What did you cook?

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

  1. yotacowboy

    yotacowboy McRibs Kind of Guy

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    always, ALWAYS, add twice what the recipe calls for when adding red pepper flakes to bucatini all'amatricana.
     
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  2. yotacowboy

    yotacowboy McRibs Kind of Guy

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    nice work!!!
     
  3. Cspirou

    Cspirou They call me Sparky

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    Amatriciana is a bit different as it uses onions and a big can of tomatoes to make a tomato sauce along with the guanciale. The linked recipe has fresh tomatoes which you kinda fry and should still be in chunks when you serve it. You also fry the guanciale as a first step until crispy whereas the lardo has zero browning and is added to the tomatoes later and cooked until translucent.

    Differences are subtle but result in a very different dish

    The red pepper flakes I find here are pretty damn hot. My wife is used to weak red pepper she found in pizza places in California and just dumped a whole bunch in her pasta. She regretted it
     
    Last edited: Jul 15, 2019
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  4. ekfc63

    ekfc63 Acquaintance

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    Its hard to beat Amatriciana. Its so simple yet a real crowd pleaser. Pork fat rules!
     
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  5. yotacowboy

    yotacowboy McRibs Kind of Guy

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    Another little trick when making pork cracklins, or rendering pancetta or guanciale to crisp: start in a cold pan with a tablespoon or two of water and a squirt of olive oil, and cook over low to medium low. Don't rush it.
     
  6. Cspirou

    Cspirou They call me Sparky

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    I've heard of people blanching pancetta and then frying it. I wonder if this technique is similar
     
  7. bixby

    bixby Friend

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    Balsamic shallot crusted rack of lamb.

    rack of lamb 006.JPG rack of lamb 007.JPG rack of lamb 009.JPG rack of lamb 010.JPG
     
  8. fp627

    fp627 Friend

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    Made dumplings with friends a while ago. Not the prettiest dumplings (or picture), but aside from myself, IIRC it was everyone's first time. Dumplings themselves were delicious. Lots of different sauce to let people experiment on their own but I made a "default house mix" of soy paste, condensed soy sauce, normal soy sauce, sesame oil, a little black vinegar, and a tiny bit of sugar.
    [​IMG]
     
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  9. bixby

    bixby Friend

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    They look yummy and just reading about the sauce made my blood pressure shoot up 50 points. :)
     
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  10. bixby

    bixby Friend

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    Inspired by those dumplings. This was new for me but apparently it is a popular thing.

    Soft and crunchy mini Taco shells made with Wonton wraps. Mine had ground pork, black beans, salsa and cheese.

    watch band 013.JPG
     
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  11. toddrhodes

    toddrhodes Friend

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    Steak dinner tonight. Sous vide @ 128 for 3 hours, then finished over charcoal and hardwood (which I then transferred to the fire pit to start a little fire to cap off the evening). Glazed carrots and mashed with gravy to round it out.
    [​IMG]

    [​IMG]
     
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  12. ultrabike

    ultrabike Measurbator - Admin

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    Smoked pulled pork using my good old Weber 18" (18 year old) grill:

    IMG_7244_medium.jpg

    Meat: Pork shoulder from Costco.
    Final internal temperature: 205 degrees.
    Taste: Pure awesomeness.

    Amazing what one can do with a simple $100 kettle grill.
     
    Last edited: Aug 11, 2019
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  13. Cspirou

    Cspirou They call me Sparky

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    I got the same kettle in France. About to do some pork ribs
     
  14. ultrabike

    ultrabike Measurbator - Admin

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    This is the one I have (older version though):
    https://www.homedepot.com/p/Weber-18-in-Original-Kettle-Charcoal-Grill-in-Black-441001/100034657

    [​IMG]

    My wife got it for me a long time ago, about 1 year into our marriage.

    All one needs is water and a charcoal holder for cooking:
    https://www.amazon.com/gp/product/B000WEMGM4

    But more importantly, a dual temp thermometer is a most:
    https://www.amazon.com/gp/product/B01GE77QT0

    Heat is controlled with the cheap vents (as with all similar type cookers).

    I used all kinds of wood as well to smoke the meat. Brisket comes out awesome as well. We finished 3 Ibs of brisket almost in one seat, cooked in this humble kettle.

    Ribs are a bit more tricky. Will try those later.
     
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  15. Cspirou

    Cspirou They call me Sparky

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    I have the charcoal holders. Aluminum foil pans for water are not the easiest to find though. I have lump charcoal, but I should probably get briquettes since it's better heat regulation
     
  16. bixby

    bixby Friend

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    More Wonton Wrapper madness

    #1 Bay scallops and potato mash with herby sauce
    food 017.JPG food 020.JPG

    #2 Mashed potato and Feta "pirogi"

    food 021.JPG
     
  17. bixby

    bixby Friend

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    My take on a simple Chicken Spiedini

    spedini 011.JPG spedini 012.JPG spedini 016.JPG
     
  18. toddrhodes

    toddrhodes Friend

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    Big BBQ cookout today.

    Brisket at 10 hours, now wrapped for the final run to 205-ish
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    About 8 hours in:
    [​IMG]

    And some pulled pork:
    [​IMG]

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    Still have chicken quarters to do, and some pork belly burnt ends.
     
  19. data.noodle

    data.noodle Acquaintance

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    I cooked a sausage at home last night for the first time in like 10 years, pretty satisfying dinner. =)

    [​IMG]
     
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  20. toddrhodes

    toddrhodes Friend

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    Some cut pics of the brisket, far and away the best I've done so far. Even the far corner of the flat was tender and tasty.

    [​IMG]

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