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Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
- Start date
What are you doing for a lid on the jar? I did plastic wrap on mine one night and it's slowed down since.Coming along. Doubled in size overnight.
D
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just the kitchen towel over it that you saw in the first pic.
I put a shopping bag over my wok with leftover chilli
Was worried some cunt might cough on it while I slept
I used plastic wrap and poked a bunch of holes in it.
Dough is rising nicely. Another hour before it goes in the fridge.
Also pulled out a section of deer backstrap, going to do it on the grill for
@Shang Tsong2. And just for him I made sure it was from a deer I took with a crossbow.
Also pulled out a section of deer backstrap, going to do it on the grill for
@Shang Tsong2. And just for him I made sure it was from a deer I took with a crossbow.
Deer backstrap is thawed. Now I'll let it marinate for a few hours in equal parts balsamic, worcestershire, and olive oil. Salt, pepper, garlic to taste. 2 spoonfuls of brown sugar. Some red pepper flake, paprika, thyme, and rosemary.
Last edited:
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Also started a new sourdough starter, I think this will be easier to manage. I'm pretty sure I fucked my first one up by cutting off its air supply for a day. Stupid idiot me.
Nice. That’s exactly how I wanted to do it, but I couldn’t find any cheesecloth, although I know I have some in the house somewhere.Also started a new sourdough starter, I think this will be easier to manage. I'm pretty sure I fucked my first one up by cutting off its air supply for a day. Stupid idiot me.
Yea, this seems like a better way to do it compared the the bowl I have it in now. I'm doing 3:2 by volume so 1 cup flour and 2/3 cup water.
I have picked up the stuff for tacos from the store. My sleeping pattern is 50 shades of fucked up tho. I'm gonna marinade the steak and I'll tackle it tomorrow.
Good day
D
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Gents...I've done something here...
Jiro Splinty dreams of Sushi Ramen
Rona Ramen
Rona Ramen
Get a couple packs of chicken wings. This is 4.5 lbs.
We are gonna make Ramen from mostly scratch, including the broth. Now broth = meat and skin and stock = bones. It is the bones that give us that good gelatin flavor that adds mouthfeel to a good Ramen broth. So we are calling it Ramen broth even though you're making it like a combo of the two liquids.
Toss the wings in an oven at 425 for about 30 minutes until they start to brown.
Then add some carrots and green onion.
Lower temp to 375 or so for about another 20 minutes.
Put your green onion roots in a glass of water and put them in the window sill.
They will grow back out a couple times without losing much flavor.
Alright chicken and veggies browned...
Simmer in a pot with 10-12 cups of water...
add in your aromatics for the broth.
mushroom (I didn't have the shitake I wanted)
head of garlic
seaweed
ginger root
A tablesoon or two of five spice
splash or two of Mirin (we'll come back to this if you don't have it you can sub)
soy sauce - start with a 1/2 cup
fish sauce - start with a few splashes
Then on the soy and fish add as you need after reducing this. This broth is going to just get richer and richer. A little more umami and salt and that creamy mouthfeel as it reduces. I did this for 3 hours stirring every 30-60 minutes. Simmered on the lowest heat my gas stove would do. Don't add to much early, you can always add more. The flavors are just going to get stronger and stronger!
At the end, pour the entire stock pot through a wire mesh.
All those solids? Sadly they are pig food if you've cooked this long enough. dry with no flavor. All the flavor is in your broth! For less waste you could get a lot of chicken bones and get pretty close to the same thing since we MOSTLY want the bone flavor. But wings are great what we are doing.
Look how rich and creamy the broth is. There is chicken fat on the surface. If you are serving soon, you can skim this off. I did not. I stored this broth for the next day and when this cools the fat will rice to the top and you can easily take it off then. SAVE THAT CHICKEN FAT. That's cooking gold for another project.
While your broth is simmering you make your ramen eggs:
There are LOTS of ways to boil an egg. I like the ice bath since you can dial it in pretty exact.
Heat water to boil, back off just a little so its not such a heavy roll, use a slotted spoon to gently put your eggs in the water.
Cook for 7 minutes for ramen eggs.
At 7 minutes lift out with slotted spoon and put in the ice bath. Perfect.
Now the egg marinade.
Add a 1:1 ratio of soy sauce to mirin.
Don't have mirin? me neither. It's the apocalypse. So take Rice Vinegar and a spoonful of sugar and that's your mirin equivalent. Mix that wherever I call for mirin.
Gently remove the shells.
Put the cooled eggs and marinade in a bag. Put it in the fridge.
Like the broth. Eggs can be made in advance. This is what I did. Broth and eggs day one.
I decided this would be pork ramen even though we used a chicken base.
Lets marinade some pork:
Bought some pork loin chops as that's all the store had. I really wanted pork belly, but...the Rona.
These are big thick slices (like 2 inches for the thick one). Perfect!
I had extra so I made them into thin milanese style cuts for another cooking plan tomorrow. Thsoe are not for this recipe.
Make a marinade of soy sauce, sesame, garlic, mirin, walnut maple syrup, brown sugar and fish sauce.
easy on the sweet! just dashes. This is the marinade I need for those thing pieces so its works here fine too.
marinade your pork and stick in the fridge next to those eggs.
Day two:
Prep your veggies and setup your bowls with noodles.
I'm using bokchoy, mushrooms, bamboo shoots, the marinaded eggs, green onion, and seaweed. I also grabbed a couple dried peppers.
The noodles are fresh udon
The mixture in the white bowl is japanese tare. A combination of soy sauce with mirin too taste. This is added to your ramen to taste for finishing as you eat.
Take your marinaded pork in a really hot skillet and brown the outside.
I used tongs to get all of it with a nice outside. Then finished in the oven for 15 minutes and let it rest in foil. Juicy!
Cooking...
While the pork was resting and the broth start to boil, I cycled through my veggies cooking them in the broth and then placing them in the bowl with a strainer spoon. Each done to the right consistency.
Then I placed the finished pork.
And finally, spoon your boiling broth over each bowl letting the noodles heat and soften. 2 minutes later everything is ready to eat.
Not kidding. Outside of high end noodle bars in Houston and New York, this is the best broth I've ever tasted. A TON of savory umami flavor and perfect mouthfeel.
Thanks The 'rona
We are gonna make Ramen from mostly scratch, including the broth. Now broth = meat and skin and stock = bones. It is the bones that give us that good gelatin flavor that adds mouthfeel to a good Ramen broth. So we are calling it Ramen broth even though you're making it like a combo of the two liquids.
Toss the wings in an oven at 425 for about 30 minutes until they start to brown.
Then add some carrots and green onion.
Lower temp to 375 or so for about another 20 minutes.
Put your green onion roots in a glass of water and put them in the window sill.
They will grow back out a couple times without losing much flavor.
Alright chicken and veggies browned...
Simmer in a pot with 10-12 cups of water...
add in your aromatics for the broth.
mushroom (I didn't have the shitake I wanted)
head of garlic
seaweed
ginger root
A tablesoon or two of five spice
splash or two of Mirin (we'll come back to this if you don't have it you can sub)
soy sauce - start with a 1/2 cup
fish sauce - start with a few splashes
Then on the soy and fish add as you need after reducing this. This broth is going to just get richer and richer. A little more umami and salt and that creamy mouthfeel as it reduces. I did this for 3 hours stirring every 30-60 minutes. Simmered on the lowest heat my gas stove would do. Don't add to much early, you can always add more. The flavors are just going to get stronger and stronger!
At the end, pour the entire stock pot through a wire mesh.
All those solids? Sadly they are pig food if you've cooked this long enough. dry with no flavor. All the flavor is in your broth! For less waste you could get a lot of chicken bones and get pretty close to the same thing since we MOSTLY want the bone flavor. But wings are great what we are doing.
Look how rich and creamy the broth is. There is chicken fat on the surface. If you are serving soon, you can skim this off. I did not. I stored this broth for the next day and when this cools the fat will rice to the top and you can easily take it off then. SAVE THAT CHICKEN FAT. That's cooking gold for another project.
While your broth is simmering you make your ramen eggs:
There are LOTS of ways to boil an egg. I like the ice bath since you can dial it in pretty exact.
Heat water to boil, back off just a little so its not such a heavy roll, use a slotted spoon to gently put your eggs in the water.
Cook for 7 minutes for ramen eggs.
At 7 minutes lift out with slotted spoon and put in the ice bath. Perfect.
Now the egg marinade.
Add a 1:1 ratio of soy sauce to mirin.
Don't have mirin? me neither. It's the apocalypse. So take Rice Vinegar and a spoonful of sugar and that's your mirin equivalent. Mix that wherever I call for mirin.
Gently remove the shells.
Put the cooled eggs and marinade in a bag. Put it in the fridge.
Like the broth. Eggs can be made in advance. This is what I did. Broth and eggs day one.
I decided this would be pork ramen even though we used a chicken base.
Lets marinade some pork:
Bought some pork loin chops as that's all the store had. I really wanted pork belly, but...the Rona.
These are big thick slices (like 2 inches for the thick one). Perfect!
I had extra so I made them into thin milanese style cuts for another cooking plan tomorrow. Thsoe are not for this recipe.
Make a marinade of soy sauce, sesame, garlic, mirin, walnut maple syrup, brown sugar and fish sauce.
easy on the sweet! just dashes. This is the marinade I need for those thing pieces so its works here fine too.
marinade your pork and stick in the fridge next to those eggs.
Day two:
Prep your veggies and setup your bowls with noodles.
I'm using bokchoy, mushrooms, bamboo shoots, the marinaded eggs, green onion, and seaweed. I also grabbed a couple dried peppers.
The noodles are fresh udon
The mixture in the white bowl is japanese tare. A combination of soy sauce with mirin too taste. This is added to your ramen to taste for finishing as you eat.
Take your marinaded pork in a really hot skillet and brown the outside.
I used tongs to get all of it with a nice outside. Then finished in the oven for 15 minutes and let it rest in foil. Juicy!
Cooking...
While the pork was resting and the broth start to boil, I cycled through my veggies cooking them in the broth and then placing them in the bowl with a strainer spoon. Each done to the right consistency.
Then I placed the finished pork.
And finally, spoon your boiling broth over each bowl letting the noodles heat and soften. 2 minutes later everything is ready to eat.
Not kidding. Outside of high end noodle bars in Houston and New York, this is the best broth I've ever tasted. A TON of savory umami flavor and perfect mouthfeel.
Thanks The 'rona
GOOD HEAVENS!Gents...I've done something here...
JiroSplinty dreams ofSushiRamen
Rona Ramen
Get a couple packs of chicken wings. This is 4.5 lbs.
We are gonna make Ramen from mostly scratch, including the broth. Now broth = meat and skin and stock = bones. It is the bones that give us that good gelatin flavor that adds mouthfeel to a good Ramen broth. So we are calling it Ramen broth even though you're making it like a combo of the two liquids.
Toss the wings in an oven at 425 for about 30 minutes until they start to brown.
Then add some carrots and green onion.
Lower temp to 375 or so for about another 20 minutes.
Put your green onion roots in a glass of water and put them in the window sill.
They will grow back out a couple times without losing much flavor.
Alright chicken and veggies browned...
Simmer in a pot with 10-12 cups of water...
add in your aromatics for the broth.
mushroom (I didn't have the shitake I wanted)
head of garlic
seaweed
A tablesoon or two of five spice
splash or two of Mirin (we'll come back to this if you don't have it you can sub)
soy sauce - start with a 1/2 cup
fish sauce - start with a few splashes
Then on the soy and fish add as you need after reducing this. This broth is going to just get richer and richer. A little more umami and salt and that creamy mouthfeel as it reduces. I did this for 3 hours stirring every 30-60 minutes. Simmered on the lowest heat my gas stove would do. Don't add to much early, you can always add more. The flavors are just going to get stronger and stronger!
At the end, pour the entire stock pot through a wire mesh.
All those solids? Sadly they are pig food if you've cooked this long enough. dry with no flavor. All the flavor is in your broth! For less waste you could get a lot of chicken bones and get pretty close to the same thing since we MOSTLY want the bone flavor. But wings are great what we are doing.
Look how rich and creamy the broth is. There is chicken fat on the surface. If you are serving soon, you can skim this off. I did not. I stored this broth for the next day and when this cools the fat will rice to the top and you can easily take it off then. SAVE THAT CHICKEN FAT. That's cooking gold for another project.
While your broth is simmering you make your ramen eggs:
There are LOTS of ways to boil an egg. I like the ice bath since you can dial it in pretty exact.
Heat water to boil, back off just a little so its not such a heavy roll, use a slotted spoon to gently put your eggs in the water.
Cook for 7 minutes for ramen eggs.
At 7 minutes lift out with slotted spoon and put in the ice bath. Perfect.
Now the egg marinade.
Add a 1:1 ratio of soy sauce to mirin.
Don't have mirin? me neither. It's the apocalypse. So take Rice Vinegar and a spoonful of sugar and that's your mirin equivalent. Mix that wherever I call for mirin.
Gently remove the shells.
Put the cooled eggs and marinade in a bag. Put it in the fridge.
Like the broth. Eggs can be made in advance. This is what I did. Broth and eggs day one.
I decided this would be pork ramen even though we used a chicken base.
Lets marinade some pork:
Bought some pork loin chops as that's all the store had. I really wanted pork belly, but...the Rona.
These are big thick slices (like 2 inches for the thick one). Perfect!
I had extra so I made them into thin milanese style cuts for another cooking plan tomorrow. Thsoe are not for this recipe.
Make a marinade of soy sauce, sesame, garlic, mirin, walnut maple syrup, brown sugar and fish sauce.
easy on the sweet! just dashes. This is the marinade I need for those thing pieces so its works here fine too.
marinade your pork and stick in the fridge next to those eggs.
Day two:
Prep your veggies and setup your bowls with noodles.
I'm using bokchoy, mushrooms, bamboo shoots, the marinaded eggs, green onion, and seaweed. I also grabbed a couple dried peppers.
The noodles are fresh udon
The mixture in the white bowl is japanese tare. A combination of soy sauce with mirin too taste. This is added to your ramen to taste for finishing as you eat.
Take your marinaded pork in a really hot skillet and brown the outside.
I used tongs to get all of it with a nice outside. Then finished in the oven for 15 minutes and let it rest in foil. Juicy!
Cooking...
While the pork was resting and the broth start to boil, I cycled through my veggies cooking them in the broth and then placing them in the bowl with a strainer spoon. Each done to the right consistency.
Then I placed the finished pork.
And finally, spoon your boiling broth over each bowl letting the noodles heat and soften. 2 minutes later everything is ready to eat.
Not kidding. Outside of high end noodle bars in Houston and New York, this is the best broth I've ever tasted. A TON of savory umami flavor and perfect mouthfeel.
Thanks The 'rona
Fuck sake. That looks good.Gents...I've done something here...
JiroSplinty dreams ofSushiRamen
Rona Ramen
Get a couple packs of chicken wings. This is 4.5 lbs.
We are gonna make Ramen from mostly scratch, including the broth. Now broth = meat and skin and stock = bones. It is the bones that give us that good gelatin flavor that adds mouthfeel to a good Ramen broth. So we are calling it Ramen broth even though you're making it like a combo of the two liquids.
Toss the wings in an oven at 425 for about 30 minutes until they start to brown.
Then add some carrots and green onion.
Lower temp to 375 or so for about another 20 minutes.
Put your green onion roots in a glass of water and put them in the window sill.
They will grow back out a couple times without losing much flavor.
Alright chicken and veggies browned...
Simmer in a pot with 10-12 cups of water...
add in your aromatics for the broth.
mushroom (I didn't have the shitake I wanted)
head of garlic
seaweed
A tablesoon or two of five spice
splash or two of Mirin (we'll come back to this if you don't have it you can sub)
soy sauce - start with a 1/2 cup
fish sauce - start with a few splashes
Then on the soy and fish add as you need after reducing this. This broth is going to just get richer and richer. A little more umami and salt and that creamy mouthfeel as it reduces. I did this for 3 hours stirring every 30-60 minutes. Simmered on the lowest heat my gas stove would do. Don't add to much early, you can always add more. The flavors are just going to get stronger and stronger!
At the end, pour the entire stock pot through a wire mesh.
All those solids? Sadly they are pig food if you've cooked this long enough. dry with no flavor. All the flavor is in your broth! For less waste you could get a lot of chicken bones and get pretty close to the same thing since we MOSTLY want the bone flavor. But wings are great what we are doing.
Look how rich and creamy the broth is. There is chicken fat on the surface. If you are serving soon, you can skim this off. I did not. I stored this broth for the next day and when this cools the fat will rice to the top and you can easily take it off then. SAVE THAT CHICKEN FAT. That's cooking gold for another project.
While your broth is simmering you make your ramen eggs:
There are LOTS of ways to boil an egg. I like the ice bath since you can dial it in pretty exact.
Heat water to boil, back off just a little so its not such a heavy roll, use a slotted spoon to gently put your eggs in the water.
Cook for 7 minutes for ramen eggs.
At 7 minutes lift out with slotted spoon and put in the ice bath. Perfect.
Now the egg marinade.
Add a 1:1 ratio of soy sauce to mirin.
Don't have mirin? me neither. It's the apocalypse. So take Rice Vinegar and a spoonful of sugar and that's your mirin equivalent. Mix that wherever I call for mirin.
Gently remove the shells.
Put the cooled eggs and marinade in a bag. Put it in the fridge.
Like the broth. Eggs can be made in advance. This is what I did. Broth and eggs day one.
I decided this would be pork ramen even though we used a chicken base.
Lets marinade some pork:
Bought some pork loin chops as that's all the store had. I really wanted pork belly, but...the Rona.
These are big thick slices (like 2 inches for the thick one). Perfect!
I had extra so I made them into thin milanese style cuts for another cooking plan tomorrow. Thsoe are not for this recipe.
Make a marinade of soy sauce, sesame, garlic, mirin, walnut maple syrup, brown sugar and fish sauce.
easy on the sweet! just dashes. This is the marinade I need for those thing pieces so its works here fine too.
marinade your pork and stick in the fridge next to those eggs.
Day two:
Prep your veggies and setup your bowls with noodles.
I'm using bokchoy, mushrooms, bamboo shoots, the marinaded eggs, green onion, and seaweed. I also grabbed a couple dried peppers.
The noodles are fresh udon
The mixture in the white bowl is japanese tare. A combination of soy sauce with mirin too taste. This is added to your ramen to taste for finishing as you eat.
Take your marinaded pork in a really hot skillet and brown the outside.
I used tongs to get all of it with a nice outside. Then finished in the oven for 15 minutes and let it rest in foil. Juicy!
Cooking...
While the pork was resting and the broth start to boil, I cycled through my veggies cooking them in the broth and then placing them in the bowl with a strainer spoon. Each done to the right consistency.
Then I placed the finished pork.
And finally, spoon your boiling broth over each bowl letting the noodles heat and soften. 2 minutes later everything is ready to eat.
Not kidding. Outside of high end noodle bars in Houston and New York, this is the best broth I've ever tasted. A TON of savory umami flavor and perfect mouthfeel.
Thanks The 'rona
Nicely done sirGents...I've done something here...
JiroSplinty dreams ofSushiRamen
Rona Ramen
Get a couple packs of chicken wings. This is 4.5 lbs.
We are gonna make Ramen from mostly scratch, including the broth. Now broth = meat and skin and stock = bones. It is the bones that give us that good gelatin flavor that adds mouthfeel to a good Ramen broth. So we are calling it Ramen broth even though you're making it like a combo of the two liquids.
Toss the wings in an oven at 425 for about 30 minutes until they start to brown.
Then add some carrots and green onion.
Lower temp to 375 or so for about another 20 minutes.
Put your green onion roots in a glass of water and put them in the window sill.
They will grow back out a couple times without losing much flavor.
Alright chicken and veggies browned...
Simmer in a pot with 10-12 cups of water...
add in your aromatics for the broth.
mushroom (I didn't have the shitake I wanted)
head of garlic
seaweed
A tablesoon or two of five spice
splash or two of Mirin (we'll come back to this if you don't have it you can sub)
soy sauce - start with a 1/2 cup
fish sauce - start with a few splashes
Then on the soy and fish add as you need after reducing this. This broth is going to just get richer and richer. A little more umami and salt and that creamy mouthfeel as it reduces. I did this for 3 hours stirring every 30-60 minutes. Simmered on the lowest heat my gas stove would do. Don't add to much early, you can always add more. The flavors are just going to get stronger and stronger!
At the end, pour the entire stock pot through a wire mesh.
All those solids? Sadly they are pig food if you've cooked this long enough. dry with no flavor. All the flavor is in your broth! For less waste you could get a lot of chicken bones and get pretty close to the same thing since we MOSTLY want the bone flavor. But wings are great what we are doing.
Look how rich and creamy the broth is. There is chicken fat on the surface. If you are serving soon, you can skim this off. I did not. I stored this broth for the next day and when this cools the fat will rice to the top and you can easily take it off then. SAVE THAT CHICKEN FAT. That's cooking gold for another project.
While your broth is simmering you make your ramen eggs:
There are LOTS of ways to boil an egg. I like the ice bath since you can dial it in pretty exact.
Heat water to boil, back off just a little so its not such a heavy roll, use a slotted spoon to gently put your eggs in the water.
Cook for 7 minutes for ramen eggs.
At 7 minutes lift out with slotted spoon and put in the ice bath. Perfect.
Now the egg marinade.
Add a 1:1 ratio of soy sauce to mirin.
Don't have mirin? me neither. It's the apocalypse. So take Rice Vinegar and a spoonful of sugar and that's your mirin equivalent. Mix that wherever I call for mirin.
Gently remove the shells.
Put the cooled eggs and marinade in a bag. Put it in the fridge.
Like the broth. Eggs can be made in advance. This is what I did. Broth and eggs day one.
I decided this would be pork ramen even though we used a chicken base.
Lets marinade some pork:
Bought some pork loin chops as that's all the store had. I really wanted pork belly, but...the Rona.
These are big thick slices (like 2 inches for the thick one). Perfect!
I had extra so I made them into thin milanese style cuts for another cooking plan tomorrow. Thsoe are not for this recipe.
Make a marinade of soy sauce, sesame, garlic, mirin, walnut maple syrup, brown sugar and fish sauce.
easy on the sweet! just dashes. This is the marinade I need for those thing pieces so its works here fine too.
marinade your pork and stick in the fridge next to those eggs.
Day two:
Prep your veggies and setup your bowls with noodles.
I'm using bokchoy, mushrooms, bamboo shoots, the marinaded eggs, green onion, and seaweed. I also grabbed a couple dried peppers.
The noodles are fresh udon
The mixture in the white bowl is japanese tare. A combination of soy sauce with mirin too taste. This is added to your ramen to taste for finishing as you eat.
Take your marinaded pork in a really hot skillet and brown the outside.
I used tongs to get all of it with a nice outside. Then finished in the oven for 15 minutes and let it rest in foil. Juicy!
Cooking...
While the pork was resting and the broth start to boil, I cycled through my veggies cooking them in the broth and then placing them in the bowl with a strainer spoon. Each done to the right consistency.
Then I placed the finished pork.
And finally, spoon your boiling broth over each bowl letting the noodles heat and soften. 2 minutes later everything is ready to eat.
Not kidding. Outside of high end noodle bars in Houston and New York, this is the best broth I've ever tasted. A TON of savory umami flavor and perfect mouthfeel.
Thanks The 'rona
D
Deleted member 1
Guest
Thanks peeps. This thread is an awesome inspiration to use this quarantine time to practice stuff I might not make time for normally.
What u guys making next?
I'm about to toss some charcoal in a chimney to grill the deer. Wife is doing sides.
Here he go again. Always gotta bring up the motherfucking deer
I'm doing it just for you
Here he go again. Always gotta bring up the motherfucking deer
Because I am a man, I will be cooking over charcoal. Naturally using a Weber Kettle, again, because I'm a man.
