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Old 05-26-2011, 04:48 PM   #151
Flippn Corner
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Re: OOT Cooking thread 2011

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
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Old 05-26-2011, 04:51 PM   #152
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Re: OOT Cooking thread 2011

I think it looks delicious but then again i'm Indian and a sucker for all things saag!
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Old 05-27-2011, 08:05 AM   #153
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Re: OOT Cooking thread 2011

Indian food has 2 major weaknesses

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

I still love it!
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Old 05-27-2011, 09:54 AM   #154
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Re: OOT Cooking thread 2011

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.
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Old 05-27-2011, 03:05 PM   #155
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Re: OOT Cooking thread 2011

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)

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Old 05-28-2011, 05:05 PM   #156
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Re: OOT Cooking thread 2011

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!

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Old 05-28-2011, 05:13 PM   #157
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Re: OOT Cooking thread 2011

Jack,

You've got the cure for what ails me!

/kioshk
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Old 05-29-2011, 02:49 AM   #158
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Re: OOT Cooking thread 2011

Amazing stuff. I don't have the balls/setup to cure, but I appreciate the effort.
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Old 06-02-2011, 06:10 PM   #159
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Re: OOT Cooking thread 2011

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?
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Old 06-02-2011, 06:23 PM   #160
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Re: OOT Cooking thread 2011

I'm being serious here but cook it like you would cook chicken but go heavier on the spicing.
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Old 06-02-2011, 08:54 PM   #161
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Re: OOT Cooking thread 2011

yeah the ribs especially are good i think. just cook them like youd cook any other ribs, bbq sauce etc.
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Old 06-03-2011, 02:44 AM   #162
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Re: OOT Cooking thread 2011

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.
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Old 06-03-2011, 02:50 AM   #163
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Re: OOT Cooking thread 2011

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.
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Old 06-03-2011, 08:38 AM   #164
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Re: OOT Cooking thread 2011

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?
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Old 06-03-2011, 05:59 PM   #165
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Re: OOT Cooking thread 2011

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.
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Old 06-06-2011, 06:58 PM   #166
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Re: OOT Cooking thread 2011

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.
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Old 06-06-2011, 09:29 PM   #167
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Re: OOT Cooking thread 2011

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
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Old 06-06-2011, 09:58 PM   #168
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Re: OOT Cooking thread 2011

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, sautÚ 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.
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Old 06-06-2011, 10:09 PM   #169
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Re: OOT Cooking thread 2011

Quote:
Originally Posted by John Ho View Post
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.
+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.
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Old 06-06-2011, 10:49 PM   #170
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Re: OOT Cooking thread 2011

Quote:
Originally Posted by Roy View Post
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
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
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Old 06-08-2011, 08:41 PM   #171
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Re: OOT Cooking thread 2011

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



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Old 06-08-2011, 08:46 PM   #172
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Re: OOT Cooking thread 2011

Quote:
Originally Posted by mad_mardigan View Post
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
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.
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Old 06-08-2011, 09:24 PM   #173
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Re: OOT Cooking thread 2011

Quote:
Originally Posted by szw View Post
I don't usually take pics of my food but these just looked so good I had to find my camera.

Baked potato dominos topped with scallion oil




THIS LOOKS AMAZING...RECEIPE PLEASE?
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Old 06-09-2011, 08:27 PM   #174
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^^^ 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.


Last edited by JackInDaCrak; 06-09-2011 at 08:33 PM.
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Old 06-09-2011, 09:12 PM   #175
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Re: OOT Cooking thread 2011

I want your meat, big boy.
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