Vash & Tobra, what are you cooking this weekend?

[s_morrison57]

Just wondering what culinary masterpieces your putting on the table next

[legion]

I was going to do a traditional rabbit paella tonight. Wife is out of town. (She won't eat rabbit.)

I wanted to do something French for watching LeMans, and this is the closest I'll get.

Oh, and choriza con huevos y queso for breakfast.

[vash]

funny you should ask. i volunteered for today's swing shift. all my euro co-workers wanted to watch soccer.

BUT, i am doing my 1st loaf of crusty artisanal bread!!! it is 3 hours into an 18-20 hour rise..
i'm baking it tomorrow morning. i'll post up the results,,good or bad.

sure my chickens will eat crap bread.

[s_morrison57]

Pic's guys

[legion]

[Rick Lee]

I'll volunteer.

I am making my first-ever attempt at lasagna. Since about the age of five, my then best friend's mom made the most killer lasagna and my mom could never get the recipe right. I still keep in touch with this woman and got the recipe a few mos. ago. Now I'm trying it. Photos and report to follow.

Also, the other day I had the most killer omelette at Racine's in Denver. It was with boursin cheese and mushrooms and was to die for. So I'm trying that one tomorrow.

[Tobra]

Not cooking tonight, soccer game, yesterday, crashed early, tomorrow?

[syncroid]

From last weekend. Kahlua pork that had been on the grill for 8 hours.

[Rick Lee]

Coming right along so far.

[jyl]

Making stock and my quasi-version of demi-glace. It'll take the rest of the weekend but I don't do it very often. Cow bones and knuckles, pig bones, tomato paste, roasted veggies, some cow tendons; 7 hours of simmering left to go; then red wine and stuff.



For tonight, some oxtail stew. Basically just cow tail, mirepoix, red wine, bay leaves, some herbs, and 2 lbs of cow tendons for the gelatin. Guess I'll make some rice to serve it with.



Picked these up, going to deep fry them - one in fillets, the other whole. Maybe tommorrow.



And one of these quarters is getting simmered in sake tonight - trying to learn Japanese cooking - the rest are going into the refrigerator. I might make some scary sashimi, just for me.

[vash]

mmm tsing tao..

jyl...kudos to fish. nice. ever marinate a salmon head in sake, and ginger..then grill it? i do it for some japanese friends..too rich and bony for me, but i love making it for them.

i just ate a chinese tamale..medium good. i really dont like them, but chinese folks hand them out this time of year..something about the harvest?

(hate swing shift. the blaster in charge, asked me to leave the tunnel. this guy doesnt know me, so he gets nervous with me around high explosives....at least until the schedule 9:00pm blast)

[jyl]

No, I should try that - how much flesh is there on a salmon's head? How many do you need per person?

[vash]

Originally Posted by jyl

No, I should try that - how much flesh is there on a salmon's head? How many do you need per person?

john..there is a ridiculous about of meat on a salmon head. you can order it at sushi joints here in the bay area. it comes with the "collar", which is all meat. fish mongers toss them, but asian grocery stores sell them cheap. smell the gills before you buy..you want to smell NOTHING. have them split them and remove gills and i guess brains..one big nerf football sized head can feed three hungry japanese women..

ziploc bag. marinate with some cheap sake. and sliced ginger..if you want you can add a bit of soy sauce, and a mashed garlic clove. 2 hours.
pull them out, dry them with paper towels. go crazy with salt and pepper. (takes a good bit of salt..experiment..i dont know how much soy u used)..put them over hot coals..skin side down. they will smoke and char a bit. once you get them good and brown on one side..flip them to the meat side, and cover the grill. about 8-10 minutes..pull them. use a small knife and test for doneness.

remember to clean you grill before grilling..wire brush when hot..wipe them down with a paper towel dipped in veggie oil. if you dont..you will destroy a head by having them stick.

serve with a waaay better sake..and stand back when the japanese women get flirty..block them with your wife.

[Dottore]

Originally Posted by syncroid

From last weekend. Kahlua pork that had been on the grill for 8 hours.

That looks sensational. Any chance for a recipe?

Also, how do you keep a Weber (if that's what that is) going for 8 hours????

[syncroid]

Dottore, I just spoke with the wife. She usually does not share recipes but she said she would write it out and I will PM it to you.
That is on a Weber. The grill folds up on either side and you just add charcoal occassionally and keep an eye on the temp. We try to keep the temp between 350 and 375 degrees. Once you get the upper and lower vents set, its pretty easy.
Her Kahlua Pork is out of this world! I should weigh 500lbs. Luckily I don't.

[Don Plumley]

1st wood fire Paella of the summer:

[Don Plumley]

Pic wouldn't show from Facebook:

[vash]

you guys...!!! i want each and everyone of you as neighbors!! holy..paella..kahlua pork..ABOVE GROUND!!

[HHI944]

I did the farm CSA thing this year and have been inundated with various fresh veggies. Today, I made Haluski (Fresh Cabbage, probably the last I'll see in my shares), Zucchini and carrot muffins and shortbread, not because it used any of the veggies, just wanted shortbread. Did a greens medley with Collards, Turnip greens and Kale last week that had some serious flavor kick.

[jyl]

Whew, just strained the smaller pot of stock through cheesecloth and put it in the freezer. Got about 1 qt of stock. The bigger pot of stock is reduced about 1/2 way after 8 hours of simmering. Tommorrow I'll strain it, add red wine, and keep reducing. Should eventually get about 1-2 pints of quasi demi-glace. It isn't real demi since they were beef bones not veal, but close enough for me.