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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Some fine work of late.
If you had about 2.5 lbs of pork belly, what would you make? Doubtful that I will cure it and do bacon. Looking for other recipes or ideas. Thanks.
smoke it and make smoked pork belly bahn mi sandwiches.
i almost exclusively marinade it in a bunch of koreany stuff, sous vide it, then portion and sear it off for different preparations from tacos to rice bowls to fried rice to lettuce wraps etc
Sous vide for sure
I had looked at the chef steps sous vide as my lead option at this point. I did a pig butchering class at France44 this week and they had that in my bag as well as pork chops that they cut as a t-bone.
Pork chop with apple butter pan sauce, rosemary roast potatoes and brussel sprouts. 2012 Chateau Beaucastel CdP
I need a new grill and smoker. Is this the best thread for recs?
Go to the BBQ thread.
I actually loved this video....
It got warm, I grilled twice this weekend. Feels good.
Bacon wrapped filet with cauliflower (yogurt, lemon & peppers).
I’ve decided the best way to do cauliflower is boil it in heavily salted water (1/2 C salt with about 14 Cups water) for exactly 12 minutes. Let dry and pat. Brush with olive oil. Roast at 450 for 45 minutes.
45 minutes seems like a long time at that temp.
What is the yogurt, lemon, and peppers? I usually just roast my cauli for about 30 at 400 and hit it with lemon on the way out. God I love lemon
I hear you but it gave the exact result I was looking for. If you think it’s too dark, go shorter but you want flavor development. Where it was slightly black was the most flavorful. My best guess is that because of the salt water boil, which is a lot like brining, the cauliflower takes on a lot more water so it takes longer to brown the outer edges. The final product is way more moist than a roasted vegetable but still has the browned flavor development.
The yogurt is to offset the Fresno and Serrano peppers I flash fried in oil. It was stolen from a local James Beard winner but only 70% as good. It is just plain Greek yogurt on the bottom. The lemon just shaving lemon rind on it because my kids and wife didn’t want peppers/spice and I knew it would complement everything.
I’ve done it before with Serrano peppers blended in to yogurt (Milk Street Kitchen recipe) that was good but I wanted to do a spin on Young Joni’s (local restaurant) which I liked more.
Do you have whole birds or just breasts? Skin or no? If breasts, be really careful to not overcook. This recipe is solid:
Quick Monday night meal. Marinated grilled flank steak, grilled tomatoes, roasted potatoes, sauteed green beans
Wife found these beauties today at Publix.
Want to say $19.99/lb
they almost tasted like Costco prime filet. Insane marbling for choice meat
this is tremendous content
Corona Pot Pie
It definitely is. Taques do you have a recipe you followed for the ragu?
We made some pizza tonight. Fig and prosciutto pizza, beet and citrus salad and a smoked old fashioned
I spatchcocked my first chicken last night. Nasty process. Great result.
Froze in portions.
Rations for isolation.
It looks great and all, but you took out the breastbone instead of the backbone.
I was wondering why the legs were laying like that
saw someone on youtube do that the other day, argument was it somewhat protects the breast more than the traditional version so it'd keep from getting overcooked
That was my first thought. In the cast iron like that, the breast would end up in the fluid for a lot of the cook. Not a bad idea.
i need to get a deep freeze, haven't done roast chicken in ages because i like the two packs costco sells but freezer in new place is much smaller than the one we had prior
Whenever I get those two packs from Costco, I make one within a day or two and freeze the other. Saves room.
The video I found had you take out both
raisin and caraway soda bread for st pattys
A roll of homemade pancetta is a good choice. Always nice to have on hand for carbonara. Super easy and delicious, but you have to use bucatini instead of spaghetti.
I think you meant to post that on the FarmersOnly food thread
This is awesome. Love headcheese.
Arepas with queso fresco and blood sausage
I'm sure they taste great, but that picture could very easily have been in the #cookingforbae thread.
It's street food so yeah basically. They look better with black beans and plantains
what do you guys do with this stuff? I see recipes for how to make it but not what to do with it.
its a chili sauce
throw it in/on anything that needs heat from hot dogs, pizza, stew, etc etc
Put it in everything