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. Jan 11, 2019 #3331

    DitmasPork

    DitmasPork

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    Last night's supper. Roasted Pennsylvanian Organic Chicken with Charred Lemon, Garlic and Organic Cultured Butter. Followed the “No-Fail Roast Chicken with Lemon and Garlic” recipe on the Bon Appétit site.

    [​IMG]
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  2. Jan 12, 2019 #3332

    MontezumaBoy

    MontezumaBoy

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    Ditmas Pork inspired Spicy Korean BBQ chicken … thx for the nudge in your prior post it's been awhile … grilled on a BGE … had to stagger the cuts but they all turned out (although I do prefer the dark to the white for this marinade).

    [​IMG]
     
  3. Jan 16, 2019 #3333

    AT5760

    AT5760

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    2715DE7A-E7F1-43FC-B9BB-15275F284B5F.jpeg 29A4FB2D-AD70-40A1-A89C-597E90A38612.jpeg Not much knifework here, but tomorrow’s breakfast is going to be delicious.
     
  4. Jan 16, 2019 #3334

    mille162

    mille162

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    Garlic and lemon pan roasted cornish game hen overtop roasted spaghetti squash and spinach sautéed in hen juices, roasted purple fingerlings.
    IMG_4077.jpg
     
  5. Jan 17, 2019 #3335

    Xenif

    Xenif

    Xenif

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    Duck Confit to go -- served with Maple syrup, pancakes, ambrosia apples and cucumbers IMG_20190117_094105.jpeg
     
  6. Jan 17, 2019 #3336

    DitmasPork

    DitmasPork

    DitmasPork

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    That looks great! I was just thinking of duck confit a few days ago at the Chinese market, they were selling duck legs in the meat section.
     
  7. Jan 17, 2019 #3337

    Xenif

    Xenif

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    I was experimenting with doing it in the instant pot, worked out pretty well! Now I can use the duck breast, put all the trimmings in the IP, practically rendered the fat and confit by itself worry free.
    Also if I was serving this to adults I'd serve it with a tarragon apple butter, horseradish creme fraiche, cucumber-mint relish
     
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  8. Jan 17, 2019 #3338

    DitmasPork

    DitmasPork

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    I have a pint that's a mix of peanut oil and chicken fat that I'd like to use for the confit. Being from a Chinese-American family, I've probably consumed as much duck as chicken in my lifetime. Duck rocks.
     
  9. Jan 17, 2019 #3339

    DitmasPork

    DitmasPork

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    Sweet Tea Brined "Money Muscle"—cut with 240 Heiji SS Suji. "Money Muscle" aka Pork Collar, Pork Neck Meat—marinated overnight in a brine made from "Hong Kong style" (brand name, cheap big box) Black Pekoe tea bags steeped in water with organic raw sugar, kosher salt, cinnamon stick, allspice berries, fennel seeds, cumin, ajwain, star anise, black peppercorns, coriander seeds, bay laurel, black mustard seeds, garlic, Thai bird’s eye chilies. Water/sugar/salt ratio of this brine for the 3.75 lb. piece of meat was 4 cups water, 1/4 cup raw sugar, 3 tbsp salt—plus spices.
    [​IMG]
     
    Last edited: Jan 17, 2019
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  10. Jan 17, 2019 #3340

    parbaked

    parbaked

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    How did you cook the collar?
    We usually grill on charcoal after marinading...
     
  11. Jan 17, 2019 #3341

    DitmasPork

    DitmasPork

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    Roasted it at 325f for about 2 1/2 hours. Don't have a backyard, hence no grilling for me. If I had the patience, I'd love to do a really slow roast, maybe at 250f for 4 hours, with liquid in the pan.
     
  12. Jan 18, 2019 #3342

    Anton

    Anton

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    IMG_3840.jpg

    “Pancakes, fish eggs, chicken liver, amazing fried chicken, and bubbly juice” and hiromoto honyaki to round up the conversation on a school night

    Always very grateful for very generous friends
     
    Last edited: Jan 18, 2019
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  13. Jan 18, 2019 #3343

    panda

    panda

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    anton, have you tried the bolsterless hiro? if not, we should do a comparison. was planning on converting to a wa handle but i'm so impressed with the stock handle i'll leave it alone (it's super grippy).
     
  14. Jan 18, 2019 #3344

    Anton

    Anton

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    Pm me your address, I’ll ship you one of the two I have and we’ll do a side to side, maybe we can get a proper stone man to be part of a 3way pas around so these can be sharpened and thinned equally? For proper side by side.. ?
     
  15. Jan 21, 2019 #3345

    MrHiggins

    MrHiggins

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    Here's a green chile sauce. It's made from two strains of New Mexican chiles, Big Jim (the classic) and Miss Junie (a new strain created by New Mexico State University that's a cross between Big Jim and Sandia.) Sandia is the "hot" New Mexican chile and Big Jim is the medium variety.

    I bought these earlier this year in Soccoro, NM. Everyone outside of NM raves about Hatch (and rightly so!), but the best chile, I think, comes from Lemitar and Soccoro.

    20190120_175236.jpeg
     
  16. Jan 21, 2019 #3346

    Michi

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    One of my supper snacks.

    Apologies for the knives. This was before I bought my first proper Japanese knife. What triggered it all was that 210 mm yanagiba in the picture. I had picked that up many years ago at the Sydney fish market for about AUD 35. It was very cheaply made, with a quite horrible ura that had deep grind marks; the ura looked like the surface of a corrugated iron sheet, only smaller. In one section, the grind marks reached to within a millimetre of the edge. Whoever ground that knife slipped up and removed metal too close to the edge. I didn't know anything about Japanese knives back then and didn't even know that this was a flaw. I was pleased because this was better than no sashimi knife at all.

    It came to an end when I finally ran out of flat metal where the ura was too close to the edge; that section of the blade ended up looking like a finely serrated edge. That prompted me to buy a replacement, a 270 mm Kanetsune KC-401. Not a top-end yanagiba, by any means. But sure as hell way better than the previous one.

    Unfortunately, once I had the yanagiba, I thought that a gyuto would be nice. And then I thought that a deba would be nice. And then…

    It's been downhill since. I'm doomed… :rolleyes:

    IMG_2436.jpg
     
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  17. Jan 21, 2019 #3347

    Xenif

    Xenif

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    Trio of Crab: Crab Omelette, Steamed Crab, Kani Meshi _20190121_114310.jpeg _20190121_114219.jpeg _20190121_114339.jpeg

    DeBuyer Pans make really awesome omelettes!
     
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  18. Jan 21, 2019 #3348

    kdeleon

    kdeleon

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    I love the carbon steel pans. For me, I feel like it is a better cast iron pan. I still keep a cast iron pan for some things but carbon steel is great.
     
  19. Jan 22, 2019 #3349

    minibatataman

    minibatataman

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    I made dorm pulled pork. Something basic but considering all I have is a tiny micro/oven combo and a 10 inch pyrex plate, (I don't even have a kitchen right now) im proud of it.
    Excuse the amazing photography skills, it was dark and I was drunk.
     

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    Last edited: Jan 22, 2019
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  20. Jan 22, 2019 #3350

    ACHiPo

    ACHiPo

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    Michi,
    That’s beautiful! Nicely done, and with a camping axe to boot ;)
     
  21. Jan 22, 2019 #3351

    ACHiPo

    ACHiPo

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  22. Jan 22, 2019 #3352

    DitmasPork

    DitmasPork

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    Very impressive sashimi platter!

    Also, pleeeeeeze no need for apologies! Knives are just tools, sharpened pieces of metal designed to cut edible product in the kitchen, as long as they work they're fine. Personally I'm much more about the food than knives.
     
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  23. Jan 22, 2019 #3353

    Michi

    Michi

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    Thank you! :)

    I take it you are referring to that cheap santoku? That's a Wüsthof I bought about 25 years ago. I've since given it to a friend. It's actually a surprisingly good knife. Quite light, and I got a razor edge on it. My Kurosaki is nicer, but cost about four times as much…
     
  24. Jan 22, 2019 #3354

    Michi

    Michi

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    Thank you!

    Me too, I agree completely. Mainly because the knives don't taste as nice and are much tougher to chew than the sashimi ;)
     
    Last edited: Jan 22, 2019
  25. Jan 22, 2019 #3355

    erickso1

    erickso1

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    Wife is out of town and have a sick kid. So, I get to play around with meals that we like that (or that I like) or have wanted to try making.

    Split Pea soup. (wife hates it. Kids and I love it). It's never the most photogenic meal, so I'll leave it at this step.

    Also, char Siu style ribs. Marinated overnight (store bought char siu.), oven roasted for 2.5 hours at 225, then basted and blasted to finish. Kids won't try them, which is fine by me. Porky candy. This was a first attempt at the ribs. Found out they didn't have any spare ribs, nor do they carry pork neck. So gave these a shot.

    IMG_9965.JPG
    IMG_9970.JPG
     
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  26. Jan 22, 2019 #3356

    DitmasPork

    DitmasPork

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    A hallmark of the best cooks in my family (mom, both grandmas, aunt) is frugality—the skill and craft of transforming tough meats, cheap fresh fish and offal into awesome meals to feed the family. That frugality for them also extends to kitchen tools—good functional knives and cookware at the best possible price. My mom's been using the same Mac knives from the 60s, shorter and handles on the verge of falling off. My grandma is rolling in her grave knowing what I spent on a my Shig and Kato. She'd be cursing me as silly and wasteful, calling knife nerds "suckers"—probably reminding me that I could've bought 275 lbs. of pork for the price of a Kato.
     
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  27. Jan 22, 2019 #3357

    DitmasPork

    DitmasPork

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    Awesome, looks amazing! Hope you had lots of leftovers, Korean chicken makes great sandwiches. Gotta Korean cookbook for Xmas, plan on exploring it when I have the time.
     
  28. Jan 22, 2019 #3358

    DitmasPork

    DitmasPork

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    Pineapple from a months ago during warmer weather. 270 Watanabe got quite stinky, used for the heavy work, a stainless Mac Pro petty for the finesse cutting.

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  29. Jan 22, 2019 #3359

    Xenif

    Xenif

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    Couldn't agree more! Frugality was the driving force for excellent cuisine for centuries, but now meals-in-a-box make people feel like they can "cook" without the skills of picking/shopping for ingredients or even pick up a knife.

    Here's $8 CAD worth of food, enough for 6-8 adults: $6 Beef "rib-finger" meat ($3/lb), $1 of Daikon (39¢/lb), $1 of everything else (rice, ginger, garlic, sauces)

    MOV_0331_000004.jpeg _20190122_143227.jpeg _20190122_143547.jpeg

    Forget what you spend on a Kato or Shig. Even when I tell regular normal people I spent $100 on a Tanaka they think I'm crazy.
     
  30. Jan 22, 2019 #3360

    DitmasPork

    DitmasPork

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    Lovely! My grandma would've thrown some beef tendons into your dish.
     

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