New Food Thread, RIP tandin

Discussion in 'The Mainboard' started by tandin, May 4, 2016.

  1. Biship

    Biship Well-Known Member
    Donor

    Wife did the asparagus steamed. It's fine.

    The grill at the lake house (gas) kicks Ass for searing
     
  2. PJP3

    PJP3 Well-Known Member
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    Colorado BuffaloesLos Angeles Angels of AnaheimOakland RaidersUnited States Men's National Soccer TeamFulham

    Out of the curing chamber. Tuscan Salami, Sopressata, and Coppa. Working on some other salamis for Thanksgiving including some Spanish Chorizo.
    .
    [​IMG] [​IMG]
     
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  3. a.tramp

    a.tramp Insubordinate and churlish
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    Stellar fucking job man
     
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  4. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
    Donor

    Searing burner or no? Searing burners are fucking amazing
     
  5. poor paul

    poor paul Well-Known Member
    Houston Rockets

    sopressata for this guy please.
     
  6. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor
    Clemson Tigers

    i'd never used a rich person gas grill until a few years ago and about burned down the world

    used to having to crank all settings all the way up, wait half an hour, and get a middling sear
     
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  7. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
    Donor

    A client of my dad's gave him their old gas grill like 10 years back with a searing burner and it was the first time I've ever used one. Its so awesome. We never use the actual grill part
     
  8. Biship

    Biship Well-Known Member
    Donor

    No searing burner, just new and the grates are ^ shaped rather than round. It does get fucking hot.
     
  9. slogan119

    slogan119 Her?
    Donor TMB OG
    Florida State SeminolesChicago CubsReal Madrid

    Just fucking amazing. Well done.
     
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  10. One Two

    One Two Send it!
    Auburn TigersAtlanta Braves

    Would love some details on the curing chamber
     
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  11. PJP3

    PJP3 Well-Known Member
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    Colorado BuffaloesLos Angeles Angels of AnaheimOakland RaidersUnited States Men's National Soccer TeamFulham

    Lots of info can be found online but gist is that meat cures correctly roughly in between 50-60 degrees and 65-80% humidity. If that is say your basement then things can be hung there but I can’t so I have a wine fridge that I have a humidifier in and an instrument that measures humidity and kicks the humidifier on and off as needed. Once meat loses at least 30% weight loss its safe to eat although I generally prefer closer to 40% for texture. A small salami can take 2-3 weeks to reach this, a large leg of prociutto can take 1-2 years. I get my recipes mainly from Ruhlman’s Charcuterie and Salumi books, but theres lots of good info online in facebook groups and blogs. If you get into it, do some reasearch first bc there certainly is risk of bad bacteria and fungus and hurting yourself if you mess up, but if you follow the rules, use the right curing salts, and know when to throw something away everything is fine.

    Added a pic of the chamber:

    [​IMG]
     
    #3011 PJP3, Oct 20, 2018
    Last edited: Oct 20, 2018
  12. Rabid

    Rabid Fan of: DQ Treats
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    I love this. How does it smell when you open the chamber? I ask because we put in a wine cellar that stays at 55 degrees and 70% humidity so it would be perfect for curing. However, I don’t want to make the basement smell like meat all winter.
     
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  13. Mix

    Mix I deserve to be blown before the Jacuzzi
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    The talent on here blows me away.
     
  14. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Why would you not want it smelling like that, sounds like heaven to me. Should help your hand go to the right wine with your nose guiding you.
     
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  15. Mix

    Mix I deserve to be blown before the Jacuzzi
    Staff Donor TMB OG
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    Speaking of talent, anyone ever make dosas in here?
     
  16. PJP3

    PJP3 Well-Known Member
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    Colorado BuffaloesLos Angeles Angels of AnaheimOakland RaidersUnited States Men's National Soccer TeamFulham

    If you use a bacteria starter (which isn’t required, but many recipes use it) for salami it can smell pretty strong for a couple days while the fermentation is reving up. Not necessarily a bad smell, just strongly like fermented meat. Could be off putting to some. Think of like a long aged steak taste in smell form but much stronger. After a couple days it slows down and just has a light smell. Probably would be barely noticeablein in a large space like a wine cellar as its hardly noticeable in a wine fridge. Bacteria starter is only used for salami though, if doing whole muscle like a coppa or prosciutto, the smell is almost nothing, just like cut prosciutto from the store smells or like a really clean hog casing. Airflow key as well so you’d have to put a fan in there to get a little air circulation, but yeah, just hang up the meat and let nature take its course. Would recommend starting with whole muscle if you’re interested as its easier and safer than doing salamis. Almost everyone starts with a duck breast prosciutto or bressaola so I’d say go for one of those. Definitely a lot of trial and error but its a super fun hobby.
     
  17. chuckles

    chuckles Well-Known Member
    Donor

    Man I thought I was something making my own beef jerky. PJP3 is putting me to shame with these meat skills.
     
  18. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    Anyone ever made asopao de pollo?
     
  19. George Costanza

    George Costanza It's not a lie if you believe it
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    Did a little take on Julia Child's beef bourguignon a week ago. Turned out incredibly well

    upload_2018-10-22_16-35-31.png


    Also went back and made one of my favorite dishes this past weekend. Korean beef bowl.

    -- Top sirloin sliced thin and marinated in soy sauce, sesame oil, garlic, ginger, bosc pear (combined in food processor)
    -- Bed of roasted cauliflower rice
    -- Quickly sear the steak off and top with sesame seeds when completed.
    -- Garnished this time with mixed greens, kimchi, roasted carrots/brussel sprouts, and scallions.
    -- Squeeze some fresh lime juice over it all

    Often good to add a poached egg, but didn't have the time for that.

    upload_2018-10-22_16-36-54.png
     
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  20. Clown Baby

    Clown Baby #1 at the top of the Humble list

    The Breville Pizzaiolo is out, guys, and it’s only $800.
     
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  21. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
    Staff Donor
    Michigan State Spartans

    FUCK
     
  22. TimJimothy

    TimJimothy Well-Known Member
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    Kansas State WildcatsKansas City Royals

    Can't wait to have a few too many and order that son of a bitch some evening soon.
     
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  23. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
    Donor
    Mississippi Rebels

    Blackened Swordfish/Corn and Pepper Maque Choux w/ Smoked Bacon

    [​IMG]
     
  24. Corky Bucek

    Corky Bucek Proud Chrysler LeBaron owner
    Staff Donor TMB OG
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    I don’t know what Pepper Maque Choux is but that looks delicious
     
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  25. pez

    pez Poon Pooning
    Staff
    SMU Mustangs

    Louisiana thing. Peppers, corn , onion (more to it than that obviously)
     
  26. George Costanza

    George Costanza It's not a lie if you believe it
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    Looks fantastic. Awesome job.
     
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  27. Biship

    Biship Well-Known Member
    Donor

    Hey TMB what's the best food dehydrator to get for jerky making
     
  28. ned's head

    ned's head Well-Known Member

    Excalibur is the best imo. Reminds me that I need to break mine out
     
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  29. ned's head

    ned's head Well-Known Member

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  30. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
    Donor
    Clemson Tigers

    that looks amazing, do you have rice in the maque choux?
     
  31. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
    Donor
    Mississippi Rebels

    Nope it has corn, bell pepper, bacon, garlic, yellow onion, and scallions.
     
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  32. mal630

    mal630 Well-Known Member
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    Ohio State BuckeyesCleveland CavaliersCleveland BrownsTiger Woods

    Anyone make their own pizza? Thinking about getting a pizza steel for Christmas. I live in an apartment so I need to cook in my normal oven.

    Any thoughts on a good one or a different method?
     
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  33. George Costanza

    George Costanza It's not a lie if you believe it
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    Make my own pizza all the time. I’ve got a stone. Mine isn’t anything special. Like a $25 one from World Market. Turns out great every time

    upload_2018-11-7_13-44-29.png


    May look into getting a larger one at some point
     
  34. mal630

    mal630 Well-Known Member
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    Do you make your own dough?
     
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  35. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor
    Clemson Tigers

    Steels are great and make much higher quality pizza than stones
     
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  36. George Costanza

    George Costanza It's not a lie if you believe it
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    Yeah. Sauce and dough from scratch.

    Lately I've gone with the cold fermentation process for pizza dough and it's worked out well. It's allowed for a little extra flavor to develop and to get some small bubbles in and around the crush.

    I've generally followed this recipe for the dough. I'll make a big batch and let it sit in the fridge 3-5 days before portioning it out. Take whatever I need for that day and then wrap the remaining portions in saran wrap and put in a zip loc bag and put in the freezer. I've used both regular bread flour and AP flour since 00 flour is harder to come by and generally more expensive.

    https://www.seriouseats.com/recipes/2010/09/cold-fermented-fontina-parmigiano-and-oregano.html
     
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  37. Taques

    Taques dang ole pretty pretty pizza
    Staff Donor TMB OG
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    nice heat sinks for shitty ovens like mine too
     
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  38. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    Texas AandM AggiesNew York YankeesDallas CowboysTottenham

    Welcome to the club.

    My preferred dough recipe:
    https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

    I experiment a lot with sauces and toppings, but my favorite sauce recipe is to hand crush a 28 oz can of whole San Marzano tomatoes, add a little olive oil, sea salt, and a bunch of whole fresh basil. Cover and refrigerate overnight, fish out the basil and you’re good to go. Sometimes I add crushed garlic. Sometimes I also cook the sauce before refrigerating because my wife claims she likes it better, but I prefer uncooked and just tell her I cooked it. She hasn’t caught on.

    I have this steel in the .375 inch thickness, other brands are available but I am very happy with its performance and can recommend it:
     
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  39. Funshot Residue

    Funshot Residue Fine Young Cannibal
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  40. mal630

    mal630 Well-Known Member
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    Thanks for the help, your link for the pan isn't showing up though.
     
  41. THF

    THF Banned From Hogville for Being an Ass
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    Turn off ad blocker.
     
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  42. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
    Donor
    Texas AandM AggiesNew York YankeesDallas CowboysTottenham

    Google or search on amazon "nerd chef .375"
     
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  43. mal630

    mal630 Well-Known Member
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    Ohio State BuckeyesCleveland CavaliersCleveland BrownsTiger Woods

    Awesome. Thanks
     
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  44. Taques

    Taques dang ole pretty pretty pizza
    Staff Donor TMB OG
    Texas Tech Red RaidersBoston Red SoxBoston CelticsBoston BruinsManchester City

    i bought a bag of fresh cranberries on a whim - does anyone have any recommendations on their favorite way to use these?
     
  45. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
    Donor

    1. Remove cranberries from bag
    2. Throw in trash
    3. Enjoy your success
     
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  46. George Costanza

    George Costanza It's not a lie if you believe it
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    Florida GatorsPhiladelphia PhilliesPhiladelphia 76'ersPhiladelphia EaglesPhiladelphia Flyers

    Braised pork tamale bowl. So damn good

    Braised pork shoulder in enchilada sauce, poblano peppers, and red bell peppers with garlic and chipotle peppers. Serve over creamy polenta with black beans, corn, avocado/tomato salsa, cilantro, lime, and freshly made charred tomatillo salsa

    Talk about packing flavor into every bite

    upload_2018-11-12_12-6-30.png
     
  47. George Costanza

    George Costanza It's not a lie if you believe it
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    Florida GatorsPhiladelphia PhilliesPhiladelphia 76'ersPhiladelphia EaglesPhiladelphia Flyers

    Thanksgiving cranberry sauce. Fairly simple to do as well.
     
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  48. Rabid

    Rabid Fan of: DQ Treats
    Donor TMB OG
    Minnesota Golden GophersMinnesota Twins

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  49. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
    Donor
    Mississippi Rebels

    Cross post from dc thread but just got back and had a pretty great dining week up there

     
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  50. slogan119

    slogan119 Her?
    Donor TMB OG
    Florida State SeminolesChicago CubsReal Madrid

    Put into a sauce pan with some OJ, zest, a pinch of salt, a dash of balsamic, and some minced garlic. Reduce over low until thick and sweet, mix with mayo, use for turkey sandwiches.

    After typing that out, adding in some jalapeno would work too. Going to do that this year.
     
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