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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Thank you riba, it wasn’t too bad.
Happy new year to you too!
Honesuki honyaki, Naniwa-Shapton Glass-Suehiro-progression, well-tempered SG2 and katana powder.
Hmm. Where I come from, outdoor marination in the winter is called freezing.
The salty brine and alcohol keeps it from freezing, usually ....
Prepping for Crème Ninon.
Remember, there’s always a “right tool” for the job. In this case a 300 mm Masahiro MV-H to finely dice those shallots
Ssam. Grilled pork shoulder and chicken.
Cant' believe all the great stuff you guys are posting. Thanks for sharing.
Here is my humble week night dinner; Roast chicken thigh with lemon/butter sauce and roast veg.
New Year's eve
Homemade Caesar dressing & croutons. Chicken and shrimp on the Weber. This only required two cuts to this point, lots of cuts to follow
Had some leftover Olive Tapenade that needed to get used. Deboned a chicken, marinated in the Tapenade, and seared skin side down, before flipping, cover, and finishing in the oven for 12 minutes, letting it rest in the covered dutch oven. Paired with smoked Guda and Jalepeno Polenta. Topped with mushroom, garlic, sherry, mustard, and parsley gravy.
Get to make stock with the carcass tomorrow, and have leftovers for a few days! Not a bad way to end the day where I met a fellow knife geek in town (not affiliated with this group), and talk sharpening, forging, and heat treating, as well as construction techniques. 20/20 is lookin' sharp so far!
There's great inspiration browsing this thread!
Thanks all for sharing.
I made a childhood comfort dish, perfect for a cold PNW day:
The link isn't working for me. Maybe a permission problem? It's generally easiest to upload photos. Just drag and drop into the text edit window.
Cheers Michi, I'm trying from my phone and can't get it working... I'll keep at it for a bit.
Here's an external link for now : https://imgur.com/a/WWw3dao
Fixed previous post, mods pls delete this post when convenient to avoid clutter. Thanks very much!
That potato fry looks nice! Care to divulge the recipe?
Thanks mate! Yep, all good, took a while to type sorry.
It's from memory, my Mom taught me this one. I don't have exact amounts, I do the ratios by eye and taste so they're guesstimates. There's a fair bit of room for adjustment as you like.
Neutral oil (+ Duck fat if you have it)
Mustard seeds, Cumin seeds - about 1tsp each
Ginger & garlic paste - about 2tbsp freshly processed as possible I use a microplane, works great.
Fresh green chilli paste to taste
Dry red chilli powder to taste
Coriander powder, turmeric powder - about 1tsp
Salt to taste
Diced potatoes - I did about 4 cups today I think? 7 or 8 smaller Russets
Cilantro - finely minced for garnish. Can add or sub lemon juice too
The key for this is cooking the spices in hot oil in order before adding the potatoes. It basically cooks itself after that.
Heat a whole bunch of oil (with additional duck fat if you have it) in a heavy skillet. The bottom of my 12'' was about 4mm deep.
Add the mustard and cumin seeds and toast for about 40s. I test the oil temp with one or two mustard seeds before adding the whole lot in. You want them to pop and sizzle almost immediately. It's also important to keep the spices moving in the pan while toasting so they don't burn.
Once the first two spices are just browning and fragrant add the sesame seeds, toast for another 40s or so. Then add the ginger/garlic/chilli pastes and cook down a bit. You should be coughing a bit by now. Add the rest of the spices and cook for another 40-50s.
Add potatos and salt now and mix thoroughly. Keep the contents moving for a few minutes then cover and let cook for about 10/15min stirring occasionally. I find a flat metal scraper works perfectly for shifting the potatoes around in the skillet. Uncover and cook for another 5-10 minutes until you're getting some nice crispy bits together with soft cooked potato cubes. You can use a few tbsp of water to deglaze halfway through if you get stickage or it gets too dry. Not at the end tho cos it'll be too wet and you'll lose the crunch.
Garnish with the minced cilantro and a squeeze of lemon and serve. Keeps really well and works cold or reheated, in wraps etc etc. Refried it's a great breakfast hash. One of my favs.
Thank you so much, I really can see that working. Will be giving this a try before long!
Most welcome Michi, let me know how you get on!
I'm travelling at the moment, so it'll be a while before I can try this. But I'll report back once I do.
Made this a couple of days ago. It’s a (semi)traditional kind of Danish burger called a bøfsandwich (chopped steak sandwich), often serverede at truck stops. As should be obvious from the photo it is defined by the thick, brown gravy. Other ingredients include three kinds of onion, namely caramelized, raw, and crisp, pickled beetroot, pickled (slicing) cucumber, ketchup, mustard, and remoulade. Though it may not look all that instagrammable, it’s very comforting.
Reminds me of Salisbury steak, but, actually appetizing.
Exactly, it is a kind of Salisbury steak in a bun
Looking at the photo and recipes, I think this would work great in a version of breakfast tacos. Thanks for sharing the recipe.
Duck breast on celeriac puree with veg and gravy.
I like the chocolate eggs, but it’s a little early for Easter, no?
Imraan ... that looks absolutely delicious! Given my fixation on slicing potatoes it’s going to get cooked in my kitchen soon. Thanks for sharing.
Yes, it would definitely work great for that. Interested to hear how it goes!
Thanks much Brian! It is a lot of fun to prep for sure I had a blast testing my new knife with this!
Let me know how it goes when you do, makes me happy to share good food even remotely via recipe.
Always good to be ahead, right?!
I made a quick ramsons soup, with potatoes and onions for lunch today. Quick and easy, but turned out quite tasty.
Sorry about the poor presentation. This was what left over after the hungry family had wolfed down most of it.
I don’t understand these people who pause to photograph their food before eating it. Looks good!
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