Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
From my last hotel restaurant. Tuna crudo with compressed pineapple
Cheap supermarket sausage, skillet cooked, sliced and eaten with mustard. Not artisanal, or made from fine ingredients—these are common, just cranked out by a factory.
There are certain foods that I love, and will happily consume even if they're mediocre—like sausages or fried chicken.
Berliner Eisbein mit Sauerkraut und Erbspüree..
Second bowl of homemade ramen with crispy duck breast.
i freaking love shakshuka
Sweet work too all! Love the crudo & shockshuka shots! Also have to say the sheen/color on the sauce and temp of that Wellington is awesome ... Eisbein looks very tasty! Not sure about the cheap sausage but I am certainly guilty of the same behavior as well = ;-)
Roast Chicken. Just two ingredients—chicken + Old Bay Seasoning (actually a bunch of ingredients in that spice mix). Lazy night chicken supper on a $1 porcelain Buffalo China platter made in Upstate, NY.
Solid cooking Ditmas! Looks perfect.
Cheers! Just a common supermarket chicken with canned spice mix. Did this Sunday night to eat while watching the Eagles/Bears game.
Can't go wrong with old bay and chicken. Looks good. Guess I'm roasting bird tonight.
One of my all time favorites!
The curry looks delicious. I can't make a decent curry no matter what I try. And who doesn't love roast chicken skin that looks like that?!
How do you usually do it? I find it one of the easiest things to make honestly
Store-bought ravioli with bacon, haricots vert, and sweet potato sage cream sauce.
I've tried a bunch of different recipes, often using pre-made curry pastes. I've done dal once or twice that turned out decently well: saute aromatics, add spices, then coconut milk. I struggle with balancing the spices in curries more than other dishes. Also, I think I don't make them often enough to get a feel for it.
For Japanese style curry, I usually use Japanese curry roux cubes. Vermont or Java brand are my faves. Also, done it from scratch, but for 'real' homestyle, lots of Asians I know go for the convenience of cubes—gotta have that extra umami boost from MSG. Don't look at the ingredient list.
I have no idea how authentic any of this but this but I make a curry spice blend that I use for everything. I almost never end up sticking to it and add things as I go but this is my base. For what it's worth I cook this in a doesn't kitchen, but my mom likes it, so that's nice.
2 tsp of each
1 tsp of each
Then if I'm making katsu:
I cook onions, garlic, a carrot.
Then I add a tbsp or 2 of the mix and a bit of chilli, and tomato paste.
Once cooked, 2 cups of chicken stock, bring to boil, add 2 tsp rice wine vinegar 1tbsp honey and 1tbsp soy sauce. Cook for another 5 mins to thicken sauce then blitz it.
If it's any other Curry it varries, but you get the general idea
Yep, Curry blocks all the way for Japanese curry. For Chinese/Indonesian/Malay/Thai, I use paste from the local spice importer, honestly better than anything I can make because they are the spice expert.
For Singapore Noodles, basic Beef Curry Stew, curry goat I'll often use curry powder. My go-tos are Sun Brand, S&B and a Vietnamese brand. What's a good brand of Madras curry paste?
i use S&B mix of mild and hot
love love love this
I almost bought S&B mix today. I'll pick up some next trip to the market.
My roast chickens never seem to turn out that juicy looking (and photogenic). Can you tell me what temperature(s) and timing you use (for, say, a 4 pound bird, if that's typical)? On a rack, turned once? Thanks!
I have found that not all S&B curries taste taste the same, I prefer the Tokokeru over the Golden Curry.
Of the Tokokeru line, this one I like the best:
A post gym vegan meal tonight: seared eggplant/squash/portabello/orange pepper taco with cashew sour-cream and lime soaked avocado and scorched tomatoes, side of black beans with shiitake mushroom and shallots
Here's my first stab at cooking a whole fish at home, Chinese style deep fried in a wok (a real one, over high-heat indoor wok burner and massive exhaust hood).
It's a branzini from the local fishmonger, imported, but the best smaller fish choice at this time of year that would fit the wok. Scaled it, cleaned out the guts and gills, sliced the skin with angled cuts to expose the flesh, salted it, rubbed with potato starch and that's it. Fried in peanut oil, sauced with a light sweet and sour, garnished with chopped hot chilis and sliced green onions.
The photo shows it covered with garnish, so you don't see the scalloped cuts in the skin to make it easy to eat with chopsticks. Delicious, very tasty crisp skin. First time I've tried to deep fry a whole fish at home in a long time. Can't believe I waited this long.
I usually do 425f, not turning, basting towards the last 10 minutes. Regarding time—until done—lots of variables including, temperature of raw bird, size of it. Usually a 3–4 lb. whole chicken gets done in my oven anywhere from 45 minutes to a bit over an hour. My home oven is a crappy Hotpoint (dreaming of getting a Blue Star or Capital Culinarian Range, but would settle for an NXR 'cause it's cheap), have never tested the actual temperature in the Hotpoint oven—I do turn the pan since it's hotter towards the back.
There're a bunch of chicken roasting methods—fast and fierce, low and slow, high heat followed by low, sous vide then broiled or blowtorched. 425f is my personal sweet spot, 'cause I'm lazy.
If it's an unmarinated bird, I like to dry out the skin as much as possible before seasoning—paper towels and letting the bird site on the kitchen counter for a while—makes for crispier skin. An electric fan would be helpful if I had one.
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