I find myself mistyping homonyms more and more often.

I’m trying to figure out if you’re happy with your steak or ****ting on my advice.

Just putting my 130 in context. You're probably more right than me ultimately but everyone's tastes are different.

You really like that stuff? Cadbury chocolate is pretty poor. IF you want euro chocolate surely go Swiss?

I would like to report that chicken fried venison steak >>> chicken fried beef steak. If you are or know a hunter, get a cuber/tenderizer and make some. It's sublime.

phantom,

We have plenty of great high-end chocolatier chocolate here in the SF Bay Area. And I love good chocolate like that. But this Cadbury's stuff is a whole different category of sweets. I just got a little out of hand wrt candy from my childhood.

3/4 eaten char siu. Really impressed with the ease and flavor. Tender yet toothsome. If you’re making it definitely don’t forget the hot mustard.

Plan when I threw them in the bath this morning was to fire up the charcoal grill. Plan when I️ was about to pull them and it was 12f outside changed to broiler.

Took some chef steps comments and some el d suggestions and broiled with some reduced sauce on it.

Also relevant to the thread is that I made this today because I’m making pierogi tomorrow and I’m gonna give a char siu kimchi version a go. I️ will of course report back for sciences sake.

El Diablo,

Can you share a list of your favorite chocolatier places in SF?

Is there like a standard go to website, youtube vids, or book where you guys pull your sous vide recipes from? I just got an anova but unless im looking in the wrong spots its kinda hard to just get basic cooking temp/times etc. let alone like a sure fire winner. Any tips much appreciated.

http://www.seriouseats.com/tags/sous%20vide
https://recipes.anovaculinary.com/

Cooking temperatures tend to vary depending on exactly how you like it. SeriousEats' Food Lab has good articles explaining it in detail (for example)

Chefsteps.com

Lv,

Add chefsteps to Chris’s list. Lots of good recipes and guides there.

Scroll back a couple weeks and KJS got tips from a few people on good sous vide recipes/resources.

You using my pierogi recipe?

I was thinking about how a char siu version would work. Kimchi is a good idea. Curious to see how they turn out.

The wife was approached about doing a pierogi pop up at a local cafe in our hood that doesn't do dinner service. Not convinced I want to yet.

i fully expect you guys will at least buy me a pint or two after inspiring your foray into cantonese-polish fusion. i will also settle for a role as the kitchen taste-tester (pints also required).

kimchi is a fantastic idea. seems like it's the ingredient that will be the bridge from polish pierogi & kraut to the asian char siu flavors. i don't think it will matter that kimchi is korean and char siu cantonese. i also think side mustard from the KJS link has lots of opportunity with daikon, chinese hot, etc. this has exciting implications.

i'm not familiar with asian cuisine enough to know if there is a variant on sour cream, or if the best play is to use something more eastern euro.

My dough was basically the same as yours kjs but no sour cream. The filling with the traditional char siu wasn’t quite dense enough so I️ took one steak and threw it in the oven with some bag sauce and a thin sliced onion. 2 hours at 275 and the onion was melty and the pork was fork tender.

Removed the meat and shredded it. Ran the immersion blender through the onion and bag juice. Reduced the sauce a bit and added it back to the shredded pork.

The mixture was still a tad loose so I️ took a cooked quarter of a potato and used that as a thickener.

Then I️ added some of the original char siu chopped. I️ basically wanted a nice fluffy pierogi texture with a little bit of bite.

Boiled then pan fried.

My original plan was kimchi on the inside, but I ended up going with kimchi topping.



They were fantastic. Beat out the potato/ricotta/bacon and the potato sauerkraut pretty easily.

I’m not exactly sure what the difference between pierogi and gyoza is but it’s not much!

And red, I’ll gladly buy you a pint anytime you’re in Detroit or if I’m wherever you live. Portland, Seattle? I’ll be in the latter in February.

Great work Hoagie!
KJS and I are in portland. make the trip and we'll find a way to make it worth your while.

For sure

Look amazing Hoagie. Thought some binder may end up being necessary.

Chefsteps sous vide cooking temp & time overview:

https://d3awvtnmmsvyot.cloudfront.ne...PzSoCC3PpAo78h

Just out of interest though what is it exactly about Cadbury that you like?

By the way, Tis the season for Lindor

Char siu fans,

I added a quarter ounce of Prague powder #1 curing salt to the marinade to get a little more of that classic char siu color.




In the background are a couple of King’s Hawaiian jalapeño rolls. Very good, but the basic version are even better.

Anyone have any experiences with Cutco knives? They had a road show at one of the Costcos I go to and I almost bought the CUTCO Santoku Knife 7 inch blade

No experience with the knives but I love the cutco shears.

That being said I'm super happy with the $6 Thai steel chefs knife I got from a restaurant supply store. I sharpen about once a month and it's been fantastic for me.

What cut is this? Just a shoulder cut in that shape?