I know I mention the Momofuku cookbook to the point where some people might be starting to think I'm David Chang shilling, but I assure you I'm much poorer and a fraction of the cook on my best day.

That said, the book has a whole section on pickling in which watermelon rinds are included as are some favorites like mustard seeds, birds eye (thai) chiles, carrots, and cucumbers. He does various types as well like the quick pickle (3:1 sugar to salt basically), vinegar pickles (noted above), fermented pickles (kimchi - cabbage and my favorite, cucumbers - delicious), and even soy pickles (****akes, though I don't care for mushrooms and can't speak to them).

I highly recommend picking up a copy of The Momofuku Cookbook as I've found it to be one of my most referenced AND cooked from books.

[/shill]

Well I for one have ignored your pimping for the last few months (mostly because I rarely use actual cookbooks) but you've finally convinced me. Just ordered it.

Haha - you won't be sorry. I've purchased MANY cookbooks, but my copy of Momofuku has by far the most wear on the pages and the loosest spine. The recipes are actually doable at home, and any esoteric ingredients tend to be inexpensive (other than dried scallops for XO sauce).

The writing is also really good as I love hearing the story behind successful restaurants.

Enjoy and feel free to ask me if you have any questions.

Momofuku cookbook is awesome and while the recipes are complex they pay off for sure and they build off each other. +1

I made quick salt pickles (cucumber) from Momofuku on Monday, and they were outstanding (and so simple I was almost embarrassed). The book is excellent for many reasons, and this is but the first of many things I will be making from it.

I love fermented pickling. I do kimchi, cucumbers, beets, and kombucha (not pickling I guess but fermented). Fermented pickling is much better than using vinegar imo.

Snipe, you have been cooking from the Mozza book right?

This is Nancy Silverton from way back, making bread on a Julia Child show:

http://video.pbs.org/video/2256997668

Spoils of my job, I get to smuggle home a few short rib hot dogs I made as well as the house made sauerkraut. So I made a hot dog for lunch & added some of my pickled watermelon rinds and quick pickled red onions:

Spoils of my job, I get to smuggle home a few short rib hot dogs I made as well as the house made sauerkraut. So I made a hot dog for lunch & added some of my pickled watermelon rinds and quick pickled red onions:

made some shrimp and grits, finished with chopped bacon and fresh herbs

tacos

Art,

Solid.

Silly question - why are the pits in the guacamole?

its probably an old wives tale but i hear they help keep it from browning

confirmed doesn't help whatsoever. maybe he just did it for presentation though? anyway, pretty good link :

http://www.seriouseats.com/2012/01/t...-ripening.html

Well at least he knows about dat wives tale now. Just hit that guac up with some extra lemonjuice/lime juice next time and cover properly, that's how you keep it

WOW - this is sick! I LOVE the Mozza cookbook - perhaps as much as Momofuku.

It's odd, little things like this that amaze me. The amount of time and skill that goes into making bread. The amount of time and space necessary to grow enough parsley to use as a garnish. The fact that somehow, spareribs are like - $3 / lb.

Nancy is pretty crazy with bread. I keep intending to try out her pizza dough recipe, but just haven't gotten around to it.

Making coconut shrimp, need suggestions for side dishes

Green herb salad, less lettuce more other stuff. Maybe an arugula base? Something with some bitterness to complement the sweet shrimp. Or go a different direction and make one of the many savory/sweet combo salads. I've had strawberry/onion or mandarin orange/jalepeno on greens before, both good.

i would go with either mango chutney or a thai vegetable curry and rice.

Starting the football season off right with a 9ers win and some State Bird St. Louis Style ribs.

Pic isn't quite as glazed looking as I'd like, so I might make another saucier batch tonight for the game.

How to:

http://www.eatdrinkcheer.com/portfol...himi-togarashi

First off absolutely love this thread, and has re-inspired me to try and make some delicious stuff.

What you normally throw in your braise here? I normally just do some dijon/white wine but would love some other ideas.

Here was a solid meal I made recently, sorry for the bad pick was on my cell. Pan seared scallop and shrimp with a lobster cream sauce (really just reduced lobster stock with a splash of cream) over risotto. My presentation blows but was quite delicious.

Heh, still haven't read the whole thread yet, but made gumbo tonight. Embarrassed to have garnished with cilantro, but I forgot to save some parsley, and inexplicably I have no green onions in the house. Chorizo, linguica, okra, catfish, and shrimp. Made our own shrimp stock and a beautiful medium brown roux (made a bunch so I have leftovers). I have a bunch more pictures from the process if people are interested, but here's the finished product. Imagine it over rice and garnished with green onion, which is how it will be served tomorrow for dinner after we make our weekly trip to the farm.

This did take quite awhile though, so I think next time I need to find a use for okra, I'm just gonna make fried okra

Thanks for the suggestions, I think I'll go with the arugula salad Thanks.

Art what is the cut of meat that you used for those tacos? It looks like it turned out alright but skirt and flank steak are the obvious "go to" when it comes to tacos.