Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
Aw yeah potatoes peeled. It's satisfying, being an adult and peeling potatoes quickly when it seemed like such a chore as a kid. My grandma used to peel em with a pairing knife like she was cutting butter or something, that I can't do.
2.5 lbs Pork Butt
20g Kosher Salt
6g Roasted Garlic
50g Black Trumpets (sauteed until soft)
50g Cipollini Onions (sauteed until soft)
2g black pepper
1/4 Cup White Wine (that was used to reconstitute the Black Trumpets)
Leave Sausage loose and wrap in butcher paper
Boudin Blanc:
2.5 lbs Pork Butt
20g Kosher Salt
1 Large White Onion (sauteed until soft)
1/2 Head Roasted Garlic
2 Tbsp Cajun Seasoning
2 tsp White Pepper
3 Cups Cooked White Rice (cook in Chicken Broth)
Taste for seasoning before stuffing links
Boerewors:
2 lbs Beef
1/2 lb Pork Fat
20g Kosher Salt
10g Corriander
5g Black Pepper
5g Brown Sugar
4g Allspice
2.5g Cloves
1g Nutmeg
1/4 Cup Red Wine
Taste for seasoning before stuffing links and smoking with cherry wood
Linguica:
2.5 lbs Pork Butt
20g Kosher Salt
1/2 tsp Sugar
5 Cloves Roasted Garlic
1/2 Tbsp Sweet Paprika
1/2 Tbsp Smoked Paprika
1/2 Tbsp Hot Paprika
1/2 Tbsp Oregano
1/2 Tbsp Black Pepper
1/4 Cup Red Wine
Taste for seasoning before stuffing links and smoking with cherry wood
Can't wait to start!
It's always a hectic couple of days, but it's a good time
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
today is sunday. the first day of summer. And our 6th wedding anniversary.
So we're having some people over for dinner.
I've got chicken thighs marinating in some greek yogurt and garlic and pesto
Going to make a pesto seashell pasta salad with sun dried tomatoes, green olives, and feta cheese.
And i've bought a pavlova shell because I am a chicken about trying to make one myself, but we're topping with strawberries, blueberries, pomegranate, and cherries and fresh whipped cream.
Here’s what ended up happening with that cider I was trying to make a few days ago.
Everything was fine at this point; the beginning. I had originally planned on taking this to our thanksgiving dinner, but I underestimated just how slow the slow cooker was, so I just let it cook all day instead and we actually got to drink some when we got home.
Mmm, cooked.
Personally, I’d say that’s brown enough to be cider town. It tasted pretty good, though next time I think I’ll go lighter on either the cloves or the oranges (might skin them before putting them in).
@sarukun did you order your table from somewhere? I'm on the market for an expandable one since my circular glass table is no longer doing the job now that I've conned all my friends into coming over for dinner once a week.
I just finished my pumpkin chiffon pie so that's chilling until tomorrow, at which point I'll bring out some red-wine braised short ribs ($5 a lb! Sales!), rainbow chard with bacon, glazed carrots and some crispy polenta wedges to throw it all on top of.
@sarukun did you order your table from somewhere? I'm on the market for an expandable one since my circular glass table is no longer doing the job now that I've conned all my friends into coming over for dinner once a week.
I just finished my pumpkin chiffon pie so that's chilling until tomorrow, at which point I'll bring out some red-wine braised short ribs ($5 a lb! Sales!), rainbow chard with bacon, glazed carrots and some crispy polenta wedges to throw it all on top of.
I grabbed it from a little independent furniture shop out here in Taiwan, who said it’s from a manufacturer in Malaysia. Not sure if they would ship as far as the US, I could probably find some time to go ask the guy we bought it from.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I have an expandable table from IKEA that we love. Little four seater square goes out to six comfortably, eight if you push it.
I want to start making thai curries and most all of the curry paste recipes I find have shrimp paste as an ingredient. I would like to find a dry block that I can cut hunks off of and reconstitute as needed. Is that a thing? It seems like it is, but there are so many shrimp powders, pastes, etc. that I'm a bit lost. I just don't want to end up with a jar of wet paste that will spoil. I figure the dry stuff should last roughly forever?
I would imagine not. If it has organic compounds and isn't specifically packaged to be long term shelf stable, I wouldn't trust it to be so. I bought some lemongrass chili oil at the local Asian market that lasted for five days after I opened it. I couldn't read the label at all to tell me anything regarding shelf life, though.
I would imagine not. If it has organic compounds and isn't specifically packaged to be long term shelf stable, I wouldn't trust it to be so. I bought some lemongrass chili oil at the local Asian market that lasted for five days after I opened it. I couldn't read the label at all to tell me anything regarding shelf life, though.
That's the other problem I have. H-Mart has more shrimp products than bubba could list off and I can't understand 95% of it. Maybe I'll just look for the smallest portion of whatever looks right.
I want to start making thai curries and most all of the curry paste recipes I find have shrimp paste as an ingredient. I would like to find a dry block that I can cut hunks off of and reconstitute as needed. Is that a thing? It seems like it is, but there are so many shrimp powders, pastes, etc. that I'm a bit lost. I just don't want to end up with a jar of wet paste that will spoil. I figure the dry stuff should last roughly forever?
I use XO sauce, which isn't exactly shrimp paste but is made of (predried) scallops and shrimp. It lasts foreeeeeeeeeeeeever in the fridge, as it's salted as heck--I suspect shrimp paste is the same.
I want to start making thai curries and most all of the curry paste recipes I find have shrimp paste as an ingredient. I would like to find a dry block that I can cut hunks off of and reconstitute as needed. Is that a thing? It seems like it is, but there are so many shrimp powders, pastes, etc. that I'm a bit lost. I just don't want to end up with a jar of wet paste that will spoil. I figure the dry stuff should last roughly forever?
Finally, my expertise
Yes, it is a thing. You want to look for dried belacan - you can just scoop a bit out as needed, it won't go off. Recommend this brand:
TBH I don't think the wetter pastes will go off either, not in the fridge - you make shrimp paste by leaving out raw shrimp in the sun for days and days, they're basically already as 'off' as things are gonna go. But if you want something that will last you through the apocalypse, one of those jars will probably still be good in 800 years.
(XO sauce is great but has a very different flavour imo)
Do... do not try to calculate the calories on that one. It's, uh... terrifying. But it's really really good. I browned the top a bit further with a torch, though I'll have to be a bit more careful next year as there were a couple cracks (note to self: let it cool down in an opened oven first)
Just ordered duck legs and garlic sausage at a butchers; I'll have all my cassoulet ingredients by Saturday! I'm terrified by how expensive this is going to be!
Seconding Tynic’s recommendation for belacan - a little goes a long way, and it lasts basically for ever.
I would recommend keeping it tightly wrapped in a plastic bag or some sort of seal though, it is pungent and you don’t want your whole fridge smelling of it.
Australian cooks, I would advise against buying Ardmona tinned tomatoes in future. They have started filling their tins with 1/3 tomato juice and concentrate.
I found this out the hard way on the weekend and I was livid, it nearly ruined my pasta sauce. I guess I can buy the cheaper Italian tinned tomatoes with a clear conscience now.
Just ordered duck legs and garlic sausage at a butchers; I'll have all my cassoulet ingredients by Saturday! I'm terrified by how expensive this is going to be!
Which is odd when you consider that it's very much a poor people looking for ways to make a dish of beans taste good recipe.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I have here my simple garden, where I grow my single bean, my annual bean. J’suis le legume-homme, vraitment. But yes! A single bean is all now that I need to please my heart. Every year, I take my bean and I grow him, and when he is ready with a fatness, I harvest him, and I cook him up on a big plate for my dinner. Here, in this part of France, we have need of only one dinner. We make an annual dinner and for us, tout à fait, it is enough. For last year I had myself a leek, and a magpie wearing a hat – un chapeau du bird - watched me eat my leek, and I think of my leek every night.
Do you have to fry the shrimp block paste or anything before mashing it into the curry paste?
Or just add a bit of water and mush it up with a mortar and pestle?
The latter is fine. Usually when making a curry paste I'll blitz or mash all the fresh ingredients (garlic/chilis/galangal/herbs/etc) up together, then just add the shrimp paste and any other dry powders or pastes I'm using as I go, because there's enough liquid in the other ingredients to dissolve it.
Posts
and for dessert, a pumpkin cheesecake (with homemade caramel sauce):
Needless to say, it's been hours and I'm still unable to move
what are they
i'm thinking of trying a curry turkey pot pie but maybe someone has a better idea
as does the cheesecake!
:3c
I didn't cut my hand I thought about that this morning drinking coffee.
Turkey mac and cheese. Add some mustard to the sauce.
https://www.bbc.co.uk/food/recipes/leftover_turkey_and_ham_95969
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Click the photo!
Spoilered because the forum spacing is borked
2.5 lbs Pork Butt
20g Kosher Salt
6g Roasted Garlic
50g Black Trumpets (sauteed until soft)
50g Cipollini Onions (sauteed until soft)
2g black pepper
1/4 Cup White Wine (that was used to reconstitute the Black Trumpets)
Leave Sausage loose and wrap in butcher paper
Boudin Blanc:
2.5 lbs Pork Butt
20g Kosher Salt
1 Large White Onion (sauteed until soft)
1/2 Head Roasted Garlic
2 Tbsp Cajun Seasoning
2 tsp White Pepper
3 Cups Cooked White Rice (cook in Chicken Broth)
Taste for seasoning before stuffing links
Boerewors:
2 lbs Beef
1/2 lb Pork Fat
20g Kosher Salt
10g Corriander
5g Black Pepper
5g Brown Sugar
4g Allspice
2.5g Cloves
1g Nutmeg
1/4 Cup Red Wine
Taste for seasoning before stuffing links and smoking with cherry wood
Linguica:
2.5 lbs Pork Butt
20g Kosher Salt
1/2 tsp Sugar
5 Cloves Roasted Garlic
1/2 Tbsp Sweet Paprika
1/2 Tbsp Smoked Paprika
1/2 Tbsp Hot Paprika
1/2 Tbsp Oregano
1/2 Tbsp Black Pepper
1/4 Cup Red Wine
Taste for seasoning before stuffing links and smoking with cherry wood
Can't wait to start!
It's always a hectic couple of days, but it's a good time
Edit: Turquiche
Democrats Abroad! || Vote From Abroad
So we're having some people over for dinner.
I've got chicken thighs marinating in some greek yogurt and garlic and pesto
Going to make a pesto seashell pasta salad with sun dried tomatoes, green olives, and feta cheese.
And i've bought a pavlova shell because I am a chicken about trying to make one myself, but we're topping with strawberries, blueberries, pomegranate, and cherries and fresh whipped cream.
Democrats Abroad! || Vote From Abroad
the second round of leftovers, tonight, will be pulled pork tacos with cumin crema and pico de gallo
tomorrow, pulled pork empanadas
not sure what's going inside those but probably barbecue sauce
Everything was fine at this point; the beginning. I had originally planned on taking this to our thanksgiving dinner, but I underestimated just how slow the slow cooker was, so I just let it cook all day instead and we actually got to drink some when we got home.
Mmm, cooked.
Personally, I’d say that’s brown enough to be cider town. It tasted pretty good, though next time I think I’ll go lighter on either the cloves or the oranges (might skin them before putting them in).
I just finished my pumpkin chiffon pie so that's chilling until tomorrow, at which point I'll bring out some red-wine braised short ribs ($5 a lb! Sales!), rainbow chard with bacon, glazed carrots and some crispy polenta wedges to throw it all on top of.
I grabbed it from a little independent furniture shop out here in Taiwan, who said it’s from a manufacturer in Malaysia. Not sure if they would ship as far as the US, I could probably find some time to go ask the guy we bought it from.
Democrats Abroad! || Vote From Abroad
I want to start making thai curries and most all of the curry paste recipes I find have shrimp paste as an ingredient. I would like to find a dry block that I can cut hunks off of and reconstitute as needed. Is that a thing? It seems like it is, but there are so many shrimp powders, pastes, etc. that I'm a bit lost. I just don't want to end up with a jar of wet paste that will spoil. I figure the dry stuff should last roughly forever?
That's the other problem I have. H-Mart has more shrimp products than bubba could list off and I can't understand 95% of it. Maybe I'll just look for the smallest portion of whatever looks right.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
what a world we live in!
I use XO sauce, which isn't exactly shrimp paste but is made of (predried) scallops and shrimp. It lasts foreeeeeeeeeeeeever in the fridge, as it's salted as heck--I suspect shrimp paste is the same.
Switch: SW-7603-3284-4227
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Finally, my expertise
Yes, it is a thing. You want to look for dried belacan - you can just scoop a bit out as needed, it won't go off. Recommend this brand:
TBH I don't think the wetter pastes will go off either, not in the fridge - you make shrimp paste by leaving out raw shrimp in the sun for days and days, they're basically already as 'off' as things are gonna go. But if you want something that will last you through the apocalypse, one of those jars will probably still be good in 800 years.
(XO sauce is great but has a very different flavour imo)
Thank you!
Aaanyway, I made my annual chocolate dream/cream pie for Wyborn's birthday. It's this recipe, so the cream is actually swiss meringue and the pudding is 70% dark chocolate https://www.seriouseats.com/recipes/2016/11/chocolate-cream-pie-meringue-recipe.html
Do... do not try to calculate the calories on that one. It's, uh... terrifying. But it's really really good. I browned the top a bit further with a torch, though I'll have to be a bit more careful next year as there were a couple cracks (note to self: let it cool down in an opened oven first)
Switch: SW-7603-3284-4227
My ACNH Wishlists | My ACNH Catalog
I would recommend keeping it tightly wrapped in a plastic bag or some sort of seal though, it is pungent and you don’t want your whole fridge smelling of it.
I found this out the hard way on the weekend and I was livid, it nearly ruined my pasta sauce. I guess I can buy the cheaper Italian tinned tomatoes with a clear conscience now.
Which is odd when you consider that it's very much a poor people looking for ways to make a dish of beans taste good recipe.
If ya'll aren't subscribed to The Shatner Chatner, you're really missing out.
Do you have to fry the shrimp block paste or anything before mashing it into the curry paste?
Or just add a bit of water and mush it up with a mortar and pestle?
The latter is fine. Usually when making a curry paste I'll blitz or mash all the fresh ingredients (garlic/chilis/galangal/herbs/etc) up together, then just add the shrimp paste and any other dry powders or pastes I'm using as I go, because there's enough liquid in the other ingredients to dissolve it.