The best foods on Earth are the things no one wants to eat and fat. Period. If I gave a top five, it would probably be:
Sea Urchin (Roe/Corals/Uni)
Bone Marrow
Tripe (Madrid-Style)
Pasta with butter and truffles
Snails
I like the cut of your jib. An Uni lover would really appreciate this very fortunate opportunity I stumbled upon (Uni brag time).
I was working in a remote Alaska village site (only a population of 71) on Kodiak Island during the lowest tide/best harvest day of the year. I went out for Octopi, various clams, and sea urchin with one of the locals. You could hardly take a step without stepping on one. Long story short, we were eating fresh Uni one after the other by the 5 gallon bucket full. The village elder women would just sit there knocking them back like there's no tomorrow with big smiles on their faces. It was awesome....
It was the most incredible subsistence lifestyle I have ever seen. Deer are absolutely everywhere, halibut, all species of salmon. They got it good.
I'm originally from Belgium and moved to Michigan, so I had never really tried good seafood until last year when I took a trip to New England. Raw oysters now rank up with some of my favorite things just because of that trip. In my opinion, more varieties of seafood taste better raw. Fish, Oysters, clams, and even scallops. Absolutely the best!
I suppose I can be called a "foodie", but I really don't like that term. It's too geeky for me, and I play Magic/DnD... I prefer the term "food enthusiast". I'm not much into cooking new stuff, though. Not that I can't cook, just that I don't have much patience to learn preparing new stuff. I do bake new things occasionally, though. Just recently learned to making cheesecake!
I enjoy trying out food from around the world, and I'm particularly fond of eating weird food as long as it's not alive or just plain sickening. Rue, alligator, frog, goat brains, and eyeballs are some weird stuff I already tried, but if you name it, I'd probably eat it. (I hear Rocky Mountain oysters are pretty good :P)
I think I'm kinda spoiled as far as eating weird stuff, though. I grew up eating Caribbean food, which I see many non-Eastern American people consider "exotic". Marrow, pig/cow feet, tripe, tongue, liver, and ox tail (which I love so much!) are things I eat pretty frequently, of which I see people usually giving stink eyes. I have yet to eat Trinidadian food, though, which commonly have iguana on their menus.
When I'm traveling around/on a roadtrip/in a food enthusiast mood, the first thing I look out for are the local eateries, especially specialized buffet tables. I have an addiction with stuffing myself while sampling a variety of tastes. Breakfast buffet, country buffet, fruit buffet, Italian, Japanese, Chinese... hell just mention the word buffet and my mouth starts to water. Speaking of buffet, I am dying of anticipation to pig out at an Indian/Thai buffet that opened up around my area recently for a relative's birthday.
I suppose I can be called a "foodie", but I really don't like that term. It's too geeky for me, and I play Magic/DnD... I prefer the term "food enthusiast". I'm not much into cooking new stuff, though. Not that I can't cook, just that I don't have much patience to learn preparing new stuff. I do bake new things occasionally, though. Just recently learned to making cheesecake!
I enjoy trying out food from around the world, and I'm particularly fond of eating weird food as long as it's not alive or just plain sickening. Rue, alligator, frog, goat brains, and eyeballs are some weird stuff I already tried, but if you name it, I'd probably eat it. (I hear Rocky Mountain oysters are pretty good :P)
I think I'm kinda spoiled as far as eating weird stuff, though. I grew up eating Caribbean food, which I see many non-Eastern American people consider "exotic". Marrow, pig/cow feet, tripe, tongue, liver, and ox tail (which I love so much!) are things I eat pretty frequently, of which I see people usually giving stink eyes. I have yet to eat Trinidadian food, though, which commonly have iguana on their menus.
When I'm traveling around/on a roadtrip/in a food enthusiast mood, the first thing I look out for are the local eateries, especially specialized buffet tables. I have an addiction with stuffing myself while sampling a variety of tastes. Breakfast buffet, country buffet, fruit buffet, Italian, Japanese, Chinese... hell just mention the word buffet and my mouth starts to water. Speaking of buffet, I am dying of anticipation to pig out at an Indian/Thai buffet that opened up around my area recently for a relative's birthday.
Brains are surprisingly good. I've only had them a few times (and they've always been pig) but I've always loved them. Same for the unwanted cuts of the pig. There's an upscale restaurant/bar near me that serves deep fried pig tail as an appetizer and it's freaking wonderful. The same meaty texture as oxtail but with a crispy coating that tastes like a cross between bacon and pork rinds. Amazing bar food!
I don't consider myself to be an expert on barbecue, but I did work at a barbecue restaurant - so I think I'm a little knowledgeable on the subject. I can't tell you my old store's rub, but for our briskets we did a memphis style rub and used a half oak, half cherry wood mix. 208 degrees for 18 hours, but we cheated and used a gas/wood smoker that regulated the temperature and rotated the meat on racks for us (most barbecue restaurants cheat like this).
You can really smoke with just about any non-poisonous, non-pine tree wood, Oak is a surprisingly mild wood that can be used with any other wood to mellow the flavor. Fruit trees are sweeter, oak is mellow, hickory is strong, and 100% mesquite wood is asking for pain.
Seriously, mesquite wood is a world of it's own in terms of flavor. Just don't do pure mesquite. It hurts
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For the us who are still in it and still in the journey, send warm blessings.
- We will continue to walk down this path until eternity.
I don't consider myself to be an expert on barbecue, but I did work at a barbecue restaurant - so I think I'm a little knowledgeable on the subject. I can't tell you my old store's rub, but for our briskets we did a memphis style rub and used a half oak, half cherry wood mix. 208 degrees for 18 hours, but we cheated and used a gas/wood smoker that regulated the temperature and rotated the meat on racks for us (most barbecue restaurants cheat like this).
You can really smoke with just about any non-poisonous, non-pine tree wood, Oak is a surprisingly mild wood that can be used with any other wood to mellow the flavor. Fruit trees are sweeter, oak is mellow, hickory is strong, and 100% mesquite wood is asking for pain.
Seriously, mesquite wood is a world of it's own in terms of flavor. Just don't do pure mesquite. It hurts
You've officially piqued my curiosity! Is it a burning pain like from spiciness, or a "too much smoke" pain, or something else entirely?
Brains are surprisingly good. I've only had them a few times (and they've always been pig) but I've always loved them. Same for the unwanted cuts of the pig. There's an upscale restaurant/bar near me that serves deep fried pig tail as an appetizer and it's freaking wonderful. The same meaty texture as oxtail but with a crispy coating that tastes like a cross between bacon and pork rinds. Amazing bar food!
Goat brains tasted and were textured much like snail/oyster. They're also fairly high-priced. Do pig brains taste the same? What about price range?
I've never tried pig tail fried. Should try that one day
Anyway, I made a little tier list of Latino/Caribbean foods based on my preference:
1. Brazilian- If you haven't been to a churrascaria, go. Now. Imagine being served all types of meat cuts, from sausage, fire-roasted Filet Mignon, spiced duck, to rabbit, while having all the fried bananas, seasoned rice, and salad you want. Expensive, but weeeell worth it.
2. Peruvian- Two words. Arroz. Chaufa. Think fried rice with a crap-load of seafood items shoved in there with some Western spice added. They have some other decent stuff, but this is what I'd recommend for a first try. Gets lots of style points for its unusual but awesome Asian/Latino taste.
3. Dominican/Puerto Rican/Jamaican/Panamanian/Nicaraguan/Hatian- I'm gonna play a little favoratism here. I grew up with this kinda stuff, so I can't help it Their style are really similar, with Dominican/PR using a garlic/onion/tomato sauce base, and Jamaican using curry/garlic/onion, all of them using just about any parts of beef, chicken, goat,and pork (except for Jamaican). All of them use a huge variety of beans and bell peppers, but Jamaican ones will have the much spicier stuff. Their fried/fast foods are awesome (cod fritters, beef/chicken patties, fried plantains, fried yucca) and their sweets are damn good too (Johnny cakes, coconut candy, fruit bread, milk candy, and if you're lucky enough, you can try the world wonder that is Dominican cake). Surprisingly lacking in seafood, though, save for Cod fish and smoked blackfish. If you're looking for the all-around Latino or Caribbean taste, go Dominican/PR/Jamaican.
Panamanian and Nicaraguan food are extremely similar to Dominican/PR, with more corn/seafood and less pepper/beans/goat. Hatian food is something like Dominican food as well, but they use some different spices here and there.
4. Argentinian/Colombian- Argentinians are known for their steakhouses, but the variety is pretty small. Still, steak is steak, and they serve churrasco cuts which are big, well textured, and inexpensive. Colombian food is pretty basic stuff like white rice, beans, and lightly seasoned meat/chicken/sausage. Bandera Paiza, though, is great on a hungry day. Big cuts of beef, sausage, pork rinds, fried/scrambled eggs, and a serving of rice and beans for $7? Hell. Yes. You're not gonna find any weird stuff, so if you just want a straightforward Latino taste, this is the way to go.
5. Mexican/Northern Central American- Eh, basically wrap anything in a tortilla, and you got Mexican food. Not a fan of tortillas, though. Kinda tasteless. Their sauces are really good and spicy, which I really like. I find myself stealing sauce from Mexican restaurants to use on the food I like.
6. Cuban- You're not gonna find much variety here. I find this food pretty overrated and overpriced. Just basic rice+beans+lemon peppered meat, and sandwiches made in Cuban bread. I suppose an American-embargoed island is bound to use little variety in their food... still, their fried food/pastries are good, and you can't go wrong with a handful of croquetas.
Goat brains tasted and were textured much like snail/oyster. They're also fairly high-priced. Do pig brains taste the same? What about price range?
Interesting! How were the goat brains cooked? Were they chewy like a snail typically is? I've only had pork brains fried, and the texture is the worst part for me. It's not bad, but it's a little mushy and a little mealy, almost like tapioca pudding. The taste is "porky" (sounds funny but that's the best way I can describe it, you can tell it's pig you're eating) but still very minerally like a lot of organ meats are. Price was pretty reasonable as I recall.
Interesting! How were the goat brains cooked? Were they chewy like a snail typically is? I've only had pork brains fried, and the texture is the worst part for me. It's not bad, but it's a little mushy and a little mealy, almost like tapioca pudding. The taste is "porky" (sounds funny but that's the best way I can describe it, you can tell it's pig you're eating) but still very minerally like a lot of organ meats are. Price was pretty reasonable as I recall.
It was at a Pakistani place, so the goat brains were pot-roasted in some red chili/tomato sauce, but I could definitely taste out the goat. They were smooth and chewy like snails on the outside, but in the inside it was mushy and gritty, like the way you described the pork brains. The taste was definitely not goaty, though!
You've officially piqued my curiosity! Is it a burning pain like from spiciness, or a "too much smoke" pain, or something else entirely?
I think the best way to describe it is BOLD. It's got a very powerful taste that, when used right, adds a very nice earthy taste. When you use it wrong, it completely overpowers the taste of the meat - I find that it tastes like chewing on a nice, meaty slab of tree. Contrast that with oak, which produces a strong smoky taste that doesn't easily overpower the meat.
I generally found that slow smoking a brisket with mesquite wood only is dangerous. A long dose of pure mesquite smoke (18 hours) pretty much oversaturates the flavor. It also burns pretty hot, so barbecuing with it can be pretty tricky. There's a way to get it right, but I haven't found it yet. As such, I mix it with oak in a 2:1 oak:mesquite ratio
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- We will continue to walk down this path until eternity.
The best foods on Earth are the things no one wants to eat and fat. Period. If I gave a top five, it would probably be:
...
Mind you, I love a lot of foods and cuisines. These are just the first five or so that come to mind when I think about great dishes I have had. Some other great dishes include:
...
I don't know why I took such an Asian turn there...
If I may ask, are you Asian? If not, 'ethnically', what are you? How did you get started on this host of different cuisines and dishes?
By the way, I love how you love (what I reckon to be) awesome food!
I suppose I would consider myself one, though I'm more of an eater than a cooker. I enjoy cooking and have some talent for it (at least according to the people I cook for), but I generally cook for functionality, frugality, convenience, etc.
Likewise.
I like to keep stuff simple. It could be that my laziness transcends that desire for different or tasty.
I also have a weird gap in my skills for ethnic cuisine; for some reason every time I've tried to make "traditionally ethnic" foods (from the American perspective) like Chinese, Indian, etc. it has come out poorly.
Well, practice makes perfect! Cooking isn't exactly like riding a bike, unfortunately.
I was born and raised in the deep south (Mississippi), so I have very strong feelings about and biases toward regional cuisine (my passionate opinions about biscuits and gravy can be seen in this thread). I adore BBQ of all types, but I'll fight to the death arguing that Memphis style (dry rub, no sauce) is superior to everything else. Don't even get me started on mustard-based BBQ sauce, though! My family was also very big into cajun and creole food, so I love making many of the classics of that region (red beans and rice, jambalaya, etc.). Proper fried chicken is nearer to art than food in my mind, and I've been perfecting that recipe since my grandmother taught me hers as a teenager.
Interesting, interesting.
Hey, what do you think about Deep South cuisine in general? It sounds absolutely scrumptious or worth trying but, in light of literature, it seems good/bad more than good.
As for eating out, I enjoy trying strange things when I have the opportunity (I even made a thread about it). When funds permit, my girlfriend and I love high end and celebrity chef restaurants. We usually do that about once a year. Our current obsession is Barbara Lynch, who has a number of fantastic restaurants in our area. I'm certainly not above eating at a food truck, though. For me it all depends on the type of food; I don't want my ribs served at a place with table cloths, for example.
Again, interesting. You seem to be someone who knows how to have a good time and show others a good time; very knowledgeable and experienced indeed!
I'd love for there to be more high-end stuff here, in Australia, but I also would love more money. I also like more (American-style) diners, late-night dining, and classier-but-affordable dining (too many crummy cafes, fast-food joints, more-of-the-same, etc.).
One day I'd like to own and run a restaurant or place that serves food (that is in fact food).
I also enjoy reading about food and following the "industry" as it were. Some of my other favorite chefs (for cuisine, writing, shows, etc.) are Anthony Bordain, John Besh, and Alton Brown.
Ah, *envy*. I don't have the motivation/time/energy/direction to follow the industry or any chefs. Who's good? Who's not? How do you get into that?
Anyone here dine at any Michelin-starred restaurants or particularly good places? I've only been to a number in Japan, the United Kingdom, Switzerland (a sad and lonely one), China/Hong Kong, France, and New York (:().
Also, anyone here a baker or fan of baking or baked goods? What are your favourite things? Any special secrets (techniques, recipes, pro tips, etc.)?
Also, anyone here a baker or fan of baking or baked goods? What are your favourite things? Any special secrets (techniques, recipes, pro tips, etc.)?
I was a professional baker for 10 years under the tutelage of some brilliant german pastry chefs.
I think my favorite thing to make is classic puff pastry and croissant (same technique, one contains yeast the other doesn't). Cream puffs are a close second. So easy and classic. I usually fill them with fresh pastry cream and dip in a rich ganache followed by a dusting of powdered sugar (essentially a round eclair). If you don't dig chocolate, brush on simple syrup and dust with powdered sugar/cinnamon/nutmeg. I like to make eggnog flavored ones during the holidays.
Cheesecake is my specialty, though it doesn't take long to figure those out. My favorite that I've developed was a praline cheesecake with a ginger snap/pecan crust. You essentially take your favorite basic new york style cheese cake and sub brown sugar for most of the granular sugar and add some rum or interesting liquor (Frangelico is nice). Perhaps add a little vanilla bean. Top with a fresh caramel sauce (preferably one which contains cream and a little lemon juice) and pecan pralines (preferably homemade though you can probably buy them). Important cheesecake technique note: Always bake cheesecake in a water bath. Use foil to keep the water from getting into contact with the springform pan. This will help prevent the cake from cracking and provide plenty of humidity. You should let the cake cool slowly in the oven with the door slightly ajar to prevent the same.
If you are interested in baking, buy "The Professional Pastry Chef". It isn't cheap but it is all you need. The latest edition is massive, though you still may be able to pick up the older more compact edition. You have to be good with conversions as the recipes are often for commercial quantities. Measurements are by weight (as it should be) but every half way serious baker should have a scale. It is arguably more of a science than an art in many ways. If you still want to use cups and spoons (shudder), all conversions are provided in the book.
I cook a lot, usually Asian food or Cajun/Creole food. Lots of family recipes for the latter. Lots of recipes from my friend for the former. I make jambalaya, red beans and rice, boudin balls, sauce piquante, pho, vietnamese spring rolls, pot stickers, dumplings. Mmm, I love it.
I'm also a huge fan of cheese. But it's so expensive here in the States. When I was in France, I loved getting all kinds of cheese every few days. I wish I could find the selection that I was able to get there at my local stores. I need some Iraty.
I'm trying my hand at a spinach soufflé this week. I like French cuisine as well, having tried duck a l'orange and a few other French traditional dishes.
I like to keep stuff simple. It could be that my laziness transcends that desire for different or tasty.
This may just be personal rationalization, but I think part of it is that there's a much wider gap between "bad" and "good" food than there is between "good" and "great" food. After cooking a pork loin, deglazing the pan with apple brandy and adding chopped pecans to make a reduction would be delicious, but to me it wouldn't be "that much better" than the pork loin by itself, if that makes any sense. For everyday meals, the extra effort (both in preparation and cleanup) required to bump things up to the next level just doesn't seem worth it. I don't think that's laziness, but rather sensible restraint. Special occasions are obviously an exception.
Hey, what do you think about Deep South cuisine in general? It sounds absolutely scrumptious or worth trying but, in light of literature, it seems good/bad more than good.
Obviously I'm biased, but I honestly think that you'd be hard pressed to find a regional style of cuisine that surpasses Deep South in terms of satisfying, "rib-sticking", umami-packed flavors. Other styles are certainly spicier and showcase a broader range of flavors, but to me classic Southern dishes are the quintessential comfort foods. Scrumptious is a very good word for it!
In a lot of ways these qualities are at odds with current treads in healthful cooking and have resulted in Southern cuisine being vilified in these times of rampant obesity and diabetes. Southern cuisine uses tons of butter, lard, salt, and sugar, and focuses heavily on pan and deep frying at means of cooking. It's almost certainly not a good idea to eat "classicly Southern" foods for every meal of every day, but as a treat they are wonderful.
One of the biases that I've inherited from reading books by chefs is that the most skillful types of cooking tend to be those that originated with poor people and make use of lesser-quality ingredients. The point being that anybody can make a piece of Kobe beef taste good by simply not messing with it. Making a tough, stringy cut of meat like pork shoulder or a "dirty" animal like catfish into something delicious takes much more in terms of time and skill. That's a big part of my love for Southern, Cajun, and to a lesser extent (solely because of lack of sufficient exposure), Caribbean styles of cooking.
Ah, *envy*. I don't have the motivation/time/energy/direction to follow the industry or any chefs. Who's good? Who's not? How do you get into that?
I'm certainly not as tuned in as I could be, and I don't follow things religiously. I learned some of the famous names by reading books by Anthony Bourdain, and I try to follow the James Beard Foundation Awards to get a sense of who's being tapped as "big" each year.
Among the ones that I'm familiar with, I'd say a "good" list includes Barbara Lynch (Boston), Wylie Dufresne (NYC), Tony Maws (Cambridge), Grant Achatz (Chicago), and John Besh (New Orleans).[/quote]
Anyone here dine at any Michelin-starred restaurants or particularly good places? I've only been to a number in Japan, the United Kingdom, Switzerland (a sad and lonely one), China/Hong Kong, France, and New York (:().
My short list of awesome places would be True Blue in Singapore, which was featured on an episode of Bizarre Foods on the Travel Channel; Craigie On Main in Cambridge, which is Tony Maws' restaurant; and Menton in Boston, which is Barbara Lynch's restaurant. My best friend (also a foodie) and I have promised each other that when we graduate (we're both in PhD programs) we'll celebrate by going to The French Laundry, which Anthony Bourdain called, "the best restaurant ever, period."
My best friend (also a foodie) and I have promised each other that when we graduate (we're both in PhD programs) we'll celebrate by going to The French Laundry, which Anthony Bourdain called, "the best restaurant ever, period."
Great plan. I still go to the website and drool over the menu and I'll likely keep doing so until I can get back to that restaurant. Truly one of the all time greats. Bourdain ought to know...
Great plan. I still go to the website and drool over the menu and I'll likely keep doing so until I can get back to that restaurant. Truly one of the all time greats. Bourdain ought to know...
Oh that's awesome! Do you remember any of the highlights from your trip? A few of the places I've done tasting menus have given me copies at the end of the night to remember; do they do something similar?
Also, your post nearly made my jaw drop I have absolutely no experience with baking or pastries, but I certainly do love them!
Oh that's awesome! Do you remember any of the highlights from your trip? A few of the places I've done tasting menus have given me copies at the end of the night to remember; do they do something similar?
I wish I would have thought of that, it never occurred to me to grab commemorative menus. The menu has changed a bit since our last trip, I took notes, but I'll have to find them. The whole trip was exceptional (and exceptionally expensive).
To be honest, the highlight of the trip was the day of wine tasting. I plotted out some of our favorites and we rented a car and driver to haul us around. Usually we have to fight over who's driving. The driver was good at maximizing our stops and suggesting some lesser known quirky spots. Stags' Leap (not to be confused with Stag's Leap) was my favorite spot, not to mention one of the greatest cabs in the 75 to 100 dollar range. We had a lengthy tour (only 4 of us) and it does require a reservation. The place is surreal.
I highly recommend Redd, a newer restaurant in Yountville. They picked up one star but it was some of the best food I've ever had. Best pork belly ever. I also recommend Bottega, Michael Chiarello's place in Yountville. No stars, as it's more of an after work good time, relaxed restaurant. The Raviolo with quail egg, brown butter, and an insanely generous portion of black truffle was to die for. The outdoor seating was very chill and the sommelier was real cool and chatted us up about local wines. She started bringing us some really good residual glasses from unfinished magnums she thought were exceptional.
I so love it down there. Crazy expensive but you really feel like a king the whole time.
Ox tail makes the most awesome of stews imaginable. Sheep brains are okay if you can look past the sheeps head. I would personally not risk eating pork brains as if the pig is not raised in adequate conditions their could get some worms in the head which is not very good.
Amazing bar food!
Where I live it is one of the most expensive of meats you can buy. Right up their with a leg of lamb and fillets.
Is their anyone doing home made sausages in this thread because after reading charcuterie the art of smoking, curing and salting I must say I'm intrigued.
I have made my own bacon and I must say it was wonderful and actually quiet cheap if you make it yourself.
Also, anyone here a baker or fan of baking or baked goods? What are your favourite things? Any special secrets (techniques, recipes, pro tips, etc.)?
One word
Lard
I add it to all my breads and it gives them a golden brown hue and a delicious crunchy texture
Ox tail makes the most awesome of stews imaginable.
You got that right! The broth let out by the tail is so thick, it's almost like someone added cream in there.
Speaking of odd beef parts, I just recently tried beef cheeks after my brother confused the meat package for chuck beef (lol), and I have to say, it is the new chuck beef for me. It's a little chewier, has more rind, and takes longer to braise/pot roast, but it taste almost the same and is much cheaper. This is my new beef hook for now on!
One word
Lard
I add it to all my breads and it gives them a golden brown hue and a delicious crunchy texture
Can't say I've tried baking with lard before. I used to use crisco, till I found out it was a big tub of hydrogenated oil...
On a separate note, I finally got to go to the Thai/Indian buffet. Turns out the Thai menu got cut out a couple a months ago... BUT, the buffet included all the naan and tandoori chicken we wanted, on top of what was available at the buffet table. The table didn't really have much, but I think it's well worth $13 for all that tandoori chicken, rice, beans, and naan. Indian food is usually much more expensive for a single plate alone.
Agh, that's what I figured. Saturated fats aren't very healthy either... oh well. I'll just stick to corn/peanut oil for now.
No, but they certainly are delicious I think it's another "moderation is key" kind of things. You shouldn't be cooking everything with lard, but as a special occasion treat it probably won't kill you.
No, but they certainly are delicious I think it's another "moderation is key" kind of things. You shouldn't be cooking everything with lard, but as a special occasion treat it probably won't kill you.
Oh, I know that. It's just I really don't usually buying ingredients unless I'm gonna use it frequently, or I can exhaust it all in one session. I use corn/peanut oil pretty much everyday. Lard? Eh, I really can't see myself using it too much.
That being said, I'll at least give lard a shot. If it makes my stuff taste that much more amazing, then I wouldn't mind putting some extra money into my baking experience.
That being said, I'll at least give lard a shot. If it makes my stuff taste that much more amazing, then I wouldn't mind putting some extra money into my baking experience.
You won't regret it, especially if you're coming from Crisco. Just my 2c.
Oh, I know that. It's just I really don't usually buying ingredients unless I'm gonna use it frequently, or I can exhaust it all in one session. I use corn/peanut oil pretty much everyday. Lard? Eh, I really can't see myself using it too much.
That being said, I'll at least give lard a shot. If it makes my stuff taste that much more amazing, then I wouldn't mind putting some extra money into my baking experience.
Right there with you my friend One of my biggest "gripes" so to speak with recipes is the issue of buying one-shot ingredients. I'm much happier keeping a few staples and being inventive.
I like the cut of your jib. An Uni lover would really appreciate this very fortunate opportunity I stumbled upon (Uni brag time).
I was working in a remote Alaska village site (only a population of 71) on Kodiak Island during the lowest tide/best harvest day of the year. I went out for Octopi, various clams, and sea urchin with one of the locals. You could hardly take a step without stepping on one. Long story short, we were eating fresh Uni one after the other by the 5 gallon bucket full. The village elder women would just sit there knocking them back like there's no tomorrow with big smiles on their faces. It was awesome....
It was the most incredible subsistence lifestyle I have ever seen. Deer are absolutely everywhere, halibut, all species of salmon. They got it good.
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I enjoy trying out food from around the world, and I'm particularly fond of eating weird food as long as it's not alive or just plain sickening. Rue, alligator, frog, goat brains, and eyeballs are some weird stuff I already tried, but if you name it, I'd probably eat it. (I hear Rocky Mountain oysters are pretty good :P)
I think I'm kinda spoiled as far as eating weird stuff, though. I grew up eating Caribbean food, which I see many non-Eastern American people consider "exotic". Marrow, pig/cow feet, tripe, tongue, liver, and ox tail (which I love so much!) are things I eat pretty frequently, of which I see people usually giving stink eyes. I have yet to eat Trinidadian food, though, which commonly have iguana on their menus.
When I'm traveling around/on a roadtrip/in a food enthusiast mood, the first thing I look out for are the local eateries, especially specialized buffet tables. I have an addiction with stuffing myself while sampling a variety of tastes. Breakfast buffet, country buffet, fruit buffet, Italian, Japanese, Chinese... hell just mention the word buffet and my mouth starts to water. Speaking of buffet, I am dying of anticipation to pig out at an Indian/Thai buffet that opened up around my area recently for a relative's birthday.
Brains are surprisingly good. I've only had them a few times (and they've always been pig) but I've always loved them. Same for the unwanted cuts of the pig. There's an upscale restaurant/bar near me that serves deep fried pig tail as an appetizer and it's freaking wonderful. The same meaty texture as oxtail but with a crispy coating that tastes like a cross between bacon and pork rinds. Amazing bar food!
You can really smoke with just about any non-poisonous, non-pine tree wood, Oak is a surprisingly mild wood that can be used with any other wood to mellow the flavor. Fruit trees are sweeter, oak is mellow, hickory is strong, and 100% mesquite wood is asking for pain.
Seriously, mesquite wood is a world of it's own in terms of flavor. Just don't do pure mesquite. It hurts
Whether it's a comedy or a tragedy, if there is cheering, the story will continue on.
Just like the many lives.
For the us who are still in it and still in the journey, send warm blessings.
- We will continue to walk down this path until eternity.
You've officially piqued my curiosity! Is it a burning pain like from spiciness, or a "too much smoke" pain, or something else entirely?
I've never tried pig tail fried. Should try that one day
Anyway, I made a little tier list of Latino/Caribbean foods based on my preference:
1. Brazilian- If you haven't been to a churrascaria, go. Now. Imagine being served all types of meat cuts, from sausage, fire-roasted Filet Mignon, spiced duck, to rabbit, while having all the fried bananas, seasoned rice, and salad you want. Expensive, but weeeell worth it.
2. Peruvian- Two words. Arroz. Chaufa. Think fried rice with a crap-load of seafood items shoved in there with some Western spice added. They have some other decent stuff, but this is what I'd recommend for a first try. Gets lots of style points for its unusual but awesome Asian/Latino taste.
3. Dominican/Puerto Rican/Jamaican/Panamanian/Nicaraguan/Hatian- I'm gonna play a little favoratism here. I grew up with this kinda stuff, so I can't help it Their style are really similar, with Dominican/PR using a garlic/onion/tomato sauce base, and Jamaican using curry/garlic/onion, all of them using just about any parts of beef, chicken, goat,and pork (except for Jamaican). All of them use a huge variety of beans and bell peppers, but Jamaican ones will have the much spicier stuff. Their fried/fast foods are awesome (cod fritters, beef/chicken patties, fried plantains, fried yucca) and their sweets are damn good too (Johnny cakes, coconut candy, fruit bread, milk candy, and if you're lucky enough, you can try the world wonder that is Dominican cake). Surprisingly lacking in seafood, though, save for Cod fish and smoked blackfish. If you're looking for the all-around Latino or Caribbean taste, go Dominican/PR/Jamaican.
Panamanian and Nicaraguan food are extremely similar to Dominican/PR, with more corn/seafood and less pepper/beans/goat. Hatian food is something like Dominican food as well, but they use some different spices here and there.
4. Argentinian/Colombian- Argentinians are known for their steakhouses, but the variety is pretty small. Still, steak is steak, and they serve churrasco cuts which are big, well textured, and inexpensive. Colombian food is pretty basic stuff like white rice, beans, and lightly seasoned meat/chicken/sausage. Bandera Paiza, though, is great on a hungry day. Big cuts of beef, sausage, pork rinds, fried/scrambled eggs, and a serving of rice and beans for $7? Hell. Yes. You're not gonna find any weird stuff, so if you just want a straightforward Latino taste, this is the way to go.
5. Mexican/Northern Central American- Eh, basically wrap anything in a tortilla, and you got Mexican food. Not a fan of tortillas, though. Kinda tasteless. Their sauces are really good and spicy, which I really like. I find myself stealing sauce from Mexican restaurants to use on the food I like.
6. Cuban- You're not gonna find much variety here. I find this food pretty overrated and overpriced. Just basic rice+beans+lemon peppered meat, and sandwiches made in Cuban bread. I suppose an American-embargoed island is bound to use little variety in their food... still, their fried food/pastries are good, and you can't go wrong with a handful of croquetas.
Interesting! How were the goat brains cooked? Were they chewy like a snail typically is? I've only had pork brains fried, and the texture is the worst part for me. It's not bad, but it's a little mushy and a little mealy, almost like tapioca pudding. The taste is "porky" (sounds funny but that's the best way I can describe it, you can tell it's pig you're eating) but still very minerally like a lot of organ meats are. Price was pretty reasonable as I recall.
I think the best way to describe it is BOLD. It's got a very powerful taste that, when used right, adds a very nice earthy taste. When you use it wrong, it completely overpowers the taste of the meat - I find that it tastes like chewing on a nice, meaty slab of tree. Contrast that with oak, which produces a strong smoky taste that doesn't easily overpower the meat.
I generally found that slow smoking a brisket with mesquite wood only is dangerous. A long dose of pure mesquite smoke (18 hours) pretty much oversaturates the flavor. It also burns pretty hot, so barbecuing with it can be pretty tricky. There's a way to get it right, but I haven't found it yet. As such, I mix it with oak in a 2:1 oak:mesquite ratio
Whether it's a comedy or a tragedy, if there is cheering, the story will continue on.
Just like the many lives.
For the us who are still in it and still in the journey, send warm blessings.
- We will continue to walk down this path until eternity.
By the way, I love how you love (what I reckon to be) awesome food!
Likewise.
I like to keep stuff simple. It could be that my laziness transcends that desire for different or tasty.
Well, practice makes perfect! Cooking isn't exactly like riding a bike, unfortunately.
Interesting, interesting.
Hey, what do you think about Deep South cuisine in general? It sounds absolutely scrumptious or worth trying but, in light of literature, it seems good/bad more than good.
Again, interesting. You seem to be someone who knows how to have a good time and show others a good time; very knowledgeable and experienced indeed!
I'd love for there to be more high-end stuff here, in Australia, but I also would love more money. I also like more (American-style) diners, late-night dining, and classier-but-affordable dining (too many crummy cafes, fast-food joints, more-of-the-same, etc.).
One day I'd like to own and run a restaurant or place that serves food (that is in fact food).
Ah, *envy*. I don't have the motivation/time/energy/direction to follow the industry or any chefs. Who's good? Who's not? How do you get into that?
Anyone here dine at any Michelin-starred restaurants or particularly good places? I've only been to a number in Japan, the United Kingdom, Switzerland (a sad and lonely one), China/Hong Kong, France, and New York (:().
Also, anyone here a baker or fan of baking or baked goods? What are your favourite things? Any special secrets (techniques, recipes, pro tips, etc.)?
I was a professional baker for 10 years under the tutelage of some brilliant german pastry chefs.
I think my favorite thing to make is classic puff pastry and croissant (same technique, one contains yeast the other doesn't). Cream puffs are a close second. So easy and classic. I usually fill them with fresh pastry cream and dip in a rich ganache followed by a dusting of powdered sugar (essentially a round eclair). If you don't dig chocolate, brush on simple syrup and dust with powdered sugar/cinnamon/nutmeg. I like to make eggnog flavored ones during the holidays.
Cheesecake is my specialty, though it doesn't take long to figure those out. My favorite that I've developed was a praline cheesecake with a ginger snap/pecan crust. You essentially take your favorite basic new york style cheese cake and sub brown sugar for most of the granular sugar and add some rum or interesting liquor (Frangelico is nice). Perhaps add a little vanilla bean. Top with a fresh caramel sauce (preferably one which contains cream and a little lemon juice) and pecan pralines (preferably homemade though you can probably buy them). Important cheesecake technique note: Always bake cheesecake in a water bath. Use foil to keep the water from getting into contact with the springform pan. This will help prevent the cake from cracking and provide plenty of humidity. You should let the cake cool slowly in the oven with the door slightly ajar to prevent the same.
If you are interested in baking, buy "The Professional Pastry Chef". It isn't cheap but it is all you need. The latest edition is massive, though you still may be able to pick up the older more compact edition. You have to be good with conversions as the recipes are often for commercial quantities. Measurements are by weight (as it should be) but every half way serious baker should have a scale. It is arguably more of a science than an art in many ways. If you still want to use cups and spoons (shudder), all conversions are provided in the book.
Bon appetit!
I'm also a huge fan of cheese. But it's so expensive here in the States. When I was in France, I loved getting all kinds of cheese every few days. I wish I could find the selection that I was able to get there at my local stores. I need some Iraty.
I'm trying my hand at a spinach soufflé this week. I like French cuisine as well, having tried duck a l'orange and a few other French traditional dishes.
Indeed, just gottta keep on keepin' on
Obviously I'm biased, but I honestly think that you'd be hard pressed to find a regional style of cuisine that surpasses Deep South in terms of satisfying, "rib-sticking", umami-packed flavors. Other styles are certainly spicier and showcase a broader range of flavors, but to me classic Southern dishes are the quintessential comfort foods. Scrumptious is a very good word for it!
In a lot of ways these qualities are at odds with current treads in healthful cooking and have resulted in Southern cuisine being vilified in these times of rampant obesity and diabetes. Southern cuisine uses tons of butter, lard, salt, and sugar, and focuses heavily on pan and deep frying at means of cooking. It's almost certainly not a good idea to eat "classicly Southern" foods for every meal of every day, but as a treat they are wonderful.
One of the biases that I've inherited from reading books by chefs is that the most skillful types of cooking tend to be those that originated with poor people and make use of lesser-quality ingredients. The point being that anybody can make a piece of Kobe beef taste good by simply not messing with it. Making a tough, stringy cut of meat like pork shoulder or a "dirty" animal like catfish into something delicious takes much more in terms of time and skill. That's a big part of my love for Southern, Cajun, and to a lesser extent (solely because of lack of sufficient exposure), Caribbean styles of cooking.
Dawww
Awesome!
I'm certainly not as tuned in as I could be, and I don't follow things religiously. I learned some of the famous names by reading books by Anthony Bourdain, and I try to follow the James Beard Foundation Awards to get a sense of who's being tapped as "big" each year.
Among the ones that I'm familiar with, I'd say a "good" list includes Barbara Lynch (Boston), Wylie Dufresne (NYC), Tony Maws (Cambridge), Grant Achatz (Chicago), and John Besh (New Orleans).[/quote]
My short list of awesome places would be True Blue in Singapore, which was featured on an episode of Bizarre Foods on the Travel Channel; Craigie On Main in Cambridge, which is Tony Maws' restaurant; and Menton in Boston, which is Barbara Lynch's restaurant. My best friend (also a foodie) and I have promised each other that when we graduate (we're both in PhD programs) we'll celebrate by going to The French Laundry, which Anthony Bourdain called, "the best restaurant ever, period."
Great plan. I still go to the website and drool over the menu and I'll likely keep doing so until I can get back to that restaurant. Truly one of the all time greats. Bourdain ought to know...
Oh that's awesome! Do you remember any of the highlights from your trip? A few of the places I've done tasting menus have given me copies at the end of the night to remember; do they do something similar?
Also, your post nearly made my jaw drop I have absolutely no experience with baking or pastries, but I certainly do love them!
I wish I would have thought of that, it never occurred to me to grab commemorative menus. The menu has changed a bit since our last trip, I took notes, but I'll have to find them. The whole trip was exceptional (and exceptionally expensive).
To be honest, the highlight of the trip was the day of wine tasting. I plotted out some of our favorites and we rented a car and driver to haul us around. Usually we have to fight over who's driving. The driver was good at maximizing our stops and suggesting some lesser known quirky spots. Stags' Leap (not to be confused with Stag's Leap) was my favorite spot, not to mention one of the greatest cabs in the 75 to 100 dollar range. We had a lengthy tour (only 4 of us) and it does require a reservation. The place is surreal.
I highly recommend Redd, a newer restaurant in Yountville. They picked up one star but it was some of the best food I've ever had. Best pork belly ever. I also recommend Bottega, Michael Chiarello's place in Yountville. No stars, as it's more of an after work good time, relaxed restaurant. The Raviolo with quail egg, brown butter, and an insanely generous portion of black truffle was to die for. The outdoor seating was very chill and the sommelier was real cool and chatted us up about local wines. She started bringing us some really good residual glasses from unfinished magnums she thought were exceptional.
I so love it down there. Crazy expensive but you really feel like a king the whole time.
Where I live it is one of the most expensive of meats you can buy. Right up their with a leg of lamb and fillets.
Is their anyone doing home made sausages in this thread because after reading charcuterie the art of smoking, curing and salting I must say I'm intrigued.
I have made my own bacon and I must say it was wonderful and actually quiet cheap if you make it yourself.
One word
Lard
I add it to all my breads and it gives them a golden brown hue and a delicious crunchy texture
Speaking of odd beef parts, I just recently tried beef cheeks after my brother confused the meat package for chuck beef (lol), and I have to say, it is the new chuck beef for me. It's a little chewier, has more rind, and takes longer to braise/pot roast, but it taste almost the same and is much cheaper. This is my new beef hook for now on! Can't say I've tried baking with lard before. I used to use crisco, till I found out it was a big tub of hydrogenated oil...
On a separate note, I finally got to go to the Thai/Indian buffet. Turns out the Thai menu got cut out a couple a months ago... BUT, the buffet included all the naan and tandoori chicken we wanted, on top of what was available at the buffet table. The table didn't really have much, but I think it's well worth $13 for all that tandoori chicken, rice, beans, and naan. Indian food is usually much more expensive for a single plate alone.
Lard should give you similar results. You're essentially trading in the hydrogenated oil and trans fats for saturated fats.
No, but they certainly are delicious I think it's another "moderation is key" kind of things. You shouldn't be cooking everything with lard, but as a special occasion treat it probably won't kill you.
That being said, I'll at least give lard a shot. If it makes my stuff taste that much more amazing, then I wouldn't mind putting some extra money into my baking experience.
You won't regret it, especially if you're coming from Crisco. Just my 2c.
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I'll second this. Lard brings all the texture benefits of Crisco but adds a nice flavor kick as well.