Cooking with Maintankadin

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Re: Cooking with Maintankadin

Postby bldavis » Fri Aug 24, 2012 10:53 am

Nikachelle wrote:
bldavis wrote:ill start saving up some money to get my butt up there!

Don't you think it'd be wise to save up money to go visit your fiance first... considering you haven't seen her in what? Two years?

well being the drive to the seattle area takes less time than the flight to NC, plus i would have to drive nearly as far just to get to the airport - just easier to go to seattle


that and we havent even talked in 2 months
id say its pretty much over at this point
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Re: Cooking with Maintankadin

Postby Aubade » Fri Aug 24, 2012 8:31 pm

Plus we're way cooler than his fiance!
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Re: Cooking with Maintankadin

Postby fuzzygeek » Fri Aug 24, 2012 9:43 pm

Random cooking thing: Soy Cream Sauce.

No, seriously. Stop making that face.

Mix 1 part soy sauce and 8 parts heavy cream over medium heat, and reduce until it's thickened a bit. That's it.

First ran across it in Kona Grill's Macadamia Nut Crusted Chicken, but this sauce works on all kinds of Chicken, Meatloaf, Burgers, and Pasta. It's very similar to a sauce I do for steak au poive, but that's another post.

Tonight I ran a bunch of baby bella mushrooms through the egg slicer, sauteed them in butter (4 tblsp), white wine (1/4 cup), tarragon, and minced garlic, then added the cream sauce (2 cups cream, 1/4 cup soy sauce), salt and pepper. Tossed with penne, although this would really work well with linguine as well.

My 8 year old had four servings of it.
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Re: Cooking with Maintankadin

Postby katraya » Fri Sep 14, 2012 9:25 am

I made this crock pot recipe yesterday and since I already typed it up to share on another site I figured I'd share it here too.

Bistro Chicken Thighs
(Link to cookbook)


10 Skinless, bone-in chicken thighs
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 medium onions (I used 1)
3 cloves garlic (I used 5)
2 tsp dried thyme
1 cup red wine
14oz can crushed tomatoes, with juice
1/2 cup fresh parsley (I omitted, forgot all about it)


Sprinkle thighs with salt and pepper, place in skillet, brown on both sides in olive oil, place in crock pot
Melt butter in same pan, saute thyme, chopped onion, and garlic until soft
Add wine and tomatoes, mix together and add to slow cooker

Cook on low for 8 hours



I served this over pasta and it was delicious. The sauce is rather thin so next time I'll probably try to thicken it with cornstarch or something. I also thought it could use more garlic, but I'm a garlic fanatic.
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Re: Cooking with Maintankadin

Postby fuzzygeek » Tue Jan 15, 2013 11:31 am

I've been mucking about with sous vide for a while using a dutch oven, electric thermometer and a bunch of fiddlying about. After a few months I got tired of the hassle and bought an actual sous vide machine for myself as a Christmas gift. I've been using it for a few weeks. I like the results enough that I went and bought a case of vacuum seal bags in bulk.

Last night we had a hanger steak for dinner:
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Salt, pepper, couple pats of butter, seal, pop in the water bath at 133 degrees F for 24 hours. Sear in smoking hot pan for 30 seconds a side. Medium rare from edge to edge, and fork tender.

Five minutes after the sear I cut the meat -- you'll notice there's absolutely no juices on the cutting board.

You can use the liquid rendered in the bag as a base for a sauce (prep a simple roux with a tablespoon of butter and flour, add liquid and some herbs, maybe some diced mushroom, reduce to desired consistency).

I've made several steaks, ribs, and chicken breasts in the thing. I usually disdain breasts in favor of thigh meat, but there was a buy-one-get-two-free special on breasts at the market. My primary objection to breasts is they have no flavor and tend to be dry and horrible. With the sous vide they retained all their moisture, and with the long cooking time they soaked up a ton of flavor. For thighs I'd probably fry the skin separately because crispy chicken skin is almost as good as bacon.

I highly recommend playing around with the method. If you don't want to spring for any gear you can try using ziplock bags -- that's how I started.
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Re: Cooking with Maintankadin

Postby bldavis » Tue Jan 15, 2013 11:58 am

that looks f-ing delicious!
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Re: Cooking with Maintankadin

Postby Fivelives » Tue Jan 15, 2013 9:17 pm

It'd go great with my barbecue sauce:

3 cups ketchup
1 cup brown sugar (tightly packed)
1/2 cup worcestershire sauce
1/3 cup dijon mustard (or honey dijon/spicy mustard - really, depends on how sweet/spicy you like it)
1/3 cup whiskey
1 cup apple cider vinegar
2tbsp liquid smoke
2tbsp smoked paprika
1 1/2tsp onion powder
1 1/2tsp garlic powder
1-2tbsp cayenne pepper, to taste
1tbsp coarse salt (sea salt or ground rock salt)

Whisk all the ingredients together over low heat until they've combined, then bring to a slow boil and reduce to simmer for 20 minutes. Lasts for a really long time in the fridge, I've never had a batch spoil. It's always gone within days.
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Re: Cooking with Maintankadin

Postby Fetzie » Sun Jan 20, 2013 10:32 am

Gracerath wrote:I finally tracked down curry powder (which is a slightly different blend than the garam masala I picked up) and I'll have to figure out something to use that with. I think I could be lazy and mix some into yogurt as a marinade for chicken and it would be pretty tasty grilled.


Coriander
Cumin
Cloves
Green Cardamom
Turmeric
Cinnamon
= Garam Masala :)


Chicken Curry with coconut milk:

Roast Whole Star Anise, Cloves, Cinnamon stick, Black Pepper corns, Green Cardamoms (split with the side of a knife) in a large frying pan for a minute or two
Add 2-3 onions (finely sliced - they'll dissolve), 2 garlic cloves (crushed), 1 inch fresh ginger (finely chopped) and fry until the onions are soft and starting to caramelize.
Take a little butter and melt it. mix in ground cumin, ground coriander, ground turmeric, salt and crushed chillies and mix until it is a thick paste (this is where that curry powder can be used). Add paste to the pan and fry for a couple of minutes.
Take 4-5 chicken legs, prick them all over, and then place them in the pan. Brown the chicken on both sides then, with the skin up, add a little hot water. Cover, and leave to simmer for an hour or so.
20 minutes before serving add a tin of coconut milk (400ml) and two table spoons of tomato puree/tomato paste (the stuff that is really thick and comes in a tube). Stir vigorously and cover again. Put some rice on to cook.
After ten minutes, take the lid off the curry to reduce the gravy.

Beer is a good drink to go with it, the bitterness complements the curry very well.


It'd go great with my barbecue sauce:


Try adding some Tamarind pulp to that. Adds a nice sweet and spicy citrus flavour without the acidity of lemons or oranges.
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Sagara wrote:You see, you need to *spread* the bun before you insert the hot dog.

bldavis wrote:we are trying to extend it as long as we can...it just never seems to last very long
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Re: Cooking with Maintankadin

Postby Fivelives » Tue Jan 22, 2013 3:51 pm

Tamarind pulp isn't available where I live now. If I were worried about the acidity, I'd trim back on the vinegar and just swap in some zest. Probably start with 1/4 cup vinegar subbed out for 1 1/2 tbsp of zest and adjust from there.

If you're simmering instead of pan searing or shallow frying, I'd probably go for skinless chicken though - there's nothing better than crispy chicken skin, but soggy? Not so much. I also do my garam masala a bit differently. I mix it in with greek yogurt and use that as both a marinade and the base for the gravy. Then I add that to some minced shallots (sweated, not caramelized. The garam masala is bitter enough without adding the extra dose of bitterness from caramelized onions) and roasted peeled tomatoes and simmer that until the meat is cooked through and falling off the bone. Then I fish out the bones and gristle before serving. After dishing it out, I sprinkle on a little fresh chopped mint for color and flavor.

I also think I posted my garam masala mix in this thread somewhere? If not, let me know and I'll toss that up. It's quite a bit different than Fetzie's.
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Re: Cooking with Maintankadin

Postby Fridmarr » Tue Jan 22, 2013 11:11 pm

Fivelives wrote:Lasts for a really long time in the fridge, I've never had a batch spoil. It's always gone within days.
That recipe starts with about 5.5 cups of liquid before being reduced, so it must make a pretty good sized batch. That said, all of those ingredients are already preserved or are preservatives themselves. You could probably leave that at room temperature for a decade and not worry about it.

NOTE: That was some hyperbole, don't actually try that...
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Re: Cooking with Maintankadin

Postby Fetzie » Wed Jan 23, 2013 3:43 am

- there's nothing better than crispy chicken skin, but soggy? Not so much


Makes better gravy though.
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Sagara wrote:You see, you need to *spread* the bun before you insert the hot dog.

bldavis wrote:we are trying to extend it as long as we can...it just never seems to last very long
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Re: Cooking with Maintankadin

Postby Koatanga » Wed Jan 23, 2013 3:14 pm

Doing dinner for 10 for my mother-in-law's 70th birthday tonight.

Salmon fillets: Flour the skin side and place in oiled skillet skin-side down. Season with Dill and Lemon Pepper, cook on stove for 7 minutes, into oven to finish (around 7 minutes).
New Potatoes: Steamed and seasoned with salt, pepper, herbs, garlic, and butter.
Green Beans: Steamed and topped with Hollandaise sauce.

Jug o' Hollandaise on the side for anyone who wants it on their salmon.

I make my Hollandaise in a stainless steel bowl over a pot of simmering water (bowl not touching water). I melt butter, then add an equal part of cream once the butter is melted. This cools down the mix enough so the eggs won't scramble, so I add egg yolks and gently stir with a whisk until it starts to thicken. Be careful not to scramble your eggs. If things are getting hot, remove from heat and stir. Add salt and lemon juice to taste. Mixture will continue to thicken for quite some time, so if adding the lemon juice makes it too thin, just be patient. Sauce should be tangy and velvety.

For my basic mix I use around a half cup of cream and butter and 4 egg yolks. For tonight, I'll at least double that.
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Re: Cooking with Maintankadin

Postby Fetzie » Wed Jan 23, 2013 3:41 pm

Tonight was stir-fry beef.

Get some high-quality steak cut thin into strips. Marinade in garlic, ginger, spring onion, chilli and a bit of soy sauce for 45 min.
Make a frying pan really hot, cook the beef for about a minute. It will still be rare when you take it out of the pan. Fry the veggies off, add the marinade.
To make the sauce, add some water to the pan, and dissolve in molasses sugar. Add some vinegar, salt, pepper and soy sauce. Thicken with a bit of tomato paste.
Add the meat back into the pan to warm through, serve with rice. Beef will be cooked to medium when you serve up.
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Sagara wrote:You see, you need to *spread* the bun before you insert the hot dog.

bldavis wrote:we are trying to extend it as long as we can...it just never seems to last very long
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Re: Cooking with Maintankadin

Postby Fivelives » Wed Jan 23, 2013 9:31 pm

Fridmarr wrote:
Fivelives wrote:Lasts for a really long time in the fridge, I've never had a batch spoil. It's always gone within days.
That recipe starts with about 5.5 cups of liquid before being reduced, so it must make a pretty good sized batch. That said, all of those ingredients are already preserved or are preservatives themselves. You could probably leave that at room temperature for a decade and not worry about it.

NOTE: That was some hyperbole, don't actually try that...


It's about a third of a gallon once it's done. I've still never had it last all that long, since whenever I make it everyone comes up with reasons to use it.

"Hey, let's try this sauce on BANANAS" wouldn't be too much of a stretch. But generally I make a batch right before doing a brisket, or smoking a whole hog or something. Lately I've been playing around with different rubs for pulled pork, so I've been going through this by the gallon.
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Re: Cooking with Maintankadin

Postby Gracerath » Fri Jan 25, 2013 8:10 am

RE: Sous vide

I've done sous vide method for duck breasts a few times and they've turned out quite delicious. I won't buy a machine (cause I don't do it often enough) but the dutch oven and zip top bag works just fine.

With that said, I don't like duck in general. I've a lower tolerance for any sort of gamey flavor in meat. Thats why I don't like most game animals (deer, elk, etc) or lamb. And duck. Crispy duck skin is divine, however.

For Christmas I got one of those crazy green non stick pans that were shown on the television. I forget what they are officially called but I can confirm that they do indeed work as advertised. However, something I didn't expect was that it basically needs to be treated like a cast iron skillet. Season it with some oil and just wipe it out after use. It is quickly becoming my favorite pan.
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Re: Cooking with Maintankadin

Postby Fridmarr » Fri Jan 25, 2013 8:18 am

Orgreenic?
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Re: Cooking with Maintankadin

Postby Gracerath » Fri Jan 25, 2013 9:25 am

After a few google searches, that is indeed the one. Like some of the reviews I read, it wasn't as non-stick as one would be lead to believe at first. It took a few sessions to get "seasoned" properly but it works really well now. At least for all the eggs I make. And I make a lot. I still add some butter or oil to the pan when I cook though, depending on what I'm cooking. Butter just tastes good and lubes the pan up nicely to boot. While any "non stick" will probably work the same, I have no complaints. Worth the 20 bucks? I dunno. A quick search shows other non stick pans that size anywhere from 20 to over 100 dollars. In the end, I didn't pay for it and it works well enough.
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Re: Cooking with Maintankadin

Postby fuzzygeek » Mon Dec 02, 2013 2:07 pm

Man, this thread's been dead all year. Let's change that. This past weekend was Thanksgiving in the US. With Christmas coming up soon, I thought it might be nice to recap Thanksgiving meals and maybe get some ideas for what to do for Christmas.

A few years ago my folks retired to Henderson, Nevada (just outside Las Vegas). We've been doing Thanksgiving there ever since; they're centrally located to all the siblings (my sisters are in the Bay Area, I'm in Phoenix). My younger sister got married last year, so now we are eleven.

The first year we had Thanksgiving at the new pad -- four years ago -- we had to get creative using my mother's pantry. We're Chinese (mother is an immigrant; sibs are all 1st gen), so her kitchen was stocked with a bunch of Asian staples. Not so much with the traditional American cooking. Trying to MacGuyver a horseradish cream sauce for the Brussels sprouts using wasabi powder worked about as well as you might expect.

Ever since then I've brought my own cooking gear and sourced most of the actual food; proteins especially.

This year's dinner, which I was actually quite pleased with:
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Turkey
Two turkey breasts. The night before I rubbed with seasonings (under and over skin), loosely tented with foil, and left in fridge. One using a basic 411 rub (4 parts salt:1 part pepper:1 part garlic powder + 1/2 part onion powder + cayanne to taste (usually ~1/16th part)). The other using a bird rub (it's the 2nd bottle from the right in this photo):
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(I have half a dozen different spice rubs I use for various things; I make them in batches and store them like this in my pantry. If you do this, try not to make more than you'll use in three months -- ground pepper loses its efficacy quickly).

In past years I've used Alton Brown's Turkey Brine. I recently read this article on Serious Eats about brining and opted to go this way this year. tl;dr: just rub with a fair amount of salt the night before.

Took the turkey out of the fridge two hours before cooking to give it some time to warm up, but not so long as to be dangerous. Rubbed with melted butter (over and under the skin).

425 degree oven for 30 minutes, then 325 until the meat hits 160. Let rest for minimum 30 minutes before carving. Remove the entire breast from the bone then cut perpendicular to the grain. The resting will keep the juices inside the turkey while cutting against the grain will make the meat fibers shorter, so the turkey will feel very tender.


Sous Vide Flat Iron Steaks
I made a pair of flat iron steaks. One seasoned with Magic Dust (middle spice container), one with the 411. Sous vide at 127 degrees for 30 hours. Thrown into smoking hot pan for thirty seconds a side (dry it off before you put it in the pan so it doesn't spend any time steaming).

Sous vide is a really easy cooking method and it's simple to get great results. Great cooking often boils down to technique, and sous vide is about as braindead simple as it comes.


4-Rib Standing Rib Roast
Crosshatched the fat cap in a diamond pattern. Seasoned very, very generously with the 411, tented with foil and fridge overnight. I like to cut it free from the bone so I can also season the bottom; you can let it sit on the bones, or tie it back on with butcher's twine.

Took out of the fridge at 8am to warm up for a couple hours. 200 degree oven until the middle hits 120. Yank from oven; cranked broiler to high (could have turned oven to max). Let the roast rest for half an hour while the oven heated up; stuck it in until the fat cap crisped. Carry-over heat took it up to 128, which is medium rare.

Let it rest for an hour before carving. A slab of meat this large really could have used some more time tbqh. Next time I'm just going to aim to have the roast done three hours ahead of time.


Cranberry Sauce
I made two different kinds.

- 1 package cranberries, 2 cups Vernor's Ginger Ale (I grew up in Michigan, okay), 2/3 cup brown sugar, 1/4 cup orange marmalade, juice of 1 orange, zest from same, pinch of salt. Buzz with blender stick to desired consistency after the cranberries pop.

- 1 package cranberries, 1 can Sprite Zero Cranberry, 1/2 cup Splenda, 1/2 cup orange marmalade, pinch of salt. Mash cranberries against side of pot with fork when they burst.

The second sauce was closer to a jam in consistency than the other smooth sauce. It was also a lot more popular, despite being low carb (the marmalade I have is low carb).


Horseradish Cream Brussels Sprouts
This dish has become a tradition after the comedy horribleness of the Wasabi Incident.
Halve Brussels Sprouts. Put on foil-lined sheet pan, toss with oil, salt, pepper. Roast at 425 until nearly done.
Cream sauce: Dice bacon; render down to desired crispiness. Set bacon grease aside. Add cup heavy cream, pinch salt, pepper to taste. Reduce slightly. Toss with sprouts.


Pan Fried Red Potatoes
Red potatoes work better than Idahos for this because of their more-waxy texture. Idahos are also good, but if you use them, add a pinch of baking soda along with the spices.

Diced potatoes, put in nonstick skillet over medium-high head along with a healthy amount of butter (and bacon grease from above!) and the "creole" seasoning (first on left). Add cup of water. Cover. Let the water boil off. When the water's gone, check texture -- if they're a little underdone, add more water and re-cover. If they're fork tender, crank heat to high and pan fry to desired crispiness (toss so it doesn't burn; just be careful).


Garlic Parmesan Mashed Cauliflower
I usually make a Garlic Parm mashed potato, but with the Skillet Potatoes this seemed unnecessary. There's a keto-friendly mashed cauliflower my family's been eating for a while which my wife thinks is better than my potatoes, so we opted to make that instead.

1 cauliflower, rough chopped into inch-sized bits. 1 tablespoon cream cheese, 1/2 cup grated parmesan, 1 tblsp garlic powder, 1/2 tsp pepper, 4 tablespoons butter, 1 tsp salt.

Steam the crap out of the cauliflower. If you want to be really adventurous, oven-roast half of it until it's really tender (I'd wait until you were really comfortable with the recipe before trying this). Once the cauliflower is really, really tender, dry it off, return to the pot, and mix everything together, using a potato masher to mash the cauliflower as well. I usually cook off any excess water in the pot I just steamed it in over high heat; sometimes it'll crisp a bit, which just makes it taste better imo. Add more parmesan to taste.


Butter Poached Mushrooms
In the morning I threw a package of Baby Bella Mushrooms (quartered), two sticks of butter, 411 spice, and some tarragon in a crock pot and forgot about them until serving dinner. It would have benefitted from a hit of white wine towards the end.


Gravy
Set aside the turkey drippings and skim off the fat. I ended up with a quarter cup of fat from my turkey breasts. Mix in an equal part of flour over medium-high heat. Whisk until smooth and let cook a bit. The longer you let the roux (1:1 fat:flour) cook, the darker it'll get. I personally don't like to let it get too dark for turkey, but don't want it honey-blonde either. Slowly whisk in two cups of turkey stock (if you've made some from the turkey neck), or chicken stock. Pepper to taste; salt if you need it (be careful as stock and drippings are usually pretty salty). I also added in several tablespoons of those butter poached mushrooms. If the gravy's still too thick add more stock; you'll want it to be slightly thinner than you want it to be on the table: it will start to thicken up as soon as you take it off heat.

My drippings were pre-seasoned from the rubs and spices and stuff that fell into the roasting pan; you may want to add some more seasonings, but I don't like gravy that's so assertive that it takes away from the meat.


Bacon and Blue Cheese Wilted Spinach Salad
Chop bacon, render down. While that's going on mix spinach, blue cheese, sliced red onion, and olive oil/balsamic vinegar dressing (we do a quick and dirty 1:1 in a bottle and shake to combine). Remove all but a couple tblsp of the bacon grease, then drizzle salad with bacon and bacon grease; toss to combine.


Pao de Quejio
My brother-in-law loves these. I actually wrote the recipe into the little books they had on the tables at their wedding reception for people to write them messages and advice.

2 eggs, 2/3 cup olive oil, 1 1/3 cup milk, 3 cups tapioca flour, 1/2 cup parmesan cheese, 2 tsp salt. Blend the crap out of everything. Pour into mini muffin pans, bake at 400 for 17ish minutes.


I also made pumpkin pies, one using a Pillsbury crust, the other using 1 1/2 almond flour + 3 tblsp melted butter, 3 tblsp Splenda, mixed and pressed into 9" pie plate and baked off at 350 for ~12 minutes. People liked the almost crust, but I thought it got in the way of the pie.

I made the sauce Monday night, pumpkin filling, and bread batter Tuesday. Traveled Wednesday and baked the pies that night. Reading back over this I'm somewhat shocked everything was done and on the table at 5:45pm. My mother has only one oven so I had to get clever about scheduling oven time. By all accounts it worked out well.

The photo of the spread is the first quarter of the protein; we got through a little over half of the turkey, roast, and steaks during dinner that night. The rest made for leftovers for the rest of the weekend (as was planned). The potatoes work really well as breakfast potatoes. I also took rib slices and hit them with really high heat for 30 seconds a side for breakfast steaks.

I regret not making more.
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Re: Cooking with Maintankadin

Postby fuzzygeek » Mon Dec 09, 2013 12:12 pm

Y'all are no fun.

A few months back I got turned on to Vaca Frita, which is beef, cubed, braised, flattened, then fried, seasoned with garlic, lime and cumin.

Lime and cumin is pretty amazing.

This weekend I made a variation using a pork shoulder (which was on sale last week).

Pork shoulder, seasoned with 411 spice (4:1:1:.5:.1 salt, pepper, garlic powder, onion powder, cayenne). Rough chopped onion. Cup chicken stock. Put in crock pot for 12+ hours, until fat's rendered and meat pulls apart if you look at it funny,

Pull apart pork. and evacuate to bowl (there'll be a fair amount of liquid left in the crock pot). While doing this, get a nonstick skillet as hot as you can.

Juice and zest a lime or three. Add cumin -- I use a tablespoon of cumin per lime. Stir to combine.

Fry the pork until the thin bits are crispy -- or until the thick bits are crispy too, whatever floats your boat. Will probably need to work in batches, depending on the size of your pork shoulder. Add a tablespoon or two of the lime-cumin dressing, Add more 411 spice to taste.

Serve with tortillas and sour cream. Or with lettuce wraps. Or just eat by the fistful.

Freezes well, too.
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Re: Cooking with Maintankadin

Postby katraya » Mon Dec 09, 2013 3:36 pm

Well now I want that in my mouth right this instant. Cooks Illustrated had a version of vaca frita recently but crock pot recipe sounds so much easier.
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Re: Cooking with Maintankadin

Postby Era » Mon Dec 09, 2013 5:44 pm

Why hello there, interesting thread!

That looks like a fantastic meal, Fuzzygeek. Can't wait for the holidays now! :lol:
I love the idea of having pre-made spice mix canisters, might adopt that idea.

There's this huge new food place which has opened up recently (okay probably like half a year ago, I just didn't notice), and by food place I mean like a massive hall where they have tons of different stands and little shops that sells different kinds of food. Going to head over with a friend on Wednesday (she hadn't noticed it either!), and see if I can't loot some exciting ingredients.

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EDIT: ...on topic video?
http://www.youtube.com/watch?v=7ldSBpz9bEw
Warning: Traumatising "cooking"-methods ahead.
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Re: Cooking with Maintankadin

Postby fuzzygeek » Mon Dec 09, 2013 5:54 pm

katraya wrote:Cooks Illustrated had a version of vaca frita recently but crock pot recipe sounds so much easier.

I did get the vacas fritas recipe from Cook's Illustrated -- it's very good, but takes a fair amount of preparation. I've made it several times, as my wife likes it a lot.

The pulled pork version is much, much easier. I'm not sure which I like more, but the pork's a definite contender. It's easier to get the nice crispy finish on the pork.

Era wrote:EDIT: ...on topic video?
http://www.youtube.com/watch?v=7ldSBpz9bEw
Warning: Traumatising "cooking"-methods ahead.


What in the fuck
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Re: Cooking with Maintankadin

Postby Skye1013 » Wed Dec 11, 2013 4:50 am

fuzzygeek wrote:Pull apart pork. and evacuate to bowl

Sorry to bring this up in a food thread... but I can't be the only one to have read "evacuate the bowel"...
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Re: Cooking with Maintankadin

Postby fuzzygeek » Wed May 28, 2014 9:40 am

Not sure this counts as cooking, but I've made a home carbonation rig.

Image

Parts list:
* 5 lb CO2 tank: $67.08 http://www.amazon.com/gp/product/B0085282UK
* Kegco Dual Gauge Regulator $46.90 http://www.amazon.com/gp/product/B003WX772G
* Ball Style Quick Disconnect $8.99 http://www.amazon.com/gp/product/B008OK9SHO
* "The Carbonater" $12.65 http://www.amazon.com/gp/product/B0064OKADS
* Air line jumper $4.89 http://www.amazon.com/gp/product/B0002EAJXM

- 5 lb CO2 -- at my local brewery supply joint it's $20 for food grade CO2. You can get it cheaper at paintball supply or welding shops, but I'm not convinced it's a good idea just to save a few bucks.

You can probably get all of this cheaper/used at your local brewery supply joint (if you have one).

Pros:
- Fuckton cheaper than Sodastream + refills. A 60L sodastream cartridge is $15, and does (ostensibly) 60 liters. I can refill this 5# tank for $20 and do around 200 liters.
- I can also vary the PSI for more or less carbonation
- with the right container you can carbonate fruit.

Cons:
- I suspect it's a little trickier to use than a sodastream. I've never actually used one, but given the target demographics I suspect a sodastream is more plug-and-play than this rig.
- The nearest brewery supply shop is a 25 minute drive away. On the plus side, it's along the route my son drives to visit his girlfriend, so when I need to refill I can make him do it.
- May lead to trying carbonated coffee. Don't do this.

If you drink a lot of soda water this is a decent way to go. We used to buy 4-6 2 litre bottles of soda water a week. My wife is big on Mio water enhancers, and we replaced colas in the house with Mio since we went Ketogenic last August.

Highly recommended, especially if you get visibly aroused by having mad scientist shit in the kitchen.

Aside from water, I've carbonated coffee (again, don't do this), iced tea (mixed reviews), home made pink grapefruit juice (surprisingly good. We have a tree in the backyard that is ridiculously fecund). Will probably try vitamin water when I'm cooking lunch.
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Re: Cooking with Maintankadin

Postby katraya » Wed May 28, 2014 11:36 am

That's very cool!
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