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Posts posted by Owtahear

  1. So I make my own hot sauce.  The best thing maybe is the leftover seeds/peppers, which I jar as almost a "chili crisp" and is incredible as it adds hear/salt/acid (vinegar) and a bit of garlic to any dishes.   Because of the salt and vinegar, it keeps in the refridgerator forever.

  2. 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!!

    • Like 7
  3. On 7/20/2021 at 11:04 AM, Katie Meadow said:

    Aww, life is short. Don't diss kohlrabi! Salted, paper thin slices of raw kohlrabi make a great cocktail go-with. I can see it as a wrapper for sushi, although I never would have thought of it. Pickled kohlrabi is excellent. It does need to be fresh and tender and juicy, and it isn't always like that. 

    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. 

    • Like 3
  4. On 5/15/2021 at 12:03 AM, JoNorvelleWalker said:


    I used to favor Bell & Evans till they switched to Jurassic chicken parts.  Sad.  Now I purchase Whole Foods organic chicken parts that are sourced from creatures that I might actually eat rather than creatures that given half a chance might make a meal of me.


    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.

  5. On 5/14/2021 at 2:02 PM, Duvel said:

    Family requested oven baked chicken wings and I am always up for that ...



    Served with sliced tomatoes, parmesan shavings and basil ...




    I decided to toss my ones in a Korean marinade (ssamjang, sesame oil, vinegar, garlic, honey) ... we ended up saucing the ones pictured above as well 🤗




    Served with simple smashed cucumbers with seasoned soy sauce, sesame oil and katsuobushi flakes.




    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!

    • Like 4
  6. 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!!



    biang 1.jpg

    biang 2.jpg

    • Like 17
    • Delicious 2
  7. 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.



    Duck lorange.jpg

    Duck lorange 2.jpg

    • Like 14
    • Delicious 1
  8. On ‎3‎/‎5‎/‎2021 at 10:24 AM, liuzhou said:


    Sure. At least one of the dishes I've already mentioned involved frying the rabbit. The Sichuan lazi rabbit in this post was fried. Many Chinese, perhaps most, rabbit dishes are fried.


    Lazi Rabbit.jpg

    That's fantastic and I will definitely try this!

    • Like 1
  9. 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.  

    • Like 2
  10. On ‎3‎/‎12‎/‎2021 at 1:47 PM, Duvel said:

    Lazy dinners continue ...


    Banh Mi (paté & 5 spice beef), enjoyed with “Jumanji” (1995 version).




    Chili Crisp is good on everything!!!!

    • Like 5
  11. 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!



    Biang Biang Noodles.jpg

    • Like 18
    • Delicious 1
  12. 13 hours ago, mgaretz said:

    One of the secrets is to spray a light coating of oil on the breading (I haven’t tried a liquid batter, but I have done the flour, egg, flour (or panko) dip) before putting in.  The oil conducts the heat nicely to the breading. Typically I don’t bother with the three phase dip (unless it’s something like onion rigs). For chicken and pork I just use the moist meat and coat with panko, put on a wire rack and then into the air fryer. 

    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.   

    • Like 1
  13. On ‎1‎/‎6‎/‎2021 at 10:51 AM, David Ross said:

    This morning I woke up to another cold, dark, wet day and thought, "what would be a good recipe to make this week?"  Then I remembered my duck confit.  I can find frozen duck hindquarters at one of the local supermarkets, but the Asian market sells them fresh and for a fraction of the price of supermarket duck.  Served with a preserved lemon and orange salad.  I make my own preserved lemons so I'll search for and post that recipe. 

    Crispy Duck Confit Skin.JPG


    For the Duck Confit-

    4 duck hindquarters

    1/4 cup. Kosher salt

    1 tbsp. juniper berries, crushed

    3 sprigs fresh rosemary

    3 sprigs fresh thyme

    6 garlic cloves, crushed

    2 bay leaves

    1 tsp. black pepper


    For the Preserved Lemon, Mandarin and Red Onion Salad-

    2 tsp. thinly sliced preserved lemon peel

    1 tbsp. orange juice

    1 tbsp. extra-virgin olive oil

    1 orange, peeled and cut in segments substitute canned mandarin orange segments

    1/2 cup thinly sliced red onion

    2 cups mixed baby salad greens

    black pepper to taste


    Step One, Salting and Curing the Duck-

    Place the duck hindquarters in a glass casserole dish. Sprinkle the duck on both sides with the Kosher salt. Place the rosemary, thyme, garlic cloves and bay leaves under and on top of the duck. Sprinkle the juniper berries on top of the duck.

    Cover the dish and place it in the fridge. Let the duck sit in the cure in the fridge for 2-3 days before cooking.


    Step Two, Slow-Cooking the Duck Confit-

    Heat the oven to 200. Remove the duck from the fridge and brush off the spices and extra salt. Heat the dutch oven over medium heat on the stovetop and melt the fat. Place the duck in the fat in the dutch oven. The fat should completely cover the duck. Cover the pot and place the duck in the oven and let it cook low and slow for 4 hours.

    Remove the duck from the oven. Let it cool, then place the duck and fat in the dutch oven, covered, in the fridge for to cure for 3 weeks before serving. This step is important for the duck to reach maximum flavor.


    Heating the Duck Confit and Making the Salad-

    Heat the oven to broil. Bring the dutch oven out of the fridge. Place it over medium heat on the stovetop to melt the fat. When the fat is melted, gently remove the duck and place it on the cookie rack over a baking sheet. Broil the duck in the oven until the skin is golden and crisp, 5-6 minutes.


    In a bowl add the preserved lemon, orange juice, and olive oil and whisk to combine. Add the orange segments, sliced red onions, and mixed baby greens and toss with the dressing. Season with black pepper.

    Place one of the crispy duck confit on a serving plate. Serve some of the salad next to the duck. Serve with a crusty French baguette.

    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.  

    • Like 2
  14. 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........

    • Like 8
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