What did you cook?

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

  1. JohnCarter17

    JohnCarter17 Facebook Friend

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    Lets fast forward to May. After watching Alton Brown do a taste test on Cubanos, I wanted to make some.

    So after marinating overnight in the Mojo sauce, time to cook
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    And assembled
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    Since we make sourdough, I didn't care about making the proper style bread.
     
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  2. JohnCarter17

    JohnCarter17 Facebook Friend

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    I used a pork shoulder to make 3 3lb batched of sausage. Linguica, Bratwurst and Tumeric. This was a first for me. No added fat, just using what was in the pork shoulder. These were recipes pulled from the web.

    The Tumerics were the best by far. I will continue to tweak the recipes on the Brats and Linguica. What I want to hit is the taste of Gaspars (RI), which is available on most of the East Coast and parts of the SE in the Publix chain or supermarkets.

    So this is the tumeric on the left and the linguica on the right, no shot of the brats.

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    Linguica (I didn't have the right wine, next time I will use vinegar instead, I have 1 Gaspars left and can check what ingredients are listed and wine wasn't in there).
    https://honest-food.net/portuguese-linguica-sausages/

    Bratwurst (I didn't use any beef, so that will definitely contribute, but I didn't like the overall spice profile).
    https://www.curiouscuisiniere.com/wp-json/mv-create/v1/creations/38/print

    Tumeric (tripled up the recipe, but only twice on the salt, IIRC).
    https://www.allrecipes.com/recipe/245537/chances-paleo-breakfast-sausage/
     
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    Last edited: Jun 2, 2020
  3. JohnCarter17

    JohnCarter17 Facebook Friend

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    I am gonna leave this one as a mystery, but not a hard one...

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  4. Cspirou

    Cspirou They call me Sparky

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    Looks like duck prosciutto. Did you cure it yourself?

    Also see that you are a fellow Houstonian.
     
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  5. JohnCarter17

    JohnCarter17 Facebook Friend

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    Yeah, I thought it was an easy one.
    Cured, 2 weeks hanging in a garage beer fridge. Very rich fat and nice flavor. First time getting off my ass and doing it. It was just as easy as people said it was. Massive rosemary from the 2 6 inch stalks I put in the salt. Some white and black pepper before I wrapped it.
     
  6. mitochondrium

    mitochondrium Friend

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    @JohnCarter17

    never heard of beef in a proper Bratwurst (my cell is in Germany) and a proper Italian salsiccia beats a well made Bratwurst any day hands down.

    On my own at the moment I prepared a low carb dinner:

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    This place is really strange when I asked in the supermarket for the skirt steak they did not know anything about it but they have iberico.

    @Hrodulf don't move to Germany people here don't even know what skirt steak is. I asked at my local butcher answer was "no can do" even a rib steak needs to be preordered.
     
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  7. Hrodulf

    Hrodulf Prohibited from acting as an MOT until year 2050

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    My GF's folks live in Baden-Württemberg and I usually spend a few weeks every year there. The butcher shop is pretty oblivious in terms of beef cuts, but the meat section in the local supermarket is better. Once in a blue moon I'd see even t-bones. Here's the last thing I cooked there.

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    Came out pretty decent.

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    They do have pretty decent cured meatstuffs tho. BBQ meats are subpar as most are sold already marinated.
     
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  8. nishan99

    nishan99 Friend

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    Typical NY topping but with some gouda and parmesan cheese.
    The crust is more like a neapolitan style.

    Baked with a normal home oven under 4 minutes.

    [​IMG]

    [​IMG]
     
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  9. mitochondrium

    mitochondrium Friend

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    @Hrodulf That looks pretty decent I would say. You got a Swabian Pretzel, too. My girlfriend hails from Swabia and the people there are a little miffed that even in Germany lots of people think that Pretzels are typical bavarian, they think it is typical swabian.

    Right you are about the marinated stuff, if I buy a piece of meat to be put on the grill at my local butcher first question is "marinated?" and my answer is always "no". Actually the quality of the meat is good it is just that the cuts available are limited. Probably should move to the Bavarian hinterland.
     
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  10. bixby

    bixby Friend

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    Slutty Waffle - refried beans, adobo chili bbq beef, and simple poached egg.

    waffle 001.JPG waffle 004.JPG
     
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  11. BenjaminBore

    BenjaminBore Friend

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    Lockdown got me back in the kitchen after an extraordinarily long hiatus.

    Roast Chicken with butter and rosemary stuffed under the skin, and inside along with a few garlic cloves and a whole lemon.
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    I was working on my steak cooking skills a little. The first is a nice piece of sirloin in a toasted brioche bun with some emmental cheese.
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    ..and this is a mediocre steak with what turned out to be the star of the show in the butter and fresh parsley mushrooms.
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    My first attempt at an authentic Carbonara. There’s no cream in sight, just egg yolk, parmesan, black pepper, and pancetta (I didn’t have any Guanciele). The yolk mix essentially cooks in the steam of the freshly boiled pasta. It has to be served and eaten right away.
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    This here is my work in progress Neapolitan Pizza. To get started I sourced a super thick fireclay stone from Austria, san marzano tomatoes, caputo flour, imported extra virgin olive oil, and pecorino and mozzarella from a local deli. Unfortunately it is basically impossible to make Neapolitan style in a home oven that can only reach 270C/518F when 500C/932F is necessary to flash cook the very thin dough in about 60 seconds to keep it so soft. You lose so much water content with the long cooking time at 270C that it just isn’t the same, and getting the bottom, top, and middle to cook in balance is a real challenge. My oven isn’t a particularly good one either so I expect it is further hampering my efforts.
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    This was made from a kit that was kindly sent to us. I got the dough nice and thin by hand (You can’t use a rolling pin as it forces all the air out, you’ll end up with a cracker). This was my first time making a frying pan pizza. Starts in the pan and finishes under the grill. I think it may be the way to go for making pizza at home.
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    Last edited: Aug 17, 2020
  12. yotacowboy

    yotacowboy McRibs Kind of Guy

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    Link to the recipe for this frying pan pizza?
     
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  13. BenjaminBore

    BenjaminBore Friend

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    No recipe for that one as it came all ready to put together, but here’s the video that shows you how:


    Have a look at Vito Iacopelli’s youtube channel, he may have something more detailed: https://www.youtube.com/c/vitoiacopelli
     
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    Last edited: Aug 16, 2020
  14. bixby

    bixby Friend

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    Nice technique, although he burned his pricey "pepperoni". Using a non-stick for the crust beats the hot cast iron skillet method, which I have tried. Much easier to position the dough. A tweak I might try is to move it down a bit from the broiler to keep any toppings from getting too charred..

    Thanks for the video. BTW, your pizza looked very nice! Hope it tasted great as well.
     
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    Last edited: Aug 16, 2020
  15. yotacowboy

    yotacowboy McRibs Kind of Guy

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    very cool. will definitely try this.
     
  16. BenjaminBore

    BenjaminBore Friend

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    As we’re on the topic of pizza I thought I’d share where my original research lead me. Wanting to learn how to make pizza I thought I’d start with the original. Neopolitan style. So to start I had to find the best one I could to try for myself and have a true point of reference.

    L’Antica Pizzeria da Michele in London is what I found which is franchised off of the extremely well regarded one in Naples. It changed my understanding of pizza entirely. It is really more of a delicacy which I’d never considered before, and I think I understand the purist attitudes now. Pizza in this style shouldn’t be tampered with. Adding anything throws off the balance of how it cooks in that brief 60 seconds. The flavours between the tomato, mozzarella, extra virgin olive oil, and pecorino are in perfect harmony. I’d never had that umami characteristic in a pizza before. The base is incredibly thin, nicely charred, yet so soft. It tasted utterely amazing.

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    Close ups
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    Prepped for the oven
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    Last edited: Aug 16, 2020
  17. Cspirou

    Cspirou They call me Sparky

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    I went all out and made a full English breakfast

    F1940EAF-83BE-4723-899C-9442063925A0.jpeg

    You might not see everything so these are the elements:

    -bacon
    -back bacon (Canadian?)
    -pork sausage
    -blood sausage
    -fried mushrooms
    -fried tomatoes
    -Heinz baked beans
    -fried eggs
    -toast
     
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  18. Thad E Ginathom

    Thad E Ginathom Friend

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    That is the food that I miss since I emigrated. Especially served in a proper "greasy-spoon" caff.

    I did make fried eggs and chips a couple of days back.
     
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  19. Cspirou

    Cspirou They call me Sparky

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    I mean I don't know how authentic it is. All meats were sourced in France. The most british thing are the beans. The non-processed foods though should be pretty close
     
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  20. Thad E Ginathom

    Thad E Ginathom Friend

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    I'm sure that the French touch could only have made it better :)
     
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