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Beef heart pastrami, wet cured for a week, cold smoked, and cooked sous vide at 60 ºC for 24 hours. Really tender and juicy, and very low in fat.
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dchang21 said:
clay pot rice
steamed threadfin with black bean. wild-caught 2 hours from the pier.

i had no idea when...
1. rice is cooked.
2. meat is cooked.
3. rice developed socarrat.
4. rice is burnt.

i ended up having borderline burnt rice to no socarrat development. still edible.
Click to expand...
I like donabe for this. The rice and meat are mostly cooked by the time steam comes out the hole. You let the rice develop socarrat for the next 3-7 minutes on heat. Then you let it rest off heat for 20 minutes to finish cooking the meat and rice with residual heat.
 
dchang21 said:
clay pot rice
steamed threadfin with black bean. wild-caught 2 hours from the pier.

i had no idea when...
1. rice is cooked.
2. meat is cooked.
3. rice developed socarrat.
4. rice is burnt.

i ended up having borderline burnt rice to no socarrat development. still edible.
Click to expand...
still edible is the story of my childhood :D
 
Made a batch of Austrian Farmer's Sausage. Basically a Bratwurst with lots of herbs: parsley, basil, oregano, and marjoram. Other spices are salt, white pepper, caraway, sweet smoked paprika, nutmeg, lemon zest, garlic, and onion. The back fat for the sausage is cold smoked before mincing it; it adds a little extra complexity, without the smokiness becoming overt.
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I did a test fry with one sausage. Very happy with the result: interesting taste, the herbs lift the whole thing so it is not as heavy as a normal Bratwurst, and very juicy.
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Hey gang, long time no post, etc. 😅

Made some brekkie, classic ”heart attack on a plate”, aka. steak and eggs (entrecote/ribeye).

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Rare to find steak with good marbling like this outside of a specialized meat vendor/butcher’s shop.

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So… a 400 gram steak, tempered close to room temp. First high heat on a carbon steel pan, 1 minute per side x 4, then a minute each on lower heat, internal temp check, 30 sec more a side and then to rest.

Amazing browning and crust, just done through to rare/medium rare (the amount of fat in the steak helped with that) without that much banding.

That left a load of rendered fat on the pan for the eggs.

Seasoned with just some salt, some lovely hot sauce on the side, and a steaming cup of black coffee… I think I will take a nap now. ☺️

And yes, that was buttery, just wish I could have grilled it on charcoal or open flame, nothing beats that char and smokiness that is kind of impossible to achieve in an apartment without involving the fire department… might be worth it though? j/k 😅
 
Pizza with cherry tomato sauce, minced beef (mixed with a bit of chili and smoked paprika) Leerdammer cheese and white summer truffle oil and black pepper. I just downed a bottle of Cabernet Sauvignon ‘19 from from Chateau Ste. Michelle - nice pizza wine

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First crack at the new (to me) APO. The steam is delightful, but boy do you need to reduce oven temps a ton compared to a conventional oven. Had to use the 10” lodge skillet and a parchment sling until the cut to fit baking steel arrives. Recipe modified from king Arthur’s big book of bread, modifications for sourdough instead of yeast. Two day retard. 2 hours on counter to take chill off, shape, 2 hours final rise. Pictures of both loaves, but cross section is of first loaf since it was cool enough to cut, but second loaf had even better spring so I have higher expectations for it. Second loaf looks bread book worthy, one day I’ll learn how to use a camera properly. Maybe.

Made some cultured butter from heavy cream + sour cream + 48 hour room temp ferment, then beat it to death with the Ankarsrum which is actually really good at butter and added some smoked maldon. The term smoked maldon is a little froufrou for my usual tastes, but it was a gift and only a fool or a god spurns the gifted ingredient, and I don’t have the immunity from the consequences of my actions of either party. It’s fun stuff, I may have to try some fancy microplastics sea salt some time now.

Not pictured the Italian equivalent for a jambon beurre with prosciutto and cultured butter on the freshly cooled ciabatta. Pretty good, even if 200% of my monthly required nitrates.
 

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