your creations?

[Meowjin]

i think space is what matters to me.

[unit]

Originally Posted by Culverin

Unit,
Did you do the ramen with a dashi soy broth?
What kind of noodles did you use, I'm still trying to find a decent source of fresh noodles.

I am currently in the middle of building mine. I know having fancy toys does not make you a better cook, but out sure makes it a heck of a lot more fun learning and playing in the kitchen.
Posted via RS Mobile

honestly i wasnt happy with any other noodles than the nissin brand frozen ramen packs. they are expensive though! like 2.50 each serving. im gonna try it with lo mein as well.
the ramen was a combination of konbu, shiitake, chicken, roasted pork neck bones, bacon, and some aromatics at the end.
after the base was made, i seasoned it with tare which is where the soy comes in. no katsuobushi though.

edit: if you ever find a good source of frozen or fresh noodles, please let me know!

my kitchen space is not very big. i might add a utility cart to toss pots/pans in. ran out of cupboard space a long time ago.

[sonick]

Originally Posted by unit

heres what i spent all day yesterday making...
momofuku ramen with a 63.5 degree egg.

Making good use of the sous vide machine, I see. What other creations have you done with it? I've read on other food forums that sous vide may be the best (albiet expensive) way to cook food in small apartments with poor ventilation, since it pretty much is void of lingering cooking smells and grease vapours. Just cook it sous vide, then finish in saute pan.

May be in my future if more affordable ones start coming out...

BTW, Ruth Reichl did a full on comparison on instant noodles between various brand names in Lucky Peach, that may help you in your search for decent ramen noodles when you get your issue

[unit]

i just got it so i havent realy had a chance to use it much yet. still got all this meat i cooked for the ramen so im gonna be eating that for a few meals.

i would agree that sous vide cooking is great for small spaces. another huge reason that didnt occur to me till just yesterday was that it doesnt make your place effing hot like an oven. there are some cheaper alternatives that do a great job such as the sous vide supreme demi. can easily cook for 2 or even 4 people. around 300 bucks (seen it for 200 on sale before).

[donjalapeno]

Philly Cheese-Steak made from left over rib eye steaks from sunday bbq. It was fuckin gold, but so filling only finished 3/4 quarters.

[Culverin]

I just kinda threw stuff together on a whim.

Pork Chop with Tomato Curry Butter Sauce and Peanut Butter Roasted Eggplant

It wasn't just good, it was damned delicious.
I'm very surprised. I thought it would be a monstrosity.

[JSilver]

Originally Posted by Culverin

Cool, I'll try scoring it next time.
I've been trying to find these dried ones locally, still no luck.
Cooking Pork Rinds - YouTube Has anybody possibly ever come across a source for them?

Any Filipino market.

[Durrann]

Originally Posted by Culverin

Corned Beef Hash and Asparagus w/ Hollandaise

Simply blanched the asparagus and a bit of hollandaise on top.
A massive pile of corned beef hash. Innis & Gunn original for me, Guinness for my bro. Total man meal.
I took a nap after this lunch.

did u make the hollandaise urself??

looks delicious

[unit]

sous vide chicken with miso butter brussels sprouts

[Culverin]

Originally Posted by JSilver

Any Filipino market.

Nice, thanks. I'll go and find one.

Originally Posted by Durrann

did u make the hollandaise urself?? looks delicious

Yep, super easy, just used the Food Wishes method (youtube it).

Originally Posted by unit

sous vide chicken with miso butter brussels sprouts

Miso and Butter sounds like an awesome combination. I'm going to have to play with that in the coming weeks.

How did the drumstick turn out? Is the temp similar to the low/medium poach?
Sous vide won't break down the tendons and connective tissue in the drumstick right?

[unit]

i havent really tried poaching chicken much, but this is the 2nd time i tried it sous vide.
first time at 150F for 1hr produced a sort of bloody chicken.
second time at 150F for 2hrs produced an extremely tender but slightly red on the bone chicken.
150F sounds low for chicken but when held for long periods of time chicken can be sterilized at lower temps, even as low as 130F. not sure about the connective tissues but it was very tender and not chewy at all.

[cho]

god damn i love pancakes

[cho]

grilled duck breast with pineapple gastrique

[bcrdukes]

cho,

Those pancakes look delicious. Care to share a recipe? You can PM me. Thanks!

[Culverin]

Originally Posted by bcrdukes

cho,

Those pancakes look delicious. Care to share a recipe? You can PM me. Thanks!

Actually... just post it up here please.
That pic makes me hungry every time I see it.

[bcrdukes]

Originally Posted by unit

sous vide chicken with miso butter brussels sprouts

Spoiler!

unit,

How did you cook the brussel sprouts? I have a big fear of ruining them.

[vitaminG]

i call it cheesy bacon bread, its surprisingly good

bacon cheese bread 003.jpg

[unit]

brussels sprouts are very easy.

remove outer leaves and halve, season and fry cut side down on medium heat until the bottoms brown, then toss into a 350 oven for 10m, turn and cook another 5-10m.

for that recipe i started with frying bacon lardons, put the bacon aside, then fried the sprouts in the bacon fat and proceeded with the recipe.
you can also toss them with a cube or two of butter in the pan once they're out of the oven.

[Culverin]

Where are you getting lardons?
Most places I've seen with bacon scraps don't actually sell them cheap.

[unit]

i dont really get them cheap at all. i just buy bacon from the butcher and either get it unsliced or cut double thick for lardons.

[pintoBC_3sgte]

Boston Cream Pie

[donjalapeno]

[Culverin]

^
I bet you get all the girls.
I'm actually kind of jealous.




Pork confit, cooked in duck fat, crisped on my cast iron skillet.
Simple warm potato salad with some mirin, white balsamic, grainy mustard, olive oil and green onions. Blanched some generic freezer veggies.




A couple giant bowls full of tonkotsu broth. There's more in the pot.



Another one of my wacky dinners.
Caesar salad made from scratch with anchovies of course.
Korean kalbi style short rib end scraps.
Risotto made with tonkotsu broth.



Butter chicken.
Can't spend $15 bucks out at a restaurant for a decent one.
Turns out it's ridiculously easy to make.



Did sous vide duck breast again. You've already seen how it turns out...



Whipped up a simple sauce, korean citron tea, marmalade, juices from the sous vide bag and a couple lumps of butter.
Very simple, would do again.



Duck club house.



With duck meat, hoisin sauce, and crispy ducky skin.




With olive oil, duck fat, bacon grease, roasted garlic mayo.
Arteries? Blood Pressure? Those are games for the old and infirm.




Sockey on cedar planks.




One bold potoato salad.
Chinese BBQ sauce (satay), green onions, flat leaf parsley. Tastes just like hot pot. It's only disturbing if you stop to think about it.




Took bread, smooshed it flat into a crust.
Topped it off with some from scratch pizza sauce, cheese and salami and crumbled bacon. Was my first time hacking a pizza crust from bread.



Duck fat pan roasted tomatoes.
Topped it with 2 fried eggs and it made for a very awesome breakfast.

[bcrdukes]

Where'd you get the anchovies from? I'm either not looking in the right places or I'm too lazy to go explore different stores.

[Culverin]

I know the italian delis would have them, bosa, la grotta and cioffi's.
Mine came from my uncle, he gave me a flat.

Want a can?