spinach doesn't look great to begin with but when you add chunks of meat to it then it will look like a pile of ****

but don't get me wrong, i would have eaten it as well as it sounds good just doesn't look good

I think it looks delicious but then again i'm Indian and a sucker for all things saag!

Indian food has 2 major weaknesses

- lack of variety in texture (very few 'crunchy' foods)
- terrible aesthetic appeal

I still love it!

It also makes you smell after eating it. It's like kim chee: You better already be sleeping with the person if you're eating it with them.

Speaking of which, I got dirty looks last night when I asked for another plate of kim chee banchan when I was almost done eating my giant bowl of kim chee-fried rice. Clearly the best thing Korea's ever given us.

Guys,

Sorry to anyone I grossed out w/ last picture. Here is a white person chicken preparation for you! (Thigh / breast - I way prefer thigh)

Bresaola I posted upthread is finally ready. I pulled them both down at about 36% weight loss, which took 2 months for one and 2.5 months for the other. Then I vacuum-sealed them for a couple weeks in the fridge to let the moisture even out internally in case the edges were dryer than the center - called "case hardening"

Tucked in to them both for lunch today with some baguette, parmesean reggiano and manchego cheese. The herbs and garlic one is on the right and the berbere spice one is on the left. I sliced them nearly paper thin with an electric "deli" slicer I have.

The herbs and garlic recipe from Charcuterie is just amazing. Pungent, "hammy" but beefy, and chock full of flavor. The berbere spice one is also good but the main flavor is salt. That one rested in the fridge for jut under a week so maybe it needs more time to mature. Anyway, great success!

Jack,

You've got the cure for what ails me!

/kioshk

Amazing stuff. I don't have the balls/setup to cure, but I appreciate the effort.

does anyone ITT have experience cooking alligator? I got my friend some for his birthday and we don't really know wtf to do with it. There are sausages, patties, ribs, tenderloin, and sirloin. Good marinades, etc?

I'm being serious here but cook it like you would cook chicken but go heavier on the spicing.

yeah the ribs especially are good i think. just cook them like youd cook any other ribs, bbq sauce etc.

Anyone here anything cook anything Sous Vide? I have a setup and vacuum machine. I've done steaks, ribs of all kinds, eggs, and pork so far. Have Keller's sous vide cookbook but haven't done any yet.

Wondering if anyone here has had success with recipes using sous vide. Any serious cooks I'm open to letting you try your stuff out on my machine if you live in Vegas like I do.

Wondering if someone out here has the Nathan Myrvold cooking book? He basically tested every major theory/idea about cooking and came up with some real answers.

Jack,

This is prob v hard or maybe impossible, but can you compare what that stuff is like compared to buying good stuff from a deli?

I've never eaten commercially prepared bresaola before so I don't know how it would stack up. That said, if I got the one on the right, the herb and garlic, on a charcuterie plate at a restaurant or from a deli I would be totally pleased with it. The texture was comparable to a good proscuitto.

Bought some amazing portobellos at the farmers market on saturday but don't really know what to do with them. Roasted two in the oven last night with olive oil, balsamic vinegar, a little garlic and parsley and some fresh parmesan. Was very good but would love to try something different with the rest, any ideas?

Also got some ridiculously beautiful chard if anyone has an idea for chard I would appreciate that too.

Last night I made a meal from Jamie Oliver's "30 minute meal" book, Indian steak w/ baby spinach & paneer salad, mint raita and naan.



The dessert for the meal was meant to be mango but they're out of season atm so I made a mixed berry frozen yoghurt.



omnomnom

Grunching - Barefoot Contessa barbeque sauce is awesome - made BBQ chicken last night and can't stop thinking about how good the sauce tastes:

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

I've found that 12 oz tomato paste, dicing the onions, and whisking the sauce about 25 minutes all help to make it a little thicker and smooth. The recipe makes enough sauce to fill up a standard size pitcher that keeps in the refrigerator for a few weeks.

+1

If anyone wants to shell out $477 for Modernist Cuisine and post a review, plz do!

There's some sick pics from the book on their blog. I thought The Fat Duck cookbook took food photography to a new level but this is insane.

Wow looks so delicious.

1. What's the sauce over the salad? Like what kind of dressing? It looks like the mint raita is next to the salad, but what's over it?

2. How did you make the mixed berry frozen yogurt?

Good job Roy

Fried green tomato BLT with pesto mayo + home fries. Gut bomb, but excellent.

There was no dressing on the salad. Here's a link to the recipe: http://www.jamieoliver.com/recipes/b...-amp-paneer-sa

The mixed berry frozen yogurt was really simple. Put yogurt, honey and mint into the food processor and whiz for a bit. Add some mixed frozen berries and whiz again. That's it. Serve in a chilled glass over some fresh berries.

THIS LOOKS AMAZING...RECEIPE PLEASE?

^^^ Recipe is probably from Seven Fires - a sweet ass cookbook about Argentinian food. You basically roast them like other potatoes, in a very hot oven, but the cut is different.

Anyway here's some more cured meats. My first salamis are finally ready. Fat one is "Salame di bastardo" from Len Poli's sausagemaking site. Skinny one is genoa salami.



Together on a charcuterie platter I brought to a party (showoff) with the Bresaola I showed earlier, pickled red onions, pickled beets, mustard and toast.



I also made ~12 lbs of andouille sausage for a crawfish boil I threw.

I want your meat, big boy.