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Back in January, I did the dumb thing in the thread title. From the General Chat Thread:OMGVBFLOL posted:i just impulse-bought a pre-cooked 24lb ham because it was $0.99/lb thread gave me lots of good ideas Ben Nevis posted:Eat all the ham. theres a will theres moe posted:Do you have access to a cannon? Squashy Nipples posted:Ham salad. wait WTF is THAT a thing??? Flash Gordon Ramsay posted:Also this made some tea cause and away I went - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - first to get started the hard-boiled eggs I would need for Paula Deen's Ham Salad I mostly follow the method detailed by Kenji at Food Lab because it works really well for me. I am lazier about starting them at a rolling boil because i'm impatient, and less disciplined about letting the temp drop all the way to 180 because it just doesn't feel right to turn the heat completely off. I also use a cheater heat-based egg timer because it mostly makes up for my sloppiness. I haven't had underdone or green-ringed yolks since I started using the heat timer. there's that lack of discipline then get started on the mayo i would need for both of the "salads", the other being Kelly's Ham Jell-O Salad Beck, Bertholle & Child are my wingmen. i learned to cook out of my great-grandma's copy of this book as a teenager and I return to it often. while the eggs are simmering, i start doing other stuff chopping celery for both salads shredding cabbage and draining pineapple for the jello separating eggs for the mayo lemon jello gets whisked up with the pineapple canning liquid and put in the fridge eggs are now chillaxe yolks are broken, vinegared, and whipped, time to run the gauntlet of whisking as i add the oil aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaagggggggggHHHhhhhhhhh ok the crisis is over, my beating arm () can rest and then after a while longer and some fuckin' sore arms from all the whisking, those four yolks have soaked up a half-liter of oil now to get some mustard to mix into the mayo for the... ...i had a accident OKAY. Everything else is done for now, the jello is firming up in the fridge. time to CARVE THIS SUCKER UP uh... uh...... hmm. ... time passes... ... i think this is what it said to do? either way: ---> ok. the partially-set jello has had the mayo folded into it pouring it into a springform cake pan for a mold hmm... maybe if i smooth it out it'll be more appetizing? into the fridge to set Time for a little snack break! Chemmy posted:A sandwich with ham instead of bread. nummy time to make Ham Salad veggies first, then all the spices + mayo + mustard + hard boiled eggs this was already getting to be too much for one bowl, I ended up having to divide it between two huge serving bowls holy moley mmmm meat salad while that sits in the fridge to rest, I set to deboning and carving the rest of the ham big ham bone going to be the centerpiece of a big pot of split pea soup someday; for now it goes in the freezer when i was done i had three gallons of ham in my fridge. Excluding what I had already used AND the giant-rear end bone AND the half-gallon of trimmings and fat in the freezer. holy moley again as the gallons of meat went in, out came my cake pan half-full of meat and vegetable jello. turned it out onto a dinner plate. MOMENT(s) OF TRUTH the ham salad is really good, though the eggs dominated the flavor and i resolved to try it without them the jello... well, ham works okay with sweet flavors. i just don't know if immersing it in heavily sweetened gelatin is the way to go. maybe if i used straight gelatin and only lightly sweetened it? the bright artificial yellow was off-putting too. the best I can say for it is: i didn't find it repulsive, just unnerving. over the course of a few days i finished it. but then again, i'm of limited means right now and it pains me to waste food, so take that as you will. someone pickier than me would very likely throw it away. my roommate, who thought it was some sort of egg dish, took one bite and just shook his head. that's all for now, ham fans. but stay tuned for the 70s recipe card ham and bananas hollandaise. I have the pictures and just need to write the trip report.
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# ? Mar 26, 2017 13:08 |
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# ? Mar 28, 2024 12:36 |
This is fantastic.
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# ? Mar 26, 2017 13:59 |
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Maybe the best GWS thread OP in years. Bravo
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# ? Mar 26, 2017 18:37 |
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I got here from PYF, is it too late for suggestions? Because my suggestion is scalloped potatoes but replace 1/4 of the potatoes with ham slices. Also this: Roast Beef's Hell Baby : http://www.achewood.com/honorclub/ckbk1_honor_system_full.pdf page 44 Roast Beef says: "Here is a slightly modernized version of a classic breakfast dish that uses eggs and meats to look like a baby that came from Hell." 1) Fried Egg: The egg forms the head 2) Link Sausages: Two small sausages form the arms 3) Ham Steak: A ham steak forms the Hell Baby's body 4) Bacon: Classically this recipe calls for pants of tripe. In addition to procurement difficulties, tripe's popularity has fallen by the wayside in modern times. I replace the tripe with crispy bacon. (5) Shoes: Some people like to add little toast shoes but I think that takes some of the hellishness away from the dish. The Hell Baby serves 1.
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# ? Mar 26, 2017 19:44 |
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Looking forward to the 1970s Banana Ham abomination
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# ? Mar 26, 2017 21:17 |
woah black betty banana ham
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# ? Mar 26, 2017 23:38 |
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I need that banana ham recipe. Although I'm just imagining its banana + ham + hollandaise.
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# ? Mar 27, 2017 00:30 |
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make XO sauce I do this every year with the leftovers of the xmas ham I cure and smoke. I've scaled it so I end up with just enough trimmings to make a batch of XO that lasts me more or less a year.
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# ? Mar 27, 2017 07:04 |
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It is too late to suggest ham steak with Jezebel Sauce?
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# ? Mar 27, 2017 15:36 |
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theres a will theres moe posted:woah black betty
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# ? Mar 28, 2017 05:15 |
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Did OP died?
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# ? Mar 28, 2017 13:51 |
Yo where the ham at
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# ? Apr 13, 2017 03:44 |
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I impulse purchased an 18 lb pork loin for similar reasons. Suggestions? Or should I just cut it into chops. Fucker is frozen right now and I have to keep it wedged diagonally in my tiny freezer..
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# ? Apr 13, 2017 03:48 |
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CommonShore posted:I impulse purchased an 18 lb pork loin for similar reasons. Suggestions? Or should I just cut it into chops. Fucker is frozen right now and I have to keep it wedged diagonally in my tiny freezer.. One word: Butabushi
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# ? Apr 13, 2017 04:40 |
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Ultimate Mango posted:One word: Butabushi 0_0 thank you for bringing this to my attention
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# ? Apr 13, 2017 06:08 |
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David Chang is so fuckin' rad.
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# ? Apr 13, 2017 06:43 |
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just make a big rear end ham sandwich
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# ? Apr 17, 2017 20:09 |
Yeah, Mama Cass that poo poo bro
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# ? Apr 18, 2017 02:42 |
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Rum Ham two ways- https://www.youtube.com/watch?v=Q2ezpExQ_k0
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# ? Apr 18, 2017 03:21 |
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The 70's variation of ham and banana that we had in Sweden didn't have hollandaise. Instead we used tomatoes. Not sure if better.
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# ? Apr 18, 2017 10:01 |
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C-Euro posted:Rum Ham two ways- https://www.youtube.com/watch?v=Q2ezpExQ_k0 don't skip this, this is gold in every way
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# ? Apr 18, 2017 12:16 |
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thecluckmeme posted:don't skip this, this is gold in every way poo poo that was funny, thanks for seconding
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# ? Apr 18, 2017 13:11 |
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Buffis posted:The 70's variation of ham and banana that we had in Sweden didn't have hollandaise. That looks like a nice red sauce over sausag-
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# ? Apr 18, 2017 17:53 |
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# ? Mar 28, 2024 12:36 |
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thecluckmeme posted:don't skip this, this is gold in every way Andrew is the poo poo.
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# ? Apr 22, 2017 04:30 |