Cooking a Good Everything Else
03-02-2016
, 01:00 AM
1/3 of each short rib, sirloin, and chuck, smashed, with American, home pickles, onion, and hot peppers on the cheapest white bun you can find. Maybe my favorite food on earth
Spicy miso wing with Thai chilies and scallions
Smoked spare and beef ribs. The beef were an experiment that sucked (not enough meat on the bones). The spare were perfect here, but I was drunk and sauced them after this pic, but before finishing in the oven for a few hours. The sauce burnt a bit and while it didn't ruin them, it definitely took them down to a 5. :/
Pan seared tri-tip for use in my high class top-ramen
Ed Lee's Adobo fried chicken
Roast chicken and braised cabbage soup
I haven't been posting much, but have been cooking quite a bit. Have been really into upping my chicken game. Marcella Hazan remains my go to recipe due to simplicity and deliciousness, though my gf made "Million Dollar Chicken" recently and it was pretty amazing.
Spicy miso wing with Thai chilies and scallions
Smoked spare and beef ribs. The beef were an experiment that sucked (not enough meat on the bones). The spare were perfect here, but I was drunk and sauced them after this pic, but before finishing in the oven for a few hours. The sauce burnt a bit and while it didn't ruin them, it definitely took them down to a 5. :/
Pan seared tri-tip for use in my high class top-ramen
Ed Lee's Adobo fried chicken
Roast chicken and braised cabbage soup
I haven't been posting much, but have been cooking quite a bit. Have been really into upping my chicken game. Marcella Hazan remains my go to recipe due to simplicity and deliciousness, though my gf made "Million Dollar Chicken" recently and it was pretty amazing.
03-02-2016
, 01:18 AM
Quote:
after some testing phase i'm gonna convert my whole knife set to japanese knives which are just so much superior yet just barely more expensive.
really really recommend it, good cutting performance(&endurance) makes all the difference in the kitchen.
that's how the carbonext looks like now(just after sharpening + a little thinning so you can really see difference)
really love the oxidation. not a fan of the santoku form though i gotta say, ill just use it instead of a petty.
gonna go
-random parer 90mm(dick for like 30$, a better japanese one isn't necessary for that)
-carbonext santoku 180mm(above, 100$)
-Fu-Rin-Ka-Zan Kurouchi Shirogami #2 Wa-Gyuto 240mm(140$)
-Hiromoto "SLD Tool Steel" Honesuki 145mm(boning, 70$)
essentials for just under 350$(+50$ for a combi stone) is pretty great tbh if you look at how expensive those crappy sets are
a 300mm Sujihiki or Yanagiba will follow(probably either furinkazan or carbonext series)
really really recommend it, good cutting performance(&endurance) makes all the difference in the kitchen.
that's how the carbonext looks like now(just after sharpening + a little thinning so you can really see difference)
really love the oxidation. not a fan of the santoku form though i gotta say, ill just use it instead of a petty.
gonna go
-random parer 90mm(dick for like 30$, a better japanese one isn't necessary for that)
-carbonext santoku 180mm(above, 100$)
-Fu-Rin-Ka-Zan Kurouchi Shirogami #2 Wa-Gyuto 240mm(140$)
-Hiromoto "SLD Tool Steel" Honesuki 145mm(boning, 70$)
essentials for just under 350$(+50$ for a combi stone) is pretty great tbh if you look at how expensive those crappy sets are
a 300mm Sujihiki or Yanagiba will follow(probably either furinkazan or carbonext series)
Careful. You're going down a dangerous path man. I started with a Masamoto 240mm VG guyto and recently picked up a Konosuke 240mm ginsan wa-guyto, and find myself emailing Kosuke himself in Japan asking when he'll have more blue paper knives forged for the US and checking every site for them daily. At $330 - $400+ a pop, **** gets embarrasing quickly (and that's not including other ridic **** that you 'must have' like a 24x18 walnut endgrain Boos block to protect you knives or $500 of stones, strops, and ceramic. :/
03-02-2016
, 06:08 AM
haha ye i know
it gets addicting & expensive very quickly and I have no doubt ill drop a lot of money in the long-term
for starters I just want to assemble a complete set(including honesuki, deba, sujihiki) so I have the perfect knife for every task.
masamoto ks and konosuke both on my #want radar.
the masamato ks wa slicer 270mm is actually quite reasonably priced at 290ish$
it gets addicting & expensive very quickly and I have no doubt ill drop a lot of money in the long-term
for starters I just want to assemble a complete set(including honesuki, deba, sujihiki) so I have the perfect knife for every task.
masamoto ks and konosuke both on my #want radar.
the masamato ks wa slicer 270mm is actually quite reasonably priced at 290ish$
03-02-2016
, 07:50 AM
Snipe I wish we were friends irl 
03-02-2016
, 11:12 AM
03-02-2016
, 11:45 AM
Made this chicken in my new (frying?) pan and had this easy caprese as a starter;
Pre oven
Post oven
Internal temperatures were a few degrees over but still extremely juicy, didn't expect.
Poppin bottles
The tomatoes that had been sitting in the pan the whole time were awesome, oven roasted tomatoes are hard to **** up tbh.
Pre oven
Post oven
Internal temperatures were a few degrees over but still extremely juicy, didn't expect.
Poppin bottles
The tomatoes that had been sitting in the pan the whole time were awesome, oven roasted tomatoes are hard to **** up tbh.
03-02-2016
, 12:22 PM
03-02-2016
, 03:03 PM
Quote:
haha ye i know
it gets addicting & expensive very quickly and I have no doubt ill drop a lot of money in the long-term
for starters I just want to assemble a complete set(including honesuki, deba, sujihiki) so I have the perfect knife for every task.
masamoto ks and konosuke both on my #want radar.
the masamato ks wa slicer 270mm is actually quite reasonably priced at 290ish$
it gets addicting & expensive very quickly and I have no doubt ill drop a lot of money in the long-term
for starters I just want to assemble a complete set(including honesuki, deba, sujihiki) so I have the perfect knife for every task.
masamoto ks and konosuke both on my #want radar.
the masamato ks wa slicer 270mm is actually quite reasonably priced at 290ish$
The key is learning to sharpen well, which I'm not sure if I'm good at or not. I can get a great edge on my stones, and am getting better at not marring the face, but I have no idea how good I am at getting the "right" angle / profile.
I may just have to pick up a "cheap" blue / white / as steel knife to test before the Kono.
03-03-2016
, 05:38 PM
Quote:
I was following a series on serious eats, and I don't think they recommended throwing any of it out. I didn't in any event, regardless of what it said. I sort of gave it little stir last night to deflate it a bit, but it still had exploded out of the jar this morning, so I went ahead and threw together a lean dough, just about 65-70% hydration if I remember my math right, and 3% salt. It's been about 10 days, hope that's long enough froegg, because I just ate a slice.
Cooked it on a half inch steel plate. Got working on something and forget to check it, pulled it a little late, internal temperature of 210. Really hard crust. Ate it with a little blue cheese I had left over. Not a bad first effort I do say, even if it was a little crunchy.
I'm not sure how much starter I was supposed to use, but I only had 85 grams of flour left, so I ended up using 200 grams of the starter. I'll have to try a slice now without the cheese to really taste the bread
Cooked it on a half inch steel plate. Got working on something and forget to check it, pulled it a little late, internal temperature of 210. Really hard crust. Ate it with a little blue cheese I had left over. Not a bad first effort I do say, even if it was a little crunchy.
I'm not sure how much starter I was supposed to use, but I only had 85 grams of flour left, so I ended up using 200 grams of the starter. I'll have to try a slice now without the cheese to really taste the bread
In fact, my dad would often return it for some more baking. He could eat coal sometimes, I swear!
03-03-2016
, 10:22 PM
03-05-2016
, 01:56 PM
Made another burger. Went double patty with a side of silken tofu with usukuchi, rice vinegar, chile flake, sesame oil, scallions, a hit of fish sauce, some yuzu, and a pickled Thai chile. The Yuzu was a bit much oddly enough.
Got home drunk last night and went with the lazy 3 fold omlette. Keeping containers of pre cut veg is always so convenient. I was also surprised at how well it turned out after 3 shots and 6 beers.
Got home drunk last night and went with the lazy 3 fold omlette. Keeping containers of pre cut veg is always so convenient. I was also surprised at how well it turned out after 3 shots and 6 beers.
03-05-2016
, 03:22 PM
03-05-2016
, 03:52 PM
For omelettes (and all eggs imo - though I'm not expert) low heat and butter are the key. I do a 3 fold omelette because you can fold the first third which kinda protects some of the eggs from the heat. Then you can fold again which moves more egg away from heat while still heating the middle (if that makes sense). Then you can flip and heat from the other side - kinda like the way steak flipping reduces gray band while continuing to get the middle to the desired doneness.
Not sure if that makes much sense, but it's the best answer I have.
Just use really low heat basically.
Btw - my gf was like "decent omelette, but there shouldn't be ANY brown - B/B+". She wasn't wrong, but it did the job.
Not sure if that makes much sense, but it's the best answer I have.
Just use really low heat basically.Btw - my gf was like "decent omelette, but there shouldn't be ANY brown - B/B+". She wasn't wrong, but it did the job.
03-05-2016
, 06:18 PM
03-05-2016
, 06:48 PM
Quote:
For omelettes (and all eggs imo - though I'm not expert) low heat and butter are the key. I do a 3 fold omelette because you can fold the first third which kinda protects some of the eggs from the heat. Then you can fold again which moves more egg away from heat while still heating the middle (if that makes sense). Then you can flip and heat from the other side - kinda like the way steak flipping reduces gray band while continuing to get the middle to the desired doneness.
Not sure if that makes much sense, but it's the best answer I have. Just use really low heat basically.
Btw - my gf was like "decent omelette, but there shouldn't be ANY brown - B/B+". She wasn't wrong, but it did the job.
Not sure if that makes much sense, but it's the best answer I have.
Just use really low heat basically.Btw - my gf was like "decent omelette, but there shouldn't be ANY brown - B/B+". She wasn't wrong, but it did the job.
Yeah that makes sense, ty. I tend to like my omelettes to be part runny, which is fine for a plain omelette but difficult to achieve when incorporating fillings without making the thing look a total mess.
03-05-2016
, 07:24 PM
03-05-2016
, 09:22 PM
