Cooking a Good Everything Else - Page 227 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

This is a little odd. I'm not sure if they removed the article or not, but it was there only 3 weeks ago, because i made it when a friend was visiting and they had exact instructions (but i'm not sure there was a video). Its essentially

get your canister cold by putting it in ice water
load it with fruits
charge it with at least 2 CO2 cartridges
put in the fridge for at least 30 mins

The more cartridges you use and the colder the environment the fizzier the fruit will be.

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05-10-2016 , 03:15 AM

#5652

Daddy Warbucks

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Sweet, i'm not going crazy! I was able to find it through google, but not through the site's search

https://www.chefsteps.com/activities...nated-fruit--2

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05-10-2016 , 03:46 AM

#5653

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Awesome! Thank you very much. I hope my friends enjoy it. I'm gonna do grapes and blueberries.

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05-10-2016 , 04:38 AM

#5654

joejoe1337

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Quote:

Originally Posted by gobbo

Vodka jelly with lime granita and ginger beer foam.

To make the jelly I'm just dissolving agar into a vodka + lime juice + sugar solution and casting it in a spherical mold. Right now I'm leaning towards the lowest one for simplicity but the granita sounds pretty awesome.

I think this option looks by far the best, but perhaps instead of just normal vodka jelly do one of vodka and bitters, which may be a little bit nicer. A good mule has a dash or two of bitters in it anyway.

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05-10-2016 , 09:30 AM

#5655

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

I could be wrong but my understanding was it is helpful to have a liquid medium as well when carbonating fruit. So add water juice or wine before charging and chilling.

The advice about double charging is good as is the chilling. Not sure you need to vent between charges. It's important to serve right away.

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05-10-2016 , 09:40 AM

#5656

Bluegrassplayer

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Yeota it looks like you have perfected that meal. How long and what heat did you finish it on the grill?

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05-10-2016 , 10:58 AM

#5657

Namath12

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Quote:

Originally Posted by sofocused978

Love me some cornbread. Have yet to find it at a BBQ resteraunt here in FL though which is disappointing. I always give them the Bertstare when I ask and they say no. Publix makes a blueberry cornbread which is damn good.

You've really never been to Sonny's?

Also fried cornbread > *

ETA: Here's my recipe i posted in SE a while back

Quote:

Southern Fried Cornbread

-10 Tblsp stone ground cornmeal (this is important, that Martha White **** won't work, the bag must read "stone ground" and it will be finely ground like the consistency of baby powder, I prefer Alabama King but that isn't widely available outside of the south, there are other brands)
-2 Tsp baking powder
-Salt
-water
-oil

(obv double the cornmeal and baking powder if you want 20 instead of 10 pieces)

Mix corn meal, baking powder and water in a bowl. Start with a little water and keep adding water until it becomes a little softer than the consistency of Play Doh. Heat 1/4" of oil in a pan. Spoon mixture into hot oil, fry until golden brown on each side. Place on paper towels to drain oil. Salt to taste.

If you're feeling adventurous you can add a can of whole kernel corn to the mix. Add powdered sugar instead of salt and you have sweet corn nuggets.

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05-10-2016 , 03:19 PM

#5658

zikzak

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I think most people call those hushpuppies.

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05-10-2016 , 03:24 PM

#5659

skillgambler

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Quote:

Originally Posted by JackInDaCrak

in the chefsteps video they explicitly say it works without adding water

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05-10-2016 , 03:46 PM

#5660

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

And as long as you don't break the seal it will get more carbonated with time. Once you vent the container though, you only have 20-30 minutes.

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05-10-2016 , 03:56 PM

#5661

miajag

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Anova arrived today, kitchen bout to get lit

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05-10-2016 , 05:08 PM

#5662

yimyammer

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Quote:

Originally Posted by gobbo

Fair enough. I don't drink so I have no clue.

Dave Arnolds blog and podcast is a good resource for you. He's got a bar and does all kinds of stuff with an ISI.

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05-10-2016 , 05:10 PM

#5663

yimyammer

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Quote:

Originally Posted by Jiggymike

That looks so much better than I was expecting, damn, nicely done.

ditto!

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05-17-2016 , 04:03 PM

#5664

Daddy Warbucks

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Japan is back to blow your mind again!

https://imgur.com/gallery/Lp9BeJ4

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05-18-2016 , 01:03 AM

#5665

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I just grilled two spatchcocked chickens to 145 internal temp breast meat and then drizzled them while resting in lime butter and the result was heavenly. It was disappearing faster than I could carve it. This will likely be a staple.

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05-18-2016 , 04:05 AM

#5666

Mr.mmmKay

Drugs are bad...

Join Date: May 2011 Posts: 20,179

Quote:

Originally Posted by Daddy Warbucks

Japan is back to blow your mind again!

https://imgur.com/gallery/Lp9BeJ4

this is awesome

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05-18-2016 , 07:22 AM

#5667

OmahaFanatical4

banned

Join Date: Nov 2012 Posts: 5,123

here is a good chicken recipe. mix 100g softened butter w/ 100g cream cheese and assorted spices. then stuff this mixture under the skin of the chicken and roast it.

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05-18-2016 , 11:18 AM

#5668

Brian O'Nolan

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That cabbage video is sweet! I remember seeing some discussion of food in Japan ITT... what recommendations can you guys throw out? I'm going for 3 weeks in July/August. So far all I have booked is flights to Tokyo, and I'm pretty sure I want to spend some time on Hokkaido, but otherwise, mainly just gonna focus on awesome Japanese food, wherever that might take me.

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05-18-2016 , 02:57 PM

#5669

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

i like menya: https://www.tripadvisor.com/Restaura...ure_Kanto.html

I also like the all kirin bar in shibuya, and not eating related, but I could spend hours in tokyu hands.

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05-18-2016 , 03:04 PM

#5670

amoeba

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I don't know how you feel about uni, but if I am going to Hokkaido, I am going here for one meal

http://uu-hokkaido.com/corporate/uni-murakami.shtml

Other hokkaido specialties are sea scallops and dairy products.

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05-18-2016 , 03:31 PM

#5671

El Diablo

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Brian,

I'm overdue to post an eating trip repeat from Tokyo, but until I get around to that:

Kurobota pork loin tonkatsu set at Maisen (multiple locations). I think it was about $35. ****ing amazing.

If you go back a little bit itt, a number of people gave a bunch of great Japan recs.

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05-19-2016 , 02:25 PM

#5672

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

so i tried out my anova monday night for the first time and it was a fail. i had (2) one-inch thick t-bones in at 133 for 3 hours. I used the water displacement method in a stock pot and they stayed submerged fine and were'nt touching the unit itself. When i pulled them, the outside was a light brown instead of redish and after a quick sear on the grill they were medium at best, probably pushing medium well. Any idea where i went wrong? My stock pot is 4-5 quarts probably? do i need to use a bigger container?

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05-19-2016 , 02:28 PM

#5673

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

also realized after i had used it that i ordered the BT version instead of the wifi. not sure if that will really matter for me, but wifi version would be more versatile obv.