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Jesus loving Christ.
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Mar 13, 2015 09:15
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I gotta buy a new hacksaw so I can cut trotters lengthwise. Yay for more tools! Also, uh, I made a mistake with my purchases today and bought 4 lbs of beef marrow bones instead of 4 lbs of beef bones for a big batch of broth. I'm guessing these aren't really interchangeable? Or is there something I can do here besides make the planet's fattiest broth?
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Mar 14, 2015 17:49
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RedTonic posted:the planet's fattiest broth? I fail to see the problem  I've done beef stock with marrow bones and it's turned out good.
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Mar 14, 2015 17:58
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 Unf. Freshly steamed chicken, pork, and jalapeno tamales, awesome house salsa, and a gigantic horchata. I love Madison.
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Mar 14, 2015 18:06
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Casu Marzu posted:
Where did you get these things?! My in-laws are in Cross Plains so I'll be up that way around Easter.
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Mar 14, 2015 18:16
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RedTonic posted:I gotta buy a new hacksaw so I can cut trotters lengthwise. Yay for more tools! Roast bones, eat marrow, make stock.
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Mar 14, 2015 18:19
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EVG posted:Where did you get these things?! My in-laws are in Cross Plains so I'll be up that way around Easter. These are from El Bolillo in Monona. Saturday and Sunday mornings they have a couple big coolers full of em. Kinda pricey, but pretty dang good and they use good masa. They're also a bakery with pretty delicious authentic pasteles.
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Mar 14, 2015 18:25
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Those tamales look drat fine.Flash Gordon Ramsay posted:Roast bones, eat marrow, make stock. tarbrush posted:I fail to see the problem This's reassuring! I've only used marrow bones once or twice before.  I'm preparing beef stock for daube creole; doing a test run of the recipe later this week, then going to (I hope) make it for some visiting friends on the 3rd. I usually get my stock fixins at the grocery store, but today I got them at the market along with pounds and pounds of pork parts for tonkatsu ramen (and lardons). If I don't burn down the house, I'll take some pictures of my results.
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Mar 14, 2015 19:13
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So it looks like yelp has partnered with a couple of delivery services, so now I can order all sorts of random foods to my hotel room. This is equal parts amazing and awful. I have been in Miami for like eight days, and had lichon asado at six different restaurants. It may in fact be my favorite food. That whatever the hell they do to yuca. I have no idea what's going on with that but my God I could eat it forever. I also got really crazy the other night and called the salesperson I usually work for and demanded a roughly 50% raise. He seemed, shockingly, receptive to the idea. The company in general is going through a huge upheaval at the moment so this might actually work out. As I am now feeling the need to spend all of my free time trying to cook the perfect pork leg, some extra money and free time will be very helpful.
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Mar 14, 2015 19:41
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Who posted some recs for Copenhagen here recently, Dane? I'm here til Wednesday staying south of Nørreport station.
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Mar 15, 2015 14:35
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ahaha this show owns https://www.youtube.com/watch?v=MQGF1jYCbYQ
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Mar 15, 2015 14:59
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sweat poteto posted:Who posted some recs for Copenhagen here recently, Dane? I'm here til Wednesday staying south of Nørreport station. lunch, quintessentially old school Danish: Schønnemann at Hauser Pl., near Nørreport. The cofoco crowd (https://www.cofoco.dk) have restaurants all over town, and they're generally good and good value for money. If you want something more to-go like, go to Torvehallerne - the food halls near Nørreport - and get Ma Poules baguette with confit de canard. Or near the central station, for the best hot dog in Copenhagen, Johns Hot Dog Deli. He alternates weeks between CPH Central (by the exit to Tivoli) and Axeltorv (by the monstrosity that is the Palads cineplex, the one that looks like it was designed by a contestant on Top Chef: Just Desserts). Good cheap eating near Nørreport as well at Mon Amour in Skindergade and Höst in Nørre Farimagsgade. Manfreds & Vin, Jægersborggade on Nørrebro and their big brother across the street, Relæ are worth a visit. Bæst is a fairly new and really good italian eatery, also on Nørrebro. Depending on your budget, there are a lot of fantastic places to eat, but let me know what you're looking for and I can help out. Dane fucked around with this message at 12:23 on Mar 16, 2015 |
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Mar 15, 2015 18:02
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Thanks! Just had a huge vege burger at Halifax. We're heading over to Lund, Sweden tomorrow for a day trip but fully intend to explore Nørrebro Tuesday. Was already planning Manfreds & Vin Tues night.
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Mar 15, 2015 20:45
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sweat poteto posted:Thanks! Just had a huge vege burger at Halifax. We're heading over to Lund, Sweden tomorrow for a day trip but fully intend to explore Nørrebro Tuesday. Was already planning Manfreds & Vin Tues night. If you're into beer, there's some great beer places in Copenhagen. I only got to Fermentoren on Halmtorvet and the Mikkeler Bar on Viktoriagade when I was there, but Olbaren and Orsted Olbar should also be really good.
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Mar 15, 2015 20:53
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Xoidanor posted:You're an rear end in a top hat for making me look up what pizza steel is, find a comprehensive article and get hungry before going to bed. Still going to tinker with it but this was a 3 minute cook:  This one I did for 4 minutes  Verdict: Pizza steel is awesome.
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Mar 16, 2015 00:52
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Let's see some bottoms!
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Mar 16, 2015 01:03
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Flash Gordon Ramsay posted:Still going to tinker with it but this was a 3 minute cook: Pan pizza is better. There's nothing as awesome as the crusty bit of dough/cheese/sauce where the crust would be, if you didn't have wall to wall cheese/sauce/toppings.
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Mar 16, 2015 02:10
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Steve Yun posted:Let's see some bottoms! Flash Gordon Ramsay posted:Still going to tinker with it but this was a 3 minute cook: Indeed! What did that one cost you?
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Mar 16, 2015 02:52
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Squashy Nipples posted:Indeed! What did that one cost you? It was $75 or so with shipping. ⅜". 
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Mar 16, 2015 03:02
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toe knee hand posted:If you're into beer, there's some great beer places in Copenhagen. I only got to Fermentoren on Halmtorvet and the Mikkeler Bar on Viktoriagade when I was there, but Olbaren and Orsted Olbar should also be really good. Ørsted has dropped in quality (it's been a while, they might've picked up again), but yeah, Ølbaren on Elmegade is pretty good as is Fermentoren and Mikkeler. Oh, another sandwich/lunch tip is Disctrict Tonkin in Dr. Tværgade which has a really good banh mi. I've heard their dinner menu is worth it as well. Gorilla @ Flæsketorvet (Vesterbros meatpacking district, near the central station and right next to Fermentoren and Mikkeler) is really good bistro-style food, and Cafe Lillebror (Jarmers Plads between Nørreport and Vesterport St.) is good value for money - http://cafelillebror.dk/night-2/
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Mar 16, 2015 12:36
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It might be available in Denmark: when I was in Norway I had an excellent white pale ale by a brewer called Lervig, I think. Really good stuff.
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Mar 16, 2015 17:49
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Do we have a general Seafood thread? Last summer I over did it with smoked meats and I want to make this summer more seafood themed. My fishing prowess is developed enough that I have a reasonable chance of catching eating size fish and I have also just learned that oysters are far far less perishable that I had always assumed. We have a huge cinderblocks grill that is reconfigurable, a WSM, and a few lesser grills so I am excited to get my outdoor fish cooking on. A guy on a local fishing forum turned me on to the Iraqi method of grilling fish and I am all hot to learn more stuff like this.
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Mar 17, 2015 14:01
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bunnielab posted:Do we have a general Seafood thread? Someone should start one. I love seafood. And Lakefood. And pondfood. And creekfood.
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Mar 17, 2015 23:11
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https://www.youtube.com/watch?v=Oht9AEq1798
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Mar 18, 2015 03:00
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The best
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Mar 18, 2015 05:30
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That's an incredibly funny video!! I wish I could post it on my facebook, but at least 5 people will defriend me and I need them to stick around so I can enjoy their struggles with gluten intolerance from behind my desktop.
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Mar 18, 2015 06:51
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Yeah same here Thanks for this public service
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Mar 18, 2015 06:58
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I made chicken salad with smoked chicken yesterday and it was the best chicken salad I've ever had. That is all.
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Mar 18, 2015 17:16
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Paper With Lines posted:I made chicken salad with smoked chicken yesterday and it was the best chicken salad I've ever had. recipe or it didn't happen
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Mar 18, 2015 17:41
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I winged it but it was about as follows: One smoked chicken breast. I think mine was around half a pound. About a tablespoon and a half of may A teaspoon mustard (I used this bougey stuff but I don't know if that mattered. About two green onions, finely chopped About one medium sized stalk of celery, finely chopped. Maybe half a teaspoon of cayenne A lot of fresh pepper (I didn't realize how much of a difference a pepper grinder makes as opposed to the preground stuff) Salt to taste. I didn't use much. Here's a picture of the chicken on the grill. Sorry it isn't the focus, I was more concerned with how the steak was turning out (drastically overcooked). Here is a picture of what it looks like on a cracker. Since I was just experimenting with smoked chicken in chicken salad, I only used one breast. I'm going to make it again tonight with three.   Anyway, I highly recommend smoking chicken for this purpose.
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Mar 18, 2015 17:58
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Paper With Lines posted:I winged it but it was about as follows: HA!! now I know why it was the best chicken salad you ever had, you home-smoked your own chicken...thanks for the recipe, now I need sun and a bbq. It looks delicious.
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Mar 18, 2015 18:03
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paraquat posted:HA!! now I know why it was the best chicken salad you ever had, you home-smoked your own chicken...thanks for the recipe, now I need sun and a bbq. Who needs sun? 
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Mar 18, 2015 19:41
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^ agree. I live in Minnesota and it is 45 degrees and cloudy. If it isn't too windy after work I'll probably grill.
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Mar 18, 2015 19:59
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oke, oke, you guys win....then I just need a BBQ :-D
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Mar 18, 2015 20:33
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Screw you guys and your barbecues. I live in an apartment  Maybe I could just cook in the garage. All the street people would come eat my food.
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Mar 18, 2015 21:32
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Dane posted:Ørsted has dropped in quality (it's been a while, they might've picked up again), but yeah, Ølbaren on Elmegade is pretty good as is Fermentoren and Mikkeler. Ølbaren was a nice stop on the way to Baest for dinner last night, cheers for that. Interesting drinks, pickles and really good pizza. We seemed to wind up at Democratic for coffee & nibbles at least once a day too.
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Mar 18, 2015 22:02
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Dane - tried Jakobs latest batches of beers? The porter is amazing!
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Mar 18, 2015 23:13
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I decided the only reasonable way to handle making the Nola Cuisine guy's daube creole is to do everything in stages. Last night, I roasted the poo poo out of bones, bones, and more bones, plus veggies in some rendered beef marrow fat for good measure. Brown stock is now simmering for the next eternity. I haven't made a beef/veal bone stock in a while and forgot that I dislike the early smell of it. My sense of smell must be busted.
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Mar 18, 2015 23:44
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RedTonic posted:I decided the only reasonable way to handle making the Nola Cuisine guy's daube creole is to do everything in stages. Last night, I roasted the poo poo out of bones, bones, and more bones, plus veggies in some rendered beef marrow fat for good measure. Brown stock is now simmering for the next eternity. I haven't made a beef/veal bone stock in a while and forgot that I dislike the early smell of it. My sense of smell must be busted. Do you have a pressure cooker? I made beef/lamb bone stock in a pressure cooker the other day, and it took about 9 hours to finish, instead of the usual 24+ in a slow cooker/oven/stovetop. Came out like jello, too.
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Mar 18, 2015 23:56
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SymmetryrtemmyS posted:Do you have a pressure cooker? I made beef/lamb bone stock in a pressure cooker the other day, and it took about 9 hours to finish, instead of the usual 24+ in a slow cooker/oven/stovetop. Came out like jello, too. Mine isn't big enough, sadly. I do want to try that method in the future. Anything that saves time on a chore of a process is great! (Love jello stock. Cut it into cubes! Put it in a dumpling wrapper! Steam! Soup dumpling!  )
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Mar 19, 2015 00:11
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