Awesome Tzatziki recipe



Yoghurt, garlic, cucumber, agave syrup, mint, salt and pepper.

Drain the yoghurt and dry out the minced cucumber. Combine with some mint, salt, black pepper, syrup and garlic. Cool in the fridge to let it set further and then serve to pretty much everything.

I ****ing love eggs on pizza. So bad no pizza place around here offers it.

Chicken tikka masala and naan for lunch today

Looks good, got a recipe for the tikka masala?

Mix and match between the Serious Eats and Americas Test Kitchen recipes

http://www.seriouseats.com/recipes/2...ll-recipe.html

http://www.madeinmykitchen.com/2013/...asala.html?m=1

Made a sous vide pork filé with destroyed fried potatoes and mynt tzatziki. It was truly amazing.

guessing that lettuce is there only to capture the grease from the taters.

Yeah its still sitting there wondering why everyone else left...

Kenji first person cooking videos on his YouTube channel are great I could watch hours of those.

To be honest I think my talents are going to be marketing and menu design/customer satisfaction. Once I get a cook and someone to run the place I'm going to be mostly administrative I think. I'll certainly be there a lot I'm sure but I'm too clutzy to be trusted to make a perfect meal every time. Plus with how fat I am (for now) I'd be a serious liability in the kitchen and likely to keel over after a few 60 hour weeks.

I'll send you a PM when we start to be very serious about planning. Thanks very much!

That's great man, thanks very much! I'll definitely shoot you a PM soon. I'll have a bunch of questions for you I'm sure.

LOVE these. He started doing them to **** with the Tasty people (division of Buzzfeed who were stealing Food Lab recipes and Kenji got tired of it). Kenji is a god.

Been on a ramen kick since getting back from Japan. I've made Kenji's Miso Ramen with Crispy Pork and Burnt Garlic-Sesame Oil a few times. Here's the latest result, using this noodle recipe.

holy ****, you made the noodles?

looks good, hows that burnt garlic sesame oil?

Nice, would smash.

Noodles are fairly easy, just add some baking soda or alkaline whatever instead of egg and it's like fresh Italian pasta. Well not exactly and I'm sure I'm going down a rabbit hole, but basic fresh ramen noodles aren't so hard.

The burnt garlic sesame oil is awesome! For my taste I'd cut down on the burnt garlic to fresh garlic ratio slightly next time I make it. Definitely a good accompaniment to all kinds of shiz and not just ramen.

Sounds time consuming, could you tell that big of a difference to justify the effort?

Did you use a pasta maker? If not, how did you shape the noodle?

I've tried some different noodles (I live in China sooo I guess that'll lead to different results)

1) ****ty store bought noodles (I hate them but my Chinese friends are quite OK with em).

2) Dry spaghetti boiled in alkaline water.

3) Fresh made noodles (same process as Italian pasta).

TBH I couldn't really tell 2 and 3 apart. I'm a bit stubborn so I'll keep working on refining my noodles, but I think 2) is the most efficient way.

Sounds like you have a lot more tenacity than I do. I used to have a lot but dont have the patience to make pasta, perhaps its because it doesn't do enough for me flavor wise.

You should do an AMA about what you're doing in China, sounds interesting

To the poster with the whole line of foie, you can always make the classic whole roasted foie gras.

Bought a piece of bone-in pork belly for a get together with my and my fiances parents, opted for a 3 day brine and will be doing a 12 hour roast (starting a bit highish and then taking the temp down to around 210 f for most of the time). The brine seems to be doing fine so far, I will update with the roast results somewhere tomorrow hopefully. The brine is sugar, salt, bay leaves, cloves and pepper corns (about 10 liters, 340ish oz). First timer at this stuff so I can only hope to succeed (fingers crossed).

Sounds like you are off to a great start and the plan sounds good

Yak,

I've done pork belly too many times to count; one of my favourite cuts. I usually go long and low temp first then short and super high temp, finished off with some broiler action. Then again, I've never done a bone-in cut. Goodluck and please post results!

I have a question about my foie gras lobes. They are frozen and I was hoping to cut them into single portions and then vac seal them. Do you think I could cut them frozen really thick with a meat slicer? I asked the owner of a restaurant I used to bartend at if I could use their slicer and they said I could.

I just don't want to thaw them then re freeze. They would vac seal way better frozen me thinks.

Wouldn't think a deli slicer will go thick enough. If you are really that desperate to cut it I think a hack/coping saw would work best when frozen. I bought a whole lobe once frozen and after a few hours of defrosting I was able to get a knife and a bowl of hot water to get some partially frozen slices made.

So as posted above I cooked my and my newly fiance's parents a meal to celebrate. I was reasonably satisfied with the pig, it was extremely tender however the skin could have been a slightly bit better. I feel like it would have been perfect had I done what Shark Doctor said.

My recipe asked for high to low temp, after a few hours of reasonably high (I did 45 mins 220/45mins 200/45 mins 180/45 mins 130/+-7 hours 100). This made the skin crispy but also somewhat tough at times, I think that finishing in the high temps would have made it that final bit better. I used hot air mode the first 220 which was too much and slightly charred the outside rim of the skin, 99% of the char on the top of the skin was just salt that I brushed off.

The meat itself was really good, kinda hard to cut because it would just fall apart in some area's. The bones just released without any effort at all. Most of the fat was rendered so no big chunks of fat (I dont like them tbh). We served it with a dry Riesling which matched really good. I ate it again today and it was what I'd expect pulled pork to be, really good tbh.

We also had a salmon tartare and raw mackerel (marinaded in soy/olive oil and lemon juice) entree which was really good with some pickled cucumber and homemade honey mustard mayonnaise.

As a dessert we had ginger/vanilla creme brulee which was a first for me, unfortunately some of them were not as set as the rest which resulted in a custard but the taste was fine, ginger seems to go really well with the creme brulee tastes. That pic is kinda funky but I had quite some drinks at that point so lolme.

looks awesome yak