Watcha cookin'?

[BmillsSkier]

That doesn't look like the DD "boil in bag" method of cooking pork tenderloin.

[Cruiser]

DD cooks sous vide? Unpossible!

[BmillsSkier]

I should have been more clear.

He boils his pork in the plastic bag it's packaged in.



Moist.

[BigKuba]

I should discuss the homemade sriracha a little more. I followed the Serious Eats recipe to the letter (http://www.seriouseats.com/2012/02/h...ch-sauces.html) and it is addictively delicious. Exactly as noted in the SE article, it's fruitier and fresher tasting than the bottled stuff, but in a good way. My only gripe would be that 1.5 lbs of Fresno peppers ended up costing almost $10, so a little spendy considering you only end up with about a pint of sauce. It also came out a little weak heat-wise, so if I do it again I'll probably add in a habanero or two to boost the heat. I think I'll try making a green version with jalapenos and serranos.

Inspired by this thread & post, I'm giving this a shot and 24 hrs into the fermentation it's starting to smell like sriracha. Fresno peppers and generous interpretation of "6 cloves garlic." Will report back.

And to add some original content, I can't stop thinking about this dinner from last Sunday.
Sea bass marinated in/spackled with Thai red curry paste like so (this is my go-to and I don't even have to leave my house to get it), with some braised bok choy

Sorry/you're welcome -- Instagram embeds in giant size:

[Supermoon]

I've been eating vegetarian since right after Thanksgiving, so I'm always looking for some new recipes. Going to try the Indian chickpea recipe up above for sure.

Tonight we had a roasted broccoli, quinoa and cheddar gratin with sautéed carrots and onions and homemade bread crumbs. Very comfort food-y

[digitaldeath]

I heard vegetarian eating turns your bones to mush

Heard that from an orthopedic surgeon

[Dantheman]

That doesn't look like the DD "boil in bag" method of cooking pork tenderloin.

DD-approved plate though!

And to add some original content, I can't stop thinking about this dinner from last Sunday.
Sea bass marinated in/spackled with Thai red curry paste

That's gorgeous.

[shroom]

[digitaldeath]

China White

[oftpiste]

Nice wiener, shroom.

[Cruiser]

^^^ Hell yeah! That's good eating. Bet you hardly dirtied up a single pot making it all which, for me at least, makes it taste better since I don't have to spend an hour cleaning up afterwards.

[Cruiser]

[yellofin]

lamb shanks with artichokes
Local Black Sea bass

[Pegleg]

Recipe for the lamb shanks with artichokes? Never heard of that combo, but it sounds (and looks) gooooood.

[yellofin]

Recipe for the lamb shanks with artichokes? Never heard of that combo, but it sounds (and looks) gooooood.

make sure to remove all of the tough outer leaves

[Skidog]

carnitas in the crocker now...maybe this should go in crock pot thread too or only, but thats what im cooking.

[Dantheman]

Inspired by this thread & post, I'm giving this a shot and 24 hrs into the fermentation it's starting to smell like sriracha. Fresno peppers and generous interpretation of "6 cloves garlic." Will report back.

How'd it turn out? I followed through with a green version and it was great. Very different from the red version since you don't have the fruitiness inherent to ripe peppers, but excellent in it's own right. I ended up using equal parts poblanos, jalapenos and serranos and it had a solid kick to it.

carnitas in the crocker now...maybe this should go in crock pot thread too or only, but thats what im cooking.

I'm not touching this with a 10 foot pole....

[Cruiser]

Been doing this twice cooked pork thing lately for taco meat. I take shoulder and cube it into ~1/2" pieces then I cook it in the pressure cooker in plain salted water. Once it's tender I cool the pieces (use the pork stock with some diced pineapple to make swineapple rice) and then toss them into the wok with fresh lard and a bunch of dry Mexican spices until it's all brown and crispy on the edges. So good and relatively easy to throw together.

[oftpiste]

My carnitas are one of the easiest things ever to make. Got this recipe somewhere and have used it many times with great success.

Simmer (rolling simmer) shoulder chunks until tender in salted water to cover (takes a while). Once tender boil off remaining water. Once boiled off only the fat will remain. Break up the chunks and let the meat crisp in the rendered fat. Season to taste. I use salt & pepper, cumin, etc..

You can freeze the un-crisped stuff and use portions you need, throwing it in a pan and crisping in the fat. Makes a helluva taco.

[Game Over]

I'm not touching this with a 10 foot pole....

lol what's your method gringo? [emoji12]

Carnitas are traditionally braised in lard then fried. But I know a few old Mexicans who do it in a crock then pan fry to add the little bit of crisp.

Really not much to it- just take tender slow cooked pork and give it a little crisp

[abraham]

How'd it turn out? I followed through with a green version and it was great. Very different from the red version since you don't have the fruitiness inherent to ripe peppers, but excellent in it's own right. I ended up using equal parts poblanos, jalapenos and serranos and it had a solid kick to it.



I'm not touching this with a 10 foot pole....

Forgot to suggest it earlier but you might be able to sub some Fresnos with ripe jalapenos. You can keep then out of the fridge and they'll ripen and turn red. Not as good as buying it growing ripe ones but it's an option

[bagtagley]

Been doing this twice cooked pork thing lately for taco meat. I take shoulder and cube it into ~1/2" pieces then I cook it in the pressure cooker in plain salted water. Once it's tender I cool the pieces (use the pork stock with some diced pineapple to make swineapple rice) and then toss them into the wok with fresh lard and a bunch of dry Mexican spices until it's all brown and crispy on the edges. So good and relatively easy to throw together.

This is how I do "quick ribs". 10-15 minutes in the pressure cooker, then on the smoke for a bit, with a final shot over direct heat for some crispiness. Are they as good as traditionally smoked ribs? Hell no, but they only take 30 minutes!

[Game Over]

Forgot to add how much I like this thread.

We have got so many ideas from this. On the short list is Dan's green sauce and the quick rib idea above.

[Dantheman]

lol what's your method gringo? [emoji12]

Carnitas are traditionally braised in lard then fried. But I know a few old Mexicans who do it in a crock then pan fry to add the little bit of crisp.

Really not much to it- just take tender slow cooked pork and give it a little crisp

That's legit, though I prefer the broiler. I was mostly making a joke about the conversation PegLeg and I got into with Danno in the crockpot thread awhile back. I have no idea if Skidog plans to fry up his pork after it comes out of the crock, but lots of people will throw a shoulder in their crock (or a loin, a fucking loin!), then shred up their watery boiled meat and say, "Voila, carnitas!" No!

Forgot to suggest it earlier but you might be able to sub some Fresnos with ripe jalapenos. You can keep then out of the fridge and they'll ripen and turn red. Not as good as buying it growing ripe ones but it's an option

Great idea.

[Game Over]

Yea I figured. That crockpot bit was a great exchange!

I hear you on the watery meat. IMO the most important step is the high heat crisping. You have to get rid of the mush but keep it tender.