Two Plus Two Publishing LLC Two Plus Two Publishing LLC
 

Go Back   Two Plus Two Poker Forums > 2+2 Communities > Other Other Topics

Notices

Other Other Topics Discussion of arts & entertainment, pop culture, food & drink, health and exercise, fashion, relationships, work, and just about anything else in life except poker, sports, religion and politics.

Reply
 
Thread Tools Display Modes
Old 02-28-2011, 09:33 PM   #91
actions have consequences!
 
27offsuit's Avatar
 
Join Date: Jul 2004
Location: Sweet ass inya face
Posts: 22,453
Re: OOT Cooking thread 2011

Well no sooner do i hear about salmon bellys that i see this when i get some salmon for my woman:


i'm searing so i cut the belly part off so i don't overcook it.



the belly cooked really quickly and was indeed the best bites of salmon i've ever had:
27offsuit is offline   Reply With Quote
Old 03-01-2011, 10:31 AM   #92
Abominable
 
Yeti's Avatar
 
Join Date: Jun 2004
Posts: 19,598
Re: OOT Cooking thread 2011

just wanted to say that i really really like" raymond blancs kitchen secrets" tv show.
Yeti is offline   Reply With Quote
Old 03-01-2011, 12:03 PM   #93
banned
 
supafrey's Avatar
 
Join Date: Aug 2005
Posts: 4,549
Re: OOT Cooking thread 2011



Lamb liver and onions with farmer's sausage and a balsamic glaze.



New York strip with rosemary.
supafrey is offline   Reply With Quote
Old 03-06-2011, 04:37 PM   #94
Pooh-Bah
 
Nootka's Avatar
 
Join Date: Apr 2008
Location: Santa Monica
Posts: 4,984
Re: OOT Cooking thread 2011

Jackindacrak, Supafrey, and the Dutch babies owning this thread.

I made an uni-lobster pasta this weekend. Turned out perfect. I would have liked a thinner noodle but Mrs. Nootka enjoys the wide ones (that's what she said!).



Someone asked about making pasta in a Kitchenaid. That's what I did and it's so much easier than making the well and kneading it by hand.
Nootka is offline   Reply With Quote
Old 03-07-2011, 08:33 PM   #95
Carpal \'Tunnel
 
Aloysius's Avatar
 
Join Date: Mar 2004
Posts: 12,751
Re: OOT Cooking thread 2011

Quote:
Originally Posted by Nootka View Post
Jackindacrak, Supafrey, and the Dutch babies owning this thread.

I made an uni-lobster pasta this weekend. Turned out perfect. I would have liked a thinner noodle but Mrs. Nootka enjoys the wide ones (that's what she said!).

Wow - that looks amazing! uni in pasta. If you wouldn't mind, could you breakdown the recipe for us? (Also, where did you get your uni?)

Quote:
Someone asked about making pasta in a Kitchenaid. That's what I did and it's so much easier than making the well and kneading it by hand.
How did you make your pasta in the Kitchenaid?

-Al
Aloysius is offline   Reply With Quote
Old 03-07-2011, 10:15 PM   #96
Pooh-Bah
 
Nootka's Avatar
 
Join Date: Apr 2008
Location: Santa Monica
Posts: 4,984
Re: OOT Cooking thread 2011

Only for you, Al!

I got the uni at Nijiya on Sawtelle. The Japanese markets downtown used to carry it too.

Pasta
7 oz (about 2 cups) all-purpose flour
2 large eggs
1/2 tsp olive oil

1. Beat all the ingredients with the flat paddle in the mixer until a ball forms. Start on lowest setting and increase as soon as combined.
2. Switch to the dough hook and beat on medium for 5 minutes.
3. Wrap the dough in plastic and let set for half hour.
4. Divide into thirds and run the first third through the pasta roller several times on setting one until it is smooth and resilient. Then run twice each through settings 2-4 in succession. At this point you should have a long sheet of pasta.
5. Dust both sides of sheet with flour and run it through the cutter for the desired shape.
6. Set the pasta out on a clean towel and repeat steps 4-5 with the rest of the dough.


Sauce


4 Tbsp butter
2 cloves garlic, minced
1/4 cup brandy
1/4 cup creme fraiche or heavy cream
minced zest and juice of 1 lemon
1 tray uni
parboiled lobster meat

1. Melt the butter over low heat and saute the garlic
2. Add brandy, turn to high heat and reduce by 1/2
3. Add creme fraiche, zest and lemon juice and combine over medium heat
4. Add half of uni and mash with potato masher into bottom of pan
5. Adjust seasoning. You may need more butter or lemon juice to increase amount of sauce. You can let it sit over low heat at this point while cooking the pasta.
6. Add lobster and remaining uni just before tossing with cooked pasta.
Nootka is offline   Reply With Quote
Old 03-07-2011, 10:54 PM   #97
banned
 
supafrey's Avatar
 
Join Date: Aug 2005
Posts: 4,549
Re: OOT Cooking thread 2011

I bought two duck breasts despite never having worked with them before. The first one turned out okay, but it was obvious I was too impatient rendering out the fat and letting it rest properly. Here's attempt two.



Crispy!





Crispy duck breast with blueberry sauce and Gala apple "fries".
supafrey is offline   Reply With Quote
Old 03-08-2011, 01:41 PM   #98
Carpal \'Tunnel
 
Aloysius's Avatar
 
Join Date: Mar 2004
Posts: 12,751
Re: OOT Cooking thread 2011

Quote:
Originally Posted by Nootka View Post
Only for you, Al!

I got the uni at Nijiya on Sawtelle. The Japanese markets downtown used to carry it too.

Pasta
7 oz (about 2 cups) all-purpose flour
2 large eggs
1/2 tsp olive oil

1. Beat all the ingredients with the flat paddle in the mixer until a ball forms. Start on lowest setting and increase as soon as combined.
2. Switch to the dough hook and beat on medium for 5 minutes.
3. Wrap the dough in plastic and let set for half hour.
4. Divide into thirds and run the first third through the pasta roller several times on setting one until it is smooth and resilient. Then run twice each through settings 2-4 in succession. At this point you should have a long sheet of pasta.
5. Dust both sides of sheet with flour and run it through the cutter for the desired shape.
6. Set the pasta out on a clean towel and repeat steps 4-5 with the rest of the dough.


Sauce


4 Tbsp butter
2 cloves garlic, minced
1/4 cup brandy
1/4 cup creme fraiche or heavy cream
minced zest and juice of 1 lemon
1 tray uni
parboiled lobster meat

1. Melt the butter over low heat and saute the garlic
2. Add brandy, turn to high heat and reduce by 1/2
3. Add creme fraiche, zest and lemon juice and combine over medium heat
4. Add half of uni and mash with potato masher into bottom of pan
5. Adjust seasoning. You may need more butter or lemon juice to increase amount of sauce. You can let it sit over low heat at this point while cooking the pasta.
6. Add lobster and remaining uni just before tossing with cooked pasta.
Nootka - thank you - it is much appreciated! Will definitely try to make this at some point.

As a recommendation, when I mentioned this recipe to a friend, she said:

Quote:
"crab uni pasta with jalapeno pesto at osteria mozza. go eat it. you will never be the same"
That also sounds awesome!

-Al
Aloysius is offline   Reply With Quote
Old 03-08-2011, 01:49 PM   #99
Pooh-Bah
 
Nootka's Avatar
 
Join Date: Apr 2008
Location: Santa Monica
Posts: 4,984
Re: OOT Cooking thread 2011

Sounds great. I actually made this recipe after having it or something close to it another Batali place (Esca in NY).

I was thinking of substituting yuzu for the lemon. Doing a shiso pesto might work with that variation.
Nootka is offline   Reply With Quote
Old 03-08-2011, 02:13 PM   #100
Abominable
 
Yeti's Avatar
 
Join Date: Jun 2004
Posts: 19,598
Re: OOT Cooking thread 2011

nice looking duck supa! i tried once recentlyish and i did what you did the first time, but for both breasts
Yeti is offline   Reply With Quote
Old 03-08-2011, 10:08 PM   #101
Pooh-Bah
 
Join Date: Feb 2005
Posts: 4,143
Re: OOT Cooking thread 2011

Can anyone recommend a good source for scientific info on cooking? I am especially interested in material selection (wooden vs metal spoons, cast iron vs stainless steel cookware).
Duerig is offline   Reply With Quote
Old 03-08-2011, 10:11 PM   #102
Carpal \'Tunnel
 
Join Date: Nov 2009
Posts: 8,530
Re: OOT Cooking thread 2011

you guys are incredible
BlitzPlayer is offline   Reply With Quote
Old 03-08-2011, 10:57 PM   #103
Carpal \'Tunnel
 
nuisance's Avatar
 
Join Date: Apr 2008
Location: South Of Heaven, North of Hell
Posts: 11,644
Re: OOT Cooking thread 2011

We actually made Super Villains Apple Stuffed Pork Chops on Sunday they were very good but I'm pretty sure we messed up the reduction sauce it was our first attempt at making a sauce like that but the meat and stuffing was very good.

Thanks for the new recipe.
nuisance is offline   Reply With Quote
Old 03-10-2011, 12:58 AM   #104
banned
 
supafrey's Avatar
 
Join Date: Aug 2005
Posts: 4,549
Re: OOT Cooking thread 2011

For women's day I let my woman choose a dish. She picked "surf and turf". H'okay!



Black Angus tenderloin, jumbo shrimp, roast portabellos in a pepper cream sauce. Roasted beef marrow with sea salt and toast. Butternut squash couscous.

supafrey is offline   Reply With Quote
Old 03-10-2011, 01:31 AM   #105
Pooh-Bah
 
Nootka's Avatar
 
Join Date: Apr 2008
Location: Santa Monica
Posts: 4,984
Re: OOT Cooking thread 2011

Quote:
Originally Posted by Duerig View Post
Can anyone recommend a good source for scientific info on cooking? I am especially interested in material selection (wooden vs metal spoons, cast iron vs stainless steel cookware).
Look for books by Harold McGee and the foodlab columns on seriouseats.com by Kenji Alt-Lopez.
Nootka is offline   Reply With Quote

Reply
      

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -4. The time now is 11:24 AM.


Powered by vBulletin®
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Content Relevant URLs by vBSEO 3.6.0 ©2011, Crawlability, Inc.
Copyright 2008-2010, Two Plus Two Interactive