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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 163
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1621

    stereo.pete's Avatar
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    Quote Originally Posted by quantumcloud509 View Post
    Attachment 20065

    Going to put this ham in brine tonight until Thanksgiving at which time it will be cooked in HAY. Sounds pretty cool to me. Hope it will be delicious and nobody dies. Anyone done this before?
    I personally haven't cooked Ham in Hay, but I had the joy of eating it at one of the best pork restaurants in Chicago, The Publican. It was served with peaches and polenta, which = heaven! Please try to remember to take pics of the finished result!
    Twitter: @PeterDaEater

  2. #1622

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    Quote Originally Posted by quantumcloud509 View Post
    Mundo where do you live to pick such delicacies?
    In Spain, these were picked in the mountains of the mediterranean coast. Good luck with the Ham.


    Namaste.

  3. #1623
    Senior Member quantumcloud509's Avatar
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    5 spice persimmon jam

    Went to the local corner grocery store which I love because they have a decent meat market (bought my fresh bone in pork ham there today for $1.39lb) and they often put lightly dented veg and fruit on 1/2 off status. Bought 5lbs of Fuyu persimmons for $4. Ate 3, and decided to make freezer jam with the rest. Started peeling them but it was a task, so after peeling 3 I gave up and took a blendstik to them. Pureed them, added 2c Azario sugar, 1/8c Chinese 5 spice, and fresh juice of two lemons. Brought to heat to bring together, tasted, and voila! I am hoping this will be used as a pork glaze because thats what I was thinking about when I made it, also will probably make some killer pb&j. Love Fuyus. Name:  photo-51.jpg
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    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  4. #1624
    Senior Member ohbewon's Avatar
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    They would make a great gastrique for raw amberjack with a few pulled cilantro leaves. Just saying. (Or any fresh raw fish you can scrounge up)
    Cassoulet, like life itself, isn't as easy as it seems...

  5. #1625
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    Quote Originally Posted by stereo.pete View Post
    I personally haven't cooked Ham in Hay, but I had the joy of eating it at one of the best pork restaurants in Chicago, The Publican. It was served with peaches and polenta, which = heaven! Please try to remember to take pics of the finished result!
    I love the Publican. Dead pig heaven!

  6. #1626
    Senior Member quantumcloud509's Avatar
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    Name:  ImageUploadedByKitchen Knife Forum1384735711.130110.jpg
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    Had a 3/4lb smothered beef liver all to myself for lunch yesterday. Reminded me of childhood.
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  7. #1627
    Senior Member quantumcloud509's Avatar
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    Name:  ImageUploadedByKitchen Knife Forum1384851805.609966.jpg
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Size:  13.0 KBmaking quick pickle daikon with fermented coconut vinegar for tomorrows cargo rice and beans.
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  8. #1628
    Senior Member ohbewon's Avatar
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    Quote Originally Posted by stereo.pete View Post
    I personally haven't cooked Ham in Hay, but I had the joy of eating it at one of the best pork restaurants in Chicago, The Publican. It was served with peaches and polenta, which = heaven! Please try to remember to take pics of the finished result!
    I too have had that pork chop at The Publican. I say yay to hay.
    Cassoulet, like life itself, isn't as easy as it seems...

  9. #1629
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    Crummy photo, as always, but panko crab cake with roasted red bell and chive aoili, over lemony Israeli couscous.


  10. #1630
    Senior Member quantumcloud509's Avatar
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    Looks and sounds delicious!
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

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