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 #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 #3212

    valgard

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  3. Nov 9, 2018 #3213

    valgard

    valgard

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  4. Nov 9, 2018 #3214

    krx927

    krx927

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  5. Nov 9, 2018 #3215

    DitmasPork

    DitmasPork

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    Simple pork chops—lemon, olive oil, oregano, garlic, salt. Inspired by Greek souvlaki I've had in Astoria, Queens.
    [​IMG]
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  6. Nov 10, 2018 #3216

    boomchakabowwow

    boomchakabowwow

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    Fantastic D!
     
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  7. Nov 12, 2018 #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 #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
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  9. Nov 12, 2018 #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 #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 #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 #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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  13. Nov 15, 2018 #3223

    Lars

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    Made garlic confit yesterday..

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  14. Nov 16, 2018 #3224

    DitmasPork

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    Pork shoulder simmered for a few hours in Cantonese style master sauce, left to rest overnight in the pot before slicing.

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  15. Nov 16, 2018 #3225

    Mucho Bocho

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    Thats some proper cooking Ditmas!
     
  16. Nov 16, 2018 #3226

    DitmasPork

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    Cheers! The most fun part was watching the wobbly, gelatinous master sauce melt. So far I've done two pork shoulders, some beef tendons and two batches of chicken in that master sauce. In a few months I'll have the master sauce where I want in terms of richness.
     
  17. Nov 16, 2018 #3227

    erickso1

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    Thats some high quality pork there. Dang.
     
  18. Nov 16, 2018 #3228

    DitmasPork

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    Turned out nicely! Pork used was pretty run-of-the-mill supermarket variety. Heritage breed pork is too rich for my blood.
     
  19. Nov 16, 2018 #3229
    I know my first stop next time I'm in NY... Beautiful food as always
     
  20. Nov 16, 2018 #3230

    Xenif

    Xenif

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    They took away the like button again !? DitmasPork I give you +100 for doing and maintaining a master sauce
     
  21. Nov 16, 2018 #3231

    DitmasPork

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    Cheers! Yeah, for the last week I've muscle-memory has me clicking on the "like button" that's no longer there. Bring it back!
     
  22. Nov 16, 2018 #3232

    Xenif

    Xenif

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    @Angie Will trade you a Striploin Gyudon for the like button back, deal? _20181116_173251.jpeg
     
  23. Nov 16, 2018 #3233

    DitmasPork

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  24. Nov 17, 2018 #3234

    DamageInc

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    Sriracha glazed chicken wings
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    Duck breast, Brussels sprouts, browned sugar potatoes, red cabbage
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    Bolognese
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  25. Nov 17, 2018 #3235

    Angie

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    I have no issue with the like button, but was told it was not wanted here. Put a suggestion or request in the Support forum so many can see it and we will see what happens. I'd like to have that dish of food for a LIKE button.
     
  26. Nov 19, 2018 #3236

    krx927

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    Yesterday I did some pork ribs. This is very similar piece of meat as the belly you were doing. Main difference is that I was not marinading it. I just put some salt, pepper and cumin on the previous day.

    I tried to cook it several times in the past month but it was never really good. I was trying fast and hot method and I put meat on the rack but it did not work. The meat was a bit chewy and was definitely not melting in the mouth.

    Yesterday I decided for old fashion way how it is done in my country. I put the ribs in the pan and put in some water and started slow roast. First bones up and then I turned the 3 times in the course of 2.5 hours.

    It came out perfect:
    [​IMG]

    On the plate together with some cooked red cabbage, roasted veggies from the pan, mashed potatoes and some jus from meat:

    [​IMG]
     
  27. Nov 21, 2018 #3237

    LostHighway

    LostHighway

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    I made a vegetarian version of Mapo Tofu this evening sort of kluged together on the fly from these recipes:
    https://www.theguardian.com/lifeandstyle/2012/jun/14/pock-marked-old-woman-s-tofu-recipe
    https://www.theguardian.com/food/2018/oct/27/mushroom-mapo-tofu-recipe-meera-sodha
    https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu
    It was probably closest to the Meera Sodha version in that chopped up shitakes took the place of the meat. Despite not having a clear working plan before I started it turned out quite well. I'm sorry I don't have photos but this seems to be a very food literate bunch so I'm sure you know what Mapo Tofu looks like.
    Anyone have storage tips for the dou chi/salted black beans/fermented soy beans now that I've opened the pouch? Ditmas?
     
  28. Nov 21, 2018 #3238

    panda

    panda

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    why vegetarian? the ground pork makes that dish!!
     
  29. Nov 21, 2018 #3239

    LostHighway

    LostHighway

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    Potentially too contentious an issue to get into here and not really germane to a knife forum. However, the short answer is because I want to for environmental, health, and ethical/moral reasons. I have no kick against omnivores, I don't comment on their choices, and I'm happy to share meals with them.
    I'm sure I'm not the only vegetarian or almost vegetarian on KKF. There are probably some lurking vegans too.
     
  30. Nov 21, 2018 #3240

    panda

    panda

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    you could have just said 'cause i dont eat pork'
     

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