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 1, 2019 #4801

    minibatataman

    minibatataman

    minibatataman

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    Thanks guys, I'm surprised it worked haha
     
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  2. Nov 1, 2019 #4802

    TDS

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    Looks amazing
     
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  3. Nov 1, 2019 #4803

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    Another duck man here
    IMG_3850.jpg
     
  4. Nov 1, 2019 #4804

    Lars

    Lars

    Lars

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    Duck man checking in..
    IMG_0202.jpg
     
  5. Nov 1, 2019 #4805

    DamageInc

    DamageInc

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    I had duck too but I didn't take a photo. Confit duck leg spring rolls.
     
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  6. Nov 1, 2019 #4806

    ACHiPo

    ACHiPo

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    Do a little hunting, Michi, or just shopping?
     
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  7. Nov 2, 2019 #4807

    Michi

    Michi

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    Naw, just shopping and eating :)
     
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  8. Nov 2, 2019 #4808

    Michi

    Michi

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    I’ve never tried to do this. Do you have tips and/or recipe to share?
     
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  9. Nov 2, 2019 #4809

    M1k3

    M1k3

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    I'm curious also.
     
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  10. Nov 2, 2019 #4810

    Michi

    Michi

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    Truffled duck breast with truffled red wine jus, plus potatoes and carrots baked in truffled duck fat, and a side salad with truffled balsamic vinegar and truffled olive oil, finished with truffled salt. I think there was a theme here… :)
    IMG_2945 2.JPG
    This is one of the best-tasting five or so dishes I made in the last ten years. This was one of those rare moments where things came together "just so" to create perfection. Flavours, textures, aroma; everything just right.

    In my opinion, what makes great chefs isn't so much the ability to create a perfect dish, but to do it repeatably, session after a session, despite variations in season, quality of produce, timing constraints, and so on.

    If I cook that same dish next week, the result might be "meh", "OK", or (rarely) "great".

    That's why I'm not a chef.
     
    Last edited: Nov 2, 2019
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  11. Nov 2, 2019 #4811

    Carl Kotte

    Carl Kotte

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    Pasta pezzzzzto
    IMG_3857.jpg
     
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  12. Nov 3, 2019 #4812

    CiderBear

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    [​IMG]
    [​IMG]
    [​IMG]

    I hope this counts! (do I need a longer knife? Hmmmm)
     
    Last edited: Nov 3, 2019
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  13. Nov 3, 2019 #4813

    ian

    ian

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    I make ramen noodles with some frequency. As @Stx00lax, says, it's not any harder than italian pasta. I think I originally got my recipe from Lucky Peach.... can't find a link now, but for 3 bowls of ramen you can use:

    2 cups white flour (I usually use bread flour, but tipo 00 or even AP would probably work alright too.)
    2/3 cups water
    around 1 tsp of something alkaline (might want to use less, even, but try it out)

    I usually use a combination of sodium carbonate and potassium carbonate for the alkaline ingredient. Sodium carbonate you can make by putting baking soda (sodium bicarbonate) in the oven at 250-300 F for an hour or so. Potassium carbonate I bought on amazon, fulfilled from a marijuana supply store. I think they use it in growing? I prefer the taste using both potassium carbonate and sodium carbonate, but just sodium carbonate is fine too.

    Anyway, to make the noodles, just dissolve the alkaline stuff in the water, knead it with the flour till smooth, let it rest a while (couple hours is good imo), then run it through a pasta machine a couple times, then cut as desired, either with the machine or by hand, then boil for a minute or two in salted water, then rinse in warm water, then add to ramen broth. I usually dust the sheets liberally with corn starch before cutting to prevent sticking. This also prevents the water from boiling over when you add the noodles... for some reason before I started doing that the alkaline ingredient made a ton of foam that would boil over all the time. My favorite way to cut them is to roll them sort of medium thick (level 3 on most pasta machines?), and then cut them by hand with a knife so that they have a more or less square cross section. (To do this, make sure they're dusted with cornstarch, fold each sheet over itself a few times, then cut.)
     
    Last edited: Nov 3, 2019
  14. Nov 3, 2019 #4814

    aboynamedsuita

    aboynamedsuita

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    It counts, I recommend a 480mm castella (cake) knife (the ruler is 152mm or 6” for perspective)
    IMG_1895.jpg
     
  15. Nov 3, 2019 #4815

    Michi

    Michi

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    Thanks for the very detailed instructions, I much appreciate it! Added to my “must try” list :)
     
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  16. Nov 3, 2019 #4816

    Stx00lax

    Stx00lax

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    ians lucky peach recommendation is a legit recipe. To make it a bit simpler, forget about potassium carbonate and just use the baked baking soda as your only alkaline ingredient. To make this, simply bake baking soda on a sheet tray for one hour at 250 degrees and that’s it. Don’t touch it with your skin, it burns. Here’s a link to the lucky peach recipe, I’ve used it and it makes great noodles. https://craftlog.com/us/cooking/homemade-ramen-noodles-from-scratch-35bbM
    I recommend like ian to roll them out on a pasta roller to a #3 thickness and then cut by hand or used the spaghetti cutter attachment on a kitchen aid. I dust with AP and have no problems. They will boil up high in that pot however. To prevent a boil over, I like a pretty tall Bain Marie with the standard noodle dunker.
     
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  17. Nov 3, 2019 #4817

    TDS

    TDS

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    I feel the same way. The best dish I ever made was a Thomas Keller air cooled, brined, air dried roasted chicken. I’ve been doing roasted chicken of all types for 20 years, but this one was just special. The only flavors other than the brine was salt. I thought I understood what simple deliciousness was until I had this chicken. The flavor, texture, all the simple little things were just perfect. I’ve tried remaking this on 4 other occasions and though family and friends think it’s the best chicken they’ve had and will request it, they haven’t experience anything near how the first one came out. I was previously a lab scientist and take very good notes on recipes I’m working on, but this still evades me. Not giving up. I’m chasing that chicken fix lol
     
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  18. Nov 3, 2019 #4818

    Lars

    Lars

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    There is almost always something that could have been better when I cook.
    Still, I just love to cook and have no delusions about being anything other than an eager home cook.

    For example, this confit duck leg could have spend another five minutes in the oven to crisp up, but then my veg would have gone cold.
    IMG_0204.jpg
     
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  19. Nov 3, 2019 #4819

    Gjackson98

    Gjackson98

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    IMG_5171.jpg IMG_5147.jpg
    Hometown special pork ribs lotus root soup
     
  20. Nov 3, 2019 #4820

    TDS

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    I get that, but man... in my circumstance, when I somehow made something that completely changed what I thought was possible with food and can't even get 90% close again, it's rough because I may only get 1-2 of these in my life that I can potentially make at home. It's a bummer, but it's not demotivating, it's actually the opposite. Perhaps only those in a forum like this can understand what I mean by a life changing dish, or recipe. This was certainly mine.
     
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  21. Nov 3, 2019 #4821

    Caleb Cox

    Caleb Cox

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    20191103_142341.jpg 20191103_170340.jpg
    A lobster-based hot and sour soup.
     
  22. Nov 4, 2019 #4822

    DamageInc

    DamageInc

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  23. Nov 4, 2019 #4823

    Michi

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    Looks like oven roasted rather than sous vide?
     
  24. Nov 4, 2019 #4824

    DamageInc

    DamageInc

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    Both. Sous vide and then browned in the oven.
     
  25. Nov 4, 2019 #4825

    Michi

    Michi

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    Nice! And bloody perfect, too! :)
     
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  26. Nov 4, 2019 #4826

    DamageInc

    DamageInc

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    Thanks. The inside was nice and tender but I wanted more browning on the outside so I think next time I will try grilling them whole or maybe cutting them up and pan searing.
     
  27. Nov 4, 2019 #4827

    Michi

    Michi

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    Have you tried a blow torch? I use one of these, with MAP gas.

    https://www.amazon.com/BernzOmatic-361472-BZ4500HS-Shrink-Torch/dp/B00834RCLU

    It really works well. The flame is much wider than that of the TS8000, which works well for searing. Nowhere near the risk of having a hot spot where protein instantly turns in to charcoal.
     
  28. Nov 4, 2019 #4828

    Lars

    Lars

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    Pan fried herring with broccoli, brussel sprouts, potatoes and parsley sauce.
    IMG_0208.jpg
     
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  29. Nov 4, 2019 #4829

    DamageInc

    DamageInc

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    Steak au poivre.

    IMG_20191102_185843.jpg IMG_20191102_190542.jpg
     
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  30. Nov 5, 2019 #4830

    bahamaroot

    bahamaroot

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    @Lars you're just killing it dude!
     
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