Kim Shook
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Posts posted by Kim Shook
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27 minutes ago, donk79 said:
Why "skin-on" for a loin? Unless you have a specific intention for it, I would just remove the skin.
That would defeat the whole purpose. I would rather have the cracklings than the meat.
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OK! So I took @rotuts advice to call the shop, which I should have done before anything, and now I have my answer. This particular local breed has very dark hair and there is no way to get all of the roots out. She said if they had missed getting any to just burn them off very quickly. Thank you all for your nice attention to me and I can’t wait to show you what this finally ends up looking like when I cook it on Christmas Eve. ☺️
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14 minutes ago, NancyH said:
I had a piece of hog like that once; I cut the hair out and lost a lot of skin. What my chef friends told me to do (too late) was indeed to use a cooking torch to burn the hair off. Iwatani makes a good one, but if you need it quickly, head to restaurant supply!
I did do that. It frizzled the tiny bits that are poking out, but did nothing for what I'm calling the roots.
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13 minutes ago, rotuts said:
" Most of them are subcutaneous "
well
hair is not usually subcutaneous
pls call the butcher and report back
wat boy have will be soon
Soooo delicious !
Maybe I used the wrong word. What I meant was that most of it was under the top surface of the skin. Only a few of them have the hair poking out of the skin.
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These are the roots mostly. It was a black pig so they are very visible. In order to get them out, I am having to really dig to get ahold of something to pull.
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I picked up my local pasture raised skin on pork loin from the butcher today and when opened it, the skin looked like this:
WHAT THE HECK AM I SUPPOSED TO DO WITH THIS???? Do I pluck it? Burn it? Most of them are subcutaneous, but with some you can feel the tips of the hair. Do I pluck the ones I can and leave the rest or should I dig out each and every one? Please help - this city girl is freaked.
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Lemon chess tarts:
Just a touch undercooked, but the flavor is really good.
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@shain – gorgeous color on that crust!
@Ann_T – the fish and lobster are gorgeous! We just received lobster tails for Christmas. Could you please tell me the temp and time for the CSO?
@liamsaunt – thank you for the information. I am looking forward to making the fish! And that is one beautiful chicken. I’m afraid if I was alone in the kitchen with it, I’d peel off ever inch of that skin😁.
Dinner last night was something we saw Molly Yeh make on Food Network. It started with meatballs:
It called for pork only, but I happened to have some already mixed beef and pork for meatloaf in the freezer, so I used that. I also baked the meatballs instead of frying. I don’t get frying meatballs – messy and you end up with unevenly cooked meatballs. More ingredients:
Rolled out biscuit dough, some cheese and a meatball:
Then they are wrapped up like a dumpling and fitted into a square pan:
When they come out, they are topped with a butter/olive oil/garlic mixture, Parmesan, and parsley and baked for another few minutes:
Served with a side of marinara:
A cross section:
I was afraid that the bottom (where all the dough was gathered together) would be too doughy and dense, but it was fine. These were like meatball stuffed garlic knots. We liked this a lot. Hoping they reheat well in the CSO. Also some salad:
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This morning:
Perfect eggs on Dave’s Killer bread.
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The nice UPS man brought this today:
A lovely gift from my cousin and his family.
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38 minutes ago, Shelby said:
Got my cookies baked yesterday. Nothing super exciting, just my usuals. I just couldn't find any new recipes that called out to. me this year. I was feeling like making fudge but I'm sure I don't have the ingredients for that and I'm not going to the store.
Soft ginger, sprinkles and thumbprint. Gave a good bunch to my UPS man, some went in the freezer and a few are out for us to eat.
All three look really good, but I especially like the looks of the sprinkle ones. Is that just regular sugar on the white ones? It looks like snow! Would you share the recipe and method, please?
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41 minutes ago, kayb said:
There are some places it may not be appropriate to drink wine. I think it's appropriate to drink coffee most everywhere. I'm going for camouflage, here.
Those moms who keep getting caught on their kids' computers during remote school should do this. And blowing on it every so often is good, too.
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13 minutes ago, blue_dolphin said:
The other day, I went over to Roan Mills in Fillmore. As usual, I asked a few friends if I could pick up anything for them. One asked for a vegetarian quiche and a vegetarian pot pie, among other things. They didn't happen to have veg versions of either so with her permission, I substituted a potato tart. The guy at the counter told me it was good and only $15 instead of $25 for the quiche. "TWENTY FIVE DOLLARS???" I said (to myself) , "I can easily make her a quiche! When I dropped the stuff off, I asked her to pick a day for quiche. She was ever so grateful and picked today. Here's the bake, slightly overbaked, but OK:
Spinach, mushroom & onion on the left, broccoli, red bell pepper and onion on the right. I also included a bag of the caramelized onion and cheese pull-apart rolls I'd made from Vivian Howard's recent book.
She's got a stressful job, she's working at home along with her husband and 2 kids and said needing to prepare lunches and dinner everyday was pushing her over the edge so she was delighted. Hope the kids will eat them!
After the holidays, I'll set up a schedule to prep lunch for them once a week or so.
Bless you, my dear!
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2 hours ago, heidih said:
Is the skin all around? Just do not "over hover" - let it go au naturel - lifted up on a grate/grill so it does not sit in fat. We are "over 'splaining (cue Ricky)".
You know, I'm sure it won't be now that I think about it. The article you linked to was talking about a shoulder/butt and another article was talking about a hock. I'll be getting a loin roast (I think). So, on a rack, 500F until it "chicharrones"?
I've read in a couple of places that it's important to salt and dry the skin for a couple of days in order for it to get really crisp. Is that true? Does that mean that SV is not a great idea?
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From what @heidih posted and the other reading I've done, it sounds like what I will need to do is remove from the water, take it out of the bag and pop it in a 500F preheated oven and keep turning until I get the popped crackling effect. Does that make sense?
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13 minutes ago, JoNorvelleWalker said:
Years ago mine moved from the kitchen to the dark recesses of the living room. I find the mallet type of tenderizer tears up meat as opposed to flattening it.
I finally got this one and love it. It seems to spread the force equally across the piece of meat. And it is very satisfying to obliterate garlic cloves with it.
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I've ordered a smallish (about 3 lb.) pork roast with a good fat cap and skin from our fabulous lady butcher (she was a Chopped winner). It will only be the three of us on Xmas Eve, so I want to make it really special. I have a vague, but wonderful memory of pork roasts that my stepdad, @Ted Fairhead used to make when I was young and he could get a good pork roast from the grocery store. They had an amazing piece of fat and skin that turned into beautiful crackling when done. I would very much like to sous vide it and then do whatever I need to do to get a good crackling. Is this possible? I've used @gfweb's method of SV'ing pork roasts and plan to use the same method for this.
Assuming that I can SV and afterwards get my crackling, if someone will assume that I am a complete imbecile and tell me step-by-step how to get the crackling, I would be eternally grateful.
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1 hour ago, Toliver said:
I grew up with the Hormel Tamales, as well. Now I see Nally's brand on the store shelves at Walmart, too.
As a child, we never went out to eat...it was for special occasions only. There was one Mexican restaurant in the Hillcrest area of San Diego called Consuelo's (which I've written about on these boards before). It was even before chips and salsa was the thing to give out to everyone dining in. Instead, we'd get a large flat deep fried flour tortilla with Mexican cheese melted on top of it. My three brothers and I would fight over breaking up the tortilla into pieces and making sure you got your fair share of it.
Consuelo's likely had tamales on the menu but all I knew as a child was tacos which made me a fan of crispy shelled tacos for the rest of my life.
Great memories! This is my favorite thing about eG - the stories and memories that come with cooking and eating.
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Hot dog with melty American cheese, extra dark pretzel splits with honey mustard, and tiny sweet pickles:
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Welcome to eGullet, @Elkyfr! Those are beautiful and very professional looking. I like the "bunny ears", too! 😉
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@russ parsons' description of Bourdain: "a much-liked crank..." is priceless and perfect.
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20 hours ago, Toliver said:
If you compare the Cholula-sauced tamales to, say, the chili cheese-sauced tamales, the Cholula tamales are a little on the dry side because they're skimpy with the hot sauce. I don't mind the heat...just that overall, it wasn't enough to consider that they had been sauced adequately. Without any sauce? A little on the dry side. It's just the masa and the pork.
At Del Taco if you order just the tamales (no sauce) you get two tamales wrapped in corn husks. Un-sauced would be ideal for someone who wants to add their own sauce at home (I am looking at you @Kim Shook
). Then you could put mild sauce on yours and those who like it spicier can do their own thing with the plain tamales.
I looked and the closest Del Taco to me is in SC and, in these no-travel days, that might as well be California! I don't remember if I ate restaurant tamales in California when we lived there for 8 months in 1970 when I was 10. I grew up on Hormel canned tamales and what I particularly remember are taquitos with a thin, mild green sauce that I've never come across again. Keep in mind that we didn't have anything like that in the Washington DC area where I grew up. We didn't get Mexican restaurants that I remember until a couple of years after we moved back to VA.
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@liamsaunt – thank you for the directions. That is definitely something that will go over well here! One additional question: how many servings of fish for the recipe?
Dinner last night was hot dogs w/ BBQ sauce, chips, sweet potato fries (frozen Alexia brand), and kraut:
The Ghost of Dinners Yet to Come:
Mr. Kim, while shopping at Kroger, came upon these beauties at $5.49/lb. One was 5.3 lbs. and the other was 6 lb. There were more, but we didn’t want to be greedy (and we only have so much freezer space😄).
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2 hours ago, Smithy said:
That makes two of us. Mind you, I've never made toffee despite having (long ago) gotten a wonderful recipe from a friend of my parents. That recipe is probably lost forever. Yours, Darienne, looks delicious.
In case she misses this, I'll link you to the recipe on my webpage. I wrote it with @Darienne's directions and also my own variation (I could never do a good job of getting the chocolate on both sides like she does).
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Christmas Cookies Redux
in Pastry & Baking
Posted
Tonight is sugar cooky night. We are crazy people when it comes to decorating cookies:
I have never in my adult life cut things as close as I am this year. 😳