The Official What's Cooking Thread [Food Porn]

[ratchet]

lightly curried pork loin with applesauce and apple jelly (which is made with Agar Agar so it won't melt on the hot chop)

oh... and the typical coleslaw/potato salad sides.

[NASH]

Looks delicious Ratch

[mr x]

All lookin fine. Corn is starting to taste pretty good too. Threw some on the KK last night, then ate with curried butter. Awesome.

[ratchet]

shredded pork & onion dumplings made w/eggless semolina (since I didn't have any eggs).

I tried it with a balsamic reduction for a sauce... but it was too much.
Perhaps a nice thai dipping sauce next time.

[NASH]

Those sound tasty!


Time for a little portobello burger action here...

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[Jimmy]

Nash, you make some fucking delicious looking food!

[mr x]

I've never been a big portabello burger fan but it's looking good.

[NASH]

Nash, you make some fucking delicious looking food!

Tankee! But.... it's not me. The camera makes it look good and the grill makes it taste good

[NASH]

PS: I was in the mood for something spicy earlier so I asked one of the guys in the kitchen at the Thistle to make up some crazy hot sauce to go with an order of wings. Sooooo...... the dude comes out with my order of wings and a ramekin of somewhat chunky and thick and seedy red sauce, it was INSANELY HOT. There was about 2 1/2 - 3 oz of sauce which I ate all of on 8 wings, after I stopped snorting and blowing, sweating and crying and was able to speak again I asked him how he made it...

"I used a little Dave's hot sauce in a skillet with some white balsamic, a tsp of crushed dried chilies, a reduction of pomegranate nectar to sweeten it up and 2 whole Habaneros, seeds and all"

TWO whole fucking habanero peppers in 3 oz of sauce??? Really??? A tsp of dried chilies wasn't enough??? Fuck me!!!

I was going to have dinner later on but I decided I wasn't really hungry. The pain has finally subsided but it took a few hrs. Sorry, no photos

[TimG]

No photos of you seating and crying... boo!

[Keggermeister]

I bet it will be just as hot at the other end!

[derek]

I bet it will be just as hot at the other end!

Ack!! TMI

[NASH]

That was the few hours of pain I had last night

[NASH]

Round two....

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[chalmers]

Wow!
I hope you gave the leprechaun living under that massive mushroom a nice home somewhere.

[NASH]

13 lbs salmon cured, dried, peppered and rested, about to take on some serious smoke....

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Almost had to break out the extender grates for these bad boys...

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[Jimmy]

That's a bit of salmon.

So what do you cure it with, and how do you dry it?

[NASH]

That's a bit of salmon.

So what do you cure it with, and how do you dry it?

It is. But it freezes well, it's more of a snack food with some cheeses and bread or whatever, so I hack it up into 6 oz pieces and foodsaver them. BUT these ones are all for a friend

The cure is a mixture of brown sugar, salt, bay leaves, ginger, garlic and white pepper, cure takes about 5 - 8 hrs depending on thickness of the fillet. It's not dried like jerky or anything, it's just to dry the surface to set the pellicle. Pat dry with paper towels then rest at least 2 hrs uncovered in the fridge, up to 4 hrs. If you leave them longer they will loose too much moisture. Then straight onto the grill for a cool smoking session to 135F internal. Let me know if you want the recipe.

It's like crack

[Jimmy]

That's a bit of salmon.

So what do you cure it with, and how do you dry it?

Let me know if you want the recipe.

It's like crack

Sure! You have a link for it? I should be able to maintain a temp around 150 with the weber

[NASH]

Full recipe with photos here: http://www.ns4sale.com/gourmet-kitchen/ ... trout.html" onclick="window.open(this.href);return false;

You want to smoke them indirect so I'd suggest maybe grabbing a smaller fillet and keep the coals to one side and the fillet on the other

[NASH]

Full recipe with photos here: http://www.ns4sale.com/gourmet-kitchen/ ... trout.html" onclick="window.open(this.href);return false;

You want to smoke them indirect so I'd suggest maybe grabbing a smaller fillet and keep the coals to one side and the fillet on the other

And by smaller I mean these ones are 3 - 3.5 lbs each, on sale this week at SS for $13 kg.

[Jimmy]

Sweet! I think I will give this a go on the weekend. Thanks

[Jimmy]

Full recipe with photos here: http://www.ns4sale.com/gourmet-kitchen/ ... trout.html" onclick="window.open(this.href);return false;

The finished product looks amazing!

[NASH]

Full recipe with photos here: http://www.ns4sale.com/gourmet-kitchen/ ... trout.html" onclick="window.open(this.href);return false;

The finished product looks amazing!

It's out-fucking-standing

Are you doing some?

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[Jimmy]

Never got around to it this weekend, been a little...lazy

I just need to get my ass to the grocery store to pick up the ingredients!