Food thread - All things food-related

[ardilla secreta]

That’s oxtail and marrow bone. I have a pack of oxtails in the freezer on hold. Brown for caramelization, put aside then brown mirepoix. Then cover with water or preferably stock, some red wine is good. Braise those babies till tender low and slow, probably want to skin some of that fat, reduce as sauce. I like to pair tails with mash potatoes with some jarred or fresh horseradish which gives a nice contrast to the collagen rich tails. Three tails sitting on the mash with carrots and peas and sauce. Pair with Piedmontese Nebbiolo (Langhe, Barbaresco, Carema) or Northern Rhône syrah like Croze-Hermitage, St-Joseph.

[Brooklyn]

While braising them is good, I prefer to boil them inside of a boiling pouch or roast them in aluminum paper. This after drowning them in marinade. This way the flavor is fully retained while they remain moist. Serve them with taters/carrots & other veggies as you suggest or put into soup or a casserole dish. Yields a taste that just can't be beat.

[ardilla secreta]

great! i was very, very surprised that they stretched. two methods- one is to simply pull them apart, the other is to slap onto a board and expand (see earlier videos i posted). both work, the latter better.

then i read that the chinese use potassium carbonate and that helps them stretch. hard to get, even in NY apparently.

i opted for good old gluten- which means time- i made the dough a few days ago, set it in the fridge. i think that did the trick, really.

That’s pretty wild you hand make noodles. I’ve been embedded in Asian neighborhoods since I was a young adult and never knew anyone that made their own noodles. It made me think of another story.

Shortly after I moved to San Francisco in ‘89 I found an old hardware store in the traditionally Italian neighborhood of North Beach. Figoni Hardware on Grant Ave was a classic from another time. Old storefront, creaky wood floors, very few pre-packaged goods. The owner, 79 yo Melvin Figoni, who had taken over for his father in 1942 was a really nice man attired in a gray smock.

The store had a really good supply of culinary goods. I was there to buy his Imperia pasta machina. After I paid for it he proceeded to wrap it up in brown paper tied with string. It was quite amazing to witness such care in presentation. With it gave me a small paper sack with rice flour which was to be used to dust the machine with after cleaning.

Unfortunately, he closed the store ten years later after becoming ill and passing. It no longer exists. Just a pleasant memory of another time.

[ChairmanOfTheBoard]

great! i was very, very surprised that they stretched. two methods- one is to simply pull them apart, the other is to slap onto a board and expand (see earlier videos i posted). both work, the latter better.

then i read that the chinese use potassium carbonate and that helps them stretch. hard to get, even in NY apparently.

i opted for good old gluten- which means time- i made the dough a few days ago, set it in the fridge. i think that did the trick, really.

That’s pretty wild you hand make noodles. I’ve been embedded in Asian neighborhoods since I was a young adult and never knew anyone that made their own noodles. It made me think of another story.

Shortly after I moved to San Francisco in ‘89 I found an old hardware store in the traditionally Italian neighborhood of North Beach. Figoni Hardware on Grant Ave was a classic from another time. Old storefront, creaky wood floors, very few pre-packaged goods. The owner, 79 yo Melvin Figoni, who had taken over for his father in 1942 was a really nice man attired in a gray smock.

The store had a really good supply of culinary goods. I was there to buy his Imperia pasta machina. After I paid for it he proceeded to wrap it up in brown paper tied with string. It was quite amazing to witness such care in presentation. With it gave me a small paper sack with rice flour which was to be used to dust the machine with after cleaning.

Unfortunately, he closed the store ten years later after becoming ill and passing. It no longer exists. Just a pleasant memory of another time.

i have two imperia machines- and a third electrical machine- and while i do use them from time to time, it's a hassle just to take it out, assemble, and then roll out the pasta. the lamian method is much easier- though, you have to plan ahead, as in make the dough the day before.

[ardilla secreta]

COB
“i'd like to hear more about your curries- are they coconut based, or ghee based? after a long trip to thailand in 2015, i make curries all the time now. i had to spend a lot to get the right spices, rhizomes, leaves, powders, but it's worth it. i even bought a jasmine liquor in LA a few years back to boil the rice!”

I’ve made Thai curry from scratch a couple times. It’s time consuming and the ingredients can sometimes be challenging to procure. I reliably use Mai Ploy or Aroy-D curry paste and Aroy-D coconut milk. My preference is red or Penang curry. With the paste and c-milk it’s really easy to make a curry meal. Generally the level of heat in order is green, red, Penang, yellow, Massaman.

Ever since I started going to Little Tokyo markets in Los Angeles I’ve liked to make Japanese curry. S&B Golden Curry brand makes it in block form. Essentially a curry roux to be thinned with water adding your meat of choice and fresh veggies, usually red pepper, zucchini, onion, mushroom. It’s one of the most popular school lunches and very satisfying served with Japanese short grain rice. It’s basically an Indian curry made into a roux with butter and flour. It has a rich, brown gravy look. I love it.


https://images.app.goo.gl/UFgUe2Sd2BtgHosF8

[ChairmanOfTheBoard]

our thai curry experience is very similar. i learned in chiang rai how to match the colors- yellow curry has corn, pineapples, etc. red has radish, lychee, etc. massaman has peanut, potato. and so on. of course, peppers come in all these colors so that's easy.

ive been meaning to make a japanese curry- actually a katsu- for a while now. it's just been on hold because it's so darn unhealthy- the katsu, not the curry!

there was a place years ago on west 55th that did a great japanese curry. katsu-hama (had to look it up!): https://www.google.com/maps/uv?hl=en&pb ... sg8BJOypRx

[ardilla secreta]

Have you ever made okonomiyaki? The Japanese savory pancake. Takes a little organization, but a fairly easy execution. Uniq and very tasty.

[ChairmanOfTheBoard]

i havent. got really into making my own sushi and dashi a few years back. lots of details. very precise!

[ardilla secreta]

I first had seen okonomiyaki made on a NHK travel show. You’ll have to try it. You can make the batter from scratch or get the mix in a box. I use thick bacon instead of pork belly and the three condiments, okonomiyaki sauce (seems like a sweeter version of tonkatsu), Kewpie mayo and seasoned seaweed flakes are available at International markets and some mainstream markets.

Do you have a takoyaki iron?

[ChairmanOfTheBoard]

i don't. in fact, was set to go to japan this year, but of course, cancelled.

[ChairmanOfTheBoard]

i did a 24 hour *pork shoulder in the oven, 200'. brined 5 days in vinegar, salt, bay, onion, and white wine. rubbed with molasses and mustard.

came out great- pink inside, good crust, pulled right apart. bone came right out. probably couldve pulled at 18-20 hours. got the inside to about 175', which is about 10 more degrees than i wanted. was looking for a 203' cook for the collagen to melt.

had a leftover pork taco for brekky today, with tomato and avocado.

*not vegan

[DMac]

You guys are awesome. I do all the cooking and love it, but you all take it to another level. Kudos, and keep is going.

You aint kiddin...geezuz h!!
The Chairman's got five day soaked pork, cooked for twenty for hours going on.
I made mushroom soup today...baby bellas on sale for 69 cents, had all the rest of the stuff.
Pretty tasty (I added a touch of Greek Seasoning to it).
https://www.youtube.com/watch?v=g-PT9hK8wPM
This is really good stuff:
https://www.google.com/search?q=cavande ... e&ie=UTF-8

[ardilla secreta]

i havent. got really into making my own sushi and dashi a few years back. lots of details. very precise!

I’m curious about you’re affinity of J-food.

To make a short story long, here’s my intro to Japanese cuisine and culture that would forever influence my life.

My dad worked for the Insurance Co of North America/Cigna his whole career. His last stop took him from the home office in Philadelphia to Los Angeles in 1977. They found a nice house in La Cañada-Flintridge. I followed them on arrival on 12/7/78 for a few months until I got settled. During that time the local high school hosted a student exchange with a school from Tokyo. My parents offered to host two of the teachers.

It was an inspiring experience to spend time with Mr Kicuchi and Mr Kadama. My parents also hosted a pool party for the whole class. What made it memorable was my dad’s truly high regard for the Japanese and their culture. Considering dad and two high school buddies were giving a March high school graduation to join the Marines and an all expenses paid trip to Okinawa, I think that speaks volumes.

Part of that experience involved having dinner at a formal Japanese restaurant (I think it was called Yamato) in Century City. I was amongst a group of eight sitting on tatami mats at a low table inside the private walls of rice paper. This was my first encounter at a Japanese restaurant of any kind and I was getting a first class experience. On top of that I was seated next to an attractive and charming Japanese woman giving me a first rate culinary tutorial. My first samplings of sushi which I found to be sublime and plenty of sake.

My mom and Masaru Kikuchi kept in touch via Christmas cards and he came for a visit to Philly about twenty years ago. That initial meeting led to numerous visits to markets and restaurants in LA’s Little Tokyo and later in San Francisco’s Japantown sampling all kinds of interesting foods, spirits and decor.

For me there an outstanding visual attractiveness along with clean, simple, focus flavors that make the cuisine stand out amongst others as well as the rituals of serving.

[ChairmanOfTheBoard]

i havent. got really into making my own sushi and dashi a few years back. lots of details. very precise!

I’m curious about you’re affinity of J-food.

To make a short story long, here’s my intro to Japanese cuisine and culture that would forever influence my life.

My dad worked for the Insurance Co of North America/Cigna his whole career. His last stop took him from the home office in Philadelphia to Los Angeles in 1977. They found a nice house in La Cañada-Flintridge. I followed them on arrival on 12/7/78 for a few months until I got settled. During that time the local high school hosted a student exchange with a school from Tokyo. My parents offered to host two of the teachers.

It was an inspiring experience to spend time with Mr Kicuchi and Mr Kadama. My parents also hosted a pool party for the whole class. What made it memorable was my dad’s truly high regard for the Japanese and their culture. Considering dad and two high school buddies were giving a March high school graduation to join the Marines and an all expenses paid trip to Okinawa, I think that speaks volumes.

Part of that experience involved having dinner at a formal Japanese restaurant (I think it was called Yamato) in Century City. I was amongst a group of eight sitting on tatami mats at a low table inside the private walls of rice paper. This was my first encounter at a Japanese restaurant of any kind and I was getting a first class experience. On top of that I was seated next to an attractive and charming Japanese woman giving me a first rate culinary tutorial. My first samplings of sushi which I found to be sublime and plenty of sake.

My mom and Masaru Kikuchi kept in touch via Christmas cards and he came for a visit to Philly about twenty years ago. That initial meeting led to numerous visits to markets and restaurants in LA’s Little Tokyo and later in San Francisco’s Japantown sampling all kinds of interesting foods, spirits and decor.

For me there an outstanding visual attractiveness along with clean, simple, focus flavors that make the cuisine stand out amongst others as well as the rituals of serving.

about 15 years ago i got into the food- started researching it, then making it, going out for it, etc. this was about 15 years ago when real japanese food became much more prevalent- sushi always was, but i mean other cuisines- izakaya, yakitori, tonkatsu, etc. at first i didnt get sushi; i thought it was bland. then one day it snapped; texture, mild flavors, temperature. it's why the rice has to be just perfect and the timing too.

then i got into the culture- they have an interesting story because they were not only isolated geographically but shut themselves off from the world from so long, i think only opening borders perhaps during the meiji restoration in the 1860s. of course, lots of bad came out of that. but good too.

[ChairmanOfTheBoard]

also- made a three hour shrimp/sausage gumbo tonight. also not vegan!

[ChairmanOfTheBoard]

You aint kiddin...geezuz h!!
The Chairman's got five day soaked pork, cooked for twenty for hours going on.
I made mushroom soup today...baby bellas on sale for 69 cents, had all the rest of the stuff.
Pretty tasty (I added a touch of Greek Seasoning to it).

well it's much easier when you're working from home!

that mushroom soup looks amazing! the bread dipping is like the music in that video- pornographic. food boner!

i also capitalized on good mushroom prices- the other day i made mushroom lentil veggie burgers. enough cumin and you can make it taste close enough- i think.

on that note last summer i made impossible burgers three times and didnt tell my guests. no one knew. then for the superbowl i did impossible meatballs- fooled again.

[ChairmanOfTheBoard]

brined a *turkey in rose for 2 nights... blasted in the oven at 500', then low and slow. will do some carving in a bit.

*not vegan!

[youthathletics]

You aint kiddin...geezuz h!!
The Chairman's got five day soaked pork, cooked for twenty for hours going on.
I made mushroom soup today...baby bellas on sale for 69 cents, had all the rest of the stuff.
Pretty tasty (I added a touch of Greek Seasoning to it).

well it's much easier when you're working from home!

that mushroom soup looks amazing! the bread dipping is like the music in that video- pornographic. food boner!

i also capitalized on good mushroom prices- the other day i made mushroom lentil veggie burgers. enough cumin and you can make it taste close enough- i think.

on that note last summer i made impossible burgers three times and didnt tell my guests. no one knew. then for the superbowl i did impossible meatballs- fooled again.

Care to share your impossible burger/meatball recipe? Have not had one and would love to try it?

[ChairmanOfTheBoard]

sure! makes 6; key is to cook lentils so they are soft but not too wet. the hard part is really getting it just right.

my suggestion is the smaller/flatter you go the easier it is to keep together. so make em small/flat, serve on an english muffin, for example.


1 cup raw lentils
1/2 small onion, diced
1 small carrot, diced
1 tsp garlic powder
1 tsp paprika
8oz mushrooms (~6 medium), minced
2.5 cups water
1/2 cup panko
1 tbl soy
1 egg
1tsp cumin
1tsp flax seed
serve with: bread or english muffins, lettuce, tomato, cheese



boil lentils in water for 45min uncovered (keep an eye on it so it's not too wet/dry)
start oil in a pan
sweat onions, add carrots, sweat
in a bowl mix egg
add mushrooms, soy, bread crumbs, cumin, flax, garlic, paprika
mix in lentils
form into patties
start pan with oil, fry 5min per side
assemble & chow!

[ChairmanOfTheBoard]

for the impossible/beyond meatball- here's what i've done- similar to the lentil recipe, go smaller because it's harder to keep it together with less protein:

impossible/beyond (usually 16oz), chopped up
6 medium mushrooms, chopped fine
1 egg, beaten
1 cup panko, reserve extra if too wet
1/2 small onion, diced
4-5 dashes of worcestershire
1 tsp cumin
1 tbl dried oregano


beat the egg in a bowl, add onions
chop up the meat substitute and mushrooms
add to bowl, with panko, oregano, cumin, and worcestershire, mix
if too wet, add more panko
salt/pepper, mix
shape into golf balls
start oil in a pan
fry on medium, keep turning until each side browns, perhaps 90-120 seconds per side
serve


i use shiitake but portobello and cremini have worked well too. last time i threw in some diced olives, which came out great.

a well known trick when shaping the balls is to keep the hands wet so it doesnt stick to your skin.

for burgers- really the same thing, just bigger, and fried 5 minutes per side.