The food and drink forum blog thread.

Pissy · September 28, 2021, 06:12:36 PM

Scored some hatch.

RAGER · September 28, 2021, 06:33:13 PM

Right on!

RAGER · September 29, 2021, 03:57:42 PM

Pao cai

RAGER · November 16, 2021, 11:49:00 AM

Borrowed a dehydrator so I'm dehydrating apple, pears, orange slices, and orange peel for shichimi togarashi today.

renfield · December 05, 2021, 04:13:26 PM

d&d&d

mortlock · December 05, 2021, 05:42:00 PM

exquisite.

RAGER · December 09, 2021, 02:03:11 PM

I was hoping those were chopsticks. Tasty looking pasta for sure.

I needed to do my walk and needed some nourishment so along
the lines of the cookbook thread I grabbed some odd bits out the fridge for a burrito. Don't really need to shop yet but thought I'd use up some stuff.

Beans and rice were just made fresh but that brisket was from a couple months ago that I had in the freezer. Some scallions on their way out, a few olives left in the can from mama tacos and an egg a last slice of cheese etc...

Came together nicely with some pickled red onions and some fermented sambal.

RAGER · December 14, 2021, 12:09:35 PM

Thai flavored kimchi with bok choy, chard stems, garlic, white pepper, cilantro root, fish sauce, and ginger

Muffin Man · December 18, 2021, 05:53:30 PM

Is there a trick way to roast Pork loin to perfection? Just a Teriyaki marinated 18oz from the market. I was going to put in a casserole pot and bake it with carrots. everytime I roast one it comes out dry. Any tips?

Edit:
Found this RAGER post. I guess I might should fire up the grill but kinda lazy today and plan to reverse sear the loin on stovetop. But this is all a test anyway. I'll buy a roast and prepare the grill for this coming week.

Quote from: RAGER on April 21, 2021, 10:40:46 AM
When I buy a pork roast, in this case I think it's the picnic roast because of how it is cut up to remove the shoulder blade, I further take different cuts out of it. This small roast I got some fatty trim for stock or rendering out or even some chicharrone de carne, some chunks for slow grilling and a couple thick steaks.

Muffin Man · December 18, 2021, 08:53:57 PM

Teriyaki marinated pork loin medallions reverse-seared in butter-~~mushroom~~ oyster sauce over oysters brown rice and roasted rosemary root vegetables. So tender and a hearty Winter warmer!

RAGER · December 19, 2021, 04:57:30 PM

That sounds pretty damn good.

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RAGER · December 19, 2021, 04:59:44 PM

Wife brought home a smoked turkey from a vendor at work.

Frozen solid. Hmmm. What to do what to do?

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Pissy · December 19, 2021, 05:21:34 PM

When we got married we had about 5 lbs of leftover taco chicken. It was frozen in one big block. I cut it into 4 pieces with a hand saw while it was frozen, then vacuum sealed them. Boiled in bag when we ate them.

RAGER · December 19, 2021, 05:53:25 PM

Somewhere I have a dedicated hack saw for meat. My plan is to probably quarter it I think. Should be able to use up a quarter within a week.

Totally had to pull out everything out of a freezer drawer and rearrange.

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Muffin Man · December 19, 2021, 07:45:37 PM

Someday I'll get a deli slicer but if I had one now I'd paper-thin that and make a charcuterie plate

RAGER · December 23, 2021, 01:15:27 PM

I specifically don't have a slicer for the sheer fact that I see it as an enabling device. I shouldn't be eating cured meats much. If I had one of those I'd use it as an excuse to buy more of that.

It's about the struggle for discipline.

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RAGER · December 23, 2021, 01:18:48 PM

Wanna hear something funny? As much as I cook I just stumbled across the real purpose of this damn thing.

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Muffin Man · December 23, 2021, 01:40:41 PM

It certainly looks scientific.

I'm going to attempt to make pork wellington. Should be beef but I have a huge loin.

RAGER · December 23, 2021, 01:54:58 PM

Don't brag now.

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RAGER · February 13, 2022, 11:52:12 AM

Mmmmm gravy skin.

Pissy · February 13, 2022, 01:09:16 PM

Chili is our super duper bowl food. And I suspect oven baked nachos will be my dinner.

Muffin Man · February 13, 2022, 03:03:07 PM

I need that gravy but will have to fake some curry instead due to what's left in the pantry. Will go over basmati.

And nachos are now on the list! might do a chili over nachos mess or something.

but first, appetizers! double order of thin slice BBQ pork with sinus clearing mustard. what a way to turbo-charge the cranium, yikes:

RAGER · February 13, 2022, 04:26:31 PM

I can almost enjoy the sensation just looking at that. Yum.

Think I'll fire up the tao today it's so nice.

RAGER · March 04, 2022, 01:16:11 PM

Pickled some beets the other day and the greens and stems looked pretty good so I'm fermenting those.

RAGER · March 08, 2022, 05:59:20 PM

I always like to Tuesday mornings. Lots of coffee and prep work for wife's work week lunches. Lately it's been bowls. So this morning it was cooking off black quinoa, pintos, brown rice and poaching some chicken in a kampot peppercorn fennel onion poaching liquid. I'll make jasmine rice with that liquid tomorrow probably.

It was grocery day too so that meant washing and prepping spinach, lettuces, cilantro and pre slicing scallions for garnishes.

Fruit got washed and stowed too.

Having a couple beers out before back home to prep dinner. Think I'll do a simple pasta with mushrooms dish and radicchio with Gorgonzola dolce and balsamic and micro greens.