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Thread: Watcha cookin'?

  1. #6051
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    Quote Originally Posted by hatchgreenchile View Post
    Ha ! A great avocado toast is just like a Bloody Mary. Two standard ingredients, then go wild.
    I like mine topped with a fried egg and smothered in green chile...

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  2. #6052
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    Making company pot roast tonight, using Ina Garten's recipe

  3. #6053
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    Quote Originally Posted by skaredshtles View Post
    So what's the technique with the torch? Stir the fried rice with the right hand while applying the torch with the left? How much torchin' do you need to do?

    I have a torch and am curious...
    Yup, that's basically it as far as I can tell. Wok in the right hand and torch in the left. You'd be surprised by how quickly it browns stuff that has been in the pan for a minute and come up to temperature. Kinda like how much quicker a sous vide steaks browns compared to one off the counter.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  4. #6054
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    Quote Originally Posted by Cruiser View Post
    Yup, that's basically it as far as I can tell. Wok in the right hand and torch in the left. You'd be surprised by how quickly it browns stuff that has been in the pan for a minute and come up to temperature. Kinda like how much quicker a sous vide steaks browns compared to one off the counter.
    You might be interested in a Searzall/Searzall pro for less gas taste.

  5. #6055
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    Oct 2010
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    Amazon has a bunch of cheap butane kitchen torches. I used my soldering torch at first but it has a safety feature where it turns off when angled down.

    Here's a video where Kenji uses the torch when making fried rice.

    He also uses it for most of his stir fries and chow mein

    https://youtu.be/3MQowyj_hLw

  6. #6056
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    I will be eating a lot of this in the near future.
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    Last edited by schindlerpiste; 02-07-2022 at 04:25 PM.
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  7. #6057
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    Quote Originally Posted by schindlerpiste View Post
    I will be eating a lot of this in the near future.
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    oh fuck yeah.


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  8. #6058
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    had the same idea as Schindlerpiste this past weekend.

    pulled the venison roast
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    rubbed with salt, pepper, hatch chile flakes.
    engorged it with injected melted butter.
    hit it up with mesquite smoke til 135°F
    scrounged up enough fresh ingredients for chimichurri.
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    fork tender. sublime.
    Last edited by skiSilent_skiDeep; 02-08-2022 at 11:07 AM. Reason: grammar
    style matters...

  9. #6059
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    With all the searing talk - Just a friendly reminder that a kitchen torch costs $60 and a bernzomatic from the hardware store costs $20 - and they do the exact same thing…


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  10. #6060
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    Nice!


    Today's fare was plate licking good! Grilled elk loin with roasted Brussel sprouts, candied carrots and creamy polenta.
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    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  11. #6061
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    Quote Originally Posted by schindlerpiste View Post
    Nice!


    Today's fare was plate licking good! Grilled elk loin with roasted Brussel sprouts, candied carrots and creamy polenta.
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    What time do you eat dinner, old man?!?
    Last edited by skaredshtles; 02-08-2022 at 07:41 PM.

  12. #6062
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    Wife had to get fluids last week for the second time this pregnancy because of dehydration. She had early markers for anemia and malnutrition and officially was diagnosed with hyperemesis gravidarum. Fortunately, so far the baby is healthy by all metrics.


    Any chance of us staying vegetarian went out the window, so I dove back in this weekend. Bought a fresh chicken on Saturday, butchered that afternoon and started stock overnight. Chicken and white bean soup on Sunday is tasting delicious today and my wife has been able to keep down a cup each day. The dog gets a bit of the meat picked from the carcass each night and already has decided she is too good for kibble.

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  13. #6063
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    Right!?!
    I try to eat by 5:00pm every night. It's been that way since I had my gall bladder removed. No food after 7:30.
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  14. #6064
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    Health-wise, the earlier in the evening you're done eating the better.

  15. #6065
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    Quote Originally Posted by nickwm21 View Post
    With all the searing talk - Just a friendly reminder that a kitchen torch costs $60 and a bernzomatic from the hardware store costs $20 - and they do the exact same thing…


    Sent from my iPhone using TGR Forums
    Everything is going up. Less than 2 weeks ago I paid $60 at Lowe's for bernzomatic ts8000 torch and 1 can of map gas.
    Last edited by Cruiser; 02-08-2022 at 08:16 PM.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  16. #6066
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    Mapp gas too hot for searing? I use it on creme brûlée, but haven't dared for other things.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  17. #6067
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    Indian style monkfish curry w coconut milk. Served over rice and veg was sautéed mushroom quarters w spinach.

  18. #6068
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    Chops!
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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  19. #6069
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    Jul 2005
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    Quote Originally Posted by ghosthop View Post
    Wife had to get fluids last week for the second time this pregnancy because of dehydration. She had early markers for anemia and malnutrition and officially was diagnosed with hyperemesis gravidarum. Fortunately, so far the baby is healthy by all metrics.


    Any chance of us staying vegetarian went out the window, so I dove back in this weekend. Bought a fresh chicken on Saturday, butchered that afternoon and started stock overnight. Chicken and white bean soup on Sunday is tasting delicious today and my wife has been able to keep down a cup each day. The dog gets a bit of the meat picked from the carcass each night and already has decided she is too good for kibble.

    Click image for larger version. 

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    Hope your wife is feeling ok and whatever that is I want some!


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  20. #6070
    Join Date
    Nov 2002
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    EWA
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    Made this last night - it was amazing



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    Hearty Green Salad with Spicy Peanut Chicken


    Serves 2
    50 minutes

    WHY THIS RECIPE WORKS
    A protein-and-vegetable-packed green salad is the perfect thing to make when it's too hot to do any real cooking. For our spicy peanut chicken salad, we started by making quick pickled shallot and serrano chile, and we used the brine as the acid base for the dressing. We turned part of the brine into a vinaigrette to dress the greens (napa cabbage, watercress, mint, and Thai basil), and we mixed the rest into a thicker, creamier dressing with peanut butter and chili-garlic sauce to coat the other components. In addition to cooked chicken and the pickled shallot and chile, we topped the greens with microwave-steamed broccolini, juicy mango, shredded carrot, and peanuts.


    INGREDIENTS
    ¼ cup unseasoned rice vinegar
    1 tablespoon sugar
    ¾ teaspoon table salt
    1 shallot, sliced thin and separated into rings
    1 serrano chile, stemmed, halved, seeded, and sliced thin crosswise
    6 ounces broccolini, trimmed and cut into 1-inch lengths
    ¼ cup creamy peanut butter
    1–1½ tablespoons Asian chili-garlic sauce
    2 teaspoons fish sauce
    1 small garlic clove, minced
    ½ small head napa cabbage, halved, cored, and sliced thin (4½ cups)
    1 cup watercress, torn into bite-size pieces
    ¼ cup fresh Thai basil leaves
    ¼ cup fresh mint leaves
    1 mango, peeled, pitted, and cut into ½-inch pieces
    1 carrot, peeled and shredded
    6 ounces cooked chicken, torn into 1-inch pieces (1 cup)
    ¼ cup dry-roasted peanuts, chopped fine

    BEFORE YOU BEGIN
    The shallot and serrano can be refrigerated in the pickling liquid for up to a week. Use leftover or rotisserie chicken here. Use 1½ tablespoons of chili-garlic sauce for a spicier salad. You can substitute cilantro for the Thai basil and natural peanut butter (stirred well before measuring) for the conventional peanut butter. This recipe can easily be doubled.


    INSTRUCTIONS
    Combine vinegar, sugar, and salt in small bowl. Microwave until simmering, about 1 minute. Stir in shallot and serrano. Let sit, stirring occasionally, until shallot is pink and slightly softened, about 20 minutes. Using slotted spoon, transfer shallot and serrano to large plate, leaving liquid in bowl.

    Combine broccolini and 2 tablespoons water in medium bowl. Cover and microwave until crisp-tender, 1½ to 2 minutes. Using slotted spoon, transfer broccolini to plate with shallot and serrano. Discard water. In now-empty bowl, whisk 2 tablespoons pickling liquid, peanut butter, chili-garlic sauce, and ¼ cup water until smooth. Set aside.

    Whisk fish sauce, garlic, and remaining pickling liquid in large bowl. Add cabbage, watercress, Thai basil, and mint and toss to combine. Distribute greens evenly between 2 shallow serving bowls. Sprinkle each salad with shallot and serrano. Arrange broccolini, mango, and carrot in piles atop greens. Drizzle 2 tablespoons peanut dressing over vegetables and mango in each bowl. Add chicken to remaining peanut dressing and stir to coat evenly. Top each salad with half of chicken, sprinkle with peanuts, and serve.
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  21. #6071
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    VERY nice!

    Quote Originally Posted by Cruiser View Post
    Chops!
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  22. #6072
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    Greg_o
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    Mackni paneer masala, basmati and chicken tikka.

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  23. #6073
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    Mar 2017
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    Canned smoked salmon/miso/lemon dip. Doesn't photograph too well but it's damn amazing, and a worthy contender to clam dip.

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  24. #6074
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    Honey glazed BBQ chicken

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  25. #6075
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    Greg_o
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    I need to grill some chicken asap.

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