s

SocksManly's Profile

Title Last Reply

Absolute Tomatoey-est Tasting Tomato Sauce You Will EVER Eat

Great post, will give it a go! You reminded me it's that time of year.. Gonna have to drive through the oldschool italian/portuguese neighbourhoods and pick up a box of tomatoes soon

Aug 30, 2014
SocksManly in Home Cooking

ideas for fresh, uncured pork jowl

These are quite good, but I don't know if you have an SV machine.

http://thekitchenalchemist.co.uk/reci...

Aug 03, 2014
SocksManly in Home Cooking

Chicken stock - here's what I have; what now?

Well, maybe the carcass from a roasted chicken that's been picked clean would lead to weak stock... But I buy them raw, so there's still lots of meat, skin, etc.

I use my big stock pot and use 6 carcasses ($2 total at the chinese market for 6) and I get jello consistency just fine.

Jun 22, 2014
SocksManly in Home Cooking

Can you brine chicken and turkey together in the same container?

Curious?

May 25, 2014
SocksManly in Home Cooking

Month old duck confit... I'm ready to eat it. What's the plan for that?

So I got my big bowl o duck legs that's been occupying space in my fridge for about a month now, submerged. I'm gonna do my wife a solid and actually eat them today when I have family over (in addition to my first attempt at sous vide turkey breasts).

Do I grill them? or seperate the meat for something else?

Do I eat the skin?

I guess I'll have my water bath at 145 (62.8) as well, so I could reheat them in that and then quickly grill?

Reheat then deep fry?!

Some great help in this thread from a month ago about boiling the fat and straining twice before storing. I was worried about an off taste after making cracklings and then cooking the legs in the fat.

http://chowhound.chow.com/topics/972153

May 25, 2014
SocksManly in Home Cooking

Poor man's slow cooker?

I recently got an InstantPot made by a Canadian company that are very well reviewed across the net.

It's a rice cooker, slow cooker and pressure cooker all in one. It also steams and does some other things like make yogurt or congee.

Best thing I've made so far in it is pressure cooked bananas (http://www.chefsteps.com/activities/p...

)

I started a group for it at http://www.reddit.com/r/instantpot if you're interested in learning more.

I like the rice much more than in my little $25 jobby that the teflon was wearing off of. I figured if I was going to replace that might as well bite the bullet and get this. Was mostly interested in the pressure cooking and rice, but the slow cooking is a bonus for me too.

May 22, 2014
SocksManly in Home Cooking
1

Reheating a thick Quiche

Thanks everyone, OP here, I took C Oliver's suggestion and covered with foil for a while, removed the foil to finish, and let the internal temp get into the 130's and it was great.

Many thanks!

May 11, 2014
SocksManly in Home Cooking
1

Reheating a thick Quiche

Hey everyone, I made a "deep dish" quiche the other day, using the method here: http://www.chefsteps.com/activities/q...

(but I did spinach and mushrooms). BTW: that website is amazing.. Best food website I've found in a long time!

Anyway, the egg part came out reallllly smooth, almost like jello but lighter. Probably because of cooking it to an exact internal temp.

I need to reheat it now but want to overcook it.

Really hot oven and use a temperature probe again?

May 11, 2014
SocksManly in Home Cooking

Can duck fat be used after making confit, or is it spent?

After rendering the fat, then cooking the legs in the fat and storing in the fridge... When I'm finished with the legs, can I strain and keep the fat in my fridge for later use?

Apr 12, 2014
SocksManly in Home Cooking

What to feed DH when he's working midday-2am for a week?

Which Designated Hitter are you feeding?

Apr 05, 2014
SocksManly in Home Cooking

Why are expensive fresh herbs used in most recipes?

Why do all these recipes use the easiest to grow of all plantssss whyyyyyyy I ask whyyyyyy

Mar 21, 2014
SocksManly in Home Cooking

Is SkylineR33 still around?

Was looking for a chinese place to eat tonight (went to Maple Yip) and it seems SkylineR33 hasn't posted in a number of years? They were pretty regular and very helpful before.. Everything ok?

Reducing Veal Stock... Hard boil or?

Hey everyone, making my favourite thing over here for the last... few... days... Made stock using veal breast and neck bones, then discarded veggies and strained, and did it again using fresh water (remouillage) and strained again. Now I've combined the two and want to reduce it into *magic*.

They always say never let stock boil, but I'm assuming that's just while the meat and veggies are in the pot. Can I go full hard boil to reduce by half?

If I reduce by more than half....

HOW.... LOW.... CAN HE GO?!

Feb 07, 2014
SocksManly in Home Cooking

Help! Oven is well full for Christmas dinner and I've neglected to make dessert...

Thanks!! I've got graham crackers, just checked, so I'll just make the pie crust with that and voila.

Dec 25, 2013
SocksManly in Home Cooking

Help! Oven is well full for Christmas dinner and I've neglected to make dessert...

I was planning on banana cream pie, but I don't have a shell baked and that's likely problematic at this point..

What to do....

Dec 25, 2013
SocksManly in Home Cooking

Cooking a ham for Christmas, but I want good gravy for the potatoes... What to do?

Don't tempt me lol.. I wish Costco had country style ribs here in Toronto but I've never seen them there or anywhere else really.

I have a pot of faux pho on the stove right now simmering away with oxtails, beef bones, some random chicken thighs I had in the freezer, roasted veg, etc.. also threw in some chicken stock concentrate for extra body. Should be good tonight.

Dec 24, 2013
SocksManly in Home Cooking

Cooking a ham for Christmas, but I want good gravy for the potatoes... What to do?

That sounds good too.. I'll look up a recipe thanks! If you have one feel free

Dec 24, 2013
SocksManly in Home Cooking

Cooking a ham for Christmas, but I want good gravy for the potatoes... What to do?

Good point. I'm not sure if I really know the difference. :) I've always just made it with whatever drippings we were cooking with... Just thought the sweet spiral ham with sugary glaze might not really be conducive to gravy..

Yesterday I decided to add an Italian oxtail stew into the mix, so I think I'll just save the fat from roasting the oxtails and problem solved.

Dec 24, 2013
SocksManly in Home Cooking

Salted pork tails? Salted beef ribs? Lets talk about this picture..

Great thanks. I'll try to find some stock recipes that include these items. I make a lot of stock but probably more standard french type stock. I have a big Chinese book and have made the stock from that a few times, but it just adds ginger and other Asian type items really.

Dec 24, 2013
SocksManly in Home Cooking

Cooking a ham for Christmas, but I want good gravy for the potatoes... What to do?

Got one of those spiral hams from Costco.. But what to do about gravy?

Dec 23, 2013
SocksManly in Home Cooking

Salted pork tails? Salted beef ribs? Lets talk about this picture..

All the asian groceries around here have tubs of this stuff, and although I consider myself fairly knowledgeable around the kitchen, I have *no* idea what the heck is going on here. Links to recipes would be great too.

Let's discuss.

Oh also.. Burnt Cows Feet?

http://i.imgur.com/u5oxFxR.jpg

Dec 23, 2013
SocksManly in Home Cooking

Peeling a half boiled egg... Ready to lose my shit over here...

Okay so I basically did it with 2 eggs where the whites had split but the yolk was intact.. They turned out just fine, even though they were a bit wobbly etc. I used some Jimmy Dean sausage I had in my freezer. I bet it would be better with different sausage, but it was really good as is. Lots of work for an egg, but whatever, it's cooking. :)

Dec 16, 2013
SocksManly in Home Cooking

Peeling a half boiled egg... Ready to lose my shit over here...

I'm trying to make scotch eggs, and I love my yolks runny. So it says to boil the eggs for 3 minutes instead of 6 (as I'll be deep frying and then baking after)... But I can't get the eggs peeled! They always split and fall apart while trying to get the shells off.

I tried 4 minutes, same thing. I tried buying better eggs (organic free range from costco) and while they're better, I'm still like 0 for 6.

Any tricks?

Video I'm trying to follow is: http://www.youtube.com/watch?v=yILsjn...

Dec 15, 2013
SocksManly in Home Cooking

New to the city, ISO cured meats, cheese and sausages

You missed the $11.99 bottle of Sriracha hen! :)

Cookbook Collectors, get in here!

Someone at Reddit posted a new site they made, it's a neat little site that helps you browse new cookbooks and view things without extra fuss. I'm loving it so far, thought I'd post it here and help him get some feedback..

I'm talking to you, Breadcrumbs!!

http://cookbookslist.com/

He's looking for any advice or comments. His original post was here: http://www.reddit.com/r/cookbooks/com...

Nov 12, 2013
SocksManly in Home Cooking

Best French Fries in Europe by City - and their sauces...

What are the most popular shops in Europe that specialize in french fries?

I understand Balthazar in New York City has some of the best in the USA. Looking to make a list of the absolute best places in Europe so I may visit.

Also in countries like Belgium, what kind of sauces are offered other than mayo?

I believe Remia Fritessaus is the standard mayo there?

Nov 08, 2013
SocksManly in Europe

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

As I understand, the hottest part of the chili is the membrane inside where the seeds are, not the seeds themselves. So inside a arbol chile if you removed the yellowish inner walls it should be milder.

Sep 17, 2013
SocksManly in Home Cooking
1

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

lol.. You mean like... one of these? I looked everywhere for these things yesterday but didn't know the name.. Now that you mention it I have like 100 of them in my kitchen.. le sigh.

Sep 10, 2013
SocksManly in Home Cooking

Cotsco pulled lump charcoal from their shelves early August, saying it's a seasonal item!

Here it's not Kirkland branded but a company called "Nature's Own" if I remember right. I can understand pulling mid to late September... Sort of... But early August is just ridiculous!

Sep 10, 2013
SocksManly in Chains

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Slug, when you call for a packet of achiote, I'm not sure how much that is? I bought some powder, I have the seeds, and I also have some "achiote paste" from El Yuacateco - http://shop.caramelo-candy.com/images...

Is that what you mean? Or how much powder should I use roughly?

Also GOYA Mojo comes in 2 bottle sizes.. Half a big bottle, or half a little bottle?

Sep 10, 2013
SocksManly in Home Cooking