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ftmftm

Prosciutto-Wrapped Cod With Chorizo and Cannellini Beans

This came out like a dream! Only problem, I trimmed a whole cod side into a thick piece and a thin piece.
Put them in at the same time but should have put the thin piece in much later, one was temping at 70 while the other was at 145!

Carne Adovada (New Mexico-style Pork with Red Chilies)

It was my turn to cook lunch at work today. No protein is cheaper or more delicious than a 5lb shoulder... made this with some Mexican rice and the Margaritas for Jerks recipe from Food52 ("serves 4 jerks"). Nothing finer!

Tyrokafteri (Hot Pepper and Cheese Dip)

I love things that are cooling and spicy at the same time and this is the absolute bomb. The cherry peppers slip out of their skin much easier than other varieties, but are a bit hard to find!

Charleston SC Ideas?

We had a nice dinner at Cru. Closed For Business is a nice beer bar.

I haven't been (but want to go) to The Ordinary, but they were in Esquire's best new restaurants 2013.

Sean Brock was the star of season two of an amazing PBS show called Mind Of A Chef. There are some good videos on the show's youtube channel.

Deviled eggs

On peelability - if you have a pressure cooker, the hard boiled egg recipe at hip pressure cooking causes them to pretty much jump out of their shell!

Paleo Diet Craze- Love it or leave it?

Hate crossfit evangelists and fad diets but I will admit that my wife has been eating paleo and since I cook each night so have I. It's been great. For one thing, getting away from starch is always good. And introducing restrictions is a GREAT way to up your cooking game, IMO. It takes work to bulk out a meal without starch.

But mostly, it's not exactly a hardship to go to the store and bring home two NY strips and a pound of asparagus and call it dinner :)

Cast Iron question.

If you get it really seriously way too hot the oil will flash into flame when you pour it in. Careful :)

Cast Iron question.

^ Hear, hear... if someone invents a soap that can strip polymerized fat, I'll be the first one lined up to buy it!

Let's talk about Portland, Maine!

There have been a fair amount of Portland topics but not all might be easily searchable because some people are looking at a bit wider area. Anyway,in them, I have hugely recommended some places in the old port (when I visit my parents in Maine with my wife we always spend the last night in the old port as a treat):

* Hugo's - I've been to a lot of places and the tasting menu at Hugo's has been some of the best food of my life. Soulful but adventurous (but not TOO adventurous), just the right amount of food, and the pairings are amazing too. $$$

* The seafood people can't go wrong with J's Oyster. Get some steamers and some oysters and some Allagash White. $$

* You can go to Duckfat for lunch. It's awesome. $

* Miyake (reviewed at serious eats) was amazing for sushi. $$$

* I really like the pulled pork sweet potato fries at Gritty's! $

Other people can mention some other places especially some that are not as seafood focused. I think Fore Street or Street and Company might be really good; I went to 555 at the holidays and wasn't really impressed.

Barcelona restaurants

You are in for a treat. Best food experience of my life. I didn't go anywhere high end, but the "everyday" food was out of this world. If you go to or stay in El Born, go to Sagardis and eat ALL THE PINTXOS.

Of course, Tickets is in Barcelona, but I'm not clear if that's a place that humans can get in to.

Seriously Delicious Holiday Giveaway: The Baking Steel

Is there REALLY any substitute for bacon?

Bacon Salt is specifically designed to have a bacon profile, and people seem to like it... never tried it myself.

any good goat recipes out there?

Myself, I took the SE "Jamaican Beef Stew" recipe and subbed goat. Mine came as bandsawed-up cubes of goat so there were bones galore; I cooked it long and picked 'em out.

http://www.seriouseats.com/2013/04/jamaican-beef-stew-with-rice-recipe.html

Portland, ME eats

Oh, and I will (at least semi-!)agree with J.W. Hamner - the fries at duckfat aren't mindblowing or anything, they're just really good fries. But I find the combination of atmosphere+beer selection+sandwiches to be a really nice time! But my current city is a little behind, so I might just be swept up by a place that's reasonably unassuming yet delicious.

Portland, ME eats

They just did a big redecorate and I haven't been since. It was trendy upscale, not loud or anything but not some ornate funeral-quiet Italian place either. Seating fairly close but not shoulder-to-shoulder. Friendly/casual, but very competent, service.

Suggest staying in the Old Port if that's not already set up. Really nice to take a nice bar crawl and stumble back to your hotel sated and tipsy! My parents live about an hour away and my wife and I always treat ourselves to a night in the old port after our holiday visits, as a reward for being bored and snowed in for 4 or 5 days.

Portland, ME eats

Copy and pasted from an earlier post:

Portland has four destinations I want to mention.

Miyake was reviewed here. Review was spot on. Amazing.

J's Oyster is kind of a cool dive that people like and has great basic food like oysters and lobster rolls.

Hugo's tasting menu has served me 2 or 3 of the 4 or 5 best meals of my life. Innovative, but soulful, and not especially challenging. Just soulful and enjoyable.

Duckfat is a downscale cool sandwich place with cool, farm-to-tableish food and duckfat fries. It is related to Hugo's.

Bonus: Novare Res is a crazy good beer bar. Interesting but not amazing food; amazing beer.

Microwaveable Pork Rinds--

Heh, my coworker got some at the dollar store. They smelled a bit like feet, but they tasted GREAT.

How to make tom kha gai like the restaurant?

Well, this is an old thread but I wanted to update for searchers.

Shrimp sauce. Found it at the Asian market, it was about $5 for a jar of grey goo. Ingredients: fermented shrimp, salt. When cooking, I went easy on it because it smells HORRIBLE. It makes fish sauce smell like a bed of roses. Even the cat didn't want to lick the spoon.

But it was actually too subtle in the final dish, and could have used a little more. But this is DEFINITELY the funk I was looking for. A nice brown, earthy, funky taste. Thanks to those who suggested it as well as everyone else!

Rich, Tart Lemon Sorbet

I was a little bit concerned because this never froze past a pretty soupy consistency in the Cuisinart despite starting with everything chilled.

Not to worry though - it definitely took its time hardening, but after a few hours in the freezer I had a beautiful, smooth sorbet! This is the first sorbet I ever made that didn't become a hateful, icy mass overnight! Thank you, Max!

No Cook Dinner Ideas

It comes out to be a little pricey but a nice mezze of things you find in the cheese, fancy meat, hummus, and olives/pickled pepper/etc section is a nice dinner. Add some crackers or toast points, lay it out nicely on a big platter, and go to town! (Apologies if any of that is things you can't eat right now!)

Are Medium Rare Burgers Better?

If I'm cooking for a crowd, let's just get fatty burgers, cook them through, and everyone is happy. Fatty meat tastes fine cooked through, and it reduces the stress.

For myself? Very lean burger, cold in the middle. Love it.

Mexican Street Corn (Elotes)

This was amazing. Publix was out of any Mexican crumbling cheese but a fairly briny, gamey Vigo feta actually provided a killer complement.

Searing question

We have a 1500 watt Wagner (claims 1350F) - you have to hold it pretty close and really take your time but it will put a sear on a steak. And on chicken skin I feel it worked a little better (if slower) than the torch - more browning, less blackened high spots.

We couldn't tell on the chicken, it's possible the heat isn't aggressive enough and you might cook the steak a little bit more.

Might want to pat it nice and dry first!

Brand new Lodge cast iron skillet - what to cook first?

Shallow fry some okra in a simple cornmeal dredge while chanting "The power of Paula Deen compels you!"

Death Valley sous vide!

I did some googling but didn't have much luck. Do you guys know which proteins begin to cook at the lowest temperatures? Or begin to experience any changes at low temps?

The sous vide folks say that salmon is good at 117 F. Is this just warm raw salmon or has something changed with the protein?

Really just curious what food would be the best choice if you wanted to stand outside on a hot day and watch something (slowly) cook from ambient temps!

foods that combine capsaicin + cooling at once?

My local supermarket has had cherry peppers and so I've been making and nom'ing mass quantities of the SE tyrokafteri, which, if you haven't tried it, sweet jebus, it's good. Use goat/sheep feta like Vigo.

Anyway I realized that things like chipotle sour cream and sriracha sour cream are also delicious. All of these things combine cooling ingredients and spicy ingredients together. Can anyone suggest other foods/dips/spreads that have heat and cooling in the same bite that I can make and shove in my mouth?

How to make tom kha gai like the restaurant?

When you go to the restaurant you get tom kha gai that is flavorful and has a nice funk - it can be a bit brown, and have some tasty red oil on top of the soup. But at home when I make it, it tastes too "clean" - bright flavors of coconut and lime and herbs, but no funk.

I have to use ginger instead of galangal and no kaffir lime, but I don't think that's it - it tastes plenty herbal. I'm not shy with the fish sauce either but that still doesn't give the depth of flavor I want.

Is there a step I'm missing, or perhaps something missing that I can shop for at the asian market or on amazon? I'm thinking there's at least an ingredient missing because I don't really have any fat in the soup and the good stuff definitely has a bit.

In the end I want more of this and less of this. Thoughts appreciated!

Smoke control in 550F oven?

Food Lab prime rib recipe for Thanksgiving, together with a simple horseradish/sour cream/buttermilk sauce. Just completely awesome. 170 F until 120 F (I actually put a probe in, made a little chart, and projected a finish time), then out and tented, back in at 550 F until seared. Really nice mahogany sear.

One problem. No fat renders at 170 F; at 550 F, a LOT rendered, hit the pan I had underneath, and smoked a LOT. (I was at a house with no V-roaster so I just put it on the top rack with a sheet pan under.) When I opened the oven to retrieve the thing, it got even way worse, yada yada, smoke alarm going off in the whole building for 1/2 hour.

Anyone have solutions for this? I thought about putting water in the pan but I'm afraid it would start to flash and cool the oven and/or moisten my crust. Thanks in advance for any tips!

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