Foodies BS Thread.

My lunch today. I’m back at making homemade soy-milk. A bit of a hassle and high mess potential, but it’s delicious and doesn’t have that slick feeling drinking it : like store bought stuff.

background is a tuna poke salad.

 

https://youtu.be/Z-krh1mQx1c?si=ap1iuWqbfu67kS7m

 

I know a lot of people who drink Soy Milk but never knew you could make your own.

 

I wonder how neutria would compare?

 

Yeah, no. Just no.

 

They’re vegan.

EDIT: “Nutria meat is often compared to rabbit meat, but it's also similar to dark turkey meat. Nutria meat is high in protein and low in fat, making it a healthy alternative to other meats.”

 

My favourite way to prepare rabbit. I'm usually able to get it from a local farmer and if you really want to be entertained look up Thomas Keller's description of learning about bunnies from his purveyor early in his career. He wrote about it in The French Laundry Cookbook.

Anyways, this is a couple of days prep but makes for a very nice diner. Remove the legs from the rabbit and smoke lightly then confit them in olive oil as a bare simmer (a few seconds between bubbles - very low heat) for 3 hrs and then shred the meat from the legs and hold.

Debone the loin whole, this is a challenge of delicate knife skills as there is very little flesh along the spine. Smear the inside of the loin with tappenade (I make a paste of sun dried black olives, garlic, anchovy and olive oil, add in some very finely chopped rosemary and a some ground juniper berry) then roll it into a roulade. Cover the outside of the roulade with fine chopped rosemary and juniper (cook it in what it eats), a skiff of olive oil then roll in foil and seal the ends.

Make a quick brown stock from the bones and reduce, toss the shredded leg meat in a bit of the sauce. Keep the bulk of the sauce for serving.

To cook - Take a heavy fry pan and get hot, drop in the foil wrapped loin, it will brown through the foil. A bit of guess work on the browning ( I do pork tenderloin the same way so I've gotten a bit of a handle from experience) but rotate the loin every few minutes so all sides are browned (guessing 2-3min between turns). Last turn it goes into a 400F oven until med rare, touch it, it will be like a med-rare steak. Rest and slice into thin medallions.

While the lion is cooking, heat the sauce and heat the shredded smoked leg meat.

I serve it with soft polenta (10:1 liquid/polenta mix - lots of salt, dried shitakes make things interesting steeped in the liquid), a good dollop in the centre of the plate. I surround that with Brussels sprout leaves (cut the core out separate the leaves) blanch and then saute with bacon and diced apple.

On top of the polenta, plate some of the shredded smoked leg meat and sauce, top that with small medallions of the loin and then drizzle the sauce over the top.

Feast

I've done duck similarly, just pan roasted the breasts but smoked, confit and shredded the legs. There are a few inedible tendons in the legs.

I had to look it up, Nutria are similar, I believe larger and native to South America, Gibnut or Paca are native to Central America. When Queen Elizabeth visited Belize the fed her gibnut, headlines back in jolley ol' said "Queen Eats Rat".

 

I’d eat a nutria! At least try it!! Looks like fun to blast one. Like from an airboat

 

Peach sorbet

Frozen, pre-Creami'd



Post-Creami'd



Bowled



I still can't wrap my head around how it turns just peaches and juice into... that.

 

I’m gonna guess - ’air’

 

I get that, but it seems like there should be more to it that just peaches and air. There isn't, but it seems like there should be.

 

What kind of small kitchen appliance contraption is that? I think I need one.

 

Ninja CREAMi Delux

 

gah. I need ice cream now.

to cool my palette!. I made VERSION 2.0 of Tandoori chicken. dialed back the heat. way more delicious if you're not burning.

 

I would happily trade you ice cream for chicken.

 

Only posting to make @Pablo8 and @mit88 jelly….

 

Yer killin me… you know we’re gonna want that recipe/technique…

 

okay. from memory.

2 cups of yogurt. I use thick Greek style - full fat.
tablespoon coriander seed it toasted and ground in mortar/pestle
tablespoon cumin
about a half thumb of ginger, I mashed in the mortar/pestle
with 7 cloves of garlic. I added tablespoon of salt as abrasive to grind the garlic/ginger.
and two tablespoons of a spice I bought at the Indian Grocery store, called TANDOORI Seasoning. it is a mixture of the stuff you need anyways.
tablespoon of garam masala. mixed it up.

6 drumsticks, with skin yanked off. I put six slices into the thickest parts of legs.
time to get dirty. I wiped the marinade all over the chicken put it all into a storage container and let it sit over night and all day until the next dinner time.

grill as you do. I used skewers to not get stickage to my grill.

the Naan was from TRADER JOES. I know how to make it, but fuck I was lazy.

 

There is no shame… I use the frozen, throw in oven if I don’t wanna order it with my food. Just wanting to be more proactive and make to suit on a family scale. Thanks for sharing!

 

Hound!