^^^ nice


heres your stirfry btw. Thanks again for that sauce idea...



I ended up using (for the sauce)

half a yellow onion
big tablespoon of garlic
about 2oz. fresh chopped ginger
chicken stock
soy sauce
red wine vinegar
brown sugar
siracha
very small amount of white wine
crushed red pepepr flakes
cinnamon (who knew!?)
black pepper (no salt...soy sauce)

*only things i wished i could have added that i didnt have were fish sauce, mirin and star anise.

I nixed the cornstarch and just let it reduce...

it was awesome and I'll be using it again...im thinking about making a big batch to keep in a squirt bottle in the fridge actually since it takes so long to make.

thanks again.

Beautiful job. That looks and sounds awesome.

By the way, the reason I didn't include sriracha is because it is exclusively Thai/Vietnamese, and because in a lot of ways, I don't think it does so well in a standard stir fry.

I think I might use it after the fact, as a condiment to taste, but I don't think I would use it in the sauce.

Now, you MUST get this, and all of your hopes and dreams will come true:

I feel fish sauce, mirin, and star anise clash a bit too much. You're mixing like 3 countries there. Also, star anise used more for braising dishes rather than stirfrys and its annoying to pick them out. I would just use 5 spice powder in place of anise and cinnamon.

What kind of chili paste is that Rushmore?

For stirfries I always liked this

Livinitup just cause Anthony Bourdain wears a thumb ring doesn't mean you should.

^ lol i knew someone was going to say something....

lol fwiw ive had my thumb ring longer than hes been on television.


as far as the flavors not going together....they dont...on their own. Ive found that really complicated sauces like this are all about mixing the 5 flavors and using differnet things to achive the same thing...IE mirin, brown sugar, ginger vs. chilli flakes, siracha, black pepper...sweet vs. spicy.



who knows...ive found much stranger combinations that work wonderfully.
i'll try it next time and let you know.

What is this?

I generally prefer to just chop up some fresh chilies and use those in whatever i'm cooking (stir fry, pasta, etc). If I'm using something after-the-fact I buy some awesome chili flakes from an Indian Food store that are much hotter than any other type I have ever tried.

thats a chilli paste...

im going to assume several varieties of chiles, garlic, oil and vinegar

your a great poster and i usually like your stuff, but that mixture makes me want to gag

I think I would have to take a pass on that as well.

By the way, Cookie seems to be the rare combination of talented cook, great with flavors, and nutritionist-type workout guy, eating for functionality.

A dichotomy of sorts.

At least he will likely set the record for most steaks eaten in a year, which is good.

that mix would actually be pretty good on top of some fish or just as a dip. It has a lot of complimentary flavors. You guys are taking ingredients for face value and not thinking outside the box.

Of course that's what it is. This is the most easily-accessible form, and is also excellent for all Asian cooking:



Note it is made by the same Vietnamese folks who make the most widely-circulated sriracha is the US.

hey guys...id be interested to hear your views on restaurant customer service in the thread i started. /thread pimping

Sometimes I rate nutrion a bit higher than taste, though the "tuna/cheese mixture" tasted ok.

Btw, I just good another fridge today, so now I have 2. Going to start dry aging meat soon.

:-)

its the fish/seafood + cheese thing cook.. most people here have issues with it.

add a stinkier cheese along with the cottage cheese and puree up some of those small scallops with it and i think it would taste even better.

This is essentially a mousse youd find at a lot of fancy fish places guys.

dude let me kow when your going to do this....ive been wanting to do it too.

Ill do it soonish. One important thing though, you cannot have anything else than meat in the aging friedge, thus the second one + needed more freezer space...

i need to do some more reading on it. Ive seen people on egullet do it in their regular fridge but i see several things wrong with that on the surface.

In one of the early episodes of Good Eats, Alton Brown dry ages a rib roast for a week or so in his fridge.

Ever seen the move "Happiness?"

The last two words.

I assume the tuna is canned, which leads me to wonder, is it packed in olive oil, or is it packed in water?

Tuna in olive oil is very good, but hard to find where I live. I managed to find it in an Italian butcher/Deli.

Tuna packed in water is bleahh.

I always use tuna in water, then add my own oil if I want it in oil. For some reason Im suspect to the oil they use for canned tuna, its totally paranoia on my part with nothin real to base it on....

Lots of picstures in about 5 minutes.

21 day ages "højreb" is the standard here in butcher shops, rumor has it though that it will stay good for 3 months.

Im looking very much forward to my first home dry aged steak.

cod roe:


Fresh herbs:


New fridge and old fridge:


Blinis with salmon, they are supposed to have caviar on them, but we couldnt find decent quality:


Rib eyes before oven:


Rib eyes, DONE!:

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.
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Dessert; icecream, caramalized banana, chocolate sauce, som funky stuff that didnt work out - was trying to do "strawberry caviar":

I would be interested in your technique, Cookie. Did you use a primal cut? The way you phrase it, it sounds like you only aged one steak and I've heard that does not work out well.
How long did you age it for?

Tonight, I'm turning this recipe into a faux paella by adding shrimp and thinly sliced, quality kielbasa. I would be throwing in some sliced squid tubes and tentacles, but my dinner companions are some meat-and-potato, American "girly men and girly-girl girls". Squid would make them faint. Think what I could do with handful of snails!!!
http://www.foodnetwork.com/recipes/d...ipe/index.html

I love the nutty flavor of Achiote oil!