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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 23
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #221
    Senior Member Avishar's Avatar
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    My attempt at one of my favorite things from the past: Smothered Pork Chops!

    Nothing too fancy here, just some good bone in Niman Ranch Pork, brined in a healthy dose of maple syrup and apple cider vinegar, sous vide, chilled, buttermilked, crusted with panko, fried crisp, smothered with a mushroom soubise, and served alongside some celery root and leek mash, with a southern style vinegar slaw! and a nice cold one to go with it

  2. #222

    JohnnyChance's Avatar
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    Oh yeah sure, not TOO fancy. That means no liquid nitrogen? Looks awesome.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #223
    Senior Member Ratton's Avatar
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    Cool

    How long did you sous vide the pork for, and at what temp??

  4. #224
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    SpikeC's Avatar
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    Droool.......
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #225

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    Ack, Pitoui, (add any other comic strip expletive).

    IMHO maple syrup has no place in food - at least food that is going in my mouth.

    The rest of it sounds great.

    James

  6. #226
    Das HandleMeister apicius9's Avatar
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    Shoot, I just realized that I once again forgot to take pics of the food I made. Had some really nice short ribs lately, and yesterday some nice pork tenderloins wrapped in prosciutto that were as perfect as I ever made them. Gotta keep a camera in the kitchen... Great stuff to be seen here, love the thread.

    Stefan

  7. #227
    Senior Member Avishar's Avatar
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    Quote Originally Posted by Ratton View Post
    How long did you sous vide the pork for, and at what temp??
    60°C until it hit that internal temp which was about 1 hr 45 mins! Haha it is funny you mention the liquid nitro though, we are getting our Dewar in on the 30th And in all honesty the maple syrup really didn't really transfer much flavor at all into it, it really was to balance the salt from the brine!

  8. #228
    The alleles created by mutation may be beneficial

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    Quote Originally Posted by Avishar View Post
    60°C until it hit that internal temp which was about 1 hr 45 mins! Haha it is funny you mention the liquid nitro though, we are getting our Dewar in on the 30th And in all honesty the maple syrup really didn't really transfer much flavor at all into it, it really was to balance the salt from the brine!
    The pork looks really good, but I'm just curious, what's a FANCY meal at your house?

  9. #229
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    A little packer brisket- oak wood and love.


  10. #230

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    You are a credit to New York City.

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