Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Dec 31, 2012 11:26 am

So the family canceled on us while I was out shopping. Thankfully one of the wife's other good friends was able to come over. Only grabbed pics of two dishes.

Olivas Manzanillas
Marinated in extra virgin olive oil, sherry vinegar, garlic, rosemary, thyme, orange juice and zest and Marcona almonds
Image

Jamón y Queso
Cheeses from left to right: Queso Murcia al Vino ('drunken' goat cheese that's soaked in local wine for a day or two before brining), queso Manchego (sheep's milk), and queso Valdeon (cow's milk, cheese wrapped in chestnut leaves while curing)

Jamón from left to right: jamón Serrano (aged 12 months), jamón ibérico loin and jamón ibérico de bellota Fermin (the grand poobah of hams, cured three years from pigs that were 100% free-range and foraged on acorns their entire lives.... the fat from the two ibéricos would render at room temperature, making your fingers a deliciously shiny mess as you ate)
Image

Apologies for out-of-focus: New phone and I've not quite got the camera bit sorted.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Mon Dec 31, 2012 11:29 am

that looks incredible

when i was in spain i always tried to find one of these where ever i went:

Image
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Re: Where my fellow cooks at???

Postby the wicked child on Mon Dec 31, 2012 12:06 pm

Is red x a traditional spanish dish? I never knew.
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Re: Where my fellow cooks at???

Postby BadHands71 on Mon Dec 31, 2012 6:40 pm

What's everybody eating tonight? I'm making coconut crusted mahi with almond basmati rice, mango curry sauce, and broccoli. Chocolate fudge cake with raspberries and vanilla ice cream for dessert.
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Re: Where my fellow cooks at???

Postby Rylan on Mon Dec 31, 2012 6:42 pm

BadHands71 wrote:What's everybody eating tonight? I'm making coconut crusted mahi with almond basmati rice, mango curry sauce, and broccoli. Chocolate fudge cake with raspberries and vanilla ice cream for dessert.


PB&J with a side of potato chips (pringles to be precise)
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Re: Where my fellow cooks at???

Postby columbia on Mon Dec 31, 2012 6:47 pm

I've been brining a pork shoulder all day and it will go in the oven tomorrow morning for NYD dinner.
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Re: Where my fellow cooks at???

Postby tifosi77 on Tue Jan 01, 2013 4:27 am

Leftover paella.
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Re: Where my fellow cooks at???

Postby bh on Tue Jan 01, 2013 2:45 pm

garlic and rosemary roasted pork loin tonight with sauerkraut!
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Re: Where my fellow cooks at???

Postby BadHands71 on Tue Jan 01, 2013 3:20 pm

bh wrote:garlic and rosemary roasted pork loin tonight with sauerkraut!


Nice. Heading to my parents in a few hours for a similar meal.
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Re: Where my fellow cooks at???

Postby blackjack68 on Tue Jan 01, 2013 8:04 pm

Enjoy your pork. Porterhouses, rice and corn here.
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Re: Where my fellow cooks at???

Postby Ben Klingston on Tue Jan 01, 2013 8:38 pm

I'm taking my first crack at chicken and andouille gumbo as we speak. Coming out much soupier than I expected/wanted, even with the okra, though I have yet to add the roux.
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Re: Where my fellow cooks at???

Postby ExPatriatePen on Tue Jan 01, 2013 9:11 pm

Ben Klingston wrote:I'm taking my first crack at chicken and andouille gumbo as we speak. Coming out much soupier than I expected/wanted, even with the okra, though I have yet to add the roux.

Ben, sounds good. I think I'd like to give that a try. Please tell us how it turns out.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Wed Jan 02, 2013 9:30 am

tifosi77 wrote:Leftover paella.


what do you put in your paella
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Jan 02, 2013 10:08 am

This one was pretty basic: chicken, shrimp and mussels. Ordinarily I'd use rabbit and duck, but our guest doesn't like either.

The latter is much more traditional with paella's rustic roots among farm hands that needed cheap eats they could cook and prepare in the field. Rabbit, duck and snails were all very common in the early days of the dish, and only the better off could afford chicken..... never mind seafood. What we think of as 'traditional' paella (Valenciana, rich with seafood) is actually a fairly recent addition to the culinary world of Spain.
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Re: Where my fellow cooks at???

Postby BigMcK on Wed Jan 02, 2013 5:56 pm

tifosi77 wrote:This one was pretty basic: chicken, shrimp and mussels. Ordinarily I'd use rabbit and duck, but our guest doesn't like either.

The latter is much more traditional with paella's rustic roots among farm hands that needed cheap eats they could cook and prepare in the field. Rabbit, duck and snails were all very common in the early days of the dish, and only the better off could afford chicken..... never mind seafood. What we think of as 'traditional' paella (Valenciana, rich with seafood) is actually a fairly recent addition to the culinary world of Spain.


Having just had the first Cuban paella from a well-regarded restaurant, I am confused as to what flavor the pricey saffron is supposed to add? From what I had read, it is supposed to add a 'wow factor' to the dish. This was made with all seafood, and listed saffron as an ingredient. The dish was great, but tasted like seafood, bell peppers, onions and rice. Did I get cheated?
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Re: Where my fellow cooks at???

Postby Shyster on Wed Jan 02, 2013 6:00 pm

Ben Klingston wrote:I'm taking my first crack at chicken and andouille gumbo as we speak. Coming out much soupier than I expected/wanted, even with the okra, though I have yet to add the roux.

I think it’s been mentioned before, but I think the best way to make roux is to bake it like Alton Brown does in this recipe. You can get a great brick roux with little effort and little risk of burning.

http://www.foodnetwork.com/recipes/alto ... index.html
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Jan 02, 2013 7:44 pm

BigMcK wrote:Having just had the first Cuban paella from a well-regarded restaurant, I am confused as to what flavor the pricey saffron is supposed to add? From what I had read, it is supposed to add a 'wow factor' to the dish. This was made with all seafood, and listed saffron as an ingredient. The dish was great, but tasted like seafood, bell peppers, onions and rice. Did I get cheated?

Not quite sure what a 'Cuban paella' is, but saffron is a key ingredient in Spanish paella. It's an interesting ingredient, because it's flavor can be perceived differently from taster to taster. People sitting side-by-side eating the same dish may report is tasting salty (like the sea) to sweet to even bitter. It's just a wacky thing. But saffron and the ubiquitous and copious use of pimentón is what gives paella its characteristic reddish orange hue.

It takes time to fully extract flavor from paella threads as well; a famous restaurant in Alicante (Spain) adding just 1 gram of saffron to a full liter of warm water to infuse for four hours before using that liquid in their paella. I don't quite go that far, but I will give the threads a quick poke in a hot oven for 10-15 seconds before steeping them in warm water for 20-30 minutes before use. If you don't steep the threads and simply add them to your dish, you'll end up with a clumpy mess and some diners will be in for a rather pungent surprise.
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Re: Where my fellow cooks at???

Postby viva la ben on Wed Jan 02, 2013 7:54 pm

Taking an hour and a half to make a freaking roux?
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Re: Where my fellow cooks at???

Postby Shyster on Wed Jan 02, 2013 8:00 pm

Yeah, but you only have to stir the roux every half hour or so, and you get a wonderful dark roux without worrying about it burning. I've made the same sort of roux on a stovetop and I had to stand there and constantly stir it.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Jan 02, 2013 8:35 pm

An hour and a half to make a brick-red roux is actually quite normal. The big advantage to this technique, as Shyster points out, is it's effectively 'fire and forget'. You don't have to spend that 90 minutes standing over a piping hot vat of fat and grain, constantly stirring and worrying that at any second a giant blop of the stuff is going to burp up on your forearm and leave you a permanent reminder of the meal you were preparing that night.

I do not enjoy making roux.
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Re: Where my fellow cooks at???

Postby columbia on Wed Jan 02, 2013 8:39 pm

You certainly don't want to rue making a roux.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Jan 02, 2013 8:43 pm

Har har har har har
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Re: Where my fellow cooks at???

Postby columbia on Wed Jan 02, 2013 10:10 pm

A very interesting interview, which covers the culinary history of The Lowcountry:
http://www.scetv.org/index.php/walter_e ... y_cooking/
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Re: Where my fellow cooks at???

Postby Ben Klingston on Fri Jan 04, 2013 8:22 pm

ExPatriatePen wrote:
Ben Klingston wrote:I'm taking my first crack at chicken and andouille gumbo as we speak. Coming out much soupier than I expected/wanted, even with the okra, though I have yet to add the roux.

Ben, sounds good. I think I'd like to give that a try. Please tell us how it turns out.


It was a learning experience, and came out respectably OK, but not great. The roux gave me fits. If I had to do it again, I'd probably just do the andouille and leave out the chicken. The recipe had me dredge and brown the chicken in legs and thighs, but to not cook it through, then to put it into the pot with the gumbo. I am always afraid of undercooking chicken and getting sick due to an incident several years ago, so I probably cooked it close to done in the pan before adding to the pot. By that time, the gumbo was still very liquid-y, and even after adding the roux, I probably ended up letting it simmer for a good hour after that (recipe called for 25 minutes). Well, it worked to thicken it up, but by that time all the veggies were overcooked - my sliced lengths of peppers ended up looking like toothpicks by the end. The overall taste was not bad, but a bit sweeter than I'd like. I may have overdone it with the pickling spice.
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Re: Where my fellow cooks at???

Postby ExPatriatePen on Fri Jan 04, 2013 8:43 pm

Ben Klingston wrote:
ExPatriatePen wrote:
Ben Klingston wrote:I'm taking my first crack at chicken and andouille gumbo as we speak. Coming out much soupier than I expected/wanted, even with the okra, though I have yet to add the roux.

Ben, sounds good. I think I'd like to give that a try. Please tell us how it turns out.


It was a learning experience, and came out respectably OK, but not great. The roux gave me fits. If I had to do it again, I'd probably just do the andouille and leave out the chicken. The recipe had me dredge and brown the chicken in legs and thighs, but to not cook it through, then to put it into the pot with the gumbo. I am always afraid of undercooking chicken and getting sick due to an incident several years ago, so I probably cooked it close to done in the pan before adding to the pot. By that time, the gumbo was still very liquid-y, and even after adding the roux, I probably ended up letting it simmer for a good hour after that (recipe called for 25 minutes). Well, it worked to thicken it up, but by that time all the veggies were overcooked - my sliced lengths of peppers ended up looking like toothpicks by the end. The overall taste was not bad, but a bit sweeter than I'd like. I may have overdone it with the pickling spice.

Good info. Tif and others may disagree, but I never expect my first attempt to be anything like the third or fourth (you learn so much about what parts cook faster than others etc...)
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