OOT Cooking thread 2011

[ursine cotcher]

the cells in the carrots will actually get broken down slightly by the freezing process so that should help take some of the excessive crunch off them

just defrost overnight in the fridge then oven heat at 200C for 25 mins or so. basically just till it's piping hot inside. there's no need to be really exact

[JackInDaCrak]

ITT I'll post some cured meats...

A couple other guys split a case of pork bellies with me. 45 lbs. This is about 30 lbs:


My share's going to bacon and pancetta, so far. Here they are with their cures freshly applied:

Pancetta


Maple Bacon


I also bought a couple tri tips from Costco. About 1.5 lbs each, they look like this:


One is cured with berbere spice as recommended in the book Primal Cuts. The other is cured with fresh thyme and pepper as recommended by Ruhlman & Polcyn in Charcuterie. They also provided the bacon and pancetta recipes more or less.



The tri tips are being cured for Bresaola which will involve a 14 day cure and hanging to dry for about a month. I'll post updates.

[amoeba]

wow, that looks outstanding Jack.

[27offsuit]

This one is a must have imo. No-Cook Chili



1 quart(2 pints) of you favorite pulled pork and the bbq sauce that comes with it.
3 cans you favorite beans. I went Garbanzo, Kidney, and Frijole Negros. Rinse beans.
1 lg can diced tomatoes
1 package chili mix. Imade a real one, but Old El Paso works too.
1 chopped sweet onion
2 T chili powder
1/2c brown sugar
1/2 can tomato paste
1/2 jar jalapenos drained
3 T fresh chopped cilantro

mix together and let it sit overnight. i put it right in the crock pot i'll cook it in.

cook on high until simmer, then 30 minutes.





A+ chili and the no cook part is great too.

[El Diablo]

27: Don't bring that garbage to the EDF Chili thread. OK, actually do, but I am somewhat skeptical!

Chefs,

Saw this this weekend: http://orangette.blogspot.com/2005/0...nd-babies.html

Was pretty excited to come post the results, only to see that 27 already has a pretty badass dutch baby post in here, wtf!?!?! Oh well, turned out INCREDIBLE:





Super, super easy to make. Followed directions exactly except "only" melted 2 tbsp of butter to drizzle over as topping. Def don't forget the lemon - that is KEY here (and it seems like a lot, but juice of one lemon was perfect amount).

[earck]

Where has cookie been lately?

[27offsuit]

lounge maybe?

i wouldn't post that in EDF unless it was that good. you can guarantee that.

[DunlopFuzzy]

Two questions,

1. Has anybody ever made pasta from scratch using a motorized machine?
2. If you have, are the Kitchen-Aid mixer attachments worth it for $135 if I have the opportunity to buy a $1800-$2000 commercial maker from an auction sale for $350?

[supafrey]

Diablo,

There's no judgement in brainstorming. Shush it.

[Bode-ist]

am i the only one failing to see how that is a no-cook chilli?

[27offsuit]

you don't cook anything. you throw it all together and heat it up, essentially. zero prep.

[rapidacid]

Originally Posted by DunlopFuzzy

Two questions,

1. Has anybody ever made pasta from scratch using a motorized machine?
2. If you have, are the Kitchen-Aid mixer attachments worth it for $135 if I have the opportunity to buy a $1800-$2000 commercial maker from an auction sale for $350?

1. Yup, it's pretty awesome. Can't evaluate vs scratch + hand rolled tho.

2. I don't know if they're "worth it" for $135, but I've used them every time I've made pasta from scratch since having them. ie. I didn't buy them and then not use them cuz too much hassle or didn't do a good enough job

No idea about the commercial maker.

[Freakin]

Need bacon making thread asap!

[yeotaJMU]

IDK if this fits here, a lot of the stuff looks gourmet to me.

Living on a student budget, I can get 3 meals out of the following dish (no pics sorry)

1 Salmon filet (~10 oz)
1 Lb of pasta of choice (I like thin spaghetti)

"Sauce" made from EVOO, Oregano, Parsley, Salt, Pepper, Garlic Powder, and Cayenne Pepper

Topped w/ grated Parm


Get water boiling. Before putting pasta in (this is for timing- so both pasta and salmon finish cooking around the same time), season salmon with salt and pepper and bake @350 for 8-12 minutes, or until cooked through (time dependent on thickness).

Cook pasta, strain. "Break up" the salmon filet. By this I mean to kind of chop at it like you would cheesesteak meat. Usually only a fork is needed as it should just flake apart. If you desire bigger chunks, obviously dont do this. Add the salmon to the pasta.

Now its time to "dress" the pasta. Pour a liberal amount of EVOO over the pasta. Add spices to taste. I typically use about:

1/3- 1/2 Cup EVOO
1 1/2 Tbsp each of Oregano, Parsley
2 Tbsp Garlic powder
1 Tbsp Salt (this is assuming you salt your pasta when you cook it, and that you salted your salmon properly already)
Few grinds of black pepper
Couple dashes of Cayenne Pepper

Top with Parm, and Mix.


I get 3 hearty portions out of this. Its easy to keep in tupperware and reheat, I usually will add a bit of EVOO and more Parm on each reheat.

Tastes great imo, and costs about $4 per serving.

[mad_mardigan]

Originally Posted by yeotaJMU

IDK if this fits here, a lot of the stuff looks gourmet to me.


1 Tbsp Salt (this is assuming you salt your pasta when you cook it, and that you salted your salmon properly already)
.

Your recipe sounds really good but ? about the bolded part...

Is this a typo? A whole tablespoon? in addition to salted pasta water and salted salmon....just making sure is all. sounds like a lot