What's cooking? part 4

I had a right cooking day yesterday. For dinner I made a slow-cooked pork shoulder stew with chili and shredded coconut, served with rice and black-eyed peas. While the pork was cooking I made a banoffee pie and some black pudding. I wish I could remember which recipe I used for black pudding last time, as this batch seemed much thicker and not nearly as full of blood.

Hey guys I was gonna make this recipe for pork chops tonight but my friend says flipping every minute + not popping them in the oven will dry the SHIT out of them. What are your thoughts? idk if I've ever made pork chops before!

http://www.bonappetit.com/recipe/new-favorite-pork-chops

Depends on the cut but my preferred bone-in pork chop method is to sear them on both sides them put them in the oven, then make a pan sauce. Flipping any meat every minute seems... wrong?

Agree! Heartily! You want a nice brown Maillard reaction on each side, which it can only get through sustained heat. Flipping it seems like it would prevent browning??

looks like this is in a lot of hot oil, though, so maybe that's the deal

i have never tried this but it makes a lot of sense: http://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html

for the tl;dr set: dry-brine, low oven till near final temp, sear in skillet to finish

I do the reverse sear for tri tip, and it works well

And you need that Maillard reaction for the pan sauce which is like 90% of the reason to even make pork chops.

Pan sauce, Steven D. Pan sauce.

lol

did you see the whole recipe though? doesn't it make a sauce w/ the butter?

I didn't look. You're talking about flipping a pork chop every minute, which is crazy talk, and I'm a busy woman.

lol <3

I'm a frequent meat flipper and am not ashamed.

l-r: pork chop, me

http://tilde.club/~dolnack/images/tlc1.gif

Bone-in and brine are my pork chop musts. I sear and finish in the oven like the other wise folks here. Then while they are resting the spouse makes a pan sauce that involves BACON (pork on pork, why not) and onion and mushrooms and HEAVY CREAM.

We'll be lucky if we make it into our 70s.

Flipped that shit once a minute til the thickest part hit 135 and it got crispy pan seared and oh so juicy so eff the haters #yolo

wow nice

it's the oil, no?

oh for sure

EVERYONE MAKE THESE FRUIT OAT BARS RIGHT NOW!!! http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/

They are:

• Mostly oats (well, 4 parts oats and 3 parts flour and 2 sugar, so idk) but they are so oaty and delicious
• A very rare hybrid of a "one-pan recipe" and "really fucking quality and delicious"
• So easy!! The crust is also the crumble! You press most of it in the pan and just put pieces of fruit on top and sprinkle the fruit with cornstarch and lemon juice!
• SO VERSATILE bcz you can use any fruit, really!

How is something so easy and so quick also so delicious???????????

https://cdn.scratch.mit.edu/static/site/projects/thumbnails/1186/8968.png

Anzacs are better and just as versatile!!!!

been playing around with fresh turmeric lately. have worked up something vaguely akin to chai tea that is kinda awesome. it consists of soy milk, grated turmeric and ginger (that get strained from the heated soy m), some agave nectar, teeny tiny bit of vanilla extract, and some cinnamon tincture. it's really freakin' nice.
fyi

^^^ I happen to have a knob of fresh tumrmeric for the first time ever! I have a hospice client from indonesia who shared a recipe with me. . . I used a bit in that recipe but have a good chunk leftover. Can you give me an idea of proportions?

Unrelated (OR IS IT) to turmeric: I have acquired a whole duck for ten bucks. Any ideas? Would like to do it on the BGE (grill/smoke). Have done breasts but never the whole bird. How do I shot.

I made a beer can duck on the grill once using a tall boy of Old Milwaukee. It turned out okay but I tend to have better luck cooking the legs and breasts separately.

I'm thinking I might butterfly it and score the skin/fat on the breasts and just give it a go with a little smoke I mean for ten bucks I'm not gonna cry if it comes out only meh.

keep the fat afterwards if you can - it is amazing for frying potatoes.

i've mainly roasted a duck in the oven, slice some potatoes under it, maybe with some pancetta or something - not sure how it'd work on the big green egg. jealous of you having a big green egg tho!

My friend has a ziploc bag of duck fat in her freezer that's labeled, "mmmm, duck!" She's a cutie.

Hmmm I think I can rig up a drip pan to catch the fat. Do you think I should brine this sucker?

i don't think you need to brine, but i've only ever seen breasts and legs be dealt with.

xxxpost
Can you give me an idea of proportions?

― mom tossed in kimchee (quincie), Thursday, April 2, 2015 7:25 PM (Yesterday) Bookmark Flag Post Permalink

curious what the dish was that you made with it already, but: for a cup of unsweetened soy i put ~heaping Tbslp grated turmeric and ginger and scald it. strain into a cup that has tsp agave, a ~1/8th tsp vanilla (i actually have some vanilla sugar i'm gonna use next time to take the place of this and agave), and a few drops of cinnamon tuncture (from the health food store).

another refreshing thing i've done is soak ~1/4 cup of grated turmeric in (1 1/2-2 cups)water overnight. strain. and squeeze in a fresh lemon or two to taste. it's a good one too and i think tastes better than it sounds

I made a recipe (no measurements, just an ingredients list and some verbal coaching) shared by a client from Indonesia. Fry eggplant in oil, set aside. In a blender or food processor, whiz some garlic, ginger, fresh turmeric (peeled), and thin green chilies (I used Thai green chilies because they sounded like those my client described); stir in whisked eggs and chopped tomato. Cook this mixture in a LOT of olive oil (client orders--it should be quite oily). Pour over fried eggplant and serve with rice.

We tried to figure out a name/translation for the dish; he and wife couldn't really come up with anything--they said it was a home-style recipe from rural areas north of Jakarta.

Anyhow my client was nearing end of life (I'm a hospice social work intern) and I'd hoped that I would get to report back to him that I made his dish. The next time I was back at the inpatient center he had been discharged from hospice, so no longer our patient. I hope he is doing better, or maybe he is trying again for a curative treatment.

One of the things we always ask our clients is "what is most important to you in the coming hours/days/weeks/etc." He told me, "I have not been able to eat, and I really miss it. I would like to be able to eat again." I am pretty much 100% certain that, given that I am otherwise free of pain and dyspnea, this is what will be most important to me, too :)

that's very tender

wow yeah <3

you do good work quincie

Thanks. I try to get better every day. The dish-that-could-not-be-named will always be "Mr. B&&*6%^&'s dish" (changed for privacy/HIPPA) to me :). It is delicious!

Must have been a nice distraction for them to talk about something familiar like cooking.

picked up some big ol' lovely looking scallops and was looking for a idea b-sides just a sear. came across a miso butter recipe where the miso butter is added to a sauteed shallot/sherry redux. i think this is gonna be wonderful and not overwhelm the delicate drool-worthiness of the aforementioned (and my FAVE) invertabrat

just made sweet potatoes w/ goat cheese, chickpeas, and fresh thyme + sage

https://d2k9njawademcf.cloudfront.net/indeximages/53489/full/2015-0407_roasted-sweet-potato-w-chickpeas-and-goat-cheese_bobbi-lin_0989.jpg?1428585081

http://food52.com/recipes/34666-roasted-sweet-potato-with-chickpeas-goat-cheese-and-coriander

Dude, you are just becoming too much

It was inspiring at first but now I am shamed

hmm. I guess it's just fancy baked potatoes but ah I just made pollo asado for the 1000th time tonight

been getting into japchae lately (a stir fry that uses glass noodles). SO GOOD!
too hot to fry right now so gonna make sushi rolls (sauteed shiitake, avo, not sure what else) and a big kale salad for dinner.
that sweet potato dealio looks killer obv Mr. D

made calzone the other day and dammit it was good. even with trader joe's pizza dough. threw a bunch of sauteed mushrooms, steamed kale sprouts, parm, fontina and ricotta in the sucker and dipped in some marinara prior to inhalation. baked in a cast iron, natch. i'm hungry.

https://uproxx.files.wordpress.com/2013/03/benwyatt-calzones-7.gif?w=650

I bought miso paste and fresh rice noodles last week in Flushing and then we made homemade miso soup w shrimp & veg and a poached egg on top? Basic but GOOD! Next I'm going to try it w actual dashi and seaweed and bonito and stuff and see if it really makes that big a difference.

all the flavors wild and free
this is where i long to be
la isla bonito

my brother makes his own pot noodles for work in a kilner jar with miso, part-cooked noodles, tofu, spring onions, beef jerky, hardboiled eggs, seaweed etc. he's got v good at them, think I want in

I've done the real dashi before but miso is salty and I'm lazy so usually just use water or chicken stock from the freezer or something. I imagine I'm missing something but usually put garlic / ginger / green onions in my miso soups which would blunt that subtlety anyway.