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Old 08-24-2015, 07:12 PM   #46
1footdown
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I don't usually eat Chinese pork, but I'm was raised with the following understanding:
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Originally Posted by CrazyGenius View Post
Chinese cha shiu is marinated in red colored sauce before being BBQ'ed and it has no crunchy skin, just meat. usually is called BBQ pork

Chinese roasted pig, yes the whole pig, with crunchy skin and all usually is called Roast 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 ... will cut up your order.
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Old 08-24-2015, 07:18 PM   #47
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I'm currently sous viding a pork shoulder @ 160 for 48 hours...24 hours in
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Old 08-24-2015, 07:38 PM   #48
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I once made a rabbit and you marinate the sucker in some thyme and mustard, I cannot remember exactly how but you cook the liver into the sauce and it makes it amazing. Holy shit that is some amazing stuff you guys are cooking. I hate to say but my favorite place to get fish is butt Whole foods, always fresh and doesn't stink up the house. Here I'm making a stupid quiche and you fellows are knocking out home runs.

I made an amazing bowl of chinese style beef noodle soup with star anise and beef shank. You can use regular spaghetti in the soup, it is basically beef soup with star anise, ginger, green onion, brown sugar,hot red pepper, black pepper, and soy sauce. I think a bit of fish sauce would be nice to kick it up a notch.

Wonder what would happen if you threw some beef tendon in your water bath? I had some of that gooey stuff and man you wanna talk about gelatinous goodness, it would be amazing in some beef stew to thicken it up.

Last edited by ratsblast; 08-24-2015 at 07:40 PM..
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Old 08-24-2015, 07:45 PM   #49
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I did some rabbit not too long ago, marinated in red wine and herbs and mirepoix for a day before braising. Amazing and tender.

I've done tendon, well, tripe...honeycomb tripe. It makes for great broth and then you can stir fry it after.
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Old 08-24-2015, 08:07 PM   #50
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Sounds good Jordan, that is a traditional french technique, I remember making a wine and herb marinated oxtail soup, basically soak the meats in wine and herbs for a few days, turns crazy purple, then cook it until it becomes stew. I have a cook book I think it is called "Classic techniques in Italian cooking" I can check tomorrow. This Eyetalian fellow cooks up a storm, force meats, crazy classical recipes, my favorite veal recipe is this guys scallopine with artichoke sauce. Patricia Wells bistro cookbook is also pretty good. Good to see people are cooking, it is a bug that got in my brain.

Last edited by ratsblast; 08-24-2015 at 08:09 PM..
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Old 08-24-2015, 08:16 PM   #51
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We caught three monkey head eels today.

Currently doing unagi experiments over charcoal.


Oops

That's bbq
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Old 08-24-2015, 09:18 PM   #52
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Shank soup, bunny liver, stir fry tripe, experimental unagi....

I gotta be up @ 5 tomorrow and I'm sitting here wiping drool off a phone and getting weird ideas.
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Old 08-25-2015, 07:47 AM   #53
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Currently doing unagi experiments over charcoal.
Thoughts? Prep notes?

I mean, there aren't many monkey head eels in my area but you never know...
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Old 08-25-2015, 08:28 AM   #54
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Thoughts? Prep notes?

I mean, there aren't many monkey head eels in my area but you never know...
http://bayarearidersforum.com/forums...postcount=1924

The flavor was good but they are too lean/dry.
we followed the technique as best we could.
Seared them over coals,steamed them, then glazed them multiple times with a tare of reduced soy and Mirren -flipped low and slow over the coals.

i'm going to do it with a whole black cod fillet. That will be really good I think
Will definitely have enough fat to stay moist.
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Old 08-25-2015, 10:35 AM   #55
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Novel approach on the skewer deal(new to me anyway)...looking forward to seeing how the black cod responds.
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Old 08-25-2015, 10:43 AM   #56
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Novel approach on the skewer deal(new to me anyway)...looking forward to seeing how the black cod responds.
It's just how they do it. Figured I would go with their method. I'll try and do the cod soon.

youtu.be/H4vUuzGpSng
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Old 08-25-2015, 06:53 PM   #57
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48 hour sous vide pork shoulder finished in the oven on steamed buns
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Old 08-25-2015, 08:18 PM   #58
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Definitely non bbq...
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Old 08-25-2015, 10:08 PM   #59
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Definitely non bbq...
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Old 08-26-2015, 07:34 AM   #60
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It's just how they do it.
I was once served chicken tails prepared with that method...it was downright spiritual.


Quote:
Originally Posted by HappyHighwayman View Post

48 hour sous vide pork shoulder finished in the oven on steamed buns
Can you share the secret sauce recipe?



A couple months back I did beef cheeks three ways. Braised on a fri and let the flavors meld until Sun.




L=cheeks on crostini with garlic kale bed. C=traditional cheeks on parsnip mash with gremolata. R=fettuccine pan tossed in reduced braising fluid(with meaty bits included) and a dollop of romesco.




I know, I know...pretentious as fuck. But it was a special occasion for a very special lady and I wanted zero doubt about how much I care for her.


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