|
mindphlux posted:what's that? whoops how did that get on 185 goddamnit https://m.youtube.com/watch?v=4qP8LHurwHw
|
#
?
Mar 27, 2017 09:38
|
|
|
|
| # ? Jun 11, 2024 21:36 |
|
|
Teeter posted:Anyone in the LA area have a go-to fishmonger? I live right down the street from McCall's in Los Feliz which has great fish and scallops, though a bit pricey. What I'm mostly looking for now is access to live crab and shrimp, plus a bigger and cheaper fish selection. I just spent a few weeks in Thailand and Philippines last month plus all of last week I was in Seattle so I've been spoiled on the seafood front. It's one area that I haven't pursued much at home so I'm hoping to change that once I find a good reliable source. Not sure if you've already gone to those places this past weekend but Fish King is my go-to fishmonger for sure in the area. They do have higher prices than most but their quality is superb and basically unmatched in the LA area. That being said, if you're looking for crabs specifically, I'd actually recommend Han Kook Market in ktown which has an always ready supply of low priced, high quality dungeness. Don't buy fish there and the problem with most Korean and Chinese places is that the freshness is not exactly a strong point since the preparation tends to ignore that aspect anyways.
|
|
#
?
Mar 27, 2017 18:44
|
|
|
Made some carnitas in my slow cooker, and pork shoulder is definitely tasty as gently caress, even on its own. I tried eating it in a corn tortilla with minced shallots and lime, but the tortilla fell apart really quickly and was actually kinda crappy. Might have to disappoint my heritage and pick up some flour tortillas later  I wonder if you could slow cook it in BBQ sauce or HP sauce and make pulled pork out of it.
|
|
#
?
Apr 1, 2017 19:03
|
|
|
Pollyanna posted:Made some carnitas in my slow cooker, and pork shoulder is definitely tasty as gently caress, even on its own. I tried eating it in a corn tortilla with minced shallots and lime, but the tortilla fell apart really quickly and was actually kinda crappy. Might have to disappoint my heritage and pick up some flour tortillas later It helps to steam the corntillas and stack two for each taco, if you didn't.
|
|
#
?
Apr 1, 2017 19:44
|
|
|
theres a will theres moe posted:It helps to steam the corntillas and stack two for each taco, if you didn't. Goddammit, I always forget to heat/steam them. That makes sense.  I'll pick up some more pork shoulder this week.
|
|
#
?
Apr 1, 2017 20:03
|
|
|
The double stack is important to absorb the juices, too. Even steamed one tortilla will normally fall apart.
|
|
#
?
Apr 1, 2017 20:10
|
|
|
if steaming is an ordeal you can toast them in pairs in a warm pan, or microwave em. important part is warming them up
|
|
#
?
Apr 2, 2017 03:16
|
|
|
To microwave corn tortillas: wrap a few with a cloth/paper towel, put inside a plastic bag, tie a knot, then microwave. Time varies, try 30 seconds first. Plastic bag will inflate with steam and towel will keep the tortillas from sticking to the bag and keep them moist. I prefer warming them in a comal, but the microwave methods works great for lunch at work.
|
|
#
?
Apr 2, 2017 03:44
|
|
|
If you're not browning/crisping your pulled pork a la minute (you should be doing this), then I'd recommend flash-frying your tortillas on a hot pan w/ a little oil, just long enough for them to pick up a little color. The textural combination of soft/steamed tortilla with soft/pulled pork shoulder is way less of a turn-on than slightly-crispy-pork/soft-tortilla or soft-pork/slightly-crisped-tortilla. That having been said, I HIGHLY recommend taking the time and effort & slowly poaching your pork pieces in manteca+aromatics, then taking out the aromatics and turning up the heat til they slooooowly fry in the same fat, like Rick Bayless says to do.
|
|
#
?
Apr 2, 2017 07:54
|
|
|
yeah; all pulled pork is good but the best carnitas are always when you go in on a slow day and luck out, getting the carnitas that have been sitting on low heat on the back of the griddle for an hour plus just like hash browns
|
|
#
?
Apr 2, 2017 08:18
|
|
|
nothing like a pile of fresh corn tortillas still steaming from the griddle my main man cuauhtemoc putting in some work with his tiny tortilla empire
|
|
#
?
Apr 2, 2017 18:43
|
|
|
I read this thread at 5am last night and came dangerously close to driving to a taco stand to get carnitas. thankfully I did not, but did so as soon as I woke up. god, I hate bullshit carnitas that are basically just steamed unseasoned pork - but a few places around town do them right, like poo poo goes into the fryer when you place your order, and it comes out crusty and salty and porkfatty as hell. mmmmmmmmmmmmmm. hit it with that guajillo salsa one time and you're cookin son
|
|
#
?
Apr 3, 2017 05:35
|
|
|
This weekend i picked up an old copy of the California fish book, and then get inspired by it to make Cantonese stir fried spiny lobster. Holy poo poo that was good. Super messy to eat but worth it.
|
|
#
?
Apr 3, 2017 16:53
|
|
|
mindphlux posted:I read this thread at 5am last night and came dangerously close to driving to a taco stand to get carnitas. I've been burned enough on lovely carnitas that I just don't order it any more unless it is especially recommended. We went to this highly recommended mexican place and everyone else absolutely loved what they ordered, and my carnitas torta was just dog-food level flavor and texture. Extremely sad. I probably should have sent it back, but everyone else was just absolutely flipping their poo poo about how good their enchiladas and other stuff was and I didn't want to be a downer. My mom makes reasonably good carnitas in the slow cooker, and I'm just wondering how this is a thing restaurants gently caress up when my white as hell irish mother can make this with less effort or thought then she puts into her meditation coloring books. Suspect Bucket fucked around with this message at 23:27 on Apr 3, 2017 |
|
#
?
Apr 3, 2017 23:06
|
|
|
What cut of meat do you use for carnitas? Butt/shoulder?
|
|
#
?
Apr 4, 2017 04:44
|
|
|
CommonShore posted:What cut of meat do you use for carnitas? Butt/shoulder? yes
|
|
#
?
Apr 4, 2017 06:06
|
|
|
Mr. Wiggles posted:This weekend i picked up an old copy of the California fish book, and then get inspired by it to make Cantonese stir fried spiny lobster. Holy poo poo that was good. Super messy to eat but worth it. this poo poo owns.
|
|
#
?
Apr 4, 2017 16:51
|
|
|
I've always used the Goons With Spoons carnitas recipe, basically. I've read in other threads it is "wrong" because some orange juice thing is the real way? So I kind of amended it by marinading with an apple cider vinegar the night before and putting some cinnamon stix in the crock pot as it cooks. I don't know, people like it on gameday/Fourth of July kind of gatherings so I stick to it. I buy a 4lb BUTT for more meat, do the crisping in the same baking tray it will be stored in later. Basically as the host all I have to do is monitor the crisping, put a bowl of diced onions out with the tortilla plate and guac bowl, re-commence not giving a gently caress.
|
|
#
?
Apr 4, 2017 19:15
|
|
|
Peetown Manning posted:I've always used the Goons With Spoons carnitas recipe, basically. I've read in other threads it is "wrong" because some orange juice thing is the real way? I've enjoyed the Serious Eats version, which just has one orange: http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-crisp-and-juicy-carnitas-without-a-bucket-of-lard.html I haven't tried the more recent sous vide variant yet though: http://www.seriouseats.com/2017/01/how-to-make-sous-vide-carnitas.html
|
|
#
?
Apr 4, 2017 19:51
|
|
|
I'm a loser shithead and my plans for carnitas right now is "brown pork shoulder, slow cook all day, put in tortilla".  I'm unimaginative and prefer simple food I guess. I also tried browning them after pulling them out and I ended up drying them out, so I might just suck at cooking in general.
|
|
#
?
Apr 6, 2017 18:42
|
|
|
ulmont posted:I've enjoyed the Serious Eats version, which just has one orange: quote:You can store it in the fridge for at least three days before the final crisping step, or in the freezer for several months. If you freeze it in the right shape (wide and flat), you can even broil it directly from the freezer with no real loss in quality. I wish I could say the same about my cat. quote:The freezer is in need of some major spring (fall?) cleaning. Amongst other things, it's got: ice, various frozen dumplings (homemade, store-bought, doggie), udon and ramen, [...] my (deceased) cat, [...] 
|
|
#
?
Apr 6, 2017 18:49
|
|
|
quote:Not kidding about the cat... He died a few weeks ago after 15 long years. I was at the vet, and it felt like the scene in the Big Lebowski where they were preying on my weakness at my pet having just died to wheedle some extra cash out of me. No way I was paying $800 for a private cremation or $200 for a "disposal" fee, so I took him home with me.
|
|
#
?
Apr 6, 2017 20:56
|
|
|
I just bought some cheap quails but I'm not sure how to cook them. Any hot tips?
|
|
#
?
Apr 7, 2017 11:37
|
|
|
twoday posted:I just bought some cheap quails but I'm not sure how to cook them. Any hot tips? Spatchcock and press flat, cook hot and quick, serve with seasonal spring veggies.
|
|
#
?
Apr 7, 2017 14:12
|
|
Pollyanna posted:I'm a loser shithead and my plans for carnitas right now is "brown pork shoulder, slow cook all day, put in tortilla". How were you browning it? I've done lazy crockpot carnitas a bunch of times that came out nice. To brown them though I take out the meat, reserve the drippings and then pull apart the meat onto as big of a cookie sheet /etc as I have and put that directly under the broiler as close as I can manage with the oven broiling full blast. From there I just check to see how brown the tops get, if its a particularly heavy batch Ill pull the tray out, toss the meat again and brown the softer stuff underneath. It doesn't take long at all and if I think its a bit dry I'll throw a little of the drippings back in to toss with the meat before putting it all in a bowl for serving.
|
|
|
#
?
Apr 7, 2017 14:42
|
|
|
ulmont posted:I've enjoyed the Serious Eats version, which just has one orange: Made these yesterday and it was quick to assemble and came out pretty tasty. I'm counting that as a win.
|
|
#
?
Apr 7, 2017 14:49
|
|
|
I made an Italian buttercream this weekend and had a bunch of egg yolks left over so I cured them for a few days then dried them and now I don't know what to do with them. "Grate on pasta" seems like a popular use but there's got to be more than that.
|
|
#
?
Apr 7, 2017 17:10
|
|
|
Grate on carpaccio/tartar Grate onto grilled asparagus
|
|
#
?
Apr 7, 2017 18:50
|
|
|
there's a chinese thing where you make a sauce out of salted egg yolks and simmer tofu in it.
|
|
#
?
Apr 7, 2017 19:20
|
|
|
Found via the Awful Kickstarter thread, https://www.kickstarter.com/projects/228096009/doppio-double-sided-kitchen-knife/description Look at this STUPID drat thing.
|
|
#
?
Apr 8, 2017 06:39
|
|
|
Manuel Calavera posted:Found via the Awful Kickstarter thread, That might be the worst idea I've ever seen
|
|
#
?
Apr 8, 2017 07:00
|
|
|
I was more looking for a knife that would make it easy to cut my dick off while chopping onions. Gotta think a little bigger, Kickstarter guys.
|
|
#
?
Apr 8, 2017 08:14
|
|
|
marshalljim posted:I was more looking for a knife that would make it easy to cut my dick off while chopping onions. Gotta think a little bigger, Kickstarter guys. thats every knife when you cook naked
|
|
#
?
Apr 8, 2017 08:36
|
|
|
CARL MARK FORCE IV posted:That might be the worst idea I've ever seen No where near the dumbest idea I've ever seen, but it makes you wonder how much the designers of that knife actually cook. The "garlic masher" on the back of the Guy Fieri knife is still a worse idea.
|
|
#
?
Apr 8, 2017 15:54
|
|
|
Manuel Calavera posted:Found via the Awful Kickstarter thread, WARNING: may result in severe cuts to palms. Jesus tittyfucking Christ. What a terrible idea. Someone already posted that they didn't think the designers cooked. It's like an engineer saw his (yes, in this case almost certainly) partner cooking using a normal knife AND a serrated one and thought "hmmm, that's inefficient. Let me make the PalmSlicer™ 2000".
|
|
#
?
Apr 8, 2017 17:10
|
|
|
The grips they're using in the pics and video are pretty funny
|
|
#
?
Apr 8, 2017 17:24
|
|
|
theres a will theres moe posted:The grips they're using in the pics and video are pretty funny Can't decide if it's this or the hammered finish on the blade that is my favorite part.
|
|
#
?
Apr 8, 2017 17:33
|
|
|
I'm a fan of the JAPANESE STEEL bit.
|
|
#
?
Apr 8, 2017 18:13
|
|
|
  just sharpen your knife
|
|
#
?
Apr 8, 2017 18:51
|
|
|
|
| # ? Jun 11, 2024 21:36 |
|
|
Manuel Calavera posted:I'm a fan of the JAPANESE STEEL bit. I'm surprised that they didn't write about "Hattori Hanzo Steel" in their PR blurb.
|
|
#
?
Apr 8, 2017 20:14
|
|
