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. Aug 5, 2019 #4411

    Xenif

    Xenif

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    Coming from a culture where we put dehydrated zombie fungus infected worms in our soup, I question that everyday
     
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  2. Aug 5, 2019 #4412

    gstriftos

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    Eh, my english is not so good but somewhere there hides a joke.. :oops:
     
  3. Aug 5, 2019 #4413

    Michi

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    Translation, please? :)
     
  4. Aug 5, 2019 #4414

    Kitchenchem

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    Could it be morels?
     
  5. Aug 6, 2019 #4415

    ian

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    Bah, people who eat like that have no morals.
     
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  6. Aug 6, 2019 #4416

    Xenif

    Xenif

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    I wish it was a translation error but no, it was not.

    _20190805_214348.jpeg
    冬蟲夏草 (tranlates to Winter worm, sumer grass)
    These are the larvae of the ghost moth that has been infected by Ophiocordyceps sinensis, which causes them crawl out of the ground during spring time and the fugus will grow out of its brain (that brown rod). These little dried worms are worth 3-5x their weight in gold. So I wonder how and why the F my ancestors decided these were edible and medicinal
     
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  7. Aug 6, 2019 #4417

    ian

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    Looks like a dried chile if you don't look closely. I'm tempted.
     
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  8. Aug 6, 2019 #4418

    Michi

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    Fascinating! I'm continuously surprised by the kind of things different cultures come up with.

    Some more info about "Summer Grass, Winter Worm" on Wikipedia:

    https://en.wikipedia.org/wiki/Ophiocordyceps_sinensis
     
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  9. Aug 6, 2019 #4419

    Bert2368

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    No worms... A spinal cord WAS in the near vicinity, but now reposes in the stock pot.

    I included a venison neck roast in the last sous vide>smoker/BBQ campaign. It was VERY tasty, done with the same rub as the beef brisket. It was gone first, if that tells you anything.

    I dug out the neck bones and other scraps to make stock with this evening and noticed I might get a bit more meat off of the bones. And did so, nearly 6 oz... Which combined with some fresh baked ciabatta buns, beef brisket style BBQ sauce and sliced kosher dill pickles made awesome sandwiches.

    20190805_230139.jpg

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    20190805_230546.jpg

    I can now confirm: The sweetest meat DOES lie closest to the bone.
     
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  10. Aug 6, 2019 #4420

    Carl Kotte

    Carl Kotte

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    Pasta with meat sauce.
    IMG_2457.jpg IMG_2458.jpg IMG_2468.jpg
     
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  11. Aug 6, 2019 #4421

    parbaked

    parbaked

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    Your sauce looks great Carl! I especially like the rough cut on the meat and the addition of what looks like fat or pancetta.
    Next time try to finish cooking the pasta (the last minute of cooking) in a small amount of the meat sauce, with a ladle of the pasta water. A dab of butter in the end is optional.
    Your pasta will better absorb the flavors of the sauce and be even more delicious....
     
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  12. Aug 6, 2019 #4422

    Carl Kotte

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    Thanks, and great advice! Never tried doing that, but I sure will! And butter, I could never say no to an extra knob.
    Yes, home made pancetta. Really nice!
    And the roughly cut meat is optional really, but since the quality of mince meat around here is awful, and I was too lazy to take the grinder out, I let the knife do the talking. It does give another texture to the dish - and it is something I appreciate!
     
  13. Aug 7, 2019 #4423

    AT5760

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    08DBBFE9-2766-438D-A9F6-7A3868DB7A72.jpeg Chile verde, red rice, and curtido. Comfort food!
     
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  14. Aug 7, 2019 #4424

    Bert2368

    Bert2368

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    Curtido?!

    Could you give your recipe? I made a lacto fermented variation on this last year, I've been enjoyed it. Thinking about trying a (traditional? No idea!) non fermented version.
     
  15. Aug 7, 2019 #4425

    Kitchenchem

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    I’ve made curtido to serve with papusas. I used a chamber vacuum with vinegar. Put in the refrigerator for couple hours.
     
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  16. Aug 7, 2019 #4426

    AT5760

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    I use the recipe from serious eats. 1/2 head of Napa cabbage. Half an onion, 3/4 cup of shredded cabbage, and a seeded and ribbed jalapeño. Slicing the onion and jalapeño paper thin helps those flavors to meld a bit more. Dressing is 3T hot cider vinegar with 2t sugar and 1t salt dissolved in the vinegar. Pour hot dressing over veggies, mix well, and refrigerate overnight.
     
  17. Aug 7, 2019 #4427

    Bert2368

    Bert2368

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    Thanks!

    I will try, but substituting serrano peppers I've got on hand- prefer these to jalapenos in most cases.
     
  18. Aug 7, 2019 #4428

    Xenif

    Xenif

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    Made some Cha Siu
    Taste of Hong Kong 2019 - Cha Siu Rice, tear gas eggs (催淚蛋), pepper spray, served on a black tshirt _20190806_222637.jpeg _20190806_222708.jpeg
     
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  19. Aug 7, 2019 #4429

    lowercasebill

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    Looks great but what is tear gas egg?
     
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  20. Aug 7, 2019 #4430

    Macaroni

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    Thai spring roles with peanut sauce and home made rice “paper”. Paper in quotes because they came out more like thin pancakes. Really good.
     

    Attached Files:

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  21. Aug 7, 2019 #4431

    Xenif

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    Fried egg on the left with chilli oil, wasabi, fresh grated horseradish. Eat it in one bite, and you get a slight feeling of being tear gased. The pepper spray to spray into your eyes.

    This dish was created in recognition of the protesters in Hong Kong, a dish inspired by world events if you may
     
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  22. Aug 7, 2019 #4432

    lowercasebill

    lowercasebill

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    Thank you. I'm going to dig some horseradish.
     
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  23. Aug 9, 2019 #4433

    lowercasebill

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    Lacto fermented dill pickles. Ph 3.
    0809191016a.jpg
     
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  24. Aug 9, 2019 #4434

    Carl Kotte

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    Chicken.
    IMG_2510.jpg
    IMG_2511.jpg
    IMG_2512.jpg
    Forgot to take pictures of the result. I was too hungry and ate it all. Now I have wings of my own.
     
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  25. Aug 9, 2019 #4435

    ACHiPo

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    I'm sure glad that NEVER happens to me! ;-)
     
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  26. Aug 9, 2019 #4436

    ACHiPo

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  27. Aug 10, 2019 #4437

    lowercasebill

    lowercasebill

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  28. Aug 10, 2019 #4438

    Carl Kotte

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    Appearance can be deceptive The first two pictures are pre-oven, the third one is half-way through. I rotated the chickens every 15 minutes so they would baste eachother. It worked pretty well. I assembled all the juices left from the pan (under the lower grid) to make a mean habanero, cilantro and mustard sauce
     
  29. Aug 10, 2019 #4439

    minibatataman

    minibatataman

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    I'm stealing the sauce idea damn that sounds good
     
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  30. Aug 10, 2019 #4440

    Carl Kotte

    Carl Kotte

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    Thanks and please do! And let me know how it turns out! I really like it. That insane heat and great fruity flavour of habanero just makes you smile (and it makes the chicken dance). If you are not happy with the way it is when done, you can let it cool a bit, add freshly chopped garlic and some nice vinegar or lemon for balance.
     
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