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Post by Angelo on Oct 13, 2016 11:54:13 GMT -5
No, I had her prep mine while I grilled and peeled the eggplants from the yard. When you make yours, do you salt your eggplants for awhile beforehand? Or do you have a sweet variety?
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Post by Deleted on Oct 13, 2016 12:50:42 GMT -5
No, I don't care for salt in my food. I grow a couple different types, don't know about any of them being sweet. Some are white instead of purple.
But for a more interesting taste I will sometimes grill them over wood chips.
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Post by Angelo on Oct 13, 2016 13:21:47 GMT -5
No, I don't care for salt in my food. I grow a couple different types, don't know about any of them being sweet. Some are white instead of purple. But for a more interesting taste I will sometimes grill them over wood chips. Oh I was just always taught to salt them for an hour then rinse them to remove bitterness. I was just reading around though and it seems the harsh bitterness have been bred out of most aubergines species now though. I can't wait to get some good Japanese ones in again. Usually get some a few times a year here. Next time we get eggplant I'm thinking of grilling or butter roasting slices and then making almost a sandwich with them. - eggplant slice
- arugula/mustard greens and roasted garlic and sauteed shallots
- eggplant slice
- bacon jam
- eggplant slice
Not sure what kind of sauce though to go with it. Maybe like a paprika-yogurt kinda thing?
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Post by peAk on Oct 13, 2016 13:38:19 GMT -5
Making some baba ganoush tonight when I get home. Bunch of eggplant out in the yard Man, I had some a while back where they sprinkled smoked paprika on top.
Very nice.
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Post by sooner2 on Oct 13, 2016 15:41:16 GMT -5
I like baba ganoush as well. I had Japanese eggplant in garden this year and it yielded huge amounts. i use it with calmata olives, cumin, tahini, some salt, and highly liberal amounts of garlic, lemon, and habenero infused olive oil. Have been really happy w results.
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Post by Premier on Oct 14, 2016 9:15:03 GMT -5
I cook about 4-5 times a week. I always took a picture in hopes of posting it in the cooking thread at the old forum, but I always forgot. Let's see if I do better on this new thread. Here are some pan fried lamb chops with mozzarella and garlic mashed cauliflower from 2 nights ago. The lamb is marinated with olive oil, greek seasoning, garlic and a bit of mint.
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Post by Deleted on Oct 14, 2016 9:18:24 GMT -5
No, I don't care for salt in my food. You're dead to me
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Post by peAk on Oct 14, 2016 9:20:05 GMT -5
I cook about 4-5 times a week. I always took a picture in hopes of posting it in the cooking thread at the old forum, but I always forgot. Let's see if I do better on this new thread. Here are some pan fried lamb chops with mozzarella and garlic mashed cauliflower from 2 nights ago. The lamb is marinated with olive oil, greek seasoning, garlic and a bit of mint. Nice
how do you make your garlic mashed cauliflower?
I tried making it once but came out like shit.
I try to stick with low carb so I want to try it again. I love roasted cauliflower just didn't get the "mashed" one good.
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Post by Premier on Oct 14, 2016 9:23:46 GMT -5
Speaking of Cauliflower, I learned to make these cauliflower tortillas. They fold just like regular tortillas but of course you cut out most of the carbs. You put some steamed cauliflower in the food processor, squeeze all the water with a cheese cloth, mix it with eggs, salt, pepper and cilantro (Fuck you TOIAP). The trick is to bake them on parchment paper. They will stick to wax paper and even a greased cookie sheet. They will not stick to parchment, no need to grease the paper. Made an excellent simple Mexican street taco. Steak, onions and cilantro.
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Post by peAk on Oct 14, 2016 9:30:00 GMT -5
Speaking of Cauliflower, I learned to make these cauliflower tortillas. They fold just like regular tortillas but of course you cut out most of the carbs. You put some steamed cauliflower in the food processor, squeeze all the water with a cheese cloth, mix it with eggs, salt, pepper and cilantro (Fuck you TOIAP). The trick is to bake them on parchment paper. They will stick to wax paper and even a greased cookie sheet. They will not stick to parchment, no need to grease the paper. Made an excellent simple Mexican street taco. Steak, onions and cilantro. you have a recipe....you know, with like ingredient amounts?
I am there
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Post by Premier on Oct 14, 2016 9:30:27 GMT -5
I cook about 4-5 times a week. I always took a picture in hopes of posting it in the cooking thread at the old forum, but I always forgot. Let's see if I do better on this new thread. Here are some pan fried lamb chops with mozzarella and garlic mashed cauliflower from 2 nights ago. The lamb is marinated with olive oil, greek seasoning, garlic and a bit of mint. Nice
how do you make your garlic mashed cauliflower?
I tried making it once but came out like shit.
I try to stick with low carb so I want to try it again. I love roasted cauliflower just didn't get the "mashed" one good.
The problem is that most of the time it ends up being runny. . Cauliflower is mostly water but they absorb more water when you steam or boil them. Cut up a head of cauliflower and put it in a zip lock bag. Microwave for about 4 minutes (don't add water), check, turn the bad on the other side and give it another minute or two. Take out the cauliflower and set on paper towels for a little bit so the paper can absorb some water. if you want you can even gently squeeze with a cheese cloth, but not too much. After that, just throw it in a bowl or in the food processors and mash with butter, salt, pepper, cheese or whatever you want. As you can see from the picture mine are not runny at all.
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Post by Premier on Oct 14, 2016 9:38:08 GMT -5
Speaking of Cauliflower, I learned to make these cauliflower tortillas. They fold just like regular tortillas but of course you cut out most of the carbs. You put some steamed cauliflower in the food processor, squeeze all the water with a cheese cloth, mix it with eggs, salt, pepper and cilantro (Fuck you TOIAP). The trick is to bake them on parchment paper. They will stick to wax paper and even a greased cookie sheet. They will not stick to parchment, no need to grease the paper. Made an excellent simple Mexican street taco. Steak, onions and cilantro. you have a recipe....you know, with like ingredient amounts?
I am there
1 large head cauliflower 2 eggs 1/4 cup chopped fresh cilantro salt and pepper, to taste (Optional a squeeze of half a lime). Steam the cauliflower in a zip lock bag. Let it cool and squeeze the shit out of it with a cheese cloth. Mix with eggs, cilantro, salt and pepper (a teaspoon of garlic powder makes them even better if you like garlic) Form on a cookie sheet lined with PARCHMENT paper and bake at 375 for about 12 minutes. No need to turn, if you want to give them a bit more color on top, turn on the broiler for about a minute of so. That was my recipe that I modified from the website below. As you can see the website has a lot more steps. Mine came out great with the recipe I typed above. www.recipegirl.com/2014/05/05/cauliflower-tortillas/
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Post by peAk on Oct 14, 2016 10:14:45 GMT -5
Thanks man, I will give this a try ASAP
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Post by Premier on Oct 14, 2016 10:24:23 GMT -5
Cool. Let me know how it goes. Post pictures...........even if you fuck it up. LOL.
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Post by Angelo on Oct 14, 2016 13:14:27 GMT -5
For the cauliflower, after you roast it, you can add butter before you mash it, that usually can help with the watery aspect. For the lamb chops, if you want, try marinating in apple juice concentrate and herbs overnight sometime. I find applejuice is great for it. Works on lamb sirloins too (one of my favorite cuts of meat). Oh and isn't pan cooking / grilling lamb chops/sirloins not the easiest thing?! Just cook until the fat goes translucent, and regardless of how red the meat it is, it good to go. Last night finally used the Manicotti shells we had sitting in the cabinet from the Italian sale a coupe months ago. Cooked up Italian sausage, onion, garlic, mushrooms. When that was done mixed in some shredded mozzarella, Parmesan, and this spinach-artichoke-feta dip we had. Stuffed the Manicotti, topped with some sauce, mozz, and baked for 20 minutes. Lately we've been getting good squash though, so butternut squash soup, and day before that stuffed acorn squash. Tonight is probably leftovers or the chicken I got drying in the fridge in the rotisserie. I've been wanting to do home-cut Pork Steaks again, they taste great, cheap as hell (about 45-52 cents a steak), can grill them, cook in pan, bake them, or even eat chilled. However it next to impossible to get a good shoulder cut out of the local store anymore.
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Post by Deleted on Oct 14, 2016 15:20:40 GMT -5
I HAVE to quit clicking on this thread. Some of these photos make me so hungry. ^^^ That is some good looking shit right there.
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Post by Angelo on Oct 14, 2016 15:42:11 GMT -5
I HAVE to quit clicking on this thread. Some of these photos make me so hungry. ^^^ That is some good looking shit right there. This is one of my favorite things to make ahead of time whenever they have a good shoulder cut with a shallow bone. The downside, to prep it ahead of time (you can eat the steaks up to two weeks out of making them), you need a sous vide setup. Honestly though for this specific dish, a DIY beer cooler setup will work. Just a quick rundown on how to do them. 1. De-bone the pork shoulder. Usually they about 5- 5 1/2 pounds. If it isn't a shallow bone and it goes deep into the shoulder you will likely want to use transglutaminase (ActivaRM is the usual brand name) to seal where the bone came out. Otherwise you are gonna have to rely on the rendering fat to sorta hold that part together. 2. Marinate it, dry rub it, whatever you want, even plane works, and vacuum seal it up. Then cook it @ 140f (yeah that is higher than you usually want for good pork but because of the fat content and marbling it works better) for 24hrs. 3. Chill it in an ice bath or cold water for about 15-20 minutes. Open it up and then just slice off your steaks. On that size shoulder you should clear about 10 two inch steaks. Little less if you stuck with a deeper bone and you have some scrap cuts. I only had 6 last time I did it but I also had 2 "half-steaks" from uneven area because of how big the bone was and was also on the lower weight size. You can cook right away, I sealed up because we were using them for dinner the next night.
Now here the cool part, a few ways you can eat these. If you eat them right away, even chilled onto a grill or pan works best to give it a sear. Same if you re-heat in sous vide. If you store them in the fridge (for up to a week) or freezer (up to a 6 months before they start to get texture change), then yeah bake them, grill them, re-heat in sous vide, pan-fry, whatever you want. Also you don't need to cut into steaks, you can treat it like pork belly for instance and cut into cubes and fry them off even.
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Post by boboplata on Oct 14, 2016 19:15:47 GMT -5
gonna be cooking the whole day. 5lbs of pulled pork, meatballs in sweet and sour sauce, pork belly bicol express and chicken wings. I have 2 bottles of merlot and cheap brandy for sangria later.
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Post by peAk on Oct 14, 2016 19:52:30 GMT -5
gonna be cooking the whole day. 5lbs of pulled pork, meatballs in sweet and sour sauce, pork belly bicol express and chicken wings. I have 2 bottles of merlot and cheap brandy for sangria later. You celebrating something?
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Post by boboplata on Oct 14, 2016 21:20:49 GMT -5
gonna be cooking the whole day. 5lbs of pulled pork, meatballs in sweet and sour sauce, pork belly bicol express and chicken wings. I have 2 bottles of merlot and cheap brandy for sangria later. You celebrating something? My bday was last thursday. My housemate's was wednesday. And another officemate who lives upstairs, also has the same bday as me. But i am the resident cook. My son's bday is today too. His 4th that i havent been in.
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Post by Angelo on Oct 14, 2016 21:28:16 GMT -5
gonna be cooking the whole day. 5lbs of pulled pork, meatballs in sweet and sour sauce, pork belly bicol express and chicken wings. I have 2 bottles of merlot and cheap brandy for sangria later. How do you make your sweet and sour sauce for that? And fuck, yeah I'm gonna have to make bicol express this week if the store has shrimp paste.
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Post by boboplata on Oct 14, 2016 21:45:46 GMT -5
gonna be cooking the whole day. 5lbs of pulled pork, meatballs in sweet and sour sauce, pork belly bicol express and chicken wings. I have 2 bottles of merlot and cheap brandy for sangria later. How do you make your sweet and sour sauce for that? And fuck, yeah I'm gonna have to make bicol express this week if the store has shrimp paste. Just tomato paste with garlic, onion, bell pepper, pineapple juice. Maybe a combo of soy sauce and fish sauce for umami. Sear the pork belly before you cut them up. Most recipes just sautee the pork after you make the base. Not a fan. I even sear the slab of pork before i cut them up for pulled pork.
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Post by Angelo on Oct 14, 2016 22:01:18 GMT -5
How do you make your sweet and sour sauce for that? And fuck, yeah I'm gonna have to make bicol express this week if the store has shrimp paste. Just tomato paste with garlic, onion, bell pepper, pineapple juice. Maybe a combo of soy sauce and fish sauce for umami. Sear the pork belly before you cut them up. Most recipes just sautee the pork after you make the base. Not a fan. I even sear the slab of pork before i cut them up for pulled pork. Yeah I always like my pork seared regardless too. I won't be able to use pork belly, probably gonna use chopped/sliced pork shoulder. I love taking pork belly, doing a 16hr cook (damn near perfect timing, put it in before going to bed, and take out shortly before dinner), cube it up and fry it. Great for Sunday foot ball games in place of wings to mix it up. So much fucking cheaper too! Last time we picked up pork belly it was 1.30$/pound. Highest I've seen it here is about 2.50.
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Post by boboplata on Oct 14, 2016 22:25:13 GMT -5
Just tomato paste with garlic, onion, bell pepper, pineapple juice. Maybe a combo of soy sauce and fish sauce for umami. Sear the pork belly before you cut them up. Most recipes just sautee the pork after you make the base. Not a fan. I even sear the slab of pork before i cut them up for pulled pork. Yeah I always like my pork seared regardless too. I won't be able to use pork belly, probably gonna use chopped/sliced pork shoulder. I love taking pork belly, doing a 16hr cook (damn near perfect timing, put it in before going to bed, and take out shortly before dinner), cube it up and fry it. Great for Sunday foot ball games in place of wings to mix it up. So much fucking cheaper too! Last time we picked up pork belly it was 1.30$/pound. Highest I've seen it here is about 2.50. Checkout lechon kawali. Trotters is good too. Crispy pata. Crunchy skin, gelatinous and tender inside.
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Post by Angelo on Oct 14, 2016 22:34:55 GMT -5
Yeah I always like my pork seared regardless too. I won't be able to use pork belly, probably gonna use chopped/sliced pork shoulder. I love taking pork belly, doing a 16hr cook (damn near perfect timing, put it in before going to bed, and take out shortly before dinner), cube it up and fry it. Great for Sunday foot ball games in place of wings to mix it up. So much fucking cheaper too! Last time we picked up pork belly it was 1.30$/pound. Highest I've seen it here is about 2.50. Checkout lechon kawali. Trotters is good too. Crispy pata. Crunchy skin, gelatinous and tender inside. I just looked up lechon kawali.. I've had it before, amazing, didn't know that was what it was called. I always knew it as Filipino pork belly. It somewhat similar to what I do, but it gets much more crispy, but those fat layers don't render as much. I wish I knew a way to get the best of both methods! Either are delicious though and as I was typing that my head started chattering away with ideas and I think if I did my method (as long as the fat cap was thick enough) but upped the temp from 154 to 160, and did it for about 4-5hrs instead I may be able to pull it off.
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Post by TitoOrtizIsAPunk on Oct 14, 2016 22:48:45 GMT -5
I Googled lechon kauai, damn, you guys have some good looking cuisine!
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Post by boboplata on Oct 14, 2016 23:03:20 GMT -5
Checkout lechon kawali. Trotters is good too. Crispy pata. Crunchy skin, gelatinous and tender inside. I just looked up lechon kawali.. I've had it before, amazing, didn't know that was what it was called. I always knew it as Filipino pork belly. It somewhat similar to what I do, but it gets much more crispy, but those fat layers don't render as much. I wish I knew a way to get the best of both methods! Either are delicious though and as I was typing that my head started chattering away with ideas and I think if I did my method (as long as the fat cap was thick enough) but upped the temp from 154 to 160, and did it for about 4-5hrs instead I may be able to pull it off. Render too much fat and it become chicharones. Somewhere in the middle is good but chicharones are awesome too.
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Post by Angelo on Oct 14, 2016 23:04:17 GMT -5
I Googled lechon kauai, damn, you guys have some good looking cuisine! Southeast Asia is just phenomenal for fucking food.
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Post by boboplata on Oct 14, 2016 23:06:47 GMT -5
I Googled lechon kauai, damn, you guys have some good looking cuisine! Im desensitized by criticism from others when it comes too our food. And i understand, because most cant even cook properly. Just home cook method that hasnt changed without applying proper culinary technique. Westerners would swear its spanish, asians thinks its chinese. Our food is smack in the middle of both cuisines.
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Post by Angelo on Oct 14, 2016 23:13:08 GMT -5
I just looked up lechon kawali.. I've had it before, amazing, didn't know that was what it was called. I always knew it as Filipino pork belly. It somewhat similar to what I do, but it gets much more crispy, but those fat layers don't render as much. I wish I knew a way to get the best of both methods! Either are delicious though and as I was typing that my head started chattering away with ideas and I think if I did my method (as long as the fat cap was thick enough) but upped the temp from 154 to 160, and did it for about 4-5hrs instead I may be able to pull it off. Render too much fat and it become chicharones. Somewhere in the middle is good but chicharones are awesome too. Yeah hence me cutting the hours down. It will take some experimentation to nail the timing on it, but I'm pretty sure about the temp. Regardless, even if it doesn't come out "right" it'll be some hybrid of the two and delicious. It is about 50 degrees less (Fahrenheit, about 30c) than the temp you do it for lechon kawali. I'm hoping to get the fat to right spot while keeping the meat itself to that awesome tenderness.
Chicharrones though, talk about lazy easy way to make deliciousness. A wok, pork belly, baking powder, and water all you need.
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