Let's talk Aguachile Alley
by bigcat » Mon Apr 01, 2019 11:09 am
bigcat wrote:I made stock yesterday for the first time ever! Now I am so proud of it and it smells so good that I can't think of a recipe worthy of being blessed by my pork/chicken/herbs/parm stock. Any ideas?
I made italian wedding soup! It was definitely tasty but didn't have quite the extra depth I had hoped for.
-
bigcat
-
- Posts: 5176
- Joined: Wed Jul 04, 2012 6:20 pm
by mascotte » Wed Apr 03, 2019 2:28 pm
Any cheese makers around here? I made a basic rennet soft cheese today, it's gonna mature a day or two after a salt brine bath. Wanna play with gouda and parmesan, got the proper cultures already. Any tips?
-
mascotte
-
- Posts: 6389
- Joined: Wed Aug 31, 2011 2:18 pm
- Location: Poland
-
by That Demon Life » Wed Apr 03, 2019 10:33 pm
Made Taiwanese beef wraps today. Braised shank with cucumber, cilantro and hoisin in green onion pancakes. Everything was from scratch and it was amazing.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by That Demon Life » Wed Apr 03, 2019 11:04 pm
It's been a tough week. Gonna need some validation here.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by That Demon Life » Wed Apr 03, 2019 11:06 pm
mascotte wrote:Any cheese makers around here? I made a basic rennet soft cheese today, it's gonna mature a day or two after a salt brine bath. Wanna play with gouda and parmesan, got the proper cultures already. Any tips?
I've never made any except fresh Mozz, but please take pictures. I'd love to do so and I'd love to see what you made.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by That Demon Life » Wed Apr 03, 2019 11:12 pm
Made the beef by seasoning shanks with five spice and salt and then searing them. Removed them and sautéed shallots, ginger and garlic. Then added in doubanjiang, dried peppers and chinese cinnamon for a few minutes to release flavor and then added the meat back plus light soy sauce, dark soy sauce, coriander seeds, star anise, fennel seeds, white pepper, shaoxing wine, toasted sesame oil and water and then braising for about 3 hours.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by Fr. Blanc » Wed Apr 03, 2019 11:14 pm
TDL I would sit my ass down and eat the hell out of that pal. To this day I have never had a scallion pancake based wrap or sandwich and that’s a big daily regret I just live with
-
Fr. Blanc
-
- Posts: 15055
- Joined: Fri Jan 26, 2018 10:24 am
by That Demon Life » Wed Apr 03, 2019 11:16 pm
Franco wrote:TDL I would sit my ass down and eat the hell out of that pal. To this day I have never had a scallion pancake based wrap or sandwich and that’s a big daily regret I just live with
Thank you. And you definitely should. Also making the pancakes takes a bit of time, but it's crazy easy.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by mascotte » Thu Apr 04, 2019 3:51 am
That Demon Life wrote:mascotte wrote:Any cheese makers around here? I made a basic rennet soft cheese today, it's gonna mature a day or two after a salt brine bath. Wanna play with gouda and parmesan, got the proper cultures already. Any tips?
I've never made any except fresh Mozz, but please take pictures. I'd love to do so and I'd love to see what you made.
Sure thing. Living in a countryside is awesome, I just realized I have access to fresh cow & goat milk that costs next to nothing, got plenty of space with controlled temperature for cheese maturation and enough free time for experimentation
-
mascotte
-
- Posts: 6389
- Joined: Wed Aug 31, 2011 2:18 pm
- Location: Poland
-
by jbiz » Thu Apr 04, 2019 9:54 am
That Demon Life wrote:Franco wrote:TDL I would sit my ass down and eat the hell out of that pal. To this day I have never had a scallion pancake based wrap or sandwich and that’s a big daily regret I just live with
Thank you. And you definitely should. Also making the pancakes takes a bit of time, but it's crazy easy.
can you share your recipe?
looks fantastic as always
-
jbiz
-
- Posts: 8644
- Joined: Mon Dec 14, 2009 3:40 pm
by That Demon Life » Thu Apr 04, 2019 12:23 pm
3 cups of AP flour
1/2 cup very hot water
1 cup room temp water
Mix together until a smooth dough is formed and let rest, covered for about a half an hour.
Cut dough into four equal pieces and roll into balls.
Mix 3 tbsp flour, 2 tbsp oil and 1/2tsp salt into a slurry
Roll out one into a flat pancake and then spread slurry on one side and then sprinkle sliced green onion all over.
Roll it into a cigar shape, flatten slightly and then spread slurry over top
Roll into a cinnamon roll shape and then press it all down together and roll back into a flat pancake
Cook in a pan with a good amount of oil on medium heat flipping regularly until done to your liking
Hopefully that made sense
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by That Demon Life » Thu Apr 04, 2019 9:36 pm
Or did you mean a recipe for the whole dish, because I can obviously share that too, though I didn't really follow anything exact.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by mascotte » Fri Apr 05, 2019 1:43 am
My first cheeses! The small ones are just plain cow milk salted rennet cheeses, the red one is with smoked paprika and the other one has nigella seeds in it. You get 2kg of cheese from 10 litres of fresh cow's milk. Preparation is easy, but a bit time consuming and the kitchen is all in whey - stirring, measuring the temperature, dosing the rennet, cutting the curd, placing in molds, etc. But it is a lot of fun.
I'm buying a small fridge for maturation today. So fucking excited!
-
mascotte
-
- Posts: 6389
- Joined: Wed Aug 31, 2011 2:18 pm
- Location: Poland
-
by That Demon Life » Fri Apr 05, 2019 7:43 pm
That rules so much! Update when they're ready to eat
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by That Demon Life » Fri Apr 05, 2019 7:43 pm
Where do you live that you can get the fresh milk so easily?
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by mascotte » Sat Apr 06, 2019 7:53 am
I live in Poland, close to Belarussian border. Agriculture here is not industrialized, people keep a few cows and chickens for private use
-
mascotte
-
- Posts: 6389
- Joined: Wed Aug 31, 2011 2:18 pm
- Location: Poland
-
by That Demon Life » Thu Apr 11, 2019 3:01 am
Made homemade fettuccine and then a mushroom cream sauce with cremini, shitake, maitake and dried porcini mushrooms (deglazed with the mushroom liquid and white wine), plus shallots, garlic and thyme. Insanely delicious.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by That Demon Life » Thu Apr 11, 2019 11:11 am
Whoa weird. I use Imgur to upload these to post to the thread and that one got "most viral" and currently has over 1400 upvotes and 194 favorites since late last night.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by That Demon Life » Thu Apr 11, 2019 11:12 am
That's actually my first time making pasta too.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by galactagogue » Thu Apr 11, 2019 11:45 am
!!!!!
did you use a pasta maker? which kind??
i keep wanting to make pasta. also this post is making me so hungry.
Da Bing Boy wrote:future of work is going to be hilarious, actually
-
galactagogue
-
- Posts: 17655
- Joined: Fri May 02, 2014 12:27 pm
by That Demon Life » Thu Apr 11, 2019 11:48 am
galactagogue wrote:!!!!!
did you use a pasta maker? which kind??
i keep wanting to make pasta. also this post is making me so hungry.
Yeah I used a stand mixer with a pasta attachment.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by That Demon Life » Thu Apr 11, 2019 12:45 pm
It's honestly pretty easy and quick. Took me like 10 minutes to make the dough, then I let it rest for about 30, and then it took maybe ten minutes to make it into the pasta nests.
Of course, doing it with a machine makes it much easier.
-
That Demon Life
-
- Posts: 20585
- Joined: Thu Jan 07, 2010 11:06 pm
by meeshpotato » Thu Apr 11, 2019 3:49 pm
-
meeshpotato
-
- Posts: 1598
- Joined: Thu Aug 08, 2013 12:30 am
- Location: chicago
by creamline bling » Thu Apr 11, 2019 3:50 pm
stunning crust, meeshpotato
hideout wrote:i think the problem is that the founding fathers were all really hot, so protections for hot people are ingrained in the constitution
-
creamline bling
-
- Posts: 8564
- Joined: Fri Nov 29, 2013 10:27 pm
- Location: Octlantis
by meeshpotato » Thu Apr 11, 2019 3:53 pm
That pasta looks dope
I use a Marcato Atlas for pasta, galactagogue. It's great
-
meeshpotato
-
- Posts: 1598
- Joined: Thu Aug 08, 2013 12:30 am
- Location: chicago
by meeshpotato » Thu Apr 11, 2019 3:54 pm
churrokbyme wrote:stunning crust, meeshpotato
Thanks!
-
meeshpotato
-
- Posts: 1598
- Joined: Thu Aug 08, 2013 12:30 am
- Location: chicago
by meeshpotato » Thu Apr 11, 2019 7:04 pm
Cut into the bread
-
meeshpotato
-
- Posts: 1598
- Joined: Thu Aug 08, 2013 12:30 am
- Location: chicago
by Fr. Blanc » Tue Apr 16, 2019 6:51 pm
First time making potato gnocchi. Read up on the Marco Canora/Colicchio method via Daniel Gritzer of low moisture, only just enough flour, and no overworking/gluten for a lighter product. Well, I did that a bit too well. Look at these things funny and they’d fall apart. They’ll be better next time with more flour and more chew. I also don’t have a ricer which wasn’t ideal.
Edible!
-
Fr. Blanc
-
- Posts: 15055
- Joined: Fri Jan 26, 2018 10:24 am
by gallits » Tue Apr 16, 2019 8:51 pm
mascotte wrote:My first cheeses! The small ones are just plain cow milk salted rennet cheeses, the red one is with smoked paprika and the other one has nigella seeds in it. You get 2kg of cheese from 10 litres of fresh cow's milk. Preparation is easy, but a bit time consuming and the kitchen is all in whey - stirring, measuring the temperature, dosing the rennet, cutting the curd, placing in molds, etc. But it is a lot of fun.
I'm buying a small fridge for maturation today. So fucking excited!
hell yeah
For real a dream of mine. Completely impossible in current housing situation
-
gallits
-
- Posts: 10055
- Joined: Tue Nov 01, 2011 12:45 pm
- Location: On Hadrian's wall
Return to Aguachile Alley
Who is online
Users browsing this forum: 31GeeWhizz ☑️, Albatross, Autarch, barbara_h, bazooka, Beanbag America, Brother Kenny, Christmas Ape, creedence tapes, Cronos, dan, Double McDouble, Eyeball Kid, Google [Bot], Grumby, hbb, Ill-Advised Webinar, Jaboticaba, jca, jewels, Kuma, Littlelulusfanclub, mariko-juku, mcwop23, mystery meat, papi chulo, Peter Criss, pink snake, Repo, rich uncle skeleton, ruiner, scurrydog, shizaam, Shotfrog, trampoline, unbiaseddairylodge, uncledoj, Urek, velvet anus, wakeman, Woke Mind Virus and 276 guests