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Can we get back to the lovely pictures of food that I won't eat now?Comment -
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Made Nunya's stew and it was fantastic.
I'm going to save the ciopino recipe for a rainy day.
Last edited by hobbesITD; 03-09-13, 04:29 PM.Comment -
I missed the recipe for it somewhere, where was it?
Also, its not just a matter of processed foods having "anti-nutrients", its also a matter of them being absolute hell for your digestive tract to break down.
I eat them because I'm a degenerate and love them, and again, I am not familiar with the "paleo" diet, but this stuff should just be common sense.Comment -
Having said that, Macaroni and Cheese made with chorizo and jalapeno peppers is the greatest comfort food on earth.Comment -
Nah, its still common sense, people have just devolved to the point where they do not posess is.
Also explains why opening lines are moronic.Comment -
Yep, this is essentially it for beef stew. A few points I'd add here though, when browning your beef make sure the pan is very hot so the sugar caramelizes on the bottom and deglaze with wine or stock to soak up the caramelized sugars to add flavour to your stew.
Personally, I do not like my meat floured, if needed I just add buerre manier at the end of the cooking process (kneeded together raw butter and flour) to act as a thickener.
Also if you have any pork or bacon available, render out the fat and use it for browning and for the stew itself, its smoke point is higher so it can reach higher searing temps to caramelize the sugars in the meat better, as well as adding an extra dimension of flavor.
And do not forget to add some bay to your stews.
But yes, this is entirely correct.Comment -
I grew up on a lot of frozen pizza, instant oatmeal, and kraft dinner. Didn't even realize it was a particularly shitty diet until I moved out. I think it has a lot to do with people just being in a rush and not fully understanding how important nutrition is.Comment -
I said deglaze the pan with stock, homey. I wasn't trying to give out a whole recipe, just some tips, obviously it needs bay and other herbs.
What's the difference between using a buerre manier and a roux? Seems like the buerre manier would leave a raw floury taste behind than a roux would not.Comment -
Roux is almost always preferable, that being said, when it comes to beef stew that has to simmer for 4-6 hours I find it has a tendency to "break", the buerre manier is more for finishing the stew.
That being said, if using a homemade (ideally veal) or beef stock, no flour is needed, the gelatin will thicken the stew as it cooks.Comment -
Ideally, beef/veal stock should be semi solid at room temperature, if it is not it should be reduced before using to concentrate the gelatin.
Ever has thai chili Nunya? Thier flavor is entirely unique among chiles in the sense that they lack the earthniess of most chili peppers, they are my absolute #1 go to for a slight kick and almost any beef stew you can make can use one or two.Comment -
Yep, I'm a huge fan of chilis. I go to a local thai place that serves my food on a bed of cauliflower instead of rice, and challenge the chef to hurt me every time.
I don't cook much with thai chilis because I can only find them dried around here, and have just always preferred fresh. Reconstituted peppers just never seem to do it for me.Comment -
You ever cook with those chocolate smelling peppers? I can't recall their name, I have a batch of dried ones and they always surprise people with the scent, but I can't ever come up with something to cook them with.Comment -
Reconstituted peppers have a huge amount of use if you use them as a flavor base, but I may just be saying that because I'm Canadian, good luck finding fresh habaneros or anchos here.
But for actual heat, and a different kind of flavor, Thai chiles are my goto for most uses. Thankfully theres this odd asian supermarket here where I can get them for 2$/bag, I have no idea how they get them, but they are fresh. Its also my go to spot for calf brains or anything odd I may need to cook.Comment -
I'm not sure which you are referring to, however in this thread before I gave a recipe for a stew using pureer reconstitutes peppers as a base. Dark chocolate, or even better, some chocolate stout inside the stew compliments it amazingly well. Alot of the peppers that are milder have a strong chocolate taste, and mix with chocolate very nicely.Comment -
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Its probably the umami thats doing it for you
You can find similar flavors in seafood/shellfish, cured meats, kombu, fermented products
I have an addiction to rich luxurious ingredients like Uni, foie gras, fish roe, lobster roe, shell fish
Uni is probably the most delicious thing in the world. If you love smoked salmon i think you'd love uni too...flavors are similar
I can eat that raw, in sauces(pasta), in sushi, .. in any way its prepared its always deliciousComment -
I think I've tried uni sushi and it tasted like I was eating the sand in the ocean or something, nastyComment -
How is foie gras applied to a burger or a skirt steak when you order it? Do they bring you a side of foie gras or they do use it on the meat themselves or what? never had it and wanna try next time i'm in vegas.Comment -
when it comes to seafood and especially shellfish, freshness is the #1 priority. Even a few hours cause it to spoil and the flavour changes dramatically. This is especially true for uni
I'd say 99% of people that have had uni and didnt like it is because they didnt have it served properly, at optimum freshness
uni is one of those deliciously rich and umami flavors that i cant imagine anyone with even a half decent palate not enjoying. It's like the most delicious thing ever created by nature.
bourdain always professes his love of uni, and even Ludo, that penetrating self absorbed racist french pig, loves itComment -
Someone gimme a good recipe for chicken wings or a filet steakComment -
foie gras is another thing that really depends on the quality of the ingredient and how it's prepared. Any mistake can turn the rich savoriness into something off putting and foul. I'd recommend the first time you try any of these luxurious ingredients, you do so in the proper establishment, or you will be forever turned off. i dont think these thiings can be considered "exotic" anymore.. w're so globalized and anyone that calls themselves a gourmet, foodie, etc will know them. I find its usually the white born and raised north american that has trouble with "exotic" foods. Anyone will any foreign background is typically more open minded when it comes to cuisine. My chiropractor... a 31 yr old white canadian told me he just tried lobster for the first time last week
foie gras in a burger? excessive... i'd say its almost sacrilege. I also feel the same way about deep frying seafood. It destroys the sexy, sweet subtleness
with foie gras i think you'd have to go with the traditional french preparation. I think its simply pan fried in butter. There are also some really good pates with foie gras in itComment -
try to find a recipe for Vietnamese butter chicken wings... greasy and rich, but appeals to the american palette
An ex (asian) once made the most awesome chicken wings for me, but i think they require way too much work. What she made was a simple pan fried chicken wing, but she had deboned all the chicken wings. It was the mid section wing with the two parallel bones. Anyways she deboned them, and then stuffed them with enoki mushrooms where the bones were supposed to be
they were fking goodComment -
Real simple, I'm going to assume that you do not have a high end deep fryer with temperature regulation at home, as they cost several thousand dollars and I've never actually seen one in a home environment, there is a way to try and mimic the effects of deep fried chicken wings at home that is very delicious.
You need to make a flour dusting, essentially just combine some AP flour, paprika, garlic powder, kosher salt, and anything else you may want into a bowl. Soak the chicken wings in buttermilk and then dip into the flour mixture and coat.
Use a heavy oven pan, the key is to preheat it in the oven to about 375ish with oil on it, and once its heated and the oil is at the "shimmering phase" (heated high, but not quite at smoke point), remove it from the oven and add the wings to it. The reasoning behind this is that you are trying to emulate a deep fryer with an oven, when you add floured wings to a deep fryer it immediately fries the flour onto the wings, if you add the wings to a cold pan in the oven the flour runs off and they get soggy, if you use a hot pan it helps to mimic the effect of a deep fryer.
In any case, you really just need to cook them about 20 minutes on each side, but go by texture and feel, it also depends on the size of the wings, before they are done you want to turn up the oven broiler and hit each side for about a minute for extra crispness, because soggy chicken sucks.
For sauce, real simple, just make a standard buffalo sauce, which is a combination of some type of hot sauce (I reccomend franks red hot, the plain variety, its the most simple), brown sugar, and butter. When I make my buffalo sauce I personally like to add a small amount of lime and thai chiles as well.
Just bring the red hot sauce up to a boil, dissolve in some brown sugar (you want enough to neutralize the heat and balance it a bit, not enough to make it "sweet" though), to give you an idea, for a 500ml bottle of red hot you'd probably want about 1 heaping tablespoon of brown sugar, but do it to taste.
Once the sugar has dissolved cut some butter into pads, and take the sauce off the heat (very important to do this off the heat, if you do it on the heat the butter will break the sauce) and slowly swirl the butter into the sauce one pad at a time. At least 25% of this sauce should be butter, do not be stingy with the stuff, you want this sauce to be buttery as hell, its what gives it body and its also what coats the tongue and protects you from the heat, balancing out the sauce.
Season the sauce with S&P, toss the wings in it, done.
That being said, I'll follow this with a more untraditional preparation of chicken wings that is my personal favorite method.Comment
