Foodies BS Thread.

Thank you!

 

Looks good, never had it

 

Okay bud.

you’ll need this special sesame oil. It’s less refined than the stuff you drizzle into fried rice, etc. put some into a hot ass pot. Dump in a lot of ginger that you skinned, sliced and smashed. I use about a big palm sized piece. It’s a lot of ginger. Be prepared for splatter.

once the ginger is browned some and your stove top is a mess. Pull out the ginger unless you have the space. Put in dark meat chicken. With the bone and skin. Skin side down. Yea, that right - you are sauté-ing with sesame oil. I added a touch of avocado oil because it freaks me out that I’m gonna burn the oil. But this type seems a bit higher in smoke point. Brown the chicken. Flip. You just want some color on the chunks. You don’t need crusty brown. Do this in batches if you have a smaller pot or your making lots. Oh, I salted the chicken pieces lightly before the sauté.

now pour in a quart of chicken stock. Put back all the chicken and ginger. Pour in the rice wine. DO NOT buy the copycat wine from China. Get the Taiwan version. Trust me. I used about half that bottle. I know a Taiwan family that uses zero chicken stock and all wine. It’s too strong tasting for me. Boozy almost.

now simmer gently. Check on that chicken. When done turn the heat way down to hold it there. The chicken is almost fall off the bone.

nie in a separate pot boil water. The noodles are wrapped in hearty portions with this paper ribbon. One batch at a time boil the noodles. It takes about two minutes to cook the noodles. Scoop out the noodles into a bowl. Ladle on the chicken wine soup to submerge the noodles and put a piece of chicken in. You can cut chicken smaller but I’m lazy. Serve hot. Serve with a chili dipping sauce.

dipping sauce:

light soy sauce. Thai chili’s chopped, some sugar to taste, and a tiny drizzle of the more refined sesame oil.

Sorry if my pics are flipped sideways.

 

Dang! Thanks for all the great info! Definitely on the short list!

 

Homemade corndogs and fried mushrooms

 

Follow up on this... When you said "Put about 1/2 water in a pot, maybe a tad less" what exactly did you mean?

 

I'd guess 1/2". Sounds like not much is needed based on turning the heat down to not boil it all away

 

Chops, green beans, mashed taters.

 

Yea. Water is half in deep.

 

Thank you! I sorted it out the other day and tried a couple of eggs.. like you said.. they were perfectly soft boiled.. Thank you again for your advice!

 

Right on!

 

Cooked up a valentine's dinner for the wife and I.

 

Valentine's dinner was lamb rack with heart shaped potatoes and a salad. Team effort with the whole family helping. I started the lamb on the smoker low-and-slow and finished on a hot charcoal fire.

 

Valentines Dinner
All organic

Salad with fresh home made Cesar dressing

Roasted honey garlic red potatoes with fresh rosemary

Roasted Broccoli & Yellow Squash

Smoked New Zealand Lamb with fresh garlic, thyme, rosemary & sage


Organic peaches & cream cobbler

(Home made whipped peach cream)

 

You all insider the lamb chops. Mine usually go up in a lamb fat fueled fire.

 

Try indirect heat & keep the grill / bbq around 350.

You can sear first then move to top rack and turn of burner below.

With stick fire or charcoal, build fire on opposite side where the rack of lamb will be sitting after you sear it.

Cooking is all about experimenting, start there and keep learning.

I smoked mine at 225 on the top rack for about an hour and a half then I raised the temp to 400 to put a nice sear & to finish, took off & rested in a 180deg oven while i was plating the salads and getting everything to the table.

When hitting the higher temps:
I listen and watch that grill like a hawk. I never take more than 5 steps away from the grill.
I also keep a full beverage near by to put out any flare ups.

 

Weather was warm enough for some grilling.
Breakfast.


Shot some hoops with the kids and tossed the baseball. Burgers sound good.



Little meat prep for the week. Love the versatility of the grill



Finally some turkey soup from a homemade stock

 

Like @rmac010 has said, indirect grilling due to the high fat content.
I used to sear first and then move to indirect heat, but lately have been doing a reverse sear. Or I put the lamb in the smoker to cook low-and-slow and then move to a hot fire to sear.

 

https://youtu.be/9ZKYx14rM-I

 

Sloppy joes a la Kent Rollins. No canned sauce here!