my cooks shirt and Laap knife here. Guy is from around here and kinda works closely with Andy Ricker. His name is Austin Bush and has a great cookbook out.
https://www.outstandingmarketgoods.com/
Andy Rickers first book Pok Pok is great too.
Hot Sour Salty Sweet is also good.
I buy stuff from here frequently. Great produce.
https://importfood.com/
And stuff from here too
https://www.templeofthai.com/food/
For those on facebook, i found a cool group dedicated to the garbage plate. Its called serious garbage plate lovers.
Go ahead and post some plates here.
Thanks for the links! I don't know why it says Ranger except I was on my iPad which has aggressive spell check.
How a bout a select variety of noodle packs, some rice there too. Fun stuff?
I think she's got the Pok Pok book. Maybe an assortment of Pocky?
Made birria tacos.
Different from my normal chili paste in that contains some warming spices and vinegar similar to recado but no annatto.
Strain all the solids out
(https://i.imgur.com/goec8bb.jpg)
With the meat
(https://i.imgur.com/yvpOoH4.jpg)
Had a lot so I made some into kind of an enchilada sauce for other stuff
(https://i.imgur.com/ZWuf4ZC.jpg)
Fry em up
(https://i.imgur.com/X9V9VB0.jpg)
The consommé on the side loaded up with lime juice onions cilantro and avocado.
(https://i.imgur.com/VZPcHv2.jpg)
This is the mix of chilis I used. But you must use guajillos for sure.
(https://i.imgur.com/qP8ri3Q.jpg)
Cool. Appreciate the chili spread. I need a sauce pan, 2 sizes actually. Also a slow cooker.
I love my cuisinart sauce pans. I rarely use a slow cooker.
(https://i.imgur.com/jQzahJm.jpg)
Ha! The 'ole one-two punch. Did you ever read an issue of Juggs? I think I got one, one time.
Curbside could be Honkers? Right?
I beat Lunpy to it.
Made posole the other day so I thought I'd make some old bay corn nuts too. Whoops.
(https://i.imgur.com/XPo3eYs.jpg)
(https://i.imgur.com/oVybB0Z.jpg)
(https://i.imgur.com/Se3bT9H.jpg)
All this talk about tinned fish got me thinking. I've walked by this stuff a million times but I'm gonna pick some up tomorrow. Been looking at a few recipes. Not sure how the wife will feel about it. The list of things she doesn't like seems to be increasing. I think she was just placating me the first several years. Be a good thing to keep a few tins on hand.
(https://i.imgur.com/jqyoZYf.jpg)
Thats a bad sign. My guess is youre on that list.
Thanks for the vote of confidence.
That Dace is awesome! The very brand. I used those fermented beans out of the can for a dish or two. Love that stuff but it is a little scary, but not that smelly, actually. Interesting texture. I just put the filets over rice but I'm sure we're gonna get schooled here - let it rip!
I keep a bag of fermented black soy beans on hand always.
Is there a certain brand you like? I need to get a bag. I've heard they're good for the system.
I think it's the Koon Chun douchi. Not totally sure cuz I have all kinds of weird shit in my pantry.
Thanks! That's points me in the right direction
This looks very tasty. They serve this at a tapas place here.
(https://i.imgur.com/j34nuTR.jpg)
anyone ever sustain a food injury?
i got this scar from a lone elbow macaroni that was stuck to the plastic covering a stoffers mac and cheese. when i pulled it from the microwave and began tearing off the plastic this elbow stuck to it and flopped/fell off onto my hand. its was like 5 million degrees. the cheese was like molten lava.
(https://i.ibb.co/bdD7jcQ/stoffers-mac-and-cheese.jpg) (https://ibb.co/bdD7jcQ)
Ouch! That puffed up like a tortilla in a hot pan. Hope you got the balm or butter or whathaveyou on hand. Might be tender for a few.
Goddammit be careful Morty!
Nice day yesterday so I fired up the Tao grill.
Poblanos for tacos.
(https://i.imgur.com/wSkBNXf.jpeg)
Meat.
(https://i.imgur.com/l2paKH6.jpeg)
god damn dave that shit made my skin tingle just looking at it
I tried that can of salmon. It was gross. Beyond gross actually.
Did you make salmon cakes or a dip or something? That's about all that stuff's good for.
I've got one last can of pink salmon. Been scared to open it (16ounces). Pinkish-grey, actually.
I think it was you rager who said make it like you make tuna. I opened the can and it instantly looked gross. I picked the bones out of it and mixed in a little mayo. Had it on a wheat wrap with some lettuce. Im pissed i wasted the lettuce and mayo and wrap on it.
Bum steer No. 1
you own me a wheat wrap and some lettuce. ill let you off on the mayo since it wasnt hellmans.
Here's my order from import food.com.
(https://i.imgur.com/YoauSXR.jpg)
Thanks.
Yo rager, im thinking about whipping up a seafood bisque. I want to use what i have on hand. This is what i was thinking.
I have a resturaunt style tomato bisque base that i used for the chili you saw. I got a few cases from a connection.
I was thinking of adding a can or 2 of cream of celery soup.
Giant size can of whole clams with broth.
Atlantic pollock. Im baking first then adding chunks.
Onion and/or green onion.
From there im not sure where to go.
Seasoning? Black pepper and not sure what else.
Do i need a can of cream of mushroom?
Lemon juice?
Anything else?
The important parts of a "bisque" to me is that seafood flavor and the smooth texture. Do you have an immersion blender or just a counter top blender? If you just have a counter top type you'll have to cool the the bisque way down before you blend it.
The clam liquor should help but I usually have shrimp or crab shells in the freezer to make a quick stock by using package chicken stock and adding the shells for maybe 10 minutes or even less. Can taste weird if you leave them too long.
I don't see any heavy cream, half and half or butter on your list but if you add undiluted cream of mushroom that may help. You'll have to make that decision. I don't know anything about the canned bisque base you're talking about but I'd go easy on that unless you want the bisque to be pink which I've had before. Aesthetics I guess. I don't usually add tomato but I do add cayenne or hot sauce or Cajun reading and definitely Old Bay.
Hope that helps. Questions?
Since I'll have a little time off what are some cooking projects you'd like to see? I may have missed the boat as far as temp goes for an aged cheese but I can def do some fresh stuff if you're into that. But what else?
i still want to see your take on a garbage plate. especially the meat hotsauce. got to get that right. super important.
Garbage plate will be one of the first things for sure. I've done some research already on Tahou's meat hot sauce. Any input on the Mac salad?
keep it super basic. very little celery and carrot. use a good mayo like hellmans. thats about it. if you look close at a pic, theres nothing to it really. but its that simplicity that makes it great.
I'm thinking maybe Monday I'll do a RAGER Detritus Plato. Can't call it a Garbage Plate cuz it ain't Nick Tahou's.
Trash Platter?
Got my pantry order from importfood.com
I'll def be making some of that jasmine rice today or tomorrow.
(https://i.imgur.com/pEhR9K3.jpg)
Super bummed. My fav diner has closed. The LDR Char Pit. Im hoping someone buys it and reopens. Its been a rochester staple since like the 40s or something. Also the original nick tahaus building downtown has been listed for sale. Its still open. Historic building and home of the original garbage plate can be yours for $975,000.
Rager you want to go in business together?
Damn. Not sure I could survive a Rochester winter
Or Summer. Bam!
Saturday would've been my wife's brothers birthday so his wife will be coming over for a dinner. It'll be nice so hopefully we can sit outside. I'm making one of his favs. Spaghetti and meatballs. I might just make it all tomorrow so it all melds nicely.
Dinner turned out great. I love bucatini. And the sauce and meatballs were delicious.
(https://i.imgur.com/6KaqNaY.jpg)
(https://i.imgur.com/OiNm4rC.jpg)
Do any of you have a hard time finding bucatini? It's always difficult to find in regular stores. This particular pkg I think I got a few months back at my now closed cheese shop. Turns out there is a shortage currently. But it's always been hard to find for me.
This is the first ive ever seen it. Is it like really thick spaghetti?
Looks great but i am again questioning the bread choice.
Quote from: mortlock on March 16, 2021, 12:53:01 PM
This is the first ive ever seen it. Is it like really thick spaghetti?
Kinda like thick spaghetti but it's hit a hole through the center. It's the best.
Dude! That bread was a peasant levain. You'd like it. Just a touch of whole rye, natural yeast with a tangy note. Slathered in butter and roasted garlic. It takes us a while to go through a loaf of bread but that shits already gone.
I cant do rye with tomato sauce. Italian bread or french bread are my only options.
Time to do a batch of toasted sticky rice powder. Khao khua.
(https://i.imgur.com/WGWESzb.mp4)
(https://i.imgur.com/0Grz2rK.jpg)
We had lunch on the patio of a place yesterday for the first time in Portland in over a year. It was an awkward experience only because we wanted to check out the patio prior to ordering. If there were a bunch of people we would have just got to go. The owners seemed offended by this and it just got more awkward. Husband wife team. I've know the guy for some years. She was really passive aggressive. Fukn weird.
Im i the only one who gets super annoyed when im trying to prepare and cook and someone else insists on being in the kitchen doing stuff. Constantly in the way, throwing my timing off. When i say something i get the usual 'im just trying to help'. To which i always respond 'youre not helping, youre just in the way'.
Ive had to resort to throwing a mini tantrum and throwing everthing down mid cook and tell her to take over, im going in the other room. Its the only way to get her out.
oh my
I can't stand cooking together. My wife was a chef for about 15 years and is completely comfortable cooking with people in the way. I never worked in food service and it annoys me.
Kitchen jargon is lost on my wife at home.
I've been trying to source this herb for the past year. It grows in Thailand. And I think it only grows and or is only used in Northern Thailand. It's called malaep. At least that's the transliteration. Haven't had any luck. A company I get kampot peppercorn from is expanding their herb line so I contacted him. I gave him all the info I had including a couple different spellings in Thai. He actually had somebody in Phuket check the markets and ask around. Kinda cool that somebody was looking for something for me in a Phuket market. Not heard back yet.
gotta have the malæp.
If your connection doesnt pan out, phuk it.
Is it a leaf or a berry like peppercorns are?
Oddly it looks almost identical to dill seed. I asked Andy Ricker about that and he said not even close. Bullshit look at the two side by side.
I can't cook with others, I backseat drive everybody. Maybe if you just put the burner on the correct temperature, or chopped the veggies properly, I wouldn't have to.
Last night i was getting ready to cook, i ran upstairs to use the bathroom and wash up. By the time i got back she had already started the process in the wrong order. So i let it go and watched her freak out when the steaks were done but the potatoes were not even close.
My wife does the same thing sometimes and totally dismissed my advice. Ya ever wonder how everything comes out the same time correctly in a restaurant? It's because of all the things done beforehand to ensure that. But hey what do I know?
Just finished off eating the fried chicken I'd made. The recipe replaced the breading with crushed up pork rinds after being slathered in mayonnaise. It was ridiculously good. Definitely doing that again. Sorry no pictures, it was gone too fast.
I've never done that. Had to look it up. Keto thing?
Yes, but found the recipe looking for gluten-free.
https://ketogasm.com/keto-fried-chicken-recipe-baked-oven/
I used all thighs and dredged the pieces in King Arthur flour w/ cayenne powder.
Food Tour Summer 2021 is on!!!!
Since tours and road trips for my band are not an option right now, me and ms. lock are going to go on road trips/food tours this summer. I will be shooting special daves cookin show episodes. Probably wont be traveling more than 3 hours one way for anything but that gives me tons of options. So far on the list is
- primanti bros in erie pa.
- orbakers near sodus ny
- im going to look for some cool places farther east maybe like oswego.
- clarence/buffalo area
- got to find stuff to the south.
- cant go north. Im land locked because of lake ontario.
Ideas and suggestions welcome.
I thought that said Lake Oswego which is by me and why would you go there?
Oswego NY. Big college town. Im guessing i can get some good pizza or some other killer college grub there. Back in my college days, i loved partying at SUNY Oswego. My gf at the time was in a sorority and there were some animal house style parties there. It was the 80s. Good times. I havent been back there in a really long time. I should hit my old college town of morrisville ny. Probably could find something good there too. There used to be back then. Theres more to morrisville than milwaukees best and weed.
Quote from: mortlock on April 02, 2021, 09:19:52 AM
Food Tour Summer 2021 is on!!!!
Ideas and suggestions welcome.
What about going to all the Sonics in NY and comparing them?
I think I actually did go to Sonic once, in Las Vegas. They had like 80 beverage options, and I got a gigantic Lime Rickey. I didn't eat anything, just a drink.
Thua thawt. My favorite kap klaem.
(https://i.imgur.com/S5QQr29.jpg)
Gai yang of sorts.
(https://i.imgur.com/f3MpfMT.jpg)
(https://i.imgur.com/5tXtuHj.mp4)
Precarious balancing act.
I found some hopefully honest Phrae style Laap seasoning. I bought about a pound. It contains malaep which has eluded me in my search for it. Not sure when it will get here.
https://handhammeredwoks.co.uk/products/phrae-laap-spice-1-2-kilo
Quote from: RAGER on March 06, 2021, 09:42:31 AM
Got my pantry order from importfood.com
I'll def be making some of that jasmine rice today or tomorrow.
(https://i.imgur.com/pEhR9K3.jpg)
Just got off the phone with I.F. Was going to get the satay grill since I grill small portions, but they reccomended Tao, so I'll get that now unless you recommend otherwise, RAGER. I see your order here so I'll be looking to add some of it to my cart. He said the peppers are really good right now.
Yeah. Go dude. I bought both grills but I really use the tao the most. I might buy two more cuz I might be doing a thing.
Would love to hear about it!
No doubt you've seen this. I just came across it - might be a thing someday if I could move some chicken. Always admired the one place I got my chicken back in the day with beans and rice and tortilla, green sauce. Anywho:
I actually have a clay pot that size. Maybe bigger. And it's empty. Not sure about the glaze though. And I'm not sure I need to cook that much chicken.
Might be doing a Thai Pop up. We talked about it over a year ago. My idea is to fund it and turn over all proceeds to AAPI
RAGER, Import food haul and the Tao grill arrived. Didn't quite know when to stop ( ::) lol) but I can use all of it one way or the other. oops, those are pickled green peppers, and little plastic tubs are Chili Paste Red Eye and Chili Paste Smoked Fish.
(https://i.ibb.co/H2JFJHG/IMG0.jpg) (https://ibb.co/H2JFJHG)
cwdc2901 Tao Charcoal Burner, Made in Thailand 1
cpmp4720 Thai Crushed Chili, Thai Tae, Mae Pranom, 4.7 oz 1
cpmp4723 Sugar Free Thai Chilli Paste, Mae Pranom, 4 oz 1
cppk0803 Ground Chili with Fried Garlic, Cock brand, 8 oz jar 1
small plastic tubs:
cpmp2202 Chili Paste Smoked Fish (Pla Yang), Mae Pranom, 3.17 oz 1
cpmp2203 Chili Paste Red Eye (Ta Dang), Mae Pranom, 3.17 oz 1
cppm1401 Yellow Curry Paste, Mae Pranom, 14 oz 1
cppt0301 Namprik Narog, Pantainorasingh brand, 4.73 oz jar 1
cpmp4721 Thai Crushed Chili, Shrimp Flavor, Mae Pranom, 4.7 oz 1
samp0905 Gold Label Sweet Chilli Sauce, Mae Pranom brand, 9 oz bottle 1
sama3001 Oyster sauce, Maekrua brand, 11.8 oz bottle 1
sayw2302 Soy sauce, thin (light), Healthy Boy, 10 oz 1
sakh2103 Yellow bean sauce, 12 oz bottle 1
sayw24062 Mushroom vegetarian sauce, Healthy Boy, 12 oz 1
sagm0705 Golden Mountain Sauce, 6.7 oz 1
sati3002 Thai white vinegar, 33 oz bottle 1
sakh2001 Black rice vinegar, Koon Chun, 16.9 oz bottle 1
sahb0601 Sesame oil, Kadoya Japan, 5.5 oz bottle 1
rtab1002 Satay Sauce, Ayam brand, Hot, 10 oz can 1
sads1601 Tamarind concentrate, 16 oz jar 1
cpnr0855 Pho, Vietnamese Beef Flavor Paste, 8 oz 1
cpnr0709 Spicy beef paste, 8 oz 1
sadf1221 Thai Green Chilli Sauce, Dragonfly, 12 oz 1
spmp6001 Thai Bird Chilli Powder, 2.1 oz, Mae Pranom 1
sphb2001 White pepper powder (Prik Thai), 20 gm Classic Can 1
spga0402 Thai Galangal Powder, 1.4 oz jar 1
spco0508 Thai fried red onion, 8 oz jar 1
fpkl1201 Fresh kaffir lime leaves, standard pack, via 2 Day Shipping 1
sphb1071 Coriander seed powder, 3.5 oz 1
spsp0801 Szechuan Peppercorn, 4 oz 1
pkco1603 Thai red chile, pickled, 16 oz jar 1
pkco1604 Thai green chile, pickled, 16 oz jar 1
nrga5005 Thai Jasmine Rice, 5 lb Royal Umbrella / 2020 crop 1
spga1301 Preserved Cabbage, 11 oz jar 1
cmad8501 6 boxes (small) 8.5 oz Aroy-D All Natural Coconut Milk 1
Holy smokes what a haul! I can attest for several of those things and many I cannot. I don't really buy prepared sauces much. That white pepper is good. The golden mountain sauce is similar to Maggi seasoning. Use it like soy sauce kinda. Never used galangal powder. Just fresh or frozen. Naam phrik narog should be pretty hot. You'll love the makrut lime leaves. The rice is killer. Are you good at cooking rice without a rice cooker?
Ask me anything. There's a place for many of those ingredients in specific dishes. Congrats.
Thank you, chef! I'll come up with some questions. How do the rice? the only pan I have with lid is the Emeril All Clad 10" 3qt. (forgot that it was all-clad, it is built well). I'm stoked about all those sauces. What do I do with the lime leaves?
(https://i.ebayimg.com/images/g/Y40AAOSwKyxgBLGA/s-l300.jpg)
Speaking of rice, it's not the RAGER method but Maangchi does something interesting. She starts the rice lidded, lets it boil over, and then turns the heat down. I tried it a couple times but so far I haven't gotten as good of results this way.
I should try that.
The local eggs cook up different than store bought so a little bit of a omelet accident. But I sautéed mushrooms in Thai white pepper and vinegar (no wine on hand), and garden garlic chives - mmm good. Thai green sauce on there - different stuff, good to have. Local creamed honey.
Just wanted to say I used some of the Thai pantry goods and it was tasty.
(https://i.ibb.co/bPsP8tF/IMG-8985.jpg) (https://ibb.co/bPsP8tF)
Dusted my avocado sandwich with galangal powder. Gave a light citrusy woody ginger note, I think. Looking up galangal I found an idea at link for lime leaves so I'll be stocking up on shrooms for coconut mushroom soup.
https://www.spicesinc.com/p-1579-galangal-root-powder.aspx (https://www.spicesinc.com/p-1579-galangal-root-powder.aspx)
I'll have to look up the green sauce you're talking about. I think it's probably naam phrik noom which is green chilis, fish sauce, lime juice , garlic, and palm sugar. Sometimes cilantro root. Should be spicy, sour, sweet. In that order. In a jar it's probably real citrusy from an additive. I would add a bit of palm sugar syrup or sugar.
All those sauces or dips are exactly that. You take a bite of your protein and dip or a bite of rice and dip. Always rice. Always.
The pastes are for cooking. I add whatever paste to just a little coconut oil and cook slightly then add your protein. Coconut next if your doing that or your stock. Then add some lime leaves and let stew until done to your liking.
That pan should work for rice. There's a lot of methods. Pick one that works or if you don't like trial and error buy a rice cooker. They're cheap. I rinse the rice well and then use less water than recommended. Bring to boil cover and simmer about 18 min. The 30 sec or so I crank the heat HIGH to dry the bottom. Then remove from heat let sit covered 10-15 min while I get other stuff ready. Make jok or khao tom the next morning for breakfast.
No red curry paste? Harumph!
I bought that brand and a few others of black vinegar trying to find my favorite that somehow disappeared from shelves. Meh. I found a suitable replacement called Zhenjiang vinegar. I think it's the same as Chinkiang which I can't find locally. But try this with the stuff you got. Look up smashed cukes. Smash em and pour over a mixture of black vinegar, soy sauce and some crushed chili oil.
My grill shit the couch. New already ordered.
(https://i.imgur.com/A3zNeKM.jpg)
Had to use the satay grill.
(https://i.imgur.com/GOJKcAX.jpg)
I can see that coming. Why it crack? Wrong.
I got the Kingsford briquettes 2-pack. Just need a wire rack or two
ah, satay. glad I didnlt get that. and thanks
My fault. Left outside got wet froze cracked.
i've been cooking a lot to stave off the urge to get too drunk (seems contradictory i know)
What ya been cooking?
Quote from: RAGER on May 19, 2021, 11:20:03 AM
I'll have to look up the green sauce you're talking about. I think it's probably naam phrik noom which is green chilis, fish sauce, lime juice , garlic, and palm sugar. Sometimes cilantro root. Should be spicy, sour, sweet. In that order. In a jar it's probably real citrusy from an additive. I would add a bit of palm sugar syrup or sugar.
All those sauces or dips are exactly that. You take a bite of your protein and dip or a bite of rice and dip. Always rice. Always.
The pastes are for cooking. I add whatever paste to just a little coconut oil and cook slightly then add your protein. Coconut next if your doing that or your stock. Then add some lime leaves and let stew until done to your liking.
That pan should work for rice. There's a lot of methods. Pick one that works or if you don't like trial and error buy a rice cooker. They're cheap. I rinse the rice well and then use less water than recommended. Bring to boil cover and simmer about 18 min. The 30 sec or so I crank the heat HIGH to dry the bottom. Then remove from heat let sit covered 10-15 min while I get other stuff ready. Make jok or khao tom the next morning for breakfast.
No red curry paste? Harumph!
I bought that brand and a few others of black vinegar trying to find my favorite that somehow disappeared from shelves. Meh. I found a suitable replacement called Zhenjiang vinegar. I think it's the same as Chinkiang which I can't find locally. But try this with the stuff you got. Look up smashed cukes. Smash em and pour over a mixture of black vinegar, soy sauce and some crushed chili oil.
Thank you for all that! and I'll re-read. I missed the red curry saved for next time. The green sauce does hit spicy, sweet. lovely stuff. Tao grill is set up with Kingsford charcoal. doing chicken and Rochester Hots. Doing lime leaves in jasmine rice. 2 cups planning on 3.5 cups stock I guess. Marinated the chicken with yellow soybean sauce, mountain sauce, dry red flake shrimp flavor. That soybean sauce seems to be plenty salty. I was going to do soy sauce but experimenting and maybe finding something tasty. Skinless chicken though. Picked up a meat thermometer as well.
Just got my replacement tao. Marinating some pork right now. Gonna do kind of a bastardized Thai/Viet bun cha' thing.
You're going to make a buncha things?
Come for the stoner rock, leave because of the Dad jokes.
chicken & rice. Tao grill skinless breast over jasmine rice w/lime leaves and garlic chives. A bit tangy but nice freshness. Rice at 18 minutes, 15 minutes rest. Worked! Suoer salty chicken due to over use of Thai seasoning - yellow soybean sauce, mountain sauce, red flakes with shrimp favor. Rooster never hurts, so a bead of that. Thai red flakes (Thai bird chili powder) and mountain sauce on the rice topping.
(https://i.ibb.co/B4cBnJq/IMG31.jpg) (https://ibb.co/B4cBnJq)
Quote from: Lumpy on May 23, 2021, 08:37:19 PM
You're going to make a buncha things?
Come for the stoner rock, leave because of the Dad jokes.
I did make a buncha things. Delicious and fairly light. So many textures.
Fresh batch of red curry paste done.
(https://i.imgur.com/3H3Psro.jpg)
looks hefty.
so i saw this thing on line. it looks good and id def try it. i never worked with a parm crisp for the cheese. im interested. caught my attention for sure.
(https://i.ibb.co/w0LLcTp/parm-crisp-italian-asst-sub.jpg) (https://ibb.co/w0LLcTp)
hmmm, nice find. am i looking at lox or some kinda thin salmon top layer left? hopefully vinegar and oil with those tomatoes underneath. i will try to copy the sub since i need that and neee to move some parm, just have to see if i can fry it into one piece.
Frico is easy. Just pile some parm on parchment paper and pat down a little and bake until it melts and flattens out. Let cool. Frico!
On Saturday I'm cooking for 7 people. Nothing extravagant, just casual for some friends we haven't seen in quite a while. Mainly my wife's friends really. To make it easy and because it is what was requested it will be carnitas tacos, black beans, pinto beans, and a jicama or kohlrabi salad of some sort. Chips, guac, salsa. And a small batch of poblano tacos for one that doesn't eat meat. Yes she loves to tell people she's vegetarian. Oh yeah and maybe a small batch of sikil pak.
Already made the hot sauce yesterday so it'll be nice and melded by Saturday. Everything else will be scratch made the day before. Should be fun.
That time of year when a lot of fresh fruit is in season. Peaches from NJ for example, seems like a short window for sweet ones that are ripe/almost ripe but not already too ripe/soft/mealy (one month? Maybe two?) Watermelon, berries etc are prime. I love fruit. Haven't seen much good-looking blueberries, hmm.
Had mango and peach for breakfast
Heckin' A, that's what I'm talking about.
Ended up being a few more people on Saturday. Great time but a lot of work. Everybody had a great time and got fairly hammered from my batch margaritas.
(https://i.imgur.com/e301peD.jpg)
(https://i.imgur.com/7f6FDaK.jpg)
It only took a couple of my super special Rageritas to work their magic to bring out the merriment. I was showing one of the guys my amps and then everybody was in my jam room having a go on the drums. Sorry no pics of that.
(https://i.imgur.com/nP4LYrF.jpg)
(https://i.imgur.com/Y9Efp3q.jpg)
Now what?
(https://i.imgur.com/eu6Spqc.jpg)
anything goes at this point. only your imagination limits you.
Toaster grilled cheese quick and dirty. Make toast, the second the bread pops up slap them together with a slice of cheese in between. If you do it fast and press down, the cheese will melt enough.
Fun recipe I'm doing today.
Sichuan Hot Chicken.
(https://i.imgur.com/RYQ7rnS.jpg)
Recipe below. I had everything needed on hand. Though I'm using breast meat instead.
https://food52.com/recipes/86067-sichuan-hot-chicken
WOW. Standing by!
You ever heard of corn ribs? I'm making those too.
ha! no, haven't. The suspense!
holy fuck !!!!
(https://i.imgur.com/L4Wpszl.jpg)
(https://i.imgur.com/EiLKTUo.jpg)
(https://i.imgur.com/FX2LAlI.jpg)
(https://i.imgur.com/1tVtUPY.jpg)
(https://i.imgur.com/Fy4e6Hs.jpg)
Nice pics. I like that corn rib idea. Stellar cukes! How was the chicken? Hot?
Yeah the chicken was hot and crunchy. A bit f a process but fun. Did you check out the recipe? Mala spices. That last pic is the mala chili paste that your pour over or brush on right before serving.
Yeah those corn ribs are cool. Any flavor you want. I did a spicy five spice thing.
Cukes were smashed and bathed in Chianking black vinegar, my Szechuan chili oil, and some maggi.
Yes, I sure did! have all ingredients on hand except need that doubanjiang, anise for the Mala, sake, rice wine vinegar, potato starch, ginger and cilantro.
Oh, and my chicken is boneless (thighs). I'll probably take a swing at it but modified with fewer ingredients, try the galangal, etc.
I'm wondering how I would fry since my Lodge is only 2". I've looked at a deep fryer from time to time. I really should get one....next time I'm at the warehouse club I'll look at the 5-gal oils to see if I'm daring enough for it! I could use it for tempura, oysters, bacon wrapped hot dogs (lol, Not)...
Thank again, chef!
I wouldn't skimp on the ingredients or it won't have that Szechuan/mala flavor profile. Def don't use galangal.
Don't really need sake. I used shaosing wine.
Here's a link for douban jiang
https://themalamarket.com/products/red-oil-pixian-chili-bean-paste-hong-you-doubanjiang?_pos=1&_sid=e2895110c&_ss=r
If you have a saucepan you can use that to give some more depth and fry in batches. Just keep the pieces warm in the oven.
subscribed
Something I've been wanting for quite a while. Just got it from Mala Market.
CAIZIYOU. Roasted rapeseed oil. Adds to the real Szechuan flavor.
(https://i.imgur.com/SFoinYk.jpg)
looks official. I guess I need some of that now but just restocked peanut oil.
If you're serious. Get some. Otherwise it's not necessary.
Consider it done
You made the muffins?
ive been into these lately. i think i like them better than thomas english muffins. i dig the old english logo font. very black metal. Hails.
(https://i.ibb.co/JdcHh2q/bays-english-muffins.png) (https://ibb.co/JdcHh2q)
Gotta check those out. You like scones? Wife makes killer scones.
nah. too much sugar.
You don't have to sugar top them.
i dont think ive ever had the scone youre talking aboot. i prob would like it. im not into desserts and sugar.
You like fruit. Wife makes great raspberry scones. Not too sugary. I'm like you. Bacon or doughnut? I'll have bacon.
hate fruit. love bacon.
Brussels sprouts scones.
im in on that.
Draped in Iberico ham.
Back on my Thai shit.
(https://i.imgur.com/QVhVcek.jpg)
Som tam but with jicama.
(https://i.imgur.com/uF2Gu9T.jpg)
Grilled ribs and sai oua sausage patties with naam Jim jaew.
(https://i.imgur.com/K9NQzsP.jpg)
(https://i.imgur.com/WwqIwqq.jpg)
gorgeous. what a feast!
Did some cookin early cuz it's hot. This'll be for cold or quick reheats.
Skewered leg quarters over cabbage, baby turnips, garlic and serranos.
Dry salt brine for 12 hours then basted with caiziyou a couple times. Simple.
(https://i.imgur.com/SosO6jq.jpg)
(https://i.imgur.com/B9lXuWr.jpg)
(https://i.imgur.com/Px9M4Jo.jpg)
dang, was everything perfect? That's a dang fine looking result. Excellent plating,
Oh jeez. That's not even plated. I cooked stuff off cuz it's hot. It'll be quick re heated for a few different meals.
But yeah basting with caiziyou is a good method.
right okay yeah way more French country than you would usually do, plating wise. I'm intrigued with the oil. Save my Mala cart at $200. They want me to pay $20 shipping so balked. Fair enough though, tons of oils and jars. Waiting on a welcome coupon that probably isn't coming. I'll hop to it a day or so.
Send an email. Can't hurt to ask.
I'll ask for a $50 for $300 free shipping. Wish me luck.
Crumpled purse dumplings. All froze up and at the ready.
(https://i.imgur.com/ECIfZvK.jpg)
I just got this stuff. It's nice and Smokey and definitely has some good heat. I like it. Doesn't take much.
(https://i.imgur.com/8dVcIyJ.jpg)
You should snort it for a killer buzz.
then sprinkle it on your peener
Quote from: RAGER on August 14, 2021, 10:29:44 AM
Crumpled purse dumplings. All froze up and at the ready.
(https://i.imgur.com/ECIfZvK.jpg)
Them boilers or friers? Those are really lined up very well.
You don't touch nothin after that.
clear noodles in house broth with those dumplings?
Steamed and smothered in my caiziyou Szechuan chili oil with Chianking vinegar, soy mix with black and white sesame seeds.
okay fine. if it works it works. Go all in!
Yep it def works. Classic Szechuan flavors.
Scored a gallon jug of Marie Sharps.
(https://i.imgur.com/4ul7vqu.jpg)
Enjoy your O-ring.
A friend of mine has a tap room/bottle shop/event space. He offered to have me open a food cart there. He only has room for one. Flattered and thankful but m not gonna do it.
One food cart or one person?
I don't know what that means.
Hes asking if its one food cart or one person.
If it's a serious question I'll rephrase my statement. Owner of tap room only wants one food cart. Doesn't want and cart pod. He offered me the one and only spot to open my own cart. But not now and not at my age. And I sure as shit couldn't get away with doing anything that isn't solely white people food lest be firebombed for appropriation.
Sorry, I was wondering if you could have a cart like thing operated by two people. Which may change what could be done.
Cuz hotdogs, hamburgers and baked beans needs two people to prepare.
My Pronto Pup today only took one person. Tomorrow and Sunday when there are thousands of people he'll have 3-4 people. I asked. Heh. That's just me. Always curious.
How fuckin hard is it to hand someone a corn dog.
Ok next time I'm making one dem:
Tuck yeah! Yum.
Last night I reverse seared a giant pork chop. No less than 3". It was a 2 boner for scale. In the oven at 250 for about 50 min. until interior was 110 then seared in screaming hot pan, smoke alarm went off so I knew I was doing it right, until nice and crispy. Crispy on the fat cap too. Let rest while corn on cob was finishing. Interior temp 145. Perfect.
That solves a problem I had when looking at 3" Ribeye. I think I'll give it a try, reverse sear it on the Thai grill. You know that will bring the screaming char.
Yeah that would work. Although for steak, if you want rare, you may want to shoot for bout 105 interior temp before searing. Dry brine for 24 hr on a rack uncovered in the fridge to dry out. Sit on counter at room temperature for a couple hours prior to cooking.
So it seems you're not totally pleased with the tao grill. When the coals are fresh and hot you need to have things at least 8" off the surface and moving quickly or they will burn 🔥 in no time. That's why I have that second rack above the first one. The first rack I can quickly blister chilis and r tomatoes or onions. Once the coals cool down then you can use the surface rack. You can also save some of the ash and sprinkle over the active coals to dampen them a bit.
The original design suggests using a wok on the thing. I actually haven't done that yet. I like the coal grilled meat aspect.
I would like to get a couple different racks. Or even an adjustable one or make one. We'll see.
Oh hey thanks, that double high rack is the tip. No I like the Tao grill, in fact I bought the oval one too! (after a 6-pack or two) Also bought the fish cooking metal platter that should fit in the grill. If anything it makes for a nice decoration.
I'll mail order in a nice cut of ribeye. Thanks for the cooking tips on that.
https://importfood.com/products/thai-cookware/item/thai-fish-platter-w-keep-warm-base-aluminum-16
.I did have a wok in mind when I bought the round Tao. Stil need to find a nice wok to fit
Yeah. Saw that oval one. I just bought 2 Chinese fermenting jars from Mala Market.
nice, those look great!
Got my fermenting vessels today. Not sure what's first.
(https://i.imgur.com/BWxm084.jpg)
Scored some hatch.
(https://i.imgur.com/5ccVZIH.jpg)
Right on!
Pao cai
(https://i.imgur.com/qcqxG5D.jpg)
Borrowed a dehydrator so I'm dehydrating apple, pears, orange slices, and orange peel for shichimi togarashi today.
d&d&d
(https://i.imgur.com/alZfAgK.png)
exquisite.
I was hoping those were chopsticks. Tasty looking pasta for sure.
I needed to do my walk and needed some nourishment so along
the lines of the cookbook thread I grabbed some odd bits out the fridge for a burrito. Don't really need to shop yet but thought I'd use up some stuff.(https://uploads.tapatalk-cdn.com/20211209/faf1f607fd04db81d829e65ea49c5da8.jpg)
Beans and rice were just made fresh but that brisket was from a couple months ago that I had in the freezer. Some scallions on their way out, a few olives left in the can from mama tacos and an egg a last slice of cheese etc...
Came together nicely with some pickled red onions and some fermented sambal.
(https://uploads.tapatalk-cdn.com/20211209/138181e694a2e4b9f03a5b14a1375710.jpg)
Thai flavored kimchi with bok choy, chard stems, garlic, white pepper, cilantro root, fish sauce, and ginger
(https://uploads.tapatalk-cdn.com/20211214/367f86ed61d9e2c72541b16086ef1405.jpg)
Is there a trick way to roast Pork loin to perfection? Just a Teriyaki marinated 18oz from the market. I was going to put in a casserole pot and bake it with carrots. everytime I roast one it comes out dry. Any tips?
Edit:
Found this RAGER post. I guess I might should fire up the grill but kinda lazy today and plan to reverse sear the loin on stovetop. But this is all a test anyway. I'll buy a roast and prepare the grill for this coming week.
Quote from: RAGER on April 21, 2021, 10:40:46 AM
When I buy a pork roast, in this case I think it's the picnic roast because of how it is cut up to remove the shoulder blade, I further take different cuts out of it. This small roast I got some fatty trim for stock or rendering out or even some chicharrone de carne, some chunks for slow grilling and a couple thick steaks.
(https://i.imgur.com/lw9KepG.jpg)
(https://i.imgur.com/RRzl1MR.jpg)
(https://i.imgur.com/GcQGWsu.mp4)
Teriyaki marinated pork loin medallions reverse-seared in butter-mushroom oyster sauce over oysters brown rice and roasted rosemary root vegetables. So tender and a hearty Winter warmer!
(https://i.ibb.co/6WnphMK/IMG14.jpg)
That sounds pretty damn good.
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Wife brought home a smoked turkey from a vendor at work.
Frozen solid. Hmmm. What to do what to do?
(https://uploads.tapatalk-cdn.com/20211219/d8d4bb2823312ea7152b09c854496e84.jpg)
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When we got married we had about 5 lbs of leftover taco chicken. It was frozen in one big block. I cut it into 4 pieces with a hand saw while it was frozen, then vacuum sealed them. Boiled in bag when we ate them.
Somewhere I have a dedicated hack saw for meat. My plan is to probably quarter it I think. Should be able to use up a quarter within a week.
Totally had to pull out everything out of a freezer drawer and rearrange.
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Someday I'll get a deli slicer but if I had one now I'd paper-thin that and make a charcuterie plate
I specifically don't have a slicer for the sheer fact that I see it as an enabling device. I shouldn't be eating cured meats much. If I had one of those I'd use it as an excuse to buy more of that.
It's about the struggle for discipline.
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Wanna hear something funny? As much as I cook I just stumbled across the real purpose of this damn thing.
(https://uploads.tapatalk-cdn.com/20211223/7cafc8903aa167153405e3d5643681fe.jpg)
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It certainly looks scientific.
I'm going to attempt to make pork wellington. Should be beef but I have a huge loin. ;D
Don't brag now.
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Mmmmm gravy skin.
(https://i.imgur.com/SlaKmn7.jpg)
Chili is our super duper bowl food. And I suspect oven baked nachos will be my dinner.
I need that gravy but will have to fake some curry instead due to what's left in the pantry. Will go over basmati.
And nachos are now on the list! might do a chili over nachos mess or something.
but first, appetizers! double order of thin slice BBQ pork with sinus clearing mustard. what a way to turbo-charge the cranium, yikes:
(https://i.ibb.co/fx9BBWB/IMG-4.jpg) (https://ibb.co/fx9BBWB)
I can almost enjoy the sensation just looking at that. Yum.
Think I'll fire up the tao today it's so nice.
Pickled some beets the other day and the greens and stems looked pretty good so I'm fermenting those.
(https://i.imgur.com/JkJ1hB9.jpg)
I always like to Tuesday mornings. Lots of coffee and prep work for wife's work week lunches. Lately it's been bowls. So this morning it was cooking off black quinoa, pintos, brown rice and poaching some chicken in a kampot peppercorn fennel onion poaching liquid. I'll make jasmine rice with that liquid tomorrow probably.
It was grocery day too so that meant washing and prepping spinach, lettuces, cilantro and pre slicing scallions for garnishes.
Fruit got washed and stowed too.
Having a couple beers out before back home to prep dinner. Think I'll do a simple pasta with mushrooms dish and radicchio with Gorgonzola dolce and balsamic and micro greens.
Had a sudden hankering for lasagna.
Made some hot Italian sausage and let that sit while I made a red sauce separately then browned off the sausage, some ground beef and mushrooms combined into the red sauce for another 2 hours.
(https://i.imgur.com/2HImFp2.mp4)
Lasagna
(https://uploads.tapatalk-cdn.com/20220322/022011f5540d73e419336cf78abd12dc.jpg)
(https://i.imgur.com/o3o3HOU.jpg)
(https://i.imgur.com/9RN1Ihu.jpg)
Beyond words.
id love to try this out.. if anyone can hook it up.
(https://i.ibb.co/JxTXY0c/allagator-pork.jpg) (https://ibb.co/JxTXY0c)
I've had gatuh.
i had gator once in a Cajon place in az. i really couldnt tell what it was like because it was covered in this sweet sticky raspberry sauce.
It's white meat. I'm guessing you can guess what it tastes like.
nam prik pao reup. tried to do it authentic this time
(https://i.imgur.com/dvlm8db.png)
(https://i.imgur.com/QAMjga0.png)
Forgot to burp the kimchi. Also got about a half centimeter of yellow/brown turning stuff at the top of the jar, which I scooped out and threw away but I'm wondering if I need to throw the whole thing out :(
(https://i.imgur.com/lZSS2fh.png)
ill pass.
Quote from: renfield on April 21, 2022, 09:12:34 PM
Also got about a half centimeter of
just under 1/5th of an inch
Quote from: mortlock on April 21, 2022, 09:20:50 PM
ill pass.
that doesn't look appetizing to you? it's practically an album cover
Making jerky today. And slim jim type snack stix. Marinating the jerky now, got the meat cubed up for the snack stix. Gitta go coach a kids soccer game, then back at it.
That kimchi looks fine. The fact that it is still active speaks for itself.
Pissy, you got a busy day with all that and Chicago pizza too.
Right? Pizzas tomorrow though. (https://i.ibb.co/TLp9bDJ/image.jpg) (https://ibb.co/TLp9bDJ)
Soccer game was good. We lost 3-2, but it was still a good game.
:o that snausage looks like a garden hose
Reminds me. Cynthia Plaster Caster died.
(https://i.ibb.co/6yXk19V/D6-FDC25-B-31-D2-437-F-903-C-8-AE7-A4-EBF619.jpg) (https://ibb.co/6yXk19V)
(https://i.ibb.co/CvF7M9D/1871-EF26-CBCF-40-A7-A1-DA-2-E7-E190-CA209.jpg) (https://ibb.co/CvF7M9D)
(https://i.ibb.co/wRD2rJf/B7-C97870-2408-4394-997-D-E5719-E22-C2-AB.jpg) (https://ibb.co/wRD2rJf)
Those look like they have a good snap.
Sorta. They are tightly packed, which helps. It all came in a kit so I didn't choose the casing size. But i wish it was about 25% smaller. More slim jim like. These are hot dog sized.
But they taste really good. Probably gonna be my go to grab for taking the edge off.
I figure those two batches have about a $6000 street value.
Ribeye.
(https://i.imgur.com/synmDJS.mp4)
Nice.
I have some tomahawks my boss sent me for 20yr anniversary with the company
I think I smoke them up to temp, soak them in clarified butter, the char them on the grill.
(https://i.ibb.co/rZm4WBd/IMG-2.jpg) (https://ibb.co/rZm4WBd) (https://i.ibb.co/tM4q1Pc/IMG-2.jpg) (https://ibb.co/tM4q1Pc) (https://i.ibb.co/jWLqp0Q/IMG-2.jpg) (https://ibb.co/jWLqp0Q)
1 year fermented garlic, 366 days all-in. I tasted it at 1 month - mild, then 6 month's - still mild. Now 1 year still mild* (*subject to revisiting) with quite a delicious boquet emanating from the bowl wafting through the room. Slightly unique smell but "umani"? in the air.
The transluscent appearance of the cloves was there at 1 month, a little deeper now and darker. The nectar looks like grapefruit juice with no appearance of any scum or clumping in the liquid. Not sure if it's actually "fermented" but it sat in a dark cool closet in the fermenting crock with lid seal checked occaisionally. It was just whole peeled organic store bought garlic and salted water in the crock. I've some frozen from earlier of this batch to kinda compare against.
I know from earlier the netcar is amazing..just a glorious tonic to sip - hope it doesn't peel paint now! Oh snap, I just sipped the nectar (after sipping coffee while typing) and its distinctly sweet. 6 month's ago it was slightly tangy but not sweet. My guess is that a little'll go a long way. Double checked, it's distictly sweet on the tongue at the moment.
I'll run out of nectar far too soon so another batch planned. I have no idea what I'm doing with the cloves other than bottling them up and of course slicing and dicing. I wonder if I can make a paste. Oh, and garlic butter for sure on in everything.
Right on!
I need to ferment some in honey.
Quote from: RAGER on April 29, 2022, 05:49:24 PM
Right on!
I need to ferment some in honey.
Never heard of it. Twist my arm.. I added a few slices of lemon since it was sitting there, de-seeded. Thought about adding heat but held-off. Local raw honey.
I wrapped the jar to shake it without it leaking but thought, hey leave the wrap on and see if it balloons up!
When I took the lid off the garlic bowl man I got a whiff- phew! Transfering the garlic introduced oxygen, I guess maybe that opened it up. Nectar is sweet.
The Mala is still out of Sichuan jars, which made me feel not bad because I totally forgot about those on my order arriving next week. Got the Caiziyou! etc...
(https://i.ibb.co/PxWHKCQ/IMG-2.jpg) (https://ibb.co/PxWHKCQ)
hmm, add
clove and/or Sichuan peppercorn? Next batch I suppose.
That caiziyou is great. Rub some on some thighs with just salt and pepper and roast until the skin is crispy. Damn.
Caiziyou rubbed pork with soy sauce. Spicy chicken rub. Grill time.
(https://i.imgur.com/8moJo6t.mp4)
I like Frenching thighs like that.
I don't do thighs like that. I'll just debone and fillet out to stuff but usually do the legs that way. Or lollipop them.
Quote from: Pissy on May 04, 2022, 04:57:11 PM
I like Frenching thighs like that.
you dirty dog. i knew you were into frenching.
Does his wife know he's posting this kind of stuff?
Cocozelle bushes are starting to deliver. Backyard veggie pasta
(https://i.imgur.com/GNGeOvS.png)
Right on. If you have an abundance, I recently a Michoacán recipe you might like.
Hollow them out and stuff with queso Oaxaca or queso chihuahua.
Use the pulp along with roasted tomatoes, roasted onions, chilis and garlic all blended with a little stock or water as a sale it's to braise the calabazas in. Serve with whatever.
I'm gonna try this out.
hot top. Bet your ass I'll try it as well
Made a super badass mole' the other day and then stewed shoulder meat and ribs in it for a few hours.
Beans simmered with chopped up chicharrones in em.
Cilantro lime rice.
(https://i.imgur.com/KsLzcjM.jpg)
Grinding roasted sesame seeds and pepitas
(https://i.imgur.com/9CxWTh1.mp4)
(https://i.imgur.com/Nz4VJm2.mp4)
Anchovy plate inspired by latest DCS episode.
(https://i.ibb.co/RpqFcTL/IMG-2.jpg)
Nice one.
Pasta formaggio con piselli primaverili e acciughe
aha! strozzapreti, per the label. I put some honey'd garlic in there. Surpise to me that the garlic quite thourougly absorbed the honey. Whole garlic but took it up like a sponge. weird.
The peas were boiled then tossed in caiziyou oiled pan plus dried onions and some butter. Nice when dried onions absorb a little, they got a little mushy but still al dente! half-rehydrated or something, you would know. Pasta boiled in the peas water.
hand grated parm regg. Nice Springy dish. Still need to get reeeaal anchovy from Italy. Big diff. I'll get some.
Quote from: RAGER on May 08, 2022, 08:27:44 PM
Pasta formaggio con piselli primaverili e acciughe
------
recycling for breakfast, and practicing Italian(?):
strozzapreti uova strapazzate con piselli aglio feta e acciughe.
& dash of Maepranom shrimp flavor crushed chili.
it was okay, very light seasoning. oh, but a little anchovy sure goes a loooong way. There's none in there but still obvious from where it was in the original dish. I found some Italian fish sauce that might be mostly anchovy - I should get a bottle.
not too pretty but I can work with it
(https://i.ibb.co/cynfdTH/IMG.jpg)
Got my new big ass bag of this years crop of rice.
Also got a little bag of makrut leaf powder. Think I might make a seasoning blend for fun. Use some Red Boat fish salt too.
(https://i.imgur.com/I49sLRK.jpg)
Found this at New Seasons yesterday. After I stopped being able to get from Belize I just started making my own. It never dawned on my to look online for it. I've never seen it in Hispanic stores although I haven't looked in years.
(https://i.imgur.com/gMoJmL6.jpg)
Attempted to make shevid polo. A Persian rice dish that is loaded with fresh dill and is cooked with flat bread on the bottom and gets crispy. So the presentation is, and I'm sure you've seen this, is to invert onto a plate and have the nice crispy golden bread crust thing on top. Cool right? Well I didn't get it right.
I didn't have any flatbread and wanted to make enough for two instead of ten. So I tried a flour tortilla cut down to size. Didn't work but probably could've.
But the texture and flavor of the rice was really interesting. Kind of custard like because of the addition of olive oil and the two stage cooking technique.
Maybe I should add a pic of what it's supposed to look like eh?
(https://uploads.tapatalk-cdn.com/20220612/8b787981628dafc929ea64a3e605fcba.jpg)
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Quote from: renfield on May 05, 2022, 12:10:46 PM
Cocozelle bushes are starting to deliver. Backyard veggie pasta
(https://i.imgur.com/GNGeOvS.png)
Yo. You heard of pasta nerano?
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i want pasta nerano.
Once we have zukes comin out our ears I'll be making some.
Yo check this out! I wonder if my welder still works. I've got some vintage VW Bus rims around. Bitchin.
(https://uploads.tapatalk-cdn.com/20220620/bf45c0671da57309a2d65e4cc06f2918.jpg)
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Just got about 15 pounds of sockeye. Think I'll brine and smoke some. Maybe cure some too.
(https://i.imgur.com/Zn54Hc9.jpg)
Mmm. I found out recently one of the lakes about 3 hr away has Kokanee salmon. Hopefully get a chance to catch one at some point.
However, it seems that Kokanee on this side of the continent means something different than on that side. These are more traditional Coho or Chinook looking, while on the west side of the rockies, they look red like sockeye.
Actually, those are silver, vs red. Interesting.
Are you referring to my pic? Those are adult pre spawn sockeye from the North Pacific. So yes still kinda silver.
Kokanee out here are landlocked sockeye. They just don't get as big as the ocean variety.
Well perhaps they are the same here, just the pics I've seen aren't fully mature, or maybe most sockeye pics I've seen are spawning.
They planted them here in the 50's then stopped. The fish have held.
Here's what they say are the Nantahala Kokanee.
(https://www.ncangler.com/attachments/go-fish-002-jpg.14303/)
Looks like a Kokanee. We have Kokanee beer out here. There's a landlocked salmon in every bottle!
I probably have all the stuff to make that shao kao spice blend. Not the specific cumin but close enough. I do however believe in the caiziyou making a big difference. If you know you know.
Spun a beating on my blender blade yesterday blending a full carafe of Japanese curry sauce.
Found the replacement on evilzon. It'll be here tomorrow. Goddammit!!
Had this last night out of a food cart. Damn good.
Tea smoked duck breast and roasted beets
(https://i.imgur.com/6LhTfVA.jpg)
speaking of exotic meat, check this out. traci and her son and grandson head out to Salamanca for the pow wow 2022. on the way out a black bear runs out of the woods and hits the back of the 4runner going like 70 down the thruway. the bear gets knocked out but gets up and runs off. later at the fest she gets a bear sausage with peppers and onion on a hoagie.
https://senecapowwow.org/2022-powwow/ (https://senecapowwow.org/2022-powwow/)
That's crazy.
Got some very interesting hard to find ingredients finally.
(https://i.imgur.com/uuL2Lrb.jpg)
Cukes totally snuck up on me. So I'm suddenly in "oh shit" cucumbers territory. Kinda cool those cuz it's been super hot and I'm curious how long a ferment will take. Grabbed some grape leaves out back, some garlic, pink and black peppercorns along with several dried Thai chilis. We'll see what's what n 5-7 days. Probably won't take longer.
(https://i.imgur.com/3YrlxAu.jpg)
My garden hasn't been productive at all. I'm sure it's my fault, but not entirely sure why. Pests keep getting to the plants, sure but it seethe growth has been stunted on the peppers. The cucs aren't climbing the stakes, one zucchini plant exploded with growth, but only one fruit. The other two plants are just hanging on. 11 ears of corn are coming, some day. Tomatoes are taking forever. No blooms on either Cherokee Purple plant. The hanging tomatoes have about 4 better boys, and 5 super sweet(cherry types) two tomatoes on the better boys in the ground.
I planted into the ground this year instead of raised beds. Manure/compost the area. But didn't plant any pest control flowers around the perimeter like last year. I'm thinking that's been the difference.
It's probably just random because I've put no work into mine and gotten about 10 cukes and 4 giant zuchs in the past week. I have 6 tomato buckets that I did some water wicking system I copied off of some youtube channel with PVC pipe and gallon containers at the bottom. The tomatoes have produced a few and my in ground peppers have produced about 3 so far. I was way late in planting as well. Only had everything in the ground or bucket in early june. Probably just luck of the draw or weather. Although the wife got a new job and she's been consistently watering which we haven't had since I was home during the pandemic. (Our garden sucked the year I was home, therefore: random)
The one on the right is a pretty normal pickle for beets but on the left I used some of the regular brine but added dried Thai chilis, Szechuan peppercorns, Zhenjiang black vinegar and a black vinegar from Taiwan that tastes like Worcestershire. Hope it's good. It's experimental.
(https://uploads.tapatalk-cdn.com/20220808/839a0825a8d0b4a9608dcef9d3af0bed.jpg)
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Made a bunch of bread and butters today. Added a few green Thai chilis for a little zing.
(https://uploads.tapatalk-cdn.com/20220814/b986dac6248968513b3fee20afd27733.jpg)
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Taking notes. Damn happy to up my food game.
Been reading up on some stuff regarding Laos. Neat stuff.
Looks like inflation finally got to the Asian store.
(https://i.imgur.com/tVpKoZf.jpg)
is it illegal to possess haggis in the usa?
Why, because of cultural appropriation?
Wait do you mean like out of body demon type possession?
Quote from: mortlock on September 20, 2022, 10:20:31 PM
is it illegal to possess haggis in the usa?
I feel we've gone over this ...twice. It's the lungs thing.
Quote from: RAGER on September 20, 2022, 10:36:24 PM
Quote from: mortlock on September 20, 2022, 10:20:31 PM
is it illegal to possess haggis in the usa?
I feel we've gone over this ...twice. It's the lungs thing.
yeah, i know but i want to shoot a dcs episode with haggis. Can i get in trouble for that?
that would be an offal episode
Well if you can get haggis, have at it. I doubt the throngs of viewers will turn you in.
Also, local haggis should be fine in terms legality, According to wikipedia. However gross and disgusting it may be.
In 1971 it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10–15% of the traditional recipe. The ban encompasses all lungs, as fluids such as stomach acid and phlegm may enter the lung during slaughter.The situation was further complicated in 1989 when all UK beef and lamb was banned from importation to the US due to a BSEcrisis In 2010 a spokeswoman for the US Department of Agriculture stated that they were reviewing the ban on beef and lamb products, but that the ban on food containing sheep lung would remain in force.
As haggis cannot be exported to the United States, it is instead made there, sometimes by Scottish companies. In one such use, which is stated to be the same 150-year-old recipe having the same ingredients as in Scotland, sheep lung is not used and the casing is artificial rather than stomach.
Fuck it. I can't seem to paste for shit.
Modern haggis hurling is judged on the basis of distance and accuracy of the hurl and a split or burst haggis is immediately disqualified, as the haggis must be fit to eat after landing.
Quote from: Pissy on September 21, 2022, 01:59:24 PM
Modern haggis hurling is judged on the basis of distance and accuracy of the hurl and a split or burst haggis is immediately disqualified, as the haggis must be fit to eat after landing.
hahaha haggis hurling.
(https://assets.atlasobscura.com/media/W1siZiIsInVwbG9hZHMvdGhpbmdfaW1hZ2VzL2ViM2FjNTZhMmY1NWNkYjdmNV9HN0tDRVkuanBnIl0sWyJwIiwiY29udmVydCIsIiJdLFsicCIsImNvbnZlcnQiLCItcXVhbGl0eSA4MSAtYXV0by1vcmllbnQiXSxbInAiLCJ0aHVtYiIsIjU4MHg1ODAjIl1d/G7KCEY.jpg)
(https://i.dailymail.co.uk/i/pix/2017/01/29/17/3CA1C14300000578-0-image-a-3_1485712729831.jpg)
Best served with neeps and tatties.
It's been a long time since I've had phet Thai and even longer since I've made it. It's just such a meh dish and not really the Thai food that interests me.
Well. Made some last night and even kicked it up a notch using sone Pok Pok methods. Still meh. Oh well. It did force me to make some tamarind water that can be used for other stuff.
I bought a tub of tamarind but have absolutely no clue what to do with it. Any ideas? I have a bag of yellow potatoes if those would work. "Concentrate Cooking Tamarind" liquid.
edit; how about chicken breast? I've brined some overnight in salt/cayenne, making chicken fingers breaded and fried. Can I work in some tamarind and honey, soy, fish sauce or something? also have dried tarragon.
Show the container and label.
hang on a sec taking photos
made this: cabbage & pork tenderloin stir fry. 1tsp ea. fish sauce, soy sauce, tamarind. added thai chili flakes.
I also have frozen shrimps if those would work. bac in a min
(https://i.ibb.co/Jz2h7n5/Untitled.jpg)
Quote from: RAGER on October 02, 2022, 02:52:53 PM
Show the container and label.
I like this fish sauce, almost used up. from H-Mart
(https://i.ibb.co/Nsh5hVg/Untitled-7.jpg) (https://ibb.co/Nsh5hVg) (https://i.ibb.co/X8Lt07j/Untitled-5.jpg) (https://ibb.co/X8Lt07j) (https://i.ibb.co/j8rdQS8/Untitled-4.jpg) (https://ibb.co/j8rdQS8) (https://i.ibb.co/vB9h7tj/Untitled-3.jpg) (https://ibb.co/vB9h7tj) (https://i.ibb.co/jL3hWTf/Untitled-2.jpg) (https://ibb.co/jL3hWTf) (https://i.ibb.co/Gvq18kV/Untitled-6.jpg) (https://ibb.co/Gvq18kV)
Even though that stuff says concentrate it can be used as is mixed in n with sauces/dips or yes a marinade.
Naam jim kai yang. Thin dip for grilled chicken hence the name.
Mix to taste fish sauce, tamarind, palm sugar, toasted chilies.
Phat muu khorat is put together kinda like phet Thai but more interesting. It also uses makham (tamarind).
Okay thank you, chef! I'll pick up some palm sugar. I added toasted sesame oil to the stir fry. Love this stuff. wait a sec the label doesn't say toasted. a little goes a long way.
(https://i.ibb.co/z2L4q5d/Untitledo.jpg) (https://ibb.co/z2L4q5d)(https://i.ibb.co/K6wXJTJ/Untitledo.jpg) (https://ibb.co/K6wXJTJ)
stirred some tamarind into a bloody mary just to see what flavors I'm dealing with. Went light, next one will be more. Seems to work. Check out this black bass fish dish. wow. black bass doesn't even need anything, probably, but this is off the charts:
(https://assets.bonappetit.com/photos/5e399f25206f3d0008813e38/master/w_1600,c_limit/0320-Acid-Tamarind-Glazed-Black-Bass.jpg)
https://www.bonappetit.com/story/how-to-use-tamarind
id be scared of bones.
cant eat.
totally! and, wise. I pulled some pin bones out my salmon with tweezers the other day. Always a concern when eating boney fish. I guess if you get a tail piece you're in the clear.
Have you ever had a whole fish at a Chinese restaurant? Sweet and Sour whole fish. Not to be missed.
to be fair, i dont know how to eat a full fish properly and safely. if i learned how to i would probably love it.
it takes a lovely assistant, no question about it.
here's what happens if you drop a fermented black bean and pour over vodka. not bad, I was surprised to see the leeching. might have to try a double bean.
(https://i.ibb.co/hKypbMw/Untitled.jpg) (https://ibb.co/hKypbMw)(https://i.ibb.co/54xHFB8/Untitled.jpg) (https://ibb.co/54xHFB8)
Tomorrow I'm hosting a low country boil/oyster roast with ribs. I'll take pics.
pics are cool but an invite would have been better.
If you care to make the drive, I'll dump the pot at 5:00pm.
I think it's its only 10 hrs from Rochester.
i mean it would be cool if you could fly me down. ill make it worth your while and shoot a dcs episode special feature.
I mean I'm doing the cooking.
if you get some good pics, i may shoot the episode even if i cant be there. this could be a first for dcs. i have ideas how this can work. if you deliver the goods.
Hormel would have flown you corporate had you joined the hormel family under its sponsorship program. Just a few "this video sponsored by" tags and boom, oysters.
ps. what an epic roast at the Pissy ranch. I looked up low country and man-o-man woo-hoo-nelly.
Yeah it's good stuff.
Hormel canned oysters. Mmmmm.
Late 80's to about '92 I worked at a very small dry goods packaging plant. We did a bunch of contract packaging for other brands. One of which was Cajuns Choice Louisiana Foods. Baton Rouge, La. But it was really based out of Vancouver Wa. Dude was from La. though. A real "Coon Ass" as he was wont to say.
We mixed all his dry spice blends. Cajun seasoning, blackened, filet, hush puppy, shrimp mix, seafood boil etc..... Got to kinda be friends with the dude. He liked to party and was a pot head so.
Couple times a year he'd host boils. He'd invite buyers of seafood departments of grocery chains. To make it festive he'd invite a bunch of his party people and my lady and myself. Big gas burners and giant pots of flown in crawfish, sausages, corn, taters all dumped on rows of newspaper lined tables. Dig in.
I can't remember if it was real but I think a beer we drank was Coon Ass beer. I remember I had a shirt he gave me.
Those were fun times
(https://i.imgur.com/IH7KUrK.jpg)
Nice!
So first is the ribs. They'll need to be ready by 5:00, so they need to go on at 11.
I use this rub that Steve Albini brought to Sparklemotion's attention. But I don't put salt in the rub. I put it on the meat, then rub it.
No idea if anyone benefits from my showing how to pull the silver off the ribs, but here it is.
(https://i.ibb.co/hMHr25t/8-A344-FCB-D1-CF-4-C66-B9-C5-E7-DA0-F653-AAF.jpg)
(https://ibb.co/hMHr25t)(https://i.ibb.co/6bsS0rW/2-A5-CB1-E6-71-DD-4-F7-D-A6-DB-4-AA4-BC0-C260-B.jpg)
(https://ibb.co/6bsS0rW)(https://i.ibb.co/VVcNqR2/6-D743-B3-C-8244-470-B-8787-189354-AC2453.jpg) (https://ibb.co/VVcNqR2)
Yep butter knife and paper towel.
I used a paper towel on the first rack. The second was forgiving.
Rubbed!
(https://i.ibb.co/R4tLvLX/image.jpg) (https://ibb.co/R4tLvLX)
(https://i.ibb.co/5vF4V63/image.jpg) (https://ibb.co/5vF4V63)
Smoker is billowing like crazy. Should be up to temp close to the top of the hour. About 100° (see what I did there?) right now.
My sauce is super uber secret and it's going to make me millions one day.
So here it is. It was on the back of a bottle of Grandma's Molasses. The only variation is that I use AC vinegar instead of white.
https://grandmasmolasses.com/recipe/old-fashioned-bbq-sauce/ (https://grandmasmolasses.com/recipe/old-fashioned-bbq-sauce/)
Once I have that made, I add in some of the rub. That's the big secret.
(https://i.ibb.co/VQmm04v/image.jpg) (https://ibb.co/VQmm04v)png pic (https://imgbb.com/)
So the ribs are simple 3-2-1. 3 hours on the smoke, 2 hours wrapped in foil, 1 hr sauced unwrapped more smoke. They should fall off the bone after all that.
If these were competition ribs, It'd be more like 5 hrs with only 1 in the foil. They aren't supposed to fall off the bone in KCBS comps. But most everyone on earth wants to eat them that way. Go figure.
(https://i.ibb.co/6Njqk4k/image.jpg) (https://ibb.co/6Njqk4k)
"a bunch of his party people and my lady and myself"
he has the smoker. and the turkey grenade on. the. deck. um, hello? mort ,red phone
am i seeing star anise?
That's the old deck. I don't mind getting Old Bay water dumped inadvertently on that deck. I'm going to replace it at some point with a hardscaped patio building in a brick smoker.
One day.
Speaking of Old Bay, the boil is going to be baby red potatoes, lemons, onions, corn, kielbasa and shrimp. It should take about 30 min to boil, then another 45 to cook. Maybe two batches.
No star anise.
i wish i was there to learn, partake and enjoy. my god what a day! epic
Very impressive. My buddy puts anus in his chili all the time.
Star anus?
So this is the boiler. The pot is one I inherited when my brother died. It's actually a canner with a super thick body. I fried the turkey in it last thanksgiving when I lost confidence in the old thin aluminum pot that came with the burner. I bought the basket a few months ago in anticipation of this day.
(https://i.ibb.co/M2NRY7h/0-CCD4-CEC-CE44-4-DC1-81-BE-7-F513-FA6569-A.jpg) (https://ibb.co/M2NRY7h)(https://i.ibb.co/8sWVJ6V/82-C52299-8467-4533-93-BA-59-D79-DCE35-D3.jpg) (https://ibb.co/8sWVJ6V)
(https://i.ibb.co/QnFKzbs/image.jpg) (https://ibb.co/QnFKzbs)
50 oysters. These are gulf oysters. Not as good as cold water, but still good.
Fuck yeah! Get shucked up! Wait. Only 50? I could put away most of those myself just sitting on that deck watching and guzzling beer.
Old Bay? You ain't no Yankee no mo'.
This stuff is still made. Use to mix up 500# at a time.
(https://i.imgur.com/UT7akwl.jpg)
did he say 50 or fitty. i need fitty doz.
They're over a dollar each. In hindsight I should've gotten blue points from publix. Next time.
nah, you are the leader. rock on boss! notes are being taken. tell us more!
(https://i.ibb.co/fqx7fQC/image.jpg) (https://ibb.co/fqx7fQC)
About 1 tablespoon per gallon of water of Old Bay. Imma put that in now, just to soak.
(https://i.ibb.co/X5VC26Q/image.jpg) (https://ibb.co/X5VC26Q)
First the potatoes, lemons and onions and kielbasa. Not until about 4:00 though.
i'll never understand boiled lemons. fresh quartered on the table, or in the jug, i get that. oh well, as long as i can get.
what was that place on Burnside, in the Rose City. I never went but they had crap shipped in. Bibs with the logo. Morty had it right. fly down, don't fake it.
Ribs wrapped at 2:00 with 1/2 a stick of butter. (https://i.ibb.co/G54JVhY/image.jpg) (https://ibb.co/G54JVhY)
omg i love burritos
You talkin about Jakes or Dan & Louis? Neither are technically on Burnside but you're probably talking about Jakes. Both have been in business well over a hundred years.
omg oh you're right, off-burny. omg It was Jakes, never went there though. If I want bugs its Nawlinsand some sugar side,
Dan and Louis. was that good? probably I probably got carded, no amex
ps I did got to Jakes one time,
I've never been to Dan & Louis believe it or not.
It's been several years since I've been to Jakes. Need to remedy that. Maybe my birthday lunch.
(https://i.ibb.co/9y1Db5G/E6-BA76-A5-5336-4857-A7-B6-821-F42-BCDF71.jpg) (https://ibb.co/9y1Db5G)
let's meet up. share a jug. Aywhere on Burnside or off. what a hell-hole.
edit
Just threw a couple of oysters on the smoker. I plan to put a small dollop of bbq sauce and cocktail sauce on them. Smoked! Starting the water boiling in about 10 min.
(https://i.ibb.co/5YJMN1f/image.jpg) (https://ibb.co/5YJMN1f)image uploader (https://imgbb.com/)(https://i.ibb.co/BGFrXSK/image.jpg) (https://ibb.co/BGFrXSK)
is that chicken broth
(https://i.ibb.co/6rYchKy/1-DE47205-982-C-4-CC6-9104-97264-A2-A7677.jpg) (https://ibb.co/6rYchKy)(https://i.ibb.co/Ld4Dpyr/A3-A246-AC-CDD7-43-C3-A3-A2-6803-E703-E02-B.jpg) (https://ibb.co/Ld4Dpyr)
This is what's left over.
Quote from: Pissy on October 23, 2022, 07:33:15 PM
(https://i.ibb.co/6rYchKy/1-DE47205-982-C-4-CC6-9104-97264-A2-A7677.jpg) (https://ibb.co/6rYchKy)(https://i.ibb.co/Ld4Dpyr/A3-A246-AC-CDD7-43-C3-A3-A2-6803-E703-E02-B.jpg) (https://ibb.co/Ld4Dpyr)over night that to me right now. if you dont mind. ill pick up the shipping.
This is what's left over.
classic style.
Whew.. what a day! It was probably the most beautiful day of the year. Peak leaf colors and 72° clear as a bell with no wind. Had fun.
Whole thing sounds like it was a blast. What was the occasion?
No real occasion, just fall and oysters and a reason to get together every three months or so.
I just learned about Mississippi roast tacos.
learn me about them.
Can't wait to get started. they will go quickly and often here this Winter.
It's one of those goofy slow cooker things I'm not really a fan of so I'd probably skip the packaged crap and go for my own seasoning mixes but this is it.
3 pound chuck roast
1 ounce packet of dry ranch seasoning mix
1 ounce packet of dry au jus gravy mix
6 tablespoon unsalted butter
¼ cup water
6 pepperoncini
You just chuck it all in the crockpot then you make an Alabama white sauce. Serve it all in corn tortillas as tacos.
Hmm. Never heard of that. I did know that whole valley swath area was pretty unique with their food though.
Wife does that as an easy party belly filler food but just tosses the entire small jar of pepperonchini in with the liquid. Served on good hard rolls to soak up the juices.
Kinda low rent I guess but it's pretty tasty. Never did the white sauce with it either.
That's like a lazy Italian beef. Sounds good and takes about zero effort.
Thanks for the recipe, chef R. I just need to get a good quality slow cooker (BF sales). Apparently, Duke's for the white sauce! I can easily do w/o the sauce but mayo-as-well give it go for fun.
It sounds very close to the Italian beef I do.
https://riffrocklives.com/forum/index.php?topic=13176.0 (https://riffrocklives.com/forum/index.php?topic=13176.0)
Looks like the recipe isn't in that thread, but it's awesome and simple.
2 cans beef consommé
1 jar of giardiniera
1 jar peperocinis
1 pack Italian dry dressing mix
2-5 lbs beef roast. Anything will do. I've done london broil, rump roast, top round. Doesn't really matter. I used to look for a 5 lb roast, because the recipe calls for it but a 2 lb is plenty with only 1 can of consommé. My crock pot overflows with a 5lb roast, ultimately resorting to a stock pot in the oven at 250. But a 2 lb in the crock pot for about 12 hrs on low til it shreds easily. Maybe longer for a 5 lb.
Then yeah, just crust up some hoagie rolls in the oven and load em up, dip em whatevs.
New cookbook day.
(https://uploads.tapatalk-cdn.com/20221103/720ce0eba3212b70ecf2f4d2451f4a91.jpg)
Sent from my iPhone using Tapatalk
I always ordered that cover dish, first item, every time at muh Sichuan restaurant. They used to sit in the corner wrapping the wantons before the crowd arrived. Sometimes I'd order the dish "dry style" but 9/10 times the wet there. Boiled fish also number one!
My wife and myself are very glad I know how to rock that dish pretty solidly.
man that's a real triumph. I should start in on the journey of making that dish.
I was mistaken earlier, my go-to place did dumplings, probably never saw a wonton there, but several style of either steam or fried dumplings.
here was the dry style
(https://s3-media0.fl.yelpcdn.com/bphoto/cIWUTdA13WFzr5PKhFuqBA/o.jpg)
Oh man those look great.
would.
Whoa nelly. Westland, Seattle peated whiskey. Peated is unusual, they were one of the first or first to do it., about 10 years ago when they started and independent (since sold). I used to go there, down the street. Man, I cracked this bottle open and it freakin' filled the room. Highly aromatic, amazing. Popped a drop of distilled water and let it set for awhile. Just now wetted my lips and wow bandaids! Wow, like an laphroig but with seemingly cherry oak. Goodness gracious.
(https://i.ibb.co/h2jGrnL/Untitledw.jpg)
(https://westland-distillery.s3.amazonaws.com/uploads/images/feature/Kraken_Bottle_Lifestyle_14.jpg)
https://www.westlanddistillery.com/seattle-kraken
I was the store yesterday (Kroger) and they had hams on sale. $0.87 a pound. Got big one for $8 and change. Ham for the next year.
Trying a different method for kraut.
Vacuum seal bags. 2%+ ratio to weight of cabbage. We'll see what they look like in two weeks. Kellie wasn't sure if what I was doing. She asked if I was prepping to freeze stuff. I said no I'm trying a different krait method. But then I thought what if I were to batch a few and toss them in the freezer or fridge to hold. Then just pull out to ferment when I wanted more with an approximate two week turn around? Huh. I'll try it.
(https://i.imgur.com/vl6xOv2.jpeg)
hmm, subscribed. Interested to see what happens with it being sealed.
Same principle as an airlock. Except instead of a liquid barrier there will just be CO2 and space. Lacto is already present.
sure, why not. I actually had a head waiting for something, been in the fridge for 2-3weeks. Hopefully I've got lacto but have no idea. Just a 1 day salt soak (not soak, more like damp). One secret ingredient also to report back on (leftover silver mezcal, about 2 TSP's in there) didn't want to drink it, nor toss, so, in the cabbage.
(https://i.ibb.co/y07tzxd/cb.jpg)
Not sure I follow. Where does the salt enter the equation? I mean typically you put salt over it and mash it right? Then the water leaches out and greatness happens. Where's the liquid?
I add about a 2% plus a tad more salt to weight in mine.
I didn't massage it. This is something new for me. Maybe the next be I might. My food saver has a "moist" setting on it.
Ferments are going pretty good in the vacuum bags.
Got some cool kitchen tools.
Rice strainer
Super long chopsticks for cooking. *
Olive wood spoon.
Bamboo tongs.
A very nice and small tamagoyaki cast iron pan
Tape measure for scale.
(https://i.imgur.com/eyj702V.jpg)
Little gas burner. Yes!
(https://i.imgur.com/eJJI40O.jpg)
*Muffin. Imma send you some of these stupid long chopsticks. Bought two boxes on accident. Get at me.
Quote from: RAGER on December 26, 2022, 12:16:38 AM
Ferments are going pretty good in the vacuum bags.
Got some cool kitchen tools.
Rice strainer
Super long chopsticks for cooking. *
Olive wood spoon.
Bamboo tongs.
A very nice and small tamagoyaki cast iron pan
Tape measure for scale.
(https://i.imgur.com/eyj702V.jpg)
Little gas burner. Yes!
(https://i.imgur.com/eJJI40O.jpg)
*Muffin. Imma send you some of these stupid long chopsticks. Bought two boxes on accident. Get at me.
Immatya' bro. What's good for the goose is good for the gander. My man, that is a bodacious haul. That burner has my goggles on it ,WOW
and yessir, I do really actually need those tweezers. I was looking for some. Thank you my friend.
It's been a while since I observed your average person assigned the duty of cooking in a household that doesn't have much interest in cooking. Holy smokes! Makes my skin crawl watching someone try to cut potatoes and having them stick to the knife so they use another knife to dislodge the offending spud. Or the next day watching how this other person cuts an avocado. Or the half gallon of instant hollandaise being made. Or the terribly overcooked sausage and bacon.
My mother in law... i think the world of her, but she is absolutely the worst cook I've been around. Purely because she doesn't care. Most recently, I had an amazing tomato intended for my world famous chicken clubs on grilled sourdough. She took it on herself to cut the worst slices of tomato in history. They varied from wedges to 3/4" thick Z cuts or something. All she cared about was getting it over with and it pissed me off so much i think about it at least once every two weeks. It was so bad.
And to beat all, no one asks her to do any cooking at all - among my wife's siblings and their spouses. Because we all know. She just inserts herself snd does things terribly. She still puts Lipton packets in her hamburgers, because the 70's were such an awesome time for recipes.
Quote from: Pissy on December 30, 2022, 05:48:21 AM
She took it on herself to cut the worst slices of tomato in history. They varied from wedges to 3/4" thick Z cuts or something. All she cared about was getting it over with and it pissed me off so much i think about it at least once every two weeks. It was so bad.
This made me truly LOL and then I read it to my wife and she did too.
She would def have had an accident over that tomato bullshit. Older people fall down stairs all the time. They also get their arms caught in car doors from time to time.
She's the type that would complain about a knife being too sharp.
I sharpen her knives whenever we go to her house. She has Cutco's.
One Christmas at her house i was pulled into making scrambled eggs for part if a larger breakfast. She had an electric skillet out and already on full blast. Handed it off to me. I proceeded to make the worst batch of scrambled eggs in history. They leached half their volume of water out in the bowl once they were cooked. Nobody ate them. I had to apologize. I told my wife I'm never taking over for her like that again. I'm happy to cook scrambled eggs, but not something someone else started.
id be at the point where id ask for a divorce solely on the grounds that she is related to someone like that.
im super disappointed at my main pizza/garbage plate/sub shop. these fuckers issued coupons not long ago that say 2 lg steak subs $21.99, expires 12/31/22. i order the subs show up and present the coupon and they decline to accept it. i asked why, its still good through today and they said they werent accepting it any longer and the new special is 24.99. granted its only 3 dollars but wtf. im good for 2 to 3 times a month in this place probably to the tune of approx $500 or more a year. they are about to throw that away for not honoring a coupon they issued and is still inside of it expiring. 3 fucking dollar difference. cmon. the thing that sucks is i like the food and they are like 2 seconds away. if i switch to the next place it makes it much more unlikely ill order because the next nearest place is miles away. i could walk to this place. im mad but they are so convenient. fucking great way to wrap up the year, at war with my fav pizza shop.
That's complete bullshit. That's like breach of contract/false advertising.
Quote from: RAGER on December 18, 2022, 01:16:48 PM
Trying a different method for kraut.
Vacuum seal bags. 2%+ ratio to weight of cabbage. We'll see what they look like in two weeks. Kellie wasn't sure if what I was doing. She asked if I was prepping to freeze stuff. I said no I'm trying a different krait method. But then I thought what if I were to batch a few and toss them in the freezer or fridge to hold. Then just pull out to ferment when I wanted more with an approximate two week turn around? Huh. I'll try it.
(https://i.imgur.com/vl6xOv2.jpeg)
Here's my bag kraut at 2 weeks. Crunchy and not much moisture. I think I'll add a touch of my ferment brine and yo another week.
(https://i.imgur.com/mJEx868.jpg)
(https://i.imgur.com/A6jwRi3.jpg)
My sealed bag let loose. I had it on the counter but after that moved to the fridge. The liquid had turned red and streaked about after the breach. It hadn't blown up or anything and I thought I double burned the seal. Might use it as a bed for pork chop, possibly. or taco garnish or something like a charcuterie plate - or all three. (if it's edible)
correction: holy crackers! it has expanded doubly. I guess it might have pressure burst the seal and now the volume looks double and it looks pretty wet. looked dry when I sealed it.
I didn't crush the slices so it's all chemical reaction. (salt and tequila)
(https://i.ibb.co/y07tzxd/cb.jpg)
(https://i.ibb.co/9wnDRrL/Untitled.jpg)
Quote from: mortlock on December 31, 2022, 06:44:57 PM
im super disappointed at my main pizza/garbage plate/sub shop. these fuckers issued coupons not long ago that say 2 lg steak subs $21.99, expires 12/31/22. i order the subs show up and present the coupon and they decline to accept it. i asked why, its still good through today and they said they werent accepting it any longer and the new special is 24.99. granted its only 3 dollars but wtf. im good for 2 to 3 times a month in this place probably to the tune of approx $500 or more a year. they are about to throw that away for not honoring a coupon they issued and is still inside of it expiring. 3 fucking dollar difference. cmon. the thing that sucks is i like the food and they are like 2 seconds away. if i switch to the next place it makes it much more unlikely ill order because the next nearest place is miles away. i could walk to this place. im mad but they are so convenient. fucking great way to wrap up the year, at war with my fav pizza shop.
It sounds like they take their coupons
very seriously with a grain of salt. No way to get that 5-star review. They could have thrown in a side to compensate, if they were creative, or cared. Maybe a training mishap? Maybe a microscopic fine print on the back? Maybe a Seinfeld skit.
The rental car reservation episode cones to mind actually.
Server-"Sir I know what the coupon says"
Dave- "I don't think you do."
haha! I'll look for that one.
Copping to being wee klutz on the cabbage - it didn't leak at all. It had puffed up and spread loose. Well, I cut it open and what a massive stench came out of it, a horrible dose of methane-like gas. Tasted it, bland. Let it air-out, hoping for it to gas-off. It seems to have aired out. Back in the fridge.
one of my fav seinfelds.
after some talks and consideration we have made the decision that the pizza place is now under an official ban indefinitely. im pissed off that they would throw away loyal customers over $3 coupon that they issued. no excuse.
they join the other local place that burned me and the missus years ago with their own unforced errors and self inflicted wounds.
there was a diner we liked to go to and one day we are there ordering brek. we order 2 glasses of oj. they are out of oj. but do they just say that..nope. they bring us 2 glasses of oj that were 95% water and 5% oj. obviously splitting the little speck they had left and watering it down. AND charged us full price. fatal error, never been back since.
rager since youve been in the business, what the hell makes an establishment do such stupid things over something that has literally no monetary benefit to them nor harm to them and has the potential to cause serious harm through lost business and bad press/public relations? i dont get it. in the case of the oj we never said anything and just never went back. in the case of the coupon we gave them the chance to honor the coupon by respectfully bringing it up but they still double down over 3 fucking dollars. especially in the day of internet shaming. im not going that far with it but the potential is there to get lit up in reviews online.
i probably should have just walked out and left the subs behind in retrospect.
The coupon thing is plain and simple illegal. They offered it. It was valid. It's still on their website stating that deal. I got a mind to call them to claim that deal. If they say no, infirm them if illegal advertising. Buck stops with them. Too bad your site is out of date. Not my problem.
That oj thing is just lazy bullshit I'd never do. And greedy.
Many years ago my "pizza" place across the street, like I could literally hold my breath and make it there, always had coupons of various sorts, combo deals, etc. Always running a Tue coupon, Sunday coupon. But quite often then they would just let me use the Tue on a Thurs. Or a 10-piece wings for free but on the wrong day. It was a mutual respect relationship. Guess what....their tip jar was always near the brim (mostly owners/relatives worked there). They never went out of business even though they got some sketchy reviews. Chug chug chug the conveyor-belt (pizza) was always running...
Even if they made a bad pie (trainee) or sometimes the salad was missing a thing or two, you knew they were there and always backed it up. Open 7 days a week. I probably went there 10 years+
Quote from: RAGER on January 02, 2023, 08:53:27 PM
The coupon thing is plain and simple illegal. They offered it. It was valid. It's still on their website stating that deal. I got a mind to call them to claim that deal. If they say no, infirm them if illegal advertising. Buck stops with them. Too bad your site is out of date. Not my problem.
That oj thing is just lazy bullshit I'd never do. And greedy.
i may make a referral to the doj.
We used to use Papa Johns coupons in college that were totally bogus or out of market or expired or whatever, and they always honored them. Even when they didn't have to. Pizza is such a cash cow, there's no reason to jeopardize a returning customer over a $3 discount.
How could you serve breakfast and allow the oj to run low? It's like serving breakfast without eggs. You almost need to lock the doors until someone gets more oj.
Started two new Small experimental ferments.
On the left is yellow onions, salt, serrano slices, Mexican oregano, pinch of cumin (b.o.).
On the right is cabbage, fermented fish salt, garlic, makrut lime leaves
(https://uploads.tapatalk-cdn.com/20230109/0a6596c7f88b7dee7f83c6867ec6c5d4.jpg)
Here's the full tiger two from 3 weeks ago now in delis. They're pretty mild and very crunchy. Imma leave them for another week just like this on the counter and agitate once daily, taste periodically.
(https://uploads.tapatalk-cdn.com/20230109/8685ec7cd992a1a593f27317162b23ba.jpg)
Sent from my iPhone using Tapatalk
rager whats your take on gold steak?
What is it?
Lemme googled
i googled but i want your raw take. im not sure what it is.
Seems like bs. Am I missing something?
Today was split fart soup with ham and a pintos. But I cook pintos every week.
Also a small batch of kimchi.
(https://i.imgur.com/MwOnA7Y.jpg)
Warm egg mayo, cress and bacon bap. pic not mine but im def going to make a version of this. super secret r&d for dcs. do your own research.
(https://i.ibb.co/LYHgMx9/bacon-bap.jpg) (https://ibb.co/LYHgMx9)
don't buy that at a store make it yourself. or better get a better diet. yes the store is probably way tastier. like a slider. into hades. clean up your act, save yer colon brah. sure if you're a triathlete and fire that shit off like a rooster, go ahead. then gimmie 50, or 100 for real.
Made tan children's food last night because of weed.
Wiener wraps with crescent rolls. I cut the dogs in half and also cut off the rounded tips because symmetry. I chopped up those bits and pressed them into the dough for fun. Crinkle cut fries too.
(https://uploads.tapatalk-cdn.com/20230222/70a9ac0cedc5d51e228775852b142d19.jpg)
Sent from my iPhone using Tapatalk(https://uploads.tapatalk-cdn.com/20230222/b35b5de4a11b20edfb7cedd5fe65d3c7.jpg)
(https://uploads.tapatalk-cdn.com/20230222/3c3858fc7138a433b70ef90ed1a0c476.jpg)
5 out of 5 stars on yelp.
On my approximate 4-5 year quest to find a specific herb or the seasoning mix for northern Thai Laap I came across this mix. I made some Laap for dinner and used some. It's ok but I don't think it contains the ever evasive herb. It also tastes very similar to a mix I've made before. The search continues.
(https://uploads.tapatalk-cdn.com/20230223/8031a7d778ab4fd741f66d2d05dce888.jpg)
(https://uploads.tapatalk-cdn.com/20230223/59ebedce2f5ca4c50c3e8a0205cb5726.jpg)
Sent from my iPhone using Tapatalk
what's the ever evasive herb? I can ask the Thai place that just opened across the border. I need to check that place out, pronto. Haven't had Thai in a long while. Hope they good!
ah, scratch that. Not even going there. I PM'd you the link. Don't look, ugh.
The herb I can't seem to find anywhere is malaep. It looks almost identical to dill seed and I think I tried that once to not much effect. I asked a famous chef known for Thai cuisine if it was in fact dill seed to which he curtly replied "not even close". Which pissed me off because I was like open your fucking eyes dude. they look damn identical. You could see where I might think that. Dill is used in Thailand sometimes as a main herb so...... Dick.
Rager, you ever make Achar? Looking for a good recipe, and fuck.... The number out there is astounding. I'm partial to the lime variety over mango. Looks like mustard oil is the secret weapon.
This is the one I have bookmarked. It's been quite a while but I must've like it to have saved it I guess.
https://www.taste.com.au/recipes/indian-lime-pickle/34a44dcd-0475-48a9-82b4-fbc3aaa992d4
That's exactly what I was looking for, a rec from someone whose opinion I give a fuck about.
mmm, mustard oil. I'll need some of that.
I don't remember buying mustard oil. Maybe I made it?
I'd bet caiziouy would be great!
You ever thought of adding bechamel to mashed potatoes? Wife brought home some takeout the other night that included mashed potatoes without gravy. So of course I tasted them to see if I had to "fix" them. They were good and I got the distinct flavor of nutmeg. Either that or they made a garlic cream sauce and added nutmeg which you basically be a type of mornay if they added Parm which I didn't really taste.
Quote from: RAGER on February 24, 2023, 01:13:49 AMI'd bet caiziouy would be great!
I've got a 16oz foil zipbag of mustard powder for making Chinese hot and it really works - just add water. Are you saying add mustard to the caizaiyou? If so I'll try some tonite.
I would probably crush some brown mustard seeds in mortar and pestle then add to heated caiziyou, let cool and strain through cheesecloth.
I think this brand of canned tomatoes are national.
Made a batch and used these crushed tomatoes.
When I opened the can it jolted in my hand and kinda sucked inward. Hard to describe. Thought it was weird but continued and dumped them in with the other ingredients and spices I'd been sautéing and sweating. Then my brain took over. What if they're bad? I like chili but....so I grabbed the other can and opened it. Similar thing. Gaaaahh!!
Ok, fuck that. Not eating this. Called the quality control number and got no definitive answer but some money refunded.
Tossed that batch and started all over with a different brand.
Anybody have a similar experience?
(https://i.imgur.com/QaCdLvL.jpeg)
So it was under pressure, not partial vacuum? Not good.
It looks like a store brand to me. Never seen it.
I've got 6-8 cans of Rotel since Pissy ever mentioned the brand. Good stuff! I'll make some Spanish rice.
Gobs of Costco beef chili spotted last week - 4lb containers . I only kinda looked at it. Nice color though, a dark reddish hue. Not as nice as that dark chipotle appearance as RAGERS, though. Give me the roasty brown.
Quote from: Pissy on March 15, 2023, 03:58:18 PMSo it was under pressure, not partial vacuum? Not good.
It looks like a store brand to me. Never seen it.
It's hard to describe. The can jolted physically in my hand. Did it come by airplane? Who knows.
Buy a can of "crushed" tomatoes with the pull top lid and try it. Pay close attention. In hindsight it was probably ok but that shit ain't something to fuck around with.
Im super weird about dented cans. Ill eat canned food that is years past its best buy date but not dented cans.
Gonna try to do some short cut tavern style pizza tonight. Square cut. Italian sausage and hot giardiniera on one and the other will be less traditional. Maybe sliced shiitake, shaved red onion and?...
By shortcut I mean that I'll be using flour tortillas. In theory it should work because the style of crust is overproofed dough.
I think Kenji has touched on this. I remember reading about it a while back. But I'll take two flour tortillas with just a touch of oil and cheese between and roll to create and kind of amalgam because I think one tortilla might be too thin. This s all from fever dreams so we'll see.
Stay tuned. Gonna start on the NY style sauce in a few.
Subscribed.
Copy paste from Imgur
All done on flour tortillas.
Each pizza consists of two tortillas with a little cheddar between them and rolled with a pin to kind of amalgam the two. Then let to dry out for several hours.
Baked 450 in preheated cast irons with a dusting of cornmeal for about 8 minutes.
This is inspired by Kenjis recent foray into the Midwest/Chicago tavern style. I'd bet several of you have to.
I'll do the real dough recipe sometime soon but this was a fun experiment.
Colors are all off cuz my kitchen lighting is terrible especially at night. Things get washed out and weird so there is some filtering to try and show color. They weren't burnt at all. Just some char. In fact the sausage one could have gone and additional 1 minute max.
Classic red sauce, mozzarella, my own fennel sausage, my own-ish giardiniera.
(https://i.imgur.com/wNawZx0.jpeg)
(https://i.imgur.com/uaOtu6x.jpeg)
Red sauce, mozzarella, shiitake, shaved red onion, pickled banana peppers.
(https://i.imgur.com/xkPXFbe.jpeg)
(https://i.imgur.com/rYfUnIK.jpeg)
(https://i.imgur.com/eihAd4E.jpeg)
(https://i.imgur.com/0oXytxv.jpeg)
looks good except for the square cut. round pizza needs triangles slices. its geometry.
Let's be honest, or let's be Frank,
Any way you slice it that is a stunning masterpiece. one of the most beautiful looking pies ever. a photo of it should be framed and hanging in every parlour that makes pizza. or put it on something, pizza fest poster, pizza book, something.
Quote from: RAGER on March 28, 2023, 11:12:37 AMQuote from: RAGER on March 28, 2023, 11:12:37 AMClassic red sauce, mozzarella, my own fennel sausage, my own-ish giardiniera.
(https://i.imgur.com/wNawZx0.jpeg)
Morty. Just going with the tradition. It was good but my favorite is still Neapolitan style. I don't have the equipment for that though. I can do most things at home but a decent er impressive pizza escapes my capabilities for the equipment I have.
Muffin, that's very kind. For what it is, I labored a bit over it. I'll do the real dough some time.
Oh hell yes.
My favorite pizza is cracker crust style. If that's tavern pizza in Chicago, I never knew.
I recall as a kid getting Mexican pizzas at The Blind Duck in Iron Mountain, but it wasn't like this. It was more like a tostada.
Small batch of Kkakdugi today.
Daikon radish, scallions, ginger, garlic,salt, sugar, salted shrimp, fish sauce, gochugaru.
Probably let it ferment 4 days at room temp then refrigerate and enjoy.
(https://i.imgur.com/jesVQkn.jpeg)
Ferment of cabbage, carrots, garlic, onion, dried Szechuan chili. 2% brine to wet everything plus a couple punches of kosher salt.
(https://i.imgur.com/PVhTSdk.jpeg)
Kind of a pastitsio with ditalini. The aforementioned pasta shape, spinach, nutmegy bechamel, ricotta egg pecorino mix, meat sauce, Asiago.
Side order of kimchi and Kkakdugi just cuz.
(https://i.imgur.com/tW26f4p.jpeg)
Last year I thought I was fermenting garlic but I was actually just kinda pickling it or something. Not a lot of action then but now! we got something happening with batch #2. I looked after 24hrs and wow, some serious action. Just raw peeled cloves in salt brine - 1Tbsp sea salt per 2 cups distilled water. Massive foam! I wonder what that's all about. Apparently I'm letting it work for 30 days. Nice plume of garlic air too. 2 lbs approx of garlic in 4 cups brine.
I just read, if this was beer fermenting, the foam would be called krausen. Last time I drank the nectar and it was divine but subtle. This time I wonder how darn powerful it will be. Will report back!
(https://i.ibb.co/mSxC3k7/garlic.jpg) (https://ibb.co/WsTWLZ1)
Did some Pizza experiment last night.
(https://i.imgur.com/Y3udz8T.jpeg)
New York style cooked sauce, mix of *cheeses: whole milk mozzarella, smoked provolone, cheddar, and pepper Jack. House made spicy Italian sausage, housemade giardinera, chopped mushrooms
*Inspired by Provel cheese famously used in St. Louis Style pizza
(https://i.imgur.com/3aOrU1f.jpeg)
Same dough and sauce, whole milk mozzarella, pecorino, middle of the road Boarshead pepp, red onion.
Crumb shots
(https://i.imgur.com/wcGrLH1.jpeg)
(https://i.imgur.com/qMY6hd6.jpeg)
toppings look good, great in fact . im not sure on the crust. looks slightly bready to me.
shucks, dang. not bad. absolutely murdered-out boars head. I'd could roll with it. Not sure about bready bread, he might be right, takes a certain eye to comprehend the nuance.
My garlic is seriously going bananas I mean that the fermentation crock is sounding off "pop" "pop" like tiny bubble wrap pops every 1/2 hour to 1 hour. As intended with that style of water moat lid crock. Super active though, its like on broil, and garlic air has filled the house. I'm very surprised at the activity.
I like hearing my pao cai jars burping. Things are alive.
Bready crusty. A 3 day ferment will get some aeration for sure. A little more so on the pepperoni because if less mass than the other. I purposefully ran the toppings out to the edges because I split the batch into two small pies. If I do the same amount again it would end up feint 15-16" which I don't have the stone or pan big enough. At least not that I'd want to use for pizza.
It's evolving.
they are looking extra excellent. I'm amazed at the meat-eaters looking ones -ie. the first one post #2429. I don't know how you top those or what's on there. Doesn't matter, its a feast for the eyes.
I listed the ingredients. I'll post a video about Provel cheese. I tried to copy it kinda but I added pepper Jack.
whut in sam henry is happening at 2:55. Reported.
Cutting into squares? Right?
Hot mix. Kinda like a giardiniera.
(https://i.imgur.com/jtXS9SV.jpg)
is that what goes on a chicago beef sandwich?
Similar but it has different peppers and mine doesn't contain oil.
My grandma had a few fancy glass containers with artfully placed vegetables in vinegar (maybe oil) in them on top of her china cabinet. That jar reminded me of that.
I'll take that as a compliment.
As intended.
Jarred up a batch of piccalilli I started yesterday.
(https://i.imgur.com/Q0tIhcZ.jpeg)
Got a proper bolognese going for tonight with bucatini.
(https://i.imgur.com/qoRLfCd.jpg)
Bucatini bolognese ragu.
(https://i.imgur.com/6qfpaD3.jpeg)
I do the milk and white wine type. So damn good.
This after the milk is added before it's cooked down but before the tomato purée.
(https://i.imgur.com/i1WOrSM.jpeg)
Made pizza dough this morning for Monday. Also saved some bolognese aside for the pizza. Probably my favorite topping with white sauce and fresh mozzarella. Búfala if I can find it.
Made maple glazed old fashioned donuts for the hungover wife. Pulled a card from grandmas hand written recipe box that I got when she passed. The issues I had were that given the last minute nature of the request. I I didn't have buttermilk, but did the tablespoon of vinegar in half and half trick, also didn't have enough oil so they weren't fully submerged and didn't get the signature cracked top. That said she said they were the best donuts she's ever had. The oil was way too hot on the first one, and it got too dark. Dialed it back and rocked 365, 2 minutes per side with 1 flip.
(https://i.ibb.co/MgLsXgF/20230506-180237.jpg) (https://ibb.co/MgLsXgF)
sweet biscuits
my garlic ferment is at 28days. Going to let it keep going since reading that it should read at a pH level under 4.8 or something to be sure no botulism. My ph paper only goes down to 5.5 and it's reading there but I need to pickup some new strips that read lower.
my point is is that the stuff is as close to having an open can of gasoline or a can of paint thinner open in the kitchen. It fills the whole house with a super-obvious industrial grade solvent. Fun stuff.
I've been playing around with Burmese mixed "salads" this past week. Kind of like a Thai khao tom but without the khao (rice).
They're called "a thoke" or just thoke/ thote depending on transliteration.
This one is a cross between shauk thi thoke and kyettha a thoke. Chicken as a protein and lemon segments as the fruit.
All the components
(https://i.imgur.com/H3op05W.jpg)
Mixed and plated
(https://i.imgur.com/VTYBp8Q.jpg)
This other one is the second most common thoke to see on a Burmese menu. Second to fermented tea leaf thoke. It's let thoke sohn or rainbow salad. I added chicken to it.
(https://i.imgur.com/s2uBi4r.jpg)
those look like super good eatin'
Yes. Lots of textures and flavor bombs. Lots of ingredients.
Having fun with sandwiches. Here's the build for that last one.
Steamed the bun then two slices of Swiss and some spicy nuea tam gets toasted. Add mustard
(https://i.imgur.com/wQ6WOc2.jpeg)
(https://i.imgur.com/ENmcPou.jpeg)
Thin sliced dills next
(https://i.imgur.com/QFbaaas.jpeg)
Griddled ham
(https://i.imgur.com/PNWDCsc.jpeg)
Pickled gai lan/carrots, red onion and shallots
(https://i.imgur.com/FdQRQCy.jpeg)
Shredduce and done
(https://i.imgur.com/CTZcoHk.jpeg)
Backside cheese hinge
(https://i.imgur.com/dqxwIsi.jpeg)
WoW! did not expect that. 10 out of 10. plus 10 for the bun. Smashing!
It was really good. Having the other half today. We'll see how it tastes reheated.
that "cheese hinge" is wild. translucent webbing and whatever is going on there. fascinating. could be something one might see in glass-blowing studio. but that bun...really tops the work.
godlike.
Huge chore done. Cleaning out and actual cleaning of the fridges. Been putting it off. Skipped a grocery week and then some cuz we were out of town and then I just made do with what we had. Worked out cuz we got down to pretty much basics which made it easy to pull everything out to clean.
Main fridge
(https://i.imgur.com/OPPYvwh.jpg)
Project and beer fridge
(https://i.imgur.com/0HiHbYI.jpg)
mr high society over here with 2 fridges.
3. I didn't show the other one. It's small those.
anyone ever try this seasoning? its killer. i was turned onto this by a former employee of a famous burger joint that is no longer around. she the one who gave me the hot sauce recipe. its the seasoning they used on their burgers and onion rings. holy shit i tried it on a burger and was instantly transported back to that place. Vic & Irvs was one of the best.
(https://i.ibb.co/R4H7H0h/20230622-123136.jpg) (https://ibb.co/R4H7H0h)
Dude that's like the OG seasoning.
.
Got 5 lbs of Albacore given to me. Caught 80 miles off the coast of Newport Oregon. This about half
(https://i.imgur.com/5cbZXpu.%20jpeg%20%5B/%20img%5DNegi%20toro%20gunkan-maki.%20Belly%20meat%20and%20scallions%20chopped%20up%20together%20and%20put%20in%20seaweed%20with%20rice.%20Dip%20a%20little%20shoyu.%20I'm%20no%20sushi%20master...yet%5Bimg%5Dhttps://i.imgur.com/q6LgNau.jpeg)
is that Sturgeon?
No. Having trouble editing this fucking thing. Fuck. Albacore
(https://i.imgur.com/5cbZXpu.jpeg)
First thing was negi toro gunkan maki.
Raw tuna
(https://i.imgur.com/q6LgNau.jpeg)
Neato. and 80 miles off Newport, wow. That's sounds out there!
is that near where that stupid sub went down?
I also did a makeshift sous vide so I could make canned tuna like product.
(https://i.imgur.com/zFrA6hI.jpeg)
Turned out pretty damn good. Kept the water at about 140° for about 20 min. Capt Rick would approve.
Quote from: mortlock on June 23, 2023, 08:30:32 PMis that near where that stupid sub went down?
not really. well, same ocean, so kinda close.
I'm fixin' to make Zimmern poached chicken. Whole chicken in a boiling pot then turn off the heat cover and wait 90 minutes. A lot of his ingredients I don't got so I'll wing it with what I have on hand bzzt, make a grocery run, need ginger, scallions. Supposed to be super tender. Can make dumpling mix with. I'm just going to test run it for now so no dumplings yet, at least until I find dumpling sheets.
https://andrewzimmern.com/recipes/andrew-zimmern-cooks-hainanese-chicken-rice/
Oh. Add garlic to the cooking water. Don't throw it out. It's stock now. Cook rice with it. Then make khao man gai.
Quote from: Muffin Man on June 23, 2023, 09:13:37 PMQuote from: mortlock on June 23, 2023, 08:30:32 PMis that near where that stupid sub went down?
not really. well, same ocean, so kinda close.
Nah. Titanic is at the bottom of the North Atlantic. Closer to morty.
Oh yeah. different ocean. I was mixing up my oceans after looking at the Challenger Deep stuff, Mariana Trench in the Pacific.
i heard theres megalodons in that trench.
you can bet your sweet bippy there is
(https://i.ibb.co/Z2db0Lr/megalodon-size.jpg) (https://ibb.co/kmKPtHT)
Oh yeah we got that east coast shit best by like 10'000'. Ha! Suck it.
Pa-ci-fic! Pa-ci-fic! Pa-ci-fic!
egggxactically...totally different league.
"The expedition leaves Brooklyn aboard the United States Navy frigate Abraham Lincoln, then travels south around Cape Horn into the Pacific Ocean. After a five-month search ending off Japan, the frigate locates and attacks the monster, which damages the ship's rudder. Aronnax and Land are hurled into the sea, and Conseil jumps into the water after them. They survive by climbing onto the "monster", which, they are startled to find, is a futuristic submarine. They wait on the deck of the vessel until morning, when they are captured, hauled inside, and introduced to the submarine's mysterious constructor and commander, Captain Nemo."
Dude I'm getting tuna from is a fishin fool. This stuff was from last year. They killed it. Seasons starting soon. Hopefully I can get more.
I did a few medallions for dinner aaaand overcooked them. Still good and juicy but not perfect. Japanese tater salad rules though. See the red shiso? Yum.
(https://i.imgur.com/VCc62gK.jpeg)
More practice. I like these little gunkan maki.
(https://i.imgur.com/3g1OEVC.jpg)
yeah those are the real deal. What is the sauce; tamarind-ish? Looks that color.
Right, the Japanese potato salad looks magnificent!.
ps. I have a Shisho body wash/gel (fake though)
Sauce is pure shoyu. The sauce on the cooked tuna is toasted then ground sesame seeds with sake, mirin, shoyu, garlic and ginger.
Japanese tater salad is awesome.
funny I never noticed shoyu is brown. too many dark sushi bars (or too few) I guess, and my bottles sure look black too. I had to pull one close to the window and, wow, brown.
ps. nice sushi plate set there.
It is? Huh. Shoyu is also also saltier than Tamari. And Tamari is all soy no wheat. They're both soy sauces.
Nothing special in the plate. It just works.
This is one I have on my top shelf but I'm ready to try another brand or grade. Its good though, end of my second bottle of it.
https://www.takaski.com/product/takesan-kishibori-shoyu-gourmet-japanese-soy-sauce-made-in-japan/
The 360 I got from Mala Market is from Sichuan province. Has wheat in it and is strong.
Oh hey, I just sipped it straight, its not totally that strong. They changed the label and are calling it light now. It's pretty good but not light enough for me. I've had lighter. https://themalamarket.com/collections/all/products/zhongba-360-light-soy-sauce-naturally-brewed-1-year
I ran out of light* soy, which I need to re-stock. Never knew there was a light variety until last year. I blew through a bottle of it. Great for tweaking a dish w/o going overboard.
*Yikes, make that "thin". This one was good but I need to double-check after re-stocking.
https://www.amazon.com/Healthy-Boy-Brand-Sauce-ounces/dp/B0086XQ4XK/
Their mushroom sauce is delish^
Never liked Tamari or that other one. Maybe I need to get a top grade Tamari and try again. Plus, I think my palate may have since changed.
I've got those fermented whole soy beans. Really adds a twist to, well, anything.
I feel I've bought that top one before.
Lots of Healthy Boy around here.
I'll never be without fermented black soybeans. I doan give a shit what the Dr.says.
Checker at the grocery this morning wanted to argue with me that scallions and green onions aren't the same thing. Then she asked if the bunch in her hand was cilantro or parsley. You tell me genius.
I would refuse to shop there
Quote from: Muffin Man on June 26, 2023, 02:59:54 PMI would refuse to shop there
It's a little out if my way but not too much. Fred Meyers sold out to Kroger a few years back and they seem hellbent on turning it into a homogeneous Midwest cracker ass distopia. Can't even find daikon there. The one by me is really bad. Abysmal produce and super shitty staff.
This other one is a bit getter but further.
Can't wait for the New seasons like 5 minutes from me to open.
Made a small test batch of ponzu. Didn't have any yuzu so I used lemon.
Lemon juice and peel
Mirin
Soy sauce
Katsuobushi
Konbu
Steep one week.
(https://i.imgur.com/FSei6tf.jpeg)
Awesome that you're getting a new grocery market. That's huge.
Grocery butcher was just telling me that back in the day they used to haul farm vegetables to Pike Place market. I used to go there frequently to visit/shop the various tables. You could find all kinda ingredients and foods from organic scallions to smoked fish to goat cheese. Yep a famers market! Haven't been to a real one in years! eghads.
I pikced up scallions, er, green onions today they were on sale $1ea. Got 3 and the receipt said 3 for 2 so, $1.50. Score! Wait that math is all messed up I better ask them next time. Also ginger for muh chicken. Produce man tried to sell me lemongrass but wouldn't say how to use it but I'll do that next time, lemongrass chicken.
Might know a thing or two about lemongrass.
Of course. Lemme get some from across the border and re-visit with a question or three. Thanks!
ps. maybe a run to H-Mart.
I followed the dang instruction for Zimmern poached whole chicken and the dang thing came out pink (wrong pot? I need a bigger pot) so it's now in the oven for who-knows how long. also spilled a container a jalapeno crema that I just blended all over the...well heck! Good sauce though, got a hot tip to add capers. Interesting but kitchen disaster.
totally done with the local chicken brand (was over them years ago but this cinches it). Going to the place over yonder where they have heirloom or whatever birds. The local garbage has all the flavor to the equivalent of a mass grocery tomato. May as well be eating styrofoam.
Sucks about the chicken. There's always good ways to salvage chicken.
Like this chicken carcass soup with brothy herby white beans.
(https://i.imgur.com/ktjVW5O.jpeg)
Thanks Rager that starts me on off on an idea or two. Ill make some soup, and some pastas; Cacciatore, alfredo. I just opened a can of tomato paste (for pizza). Any ideas for how can I use the paste for chicken?
Yeah. Make some soup. After your mirepoix has bloomed after about 2-3 minutes, add a spoon of paste and continue for another 4-5. Not too high heat though. Then deglaze and proceed. Use that chicken water too.
Quote from: RAGER on June 27, 2023, 03:16:41 PMYeah. Make some soup. After your mirepoix has bloomed after about 2-3 minutes, add a spoon of paste and continue for another 4-5. Not too high heat though. Then deglaze and proceed. Use that chicken water too.
Roger that. ah great. I picked up celery hearts yesterday so all set. Looking at your soup...I've also got some white beans (canned) but more importantly (to me) various dried seaweeds - I'll pick one of those, not too much. Also dried mushrooms. oohhh boy soups on!
ps. bacon has been sitting there in the refer for weeks. Now I have a plan for a little bit of it.
Some stuff I made with the leftover skewer meat and the fried chicken. I still have the "tails" and the bones and a little trim. Might be turned into pho at some point.
Burrito with ribeye and frico seal.
(https://i.imgur.com/SHW5wZG.jpg)
Foldie with ribeye, pintos and Flamin Hot dust.
(https://i.imgur.com/grmbmH9.jpg)
Swedish-ish meatballs Yukons, garden beans and gravy from chicken
Pan drippings.
(https://i.imgur.com/ubgYQAg.jpg)
Thai chicken red curry with you guessed it. Fried chicken.
(https://i.imgur.com/9PVH5Uw.jpeg)
(https://i.imgur.com/P9bzbzE.jpeg)
Trottole pasta with ribeye meat sauce
(https://i.imgur.com/yb7It7R.jpg)
great use of the dust.
crikey, what a spread.
Quote from: mortlock on July 10, 2023, 05:54:56 PMgreat use of the dust.
Can you believe that's the first ever bag if Flamin Hot anything I've ever purchased in my life?
That movie was quite entertaining. I recommend it. Total bullshit story though.
I scored 10lbs of Hatch green chiles this week. Just finished roasting and portioning and freezing them. Should lest me quite a while, even giving some away.
I didn't take any pictures. Sorry.
Did you have a holy drum over a fire? Theres a place here called La Taq does that.
No, I did them in the oven in batches while I was working. I had split them in half and seeded them first. Coated with olive oil, 30 minutes at 400° then put them in a closed container to steam. Portioned into 1/2lb bags or so and I'll peel them after thawing before use. There was some pretty dank juice that came out of them, I'd like to think of something to do with.
If there's enough, marinate some chicken in it that has been dry brined then roast over cabbage to catch the drippings. Then collect those drippings and make a jus. Add some of your hatch salsa to a roast chicken sandwich on ciabatta with melty Monterey Hack and dip. Idk I'm just riffin.
Or make a hatch chopped chicken with cheese hoagie.
Either of those sandwiches sound awesome. And jus is a good use of the juice.
might work in an egg salad sandwich. I remeber that dank runoff from doing hatch in my dutch oven. Hit' them pretty hot temp, got the black liquid. I think I made ice-cubes from it for stuff later (Shaft trick)
Shaft who? Who's sharft?
Generative synthesis kitchen rig.
(https://i.imgur.com/QBuCDLN.jpg)
noise show in the kitchen.
Totally.
That hiwatt you have, it's a Custom 20 head, correct?
Custom 20 2x10 combo. SA-210
Everybody all hatch chili cray cray atm. Humbug. They're just spicy Anaheims.
I'm developing a roast shishito burger/sandwich of some sort currently. I'm working on the bread/bun aspect.
https://thehat.com/ (https://thehat.com/)
i def need to try their pastrami. somehow i need to get to cali for this.
(https://i.ibb.co/D7mZ4rD/the-hat-pastrami.webp) (https://ibb.co/D7mZ4rD)
Quote from: mortlock on August 17, 2023, 08:17:41 PMhttps://thehat.com/ (https://thehat.com/)
i def need to try their pastrami. somehow i need to get to cali for this.
(https://i.ibb.co/D7mZ4rD/the-hat-pastrami.webp) (https://ibb.co/D7mZ4rD)
You should try mine.
(https://i.imgur.com/DACYvDV.jpg)
I would love to put your pastrami in my mouth.
I got a line on a Hobart deli slicer. Actually three of them for $400 here in town - unknown condition. I'm thinking i can fix them up and sell two and make some cash, and keep one. Hobarts are easy to find parts for and fetch $750 used in good shape on the auction site.
I actually just sold my La Pavoni Euripicola espresso press on there. It was the cheapest one stateside for sale. It took a while, but it went for $525+shipping. Of course now that the IRS is requiring a 1099 to get sent to anyone that makes over $600 from online sales, I'll only be keeping about 67% of that (ebay fees are now 13.25%, and they took another 1.5% for "expedited payment".
But still it made me the side hustle money to go out and make more side hustle money.
where does everyone stand on the mayo debate? hellmans or dukes or ???
ive always been a hellmans guy. never had dukes in my region until very recently. i bought a jar and fell in love with it. the debate raged on in my head. dukes was starting to win, then when i went to buy another jar the store jacked the price up. at first hellmans and dukes were both priced at 6.99 a jar. they left hellmans where it is and raised the dukes to 8.99. fuck that. im sticking with the hellmans.
I like dukes too but to pay more just because it's a novelty? Meh. It's usually Hellmans/best Foods or Kewpie.
Dukes is the gold standard here. But it's not exactly the mayo of the gods.
Mayo prices here are bonkers, I've noticed. The large jars are only a buck more than the mid sized, so like a 5.99 8oz jar vs a 6.99 20 oz. Well duh.
Made an heirloom tomato tart.
Moments earlier they were relaxing on the vine minding their own business.
Three heirloom varieties, thyme parsley and basil from the garden, Maldon, pecorino and a domestic Gruyère type.
(https://i.imgur.com/CP1Gx4Q.jpeg)
Pre bake. I'd luge to say I laminated my own dough but I did not. I'll do a galette next and I will make that dough.
(https://i.imgur.com/YWDvjbf.jpeg)
It's almost a pizza
rager is taking a page out of muffin mans pizza making.
Fuck yeah! Tarragon Dijon base, red wine braised shallots. Gruyère. I can source frog legs, snails and merguez. Shit! This sounds good.
i need to get my hands on some scrapple. i cant find it locally. might have to mail order.
I saw a vacuum pack of scrapple the other day. Since I have couple tins left of Hormel Corned Beef I didn't stop to look. Sure, not the same, but similiar damage. ???
Saw these, upstanding local breweries, but I don't drink Pils. Thought about shipping some to you Mort but that's kinda exuberant. ;D
(https://i.ibb.co/JB4VK9d/pils.jpg) (https://ibb.co/PmnKNdY)
I had that 2 kings at the counter but we looked at the date and it was Apr 2022. Great brewery but I put it back since it had over a year of warehouse grim all over it. I was planning to wash it until seeing the date. Picked up a Black Raven IPA fresh date.
(https://i.ibb.co/QFwYVfz/pils.jpg) (https://ibb.co/kgCqTxk)
Post Alley is Pike PLace Market
Found a good use for the Valentina seasoning. Tumbled corn cob in its husks in avacado oil. Not sure if that did anything, baked in oven. Oohh, it came out okay, then the seasoning..bam!
30 Day aged Canadian Ribeye. Actually, ahem, best steak I've had in recent memory..which was a relief considering cost. The Portugese roll was soo good, toasty warm. JOE BEEF Montreal sauce, first I've seen of it. Oh it's good. Cottage cheese with parsely.
Anywho, the butcher put in an aging locker so it was cool to try. Cast iron on the stovetop.
(https://i.ibb.co/R0tBHML/plate.jpg) (https://ibb.co/VSbQBhX)
(https://i.ibb.co/Zc4DNhZ/rest-Untitled.jpg) (https://ibb.co/Zc4DNhZ)
(https://i.ibb.co/Prt0mgH/st-Untitled.jpg) (https://ibb.co/Prt0mgH)
I have an idea for corn on the cob.
Grilled in the husk, then charred with smoke after shucking. Dip it in Alabama white bbq sauce, sprinkle with fine but crispy bacon crumbles. Enjoy.
How's that Valentina stand up to good ol' Tajin?
Tajin? I've never even heard of it! Variety 6 pack for $20. Should I get that, or just a single item? Then I could compare - the Valentina didn't work for me until the corn cob. Love it there.
not far off from an elote with that corn.
Yeah it's a ways off but sounds good.
Went to a birthday party on Sunday. We grilled Australian Wagyu/picanha steaks and cooked a bunch of shrimp and scallops on the Evo.
Dudes stepdad owned a re-bar company and made this steak turner. Kinda cool.
(https://i.imgur.com/tAD9071.jpg)
(https://i.imgur.com/A8Hijbz.jpg)
I brought an Italian salsa verde and a naam jim kinda thinking I'd get mixed reviews but everybody devoured it. Good time.
Thought maybe I'd get one of those Evo flat top things but yea a bit pricey.
https://www.woodlanddirect.com/evo-professional-cart-mount-grill/537133.html?a=42458_14=707-&cq_cmp=16768491288&cq_con=130357678250&cq_med=pla&cq_net=g&cq_plt=gp&cq_src=google_ads&customer_id=891-931-7769&gbraid=0AAAAAD_RZlbSu3LupgMX9lwi1sqBvWzK6&gclid=EAIaIQobChMIn5Cx7LuWgQMVIDetBh2_Cw4nEAQYAyABEgJMQvD_BwE&pla=no&utm_campaign=%7Bcampaignname%7D&utm_medium=cpc&utm_source=google
You don't need one of those.
I'll send you one of my plates for the Weber. I've been Meaning to get back to the fab shop, and have some of those made.
You have the 18" weber, correct? Just let me know if you want full solid (with reliefs for airflow), full fluted or half and half.
Sweet. Lemme make sure but I also bought a small 2 burner gas Nexgrill.
Oh yeah I'm not spending that kinda money on any thing like that.
Yo morty! Your kinda close to one of Matty Mathesons restaurants called Rizzos House of Parm.
Check it. Right up your alley.
https://rizzoshouseofparm.com/
(https://i.imgur.com/DURxYsY.jpg)
Here's Matty making a Porchetta. I still have a pork belly from Tails and Trotters. Might do my own in the next couple days.
Did you read the rules and regs? Lots of rules. Side of spaghetti is $9.
You mean the FAQ? Seems pretty standard. Doesn't leave you guessing. That's good.
Reviews say portions are big. It's in Canada so prices are CDN right. So Spagoots is $6.63. Everything is scratch made there except the canned San Marzanos but he's got a farm close by to maybe tomatoes from there for the sauces. Nothing seems out of line there. If I lived that close I might make the drive.
note that the $9 side (side to $23 chicken parm) is spiraled into a haystack, so paying for aesthetics, and the thrill/theatre. I looked at the wings, couldn't figure out the photo but if its parm wings...I will have to try that stat. A lot of breading or something.. they look gooood. I hope they are actually strips/fingers/boneless. Anyway, I need a recipe for boneless parm strips. Baked, or stovetop pan fried.
that chicken parm looks the part. I really miss my old Italian place. They did a chicken parm in a ceramic dish hot out of the oven. Oven hot. "watch out the dish is HOT" That was so good. I never really ordered anything else off their menu except the ravioli. You could get their ravioli half and half -plated one half ravioli, one half spaghetti. Always ordered that or the chicken parm. Walls painted with Italian scenes, grapes, the whole 9. Everyone there was a regular, Some booths for 4 or 8-10. Dark inside, dimmed lighting. Barn-doors from the kitchen, servers pushing out into the dinning room,. Clanging glasses. oh, they had fresh tomato juice too.
I'm just gonna go on record here. I'm making Memphis style ribs coming up here soon, saw a recipe that called for "sweet paprika" in the rub. I just bought some, it was 8.49 for 2 oz. Then I tasted it. It doesn't have much taste at all.
Paprika is a bullshit spice.
Smoked paprika is different but I'm pretty much with ya. I'd probably ignore anything about "sweet paprika" and just use regular.
Decided to finally crack into this last bit of history. What a great pork store. They had a fire and lost all their inventory including all their aged prosciutto. They rebuilt, Covid got them. I live Portland but it's really lacking in a few things I think because of its size (small) and sprawl.
Anyways, I miss the pork store so I made a rolled pork belly. Porchetta.
(https://i.imgur.com/cTxqtQs.jpeg)
(https://i.imgur.com/dJ4v8J0.jpeg)
Butterflied, scored, seasoned and trussed.
(https://i.imgur.com/HzQ80SF.jpeg)
Crispy, craggy, crunchy and salty.
(https://i.imgur.com/hZMy1ZN.jpeg)
(https://i.imgur.com/yC8yIZ3.jpeg)
i think i might try and snag one of these tomorrow. porchetta italiano. "A delicious sandwich with slow-cooked shredded pork, sautéed broccoli rabe and melted sharp provolone." - from the fb rubinos page. might do a dcs tour episode. its only available for a week and its over sunday.
(https://i.ibb.co/1TJn9mZ/prochetta-italiano.jpg) (https://ibb.co/1TJn9mZ)
Rager, were you inspired by the dude in the Canadian Italian restaurant vid you're trying to get Morty to check out?
I saw him in a Doordash commercial last night. I guess he's popular on social media?
Yes and no. I just needed an excuse to cook that pork belly. If you look at the date on it, I've had it stashed a while. Haven't done a Porchetta like that in a long time. Kellie liked it a lot more then. Thought she would. She doesn't lije a lot of the things she used to. Gets turned off by fat on meat. Eh.
I also got this Porchetta plate the other day and thought the pork was a little lackluster and needed redemption.
(https://i.imgur.com/97NgZWX.jpg)
With some leftovers I made sandwiches last night. Imma do another different take today. This was good though but a little hurried. Kellie inhaled hers.
(https://i.imgur.com/WkJWqyl.jpeg)
i got a couple things to go over. first this version covid has fucked up my sense of taste. im not too happy about this right now. i still have the full ability to taste and smell but certain things taste weird now. coffee has been affected as well as mayo. i love mayo. i made a sandwich and put some on. i almost couldnt eat it. i had to force myself. mayo was not good all the sudden. the weird thing is, it tasted like mayo is supposed to but i suddenly found it to be kind of gross tasting. same with the coffee to a lesser degree. i seem to be craving tomato sauce and red meat in a way that stands out. i love sauce and meat but suddenly i feel like its all i want. i had a slice of pizza that was great fortunately. tomato sauce and cheese. im not sure what else has been affected yet. this shit better clear up.
second. i want to get some steak ums. i used to love them as a kid. had some a few years ago and was not impressed at all. not sure what i loved about them as a kid. now i want to get back in. covid related?? not sure.
im thinking its not my tongue that is the issue physically speaking. i think it is mental and has a direct effect to the physical. food tastes the same but suddenly i dont like some things i loved in the past. the flavor of things i like hasnt really changed, my perception has. covid is a motherfucker.
That is very interesting. Are there here similar testimonies?
I would think a sustained and well-planned program of detoxification, a little at a time, over the course of a year(s) would result in a burst of renewed sense of smell. Many hours per week of brisk walking included, working up to strenuous activity - swimming laps in the lake would really do it. A change of diet, or "bending-it" slowly (like they do in Bonsai) would kinda have to happen as a lifestyle change. Colon cleansing would clear the pipes in step 1 so that the toxins would get out. Of course, nude-sunbathing. Really air it out as much as you can.
I am recalling that there are reportedly five tastes sensed; Sweet, Salty, Bitter, Umami, Sour. Those are what we are looking for at a picnic. As we age it's good to remember the subtleties and re-calibrate from time-to-time. Welcome the opportunity to rediscover. Take tome to smell the roses. Time goes so fast unless you're a whipper-snapper and are up to speed. Stay up to speed! and Bon appetite!
ps. I had a cucumber/lime drink at a bistro the other day (no ice). it was sweet but lightly so and also freshened up the pallate. tricks of the trade.
Quote from: RAGER on September 16, 2023, 10:26:58 PMThat is very interesting. Are there here similar testimonies?
i saw a fb post where the person mentioned coffee and beer. Thank the gods beers wasnt on my list of things getting fucked with.
Made some pumpkin spice scones. Kellie said they're good but I can't have any. Maybe n a couple days. Have to have soft foods like apple sauce m, pudding yogurt, broth etc..so last night I made a version of pommes aligot. Basically a French version of cheesy mashed potatoes. A combo of mash and fondue. Outstanding.
I poached a chicken breast with a lot of aromatics, took the breast out when just to temp and further reduced that stock down which resulted in a very very aromatic stock.
I cooked the potatoes down in that, mashed them then added the cream and cheese. Damn good.
anyone know what to do with this? rager? muffin?
(https://i.ibb.co/sFc5H3D/pork-brains-and-milk-gravy.webp) (https://ibb.co/sFc5H3D)
Any brains without milk gravy is just tactless. I'd prepare just as you would raccoon or skunk brains. Fry them In opossum fat and snake eggs. Duh.
Also contains 1125mg of cholesterol! You're way ahead with that being 375% of your daily allowance.
Brains and eggs for breakfast is something that is done in parts of the south. They're just thrown in the scramble. Perhaps the can is just mixed with eggs prior to pouring into the pan, whipped to an airy mixture for fluffiness.
I've never.
There's a Thai dish called aep ong aw that's pig brains, a simple red curry paste of chilies, lemongrass, shallots , garlic, lime leaves, shrimp paste, scallions and cilantro all wrapped in banana leaves then grilled over charcoal. I've seen brains at the Asian market but never tried the dish. I would be the only one in this house to do so.
We just got our fall sockeye share from Iliamna Fish Co. Alaskan sockeye from the Bering Sea. Got close to 15lbs. Gonna sushi some, gravlox, put a little smoke on some, roast , etc..
Anything I'm forgetting?
https://redsalmon.com/
Chowder? Of course we used to can the fish we caught on the great lakes. Then my mom would be forced to make salmon patties. We hated them. However, if anyone could take a salmon patty concept and refresh it from the early eighties betty crocker cookbook version, I would think you could.
Something else I've done with that canned salmon is make salmon salad, like tuna salad, but you know, salmon.
Looks like there's no Johnson City share program. I'd have to go to NYC.
I should have made it to Lake Nantahala and caught a Kokanee this year. Didn't happen.
I sometimes use leftovers or if I take the skin off and use the bits left or for pattie's but more like crab cakes texture wise.
Cold salmon is sometimes a hard sell to Kellie but maybe with tarter type heavy on the capers and presented nicoise with boiled potatoes. She doesn't seem to like gribiche, but only sometimes.
Yeah I'm surprised there's a pickup location in NYC. Probably a good market for Alaskan salmon out there.
Quote from: mortlock on September 27, 2023, 11:07:26 PManyone know what to do with this? rager? muffin?
(https://i.ibb.co/sFc5H3D/pork-brains-and-milk-gravy.webp) (https://ibb.co/sFc5H3D)
batter in tempura and deep fry in bacon fat. it'll look floppy but cool on a rack and disguise it with a dusting with powdered sugar. serve as an appetizer using frilly toothpicks w/dipping sauce of blended kewpie/filberts. serve with an ice chilled shot of jager?
I've got a tin of kippered salmon, man that stuff is so buttery. Remember last year when we were pickling fish? My "pickled" experimental batch came out really tasty. Red onion in there and roasted sesamae oil, Mexican oregano. It was good a week later then I found the other jar in the back of the fridge well over 6 month's later. So good.
(https://i.ibb.co/s6tKntm/Untitled-salmon.jpg) (https://ibb.co/hZCBbC7)
Oh yeah, I forgot about pickling salmon. I might be more inclined to use a firmer fish for that though. Pike is great for it because they're so incredibly bony, that they're difficult to eat and the bones dissolve in the brine. But pike taste almost exactly like walleye or yellow perch if you can figure out the bone problem.
have any of yous guys actually had brains. i have not. im not unwilling to try but i cant lie, it does gross me out a little.
never, nor would I. But I love liver & onions. Oysters. That recipe I posted was totally made-up/dry humor.
Did you ever have the canned Haggis, mortlock? I've never had that, other than a faux haggis, but not the real thing.
I had some by accident at a pig pickin. I was instantly regretful.
I had cabeza taco from a truck. I asked, to be sure, and they said it was cheek meat. Now who doesn't love that, so tender - very good truck. Also, I've never eaten fish eyes, they tell me they're excellent. But I'd put that up there with brain - after all, they're connected. I want none of it. Nothing above the shoulders, except cheek. that was okay. oh, Halibut cheeks. I'm not sure if one or the other is better but scallop, too. Kinda the same, not really, but kinda. Them cheeks are sought after. Halibuts are a bear to pull up on a line. And then...watchout! Sushi scallop not that great but a little scortch from the torch fixes it a the sushi bar. Goey duck is another one to tackle, really wierd stuff with an oily brine rubber duckie chew. I can tell some stories about goeey duck that the Japanese sushi markets would flip over. Seriously. I had a major connection on those for export back in the 80's. Since been ruined by massive over harvesting and very bad practices. Rule #1, dont fuck over the ocean, nor, the tideflats, you name it. But "they" do. Buy sustainable, be a steward and try to only buy sustainable, in fact, demand it.
Quote from: Muffin Man on September 28, 2023, 10:21:25 PMnever, nor would I. But I love liver & onions. Oysters. That recipe I posted was totally made-up/dry humor.
Did you ever have the canned Haggis, mortlock? I've never had that, other than a faux haggis, but not the real thing.
i dig liver and onion too. i havent had the haggis yet. i dont want to miss the opportunity to shoot an episode for the cookin show but im not sure its legal for me to have (allegedly).
i might be in the clear. i just googled it. looks like grants haggis is available in the usa. how should i do the ep. should i go traditional scottish dinner or maybe just go haggis out of the can with eggs or something. totally not served that way at all but haggis feels like scrapple to me. just from a lamb instead of a pig.
random, unqualified thoughts;maybe a pot pie? or some filo dough dumpling. Does it need gravy? Is there rice in the can already - I seem to recall the haggis bladder is packed with rice isn't it? Maybe call up the local Scottish club and see if they'll make it. If it turns out you love the stuff then you'd have a leg up on preceedure/tricks
And a haggis DCS is necessary because....?
Quote from: Pissy on September 30, 2023, 06:30:21 AMAnd a haggis DCS is necessary because....?
because i constantly need new content ideas. Duh. Tell me you dont run an award winning cooking show without telling me you dont run an award winning cooking show.
It's the haggis discussion time of the year again.
Quit being a pussy and eat the damn haggis. On camera.
The black glove and i just got back from an afternoon of take out tour stops. I have some mindblowing episodes about to drop. On daves cookin show...
Smoking some salmon today
Awesome.
I've added this stuff to my arsenal. Going for that Cantonese take out flavor tonight.
You know the "sauce" that's not actually a sauce that is the thickened liquid surrounding your cashew chicken or shrimp and broccoli? That stuff or the "gravy" in egg foo yung or moo goo gai pan but brown. That's what I'm going for. This stuff and a few other things make up the flavor profile.
(https://i.imgur.com/QEYKhHX.jpg)
Looking forward to your dish.
I've got that in powder form and used it for brining whole chicken a few times. Added it to some random dishes but nothing like what you can do with it. Although, I've got a stovetop wok shaped pan now so I'll give it a whirl. Have corn starch on hand too , oh, and MSG. I better re-read the powder ingredients to make sure I'm not going overboard with sodium. Have almonds on hand and chicken too. Okay, tomorrow.
ps. I salted and sweated some eggplant slices today so those will have to go in. Some of it I'l bread and fry, or naybe not, I have some sweet stuff. either teriyaki or hoisin. /thinking out loud
bon appettite
Ran a little late out and about yesterday and didn't want to skip some of the prep steps for the Cantonese dish so I didn't make it. I will tonight.
Instead I made pollo enchilados rojo with pintos and and vegetal white rice cooked n bouillon stock.
(https://i.imgur.com/t4tsR1J.jpg)
WOW. looks insanely good. i had a garbage plate the other night. its been awhile. it was soooo fucking good. they really hit when you dont have one for a minute.
I couldn't eat all of that. I would try though.
I ate half. Yay for leftovers!
Ok here's my riff on Cantonese shrimp, chicken and broccoli. Would be great over rice or noodles. We did neither cuz we were carbed out kinda.
All par cooked, blanched and ready to go. Seasoned stock ready to be qian'd. Slurry on deck.
(https://i.imgur.com/NrqFyeN.jpeg)
Couple finished shots with scallions, sesame seeds and toasted oil and chili oil.
(https://i.imgur.com/Z3WXqar.jpeg)
(https://i.imgur.com/GEXchQd.jpeg)
A riff on egg drop soup but using miso dashi and no qian. Add chilis, housemade furikake heavy on the shiso from the garden, scallions and toasted sesame oil. Warming.
(https://i.imgur.com/b70eoNn.mp4)
And if you're like me when you get near the bottom you add an ounce or so of warm sake, more chilis and wash it down Oden style.
And then you eat half a burrito cuz that wasn't enough.
(https://i.imgur.com/T4XyPUJ.mp4)
gorgeous dishes chef RAGER. that stir demo is intriguing!
here's my eggplant chicken dish; hoisin, sweet soy, pickled mustard green stalks, tempura bread flakes mashup. yum. putting eggplant into rotation.
(https://i.ibb.co/HC78HMw/eph.jpg) (https://ibb.co/XDXRCd0)
Yo muffin. Ya know those Portuguese rolls? Papo seco? Look up bifana? Damn. I'm doing those.
mmmm sounds tasty! i'll be looking for those.
What in the hell is this abomination? Pissy? Has anyone attempted to foist this upon you?
https://www.thecountrycook.net/virginia-white-sauce-salsa/
Quote from: RAGER on October 19, 2023, 05:40:55 PMWhat in the hell is this abomination? Pissy? Has anyone attempted to foist this upon you?
https://www.thecountrycook.net/virginia-white-sauce-salsa/
I don't think I would succumb to eating that unless my immortal soul was in danger of being chained inside a baby daycare classroom for eternity.
Found the flash point of canola oil last night. Exciting. Kellie freaked a little. I calmly backed out the door with the wok fully engulfed and set it on the concrete.
Another shout out to BKF.
Before.
(https://i.imgur.com/9Wt22Lu.jpg)
After
(https://i.imgur.com/eQqsONv.jpg)
saw BKF for $2.99 at the other store. I think it's $2.89 (or $2.38) local, lemme check. Will never be without it.
ps. the other store is sold, new IGA now in process. I'm really worried. The previous had some werid shit, and I, actually. just made the long trip there to get some wierd hot sauce. Nowhere on the shelf. Another one bites the dust. So fucking sad. Well, maybe, IGA is okay? I'll be the first to know. My eyeballs are sharp with that shit.
Man, I loved the IGA here few years back. Catered to the minorities in the area. Fukn badass meat department. Cool cuts that the damn crackas didn't know shit about. Good chorizo too. They had culantro. Note that.
Picked up my first jar of Duke's mayonaise family recipe since 1917. mmm-mmm a-ok stuff. Tested it well slathered on leftover steak sandwich. perfecto. Not sure if that was an local grocery IGA sku add. first I've ever seen of it. $4.99 16 oz so not a total bargain but yeah, not too bad. Glad to have it.
it; kciks kewpie to the curb. I may be done with kewpie, don;t want to look at it but have another bottle in the pantry. ugh.
honestly, I need to test the Duke's in tuna. Then it'll be settled. Kewpie fails in tuna, I haven't found anything that kewpie works on. nothing. Avacado, turkey sandwich, tuna, beef sandwich, nothing. I must of got a bad batch, a 2-pack squeeze bottle from costco, maybe it was over heated in the warehouse. It;s not "bad' it's just not good. yucky. The ingredients make sense and it should be good/primo but. oh well, maybe my pallate is off this month/last month,
IGA's in the UP tend to have some meat/cheese products that are local favorites. Juusto Scandinavian cheese comes to mind. It's made traditionally from the milk of the 4th milking after a reindeer gave birth. I think that's so the colostrum is gone, but the milk is heavy with fat. Of course they use cows milk over here.
Made tatsutaage last night. Very close to karaage. Also some potatoes and squash simmered in fortified dashi, Oden style. Butter and shoyu.
Had my housemade ponzu and lemon with the tatsua.
(https://i.imgur.com/0lqFjKb.jpeg)
I really should start different threads for different food but that would be organized which I am not.
Anyways.
Potato sausage, mashed potatoes with a bacon chive mustard seed beurre blanc. Apple, radicchio, cabbage, carrot slaw.
(https://i.imgur.com/vkPXPwq.jpeg)
Had this link of potato sausage in the back of the freezer since last November.
(https://i.imgur.com/F8Ebfrr.jpeg)
When you have that sausage in the round pan it looks like the Chicago Bears/Cincinnati Reds logo.
Ah yes.
DA BEARS
Got a chunk of pork shoulder. Got garden tomatoes in the freezer, got ground meat and the rest of the stuff for balls. Got Spagoots.
SUNDAY GRAVY!!!
Pics when its ready.
Oh for sure. Things are already in motion. Been up since 5.
Turned out great. Crispy bread crumb exterior in the balls. Like the day after you shave your balls.
(https://i.imgur.com/mIyjhfh.jpeg)
masterpiece. i dont have the words. proper amount of cheese. the only thing i see missing that i would need on mine would be some crushed red pepper flakes.
They're in the sauce.
i still need them dry on top. its mandatory. i need the cheese and red pepper jars on the table.
(https://i.ibb.co/hx6nRr5/crushed-red.jpg) (https://ibb.co/hx6nRr5)
I should have put red flakes in my chicken cacciatore. I put the shrimp flavor Thai chili flakes but doubling-down with classic red..it needed it.
Jars and sprinkle bottles are a must at the table! soy sauce, chili crisp, Thai peppers, red flakes, parm shaker, Hoisin, fish sauce...a simple selection according to the establishment and just so. Let's not forget hot sauces! I love a tacqueria the red the green the orange. the carrots, the peppers!
I'd love to see a few DCS episodes on classic condiments.
I bought some red pepper flakes from the grocery store and they have no taste. No heat, no taste, like they're batteries are dead.
Quote from: Pissy on November 14, 2023, 02:26:00 PMI bought some red pepper flakes from the grocery store and they have no taste. No heat, no taste, like they're batteries are dead.
take them back and make sure you fresh from a local italian food store.
Root veg and cabbage in dashi, rice, orange and cashews, niku miso, sesame salmon, pickled daikon, onsen tamago, sake, H20
(https://i.imgur.com/gWXlMbJ.jpg)
I made a couple kinds of focaccia today. Gave the neighbor some. Said it was the best they'd ever had. I'm flattered but...there's definitely better.
Feels good though doesn't it? I mean it genuinely may be the best she's ever had.
I'm getting a processed deer today. A buddy knows a guy. $110 for butcher fees. Can't wait.
Perhaps. They're really nice people too. Same ones that have all the free beer.
Over the summer I brought some naam jim jaew to a party they hosted and they raved about that too.
Quote from: Pissy on November 22, 2023, 05:41:24 AMFeels good though doesn't it? I mean it genuinely may be the best she's ever had.
I'm getting a processed deer today. A buddy knows a guy. $110 for butcher fees. Can't wait.
You're getting a whole deer? For $110? Dang. Somebody you know filled their tag and didn't want it?
Something like that. My buddy, his family won't eat beef (some wife allergy), so he needs to get red meat in a different form. He's a native to Johnson City so he knows everybody, including people who like to shoot deer, but get enough meat. So they fill a tag, take it to the butcher and Imma swoop in and pay the butcher fee.
It would be entirely feasible that I received a partial deer though, having the hunter get a portion, and me footing the bill. I'm good with that. It's cheaper than gearing up to hunt.
What a great arrangement. Total deal. I used to be good buds with a dude who's family has I don't know how many thousands of acres in central Oregon. He supplied me with elk for a while. Miss that.
This is the first time it's actually worked out. Last year, i had my name on the list, no dice.
Feels like 50lbs worth.
(https://i.imgur.com/d1XtO9H.jpg)
That's awesome. Butte______?
Just found out the shooter made a deal with my buddy. He wants two rolls of summer sausage in return. He had some that I made last year. Same batch I sent to you.
Id say that's a bargain.
Quote from: RAGER on November 22, 2023, 06:53:06 PMThat's awesome. Butte______?
Was wondering what that package was labeled.
Says Butterfly. Lots of roast, cube steak (that hasn't run through the pocker thingy), things labeled steak, stew meat and i think I saw two strap loins. No idea what a butterfly is.
Roasted eel miso soup w/noodle and shitake
(https://i.ibb.co/27ZYR6q/cebbms.jpg) (https://ibb.co/HDhpR27)
grilled ribeye cold steak sandwich w/Thai chili nuoc cham
on a super soft artisan bread with one kind of seeds
nuoc cham receipe per RAGER
(https://i.ibb.co/4NZZ0x4/ofst.jpg) (https://ibb.co/7yJJ0Fr)
(https://i.ibb.co/mCbsR67/ofsts.jpg) (https://ibb.co/xSXv2JQ)
ive had steak cold before but its not my fav although that looks very good. beyond good.
Dang. Ring of fire comin your way.
I like hot but damn! You just he live my buddy John. They ask him at Vietnamese restaurants "how hot you want round eye?" "Hurt me" he says.
funny thing is it wasn't even hot. of course next batch will probably be a scorcher but not on purpose, I'm not actually a scovil units thrillseeker. 3 out of 5 at the restaurant is my go-to. Horseradish, good. Chinese mustard, great. Next batch of Thai chili sauce will be fun to put on grilled burger. really liking the vinegar pepper combo.
So yeah I'm back in the workforce again. It's been a while. I'll wait a while until I unleash the full culinary array of my lunch odors until I gauge the folks' level of culture. All whiteys of course. That means no kimchi, pickled daikon, fish sauce, extreme garlic levels and definitely no fish. Although I might have the place to myself over the weekend.
so youre cooking somewhere??
Oh hell no! If I was it would my own fukn concept fuckers be damned.
I'm back in commission sales.
Congratulations. I hope.
It's nice to be back to work. I don't hate anybody here yet. So that's good. Couple kinks but they'll get ironed out.
I drive through my old neighborhood on my way to and from the new job. There's a tavern right about the halfway mark (10 minute drive total, Fukn love it.) that I see myself stopping at from time to time in the future. When I lived in that hood I'd go up there once in a while but it was usually geezers suckin down Bud , Coors or Hamms and watching sports ball. Younger family took over the place a couple years ago so there's some better beers and still some geezers. So it's a good mix. I also know a couple bartenders.
Anywho, I see they're advertising a holiday potluck still. Just like they always did. How do you guys feel about a tavern potluck? No fukn way in hell. The internet is full of videos of people cooking with there goddamn animals on the counter. Fuck that noise. That goes for work and any other potluck situation.
We used to participate in our tavern potluck during Bloody Mary sportsball Sundays. It was always fine. I recall one time my wife made beef bourguignon that was primarily responsible for keeping people upright for a 4:00 game. They ate at the bar, took the bar's party bus to the game uptown, then came back mostly drunk, but credited their ability to keep going on that dish.
She makes an incredible beef bourguignon.
I feel you're probably not cats on the damn counter people.
i welcome the animals. what kind of pos doesnt let their pets walk around on the kitchen counters while preparing food??
Quote from: RAGER on December 24, 2023, 09:43:38 AMI feel you're probably not cats on the damn counter people.
The cats get on the counter, and even eat off the dishes in the sink, but certainly not while food is being made. We have one cat that is driven by food just like a dog. It's really fucking annoying.
I'm about a month into the new sales job. Things are good so far. Blah blah blah. So let's talk about the nearby food options.
Right next door is a shitty dive bar usually frequented by trump endorsing aged hotrodders. Just greasy Sysco frozen bar food. Meh. Gotta be hard up.
There's a couple convenient stores nearby if I need that heat lamp corn dog fix.
Theres an Americanized Chinese joint up the road if I want Generals Toes or fried scramps. Maybe a takeout dinner.
But what I'm interested in is on the way home for beer after work. Right close is a brewpub opening their second location. It's not my favorite but good enough for a pint in the way home. And I hear their food isn't terrible.
Even closer to home is that dive tavern I mentioned and right around the corner is another brewpub. I haven't been to that one in a few years though. It too is mediocre but good enough for a quick pint.
Though mostly I'll just stick to packing lunches.
excellent report
considering everything, im thinking the dive bar is the best best despite some of the politics. i ignore that crap for a good bar burger and fries. especially if all thats out there are 'brewpubs'. fuck that.
ive never seen a brewpub older than 15 years, or 10, before it was condemnded or spun off. compare that to an 80 year old dive that won't go away, thank god. I'm an old hog and rooted through them all, even on a Sunday. and a Monday.
We have a dive biker bar here that has great wings and good prices. We stopped going on Wednesday wing night because they have live music (always some random solo acoustic dude) that begins at around 6:30. It's unbearable, and we've told them as much.
Only problem is that the rice bar doesn't really serve food. They used to have a hotdog roller thingy and the ever present pickled sausage and eggs in jars. It's small. No room for a kitchen.
The brewpub that's been around for a while keeps changing their food around. Now a pizza joint that couldn't make it in its own location is providing the food on a small scale in the pub. It's not great. They used to have some Mexican inspired stuff that was pretty good.
The food at the new brewpub location has yet to be revealed.
For cocktail options I'll have to continue to downtown. But in the summer I'll usually just want a crisp clear West Coast dank IPA.
Oh yeah I forgot. Theres this "Mexican" place that we used to go to in the 70's that shut down and reopened a couple times in the 90's and 00's but just reopened. From what I remember it was old school Taco Bell-esque but not Taco Bell. Oddly they just have beef as a meat. No pork or chicken.
Made summer sausage.
(https://i.ibb.co/P6g4LPR/IMG-2840.jpg) (https://ibb.co/P6g4LPR)
Gahh!!! Need !!!
It's that venison I got a couple months ago. I'll try to set some aside for my trip there in May.
Kind of in a manic food craze right now. In the last 3 days I did a giant kimchi batch, an all-day bolognese, the brisket, the world's most elaborate chili, and two slabs of pork belly in a sweet and savory cure, respectively.
Just the perfect winter meal. Smokey, spicey, tangy. Worth the 27 hours I spent cooking it
(https://i.imgur.com/SmSdpYk.png)
Made a little batch of kimchi this morning.
(https://i.imgur.com/LEjGQH1.jpeg)
(https://i.imgur.com/R3zl9A6.jpeg)
Salted scramps. Saeu jeot.
(https://i.imgur.com/cXi322N.jpeg)
not enough kimchi hahaha
(https://i.imgur.com/Y3QEppT.png)
It's only me that eats it and I've got a few of their ferments in hand too. Did a little batch of mustard seeds too.
So I'm perusing a Japanese cookware website and I come across a refractometer or °Bx meter and I'm thinking huh? Then i read the first sentence "Consistency is key for a successful restaurant.". And all is clear or not clear but it's thick or not so thick. But very salty. Or is it? For example shoyu is 15-18% °Bx meaning it's 15% salt solution. Lol.
Of course a big ramen shop would use a refractometer to achieve consistency in the ramen stocks. As would a manufacturer of all sauces in their labs. I guess I just never really thought about it as far as a restaurant using them. Of course I'm familiar with them in brewing beer. I might still have a cheap one laying around with my old brewing stuff.
Anyways I went down a rabbit hole of brix testing in ramen stocks and tare.
I never knew I needed one of those but now I do? Probably two kinds one for broth one for meats
Definitely not meats. It's tore testing dissolved solids, viscosity, salinity, specific gravity. You have to do some math to analyze the data. Especially the old style analog ones.
Quote from: RAGER on January 20, 2024, 01:55:19 PMDefinitely not meats. It's tore testing dissolved solids, viscosity, salinity, specific gravity. You have to do some math to analyze the data. Especially the old style analog ones.
neato! bookmarked
yo RAGER what else can I do with Saeu jeot besides kimchi? I always get the smallest jar they have at H mart but then I use the tablespoon or whatever for my chi, and then have no clue what to do with the rest.
I have a giant Korean cookbook I can consult, as well as the internet at large, but fuck all that I want to hear from you
I don't use it for much else honestly. I've made a dip/sauce thing with it for bossam. I've used it along with doenjang in soups before or where fish sauce would work. I know there's a Korean steamed egg dish that features it. Not much help sorry.
No need to apologize mate, I'll let you know what my tome of Maangchi says
She's the shit! And she's goddamn adorable. Probably where I got the best dead I mentioned.
Bacon: CURED
In the fridge for the pellicle; tomorrow we smoke
(https://i.imgur.com/jMujrbi.png)
Nice. I have two bellies in the freezer I'm waiting to do the same.
I find a fan blowing lightly on the surface creates a good pellicle.
going to hog-town in a big way there. Can you catch all the drippings? those might be delicious for working the skillet later?
I didn't bother with any drippings. This shit is already like 99.9% fat anyways. RIP my cholesterol
(https://i.imgur.com/Q6uzc1C.png)
It came out good. Tastes like bacon. Not as relevatory as other smoking adventures I've undertaken. 2 of these (labeled with the pepper) were cured in a more savory cure, and are a bit too salty. The sweeter cure was right on the money.
You need one if the Hobart Deli slicers that I'm trying to sell.
Jk. The Hobarts weigh in at over 100lbs. I got way too far over my head picking those damn things up. The parts are insanely priced and I had no idea that they were so heavy. I thought id be able to put one on a shelf in the pantry. No dice.
Looks awesome.
So you hot smoked? You gonna freeze in parcels?
Hot smoked at 160, got impatient after 6 hours and brought it up to 200. Brought the meat to 150.
Continually astounded by WSM's hyperprecise temperature control.
2 of those 4 slabs went into the freezer. Between yeterday's BLTs and this morning's omelettes, we already made a huge dent in the remainder
i have a couple of epic burger episodes coming up. one is uploading as im typing this and the other might get filmed tomorrow.
the Oklahoma fried onion burger ep will be up before anyone even reads this.
i cant comment on the next one yet but i will give a hint. im sure rager can figure it out. there is only 2 locations in the usa that feature this burger.
here we have the Montreal smoked meat over fried egg & cheese. The key is the jalepeno jam underneath it all. on sesame bread - I should have lightly toasted it but was in a hurry.
(https://i.ibb.co/Q87PMzS/jpe.jpg) (https://ibb.co/f8VkHB6)
The 2nd epic burger episode is up. I out did myself. I can see why this burger is considered the best in the country.
Best $30 I ever spent
downloaded & subscribed!
ps. off topic but, I had popcorn shrimp tacos at happy hour. The breaded shrimp popcorns had no flavor but it was classy and the crunch was nice. the crisp corn/citrus cabbage mix/flour tortilla plus spicy mayo was off the hook.
Been perfecting my kebab spice mix. Pretty much have it down, all by eye and taste so noeasurements. But it's basically equal parts cumin and paprika, healthy half parts garlic powder, onion powder, salt, pepper, and turmeric, Cayenne to taste.
Basic yes, but it's killer. Made up a big jar of it last night.
I mix it in a bowl with some oil to make a paste, toss in whatever ground meat I have kicking around, and make skewers, Turkish style, or meatballs. Nice quick way to get some punchy flavor for little work.
Also the kid has been requesting kebabs like once a week since I made them just after New Years. which feels like a win.
Toss that shit in some buttermilk or yogurt to marinate.
I could see that working for lots of different applications.
beef bourg
(https://i.imgur.com/fk5IOMM.png)
paella
(https://i.imgur.com/Vnwv9aX.png)
Was there a gravy boat? Totes jelly, 100% clean, not even narry a smudge. OCD? I need to get with it.
ps get rid of that cast iron rice soup. wjat the heck is that?
Cast iron definitely yielded the best results among all my attempts at the dish. Perfectly cooked rice. Well, other than the socarrat being kinda burnt in places.
(https://i.imgur.com/2OXv2uB.png)
ah, nice, ren. I didn't know paella could be done via cast iron. atm I'm doing basmati in the wok..hoping it works. Imma put paella on the list for later this year. ps. one of my sisters used to have a big party every year with a giant paella pan. good eats.
potstickers w/shallot and garlic, and sauce (soy, sweet soy, chili crisp, sweet rice vinegar, prickly ash, dried chives).
(https://i.ibb.co/3Yn6Qbr/pswc.jpg) (https://ibb.co/G3qYNDx)
so it looks like someone is finally going to takeoever the summerville grill. that was my go to bar/restaurant. great bar food. burgers, wings, french dips, fish frys. also could get dinners like chicken parm, chicken french and various other dinner options. all great. much to my disappointment it looks like a hipster trendy brewpub is going in. a place called fifth frame brewery. fuck me. i do not want an IPA with hints of citrus and berry tart and a burger with maple glazed bacon and some bullshit pineapple garlic aioli or whatever the fuck these hipsters do with burgers and beer. i want a fucking bar burger and a budweiser. the amount of bearded males with tight fade haircuts is about to increase exponentially around my area now. not happy.
Hello Rochester. My name is Brixton.
(https://uploads.tapatalk-cdn.com/20240214/3f75e5594d6c549692c728034520d382.jpg)
Sent from my iPhone using Tapatalk
Well that'll be fun.
Might he interest you in a $15 mocktail?
I like how people are naming their children after cities in the UK.
Have you met my son, Cardiff By The Sea?
Ok morty, they have a few lager style beers which you may or may not like but I'm damn sure you won't like the prices if they're anything like here.
I take issue with their statement "brewed fresh daily". That's not how a small brewery works. They do have poutine, which looks like shit. They need to freshen their fryer oil more frequently. The rest looks like they're just piling things together to seem decadent but it lacks any creativity.
Also I hate their wording and names of things.
(https://i.imgur.com/SBxSyaj.jpg)
This is probably on the tables. lol.
Hahahaha. They couldn't keep the flavor of hops inside the beer. They had to pour it on food too.
I'm sure when the first chef says "Fuck This" the menu will change. That seemed to happen a lot where I was.
Did red beans and rice using an actual bone from a pork shoulder I smoked, instead of the smoked ham hock I usually buy. Pretty dang tasty!
(https://i.imgur.com/EU5A6SA.png)
Used leftovers from Fridays roast chicken to make butter chicken with the kiddo last night. She did all the seasoning of the sauce with my help, so she could tailor it to her taste. I'm guilty of going too hard and accidentally lighting her up. I'm stoked that she's enjoying cooking time, and developing a diverse palette. We made rice and a fennel salad as a side (the salad was her request).
(https://i.ibb.co/chrSrMQ/20240302-184115.jpg) (https://ibb.co/chrSrMQ)
(https://i.ibb.co/kg1zF88/20240302-191111.jpg) (https://ibb.co/kg1zF88)
As my old friend used to say, "adorbs", James. MasterChef Junior is on tv right now. Also, adorbs.
Keep it cool with sheets is a new channel doing reviews in kentucky. Check out this episode for a very special DCS promo video that he was kind enough to feature in his video. For now this is the only place to see it.
Now all I want is a collab. Thanks.
Bought me a cute little nabe. Broke it in with cabbage mushroom miso egg flower.
(https://i.imgur.com/JtNPqVJ.jpg)
(https://i.imgur.com/BqL96QM.jpeg)
Juan 11'd!
Quote from: RAGER on March 08, 2024, 08:53:39 AMBought me a cute little nabe. Broke it in with cabbage mushroom miso egg flower.
(https://i.imgur.com/JtNPqVJ.jpg)
(https://i.imgur.com/BqL96QM.jpeg)
Good looking pot! I may have to follow suit and get a number 7
Wide noodle beef dish; started with beef, instant beef flavor Pho paste, water, fish sauce etc. mushroom. Had to add miso in later for another layer..on and on and on with seasonings. (Thai vinegar, sesame oil, fermented black bean). It was fairly tasty and good for several days!
(https://i.ibb.co/ysYD07N/fnp.jpg) (https://ibb.co/ggPGyhr)
Those noodles look bomb. I'll be having full on Japanese bento for lunch. Stay tuned.
About the nabe. Upon looking at in full morning light yesterday I noticed it looked like it had been cooked in already but washed and the underside had a couple flame marks. Wtf?? Scrubbed it clean, cured it and used it.
This morning I contacted Amazon (yeah I know) and called them on their bullshit. Full refund and I keep it. It's really nice. Imma buy another one from Korin or MTC.
I know you've been waiting. It's here.
(https://i.imgur.com/2VneqM3.jpeg)
Head to head with the most common Dijon style mustards. Probably like most I prefer Maille but have been eating Grey Poupon since the late 70's.
Maille is smoother, more viscous and less nose heat and basically is more pleasing. It's difficult to determine where it's actually made because they are international. I'm sure European ms enjoy French made whereas I think US folks are probably enjoying Canadian made. I think.
Grey Poupon is an old standby. It's less viscous, more nose heat and more pungent. It's made in the U.S. by Kraft. Meh. I still enjoy it. The commercial worked on me. I saw and asked mom about it. We were broke broke but she still bought some. Probably my first taste of Haute cuisine. Lol.
ive always liked grey poupon. im not sure ive ever had anything else. im going to be on the look out for a few different dijon mustards to try now. might be what i need to take my fried bolony sands into more upper class territory.
i never liked grey poupon. not impressed with Maille in any form- smooth/seeds. not to be fickle but mustard is fickle. I'm good with a county fair yellow countertop squeeze bottle but chilled is preferred. if you must.
Quote from: mortlock on March 17, 2024, 07:21:34 PMive always liked grey poupon. im not sure ive ever had anything else. im going to be on the look out for a few different dijon mustards to try now. might be what i need to take my fried bolony sands into more upper class territory.
This stuff will turn your baloney into mortadella
Quote from: Muffin Man on March 18, 2024, 01:32:09 AMi never liked grey poupon. not impressed with Maille in any form- smooth/seeds. not to be fickle but mustard is fickle. I'm good with a county fair yellow countertop squeeze bottle but chilled is preferred. if you must.
Really? You don't like Dijon at all?
Quote from: RAGER on March 18, 2024, 10:03:32 AMQuote from: Muffin Man on March 18, 2024, 01:32:09 AMi never liked grey poupon. not impressed with Maille in any form- smooth/seeds. not to be fickle but mustard is fickle. I'm good with a county fair yellow countertop squeeze bottle but chilled is preferred. if you must.
Really? You don't like Dijon at all?
well. haven't enjoyed them that brings back memories. These are the ones I have on hand, atm. The Gulden's is my go-to repeat bottle but, your right, I should review my impression of Grey Poupon with that seedy one I have..back this week.
(https://i.ibb.co/xfTxD5p/musta.jpg) (https://ibb.co/xfTxD5p)
Just back from a mustard run to add variety to test panel. Another brown and an organic dijon out of Sacramento. High hopes for the dijon. (had to have the Peri Peri squeeze bottle but not for mustard contest) after the inital panel the mustard contest will run thru Summer 2024. edit: I also have a hot (Chinese) yellow mustard - just made a batch from powdered (Frontier powdered mustard) the stuff is brutal, a real no-joke hot yellow for my sliced red bbq pork. Not sure what else that stuff is used on but it.is.dangerous.
(https://i.ibb.co/34DNNJT/musta2.jpg) (https://ibb.co/34DNNJT)
good score. the melindas looks especially solid. ill take the sierra nevada over that other thing.
Can report that the other Melinda's I got is solid. Sticky Asian Wing Sauce - kinda weird smell but a nice vinegar bite with an exoticy and larrrrge does of smokey umami. Its says umami on the label. That's all the positive. The downside is its addicitve. I mean the bottle won't last/will go quick.
(https://i.ibb.co/bb9dZDc/melsti.jpg) (https://ibb.co/bb9dZDc)
That natural value organic Dijon has been our go to for a few months, it was on sale at the co-op in town and we picked up a bunch and then just kept buying it.
Quote from: James1214 on March 18, 2024, 11:37:16 PMThat natural value organic Dijon has been our go to for a few months, it was on sale at the co-op in town and we picked up a bunch and then just kept buying it.
alright awesome! Indeed I found it at the local co-op...on sale! $3.49. It was this or another good looking plastic squeeze bottle but this one is glass. Can't wait to try it.
Scored a big bag of organic stuff after not going there for a long while. (edited>) Striped eggplant, ginger, shallots etc all organic.
Any ideas what I could do with this Mushroom Medley from the co-op? Shitake, Oyster, Lion's Mane, Pioppino
I figure on making faux pho and something else. omelet? oh, a pizza topping with sausage, and, something else?
(https://i.ibb.co/XCvJrT0/mmt.jpg) (https://ibb.co/vVKzQDF)
(https://i.ibb.co/2WfKs59/mmo.jpg) (https://ibb.co/z40fTw9)
Miso mushrooms and pasta.
Quote from: RAGER on March 20, 2024, 07:23:30 PMMiso mushrooms and pasta.
oooh, hey now. Might sprinkle over some dulse that I got from the co-op - I'm using it in a lot of things - gives a nice saltyish sea-note. Gonna need a bigger shaker of that.
Now you're talking
Does Chinese cooking wine come in anywhere? Not sure how to use it but I have a bottle. Will pick up some Sherry for the creamy miso mushroom pasta. I also need cream, I have the Parm Regg and organic scallions. Scallions are looking good. Also have oraganic shallots for something.
a little long but this guy moves right along. I learned a few things. He salted about 6 times! and cheesed 3 or more times. I guess I'll get some spinach but. oh, and I need that pan. I need a ton more mushrooms. I'll pickup some fettuchini
Yoshinojiru
(https://i.imgur.com/1na2e6K.mp4)
Recently picked these up. The Sichuan book has been out for like 20 years and I've always heard of it but never picked it up. It was sitting right next to the other one at the bookstore so I grabbed it too. I already have his other book The Food Of Northern Thailand which is really great and the direction I normally cook Thai food. He's tight with Andy Ricker too (Pok Pok) and contributed some photos to Andy's books. But man this one goes Deep South. Really intense. It's also a beautiful book. Wow.
This morning I cooked a far different khua kling than I've ever cooked. More herbaceous and with added galangal and black pepper. I've always like the added heat of Vietnamese Kampot peppercorns. It was a very good lunch. Spicy
(https://i.imgur.com/TbwTRmH.jpeg)
(https://i.imgur.com/R8t8Lqh.jpeg)
(https://i.imgur.com/lYIF0kX.jpeg)
(https://i.imgur.com/zKk9CEn.jpeg)
Watched a new episode of Chinese cooking Demystified on YouTube today. They were going over danshan. A chili mix that were used in Yunnan like Tajin is used in Mexico and as creole seasoning is used in Louisiana etc. I thought it sounded familiar and I was right. I made some of this stuff a few years back and didn't know the name so I called it dipping chilis. Good stuff. But there's also a Sichuan version called gan die. I made a new small batch but also bought the other two versions premade to see how mine compares.
Mine has a bunch of ingredients like 3 kinds chilis, black pepper, Sichuan peppercorns, mandarin peel, star anise, cinnamon, msg, ginger, white pepper, salt, garlic, fennel and toasted sesame seeds.
(https://i.imgur.com/yW0uN9o.jpg)
Been a while since I hit up H Mart. Stocked up on some stuff and got some different cuts.
Sliced pork shoulder. Great to marinate and cook quickly with cabbage or for bibimbap or for a curry. I portioned it into 5 little stacks and froze them.
(https://i.imgur.com/PiKHKYM.jpeg)
Beef banana shank. Probably 5 spice braise and portion sliced. Pho and other noodle dishes.
(https://i.imgur.com/NJgqanG.jpeg)
Riblets. Marinate and roast or I might just ferment half in rice salt garlic cilantro root.
(https://i.imgur.com/ZwLp8FA.jpeg)
Got a small shoulder too and portioned it too. Carnitas or for muu yang.
DCS has arrived. I finally got my first hater comment. You can go read it if you want. Its on the smothered burrito episode. Now the guy is not wrong. My camera work is crappy and i am an amateur.
Congratulations!
Lol. Looks like you might have hooked a MAGA turd too.
Quote from: RAGER on April 17, 2024, 06:17:39 PMLol. Looks like you might have hooked a MAGA turd too.
hahaha, when you make a biden comment as a way to give me some negative feedback on a channel whos content is not remotely political, that is some shit right there. no its not a cult at all.