Goat salami I pulled down last weekend





And some pho made. I know it's a non sequitur

Thanks for your help.

I screwed up my first batch of pepperone by not soaking those casings in water first? How was I to know?

The guys I work with dont communicate worth a damn, I got a panicked message last night saying the frige was broken, checked it out and nothing was wrong with it, smh......

The salami looks great! I look forward to one day getting that nice white crust I'm still getting some green mold and have to wipe it off with vinegar.

Pho seems to be really big around here lately, I haven't found one yet that blows me away, yours looks tasty. How did you make your broth? All the broth Ive had has been bland, imo.

The pho was made with pressure cooked white beef stock a la modernist cuisine at home - you take the beef stock piping hot and steep it with the pho aromatics in a French press to infuse it with the proper flavors immediately before serving. It worked pretty well. Especially once seasoned with lime juice and sriracha. Maybe it was a bit on the bland side but I omitted the MSG.

That sounds pretty tasty and a little tedious. I'm saving up for the big Modernist books. Any idea how it differs from the home edition?

I bought a pressure cooker recently to make Heston Blumenthal's chicken stock and I'm liking the other uses I'm discovering as well.

Banged out some pinto beans in 15 minutes from a dry bean and no soaking in advance.

Im making a pho this week, starting with water, 5-6 pounds of beef bones knuckle or leg, 1lb brisket, and a slew of other ingredients including 1 package of Pho Spices 1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves

wish me luck

Sounds tasty, give us a pic of the finished product & how it turns out

G/L!

Yim,

When I have them at hand I'll send some pictures from my set of modernist cuisine. I haven't read 'at home' but the original is effectively a multi volume textbook. An incredibly cool multi volume textbook with hundreds of beautiful photographs.

Excellent, looking forward to it.

I assume you'd recommend it despite its high cost?

Pho broth can be super flavorful if it is made with proper technique! It does take a long time though. Lots of time simmering is a common requirement for good many soups though.

Luke Ngyuen is a Vietnamese chef who speaks perfect Aussie English. He has a vid on cookingchannel.com for making pho. It's def worth a watch. Even if you don't follow his recipe exactly, you might pick up a tip here or there that you like. His recipes are generally terrific.

Using the MCAH technique it only takes about 4 hours

Yeah I make it in about four hours, too. Luke said something like 8h, but ain't nobody got time fo' dat. I never follow a recipe exactly anyway.

More like GOAT salami, amirite?

Heh. I've had better

man feast the other night after a round of golf and bunch of beers....



Beef ribs from my smoker...smoked 2.5 hours at 220 with hickory wood and then wrapped in foil with a little beer and finished in the oven for last 2 hours

grilled artichoke

loaded baked potatoe

super small filet just pan seared

everything was F($*#ing delicious

That looks amazing but RIBS:NOTRIBS ratio is out of wack imo.

SL I obviously had more ribs I just couldn't fit anything more onto the plate!!!

I think they're fantastic regardless of utility, but I've also read them cover to cover. Very cool stuff.

awesome, nice pic (and meal) durango

I'm currently making this recipe, except with ~6lbs of wings instead of 10lbs.

http://www.foodandwine.com/recipes/s...-chicken-wings

To anyone who has made these before, is the recipe accurate?

1/4 cup of corriander seemed way too excessive to me.

since I am making just over a 1/2 size batch I should use about 2 tablespoons but I went with just a single table spoon.

I halved everything else except the olive oil which I doubled after I mixed 1/4 cup in with the dry spices and there was no way it would coat all my wings so I went with 1/2 cup.

This was my final mix for the initial marinade:

1tbs corriander (ground, I couldn't find seeds)

1/2 tsp cumin (ground, again no seeds)

1/2 tsp cinnamon

1 tbs salt

1/2 cup EVOO

Now marinading for 4hrs in fridge.

Any tips on how to adjust the rest of the recipe or just 1/2 everything?

I will be deep frying the wings in a pan on my stove in canola oil too after a 30min roast in the oven (as per recipe)

Reminds me that i meant to post these, the Momofuku wings i made last week. Confited in duck fat, shallow fried, then tossed in a homemade yakitori sauce, so awesome

I made gyoza!

Gyozas are amazing. Did you make the wraps yourself or buy premade?

Premade. I'm told the difference in quality is not worth the hassle, and these tasted pretty close to restaurant ones.

Made more pizzas using the Zombie Jesus recipe, made an Americana in memory of my old pizza joint that shut down earlier this year.



Basically super simple: Use mustard (I used Jalapeno mustard) instead of pizza sauce. Rest of ingredients are modeled after what you would normally put on your burger. This allows a lot of creative license and is always fun to make.



Picture taken right before i got my slices. Pizza went VERY fast. I'm something like 5 of 5 having people say "Wow, mustard on a pizza is gross" to "Wow, this is delicious" when they try it. Only thing i regret was not having a beef/Italian Sausage to put on too. Give it a shot