johnnyd

We had great fun doing the New England Fried Clams: Shacks and Restaurants thread (5 pages) back in 2005. Perhaps we should do a memorial round this summer? He would love that!

Bezos: Alexa, buy me something from Whole Foods, Alexa: Buying Whole Foods. Bezos: Wait, what??

Stunning!

There are several cheeses from Corsica and the Pyrenees that have used ash covering for a long time. When we lived in Brazil, there were pure charcoal tablets for stomach aches. They totally work but I can never find any here.

What happens when you make ramen with your purple chicken stock....

What happens when you use heirloom carrot in your chicken stock:

"..... because I'm hardcore." Indeed, Madam!

I did the Ruhlman method as posted in the NYT last week, curing for six days. After much searching, I found a butcher who gave the exact amount needed for my 4.5lb point in one gallon of water - he gave me one and 1/4 tblspoon. With 2 cups kosher salt, that brine was mighty salty. The cut was maybe two inch thick. It was pink all the way through, and damned tasty. We are on our third day and hate to see it go!

Wow, that's pink! Served with cabbage heart, rutabaga, carrot and balsamic red onion pickle. CB soaked for a 1/2hr in water and rinsed, then simmered in DL Geary's Wee Heavy and Eli's ginger beer for 4hrs. Horseradish sauce and mustards. Wicked, wicked good!

It doesn't hold up as traditional types do, but it doesn't fall apart. We did that one year and loved it so much we did it 4yrs in a row. Lovely flavor. Don't worry about the time - do it as you would normally

Absolutely stunning shots - I really have to have some sushi today....

Found Ruhlman recipe in 3/8 NYT so here's my first ever CB brine w/allspice, mustard seed, coriander, bay, cinnamon, clove, peppercorns. Found a butcher who measured out exactly the amount of pink salt needed for this 4.5lb point. After reading this thread I guess I should cut the butcher string and unroll the sucker, no?

Depends on what you're after. I find the later you delay deploying salt, the more the beans remain front and center. I make feijoada every six or so weeks which get a couple smoked ham hocks for three hours, so I'll get this nice emulsion. Salt isn't necessary but the beans rule the dish. Feijoada also calls for salted beef - when I've used it, the beans brake down too much, but in Brazil, that's the traditional way to serve it. Toasted cassava is served as a side to mix with your black bean 'sauce' to bring back body. So in this way, black beans are used more as a medium instead of a star player. I'd rather there were beans on the plate after a three, four hour simmer, so no more salted beef, the hocks seem to do what I want instead.

Who doesn't love it when your passion is recognized by the Old Grey Lady? https://www.nytimes.com/2017/02/28/dining/black-bean-soup-recipe-video.html?ref=dining “I believe you have to show the beans who’s boss,” he said. “Then they will obey you, and your recipe.” - Steve Sando

...which make a nice Shrimp Poke. Maine Shrimp Poke: pickled daikon and carrot, scallion, cilantro stem, hijiki, nori furikake, Togarashi, in house-made ponzu and sesame oil.