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Old 06-12-2015, 07:30 PM   #31
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lying on the stones on the shore. in the dark. muscles torn. bones broken. heart aching. waiting for the tide to rise and take you into sweet oblivion. and then dawn breaks. and the glow flows over you. and you open a swollen eye, and cry at the beauty of the sun on the horizon. and think maybe...maybe you can pull yourself up - and make it one more day. maybe. one more day. and you rise.
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Old 06-12-2015, 07:32 PM   #32
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Old 06-12-2015, 07:35 PM   #33
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Zombie thread

I don't have great pictures but the rabbit was delicious. I put a piece of seared foie gras on each one. 2.5 lb rabbit is enough food for 4-5 people easy with potatoes...I have leftovers since I also served pate, salad, French onion soup, raw oysters and a cheese course before dessert.



Not gamey at all (perhaps the 2 day wine marinade helped), tender as hell after a mere 90 minute braise and a delicious gravy.
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Old 06-12-2015, 07:39 PM   #34
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I have.. um..

crock pot salsa chicken in the fridge. F all you that know how to cook
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lying on the stones on the shore. in the dark. muscles torn. bones broken. heart aching. waiting for the tide to rise and take you into sweet oblivion. and then dawn breaks. and the glow flows over you. and you open a swollen eye, and cry at the beauty of the sun on the horizon. and think maybe...maybe you can pull yourself up - and make it one more day. maybe. one more day. and you rise.
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Old 06-13-2015, 12:22 AM   #35
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Food pron Lapin au vin -- and not coq au vin -- sounds delicious, OP !!

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I have.. um..

crock pot salsa chicken in the fridge. F all you that know how to cook
Don't be jelly, Mike !

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Originally Posted by CocoLoco View Post
I call the red stuff I get from 99 ranch "bbq pork". I call the stuff I put in my ramen "cha shu".
Yup, what the Japanese call cha shiu in ramen is brown not red at all. Any ramen ya san (ramen noodle shop) will serve cha shiu a la japanese with ramen.

Chinese or Vietnamese cha shiu is marinated in red colored sauce before being BBQ'ed and it has no crunchy skin, just meat.

Chinese or Vietnamese roasted pig, yes the whole pig, with crunchy skin and all usually is called BBQ pork. One can get any part of the pig, different kind of pork meat : head, front paw, ham, bony parts, etc.

And yes, the last 2 above mentioned can be had from Ranch 99 and any place that will serve up take out meats with a si fu who will cut up your order.
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Old 08-20-2015, 05:43 PM   #36
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Some pork belly I sous vided for 48 hours @ 155 F in soy sauce, rice vinegar, garlic, green onions and sugar. Then I deep fried it for 3 minutes.



Served with a sauce made from reduced sous vide marinade and broccoli with oyster sauce and tater tots.

Honestly...one of the best things I've ever eaten...vastly superior texture to the 10 hours @ 170 F.
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Old 08-21-2015, 04:52 AM   #37
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OK, so this is nothing fancy, but it was still delicious. I really enjoy living in Japan, but after a while I still totally crave American food. I attempt to make some things that I would normally make in the US, but I have limited kitchen resources and accesses to 'normal' goods. Anyway, here are some burgers I made. The beef is standard 85/15ish, but I had to sub in shitty japanese cheese, and shredded cabbage instead of lettuce. The bread is a whole grain french loaf from a bakery in the train station as normal Japanese bread/buns are terrible! French fries are replaced with a french fry sorta chip thing. Coke, is well, Coke.

Anyway, nothing special, but as close as I'll get to a taste of the US for a while

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Old 08-21-2015, 06:55 AM   #38
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Old 08-21-2015, 06:58 AM   #39
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OP...you're pretty grumpy/vitriolic online. But your culinary skills are obvious and I really respect that, so I'd like to participate in your thread. Culinary balance is something I strive for almost every day. Ive been on an asian kick lately...sablefish Nobu style...

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Old 08-21-2015, 06:59 AM   #40
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I apologize and will try to be a nicer person online. I just have strong opinions, that's all.

That fish looks amazing.
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Old 08-21-2015, 07:27 AM   #41
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Thanks man.

The only semi-difficult part of this one is sourcing the sablefish(black cod).

Boil off the alcohol in 1/4C sake and 1/4C mirin(20sec or so). Reduce heat to low and add 4 tbsp white miso(or red if it fits your desired flavor profile better) and 2-3tbsp sugar stirring constantly. Let cool, then marinate fish 3days.

Saute on hi heat skin down about 3-4min, then pop in broiler until carmelized.

Enjoy...
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Old 08-21-2015, 07:32 AM   #42
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I love Asian style fish.
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Old 08-21-2015, 07:36 AM   #43
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Originally Posted by poach View Post
Thanks man.

The only semi-difficult part of this one is sourcing the sablefish(black cod).

Boil off the alcohol in 1/4C sake and 1/4C mirin(20sec or so). Reduce heat to low and add 4 tbsp white miso(or red if it fits your desired flavor profile better) and 2-3tbsp sugar stirring constantly. Let cool, then marinate fish 3days.

Saute on hi heat skin down about 3-4min, then pop in broiler until carmelized.

Enjoy...
Black cod is hands down my favorite Fish and I've cooked a lot of fish in my life.
I just love the way the skin gets so sticky underneath the crispy. Nice fat content and flake too.
i've been wanting to try and replicate unagi using black cod as the skin does such similar things.
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Old 08-21-2015, 01:28 PM   #44
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HH...Me too!

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Old 08-24-2015, 06:40 AM   #45
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Eggplant Napoleon...

Pumpkin seed, eggplant, pesto, roast tomato, chevre/truffle oil blend, repeat...

Finished with a fancy pants balsamic drizzle


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