All Activity

Just picked up some more.

@Alex interesting point. Not that long ago I looked into chicken marrow . I found very little about it @ web , some noise , of course I was making CkStock out of legs . I chopped a leg bone open , and tasted the marrow : dry , mealy , metallic ( iron ? ) flavor. what surprised me , no fatty flavors at all . now of course Ckn's aren't Turks , so that might be different my guess is that fowl marrow is very different from beef ( mammalian ? ) marrow.

My apologies, I got it wrong, here is the actual stock burner configuration from the factory. Apparently there's an option to reconfigure the burners. Sometimes I overthink things but it seems to me that the two, 22K burners should be in the middle to better vent to the hood. Also, if I wanted to put a griddle on top of those two, much more convenient being centered. Also, I'm right handed so it seems to me that I would be better off with the simmer burner in the back right so I would not have to be reaching over burners to attend to a delicate sauce or such. New York State requires make up there for over 400 CFM so I think I'm gonna drop the blower size down to 600 CFM to make make up air easier. I didn't plan this out well enough so a lot more research is going to be involved for the make up air.

It certainly looks like fat. If there wasn't much skin attached to the bones, I'm wondering if it could somehow have leached out of the marrow.

Well, now, I'm embarrassed. That top layer is indeed fat. I should have had a closer look before I asked my question. When I first started cooking them up, I let it simmer for a few hours, temporarily removed the bones, chilled the broth and took the fat layer off. Then the lot went back in again for further simmering. For some reason I thought that did it for the fat. Wrong. So thank you, @Smithy and @rotuts for your replies. I will be off shortly to pick up more bones and make some more.

Tarte au riz et aux amandes croustillantes (rice pudding and crunchy almond tart) from an old (errr... 90s) Christine Ferber recipe... Rice pudding is enriched with egg, egg yolk, crème fraîche and butter, then combined with almond cream; the flaked almonds are mixed with egg white and icing sugar and baked until golden and crunchy. It was fine but another one that's less than the sum of its parts. I'd have preferred the rice pudding on its own with an almond cake chaser, to be honest.

Another entry in the Most-Labor-Intensive dish contest, also from the Padang food canon... This one is ayam balado - chicken in balado sauce. You can balado-ify practically anything - chicken, eggs, potatoes, beef, fish, you name it. What qualifies it for a contender in the MLI contest? First, the chicken is braised in a ground spice paste liquid containing garlic, turmeric, candlenuts, ginger, kaffir lime leaves, etc... The chicken is removed and some of the braising liquid retained. The chicken is then shallow fried in oil, and then removed and drained, and then, in the same oil, a ground mixture of chillies and shallots (preferably ground by hand) and sliced tomatoes are fried with some lime juice, the reserved braising liquid and more kaffir lime leaves added. The result is super savory but refreshing at the same time... one of my favorites!!!

@ElsieD likewise , Im fairly sure the top layer is fat.

@Honkman re: Bronzo : I was told they were new by a vendor I see no evidence of linguini on their web site : can you get Bronzo lingujini in your area ?

Is that a layer of fat at the top? Did you have / use more fat than usual for this - for instance, more skin? If so, I'd be inclined to skim off the fat layer, keep it separate for flavor experiments (it might make fine schmaltz) and then save the lower layer in cubes as usual. If not, well, I'd still do a taste test for both layers before remixing.

I still had the wontons I made last month in the freezer so I pulled them out and made wonton soup for dinner.

Kielbasa sandwiches with Wedding Kielbasa and house made sauerkraut from the excellent Polish deli near us. Swiss Chard and green onion colcannon. Roasted cauliflower

Another tin from the Tin of the Month club I was gifted. Did not have high hopes for this one, as I’m not a huge fan of Sprats. I was wrong. They were excellent. Had them on rye toast with a horseradish sauce, as per instructions in the Tin of the Month membership. Excellent, very not fishy, lovely mild smoke. A bit mushy as Sprats are.

I asked my butcher for turkey bones to make turkey stock and roasted them prior to making said stock. I had a lot of them, and browned them after which they hit the pot along with some carrots, celery, onion. Whenever I do this, I reduce it to a firm jelly like consistency and freeze it in ice cube trays. This is the first time it's separated like this. Both parts are equally firm. What caused it to separate? Do I need to rewarm it to blend the two parts back together prior to freezing?

Had a baked potato. Did not take a photo of the finished product, but these were the topping I was assembling: spinach, arugula, onion, butter, bit of hot paprika, bit of smoked paprika, salt. And topped with shredded cheddar.

Well, I started using the pressure cooker for lamb curries, since those can take forever if you don't use expensive cuts (and I don't). Then I've applied it to all other curries. Why? I find that the curry base / gravy cooked under pressure has a thicker consistency and all flavors blend together really well. There will be no chunks left. I know I could use a blender, but that would be one more thing to wash at the end. Also, a pressure cooker is set and forget. 25 minutes on the stove and you will have predictably good results, without having to watch the pan. Cheers! 🙂

Fall Vegetable Stew - first longer rain showers in the Bay Area, time for some warm stew with savoy cabbage, brussels sprouts, carrots, white beans, baby spinach, celery, chestnuts, onions, diced tomatoes, garlic, sage, basil, tomato paste, parmesan and vegetable broth

Not sure about that as the Al Bronzo brand from Barilla is already 2-3 years on the market in the US (including their linguine)

Oh @liuzhou I’m sorry that happened, looks very bad. We had salad bowls with the usual suspects again. This time they contained home grown lettuce, kale and coriander. My garden is doing much better this year because I have put chicken wire around it to stop the possums eating everything. The possums have multiplied to be a problem due to, I think, the demise of the neighbour’s cat, who would hunt them. Yes cats are a menace but so are the possums in the city, although they are very cute.

Pear + Gorgonzola + nuts is a great combo in salads or just for snacking!

The last of the home corned brisket served as corned beef hash.

Keema matar: Saute onion, ginger, and garlic, add cayenne, cumin seed, coriander seed and turmeric, mix in crushed tomato and yogurt, add ground chicken, garam masala, and a cup of water. Simmer for 25 minutes, then finish with chopped jalapeno, cilantro, and frozen peas. Basmati rice with peas and dill: Saute sliced shallot with cloves and green cardamom until browned, then add rice, garam masala, and chopped fresh dill. Steam with chicken stock and finish with the peas. House guest mentioned liking dill, so . . . Cilantro and mint chutney: Blend cilantro and mint leaves with yogurt and lemon juice. Very refreshing.

@Shelby, yes those little pretzel bits are delicious!! I wish I could buy just a bag of them!! Your dinners look fantastic!!

Delicious. It is worth make them in a huge baking tray and froze them in individual portions. They are delicious. They go well as a side dish with everything.

I also really liked the other dish I made from this book, the figs with Spanish ham. I had these really nice black mission figs (so called because they were first planted in San Diego by Franciscan missionaries). They are peeled and seared at high heat in Spanish olive oil. This made them even more delicious, and then they are simply served with Serrano ham, with a drizzle of sherry vinegar & olive oil vinaigrette, and sprinkled with chives (and chive blossoms if using). I will make this again for sure; I love these little dishes that are easy to make and fun for cocktail hour. I didn't get a great picture, but you get the idea.