What's Cooking

[GoingMyWay]

I made papaya salad last week.

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Also made an Indian turmeric yogurt soup called Kadhi.  The recipe required a lot of ingredients, but seemed simple enough to make.  It was a little bitter (maybe I burned or overcooked some of the spices or the whole soup).  I don't think I'm gonna make it again.

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On Sunday, I made a simple salad with a clone of Benihana's Ginger Salad dressing along with chicken adobo that was cooked in the Instant Pot.

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[kmickey]

London Broil rolled in Montreal Steak Seasoning before cooking.

24 hours in the sous vide at 135F .

Light sear after cooking for color.

 

[Cheese]

Are there any other pickled egg fans out there?

True story GMW...many, many, many years ago I decided to take a 2 week vacation in the Pacific Northwestern states and then slide up to Banff and slowly make my way back home to Minnesota. I loaded up 2 fairly new Bultacos & a Norton Commando on a home made trailer and set off for the promised land. (You can devine the year this trip was taken by the vehicles I mentioned.)  [big grin]

Somewhere near Reed Point Montana...population 185...things went seriously downhill. I took one of the dirt bikes into town and found a bar where I could make some phone calls, ponder my options and throwback some medicine.

On the bar was a HUGE 3-4 gallon clear glass jar of pickled eggs. I never had a pickled egg before but after a couple of beers, I was hungry. OMG...what a treat. It actually made the blown head gasket fiasco tolerable.  [smile]

So yes...I am a pickled egg fan but I think they taste best with an ice ice ice cold beer. I tried making them once I arrived back home but they were always too vinegary.

 

[semenza]

Did someone say pickled eggs?  [smile]

I have made them quite  few times. I am sure there are a million recipes.

One thing I like to do to smooth out the vinegar ............................  I mix 50/50 white  and apple cider vinegar. Less sharp and a little extra flavor.

I once made them for a Super Bowl party in the teams colors. Four jars two for each team. It was Patriots blue and red vs.  Sea Hawks dark navy blue and bright green (pretty much Festool colors). Lots of food coloring.  I am not sure if I have pictures.

Seth

 

[GoingMyWay]

Mixing the vinegars is a good idea.  I was kinda thinking that all vinegars should basically all be the same since they're all 5% acidity, but some do seem to be a little more mellow or less harsh than others.

Today we made our attempt at a Full English Breakfast.

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[semenza]

Mixing the vinegars is a good idea.  I was kinda thinking that all vinegars should basically all be the same since they're all 5% acidity, but some do seem to be a little more mellow or less harsh than others.

Today we made our attempt at a Full English Breakfast.

Yummy looking breakfast.

I forget the exact ratio, but something along the lines of 1 part white / 1 part apple / two parts water.

Seth

 

[GoingMyWay]

I bought a 50lb bag of All Trumps High Gluten Flour.  It seems to be one of the most popular flours used to make NY style pizza.

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I used a 60% hydration ratio to make the dough.

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I made the pizza sauce from scratch. I got to use my immersion blender to puree the tomatoes.

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I used Kraft shredded mozzarella cheese.  I thought half anchovies sounded good, but they were very salty and boney.  I baked the pizza in a 500 degree oven on a preheated pizza stone for about 8 minutes.  I have to say the pizza was really amazing!  It tasted as good as, if not maybe slightly better than our 2 favorite pizza places.  I learned that using 1% sugar helps the crust to brown nicely.  I also learned that you don't add the olive oil to the dough until it's already formed into a ball.  In the past I assumed all liquids (water and oil) could be added at the same time.

This pizza was not only easier to make, but also better tasting than the Neapolitan pizza that I had previously tried to make:https://www.festoolownersgroup.com/general-friendly-chat/what's-cooking/msg566145/#msg566145.

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[GoingMyWay]

Since we have a 50lb bag of flour, my wife tried making Vietnamese Baguettes (Banh Mi) again. We had tried about 4 times before without very much success. This bread turned out very well. Almost perfect.

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We got plenty of flour, but yeast seems to be in short supply.  I read a comment online where someone basically said that if you still have some yeast, you should be able to make more yeast.  I'm not quite sure how that would be done or work.  We made the baguette and pizza dough using Red Star active dry yeast.  We're just about out, but managed to grab 2, 3 packs of Fleischmann's Rapid Rise yeast.  It seems like rapid rise or instant yeast is not quite the same as active dry yeast.

We tried making another batch of baguettes using the rapid rise yeast and also some dough conditioner.  It proofed a lot more, but we formed the loaves and then stuck them in the fridge last night.  We let them loaves warm up for 30 minutes before baking the same way we did yesterday.  This time the baguette was very very dense and heavy and tasted more like a sourdough.

We're not sure if it was the refrigeration overnight or using the different yeast that caused the dense heavy bread.  It really seems like the density was the result of not allowing the formed loaves to proof just before baking.

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[GoingMyWay]

I really like the outer edge of pizza crust.  I  figured this crust was basically the same thing as a breadstick.  I did have some doubts that a breadstick is not exactly the same thing as pizza crust, but I figured I'd give it a go anyway. 

I made another batch of the pizza dough and rolled out it out into long sticks.  I tried to get them as thin as I could to best replicate the edge of a pizza.  They turned out ok.   They taste just the like the pizza crust (obviously), but the shape, texture, and crunch isn't quite the same or as good as real crust.

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I reckon this is just one of those things that you just can't "fake" without making the real thing.  Just like how there are only 2 end pieces on a pound cake, only 4 corner brownie pieces (I know they make a special pan so that every piece is an "edge" piece. but I doubt it actually works that well), the crispy skin on a roast chicken or turkey, etc.

 

[Cheese]

It's a balsamic, honey & soy reduction over some wild coho and some broccoli on the side for a quick Saturday evening dinner.

Forgot...a couple of splashes of Grand Marnier is added to the mix before the reduction starts.  [big grin]

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[six-point socket II]

Hi!

French onion soup. I skipped the roasted cheese toast on top.

Colorful potato salad with smoked salmon and honey-mustard-dill sauce and eggs as soft as wax.

Easter Sunday. The sailors dish. Couldn't source any sole this time. So it was "just" angler-fish, salmon and scampi. Duchess potatoes.

Dessert from a local pâtisserie. Chocolate, marzipan, rum-raisins.

A couple of days later, biscuit roll.

Kind regards,
Oliver

 

[GoingMyWay]

It's great seeing you posting again Oliver!  All the food looks great!

 

[six-point socket II]

Thank you! I will have to work through all the posts that have been made here during my absence!

Kind regards,
Oliver

 

[GoingMyWay]

I made some fondant potatoes in the Instant Pot to have as a side with a sous vide steak.  These were some of the best tasting potatoes I've ever had.  They didn't have the nice crunchy texture like a traditional fondant potato, but the flavor was really good and it was faster to make in the pressure cooker than finishing in the oven.

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I'm still trying to find new uses for all the flour that I bought.  This time we made bagels.  I had tried making bagels a long long time ago and that didn't come turn out that well from what I remember.  I couldn't find any barley malt syrup (which is apparently crucial in making good bagels), but I decided to proceed anyway.  I did add 1 tbsp of honey to the poaching liquid for 4 of the bagels.

I'm very pleased with how they turned out.  Adding the honey to the poaching liquid did seem to make the exterior a little chewier and also browned better.

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[Gregor]

Thank you! I will have to work through all the posts that have been made here during my absence!

Please don't post anymore, it's motivating me to kill myself using calories.

Kidding, please continue to make my saliva flow

 

[six-point socket II]

Pasta with tiger prawns and a light cream sauce. (Fat from searing tiger prawns, shallots, garlic, salt, pepper and quench with cream ...)

And a Von Winning 2018 Deidesheimer Riesling to compliment the food.

Kind regards,
Oliver

 

[six-point socket II]

Thank you! I will have to work through all the posts that have been made here during my absence!

Please don't post anymore, it's motivating me to kill myself using calories.

Kidding, please continue to make my saliva flow

Thank you Gregor!

Kind regards,
Oliver

 

[Bob Marino]

 
Always very tasty looking and inventive dishes. Question - anyone every try this place for meat and chicken - Crowd Cow?

 https://www.crowdcow.com/

 

[GoingMyWay]

I haven't personally, but I did consider ordering Wagyu from them.  My coworker has ordered from Crowd Cow before.  He liked the steaks and chicken he got from them, but said they take "too long to deliver."  I don't know exactly how long it took.

 

[GoingMyWay]

I made Vietnamese Yogurt in the Instant Pot.  I used Chobani Full Fat Greek Yogurt as the starter, Fairlife "Ultra-Filtered" whole milk, and a can of condensed milk.  I let it incubate on the yogurt setting for 10 hours.  The finished yogurt is a little on the thick side compared with normal Vietnamese yogurt, but it's got the good slightly sweet, slightly tart taste.  We put most of the yogurt in ziploc bags so they can be eaten frozen.  We can use some of the frozen yogurt as the starter for next time.

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This is a bit of a repeat, but eggs benedict again, minus canadian bacon.  This time we poached the eggs in a pot with vinegar and I used Knorr Powdered Hollandaise sauce.  You just have to add 1 cup of whole milk and 1/2 a stick of butter to the powder.  This is the sauce that my dad would always use (he only ever cooked with some sort of mix, powder, starter sauce).  It was much easier than making the Hollandaise from scratch, but I remember this mix having a better/stronger taste before.  It was sort of lacking acidity from fresh lemon juice.  I think I was most looking forward to eating the Hungry Jack Hashbrown potatoes!

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