cleaverpix
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I haven't tried ones outside of canadian or japanese breed but i always found anything grassfed or free range is usually much better.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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I haven't tried ones outside of canadian or japanese breed but i always found anything grassfed or free range is usually much better.
DamageInc
Idiot
The most expensive cut my butcher has is the 21 day dry aged free range grass fed Finnish wagyu ribeye. Might be the best steak I've ever made at home. Not as heavily marbled as A5, but the taste just puts it on another level.
Classy Sebastian.
Xenif
Senior Member
First of the season Wild Sockeye from BC; Salmon Paupiette/Sage butter/Cauliflower Puree
Who ever said sink bridge is only for stones !?
Who ever said sink bridge is only for stones !?
DitmasPork
Senior Member
Those were done with Mad Hunky Sweet Hot rub and finished with a home made peach glaze.
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My friend brought her 18" non-stick aluminum paella pan and wanted me to try it. it's pretty thick, prob 5mm and I used it on my large burger. Only had to go do medium and it actually worked out very well. No burn, good soccarat. Much easier cleanup. Not sure if I am a convert yet, but def interesting.
youkinorn
Well-Known Member
shimesaba!
Xenif
Senior Member
Craving to eat sushi now
valgard
Stones Addict (terminal case)
Rib meat on a rice bowl with an egg fried in pork fat.
Koji rubbed tomahawk ribeye steak and ZK custom 52100 chef knife [emoji380] thanks to @jknifeimports for the regrind/polish, @schroederknifeworks for the rehandle, @bobkramerknives for allowing your design to be used by Zwilling [emoji120]
I seasoned with salt & pepper then basted with rendered lard, and pan-seared in my largest Lodge CI skillet (its fk’n HUGE the cutting board is 16”x22”). I shoulda let it come up to temp a bit longer as I wish it was cooked just a bit more… maybe it’s time to get into sous-vide
Koji rubbed double bone-in pork chop sliced with Takamura Uchigumo Sujihiki
Turned out delicious simply seasoned with salt & pepper and pan-seared in Demeyere Atlantis/ProLine frypan, although the koji was removed I think it helped make a nice crust!
DamageInc
Idiot
Being a fat lazy bastard, I made fried chicken in my pyjamas and ate it on the couch while watching Tinker Tailor Soldier Spy for the tenth time.
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I had some boneless chicken thighs, and I decided to make a semi jerk chicken. Salted and added jerk spice blend. Mixed it well, dipped in flower and fried it. Then removed it, added onions cooked for 20 min with a bit of water (to loosen up the fond), once it evaporated, I added chicken stock and chicken back and let it slowly cook for 30 min. Then removed lid and reduced sauce and reasoned and added sour cream at the end. I had some french baguette left over.. oh my!
DitmasPork
Senior Member
Looks great! That's essentially a Buta-don (豚丼). Love how you've added just a hint of jalapeño.
Rib meat on a rice bowl with an egg fried in pork fat.
boomchakabowwow
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Xenif
Senior Member
A lot of talk about CCK, time for some Cantonese cooking!
This is called 梅菜扣肉 , basically its a pork belly (skin on) confit with preserved mustard greens. It is the most popular way pork belly is served in Canton area.
This is called 梅菜扣肉 , basically its a pork belly (skin on) confit with preserved mustard greens. It is the most popular way pork belly is served in Canton area.
boomchakabowwow
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^^nice. I grew up eating that.
(I’m about to CCK some garden tomatos.
(I’m about to CCK some garden tomatos.
parbaked
Senior Member
I grew up in Hong Kong and we ate this a lot.
So good.....
So good.....
boomchakabowwow
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A simple pasta sauce made from garden tomatoes!
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Truffle butter, lemon and garlic, salt, pepper mixed and then rubbed under chicken skin. outside, just salt.
bahamaroot
Idiot Savant
Love me some rotisserie chicken!
Xenif
Senior Member
Hawaiian Sweet Potato (Uala) / Okinawa sweet potato. My favorite breed of sweet potatoes.
Wow, I haven't seen any which are so purple inside. They look amazing. How do they taste Compared to white or gold sweet potato? Sweet potato is sometimes said to be the secret behind Okinawan longjevity but I'm not sure how evidence based this assertion is.
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Smoked St. Louis ribs, wrapped until tender. When it was showtime, I sauced and caramelized the ribs in a hot kettle grill.
Whole packer briskets smoked, sliced, and trays reheated in hot kettle grill.
Grilled corn tossed with garlic chive butter.
Xenif
Senior Member
They are super creamy and smooth, very very sweet, so sweet I just steam them. If you roast them they taste like candy!
okinawan potatoes are the best tasting potatoes, if you ever see them, be sure to snatch it up!! they're hella wholesome and sweet and just pure deliciousness. i like them roasted plain with just salt, no other toppings necessary.
