What did you cook?

Discussion in 'Food and Drink' started by Cspirou, Oct 15, 2016.

  1. ultrabike

    ultrabike Measurbator - Admin

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    In my opinion it is not what you eat, but how much. And how much is indeed difficult to control. There might be genetics involved as well.

    I learned to make pizza from scratch on my own. It's a bit of work but after 2 or 3 tries I think I nailed it. And it was awesome, mainly cuz I made it. I haven't done french fries and ice cream. But to me the secret for a great burger is the meat quality.
     
  2. Ice-man

    Ice-man Friend

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    I am forced to cook because of the schedules my wife and I have. I hate to cook. I'm not good at cooking and get absolutely no pleasure or satisfaction from the process itself. I often have to cook for five people, two adults and three kids. I usually make dishes that are simple to prepare and that I know the kids will eat...spaghetti, tacos, burgers etc.

    I do grill a good burger though. My secret is the rub of seasonings and olive oil. Lastly the meat must be seared to lock in the juices other wise you end up with a hockey puck. Also I have learned to make Shrimp Alfredo only because it's incredibly simple.
     
  3. yotacowboy

    yotacowboy McRibs Kind of Guy

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    48-hour baby back ribs are currently in the sous vide @138º, getting ready for 'murican advertising championships of the world.

    Last night was herbed baked eggs with pancetta and goat cheese, with a salad of arugula and spinach tossed in champagne vinaigrette with capers and pickled asparagus.
     
  4. a44100Hz

    a44100Hz Friend

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    I've liked these guys for easy to make recipes that taste really good:

     
  5. Ice-man

    Ice-man Friend

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    ^^ thanks, I'll give it a look.
     
  6. Kamikazi

    Kamikazi Friend

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    Cooking is something I've come to love in recent years. Made my first calamari on Wednesday evening, but still battling to get it to be as tender as you usually get it in a restaurant. Anyways, here is a photo of my effort at making lamb shanks.

    [​IMG]
     
  7. Cspirou

    Cspirou They call me Sparky

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    My sous-vide game is going up when I get this working. IMG_0283.JPG

    Got it for free from my butcher. It's a pro unit.

    Before I hacked a crockpot with a temperature controller. It wasn't a PID so it wasn't super accurate but it worked. At first I thought it was an inferior solution, but then realized that I didn't have to use just water. It was great for pork belly confit.

    @yotacowboy - What are you doing after sous-vide? Smoking? Grill?
     
  8. Cspirou

    Cspirou They call me Sparky

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    The rule is to cook for 2 min or 2 hours. Asian recipes tend to cook it short while European recipes will go longer.

    My stuffed squid was about 18min at a simmer and it didn't seem tough to me. But this is from a guy who thinks there is no such thing rubbery squid.
     
  9. ultrabike

    ultrabike Measurbator - Admin

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    So, breakfast: Chorizo con Huevo y Papas. (sweet and simple)

    For chorizo, avoid actual chorizo in the supermarkets (U.S.) and get Longaniza. The difference is that chorizo in the U.S. appears to be fat and lard, and longaniza actually has meat. In Mexico, Spain and other latin american countries, chorizo can mean many things. In the U.S. get Longaniza (Pork or beef).

    Ingredients:

    IMG_5322.JPG

    Potato Chopping:

    Only use half the chorizo and undress it. Also fine chop the potato for easy cooking.

    IMG_5325.JPG

    Cook the chorizo:

    Add corn or canola oil if needed. The longaniza will have plenty of fat which will be used to cook the potato and eggs, but depending, one may need a little oil. Break the longaniza/chorizo into small pieces with your spatula.

    IMG_5327.JPG

    Add the potatos:

    Turn them around regularly so that they don't get burned and get cooked evenly. Potatoes are ready when they are soft and sweet.

    IMG_5328.JPG

    Beat eggs and add salt to your taste to the eggs:

    I used 6 eggs. Food is for 4 people (2 kids + 2 adults). I beat the eggs and cook the potatoes at the same time.

    IMG_5331.JPG

    Cook until golden:

    It's up to you, but I do like my eggs well done and crispy (not burned though). Below still needs a little more time.

    IMG_5333.JPG
     
    Last edited: Feb 5, 2017
  10. Ice-man

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    Dude that looks so good! You make it look simple.
     
  11. ultrabike

    ultrabike Measurbator - Admin

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    It's relatively easy. You can substitute the chorizo or longaniza with your favorite ham, sausage, and so forth.

    Get all the ingredients ready: peal and chop the potatoes, scramble the eggs, and undress the chorizo (or chop your cold meats). Then put in the oils or fat stuff. Let them melt and be ready. Cook the meats with the fats and oils next (if using chorizo or fatty stuff, the meat and the fats is the same thing). Add the potatoes next and let them cook till soft. Steer so they don't get burned. The finer the potatoes are chopped, the easier and faster they will cook. Then add the scramble eggs. The order of when you do things is important.
     
  12. Ice-man

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    Got it and thank you.
     
  13. yotacowboy

    yotacowboy McRibs Kind of Guy

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    Nice! that is a good unit. Post bath the ribs are getting broiled plus butane torch. No grill, no smoker; small condo living. Just getting into sous vide.

    So far (since christmas) I've managed to not f**k up: shelled eggs all ways, NY strips, pork chops, tri-tip chunks, bone-in chicken breasts (f'ing gooooood), flan (amazeballz), salmon, cod. Next up, 72-hour beef short ribs, more fish, more veg. I'm an egg technique snob but I'm tempted to try bag scrambled eggs.
     
  14. FallingObjects

    FallingObjects Pay It Forward

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    [​IMG]

    'cook' is used lightly here. Broth is beef boulion + tamari + a tiny bit of honey. Salted butter was semi-browned and then added for savoury flavour.
     
  15. Acumulador

    Acumulador New

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    I love cook for my family. In my house we are six persons, and I'm the only one loves to cook for big group.
    I'm Spanish, and for sure my dishes are Mediterranean food.
    Today, I had made a very simple plate:

    Chipirones encebollados con arroz:

    Use a pan, 15".
    600gr shrimps in pieces less than 5cm.
    1 big onion
    2 portions of garlic (in Spanish dos dientes)
    1/2spoon salt
    1/2 sweet pepper
    2 Laurel leaf
    Parsley
    4 cookies, cheapest as you want.

    Make "powder of cookie" reserve.
    In the pan, put a basis of olive oil. Medium fire.
    Chop gently onion, garlic, parsley. Put in the pan, medium hot, until starts to boil and the onion turns transparent. In that moment, puts all the rest of the recipe, including the cookie powder.. No add water.
    45 minutes later, when the sauce is creamy and the shrimp is soft, it's ready.
    In the side, put some rice, and that's it.

    Regards.
     
  16. Cspirou

    Cspirou They call me Sparky

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  17. Cspirou

    Cspirou They call me Sparky

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    @Acumulador

    I'm going to make this shrimp recipe. Although i think a few things were lost in translation. What is the Spanish word for the 'cookies' you used?
     
  18. Acumulador

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    Galletas. Basic ones, without chocolate. Cookies, yes. Give a touch of switness and density. Use 5 units.

    You must use it like a powder. Instead to use flour.
     
  19. Cspirou

    Cspirou They call me Sparky

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    Petit Lu would probably work in France
     
  20. FallingObjects

    FallingObjects Pay It Forward

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    Eggs Benedict!

    Basil, Roma Tomatoes, Mozza, Eggs, Ciabatta Bun, and of course the Hollandaise sauce.

    [​IMG]
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    [​IMG]
     

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