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Post by Big L on May 11, 2017 22:46:30 GMT -5
too much, chief. I want to toss the shit on a tray and roast that shit up while the meat rests and I make the gravy. Not sauce. May I make a suggestion?  does that need to be par boiled? |
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Post by porgyman on May 11, 2017 23:15:59 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. Salt is salt. There is no flavor difference due to the salt. Smoked, yes. Other minerals, yes. But salt is salt. Agree fully on Kosher Salt. Agree fully on the plebian shit that is American butter. Here's a quick read on the flavor profiles of some salts... www.seasalt.com/salt-101/saltworks-gourmet-salt-guide/ |
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Post by 32Green on May 11, 2017 23:34:00 GMT -5
May I make a suggestion? does that need to be par boiled? Er...no. Inserted...slowly. Common |
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Post by chrebet80 on May 12, 2017 0:00:17 GMT -5
Im a chef of a bar in south jersey. Im surprised that some of you guys actually know what your talking about. discussing the differences between salts and shit. You're more knowledgeable than half my staff. www.instagim.net/profile/mcarco1988/3156886756thats a link to my instagram pictures if any of you are interested |
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Post by Jets Things on May 12, 2017 5:20:06 GMT -5
This was meant to be a loving no homo thread with no accusatory aspersions towards anyone's predilections. Let's keep it positive and not insulting towards anyone's preferences. All opinions welcomed without fear of reprisals. Like the Trust Tree. Thankee. _ Prisoners reject your meals. |
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Post by Ff2 on May 12, 2017 7:20:31 GMT -5
This was meant to be a loving no homo thread with no accusatory aspersions towards anyone's predilections. Let's keep it positive and not insulting towards anyone's preferences. All opinions welcomed without fear of reprisals. Like the Trust Tree. Thankee. _ Are you new here? |
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Post by Raoul Duke on May 12, 2017 7:25:38 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. Salt is salt. There is no flavor difference due to the salt. Smoked, yes. Other minerals, yes. But salt is salt. Agree fully on Kosher Salt. Agree fully on the plebian shit that is American butter. If you do it with style, it tastes totally different. media.giphy.com/media/3o7P4F86TAI9Kz7XYk/giphy.gif |
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Post by Deleted on May 12, 2017 8:08:46 GMT -5
Salt is salt. There is no flavor difference due to the salt. Smoked, yes. Other minerals, yes. But salt is salt. Agree fully on Kosher Salt. Agree fully on the plebian shit that is American butter. I'm not sure French grey sea salt is like any other "salt" I've ever cooked with. _ Just like the Il Buco Sicilian salt I mentioned. If you let a few crystals melt in your mouth, there is only a gentle salt with absolutely no harshness. That can't be said for just any salt, especially "table salt". Also, different brands--or salt acquisition methods--produce salts of varying intensity and saltiness. I recall onetime at a friend's home where he had Morton's kosher salt instead of the Diamond Crystal which I always use. It was about two or three times as salty and caused me to ruin a dish. IMO, this stuff is vile:  |
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Post by PK on May 12, 2017 19:04:17 GMT -5
Salt is salt. Chemistry much you losers?
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Post by porgyman on May 12, 2017 19:32:31 GMT -5
Salt is salt. Chemistry much you losers? You are correct. All salt is salt. They all don't taste alike. Why? Environment. A salt from France tastes different from a Himalayan salt. Look at it this way. You have 2 cows. You feed one grass, the other grain. You slaughter both and get some strip steaks. Steak is steak, right? However they taste different due to the different environments the cows were raised in. Same principle here. |
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Post by tkasper01 on May 12, 2017 19:38:57 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. And it actually has less Sodium in it. I have 1/2 a dozen salts I use for different things. My wife thinks I am nuts until she eats dinner. |
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Post by LoneStarLady on May 12, 2017 20:20:54 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. _ Congratulations, stokes! My niece just finished her junior year at Syracuse. She lost her mom just over a year ago so it's been a difficult year for her. But she got through it so I'm happy for her. All the best for your son, and for you as a proud dad! (food sounds great, too!) |
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Post by Big L on May 13, 2017 5:29:36 GMT -5
Im a chef of a bar in south jersey. Im surprised that some of you guys actually know what your talking about. discussing the differences between salts and shit. You're more knowledgeable than half my staff. www.instagim.net/profile/mcarco1988/3156886756thats a link to my instagram pictures if any of you are interested this post went quietly unnoticed. Those pork belly tacos look delicious. Probably give me the shits somethin fierce, but delicious nonetheless. |
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Post by Jets Things on May 13, 2017 7:28:58 GMT -5
Im a chef of a bar in south jersey. Im surprised that some of you guys actually know what your talking about. discussing the differences between salts and shit. You're more knowledgeable than half my staff. www.instagim.net/profile/mcarco1988/3156886756thats a link to my instagram pictures if any of you are interested this post went quietly unnoticed. Those pork belly tacos look delicious. Probably give me the shits somethin fierce, but delicious nonetheless. That marrow looks pretty awesome, too. Went to a place in Floral Park called Crabtree's last night and had veal osso bucco. The marrow was unreal. |
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Post by tkasper01 on May 13, 2017 7:59:24 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. Salt is salt. There is no flavor difference due to the salt. Smoked, yes. Other minerals, yes. But salt is salt. Agree fully on Kosher Salt. Agree fully on the plebian shit that is American butter. So not true. This site is where I get a good deal of the hard to find salts. I also live 10 miles or so from a Penzey's spice store. The only place I can find legit Saffron for my home made Rice-a-roni I make. www.seasalt.com/ |
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