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[HumbleHomeCook]

Pork ribs with grated daikon and yuzu shoyu.
View attachment 245080
Served with bok choy, hiyayakko tofu and pork, daikon, cabbage soup…
View attachment 245081

Those ribs look outstanding. Any details on the prep?

 

[parbaked]

Those ribs look outstanding. Any details on the prep?

Thanks...
It's pretty simple but you need to get some dark soy sauce and a butcher who will cut you some 1.5" spare ribs.
I don't measure but it's a 24 hour marinade of:

1. dark soy sauce
2. soy sauce
3. mirin
4. sake
5. ginger
6. garlic
7. 5 spice powder

I just "roast" these in the Breville toaster oven at 325 for 35 minutes or until pulling away from bone; then 420 for 8-10 minutes or until the color you like.
You can do the same prep with wings...tasty.

 

[HumbleHomeCook]

Thanks...
It's pretty simple but you need to get some dark soy sauce and a butcher who will cut you some 1.5r" spare ribs.
I don't measure but it's a 24 hour marinade of:

1. dark soy sauce
2. soy sauce
3. mirin
4. sake
5. ginger
6. garlic
7. 5 spice powder

I just "roast" these in the Breville toaster oven at 325 for 35 minutes or until pulling away from bone; then 420 for 8-10 minutes or until the color you like.
You can do the same prep with wings...tasty.

Thanks!

 

[KDSDeluxe]

Lasagne

 

[Michi]

Toulouse sausage, stewed hispi cabbage and boiled new potatoes plus a dollop of Dijon mustard.

Is the sausage home-made? If so, would you share the recipe? I'm curious

 

[Michi]

Another culture-clash dinner. German Frikadellen (meat patties), with French Gruyère, Japanese Enoki mushrooms, Italian radicchio, Australian rye bread, and Irish butter

 

[MarcelNL]

wasn't that sort of cooking the whole point behind the united nations ;-)

 

[camochili]

Tostadas with spicy vegetables and a lime dip

 

[Lars]

Is the sausage home-made? If so, would you share the recipe? I'm curious

No problem, I used this recipe.

 

[esoo]

Estonian sausages (verivorstid) with roasted potatoes and broccoli/corn/mushrooms

 

[Lars]

Ezogelin çorbası is a traditional Turkish soup with lentils, bulgur and rice that's flavoured with tomato and dried mint. Very delicious topped with fresh mint and browned chili butter.

 

[Seemore]

Not cooking them until tomorrow, but my first little harvest of bok choy.

On another subject, I could gain weight just looking at the beautiful stuff being shown in this forum. Good to see, thanks.

 

[DitmasPork]

Not cooking them until tomorrow, but my first little harvest of bok choy. View attachment 245248
On another subject, I could gain weight just looking at the beautiful stuff being shown in this forum. Good to see, thanks.

Gotta eat a lot of bok choi to gain weight! My mom's tried growing bok choi—it kept on getting devoured by slugs and African snails.

 

[HumbleHomeCook]

Not cooking them until tomorrow, but my first little harvest of bok choy. View attachment 245248
On another subject, I could gain weight just looking at the beautiful stuff being shown in this forum. Good to see, thanks.

Nice Sodbuster.

 

[parbaked]

Lamb moussaka

Served with with roast fennel

 

[esoo]

@MarcelNL and his poolish pizza thread got me craving so I tried used a 1 hour dough recipe. Still working on the dough and I obviously had some technical difficulties

 

[MarcelNL]

IME the 1 (or 2-3 ) hour doughs do not work unless when using plain flour, when using stuff like Caputo Cuoco 8 hours is the minimum for me to get decent results.

it's like high end audio, everything matters....I think that by now I can add some misstakes to the videos Vito is making ;-)

For Neapolitan style pizza less is more, and I finally convinced some family members of that concept

 

[esoo]

IME the 1 (or 2-3 ) hour doughs do not work unless when using plain flour, when using stuff like Caputo Cuoco 8 hours is the minimum for me to get decent results.

it's like high end audio, everything matters....I think that by now I can add some misstakes to the videos Vito is making ;-)

For Neapolitan style pizza less is more, and I finally convinced some family members of that concept

The choice of flour may have been my issue - I was use a 00 flour.

 

[MarcelNL]

the challenge is to find the right typo 00 between all of them, it's the W number that is important for proofing duration
Caputo Cuoco is 00 too, but it behaves wildly different when comparing to other flours ground to 00 particle size.

 

[daniel_il]

Family bbq

 

[esoo]

the challenge is to find the right typo 00 between all of them, it's the W number that is important for proofing duration
Caputo Cuoco is 00 too, but it behaves wildly different when comparing to other flours ground to 00 particle size.

Now you're talking above my pay grade

A local store has a 00 that is specifically for pizza so I may have try that.

 

[MarcelNL]

Now you're talking above my pay grade

A local store has a 00 that is specifically for pizza so I may have try that.

I messed around with flour a lot, and did not find anything that worked well until I hit the 5 Stagione and Caputo brands, which both have a high W number allowing long proofing time.

 

[Michi]

No problem, I used this recipe.

Hah, it turns out that we both settled on the same recipe. I used this for my Toulouse duck sausage

There is also the recipe from @Chips, which I have yet to try.

 

[chefwp]

Crab cakes w/spicy yogurt sauce, Santa Fe corn, and tomatoes

 

[Michi]

I messed around with flour a lot, and did not find anything that worked well until I hit the 5 Stagione and Caputo brands, which both have a high W number allowing long proofing time.

Which Caputo flour are you using? They make a special pizza flour with 13% protein content. That's pretty much the same as their Manitoba flour. I don't really know what the difference is. I believe it's a different strain of wheat.

I found a little info here, but it does not mention Manitoba.

https://thepizzaheaven.com/caputo-0...izza flour is,the dough stretchy and elastic.
Edit: It looks like Manitoba has the highest W number.

In the end, I think all of Cuoco, Pizzeria, and Manitoba make for really good pizza dough.

 

[boomchakabowwow]

just a simple Poke for dinner.

 

[MarcelNL]

Which Caputo flour are you using? They make a special pizza flour with 13% protein content. That's pretty much the same as their Manitoba flour. I don't really know what the difference is. I believe it's a different strain of wheat.

I found a little info here, but it does not mention Manitoba.

https://thepizzaheaven.com/caputo-0...izza flour is,the dough stretchy and elastic.
Edit: It looks like Manitoba has the highest W number.

In the end, I think all of Cuoco, Pizzeria, and Manitoba make for really good pizza dough.

I'm using Cuoco, I have been using Manitoba in my recipe (up to 100%, just to see how it fares) but with long proofing up to 48hrs I don't need the Manitoba, anything longer than that I do need it but that takes so much pre planning that it hardly happens ;-)

Caputo is making a huge mess of their brands IMO, it's almost impossible to see through the marketing lingo znd find out what is inside the flour.

 

[Michi]

Caputo is making a huge mess of their brands IMO, it's almost impossible to see through the marketing lingo znd find out what is inside the flour.

I agree. I shouldn't have to search multiple websites to figure out what flour I should be using

 

[parbaked]

Shogayaki (ginger pork belly)

Aji fry (panko crusted horse mackerel) with Japanese tartar sauce

Bok choy and trumpet mushroom

 

[Michi]

Shogayaki (ginger pork belly)

Ahi fry (panko crusted horse mackerel) with Japanese tartar sauce

Bok choy and trumpet mushroom

That looks magnificent. Great job!