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. Jan 9, 2020 #5221

    Gjackson98

    Gjackson98

    Gjackson98

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    chow mein (less oil, less salt) IMG_8315.jpg IMG_8301.jpg IMG_8294.jpg IMG_8289.jpg
     
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  2. Jan 10, 2020 #5222

    chemicalstar

    chemicalstar

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    Wow!! Look at that crackling! Do you follow a certain recipe?
     
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  3. Jan 10, 2020 #5223

    Lars

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    I put it skin side down in a roasting tray and add enough boiling water to cover the skin.
    Then I put it in the oven at 200c for 20 minutes before I flip it over, salt the skin and give it another 1,5 hours.
    Rest for 20 minutes and you are ready to carve.
     
  4. Jan 10, 2020 #5224

    chemicalstar

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    Thank you Lars!
     
  5. Jan 10, 2020 #5225

    Carl Kotte

    Carl Kotte

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    Curry with potato and cauliflower

    IMG_4346.jpg

    And a munetoshi Gyuto entering from the left for no reason at all.
     
  6. Jan 10, 2020 #5226

    Lars

    Lars

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    I made a sandwich with the leftover pork from yesterday. Bun, mayo, braised red cabbage and pickles.
    IMG_0330.jpg

    Then I added a touch of the leftover gravy..
    IMG_0331.jpg
     
  7. Jan 10, 2020 #5227
  8. Jan 10, 2020 #5228

    M1k3

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    Pot De Creme with Takamura Chromax even though it sat unused.
     

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  9. Jan 10, 2020 #5229

    ian

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    ?

    Unused? Aren’t you covering them with the Takamura? Gotta minimize that skin formation....
     
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  10. Jan 10, 2020 #5230

    M1k3

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    Ok, used long enough for me to take a picture.
     
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  11. Jan 11, 2020 #5231

    Lars

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    Salmon tartar.
    IMG_0333.jpg
     
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  12. Jan 11, 2020 #5232

    chemicalstar

    chemicalstar

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    Lars your food always looks amazing!

    I made gyoza from scratch for the first time this weekend. What do you guys think? It is for a special guest!
    gyoza1.jpg
    gyoza2.jpg
    gyoza3.jpg
     
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  13. Jan 11, 2020 #5233

    ian

    ian

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    A+. Your folding skills are about 10 times better than mine. It’s disheartening to know that not everyone’s dumplings look like small mutants.
     
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  14. Jan 11, 2020 #5234

    Lars

    Lars

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    Wow, thanks! I’m just a humble home cook who likes to play with his food.

    Those dumplings looks inspired!
     
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  15. Jan 11, 2020 #5235

    Caleb Cox

    Caleb Cox

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    20200111_162123.jpg Twice fried pork belly, homemade buffalo sauce, and an "Asian flavored" cucumber salad.
     
  16. Jan 11, 2020 #5236

    Brian Weekley

    Brian Weekley

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    What’s better than fried pork belly ... simple ... twice fried pork belly! Awesome dish!
     
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  17. Jan 12, 2020 #5237

    Caleb Cox

    Caleb Cox

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    Thanks! The first fry does the heavy lifting, about an hour at 225F. Let cool and dry on a rack while you clean the oil and the pot, then fry at 375 until awesome.
     
  18. Jan 12, 2020 #5238

    Brian Weekley

    Brian Weekley

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    Thanks Caleb ... as I consider pork belly to be one of my primary food groups I can’t wait to try your technique. Look for it in an upcoming new knives post.
     
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  19. Jan 12, 2020 #5239

    DamageInc

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    One of my neighbors had slaughtered one of their free range organic calfs. Bought some of the meat. Not a lot of marbling, but lots of flavor and quite tender. Goes well with bearnaise.

    This is a ribeye served with fried potatoes and oxheart cabbage slaw with orange segments and toasted almonds.

    IMG_20200111_192432.jpg IMG_20200111_191023.jpg
     
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  20. Jan 12, 2020 #5240

    DamageInc

    DamageInc

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    Got a huge bag of bones for free. Lots of demi glace to make. IMG_20200112_115312.jpg
     
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  21. Jan 12, 2020 #5241

    steelcity

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    Before the sauce
     

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  22. Jan 13, 2020 #5242

    Kgp

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    I just ate and now I’m hungry again!
     
  23. Jan 13, 2020 #5243

    Bert2368

    Bert2368

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    Had meaty cravings. All my meat was in a freezer. What to do?

    1: Thaw a crap ton of various meats.

    2: Check over and re trim of excess fat, silver skin and tendons about 6 lb. finished weight of venison "trim" (the bits usually used to make saussage), place into five 1 Qt. canning jars along with celery, carrots, onion, portobello mushrooms, whole garlic cloves, black pepper, smoked paprika and canning salt. Pressure cooker is going right now, planning on 90 minutes at 10 psi (my kitchen is about 750 feet above sea level).

    3: Put about 9 lb. of venison neck roasts and 5 lb. of beef chuck tender roasts into five vacuum bags, coated with a dry rub consisting of fresh ground black pepper, celery seed, kosher salt, onion powder, garlic powder, smoked paprika, thyme. This will run in the sous vide for 36 hours at 137° F, on Tuesday it goes into the water smoker for a couple of hours of final cooking/smoking.

    So all this meat is DELAYED GRATIFICATION MEAT. What the fraggle rock am I supposed to eat for dinner tonight... Frozen pizza?!

    20200112_214412.jpg

    20200112_144528.jpg

    20200112_150130.jpg

    20200112_152001.jpg
     
    Last edited: Jan 13, 2020
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  24. Jan 13, 2020 #5244

    ptolemy

    ptolemy

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    I did this recipe this weekend

    Changed a few things: chicken livers were switched to rabbit livers (all I had). Whole milk instead of cream and Uruguayan Reggianito Cheese instead of the 'real' thing.

    Turned out really really good. I do think I would only use bacon vs butter + bacon and start with 1/2 his oil initially. Mine had a LOT of fat, that I removed when I mixed it once a hour in oven. I would wager 4oz at least.

    Using spaghetti, as I didn't have wider pasta handy. I also really liked the trick of not browning the meat as in was very tender in the end.
     

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  25. Jan 13, 2020 #5245

    Michi

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    Finally got a chance to try this. That's a really nice recipe. The spices work really well together, and the duck fat makes sure that the potatoes come out crispy.

    Do you have an Indian background, by any chance? The spices are much like what is commonly used in Ayurvedic cooking…

    Thanks again, I really enjoyed this a lot!

    I added some homemade sausage and a bit of salad to turn this into a meal :)

    IMG_3406.JPG
     
  26. Jan 13, 2020 #5246

    Lars

    Lars

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    Pan fried label rouge chicken breast with vegetables, pickles and pan sauce.
    IMG_0334.jpg
     
  27. Jan 13, 2020 #5247

    lowercasebill

    lowercasebill

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    Beautiful as always.
    Do please enlighten those not from Denmark (me) what is
    "Red label" chicken. Is it a brand name or a grade of chicken?
     
  28. Jan 13, 2020 #5248

    Lars

    Lars

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    Thanks!

    It’s a grade of french free range chicken that we are lucky to have available in danish supermarkets.
    Really nice taste and texture.
     
  29. Jan 14, 2020 #5249

    boomchakabowwow

    boomchakabowwow

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    Sucks following Lars! :D

    here is some Hong Kong comfort food. Had a buddy make his version, and then tried it in a Hong Kong diner. Here is my riff on PORK WITH CREAMED CORN. over rice. I added Laap Chaung cuz I could.

    CDB364D7-C990-4434-A1D6-F115F92CD43A.jpeg
     
  30. Jan 14, 2020 #5250

    Lars

    Lars

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    Is someone making you follow me? Please let us know who it is! ;)
     

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