Cooking a Good Everything Else
07-29-2019
, 09:48 PM
Meatopia sounds fun, wish I could be there
got the urge for pizza one night but it was late and I was impatient so I grabbed some dim sum wrappers I had in the freezer and fried them up:
I used the Serious Eats Quick and Easy Italian-American Red Sauce in 40 Minutes or Less Recipe I had made and ready in the fridge
I put some of the sauce, mozzarella, parmigiano reggiano, sliced pepperoni and nuked it in the microwave for about 40 seconds and topped with some fresh basil. (I also put some pesto I had on hand on one of them and that was good too)
They are like Italian nachos, really tasty and I like the crunch. I ended up frying all the wrappers and put them in a zip lock freezer bag and they stay nice and crunchy for a quick snack any time I get the urge. I'm going to freeze some of them to see if they stay crunchy. They don't lose any crunch from the microwave either
got the urge for pizza one night but it was late and I was impatient so I grabbed some dim sum wrappers I had in the freezer and fried them up:
I used the Serious Eats Quick and Easy Italian-American Red Sauce in 40 Minutes or Less Recipe I had made and ready in the fridge
I put some of the sauce, mozzarella, parmigiano reggiano, sliced pepperoni and nuked it in the microwave for about 40 seconds and topped with some fresh basil. (I also put some pesto I had on hand on one of them and that was good too)
They are like Italian nachos, really tasty and I like the crunch. I ended up frying all the wrappers and put them in a zip lock freezer bag and they stay nice and crunchy for a quick snack any time I get the urge. I'm going to freeze some of them to see if they stay crunchy. They don't lose any crunch from the microwave either
07-29-2019
, 10:32 PM
Hot damn, I'm on an Italian kick, when I was at the Serious Eats site, I stumbled across this recipe:
Light and Tender Potato Gnocchi With Sage-Butter Sauce Recipe
I have fresh sage growing in the garden so I grabbed some and bought some pre-made gnocchi (cheated) but used the better sauce from that recipe and geezus, is it good!
Light and Tender Potato Gnocchi With Sage-Butter Sauce Recipe
I have fresh sage growing in the garden so I grabbed some and bought some pre-made gnocchi (cheated) but used the better sauce from that recipe and geezus, is it good!
07-29-2019
, 10:49 PM
Quote:
Hot damn, I'm on an Italian kick, when I was at the Serious Eats site, I stumbled across this recipe:
Light and Tender Potato Gnocchi With Sage-Butter Sauce Recipe
I have fresh sage growing in the garden so I grabbed some and bought some pre-made gnocchi (cheated) but used the better sauce from that recipe and geezus, is it good!
Light and Tender Potato Gnocchi With Sage-Butter Sauce Recipe
I have fresh sage growing in the garden so I grabbed some and bought some pre-made gnocchi (cheated) but used the better sauce from that recipe and geezus, is it good!
Fack how you spoda lose weight with this going on!?
07-29-2019
, 11:43 PM
Quote:
Meatopia sounds fun, wish I could be there
got the urge for pizza one night but it was late and I was impatient so I grabbed some dim sum wrappers I had in the freezer and fried them up:
I used the Serious Eats Quick and Easy Italian-American Red Sauce in 40 Minutes or Less Recipe I had made and ready in the fridge
I put some of the sauce, mozzarella, parmigiano reggiano, sliced pepperoni and nuked it in the microwave for about 40 seconds and topped with some fresh basil. (I also put some pesto I had on hand on one of them and that was good too)
They are like Italian nachos, really tasty and I like the crunch. I ended up frying all the wrappers and put them in a zip lock freezer bag and they stay nice and crunchy for a quick snack any time I get the urge. I'm going to freeze some of them to see if they stay crunchy. They don't lose any crunch from the microwave either
got the urge for pizza one night but it was late and I was impatient so I grabbed some dim sum wrappers I had in the freezer and fried them up:
I used the Serious Eats Quick and Easy Italian-American Red Sauce in 40 Minutes or Less Recipe I had made and ready in the fridge
I put some of the sauce, mozzarella, parmigiano reggiano, sliced pepperoni and nuked it in the microwave for about 40 seconds and topped with some fresh basil. (I also put some pesto I had on hand on one of them and that was good too)
They are like Italian nachos, really tasty and I like the crunch. I ended up frying all the wrappers and put them in a zip lock freezer bag and they stay nice and crunchy for a quick snack any time I get the urge. I'm going to freeze some of them to see if they stay crunchy. They don't lose any crunch from the microwave either
08-01-2019
, 11:04 AM
Quote:
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.
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.
can you post this recipe plz?
08-01-2019
, 11:08 AM
Quote:
Just had lunch at Pok Pok, the food is so good!
Fish sauce wings, sour orange curry of halibut, glass noodle salad, green papaya salad, clay pot glass noodles with roasted prawns and roasted pork.
Takeaways are that the sauce balance tends more to the sour than the salty or hot, heavy on the garlic, heavy on the dried shrimp and peanuts for texture. The fish sauce wings were very thoroughly cooked, just shy of tasting burned which provided lots of depth of flavor.
Fish sauce wings, sour orange curry of halibut, glass noodle salad, green papaya salad, clay pot glass noodles with roasted prawns and roasted pork.
Takeaways are that the sauce balance tends more to the sour than the salty or hot, heavy on the garlic, heavy on the dried shrimp and peanuts for texture. The fish sauce wings were very thoroughly cooked, just shy of tasting burned which provided lots of depth of flavor.
do you have it and if so, how do they compare to what you can buy live?
08-01-2019
, 12:30 PM
08-02-2019
, 10:34 PM
08-03-2019
, 12:51 PM
Made some apple fritters today since I macerated way too many apples for an apple pie I made a few weeks back. Made a batch of donut dough and then logged up the apples inside and cut it up into chunks, realized I had way too many apples, and ended up having to make a second batch of dough so that they would stick together in the fryer, so I ended up with two dozen instead of one. What a shame.
08-03-2019
, 01:47 PM
Quote:
Made some apple fritters today since I macerated way too many apples for an apple pie I made a few weeks back. Made a batch of donut dough and then logged up the apples inside and cut it up into chunks, realized I had way too many apples, and ended up having to make a second batch of dough so that they would stick together in the fryer, so I ended up with two dozen instead of one. What a shame.
08-04-2019
, 08:25 PM
08-04-2019
, 08:28 PM
Hey there 13 hour smoked pulled pork:
08-04-2019
, 08:31 PM
