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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
This thread looks like a better place to post.
Bourbon pecan pumpkin pie.
Vanilla butter cookies.
Holly production line batman! Gorgeous.
You made my day! None of my local shops have dashi... that requires forward planning . The improvised stock is a nice umami mix of beef stock and sardines.
No bonito flakes? Sad. I usually buy 100 or 200 grams at a time, sealed in 5 g sachets. That tends to last me a while. Because it's so light, shipping costs for an online order should be low.
Now, having just handed out this tip for totally free (hint, hint), how about you divulge what you did? I've decided that I want to get into ramen and udon, and I need all the help I can get!
Baked some bread.
Green with envy. It's on my list…
Hehe... We do! It never seems to last. It is too delicious. We live near a quasi little-Japan. There are a couple of stores we can purchase it from but they aren't within walking distance or near my train commute home. No excuses on the weekend though!
And betray the family secret!
Hehe... I kid... ... Nothing secret... in fact it is barely even a recipe. Like I said the meal was improvised. But it actually turned out to be a fairly low effort recipe. This is what i did
For the stock:
Saute onions and garlic - not really authentic flavours but who doesnt love them?
Add some good beef stock (maybe half a cup?)
Add some soy (about 2 tablespoons), mirin (about 1 tablespoon) and honey (about 1 teaspoon)
I added some apple cider vinegar (maybe 2 tablespoons) - again... not authentic but salt, sweet and sour/acid... that aught to be crack for any taste buds.
Mince a tin of sardines (about 100g) and add. I chose ones in spring water to control the salt/oil better.
Boil away to infuse the flavours.
Add extra water if necessary to create the volume/thickness you want. I added maybe a cup of boiling water? In total I was aiming for four bowls worth....
This is me winging it without bonito and adding flavours I enjoy. The end results is more cloudy than standard. This is from the bits of sardine and onion floating around - I guess you could filter them out. But why waste it?
For the noodles:
I used the sort of hokkien noodles you find in the fridges at supermarkets (because this is what my local has). Heat them up so they separate and soften. Put them in cold water and transfer them into the fridge. Be careful not to overcook. Err on the side of al dente since they are going to cool down in water (dont want them to get mushy).
For the toppings I used:
Caviar (how bourgeois)
Crab meat (seafood extender)
On the Ramen egg... the method I posted is similar to Adam Liaw's. I don't bother puncturing the egg shell. I also only use cold tap water to cool the eggs down (not an ice bath). Like I said previously... take the time to experiment with a few eggs. I found that 5:30 - 5:45 straight from the fridge, into the boiling water does a pretty good job for my kitchen and preference (solid whites and 70-80% of the yoke runny).
I did everything to taste - all of what I have written is approximate. Aim for your desired temperatures. It was a hot, hot day... so I prepared the stock earlier and let it cool down. But... I was also impatient so the stock was lukewarm (not cold/chilled) when I served it.
Thank you so much for writing this up! I'll give this a try. Won't be until mid-January because I'm going to be away, but I'll definitely try this and report back!
Macaroni with homemade romesco and a salad.
My pleasure. I hope it tastes alright! Enjoy the travels! I certainly wanna see the Michi take on an 8+hr ramen
Yum. Looks like you peddle my level of parmesan!
In this case, it's Pecorino, actually
Mia culpa - but I would gob that just as greedily!
Chicken with attitude.
@Michi made me do it ....
Turnip Cake served two ways, freshly steamed, and slightly fried
The group that performed Cluck Tha Police
thanks to all who offered advice. It was a success
Hahaha, that’s seriously funny!
Realized how terrible those photos where, lets try that again
Nothing special but now I am not afraid to let them cut what they feel like. Funny thing is that they cut what they are comfortable with, the older, now 11, cuts pretty much anything. The younger, 9, for example has issue cutting bread, do he does not do it.
Dueling turnip cakes "dede dang dang dang, dang dang, dang dang, daaaaang"
Sirloin steak topped with mushroom, garlic, white wine, and mustard sauce. Roasted curried cauliflower, toasted pecans, celery, kalamata olives, and parsley with an apricot sesame vinaigrette. Finally potato gratin. Cut the beef bite sized for my wife who was feeding the baby and on a conference call at the same time.
Very similar (and easier) results: 1” of water at full boil, add eggs straight from fridge, cover immediately to capture steam. 6m 30 sec, then into ice bath for 30 sec to stop cooking. Spongy/soft yet peelable white, runny but thick yolk. Adjust in 10 sec increments for runnier or firmer yolk.
Looks tasty what is it?
Sorry, forgot to write that. Risotto, with mushroms, chicken stock and a defensible amount of parmesan.
First turkeys of the season. Brined, buttered, covered with bacon and baked in the BBQ. Pic in progress ...
No finished pic ... the family descended on them like a pack of rabid dogs.
I'm not trying to copy Carl, but I made risotto as well..
Bacon basted turkey. ... I know it looks a bit ridiculous... but it’s very practical and a huge hit as the ultimate turkey appy. I prep the turkeys, cover the skin with compound butter. Into the BBQ as hot as you can get it ... 600-700F in the BBQ and 500F if using a conventional oven. Bake for 20-30mins until the skin is nicely browned. DON’T walk away or you risk burning the skin. Pull the turkey, turn the BBQ or oven down to 325-350F. Layer a package of cheap bacon over the turkey. Back in the oven until you reach your target degree of doneness. Pull the turkey to rest, cover with foil and a tea towel ... at least 1 hour up to 3 hrs. At appy time pull the now delightfully crisp bacon. Your guests will climb over each other to get at the bacon appy. Save a bit crumbled for the gravy. Now all the bacon drippings will be resident in your gravy base. Question ... what is better with bacon .... answer ... EVERYTHING! What’s the advantage of using your BBQ? Firstly it frees up your oven for sides. Most important ... your BBQ can be adjusted to nail your cooking temperature. My cheap kitchen oven swings 75F around it’s target temperature. Most ovens do. Here’s a pic of a previous turkey done this way.
Scalloped potatoes with ham... bacon-wrapped Turkey... wish you were my neighbor!
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