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Breath Ray posted:Yes you can pull off the crackling. Personally I'm afraid of getting shards in between my teeth. Is the sushi bowl the crockery or is there actual fish in there? It's what I call putting all the ingredients for sushi in a bowl because I can't be bothered to do the rolling. Pretend I made rolls with a side of edamame  No fish, the yellow lumps are tamagoyaki. redweird posted:To get good crackling i normally pour boiling water over the skin then pat it dry and salt it. Then blast it at a higher heat initially. I rarely cook pork belly however as I am poor; this method works on pork leg and pork shoulder. I did that but I blasted it at the end, maybe that was the problem. I also think I pulled it too soon because I was afraid of burning it. Pork belly is definitely one of the cheapest meats here, which is why I'm experimenting. I usually just go vegetarian because I don't feel like blowing the equivalent of a week's worth of lunch+dinner vegetables on two chicken breasts.
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May 24, 2015 15:15
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Breath Ray posted:Yes you can pull off the crackling. Personally I'm afraid of getting shards in between my teeth. Is the sushi bowl the crockery or is there actual fish in there? The primary ingredient of sushi is the seasoned rice (vinegar, kombu, salt, sugar), not the fish. PiratePing posted:It's what I call putting all the ingredients for sushi in a bowl because I can't be bothered to do the rolling. Pretend I made rolls with a side of edamame You can also call it chirashi. 
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May 24, 2015 15:17
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mich posted:You can also call it chirashi. Thanks! I knew it was a thing because a friend's Japanese wife makes it sometimes, but she just calls it "dinner".
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May 24, 2015 15:33
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Yeah sushi restaurants very often have a chirashi dish which is just stuff on sushi rice, usually raw fish.
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May 24, 2015 16:24
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Mexican Deathgasm posted:Quesadilla pizza, crust stuffed with aged cheddar, topped with buffalo mozzarella, oyster mushrooms, garlic buffalo sausage and parm. I don't think there is enough buffalo.
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May 24, 2015 16:40
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I had a craving for anchovies for some reason... A little tuna tapenade on a crostini with smoked provolone. Delish but pretty sure I exceeded my monthly sodium intake
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May 24, 2015 18:30
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BURG THREAD CROSSPOSTquote:BURG SO HARD, MUHFUCKERS WANNA CHEESE ME
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May 24, 2015 19:10
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sweat poteto posted:Garlic spinach feta pizza, cooked in an iron skillet. That is some fine looking/sounding pizza  Was getting sick of buying a bunch of parsley for just a chopped tablespoon or whatever and watching the rest rot. It turns out parsley makes great soup!  Using up a few things, including some "novelty", tricolor heart-shaped pasta that was a gift. Stuff's rubbish - only one piece decided to remain a heart and not become a sad ribbon. So, not much to look at, but peas/broad beans/broccoli/prawns/lemon/mascarpone/basil is really sharp and zingy. At least the pasta had the decency to taste good, even if it was structurally unsound  
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May 24, 2015 19:48
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PiratePing posted:I usually just go vegetarian because I don't feel like blowing the equivalent of a week's worth of lunch+dinner vegetables on two chicken breasts. I don't know how it is in the US, but its often the same price to buy a whole chicken in the UK as to get 2 breasts if you're after free range so you could just butcher it yourself
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May 24, 2015 20:19
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mich posted:The primary ingredient of sushi is the seasoned rice (vinegar, kombu, salt, sugar), not the fish. Not to me
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May 24, 2015 23:50
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Sushi literally means "vinegared rice" though.Jose posted:I don't know how it is in the US, but its often the same price to buy a whole chicken in the UK as to get 2 breasts if you're after free range so you could just butcher it yourself Same here! I do it sometimes, that's like 3 portions of meat plus plenty of stock. (My chickens are tiny) Frankly I just loving love vegetables/fruit. I can afford more meat, but I often end up spending the money on cool stuff like asparagus. V  VE: That's... not how it works. PiratePing fucked around with this message at 00:19 on May 25, 2015 |
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May 25, 2015 00:03
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PiratePing posted:Sushi literally means "vinegared rice" though. Again, not to me
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May 25, 2015 00:14
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I think the real question we need to ask is 'is sushi a sandwich'?
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May 25, 2015 02:55
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Yeah To clarify, a sushi roll is a sandwich because it is food encased in an edible covering which can be held, but is not completely sealed. For example, a taco is a sandwich because of the opening, whereas a meat pie is not a sandwich as the edible filling is completely encased by an edible covering. Cha siu bao? Not a sandwich Burrito? A sandwich Burger? you better believe that's a sandwich Ravioli? Not a sandwich Schneider Inside Her fucked around with this message at 04:00 on May 25, 2015 |
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May 25, 2015 03:56
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Is a burrito not entirely encased?
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May 25, 2015 04:04
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redweird posted:Yeah It's not a sandwich if it doesn't involve bread. 
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May 25, 2015 04:07
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redweird posted:Yeah This means a folded slice of NY style pizza is a sandwich and you're a crazy person with a bad dictionary.
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May 25, 2015 04:14
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sushi is actually more of a salad
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May 25, 2015 04:34
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Moey posted:I don't think there is enough buffalo. You're right, but I couldn't find buffalo mushrooms and "buffalo crust" sounds nasty.
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May 25, 2015 05:07
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beerinator posted:This means a folded slice of NY style pizza is a sandwich and you're a crazy person with a bad dictionary. New York has actual legislation stating what is/isn't a sandwich, for tax purposes.  http://www.tax.ny.gov/pubs_and_bulls/tg_bulletins/st/sandwiches.htm
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May 25, 2015 08:58
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canoshiz posted:New York has actual legislation stating what is/isn't a sandwich, for tax purposes. seems legit
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May 25, 2015 09:28
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Totally Reasonable posted:sushi is actually more of a salad Again, not to me
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May 25, 2015 09:46
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Scallop with Spirals!
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May 25, 2015 17:40
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Burgin'  Two smoked-chili beef patties, cheddar/monty jack, guacamole, salsa verde, chipotle mayo, a mix of jalapeno and poblano and serrano peppers, queso fresco, and onion/lettuce/tomato garnish. DiomedesGodshill posted:Scallop with Spirals! I haven't had a scallop in so long, I would probably savor that single scallop for half an hour.
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May 25, 2015 23:49
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canoshiz posted:New York has actual legislation stating what is/isn't a sandwich, for tax purposes. The New York State Department of Taxation and Finance posted:Sandwiches include cold and hot sandwiches of every kind that are prepared and ready to be eaten. Mmhmm. Nice try. Now please define what a sandwich is without using sandwich in your definition. Karia fucked around with this message at 00:14 on May 26, 2015 |
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May 25, 2015 23:57
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I really like whole hog BBQ, but I don't have a rig that can fit a whole hog. So today I tried smoking a few, individual cuts of pork - shoulder, belly, ribs, ham, in hopes of recreating some of the flavor. Obviously if it's not all in the same skin it's not quite the same, but I'd say it was pretty good, and noticeably different than eating a shoulder on it's own. I chopped it up, tossed it in vinegar, some brown sugar and chili flakes. Also made some pickles and mustard sauce.  I enjoyed it.
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May 26, 2015 02:36
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An inspired original recipe: Trout by the Bank of the River.
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May 26, 2015 04:08
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DiomedesGodshill posted:An inspired original recipe: Trout by the Bank of the River. poo poo I didn't name my food.
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May 26, 2015 05:55
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Woof! Woof! posted:poo poo I didn't name my food.  Here are some things I cooked up this weekend:  Beef tongue pastrami  Vietnamese lemongrass pork belly  Breakfast this morning of homemade andouille, pea shoots and a fried Americauna egg. Green eggs are cool.
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May 26, 2015 06:24
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Woof! Woof! posted:poo poo I didn't name my food. It's clearly called "NICK EDDIE"
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May 26, 2015 07:10
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DiomedesGodshill posted:Scallop with Spirals! Crap that looks nice! last time I had scallops was in a restaurant, the menu stated scallops in brown butter with hazelnuts and cauliflower. The actual dish: scallops from the freezer (or just old), with a few dots of mashed cauliflower and some dark brown/black stuff, which I mistakenly thought was some crushed and baked hazelnuts, but happened to be burned pieces of cauliflower. It could've been so good...
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May 26, 2015 12:39
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feelz good man posted:
!!! Looks incredible. Here's my low-effort Memorial Day food that actually came out pretty well:  Boneless chicken thighs with BBQ sauce, cucumber salad, bacon-wrapped cream cheese stuffed banana peppers (yes it's turkey bacon, the woman doesn't eat the regular kind  )
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May 26, 2015 16:42
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feelz good man posted:I usually just name all my food Poop by the Way of the Butt Jesus, that looks amazing. I did this warm bean salad thing I saw on seriouseats, with canned butter beans and some day-old no-knead bread:  I thought it was pretty damned good, but only until I saw your pastrami.
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May 26, 2015 23:22
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franco posted:It's clearly called "NICK EDDIE" I like to think the meat is Nick, and the pile of veg is Eddie. And they're plate pals.
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May 27, 2015 00:25
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feelz good man posted:
 wanna eat dat
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May 27, 2015 02:54
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feelz good man posted:I usually just name all my food Poop by the Way of the Butt wow!! puts my leftover half eaten burrito and multiple pounds of refried beans from cancun to shame. still gonna relish eating it tho! seriously tho, for those familiar with the sf burrito place cancun (i go to the one further down mission) if you order a large side of refined beans they fill up one of those full meal sized take out containers to the brim for $4! i've been eating on it for 3 days now, just making up fresh batches of rice as i go. last night i made an 'indian' version using rice cooked with butter, turmeric, cumin seeds, mustard seeds and a couple cardamom pods, topped with homemade raita, mango pickle, and pickled turnips. no pics because you can imagine what that looked like combined with refried beans, but it was incredible! the pickles added some much needed texture!
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May 27, 2015 03:56
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Thanks everyone!!feelz good man posted:
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May 27, 2015 06:20
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feelz good man posted:I usually just name all my food Poop by the Way of the Butt Wow... can you share that recipe?
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May 28, 2015 00:35
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DiomedesGodshill posted:Wow... can you share that recipe? Brine: 1.5 cups kosher salt 1/2 cup white sugar 4 teaspoons instacure 1 1 gallon water Cinnamon sticks, cloves, dried peppers, allspice, coriander seeds, black pepper, juniper berries Rub: 2:1:1 of black pepper:juniper berries:coriander seeds Smoke with applewood until tender but sliceable (we're not gunning on pulled pork or something, so it's not going to be a hell of a long time)' I didn't get pictures of it, but tonight I made a PLT with crispy fried slices of pastrami, tomato and lettuce on some toasted sourdough with a homemade garlic aioli. Unf.
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May 28, 2015 06:26
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feelz good man posted:Sure! When did you peel the tongue? And how'd you get it off without cooking the tongue before smoking it?
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May 28, 2015 14:17
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