What did I cook this weekend.....
- Thread starter Melana
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Saw a few lovely pici pix (pardon the pun), so decided to take a stab at it as well.
It is spinach pici - interestingly enough, no water went into the dough; just pulverized spinach leaves and 00 flour.
Sauce-wise, it is zucchini and tomato with healthy doses of chilli flakes, garlic & Parm.
It is spinach pici - interestingly enough, no water went into the dough; just pulverized spinach leaves and 00 flour.
Sauce-wise, it is zucchini and tomato with healthy doses of chilli flakes, garlic & Parm.
LakesideBrewing
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"Chicken soup risotto" | Arborio rice, organic chicken and carrots, garden chives, parm.
applescrap
Be the ball!
Wow, that looks amazing.
applescrap
Be the ball!
Solid effort here.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Attempted to smoke ribs on my old smoker with a new electric element. I must have un-modified the thing because several hours later I checked and it wasn't cooking at all. (Went out to hunt morels and whatever else nature could supply me and couldn't notice the thermomter sitting on ZERO.)
Luckily I had chicken thighs in the crock pot for backup/weekday meals and so I shredded that and we had pulled chicken sandwiches.
I re-modified the electric smoker and plan to modify the donor smoker, where the element came from, BACK into a charcoal smoker. The original owner of the donor smoker had modified it to be electric and never used it for charcoal.
Anyway, the family seemed to love the chicken, even if I was a bit disappointed in not having ribs.
Luckily I had chicken thighs in the crock pot for backup/weekday meals and so I shredded that and we had pulled chicken sandwiches.
I re-modified the electric smoker and plan to modify the donor smoker, where the element came from, BACK into a charcoal smoker. The original owner of the donor smoker had modified it to be electric and never used it for charcoal.
Anyway, the family seemed to love the chicken, even if I was a bit disappointed in not having ribs.
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Isn't it bad enough that people have to post after your pizza Thursday?
That looks fantastic by the way. Your dry aging process?
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I did NOT need to know about THIS gadget!!
brewbama
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Have you tried these? https://www.drybagsteak.com/shop-drybag-steak-in-house.php
I saw those too! I do have Foodsaver vacuum sealers (two) and I'd be interested in trying that Umai stuff. Anybody have first-hand experience with them?
Thanks, icebob - I showed KOTC your dry age chamber and he WANTS one!
Well, Father's Day is coming....
Well, Father's Day is coming....
headbanger
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250 bucks... really? I think I'll stick with the $5 method...
[ame]https://www.youtube.com/watch?v=t4aI_O8kcN8[/ame]
That's just awesome!!! Really well done.
user 211287
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Char Siu aka Chinese BBQ pork authentic and from scratch. I make mine from scratch but ingredients are really hard to find even in well stocked Asian markets. Just get some LKK Char Siu sauce and add some honey to it for the basting sauce. Red fermented bean curd and Chu Hou paste are a real PITA to find to make it from scratch.
First "sweat the pork" with some sugar for an hour. Then add a GOOD dark soy sauce such as LKK Double Fermented or Premium Dark. Let it set for another hour in a ziplock bag. Then add a couple tbs of Chinese rice wine or mirin. Put in the fridge for at least 24hrs. I marinate mine for 3 days.
The whole reason for this is to get the beautiful red color without using food coloring. This takes some practice to get it just right but when you get it right, it will look like this.
Chicken thighs work well too with much less marination time.
First "sweat the pork" with some sugar for an hour. Then add a GOOD dark soy sauce such as LKK Double Fermented or Premium Dark. Let it set for another hour in a ziplock bag. Then add a couple tbs of Chinese rice wine or mirin. Put in the fridge for at least 24hrs. I marinate mine for 3 days.
The whole reason for this is to get the beautiful red color without using food coloring. This takes some practice to get it just right but when you get it right, it will look like this.
Chicken thighs work well too with much less marination time.
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Char Siu aka Chinese BBQ pork authentic and from scratch. I make mine from scratch but ingredients are really hard to find even in well stocked Asian markets. Just get some LKK Char Siu sauce and add some honey to it for the basting sauce. Red fermented bean curd and Chu Hou paste are a real PITA to find to make it from scratch.
First "sweat the pork" with some sugar for an hour. Then add a GOOD dark soy sauce such as LKK Double Fermented or Premium Dark. Let it set for another hour in a ziplock bag. Then add a couple tbs of Chinese rice wine or mirin. Put in the fridge for at least 24hrs. I marinate mine for 3 days.
The whole reason for this is to get the beautiful red color without using food coloring. This takes some practice to get it just right but when you get it right, it will look like this.
Chicken thighs work well too with much less marination time.
Nice!!!
I bought some of the char siu powder at the Asian market....loaded with red dye #40...
user 211287
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If you want to use dye there is a natural option...Annatto powder. Its cheap and has very little effect on the flavor.
The Lee Kum Kee Char Siu sauce probably has some dye too http://us.lkk.com/sitecore/content/US/Enterprise/Products/retail/onesteprecipesauces/Char Siu Sauce
Authentic Char Siu gets the color from cooking technique, red fermented bean curd (RYR), dark soy sauce and the sugar as it caramelizes during cooking. It took me a few tries to get it to look just like the BBQ at the Asian bakery shop.
If you can get red fermented bean curd and Chu Hou paste i highly recommend trying to make it from scratch. LKK sells the Chu Hou but the red bean curd might be a little tougher to locate. The paste was harder to find around here. I can to go to "China Town" to get it. The other items like Hoisin are easy to find.
This is what it looks like.
The Lee Kum Kee Char Siu sauce probably has some dye too http://us.lkk.com/sitecore/content/US/Enterprise/Products/retail/onesteprecipesauces/Char Siu Sauce
Authentic Char Siu gets the color from cooking technique, red fermented bean curd (RYR), dark soy sauce and the sugar as it caramelizes during cooking. It took me a few tries to get it to look just like the BBQ at the Asian bakery shop.
If you can get red fermented bean curd and Chu Hou paste i highly recommend trying to make it from scratch. LKK sells the Chu Hou but the red bean curd might be a little tougher to locate. The paste was harder to find around here. I can to go to "China Town" to get it. The other items like Hoisin are easy to find.
This is what it looks like.
user 211287
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Nice char on the dumplings. I love them that way. Try black vinegar and a little sugar in your dipping sauce. I add garlic, mirin (sweet sake) and a drop or 2 of sesame oil to mine also. You can skip the sugar if using mirin. Its pretty sweet.
Tonight I think I will try to cook up some steaks and Mushrooms. Found a few Morels the other day and I'm hankering for them right now! (Well, pretty much hankering for them all the time, but it's worse when they are sitting in the fridge teasing me!)
I'm doing them the way mom did them: dusted in flour and fried in butter. But I might make a mushroom gravy to serve with the steak when they are done cooking.
Just have to decide what kind of starch to go with it. Rice? Potatoes? Risotto?
I'm doing them the way mom did them: dusted in flour and fried in butter. But I might make a mushroom gravy to serve with the steak when they are done cooking.
Just have to decide what kind of starch to go with it. Rice? Potatoes? Risotto?
user 211287
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I love rice but when it comes to pairing with steak....POTATO!!!!
kev211
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Rice with steak? Rissotto, yes. But straight up rice... Nah, put that with the orange chicken. Potatoes are where its at for steak
trav77
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Twice baked potato or just some roasted wedges with herbs
Spaghetti with sausage meat in the sauce.
Well, Steak and mushrooms didn't happen last night due to reasons. Instead I finished off some ribs on the grill and make baked potatoes to go with it, and a simple salad. Washed down with a Rubaeus, from Founders. Normally I don't go for fruit beers, but this one tasted pretty good with the ribs.
https://foundersbrewing.com/our-beer/rubaeus/
![IMG_20170511_174321857_HDR[1].jpg](https://cdn.homebrewtalk.com/data/attach/342/342932-IMG-20170511-174321857-HDR-1-.jpg "IMG_20170511_174321857_HDR[1].jpg")
https://foundersbrewing.com/our-beer/rubaeus/
It is indeed; if you like Xiao long bao, Din Tai Fung restaurant there serves some amazing ones. They even have a branch in Taipei 101 building, I think.
Highly recommend it
They do have a location in the 101 mall! I found it on their web site. Gotta make that a dinner one night next time I am there! Thanks for the tip
