Where my fellow cooks at???
-
- AHL Hall of Famer
- Posts: 9888
- Joined: Wed Feb 01, 2006 10:45 am
- Location: Location: Location
Re: Where my fellow cooks at???
Isnt it just pickling a brisket? Pretty much brine it and forget about it for a couple days in the fridge.
-
- NHL Second Liner
- Posts: 48700
- Joined: Wed Dec 20, 2006 8:06 pm
- Location: governor of Fayettenam
Re: Where my fellow cooks at???
going with wings since I got them for $2.49 a pound at the store. They're whole wings with the skin on. Should I break them apart and rip the skin off before cooking? I'm actually going to try to brine them first too.
-
- AHL'er
- Posts: 4871
- Joined: Sat Jan 28, 2006 1:59 am
- Location: Meeting Mario at Center Ice
Re: Where my fellow cooks at???
Just made a batch of my own, before even reading this thread. The reason I made it was b/c I needed to use up some ears of corn. This, IMHO, puts homemade salsa over the top, and I've been told many times mine is great, though there really is nothing special to the prep. I use a few cloves of garlic, tomatoes (romas preferred, but this time around I used regular vine-ripened tomatoes and it was fine), cilantro (separate most leaves from the stems), red onion, corn - prep by boiling water, then turning off heat and putting ears in for 5-7 minutes, then take out, let cool, and cut kernels off into salsa bowl with a knife. Fresh lime juice and salt and pepper to taste. The key is the corn, adds that sweetness. Oh, and to avoid soupiness, I always cut tomatoes on cutting board then transfer to bowl with ingredients with my knife - leave most of the tomato juice on the board. That definitely helps.Pucks_and_Pols wrote: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.
-
- NHL Third Liner
- Posts: 25041
- Joined: Mon Nov 06, 2006 10:34 pm
Re: Where my fellow cooks at???
People on cooking shows almost always use "pink salt" (aka sodium nitrate) for corned beef, in addition to the brine.viva la ben wrote:Isnt it just pickling a brisket? Pretty much brine it and forget about it for a couple days in the fridge.
-
- ECHL'er
- Posts: 810
- Joined: Wed Sep 29, 2010 1:02 pm
- Location: Depends. I might be here, but I could be there. Hard to tell sometimes.
Re: Where my fellow cooks at???
BadHands has a good recipe for this. I've had it and it is Deelicious!columbia wrote:I've been thinking about making my own corned beef.
Has anyone done that?
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
Yep, I have a corned beef recipe that was passed down to me from my Grandmother who got it from a Jewish deli owner. Here you go:OutofFoil wrote:BadHands has a good recipe for this. I've had it and it is Deelicious!columbia wrote:I've been thinking about making my own corned beef.
Has anyone done that?
Spoiler:
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
I also need to add that once you make your own corned beef, you'll never buy the stuff from the supermarket again. It's not that hard to make but the flavor is incredible.
-
- NHL Second Liner
- Posts: 48700
- Joined: Wed Dec 20, 2006 8:06 pm
- Location: governor of Fayettenam
Re: Where my fellow cooks at???
I dont know why I waited so long to brine chicken. The wings I made yesterday were phenomenal.
-
- NHL Second Liner
- Posts: 51889
- Joined: Tue Feb 19, 2008 11:13 pm
- Location: دعنا نذهب طيور البطريق
Re: Where my fellow cooks at???
Yes, that's what I was looking for, bh71.
Thanks!
Thanks!
-
- NHL Second Liner
- Posts: 51889
- Joined: Tue Feb 19, 2008 11:13 pm
- Location: دعنا نذهب طيور البطريق
Re: Where my fellow cooks at???
On Saturday, I used a chuck roast to make some stew (which was excellent), but can't begin to describe how much it improved since then.
-
- NHL Healthy Scratch
- Posts: 14082
- Joined: Sat Jan 28, 2006 2:33 pm
- Location: White-Juday Warp Field Interferometer
Re: Where my fellow cooks at???
It has arrived!
![Image](https://sphotos-a.xx.fbcdn.net/hphotos-ash4/q71/s720x720/562338_10151650067596623_1675192576_n.jpg)
I think I'm just going to do random prep when I get home tonight. The balance of the knife is much further forward than I'm used to (it feels like it's perhaps a full inch ahead of the ferrule/bolster, whereas my old knife was balanced right at that point), so it will be fun to see how working with the blade differs.
![Image](https://sphotos-a.xx.fbcdn.net/hphotos-ash4/q71/s720x720/562338_10151650067596623_1675192576_n.jpg)
I think I'm just going to do random prep when I get home tonight. The balance of the knife is much further forward than I'm used to (it feels like it's perhaps a full inch ahead of the ferrule/bolster, whereas my old knife was balanced right at that point), so it will be fun to see how working with the blade differs.
-
- NHL Third Liner
- Posts: 25043
- Joined: Sun Mar 04, 2007 2:03 pm
- Location: Good night, sweet prince...
Re: Where my fellow cooks at???
Had a super simple one for dinner tonight. The fiancee and I are trying out meatless Mondays. Tonight's dish: Marinated tofu, broccoli slaw, soba noodles and ginger all sauteed in a wok with a sauce that was made of Wegmen's Thai peanut sauce, veggie stock, and a splash of OJ. It was pretty darn good.
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
tifosi77 wrote:It has arrived!
I think I'm just going to do random prep when I get home tonight. The balance of the knife is much further forward than I'm used to (it feels like it's perhaps a full inch ahead of the ferrule/bolster, whereas my old knife was balanced right at that point), so it will be fun to see how working with the blade differs.
Enjoy tif!!!
-
- NHL Healthy Scratch
- Posts: 11244
- Joined: Fri Apr 18, 2008 10:12 am
- Location: formerly Pittsburgh, now NJ
Re: Where my fellow cooks at???
Got a half bushel of large Honeycrisp apples at the farmers market this weekend and cut a bunch into quarters and rolled them in cinnamon and sugar. Grilled until they began to soften.
So simple but very tasty.
So simple but very tasty.
-
- NHL Third Liner
- Posts: 39689
- Joined: Tue May 30, 2006 11:13 am
- Location: Nevin Shapiro A&M
Re: Where my fellow cooks at???
savage.count2infinity wrote:Had a super simple one for dinner tonight. The fiancee and I are trying out meatless Mondays. Tonight's dish: Marinated tofu, broccoli slaw, soba noodles and ginger all sauteed in a wok with a sauce that was made of Wegmen's Thai peanut sauce, veggie stock, and a splash of OJ. It was pretty darn good.
-
- NHL Second Liner
- Posts: 51889
- Joined: Tue Feb 19, 2008 11:13 pm
- Location: دعنا نذهب طيور البطريق
Re: Where my fellow cooks at???
"Okonomiyaki style" tater tots, anyone?
http://www.washingtoncitypaper.com/blog ... andwiches/" onclick="window.open(this.href);return false;
http://www.washingtoncitypaper.com/blog ... andwiches/" onclick="window.open(this.href);return false;
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
Tif, how is the knife working out for you?
-
- AHL Hall of Famer
- Posts: 9888
- Joined: Wed Feb 01, 2006 10:45 am
- Location: Location: Location
Re: Where my fellow cooks at???
Kewpie mayo is so good...if only they produced smaller bottles of it. I could never finish a whole bottle before it goes "bad"
-
- ECHL'er
- Posts: 810
- Joined: Wed Sep 29, 2010 1:02 pm
- Location: Depends. I might be here, but I could be there. Hard to tell sometimes.
Re: Where my fellow cooks at???
viva la ben wrote:Kewpie mayo is so good...if only they produced smaller bottles of it. I could never finish a whole bottle before it goes "bad"
Just sit down in front of the TV in your bathrobe and eat it with a spoon. That oughta help get rid of it.
-
- AHL Hall of Famer
- Posts: 9888
- Joined: Wed Feb 01, 2006 10:45 am
- Location: Location: Location
Re: Where my fellow cooks at???
If I was inclined to do that I wouldn't need a spoon.
![Image](http://1tess.files.wordpress.com/2010/07/kewpie-mayonnaise_6377.jpg)
![Image](http://1tess.files.wordpress.com/2010/07/kewpie-mayonnaise_6377.jpg)
-
- ECHL'er
- Posts: 810
- Joined: Wed Sep 29, 2010 1:02 pm
- Location: Depends. I might be here, but I could be there. Hard to tell sometimes.
-
- NHL Healthy Scratch
- Posts: 14082
- Joined: Sat Jan 28, 2006 2:33 pm
- Location: White-Juday Warp Field Interferometer
Re: Where my fellow cooks at???
Sounds tasty, I'd eat 'em.columbia wrote:"Okonomiyaki style" tater tots, anyone?
http://www.washingtoncitypaper.com/blog ... andwiches/" onclick="window.open(this.href);return false;
To be honest, I'm almost afraid of it.BadHands71 wrote:Tif, how is the knife working out for you?
![Laughing :lol:](./images/smilies/icon_lol.gif)
I don't get to cook during the week anymore (my evening commute is usually over 90 minutes now, so it's home and then straight into some prepared foods), so I won't get to take it for a test spin until Saturday or Sunday. We're going to a ramen festival this weekend, so it depends what day we do that. However, the guys that run the ChefSteps school/site want people posting 'action' shots of their gear. So I think I might do something basic like peel an apple with one single cut. (keeping the skin in one piece)
-
- AHL All-Star
- Posts: 6754
- Joined: Wed Nov 15, 2006 3:32 pm
- Location: Here and there
Re: Where my fellow cooks at???
Sure; I love tater tots.columbia wrote:"Okonomiyaki style" tater tots, anyone?
http://www.washingtoncitypaper.com/blog ... andwiches/" onclick="window.open(this.href);return false;
-
- AHL All-Star
- Posts: 6754
- Joined: Wed Nov 15, 2006 3:32 pm
- Location: Here and there
Re: Where my fellow cooks at???
On a whim, I bought a jar of a what I understand is a popular British foodstuff called Branston Pickle. My understanding is that it's a sweetish gunk made of pickled vegetables. I haven't yet tried it, because I'm unsure of how exactly it is supposed to be consumed. Does anyone have any experience with this substance?
-
- NHL Healthy Scratch
- Posts: 11244
- Joined: Fri Apr 18, 2008 10:12 am
- Location: formerly Pittsburgh, now NJ
Re: Where my fellow cooks at???
Sounds like relish.