LEGEND Food Porn

[RamFan503]

OK so @Selassie I mentioned a Korean marinated pork belly so I had to give it a try. Add a little ginger to my short rib recipe and you have the marinade for this. I marinated it in a sealed bag for five days, then sous vide it in that bag for 11 hours at 165°. I then took the marinade out of the bag and reduced it to about half while I did a quick pickle on some veggies (coarse shredded zucchini, carrots, red onion, cucumber) and broiled the pork belly. I added the reduced marinade to both sides of the belly and broiled each side.

I then cut 10" lengths of a soft baguette, split them, and lightly broiled them.

A handful of cut pork belly, topped with pickled veggies and a touch of mayo and this was one amazing bon mi.

Next up... Sous vide Earl grey tea creme brulee. A guy has to have dessert, don't he?

 

[Selassie I]

OK so @Selassie I mentioned a Korean marinated pork belly so I had to give it a try. Add a little ginger to my short rib recipe and you have the marinade for this. I marinated it in a sealed bag for five days, then sous vide it in that bag for 11 hours at 165°. I then took the marinade out of the bag and reduced it to about half while I did a quick pickle on some veggies (coarse shredded zucchini, carrots, red onion, cucumber) and broiled the pork belly. I added the reduced marinade to both sides of the belly and broiled each side.

I then cut 10" lengths of a soft baguette, split them, and lightly broiled them.

A handful of cut pork belly, topped with pickled veggies and a touch of mayo and this was one amazing bon mi. View attachment 33884View attachment 33885View attachment 33886View attachment 33887
Next up... Sous vide Earl grey tea creme brulee. A guy has to have dessert, don't he?

Looks good man. Funny, I made my version of this on Sunday... seems like we're thinking alike again. I cook mine in my egg on a indirect heat. I cut the belly into like 2 inch square pieces and skewer them on shiskabob sticks after marinating in the spicy Korean sauce I like. Man it's good... I made a little over 3 pounds of belly and I ate most of it myself. Ha


Speaking of Sous vide. Someone I know put bourbon and pistachios together in one of those bags. It is all the rage at his restaurant. He makes that bourbon drink with the orange peel and a cherry I can't think of the name of with this stuff and people are going crazy for it. There's no pistachios in the bourbon... they take those out after they Sous vide it... and apparently the nutty taste isn't noticed until after... much after you take a sip. People are begging to buy the bourbon from them.

 

[RamFan503]

Looks good man. Funny, I made my version of this on Sunday... seems like we're thinking alike again. I cook mine in my egg on a indirect heat. I cut the belly into like 2 inch square pieces and skewer them on shiskabob sticks after marinating in the spicy Korean sauce I like. Man it's good... I made a little over 3 pounds of belly and I ate most of it myself. Ha


Speaking of Sous vide. Someone I know put bourbon and pistachios together in one of those bags. It is all the rage at his restaurant. He makes that bourbon drink with the orange peel and a cherry I can't think of the name of with this stuff and people are going crazy for it. There's no pistachios in the bourbon... they take those out after they Sous vide it... and apparently the nutty taste isn't noticed until after... much after you take a sip. People are begging to buy the bourbon from them.

Well you ARE my brother from another mother.

I'm going to try some sous vide drink ideas soon. I'm not much of a bourbon guy but I have some other ideas. Stay tuned.

 

[RamFan503]

Sous vide Earl Grey Creme Brulee.

Pretty simple really. And in the sous vide, the easiest creme brulee I've ever made.

Heat 1 pint heavy cream in a pan until a low boil. Take off heat and put in two tea bags. While cream is cooling, whisk up 4 egg yolks and 2oz of sugar and 2 tsp vanilla powder or extract. I like using powder and I love it. I tend to go very vanilla heavy. This is about 4 times the normal amount of vanilla.

Whisk in the cream and pour into 4oz Mason jars. Put lids on jars to finger tight. Heat sous vide water bath to 176°. Once at temperature, put jars in water and cook for one hour.

Place in fridge over night. Open, sprinkle with fine sugar and torch.

Really a nice creme brulee. The custard had a perfect consistency.

 

[Selassie I]

Well you ARE my brother from another mother.

I'm going to try some sous vide drink ideas soon. I'm not much of a bourbon guy but I have some other ideas. Stay tuned.

I had to give up on bourbon many years ago because it made me mean and want to fight. I loved me some whiskey though. Rum has the exact opposite effect on me... so I stick with my rum nowadays.

Oh btw... the name of that bourbon cocktail they're making with that pistachio bourbon is an Old Fashioned.

 

[RamFan503]

I had to give up on bourbon many years ago because it made me mean and want to fight. I loved me some whiskey though. Rum has the exact opposite effect on me... so I stick with my rum nowadays.

Oh btw... the name of that bourbon cocktail they're making with that pistachio bourbon is an Old Fashioned.

Yeah. I don't even let Becky drink whiskey when we go out. It makes her all introspective. Tequila and rum on the other hand.... Weeeeeee.

I tend to stick with tequila or rum myself. It doesn't do evil things to me like bourbon or whiskey.

If you ever get out here, we'll have to take you to Death and Taxes. They mix up some great drinks.

 

[LesBaker]

I love Korean flavors. There's a couple of Korean marinades/sauces that I like to use on more than one thing. I especially like it on pork belly.


Hey and on the Sriracha. I recently discovered the Yellow Sriracha at my local Poke restaurant. It's the same level of hot as the Red... but it has an additional sweetness to it. I really like it. I need to see if they carry it at the grocery store.

I'm with you, I love Korean flavors too!

The ingredients are seemingly always simple but the flavors always seem to come in layers.

I lovelovelove good Korean pulled pork tacos. It's one of my favorite dishes. When done right I can gorge myself on them!

 

[Loyal]

I had to give up on bourbon many years ago because it made me mean and want to fight. I loved me some whiskey though. Rum has the exact opposite effect on me... so I stick with my rum nowadays.

Oh btw... the name of that bourbon cocktail they're making with that pistachio bourbon is an Old Fashioned.

You have to stop drinking Ancient Age, Kentucky Gentleman, or Yukon Jack whiskies! Switch to Makers Mark and you'll purr like a kitten...

 

[Selassie I]

You have to stop drinking Ancient Age, Kentucky Gentleman, or Yukon Jack whiskies! Switch to Makers Mark and you'll purr like a kitten...

After I got in a fight with a phone booth... and lost. I knew I had to give up the bourbon/whiskey. True story.

It doesn't matter which kind I drink... all of them turn me into a madman.

 

[RamFan503]

You have to stop drinking Ancient Age, Kentucky Gentleman, or Yukon Jack whiskies! Switch to Makers Mark and you'll purr like a kitten...

I think this is more his speed.

BTW... I made another batch of creme brulee with the sous vide. This time, instead of adding tea, I added a little of this rum. OMFG! Had two of them for breakfast. It does have eggs after all.

 

[ScotsRam]

Hearing about other adult males who are not able to appropriately enjoy whisky makes me very sad.

I'm going to have a wee nip just to cheer me up now. Slainte.

 

[Selassie I]

Hearing about other adult males who are not able to appropriately enjoy whisky makes me very sad.

I'm going to have a wee nip just to cheer me up now. Slainte.

Listen Brudda... I love it. It used to be the only thing I drank. But I guess your description is right on... I'm no longer able to APPROPRIATELY enjoy whiskey.

I guess you have to have your ass kicked by a phone booth yourself to completely understand. Hell, I bet there are members here who don't even know what a phone booth is... and if they do, they may not have ever seen one with their own eyes. Those fuckers can fight man. Don't be fooled.

Tip one for me while I slug down my rum.

 

[ScotsRam]

Listen Brudda... I love it. It used to be the only thing I drank. But I guess your description is right on... I'm no longer able to APPROPRIATELY enjoy whiskey.

I guess you have to have your ass kicked by a phone booth yourself to completely understand. Hell, I bet there are members here who don't even know what a phone booth is... and if they do, they may not have ever seen one with their own eyes. Those fuckers can fight man. Don't be fooled.

Tip one for me while I slug down my rum.

I like rum but I am no connoisseur. I am rather a whisky snob if I am honest.

I would like to drink more rum. I will see if I can find a bottle of the stuff you and 503 are always waxing about.

 

[Selassie I]

I like rum but I am no connoisseur. I am rather a whisky snob if I am honest.

I would like to drink more rum. I will see if I can find a bottle of the stuff you and 503 are always waxing about.

 

[RamFan503]

I did another sous vide pork belly. This time I dry brined it in brown sugar, cracked pepper, and kosher salt. I sous vide it for 10 hours then broiled it to finish. I chopped up some and added honey and dijon mustard. Quick pickle of red onion, cabbage, and crushed garlic cloves, a little mayo, tomato, and avocado on a toasted onion bun. One of the best sammiches I ever done ate.

 

[RamFan503]

I haven't done a ceviche in forever so I just decided to throw one together. Frankly, I think the best ceviches I've made have been spur of the moment, and thrown together.

So I had most of the stuff already and I saw they had some nice looking rock fish at the butcher section. I love all kinds of ceviche but personally think fresh Pacific rock fish makes the best - best fish tacos too.

Long story short... I bought some fish, some key limes (best flavored limes), a couple lemons, and I was ready to go. Oh wait... Those jalapenos look really good. I'll take some of those too.

Now before you think I was adding the jalapenos to the ceviche, you can stop now. We LOVE fried jalapenos. They make a great side dish. Very simply fried in oil then tossed in seasonings. In this case, my Hog Wired rub.

Then I simply fried up some chips and used them for a delivery device to eat the ceviche.

The ceviche - rock fish, limes, lemons, kosher salt, red onion, Roma tomato, avocado, mango, cilantro, and a hint of Scorpion Chile for a kick.

This may seem like two appetizers but it made for a great meal.

 

[Selassie I]

I haven't done a ceviche in forever so I just decided to throw one together. Frankly, I think the best ceviches I've made have been spur of the moment, and thrown together.

So I had most of the stuff already and I saw they had some nice looking rock fish at the butcher section. I love all kinds of ceviche but personally think fresh Pacific rock fish makes the best - best fish tacos too.

Long story short... I bought some fish, some key limes (best flavored limes), a couple lemons, and I was ready to go. Oh wait... Those jalapenos look really good. I'll take some of those too.

Now before you think I was adding the jalapenos to the ceviche, you can stop now. We LOVE fried jalapenos. They make a great side dish. Very simply fried in oil then tossed in seasonings. In this case, my Hog Wired rub.
View attachment 34138
Then I simply fried up some chips and used them for a delivery device to eat the ceviche.

The ceviche - rock fish, limes, lemons, kosher salt, red onion, Roma tomato, avocado, mango, cilantro, and a hint of Scorpion Chile for a kick.

This may seem like two appetizers but it made for a great meal.View attachment 34139

Ceviche is my favorite thing to make with fresh fish. You're right... some fish makes better ceviche than others.

But I'll tell you what Brudda... I always add some fresh jalapeno and habanero into mine. LOL.

You obviously surprised me with the fried jalapeno.

 

[RamFan503]

Ceviche is my favorite thing to make with fresh fish. You're right... some fish makes better ceviche than others.

But I'll tell you what Brudda... I always add some fresh jalapeno and habanero into mine. LOL.

You obviously surprised me with the fried jalapeno.

I will usually add habanero but I'm not into raw green peppers of any kind generally. But believe me. The little bit of scorpion chili was plenty of heat.

If you haven't had seasoned, fried jalapenos though, you gotta try them.

 

[Memento]

Going to Buffalo Wild Wings with a friend tonight. I tend to get the honey BBQ (because of the flavor. Honey, guys.), along with fries. I'm excited.

 

[CGI_Ram]

I haven't done a ceviche in forever so I just decided to throw one together. Frankly, I think the best ceviches I've made have been spur of the moment, and thrown together.

So I had most of the stuff already and I saw they had some nice looking rock fish at the butcher section. I love all kinds of ceviche but personally think fresh Pacific rock fish makes the best - best fish tacos too.

Long story short... I bought some fish, some key limes (best flavored limes), a couple lemons, and I was ready to go. Oh wait... Those jalapenos look really good. I'll take some of those too.

Now before you think I was adding the jalapenos to the ceviche, you can stop now. We LOVE fried jalapenos. They make a great side dish. Very simply fried in oil then tossed in seasonings. In this case, my Hog Wired rub.
View attachment 34138
Then I simply fried up some chips and used them for a delivery device to eat the ceviche.

The ceviche - rock fish, limes, lemons, kosher salt, red onion, Roma tomato, avocado, mango, cilantro, and a hint of Scorpion Chile for a kick.

This may seem like two appetizers but it made for a great meal.View attachment 34139

THAT looks amazing.