nush
Member
Please do, this topic is for normal home cooks to share what they know and can do.
-
Hey, guest user. Hope you're enjoying NeoGAF! Have you considered registering for an account? Come join us and add your take to the daily discourse.
Cooking GAF: OT
- Thread starter MrMephistoX
- Start date
Please do, this topic is for normal home cooks to share what they know and can do.
MrMephistoX
Member
Maiden Voyage
Gold™ Member
Butter poached salmon with roasted asparagus and homemade fettuccine noodles & Alfredo. Homemade bread made today as the side.
MrMephistoX
Member
Are those mushrooms or Oreo tops?Full English Breakfast
Last edited:
nush
Member
Brown mushrooms in the front (White ones are harder to find in China) and Black Pudding (Imported) in the back.
MrMephistoX
Member
You inspired me...let’s see how it turned out?
Tasty! I think it would be more awesome with salted pork belly and Taiwanese or Japanese sausage though it’s a bit of a spam and processed American sausage overload: I’ve got a headache from the sodium but damn delicious.
Last edited:
nush
Member
You inspired me...let’s see how it turned out?
Tasty! I think it would be more awesome with salted pork belly and Taiwanese or Japanese sausage though: I’ve got a headache from the sodium but damn delicious.
It looks like it needed more soup base.
MrMephistoX
Member
I think it’s the fact I used fancy organic gochujang since that’s all I could find on Amazon Prime now so it’s missing the ridiculously strong artificial red dye in the Korean supermarket variety: flavor was good but I over did the noodles so they collapsed a bit.
Last edited:
nush
Member
German Hops
GAF's Nicest Lunch Thief
I'm not sure if I'm lazy or not. I felt like chicken tendies tonight, as a tribute to rWallstreetBets.
I used this for the coating:
I used this for the coating:
MrMephistoX
Member
If you coated raw meat you cooked in my book?I'm not sure if I'm lazy or not. I felt like chicken tendies tonight, as a tribute to rWallstreetBets.
I used this for the coating:
MrMephistoX
Member
Looks amazing but I am transfixed by the alcohol: what is it?!!
Sunday dinner roast lamb.
nush
Member
Apple Vinegar, or slightly fermented Apple juice. Non alcoholic.
Peggies
Gold Member
Ooooh, fancy table setting. So grown up.
Sunday dinner roast lamb.
Last edited:
Maiden Voyage
Gold™ Member
Went hard af on my workout. This was my reward:
Bacon avocado toast on homemade bread with the wife's canned, herb roasted tomatoes.
Bacon avocado toast on homemade bread with the wife's canned, herb roasted tomatoes.
MrMephistoX
Member
Family Breakfast Chinese American Style.
Last edited:
StreetsofBeige
Gold Member
Looks restaurant quality.My rack of pork from last night
Yes, slightly overcooked, but still good. Not dry.
Even better, I like my meat overcooked.
BadBurger
Is 'That Pure Potato'
I worked in kitchens all through college, even when I had a part time gig in the IT department for the university. I know the basics at least. The only reason it's overcooked is because my stove seems to be dying - getting a new one installed soon.
John2290
Member
Yeah know what I'm gonna do. I'm gonna get the french toast mix ready but i'm gonna dip some potato cakes in there, specifically Boxty (An Irish creation) and I'm gonna live with the diarriah tomorrow. That's what' I'm gonna do, maybe throw some red chedder on top and really fuck shit up.
nush
Member
Went hard af on my workout. This was my reward:
Bacon avocado toast on homemade bread with the wife's canned, herb roasted tomatoes.
I make my own bacon.
Super simple no skill just follow the salting procedure, usually takes 4 days.
Put the pork you want to baconate on a non metal dish. Salt the base, between layers and top, put in the fridge overnight. 24 hours, pour off the water that's pooled on the bottom. Get a fresh dish, rotate the top and bottom pork and again salt between all layers. It's ready when there's no longer any water.
When you want to use it cut slices off before and soak in a dish of water overnight to remove the salt taste and re-hydrate. The right cuts of pork and a meat slicer will give you rashers of bacon. I work with what I've got so no meat slicer and Chinese supermarket cuts of meat. It's stubbier bits of bacon for me for frying because of the limitations I'm working with, I also chop them for use in pasta and soup type dishes.
Keeps for a really long time,without needing to freeze and get freezer burn. This picture is day 3 of salting. Cut the skin off before use, as it just becomes like leather, wash it and give it to a dog for a really tough dog chew that they like.
MrMephistoX
Member
Good tip when I was teaching in China it was somewhat hard to find decent bacon: cheap ass nitrate ridden crap by Oscar Meyer or Hormel was easy enough to get at Walmart or Carrefour though.I make my own bacon.
Super simple no skill just follow the salting procedure, usually takes 4 days.
Put the pork you want to baconate on a non metal dish. Salt the base, between layers and top, put in the fridge overnight. 24 hours, pour off the water that's pooled on the bottom. Get a fresh dish, rotate the top and bottom pork and again salt between all layers. It's ready when there's no longer any water.
When you want to use it cut slices off before and soak in a dish of water overnight to remove the salt taste and re-hydrate. The right cuts of pork and a meat slicer will give you rashers of bacon. I work with what I've got so no meat slicer and Chinese supermarket cuts of meat. It's stubbier bits of bacon for me for frying because of the limitations I'm working with, I also chop them for use in pasta and soup type dishes.
Keeps for a really long time,without needing to freeze and get freezer burn. This picture is day 3 of salting. Cut the skin off before use, as it just becomes like leather, wash it and give it to a dog for a really tough dog chew that they like.
Which city are you in?
Last edited:
nush
Member
Shenzhen. You can just find American bacon here and have to got across the boarder to Hong Kong to find imported British bacon. Plastic packaged bacon isn't great, full of water and all that white stuff that comes out of it when cooked. I'm sure if I had the right cuts and a meat slicer I'd have something like good quality bacon with no preservatives or water injected.
I learned that on Saturday morning one of the supermarkets dumps unsold pork out for cheap first thing in the morning on a Saturday, It's half the price of packaged bacon and you get more meat. Just shop around for low cost salt as you'll need quite a bit of it and that's a big cost saving.
MrMephistoX
Member
Nice Shenzhen is a very cool city if I can ever get my company to assign me to Hong Kong I’d be in heaven
Is British bacon not cured pork belly?
Is British bacon not cured pork belly?
nush
Member
Nice Shenzhen is a very cool city if I can ever get my company to assign me to Hong Kong I’d be in heaven
Is British bacon not cured pork belly?
Different cut, I think the process is the same.
MrMephistoX
Member
Lol I need to try this! I might order some on Amazon along with some bangers.
nush
Member
Great. Report back.
MrMephistoX
Member
MrMephistoX
Member
Better photo?Those sausages look a bit like cheap hot dog style ones. Look for some short fat ones instead.
nush
Member
Much better!Better photo?
Maiden Voyage
Gold™ Member
I make my own bacon.
Super simple no skill just follow the salting procedure, usually takes 4 days.
Put the pork you want to baconate on a non metal dish. Salt the base, between layers and top, put in the fridge overnight. 24 hours, pour off the water that's pooled on the bottom. Get a fresh dish, rotate the top and bottom pork and again salt between all layers. It's ready when there's no longer any water.
When you want to use it cut slices off before and soak in a dish of water overnight to remove the salt taste and re-hydrate. The right cuts of pork and a meat slicer will give you rashers of bacon. I work with what I've got so no meat slicer and Chinese supermarket cuts of meat. It's stubbier bits of bacon for me for frying because of the limitations I'm working with, I also chop them for use in pasta and soup type dishes.
Keeps for a really long time,without needing to freeze and get freezer burn. This picture is day 3 of salting. Cut the skin off before use, as it just becomes like leather, wash it and give it to a dog for a really tough dog chew that they like.
I buy a whole pig from my farmer buddy and let the butcher do the work
nush
Member
I buy a whole pig from my farmer buddy and let the butcher do the work
That's great, fresh and additive free.
MrMephistoX
Member
Chinese classic street food Jian Bing Guozi! Complete with nitrate laden Wang Zhou Wang sausage!
Ozzy Onya A2Z
Member
Nothing crazy but a mate dropped off a dozen of his backyard chicken's eggs yesterday so I skipped breakfast/lunch and made brunch. Vietnamese tiger bread, vegemite, avocado, sunny side eggs and a dash of tabasco. So tasty. Also bite me as I like vegemite, I'm Aussie.
MrMephistoX
Member
Aussie starter pack?Nothing crazy but a mate dropped off a dozen of his backyard chicken's eggs yesterday so I skipped breakfast/lunch and made brunch. Vietnamese tiger bread, vegemite, avocado, sunny side eggs and a dash of tabasco. So tasty. Also bite me as I like vegemite, I'm Aussie.
Ozzy Onya A2Z
Member
So true, also other items customers bought together...thongs (flip flops to you Yankees out there).
nush
Member
MrMephistoX
Member
Are we going to have a Vegemite vs Marmite face off? As an American I can only contribute the worlds most disgusting mayonnaise: Miracle Whip?
Last edited:
MrMephistoX
Member
Ozzy Onya A2Z
Member
You lot have worse than that...I have nightmares about spray cheese in a can from when I lived in LA and NY.
nush
Member
I couldn't do spray cheese. American Cheese is bad enough already.You lot have worse than that...I have nightmares about spray cheese in a can from when I lived in LA and NY.
Ozzy Onya A2Z
Member
With the stellar exception of their plastic melt-y cheeseburger cheese. When you want that grease pit charred flat cheesburger with plastic orange cheese that sticks in your gut for 3 years. It's good for hangovers.
MrMephistoX
Member
You got me I haven’t had spray cheese in years I pretty much only like American cheese on burgers now but even then I’d rather have a good sharp cheddar or Jack.
German Hops
GAF's Nicest Lunch Thief
Decided to give in to a winter comfort food classic, chili! Grabbed some chuck roll from the freezer. And then decided to change things up a bit..
I seasoned the chuck with a smoky chili lime packet and smoked it on the offset for 3 hours. In the meantime, I sautéed onions, garlic and a fresh chili. Added the other ingredients from the recipe and let them get happy. After smoking, I cubed up the chuck and added it to the other stuff. Decided to add some diced tomatoes. Let it simmer until the meat fell apart. Served with sour cream, cheese and nachos.
Very different from my regular chili (normally use ground beef), bigger on meat flavor, packed more heat. Instant comfort food. Outstanding.
I seasoned the chuck with a smoky chili lime packet and smoked it on the offset for 3 hours. In the meantime, I sautéed onions, garlic and a fresh chili. Added the other ingredients from the recipe and let them get happy. After smoking, I cubed up the chuck and added it to the other stuff. Decided to add some diced tomatoes. Let it simmer until the meat fell apart. Served with sour cream, cheese and nachos.
Very different from my regular chili (normally use ground beef), bigger on meat flavor, packed more heat. Instant comfort food. Outstanding.
Last edited:
cyber_ninja
Member
Chuck roast I made a while ago, cooked sous vide for 24 hours than finished on a grill. I'll take it over rib eye any day.