Where my fellow cooks at???

[Chefpatrick871]

For Shyster

Spoiler:

[Shyster]

<<honestly doesnt even know what Kimchi looks like

Korean sauerkraut. It’s not finely shredded like German kraut, so think fairly large chucks of napa cabbage, with other veggies like cucumbers and onions optionally included. It also includes hot peppers as an ingredient, so the cabbage is faintly red and the juice is bright red. Kimchi can range from fairly mild to roaring hot. I can also report that the red juice is capable of staining just about anything, including the plastic insides of my dishwasher.

[Shyster]

For Shyster

Spoiler:

Say it with me! Pickle barrel kumquat, pickle barrel kumquat, pickle barrel kumquat, chimmy cherry changa-!

[tifosi77]

I just got back from a 10 day trip to South Korea. They (and so therefore we) ate Kimchi with every meal. I'm developed a very strong liking for the stuff and I am looking for a good recipe. Anyone ever make it before? I don't really like the highly fermented kind. The fresh stuff tastes the best.

My uncle was on the DMZ a couple times during his military career, and he also developed an unholy love of the stuff. When he returned, he tried making a batch using a traditional method that involved allowing the cabbage to ferment in an earthenware pot buried underground.

The results were......... startling........... and not in a good way.

It gave off an aroma not unlike what I imagine a week-dead ferret would smell like. And the texture was more snot-like than vegetable. Something was clearly amiss.

That said, now that I'm all growds up I love the stuff. One of my favorite area food trucks (Bool BBQ) knows to throw extra kmichi in with my bibimbap bowl when I stroll up.

<<honestly doesnt even know what Kimchi looks like

I've seen some recipes that don't prep the cabbage any more than simply cutting the head in half. I don't like eating that way, but visually it looks a little nicer.

[Chefpatrick871]

For Shyster

Spoiler:

Say it with me! Pickle barrel kumquat, pickle barrel kumquat, pickle barrel kumquat, chimmy cherry changa-!

Spoiler:

[youtube][/youtube]

One of these days I'm gonna make a chimmy cherry changa. Or work on a kumquat orchard.

[canaan]

Seared off a London broil in a stovetop griddle pan and threw it in the oven to roast for a couple of minutes... Came out perfect. Let it rest. Went to transfer it to a cutting board and forgot that I put the pan in the oven and grabbed the handle. Typing this lefty sucks. Feelsbadman.jpg

[Chefpatrick871]

Seared off a London broil in a stovetop griddle pan and threw it in the oven to roast for a couple of minutes... Came out perfect. Let it rest. Went to transfer it to a cutting board and forgot that I put the pan in the oven and grabbed the handle. Typing this lefty sucks. Feelsbadman.jpg

My buddy did the same general thing one day when we were using a grill pan (pan on the grill, not the pan that makes grill marks), roughly 5-7 minutes after making a joke that the handle said HOT on it.

[tifosi77]

I still have a visible scar on the fingers of my left hand from the first time I tried pan roasting and forgot that the handle gets hot, too. On the inside of my right forearm I have a little collection of burn marks from exploding chicken fat a couple months ago.

Anyone have any fun cooking scars to share? (cue scene from "Jaws"......)

[Chefpatrick871]

I've been pretty lucky to avoid any bad scars, not to say I haven't had bad cuts and burns, guess I'm lucky. One of my worst was grabbing a pan handle that was white hot, sent a shot of pain all the way into my shoulder, then about 20 minutes later I get a nice cut right on where I burnt myself. I was a fresh out of culinary school idiot.

[count2infinity]

I've got two cooking scars (both from the restaurant). One on the top of my right index finger from a broiler at a steak house, the other on the inside of my left wrist from flipping fries at the dirty o.


Dinner tonight: Green Chicken Curry with coconut milk, green beans, bell pepper, bamboo shoots, and green onion. It was delicious.

[tifosi77]

This......... is.......... amazing.

[youtube][/youtube]

[columbia]

I went all ecumenical and made a curry, miso, sesame, hot sauce, spinach noodle bowl tonight.

[Shyster]

This......... is.......... amazing.

Boil-in plastic bags + deep fryer filled with water + morons = profit.

[Chefpatrick871]

Ronco Showtime Rotisserie Grill > Aqua Chef.

Spoiler:

Set it

Spoiler:

And forget it

[columbia]

This......... is.......... amazing.

The price point or the mass marketing of the idea?

[the wicked child]

Ronco Showtime Rotisserie Grill > Aqua Chef.

Spoiler:

Set it

Spoiler:

And forget it

[tifosi77]

This......... is.......... amazing.

The price point or the mass marketing of the idea?

The terribleness of the presenters.

And as Shyster points out, the unit is nothing more than a table-top deep fryer not unlike the one I have, except instead of oil or fat you fill it with water. And that means that there's no circulator, so the conduction of heat and evaporation will be uneven; the bottom (near the heating element and thermostat) will be hotter than the surface (where the food is), meaning when you set it to a certain temp the food will actually be cooking a few degrees below that.

And I just love how they cooked salmon and steak to 140 F internal........ the fish was 'flaky' (read: no structural integrity) and the steak ended up a gray hockey puck.

[count2infinity]

i want to try this...

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[canaan]

the ol' shooter sandwich variation. nice.

[columbia]

For the Guy Fieri fans here; all 3 of them....

Guy Fieri's Times Square Tourist Holding Pen Opens Sunday!
http://gothamist.com/2012/09/06/guy_fie ... hp#photo-1" onclick="window.open(this.href);return false;

[tifosi77]

Saw an interview recently where Tony Bourdain said the last time he belly laughed until he cried was when he heard about Guy Fieri tweeting that he was on his way to a Nickelback concert.

[viva la ben]

This......... is.......... amazing.

[youtube][/youtube]

Its actually an old tecnique thats been rediscovered by some high end chefs. Now marketed by as seen on tv.

http://en.wikipedia.org/wiki/Sous-vide" onclick="window.open(this.href);return false;

[canaan]

Tif knows all about sous vide :lol:

[tifosi77]

Spoiler:

This......... is.......... amazing.

[youtube][/youtube]

Its actually an old tecnique thats been rediscovered by some high end chefs. Now marketed by as seen on tv.

http://en.wikipedia.org/wiki/Sous-vide" onclick="window.open(this.href);return false;

Tif knows all about sous vide

Yeah, I've... heard of it before.

Back a few pages (15-20 or so) I posted shots of my 'ghetto sous vide' rig; a Dutch oven, a candy thermometer, a pork chop in a Ziploc bag, and some ice cubes. Got the idea from David Chang, chef/owner of the Momofuku restaurants in NYC.

[columbia]

I just wrap some steaks in saran wrap and get in the hot tub for an hour with Lady Gaga.