Food and How You Cook/Eat It (2020)

[imref]

I've been using this one for a long time

https://app.ckbk.com/recipe/theb59575c06s001r010/korean-sesame-grilled-beef

I sub brown sugar for the white. The quality of the sesame oil matters a lot

that's about the same as what I use - just red wine vinegar instead of rice wine vinegar, and I can't ever seem to find dark soy so I use the regular stuff..  A few recipes I've seen call for a dash of Korean gochujang as well.

[HalfSmokes]

It probably comes down to availability- when the book was written, I doubt gochujang was easy to obtain, it probably is now

[blue911]

You would put those on a 16 oz ribeye steak though?

Me? No. Ribeyes and Porterhouses are my favorite cuts and I prefer salt and pepper only. The aging technique you mentioned earlier is my favorite prep.

But I’ve eaten at a Sizzler so I can’t rightfully criticize someone else’s tastes

[blue911]

is the crust on bulgogi caramelized sauce or the beed itself?

Neither produce the crust that I prefer.

[blue911]

what do you use for a Bulgogi marinade?

I can’t remember, I know you had to run a pear through the processor. Wife didn’t like it so I moved on.

[bluestreak]

Me? No. Ribeyes and Porterhouses are my favorite cuts and I prefer salt and pepper only. The aging technique you mentioned earlier is my favorite prep.

But I’ve eaten at a Sizzler so I can’t rightfully criticize someone else’s tastes

It's really changed the way I cook steak. I get perfect temp every time and approach steakhouse quality. I also prefer salt and pepper only with a small amount of butter at the end.

[blue911]

It's really changed the way I cook steak. I get perfect temp every time and approach steakhouse quality. I also prefer salt and pepper only with a small amount of butter at the end.

Ummm... brown butter and beef.

[OldChelsea]

AT LAST THE STORY CAN BE TOLD! Ikea, realising that people can't currently shop at their stores because of the CoronaExtraVirus shut-down - and thus they miss out on the Swedish meatballs served in their in-store restaurants - releases its Swedish meatball recipe: https://www.today.com/food/ikea-shares-recipe-swedish-meatballs-make-during-quarantine-t179469

(I've had their Swedish meatballs a couple of times in-store - they're quite tasty.)

[bluestreak]

Made Paella (chicken and shrimp) tonight. It was delicious.

[Mathguy]

That sounds good.  Do you have a recipe ?

Made Paella (chicken and shrimp) tonight. It was delicious.

[bluestreak]

That sounds good.  Do you have a recipe ?

https://www.seriouseats.com/recipes/2019/09/stovetop-paella-mixta-for-two-with-chicken-and-shrimp.html

[Mathguy]

Thank you - it's the 1st time I've seen that website and it has lots of information on it

https://www.seriouseats.com/recipes/2019/09/stovetop-paella-mixta-for-two-with-chicken-and-shrimp.html

[tomterp]

Did anyone use duck fat as recommended for the "best crispy roast potatoes"?  Wondering how hard that is to find short of buying the entire duck.  Not that ducks suck.

[imref]

Did anyone use duck fat as recommended for the "best crispy roast potatoes"?  Wondering how hard that is to find short of buying the entire duck.  Not that ducks suck.

Walmart carries it, as does Whole Foods and I assume most other super markets.

https://www.walmart.com/ip/Fatworks-Duck-Fat-Cage-Free-14-Oz/393897222

I haven't used it.

[bluestreak]

Did anyone use duck fat as recommended for the "best crispy roast potatoes"?  Wondering how hard that is to find short of buying the entire duck.  Not that ducks suck.

I bought it for next time. Wegmans and Whole Foods carry it. Also amazon fresh. It comes in a jar.

[Mathguy]

Use bacon fat

Did anyone use duck fat as recommended for the "best crispy roast potatoes"?  Wondering how hard that is to find short of buying the entire duck.  Not that ducks suck.

[bluestreak]

Use bacon fat

Not the same. Not nearly as decadent.

[skippy1999]

Did anyone use duck fat as recommended for the "best crispy roast potatoes"?  Wondering how hard that is to find short of buying the entire duck.  Not that ducks suck.

It must be the secret ingredient because my try did NOT make the “best crispy roast potatoes” at all

[blue911]

Did anyone use duck fat as recommended for the "best crispy roast potatoes"?  Wondering how hard that is to find short of buying the entire duck.  Not that ducks suck.

There is nothing about duck fat that makes it “the best”. It is a matter of taste. I prefer clarified butter because it’s more forgiving. But duck confit is fantastic so I’d assume that duck fat could be “the best” for somebody.

[tomterp]

So upon further review, my wife has a large can of spray duck fat that she got as a gift a few months ago and forgot about.  So like PAM, we can spray the fat right on the taters.     

We have a friend who is a kitchen master, his favorite dish is duck and we've eaten it there a handful of times, no complaints here.  He's in process of having his house incl. kitchen remodeled, to include large temperature & humidity controlled storage for the italian style salamis and cheeses he's been making, some of which are sold in Vienna's "Caboose" brewpub.  He has the license but not the commercial kitchen for the tasks.  But I digress, duck is good, looking forward to spray quacker on the taters.

[Mathguy]

Tilefish is big in the outer banks these days.  I don't remember how prevalent tilefish is in the DC area.  But it's a great slightly sweet white fish.  Here is a great recipe for tilefish:

https://www.foodandwine.com/recipes/crispy-tilefish-ponzu-butter

[HondoKillebrew]

Tilefish is big in the outer banks these days.  I don't remember how prevalent tilefish is in the DC area.  But it's a great slightly sweet white fish.  here is a great recipe for tilefish:

https://www.foodandwine.com/recipes/crispy-tilefish-ponzu-butter

Don't think I've had tilefish. I've had and liked wreckfish, which I'm told is also fished off the Outer Banks.  Have you had that? 

[Mathguy]

I am not familiar with wreckfish

Don't think I've had tilefish. I've had and liked wreckfish, which I'm told is also fished off the Outer Banks.  Have you had that? 

[1995hoo]

Tilefish is big in the outer banks these days.  I don't remember how prevalent tilefish is in the DC area.  But it's a great slightly sweet white fish.  Here is a great recipe for tilefish:

https://www.foodandwine.com/recipes/crispy-tilefish-ponzu-butter

I’ve seen tilefish at Wegmans once or twice. I think I cooked it once but I don’t remember how. The recipe you linked sounds good, although when I read the ingredients for the sauce I had no idea what a couple of them are!

[Mathguy]

Which ingredients ?

I’ve seen tilefish at Wegmans once or twice. I think I cooked it once but I don’t remember how. The recipe you linked sounds good, although when I read the ingredients for the sauce I had no idea what a couple of them are!