Alex Caceres -120

[Sacrelicious]

Yep, agree with this completely. You can always add the salt later, but you can't take it away.

One thing I'll throw in, and I learned this from Kenny Shopsin's book "Eat Me", is the best chicken stock is made out of turkeys. Flavor is a little better, IMO, and the larger bones makes it easier to make large batches.

Surprised you use clean bones, chef. Generally the way I make stock, is I roast up the animal, eat it, pick it mostly clean, then roast the bones with the mirepoix, add water and simmer for a few hours then strain. The clove surprises me too, it isn't overpowering?

Clove is excellent in chicken stock, just a couple for extra depth for flavor, I also use a star anise or two in my brown stocks.

Turkey stock is also excellent, though I perfer chicken myself. Duck has its applications too for anything with a bit more of a gamey taste.

I do use clean bones from the butcher, totally raw, unless I want to make a dark chicken stock for, say, a chicken demi, or something along those lines.

Of course, with a veal or beef stock, 95% of the time, always roast, white veal stock has very little practical applications.

[Grabaka]

You get on the plane, I'll pick you up at the airport.

Ohhhhh i didnt saw this. Yuuuuhuuuuuu!!!!

BTW look what you made me do. Its 2 am so....

[Grabaka]

I almost take out some chorizo.....i would not wake up tomorrow tho.

[Grabaka]

Geez, i even licked the plate like a perro!

[Vaughany]

Ohhhhh i didnt saw this. Yuuuuhuuuuuu!!!!

BTW look what you made me do. Its 2 am so....

[ATTACH]54854[/ATTACH]

whats the green shiit?!

[Vaughany]

He looks like a mildly retarded leprechaun with that hat, where's the pot of gold

hahah yeah

[Vaughany]

Please post pics!!

Also, heres one for you, I've been making a variant of this for the last 2 years since I heard about it, its comfort food at its absolute finest, and extremely simple, literally 7 or 8 ingredients.

https://www.stellaculinary.com/recipes/braised-chicken-thighs-world-famous

I perfer to serve mine with veg and mash instead of steamed rice, but again, also just a preference. Also perfer roasted garlic to triple blanched, and this one recipe does have what I believe to be a common error of overcooking spinach. Spinach should be added literally seconds before a dish is finished, or else it just turns to mush. I've tried it using both balsamic and a red wine reduction, I do perfer the balsamic, but I think the recipe here uses a little bit too much, but again, totally a matter of preference.

Also, note the plating of it, I've found it to be a bit off, I perfer to shingle the chicken over the starch and pour the reduces jus around it, as opposed to on top of it. Pour on top, it can make the skin less crispy.

With anything this simple, its all about quality of ingredients, I trust you make a killer stock so I'm sure it will turn out well.

Maaan, Im the worst cooker (Uriah Hall reference hehe) in England, but even I'm tempted to do that....I've had a permanent Semi this week due to Condit fighting this weekend, and now after looking at those "braised chicken thighs" I'm fully torqued!

[Vaughany]

I'll post pics if they're not embarrassing!

Might post dinner pics either way though.

Menu is a Taco Bar (in honor of Grabaka)

Three choices of tacos, lettuce wraps, corn tortilla or flour tortilla.

Meat choices of Pork Verde, Mexican Chorizo, or Ground beef, served with home made guacamole and salsa (ain't no salsa like a Nunya salsa).

Sides of chorizo stuffed jalapeno peppers, black bean soup with corn muffins, Thai pepper cucumber salad, and fried plantains.


Nunya's famous Salsa.

1 large can of San Marzano tomatoes
12 cloves of garlic
One large sweet onion
A fistful of chopped fresh cilantro
Tablespoon of Cumin
1 1/2 teaspoons of salt
1/2 teaspoon of Cayenne pepper
4 Jalapeno peppers.
Juice of half a lime.

Mix everything, but the onions and peppers in a food processor, throw onions and peppers in at the last minute, give a quick rough chop to them, but leave some chunks. Throw in the fridge overnight.

THEN

Nunyaguacamole:

Don't clean out the food processor, add the meat of 3 avocados, another teaspoon of salt, the other half of the lime juice, and add in half a cup of the salsa you just made. Buzz it up to your desired consistency, I like it buttery smooth personally.

COuld be a catchy song!

[Vaughany]

Made the braised chicken and it was great. Had to use Campbell's chicken stock, though. Any tips on making your own stock?

Hopefully this thread stays alive, it really is the most useful on SBR.

I wonder if Bruce Leroy is aware how he simple thread about him winning a fight could turn in to the greatest culinary discussion ever witnessed on a forum?!

[Vaughany]

Dude, when we do middle eastern night, it'll be named after you. . .


(j.k.)

lol

[Vaughany]

Geez, i even licked the plate like a perro!

lol has to be done

[Sykes]

Ive done this one a few times, added feta cheese to it myself.

If you have not tried it, get some horseradish paste/mayonnaise there is one here called Aunt Bessies its the best, goes with steak great.

Chips(fries), fried Sirlion Steak on fried onions and (mushrooms if you like them) on horseradish. Awesome dinner.

[Sykes]

^^ http://www.youtube.com/watch?v=mAvVHwUnxks 12 mins in.

[Educ8d Degener8]

whats the green shiit?!

Avocado

[Sacrelicious]

Looks like salsa verde to me.

[NunyaBidness]

whats the green shiit?!

Holy shit, they don't have avocado's in the UK?

Might be good on some spotted dick!

[PunisherIND]

I really hope he meant the salsa verde!

[gabe]

spotted dick? lol

[PunisherIND]

spotted dick? lol

Hah thats what I said the first time my wife mentioned it.

my god is it good though.

[Sacrelicious]

The thing I find most peculiar in British food is the tendency to encase excellent pieces of meat in puff pastry.

[Vaughany]

Avocado

ha yeah I guessed tht. Meant the mushy peas lookin shiit in the tub!

[Vaughany]

The thing I find most peculiar in British food is the tendency to encase excellent pieces of meat in puff pastry.

lol I tend to agree with tht

[NunyaBidness]

Hah thats what I said the first time my wife mentioned it.

my god is it good though.

So, you're on the record for loving a good spotted dick then?

[PunisherIND]

So, you're on the record for loving a good spotted dick then?

oh yea! with hot custard.

[Vaughany]

hehe

[Grabaka]

Looks like salsa verde to me.

Exactly.

Green tomatoes, Chile, Onion, Avocado and Cilantro.

[Vaughany]

damnnn, spicy?

[Grabaka]

Hot, no spicy.

[Grabaka]

Spicy i think would mean a lot of flavours? Spicy as in "it penetrates you tongue", yes.

[NunyaBidness]

Exactly.

Green tomatoes, Chile, Onion, Avocado and Cilantro.

Do ya'll really call tomatillos green tomatoes there? Or did you really make it with green tomatoes?

Up here, green tomatoes and tomatillos are completely different animals.

[Grabaka]

Just checked. We do call tomatillos green tomatoes. Tomatillos is the right way to go.

[Sacrelicious]

Just checked. We do call tomatillos green tomatoes. Tomatillos is the right way to go.

I assumed as much, two different animals.

[MD]

The thing I find most peculiar in British food is the tendency to encase excellent pieces of meat in puff pastry.

Meat pastries are amazing. Steak and kidney pie? Utterly fantastic.

[Sacrelicious]

Meat pastries are amazing. Steak and kidney pie? Utterly fantastic.

This may be the largest disagreement we have had since Mitrione/Nelson.

[MD]

This may be the largest disagreement we have had since Mitrione/Nelson.

Have you had a truly good steak and kidney pie or so you dislike the idea of them?