Where my fellow cooks at???

[FreeCandy44]

Making baby back pork ribs in three flavors-jerk, honey garlic, and BBQ.

That sounds so amazing.....

[viva la ben]

The jerk ribs were awesome.....I bought a bottle of bw3 carribean jerk sauce.

My grill is out of commision, so basically rub the ribs with salt and pepper. Wrap with foil, and bake at 250 for three hours. Then glaze with sauce under the broiler to finish.

[mac5155]

They roasted a pig yesterday at the labor day picnic I was at. Soooooo damn good

[tifosi77]

Duroc Pork, Fennel & Onion Confit, Red Wine & Cider Vinegar Sauce

[tifosi77]

Left over pork....

Duroc Pork "Nanette" With Baconated Mustard Greens

[columbia]

How does tifosi reheat his pork?

I recently through some leftover pork loin in a plastic bag, tossed it in a simmering - but off the heat - pot of water and that worked well: brought up to temperature without any extra cooking.
Or at least limited the extra cooking.

[tifosi77]

Um....... I microwaved it.



Your way is definitely better, tho.

[tifosi77]

Anyone use Japanese cutlery? The handle on my trusty Wustof has been cracked for several years, and it's starting to come undone. I've been giving some thought to Japanese-made western-style knives, like this Gyuto by Suisin.


For the money (~$130 for a 9" knife) I really think they're hard to beat.

ChefSteps is offering knives, honing steels and waterstones through their online shop. All the knives are Japanese, and one in particular stood out.... the Ohishi 'hammer'.


I do believe that one of those puppies is destined for my knife drawer.

[columbia]

Um....... I microwaved it.

We've all been there.

[Shyster]

I do believe that one of those puppies is destined for my knife drawer.

Hot damn, that thing is gorgeous. The store that sells those needs to be playing boom-chicka-wow-wow porn music on their audio system.

[Froggy]

i just now realized i left my damascus blade chef's knife back in baltimore when i moved.

[the wicked child]

i just now realized i left my damascus blade chef's knife back in baltimore when i moved.

In other news, an apartment full of Vietnamese were found slashed up by a Damascus blade chef's knife.

[tifosi77]

Leftovers Part Deux

Duroc Pork "Nanette" With Onion & Fennel Confit And Pickled Mustard Seeds
(Sort of a combination of two night's meals)

[tifosi77]

i just now realized i left my damascus blade chef's knife back in baltimore when i moved.

Ugh.............

[Froggy]

i just now realized i left my damascus blade chef's knife back in baltimore when i moved.

:shock:

Ugh............. :thumbdown:

Yeah. That thing was NOT cheap. It was the Calphalon brand, so it wasn't one of the premium knives, but still upwards of $100, iirc.

[mac5155]

Going to a steeler party Sunday and going to make some food. Im thinking of some sort of dip, then something in a crock pot. Maybe spare ribs or wings of some sort. Ideas?

[tifosi77]

I'm trying this recipe this weekend....

[youtube][/youtube]

Be sure to follow the links in the recipe to get the recipe for the dry rub (which uses burnt black onions and garlic). I won't be cooking sous vide, as I don't have a vessel large enough that I can maintain at the target temp for four hours, so they'll be cooked in the oven set to that target temp.

Might be good football grub!

[tifosi77]

Annnnnnnd...... I broke down and bought the Ohishi tsuchime gyuto knife. My first Japanese knife. For some reason this means more to me than completing my cooking school curriculum.








"Broke down"..... I didn't even make it 24 hours after the site first offering it for sale...!

[Pucks_and_Pols]

I have some fresh cilantro and some limes in my fridge right now, I'm thinking of trying to use them in a homemade salsa for the steeler game this weekend, any suggestions on what kind of tomatoes and peppers would work best for this and how to cut, prepare, and blend it together so its not too runny?

[shmenguin]

make sure to add some red onion

[blackjack68]

I have some fresh cilantro and some limes in my fridge right now, I'm thinking of trying to use them in a homemade salsa for the steeler game this weekend, any suggestions on what kind of tomatoes and peppers would work best for this and how to cut, prepare, and blend it together so its not too runny?

Fresh jalapeno will give it a good kick and red, ripe plum (Roma) tomatoes are probably best. Make sure the tomatoes are really ripe, otherwise, just "meh" flavor.

Coarse salt and black pepper too.

[tifosi77]

Roma tomatoes are also easier to remove the gellied seed bits from. They have a wonderful flavor and texture, but they're loaded with water. So you don't want them in a pico de gallo. You also don't want to add salt until the moment you serve; don't season it like an hour ahead of time, otherwise you'll be serving tomato soup. (Conversely, you use the salt to leach out the water; liberally salt the diced tomatoes, place in a colander over a bowl in the fridge and let the mineral do its thing for 45 minutes or so. Keep the juice, it's delicious.)

Another thing you can do is cook the tomatoes before seeding/chopping them. This will 'activate' the natural pectin and firm up the texture of the flesh. (a couple minutes in boiling water) Also remember the longer it sits at room temperature, the more liquid will leach out.... for every hour the salsa sits out it should spend 8-10 minutes in the fridge.

I'm also more partial to serrano chiles, but that's just me.

[Pucks_and_Pols]

Thanks for the salsa advice, 'tomato soup' is what I've ended up with in the past and what I definitly want to avoid this time around.

[viva la ben]

Scored two family packs of chicken thighs for half off. Deboned and rubbed with jerk seasoning, will broil tomorrow. The bones are simmering for stock.

[columbia]

I've been thinking about making my own corned beef.
Has anyone done that?