Still looks great mate!ronnie_suburban wrote: ↑Fri Mar 29, 2024 10:44 amThanks, Ray. No, not this time. I forgot it was going to be St. Patrick's Day until it was too late, and I was at the store seeing discounted corned beefs in the case! Hopefully, next year.
What did you cook today?
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mauichef
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Re: What did you cook today?
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ChefKnivesToGo
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XexoX
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Re: What did you cook today?
Looks good Mr. Mark!
You can blame Mr. Suburban for my being here. 
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
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ronnie_suburban
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Re: What did you cook today?
After watching this recent video at Chinese Cooking Demystified's youtube channel, I was intrigued. So, I stopped by the Chinese market the other day and picked up a pouch of what I'm pretty sure is danshan . . .
Barbecue Seasoning, aka Danshan?
No one in the store could confirm that this was danshan. And I'm still not 100% sure myself but comparing what I remembered of the video to the ingredient statement, I figured this was probably the stuff.
Tonight, as a way to get a better sense of the stuff, I made some pan-seared chicken thigh sandwiches, seasoning the bird exclusively with the danshan . . .
Danshan-Encrusted Chicken Thigh Sandwich - Spicy-Sweet Cucumber Salad, Fiery-Funky Kimchi made by a friend.
You can't really see the chicken, which is buried under some munster cheese, iceberg lettuce and danshan-spiked fried onions. Before this, I also tried the danshan on its own and on an unadorned piece of chicken. It's spicy, salty, earthy, mildly sweet and it carries a strong, pleasant scent of cumin. It's really nice. I can't wait to try it out in some more applications soon, especially on some meats cooked over live coals.
Barbecue Seasoning, aka Danshan?
No one in the store could confirm that this was danshan. And I'm still not 100% sure myself but comparing what I remembered of the video to the ingredient statement, I figured this was probably the stuff.
Tonight, as a way to get a better sense of the stuff, I made some pan-seared chicken thigh sandwiches, seasoning the bird exclusively with the danshan . . .
Danshan-Encrusted Chicken Thigh Sandwich - Spicy-Sweet Cucumber Salad, Fiery-Funky Kimchi made by a friend.
You can't really see the chicken, which is buried under some munster cheese, iceberg lettuce and danshan-spiked fried onions. Before this, I also tried the danshan on its own and on an unadorned piece of chicken. It's spicy, salty, earthy, mildly sweet and it carries a strong, pleasant scent of cumin. It's really nice. I can't wait to try it out in some more applications soon, especially on some meats cooked over live coals.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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XexoX
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Re: What did you cook today?
Hay Mr. Suburban, are the embedded videos working for you now?
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
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ronnie_suburban
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XexoX
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Re: What did you cook today?
They do for me. So thank you Mr. Suburban for including the video.
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
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ChefKnivesToGo
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billk1002
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Re: What did you cook today?
Saturday night fresh caught Pompano and Sea Trout...
The sauce - EVO, white wine, butter, capers, lemon, garlic
Zucchini and summer squash in EVO, garlic, salt
Left over Jamaican jerk rice, beans and spinach. (From dinner last night from a restaurant, I wish I could make this)
The fish was dried and then rubbed with salt, garlic and cajun, a light dusting of flour and breadcrumbs then into the cast iron pan where the sauce had reduced by half.
Happy Saturday
The sauce - EVO, white wine, butter, capers, lemon, garlic
Zucchini and summer squash in EVO, garlic, salt
Left over Jamaican jerk rice, beans and spinach. (From dinner last night from a restaurant, I wish I could make this)
The fish was dried and then rubbed with salt, garlic and cajun, a light dusting of flour and breadcrumbs then into the cast iron pan where the sauce had reduced by half.
Happy Saturday
- 6wt TFO Mangrove Coats, home tied tan EP Shrimp fly
- 30+ year old Rapala Fillet
- Dig in!
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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trancher
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Re: What did you cook today?
Nice catch!, Nice prep!, Beautiful meal, Bill!billk1002 wrote: ↑Sat Mar 30, 2024 6:12 pm Saturday night fresh caught Pompano and Sea Trout...
The sauce - EVO, white wine, butter, capers, lemon, garlic
Zucchini and summer squash in EVO, garlic, salt
Left over Jamaican jerk rice, beans and spinach. (From dinner last night from a restaurant, I wish I could make this)
The fish was dried and then rubbed with salt, garlic and cajun, a light dusting of flour and breadcrumbs then into the cast iron pan where the sauce had reduced by half.
Happy Saturday
I guess from the first picture, this was caught kayak fishing? Are they striking pretty good out there in the ocean? ... I've only ever fished inland...
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ronnie_suburban
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Re: What did you cook today?
Damn, Bill! That's a beautiful thing and totally impressive!billk1002 wrote: ↑Sat Mar 30, 2024 6:12 pm Saturday night fresh caught Pompano and Sea Trout...
The sauce - EVO, white wine, butter, capers, lemon, garlic
Zucchini and summer squash in EVO, garlic, salt
Left over Jamaican jerk rice, beans and spinach. (From dinner last night from a restaurant, I wish I could make this)
The fish was dried and then rubbed with salt, garlic and cajun, a light dusting of flour and breadcrumbs then into the cast iron pan where the sauce had reduced by half.
Happy Saturday
Over here, more stir-fry . . .
Mise En Place & Takeshi Saji Damascus Western/Ironwood Petty, 150mm
Avocado oil, white pepper, mung bean sprouts, scallion tops, broccoli florets, soy sauce, dark soy sauce, 16-20 marinating shrimp (soy, dark soy, oyster, corn starch, white pepper), 4x gelatinous pork stock, corn starch and oyster sauce . . .
Broccoli & Shrimp Stir-Fry
On the platter.
And because man cannot live on noodles alone . . .
Plated Up
With some freshly machined jasmine rice.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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billk1002
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Re: What did you cook today?
Ronnie, your stir fry’s are a thing of beauty which are only surpassed by the taste I am sure.ronnie_suburban wrote: ↑Sat Mar 30, 2024 11:55 pmDamn, Bill! That's a beautiful thing and totally impressive!billk1002 wrote: ↑Sat Mar 30, 2024 6:12 pm Saturday night fresh caught Pompano and Sea Trout...
The sauce - EVO, white wine, butter, capers, lemon, garlic
Zucchini and summer squash in EVO, garlic, salt
Left over Jamaican jerk rice, beans and spinach. (From dinner last night from a restaurant, I wish I could make this)
The fish was dried and then rubbed with salt, garlic and cajun, a light dusting of flour and breadcrumbs then into the cast iron pan where the sauce had reduced by half.
Happy Saturday
Over here, more stir-fry . . .
Broccoli & Shrimp Stir-Fry
On the platter.
It was very rewarding to do the catch, clean and cook thing.
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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billk1002
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Re: What did you cook today?
Trancher, thank you being able to eat what you catch is a hell of a lot of fun and there is nothing that tastes better than 4 hour old fresh fish.trancher wrote: ↑Sat Mar 30, 2024 10:10 pmNice catch!, Nice prep!, Beautiful meal, Bill!billk1002 wrote: ↑Sat Mar 30, 2024 6:12 pm Saturday night fresh caught Pompano and Sea Trout...
The sauce - EVO, white wine, butter, capers, lemon, garlic
Zucchini and summer squash in EVO, garlic, salt
Left over Jamaican jerk rice, beans and spinach. (From dinner last night from a restaurant, I wish I could make this)
The fish was dried and then rubbed with salt, garlic and cajun, a light dusting of flour and breadcrumbs then into the cast iron pan where the sauce had reduced by half.
Happy Saturday
I guess from the first picture, this was caught kayak fishing? Are they striking pretty good out there in the ocean? ... I've only ever fished inland...
I do fly fish out of a kayak on the west coast of FL at the confluence of Anna Maria Sound & Palma Sola Bay. It is your typical shallow water FL fishing for the Red fish, Sea Trout, Snook, Lady fish etc.
My condo is on the right, this is my back yard.
Happy Sunday, Easter or what ever else floats your kayak and may all your evening meals come out medium rare
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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ronnie_suburban
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Re: What did you cook today?
One of the goofier things I've made lately . . .
Multi-Cultural Frittata
Romanian kosher bologna, wide rice noodles, fish sauce, 'Merikan cheese, parm/romano blend. Sort of kugel-like, I suppose.
Multi-Cultural Frittata
Romanian kosher bologna, wide rice noodles, fish sauce, 'Merikan cheese, parm/romano blend. Sort of kugel-like, I suppose.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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mauichef
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Re: What did you cook today?
Got some lovely fresh Snapper from Juan, our favorite fish seller.
Oven baked with Orange Zest, Capers, Parsley and Lime juice. Parsley Boiled Potatoes and Broccoli.
Looks a mess but tasted great!!!!
The Turkey Vultures loved the scraps!
Oven baked with Orange Zest, Capers, Parsley and Lime juice. Parsley Boiled Potatoes and Broccoli.
Looks a mess but tasted great!!!!
The Turkey Vultures loved the scraps!
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ronnie_suburban
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Re: What did you cook today?
Busy, busy day, so keeping it super simple tonight while proving a concept, so to speak . . .
Mise En Place & Matsubara Wavy Face Blue #2 Gyuto, 210mm
Toasted sesame seeds/oil, sliced garlic, marinated (~30 minutes) turkey tenderloin, spinach, evoo and Japanese barbecue sauce (aka teriyaki sauce).
Bought the tenderloins on a whim, mainly because I'd never cooked them before and I wanted to give them a try. My suspicion that I'd have to remove end-to-end tendons from both of them turned out to be true. I used the cutting edge of the knife to methodically scrape them down, eventually liberating the tendons. At that point, the tenderloins were pretty mangled but I figured that if I placed them in the pan carefully, I could probably overcome that if they came back together when cooked -- and they pretty much did. Sadly, another, more obvious hunch also proved true (see below).
On The Platter
Turkey Tenderloin Teriyaki over Garlic-Sesame Spinach.
Plated Up
With some leftover/reheated jasmine rice garnished with a bit of egg that I cooked in the pan juices.
Nice flavors but I don't think I'll be making this again. Turkey tenderloin is just too dry and lean. I'm glad I didn't burn my time/ingredients on making a sauce, and used the bottled stuff instead. It was no radical hunch that the turkey would probably be dry. It was. A more talented and patient cook could have probably avoided that but for me, next time it'll be boneless skinless chicken thighs. A superior cut by any measure.
Happy Tuesday!
Mise En Place & Matsubara Wavy Face Blue #2 Gyuto, 210mm
Toasted sesame seeds/oil, sliced garlic, marinated (~30 minutes) turkey tenderloin, spinach, evoo and Japanese barbecue sauce (aka teriyaki sauce).
Bought the tenderloins on a whim, mainly because I'd never cooked them before and I wanted to give them a try. My suspicion that I'd have to remove end-to-end tendons from both of them turned out to be true. I used the cutting edge of the knife to methodically scrape them down, eventually liberating the tendons. At that point, the tenderloins were pretty mangled but I figured that if I placed them in the pan carefully, I could probably overcome that if they came back together when cooked -- and they pretty much did. Sadly, another, more obvious hunch also proved true (see below).
On The Platter
Turkey Tenderloin Teriyaki over Garlic-Sesame Spinach.
Plated Up
With some leftover/reheated jasmine rice garnished with a bit of egg that I cooked in the pan juices.
Nice flavors but I don't think I'll be making this again. Turkey tenderloin is just too dry and lean. I'm glad I didn't burn my time/ingredients on making a sauce, and used the bottled stuff instead. It was no radical hunch that the turkey would probably be dry. It was. A more talented and patient cook could have probably avoided that but for me, next time it'll be boneless skinless chicken thighs. A superior cut by any measure.
Happy Tuesday!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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aporigine
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Re: What did you cook today?
here in the Mojave, the ravens are my critics.mauichef wrote: ↑Mon Apr 01, 2024 1:07 pm Got some lovely fresh Snapper from Juan, our favorite fish seller.
Oven baked with Orange Zest, Capers, Parsley and Lime juice. Parsley Boiled Potatoes and Broccoli.
Looks a mess but tasted great!!!!
The Turkey Vultures loved the scraps!
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IMG_7051 (1).jpeg
IMG_7055.jpeg
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If the ravens won’t eat it, time to reconsider the basics.
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
- Yevgeny Zamyatin
- Yevgeny Zamyatin
