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Post by porgyman on May 11, 2017 8:52:47 GMT -5
Two topics for me today, salt and butter. Salt: lately, I have been experimenting with different salts. It really changes the flavor profile of a dish when you substitute different salts for regular salt. My favorites are, Himalayan Pink Salt, and Flor de Sal (Guatemalan Sea Salt). Other great salts include Irish Whisky flavored salt (awesome on salmon) and cherry smoked (try seasoning a burger with this). At a minimum, every home should have regular kosher salt for cooking. It can be substituted for regular salt in most recipes, just keep in mind that it is stronger than regular salt. Butter: Sorry folks, regular American butter sucks! I didn't realize this until I dated an Austrian girl a few years ago. Traveling to Vienna and tasting the food, I was amazed by not just the bread, but the butter served with it! Traveling to London, Paris, Rome and Barcelona the same story was repeated. Spend the extra money on Irish or French butters. While not quite as good as the authentic stuff, several "Irish or French style" butters are produced in the USA. Try them, find one that you like, then invest in the real thing. For most of my cooking (sauteeing, adding to pasta water, etc), I use only Diamond Crystal Kosher salt, IMO the gold standard. For cold dishes like salads, etc. I mostly use La Baleine fine salt but will also use Trader Joe's Himalayan Pink salt as well as Il Buco grosso from Trapani, Sicily when I really want to highlight the salt. Also use La Baleine coarse salt for focaccia.     As for butter, I could not agree with you more. I use Kerrygold unsalted exclusively. Its incredible flavor and color will elevate your baking as well as a simple piece of toast. Again, the gold standard IMO. Just a bit more expensive. But once you try it, you'll see what trash American butter is. Worth the extra few cents.  I'm a big Diamond Crystal kosher salt fan as well. I particularly like to use it on my salt crusted sea bass. I will give the IL Buco a try. Thanks! |
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Post by Ff2 on May 11, 2017 9:10:16 GMT -5
Himalayan Pink Salt Crystals?
What are we, the friggin' Rockefellers here?
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Post by porgyman on May 11, 2017 9:16:09 GMT -5
Himalayan Pink Salt Crystals? What are we, the friggin' Rockefellers here? A 5 lb bag is $15. Well worth it! |
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Post by Big L on May 11, 2017 11:24:50 GMT -5
I have a 2" thick slab of Himalayan salt. Supposed to put it on the grill or oven and heat it up for like 30 minutes, then cook your food right on it. Salmon, burgers, whatever. Haven't tried it yet.
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Post by Jets Things on May 11, 2017 11:25:19 GMT -5
I sent WCO an amazing recipe for Texas chili a while ago. Pretty sure he never thanked me and now I can't find the recipe.
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Post by Deleted on May 11, 2017 11:31:51 GMT -5
I have a 2" thick slab of Himalayan salt. Supposed to put it on the grill or oven and heat it up for like 30 minutes, then cook your food right on it. Salmon, burgers, whatever. Haven't tried it yet. Never heard of this. Please let us know how it worked. |
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Post by Jets Things on May 11, 2017 11:37:44 GMT -5
I have a 2" thick slab of Himalayan salt. Supposed to put it on the grill or oven and heat it up for like 30 minutes, then cook your food right on it. Salmon, burgers, whatever. Haven't tried it yet. Never heard of this. Please let us know how it worked. Needs to be planned out ahead of time because the slab has to be heated very slowly, like an hour to get to 500°. Great for seafood. |
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Post by JStokes on May 11, 2017 11:41:46 GMT -5
Stokes - did you ever buy that skillet and fry that chicken? Got the skillet but haven't Fried the chicken yet. It's on the list. Need to find that thread with your recipe/ingredients. _ |
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Post by JStokes on May 11, 2017 11:45:06 GMT -5
Never heard of this. Please let us know how it worked. Needs to be planned out ahead of time because the slab has to be heated very slowly, like an hour to get to 500°. Great for seafood. My kids got me one of these- can be used for hot or cold preparations. Haven't used it yet! _ |
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Post by JStokes on May 11, 2017 11:48:10 GMT -5
I know I've derailed threads (with the help of others) whilst discussing ears and drinks, but there are some good recipes that should have a central repository (Dunce and Porgy that means you). So my sopne is graduating from Cuse this weekend and a bunch of in-laws are coming in tomorrow before we head up Friday. So I'm making something I've not tried before. A veal roast on the rotisserie (my brother, the FedEx pilot talked me into buying a rotisserie a few years ago and...it...is...awesome). So marinating it for 24 hours in minced shallots, grated fresh garlic, fresh thyme, zest of one lemon, cracked sea salt and cracked pepper and really good extra virgin olive oil. Put it on the rotisserie to get it nice and crispy about 155 degrees. Veal pan drippings gravy with white wine butter cremini mushrooms and shallots in a roux. Roisty potatoes. Romaine lettuce wedge salad with crispy pancetta, thin sliced red onions, cherry tomatoes and homemade Stilton dressing. Chianti Classico. Vin Santo for dessert. _ Good morning JS. Thanks for including me. Congrats to your son. Great school. What did he study? Veal roast is hit and miss. I've made it both ways and prefer a butterflied roast vs the whole. My family served it often for special occasions. Back in the 80s-90s, before I butterflied and seasoned it myself, we'd get a great version from the A&S Pork Store on Forest Avenue, Staten Island. Actually had them prepare a bunch for my sister-in-law's wedding which was a huge hit with guests. As you know, what was "true milk fed" veal back then is not what you buy today. Laws--and public opinion regarding butchering very young calves--have made it virtually impossible to secure "white" tender veal. We now get a pinkish version which is inherently chewier, especially when added to the fact that veal is a very lean meat. That said, you can still make a tender and delicious veal roast. I would encourage you to either find a reputable Italian butcher to prepare it/them. Or do it yourself. Basically, you want to butterfly the roast, then season it up with salt/pepper; finely chopped garlic; finely chopped hardy herbs like rosemary, thyme or sage, maybe a bit of lemon zest; and a sprinkling of Parmigiano. Then tie it up well and roast. Guess you could also do it on a rotisserie, but I have not done it that way. Another key is to let it rest after cooking and making sure you SLICE IT THIN. Good luck. Corporate Finance. Did an internship with a large financial institution (a prior iteration of which was once chaired by that shitbag David Rockefeller) last summer and they offered him a spot in their 2 year banking and finance rotational training program. He's pretty set. _ |
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Post by Deleted on May 11, 2017 11:51:27 GMT -5
Good morning JS. Thanks for including me. Congrats to your son. Great school. What did he study? Veal roast is hit and miss. I've made it both ways and prefer a butterflied roast vs the whole. My family served it often for special occasions. Back in the 80s-90s, before I butterflied and seasoned it myself, we'd get a great version from the A&S Pork Store on Forest Avenue, Staten Island. Actually had them prepare a bunch for my sister-in-law's wedding which was a huge hit with guests. As you know, what was "true milk fed" veal back then is not what you buy today. Laws--and public opinion regarding butchering very young calves--have made it virtually impossible to secure "white" tender veal. We now get a pinkish version which is inherently chewier, especially when added to the fact that veal is a very lean meat. That said, you can still make a tender and delicious veal roast. I would encourage you to either find a reputable Italian butcher to prepare it/them. Or do it yourself. Basically, you want to butterfly the roast, then season it up with salt/pepper; finely chopped garlic; finely chopped hardy herbs like rosemary, thyme or sage, maybe a bit of lemon zest; and a sprinkling of Parmigiano. Then tie it up well and roast. Guess you could also do it on a rotisserie, but I have not done it that way. Another key is to let it rest after cooking and making sure you SLICE IT THIN. Good luck. Corporate Finance. Did an internship with a large financial institution (a prior iteration of which was once chaired by that shitbag David Rockefeller) last summer and they offered him a spot in their 2 year banking and finance rotational training program. He's pretty set. _ That's awesome. Sounds like your son has his shit together. Makes a Dad feel great, right? |
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Post by JStokes on May 11, 2017 11:58:37 GMT -5
Corporate Finance. Did an internship with a large financial institution (a prior iteration of which was once chaired by that shitbag David Rockefeller) last summer and they offered him a spot in their 2 year banking and finance rotational training program. He's pretty set. _ That's awesome. Sounds like your son has his shit together. Makes a Dad feel great, right? It doesn't suck. All 4 of my kids came out of our situation very well but he put in the most amount of work and he really really wants it. _ |
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Post by BEAC0NJET on May 11, 2017 12:21:16 GMT -5
Two topics for me today, salt and butter. Salt: lately, I have been experimenting with different salts. It really changes the flavor profile of a dish when you substitute different salts for regular salt. My favorites are, Himalayan Pink Salt, and Flor de Sal (Guatemalan Sea Salt). Other great salts include Irish Whisky flavored salt (awesome on salmon) and cherry smoked (try seasoning a burger with this). At a minimum, every home should have regular kosher salt for cooking. It can be substituted for regular salt in most recipes, just keep in mind that it is stronger than regular salt. Butter: Sorry folks, regular American butter sucks! I didn't realize this until I dated an Austrian girl a few years ago. Traveling to Vienna and tasting the food, I was amazed by not just the bread, but the butter served with it! Traveling to London, Paris, Rome and Barcelona the same story was repeated. Spend the extra money on Irish or French butters. While not quite as good as the authentic stuff, several "Irish or French style" butters are produced in the USA. Try them, find one that you like, then invest in the real thing. For most of my cooking (sauteeing, adding to pasta water, etc), I use only Diamond Crystal Kosher salt, IMO the gold standard. For cold dishes like salads, etc. I mostly use La Baleine fine salt but will also use Trader Joe's Himalayan Pink salt as well as Il Buco grosso from Trapani, Sicily when I really want to highlight the salt. Also use La Baleine coarse salt for focaccia. As for butter, I could not agree with you more. I use Kerrygold unsalted exclusively. Its incredible flavor and color will elevate your baking as well as a simple piece of toast. Again, the gold standard IMO. Just a bit more expensive. But once you try it, you'll see what trash American butter is. Worth the extra few cents. Seconded on the Kerrygold. Amazing taste, and its from grass fed cows, if youre concerned about that. |
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Post by tkasper01 on May 11, 2017 12:26:59 GMT -5
I have a 2" thick slab of Himalayan salt. Supposed to put it on the grill or oven and heat it up for like 30 minutes, then cook your food right on it. Salmon, burgers, whatever. Haven't tried it yet. Never heard of this. Please let us know how it worked. I use mine all the time. It is great for seafood as well. You have to get it to 500 degrees or your food will soak up too much salt and ruin the meal. Cooling is very important. I love mine. |
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Post by tkasper01 on May 11, 2017 12:30:12 GMT -5
That's awesome. Sounds like your son has his shit together. Makes a Dad feel great, right? It doesn't suck. All 4 of my kids came out of our situation very well but he put in the most amount of work and he really really wants it. _ That is a testament to you, you realize right? This is not the typical outcome in that situation. Good job. Now for those effin Mongolian pork chops.. |
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