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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
chow mein (less oil, less salt)
Wow!! Look at that crackling! Do you follow a certain recipe?
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.
Thank you Lars!
Curry with potato and cauliflower
And a munetoshi Gyuto entering from the left for no reason at all.
I made a sandwich with the leftover pork from yesterday. Bun, mayo, braised red cabbage and pickles.
Then I added a touch of the leftover gravy..
Pot De Creme with Takamura Chromax even though it sat unused.
Unused? Aren’t you covering them with the Takamura? Gotta minimize that skin formation....
Ok, used long enough for me to take a picture.
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!
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.
Wow, thanks! I’m just a humble home cook who likes to play with his food.
Those dumplings looks inspired!
Twice fried pork belly, homemade buffalo sauce, and an "Asian flavored" cucumber salad.
What’s better than fried pork belly ... simple ... twice fried pork belly! Awesome dish!
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.
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.
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.
Got a huge bag of bones for free. Lots of demi glace to make.
Before the sauce
I just ate and now I’m hungry again!
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?!
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.
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
Pan fried label rouge chicken breast with vegetables, pickles and pan sauce.
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?
It’s a grade of french free range chicken that we are lucky to have available in danish supermarkets.
Really nice taste and texture.
Sucks following Lars!
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.
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