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 Pork vs prawn sopes (pork wins).
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Sep 4, 2018 11:04
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| # ¿ May 21, 2024 17:24 |
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paraquat posted:Please elaborate a bit? especially on the winning ones! Sopes are just blue flour tortilla masa, you don’t even need a press to make them. Just flatten a small ball of masa into a disc, about half an inch thick and 3-4 inches in diameter. Cook them in a hot cast iron pan about 30 - 60 seconds on one side; flip them over and crinkle the edges on the cooked side, then cook the other side about the same. Couple of seconds in a microwave or in a warm oven to reheat. The frijoles are made with canellini beans, butter and lard, cumin, salt, oregano, garlic, msg and toasted arbol chilies. The pork is a mashup of the best parts of pastor and pibil. I used loin, if you have a super sharp knife and knife skills you could use virtually any part of the pig. Cut your pork into the thinnest strips you can, really thin. Get some disposable gloves for the marinade. Use salt, msg, cumin, a variety of chiles (I used anaheim, guajillio, and mulatos), the juice of an orange, a lemon, and a lime, and some cinnamon. Lastly, achiote, or annatto paste, without which the dish is pointless. Make a dry-ish paste out of these ingredients, massage it into the pork, and leave for a while. Fry in lard in a very hot pan, don’t crowd the pan, and make sure the meat is at room temperature when you start cooking. The salsa is simple, a whole pineapple cut into chunks, and two onions in large dice, roughly equal in weight to the pineapple flesh. Roast in a hot oven for 30- 45 minutes, until tender and a little scorched. Put these ingredients into a blender with some lime juice, salt, fresh cilantro and habanero chilies. The prawn ones were kind of plain in comparison, fried in lard with ant powder and serrano chili and some wet garlic. Good, but the pork ones were insane:D
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Sep 4, 2018 19:28
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Hurt Whitey Maybe posted:Are you in Mexico? A lot of those ingredients seem like they’d be hard to source in the US. Is that Oaxacan chicatana powder? I’m in London, actually. I do have to go to specialists for the ingredients, but you could get everything shipped to you. You have a hell of a lot more Mexicans in the USA than we have over here, I’m sure there’s a million places that will deliver Mexican groceries. I don’t know if the FDA give a crap about ant powder, but that’s probably the only thing you might have difficulty sourcing.
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Sep 5, 2018 05:17
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Looks righteous, though I’m a fan of breadcrumbs on top.
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Oct 29, 2018 08:31
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BrianBoitano posted:impressive thanksgiving food
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Nov 23, 2018 20:27
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kittenmittons posted:
yepyepyep
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Nov 27, 2018 07:13
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Arrgytehpirate posted:That looks amazing. Seconded: details if you would please.
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Dec 3, 2018 18:01
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Great, I’ll give it a go shortly.
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Dec 3, 2018 21:55
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Last page or so has been really good work by everyone, with much better than average photos too. 
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Dec 13, 2018 14:45
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Occasionally my wife's mid-western side pops out and I have to make hot potato salad with sauerkraut and bratwurst Sous vide pheasant stuffed with pork and nectarines, red wine reduction  Sous vide pork loin with garlic, fat and skin removed prior to cooking and dried with a hairdryer, salted and roasted, sauce oloroso sherry, pommery mustard and tarragon  Tonight, salmon cooked in a cast iron pan, sticky rice, sesame teriyaki and my first attempt at a Japanese omelette  Tomorrow's ribs, rubbed. 
Torquemada fucked around with this message at 22:17 on Dec 20, 2018 |
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Dec 20, 2018 22:13
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Olpainless posted:That hairdryer trick, would it work for a full fat-on joint to ensure the cracklingest of crackling, do you think? I'm tempted to try that. The idea came from that recipe aggregator column they do in The Guardian. They pick a food and try like ten different recipes simultaneously and incorporate the best tips and tricks to get one über method. The hairdryer trick came from one of the columnists’ sources (can’t remember who). I came up with the idea of cooking the fat and meat apart independently, though I’m sure people have been doing it for ages. I just acquired a sous vide: the first thing I cooked in it was a pork chop, and while the meat was perfect, the fat and skin while edible, wasn’t as enjoyable. Confronted with a loin roast, I had to up my game. I removed the string, and laid the joint out. Trimmed the skin and all but the barest layer of fat off. Season, bag and s.v the meat. Dry the meat in paper towel in a fridge for an hour, then score the skin, lightly salt, fresh towel and fridge for two more hours. Dry the skin as much as you can then use a hairdryer on it for 5-10 minutes on medium heat. Salt a second time, and cook in a max temp oven for about an hour (250c). Finish off any unrendered bits with a blow torch. Ah, and in answer to your original question, providing you dry out the skin as far as possible, with the meat at room temperature, I’m sure it’d make a big difference. Dryness of the skin seems to be the make or break factor in crackling.
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Dec 21, 2018 12:55
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Yep, they turned out ok:
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Dec 21, 2018 20:04
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What the hell is wrong with you, shiiiiiit
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Jan 1, 2019 02:53
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quote:After adding a glug or three of cream. To read more about the Mary Berry add-cream-to-spag-bol controversy, see this article in the telegraph: I didn’t realise this was controversial. I cook this dish with milk for around four hours, and prefer some frivolous red wine instead of white. It’s one of those dishes that really looks ugly during the initial stages: big bits of meat in a kind of purple-y lilac coloured liquid. As the liquid reduces, the milk breaks up and curdles; after a few hours of gentle cooking it all comes together in a pot of glory.
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Jan 21, 2019 12:40
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That Works posted:Anyone got a Salisbury steak recipe handy? Quickly googling around gave me lots of "start with 1 pack of onion soup mix". It’s literally a hamburger eaten with gravy and mashed potatoes. Maybe you could argue that hand chopping the meat so it’s coarser than ground beef is more traditional?
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Feb 24, 2019 17:45
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Looks nice, but something in my brain won’t let me serve carrots with fish, dunno why.
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Mar 5, 2019 16:14
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I was about to ask, thanks.
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Mar 10, 2019 09:51
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 Red snapper with a five spice rub on the skin, pea and tarragon puree, warm garlic beans underneath, and in the background, an amazing uni and cod roe paste. Pan bits turned into a dab of sauce with the addition of sherry vinegar, pomegranate balsamic and unsalted butter. Fits my calorie restrictions, and didn't take super long to prepare either, win win.
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Mar 29, 2019 22:42
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Hurt Whitey Maybe posted:Triple citrus cure? Lime orange and lemon maybe. Unless it’s lemon juice, zest and lemon salt.
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Apr 9, 2019 06:09
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Nice looking pastor! I don’t have space for the real deal, but it’s always great however you cook it. Confession: I like the pineapple so much I just char a ton of it with onions, cilantro, lime and habaneros and call it salsa.
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Apr 14, 2019 12:02
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ZombieCrew posted:I've got some elephant garlic growing this year and they have some lovely scapes. Does anyone have something to recommend to do with them besides sauteing in butter. Dont get me wrong. I love them that way. Just looking for some ideas. Make aioli or pesto with them. Buy the very best quality pasta and make aglio e olio with them. Make a compound butter out of them and put it on steak or in chicken kiev. Wilt them into a white bean salad or over blanched green beans. Make a bootleg wild garlic soup. Put them en papillote with some monkfish or swordfish and a bit of spinach or samphire if you can get it. Make a coleslaw with apples and fennel and add the scapes whole.
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May 12, 2019 07:43
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I was feeling motivated, so I made chilaquiles from scratch yesterday, And I had slow roasted turbot with patatas bravas for dinner, which looked unremarkable, but the side dish looked pretty: red amaranth, flowered chives soaked in xiaoxing and beer battered zucchini blossoms. 
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May 27, 2019 13:04
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Even frying can be too much for trout, en papillote is my preference.
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Jun 21, 2019 21:59
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Nephzinho posted:Explain. There’s some good youtube of the melon thing. You need a vacuum chamber, and sucking all the air out radically changes the texture of the melon. I assume this is what he did, although I couldn’t tell you if he marinated it before or after.
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Jun 27, 2019 14:23
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quote:Something I cook in various configurations. Yet to get a decent photo. For some reason it's elusive. If you’re going to photograph food on a dark blue plate, the ambient lighting in the room needs to be equivalent to standing approximately three feet from a forty thousand watt stadium light.
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Jul 19, 2019 05:29
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Uh. Sous vide pork loin with fried sage and goats cheese, berry compote? e: it might be beef. Looks like lemon zest on the asparagus.
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Sep 16, 2019 07:08
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 First grouse of the season with juniper gravy, game chips and wrapped in guanciale.  A barbecue pork bun, made in my third floor London flat in an 8x8 kitchen. I miss my smoker a little bit.  A bootleg fish taco, made with the best mackerel.
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Sep 16, 2019 10:43
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The end result looks tasty.
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Sep 17, 2019 13:23
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Kaiser Schnitzel posted:And who says British food is awful? I think I've seen the Two Fat Ladies do something very similar to a bacon wrapped haunch of venison (or maybe it was a bacon wrapped partridge? they do alot of 'bacon wrapped') It’s a lamb chop, cut across the whole animal: so basically a double lamb chop.
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Oct 4, 2019 06:09
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Good job on the pavlova, really great recipe. (Everything else looks tasty too)
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Dec 27, 2019 10:03
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Yep, looks like all the bits are there. I’d prefer chunks of chicken and sausage, and a nice crispy breadcrumb topping, but I’d eat yours for sure.
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Dec 28, 2019 21:45
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Kaiser Schnitzel posted:Bordelaise sauce is A++ The missing step here is to soak a few marrow bones in water for an hour or so, pop the marrow out, poach it in water for 6-8 minutes, cool it in an ice bath, dice it, and add it to the sauce during the last 4-5 minutes of its cooking time. It’s not bordelaise if it doesn’t have marrow.
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Jan 5, 2020 10:17
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slothrop posted:I'm sure it's useful for something You can make crackling, and crackling dust even if you really render it out. If that’s too much, put a big old bit of it in a pot when you make minestrone or some other tomato based soup. The bones make great stock for udon noodle dishes or pho.
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Apr 8, 2020 14:36
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Arglebargle III posted:I didn't have curry powder for dahl. There’s not many dhals better than Dishoom’s signature Black Dhal. This recipe is the closest I’ve found to the real thing, it will destroy most other dhals you’ve eaten, and it doesn’t use curry powder. Sure, it takes twenty four hours, but we all have a lot of time on our hands at the moment. https://iamafoodblog.com/dishooms-black-dal-and-garlic-naan/
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Apr 11, 2020 12:36
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It seems fiddly, but I can’t argue with the result, it’s magic.
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Apr 11, 2020 13:17
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Some nonsense going on here, French Onion soup is fine. You make dark stock: roast beef or chicken bones in a pan with some onion, carrot, celery, thyme and a bay leaf, use a little vegetable oil in the pan and get some on everything. Don’t burn it, brown it. Stick everything in a big pot and add water to cover, simmer for about three hours, occasionally skimming the fat off. Strain the stock into a smaller pan, throw away the bones and veg. Chop onions into rings, sweat in unsalted butter until transparent with some thyme. Add the stock and a bit of sherry or madeira and cook until ready. Just before it’s done, check the seasoning: there is zero salt in it at this point, so you can carefully grind pepper and add salt until it tastes right. Get some good quality bread and make croutons that fit in your bowl. Fry them in hot shallow oil that has a garlic clove in it until brown. Put soup in bowl, put crouton on top. Cover the crouton with good cheese, (comte or gruyere are great) and melt and brown the cheese under a hot grill. If you’re eating something that isn’t approximately this, you’ve gone wrong somewhere.
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Apr 26, 2020 23:55
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Strong Martian lasagna game.
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May 10, 2020 09:35
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Bao look pro, ragu looks great too.
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May 18, 2020 09:26
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Not sure if you need this advice, but you might consider buying a pack of sodium citrate and using Modernist Cuisine’s cheese-sauce approach? It turns most cheese into molten cheese without having to make ‘cheese sauce’.
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May 18, 2020 15:19
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| # ¿ May 21, 2024 17:24 |
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prayer group posted:You mean like, setting up a charcoal grill in your kitchen? Don't do that. Millions of Japanese do it every day, use white charcoal in a real hibachi.
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May 27, 2020 18:05
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