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Croatoan posted:It worked quite well. This was my first try at scotch eggs Those look great
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Dec 26, 2020 00:03
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I've never had a scotch egg. i may need to take a run at making them because I've wanted to try one for probably 2 decades now
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Dec 26, 2020 03:02
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I like cooking (:
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Dec 27, 2020 04:43
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I am sleep deprived. That's my excuse for skimming off not just the fat but a lot of the gelatin from my stock 
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Dec 28, 2020 21:03
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Gelatin doesn’t separate out in stock normally. If you refrigerate the whole thing you should have a layer of fat on top of brown jello all the way down.
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Dec 28, 2020 21:21
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Venison roast went in the oven about 2 hours ago at 325, nice and slow. Probably needs another hour to finish up. Every butter spot is a whole clove shoved inside the meat and packed with butter. Gravy with the drippings should work out nicely.
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Dec 29, 2020 22:36
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So it’s been a poo poo year and the charcuterie thread has been inactive for almost 2 but i have been buying whole pigs recently (and a whole cow) and have started doing lots of salamis and other cured goodies. These were finished up this year and consumed. Guanciale!  Pancetta!  Lomo!  Braseola!  Tons of bacon of all flavors  Hot dogs!   A country ham (this took 18 months)    Multiple head cheeses  And I am currently working on multiple batches of fermented salami shown below fermenting. They should be done in 30-90 days A strohlgino from the culatello I have curing right now  Something I call Six Reaper, seasoned with six different pepper powders including Carolina reaper  And a thicker chipotle garlic seasoned salami  Anyone else been working on any cured meats this crazy year? Errant Gin Monks fucked around with this message at 03:37 on Dec 30, 2020 |
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Dec 30, 2020 03:35
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Errant Gin Monks posted:So it’s been a poo poo year and the charcuterie thread has been inactive for almost 2 but i have been buying whole pigs recently (and a whole cow) and have started doing lots of salamis and other cured goodies. Sigh. I'm so envious of all of this.
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Dec 30, 2020 04:15
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Errant Gin Monks posted:So it’s been a poo poo year and the charcuterie thread has been inactive for almost 2 but i have been buying whole pigs recently (and a whole cow) and have started doing lots of salamis and other cured goodies. Nice, where are you drying all that, you got a root cellar or something?
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Dec 30, 2020 04:29
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Stringent posted:Nice, where are you drying all that, you got a root cellar or something? My house is 120 years old so the basement is field stone so it’s damp and cool down there so I have a wooden closet I built for finishing whole muscle salumi. For the first bit of drying and for the salami I have a big rear end chest freezer I converted to a curing chamber that stays at 55 degrees and 80% RH.
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Dec 30, 2020 06:13
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Very cool.
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Dec 30, 2020 06:29
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I’ve gone mostly vegetarian the last few years but damned if that isn’t some impressive home charcuterie. Beautiful.
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Dec 30, 2020 06:37
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Errant Gin Monks posted:So it’s been a poo poo year and the charcuterie thread has been inactive for almost 2 but i have been buying whole pigs recently (and a whole cow) and have started doing lots of salamis and other cured goodies. if you need a 12th man to eat any of that, let me know. beautiful work!
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Dec 30, 2020 06:49
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I don't have the room for a charcuterie setup, but I have stepped up my fermenting game. I did a lot of pickles (the spicy watermelon rind turned out especially well), started making vinegar, and made my first batch of bitters.
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Dec 30, 2020 06:54
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Errant Gin Monks posted:lots of salamis and other cured goodies I’m looking forward to hearing how you intend to get these past UK Customs and into my mouth
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Dec 30, 2020 10:19
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Errant Gin Monks posted:My house is 120 years old so the basement is field stone so it’s damp and cool down there so I have a wooden closet I built for finishing whole muscle salumi. For the first bit of drying and for the salami I have a big rear end chest freezer I converted to a curing chamber that stays at 55 degrees and 80% RH. Is there a particular book or resource you'd recommend for getting into this kind of stuff?
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Dec 30, 2020 13:53
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Heya thread, are there any good suggestions for low carb breakfast foods? My brother wants to get together once a month for breakfast (homemade for now cause, you know) and he’s been doing a low carb diet so I’m kinda struggling to think of much that isn’t just, like fruit salad or maybe quiche?
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Dec 30, 2020 14:40
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Last Celebration posted:Heya thread, are there any good suggestions for low carb breakfast foods? My brother wants to get together once a month for breakfast (homemade for now cause, you know) and he’s been doing a low carb diet so I’m kinda struggling to think of much that isn’t just, like fruit salad or maybe quiche? They aren’t super low carb but they are low GI: chickpea flour pancakes. My wife has them most mornings. My son has them done times. He’s diabetic and when he has GF bread his blood sugar spikes; it stays pretty flat when he has the pancake. Usually topped with tahini abs date syrup, which is an amazing combination. For one, mix 1/3 cup each flour and water, dash of salt. You can add cardamom, turmeric etc if desired. Cook on medium with a thin coat of oil (less is more). Very easy. Otherwise eggs, breakfast meats or fish, etc eg smoked salmon and scrambled eggs.
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Dec 30, 2020 15:21
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Last Celebration posted:Heya thread, are there any good suggestions for low carb breakfast foods? My brother wants to get together once a month for breakfast (homemade for now cause, you know) and he’s been doing a low carb diet so I’m kinda struggling to think of much that isn’t just, like fruit salad or maybe quiche? In addition to what therattle said, maybe a nice miso soup or something. Thinking back to hotel breakfasts in Tokyo it was always a nice thing to have in the morning.
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Dec 30, 2020 16:10
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Last Celebration posted:Heya thread, are there any good suggestions for low carb breakfast foods? My brother wants to get together once a month for breakfast (homemade for now cause, you know) and he’s been doing a low carb diet so I’m kinda struggling to think of much that isn’t just, like fruit salad or maybe quiche? I'd skip the quiche, as they need a crust and instead of trying to work your way around that by making some subpar low carb crust using non-wheat flours or whatever, I'd go whole hog with frittatas. You can make them with literally anything! One of my favorites is onion, asparagus, mushrooms, and cheese. Saute the veggies until soft, then dump a mess of beaten eggs and shredded cheese over them. Make sure the veggies are well-distributed in the pan, as you're going to want it to cook undisturbed over medium-low heat until the bottom layer of egg is mostly set and there's just a little jiggle of wet egg on the top side. Grate some more cheese on top (I particularly love pecorino for this) and toss under the broiler until nice and golden brown. It'll inflate a little during the broiling process, so let it sit and deflate for a minute or two when it comes out. Also make sure you use a fair amount of fat to cook the veggies, even with a nonstick pan, since you want it to slide right out of the pan onto a waiting cutting board. Slice and serve!
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Dec 30, 2020 16:16
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The Midniter posted:I'd skip the quiche, as they need a crust and instead of trying to work your way around that by making some subpar low carb crust using non-wheat flours or whatever, I'd go whole hog with frittatas. You can make them with literally anything! One of my favorites is onion, asparagus, mushrooms, and cheese. Saute the veggies until soft, then dump a mess of beaten eggs and shredded cheese over them. Make sure the veggies are well-distributed in the pan, as you're going to want it to cook undisturbed over medium-low heat until the bottom layer of egg is mostly set and there's just a little jiggle of wet egg on the top side. Grate some more cheese on top (I particularly love pecorino for this) and toss under the broiler until nice and golden brown. It'll inflate a little during the broiling process, so let it sit and deflate for a minute or two when it comes out. Also make sure you use a fair amount of fat to cook the veggies, even with a nonstick pan, since you want it to slide right out of the pan onto a waiting cutting board. Slice and serve! Frittatas is a terrific suggestion. All I’d add is get the pan hot when the eggs go in then set to low heat to cook through.
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Dec 30, 2020 16:22
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Kaiser Schnitzel posted:Is there a particular book or resource you'd recommend for getting into this kind of stuff? Charcuterie and Salumi by Ruhlman are two good places to start. I’m not a huge fan of the recipes and amount of salt he uses but I always just replace it with the 2.5/0.25 ratio of salt/cure. For a deep dive into salami The art of making fermented sausages has tons of info in it but it’s pretty dense. Some other ones that have interesting recipes like River Cottage curing and smoking handbook and American Charcuterie.
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Dec 30, 2020 16:24
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Last Celebration posted:Heya thread, are there any good suggestions for low carb breakfast foods? My brother wants to get together once a month for breakfast (homemade for now cause, you know) and he’s been doing a low carb diet so I’m kinda struggling to think of much that isn’t just, like fruit salad or maybe quiche? Pound of bacon on a plate
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Dec 30, 2020 16:25
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Casu Marzu posted:Pound of bacon on a plate Maybe some sprigs of parsley for garnish.
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Dec 30, 2020 16:49
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therattle posted:chickpea flour pancakes with tahini abs date syrup.
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Dec 30, 2020 17:59
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Happiness Commando posted:Sweet chili sauce is also good. With tahini? We have sweet chilli jam with peanut butter sometimes.
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Dec 30, 2020 18:18
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Chickpea flour pancakes with sweet chili sauce. No tahini though, because tahini is mostly kind of gross. I grudgingly accept it on falafel for moisture and lubrication, but that's pretty much it
Happiness Commando fucked around with this message at 18:44 on Dec 30, 2020 |
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Dec 30, 2020 18:36
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Happiness Commando posted:Chickpea flour pancakes with sweet chili sauce. No tahini though, because tahini is mostly kind of gross. I grudgingly accept it on falafel for moisture and lubrication, but that's pretty much it It is taking all of my restraint to limit myself to saying that I feel differently. (Inside I’m a roiling pit of furious lava).
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Dec 30, 2020 20:15
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therattle posted:Frittatas is a terrific suggestion. All I’d add is get the pan hot when the eggs go in then set to low heat to cook through. Bit fiddlier but soufflés are nice as well, although they do contain some flour.
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Dec 31, 2020 01:49
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Thanks for the suggestions, all, never considered frittatas in particular since I honestly despise eggs myself, and I’ll definitely try the pancakes. No go on the plate of bacon though, my brother’s picky about meat in general. 
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Dec 31, 2020 04:14
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Everything is hanging up now, got some good mold growth on the ones that went in last week. I’m looking forward to getting into these in a few months. The culatello will be curing until mid feb then it will hang up. I have to start the curing process on the country ham and then start breaking down the next pork leg I have in the freezer. So much to do!
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Dec 31, 2020 05:09
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What's a good rig for hanging meat in the fridge? I want to make some sichuan larou, and hanging it outside is traditional but we have many neighbor cats and I don't think meat will last long outdoors. I'm not sure how to make something that won't collapse in the fridge, though. I have wire hangers, duct tape, and butcher twine available. I'm thinking two triangles, attached at the two base parts and a twine at the upper corner, with the meat hanging from that? But I don't know that it would be strong enough. Feels like it would need some sort of outward tension or the weight of the meat will collapse it.
Grand Fromage fucked around with this message at 05:20 on Dec 31, 2020 |
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Dec 31, 2020 05:14
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Grand Fromage posted:What's a good rig for hanging meat in the fridge? I want to make some sichuan larou, and hanging it outside is traditional but we have many neighbor cats and I don't think meat will last long outdoors. I'm not sure how to make something that won't collapse in the fridge, though. I have wire hangers, duct tape, and butcher twine available. I'm thinking two triangles, attached at the two base parts and a twine at the upper corner, with the meat hanging from that? But I don't know that it would be strong enough. Feels like it would need some sort of outward tension or the weight of the meat will collapse it. Really you can just put it on a cooling rack and rotate it every day.
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Dec 31, 2020 05:45
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My cheese grater is this atrocious plastic piece of poo poo and i'm looking to upgrade because I try to live by the Sam Vimes Theory of Economics. Is there an equipment thread I am drunkenly missing and/or can any of you food nerds recommend a good quality cheese grater? Thanks!
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Dec 31, 2020 20:21
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Desert Bus posted:My cheese grater is this atrocious plastic piece of poo poo and i'm looking to upgrade because I try to live by the Sam Vimes Theory of Economics. Is there an equipment thread I am drunkenly missing and/or can any of you food nerds recommend a good quality cheese grater? Thanks! There's an equipment thread, but I'm pretty sure the answers are going to be "Microplane", "Microplane", and "Why don't you have a Microplane yet?"
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Dec 31, 2020 21:14
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Microplanes are trash for softer cheeses like mozzarella. I have a oxo box grater and it does the job just fine for carrots and mozzarella Edit: for large amounts I use the shredding tool on my food processor Casu Marzu fucked around with this message at 21:27 on Dec 31, 2020 |
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Dec 31, 2020 21:23
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Yond Cassius posted:There's an equipment thread, but I'm pretty sure the answers are going to be "Microplane", "Microplane", and "Why don't you have a Microplane yet?" The answer is going to be "I DO have a microplane, thanks!" This is true though: Casu Marzu posted:Microplanes are trash for softer cheeses like mozzarella.
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Dec 31, 2020 21:35
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Casu Marzu posted:Microplanes are trash for softer cheeses like mozzarella. I use a Microplane for hard cheeses, chocolate, garlic, ginger etc. For softer items yeah, a box grater is good, and the grating attachment on the Magimix works wonders for larger quantities. The plastic surround on the bottom of my box grater has fallen off after 13 years, making it hard to use. It's shame because the grater itself is still good. It has a filler container that is can grate directly into, but only if the surround is attached.
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Dec 31, 2020 21:41
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Casu Marzu posted:Microplanes are trash for softer cheeses like mozzarella.
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Jan 1, 2021 00:27
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Standard box graters fit nicely into a 6 pan
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Jan 1, 2021 00:28
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