Xenif
Senior Member
For breakfast we have an American style bacon and eggs inspired Japanese Ramen, with Cha siu cut by an American made suji inspired by a Japanese suji (Kato)
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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Xenif
Senior Member
More fish
riba
Senior Member
Perfect meal as the activities wrapped around going to the movies with the family (frozen II, ah well)
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riba
Senior Member
Aaaah man, that looks tasty!
Carl Kotte
Senior Member
Hummus with stew.
A Brazilian knife nut introduced me to soccarat; it looked so compelling I had to try to make it. And since Thanksgiving was coming up I took the opportunity.
. And I threw in a smoked dry aged rib roast for good measure.
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dafox
Senior Member
What knife is that?
Xenif
Senior Member
Mazaki 180 petty
As I have been tasked with preparing this years christmas lunch I have been practicing my roast pork.
This is my second attempt and it was nice and juicy, but the crackling was a tad chewy, so for the premier I will keep it under the broiler for at bit longer to crisp.
Had it for dinner with a couple spuds and some stewed brussel sprouts.
This is my second attempt and it was nice and juicy, but the crackling was a tad chewy, so for the premier I will keep it under the broiler for at bit longer to crisp.
Had it for dinner with a couple spuds and some stewed brussel sprouts.
erickso1
Senior Member
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Not sure how it translates - we call it svinekam.
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Google says it is pork loin. The way it looks i think it is butchered in a way to leave fat cap. It appears to be a cut common in Denmark Not seen in USA
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Xenif
Senior Member
Yeah its hard to buy loin with skin on in North America, people here seem to be anti-pork skin
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There is a large Asian population where i am. Several Asian markets and even Costco sells belly with skin on. (Goes in my tonkatsu broth)
Looks good. Looks like Pork belly.
For the crispy skin, have you tried stabbing it with a spiked meat tenderiser lots and lots of times. It helps if you haven’t done so.
another trick i learned from a chef friend of mine is to put a salt crust on the skin and roast with it on for the first hour; remove the salt and finish roasting until the color and degree of crispiness is achieved.
this method yields the most cracklin' skin ever! try it and you'll never look back.
this method yields the most cracklin' skin ever! try it and you'll never look back.
I scored the skin all the way through the fat and saltet the scores and the skin. Then put it in the fridge for 24h. Roasted it in a low oven till it had an internal temp of 63c then left it for 30min and finished under the broiler.
Really, I do think it would have been perfect after another bit under the grill.
Really, I do think it would have been perfect after another bit under the grill.
Salting ahead of time achieves something different from what i was suggesting. That draws salt into the meat and seasons it--dry brine. What the salt crust does is it draws moisture out of the skin and captures it, thereby making it crispy.
But there are many different roads to Rome, and i'm sure your roast will be perfect either way!
But there are many different roads to Rome, and i'm sure your roast will be perfect either way!
Xenif
Senior Member
Yeah belly I can get with skin, but loins are much harder to get skin on
definitely, and less fatty. I personally prefer the belly but it pot belly luck for that cut and can vary from too meaty to too fatty.
I know that rubbing salt into the skin makes it crispy but sometimes like you say, it can get chewy if it doesn’t penetrate enough. I do find that a lot of people tend to over do the salt tho and I can understand why. Makes me want to make some Chinese roast pork belly again. Not done it in a long long time.
Stewed Beef with carrot and potatoes
Jackson! fancy meeting you here. that dish is so vibrant; it looks like it came out of a food magazine. What did you stew the beef in and for how long?
Haha thank you man! I used pressure cooker to tenderize the beef first (20min maybe) then I took them out and cooked with the veggies on low heat (30min ish) so not that long of process.
Regarding seasoning, I like to try new things this time I added some oyster sauce
turn out pretty good
Carl Kotte
Senior Member
As with many other things in life, it starts out with onion.
Swedish meatballs!
Swedish meatballs!
Xenif
Senior Member
If you are already from Sweden do you just call them meatballs? Now I crave Ikea meatballs that are no longer cheap
Carl Kotte
Senior Member
One of the eternal questions. I once ordered a salad at a touristy place in Greece. The waiter looked at me, depressed, asking me to clarify: - Greek salad?
I think that counts as an answer.
Btw I happen to know the guy who made the recipe for the Ikea meatball. He’s great!
Michi
I dislike attempts to rewrite history
I've wondered in the past why people get so excited about Ikea meat balls. Not that I think they are bad, but they aren't that good either. Way too bland, for my taste. To me, they are nothing special.
Xenif
Senior Member
The thrill ... Is that I dont have to cook it [emoji13] and an excuse to buy more knife racks at ikea and thus more knives
