Cooking Thread

[nsacpi]

I accidentally made a rice version of grits. It is amazingly good.

[Runnin]

How do you do it? I've mixed rice and grits for years.

[nsacpi]

I was making congee. Something my mother made once in a while, and which I've also had in places like Hong Kong and Singapore. It was my first attempt. Basically started with rice in a pot and cooked it with lots of water. And I kept adding warm water as it evaporated. Kept doing this for an hour, with lots of stirring. So that's congee (aka water rice) and I was satisfied with the result.

But then my son tried it and complained it was too bland. So I told him to add some butter and more water and to boil it until it reached the consistency he wanted. Which he did. Well the version with butter is pretty fantastic. It is more like grits or polenta. Or even rice pudding.

[Runnin]

Sounds similar to okayu, a Japanese dish. I'll eat it on a really cold day but I prefer oatmeal if I go that route.

[nsacpi]

Sounds similar to okayu, a Japanese dish. I'll eat it on a really cold day but I prefer oatmeal if I go that route.

Yeah. It is okayu. I like to add various savory things to it. Soy sauce, smoked or salted fish, etc. Just about every Asian country has a version of it.

[Tapate50]

Use some chicken broth and/or cream for my grits.

If I don’t have that I use a spoon ful of bacon grease to the water

[nsacpi]

I'm down with the bacon grease.

Bacon is the thing I miss the most when I have to spend time in a country that doesn't sell pork products. Turkey bacon is a very weak substitute.

[zitothebrave]

I've also used this time to screw around with Sous Vide fried chicken. This was a pretty successful one. Then I threw them into a cast iron and made a spicy maple syrup that I covered it with. it was so good.

[Super]

I've also used this time to screw around with Sous Vide fried chicken. This was a pretty successful one. Then I threw them into a cast iron and made a spicy maple syrup that I covered it with. it was so good.

i'm going to make some fried chicken breast soon and make a jalapeno syrup for it. make some waffles and make a sammy out of it.
i'm not going to do the chicken sous vide tho. seems like too much work for friend chicken (and i sous vide everything).

[Runnin]

i'm going to make some fried chicken breast soon and make a jalapeno syrup for it. make some waffles and make a sammy out of it.
i'm not going to do the chicken sous vide tho. seems like too much work for friend chicken (and i sous vide everything).

Tell us how your jalapeno syrup turns out.

[zitothebrave]

i'm going to make some fried chicken breast soon and make a jalapeno syrup for it. make some waffles and make a sammy out of it.
i'm not going to do the chicken sous vide tho. seems like too much work for friend chicken (and i sous vide everything).

I've been using the time for sous vide to marinade time. Instead of marinating in buttermilk for 4 hours. I sous vide for 4 hours. Then i can crank the oil and get a super crispy skin and perfect interior. I've been happy with it so far.

[zitothebrave]

Lastly, a throwback to my semi-yearly tradition, of making Thanksgiving Ramen with leftover turkey, and turkey stock. Sometimes I incorporate other things. This year I want to make something cranberry sause related. Maybe reduce it heavily for a drizzle.

[Runnin]

Lastly, a throwback to my semi-yearly tradition, of making Thanksgiving Ramen with leftover turkey, and turkey stock. Sometimes I incorporate other things. This year I want to make something cranberry sause related. Maybe reduce it heavily for a drizzle.

Why can't I see your pic?

[zitothebrave]

Why can't I see your pic?

Don't know, probably a rendering issue because it's fullsized.

[zitothebrave]

I'll drop some **** here.

This quarantine I've done some culinary exploration. This one was me toying around with Sodium Citrate to make very fancy Cheez Wiz. The was made with 3 year aged cheddar.

[nsacpi]

Ramen with leftover turkey. I like that idea.

[The Chosen One]

Ramen with leftover turkey. I like that idea.

This is my dad's annual tradition. Always the day after. Throw some eggs while it simmers too.

[zitothebrave]

This is my dad's annual tradition. Always the day after. Throw some eggs while it simmers too.

I bought the Ivan Ramen book because I think Ivan Orkin is a genius. I'm looking forward to using this winter to work on crafting some pretty legit Ramen. SO far my attempts have all been bastardized American takes I'd like to get something a little closer to traditional, with my twist of course. Like iI want to put in for my aroma oil a chili bacon oil.

[Carp]

I'm down with the bacon grease.

Bacon is the thing I miss the most when I have to spend time in a country that doesn't sell pork products. Turkey bacon is a very weak substitute.

Why would you go somewhere that doesn't have bacon? Do you hate yourself?

[nsacpi]

Why would you go somewhere that doesn't have bacon? Do you hate yourself?

i occasionally get some gigs in Muslim countries...they pay well enough to persuade me to give up bacon for a little

gotta bring home the bacon