Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Aug 29, 2012 3:50 pm

For Shyster

Spoiler:
Image
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Re: Where my fellow cooks at???

Postby Shyster on Wed Aug 29, 2012 4:02 pm

mac5155 wrote:<<honestly doesnt even know what Kimchi looks like :pop:

Korean sauerkraut. It’s not finely shredded like German kraut, so think fairly large chucks of napa cabbage, with other veggies like cucumbers and onions optionally included. It also includes hot peppers as an ingredient, so the cabbage is faintly red and the juice is bright red. Kimchi can range from fairly mild to roaring hot. I can also report that the red juice is capable of staining just about anything, including the plastic insides of my dishwasher.
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Re: Where my fellow cooks at???

Postby Shyster on Wed Aug 29, 2012 4:11 pm

Chefpatrick871 wrote:For Shyster

Spoiler:
Image

Say it with me! Pickle barrel kumquat, pickle barrel kumquat, pickle barrel kumquat, chimmy cherry changa-!
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Aug 29, 2012 5:15 pm

bh wrote:I just got back from a 10 day trip to South Korea. They (and so therefore we) ate Kimchi with every meal. I'm developed a very strong liking for the stuff and I am looking for a good recipe. Anyone ever make it before? I don't really like the highly fermented kind. The fresh stuff tastes the best.

My uncle was on the DMZ a couple times during his military career, and he also developed an unholy love of the stuff. When he returned, he tried making a batch using a traditional method that involved allowing the cabbage to ferment in an earthenware pot buried underground.

The results were......... startling........... and not in a good way.

It gave off an aroma not unlike what I imagine a week-dead ferret would smell like. And the texture was more snot-like than vegetable. Something was clearly amiss.

That said, now that I'm all growds up I love the stuff. One of my favorite area food trucks (Bool BBQ) knows to throw extra kmichi in with my bibimbap bowl when I stroll up.

mac5155 wrote:<<honestly doesnt even know what Kimchi looks like :pop:

Image
I've seen some recipes that don't prep the cabbage any more than simply cutting the head in half. I don't like eating that way, but visually it looks a little nicer.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Aug 29, 2012 5:55 pm

Shyster wrote:
Chefpatrick871 wrote:For Shyster

Spoiler:
Image

Say it with me! Pickle barrel kumquat, pickle barrel kumquat, pickle barrel kumquat, chimmy cherry changa-!


Spoiler:



One of these days I'm gonna make a chimmy cherry changa. Or work on a kumquat orchard.
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Re: Where my fellow cooks at???

Postby canaan on Wed Aug 29, 2012 7:12 pm

Seared off a London broil in a stovetop griddle pan and threw it in the oven to roast for a couple of minutes... Came out perfect. Let it rest. Went to transfer it to a cutting board and forgot that I put the pan in the oven and grabbed the handle. Typing this lefty sucks. Feelsbadman.jpg
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Wed Aug 29, 2012 7:23 pm

canaan wrote:Seared off a London broil in a stovetop griddle pan and threw it in the oven to roast for a couple of minutes... Came out perfect. Let it rest. Went to transfer it to a cutting board and forgot that I put the pan in the oven and grabbed the handle. Typing this lefty sucks. Feelsbadman.jpg


My buddy did the same general thing one day when we were using a grill pan (pan on the grill, not the pan that makes grill marks), roughly 5-7 minutes after making a joke that the handle said HOT on it.
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Aug 30, 2012 1:57 am

I still have a visible scar on the fingers of my left hand from the first time I tried pan roasting and forgot that the handle gets hot, too. On the inside of my right forearm I have a little collection of burn marks from exploding chicken fat a couple months ago.

Anyone have any fun cooking scars to share? (cue scene from "Jaws"......)
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Thu Aug 30, 2012 3:14 am

I've been pretty lucky to avoid any bad scars, not to say I haven't had bad cuts and burns, guess I'm lucky. One of my worst was grabbing a pan handle that was white hot, sent a shot of pain all the way into my shoulder, then about 20 minutes later I get a nice cut right on where I burnt myself. I was a fresh out of culinary school idiot.
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Sep 03, 2012 6:47 pm

I've got two cooking scars (both from the restaurant). One on the top of my right index finger from a broiler at a steak house, the other on the inside of my left wrist from flipping fries at the dirty o.


Dinner tonight: Green Chicken Curry with coconut milk, green beans, bell pepper, bamboo shoots, and green onion. It was delicious.
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Sep 06, 2012 8:43 pm

This......... is.......... amazing.

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Re: Where my fellow cooks at???

Postby columbia on Thu Sep 06, 2012 8:56 pm

I went all ecumenical and made a curry, miso, sesame, hot sauce, spinach noodle bowl tonight.
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Re: Where my fellow cooks at???

Postby Shyster on Thu Sep 06, 2012 8:56 pm

tifosi77 wrote:This......... is.......... amazing.

Boil-in plastic bags + deep fryer filled with water + morons = profit.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Fri Sep 07, 2012 12:49 pm

Ronco Showtime Rotisserie Grill > Aqua Chef.

Spoiler:
Set it


Spoiler:
And forget it
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 07, 2012 12:59 pm

tifosi77 wrote:This......... is.......... amazing.


The price point or the mass marketing of the idea?
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Re: Where my fellow cooks at???

Postby the wicked child on Fri Sep 07, 2012 1:01 pm

Chefpatrick871 wrote:Ronco Showtime Rotisserie Grill > Aqua Chef.

Spoiler:
Set it


Spoiler:
And forget it

:fist:
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Sep 07, 2012 1:55 pm

columbia wrote:
tifosi77 wrote:This......... is.......... amazing.


The price point or the mass marketing of the idea?

The terribleness of the presenters.

And as Shyster points out, the unit is nothing more than a table-top deep fryer not unlike the one I have, except instead of oil or fat you fill it with water. And that means that there's no circulator, so the conduction of heat and evaporation will be uneven; the bottom (near the heating element and thermostat) will be hotter than the surface (where the food is), meaning when you set it to a certain temp the food will actually be cooking a few degrees below that.

And I just love how they cooked salmon and steak to 140 F internal........ the fish was 'flaky' (read: no structural integrity) and the steak ended up a gray hockey puck.
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Re: Where my fellow cooks at???

Postby count2infinity on Fri Sep 07, 2012 1:57 pm

i want to try this...

http://imgur.com/a/cFXpb
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Re: Where my fellow cooks at???

Postby canaan on Fri Sep 07, 2012 1:59 pm

the ol' shooter sandwich variation. nice.
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 07, 2012 3:22 pm

For the Guy Fieri fans here; all 3 of them....

Guy Fieri's Times Square Tourist Holding Pen Opens Sunday!
http://gothamist.com/2012/09/06/guy_fie ... hp#photo-1
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Sep 07, 2012 4:48 pm

Saw an interview recently where Tony Bourdain said the last time he belly laughed until he cried was when he heard about Guy Fieri tweeting that he was on his way to a Nickelback concert.

:lol:
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Re: Where my fellow cooks at???

Postby viva la ben on Fri Sep 07, 2012 8:31 pm

tifosi77 wrote:This......... is.......... amazing.



Its actually an old tecnique thats been rediscovered by some high end chefs. Now marketed by as seen on tv.

http://en.wikipedia.org/wiki/Sous-vide
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Re: Where my fellow cooks at???

Postby canaan on Fri Sep 07, 2012 8:35 pm

Tif knows all about sous vide :lol:
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Sep 07, 2012 8:42 pm

viva la ben wrote:
Spoiler:
tifosi77 wrote:This......... is.......... amazing.



Its actually an old tecnique thats been rediscovered by some high end chefs. Now marketed by as seen on tv.

http://en.wikipedia.org/wiki/Sous-vide

canaan wrote:Tif knows all about sous vide :lol:

Yeah, I've... heard of it before. :wink:

Back a few pages (15-20 or so) I posted shots of my 'ghetto sous vide' rig; a Dutch oven, a candy thermometer, a pork chop in a Ziploc bag, and some ice cubes. Got the idea from David Chang, chef/owner of the Momofuku restaurants in NYC.
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 07, 2012 8:47 pm

I just wrap some steaks in saran wrap and get in the hot tub for an hour with Lady Gaga.

Image
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