Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

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  1. Nov 9, 2018 at 12:35 AM #3211

    Stx00lax

    Stx00lax

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    CA8D1D76-4CC5-40C8-A08B-1190916E5064.jpeg Khao piak sen. Basically Lao chicken noodle soup. Tapioca noodz, chicken broth, garlic chili oil, cilantro, scallion and crispy shallots. Takes most of the day to make from scratch, but I usually make enough to fill my freezer.
     
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  2. Nov 9, 2018 at 12:48 AM #3212

    valgard

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    IMG_20181107_124433_606.jpeg IMG_20181105_220537.jpeg IMG_20181107_124433_603.jpeg
     
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  3. Nov 9, 2018 at 12:51 AM #3213

    valgard

    valgard

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  4. Nov 9, 2018 at 8:20 AM #3214

    krx927

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  5. Nov 9, 2018 at 5:06 PM #3215

    DitmasPork

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    Simple pork chops—lemon, olive oil, oregano, garlic, salt. Inspired by Greek souvlaki I've had in Astoria, Queens.
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  6. Nov 10, 2018 at 3:35 PM #3216

    boomchakabowwow

    boomchakabowwow

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    Fantastic D!
     
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  7. Nov 12, 2018 at 5:40 PM #3217

    DitmasPork

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    Cheers! It amazes me that pork and chicken legs are cheaper than broccoli or tofu at the market. Pork/chicken have become my go-to for lazy night suppers.
     
  8. Nov 12, 2018 at 5:56 PM #3218

    DitmasPork

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    Southern (Chinese) style Roast Pork Belly—aka Siu Yuk—seasoned with homemade five spice (Sichuan pepper, fennel, clove, star anise, cinnamon), Shaoxing rice wine, salt. This was last night's supper project. I experimented with three different knives to cut the roast pork—Heiji sujihiki, CCK cleaver, Mac Bread knife—the one yielding the cleanest cuts for me was the Mac Bread knife. The most difficult part of the dish was poking a million (exaggeration) into the skin with toothpicks after the initial parboiling of the belly.

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    Last edited: Nov 12, 2018 at 6:01 PM
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  9. Nov 12, 2018 at 6:39 PM #3219

    boomchakabowwow

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    Ditmas. Can you teach me how to make that? I tried a few weeks ago. It was delicious, but certainly not correct.
     
  10. Nov 12, 2018 at 7:09 PM #3220

    Xenif

    Xenif

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    They have a tool for that btw, or just drive a bunch of nails through a thick board 20181112_140735.jpeg
     
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  11. Nov 12, 2018 at 7:17 PM #3221

    DitmasPork

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    Yeah, I've seen those tools at some of the Chinatown cookware stores in NYC. I'll probably not be making enough siu yuk to justify getting one. Went through about 10 toothpicks in the process!
     
  12. Nov 12, 2018 at 7:46 PM #3222

    DitmasPork

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    I researched a sh**ton of recipes, soooo many different methods to the same goal—parboil or not; low and slow vs fast and fierce vs low heat followed by broiling vs pan frying skin side; layer of salt on skin vs vinegar wash vs drying out overnight vs baking soda; etc., etc. A chef in NY gave me a recipe I've yet to try, the last step using a heat gun—the type for melting paint off walls.

    In the end I just winged it—didn't have the time to do a long marinade and elaborate skin treatment—boiled the belly for about five minutes to soften the skin; cooled it with water, dryed with paper towels; poked a million holes in the skin with toothpicks; scored flesh side; rubbed a layer of kosher salt on skin, let sit for 1/2 hour, wiped off salt; brushed rice vinegar onto skin, wiped off with paper towels; massaged a paste of five spice, salt and Shaoxing into scored flesh; went for the slow method, roasted at 325F for about two hours.

    Advantage of a long roasting time is a lot of the fat renders off, meat is quite tender from the long cooking.
    Disadvantage is of a long roasting time is that the crackling probably didn't get as light and fluffy as Chinese restaurant versions—though restaurant siu yuk can have meat that's quite dense.

    Tasted great! However, an overnight marinade would've gotten the seasonings to penetrate deeper into the meat.

    My next "siu yuk" I want to do a riff on a Western influenced "siu yuk" from a Hainanese restaurant in Kuala Lumpur—just google "yut kee roast pork."

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