The food and drink forum blog thread.

[RAGER]

Sent away for this stuff from an Italian food source in Wyomissing PA.


I also ordered from amazon a mini wok.  Well.  That's what I got.  I need one a bit bigger.  lol

[Muffin Man]

Nice stuff, I could use all three.

Ha! that is a tiny wok.

[Muffin Man]

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?





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....

[mortlock]

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.

[RAGER]

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.

[RAGER]

This is just the few that I use currently. There are several more.

[mortlock]

Thanks rager. I think shes mad at you too now.

[Lumpy]

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.

[renfield]

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.

[RAGER]

It's adorable. It'll be my tasting dish. Or to serve a naam phrik in

[Lumpy]

Christmas ornament for the chef in your life

[renfield]

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

[RAGER]

Dry brined this pork coppa then roasted to 145 degrees. Accompanied by squash, peppers and asparagus.

[mortlock]

heres some of my knife collection.

[Lumpy]

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.

[RAGER]

Just dry brined my turkey parts an hour ago. Should good to go by tomorrow

[RAGER]

Yo. New wok. De Buyer.

[Muffin Man]

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?

[RAGER]

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.

[mortlock]

Im not sure how i feel about sacrificial bacon. Seems blasphemous to me.

[mortlock]

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.

[RAGER]

Does that say use by Dec 19 '16. Should be real good by now.

[Muffin Man]

Tit tight. A little scary, but, kudos to the adventure.

[Lumpy]

S'crapple smells horrible.

[mortlock]

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.