Cooking a Good Everything Else - Page 693 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I'll be doing both of those within a week. Made two jars of pickled red onion/jalapeno yesterday too that will compliment those burgers nicely.

hans, gotta do Siam Lotus soon too.

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06-08-2021 , 10:03 PM

#17302

5 south

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Join Date: Aug 2008 Posts: 6,665

Quote:

Originally Posted by txdome

Any ideas for 25lbs remaining of freshly picked cherries from inlaws trees, other than just eating them all day until my tummy hurts? I may have a go at maraschino-izing some, but I'm not trusting in my preservation game.

Cherry wine?

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06-08-2021 , 10:08 PM

#17303

bushwack

enthusiast

Join Date: Dec 2007 Posts: 68

Quote:

Originally Posted by txdome

If you drink, you can always infuse them in alcohol. If you can get your hands on a few bottles of rakija/grappa in Austin, cherries will go really well. If not, try gin or brandy. I'd suggest to add your sugar after its done unlike what most recipes say, and add simple syrup instead to control the strength and sweetness.

Other than that, I would definately freeze them. Making jams/compote/preserves is good but the whole canning process is such a hassle imo. Better to make small batches from the frozen cherries when you fancy it.

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06-08-2021 , 10:37 PM

#17304

yimyammer

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Quote:

Originally Posted by 27offsuit

Just ordered a 3-pack(free shipping!) because I know I am going to like it.

me too, they just arrived and I had some of it with some Momofuku's Bo Ssam I just made:

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06-08-2021 , 11:00 PM

#17305

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,530

Good lord I am making all of that. 5 stars with like 5k reviews.

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06-08-2021 , 11:16 PM

#17306

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,748

Quote:

Originally Posted by 27offsuit

I'll be doing both of those within a week. Made two jars of pickled red onion/jalapeno yesterday too that will compliment those burgers nicely.

hans, gotta do Siam Lotus soon too.

‘cause Woosty has that oooooo-Mommy

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06-08-2021 , 11:21 PM

#17307

yimyammer

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Quote:

Originally Posted by 27offsuit

Good lord I am making all of that. 5 stars with like 5k reviews.

its cheap and easy, the 10# pork butt was $12 dollars

the sugar in the cure cause the surface to burn during cooking so I think I'll cover it with foil next time, keep an eye on the sugar glaze too because it burns quick

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06-08-2021 , 11:21 PM

#17308

hansmolman

old hand

Join Date: Sep 2010 Posts: 1,843

I’ve made that bo ssam. It’s fantastic.

I’ve also made this bo ssam from momo as well. Equally good.

https://peachykeen.momofuku.com/reci...h-honey-glaze/

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06-08-2021 , 11:33 PM

#17309

yimyammer

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Quote:

Originally Posted by hansmolman

I’ve made that bo ssam. It’s fantastic.

I’ve also made this bo ssam from momo as well. Equally good.

https://peachykeen.momofuku.com/reci...h-honey-glaze/

thats a nice twist I'll try next time and since I'm a sucker for all things Momofuku, I have his spices and chili crunch already

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06-08-2021 , 11:36 PM

#17310

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,530

Where did you get that bottle of ssam sauce, at actual Momofuku? Can't see it anywhere on the internet, even Chang's site.

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06-08-2021 , 11:43 PM

#17311

yimyammer

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Quote:

Originally Posted by 27offsuit

Where did you get that bottle of ssam sauce, at actual Momofuku? Can't see it anywhere on the internet, even Chang's site.

Yes sir, I bought a few bottles online a couple of years ago and I'm down to my last one. They've stopped making it but hope to begin again after they recover from covid. Im surprised they didn't offer it with all the other spices and stuff they're selling now.

I emailed them just the other day and here's what they said:

Quote:

On Fri, Jun 04, 2021, at 07:48 PM, Customer Service <customerservice@momofuku.com> wrote:
Hi Yimyammer,

Thanks for reaching out and for your interest in our products. Unfortunately we are not currently producing Ssam Sauce due to COVID-related strains on production and supply chain. We will update our website and social media when Ssam Sauce is available again. Apologies for the inconvenience.

damn, I looked up the receipt and I ordered it over 5 years ago so its safe to say it has a great shelf life

Last edited by yimyammer; 06-08-2021 at 11:49 PM.

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06-08-2021 , 11:46 PM

#17312

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,530

I'll use the recipe. Gives me an excuse to hit the Asian market.

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06-09-2021 , 02:52 AM

#17313

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,530

The Zhong Sauce seems to be a dumpling sauce first and foremost, but I'm sure it is also great on a lot of things. My potsticker sauce has been 1 part rice wine vinegar/3 parts soy/healthy squirt of sriracha and it has served me well.

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06-09-2021 , 07:26 AM

#17314

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,141

Quote:

Originally Posted by REDeYeS00

speaking of Worcestershire, a buddy and i cooked burgers for 24 people last weekend. i added an ample amount of Woosy to the patties while cooking (as i always do), and the crowd loved 'em. most had never had them like that before...highly recommend

Agreed- this is a required burger ingredient for me unless it’s a smash burger

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06-11-2021 , 05:48 PM

#17315

grando1.0

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Add fish sauce as well. Game changer x100

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06-12-2021 , 04:26 PM

#17316

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,141

Doing pizzas tomorrow- I’m not super confident in the dough I made this morning. It was super wet and I ended up adding way more flour than planned. Hopefully it still tastes good.

Plan is to make 3 pies and invite over the fam.

Half pep / half cheese

Spinach artichoke garlic

Balsamic date goat cheese (they didn’t have figs at the store and prosciutto would’ve been perfect but skipped bc 4/6 don’t eat/like pig so felt bad making two pizzas with pork)

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06-12-2021 , 05:06 PM

#17317

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,530

Another good sub for fig is fig jelly. Remember first having my mind blown by a prosciutto/fig/gorgonzola pie at I believe Fig's way back in the day. Been using variations of it, like you are now, since then.

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06-13-2021 , 06:17 AM

#17318

FallawayJumper

adept

Join Date: Nov 2019 Posts: 1,103

...............

always loved burgers - for me except for barbecuing best way to cook is to broil them - they come out more juicy that way - not sure why

have a new idea for my burgers next time

instead of eating them on a roll I'm going to cook a pie crust - the pre made kind - so easy

and put the burger inside maybe one third of the pie crust

will be like an empanda or a Jamaican meat pie and will be real good hopefully

*

believe half of what you see - and none of what you hear
Edgar Allan Poe

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06-13-2021 , 12:56 PM

#17319

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,141

Results - the one that looks round was store bought dough as I only made enough for 2

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06-13-2021 , 01:02 PM

#17320

grizy

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Very nice.

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06-13-2021 , 01:36 PM

#17321

txdome

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I'd mangia fo sho.

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06-14-2021 , 08:10 PM

#17322

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

Quote:

Originally Posted by JL514

Yum 27! Will try that way next time

Prepped the kenji caritas last night and finished them today. Didn't use any of the typical stuff (orange, cinnamon, bay leaf) as I prefer a cleaner profile (salt, pepper, cumin). Used the 'pork water' with Herdez Cilantro Lime salsa which I find too tart and it balanced really nicely.

Tortillas were moldy so had to eat off the plate

A+ would definitely make this way again. Better, easier, and less smelly that boiling the pork. Tearing the pork by hand was also a big improvement as it was easy to remove the rubbery fat and connective tissue that didn't break down.

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06-14-2021 , 09:00 PM

#17323

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,530

That looks swell.

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06-14-2021 , 09:10 PM

#17324

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,748

diggin' the pies miami. i'm rather fond of the oblong shape...that's what we make when we use the uuni.

JL, i would be soul-crushed if i made those delicious looking carnitas and found i didn't have any torts to enjoy them with, but i would quickly get over it after taking a few bites.
did you consider making a sandwich/torta?