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Here is a short photo log of the bread making process
any good bread flour will do http://forums.pelicanparts.com/uploa...1391539158.jpg loaf making after first rising (photo out of order) http://forums.pelicanparts.com/uploa...1391539201.jpg (out of order) 2nd rising takes about a 1/2 hour or until you have the pans heated http://forums.pelicanparts.com/uploa...1391539261.jpg first rising 12 to 18 hours - started after mixing ingredients http://forums.pelicanparts.com/uploa...1391539306.jpg second rising near done, next step into hot pan http://forums.pelicanparts.com/uploa...1391539354.jpg into the hot, ungreased pan careful, that sucker is hot! cover and put into oven http://forums.pelicanparts.com/uploa...1391539420.jpg time is important http://forums.pelicanparts.com/uploa...1391539470.jpg lids off after 30 min, do it quick, don't let oven cool, back in for 15 min more http://forums.pelicanparts.com/uploa...1391539514.jpg bread is done http://forums.pelicanparts.com/uploa...1391539564.jpg cooling rack |
Damn. That bread looks amazing. I love fresh bread.
JR, thanks as always. I did the second technique and browned the chili pepper. What should I try out tonight? |
The idea isn't to brown the chili flakes, it's to infuse the oil. Ditto for the garlic, not a lot of heat and don't brown it. Garlic gets bitter if you cook it too long. You can arrest the browning of the garlic and chili flakes at the point you want by adding the wine.
No idea what you are in the mood for, or what you have on hand. Narrow it down a little... JR |
Definitely red meat. Has to be a stove top/broiler. No access to grill at my place.
Beef/veal? I have to run to HEB, so I can grab anything. |
How much time you want to invest? Is this a practice run for getting laid?
JR |
Just increasing my general knowledge of new techniques. Can't say I won't ever cook it for a woman though. Totally solo tonight.
3 hours max. |
meh. last time I don't buy a Whole Foods chicken.
http://forums.pelicanparts.com/uploa...1391556005.jpg |
Dod you take the wishbone bone put prior to roasting like Thomas Keller?
Looks good Shaun! |
Okay, braised short ribs...
First, make 1/2 a recipe of this tomato sauce: Basic Tomato Sauce Recipe : Mario Batali : Food Network Use Muir Glenn organic whole peeled tomatoes, fresh thyme. You should have 3 cups when reduced properly. 6 Tbsn Extra Virgin Olive Oil 3 lbs beef short ribs, meaty, well marbeled 2 spanish onions, diced fine 1 medium carrot, shredded 2 ribs celery, diced fine 4 ounces pancetta, 1/4" dice 3 cups red wine 3 cups tomato sauce Trim excess fat from the ribs. Pat dry and season with salt and pepper. Brown thoroughly on all sides in the olive oil. Don't crowd the pan, don't use a pan bigger than needed. Something with a heavy bottom is good. Don't use so much heat that you burn the fond. Do it in batches, if needed. Remove the short ribs, drain any excess fat and saute the pancetta. When cooked, add the veggies and saute them until soft. Add wine and tomato sauce, then bring to a boil and add the meat back. Bury the meat down into the liquid. Braise at a gentle simmer, covered, for 2 hours. Turn the meat over occasionally. When done, remove the meat, strain the braising liquid through a fine chinoise. Defat the liquid in a fat separator. Put it into a clean pot and reduce until thick and rich. Adjust the seasoning. While the liquid is reducing, trim any excess fat from the meat. Remove the bones and any connective tissue. Re-season the meat with salt and pepper. Keep warm, covered in a low oven. Serve with mashed potatoes. See my comments in the posts above, about those. The sauce goes over the top of the short ribs. You'll want enough for the potatoes, too. If you want, you can add a little butter, off heat, to the sauce and swirl it vigorously to emulsify it and create a richer flavor. It adds to the sheen of the sauce, too. Use a pretty decent wine. Italians would use a Barolo, if they were feeling generous. I use a reasonably-priced Bordeaux. JR |
pretty lazy on this one Tom, didn't even both to tie the legs correctly.
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Thanks JR! I'll try it out tonight!
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Java,
I am just now leaving work.... I was able to go to HEB though and grab what I need. Will be making it tomorrow. |
I have been missing Colombia lately and am currently unable to travel. Only thing I can do is try to bring a little of Colombia home to me. Through pure dumb luck, I stumbled on the blog of a Colombian woman from Medellin that married an American and has been in the states for 10 years. She shares traditional Colombian recipes, but written in English.
Colombian food is an undiscovered treasure. The country is blessed with an incredible variety of delicious native ingredients. The cuisine leans heavily on traditional European/French techniques, combined with the country's wealth of raw inputs, to come up with some beautiful dishes. First up: empanadas. The ubiquitous Colombian street food - like tacos in Mexico. Many Latin American countries make empanadas, and each country is different. All the correct ingredients are available locally, so no cheating here. Traditional potato/pork/beef filling. These are served with the ubiquitous Colombian hot sauce, aji. Actual aji chiles are not to be had here, but it is acceptable to substitute fresh habanero, which is available here. As a rule, Colombian food isn't hot & spicy. Aji is one of the few exceptions. http://forums.pelicanparts.com/uploa...1391573303.jpg While I was making up a big batch of empanadas, the pork was roasting in the slow cooker. I had a nice picnic shoulder, which I rubbed down with salt, pepper, and fresh chopped garlic. I seared this in a white-hot iron skillet, and used a propane torch to brown the areas that couldn't get hit by the skillet. After transferring the pork to the slow cooker, I reduced the heat a bit and deglazed the pan with some chardonnay. Then in went Colombian blackberry pulp, some frozen domestic blackberries and raspberries, sugar, and more wine. Half to the slow cooker with some stock for braising liquid, and the other half reduced for a glaze to serve with the finished pork. It came out fantastic - 195 internal temp and it was fork tender and delicious. http://forums.pelicanparts.com/uploa...1391574789.jpg Sorry about the colors here...crappy iphone pic. This is before the spinach went on the plate and brightened things up. http://forums.pelicanparts.com/uploa...1391574882.jpg This was the knockout punch...Pastel de Coco or Colombian coconut pie. I managed to find frozen shredded coconut imported from Colombia - it is much different than the dry/chewy shredded stuff in the supermarket baking aisle. Lots more texture and flavor. Cooked this with some vanilla extract, cinammon sticks, evaporated and whole milk, and sugar. The pie came out incredibly rich - one thin slice goes a long way. http://forums.pelicanparts.com/uploa...1391575085.jpg http://forums.pelicanparts.com/uploa...1391575118.jpg |
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From 'The Curry Bible' ISBN 978-0-14-300583-4 if you can find it; Ingredients; 1 large onion 3 tablespoons of ghee, oil or butter 3 cloves garlic, crushed 1.5-cm piece fresh ginger, grated (omitted as Sharyn doesn't like ginger) 500g boneless lamb, diced 1 teaspoon ground tumeric 2 teaspoon Garam Masala 1/2 teaspoon crushed fennel seeds 250g pumpkin, peeled and cubed 2 fresh red chillies, deseeded and sliced (5hitloads more chillies and not deseeded) 1 bay leaf salt and black pepper 1/2 green capsicum, trimmed and diced (our capsicum from the garden was a shade more ripe than green (meh), and just a small one so we used it all). chopped fresh coriander or mint leaves (there wasnt too much of the perenial coriander left in the garden so we added some apple mint from the garden). we also picked a small branch of curry leaves off the curry tree, and fried them just before serving with finely sliced french shallots for a garnish (would have also added some whole mustard seed here for flavour if we had any left). Method; Finely slice half the onion and chop the remainder very finely. Fry the sliced onion in the ghee, oil or butter over a medium heat until very well coloured (about 5 mins), stiring frequently. Lift out and set aside. Add the chopped onion, garlic and ginger to the pan and fry until lightly browned. Add the lamb, tumeric, garam masala and fennel seeds with enough water to cover. Bring to boil, reduce heat and simmer for about 20 mins, until the lamb is almost tender. Add the pumpkin, chillies, bay leaf and salt and pepper to taste, and simmer for another 12 mins. Drop in the chopped capsicum and fried onion slices, and continue to simmer until tender. Check and adjust seasonings, and stir in coriander or mint before serving. :) |
I finally figure out chicken. Nothing fancy but damn good.http://forums.pelicanparts.com/uploa...1391619565.jpg
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doesn't photograph well, and am lazy and busy and hungry to set it up, but this habanero chicken turned out great, accompanied with buttered bread with a high malt content.
leftover chicken breast carrots pork stock brown sugar lots of habanero sauce good lunch on when getting a foot of snow. http://forums.pelicanparts.com/uploa...1391622384.jpg |
sorry no dinner photo, but just a "most valuable kitchen/bbq tool award" goes to my Thermopen.
these things are stellar awesome. no they're not cheap at $90, but also having owned one after 3-4 years I somehow cracked the case, and the company just sent me a new one free of charge. THAT'S good service. I also got a second one this Christmas, that has a glow in the dark magnet back sleeve, they have backlit thermopens, and lots of other slick timer sticks and other devices. no not cheap, but how many over-done roasts, steaks, fish does it take = free thermopen in the long run? I truly love this thing. ThermoWorks - Splash-Proof Thermapen® Thermometer |
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Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto: Michael Ruhlman, Donna Turner Ruhlman: 9780811876438: Amazon.com: Books |
Ruhlman has co-authored a bunch of books, with lots of good chefs. Thomas Keller, is one such chef that I've learned a lot from. What I had in mind was something along the lines of Bourdain's book, in tone. If you haven't read it, it's worth a read. Lots of books tell you what to do and some of them, like Thomas Keller's various books, tell you why you do certain things. Precious few tell you what not to do and how to judge if you are doing it right or not, and how to adjust if things go south. I'd like to see Tony B. do a cooking show along those lines.
JR |
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My Bible, on the Why's and How's of cooking. Subtle things but major tips.
you can't go wrong with this book and it's a must in any kitchen. 5 stars from 400 reviews can't be wrong. The Cook's Illustrated Cookbook: 2, 000 Recipes from 20 Years of America's Most Trusted Cooking Magazine: Editors at Cook's Illustrated Magazine: 9781933615899: Amazon.com: Books |
I saw that at Costco the other day Dave. I have the America's Test Kitchen book and didn't know if it would be just a rehash of that (same people).
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I don't know that it's a rehash of their earlier work. I have the new one and it doesn't have all of their current show recipes in it, so I suspecct that have way more than 2,000.
Other cooking shows you can learn a lot from: Any of the shows done by Jacques Pepin over the years. Molto Mario, by Mario Battali Any of the shows by John Besh Avec Eric, by Eric Ripert Mexico, One Plate at a Time and anything else by Rick Bayless. There are a few more, but these are the better ones. The Create channel has some of them. JR |
She told me to put the pie in the oven at 120 degrees
Took some doing but ------------ http://forums.pelicanparts.com/uploa...1391630221.jpg |
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Jeff,
Going to need to put the short ribs on hold. My kitchen just isn't up to snuff for a recipe of that calibre. Will try it this weekend at my parents house. I don't want to let you down. I have always want to braise short ribs and want to give it the best possible shot I can. Thank you for going through the trouble to write that down. -Tom |
Vat of frijoles. Beans. Creamy beans. Oven cooked with hatch green chili and a ham bone.
http://img.tapatalk.com/d/14/02/10/4ahyse7y.jpg Sent from my iPhone using Tapatalk |
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I remember eating the marrow inside the bone when it was fishout |
I love some of the neighborhoods in the outer boroughs of NYC... heard about and visited an area that has a number of restaurants specializing in northeast Thai cuisine, "Isan" a combination of Khmer, Lao, Northeast Thai...
Guess what the restaurant I visited specializes in? http://forums.pelicanparts.com/uploa...1392258520.jpg A little crispy pork belly salad goodness.. http://forums.pelicanparts.com/uploa...1392258577.jpg Yummmmyyy |
Left over sauce from eggs Benedict breakfast ..
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Last night and tonight...
Sushi, two days in a row!!
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Here's some slow smoked, pulled pork, burrito wraps.
slow roast a pork roast, 4 hours at ~325F on a indirect heat BBQ, heavy smoke of hickory and mesquite. spice rub, chipotle sauce, baste baste baste. get meat up to about 185 internal temp. so 4 hours BBQ smoke/basting, then 2-3 hours in a crock pot with (V8 juice, some crappy Pace Picante cooking salsa, splash or two of beer and some beef bouillon liquid) flip roast and baste more in the crock pot. after 2 hours in the Crock Pot, then remove all meat from bones pulling apart with 2 forks to shred it. Next a Secret step! (from COOKS encyclopedia) drizzle crock pot Juice over shredded pork in a pan and place into A PAPER GROCERY SACK. roll it shut and let meat rest for 1/2-1 hour. the sack treatment, allows the meat rest and to re-absorb all the yummy juices, and slowly steam getting meat ubber tender in the paper sack. Walla, add lots of side chopped veggies along with the pulled pork and it's a Wrap! http://forums.pelicanparts.com/uploa...1392931243.jpg |
i've been eating 2-3 dozen of these raw and fried for the last 4 nights. probably fry up the last of them tonight. mmmm oysters
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A little mixed grill for dinner tonight - Chicken, Chorizo Sausage, Lamb Sausage, Skirt Steak. Plus grilled broccolette, peppers, some red and yukon potatoes in a cast iron skillet, all on the grill. Add a little Pinot (and then some more), and it's Friday Night!
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Noodle night!
Last night was noodle night! Beth had Pad Thai and I had Hong Kong noodles, extra hot. Delicious!
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Jello Cookies ....basically a sugar cookie made with jello
Tastes like Cherry :) http://forums.pelicanparts.com/uploa...1393226433.jpg |
A buddy from Hawaii brought fresh sea food in his luggage ..
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VERY nice Geary...........looks like Tuna in the first pic but what's the fish in the 2nd pic?
Here's some appropriate dining music for you....I just saw this movie last night and was very moved by it - the aloha spirit was part of the storyline.....mahalo! <iframe width="640" height="480" src="//www.youtube.com/embed/7cN8883rk0M" frameborder="0" allowfullscreen></iframe> |
That's a big hunk of swordfish, Baz .. and high grade Ahi (yellowfin)
My grandaughter's expression tells it all .. "Talapia tacos again?" (from our kids' aquaponics) http://forums.pelicanparts.com/uploa...1393796673.jpg |
have no pictures to show, you'll have to take my word for it... chicken and sausage gumbo is in the pot and simmering, add the okra tomorrow and by fat tuesday, let the good times roll!
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