Things We're Cooking

[SlinkyRedfoot]

What about poaching? I've done that with chicken titties for chicken salad and shrimp for eating w/cocktail sauce or putting in a louie. Doesn't dry them out at all and the poaching liquid can be flavored in any direction you want.

Good point. I did once poach tails in clarified butter. That was... decadent.

 

[SlinkyRedfoot]

What about poaching? I've done that with chicken titties for chicken salad and shrimp for eating w/cocktail sauce or putting in a louie. Doesn't dry them out at all and the poaching liquid can be flavored in any direction you want.

Have you ever seen someone poach an egg in a pot of boiling water by getting/keeping the water spinning and then just cracking the egg right into it?

I saw someone do that recently and it was pretty cool.

 

[moxie]

Good point. I did once poach tails in clarified butter. That was... decadent.

WTF??

Spoiler

Think I just updated my Death Row Last Meal

 

[SlinkyRedfoot]

I use a thermometer on a lot of things, but not lobster or really any seafood.

For the record, it's not really for any reason that I don't, I just haven't.

 

[SlinkyRedfoot]

WTF??

Spoiler

Think I just updated my Death Row Last Meal

Pretty sure Thomas Keller starter that.

 

[moxie]

Have you ever seen someone poach an egg in a pot of boiling water by getting/keeping the water spinning and then just cracking the egg right into it?

I saw someone do that recently and it was pretty cool.

Yeah, but for me, it only works on the first egg. Subsequent ones look like fucking egg drop soup
Now I just do the poach/steam method... put them in simmering water, cover for a few minutes then scoop 'em out

 

[FaCe-LeE-uS]

Yeah, but for me, it only works on the first egg. Subsequent ones look like fucking egg drop soup
Now I just do the poach/steam method... put them in simmering water, cover for a few minutes then scoop 'em out

Skillet fried for me. Love me some crispness. Fast & furious though because I don’t want any yolk to solidify. I squeeze that out for the dogs most of the time.

 

[FaCe-LeE-uS]

Avocado boats! Simple & so good!

 

[ATL96Steeler]

I use a thermometer on a lot of things, but not lobster or really any seafood.

I'm also pretty opposed to boiling lobster tail. I used to do it, but it's really pretty boring and shitty. Think of it like a piece of chicken; would you rather have it grilled, broiled or boiled? I'm not a very big fan of grilling it either. I'll sous vide tails from time to time, but I'm partial to broiled with the steakhouse presentation, sitting on its shell.

I did this one a couple years ago, but was able to find the picture.

View attachment 234425

Great plate!

To be honest I didn't use a thermometer at all until a couple of years ago. Now with the thermapenmk4...it's quick, accurate, my apron has a perfect pocket for it... almost everything in the meat category and most seafood now, especially fish because it's so easy to overcook.

Surf n turf...is kinda my specialty. Most of the time I do lobster tails...I cooked them on the Primo...set up dual zone...is direct flame on one side and no heat + deflector plate on the other side. I've done a few reverse seared steaks, but I still start them on direct flame side (for 2 mins, ea side) then move them over to the indirect side...then add the slit shell lobster tails on the indirect side for about 8 mins...temp them and most of the time they're at that 130-135 temp...pull and put them in a serving dish with lid on. Serve within 10 mins for peak everything.

Technically not grilled, but people never know they were cooked outside on the Primo.

 

[moxie]

Skillet fried for me. Love me some crispness. Fast & furious though because I don’t want any yolk to solidify. I squeeze that out for the dogs most of the time.

I'm weird with eggs. I love them in different ways, depending on my mood. I love a fried egg, but I hate any bit of slime from the whites, ever so I usually do an over-medium. I like the cleanness of a poached egg for benedicts. And sometimes I want a 6 minute egg to put in my fancy little topper to dip my toast in, sometimes I want it a little jammy (7 minutes) and sometimes I want a fully hard-cooked one.

 

[FaCe-LeE-uS]

I'm weird with eggs. I love them in different ways, depending on my mood. I love a fried egg, but I hate any bit of slime from the whites, ever so I usually do an over-medium. I like the cleanness of a poached egg for benedicts. And sometimes I want a 6 minute egg to put in my fancy little topper to dip my toast in, sometimes I want it a little jammy (7 minutes) and sometimes I want a fully hard-cooked one.

I’ll eat it any way it’s presented, but I typically only go for the skillet or scrambled if I’m making them. Don’t think I’ve ever made a hard boiled egg in my life, but I’ll destroy that platter if presented with it!

 

[night]

https://www.foodnetwork.com/recipes/korean-sloppy-joe-5566973

The hard part is finding gochugaru and gochujang but the rest is very easy. I suggest doubling the amount of cucumbers because they're so good and don't worry about whether they're Persian cucumbers or not. Definitely marinate it all overnight before first cooking it too. Also, if you're standoffish on the fish sauce don't feel bad about cutting the amount the recipe calls for in half.

 

[beardown07]

https://www.foodnetwork.com/recipes/korean-sloppy-joe-5566973

The hard part is finding gochugaru and gochujang but the rest is very easy. I suggest doubling the amount of cucumbers because they're so good and don't worry about whether they're Persian cucumbers or not. Definitely marinate it all overnight before first cooking it too. Also, if you're standoffish on the fish sauce don't feel bad about cutting the amount the recipe calls for in half.

fish sauce is fucking amazing.

Oyster sauce too.

 

[night]

fish sauce is fucking amazing.

Oyster sauce too.

I don’t mind them but I know some people do.

 

[moxie]

I don’t mind them but I know some people do.

They’re kinda like subtly using anchovies in a dish...people say they hate them, but if they don’t know it’s in there, they love it!

also, if you live in less diverse cities, you can often find those items at Cost Plus World Market. I love getting “weird” foodstuffs from there.

 

[night]

They’re kinda like subtly using anchovies in a dish...people say they hate them, but if they don’t know it’s in there, they love it!

also, if you live in less diverse cities, you can often find those items at Cost Plus World Market. I love getting “weird” foodstuffs from there.

Hmm they have one of those here but it looks like it’s a furniture store. It must be a similar name but not quite the same thing.

Furniture, Home Decor, Rugs, Unique Gifts | World Market

There are enough Asian markets here to find almost anything. Plus there is always the internet which is fine for spices. I got some shipped from NY not long ago for shakshuka.

 

[moxie]

Hmm they have one of those here but it looks like it’s a furniture store. It must be a similar name but not quite the same thing.

Furniture, Home Decor, Rugs, Unique Gifts | World Market

Nope- one & the same! Seems totally weird but they have a pretty good dry goods section plus good beers, wine and coffees. You should definitely check it out! Awesome weird candy from England & Japan, too!

 

[night]

Nope- one & the same! Seems totally weird but they have a pretty good dry goods section plus good beers, wine and coffees. You should definitely check it out! Awesome weird candy from England & Japan, too!

I’m probably good on beer. My grocery store’s liquor section is as big as most grocery stores itself. That’s one of the perks of living in Wisconsin I suppose. I will have to check that place out sometime.

 

[moxie]

There are enough Asian markets here to find almost anything. Plus there is always the internet which is fine for spices. I got some shipped from NY not long ago for shakshuka.

Same. If it’s not at my regular grocery store, I can usually find it at the Asian or Mexican place.
cost plus is good for trying stuff when a mood strikes you. I recommend their brand of mango soda, the fat ramen noodles and trying their olive oils.

shit. Now I want a mango soda.

 

[night]

Same. If it’s not at my regular grocery store, I can usually find it at the Asian or Mexican place.
cost plus is good for trying stuff when a mood strikes you. I recommend their brand of mango soda, the fat ramen noodles and trying their olive oils.

shit. Now I want a mango soda.

Sign me up for anything with mango. In the summer I make layered mango raspberry popsicles. It’s totally worth buying the molds off of Amazon just to do it.