Ktepi
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Posts posted by Ktepi
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Oh, I was definitely kidding about that, I don't even like vodka all that much.
I've been googling around, and it looks like I can make blood sausage in "very large patty" form by baking it in a bain marie, so currently that's the plan -- I can buy the black pudding The Missus likes from Ireland, but I haven't been able to find the Spanish one I like in a few years, so I may give that a try.
Fergus Henderson's Nose to Tail has a recipe for blood cake and fried eggs, too, which I'd completely forgotten about.
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Killing time before a movie this afternoon led to wandering through an Asian market I hadn't been to since first moving into town, and the offerings were different today: after filling my basket with produce, I found the freezer filled with pints of pork blood.
"Hey," I thought to myself. "I love blood sausage. And didn't Steingarten write something about searching for pigs blood?"
So I came back after the movie and bought it.
It's frozen, so there's no rush, and I'll track down that Steingarten essay, but I have no idea what to do with this stuff. I know you can use blood to thicken sauces, but not how -- do you need to temper it like egg? -- and can't imagine how much sauce I'd be making that would justify thawing the whole pint, unless I were doing a blood-themed dinner for ... I don't know, Red Cross Day or something.
I don't have a sausage maker, and have never made link sausage before -- all the recipes I see for blood sausage are links, and I don't know if it's feasible to make it "loose," or in patties.
Thoughts? Suggestions? Pointers to previous threads I missed?
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Inspired by eGullet: chicken paprikash with Hungarian smoked sausage and roasted potatoes (I cooked the sausage and potatoes separately because I didn't want the smokiness to overpower the chicken, or the potato starch to thicken the sauce).
Tomorrow, something with skirt steak; probably ropa vieja.
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They still have Rally's in Indiana and Louisiana, at least (although the one here in IN doesn't have sloppy joes).
I'll second the McGriddle -- it's the only thing I have at McDonald's other than the pie. And the McDonald's in China have some great pies, apparently -- blueberry, jackfruit, I don't remember what else.
What I came to post about, though, was Candy Apple Hot Wings, which KFC seems to have been regionally testing in February. They had signs advertising them at the KFCs in Louisiana when I was back home visiting friends ... but I was in Louisiana, I didn't have time for a quarter of the places I'd've liked to eat at, KFC didn't make the list. I saved it for the drive back to Indiana, only to discover no one outside of LA had heard of them.
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Tonight was venison tenderloin with bourbon demiglace and roasted potatoes.
I'd been playing with goat milk some, but the goat milk panna cotta hadn't set yet -- I don't know if it hadn't had time, if I hadn't used enough gelatin, or if goat milk is weird like that -- so dessert was ice cream at Coldstone Creamery.
Kind of wish I'd had something green, and I'm full enough that I'm not about to go make a salad or anything, so I'll bet I end up having roasted asparagus for lunch tomorrow.
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I've been waiting for the fresh rhubarb to show up at the Farmers Market here to try this, so it isn't road-tested -- but I've been thinking that rhubarb could fill the place of pomegranate or tamarind in Persian and Thai recipes, respectively. It's not going to be exactly the same, of course, but the tartness is similar ... it seems like it would be somewhat like substituting lime for lemon. A change, but a good way to go through limes.
What I have in mind is cooking, pureeing, and possibly straining rhubarb and then using it the way I use pomegranate juice (reduced and spiced, with fish, a Persian recipe called Platonic fish) or tamarind concentrate (with duck legs, onions, sriracha, and a little soy sauce, for instance).
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Tomorrow -- almost certainly brisket tacos, since rummaging around to see if we had any more black beans unearthed a box of blue corn taco shells. I have some corn kernels I pickled last week, that I was trying to decide what to do with -- so there we go, I'll pop em onto the tacos with the brisket, some sriracha, and lettuce (and maybe more of the onion confit).
I was wrong about this: dinner last night was in fact raw blue crab legs, in the shell, covered in an immense amount of chile sauce, my first meal at a Korean restaurant. The brisket has been corned instead.
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I've been torn between ordering them by mail while they're still available, and waiting to see if my Farmers Market has them this year (last year I didn't go during ramp season) -- does anyone have any positive or negative experiences to relay with mail order ramps?
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Ever since reading Steingarten's essay on roasting chickens -- I think it's in It Must've Been Something I Ate -- I've been roasting chickens and haven't really stopped; I slowed for a while when it became harder to find whole chickens here that hadn't been injected with saline solution, but a butcher opened as if in response to that and the dire pork situation, and boom, I was roasting again.
For a few months there, I was doing them often enough that I had a jelly jar full of accumulated fond (which I used as the basis for the world's most intense chicken gumbo). Now I'm down to two or three a month.
How I do it:
Rub the chicken with salt and let sit for an hour. Rub it with a little ghee -- I keep ghee around just because it's what I prefer to cook with as my default fat, but I'm sure olive oil would be fine -- and put it in a big cast-iron pan, resting on those oversized forks you (I) stole from T.G.I. Friday's. Breast-side down. That's what I got from Steingarten -- breast-side down, high heat.
Roast at 450 until skin is golden and crispy and chicken is cooked through, probably an hour. With the breast protected by the body, it's pretty forgiving.
Serve with biscuits or flatbread to soak up the drippings, and/or lemon wedges and/or zaatar, to spritz/sprinkle over the chicken.
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I think my cereal life has been defined by two things:
1: I've always missed the granola-ish C.W. Post, which was discontinued when I was a kid and had been my breakfast every morning until then;
2: Sugar cereals were forbidden by my mother unless we bought them with our allowance money, since in that case we were essentially having them instead of candy/soda/noisy beeping robot toys, but the exception to that exception was Boo Berry. I wasn't allowed to buy Boo Berry. It was just plain too weird. "It's blue," she pointed out, and you couldn't argue with her there.
Everything in my bowl has been a surrogate for one or the other, when you come down to it -- even Boo Berry can't take Boo Berry's place, because I'm allowed to have it now.
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How do you make the lamb tounges?
Cured and confit (although not really confit since I didn't actually preserve them, but you know what I mean): cured overnight with Tender Quick (curing salt), ground brown mustard seeds, a little brown sugar, a little paprika; rinsed, put in a cast-iron pan, covered in fat, and cooked at 300F for ... about three hours, I think.
After they've cooled for 45 minutes or so they peel pretty easily. I could have put them back in the fat at that point, but ate half of them instead, just dressed with the same demiglace as the potatoes.
If there isn't leftover brisket for lunch tomorrow, I may have the rest of the lamb tongues -- I know Babbo serves them warm with a vinaigrette, and I have a chile-mint vinaigrette I'm in love with, so toss in some salad and instant lunch.
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I will never again ...
... add handfuls of chiles to a chili without tasting them first, or at least having an inkling of what they taste like, especially if I'm thirteen years old and think that since "habanero" sounds Spanish, it's pretty much the same thing as "jalapeno."
... decide that since that splash of rum was good in the chili last time, this time I'll just substitute rum for the water, making it proportionately even gooder.
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Thank you Susan :)
rooftop, I've never run into applesauce on mac and cheese before, but between quince paste on cheese, and Cheddar cheese alongside apple pie (or in the crust), I guess it's not a completely insane idea.
(I've wanted for a while to make a cheddar ice cream and have some kind of apple topping with it, but I'm waiting for the early Fall apples.)
(... now I kind of want to make ice cream with that cheese sauce in the Velveeta Shells n Cheese.)
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This seems like a good place for a first post.
Dinner last night: The Missus wasn't home, so comfort food for me (roasted potatoes, cheese curds, demiglace, lamb tongues, and the eGullet-inspired onion confit). Dessert when she got home -- bourbon brownies with bourbon and saffron ice creams. I love the saffron; she liked it but liked the bourbon better (not a preference I can fault).
Dinner tonight: Brisket braised with black beans and fresh baked bread. I don't make bread very often, and don't like doing so, but some mention of Alton Brown's bread recipe convinced me to give it another go; one day I'll break down and either buy a stand mixer with a dough hook or a good bread machine.
Tomorrow -- almost certainly brisket tacos, since rummaging around to see if we had any more black beans unearthed a box of blue corn taco shells. I have some corn kernels I pickled last week, that I was trying to decide what to do with -- so there we go, I'll pop em onto the tacos with the brisket, some sriracha, and lettuce (and maybe more of the onion confit).
What shall I do with a pint of pork blood?
in Cooking
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Oh, perfect! I have all the ingredients, and I've been making more Filipino food anyway -- I picked some tocino up at the same market.
Thank you Rona.