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Jason Perlow

Dinner! 2013 (Part 1)

575 posts in this topic

I hadn't had quinoa in a long time, stuff is great. Cooked a batch and it's in the fridge for all kinds of stuff.


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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roastchickenpngversion_zps19412a19.png

The Zuni Cafe roast chicken with bread salad. I was surprised the meat turned out as juicy as it did, given the very high roasting temperature and the fact I didn't manage to take it from the oven until it as a good 5C above what I'd take it to if I was cooking it sous vide.

EDIT

If you're wondering where much of the chicken's skin has gone (which is the selling point of the Zuni chicken, supposedly) I ate ... some before taking the photo. Self control is something that happens to other people.


Edited by ChrisTaylor (log)

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between

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roastchickenpngversion_zps19412a19.png

The Zuni Cafe roast chicken with bread salad. I was surprised the meat turned out as juicy as it did, given the very high roasting temperature and the fact I didn't manage to take it from the oven until it as a good 5C above what I'd take it to if I was cooking it sous vide.

EDIT

If you're wondering where much of the chicken's skin has gone (which is the selling point of the Zuni chicken, supposedly) I ate ... some before taking the photo. Self control is something that happens to other people.

It's one of my favourite things to make. The juiciness of the meat (even the breast) is astounding. And about the skin... Don't worry, I understand :laugh:

What herbs did you stuff it with? I usually use rosemary thyme and parsley, with slivers of garlic.

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roastchickenpngversion_zps19412a19.png

The Zuni Cafe roast chicken with bread salad. I was surprised the meat turned out as juicy as it did, given the very high roasting temperature and the fact I didn't manage to take it from the oven until it as a good 5C above what I'd take it to if I was cooking it sous vide.

That looks awesome! I have never heard of this, had to Google it. Fortunately, the web abounds with recipes for this. Something I have to make.


There is no love more sincere than the love of food - George Bernard Shaw

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That looks awesome! I have never heard of this, had to Google it. Fortunately, the web abounds with recipes for this. Something I have to make.

Try this one, it has never failed me.


Edited by Ranz (log)

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roastchickenpngversion_zps19412a19.png

The Zuni Cafe roast chicken with bread salad. I was surprised the meat turned out as juicy as it did, given the very high roasting temperature and the fact I didn't manage to take it from the oven until it as a good 5C above what I'd take it to if I was cooking it sous vide.

That looks awesome! I have never heard of this, had to Google it. Fortunately, the web abounds with recipes for this. Something I have to make.

You have a smoker, right? Can it maintain a high temperature (i.e. ~225C)? If so you might want to cook the chicken in there (with a very small quantity of a mild timber--nothing so strong as, say, hickory) as the recipe mentions that the chicken should have a slight smokiness to it (I think they cook it in a wood-fired oven at the restaurant). My smoker can't maintain such a high temperature so I only used my oven.

What herbs did you stuff it with? I usually use rosemary thyme and parsley, with slivers of garlic.

I used rosemary, sage and marjoram.


Edited by ChrisTaylor (log)

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between

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Well, "tang1" (汤 - simplified) (湯 - traditional) *is* the general term for "soup"... ;-)

Yes. That is what I said. However, West Lake soup is traditionally a thick soup and more commonly referred to as 羹 (gēng).

I'm not sure what your point is.

I was expressing my sentiments and my view of a menu where the soups were generally described as "湯".

I'm not sure what your complaint is about.

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Thanks for the recipe Ranz. Chris, I can definitely use my Kamado. It goes up to 400C, enough to cremate the chicken in short order :)


There is no love more sincere than the love of food - George Bernard Shaw

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See that's the stuff I love to eat! Something I have no idea how to make, new flavors and textures! This is why I'm working on Taste/Smell-O-Internet.

Steak and eggs - Snake River Farms Wagyu, fresh farm egg, rye toast, port and blackberry syrup

8394296188_cc8b567953_c.jpg

8394296158_2e3629ac96_c.jpg

Absolutely delicious. I also love using rye bread in unique ways.

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Some more from Naomi Duguid's Burma book.

Tart garlic chicken, a Shan dish, extremely straightforward and rustic and bursting with hearty flavors. The lime chicken broth is tailor made for wintertime cold - I can't overemphasize how delicious this is:

tart_garlic_chicken.jpg

Pounded Kachin beef with herbs, my second try at this, essentially a salad incorporating Sichuan peppercorns from neighboring China, served with tart-sweet chili garlic sauce on the side:

pounded_kachin_beef.jpg

With jasmine rice and a sturdy barolo, neither dish lasted long.

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Patrickamory, you are piquing my interest in that book

Old friends visited for dinner last night, and we cooked Italian. No pics at meal time, and few leftovers survived.

Penne with mushroom sauce – Thinly-sliced mushrooms cooked down with sautéed onions and garlic, cooked down with white wine, and then cooked down again with chopped anchovies, tomato, and parsley.

Grilled eggplant with garlic, rosemary, black pepper, and olive oil. Mrs. C planted rosemary in a protected spot in the back garden, so we have been enjoying fresh rosemary frequently.

Mrs. C set out assorted salame beforehand, and ended the meal with a delicious pear dessert, baked and served with a sauce of orange peel, ginger, cinnamon, and honey, and topped with Greek yogurt, honey, and probably some other stuff.

Oliverhill Winery 2006 McLaren Vale Jimmy Section Shiraz

Blurry pic of leftover eggplant

p1389293864-4.jpg

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See that's the stuff I love to eat! Something I have no idea how to make, new flavors and textures! This is why I'm working on Taste/Smell-O-Internet.

Steak and eggs - Snake River Farms Wagyu, fresh farm egg, rye toast, port and blackberry syrup

8394296188_cc8b567953_c.jpg

8394296158_2e3629ac96_c.jpg

Damn Dude!!

This is my new screen saver

Killer food porn :smile:

Shane

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Looks absolutely delicious. Mind sharing more details? Wagyu done sous vide + blowtorch? The crumble on the egg?

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Wagyu just pan seared, oven finished. That's rye bread toasted with butter in a pan.


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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SushiRiceBowl1-1024x682.jpga quick deconstructed sushi minus the nori simply because I didn't have any in the pantry

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I finally broke out the Activa RM and experimented this week. The first dish is skinned and deboned chicken thighs stuffed with sausage, wrapped with bacon "glued" on then rested for 24 hours. They were cooked in my homemade circulator and finished in the fryer. P1000313(1).JPGP1000314M1.jpg

I re-formed a hanger steak and prepped it the same way but finished it on the grill with some smoked sausage that I made last weekend. P1000294(1).JPGP1000316(1).JPGP1000327(1).JPG

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Steve Irby

I really appreciate you contributions.

Im hoping that you might , when you can , provide more details.

times, temp etc esp. prep

I hope to move to "" glue "" soon

and Ive been inspired by various ( Too Few !! ) Glue-Ologists in this thead

Glue For All!

:biggrin:

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Calzone filled with ricotta, eggplant (it kind of disappeared into the ricotta), zucchini and broccoli, with garlic bread.Vegetable calzone, garlic bread.jpg

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Steve Irby

what about those ( ? ) potatoes?

Thanks for the comments. Steamed yukon golds in white sauce thinned with tater broth. It's tough to beat butter, cream and potatoes in any combination. Swiss chard with a bunch of pancetta is the other side. I'll post on the Transglut thread in more detail on the prep. I'm new to glue but have done a number of sous vide dishes and I have some good photos of the progression of the dishes. I will also post pics of a shrimp mosaic that I prepared this week based on an Ideas In Food recipe.
Edited by Steve Irby (log)

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do you add a 'hint' of fresh grated nutmeg to those potats? I always add just a hint of fresh ( from the whole nut ) to anything white.

just a hint. you dont want anyone to say ' Woooooooooo nutmeg ' you want them to say Wow what is this!

I very much appreciate your Glue Journey in Pics!


Edited by rotuts (log)

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