Cooking a Good Everything Else - Page 681 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I've travelled a fair bit- the extent of my experience being messed with for being a tourist was one time in Montreal. I can read most French menus pretty well, but this one was a chalkboard I was struggling with and I asked a question about a dish that I guess sounded pretty dumb.

They sent out what must have been their amuse bouche for dumb Americans: a Slim Jim and a dill pickle. I was amused. The rest of the food was excellent.

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04-15-2021 , 04:12 PM

#17002

forssell

old hand

Join Date: Dec 2004 Posts: 1,857

Sardine bread I never heard of and people use very little sardines here in Finland anyway. But yeah google tells me that some apparently have made a traditional dish with sardines. Never had that, the original is decent with more mild fish variants though. Traditional dishes here arent much of a contribution to the culinary world, would not seek them out with high expectations. Reindeer I think is pretty good and yeah in the ballpark of venison, think differences depend more on where it lived and what ate etc.

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04-18-2021 , 07:12 PM

#17003

Yeti

Abominable

Join Date: Jun 2004 Posts: 23,208

off topic, but lol @ kenji going on a 7 day hawaii trip before being vaccinated, then deleting any comments that dare to bring this up

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04-18-2021 , 07:23 PM

#17004

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,928

Quote:

Originally Posted by Yeti

off topic, but lol @ kenji going on a 7 day hawaii trip before being vaccinated, then deleting any comments that dare to bring this up

He's a man of science, unless he can get away with everyone but him getting a simple needle prick to slow a pandemic.

His twitter handle

Quote:

J. Kenji WEAR A MASK López-Alt

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04-18-2021 , 07:33 PM

#17005

Yeti

Abominable

Join Date: Jun 2004 Posts: 23,208

he did get the first shot today. i just foolishly assumed that he was already vaccinated when he decided to do a a whistle stop tour of the big island in the middle of a pandemic.

anyway no big deal, what's much more important is that the uncle roger comedian = a racist and a bad person. oh and 25 years ago gordon ramsay was a horrible boss.

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04-19-2021 , 04:51 AM

#17006

SandraXII

veteran

Join Date: Jun 2011 Posts: 2,089

I’m currently in the process of curing my own meats (belly pork, and beef topside). Packed them in salt for a day or two and now hanging them in the fridge in cheesecloth for a couple of months. Would there be interest in a ‘Curing a Good Meat’ thread?

Last edited by SandraXII; 04-19-2021 at 04:57 AM.

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04-19-2021 , 05:20 AM

#17007

SandraXII

veteran

Join Date: Jun 2011 Posts: 2,089

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04-19-2021 , 08:31 AM

#17008

Brian O'Nolan

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I'd be interested. Started doing a bit at home this past winter. I think other posters here have as well.

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04-19-2021 , 09:15 AM

#17009

rickroll

oddly catty

Join Date: Aug 2011 Posts: 22,709

Quote:

Originally Posted by SandraXII

+1 always wanted to try it

seems like a lot of work though, all those aged steaks need power tools to saw off the rotten edges

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04-19-2021 , 09:17 AM

#17010

5 south

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Quote:

Originally Posted by Yeti

What's the latest on Uncle Roger?

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04-19-2021 , 09:21 AM

#17011

joejoe1337

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He gunna need a citation or it didn't happen on the uncle roger thing plz

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04-19-2021 , 09:56 AM

#17012

SandraXII

veteran

Join Date: Jun 2011 Posts: 2,089

Quote:

Originally Posted by rickroll

+1 always wanted to try it

seems like a lot of work though, all those aged steaks need power tools to saw off the rotten edges

I’m led to believe a lot of meats become a bit desiccated rather than rotten around the edges, as long as you’ve salted them correctly, but I’m new to this so could be completely wrong.

It’s been hanging for almost 2 weeks now, nothing smells rotten but there is a bit of a ‘fridgey’ smell issuing forth from the hanging meats . I’m going to take them down if things start smelling out of hand, but I salted them well so they shouldn’t be able to harbour too much bacteria, touch wood.

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04-19-2021 , 10:41 AM

#17013

thethethe

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Quote:

Originally Posted by 5 south

What's the latest on Uncle Roger?

Possibly this? Uncle Roger comedian deletes video with China critic

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04-19-2021 , 11:04 AM

#17014

rickroll

oddly catty

Join Date: Aug 2011 Posts: 22,709

Quote:

Originally Posted by SandraXII

yeah i think it's maybe a different process, iirc you don't salt steaks when you age them

you commonly see meats hanging from rafters in homes of the third world and i've always wanted try it myself, would love a tr and if you make a new thread please post it here

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04-19-2021 , 02:24 PM

#17015

5 south

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Quote:

Originally Posted by thethethe

Possibly this? Uncle Roger comedian deletes video with China critic

He had to do something to get on Rick's good side.

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04-19-2021 , 02:24 PM

#17016

5 south

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Quote:

Originally Posted by SandraXII

Want to start doing salamis and such.

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04-19-2021 , 02:40 PM

#17017

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Dry aging steaks and dry curing salamis are cousin processes but the conditions for each are significantly different. Creating a pellicle like on a dry aged steak will lead to a salami that’s rotten inside.

Whole muscles are a little more forgiving. I’ve dry cured lots and lots of meat, but not doing too much these days. Happy to answer any questions you all may have.

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04-19-2021 , 06:50 PM

#17018

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,784

head to the steak thread and look up what bigdaddydvo has been doing with aging his steaks. may take a bit of digging.

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04-19-2021 , 08:53 PM

#17019

amoeba

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Found some cheap ground wagyu at the grocery.

Burger time

King Hawaiian bun, mayo, white onion, American cheese, deli mustard

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04-19-2021 , 08:59 PM

#17020

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,784

So simple, so perfect

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04-19-2021 , 10:18 PM

#17021

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

Oh baby

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04-19-2021 , 10:50 PM

#17022

yimyammer

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Quote:

Originally Posted by SandraXII

I'd certainly pop-in, currently too busy to do much but might be able to offer some tips, I did the charcuterie program at a restaurant here in Dallas. We did Bresaola, Coppa, Guancialle, pepperoni, chorizo and Lardo

Check out Michael Ruhlman's book Charcuterie

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04-19-2021 , 10:58 PM

#17023

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

That book is a good start and there are some good ideas but some unfinished or untested recipes in there.

You really need to learn equilibrium curing it’s the only way to have perfectly consistent results.

Ruhlman and Polcyn describe this process briefly but they also talk about the “salt box method” which is a recipe for disaster IMO.

The most fundamental concept is salt levels, and you need to find your own. I suggest starting with a 1.5% in fresh sausage and a 2.5% in whole muscle or salami but you’ll have your own tastes.

You also need to learn the uses of Prague powder #1 and #2, and when they are and aren’t necessary.

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04-20-2021 , 02:02 AM

#17024

businessdude

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Join Date: May 2007 Posts: 10,913

Anyone have any tips on adding fat to the meat of a dish? I make this drunken noodles type dish using ground pork, and sometimes it could use a little more fat. Just add butter? Bacon fat?