alnilam posted:

I'm gonna rub it here i go rubbin

twoday posted:

Oh hey woah I have to read this whole thread

poverty goat posted:

here's the after shot of my country ham



Traditionally these get soaked, then baked/boiled to an internal temp of 160, and I cannot find an explanation or trip report anywhere as to why you can't just slice and eat it raw like a spanish cured ham (I think it might just be the FDA ruining everything, but can't be sure). For science, I just cooked it sous-vide in a 160 degree bath until the center just came to temp without overcooking the outside, and the result was loving awesome, juicy, pink and tender like a normal ham but with all the flavor of a country ham (not tooo salty either since I gave it a long soak). I'd considered going lower and slower but I think that could have been a mistake, since the texture is quite agreeably tender as is. My virginia redneck family all agreed it's the next level.

Also,

The chocolate buttermilk pie was rich and amazing, and 100% irish butter makes for a next level pie crust

poverty goat posted:

Gonna cook and eat these

Luvcow posted:

i love that your little dog somehow makes into all the pictures

poverty goat posted:

I done cooked the steaks

poverty goat posted:

I done cooked the steaks

poverty goat posted:

I done cooked the steaks

joke_explainer posted:

you ain't going to show us a slice my friend?

poverty goat posted:

sadly the gremlin in my phone's camera made those pics all come out blurry. but it was sous-vizzled medium-medium rare and grilled 3 min so it looked exactly as it should have

POOL IS CLOSED posted:

ah poverty goat as far as I know it’s fair game to just slice and eat traditional country ham. lately I’ve seen some city hams labeling themselves as country ham though so buyer beware I guess? coincidentally I’ve been considering buying a green ham from a farmer here to make my own, but time’s kinda running down to make that happen so i dunno! I miss country ham tho

I been cooking a lot lately. please forgive the dark photos, my house is a cave



whole wheat and rye sourdough with me own mixed toppings: sesame seed, charnushka, poppyseed, toasted garlic bits, fennel seed, caraway seed, and I probably forgot something else on there too. it didn’t get the oven lift I expected but the flavor and texture are niiiiiiice. right now the starter desperately needs to be fed



pork confit that started its journey as a pork butt brined for 48 hours with lots of fennel seed, coriander seed, juniper berries, allspice berries, cloves, pepper, onion, garlic, bay, and lavender. this one was tightly wrapped in layers of parchment paper and heavy duty foil because I don’t keep enough fat around to submerge a big pork in it. then I cooked it in a slow oven for 4 hours and chilled it overnight. the confit is a joy to stick in my mouth.



i also made scallops doria, which is way easier than it has any right to be

POOL IS CLOSED posted:

ah poverty goat as far as I know it’s fair game to just slice and eat traditional country ham. lately I’ve seen some city hams labeling themselves as country ham though so buyer beware I guess? coincidentally I’ve been considering buying a green ham from a farmer here to make my own, but time’s kinda running down to make that happen so i dunno! I miss country ham tho

I been cooking a lot lately. please forgive the dark photos, my house is a cave



whole wheat and rye sourdough with me own mixed toppings: sesame seed, charnushka, poppyseed, toasted garlic bits, fennel seed, caraway seed, and I probably forgot something else on there too. it didn’t get the oven lift I expected but the flavor and texture are niiiiiiice. right now the starter desperately needs to be fed



pork confit that started its journey as a pork butt brined for 48 hours with lots of fennel seed, coriander seed, juniper berries, allspice berries, cloves, pepper, onion, garlic, bay, and lavender. this one was tightly wrapped in layers of parchment paper and heavy duty foil because I don’t keep enough fat around to submerge a big pork in it. then I cooked it in a slow oven for 4 hours and chilled it overnight. the confit is a joy to stick in my mouth.



i also made scallops doria, which is way easier than it has any right to be

hamjobs posted:

Your food is beautiful and I want to eat it

POOL IS CLOSED posted:

POOL IS CLOSED posted:

Ah, my bad! Makgeolli is comparable to unfiltered sake. It’s basically like a historic small beer for farmers based off of an alcoholic, malted porridge, so it filled a role of a nutritious and safe drink for peasants doing backbreaking work, while even more alcoholic variants were produced for your typical drunk entertainment. I drink it with whatever; it’s not a super strong tasting liquor, so it’s probably fine to have it with whatever you might match with a sweeter sake. there’s also a bread traditional made from and eaten with makgeolli, sool ddeok, but I haven’t tried it yet.

In modern times it fell out of fashion in South Korea for a while because of the growing popularity of Western booze and because makgeolli had that patina of “food for old people,” but its star is rising again. Hell, there are rap lyrics about it (in Korean).

My limited experiences with makgeolli are that they’re all on the sweeter side and you drink them cool or chilled. The cheaper stuff tends to be weaker; what you make at home can pretty easily end up stronger than mass market convenience store brands.

There are various strengths and preparations of makgeolli, including brews with long secondary fermentation periods with up to a dozen or so additions of steamed rice (and not just polished rice either) plus add ins like cinnamon, jujubes, goji berries, lotus leaves, and more. These more complicated versions also seem to get aged, though I don’t know much about the process of aging makgeolli. plus there’s also cheongju, which is the clear wine drawn off the mash by pushing in a special filter and ladling the liquid that passes into the filter from the lees.