FOOD

[600#gorilla]

mmmmmmmmmmmmmm...













mezedakia.

[Tronic]

Giant pernil steaks at start. Half a pork butt cut in half and smoked 7 hours. Not doing whole butt dab.

[malachi]

are people seriously concerned with the effects of microwaves?

Yes - the effects on the food you cook with them are horrific (flavor and texture wise).
The only exceptions are bacon and artichokes (though sous vide produces the best 'chokes).

[pmahnn]

my popcorn is delicious

[Lox]

My artichokes are the bomb. I have a hella sick method too.

[slim]

Well, spill it fuckstick!

I've been eating the chokes lately.

[Lox]

Ok, here is my method... if you don't like it fuck off because it is a huge hit at my place.

Take a good size artichoke and cut the stem back so it is about 1 inch long. Place the choke in about 2-3 inches of water in a 4 quart saucepot, just so the tips of the bottom leaves are pokin out of the water. Add about a tablespoon of butter (required)and a couple whole garlic cloves (optional) to the water and boil. Then, take the lid of the pot and angle it over the choke so that it takes the butter water steam and drips it onto the top of the choke. Monitor the water level and if it starts to dip down to the stem area, add more water. I often put pasta water on low on the side during this process, so when the choke starts to soften towards done, I can just turn on the pasta water for an insta-boil. I often use this already-hot water to pour into the choke pot so the downtime for the reboil is minimized in this application. I have tongs to rotate the choke as it boils. On the side, I clarify a little butter for dipping by using the passive heat from the middle of the gas stove. The choke is done when the second tier leaves pull off easily, which depends on size and perhaps, personal taste.

I find the combination of the cut stem absorbing the butter water up through it and the butter water dripping from the lid onto the choke throughout the cooking process create a delicious buttery choke. The heart from this is really, really good. Melt in your mouth and shizz.

Enjoy!

[600#gorilla]

TERRIYAKKKKKIIIII!!!111



what a weber does best:

grillin'.

[slim]

Thats a well seasoned grill grate right there.

Looks tasty.

[bazo qop]

TERRIYAKKKKKIIIII!!!111



what a weber does best:

grillin'.

Looks like bulgogi..

Needs a side of kimchi..



Looks tasty all the same..

[600#gorilla]

i did eat it with kim chee



and of course i added a healthy dose of this:



to the teri sauce, so it is kinda korean BBQ.

or whatever you called it.

[Cardboard_Dog]

Ok, here is my method... if you don't like it fuck off because it is a huge hit at my place.

Take a good size artichoke and cut the stem back so it is about 1 inch long. Place the choke in about 2-3 inches of water in a 4 quart saucepot, just so the tips of the bottom leaves are pokin out of the water. Add about a tablespoon of butter (required)and a couple whole garlic cloves (optional) to the water and boil. Then, take the lid of the pot and angle it over the choke so that it takes the butter water steam and drips it onto the top of the choke. Monitor the water level and if it starts to dip down to the stem area, add more water. I often put pasta water on low on the side during this process, so when the choke starts to soften towards done, I can just turn on the pasta water for an insta-boil. I often use this already-hot water to pour into the choke pot so the downtime for the reboil is minimized in this application. I have tongs to rotate the choke as it boils. On the side, I clarify a little butter for dipping by using the passive heat from the middle of the gas stove. The choke is done when the second tier leaves pull off easily, which depends on size and perhaps, personal taste.

I find the combination of the cut stem absorbing the butter water up through it and the butter water dripping from the lid onto the choke throughout the cooking process create a delicious buttery choke. The heart from this is really, really good. Melt in your mouth and shizz.

Enjoy!

word. my mom would make artichokes this way when we were kids but instead of clarified butter she'd make hollandaise .. so good.

[malachi]

Well, spill it fuckstick!

I've been eating the chokes lately.

Trim 'chokes

Sweat a chopped carrot in olive oil
Add diced shallot and salt and saute until soft
Add big chunk of unsalted butter and let melt
Add diced serrano ham
Add about a cup of dry white wine
Add 'choke trimmings
Cook on low heat until trimmings are soft
Remove from heat and strain and reserve liquid

Cut 'chokes in half
Put 4 halves in each bag
Add reserved liquid and a pinch of sea salt
Vacuum-pack on high

Cook at 85c in Sous Vide set-up for 1 hour

Cut open bag and drain
toss 'chokes in olive oil, sherry vinegar and shaved serrano ham

garnish with fresh lemon zest and parsely

[slim]

Cheapest Sous Vide set up I have found is a little under a grand, with the restaurant style ones at $3k plus. What do you use for this?

[malachi]

Commercial Kitchen

Keep in mind that a good commercial sous vide vac packer is almost the same price as the cooker.

[Lox]

Sous vide probably does taste the best, but in a conversation about chokes you can really tell who the foodie-snob dooshes are when they suggest it...

; )

[slim]

I found a set of plans that allows you to build one for $600 or so, but that still doesn't include the sealer. I have a pretty low tech kitchen. I do have a food processor and a blender, but I'm going to do without the sous vide bath and vacuum sealer. I'm aware of the hype.

[toivo]

you guys just reminded me to eat dinner.

[malachi]

I found a set of plans that allows you to build one for $600 or so, but that still doesn't include the sealer. I have a pretty low tech kitchen. I do have a food processor and a blender, but I'm going to do without the sous vide bath and vacuum sealer. I'm aware of the hype.

The hype is justified.
I was a semi-hater originally.
Have changed my tune.

Of course -- still don't have one at home (seriously unrealistic cost).

[slim]

LOL.

So you provide a recipe using a method of cooking that NOBODY has access to, not even you?

Hey thanks!

Elitist.