btbyrd
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Posts posted by btbyrd
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Mapo tofu Shin Black. It makes sense.
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Beef cheek pastrami. Recipe from Modernist Cuisine.
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Grilled chicken hearts are one of my favorites. I'd totally eat them more often if I could source them locally. Hearts can get tough if you overcook them though, but I've found a good workaround for that. I learned it from the "Next: Taste of Thailand" eBook. Briefly, you cook the hearts sous vide for 5 hours at 90C. This renders the fat and tenderizes the tough muscle tissue. Then you cool them down, trim any excess fat, and sear them over very hot charcoal. Tasty, tender, and delicious!
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Knives in rental properties will be not only dull, but made of garbage steel that will be difficult to sharpen. I like the idea of buying an inexpensive knife like a Kiwi or even a Victorinox Fibrox and using that instead of trying to shine the turds that you'll find at your destination.
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Thanks for the heads up Smithy! I finally picked up that All Clad quad waffle maker that I've had my eye on for the past few months. I used coupon code: SDADECVIP15 and saved 15% with free shipping. I don't know if the shipping was because of the coupon code or because of the item I ordered, but either way, I hope it saves someone money.
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She's done a bunch of interviews and appearances on Heritage Radio Network. One thing I wish she would try to emphasize more is the role of the USDA and FDA in creating and perpetuating our broken food system instead of placing so much emphasis on corporate bogeymen. There are lots of those to be sure (she heaps a lot of warranted abuse on Nestle in her book Food Politics, for example). But US food policy favors the production of low quality commodity agricultural goods which then get transformed into low quality highly processed foodstuffs, and a lot of those incentives came out of government subsidization and ag policies during the Cold War. I wish she'd focus more on that part of the story. Regardless, she's a legend in the field (and for good reason).
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The company is based in Maine. They contract with fisheries and canneries to produce a product tailored to their spec (while also producing some products themselves in North America). Latvia is one of the largest fish processors in Europe and their canneries handle fish from all over the North Atlantic.
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On 11/13/2022 at 2:00 AM, Katie Meadow said:
You didn't say "nuanced." I did. You stated that the Nuri's had more character or flavor notes and that the Matiz was "one dimensional." Meaning the opposite of nuanced. I am in no way disagreeing with you! In fact my husband and I agreed that it was hard to taste anything but the heat in the Matiz. Although I could not have nailed the various flavors as you did. Or were you reading a label? Maybe I should check out the tin more closely, next time I am in the kitchen. Otherwise you are indeed a super-taster.
I'm definitely not a super-taster! The Nuris have a piece of bay, a clove, and a peppercorn hanging out in the tin (along with the chili, carrot, and pickle), so it's not like the spices are a secret. But they vary somewhat from tin to tin, with most being close to the average. (Same with the salt level.) My first tin of Nuris was a clove bomb and I loved it, but none since then have had that same level. Except for one rogue tin of their spiced mackerel filets. Whatever the case, it's clear from tasting the oil that the flavor isn't just coming from the chili. I find clove to be pretty distinctive, so I can usually suss out that note... the other flavors are mostly a background spice melange.
On a related note, I recently discovered that Minerva makes a tin of sardines in olive oil with clove. Since I'm apparently so keen on that flavor, it's on my "to try" list for sure.
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By “nuanced” I just meant that the spicy Nuris have clove, black pepper, and bay leaf (and carrot and pickled cucumber) in addition to the heat from the chili. The flavor on the Matiz spiced sardines is just from chili, so the overall flavor of the oil is more one dimensional. It is hotter though. Both are great, though if I could only have one it’d have to be the Nuris.
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@blue_dolphin with the link before I could drop it! I’m pretty sure all the Edwards hams are smoked.
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Are you looking for unsmoked ham altogether or just ham that hasn't gotten the "smoke flavor added" injection treatment? If you're looking for unsmoked country ham, none of the famous European hams are smoked. There are unsmoked American country hams too, but my experience is almost exclusively with smoked product (Benton's, Father's, Edwards). Here's the country ham thread.
When it comes to city hams, you just have to research whatever brands are available to you. There are a lot of larger operations that can actually smoke hams at industrial scale. It's usually not a very heavy smoke, especially compared to country hams.
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2 hours ago, TdeV said:
@btbyrd, does this "Country hams are salt cured and then aged" mean that all country hams are smoked? Are all city hams injected with smoke flavouring? Sorry to be such a pest about this topic, but I've developed an aversion to "smoked" flavouring. Which appears to have contaminated many chicken sausages, including my beloved Aidells Chicken Apple.
No and no. "Country ham" just means "dry cured ham." They can be smoked or unsmoked. City hams are injection brined. They can be unsmoked, smoked, or injected with liquid smoke.
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Hams, whether city or country, can be smoked or unsmoked. Country hams are salt cured and then aged to remove moisture and develop flavor. This traditional process takes a lot of time. Think prosciutto, serrano, jamon iberico, or American style country hams. City hams, by contrast, are cured by injecting them with brine. This allows rapid salt/nitrite penetration and yields a faster, wetter, less salty product. Honey Baked Ham is probably the biggest name brand for this type of ham, and many other brands have a similarly sweet profile (but not all city hams are sweet hams). City hams are ready to serve from the get-go, but if you're going to cook and serve a whole country ham, you often need to soak it to leech some of the salt out or it can be unpalatably salty.
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ATK suggests that oiling potatoes before baking results in a leathery skin. This accords with my experience. They suggest a quick dunk of the potato into a very strong salt brine before cooking. A few minutes before you take the potato out of the oven, brush it with some oil to crispify the skin.
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The salt levels on Nuris are inconsistent, which is unfortunate. You might have just gotten a salty batch of mack. The Matiz spicies are good, but they're a "one note" type of spice... just spicy hot without the clove, bay, and peppercorn hit that other spiced sardines can have. I like having both around, but the oil on the Nuris is more delicious. If you like things spicy hot, Rainbow Tomatoes Garden carries the new-ish extra spicy Nuris. They're a bit pricey at $8.50, but are worth a try if you like things hot.
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The warning about burning carrots and sweet potatoes applies to the musui or "waterless" cooking method which uses the water inherent in food itself to generate steam. This steam further cooks the product, along with radiant heat from the walls of the cooking vessel (and direct conduction at the places where the food touches the pot). It's essentially the same thing as steam roasting, but without adding your own water. I first learned about this cooking method from Korin, which used to sell ceramic waterless pots from the brand Blissio (manufactured by Ginpo). Foods that are high in sugar and low in available moisture will scorch before they release enough water to properly steam themselves. That's why they advise to add water before adding these ingredients, or to place these ingredients on top of other, moister ingredients.
All that's to say, the remark is only meant to apply to their Musui Kamado product (their fancy induction crock pot) and their "oven pot," which is the same thing except you use your oven to heat it. The novel selling point of these particular pots is their tight fitting lids, though I'm not sure how much that actually makes a difference. Ginpo/Blissio makes the exact same claims about the "precision lids" on their ceramic waterless pots.
It all seems like mumbo jumbo to me. That said, the idea of a high end crock pot with temp control and removable inner pot that's safe to use on the stovetop and oven is attractive. You can do sous-videy style things with it. But it is tiny, with just under a 4qt capacity and a 9" internal diameter. I don't know that I'd be braising a pork shoulder or beef chuck roast in it any time soon. It looks like it's better used for other things. It seems like a product I'd have to buy first and then figure out what it's best for instead of knowing that before hand and buying exactly the tool that I want.
As for their pans, I can't comment. I don't get the appeal of thin cast iron. I'd be interested to learn more about the ceramic coating they use on them, as that seems to be the main selling point beyond aesthetics. You can put the oven proof one in the dishwasher, which I suppose is another unique selling point.
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I will forever be envious of your "evidence" box @paulraphael!
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They’re called pigtail turners. I don’t see the appeal myself.
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Miso ramen from Nissin Raoh topped with some hunks of leftover roast chicken leg and wing.
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Been too long since I roasted a chicken.
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Hell yeah! I've ordered from Portugalia Marketplace several times, and I definitely plan to drop in if I'm ever in the area. I think I have that exact tin of Minerva mackerel pate somewhere in my stash. +1 on your thoughts about pate... even the fancy stuff just feels cat foody. It can be pretty good, but I'd just rather have the sardines or mackerel or tuna or whatever and not the pureed form.
And those Matiz peppers are tasty business. Get some anchovies (Ortiz in a jar perhaps?) and make some Gildas.
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My secret ingredient in FOS is Minor's Beef Base, which tastes like 95% of the FOS you get at restaurants (because it's in 95% of the FOS you get at restaurants). I make my own beef stock and use the Minors as part of the salt component. (If you buy the low sodium version, you can use more without blowing out your salt levels). More Than Gourmet's demi glace or glace de viande is also good to fortify the broth.
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Grilled pork loin on ciabatta with basil mayo, arugula, EVOO, and balsamic glaze.
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Sous Vide Belgian Endive
in Cooking
Posted · Edited by btbyrd
flakey salt. (log)
I do this almost every time I prepare endive (which to be fair, is about three times per year). But I half it and pop it in a bag with some oil and salt at 85C and let it go for like 40-45 minutes. Then unbag while hot and let the surface moisture flash off. Then sear the cut half in copious butter and olive oil and garnish with flakey salt and chives.
Endive is relatively tender compared to cabbage, at least in my experience, so you don't need extended cook times to soften it. You can if you really want it to go all sogged-out braisey, but then you're making a different dish than I'm making. If you're not keen on bitterness, you can blend in some sugar with the salt when you season pre-bagging. A splash of vinegar can be nice too.