Non-BBQ Food pRon

nakedape

nakedape

Well-known member
poach said:
^^^thank you!
I've always used white vinegar as well, but one never knows when a quick question will yield a game changer.
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Got home and finally unpacked. Turns out, the label on the awesomesauce reads "organic brown rice vinegar."

Here's the website for the master: https://rushyspringsfarm.wordpress.com/

I only tasted two of his products, but holy hell, they were good. If anyone contacts him, mention the "Bread Shed" in Knoxville.
 
HappyHighwayman

HappyHighwayman

Warning: Do Not Engage
I'm using Bon Appetit's Chef Brad's fermented hot sauce recipe


youtu.be/UGjCeAbWKPo



Mostly Fresno peppers, a few Habeneros, some garlic and spices and salt and sugar.

If a hot sauce is too hot do you "water it down" with more pureed non-hot peppers?
 
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HappyHighwayman

HappyHighwayman

Warning: Do Not Engage
I just made some of my frozen won tons with the turkey stock and it was the best home made won ton soup I've mad, even when I do special won ton with pig's feet and napa cabbage and stuff.

ALso the main course was deep fried braised pig's ears sandwich with stuffing and slaw.


 
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HappyHighwayman

HappyHighwayman

Warning: Do Not Engage
While making the pastry cream again I decided not to temper the eggs and just throw the eggs and cornstarch right into the warming milk, which as you can guess was a horrible idea. I threw the whole mess into the blender and it perfectly mixed it and it was already slightly thick when added back to the pot. Formed a perfect custard in like half the time it usually takes.
 
ndirienzo

ndirienzo

Well-known member
Not food, but you all might still appreciate it... first go at rehandling some of my knives. Fun to get to throw some style into the handle and also build them a bit fatter for my large hands. Pretty happy overall, although handshaping is pretty damn hard to get perfect. Got to think of a jig to get that octagon perfect!

IMG_20171126_142912_710 by nicholas dirienzo, on Flickr
 
ratsblast

ratsblast

Well-known member
Those are some wicked knives, I always wanted one of them vegetable knives.

HH, you gotta either temper the eggs or put them into the cream cold, it sucks having it separate but sounds like you saved it, good job.
 
HappyHighwayman

HappyHighwayman

Warning: Do Not Engage
ratsblast said:
Those are some wicked knives, I always wanted one of them vegetable knives.

HH, you gotta either temper the eggs or put them into the cream cold, it sucks having it separate but sounds like you saved it, good job.
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Thank you, I retract my observations, my cream didn't turn out nearly as good as the first run, but I also forgot the extra butter melted in after. I realize when I do ice cream if I don't temper the eggs, I mixed them directly into the cream as you noted.

However, it was still devoured.
 
poach

poach

seeking balance
I've never made chili and I think it'd be fun. As in " pouring beer in my face all day while the rain falls and my chili thickens" fun. I've got three options:

1.Lopez-Alt: Looks mind blowing. Also looks like an expensive, hard to assemble-ingredient wise PITA....which I'm not necessarily averse to.

2. Babish: considerably less mind blowing, but cheap and easy while still allowing plenty of time to pickle my liver.

3. Yours

Beef a must, beans ok too. Whatcha got?
 
nakedape

nakedape

Well-known member
poach said:
1.Lopez-Alt: Looks mind blowing. Also looks like an expensive, hard to assemble-ingredient wise PITA....which I'm not necessarily averse to.
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Ha, ha! Good one. I too occasionally attempt the near-impossible first-try recipes. One I've used:

"Picnic" pork shoulder (bone in), spice rub and slow cook in oven. Cut off bone (into cubes) when cool and add black beans with sofrito that were made the day before. Add all those other ingredients including generous blackened and skinned peppers of choice. Use homemade chicken stock throughout. Garnish with roasted corn and cilantro. Done.

Found the ultimate black bean recipe: https://cooking.nytimes.com/recipes/12766-abuelo-pelaezs-frijoles-negros-black-beans
 
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HappyHighwayman

HappyHighwayman

Warning: Do Not Engage
My 10 year old Stand mixer's worm gear broke, a guy fixed it for not cheap but I didn't want to screw it up. Luckily I only paid $180 for it and it's a "heavy duty" model (but the smaller size). If I own it another 10 years it's fine. Nostalgia, etc. Much cheaper than a new model of course.
 
carries an axe

carries an axe

meat bone meat meat meat
nakedape said:
Ha, ha! Good one. I too occasionally attempt the near-impossible first-try recipes. One I've used:

"Picnic" pork shoulder (bone in), spice rub and slow cook in oven. Cut off bone (into cubes) when cool and add black beans with sofrito that were made the day before. Add all those other ingredients including generous blackened and skinned peppers of choice. Use homemade chicken stock throughout. Garnish with roasted corn and cilantro. Done.

Found the ultimate black bean recipe: https://cooking.nytimes.com/recipes/12766-abuelo-pelaezs-frijoles-negros-black-beans
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That sounds really intriguing and tasty. I've always relegated chili to the idea of a stew and that removes that whole process from the finished dish while keeping the same concept for the flavor. Pretty cool
 
Brokenlink

Brokenlink

Banned
Homemade pappardelle with fresh picked porcini, shallots, and olive oil. Topped with 30 month parm reg.

MFDAatK.jpg
 
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HappyHighwayman

HappyHighwayman

Warning: Do Not Engage
Yo what kind of pasta machine do you use?

----

My dad told me he's sending me a present, he's sending me some Omaha mail order steaks lol. What a great guy!
 
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