Soups, BBQ, Knives and Pans: The Chef Thread

Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby jamiethekiller » Mon Jan 14, 2019 1:48 pm

gravlax came out incredible. buttery and a nice citrus flavor to it. incredibly easy to make, too.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby phatj » Mon Jan 14, 2019 10:22 pm

Always wanted to try gravlax. Got a recipe?
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby The Crimson Cyclone » Tue Jan 15, 2019 7:17 am

phatj wrote:Always wanted to try gravlax. Got a recipe?


here's one, I'm sure Jaimie's is similar

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby jamiethekiller » Tue Jan 15, 2019 7:37 am

phatj wrote:Always wanted to try gravlax. Got a recipe?


we went with a Bon Appetit recipe to start with. used grapefruit as our citrus.

https://www.bonappetit.com/recipe/citru ... inline_amp

think next time i'd use a different citrus(blood oranges were available. felt like i should have grabbed them instead). We rinsed our fish off because the salt was just too much. once the fish was rinsed the taste was pretty good. the texture was near perfect. we let ours sit in the fridge for 2 days to cure. you can probably get away with an overnight curing if needed.

made the sauce in this seriouseats recipe to go along with it: https://www.seriouseats.com/recipes/201 ... ecipe.html
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby lethal » Wed Jan 16, 2019 7:29 am

momadance wrote:
Napalm wrote:
momadance wrote:
Napalm wrote:Tilapia. I used to think it was some bad freak farm high mercury fish, but then i read that it can actually be ok. Their mercury content is actually lower than most other common fish, and they have high omega 3's. But there's probably safer healthier fish out there anyway. I still don't eat them


Their Omega 3's are so so ... Their Omega 6's are high and that is kinda bad. The fish with the highest Omega 3's are darker meat fish like tuna, mackerel, nasty ass bluefish. A lot of your omega 3 supplements come from menhaden (bunker). The NJ and NY coast is currently loaded with menhaden boats catching hundreds of thousands of pounds of them specifically for the oil. Also, it probably really depends on where it was farmed.

I don't know what to believe on their fish oils, so yea maybe it comes down to the farming. I also don't really trust Fish Oil supps anymore, but do take Krill Oil whose omegas become bioavailable to the body quicker and are farmed somewhere dank like Alaska


Krill oil is awesome. I was prescribed Lovaza (prescription fish oil) and it was pretty expensive. I took it for a year. My blood work only saw a small improvement so my doctor recommended I try krill oil and my triglycerides dropped a ton for a fraction of the cost. Plus you don't get the aftertaste later.


I should get on krill oil. My tris were through the roof, even still a little high even thought I'm now on meds for it.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Mon Jan 28, 2019 7:38 pm

Anyone have recommendations on a good bread baking book to buy? Think I'm down to Bread by Hamelman or Flour Water Salt Yeast
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Bill McNeal » Mon Jan 28, 2019 7:51 pm

Bro, you don’t stand a chance with Jenna Fisher.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby jamiethekiller » Mon Jan 28, 2019 7:54 pm

My wife has flour water salt yeast. It's a James beard award winner too
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Mon Jan 28, 2019 7:58 pm

Bill McNeal wrote:Bro, you don’t stand a chance with Jenna Fisher.

Ha. It's for the gf for Valentine's day! She has tried her hand at baking bread a bit over the past few months. thought it would be fun to try and make some together in a few weeks with the direction of s good book
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Mon Jan 28, 2019 7:59 pm

jamiethekiller wrote:My wife has flour water salt yeast. It's a James beard award winner too


Ok thanks. Leaning towards that one.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Phred » Tue Jan 29, 2019 9:48 am

jamiethekiller wrote:My wife has flour water salt yeast. It's a James beard award winner too


Pretty sure that she can an over the counter cream for that.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Sat Feb 02, 2019 4:46 pm

Trying Sous Vide without a precision cooker. Wish me luck!
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Bucky » Sat Feb 02, 2019 8:08 pm

good luck. we're all counting on you.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Wheels Tupay » Sat Feb 02, 2019 8:20 pm

CalvinBall wrote:
Bill McNeal wrote:Bro, you don’t stand a chance with Jenna Fisher.

Ha. It's for the gf for Valentine's day! She has tried her hand at baking bread a bit over the past few months. thought it would be fun to try and make some together in a few weeks with the direction of s good book


baking bread? Is that what the kids are calling it now a days?
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Sat Feb 02, 2019 9:21 pm

Bucky wrote:good luck. we're all counting on you.

This must be why I consider youse guys family - I've let you down again.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby momadance » Fri Feb 08, 2019 10:37 pm

The Crimson Cyclone wrote:btw- I'm not a huge fan of Tilapia but the butter miso made the dish. I view it (and other white fish) as chicken in that preparation and sauce makes a huge difference.


Heh got a copy of Cooks Illustrated in the mail today. Saw a big article titled "Why You Should Try Talapia" ... Was is it the chive-lemon miso recipe?
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Sun Feb 10, 2019 10:33 am

First loaf is proofing!

This is fun.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Sun Feb 10, 2019 10:44 am

What are you making?
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby CalvinBall » Sun Feb 10, 2019 10:47 am

Just a white bread. Did overnight fermentation though. It looked great. Lots of bubbles.

Plan on using the extra to make some pizza.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Postby Uncle Milty » Sun Feb 10, 2019 10:55 am

Good luck. Post a pic and review when it's done.

I made this monster yesterday:

Image
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