Author Topic: What's Cooking  (Read 85161 times)

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Offline six-point socket II

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  • formerly @the_black_tie_diyer
Re: What's Cooking
« Reply #750 on: May 23, 2020, 06:28 PM »
Smoked Salmon with honey-lime glazing on Western Red Cedar board.

Got the recipe here, it's so simple, should be easily machine translatable. It's from "Sizzle Brothers" -> https://sizzlebrothers.de/lachs-grillen-mit-limetten-honig-glasur/

Less text, more pictures.

I bought half a Salmon and cut a nice piece from the middle for this.



First time using "Fischgewürz" -> Pre made "Fish spices" from an unquestionable source ;) ( https://www.ankerkraut.de )



There are glazings that look more interesting. ...



Watering the board. It will be 2 hrs. in total.



Getting everything ready.



"New potatoes" from the oven, with Oil, Garlic, Rosemary. (Yes, I need to clean the oven, but it's used every day here, so this happens. Grilled chicken, anyone? ;) )



The last steps I completed outside, by the BBQ. Cut the salmon to the skin.



Glazing, glazing, glazing.



Pushing in the lime-halves.







Ready to go on to the Western Red Cedar board.



That's what the pre-roasted board looks like.





Salmon on the board.



And then, onto the BBQ.



Just some shots in between.









Ready to serve. Smoked Salmon on Western Red Cedar board with honey-lime glazing. In this case with a great Italian Rosè Spumante/ sparkling wine -> Aragosta.







Much later, self made Tiramisu.



It was fantastic, only thing I'd change next time, a bit more honey, I felt it was a little underrepresented.


Kind regards,
Oliver
« Last Edit: May 23, 2020, 06:35 PM by six-point socket II »
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline Gregor

  • Posts: 1651
Re: What's Cooking
« Reply #751 on: May 24, 2020, 11:27 AM »
You realize that only showing these tasty looking things without actually inviting us over for dinner is evil, do you?  [big grin]

A little irritated by what the pre-roasted board looks like, is the heat that uneven on that grill?

Offline six-point socket II

  • Posts: 1148
  • formerly @the_black_tie_diyer
Re: What's Cooking
« Reply #752 on: May 24, 2020, 12:27 PM »
I apologize.  [big grin]

The heat is centralized, it takes a little time for it to spread. Back side, after it was all said and done.





Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Online Cheese

  • Posts: 7211
Re: What's Cooking
« Reply #753 on: May 24, 2020, 12:55 PM »

We dressed the potato with this Irish butter that I'm also really liking.


That Kerrygold butter has been a staple in our house for the last several years. It all started with Plugra and we then went down the rabbit hole from there.

Get some nice fresh bread, toast it and then butter it while hot with Kerrygold...so nummy.




Offline Gregor

  • Posts: 1651
Re: What's Cooking
« Reply #754 on: May 24, 2020, 01:08 PM »

We dressed the potato with this Irish butter that I'm also really liking.


That Kerrygold butter has been a staple in our house for the last several years.
Same here, simply as you're able to spread it at normal refrigerator temperature.

Same as you I stock up on it (into my deep freezer) whenever it's on sale.

Online GoingMyWay

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Re: What's Cooking
« Reply #755 on: May 24, 2020, 01:21 PM »
Wow you guys really stock up on Kerrygold butter!  The tub of Kerrygold that I got should last us for a long time as we don't use it that frequently.  We buy our "regular" unsalted cooking butter in bulk from Costco in 4, 1lb boxes.

We used to use a butter crock like this: https://www.amazon.com/Original-Butter-Bell-Tremain-Collection/dp/B01BLXFK7C for super easy spreadability, but we didn't use the butter fast enough and it would either turn moldy or the butter would fall off into the water in the base.
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Offline Gregor

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Re: What's Cooking
« Reply #756 on: May 24, 2020, 05:32 PM »
BBQ Sauce, the hot variety (not shown a similar batch of green pepper + whisky variation, but apart from the marking it looks nearly identical).

Production isn't that spectacular: steam some chopped onions in some oil, then add skinned tomatoes and slowly reduce in an open pot for the good part of a day, adding more and more tomatoes whenever the level in the pot fell enough to have room for more. Use an immersion blender to make short work of the parts that refuse to liquefy on their own, but not too fine.

Add nutmeg, cloves, allspice, garlic, salt, pepper, sugar (amount depending on sweetness of the tomatoes), vinegar, lemon juice and a good amount of port wine... finally it'll be canned for one hour at 95°C in Weck® glasses (50 and 160ml variants) so one can pull open a fresh one whenever needed without that much of a leftover (if any).



Not as fancy looking as the nice things we're used to from Oliver... but people seem to generally like it as a companion for white and red meat on barbecue and the load will last about a year (till the last gets consumed, have not managed to keep them around long enough for them to spoil), depending on weather.

Online Cheese

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Re: What's Cooking
« Reply #757 on: May 25, 2020, 09:10 AM »
Same as you I stock up on it (into my deep freezer) whenever it's on sale.

An interesting side note, our grocer normally carries Kerrygold in salted block, unsalted block, salted sticks and in the green tub. However, during this Covid-19 time, the supply of Kerrygold has been spotty and sometimes even non-existent. So most of the time, you don't have a choice of what style Kerrygold you want to purchase, it's strictly catch as catch-can.

How's the supply situation in Germany?

Online GoingMyWay

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Re: What's Cooking
« Reply #758 on: May 25, 2020, 01:28 PM »
Yesterday we made cabbage rolls.  When I was a child, my dad took me to some Hungarian food festival at a church and we got the best cabbage rolls that I had ever had.  They were so good because it had a nice savory sauce.  I've ordered cabbage rolls at various places over the years, but I've never cared for any of them because the sauce is always too sweet for my taste.  I'm very happy with how they came out.  1lb of ground beef, 1lb ground pork, 1 cup of uncooked long grain white rice, 1tbsp salt, 1tbsp  pepper, and 1.5 tbsp sweet hungarian paprika, 1 large can of plain tomato sauce, 1 cup of water used to blanch the cabbage leaves, and 2 bay leaves.





















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Offline Gregor

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Re: What's Cooking
« Reply #759 on: May 25, 2020, 02:28 PM »
Same as you I stock up on it (into my deep freezer) whenever it's on sale.

An interesting side note, our grocer normally carries Kerrygold in salted block, unsalted block, salted sticks and in the green tub. However, during this Covid-19 time, the supply of Kerrygold has been spotty and sometimes even non-existent. So most of the time, you don't have a choice of what style Kerrygold you want to purchase, it's strictly catch as catch-can.

How's the supply situation in Germany?
Except noodles, yeast and toilet paper that had been missing for a while (for no good reason)... boringly normal. Though I guess that will eventually change as my government continues to destroy our economy for no reasonable reason, hence I expect as fallout of that madness that some of the non-brands (not yet owned by The Cartel) to vanish... either permanently, or just temporarily till the owner stamp on the packaging has been changed and production switched to a new and improved formula that removes the reason why I bought it in the past...

Offline six-point socket II

  • Posts: 1148
  • formerly @the_black_tie_diyer
Re: What's Cooking
« Reply #760 on: May 25, 2020, 02:43 PM »
BBQ Sauce, the hot variety (not shown a similar batch of green pepper + whisky variation, but apart from the marking it looks nearly identical).

Production isn't that spectacular: steam some chopped onions in some oil, then add skinned tomatoes and slowly reduce in an open pot for the good part of a day, adding more and more tomatoes whenever the level in the pot fell enough to have room for more. Use an immersion blender to make short work of the parts that refuse to liquefy on their own, but not too fine.

Add nutmeg, cloves, allspice, garlic, salt, pepper, sugar (amount depending on sweetness of the tomatoes), vinegar, lemon juice and a good amount of port wine... finally it'll be canned for one hour at 95°C in Weck® glasses (50 and 160ml variants) so one can pull open a fresh one whenever needed without that much of a leftover (if any).

(Attachment Link)

Not as fancy looking as the nice things we're used to from Oliver... but people seem to generally like it as a companion for white and red meat on barbecue and the load will last about a year (till the last gets consumed, have not managed to keep them around long enough for them to spoil), depending on weather.

That looks great Gregor! And I'm hitting myself on the back of my head for never thinking about cooking a BBQ sauce and Weck'ing it. This is so handy, especially for spontaneous BBQ's ... I have this red sauce I make, but it can't be preserved for long. So this would be a great addition.

Can you be a bit more specific on the single amounts of the ingredients & cooking time. Would love to try this!

Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline Gregor

  • Posts: 1651
Re: What's Cooking
« Reply #761 on: May 26, 2020, 04:47 AM »
And I'm hitting myself on the back of my head for never thinking about cooking a BBQ sauce and Weck'ing it.
Thinking about your Surfix... please be gentle with your head [wink]
Quote
I have this red sauce I make, but it can't be preserved for long.
Now you got me interested, both in the sauce and the reason why it can't be preserved.
Quote
Can you be a bit more specific on the single amounts of the ingredients & cooking time. Would love to try this!
It started with this recipe some years ago, then the ketchup (I used Heinz in the original version) got replaced, then tomatoes who were out of season got replaced, finally the sugar water can replaced with increased levels of sugar, acid (both lemon and vinnegar) and spices. Cooking time is needed to reduce the tomatoes toward a more sauce like consistency (do not use sauce thickener or your glasses will spoil), you can trade time needed to get rid of the excess water by increasing the manual labor (continuous stirring at high heat).


Should you (or anyone else) venture into Weck for the first time, here's what I can recomment:

Get the WECK-Einkochbuch and actually read it front-to-back prior to doing anything. It isn't that long but contains important information that will make you unhappy should you ignore it.

You also want the glass lifter, this funnel works great for Rundrand 60 glasses and that one for Rundrand 100 ones. Also I recommend to obtain enough plastic lids to have one tightly closing each glass that had been pulled open but not yet eaten clean concurrently, multiply that estimate by two to have enough so half can take a trip through the dishwasher while the others are in use.

For the rubber rings I would suggest to order about 10-20% surplus, while they can be reused in general... their lifespan isn't unlimited. Order more rings in case you have kids ;) and don't forget to order the clips, you need two for each glas being in the pot concurrently (the clips are removed after cooling), order twice the amount in case you want to go into mass production (so you can prepare one load while another is cooking).

For the cooking pot I can somewhat recomment this one (the tap is cheap plastic, but easy to replace) that works nicely so far (except the original tap, that didn't tap fast enough for my liking).

Also order an extra grid with the pot (that one matches the linked pot above) as it allows you to process another layer of glasses. In case you pick a different pot: You want one where the timer starts to run only after the target temperature has been reached, a nice loud alarm for 'done' is a plus so you won't have to babysit it. The kind of pot I linked allows for 17 Rundrand 60 glasses per layer:



My preferred glasses are Rundrand 60 Zylinder 340ml (allowing for 2 layers in that pot, height wise), Sturz 160ml (3 layers) and Sturz 50ml (4 layers, in theory).

I also highly recommend the 'original' Weck shop that is the target of my links (for all except cooking pots as these are overpriced) as it's the closest one can cut away any middlemen, both delivery chain length and price wise (most others advertise the glasses without the lid, don't get fooled) - plus they deliver in cardboard boxes that close tightly enough to store empty glasses cleanly and secure, are sturdy enough to last you a good while when treated with care and fold down nicely while 'their' glasses are in use.

Hope this helps, in case there are questions... feel free to ask.
« Last Edit: May 26, 2020, 04:57 AM by Gregor »

Offline six-point socket II

  • Posts: 1148
  • formerly @the_black_tie_diyer
Re: What's Cooking
« Reply #762 on: May 26, 2020, 03:04 PM »
That is awesome Gregor, thank you so much for putting that post together! I will let you know how it went.

I will post the recipe for the red sauce and a picture of it. It can't be preserved because it's not cooked. Fresh onions, garlic, parsley ... You can keep it in a fridge for a day or two, but after that, the "emulsion" starts coming back apart and it goes lumpy.

Gimme a day or so, to post the recipe and picture. :)

Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International