i would pick cotija first in a heartbeat, but in a pinch using dry feta (for the crumble) mixed with a bit of parm reggiano (for the salt) can get you somewhat close.

Smoked Jerk Chicken Ears.

The last three posts are elite

Grilled seafood sounds amazing great idea on that sauce.

I agree that jerk chicken is un represented the more spicy smoky chicken in this world the better. You can use dried allspice berries for smoke too.

Thai salad with X is so good no matter what if you balance the sauce. YY check out Thompson’s book if you get a chance.

Made some buzzed Momofuku Pickles last night after the B's game. Spiced it up a little with some garlic, green beans, red pepper flakes and jalapenos. Very excited:

Is buzzed part of the recipe name or where you buzzed?

Looks good. I know it’s a little extra effort but slicing your own carrot sticks is well worth the effort for this.

I was buzzed after the Bruins game. It motivates me sometimes.

Double cooked pork. Will show the end result but the star was the pork belly itself (sauce, while great, was pretty much in backup dancer mode).







The first picture is key. To reach god mode for double cooked pork, SV a pork belly for 2 hours at 155. Throw some garlic, kosher salt, and ground white pepper in the bag. Pull the bag and refrigerate for a few hours. Remove the gelatin and trim excess fat. Cube the pork belly and toss w/tbs of each soy sauce, high quality fish sauce, and corn starch. Fry in small batches in a wok on med-hi heat with a bit of peanut oil until deep brown crust forms) the rendered pork fat will take care of the rest of the oil you need). The result is like a pork rind you’d expect to find at a 5 star steakhouse: crispy, chewy, fatty, with a salty umami explosion.

Yeah the crispy pork in the first picture looks amazing

Well there’s something for me to do this weekend! That looks incredible.

Like, do this. Life changing imo.

BTW Red Boat fish sauce is my all purpose cooking secret weapon. I put it in stews, chillies, and curries, and it never fails.

Nice, Momofuku is one of my favorite cookbooks

try the fried Brussel sprouts with Momofuku vinaigrette, delish!

I hope this wasn't tainted by fish sauce

Nothing special, but sometimes simple is the way to go. Got some super fresh scallops and did some kale too. Scallops in cast iron with butter on med-high. Put in pan and do not touch, then turn and do not touch. For kale, olive oil and sliced garlic on low, after 5 add kale and wilt. After wilt, crank up, add vinegar and finish. Fresh scallops are like candy, so sweet:

Has any one tried spicy chili crisp on a burger? Might try it tonight. Debating mixing it with a little mayo.

27 that kale looks great.

Yah it's good stuff. I can taste the health.

Hi,

Long-time thread subscriber, rare poster...

I need to buy some liquid smoke for sous vide cooking (am cooking a whole brisket for my birthday in early August). I don't have the equipment or facilities to smoke the meat properly.

With that in mind, any recommendations for a particular, UK-available, brand? Ideally it would from Amazon for ease of purchase, but I'm open to other ideas.

(forgive me if I should have posted in the BBQ thread, but this seems more active...)

Made some Indian food, which always photographs poorly.

Mushroom masala, saag, basmati rice, yogurt/vindaloo marinated chicken

Think you've done as good of a job with the photo as you can. Would smash it either way.

Vindaloo sauce is great, do you dip the chicken afterwards or only marinate and cook with it?

Why sous vide when it take 3x longer and still ends up in the oven for a few hrs? And you'll never achieve the results you're imagining that way. Instead I would opt for jewish flavorings and a braising method preferred by the tribe that's sure to satisfy any palate.

Not traditional vindaloo sauce, I use ample vindaloo spice along with yogurt, lemon, garlic ginger and salt to make a “marinade” which is really mostly just a glaze that helps with browning. There’s a dollop in the middle there for dipping. It’s also good on chips

damn that steamed rice thing at Joe's looks great, added to my already ridiculously long list of places to visit in NYC next time I'm there