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Yes, I make my bread in an upside-down cast iron dutch oven. It's like a steam dome and helps the crust. We like firm bread, but i want it to three dimensional and I haven't found a way to get it to stand up in the oven without falling flat without kneading it to give it some body.
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Miso marinated and blackened hasselback salmon cooked in the air fryer. Topped with green onions, avocado, cilantro and cucumber with a mayo, soy, siracha and maple syrup sauce. YUM!
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Ribeye in cast iron (Lawrys or McCormick's montreal) and simple salad.
http://forums.pelicanparts.com/uploa...1705938018.jpg |
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http://forums.pelicanparts.com/uploa...1706470574.jpg
Spare ribs, browning - to be pressure cooked in sauce |
http://forums.pelicanparts.com/uploa...1706470669.jpg
http://forums.pelicanparts.com/uploa...1706470725.jpg Spanish mackerel. Fillet, then soak in ice water, water changed 3X. Boil a small pot of miso soup, flame off, slip ice cold fillets into soup, the soup will gently cook the fish to the perfect consistency. Brush with carmelized Yoshida sauce. |
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Homemade crust and baked spinach pie
http://forums.pelicanparts.com/uploa...1707496612.jpg http://forums.pelicanparts.com/uploa...1707496620.jpg |
A suggested marinade for Salmon, I just tried and was blown away.
1. Honey 2. Soy Sauce 3. Dijon or Spicy Brown Mustard 4. couple dashes of Mrs. Dash seasoning 5. couple dashes of ground black pepper Marinade for 30-45 minutes at room temp. Or 1 hour refrigerated. Helps to cook the salmon at room temp though. Easy and incredible...... |
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Delicious ham and cheese sammich!
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It's just a meat with spinach, onion, carrot, maybe sweet potato, whatever, spices in a crust. Use whatever. Many variations and names. Not much different between a burrito and a soft taco.
The pie crust recipe I've got written down: 2 1/2 C standard flour. 1 1/4 t salt aka a dash 1 T sugar aka a big dash 3/4 C shortening cold I used lard 6 T unsalted butter cold. 8 t - 1/2 C cold water idk what is optimal but make it workable but not like pancake batter Superman (thx btw) mentioned using cold water and fats and not over-mixing. Everyone needs an essential pastry cutter and big heavy bowl to make crust. Add a little at a time and cut in for small globules and flaky crust. Add water at end to help the flour stick together. Cut into fist sized balls. This made two or three. Rest a few hours in fridge at least before freezing or using. 400 deg. 20-30 min. on a flat cast iron skillet. |
Ciabatta bread(this is Trader Joes which is larger than Aldi), a piece of frozen chicken sliced in half with panko and cooked in cast iron w/olive oil, one piece of bacon, pesto paste, whole grain mustard , mayo, mozz or provolone or mild swiss.
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Top Sirloin Santa Maria Style
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My Indian friend is staying with us again. In May, we'll head to Delhi for wonders of wonders and culinary delights.
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I’ve been steaming foods lately
Here is Cantonese Steamed Chicken. Maybe my favorite childhood food memory.http://forums.pelicanparts.com/uploa...1711131988.jpg |
That looks delicious, Cliff!
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I guess this can go in this thread.
Just finished another batch of hot sauce.. Chipotle morita, garlic, toasted cumin, fermented for about 6 weeks.. I released a toxic cloud of hot sauce vapor when I took the lid off the blender after I pureed the mash.....after the tears and coughing fit passed I bottled lol http://forums.pelicanparts.com/uploa...1711469365.jpg http://forums.pelicanparts.com/uploa...1711469430.jpg |
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Salmon marinated in lemon soy sauce for 2 days with an avocado wasabi cream sauce.
http://forums.pelicanparts.com/uploa...1713833038.jpg |
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Carnitas for Cinco de Mayo. Plus a Dos XX for me and a margarita for the wife.
http://forums.pelicanparts.com/uploa...1714967746.jpg |
I think it's going to be another burger summer with a lot of gin & tonics.
Oklahoma burger on everything roll to start. It worked. Need to get some more tallow for fries. http://forums.pelicanparts.com/uploa...1715171798.jpg <iframe width="1280" height="720" src="https://www.youtube.com/embed/BHkid4mT31w" title="Oklahoma burger" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe> http://forums.pelicanparts.com/uploa...1715171798.jpg http://forums.pelicanparts.com/uploa...1715171798.jpg <iframe width="1280" height="720" src="https://www.youtube.com/embed/WUELm9UCYzI" title="Oklahoma burger flipped" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe> http://forums.pelicanparts.com/uploa...1715171798.jpg |
Looks fantastic, Shaun.....yum!
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I’d argue the best body part on a salmon (to eat) are the COLLARS. Rich, tender, RICH!, fresh salmon flavor..the chicken wing of the sea.
Last night. Miso-Sake marinated grilled salmon collars. http://forums.pelicanparts.com/uploa...1715183802.jpg http://forums.pelicanparts.com/uploa...1715183802.jpg |
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https://www.southchicagopacking.com/products/wagyu-beef-tallow https://www.southchicagopacking.com/...2007&width=990 |
Thanks Tim, that's what I got first for shallow pan and then got this stuff for the fryolator.
MD. Life Bulk Beef Tallow for Cooking - Food Grade Grass Fed Beef Tallow for Cooking Oil Replacement - 24LB Used up 24 lbs over a year and a half. What do you think is better for fries, tallow or lard? I want to get some lard for fried chicken and fish. |
Duck fat!
Wasn't Tallow used at McDs' for years? https://www.dartagnan.com/duck-fat/product/PENDF002-1.html https://www.dartagnan.com/dw/image/v...35&strip=false |
I can almost remember McDonald's fries in the 70s and 80s. If I had a time machine I'd definitely go back just for the fries and apple pies, and that a Big Mac was actually a very good burger. At least as I remember.
Duck fat is a good idea, I've got a decent amount left over from a confit adventure I did a year ago. |
Gemelli, Asparagus, Crispy prosciutto ,lemon garlic lemon cream sauce...
Spring in a bowl. http://forums.pelicanparts.com/uploa...1715703390.jpg Finished some more hot sauce Went fru fru and made labels Chipotle morita, garlic, toasted cumin http://forums.pelicanparts.com/uploa...1715703667.jpg |
Buttermlk fried chicken and onion rings. Definitely one of those dinners that you don't plate and take pics, just devour while hot. That said, I made an ultimate fried cod batter a few weeks ago, found on YT. Have probably done 10 fried chicken coatings, still pretty far shy of ultimate.
http://forums.pelicanparts.com/uploa...1717548945.jpg http://forums.pelicanparts.com/uploa...1717548945.jpg http://forums.pelicanparts.com/uploa...1717548945.jpg http://forums.pelicanparts.com/uploa...1717548945.jpg http://forums.pelicanparts.com/uploa...1717548945.jpg http://forums.pelicanparts.com/uploa...1717548945.jpg http://forums.pelicanparts.com/uploa...1717548945.jpg http://forums.pelicanparts.com/uploa...1717548945.jpg |
Total sacrilege I know... but I did ribs sous vide..36 hours in tub...Then finished in the oven to get some bark...
They were seriously good... http://forums.pelicanparts.com/uploa...1718314097.jpg http://forums.pelicanparts.com/uploa...1718314097.jpg http://forums.pelicanparts.com/uploa...1718314219.jpg |
why 36 hours Tim?
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Serious eats sous vide Pork Ribs I just plan meals backwards when I do these long processes.... |
very cool! I will try that with my crock pot
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Going to look into this device.......thanks again! SmileWavy |
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