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Owtahear

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Everything posted by Owtahear

  1. So, I have now got into growing my own chili peppers and making my own hot sauce. The great byproduct of doing this, I get this awesome leftover chili residue that keeps forever in the fridge that is a cross between sambal, chili crisp and chili flakes. It is awesome. I did it last year, and now. being in mid September as my chilis are ready to harvest, it is time to do it this year!!
  2. Owtahear

    Dinner 2021

    Growing up in Western Pa and the heavy Eastern European influence in food, I have eaten kohlrabi since I was a kid. Now with my own veggie garden, I always grow a row. You can probably do more with them than I do....but slicing thin on a mandolin then salting and pepper is the way to go. Letting it sit with the salt for maybe 20 minutes is best. It is unbelievably good...crisp, but like a flavor of a cabbage heart only sweeter.
  3. Owtahear

    Dinner 2021

    I hate these Jurassic "JUMBO" wings. They are impossible to cook correctly. As I tell people, leave wings alone, if you want meat, order chicken tenders!! Yes, Whole Foods actually has decent wings size wise. I have gotten a bunch of wings from Porter Road online and froze them. I can trust the source and they are a good size, not too big, not too small for "wingy" things.
  4. Owtahear

    Dinner 2021

    I hated, hated, HATED cucumbers all of my life, up until 2 years ago. Then I tasted smashed cucumbers with some sesame oil and red chili and have been hooked ever since!
  5. Owtahear

    Dinner 2021

    It's Spring!!! Halibut with fresh peas and fresh morels!!
  6. Owtahear

    Dinner 2021

    I made homemade Biang Biang Noodles for the very first time. I learned from doing this, they still were chewy and great, but not quite as good as X'ian Foods. I had some leftover lamb from Elysian Farms from Easter that I used to make a spicy cumin lamb sauce. Man it was good. I can eat biang biang noodles every day!!
  7. Owtahear

    Dinner 2021

    I had some duck breast, I had some oranges. This really turned out well. Not the best artist as far as plating....but this was pretty awesome. Duck was cooked med rare, but not too rare. Well seasoned, but the Orange sauce was great. I made a gastrique, using parts fresh squeezed orange juice, sherry vinegar, Cointreau and a splash of cognac. But the kicker, what sent this to another level was the star anise I used. That made this fantastic, not overpowering at all, just a hint of the anise but man it added alot. Made braised then sauteed potatoes and parsnips with some micro greens.
  8. Owtahear

    Dinner 2021

    I have been away and lazy but here are some past meals. Cinco De Mayo. Seafood Enchiladas
  9. That's fantastic and I will definitely try this!
  10. I am extremely careful about where I source seafood from. Obviously this gets a bit expensive. But I am wary of many species and also how they have been handled. For example, I love scallops but will rarely order them out because I have had so many poor quality scallops (I source mine from Maine). But a lot of this is due to the fact that we don't respect the seasonality of some species and forms and expect them year round and fresh.
  11. Owtahear

    Dinner 2021

    Chili Crisp is good on everything!!!!
  12. Owtahear

    Dinner 2021

    Biang Biang Noodles! I got this from Xi'an Famous Foods off of Goldbelly. I read so much about them and these noodles. It is ingenious how they shipped it. They included the raw noodle dough and then instructions (good You Tube clip) on how to pull the noodles. I wasn't sure....but my god, I see what the fuss was. I was addicted to these noodles and even did my own thing with them making a Lobster Chongking style over the noodles. This was the original Mt Qui Pork stew from Xi'an Famous Foods. Doesn't look like much, but the texture of these noodles and the sauce, it is a game changer!
  13. Owtahear

    Dinner 2021

    Spicy Beef Noodle Soup! Chengdu Style. So good....homemade broth, used beef shank which was perfect.
  14. Owtahear

    Dinner 2021

    I played around with Duck Confit a L'Orange
  15. Owtahear

    Dinner 2021

    I made a tray of Lasagna Always a good comfort food.
  16. This is exactly what I do. I spray the items with a light coating of Pam and it seems to help it crisp up and act more like fried food.
  17. I got a recipe I can't wait to try and show with Rabbit. I do it with chicken thighs, but the original prep was supposed to be rabbit.
  18. Owtahear

    Superbowl 2021

    Ahem. It's, "the Big Game". Trademark rights you know.
  19. I second this. This is fantastic stuff liuzhou. I really appreciate it.
  20. Owtahear

    Dinner 2021

    I love making my own confit. I found one way, I put chopsticks on the bottom of the dish, but the legs on it, then cover it with fat. After it is done, there is usually a little of aspic like jell from the leg that is absolutely the best tasting thing in the world.
  21. Decide in small, immediate family Christmas dinner. Ordered Aged Standing Rib Roast from Pat Lafrieda. Fondant Potatoes (or my take) Green Beans Almadine (family tradition) Going old school with Wedge Salad Gruyere and Black Pepper popovers on a take of Yorkshire Pudding Au Jus of course Fresh Horseradish sauce Assorted Hors D'oeuvres Such as Shrimp Cocktail, Oysters, Cheeses.. I am going completely old school here. No Modernist Cuisine. Reaching back to the roots........
  22. I have used it in crepes believe it or not.
  23. Sous Vide is overrated....oh damn, did I say that out loud?? I heard baking soda and salt. But I think the key is if you have skin on top of the fat, and maybe salting and leaving the exterior exposed in the fridge for a day or two to help dry out ala poultry.
  24. Well, we were going to skip family dinner because of COVID, but it is immediate family and everyone is local and it is not big (7 people) so I just ordered a Prime, 30 Day Aged Prime Rib Roast from Pat LaFrieda. It was down to them and Flannery, but I went with LaFrieda. I am so excited.
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