Hugh,
Is this pork? All of it looks very delicious!



http://forums.pelicanparts.com/uploa...1302466705.jpg

Perdue sells crap chicken. Purdue produces astronauts.

as promised, pictures of chicken and pork cooked with homemade hoisin sauce with beet juice instead of red food coloring:

http://forums.pelicanparts.com/uploa...1302470161.jpg


http://forums.pelicanparts.com/uploa...1302470188.jpg


as you can see, the coloring did not penetrate very far into the meat. perhaps if i marinaded overnight, the results would be better. that said, it was delicious, and it was grilled with charcoal with some apple wood smoking.

the rest is my interpretation of pad thai, with homegrown oyster mushrooms (of course), but over fried rice noodles. i prefer them fried.

d.

that looks like fish or tofu, but i could be wrong.

looks like swordfish.

chicken and pork cooked with homemade hoisin sauce with beet juice instead of red food coloring

Looks good. It is hard to get marinade to penetrate deeply. I'm doing another batch or char siu tonight (friends coming over), and am marinating in lots of beet juice, I also poked the pork all over w/ a toothpick in hopes of making for more marinade penetration.

Edit: beet juice worked, got pretty red. Family preferred the less sweet taste of the other one. Toothpicking didn't make a difference.

Another experiment going on - doing another pork belly but pressure-cooking this one in Grand Marnier and gelatinous stock. Not sure it's going to taste right - but too late now, the PC is closed.

Edit: not worth using Grand Marnier, taste too delicate to matter. Think sake next time.

Also have some beef shanks that I need to do. Not sure how - have never done - will default to pressure cooking in lots of red wine and stock and rosemary and garlic, unless other suggestions?

Edit: worked well. Used part of javadog's linked recipe.

Then trying again to make xiao long bao - not working well, if the testers I just steamed and sampled are any guide. Might give up on that for tonight.

Edit: dough not high gluten enough.

Oh, just pulled two ciabatta loaves from the oven, they sprang to 2X the height of the first attempt - this might be a good sign - we'll see at dinner, I'm not peeking.

Edit: was good stuff.

Ok, did a bit of reading, think the beef shanks are going to be oiled, salted, floured and browned, then pc'd 1+ hour in red wine, carrots, stock, a crapload of garlic, and other odds and ends, then puree the liquid and reduce it for an hour. Very conventional. I'm worried about experimenting too much and ending up with a bunch of inedible dishes. That's happened before here :-(

Like when I decided to pour a bunch of coffee into a beef stew. Can you say bitter stew? Needed a lot of sugar and another 2 hours of cooking to be edible. Fail.

Peposo Notturno

Bill Buford's "Peposo notturno" beef shank recipe - Home Cooking - Chowhound

JR

Steak and Swordfish. Good guess Shaun.

shrimp, chicken, and pork, with a similar sauce as last night. i didn't bother to marinade, i just brushed it on while it grilled. my wife really wanted the stir fry veggies again, so same same. rice this time.

i have to say, the new marinade/mop is the bomb. all the meat that was grilled was absolutely delicious.

thanks for the inspiration, pelicans!

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http://forums.pelicanparts.com/uploa...1302566484.jpg

Man, this thread makes me hungry!!!

What is this "grilling" of which you speak?

Ok, if I got food that yummy looking, I'd grow a third arm to hold the umbrella.

third arm to hold the umbrella? LOL!

It is interesting working w/ really wet bread doughs. Last ciabatta effort was >100% hydration (water mass >100% of flour mass). You can't handle this stuff, even with floured hands. All you can do it pour it from mixer bowl to rising bowl, let it rise 3 hours, then pour onto floured parchment paper in roughly the outline of the desired loaf. It sits there like a thick puddle of goo. Using a silicone spatula, you can fold the edges up over the top to sort of redistribute the bubbles, nudge the puddle into shape, then dust heavily with flour and lift the parchment paper to the sheet tray, or perforated trough if you're trying to make a baguette, and let it rise some more. When it goes into a 550F oven the dough is still pretty flat, but it oven-springs up by 2X to 3X, and you get a three-dimensional loaf rather than flatbread. I've been turning down the oven to 450F after putting the bread in, and misting heavily to get a steamy oven. The trick seems to involve baking quite a lot longer than you'd think - 40 minutes or so - until the interior temp is 215F or more - versus the usually 200-205F. That produces a chewy, firm interior and the crust is still on this side of acceptable, though it is definitely dark and thick. Not the classic light crisp French baguette, not a bread for denture wearers. A very robust-o bread with reasonably big holes.

Hey, when do we see more food from Mrs. Bill? There was talk of meatballs?

tonight, tater tot casserole:

http://forums.pelicanparts.com/uploa...1302654189.jpg


LOL! the son loved it. i forgot how greasy tater tots are. next time, i will use simple hash browns.

Those kabobs got me all fired up for swordfish, Hugh!


http://forums.pelicanparts.com/uploa...1302827861.jpg

Oh yeah. Perfectly cooked.

Jeremy,

That is by far my favorite Chianti. Good choice!

Mashed potato's with swordfish though?:confused:

i can remember the first time i had swordfish: i was 14 and ate it at a pub in ft. lauderdale. it was so damn good.