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Thread: The last thing you ate?

  1. #2431
    Senior Member KenOC's Avatar
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    Mushroom and brie burger on grilled sourdough. Good.



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  3. #2432
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    Brazilian nut with teaspoon of honey (solidified, not runny), then repeated this another 3 or 4 times. Walnuts are even nicer to crunch with honey like this.

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  5. #2433
    Senior Member KenOC's Avatar
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    Experimenting tonight: Lechon Kawali (Filipino Crispy Fried Pork Belly).

    Two pounds boneless skin-on pork belly, cut in half. Vacuum bag along with crushed garlic cloves, bay leaves, peppercorns, and soy sauce. Cook sous vide for 24 hours immersed in water at 140F to break down the collagen.

    Remove from bags and dry. Coat with sea salt. Place on a wire rack and refrigerate overnight to dry. Remove, cut into 3/4” slices, and deep fry in peanut oil until the skin is bubbled and crisp. Cut again into smaller pieces and serve with malt vinegar for dipping.

    Had this before but boiled rather than using sous vide cooking. It was excellent. It’s now in the sous vide cooker and will be ready to eat day after tomorrow. I’ll take a picture and make a report!


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  7. #2434
    Senior Member eljr's Avatar
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    bahamian lobster tails with red chilli coconut sauce
    Saturn, the Bringer of Old Age

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  9. #2435
    Senior Member Taplow's Avatar
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    Whipping up a lovely penne arrabbiata con chorizo as we speak.

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  11. #2436
    Senior Member Kivimees's Avatar
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    Part of a dead chicken.

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    Senior Member eljr's Avatar
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    Octopus in the pot now.

    When done it will be chilled and served cold as a salad with all types of seasoning. Lot's of fresh cilantro and parsley of course.
    Saturn, the Bringer of Old Age

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  15. #2438
    Senior Member eljr's Avatar
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    Quote Originally Posted by Kivimees View Post
    Part of a dead chicken.

    I refrain from eating the remnants of dinosaurs.
    Saturn, the Bringer of Old Age

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  17. #2439
    Senior Member Kivimees's Avatar
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    Quote Originally Posted by eljr View Post
    I refrain from eating the remnants of dinosaurs.
    It's not bad with the right sauce.

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    Senior Member ldiat's Avatar
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    kids birthday dinner..tosssed salad with additions of bacon-eggs (hard cooked) cheese. the entre filet mignons....pan sauteed basted with butter then served with glazed tiny carrots and baked sweet potato served with brown sugar butter laced with cinnamon and nutmeg. just cupcakes for dessert..

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  21. #2441
    Senior Member ldiat's Avatar
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    Quote Originally Posted by KenOC View Post
    Experimenting tonight: Lechon Kawali (Filipino Crispy Fried Pork Belly).

    Two pounds boneless skin-on pork belly, cut in half. Vacuum bag along with crushed garlic cloves, bay leaves, peppercorns, and soy sauce. Cook sous vide for 24 hours immersed in water at 140F to break down the collagen.

    Remove from bags and dry. Coat with sea salt. Place on a wire rack and refrigerate overnight to dry. Remove, cut into 3/4” slices, and deep fry in peanut oil until the skin is bubbled and crisp. Cut again into smaller pieces and serve with malt vinegar for dipping.

    Had this before but boiled rather than using sous vide cooking. It was excellent. It’s now in the sous vide cooker and will be ready to eat day after tomorrow. I’ll take a picture and make a report!
    hi do you like cooking sous vide? did you buy or did you make one? i am mixed on sous vide. the chef at the "french laundry" up in wine country i do think he uses it a lot Keller? how did the pork belly come out?
    ldiat

  22. #2442
    Administrator Krummhorn's Avatar
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    Oven Baked Salmon with white jasmine rice which we made in an Instant Pot.

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  24. #2443
    Senior Member Dr Johnson's Avatar
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    A Tesco "Finest" Ham Hock, Leek and Potato Gratin (only 30 mins in the oven).

    I would provide you all with a link, but their website is so utterly and unbelievably useless that it would defeat the application and genius of a Michael Ventris to track anything down.
    'In our way, Johnson strongly expressed his love of driving fast in a post-chaise. "If (said he) I had no duties, and no reference to futurity, I would spend my life in driving briskly in a post-chaise with a pretty woman;"' Boswell's Life of Johnson.

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  26. #2444
    Senior Member EddieRUKiddingVarese's Avatar
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    Vegemite on Toast thickly spread

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  28. #2445
    Senior Member KenOC's Avatar
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    Quote Originally Posted by ldiat View Post
    hi do you like cooking sous vide? did you buy or did you make one? i am mixed on sous vide. the chef at the "french laundry" up in wine country i do think he uses it a lot Keller? how did the pork belly come out?
    ldiat
    For sous vide cooking I use a rice cooker plugged into a temperature controller. That’s all you really need; you don’t even need a pump to make the water circulate. Even a pot of water sitting on an electric burner will do just fine and will cook as well as anything you can spend a lot of money on.

    You’ll also need a vacuum sealer and a supply of plastic bags for it. That’s all.

    If you use a rice cooker or a crock pot, make sure it’s a cheap mechanical one without fancy electronics. You can check by starting to heat water in it, unplugging it, and plugging it back in again. If the pilot light comes back on and the water continues to heat, that one will work fine. If you need to press a button to make it restart, it won’t work for sous vide.

    Please PM me with any questions. Pork belly was great, thanks.
    Last edited by KenOC; Mar-06-2018 at 02:38.


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