Separate names with a comma.
Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Is this a North African rub, or a West Virginian rub?
I make this shawarma rub to use on vegetables and chicken. I keep it in a jar and do a new batch whenever I run out. I use Aleppo pepper instead of cayenne, and more than what the recipe calls for.
You can do it in a blender or mortar & pestle
Kimchi fried rice and seared pork
when we first started eating korean i was pretty sure kimchi was going to be a tough bridge to cross for my wife
but it was almost immediately
Wife walked by while I was scrolling through these pics.
She piped up: "Nice mise en place."
Tonight I tried my hand at Jamaican oxtail stew with dumplings and a side of rice and peas. It was a big hit:
Price of oxtail is a crime. I used to get it for scrap prices.
Which region? - just sheer interest.
Are there any good brands for buying kimchi premade?
both brands i've bought at costco have been very good tbh, and i've eaten a billion different brands/versions
Cosmos Kimchi was the better of the two, the other one was Jongga.
I usually use takeout leftovers or extra orders tbh. When I dated a Korean girl we had it homemade all the time. This is the product I have that isn’t takeout, and I used for dinner tonight. It’s good.
I don't remember what I paid. It was an impulse buy when I was in a Wild Fork store looking for frozen yuca fries. Wound up buying a bunch of other stuff and just grabbed the 3-lb oxtail bag when I saw it. I don't remember it being particularly expensive, though.
At the supermarket it goes for about 5-6 dollars per pound fresh more than it did 10 years ago.
NC heritage chop (sous vide + sear), jalapeño creamed corn, and charred okra. Planned on making drop biscuits too but got too drunk/lazy to follow through.
Heritage pork and corn is about as classic south/Appalachian as it gets in May.
What’s for dinner tonight? Need some inspiration
I have high expectations for this pizza
Brisket, pickled jalapeños, red onion, bbq sauce
You can’t leave us hanging like that…
It was delicious, but I didn’t get a finished picture for the gram. Hands were on slices before the pie hit the table.
wife’s birthday. Did a gluten free funfetti bc it’s what she wanted and kinda freelanced the decorations with some marbling inside and out. It was fun and by no means great but I like baking sometimes.
This is awesome, you mind sharing the recipe? I might want to do that for my wife at some point.
used that for the cake. Then I just added sprinkles into the batter. Then separated the batter into two bowls ( can do as many colors as you want). Then I just dyed each bowl a color and spooned it in randomly to the Bundt pan. Icing I just used vanilla canned icing and microwaved a few seconds at a time until it was thick but pourable. Added a few drops of food coloring and just mixed until marbled a bit and poured over cake and topped with sprinkles.
if anyone lives in/around dayton ohio one of the best chefs here is opening a place called sueno there
imagine it'll be incredible so you should go
Finally got around to making this. Very good sandwich.
Of all markets to expand to, he picks Dayton?
you and me both confused at that one, especially because he isn't moving
Prime ribeye, rubbed in minced garlic in oil. Then sprinkled with S&P. Into the sous vide, 2hrs @ 126. Then into a hot oiled pan with unsalted butter.
Steamed mushrooms, onions & garlic. Then sautéed with butter.
Potatoes tossed in Evoo, S&P, paprika. Then oven roasted on a sheet pan.
The sauce is something that else. I will call it an experiment. It is the beef broth that the veggies was steamed with. Then simmered down with butter. Then added to my demi-glace that I pulled out of the freezer. I have done this 4 times now with the sauce. I am sure it might kill me someday but the layers and intensity of this sauce is worth it imo.
Bonus, this dude’s first sous vide steak.
R&D is fun when it works out like this
Olive Fougasse. Mild flex but I'm proud. Beer can for scale because this thing is yuge.
Have a whole duck I'd like to cook this afternoon, never cooked duck before. Am I to treat it like chicken in terms of temps?
Additionally searching this thread there are alot of mentions of cherry sauces to go with it. Anyone have a particular recipe they like?
Probably pairing it with some blistered green beans, mushrooms or butternut squash.
too late if you're cooking this afternoon, but I make this recipe every few months
When I made duck breast pastrami a couple of weeks ago I used a jar of berry preserves, some demerara sugar, apple cider vinegar, and a bit of stock to make a gastrique that was very good. Don't have a recipe but it was pretty easy to do
You roast an entire duck every few months???
I also roasted an entire chicken last night. You want to fight about it?
If he doesn’t, I sure in the fuck do want to fight about it.
Make Peking duck. It’s easy. Only takes 4 days. Just need an enormous wok and an air compressor.
Save some ducks for the rest of us, man
I tried making a Peking duck recipe modified for the oven on NYE. It wasn't great (or easy).
I think the thread needs a name of this duck dealer. I have a hard time even finding breasts
There are multiple Asian supermarkets near my house that always have whole duck, and when I'm not in the mood to remove head and feet myself, Costco usually has whole Maple Leaf Farms ducks
You can get a whole duck at any Asian market.
I got my duck from costco
Where is the duck at Costco? I’ve never noticed them before
In the freezer sections. Tbf I got this one at the Costco business center but I've noticed them at the regular Costcos as well.
Ducks aren't big. A couple could easily devour one in an evening. And by a couple I mean me. I could. I'm fat. Sigh.
digging the fuck out of this product as of late
great texture, versatile - works well either in soup or pan fried
only pac nw/west coast at this point I think (from Portland) but I think they can be mail ordered too
learning costco business centers being publicly accessible is a game changer
the meat selection is comically large