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Old 01-13-2018, 11:09 PM   #8926
PartyGirlUK
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Re: Cooking a Good Everything Else

Has anyone had Hákarl?

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Old 01-13-2018, 11:43 PM   #8927
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Re: Cooking a Good Everything Else

Haha nicely done Da_Nit
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Old 01-13-2018, 11:45 PM   #8928
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Cooking a Good Everything Else

Amoeba: yes, looking forward to your contribution! I’m gonna try and get in on this soon too. Love ceviche.

All: I had a bunch of chopped onion and garlic in the kalbi marinade. Today I dumped all the remaining marinade into a pan and reduced it to a spicy onion jam. Damn, that turned out great.
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Old 01-14-2018, 01:52 AM   #8929
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Re: Cooking a Good Everything Else

I want to get my hands on some mangalitsa pork. I just watched a cook on Guy Fieri’s show make a burger out of ground pork from mangalitsa hogs he raised himself. It looked totally out of bounds.
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Old 01-14-2018, 10:59 AM   #8930
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Re: Cooking a Good Everything Else

Quote:
Originally Posted by amoeba View Post
I like this ceviche off we're having here.


You’re the king of this thread, look forward to your ceviche.
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Old 01-14-2018, 11:14 AM   #8931
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Re: Cooking a Good Everything Else

I always struggle to get good enough fish, which is why I havent made ceviche that often. I always feel like ceviche should be made with sashimi grade fish because while the acid changes the protein, it might not kill much bacteria.

I did try a Peruvian restaurant the other day that had traditional ceviche as well as a tiradito Nikkei (peruvian japanese). Lots of people dont realize the influence of Nikkei cuisine. Half of Nobu's greatest hits can be characterized as Nikkei cuisine.

My favorite ceviche video. This dude is awesome.


Last edited by amoeba; 01-14-2018 at 11:23 AM.
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Old 01-14-2018, 02:31 PM   #8932
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Re: Cooking a Good Everything Else

amoeba,

A+ video
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Old 01-14-2018, 11:36 PM   #8933
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Re: Cooking a Good Everything Else

Ceviche masters,

Thanks for the inspiration and instruction! Can I get in on this?

Walked into Whole Foods today after watching the video amoeba posted and petrale sole filets were on sale for $9.99/lb, seemed like a sign!

Kept it simple like the video. Only changes were I used red and green onion, and added a chopped Serrano pepper.



Very happy with results. Maybe I’ll try some shrimp or octopus in the mix next time.
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Old 01-15-2018, 09:54 AM   #8934
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Re: Cooking a Good Everything Else

As promised, made Kenji's slow-cooked bolognese yesterday.

Mirepoix (w/parsley and sage) and half-pound of pancetta:



Combined and cooking:



Ragu after ~4 hours in the oven and skimming off most of the fat:



And after stirring in the cream, parmesan, etc. Followed zikzak's recommendation and used 1 tbsp of fish sauce rather than 2.



Rolled out and cut some fresh pappardelle to go with:



And, fin:



The girlfriend and I agreed that this was very good, but not like mind-blowingly amazing (though will prob be better today; the recipe makes a ton). I'd probably rather have red sauce and meatballs, which are like half the effort and 1/3 the cost. Still glad I made it though.
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Old 01-15-2018, 10:09 AM   #8935
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Re: Cooking a Good Everything Else

That looks good Diablo. Curious about your next experiment with octopus and shrimp.
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Old 01-15-2018, 10:18 AM   #8936
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Re: Cooking a Good Everything Else

looks great Diablo
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Old 01-15-2018, 12:34 PM   #8937
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Cooking a Good Everything Else

Econ,

Still want!

You prob kept it from being mind-blowing by halving the fish sauce. Try making it again!
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Old 01-15-2018, 04:12 PM   #8938
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Re: Cooking a Good Everything Else

Made some Serious Eats short ribs in the oven all afternoon yesterday. No pics but would recommend.
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Old 01-15-2018, 06:01 PM   #8939
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Re: Cooking a Good Everything Else

Quote:
Originally Posted by miajag View Post
As promised, made Kenji's slow-cooked bolognese yesterday.

Mirepoix (w/parsley and sage) and half-pound of pancetta:



Combined and cooking:



Ragu after ~4 hours in the oven and skimming off most of the fat:



And after stirring in the cream, parmesan, etc. Followed zikzak's recommendation and used 1 tbsp of fish sauce rather than 2.



Rolled out and cut some fresh pappardelle to go with:



And, fin:



The girlfriend and I agreed that this was very good, but not like mind-blowingly amazing (though will prob be better today; the recipe makes a ton). I'd probably rather have red sauce and meatballs, which are like half the effort and 1/3 the cost. Still glad I made it though.
Pasta looks fantastic. I recently started making my own and I'm relatively happy with the taste the texture is a bit squidgy. What egg/flour ratio did you use? Having read this article I'm going to try a bigger yolk to white ratio.
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Old 01-15-2018, 07:00 PM   #8940
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Re: Cooking a Good Everything Else

Used the exact recipe you posted (2 cups flour, 2 whole eggs, 4 yolks). I think it's ideal, having tried several others.
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Old 01-15-2018, 07:06 PM   #8941
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Re: Cooking a Good Everything Else

Man I thought Kenjis bolognese was one of the better things Ive made.
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Old 01-15-2018, 07:12 PM   #8942
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Re: Cooking a Good Everything Else

Don't get me wrong, it was delicious (and, as expected, even better on day 2). Just not sure if it's worth the effort compared to other stuff.
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Old 01-15-2018, 07:48 PM   #8943
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Re: Cooking a Good Everything Else

Quote:
Originally Posted by El Diablo View Post

Very happy with results. Maybe I’ll try some shrimp or octopus in the mix next time.
always enjoy (and prefer) ceviche mixto
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Old 01-15-2018, 08:25 PM   #8944
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Re: Cooking a Good Everything Else

KJS,

You def need to try long sous vide short ribs. That’s one SV application that produces something really different and amazing.

For oven bbq ribs, I ****ing love this recipe. I’ve always used regular cut, not flanken cut.
https://www.google.com/amp/www.foodn...pe-1925251.amp
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Old 01-15-2018, 10:13 PM   #8945
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Re: Cooking a Good Everything Else

The sea urchin discussion made me think of one of my favorite dishes from the last year:
[IMG]http://2.bp.********.com/-Vd8c7K4pnDU/U8LQziawmFI/AAAAAAAAC5c/jTqxcoSZIxw/s1600/Sea+urchin.jpg[/IMG]

Not my picture, but scrambled eggs and sea urchin from https://www.vernickphilly.com

Worth a taste if in philly.
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Old 01-15-2018, 10:37 PM   #8946
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Re: Cooking a Good Everything Else

Miajag bolognese looks so ridiculously good.
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Old 01-15-2018, 11:27 PM   #8947
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Re: Cooking a Good Everything Else

That bolognese looks really good but I think if you prefer a more tomato forward bolognese, you might not like Kenji's version as much.

His fish sauce trick I use in chili now.
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Old 01-15-2018, 11:46 PM   #8948
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Re: Cooking a Good Everything Else

Dinner 2 nights ago.

Apple fennel salad, humbold fog cheese



Sole meuniere using same 9.99 WF sole



Filet with morel sauce

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Old 01-16-2018, 12:32 AM   #8949
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Re: Cooking a Good Everything Else

Amoeba,

Love sole meuničre, great work as usual.

And I dunno about humbold fog, but humboldT fog is sooooooo good. Looks very similar too!
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Old 01-16-2018, 12:52 AM   #8950
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Re: Cooking a Good Everything Else

Where did you get the morels? That dish looks amazing.
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