Amateur chef from Toronto

[akp]

Hey everyone! I'm an amateur chef from Toronto. I'm also a data scientist by day and I love exploring food/drink data in my spare time (if anyone else is into this, lmk!). Anyways excited to be here. Here's some stuff I cooked this past weekend:

Slab bacon steaks with soy honey glaze (wanted to sous vide these but didn't plan accordingly), lamb rack with chimichurri and sunchoke puree, COPS style mini donuts with sour cream and sweetened condensed milk glaze.

[Smithy]

Hello and welcome! It looks like you'll find a lot of kindred spirits here, and I certainly like the looks of your food! Please tell more about that slab bacon. Did you cut it yourself? Cure it yourself? It looks quite thick.

 

We have a fair contingent of members up in your area. It's nice to see another one join. If you have any questions about how to use the forums or where to post something, feel free to ask a host (I am one) by PM. We also have Help Articles although it looks as though you already understand how to post tempting photos. 🙂

 

And yes, there are quite a few food-data collectors and posters among us.

 

[TdeV]

Howdy @akp. Those dishes look fantastic. You'll soon find friends here. Welcome!

[C. sapidus]

Hope to see more of your cooking, @akp! Welcome!

[ElsieD]

Hi, AKP.  Extending welcoming wishes to you from Ottawa.

[akp]

Thanks everyone!

@Smithy Bought a cured whole piece and cut myself to this absurd thickness (never seen it for sale pre-cut to this extent). Was inspired by Peter Luger and other steakhouses that do some form of this dish as an appetizer. Made sure to cook & render fat in the oven before broiling with the glaze to finish. Excited to try it sous vide next time.

[Smithy]

1 hour ago, akp said:

Thanks everyone!

@Smithy Bought a cured whole piece and cut myself to this absurd thickness (never seen it for sale pre-cut to this extent). Was inspired by Peter Luger and other steakhouses that do some form of this dish as an appetizer. Made sure to cook & render fat in the oven before broiling with the glaze to finish. Excited to try it sous vide next time.

 

When you get around to it, please post about it in the sous vide topic! I'll be curious to know whether the fat renders the same in that closed environment. I'm sure someone here knows what temperature it takes to render pork fat (and maybe you already do), and your sous vide rig will need to be at least that high. Then there's the question of where the fat will go and how you'll crisp the bacon steak. What an exciting project!

[Alex]

The bacon looks incredibly delicious. It also looks like you could scare a few kids on Halloween if you waved a slab or two at them.