Gastronomy 2011

Yail Bloor · **Posted:** Wed Apr 13, 2011 8:15 pm

Oh snap, report back on dat goak lebg.

I love my mandolin slicer. Can't say that I use it that much, but when I need it, I'm glad it's there.

Elvis Fu · **Posted:** Thu Apr 14, 2011 10:09 am

Saturday: Barbecue in the Hill Country.

Bitches.

Senator LooGAR · **Posted:** Thu Apr 14, 2011 10:49 am

I'm taking a friend out for a pseudo bachelor party dinner tonight. Supposedly the place we're going has a sister restaurant in the same development - it's one of those places that is built to look like an English Village and comes complete with it's own little town - that has a playground for kids, and a bocce court. Might be my new spot.

FT · **Posted:** Thu Apr 14, 2011 11:17 am

Vic Da Baron LooGAR Wrote:

I'm taking a friend out for a pseudo bachelor party dinner tonight. Supposedly the place we're going has a sister restaurant in the same development - it's one of those places that is built to look like an English Village and comes complete with it's own little town - that has a playground for kids, and a bocce court. Might be my new spot.

there's one here called "castle hills"

billy g · **Joined:** Mon Oct 25, 2004 1:41 pm **Posts:** 9020

Vic Da Baron LooGAR Wrote:

I'm taking a friend out for a pseudo bachelor party dinner tonight. Supposedly the place we're going has a sister restaurant in the same development - it's one of those places that is built to look like an English Village and comes complete with it's own little town - that has a playground for kids, and a bocce court. Might be my new spot.

is your friend a big time molo?

Senator LooGAR · **Posted:** Thu Apr 14, 2011 3:30 pm

billy g Wrote:

Vic Da Baron LooGAR Wrote:

I'm taking a friend out for a pseudo bachelor party dinner tonight. Supposedly the place we're going has a sister restaurant in the same development - it's one of those places that is built to look like an English Village and comes complete with it's own little town - that has a playground for kids, and a bocce court. Might be my new spot.

is your friend a big time molo?

I guess I wrote it a little jumbled/Monty-esque, but what I meant to say is we're not going to the place with the playground tonight, but I will be near it so I can check it out and come back if it's cool. They sometimes have bands play, have a farmer's market, etc out there.

And homie already has a kid with the girl he's marrying, he just finally manned up and made it official.

DumpJack · **Posted:** Sun Apr 17, 2011 6:50 pm

Anybody got have favourite glazes for ham? Actually any suggestions/advice for cooking a bone-in ham, as I've never done this before.

Senator LooGAR · **Posted:** Sun Apr 17, 2011 8:20 pm

DumpJack Wrote:

Anybody got have favourite glazes for ham? Actually any suggestions/advice for cooking a bone-in ham, as I've never done this before.

I'd think Bloor would have some experience here. Only time I get these is when someone sends us a Honeybaked (blah).

I'm doing classic Mushroom Risotto and some sweet potatoes tonight. I cubed the potatoes and through in some whole cloves of GARlic, some rosemary, salt, cinnamon and a pinch of sugar. It smells amazing. The wife is out of town tonight so I might just throw it all on the floor and roll around in it.

Donovan · **Posted:** Sun Apr 17, 2011 9:32 pm

DumpJack Wrote:

Anybody got have favourite glazes for ham? Actually any suggestions/advice for cooking a bone-in ham, as I've never done this before.

I tried this Dr Pepper glaze at Christmas with surprisingly tasty results. It was bone-in ham and I had it in a slow cooker for about six hours.

DumpJack · **Posted:** Sun Apr 17, 2011 9:58 pm

Donovan Wrote:

DumpJack Wrote:

Anybody got have favourite glazes for ham? Actually any suggestions/advice for cooking a bone-in ham, as I've never done this before.

I tried this Dr Pepper glaze at Christmas with surprisingly tasty results. It was bone-in ham and I had it in a slow cooker for about six hours.

I'm putting this at the top of the list. This sounds fantastic.

Rick Derris · **Posted:** Sun Apr 17, 2011 10:05 pm

Related in food metaphor use only, the best euphemism for a blow job I've heard in a while has been to "get my ham glazed".

(Courtesy of that new Black Joe Lewis and the Honeybears album)

Moving along.....

PopTodd · **Posted:** Mon Apr 18, 2011 10:14 am

Passover dinner tomorrow night, and my mom's brisket.

Senator LooGAR · **Posted:** Mon Apr 18, 2011 11:18 am

Does anyone have a good way to do Risotto Cakes? I'm thinking of making some with the 8 lbs of leftover risotto from what I overmade last night.

nobody · **Posted:** Mon Apr 18, 2011 11:23 am

Line a cookie sheet with foil and spray...cover it with saltine crackers. Melt a stick of butter and a cup of brown sugar and pour over top of it. Bake for five minutes and then cool for a minute to start hardening. Spread 2 cups of dark chocolate chips over top of it and let the chips start to melt and spread them across the top. Stick this in the fridge to harden the layer of chocolate, remove and break into chunks. Then, eat way too much of it.

tentoze · **Posted:** Fri Apr 22, 2011 11:19 am

I'm thinking loaves and fishes tonight...

Senator LooGAR · **Posted:** Fri Apr 22, 2011 12:19 pm

Vic Da Baron LooGAR Wrote:

Does anyone have a good way to do Risotto Cakes? I'm thinking of making some with the 8 lbs of leftover risotto from what I overmade last night.

I just basically formed a big risotto pancake in the non-stick and then let it get crispy on the outside and flipped it.

Shit was TIGHT.

DumpJack · **Posted:** Fri Apr 22, 2011 12:28 pm

I'm getting my ham on tomorrow and am gonna try and create my own glaze from several sources.

PopTodd · **Posted:** Fri Apr 22, 2011 12:39 pm

There is a great restaurant in my little town that is offering a Hog Butchering class. Looks cool.:
LINK

Quote:

‘I assume no one here is a vegetarian,” jokes Nathan Sears, sous chef at Vie, as he prepares to butcher the Slagel Farm pig half in front of him.

At an adjacent table, line cook Dan Compton is working on the other half. Butchering in stereo, if you will.

It’s a Sunday morning in the Western Springs restaurant’s kitchen, where 15 people have gathered for the sold-out class. During the two-hour demo, Sears talks about pig breeds; brining; pancetta, something anybody can do at home, he says, and the secrets to butchering.

“It’s all about finding the natural seams and not be afraid to get your hands in there,” he says as he tosses meat parts into metal trays.

Chef Amy Lukasik, 25, the only female in the class, says she plans to use what she learned about various cuts for the catering company she is opening.

Her brother, Josh, 22, “food guy,” admits he’s a bit squeamish but liked the demo (the head butchering part, not so much).

When Peter Kobs, 42, Alex Harris, 40, and Steve DeMari, 49, saw the ad for the class, the trio of friends they knew they had to take it.

Will they be butchering at home any time soon?

“I think it’s going to happen,” says Kobs. “It would definitely help our parties in the summer.”

PopTodd · **Posted:** Fri Apr 22, 2011 12:54 pm

Oh, and my high school friend, and former roommate Todd Stein (from whom I learned how to cook, in part) is going up against Bobby Flay on Iron Chef next month.

LINK
I ate at his new restaurant a couple of months ago and it was damn good. Of course, he couldn't tell me anything about the outcome, but I'm sure of 2 things:
1) That he'll look like a freak.
2) That he did well.

Yail Bloor · **Posted:** Fri Apr 22, 2011 9:47 pm

Vic Da Baron LooGAR Wrote:

DumpJack Wrote:

Anybody got have favourite glazes for ham? Actually any suggestions/advice for cooking a bone-in ham, as I've never done this before.

I'd think Bloor would have some experience here. Only time I get these is when someone sends us a Honeybaked (blah).

Missed this before, but I've got nothing to add--ham is something I eat at other people's houses or get sliced at the deli.

I'm sure you'll knock it out of the park though, DJ.

tentoze · **Posted:** Fri Apr 22, 2011 10:02 pm

I've made this and it's damned good.From Justin Wilson's Homegrown Louisiana Cookin'":

INGREDIENTS:

1/2 cup strawberries - fresh, halved
7 pounds smoked ham
1 cup strawberry wine
1 cup water
1 tablespoon Creole mustard

PREPARATION:

Preheat the oven to 350 F. Place the ham in a large roaster and arrange the strawberries on top. Mix the wine, water, and Creole mustard together, then pour over the top of the ham, and let it drip down the sides.

Bake for 1 hour, basting every 20 minutes. After the ham is baked, slice and serve topped with a Strawberry Sauce (see following recipe).

***Strawberry Sauce***
1 pint strawberries - fresh, whole, washed, stemmed
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup strawberry wine - or liqueur

In a medium-sized saucepan, mix all the ingredients together and cook covered over low heat until thickened, at least 3 hours, stirring occasionally. If you wish, mash the berries with a spoon. This can be stored in the refrigerator for several weeks. Yield: about 3 cups.

Senator LooGAR · **Posted:** Fri Apr 22, 2011 11:06 pm

Yail Bloor Wrote:

Vic Da Baron LooGAR Wrote:

DumpJack Wrote:

Anybody got have favourite glazes for ham? Actually any suggestions/advice for cooking a bone-in ham, as I've never done this before.

I'd think Bloor would have some experience here. Only time I get these is when someone sends us a Honeybaked (blah).

Missed this before, but I've got nothing to add--ham is something I eat at other people's houses or get sliced at the deli.

I'm sure you'll knock it out of the park though, DJ.

Just seemed like on of gem random things you'd know how to make. Country wisdom n all.

Yail Bloor · **Posted:** Fri Apr 22, 2011 11:17 pm

Yeah, I probably should, so now I'm going to make it a mission.

billy g · **Joined:** Mon Oct 25, 2004 1:41 pm **Posts:** 9020

Cooked up a Venison Steak Friday night washed down with a 97 Bordeaux.

Last night cooked up a little surf and turf with a couple of small wagyu picanha steaks and black cod fillets accompanied by Thomas Keller's recipe for butter poached potatoes (basically two pounds of marble potatoes slow roasted in 2 1/2 cups of emulsified butter with thyme, garlic and peppercorns) and corn on the cob. They were the most decadent potatoes I've ever cooked.

We're going to an Austrian Wine Tasting tonight where the food will be prepared by Jose Andres and the desserts are from Wolfgang Puck.

I've got some pork cheeks in the refrigerator that I'm braising with some veggies in beer for Tuesday and two pounds of Crawfish in the freezer for my first attempt at John Besh's Ettouffe recipe later in the week (my consolation for missing Jazzfest).

Senator LooGAR · **Posted:** Mon May 02, 2011 5:51 pm

Jesus, Billy G going BUCK.

I made Banh Mi last night for dinner. Marinated the pork in Coke, Olive Oil, Salt, Pepper, Lemon Grass, Srirachi, Ginger, Cilantro and Teriyaki.

Then I made my own mayo with basically the same ingredients. Quick pickled some cukes, carrots and a red onion, and put it all on French Bread with mint leaves and cilantro.

Washed it down with home made lemon-thyme soda.

Gastronomy 2011

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