Welcome to my little oasis from draft speculation. No "who will the Giants pick at 6 if they stay there, or will they move up or down." Friday, Chuck R, I'm having friends over and finally making Cindy Pawlsyn's Mongolian pork chops, with braised red cabbage and mashed potatoes. I'm taking a little liberty with the recipe, cooking the chops Sous vide and searing, and using the marinade as a sauce instead. Sunday I'm doing a Milk Street recipe for zozzona- a rigatoni and sausage in red sauce with an egg and cheese carbonara-like finish. Monday we're doing the first night of Passover here and Mrs. in UT is making her annual oven brisket ketchup and onions. Wednesday will be Mexican blackened fish tacos.
What are you all up to?
Had a great paella at Tablao in South Norwalk last night.
Giving it another shot at steaks on the grill tomorrow. Rained out last week, had to do them on the stove. Son's coming over tomorrow so sides requested are roasted string beans and potatoes together, and sauteed mushrooms.
Sunday TBA. Rangers Game 1 at 3PM, may just order Chinese from Shanghai Gourmet.
Tomorrow I go for my yearly physical. Getting older stinks. After that I keep it simple. Burgers and fries.
Sunday dinner is pasta with roasted vegetables. The neighborhood Fine Fare sells a cauliflower, and broccoli combo in the produce section. I'm buying 3 packs and roasting them with onions and garlic. I'll pulse all the veggies in the food processor and add them to some of the roasted pureed tomatoes I keep in the back of the fridge with a little basil. Just a question of what kind of pasta and do I want garlic bread or not
One can have too much of a good thing :) Have a safe trip home
Had a great paella at Tablao in South Norwalk last night.
Giving it another shot at steaks on the grill tomorrow. Rained out last week, had to do them on the stove. Son's coming over tomorrow so sides requested are roasted string beans and potatoes together, and sauteed mushrooms.
Sunday TBA. Rangers Game 1 at 3PM, may just order Chinese from Shanghai Gourmet.
Thanks, Victor. Sunday Chinese? You sure you're not Jewish? :) Good luck with the weather
About 90 minutes away from starting it. Serving it with braised red cabbage and mashed potatoes, as the recipe suggests. I made the sauce/marinade yesterday, as well as some hot Chinese mustard for serving. Will report back tomorrow :)
Tomorrow I go for my yearly physical. Getting older stinks. After that I keep it simple. Burgers and fries.
Sunday dinner is pasta with roasted vegetables. The neighborhood Fine Fare sells a cauliflower, and broccoli combo in the produce section. I'm buying 3 packs and roasting them with onions and garlic. I'll pulse all the veggies in the food processor and add them to some of the roasted pureed tomatoes I keep in the back of the fridge with a little basil. Just a question of what kind of pasta and do I want garlic bread or not
hey, DG. I hope it is as good as you remember. It didn't work out that way for me with Twinkies :) Sounds like you'll need to pulse those veggies in batches. How can you say no to garlic bread?
That sounds great. Enjoy
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Bourbon brined then smoked till internal temp of 135 then finished with a sear, spectacular!
That sounds great. Enjoy
Thanks! I'll also sous vide them at times with similar excellent results.
It depends on what you want to do with your tuna, lol. From the time I was a kid, a tuna sandwich was always just tuna (the good way, packed in oil) and mayo. But there are so many things you can do to kick it up. Just for the Omega 3's, I've pretty much switched from canned tuna to salmon. I liked light tuna, Mrs. in UT likes albacore. I find that too dry, so we usually go our own ways cause I would add extra mayo to albacore and she doesn't like heavy mayo. Anyway, glad you're feeling better
I generally cook and eat alot of eggs, and I was blown away by the scrambled eggs at a buffet. Buffet eggs staying properly cooked and delicious?
I found a recipe on youtube for Cantonese eggs. I simplified it a bit, but did include a cornstarch slurry, sugar, white pepper and salt. I cooked it wet, and it was fantastic. (I also lucked out in that my wife and son ordered sushi and I had a few dumplings on the side like I had at breakfast in HK too).
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I'm coming out of it and looking forward to literally anything this weekend after endless water and pepto and crackers. I think I'd really like a tuna sandwich to start, I figure that isn't too overpowering.
It depends on what you want to do with your tuna, lol. From the time I was a kid, a tuna sandwich was always just tuna (the good way, packed in oil) and mayo. But there are so many things you can do to kick it up. Just for the Omega 3's, I've pretty much switched from canned tuna to salmon. I liked light tuna, Mrs. in UT likes albacore. I find that too dry, so we usually go our own ways cause I would add extra mayo to albacore and she doesn't like heavy mayo. Anyway, glad you're feeling better
Canned salmon is always great to change up the flavor a little. I also recommend giving imitation crab sandwiches a try for a moist flavor. It is really just minced fish with some other stuff, but it comes in nice big chunks - I call it a poor man's lobster roll when I'm in the mood to whip one up for lunch.
I generally cook and eat alot of eggs, and I was blown away by the scrambled eggs at a buffet. Buffet eggs staying properly cooked and delicious?
I found a recipe on youtube for Cantonese eggs. I simplified it a bit, but did include a cornstarch slurry, sugar, white pepper and salt. I cooked it wet, and it was fantastic. (I also lucked out in that my wife and son ordered sushi and I had a few dumplings on the side like I had at breakfast in HK too).
Can you post that YouTube link?
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In comment 16475737 Blue Dog said:
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I'm coming out of it and looking forward to literally anything this weekend after endless water and pepto and crackers. I think I'd really like a tuna sandwich to start, I figure that isn't too overpowering.
It depends on what you want to do with your tuna, lol. From the time I was a kid, a tuna sandwich was always just tuna (the good way, packed in oil) and mayo. But there are so many things you can do to kick it up. Just for the Omega 3's, I've pretty much switched from canned tuna to salmon. I liked light tuna, Mrs. in UT likes albacore. I find that too dry, so we usually go our own ways cause I would add extra mayo to albacore and she doesn't like heavy mayo. Anyway, glad you're feeling better
Canned salmon is always great to change up the flavor a little. I also recommend giving imitation crab sandwiches a try for a moist flavor. It is really just minced fish with some other stuff, but it comes in nice big chunks - I call it a poor man's lobster roll when I'm in the mood to whip one up for lunch.
I used that imitation krab not too long ago, but I don't remember the dish. Real crap is pricey, but I also can only get it in 1 pound containers, and I don't usually need that much.
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I recently went on a business trip to Hong Kong and loved all the food there.
I generally cook and eat alot of eggs, and I was blown away by the scrambled eggs at a buffet. Buffet eggs staying properly cooked and delicious?
I found a recipe on youtube for Cantonese eggs. I simplified it a bit, but did include a cornstarch slurry, sugar, white pepper and salt. I cooked it wet, and it was fantastic. (I also lucked out in that my wife and son ordered sushi and I had a few dumplings on the side like I had at breakfast in HK too).
Can you post that YouTube link?
Yep, here it is. I'm interested in any thoughts you have.
Cantonese eggs video - ( New Window )
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In comment 16475916 Matt123 said:
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I recently went on a business trip to Hong Kong and loved all the food there.
I generally cook and eat alot of eggs, and I was blown away by the scrambled eggs at a buffet. Buffet eggs staying properly cooked and delicious?
I found a recipe on youtube for Cantonese eggs. I simplified it a bit, but did include a cornstarch slurry, sugar, white pepper and salt. I cooked it wet, and it was fantastic. (I also lucked out in that my wife and son ordered sushi and I had a few dumplings on the side like I had at breakfast in HK too).
Can you post that YouTube link?
Yep, here it is. I'm interested in any thoughts you have.
Cantonese eggs video - ( New Window )
I do scrambled eggs a couple of ways. One would be the French way, shake and stir. The other is the way shown in your video. I did that just yesterday. I just beat the eggs and cook in a non-stick pan, pushing all the curds to the middle of the pan. If they look too wet, I'll push the wet top into the pan, or cut into a few pieces and flip them. I have not tried the cornstarch slurry, but I'm not sure there's a need. You could also add some ingredients fold it over into an omelet.
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In comment 16475986 Bill in UT said:
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In comment 16475916 Matt123 said:
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I recently went on a business trip to Hong Kong and loved all the food there.
I generally cook and eat alot of eggs, and I was blown away by the scrambled eggs at a buffet. Buffet eggs staying properly cooked and delicious?
I found a recipe on youtube for Cantonese eggs. I simplified it a bit, but did include a cornstarch slurry, sugar, white pepper and salt. I cooked it wet, and it was fantastic. (I also lucked out in that my wife and son ordered sushi and I had a few dumplings on the side like I had at breakfast in HK too).
Can you post that YouTube link?
Yep, here it is. I'm interested in any thoughts you have.
Cantonese eggs video - ( New Window )
I do scrambled eggs a couple of ways. One would be the French way, shake and stir. The other is the way shown in your video. I did that just yesterday. I just beat the eggs and cook in a non-stick pan, pushing all the curds to the middle of the pan. If they look too wet, I'll push the wet top into the pan, or cut into a few pieces and flip them. I have not tried the cornstarch slurry, but I'm not sure there's a need. You could also add some ingredients fold it over into an omelet.
Thanks. Supposedly the slurry and the small amount of sugar help maintain the doneness and consistency. Perhaps that's more important if the eggs are sitting out or being cooked again.
The omelets I had there have inspired me to make them without flipping the eggs before folding, keeping the inside wet.
I seem to go in cycles. For a couple years I was making a style I saw in a video from Kenji. I would describe it as sunny side up, then turn off the heat and mix for a few seconds. He describes it almost as a pasta with sauce, as the whites form solid ribbons, coated with the yolk sauce.
Anywsy, enough talk for now, it's almost breakfast time!
The omelets I had there have inspired me to make them without flipping the eggs before folding, keeping the inside wet.
Anywsy, enough talk for now, it's almost breakfast time!
I'm ok with the eggs not being totally set, but I think a lot of the people I cook for would be squeamish
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The omelets I had there have inspired me to make them without flipping the eggs before folding, keeping the inside wet.
Anywsy, enough talk for now, it's almost breakfast time!
I'm ok with the eggs not being totally set, but I think a lot of the people I cook for would be squeamish
It's quick enough to make separate batches. Once or twice a year I make eggs for my parents. Once they're completely overcooked, I have to leave them cooking for another 10 minutes! Atleast I didn't get that gene.
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In comment 16476335 Matt123 said:
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The omelets I had there have inspired me to make them without flipping the eggs before folding, keeping the inside wet.
Anywsy, enough talk for now, it's almost breakfast time!
I'm ok with the eggs not being totally set, but I think a lot of the people I cook for would be squeamish
It's quick enough to make separate batches. Once or twice a year I make eggs for my parents. Once they're completely overcooked, I have to leave them cooking for another 10 minutes! Atleast I didn't get that gene.
I've got a friend who's from France. She grew up with good cooking and she makes nice things herself. But she only eats meat well done. If she comes here, I have to overcook a piece for her. If I go there, I want to die, cause she takes good cuts and ruins them. Sometimes I'll bring my own instant read thermometer and she'll let me check while she's cooking
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In comment 16476669 Bill in UT said:
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In comment 16476335 Matt123 said:
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The omelets I had there have inspired me to make them without flipping the eggs before folding, keeping the inside wet.
Anywsy, enough talk for now, it's almost breakfast time!
I'm ok with the eggs not being totally set, but I think a lot of the people I cook for would be squeamish
It's quick enough to make separate batches. Once or twice a year I make eggs for my parents. Once they're completely overcooked, I have to leave them cooking for another 10 minutes! Atleast I didn't get that gene.
I've got a friend who's from France. She grew up with good cooking and she makes nice things herself. But she only eats meat well done. If she comes here, I have to overcook a piece for her. If I go there, I want to die, cause she takes good cuts and ruins them. Sometimes I'll bring my own instant read thermometer and she'll let me check while she's cooking
Good stuff. I can picture you walking into the house in khakis with a thermometer on your belt :)
For dinner tonight, I am making a pulled ham. I saw it on a video, and thought I'd give it a try. I have a 14lb. ham on the smoker now. I put it on at midnight last night, and I wrapped it at 10am. Going to let it go until it can be pulled like pulled pork, hopefully the temp will be around 205, although I don't know if ham need to go longer. I dry rubbed it, and am going to toss it with a Mustard BBQ Sauce, that I made low carb. Planning on sandwiches with Melted American Cheese.
Tomorrow night will be Berkshire pork tenderloins, and grass fed NY Strip Steaks (you out there A-Train?}, with asparagus, roast red peppers, and more Pikliz.
Have a great weekend everyone, and let's go get that QB on Thursday!
Good stuff. I can picture you walking into the house in khakis with a thermometer on your belt :)
lol, that's not what I've done but I'm loving the visual
For dinner tonight, I am making a pulled ham. I saw it on a video, and thought I'd give it a try. I have a 14lb. ham on the smoker now. I put it on at midnight last night, and I wrapped it at 10am. Going to let it go until it can be pulled like pulled pork, hopefully the temp will be around 205, although I don't know if ham need to go longer. I dry rubbed it, and am going to toss it with a Mustard BBQ Sauce, that I made low carb. Planning on sandwiches with Melted American Cheese.
Tomorrow night will be Berkshire pork tenderloins, and grass fed NY Strip Steaks (you out there A-Train?}, with asparagus, roast red peppers, and more Pikliz.
Have a great weekend everyone, and let's go get that QB on Thursday!
Good morning, Drew :) I just looked up that tuna on Amazon. it's like $30 a pound, holy shit. I like ham ok, but Mrs. in UT is not a fan, so I won't go that way. Sounds like a load of leftovers, do you bring any of that to work? You plan on grilling tomorrow night? I hope the weather is ok for you and Victor.
We had a gathering last night, unsauced pulled pork, and I brought sides- potato salad, mac salad, and I was going to do my regular cole slaw, but Mrs. in UT wanted to do her Blue cheese napa cabbage slaw, and guess who won? :) But last minute I was thinking that the regular slaw would have gone well on the sandwiches. I ended up bringing some homemade kimchi I had and that went over really well. I was a little surprised cause it was very pungent and I was dealing with a bunch of old people, lol. Anyway, all your stuff sounds terrific, enjoy it
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for breakfast, but the mention of a tuna sandwich above won me over! Tuna sandwich it will be. My favorite canned tuna is a Portuguese brand Tenorio. I but it in olive oil (and some in Escabeche] I usually add onion, celery, pickles, and sometimes chopped olives, as well as mayo. Today I am going to mince up some Pikliz, and add that in. (spicy pickled cabbage) As for the imitation crab, I hate to admit it, but I love the stuff. It's really good mixed into tuna salad as well.
For dinner tonight, I am making a pulled ham. I saw it on a video, and thought I'd give it a try. I have a 14lb. ham on the smoker now. I put it on at midnight last night, and I wrapped it at 10am. Going to let it go until it can be pulled like pulled pork, hopefully the temp will be around 205, although I don't know if ham need to go longer. I dry rubbed it, and am going to toss it with a Mustard BBQ Sauce, that I made low carb. Planning on sandwiches with Melted American Cheese.
Tomorrow night will be Berkshire pork tenderloins, and grass fed NY Strip Steaks (you out there A-Train?}, with asparagus, roast red peppers, and more Pikliz.
Have a great weekend everyone, and let's go get that QB on Thursday!
Good morning, Drew :) I just looked up that tuna on Amazon. it's like $30 a pound, holy shit. I like ham ok, but Mrs. in UT is not a fan, so I won't go that way. Sounds like a load of leftovers, do you bring any of that to work? You plan on grilling tomorrow night? I hope the weather is ok for you and Victor.
We had a gathering last night, unsauced pulled pork, and I brought sides- potato salad, mac salad, and I was going to do my regular cole slaw, but Mrs. in UT wanted to do her Blue cheese napa cabbage slaw, and guess who won? :) But last minute I was thinking that the regular slaw would have gone well on the sandwiches. I ended up bringing some homemade kimchi I had and that went over really well. I was a little surprised cause it was very pungent and I was dealing with a bunch of old people, lol. Anyway, all your stuff sounds terrific, enjoy it
I don't know if the unsauced pulled pork was smoked or not, but I love kimchi with smoked meat. As for the tuna, I buy it from an online Portuguese market, it is about 5 bucks a can. As for the leftover, and there will be a lot, not sure. I do have a few friends that I can share with. Unfortunately it would probably go bad by the time it got to you, so I'm sorry that your not one of them! I'll link the market below.
Portugalia Marketplace - ( New Window )
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In comment 16477847 smshmth8690 said:
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for breakfast, but the mention of a tuna sandwich above won me over! Tuna sandwich it will be. My favorite canned tuna is a Portuguese brand Tenorio. I but it in olive oil (and some in Escabeche] I usually add onion, celery, pickles, and sometimes chopped olives, as well as mayo. Today I am going to mince up some Pikliz, and add that in. (spicy pickled cabbage) As for the imitation crab, I hate to admit it, but I love the stuff. It's really good mixed into tuna salad as well.
For dinner tonight, I am making a pulled ham. I saw it on a video, and thought I'd give it a try. I have a 14lb. ham on the smoker now. I put it on at midnight last night, and I wrapped it at 10am. Going to let it go until it can be pulled like pulled pork, hopefully the temp will be around 205, although I don't know if ham need to go longer. I dry rubbed it, and am going to toss it with a Mustard BBQ Sauce, that I made low carb. Planning on sandwiches with Melted American Cheese.
Tomorrow night will be Berkshire pork tenderloins, and grass fed NY Strip Steaks (you out there A-Train?}, with asparagus, roast red peppers, and more Pikliz.
Have a great weekend everyone, and let's go get that QB on Thursday!
Good morning, Drew :) I just looked up that tuna on Amazon. it's like $30 a pound, holy shit. I like ham ok, but Mrs. in UT is not a fan, so I won't go that way. Sounds like a load of leftovers, do you bring any of that to work? You plan on grilling tomorrow night? I hope the weather is ok for you and Victor.
We had a gathering last night, unsauced pulled pork, and I brought sides- potato salad, mac salad, and I was going to do my regular cole slaw, but Mrs. in UT wanted to do her Blue cheese napa cabbage slaw, and guess who won? :) But last minute I was thinking that the regular slaw would have gone well on the sandwiches. I ended up bringing some homemade kimchi I had and that went over really well. I was a little surprised cause it was very pungent and I was dealing with a bunch of old people, lol. Anyway, all your stuff sounds terrific, enjoy it
I don't know if the unsauced pulled pork was smoked or not, but I love kimchi with smoked meat. As for the tuna, I buy it from an online Portuguese market, it is about 5 bucks a can. As for the leftover, and there will be a lot, not sure. I do have a few friends that I can share with. Unfortunately it would probably go bad by the time it got to you, so I'm sorry that your not one of them! I'll link the market below. Portugalia Marketplace - ( New Window )
Thanks for the link. I assume shipping is extra?