Need more Brian O. post.

BTC Mac and cheese looks fantastic.

That M&C looks incredible.

Thanks guys.

Cooked up some pan seared Chilean sea bass tonight...finished in the oven. No pictures because I was lazy on the sides with just some green beans and a sweet potato.

Really enjoyed it, but always feel like you gotta have a bomb sauce to make it pop. I just did a Cajun/blackened style drizzled with lemon butter and it was very tasty but nothing mind blowing.

I have had it in some restaurants where it was straight up awesome but thinking back it had to be the sauce that elevates it.

Try something like this:

http://www.simplygoodeating.com/2013...lean-sea-bass/

Basically just steamed with ginger on top, salt and peppered, and then drizzled with olive/sesame oil and soy sauce then garnished with green onions or cilantro. It's how Chinese people steam pretty much every kind of fish with white meat.

You can fry/bake the skin separately to get basically a crisp to serve with the steamed seabass which can be quite light.

Another way I eat Chilean sea bass/halibut and so on is panfry and then just pour a vegetable puree that's basically a soup. Brocolli, leek, lemon zest/juice, leek, and/or basically whatever vegetable I have on hand. I usually add red pepper flakes too. Just blend it all together while it's cooking in a saucepan of some kind.

Grizy's link is good. Make sure its light soy sauce. I like to mix a tiny bit of mirin in but its not mandatory.

Chilean sea bass is also very similar to black cod, so miso marinated chilean sea bass is also good. You dont have to do 3 days of marinating, overnight is fine though the flavor won't be as in depth.

https://www.thekitchn.com/recipe-nob...ack-cod-117238

Chilean sea bass has high fat content so it crusts very well if seared. i like to do a one sided sear with most fish, where the other side is mostly cooked through from hot fat being spooned over but you can also crust up both sides and you might need to if your piece of fish is very thick.

For western style sauces, beurre blanc goes very well. If you change the acid in a beurre blanc, you have endless variations.

You could also consider serving it in a broth. A shellfish broth or a mushroom broth or a spanish chorizo fortified fumet or a cured ham broth.

Then you have all the thicker green sauces like chimichurri/pesto/gremolata.

Amoeba,

Was at Safeway and they had pork loin on sale for $1.49/lb (from $2.99)! Picked up 5lb roast for a pork loin experiment.

1: Bbq spice rub
2: Salt, pepper, onion, garlic, thyme
3: Salt, mustard, apple cider vinegar

subscribed

1, 2, 3

Report back after the taste test, please.

Yeah, last time I just dry brined but I think I should have used more spices to create that "blackened" effect.

I am always nervous about vinegar marinades for fear of the acid "cooking" the protein.

1 and 2 will likely result in a really great product.

amoeba, do you use a wok to stir fry? If so, any special equipment to get it hotter?

I've struggled to stir fry anything more than a serving or two on my gas range in NY with a wok so I am really wondering if you know a better way.

I do not use a wok to stirfry.

Typically use a cast iron that I preheat the hell out of.

You can use a wok but you will need to preheat as well.

American burners just put out less temp than Chinese burners.

Be aware that most US kitchen vent fans are not enough for stir fries. Dont ruin your drywall.

Not sure how well something like this works

Made Somali style spaghetti and meat sauce last night. Thought it was fantastic and a nice change from traditional Italian/american.

No pics but it looked pretty close to this (mine had more tomatoes, though): http://eatfresh.org/sites/default/fi...mali-pasta.jpg

Several recipes online but my version was basically:
- saute a chopped onion and serrano pepper
- brown 1lb ground beef along with cumin, coriander, tumeric, cinnamon, and garlic
- combine along with 1 can whole peeled tomatoes (mashed up) and a few chopped carrots
- simmer for like 45 mins, salt to taste
- cook spaghetti and finish in the sauce with some of the starchy water, garnish with cilantro

Nothing fancy, but real easy and the spice profile gave it a very different/interesting flavor. Worth a try IMO.

ty sir, take my money

Jake, that looks pretty good. It seems there's alot of variation over the world for minced meat sauce + pasta dishes.

While talking about kitchen equipment, I installed this brand of vent hood and i am pretty happy with it.
https://zephyronline.com

I will eventually move to a higher powered stove but havent pulled the trigger yet and it'll likely coincide with a full kitchen remodel.

Pork fans,

Let the pork marinate for about 7 hours, then put it in 130 degree sous vide for 2 hours.

Basic


Bbq spice rub


Apple cider vinegar and mustard


Not the most appetizing looking things out of the sous vide!

A lot better with a little color on them:


And even nicer cut:


Verdict:

#1 by far, bbq spice rub. Great flavor throughout, well seasoned and great complement to the pork flavor.

#2 the basic. Decently seasoned, but the mild flavor of the pork could use a little something extra. Will prob make a sauce for this one.

#3 vinegar/mustard. Eh, just didn’t really bring much flavor to the pork. Kinda bland. And it might be in my head after reading amoeba’s post, but I felt like this one was a little chewier and more done than the others.

Sticking with bbq spice rub on these from now on! I use brown sugar, salt, pepper, paprika, onion powder, garlic, and whatever else I feel like tossing in.

That looks great LD. Thats probably the order I would have imagined.

Next time I have pork loin, I will try it again.

This looks amazing... I have none of the tools but I am sure I can get someone to make it for me.

Great post El D, we need more experiments like that ITT! What are you doing for the sear on the loins?

El, very nice! Mustard vinegar amalgamation better condiment than rub?

I've been cooking some new stuff lately so I thought I'd contribute vs. lurking.

I did a Korean style pork shoulder (chili flakes, brown sugar, salt, pepper, garlic, and pepper for the rub) + an Asian style BBQ sauce (gouchujang, soy, mirin, honey, fish sauce, garlic, ginger, and a few other things). I used my pressure cooker and it turned out really well.



After I broiled it in the oven for a few minutes to get it crispy:



No real presentation though because I was too fat. I ate it with some pickled veggies and rice.

Lovely sea of meat and sounds delicious. I'd like to dive into that

Orange: Korean flavor pulled pork sounds great. I’m gonna do one of those.

Brian: just oil and butter in a hot pan. About a minute each flat side, and another minute or two getting the edges/ends/etc. Usually I have some garlic and rosemary or something too, but didn’t add anything this time to preserve the integrity of the experiment!

You should! It was fairly easy if you have a slow cooker/pressure cooker.

This is the recipe I used: https://cooking.nytimes.com/recipes/...-pork-shoulder