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. Dec 1, 2019 #4951

    Xenif

    Xenif

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    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)
    DSC_4690.jpeg DSC_4684.jpeg
     
    Last edited: Dec 1, 2019
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  2. Dec 1, 2019 #4952

    Xenif

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    More fish DSC_4677.jpeg DSC_4679.jpeg DSC_4669.jpeg DSC_4675.jpeg
     
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  3. Dec 1, 2019 #4953

    riba

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    Perfect meal as the activities wrapped around going to the movies with the family (frozen II, ah well)
     
    Last edited: Dec 1, 2019
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  4. Dec 1, 2019 #4954

    riba

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  5. Dec 2, 2019 #4955

    Lars

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    Leek and potato soup with a handful of chives..
    IMG_0236.jpg
     
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  6. Dec 2, 2019 #4956

    Carl Kotte

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    IMG_4047.jpg

    Hummus with stew.
     
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  7. Dec 2, 2019 #4957

    vMinh Nguyen

    vMinh Nguyen

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    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. 20191129_114550.jpg 20191129_113711.jpg 20191129_111556.jpg 20191129_115617.jpg . And I threw in a smoked dry aged rib roast for good measure.
     
    Last edited: Dec 3, 2019
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  8. Dec 2, 2019 #4958

    dafox

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  9. Dec 3, 2019 #4959

    Xenif

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    Mazaki 180 petty
     
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  10. Dec 3, 2019 #4960

    Lars

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    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.
    IMG_0237.jpg IMG_0240.jpg IMG_0241.jpg
     
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  11. Dec 3, 2019 #4961

    erickso1

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    You've got a

    What cut of pork is that?
     
  12. Dec 3, 2019 #4962

    Lars

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    Not sure how it translates - we call it svinekam.
     
  13. Dec 3, 2019 #4963

    lowercasebill

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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
     
    Last edited: Dec 3, 2019
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  14. Dec 3, 2019 #4964

    Lars

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    Oh god yes. The fat cap(and the skin) is the best part!
     
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  15. Dec 3, 2019 #4965

    Xenif

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    Yeah its hard to buy loin with skin on in North America, people here seem to be anti-pork skin
     
  16. Dec 3, 2019 #4966

    lowercasebill

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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)
     
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  17. Dec 3, 2019 #4967

    LongLong

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    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.
     
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  18. Dec 3, 2019 #4968

    vMinh Nguyen

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    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.
     
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  19. Dec 3, 2019 #4969

    Lars

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    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.
     
  20. Dec 3, 2019 #4970

    vMinh Nguyen

    vMinh Nguyen

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    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!
     
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  21. Dec 3, 2019 #4971

    Xenif

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    Yeah belly I can get with skin, but loins are much harder to get skin on
     
  22. Dec 3, 2019 #4972

    LongLong

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    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.
     
  23. Dec 4, 2019 #4973

    Gjackson98

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    IMG_6724.jpg
    Stewed Beef with carrot and potatoes
     
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  24. Dec 4, 2019 #4974

    vMinh Nguyen

    vMinh Nguyen

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    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?
     
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  25. Dec 4, 2019 #4975

    Gjackson98

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    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
     
  26. Dec 4, 2019 #4976

    Carl Kotte

    Carl Kotte

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    As with many other things in life, it starts out with onion.
    IMG_4070.jpg
    IMG_4071.jpg
    Swedish meatballs!
     
  27. Dec 4, 2019 #4977

    Xenif

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    If you are already from Sweden do you just call them meatballs? Now I crave Ikea meatballs that are no longer cheap
     
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  28. Dec 4, 2019 #4978

    Carl Kotte

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    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!
     
  29. Dec 4, 2019 #4979

    Michi

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    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.
     
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  30. Dec 5, 2019 #4980

    Xenif

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    The thrill ... Is that I dont have to cook it and an excuse to buy more knife racks at ikea and thus more knives
     
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