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Post by Angelo on Nov 5, 2016 17:02:12 GMT -5
Angelo, pork belly is a stapple of Dominican street food. We do it a little different. We leave a lot more meat attached to it and in some cases they butcher the pork belly with part of the ribs attached to it. So the skin and the fat is not the main thing, the meat is what we go for. That looks like what I normally do with porky belly. I'll cook it for a day, trim all the gelatin that forms, cube it and fry it like that. I'm doing the Filipino pork belly because need to use the pork and don't want something cooking for extended period of time because without AC till Monday. The next one on Monday/Tuesday though is gonna be a new style I've wanted to see if it works.
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Post by Premier on Nov 5, 2016 20:27:08 GMT -5
Cheesesteak plantain tapas. Philly cheesesteak cooked with garlic powder, greek seasosing, white onions and peppers over fried green plantains (Tostones). I mixed in some provolone with the meat before assembling the tapas.
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Post by Premier on Nov 5, 2016 20:27:43 GMT -5
Oh and some green onions for garnishing on top.
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Post by Angelo on Nov 5, 2016 20:51:42 GMT -5
Decided on crushed ginger and garlic wilted spinach to go with it, but OMG this is soooo good. It starts like that crispy good part of a chicken wing, but richer then just the marinade along with this steak like flavor. I pan fryed instead of using my deep fryer, was nervous about it but it worked.
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Post by Premier on Nov 5, 2016 20:56:32 GMT -5
Looks good.
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Post by Angelo on Nov 7, 2016 19:17:44 GMT -5
Had to use the other pork belly since I didn't freeze it. I gave it a quick marinade for a few hours, then cooked it SV at 154f for 18 1/2 hours. Then fried both sides for about a minute and glazed it with the leftover marinade I reduced with some of the drippings.
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Post by Premier on Nov 7, 2016 19:23:27 GMT -5
Im cooking right now. Making a beef rib soup. I sautee the ribs with seasoning , bit of onions, peppers, celery, a little squash and a couple of pieces of potatoes and carrots. Then close the pressure cooker for about 15 minutes. Those ribs will be falling off the bone. The veggies will disintegrate and turn into flavor plus act a thickening agent.
Open up the pressure cooker and add potatoes, carrots, squash, plus some other herbs, spices NJ and let it simmer for about 30 minutes.
I am using some Ribs Boullions and water as a base.
Will post pictutes later
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Post by Premier on Nov 7, 2016 19:27:07 GMT -5
Had to use the other pork belly since I didn't freeze it. I gave it a quick marinade for a few hours, then cooked it SV at 154f for 18 1/2 hours. Then fried both sides for about a minute and glazed it with the leftover marinade I reduced with some of the drippings. I was watching a re run of this show called bbq pitmasters yesterday. The cooked a whole slab of pork belly the same way you would cook a brisket. They smoked that sucker for like 8 hours. Pretty interesting. Never thought about doing that with pork belly. I have mostly ate it fried.
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Post by Angelo on Nov 7, 2016 20:10:03 GMT -5
I was watching a re run of this show called bbq pitmasters yesterday. The cooked a whole slab of pork belly the same way you would cook a brisket. They smoked that sucker for like 8 hours. Pretty interesting. Never thought about doing that with pork belly. I have mostly ate it fried. Huh, that would be interesting, and probably really good. I love brisket, I prefer sliced over pulled/chopped though. If I ever get my hands on a cold smoker I really want to cold smoke a brisket then SV it at 135 for 24hrs. I just want a cold smoker in general to do fun flavorings to all sorts of things without cooking them. Oh here a cool grid breakdown for brisket
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Post by Premier on Nov 7, 2016 20:40:25 GMT -5
Since the ribs were cut like that with the bone marrow exposed, it gave the soup an awesome broth.
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Post by boboplata on Nov 7, 2016 20:51:20 GMT -5
Since the ribs were cut like that with the bone marrow exposed, it gave the soup an awesome broth. You could come to my house & find no difference in our cuisine. Use shanks next time & enjoy that marrow.
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Post by Premier on Nov 7, 2016 20:58:52 GMT -5
Since the ribs were cut like that with the bone marrow exposed, it gave the soup an awesome broth. You could come to my house & find no difference in our cuisine. Use shanks next time & enjoy that marrow. Nice. Itll be interesting for you and I to cook for each other. Like you said, we eat almost the same thing but i bet the flavors are different. Never used shanks before. Ill try them next time i make this soup.
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Post by boboplata on Nov 7, 2016 21:05:28 GMT -5
You could come to my house & find no difference in our cuisine. Use shanks next time & enjoy that marrow. Nice. Itll be interesting for you and I to cook for each other. Like you said, we eat almost the same thing but i bet the flavors are different. Never used shanks before. Ill try them next time i make this soup. There probably will be some nuances, for sure. But the base of garlic, onion, bay leaf, peppercorn is pretty much universal. Tomatoes when needed. We're probably the only Asian country that uses tomato as base for soups & stews, as well as achiote due to the spanish-mexican connection. Our neighbors are more into ginnger & chilies.
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Post by Premier on Nov 7, 2016 21:11:13 GMT -5
What we Dominicans dont do at all is use fish sauce or shrimp paste or anything like that. I think in dishes that use those things, thats where the biggest difference will be.
Filipinos cuisine is probably the closest to us out of all the asians. Because of that spanish connection you mentioned.
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Post by Premier on Nov 7, 2016 21:15:32 GMT -5
I was watching a re run of this show called bbq pitmasters yesterday. The cooked a whole slab of pork belly the same way you would cook a brisket. They smoked that sucker for like 8 hours. Pretty interesting. Never thought about doing that with pork belly. I have mostly ate it fried. Huh, that would be interesting, and probably really good. I love brisket, I prefer sliced over pulled/chopped though. If I ever get my hands on a cold smoker I really want to cold smoke a brisket then SV it at 135 for 24hrs. I just want a cold smoker in general to do fun flavorings to all sorts of things without cooking them. Oh here a cool grid breakdown for brisket Sliced is the way to go I had never ate or even seen chunck brisket before moving to florida. About a month after getting to Florida i go to this bbq joint and ordered the brisket. It came in chunks. I started arguing with the waitress telling her she gave me the wrong order. Lol.
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Post by Angelo on Nov 7, 2016 23:05:14 GMT -5
Sliced is the way to go I had never ate or even seen chunck brisket before moving to florida. About a month after getting to Florida i go to this bbq joint and ordered the brisket. It came in chunks. I started arguing with the waitress telling her she gave me the wrong order. Lol. I'm still dumbfounded how the best sliced brisket I ever had was from a bar served as sliders. They aren't set up for traditional BBQ, they don't even have anything else like that on the menu, but holy fuck were they amazing. Oh when I order some Activa so I can make pork steaks again, I was going to make some mushroom burgers (100% mushroom bonded together) but I'm thinking of doing the same concept but thin slices to go on top an actual hamburger so you get mushroom in every bite. Or maybe a thin slice on bottom and top of patty and then normal toppings on that.
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Post by Premier on Nov 8, 2016 10:18:01 GMT -5
Here's something a bit different for breakfast. Take 2 medium red potatoes, boil and mash them up with 2 hard boiled eggs, a little butter, salt, pepper, garlic salt and a bit of whatever shredded cheese you have on hand (White cheddar in my case). Top it off with a little crumbled bacon and there you have it. The hard boiled egg part was weird to me. But trust me, it works. Look at those bits of egg in the picture. Goodness. You can experiment with different concistence with the egg. Or even add a bit of mayo or cream cheese for extra creamy potatoes.
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Post by peAk on Nov 8, 2016 10:59:51 GMT -5
Cheesesteak plantain tapas. Philly cheesesteak cooked with garlic powder, greek seasosing, white onions and peppers over fried green plantains (Tostones). I mixed in some provolone with the meat before assembling the tapas. I want to eat some of that right now!!
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Post by Premier on Nov 8, 2016 11:42:29 GMT -5
Cheesesteak plantain tapas. Philly cheesesteak cooked with garlic powder, greek seasosing, white onions and peppers over fried green plantains (Tostones). I mixed in some provolone with the meat before assembling the tapas. I want to eat some of that right now!! That is an actual simple dish to make Peak. Find some green plantains at a latino supermarket
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Post by peAk on Nov 8, 2016 12:43:49 GMT -5
That is an actual simple dish to make Peak. Find some green plantains at a latino supermarket That's every market in Houston!!
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Post by Premier on Nov 8, 2016 12:52:30 GMT -5
Oh then you are set bud! Let me know if you need making the Tostones. Its a simple recipe.
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Post by Canuklehead on Nov 8, 2016 13:25:13 GMT -5
That is an actual simple dish to make Peak. Find some green plantains at a latino supermarket That's every market in Houston!! Dude, I miss the fresh tortillas from HEB so bad. Canadian supermarkets have the worst "Mexican" sections, all the old el paso you can handle
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Post by CaveBearOG on Nov 8, 2016 14:03:18 GMT -5
this is no comparison to what you guys are doing but one of my comfort foods has always been grilled cheese. ive using differant cheeses, combos of cheeses, different breads for awhile now. i think my favorite so far is a simple sharp cheddar/pepper jack combo on potato bread.
^^^^the post count...lol.
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Post by Premier on Nov 8, 2016 14:55:12 GMT -5
That's every market in Houston!! Dude, I miss the fresh tortillas from HEB so bad. Canadian supermarkets have the worst "Mexican" sections, all the old el paso you can handle Pray for a Trump win today. That means all the Mexicans will go to Canada instead. With Mexicans comes great Mexican food.
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Post by Deleted on Nov 8, 2016 19:33:12 GMT -5
Here's something a bit different for breakfast. Take 2 medium red potatoes, boil and mash them up with 2 hard boiled eggs, a little butter, salt, pepper, garlic salt and a bit of whatever shredded cheese you have on hand (White cheddar in my case). Top it off with a little crumbled bacon and there you have it. The hard boiled egg part was weird to me. But trust me, it works. Look at those bits of egg in the picture. Goodness. You can experiment with different concistence with the egg. Or even add a bit of mayo or cream cheese for extra creamy potatoes. This is a go to for me. Pot of boiling water, throw in eggs and potatos, come back in a bit to a decent little meal.
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Post by Premier on Nov 8, 2016 19:51:44 GMT -5
Red potatoes will work best. I can't imagine how much better it will taste wish your fresh eggs from the backyard.
When mashing the eggs and potatoes, get creative with what else you mix in. Any shredded cheese or even cream cheese. But the one can't miss item is a bit of garlic salt.
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Post by Premier on Nov 8, 2016 20:34:12 GMT -5
I worked from home today so had a bit of extra time in my hands. Earlier i posted my breakfast. Here is dinner. Mofongo: One of 3 dominican dishes that you will find guaranteed at a Dominican reataurant( the other two being "Sancocho".....a stew like soup. And Rice and beans of course) Mofongo is fried plantains mashed with garlic, pork rinds, salt and chicken stock. You top it off with some other protein of your choice or even seafood( when we use seafood, its mostly sautéed with some sort of tomato based sauce). I used a Dominican sausage called "Longaniza". After serving it, you spoon over some more warm chicken stock for moisture. Nothing special or hard to make, but this is heaven to any Dominican.
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Post by boboplata on Nov 8, 2016 20:50:54 GMT -5
I worked from home today so had a bit of extra time in my hands. Earlier i posted my breakfast. Here is dinner. Mofongo: One of 3 dominican dishes that you will find guaranteed at a Dominican reataurant( the other two being "Sancocho".....a stew like soup. And Rice and beans of course) Mofongo is fried plantains mashed with garlic, pork rinds, salt and chicken stock. You top it off with some other protein of your choice or even seafood( when we use seafood, its mostly sautéed with some sort of tomato based sauce). I used a Dominican sausage called "Longaniza". After serving it, you spoon over some more warm chicken stock for moisture. Nothing special or hard to make, but this is heaven to any Dominican. I thought that's Puerto Rican? African in origin of course, but still, why you gonna call it Dominican? Where's Machete at???
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Post by Premier on Nov 8, 2016 20:56:45 GMT -5
I worked from home today so had a bit of extra time in my hands. Earlier i posted my breakfast. Here is dinner. Mofongo: One of 3 dominican dishes that you will find guaranteed at a Dominican reataurant( the other two being "Sancocho".....a stew like soup. And Rice and beans of course) Mofongo is fried plantains mashed with garlic, pork rinds, salt and chicken stock. You top it off with some other protein of your choice or even seafood( when we use seafood, its mostly sautéed with some sort of tomato based sauce). I used a Dominican sausage called "Longaniza". After serving it, you spoon over some more warm chicken stock for moisture. Nothing special or hard to make, but this is heaven to any Dominican. I thought that's Puerto Rican? African in origin of course, but still, why you gonna call it Dominican? Where's Machete at??? We both claim it! One of them things that Machete will tell you its his and im going to tell you it's Dominican. One thing is for sure; its a staple of both cuisines. The fact that both islands are next to each other doesnt help settling the truth about who made it first.
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Post by boboplata on Nov 8, 2016 20:59:26 GMT -5
I thought that's Puerto Rican? African in origin of course, but still, why you gonna call it Dominican? Where's Machete at??? We both claim it! One of them things that Machete will tell you its his and im going to tell you it's Dominican. One thing is for sure; its a staple of both cuisines. The fact that both islands are next to each other doesnt help settling the truth about who made it first. LOL! I know. I just want a caribbean war here.
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