Topic: What Did YOU Cook Last Night? (Read 24342 times)

Doji Kioshi · « **Reply #240 on:** December 12, 2011, 01:16:56 AM »

Quote from: Daidoji Chikao on December 11, 2011, 04:56:08 PM

I'm impressed with decilitres! Though I'm confused by a flour measurement by volume instead of weight.

If it makes you feel any better, I'm entirely confused by measuring anything in a recipe by weight!

Everything is done by volume in the states, either tsp, tbsp, or cup. The only time I see weight is for a product that's not uniform, e.g. 2 pounds of apples or potatoes.

These look delicious! I was amused to see that your raisins are Sunmaid as well. I have to imagine the grapes are from somewhere in Europe and they're just using the brand name, though. Otherwise I'd think those would be expensive!

Asahina Shimato · « **Reply #241 on:** December 12, 2011, 01:59:53 AM »

Nah, they are from California alright. We hardly make any raisins out of our grapes (that is such a teetotaller thing to do!)

Togashi Ayame · « **Reply #242 on:** December 12, 2011, 05:40:29 PM »

Yeah, Sunmaid is imported from California and has for at least 25 years since I can remember the Sunmaid boxes from when I was a kid.

I always buy Sunmaid just for the nostalgia of it whenever I need raisins.

SpookyElectric · « **Reply #243 on:** December 15, 2011, 09:57:27 PM »

Tonight's dinner was marinated pork tenderloin over roasted tuber puree, with red wine pan sauce and fried brussel sprouts.

Tsuruchi Rose · « **Reply #244 on:** December 16, 2011, 09:37:09 AM »

I need to remember to take photos of my cooking experiments and baking and post here, as I have been doing a lot more lately

ninja · « **Reply #245 on:** December 16, 2011, 11:39:41 AM »

Quote from: SpookyElectric on October 17, 2011, 05:49:18 PM

Al Pastor Tacos and Tamalito. From scratch, naturally.

One of only a few occasions when it is permissible to liberally add cilantro.

The others would be Pho or Banh-mi.

SpookyElectric · « **Reply #246 on:** December 20, 2011, 07:55:00 PM »

Bacon Update!

Beware! This is gonna be a big one...

Started with raw pork belly:

Then I slathered them with my cure... a mix of curing and kosher salt (with sodium nitrate), spices, garlic, maple syrup, and Tennessee whiskey!!!

After which, they looked like this:

They went into the fridge for 9 days. Because 9 is a lucky number. During that time, they developed a rich brine that both cured and flavored the meat.

Then, they looked like this:

So I rinsed off all of the cure. No need for all that salt now.

Then the bellies went into the oven at the lowest heat possible for an hour and 30 minutes. We're not cooking it, after all, we're just drying it out.

Instead of oven-finishing the bacon, smoking would be a good way to add flavor and dry it out. It would take four times as long and there's a lot that can go wrong, but it really adds some awesome flavor! Sadly, I have no smoker. However, I do have some liquid smoke in the brine... just a drop for flavor.

One could make an impromptu smoker with a charcoal grill. The weather here was not kind enough for me to make the attempt, though. I will probably try this next time. And naturally, if I do, I will report!

After the meat dried in the oven, it looked like this:

At this point, it was just a simple matter of trimming off the skin and putting it in the fridge. Since it's cured, it will last between 4 to 6 months if kept in the fridge.

But you just KNOW I couldn't wait too long before trying! So here's one of our first applications for our home-made bacon, at the suggestion of my wife:

Bacon Cheeseburgers!

Each burger patty is 70% lean beef, 25% beef fat, and 5% sausage. And those are some strips of our homemade bacon beside them. In case you're wondering, those patties are seasoning my new 15" baking stone in time for Christmas!

Another shot, pre-cheese:

Final product!

I declare this experiment a success! This bacon is seriously delicious. And since it doesn't have a ton of water added (like the kind you get pre-sliced in the store), it doesn't shrink when you cook it! I don't think I'll ever go back to store-bought!

Once I've perfected bacon, the next logical step will be prosciutto!

Togashi Ayame · « **Reply #247 on:** December 22, 2011, 07:08:10 AM »

That looks amazingly delicious!

DJ Colburn · « **Reply #248 on:** December 22, 2011, 08:53:30 AM »

Quote from: SpookyElectric on December 20, 2011, 07:55:00 PM

Instead of oven-finishing the bacon, smoking would be a good way to add flavor and dry it out. It would take four times as long and there's a lot that can go wrong, but it really adds some awesome flavor! Sadly, I have no smoker. However, I do have some liquid smoke in the brine... just a drop for flavor.

I, sir, DO have a smoker! I think it's time to make me some bacon. You're an inspiration to us all!

SpookyElectric · « **Reply #249 on:** December 22, 2011, 10:10:36 AM »

Quote from: DJ Colburn on December 22, 2011, 08:53:30 AM

Quote from: SpookyElectric on December 20, 2011, 07:55:00 PM
Instead of oven-finishing the bacon, smoking would be a good way to add flavor and dry it out. It would take four times as long and there's a lot that can go wrong, but it really adds some awesome flavor! Sadly, I have no smoker. However, I do have some liquid smoke in the brine... just a drop for flavor.
I, sir, DO have a smoker! I think it's time to make me some bacon. You're an inspiration to us all!

Post your results!

And in case anyone missed it, here is the recipe I used. However, instead of thyme and juniper berries, I used 1/4 cup of cherry whiskey and three drops of liquid smoke. ...You shouldn't have to use the liquid smoke since you have a smoker. Also, be careful not to "oversmoke" or you'll lose those subtle flavors you put into the rub.

DJ Colburn, you are about to take your first step on a wondrous journey!

Togashi Ayame · « **Reply #250 on:** December 22, 2011, 06:58:20 PM »

I finished my last christmas present just now.
For my grandparents, I have filled a basket with many delicious treats, and the last piece to go in was home-made Nutbread.

Picture link from where I found the recipie

You need:
50 grams of yeast
2 teaspoons of honey
4 desilitres of cultured milk
2 tablespoons of butter (or margarine)
150 grams of walnuts
150 grams of hazelnuts
500 grams of wheatflour
1 teaspoon of salt
1 or 2 tablespoons of sugar
1 desilitres of sesameseeds

Chop the nuts roughly.
Melt the butter and add in the cultured milk. Make sure that it is not boiling hot. Add in honey. (If using fresh yeast instead of dry, stir the yeast into the milk-butter liquid)
Mix the nuts with the dry ingredients, and then add in the liquid. Mix until you have a smooth and solid dough. Let it rest until doubled size.
Work the dough then split it in two to make two breads. Roll them to round buns and let them rest for about 20 minutes. Glaze them with a beaten egg (I also glazed some extra honey on top while I let them rest), and then bake in the oven at 200 °C for 35 minutes.

Bread like these can be frozen to, so if you won't eat it all right away, put it in the freezer!

Doji Kioshi · « **Reply #251 on:** December 23, 2011, 01:17:31 AM »

Prosciutto is amazing. That is all.

Suzume Danya · « **Reply #252 on:** February 11, 2012, 05:36:34 PM »

Chicken and Gnocchi Alredo.

Daidoji Ryushi · « **Reply #253 on:** February 11, 2012, 05:44:46 PM »

Tonight will be soup from a can and grilled cheese sandwiches.

Don't judge me.

Asahina Shimato · « **Reply #254 on:** February 11, 2012, 05:50:30 PM »

Hey, that's what I had all week

In my defense, I have a new sandwich toaster that I have yet to get sick off. Once the novelty wears of, it's back to cooking properly.

*snrk*

Can't even keep a straight face!

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Author Topic: What Did YOU Cook Last Night? (Read 24342 times)