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 20, 2019 #5071

    DamageInc

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    This thread looks like a better place to post.

    Bourbon pecan pumpkin pie.
    IMG_20191215_162207.jpg

    Vanilla butter cookies.
    IMG_20191215_145553.jpg
     
  2. Dec 20, 2019 #5072

    Luftmensch

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    Holly production line batman! Gorgeous.
     
  3. Dec 20, 2019 #5073

    Luftmensch

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    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.
     
  4. Dec 20, 2019 #5074

    Michi

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    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!
     
    Last edited: Dec 20, 2019
  5. Dec 20, 2019 #5075

    DamageInc

    DamageInc

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  6. Dec 20, 2019 #5076

    Michi

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    Green with envy. It's on my list… :)
     
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  7. Dec 20, 2019 #5077

    Luftmensch

    Luftmensch

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    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! :eek:

    Hehe... I kid... :D... 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)
    • Pickled ginger
    • Shredded nori
    • Ramen egg
    • Spring onion
    • Roasted sesame

    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.



    :)
     
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  8. Dec 20, 2019 #5078

    Michi

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    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!
     
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  9. Dec 20, 2019 #5079

    Michi

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    Macaroni with homemade romesco and a salad.
    IMG_3349.jpg
     
  10. Dec 20, 2019 #5080

    Luftmensch

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    My pleasure. I hope it tastes alright! Enjoy the travels! I certainly wanna see the Michi take on an 8+hr ramen :laughingchef:

    Yum. Looks like you peddle my level of parmesan!
     
  11. Dec 20, 2019 #5081

    Michi

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    Thanks!

    In this case, it's Pecorino, actually ;)
     
  12. Dec 20, 2019 #5082

    Luftmensch

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    Mia culpa - but I would gob that just as greedily!
     
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  13. Dec 20, 2019 #5083

    Lars

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  14. Dec 21, 2019 #5084

    Carl Kotte

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    Chicken with attitude.
    IMG_4141.jpg IMG_4143.jpg IMG_4144.jpg
     
  15. Dec 21, 2019 #5085

    Xenif

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    @Michi made me do it ....

    Turnip Cake served two ways, freshly steamed, and slightly fried DSC_4927.jpeg DSC_4929.jpeg DSC_4931.jpeg DSC_4932.jpeg
     
  16. Dec 21, 2019 #5086

    Caleb Cox

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  17. Dec 21, 2019 #5087

    lowercasebill

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    1218191514.jpg 1218191625.jpg thanks to all who offered advice. It was a success
     
  18. Dec 21, 2019 #5088

    Carl Kotte

    Carl Kotte

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    Hahaha, that’s seriously funny!
     
  19. Dec 21, 2019 #5089

    Xenif

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    Realized how terrible those photos where, lets try that again DSC_4946.jpeg DSC_4942.jpeg
     
  20. Dec 21, 2019 #5090

    krx927

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    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.
     
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  21. Dec 22, 2019 #5091

    Luftmensch

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  22. Dec 22, 2019 #5092

    The Edge

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    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.

    Sirloin Gratin Roasted Cauliflower Salad.jpg
     
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  23. Dec 22, 2019 #5093

    mille162

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    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.
     
  24. Dec 22, 2019 #5094

    Carl Kotte

    Carl Kotte

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  25. Dec 22, 2019 #5095

    lowercasebill

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  26. Dec 22, 2019 #5096

    Carl Kotte

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    Sorry, forgot to write that. Risotto, with mushroms, chicken stock and a defensible amount of parmesan.
     
  27. Dec 22, 2019 #5097

    Brian Weekley

    Brian Weekley

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    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.

    771EB144-8C7C-4708-903C-BBC65C2A7A59.jpeg
     
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  28. Dec 22, 2019 #5098

    Lars

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    I'm not trying to copy Carl, but I made risotto as well..
    IMG_0276.jpg
     
  29. Dec 22, 2019 #5099

    Brian Weekley

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    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.

    35651CB0-B68B-4CCC-83A7-0DBC80C51FBA.jpeg
     
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  30. Dec 22, 2019 #5100

    McMan

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    Scalloped potatoes with ham... bacon-wrapped Turkey... wish you were my neighbor!
     
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