Where my fellow cooks at???

[mac5155]

Can't believe you'd tale him there and not teddy's restaurant

[count2infinity]

My parents have about 4 or 5 cows on their farm at any given time... here's the newest addition.

Spoiler:

I'll see you on the grill in a couple years...

[tifosi77]

Funny, we had the discussion about hanger steak last week and I ended up having it for dinner Saturday and Sunday.

First was at A.O.C., an excellent small plates restaurant in L.A. by Chef Suzanne Goin. Second, was a whim - I went to Whole Foods to get pork tenderloins for ye grille and when I got to the butcher department they had half a dozen hangers. First time I had ever seen them in WF.

Hanger Steak a la David Chang, Cauliflower Puree


Pureed an entire head of yellow cauli, so this will be accompanying several more meals this week. I think tonight will be scallops.

[mac5155]

My parents have about 4 or 5 cows on their farm at any given time... here's the newest addition.

Spoiler:

I'll see you on the grill in a couple years...

Gelbveih? Its' legs are huge.

[count2infinity]

Mostly gelbvieh, yes.

[mac5155]

mmm. that will be goooood eatin.

[PensFanInDC]

So I have just discovered that I do not like lotus seed or durian. Now, I figured durian would suck because of the smell. I had the pleasure of experiencing that scent before but I never tried any.

[tifosi77]

I tried durian last year. It did not really have a funky odor, and it tasted sort of like a cross between sauteed onions and nuts. It wasn't gross, but I'm not like super excited to run out and have it again.

[columbia]

I like the fact that you can reuse just about anything in either a taco or noodle bowl. On tonight's menu:

Miso broth
Udon noodles
Sesame oil
Sriracha
Leftover roast chicken from the Publix
Leftover (of unknown vintage) broccoli/carrot/cabbage vinegar slaw

The vinegar slaw worked really well with the broth and heat; will revisit this.

[tifosi77]

What's the longest you've kept a vinegar slaw?

[columbia]

This was at least two weeks old and tasted perfectly fine.

[columbia]

I would think one could treat it kind of like kimchi....I've never thrown the last of that out, even after months.

/do not sue me, if you get sick

[PensFanInDC]

What's the longest you've kept a vinegar slaw?

I have 2 year old sauerkraut in my fridge right now. Had some a few days ago.

[mac5155]

I looked up a honey sriracha wing recipe..it sounded amazing

[tifosi77]

Smokey Chicken Tacos

Paste made from pimentón dulce, cumin, coriander, garlic powder, onion powder, red wine vinegar and agave nectar slathered over the chicken and left to marinate for a few hours before a quick grill. Quick red onion pickles, and other standard taco toppings. The flour tortilla was awful, tho - had a chewy texture akin to what I imagine gym shoes would have. Ended up eating as a salad.

I would think one could treat it kind of like kimchi....I've never thrown the last of that out, even after months.

/do not sue me, if you get sick

That's sort of what I was thinking, but kimchi is actually fermented - if you've ever had the really good stuff, it has an almost fizzy effervescence to it. I'm not sure a vinegar slaw is quite that well preserved.

[shmenguin]

Did you make the tortillas?

[tifosi77]

Nope, store-bought from Whole Foods. Their 365 brand. They were terrible.

Shame on me, though. It's not like I live in an area where awesome fresh tortillas are hard to find.

[Chefpatrick871]

Cheez-whiz or provolone??

[tifosi77]

'Fiesta Blend'

Last night's dinner:
Grilled Pork Loin Chop, A.O.C. Cauliflower, Ginger-Scallion Sauce


Pork was brined to 1.5% equilibrium, with sliced ginger, fennel seeds and lime (juice and fruit), then simply grilled. The cauliflower is from the recent A.O.C. cookbook; we had dinner there a couple weeks ago and the cauliflower was outstanding. My interpretation was good, but not quite there. Cauliflower seasoned with pimentón, coriander, cumin, curry powder, red wine vinegar and slow roasted with some onion. Delicious. Ginger-scallion sauce is a summer staple; imagine Asian chimichurri. The condiment is good with just about anything (I put it on dried ramen), but is especially great with grilled meats.

[count2infinity]

Pork was brined to 1.5% equilibrium

Okay...now you're just making things up.

[tifosi77]

Make a 3% salt solution (by combined weight of water and product being brined). Overnight, diffusion will cause half the salt and water to be absorbed by the product. The resulting salinity of the water and product will be in equilibrium at half the starting salinity..... 1.5% equilibrium brine.

[count2infinity]

[tifosi77]

Equilibrium Brining
[youtube][/youtube]

Let's say you want to brine a whole chicken, one which conveniently weights exactly 1000 g. It takes exactly 1000 g of water to cover it. So that's a rather mathematically convenient combined weight of 2000 g. You want to brine the chicken to 1.25%..... 1.25% * 2000 = 25 g. So you add 25 g of salt to the water and mix to dissolve. But there's only 1000 g of water, so the initial salinity of the brine itself will be 2.5%. Over time, the salt will diffuse into the meat and the overall salinity will balance out at 1.25% in the meat and in the brine. (For a whole chicken, this will probably take two or three days)

[BigMcK]

Thanks. honestly Im less concerned with the dipping sauces but more the sauces that the chicken, beef, and rice/noodles/veggies are cooked in? Is that just a "stir fry sauce"?

I am not sure if this is the proper sauce answer, but from Benihana's menu, this is the oil used on the grill.

"Benihana Safflower Oil (80.6% Monosaturated, 15.1% Polyunsaturated) and Rice Bran oil (82.1% Unsaturated, 17.9% Saturated) are used for cooking and frying. Free of trans fatty acid."

It is in a 'Benihana' labeled can, so one would guess sold only to Benihana franchises.

(Went Sunday night. Tried imitating the smokestack onion last night, but failed miserably. A hot flattop grill with proper oil works better than a cast iron skillet placed on the outdoor grill and a 1/4 shot of 151.)

[Defence21]

Does anyone have a good recipe for BBQ brisket? I've done a few on my smoker and haven't been overly impressed with my result. I've read that, if time is an issue, a good alternative to cooking the entire time on a smoker is to put it in the crock pot for a few hours in the early morning, then cook another 3-5 hours on the smoker (10-13 hours total). I've found the result in terms of texture, taste, etc to be the same as when I cook exclusively on the smoker.

I just picked up a Weber kettle charcoal grill and am hoping to use this for my weekend cooking and would love to make a legitimately good brisket. Sooo...

How long should it cook?
What's your favorite rub?
What BBQ sauce do you use, or what BBQ sauce recipe do you use?
What kind of wood chips do you use?

Any suggestions?