
Ttogull
participating member-
Posts
299 -
Joined
-
Last visited
Everything posted by Ttogull
-
The recipe sounds pretty awesome. If I had some cheeks, I'd definitely try it. I have put the book on my Amazon wishlist. Probably one of the best things I have ever made is this: http://food52.com/recipes/2731-barbacoa-beef-cheek-tacos It was the coffee in your recipe that reminded me of it. There is just something about beef, peanut butter, coffee, and chiles that, in the right proportions, are just fantastic. And cheeks in particular because they are so beefy. I swear I cannot detect peanut butter or coffee in the final dish.
-
So I've been working on this, and I've been making the best chicken I've ever eaten. And my honest critics (family) are very happy too. A browse through the preceding posts seems to indicate I do it a bit differently. I start with a 3.5 lb ish bird. This time Bell and Evans air chilled. I prefer to dry brine a la Zuni Cafe for 36 hours. But sometimes I just want to eat chicken, and those times I salt about 30 seconds before cooking. Both ways are good, but I prefer brined. I preheat my Big Green Egg and a 12 inch cast iron skillet (for one chicken, 15 inch for two) for at least an hour at 600-625 degrees farenheit at the skillet. This is about 575 on the built-in thermometer. I put on an old t-shirt that I can throw away because the grease is gonna fly. When I am done, there are grease splatters several feet away. I put thin layer of oil on the bird (I explain why in a second). I put the bird back side down in the skillet for 15 minutes with the BGE cover down. By oiling the bird, the breast side up also starts crisping. From experience, I know it will not without the oil. I then turn the bird over to breast side down for 12 minutes. I then "spot brown" areas that aren't as brown. Usually this is the back side of the legs (I think). I prop the bird on the side of the skillet so the under browned skin makes contact with the bottom of the skillet. I do this for 4 minutes per spot, and there are usually two spots correponding to the two legs. Then I take temps of the breast and the thigh. Usually the thigh needs more cooking, so let it finish on its back. Tonight, the breast was under temp, so it finished on the breast side. Usually about 5 minutes or so. About 40-45 minutes total, and then a rest. Incidentally, naked potatoes seem to require the same amount of time, so I put them on the grill next to the skillet. All that flying chicken fat coats them and makes the skins crispy with a soft inside. (Rotate the potatoes when rotating the chicken.) The effect of the high heat on the skin is amazing. At the end of the meal, we hunt for bits of skin because we know it does not save well. The best chicken I've eaten. It almost feels more like sautéing a whole chicken rather than roasting it. I get to control where the heat goes. And the best part is that, after using paper towels to wipe it out, the skillet is gorgeously black and shiny. Perfectly seasoned.
-
I did this for the first time tonight. I've done other things, mostly wild fermented. With this one, I mixed up a bunch of cayenne and yellow scotch bonnet and threw in 1/8 or so of a fermented green tomato to kick things off. I remembered this topic, and thought I'd check to see if anyone else was fermenting. I licked the spoon after stirring. This puppy is hot. My glasses keep fogging 15 minutes later! So this will take a month or so. I'm interested in your experience. One thing I'd like to do is introduce some wood flavor. I'm going to buy a bunch of peppers and try some things. 1) fermented roasted peppers. The peppers roasted over wood. 2) another raw version but with raw wood chips (oak? Hickory?). 3) a raw version but with charred wood chips. Anybody have any thoughts or experience to share? I know raw peppers with raw chips has been been done before.
-
Single burner induction cooktop with easy temperature adjustment?
Ttogull replied to a topic in Kitchen Consumer
Have you considered a "flame tamer"? I forgot the real name, but I have a cast iron disk that can sit between the pan and the burner. I sometimes use it on beanpots that cannot take direct flame. That should promote more even heating. -
I am not an expert on these matters, having only recently started fermenting veggies. But yes, green bean kimchi sounds doable. The recipe posted, however, does not seem like a true kimchi recipe in the sense that it does not call for fermentation. The Wild Fermentation book I mentioned has several recipes for kimchi. I put my green beans in a 5% sea salt water solution with ginger and a load of Thai chiles. I also inoculated it with some juice of raw sauerkraut I had gotten from the farmers market (unnecessary, but speeds things up). Even after only 8 hours, it is bubbling away. Kimchi, as I understand, involves just a few more steps, but is totally worth it. Next up on the list are some fresh Lima beans I picked up. I'm curious what they will taste like fermented. Then collard sauerkraut...
-
I am trying something new, something I have gotten interested in recently. I gather you and Toots are interested in healthy stuff, and it doesn't get much better than this. Plus they will last a long time (months?). Anyway, I got a lot of green beans at the market today, and I will be fermenting them. Like sour pickles, but green beans. I will probably include garlic, chilies, onions, and radishes, but we will see. All you need is water and probably some salt (depending on your preferences). I love the book Wild Fermentation by Sandor Katz, but here is an article that might inspire you. http://www.wildfermentation.com/vegetable-fermentation-further-simplified-2/
-
That's the recipe in the link in my post above. I make it frequently. The thing is that you want them to cook a long time on very low heat - it completely transforms the dish. No stirring, and layer the oil, garlic, beans, and tomatoes just like she says. I have a sub burner that simmers on very low, and mine take somewhere around an hour.
-
http://thermoworks.com/ The only company I buy from. I own at least 4 plus a couple of thermopens. Not cheap but haven't had one go bad yet. Haven't even changed batteries after a few years' use.
-
Crescent Dragonwagon's recipe is awesome! (I love her name.) http://www.splendidtable.org/recipes/greek-style-green-beans
-
Noooooooooo! One of my go-to sauces is first on the list of highest lead concentration (and several of my others are the same brand). Unfortunately I eat it often enough that I should throw it all out. I'm ready to quit eating and hide in a cave.
-
The recipe, as far as I can tell, just calls for cooked beans. The recipe seems to originate from several prepared for the Northarvest Bean Growers Assoc. most of the others start from dry beans. The red bean burger in particular calls for cooking the beans and draining them, not rinsing. The recipes are available in PDF. The following video is of the recipe being made. It looks to me like the beans are drained but not rinsed. He also mentions that the potato is for flavor and texture.
-
I just want to throw in that the burgers would cease to be vegetarian if the sour cream includes gelatin.
-
I have made this burger before, and it is fantastic. CIA also has a red bean and quinoa burger that is excellent (even better, IMHO). I would like to piggyback on your post, if I may, and ask if the sour cream can be substituted by a tofu version of sour cream for those interested in a vegan version. This matters I guess if it is a binding agent.
-
Funny, this week I made polenta for the very first time. Then I turned the leftovers into polenta "fries" and served them with roasted beet greens and white beans. I thought they were awesome, and apparently so did my family - more kudos than anything I've made this year. Absolutely incredible! I inadvertently followed the recipe Jaymes posted. Almost to the letter even though I did not know about it. The only suggestion I have is that the nonstick pan might be interfering. I used stainless steel. No sticking at all. Nothing even close. I also did not use much oil - I am trying to cut down - perhaps 3 Tbsp, but perhaps less. Enough to coat the bottom of the pan after shaking. I guess I am offering this as encouragement. It might have been an accident, but I am proof it can be done.
-
Rinsing the cut onion right after cutting significantly reduces the strong taste over at least a couple of hours. I've never paid attention to longer periods.
-
From what I've seen, she's very capable as a Mexican chef. I'd like to eat a meal prepared by her. Her book and TV show, however, are oriented to the busy people trying to get food on the table. Rick Bayless arrived first at getting authentic home style Mexican, and there was probably no market for her. Nothing wrong, but as said earlier not suitable for pro cooking.
-
I agree with what ranchgordo said in the book thread - corn, chiles, and beans are important primary flavors of Mexico. There are lots of other flavors I associate with Mexican cooking. Some are what Plantes Verdes mentioned, but I would sub cumin in place of coriander. Add to it achiote, jalapeños, serranos, habaneros, orange, mango, lime tequila, mezcal, epazote, peanuts, pumpkins, pumpkin seeds, tomatillos, queso fresco, queso anejo, cotija, queso quesadilla, guajillo, ancho, chile de Arbol, jicama, and others I am probably forgetting. Assuming that your tomatoes are fresh (not cooked), I'd personally consider adding charred grilled yellow corn to your diced tomatoes (I am finding it at farmer's markets near me) and maybe a sprinkling of raw finely diced serranos. Raw poblanos would not be my choice here. I think I personally would leave out the sherry, and maybe experiment with a touch of mezcal (smoky) or tequila instead. I am not an expert on cream, but the Mexican versions I've had are different from what one buys in local grocery stores. It might be important to use the Mexican crema. This would get crunch and smokiness in, which others seem to like. BTW, Rick Bayless suggests this dish is an "unbeatable taco filling," so perhaps it could serve as an authentic vegetarian main with some added tortillas.
-
Parmesan is not vegetarianhttps://www.vegsoc.org/saycheese#.UdrpP8u9KK0There are vegetarian Mexican cheeses that are made into crisps. I do not see how this dish represents Mexico or understand its motivation. That might help with suggestions. First, thank you for the suggestions everyone. Second, Parmesan is vegetarian, it just isn't vegan. Third, this dish was inspired by "Calabacita con crema," a Mexican dish in which zuchinni and other vegetables are cooked in milk and crema, and often tomatoes. I'm changing up the elements a bit, and serving it cold, but the flavor is still there. Just because I'm not making a taco doesn't mean it's not authentic. I would recommend checking out some of the leading chefs in Mexico, such as Enrique olvera. He does a lot of modern things like this where he will play around with classic Mexican dishes The Vegetarian Society disagrees. Authentic Parmesan is made from cow rennet. Don't take my word for it - check with vegetarians. Click the link above. I have eaten lots of Mexican, including many tacos. I just wanted to know what you were thinking to make suggestions. The sherry was a bit confusing.
-
Parmesan is not vegetarian https://www.vegsoc.org/saycheese#.UdrpP8u9KK0 There are vegetarian Mexican cheeses that are made into crisps. I do not see how this dish represents Mexico or understand its motivation. That might help with suggestions.
-
I admit in advance I have never attempted something exactly like this, but I have bits of experience that I think would work. I am quite envious of your opportunity. First, I am nearly certain that you can take anything frozen and have it stay safe, if not rock solid frozen, for 10 days using a marine cooler rated 5 or 6 days. Like this one http://www.amazon.com/Coleman-Ultimate-Xtreme-Wheeled-Cooler/dp/B000G64I0Q/ref=sr_1_1?ie=UTF8&qid=1373164193&sr=8-1&keywords=cooler+6+day I am sure you can get cheaper at one of those big outdoors stores or a marine store. These things are designed to keep ice on a boat (no shade, direct sun) for their rated time. From experience, they work if you use them according to the instructions. I put ice in one on my back deck (lots of sun) in around 85 degree heat and it kept ice for 6 days. The ice was still loose at the end, meaning it hadn't even thawed enough to form blocks. Keeping stuff below 35 in the shade and at cooler temps should be easy. You might ask on a boating or camping forum. Below refrigerator temp for 10 days is what I think would be the goal. I frequently have frozen game meats shipped to me, and the companies have all said the meat is safe even if it has thawed but remains below 35. They use less insulated packing, and I once had one be delayed to 3 days with no problem. The coolers tend to be large, but if your friends also put their stuff in, it might not take much extra room. From here, one thing you might consider is the principles of sous vide (yes! Every thread can involve sous vide). In particular, you can cook a fantastic meal before you leave, freeze in ziplocs, and then reheat in hot water when you are ready to eat. Lots of threads on this. I have done this for large parties, and there was very little loss of quality. You might want to take extra ziplocs in case the freezing or transporting makes holes in the bags. I repack everything just in case. You have a stove, so hot water should not be a problem. You can even use the cooler as a sous vide vessel if necessary. A solution to uneven heat is cast iron (not enameled AFAIK). I cook frequently in my outdoor fireplace. As I understand (it works even if I do not!) the cooking is done by the black cast iron absorbing radiant heat, and then transferring that heat somewhat evenly over the whole pot. So beans, greens, etc. I cook by putting the pot near the coals depending on the heat level, and then I stir semi frequently. Roasts and stuff not easily stirred I rotate the pot. I've had no problems with uneven cooking this way. I have no experience with a wood oven. I'd be tempted to cook over an open fire anyway because of the effect fire has on people and the ambience. Also borrowing from sous vide, you could cook meat, etc., to temp in advance, freeze, reheat, and then sear over coals. I guess on the burners too, but that seems wrong given the setting. I've done things like this, just not for 10 days. Keeping things cold is the only thing I am not sure about, but I am confident it can be done. Have fun!
-
This question has been fascinating me all day! I have a piece of Reynolds parchment and I have been all over the house trying to get stuff to stick to it. No luck! But I've done some research and here is my best guess. As I understand, parchment uses silicone for its anti stick. And, from what I understand, the thing that best sticks to silicone is silicone. There are several silicone tapes out there, many in first aid applications. Also, I found he following intriguing link http://www.ashleydistributors.com/archivalSILICON.php So maybe silicone tape from CVS. there might be home improvement versions of silicone tape too, so maybe Home Depot. Please post your solution if you find it as I might otherwise never sleep!
-
Two books not mentioned but fantastic for upscale vegan/vegetarian are The Artful Vegan: Fresh Flavors from the Millennium Restaurant And The Millennium Cookbook: Extraordinary Vegetarian Cuisine They are not your 30-minute after-work cookbooks, but they have some fantastic dishes for someone who is willing to put in the time!
-
There might be some difference between upscale Mexican setting and upscale Mexican food, and my impression is the OP is interested in the latter. I grew up eating Mexican food in TX and make it quite regularly at home. I have eaten many times at Frontera Grill and Hugo's. I would describe both as upscale Mexican setting with traditional homestyle food. Great food, done very well with top quality ingredients - but everything at both I could make at home. To obtain similar high-quality food when I lived in TX, one typically needed to find the dumpiest restaurants verging on being shut down by the health department. That's where the really good stuff was, not at the places with clean plates and stuff! So Frontera and Hugo's seem upscale in comparison, but the food is very similar. Ditto for Bayless's books and his restaurant Xoco. I would consider Bayless's restaurant, Topolobampo, to be both upscale Mexican setting and upscale (modern?) Mexican food. The plating and presentation are closer to what you'd get in a typical high-end restaurant, but with Mexican ingredients. It's good, but prefer Frontera Grill. Actually I prefer Hugo's to both, but they are kinda far apart! I also enjoy watching Bayless's "Mexico: One Plate at a Time" on PBS. Past episodes have featured Topolobampo - I remember some kind of foam they were using for a modern quesadilla or something. Also, season 8 was set in Baja and was oriented more towards upscale (modern?) Mexican food than previous seasons. Some really cool stuff. I have them recorded, but they are often repeated. Another cookbook I will add to the mix is the salpicon cookbook: http://www.amazon.com/The-%C2%A1Salpic%C3%B3n-Cookbook-Contemporary-Mexican/dp/0811860469/ref=sr_1_1?ie=UTF8&qid=1372684018&sr=8-1&keywords=salpicon+cookbook
-
I grew up in Texas, and have a fondness for Texas/Mexican cooking. For Texas style cooking, check out the Homesick Texan blog http://homesicktexan.blogspot.com/ and possibly the book if you are interested. Definitely chatty. Classic Tex-Mex. For Texas country cooking, try "Texas Table" by Larry Ross. Very simple, but classic dishes. One of my favorites is "Dishes from the Wild Horse Desert" by Melissa Guerra, who also has (had) a blog. For more Mexican-oriented food, the Rick Bayless books are fantastic, each in their own way. Also check out his PBS show "Mexico One Plate at a Time." Also, Hugo Ortega's book "Street Food of Mexico" is good, but I think largely subsumed by the others unless you are into tongue (tacos de lengua), cheeks, etc. I love all of Roberto Santibanez's books. I have all of Robb Walsh's books (unless he published more in the two weeks I forgot to check), but for some reason I don't use them all that much. I value them, however, for the background they provide. This is just the stuff I like. Texas has a varied culinary culture. Many are surprised for instance that it has a strong native German cuisine since Germans were among the earliest settlers. I am envious that you are moving to Texas!
-
I cook a lot of beans. As said above, you need plenty of water for the beans to absorb. How much you need, however, depends on some things. I never soak my beans. I find 8 cups of liquid is just right for me for most beans for conventional cooking (some beans, slightly less). For PC, I usually use 3/4ths that, or 6 cups. If you soak your beans, these amounts would likely be different. I have not verified it, but one source says not soaking requires 4 times longer cooking in a PC. The longer times seemed about right. ETA that's for 1lb dry beans.