Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatballs, chicken, pasta, sausage, greens, and charcuterie deserve love too.
Also an appropriate place to discuss cooking equipment from knives to boards to ranges to sous vide setups, smokers, etc.
I'll get it started with a few pics of some of my current favorite dishes including:
Fennel Braised Baby Back Ribs
These things are amazing, and EASY. Absolutely delicious, easy to make in quantity, and a crowd pleaser for sure. I make em at almost every bbq (though the great thing is that you can do them indoors during the colder months)
Pork, Panchetta, Veal Meatballs
These are not a fan favorite, but only because when I make them, I horde them and eat them for a week straight. They're a bit time consuming, but once you have em, you're set for a few days.
Orecchiette with Fennel Sausage
This is a new favorite dish and I don't really even know where to begin describing how amazing the texture contrast between the breadcrumbs, semolina pasta, and sausage is, or how this dish singlehandedly sold me on the value of fennel pollen. It takes some time, but the steps are pretty simple.
My Masamato Gyuto
I love this knife, and while it's a bit pricy for your average housewife, it's a steal by japanese steel standards, and you'll walk away with a whole new definition of sharp from the moment you remove it from the box.
Just some random stuff to get this thread started. I know others have been chastised for posting pork in the steak thread, and the BBQ thread doesn't get much love, so get in here and post about food!!!
What ingredients would be the basesauce for lo mein? Anybody know
nearly all Chinese sauces are some combination of the same base ingredients
salt
msg
vinegar
cooking wine
soy sauce
oyster sauce
sesame oil
5 spice
sugar (lot's of sugar in Chinese-American cuisine)
spicy peppers
cornstarch
pepper
https://www.recipetineats.com/lo-mein-no... this here sounds about right
nearly all Chinese sauces are some combination of the same base ingredients
salt
msg
vinegar
cooking wine
soy sauce
oyster sauce
sesame oil
5 spice
sugar (lot's of sugar in Chinese-American cuisine)
spicy peppers
cornstarch
pepper
https://www.recipetineats.com/lo-mein-no... this here sounds about right
Correct.
Also add: Chicken stock, fermented chili paste, black bean/garlic sauce
Thanks.. I love lo mein.. I use oyster sauce alot lately it doesn't really taste to Chinese it tastes like a really good burger taste or marinade to me when I put it in noodles.. tonight I made Ramen with garlic butter and soy and oyster sauce
Fish sauce is on that list.
I still refrigerate eggs out of habit. Three dozen free eggs a week season just started for me. Usually boil one of those a week too.
Have never had a bad egg in my life except for once when I cracked a farm egg into a hot pan and it was all black and instantly stank the entire house to holy hell. One time event though.
i find it more efficient to boil multiple eggs at once
Yah you probably par-boil your spaghetti too.
sous vide at 111 degrees to keep things parallel
Have never had a bad egg in my life except for once when I cracked a farm egg into a hot pan and it was all black and instantly stank the entire house to holy hell. One time event though.
I'm the same. Only bad egg was a farm one, I cracked it and was black. I'd say I've got a strong-ish stomach, but that instantly had my retching!
Fish sauce is on that list.
I still refrigerate eggs out of habit. Three dozen free eggs a week season just started for me. Usually boil one of those a week too.
Have never had a bad egg in my life except for once when I cracked a farm egg into a hot pan and it was all black and instantly stank the entire house to holy hell. One time event though.
Not sure how I missed this given the giant bottle of Red Boat I have in the fridge. It’s my secret umami weapon for chili, stew, and red sauces (as well as Asian dishes too)
Had some leftover steak I was slicing up the other night for a snack and just poured a little red boat on the cutting board for straight dipping. Pretty good.
I can’t remember if I asked this before, but:
Does anyone have recommendations for replacement oils (no peanut, sesame or cashew) for Asian cooking?
Sesame has such a unique flavor profile so I’m not sure if there is a good secondary option.
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I use filtered olive oil for all my cooking, never felt a need to cook asian food with sesame oil, usually a splash gets all the sesame flavor I want. I wouldn't know how to sub for sesame oil's flavor, though.
I can’t remember if I asked this before, but:
Does anyone have recommendations for replacement oils (no peanut, sesame or cashew) for Asian cooking?
Sesame has such a unique flavor profile so I’m not sure if there is a good secondary option.
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I’m guessing to get away from seed oils?
Keep using a bit of sesame for flavor…a little won’t hurt.
Palm is my go to when I need a neutral high heat stir fry oil. From Amazon:
In baking recipes, I replace vegetable oil for lard.
i'm sure everything sucks, but palm oil demand is the #1 cause for rainforest devastation right now, the palms grow very well in slash and burned rainforest land
not saying that rules it out, but even actively buying "sustainable palm" still further drives demand for the other stuff
not making any moral judgements and I'm sure there's flaws with most products out there - but there's a decent contingent of people in asia and food chains in asia which absolutely refuse to use palm oil for that reason
I’m guessing to get away from seed oils?
Keep using a bit of sesame for flavor…a little won’t hurt.
Palm is my go to when I need a neutral high heat stir fry oil. From Amazon:
In baking recipes, I replace vegetable oil for lard.
Unfortunately it’s for allergies. My son is allergic to all of those and a bunch of other nut products so we don’t keep them in the house anymore.
My question was a bit clunky. I’ve never cooked with sesame. It’s always been a finisher.
I can believe how much stuff sesame is in btw.
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Homemade bacon, egg, and cheese buttermilk biscuit sandwiches for dinner tonight.
better luck next time
In the event you don't know Uncle Roger. His videos are a nice mix of comedy and real talk:
he really nails the chinese from southeast asia accent - in real life he sounds nothing like that as he's playing the part of a 1st gen immigrant
and i really like how his response to people who claim it is racist is to just tell them they are idiots because this is what the people he's impersonating sound like and they'd never call a put on french accent racist etc etc so it's more their own projection than anything else
he's a lot to swallow in large doses (tried watching his standup but couldn't do it) but brief clips where he breaks down cooking videos are always fun
Found a great recipe on IG for Vietnamese chimichurri. Account is @tommyphameats. Here’s a screen shot of the recipe. I sub’d basil for shiso, and used Serrano instead of Birds Eye.
I used palm sugar, and fried my own shallots. It’s so damn good
found a cool tip so when you find a good recipe online, you can skip past the writers life story, etc and get right to the recipe, put "Cooked.wiki/" in front of the http and it will convert to a recipe only and you can even change quantities.
Here's the link to the instagram post https://www.instagram.com/reel/C3RVp-ZyA...
Is there a way to get instagram videos to play here like we can with YouTube?
Al pastor tacos w pineapple salsa verde. Dm me if you want the recipes.
delicious image
recipe so good hans won't post online for the ai bots to scrape and seed themselves
