What did I cook this weekend.....

[applescrap]

Your food always looks so good evilgrin. Love the spicey.

 

[theinterneti]

Ribeyes, sliced (1" thick) myself from a roast. Kosher salt, large cracked pepper. Cast-iron skillet, ripping hot. 3 minutes and 15 seconds per side. Remove from pan and rest, covered loosely. Reduce heat to medium. In the same pan sautee onions, garlic, and mushrooms in butter until brown. Add about a cup of homemade (everyday) cider and reduce by half. Add Worcestershire, Oregano to taste.
Enjoyed with oven roasted red potatoes and brussels sprouts.


I can't overstate how much I'm loving my homebrewed cider for cooking. The stuff is INCREDIBLE for braising a piece of pork or chicken too. Cider braised chicken thighs and onions over rice FTW.

 

[theinterneti]

Chicken thighs and dried yellow potato curry with my best Akita Otome short grain rice

That looks very tasty. Chicken thigh curry was one of my families staples, growing up. My grandfather was from punjab, my father was raised in Fiji (very large Indian population there) and he taught me to make this.

I brown the thighs first and set them aside, then sautee veggies (carrot, celery, potato/parsnip, sweet and spicy peppers, etc.), return the chicken, add chicken stock (maybe also cider or lighter beer?) and spice mixes to taste, cover and braise for ~35 minutes. Then I shred the chicken into the veggies/sauce and ladle that over the rice.

I use curry powder and garam masala from World Spice Market in Seattle. I also mix in some of the cheap curry powder from the grocers bulk section. That way I can dial in exactly the flavor I'm looking for at the moment. Bagged blends are great if you find one that you love and can keep getting it.

I was raised using basmati/jasmine rice for curries. I'd Save that fancy Akita Otome for teriyaki night!

 

[user 211287]

Yep, i browned the thighs first and removed them from the pan. Then made a "sofrito" with the onions/garlic/celery/spices/ect. Add some stock and turn up the heat for a few minutes to really soften/deglaze it. Turn down the heat a little return the thighs, more stock and the dried potato. I add some coconut powder also but thats totally optional.

I used vadouvan curry powder from myspicesage and Rajahs garam masala. Vadouvan is a Indian inspired masala from France. Usually has fried shallots, rosemary, thyme and other spices. I used aji panca and a half of a scotch bonnet for the heat. Aji panca is very mild but has a slight "habanero type" flavor. Aleppo also works extremely well for this if you dont like the "chinense" flavor or aroma. I like it a lot with curries.

This is a excellent all around curry powder and works especially well for Caribbean curries but its very mild.
https://www.myspicesage.com/vadouvan-curry-spice-p-1282.html

Ingredients: Dehydrated Onion, Dehydrated Garlic, Fennel Seeds, Turmeric Ground, Cardamom Ground, Cumin Ground, Mustard, Fenugreek Powder, Thyme Ground, Red Pepper Powder, Black Pepper Ground 28 Mesh, Curry Leaves Powder, Rosemary Ground, Nutmeg Ground and Cloves Ground

Short grain is the classic rice used in Korean curry rice and served with Japanese curries. I spent over 4 years in Japan. My favorite is actually jasmine with curry but i was craving a good short grain. A 15lb bag at my market is only about $22. Imported Akita rice will be 10 times that cost or more if you could even find it in the USA. Imported Koshihikari would set me back over $100/7lbs by the time i paid for shipping.

 

[theinterneti]

made a "sofrito" with the onions/garlic/celery/spices/ect.

That's some highfalutin' cookin' talk there pal. I love it.

Coconut powder? In curry? None for me, thank you. I had already eaten thousands of bowls of curry before I went to my first Thai place and was most unpleasantly surprised when I ordered "curry". It's fine, I've loved most of the other Thai dishes I've tried.

I've never dabbled with the french-style Vedouvan curry powders. Right now I have southern Madras style, which I like a lot but could maybe use a bit more tumeric and fenugreek for some bitterness. That's why I also use the cheap stuff. When I run out of Madras, I will pick up some Vedouvan and give it a try. You have inspired me! Maybe rosemary will be good with curry?

I admit that I've used Homai rice as a bed for curry a number of times. I've also enjoyed the Japanese curries I've tasted. Those seem to be regularly served over short-grain rice. How much does it honestly matter anyway, they all soak up the curry fine.

I just looked at a recipe for Japanese curry and, oh my. Apples? and honey? and ketchup?!? Another one has cocoa powder!?! Eccentric. I have never dreamed of putting ANY of that in my curry. Hmm.

 

[user 211287]

There are sorta two main styles of Japanese and Korean curries. Regular and Vermont. The Vermont style is sweeter and some like apples in it. Ive gotten away from most of those prepackages powders and roux bricks just because they are salt bombs. S&B medium curry roux though is really tasty. Its just a curry without the additional sweetness.

Coconut isnt just a Thai thing when it comes to curry. Its wildly popular in Malaysia/Singapore and parts of southern India. Not uncommon in some Caribbean curries either.

You missed it in the madras link you posted and there is another style called kerala or nadan/ndan...cant remember exactly.
https://www.silkroaddiary.com/madras-curry-2/
1/3 cups unsweetened light or regular coconut milk


In Jamaica they add other spices to curry including thyme and All spice. The vadouvan is great for them. Mainly because the one i get has no added salt and its mild. I can crank up the flavor and heat just the way i like it.

 

[applescrap]

Yep, i browned the thighs first and removed them from the pan. Then made a "sofrito" with the onions/garlic/celery/spices/ect. Add some stock and turn up the heat for a few minutes to really soften/deglaze it. Turn down the heat a little return the thighs, more stock and the dried potato. I add some coconut powder also but thats totally optional.

I used vadouvan curry powder from myspicesage and Rajahs garam masala. Vadouvan is a Indian inspired masala from France. Usually has fried shallots, rosemary, thyme and other spices. I used aji panca and a half of a scotch bonnet for the heat. Aji panca is very mild but has a slight "habanero type" flavor. Aleppo also works extremely well for this if you dont like the "chinense" flavor or aroma. I like it a lot with curries.

This is a excellent all around curry powder and works especially well for Caribbean curries but its very mild.
https://www.myspicesage.com/vadouvan-curry-spice-p-1282.html

Ingredients: Dehydrated Onion, Dehydrated Garlic, Fennel Seeds, Turmeric Ground, Cardamom Ground, Cumin Ground, Mustard, Fenugreek Powder, Thyme Ground, Red Pepper Powder, Black Pepper Ground 28 Mesh, Curry Leaves Powder, Rosemary Ground, Nutmeg Ground and Cloves Ground

Short grain is the classic rice used in Korean curry rice and served with Japanese curries. I spent over 4 years in Japan. My favorite is actually jasmine with curry but i was craving a good short grain. A 15lb bag at my market is only about $22. Imported Akita rice will be 10 times that cost or more if you could even find it in the USA. Imported Koshihikari would set me back over $100/7lbs by the time i paid for shipping.

Wow, love it. Where is the short grain rice dang it. I am sick of medium grain parading around like short. I obviously need to go to the asian market here in Denver. I got royal basmati at sams but I only crave short grain. Didnt realize it got that expensive. I love Indian food, please help me. I dont think I understand the spices. I love asian food too, time I dial it up. Thanks guys for the inspiration.

 

[theinterneti]

@applescrap short grain is widely available most places here in Oregon. Usually I see homai and Calrose. It shouldn't be too expensive unless you get the stuff from Japan.

@Evilgrin You know your curries. I am impressed.

Not knowing what the Japanese places I've gotten curry at used I've loved it. Don't mind the milder and saltier flavor and a balanced sweetness is pleasant. I love adding, sweet potatoes for example to add a mild sweet element to my curry. Corn can even be nice.

Yes a friend with background in Karala explained this to me. He considered me a madman for disdaining it. We drank a lot of black butte and smoked a lot of weed while playing soulcalibur 3-4 and arguing about curry! The powder isn't so bad, I dont think it makes it so sweet. I know some curries people think are good, I just find too sweet.

Maybe I will keep an eye out for Caribbean curry. I might have seen it on a menu once or twice. I assume they are dropping scotch bonnets in there?

 

[bob1852]

Wow, love it. Where is the short grain rice dang it. I am sick of medium grain parading around like short. I obviously need to go to the asian market here in Denver.

I really like the one on Alameda Ave (Pacific Ocean International Market, I think). The dim sum place next door (Asian Superstar) is really good, too.

 

[user 211287]

Applescraps, the short grain i get is not as sticky as Koshihikari which is super good too. You wont find any Japanese imported at local markets. There are a few grown in Cali that are pretty good. Calrose is not a true short grain. Its a hybrid medium but its not bad at all. Kokuho Rose pink label being the best Calrose ive tried.

If you can find Tamaki Gold Koshihikari from Cali.... grab a bag. None of my markets carry that one but its probably the best in the US. Not terribly expensive either but chances are you will only find it on the west coast or Amazon.
http://www.tamakimai.com/#product

I get this brand. Ive had the top 3 in this list. They are all pretty freaking good and very reasonable.
http://products.wismettacusa.com/categories/rice/

Kagayaki Select is also another Cali grown Koshi or Koshi hybrid and its good.
https://www.amazon.com/dp/B0057H5JP2/?tag=skimlinks_replacement-20

Ive had a couple from Korea that are very good for the money too.

 

[applescrap]

Thank you all very much. Great ideas. I will look for them. Yeah, took the words out of my mouth, just didnt post last night. Calrose is medium grain imo and is definitely not what I am looking for. That would be one of the rice parading around as short grain. The kokuho rose is what I used to eat in college abd I recall it being shorter grain. Appreciate all the info.

 

[passedpawn]

Thank you all very much. Great ideas. I will look for them. Yeah, took the words out of my mouth, just didnt post last night. Calrose is medium grain imo and is definitely not what I am looking for. That would be one of the rice parading around as short grain. The kokuho rose is what I used to eat in college abd I recall it being shorter grain. Appreciate all the info.

I buy Bomba rice on Amazon for paella. It's a VERY short-grained rice and is perfect for making the paella. Not sure about japanese/sushi usage. It's certainly not sticky, if you need that. Here's a picture of it in action I make that paella on the Weber kettle grill.

 

[Hoppy2bmerry]

^^ I'm drooling over my breakfast of yogurt wishing it was paella.

 

[user 211287]

Im going to have to try the Bomba. Japanese short grain wont work well for some dishes. Its too sticky for things like arroz con pollo. I would not use it for things like sushi. Without the "sticky" your roll would just fall apart. I imagine it would be great for things like peppers stuffed with rice and meat.

Im really lucky because i have no less than 2 huge Asian markets and both have a great selection and pricing. I also have 3 small Korean markets that also have good pricing. The largest market close to me always has the top 3 in that list for under $25/15lbs. Good Thai Jasmine is much cheaper too. The market's owners are Thai and they have huge bags of it.

So availability has made me somewhat snobbish when it comes to rice.

 

[passedpawn]

Im going to have to try the Bomba. Japanese short grain wont work well for some dishes. Its too sticky for things like arroz con pollo. I would not use it for things like sushi. Without the "sticky" your roll would just fall apart. I imagine it would be great for things like peppers stuffed with rice and meat.

Im really lucky because i have no less than 2 huge Asian markets and both have a great selection and pricing. I also have 3 small Korean markets that also have good pricing. The largest market close to me always has the top 3 in that list for under $25/15lbs. Good Thai Jasmine is much cheaper too. The market's owners are Thai and they have huge bags of it.

So availability has made me somewhat snobbish when it comes to rice.

It soaks up a lot of juice, so consider increasing that when using Bomba. Your local store might not have the Bomba, but you can always get Arboria, which is similar I've heard.

 

[passedpawn]

^^ I'm drooling over my breakfast of yogurt wishing it was paella.

Me too! I cook it over hot coals and get a crispy caramelized socarrat on the bottom. Feeding broth a little at a time allows that to happen - that is, if you put all the broth in at the same time the socarrat doesn't form.

 

[user 211287]

My father hates sticky rice so he eats mostly basmati but its too fragile. The large market actually has a large variety of Hispanic selections too. I will check next time im there. Its where i get the papas seca and aji panca paste which can be a PITA to find also. Goya offers Valencia rice and they have tons of Goya products.

 

[user 211287]

Got some chili started. Little different pepper powder mix than normal but tastes pretty much like chili sofar. Adding black beans and pinto beans after the meat has time to braise. Its 2/3rd ground chuck and 1/3rd ground pork.

 

[VApatriot]

I'm tell you guys, these things are addictive. I added shredded Cabot extra sharp white cheddar cheese to this batch. We've eaten them with grilled steak served with Chef John's 'Bourbon Pepper Pan Sauce' (link below and btw if you watch his video, I'd never cook a steak in a pan on the stove unless I had no other choice), pecan crusted lamb chops (see my previous post), oven baked pork chops, grilled pork chops, you get the idea. The thing we like is that you can freeze them in a ziplock freezer bag, take some out and heat them up in the oven for a quick and delicious side dish.

https://foodwishes.blogspot.com/2018/10/baked-potato-puffs-new-way-to-pomme.html

Link for the bourbon pepper pan sauce(not shown): https://foodwishes.blogspot.com/2018/06/bourbon-pepper-pan-sauce-learning-skill.html

 

[theinterneti]

@passedpawn -- LOL, that paella looks HUGE. How many diners for that feast? Nice table!

@Evilgrin -- I like the Madras-style curry powder blend I got at world spice market, not following the traditional madras style recipe! I see what you did there.
Oh man. Here we go again! Prepare yourselves for a long-winded chili post!

Chili is another dish which was very formative in my culinary history. First I heavily salt and sear chunks of beef and then braise those in a blend of rehydrated and pureed chilis. Usually Ancho, Chipotle, and Pasado -- this gives the chili an autentico Mexican kick of bitterness that you might find in good enchiladas. To this I add a can of tomato paste and some of the seasonings listed below (Maybe beer/cider?) and place in the oven.

While the meat is in the oven I caramelize lots of onions low and slow for about half an hour. After that I add LOTS of garlic and a couple of serranos w/seeds or maybe some little red dried japanese chilis. Then canned tomatoes (and maybe some beer/cider?!?) and the braised meat. Season with ketchup, Worcestershire, liquid smoke, chili powder, cumin, garlic and onion powder, oregano, black pepper, sage and thyme,

After about half an hour I add the beans which were cooked separately and cover everything with beef stock. Season to taste with seasonings above and fine tune the final flavor with soy sauce (salt), malt vinegar (just sour), worchestershire (umami), tabasco (heat and sour), and/or ketchup/bbq sauce (sweet).

I'm hoping someone finds the above useful. Because -- Now I NEED CHILI and the only beef I have on hand, the remaining ribeyes, and 2 ribs from that roast. --Chili would surely be a waste of those ribeyes though!

Will @Evilgrin do another one of my culinary staples next? LOL, I hang on the moment. Shredded pork, chicken parm, meatballs, french toast, fried fish, or perhaps arroz con pollo? I have others, of course.

@VApatriot -- What is this culinary wizardry? At first I thought these were chedder biscuits. Looking at the recipe, it's some sort of unholy amalgam of choux pastry and mashed potato? I have GOT to try that! Leave it to the french. I'm very familiar with their princess potatoes, but to this day have never heard of french prince potatoes.

 

[passedpawn]

@passedpawn -- LOL, that paella looks HUGE. How many diners for that feast?

I've made it several times like that. It'll serve 8 easy. Probably more. That's a 20" pan.

 

[Hoppy2bmerry]

Just a basic boneless porkloin roasted. I haven't been cooking much this week with 3 holiday parties and a late night at the office, so this was it for tonight.

 

[user 211287]

 

[user 211287]

I hang on the moment. Shredded pork, chicken parm, meatballs, french toast, fried fish, or perhaps arroz con pollo? I have others, of course.

Did the chicken and rice (Peruvian style) already and you missed it. I didnt have the correct rice and had to use breast meat.

https://www.homebrewtalk.com/forum/threads/what-did-i-cook-this-weekend.435844/page-364#post-8430273

I dont go over the top with chili but i do play around with various pepper blends. This one had a bunch of dried peppers from this years garden. Including NuMex Big Jim, Antep Aci Dolma, Aji Panca and a couple other mild middle eastern peppers. The Antep is a hot bell from Turkey. Looks like a bell but its very sweet and a solid jalapeno heat. The powder blend was rounded out with commercially available paprika and ancho powder.

I do get a little more creative with bean soups/stews like Brazilian Feijoada and Spanish fabada but without the blood sausage....not a fan of blood sausage.....Stay tuned for seco de res or a variation of it using dried potatoes. Im out of them atm so it my be awhile before i can get back upto that market.

Love the flavor of the Peruvian pepper pastes. https://eatatourtable.com/peruvian-beef-stew/

 

[S-Met]

Usually I see homai and Calrose. It shouldn't be too expensive unless you get the stuff from Japan.

One of Japan's highest rated rice is grown in Northern California. The rice growers don't even sell their top label in the US, they export 100% to Japan.
When I get back home in a week, I'll see if I can find the brand.

 

[user 211287]

Tamaki Gold is a Cali grown Koshihikari that thought of very highly in Japan. You can buy it in the USA but it may cost you double what other Cali grown Koshihikari cost. That is still WAY cheaper than you will pay for Japanese grown.

Tamaki Gold has been evaluated by the Japanese Association of Rice Taste Appraisers and was ranked among the top Koshihikari grown in Japan

One brand i have not tried yet is Matsuri Golden Koshihikari. If you like something a little less sticky and similar flavor try the Akita Otome or if you can find it Akita Komachi. I have not seen that one around in awhile.

Got some deeeeeppp pockets?....here you go...THE REAL DEAL for $185/5kg
https://www.amazon.com/dp/B005GNVF6E/?tag=skimlinks_replacement-20

 

[passedpawn]

Tamaki Gold is a Cali grown Koshihikari that thought of very highly in Japan. You can buy it in the USA but it may cost you double what other Cali grown Koshihikari cost. That is still WAY cheaper than you will pay for Japanese grown.



One brand i have not tried yet is Matsuri Golden Koshihikari. If you like something a little less sticky and similar flavor try the Akita Otome or if you can find it Akita Komachi. I have not seen that one around in awhile.

Got some deeeeeppp pockets?....here you go...THE REAL DEAL for $185/5kg
https://www.amazon.com/dp/B005GNVF6E/?tag=skimlinks_replacement-20

I love the fake reviews on stuff like that (reviewer says "it's special" haha). I occasionally buy watches on JomaShop. Fake reviews for the $1M watches are funny as hell - go here and here and read reviews for a laugh.

 

[Schlenkerla]

Smoked pork tenderloin. I'm eating BBQ beans and slaw with this.

 

[Hoppy2bmerry]

Pecan crescent cookies.

 

[S-Met]

Pecan crescent cookies.

Good job with your knife work!