CHANGSTAR: Audiophile Headphone Reviews and Early 90s Style BBS
Non-Audio Stuff => Food and Drink => Topic started by: Marvey on April 27, 2015, 05:42:32 AM
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Shrimp Gumbo.
Tough parts / hints:
- Browning the roux (need good technique for temperature control - don't want to smoke it)
- Use lots of butter.
- Gotta let it simmer a while for the flavors of the ingredients to blend.
- Clam juice, lobster shells, shrimp shells = crucial for flavor.
- Put shrimp in just before eating.
- I omit the tomatoes.
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Wtf, when did Chang become www.livejournal.com/marvey
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Chang is a variety channel. Anything for the senses. We'll have naked girls on next.
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Fine, I'll post my personal variation on portobello tellagio sliders soon, too. I've been futzing with spicing and realized I've been missing coriander.
I fucking love to cook. And I'd love to try your gumbo (I'm not coming on to you)
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Chang is a variety channel. Anything for the senses. We'll have naked girls on next.
Subbed.
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Maybe I should make YouTube videos since Emirel's "cooking" makes me shudder. Going "Bam" good food does not make.
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Subbed.
Be careful what you ask for. Nekkid chicks listening to Eddie Current amps, Schiit DACs, and HFM headphones.
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Literally baby chickens sans feathers
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Be careful what you ask for. Nekkid chicks listening to Eddie Current amps, Schiit DACs, and HFM headphones.
(https://i.warosu.org/data/tg/img/0270/96/1378629710029.jpg)
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A great tasting fresh Andouille would just set it over the top. I think you have some sausage in there already? Personally I think I'd like it a little darker. Hard to darken roux without fear you are actually burning it.
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Yes. Andouille from Albertsons. Not the real thing.
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I made this the other night, using this (http://www.food.com/recipe/olive-oil-garlic-and-crushed-red-pepper-pasta-sauce-295835) recipe and fresh egg noodles. Turned out pretty good, but I used oregano instead of parsley.
College cooking at its best.
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This might be of interest to some folks getting into cooking.
https://www.youtube.com/watch?v=yjUW-p7iRLU
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No love for carbon steel pans?
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This might be of interest to some folks getting into cooking.
https://www.youtube.com/watch?v=yjUW-p7iRLU
Good video, thank you. I know the power of cast iron pans. My mother has a big wok at home and cast iron is much nicer when seasoning and flavouring the food in the pan.
I should consider a serious 12 inch pan and wok to be done with replacing pans.
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Myself and most Asiatic people I know have Carbon/Steel woks. I think a cast iron wok would be pretty heavy to maneuver and not react well to some of the acidic ingredients. They both like as much heat as you can muster though. I don't know if you've ever seen those professional Chinese food kitchens with a wok burner the size of an F35 afterburner.
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Question for you home cooks, any particular favorites in terms of knives? Is Shun just FOTM, or is there some there there? I've read that the blades (at least in some, not sure if all) are bolted to a separate tang in the handle which seems kind of cheesy for something that costs THAT much. Should I just get Wusthof Classics and be done with it?
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I got one of these (12 5/8" model): http://www.amazon.com/Matfer-Bourgeat-062004-Frying-11-Inch/dp/B000KENOOU The bastard is damn heavy.
I'd like the equiv of a restaurant burner at home!
Dave, I'm using a Mac Mighty. Shun is a bit overrated as you could get a nicer blade (although less grade finish) for the price. Or you pay a bit more and get something quite a bit nicer.
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Really depends on the kind of cutting you plan to do. I wouldn't go so far to say Shun is FoTM. They've been popular for awhile. A friend has a couple of knives but he mostly uses them for making fish and sushi. They do great for precision around bone or through flesh. I've never gone in on them as I'm not ready to dedicate that much attention to knife care. Just too easy to stain or damage. The 'Damascus' is gorgeous and seems to really give it that edge in cutting over others.
If you plan to be abusive or rugged, maybe do the Wusthof or something else. If you need precision Michelin level sushi each and every time, Shun will get it done. Just be prepared to baby them. Turn your back on a wet one for a few minutes and you could have issues.
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If you plan to be abusive or rugged, maybe do the Wusthof or something else. If you need precision Michelin level sushi each and every time, Shun will get it done. Just be prepared to baby them. Turn your back on a wet one for a few minutes and you could have issues.
Yeah that's the big rub for me. I have some Henckels and I like the overall weight and balance, but the edge isn't fantastic, and they aren't as durable as I would like. Wusthof is probably the way to go I think.
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If you're buying a nice Wusthof, it's not going to that different from your Henckels since they are both German style knives. They probably use similar steel too.
I think you're looking for a sharpener. Doesn't matter what knife you own, a sharpener is a must as a dull knife is no good. If you know how to use water stones that would be the way to go. I haven't had time to learn and try on my nice knife so I bought a Mino Sharp 3. That's probably the best roller kit that actually works but doesn't damage knives.
Not calling Shun flavor of the month but there's better for the price. And if you spend a bit more, you can get a much nicer blade from another brand. I have a Shin myself that I bought on sale, but my Mac beats it in every way. Nor do I care for the Damascus finish.
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Maybe consider getting a single Shun or Mac for slicing to add to the new set. They really cut through stuff like melted butter. It is addictive to experience. That way you only have one knife to baby. I've been thinking of getting one just to use as a steak knife to add to the overall dining experience. Think it would be fun.
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Any quality Japanese style knife using VG10 or a similar steel will give you that edge. Nice thing about Shun is that they have really good edges out of the box.
Remember that a gyutou is only for cutting soft things like veggie, fruit, and meat. If you need to chop things with bone, I'd pull out the cleaver instead.
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@16 degrees.
The 'Damascine' or hammertone finishes with 'micro pores' also help a lot with drag reduction by limiting the surface area.
NO chopping, preasu!
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I have a couple of lodge cast iron pans that I absolutely love. So much fun to cook with and they hold heat amazingly well. The only downside is that the 12 inch size is super heavy. Honestly I find them easier to maintain than a non-stick pan because I never have to wash it or worry about scratching the finish.
For knives, I don't think Shun is anything particularly special. They are a fairly standard, mass produced, mid-high end knife. The Damascus is cool but there is no real performance advantage. The thing you have to think about the most is how careful you want to be with the knife. The sharpest knife will generally be the hardest knife and also the least durable. If you don't take care of a knife made out of really hard steel you will roll or chip the edge and it won't be sharp anymore (and is a pain to sharpen).
All knife metals are subject to the quality of the heat treatment, however I have had great experience with VG10 and S30v. If you are looking for stainless steel that won't require a huge amount of maintenance but will take and hold one hell of an edge without breaking the bank, then I would start with a knife made of either of those steels.
I have a set of Wushtof Classics and they are fine for what I do, but they won't hold a hair shaving sharp edge very well. I have used Mac knives as well and I think they are great. If I recall they are cheaper than Shun and Global.
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For knives, I don't think Shun is anything particularly special. They are a fairly standard, mass produced, mid-high end knife.
Do you have evidence of that? There's some marketing here to be sure, but what you say directly contradicts their claim.
"Shun cutlery is handcrafted in Japan by the Kai Corporation. For more than 100 years, Kai's highly skilled artisans have been producing blades of unparalleled quality in the spirit of the legendary swordsmiths of Japan. For three generations, Kai has been dedicated to listening to the voices of its customers, providing products that contribute to a more tasteful life. Incredibly sharp edges, partnered with a stunning aesthetic, set Shun knives apart from every other kitchen knife on the market today. In the tradition of Seki’s swordsmiths, every knife is handmade by highly skilled specialists and requires at least 100 handcrafted steps to complete. Every day, the legacy of ancient swordsmiths serves as inspiration to the artisans in the Kai factories. This tradition of excellence, combined with the newest technology and advanced materials, makes every Shun knife a functional work of art."
shun.kaiusaltd.com/faq (http://shun.kaiusaltd.com/faq)
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Shun knives are made on a large scale and are widely available. Nothing in their claim that contradicts that. I have no doubt they are hand made, but when you are distributing in large quantities across the world that product is being mass produced. All I am saying is that there is nothing that I have seen from Shun that makes them any better or worse than other similarly priced offerings (such as Mac).
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Not sure I agree with that completely. When I hear "fairly standard mass production" I think machines stamping, honing, packaging and shipping with like one or two sets of human eyes on during the entire process. Their FAQ makes it sound like they are closer to hand worked and assembled than the flimsy plastic handled knives you can get on 'As Seen on TV' for $19.99 (x2 if you act now!).
Maybe I'm just a cutlery noob, but when I pickup and use a Shun, I certainly don't think, "Oh, this is just another typical mediocre knife." But I didn't grow up with elite cookery and cutlery, so YMMV.
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I can understand that and that certainly isn't what I meant. To be more clear Shun, Global, Mac fall into the category of mid-high end production knife to me. They are all a high quality product and are produced on a large scale. Most of them are using the same steel, which to me is a large portion of what you are paying for in a knife. That is why I say they are interchangeable. Your choice will mostly be based on design and ergonomics.
My scale is comparing those knives to the lesser known Japanese custom knife makers where the handmade knife you get is made by one person or in a small shop and the yearly production is much lower. I went to a store one time and fondled knives that were hand forged in Japan and they blew me away. They were somewhere between $200-$700, so they can be had for about the same price as a Shun. I never made the leap and bought one because I didn't want the hassle that comes with them. To be fair I have never owned one of these knives but if I had to choose I would take one over a Shun.
Hope that clarifies things a bit better. And yea I am probably too much of an enthusiast. :)
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Any links to the smaller mom and pop knives? If there is something better (looks, build and function) than a Shun and costs the same I'm all for it. I want one!
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It has been a couple years since I was looking into it so I don't really remember any specific makers, but there are a surprising number out there
Here is the website of the store that I went to which lists the brands that they carry
http://knifetoronto.com/ (http://knifetoronto.com/)
For information on knives, steel, sharpening, including reviews on Japanese brands and whetstone sharpening I thought this site was great
http://zknives.com/knives/kitchen/misc/usetype/all/index.shtml (http://zknives.com/knives/kitchen/misc/usetype/all/index.shtml)
Sorry I can't be more help as I never really went fully into chef's knives. I settled on the Wushtofs because I would spend an hour sharpening a knife to a razor edge and my girlfriend would just throw the knives into a metal dish rack. The Wushtofs are soft enough that I can just quickly sharpen with a steel after they get banged around.
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Mac costs more than Shun and is only a production knife, probably one of the best as a production knife though. $200 for a chefs knife isn't cheap but certainly much more than what average consumers know of. Sharpening set, whether a roller or whetstones is a must for knives at any cost.
I can get both my Mac and Shun equally sharp. It's just effortless to cut anything like how it should be. The construction of the Mac is a bit better from what I've read by giving you a bit more of the important steel in the inner layer (something along those lines). Anax you need to try the other brands at the $150-200 range for a 10" gyutou.
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hello,
as to sharpeners, any thoughts on this:
http://www.edgeproinc.com/
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Japanese Knife Imports (in Beverly Hills, and the most knowledgable, helpful place of the bunch) and Chef Knives To Go are the largest artisan knife trading companies. There is also Yoshihiro Cutlery (Beverly Hills), Japanese Natural Stones, and Japanese Knife Direct, though the later ships only directly from Japan. If your willing to order online directly from the craftsman, there is Zakuri (specializing in blue carbon steel), Teruyasu Fujiwara (really hard white carbon steel with great edge retention), and here in the US, Murray Carter. Carter is in Oregan, and spent a decade or so blacksmithing and living in Japan before opening up his own shop. VG10 Shuns are usually at 61 HRC at the most. A good smith makes a knife sharpen up better while being easy to sharpen, retentive of the edge, and resistant to wear (chipping, rolling, blunting). This is done through hardening, so the steel can support the edge without crumbling, and heat treating, which is to most evenly distribute the carbides and set the steel matrix.
I assume most of you will be comfortable with 8", or the approximate of the Japanese knife standard 210 mm.
So:
$185. Moritaka Gyuto. ChefKnifesToGo. 63-65 HRC. Blue Super Steel, which is a carbon steel with edge retention like VG10 but with a finer carbide structure of purer carbon steels. Toothy, bites into food. Is as difficult to sharpen as a stainless steel, except more difficult due to hardening. Free shipping.
~$181 Teruyasu-Fujiwara Nashiji. direct from Japan based on exchange rate, or $285 from ChefKnifesToGo. 64 HRC. White Steel #1, which has the most carbon of the three white steels. Superior to the former in ultimate sharpness, but retains it for a little less long. The "bite" into food will be different, smoother. Free shipping from both sites. What I want to get, because I have the stones to thin the sides and edge, and because I can maintain the sharpness. Realistically, will get sharp enough to cut into cutting boards.
$220. Gesshin Ginga. Japanese Knife Imports. 61 HRC. White steel or sweedish stainless steel, japanese or western handle. Best asset is thinness, both directly behind the cutting edge and in the knife's cross section as a whole. Very nimble and balanced between the blade and handle. What'd I'd recommend, because of the geometry and lightness. A lot of work in getting japanese knives is reprofiling it (so the view of the knife from the side; there must be no recurve), sharpening it (the very edge, usually up to 6000 grit, and then I strop it, edge trailing, on a wood cutting board because it contains sub micron silica, which abrades, and then the granite counter top, to polish and straighten the edge), and thinning, which is thinning the knife behind the edge, so it slips into food more easily. This usually means sharpening at an angle smaller than the cutting edge, to get a concave edge.
Notes.
Japanese knifes, which I got into just after headphones, is so much like headphones. You get the best you can, but at the top end you trade things for another, like how the HD800 gives maximum deep detail extraction at the expense of treble elevation. In knives, this would be the option of the Teruyasu Fujiwara above, which can get the sharpest of all carbon steels, but is the most reactive, so it rusts red, orange, and patinas green, purple, blue. You can passivate the surface by dousing it under boiling water (the tub faucet), covering with a thin film of edible oil, and polishing (by Scotchbrite sponge). Most artisinal japanese knives give you the wa handle, which is that japanese wood handle, and it comes in octogon, d, and circular, in magnolia, ebony, and other woods. It will discolor with use, and could use oil like any other wood. But it gives you more flexibility in holding the knife, and that means less of a hand cramp. But the knife is more blade heavy, since it is hammer forged on an anvil through the whole process, and quenching a thinner knife would warp it. There is the machi, which a small rectangle of metal connecting the blade to the handle, which gives you a little less cutting area.
Stones. Oh gosh. If you want to sharpen only, Japanese Knife Import's Gesshin 1000/6000 ($135) is the fastest cutting option, and doesn't dish so fast (which is the hollowing out of the middle part of the stone because of the curve of the knife while sharpening abrading into it) though it can grey and muddy up the knife finish, instead of polishing it. This is a result of the binder and abraded metal particles bonding onto the surface of the knife.
If you want to repair, reprofile, thin, then there is the Gesshin 400 (75), Gesshin 220 (45), and DMT Extra Extra 8-inch (62.42 @ amazon). Stones purchase in that order. Repairs? If you chip the knife because it cut something too hard, or was rock chopping, or chopping, or any other forceful motion. Thin? With regular sharpening. A thicker knife behind the edge is more robust, in addition to a more obtuse edge, but that sacrifices cutting ability and ability to pass between food and not wedge, which happens when a knife gets stuck in food midcut.
If you already have a shun and have no stones, getting the 1000/6000 is the option for getting the knife sharper. Just keep it in water all the time to soak (it is baked to be made, so when you first add water it just eats it up and if you submerge it bubbles ripple up) As to sharpening:
Keep all strokes in an area of a knife parallel to another. The owner of Japanese Knife Imports (he has a bunch of videos online) sharpens this way. This is because it is simply more convenient to sharpen for different parts of the knife than keep the same technique throughout, due to restrictions from the knife handle hitting the stone and hand positions. And just keep on going back an forth on one side and then some on the other. Monitor sharpness by seeing if knife bites into fingernail when dragging perpendicular, drawing fingers perpendicular to edge, or bracing thumb against knife spine and feeling two or more fingers parallel on the edge (Murray Carter's three finger test, though I use two usually).
Yes, these things are dangerous. Modify according to one's need for safety, comfort, or need for greater sharpness.
If you live in LA, you can visit Japanese Knife Imports. The owner, Jonathan Broida, used to be a chef, and worked in a One Star Michelin Restaurant in Italy. He also lived in Japan, cooking there. He has two small tubs filled with all his sharpening stones. And. You. Get. To try all of them. He lets you. Skill permitting (so having got the motion down, and not cutting into the stone. The forward or back stroke where the knife pushes into the stone, that's when it can cut and gouge the stone. He dislikes that. He uses the stones each evening for professional sharpening, but he's a geek about it and lets people try them)
The knives above a fairly flat profile, so rock chopping doesn't work as well as a technique. And with that technique, the knives will tend to chip (whether sub mm, or a little bigger). So diagonal motions, forward and back. The japanese tradition is to say that the knife weight does the work, but that the weight just makes me feel like the thing is sluggish. Thinner is better, as thin before undue risk of breaking.
On the highest end of japanese knifes are Honyaki. They are among the hardest. Hardest to Sharpen. Easiest to break. Stiffest and most tactile feeling during cutting. They range from 400 to 2000 dollars.
As for what I have:
Yoshihiro Cutlery White Steel Kuroichi Gyuto 240 mm. It was too heavy when I got it and thinned the heck out of it. about a mm thinner, with no kuroichi, sharpened to about 25-30 degrees. Sharpest of the bunch.
Chin Chan Kee (CCK) small chinese cleaver, which is 8" long and 3.75" tall. From Action Sales in Monterey Park, $46. Carbon Steel. My main knife, because I can't bear to use the former when there are people around. And that I don't want to leave it around. Knives that long at home. And semblance of anger and I don't want to accidentally stab people.
Zakuri Blue Steel 150 mm petty. Sharp for different foods than the above white steel. This knife cuts with a slight tearing motion relative, relative!, to the white steel. It is the source of its longer edge retention.
Zhen 7" Micarta handle vg10 santoku. For everyone else who doesn't like larger or longer knives that rust but get sharper.
Stones: Gesshin 220, 400, 1000/6000. DMT Extra Extra Coarse.
If you like the feeling of not forcing your knife through food, this knife hobby is worth it. Kinda like the feeling of not being able to hear details or music with headphones.
And of course there are clashing opinions. But the above is the roughly correct guide. And there will be bumps along the road. Chipping. Bad fit and finish. Assymetrical grinds where there may or may not should be. Off center knife to handle fitment. No epoxy keeping the handle fitted to the tang of the knife. Rusting and feeling like bad because it looks like its going to eat itself. The smell of dissolving metal and evolving off gas because acids and foods react with the knife and discolor one another (an orange, greyish onion and reddish, black knife. This goes away after passivation and use). Having to clean and dry regularly.
For those who want a wicked sharp knife without the sharp, stilleto-like taper to a tiny point, a santoku is just fine.
Edge Pro is fine. Will get sharp. Will get a uniform edge, especially at higher grits, which allow mirror sheen, starting at 4000 grit. But won't allow for re profiling and thinning below smallest set angle. Which is a occasional necessity to maintain performance.
Yeah. . . I was able to shave off my leg and arm hair using the 6000 stone as the final step. That's with all the above knives. But in realistic use, no, the sharpness (at least with the above mid tier knives I own) goes away and settles in. Wire edges are strips of weakened steel and the real edge is underneath it. This happens during sharpening, and removing it is one of the last steps. And if the edge isn't polish or straight, it won't cut well. So that's where a block of wood or something smooth and straight like the counter top works well (yep, I know it sounds a bit irresponsible, but the knife is not cutting into the counter, it's being dragged, cutting edge away, along the countertop).
And. . .I'm pretty much done. I could go on quite a lot. But it's as tiring as headphones as well.
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^This man speaks the truth!
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Mega brownie points for graean.
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Marv, you need water stones. I had the hardest time cutting that tri-tip at your place.
*It was good though. Please don't uninvite me for future meets.*
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Holy cow. More karma needed!!
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Marv, you need water stones. I had the hardest time cutting that tri-tip at your place.
*It was good though. Please don't uninvite me for future meets.*
My wife using my meat cutting knives for chopping salad and slicing bread doesn't help. No matter how many times I tell her to do these things, it does not matter. This is why I will never buy expensive knives.
And this also why I hide the good bourbon so she doesn't put pour it in to ginger ale.
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My wife using my meat cutting knives for chopping salad and slicing bread doesn't help. No matter how many times I tell her to do these things, it does not matter. This is why I will never buy expensive knives.
And this also why I hide the good bourbon so she doesn't put pour it in to ginger ale.
Oh god, that happened to me once. I came home to my Kurosaki nakiri being used to cut a loaf of bread. Really hard San Francisco sourdough. I might have lost my shit a bit...
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My wife using my meat cutting knives for chopping salad and slicing bread doesn't help. No matter how many times I tell her to do these things, it does not matter. This is why I will never buy expensive knives.
And this also why I hide the good bourbon so she doesn't put pour it in to ginger ale.
I know what you mean. Henckels sitting in the sink wet with the dirty silverware. Sigh.
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Decided to make Char-Siu Pork Ribs tonight. Finished with a nice crackling glaze of honey.
(http://i.imgur.com/LkmzC3Zl.jpg) (http://imgur.com/LkmzC3Z)
(http://i.imgur.com/BEBb7qwl.jpg) (http://imgur.com/BEBb7qw)
There's my Mac Mighty
(http://i.imgur.com/lY8N6lJl.jpg) (http://imgur.com/lY8N6lJ)
I can't get my hands on fattier cuts from the Chinese markets. I'm very pleased with the flavor but would like the "fall off the bone" texture. Anyone got tips on that?
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Fall off the bone is low and slow cooking done right. Some people like to cheat and maybe boil or par boil ribs to get there but I'm no expert in that practice. I believe they could be hanging them out to dry a la Pecking Duck which is why you see ribs hanging in the window next to them. This is just a guess. The hanging part is actually part of the cooking process, it's not just marketing for people walking by.
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Even at Chinese restaurants, they don't have the fall off the bone texture.
I've tried low and slow but the meat tends to dry up too. This was for beef though and it's been a long time since I've done it.
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I use a pressure cooker (sacrilege, I know) and finish off in the oven to brown it up and glaze. Meat comes out super tender.
Low and slow wrapped in foil works too, and just uncover for the browning at the end.
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And. . .I'm pretty much done. I could go on quite a lot.
Well, thanks or keeping it brief!
Kidding! Thanks, really good information for someone with no previous knowledge.
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Fall off the bone texture: lose little if any liquids (retain gelatin rendered from collagen and bone, side effect also being the retention of sugars, aroma, salts, and amino acids), cook below the temperature that meat fibers contract (prevent fibers from expelling liquids from fiber matrix). Sous vide is the epitome of this goal. One technique is to place meat in a ziplock bag in a huge pot of water at a certain temp (from 120-160 C), using a thermometer and charts (online) to ensure pasteurization of the meat. But we have ribs. Which have bone and take longer. And plastic scares me a bit. So.
Oven: Say, 250 F, pan of water at bottom, meat sealed in parchment paper or foil as water and steam tight as possible. A good couple hours (~3)
This is conjecture . . .the closest I've done was ribs on a grill, lowest temp, all wrapped in foil, three full racks of ribs, no water tub (I did that in the past with one rack of ribs), for two and a half hours . . .and it was too dry as well, except when reheated (with moisture present), where the moisture combined with rendered collagen to make a really fall of the bone textue (kinda mushy though, which tells me the temp was too high somewhere down the line).
Which then means, fall off the bone works against a nice crust.
Re: Knives. Jon Broida likes ciems, and has a ~300 CustomArt. Wants to try ~1000 ones.
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Learned this one for old stale bread.
1-Take bread in hand to sink.
2-Rinse exposed with water just enough to coat surface.
3-Pop in 400+ oven and bake till resurrected.
4-Eat in joyous amazement.
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Or make french toast! (that's what we did working in a cafeteria as a kid)
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Or make french toast! (that's what we did working in a cafeteria as a kid)
You'd make French Toast from a round loaf of Sourdough? Besides, that might not go well with Prime Rib or Italian.
You could also make croutons and a few other recipes.
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As long as the bread is not moulding or rotting away it is also great soup dip.
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Finally finish soaking my salt cod. I'm gonna make some brandade and italian style cod with capers/tomatoes tomorrow.
:)p2
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Brandade is one of my mother's absolute favorite things in the world. She couldn't get enough of it in Venice.
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Wooden bbq planks are one thing, but has anyone tried a salt plate?
http://www.williams-sonoma.com/products/himalayan-salt-plate/
I saw it for the first time in my grocery last week. Seems interesting.
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Personally I'd only use pink salt on chicken or fish. It has a very unique sort of sharpness that I don't like on beef personally. Maybe a plank would smooth it out, dunno. Ironic that most of the pics show seafood.
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I just grabbed one of these for $50 off with code LUVDAD (thanks n3rdling): http://thesweethome.com/reviews/best-sous-vide-gear/
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Now it's time to get one of these for finishing...
david CHANG of momofuku: SEARZALL! (https://www.youtube.com/watch?v=tg2gmp5fB2o)
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Searzall, yeah I heard of it. And watched that video before. Salamder searing on the go.
What do you guys have as cheap, easy food?
Right now I got
salsa: ripest tomatos I can find, lime, (sometimes persian cucumber), olive oil garlic
Cambodian steak sauce: baby round eggplant minced fine, lime juice, lemongrass, anchovies, salt, sugar
cucumber salad: lime garlic cucumber olive oil
nappa cabbage and meat soup: nappa, pork meatball/shoulder roast cubed/pork butt cubed etc, galanga, garlic, bean sauce, soy sauce, fish sauce, ginger, shitake mushroom (minute amount, for more meatiness), miso, black bean sauce
quick stir fry of chicken/pork/beef with any veggies
cucmbers, always, as a quick salad
chicken thighs/legs I debone (yep deboning half a dozen or so. Cutting tendons. . .)
tilapia stir fried with ginger and made into porridge
fried chicken in rice flour and a lot of salt and pepper with cucumbers
lemongrass chicken soup
any good ol, pan fried fillet/steak
steam corn, cabbage, beets, bamboo shoots, green beans
curried anything (got a lot of spices)
tomato (canned, sauce, fresh etc) and garlic with chicken etc and ginger (oriental theme) or herbs (western) or nothing else
ox tail and bitter melon and galanga soup
corn tortillas fried into a quesadilla with cheese
onion bagels and cream cheese
kimchee
Ice cream: rocky road, mint chip, pineapple coconut, strawberry, cookies and cream
half half, milk, apple juice
anchovies
a bunch of asian sauces: fish, dark soy, double dark soy, plum sauce, asian barbeque, sesame oil, bean sauce, black bean, black bean garlic, fish paste, shrimp paste, tamarind paste
sometimes pickled limes/mustard greens/nappa, but I have to wait for it to ripen. And its best done outside the house, in the sun.
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Yesterday's lunch.
Gnocchi in a light cream vodka and garlic tomato sauce topped with fresh sage, prosciutto and drizzle of multi-herb California olive oil.
(http://i.imgur.com/VUfs50Y.jpg)
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Sous Vide plus Searzall. Sublime. Easy.
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Sous Vide plus Searzall. Sublime. Easy.
yeah! that looks exactly perfect. no hairnets were harmed, I see ;-)
alas, my Sansaire sous vide circulator has given up after a year of use.
so now I am looking for creative uses for my blowtorch!
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^Gonma try smores and grilled cheese next. Ha.
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^Gonma try smores and grilled cheese next. Ha.
If you do them together, that's the other thread. ;p