Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby columbia on Mon Nov 18, 2013 10:06 am

I don't know why I had never done this before, but I bought some turmeric root at the farmer's market on Saturday.
It had been in the ground last week, so it was very easy to peel and work with.

I used it alongside fresh ginger in a stir fry: what a delicious/fresh flavor.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Nov 18, 2013 4:18 pm

mac5155 wrote:
blackjack68 wrote:Not for me, but I don't use beans either.

I use 1 small can of beans and about 2 lbs of beef. Also I like the beef to be in big chunks.

My wife works with a guy from Texas who says, "In Texas, we call chili with beans stew." (with accompanying facial gestures to communicate the general disapproval of the notion of combining chili with beans)

No beans. Never.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Nov 18, 2013 4:22 pm

The weekend's cookery:

Pork Loin In Porchetta with Fennel-Onion Confit and Citrus Sauce
Image

Lamb with Greek Flavors (Favas, Kalamatas, Feta, Skordalia)
Image
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Re: Where my fellow cooks at???

Postby canaan on Mon Nov 18, 2013 4:25 pm

That lamb looks fantastic
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Re: Where my fellow cooks at???

Postby columbia on Mon Nov 18, 2013 5:21 pm

I had some muhammara on Saturday, for the first time in many years. I had forgotten how boss it is.
Here's a reasonable looking recipe:

http://www.tasteofbeirut.com/2011/04/mu ... ith-chips/
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Re: Where my fellow cooks at???

Postby Gaucho on Mon Nov 18, 2013 5:47 pm

Today I had the worst falafel in my life. Bummer.
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Re: Where my fellow cooks at???

Postby columbia on Wed Nov 20, 2013 9:52 am

German street artist is defacing fast food billboards with actual recipes
http://grist.org/list/german-street-art ... l-recipes/
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Re: Where my fellow cooks at???

Postby shmenguin on Thu Nov 21, 2013 8:30 pm

Making a chicken dish in the crockpot...

Bone-in thighs vs meat that doesn't have a bunch of disgusting crap attached to it.

Thoughts? I think the added flavor isn't worth picking through the carnage.
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Nov 21, 2013 9:26 pm

When you say "a bunch of disgusting crap attached to it" do you mean "skin"? Not sure I follow.
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Nov 21, 2013 9:44 pm

If the question is just bone-in vs deboned, then there's really no debate; leave the bone in.
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Re: Where my fellow cooks at???

Postby shmenguin on Thu Nov 21, 2013 10:29 pm

i seem to get a lot of gristle and some weird meat that i don't think is meat, when i get bone-in thighs. and i always get it from whole foods...which makes the unpleasantness surprising.
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Re: Where my fellow cooks at???

Postby columbia on Thu Nov 21, 2013 10:31 pm

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

Postby tifosi77 on Fri Nov 22, 2013 1:51 pm

Yeah, that's the connective tissue around the joint ends of the bones. Depending on how long you're willing to cook, most of that stuff will eventually breakdown and become edible. (That's actually my favorite type of phở, with all the tendon and tripe stuff. Just falls apart on your palate, it's great.) If you're doing a low braise, the chicken will be cooked in 30-40 minutes. If you leave it in for another half hour, that stuff might be broken down enough to eat. The trade off there is the skin will be flaccid and yucky, but you might be able to rescue it if you have a propane torch.

Personally, I'm fine working around that stuff because the meat cooks up so much better when it's on the bone. There are certainly applications where a deboned thigh would be preferable (like in a stir fry, or satay). But for a braise? Bone in, good sir.
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Re: Where my fellow cooks at???

Postby columbia on Fri Nov 22, 2013 2:05 pm

It's like leaving the fat on a roast.
You don't have it to eat it, but you sure want the flavor.
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Re: Where my fellow cooks at???

Postby columbia on Fri Nov 22, 2013 2:31 pm

Make Your Turkey Stock Now
http://ruhlman.com/2013/11/make-your-tu ... -stock-now

c2i can synthesize some in the lab on Thursday.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Nov 29, 2013 1:21 pm

Turkey Day!!!

Turkey Breast "in Porchetta", Roasted Brussels Sprouts, Pommes Puree (aka Mashed Spuds), Cran-Apple Sauce
Image

Turkey breast roll cut and stuffed with a mixture of herbs, garlic and chili flakes, then rolled up and wrapped in its own skin. Cooked improvised sous vide in a pot of water in the oven at 62°C / 144°F for four hours. (This is seriously easier to control temp than using the stovetop, only had to adjust temp 2-3 times in four hours; go-to method from now on.) When done, into that same low oven on a sheet tray for 30 minutes to dry out the skin a bit, then....... into the fryer!
Spoiler:
Image
Image

Made the most outrageously crisp skin you can imagine.

The only down side was I did the Heston Blumenthal mashed taters with the lime jelly cubes.... except the jelly never set up. In fact, it's been in the fridge overnight and still isn't set. Hrmpf.

Also learned that 62°C / 144°F is not sufficient to remove the raw 'bite' from garlic. So next time I'll probably lightly cook the herb mixture and cool it before adding it to the roll.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Dec 02, 2013 7:04 pm

Leftovers
Image

Red ribbon sorrel and fennel fronds are from my garden. First uses of products I grew.... and they're garnishes.
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Re: Where my fellow cooks at???

Postby columbia on Thu Dec 05, 2013 6:29 pm

Nathan Myhrvold on Charlie Rose:
http://www.charlierose.com/watch/60307594
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Re: Where my fellow cooks at???

Postby Shyster on Thu Dec 05, 2013 6:33 pm

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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Dec 05, 2013 6:56 pm

Her 'secret ingredients' ain't so secret.
Image

Va va va vooom.
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Re: Where my fellow cooks at???

Postby columbia on Thu Dec 05, 2013 6:58 pm

Speaking of which...

I had to take a sick day. Woke up on the couch this afternoon and flipped to Giada.
I have no idea what she was cooking, because I was too distracted.
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Dec 05, 2013 7:17 pm

Image
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Re: Where my fellow cooks at???

Postby skullman80 on Thu Dec 05, 2013 7:33 pm

LOL.
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Re: Where my fellow cooks at???

Postby columbia on Sat Dec 07, 2013 6:35 pm

I cooked a pork shoulder for 10 hours. Yowza. The barbecue slaw was pretty outrageous too.

Side benefit: a pretty sizable chunk of pork skin is going into the oven overnight (at 170) for the dachshund. :thumb:
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Dec 08, 2013 12:28 pm

Is your slaw green or red cabbage? Vinegar or creamy?

Last night's dinner.....

Paiche Basquaise
Image

Paiche is a South American fresh water fish that grows to be very big and ugly. (Google it) The flesh is super dense and carries almost no flavor. I pan roasted this guy, but in the future I'll use a low temp cook (prolly SV with a searing step after) with some aromatics.
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