Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
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It looked at meComing along beautifully.
Perfect!Over shot the temp by a hair, but smells amazing.
the hell do you call that?preview of coming attractions. to keep the thread Gods happy
doesn't the garlic husk fuck with ya later?
and lol at the seaweed sheets, never seen that?
U running out of food or is that a recipe you have made before?
Interesting
right onGents...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
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
there was a method to the madness
like a mad scientist
@Shang Tsong2 bambis mom was delicious. Go find a deer.
I don't find the deer.
The deer finds me....
D
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Remember that pork I beat with a mallet to marinade during the bat soup?
I did something with that.
After the marinade I upped the soysauce and syrup addition for a sweet and savory finish.
I did something with that.
After the marinade I upped the soysauce and syrup addition for a sweet and savory finish.
Get some carrots (radishes too if you have them!!! I didn't. Thanks Rona!)
Shred them up and toss them in a pickled mixture of 3:2 ratio rice vinegar and water with 1-2 tablespoon sugar so you have a sweet and tangy pickling solution. Put in fridge. Go for a run.
Come back and heat up the grill and lay out your instruments of war.
Drained pickled carrots (and radish)
cucumber
jalapeno
cilantro
french bread
mayo with sriracha
soy sauce
your marinaded pork from your bat soup prep
get the grill HOT
Cook the marinaded pork nice and close to the fire. Can drizzle a little syrup and soy sauce on it to kick up the caramlized char if you want. My marinade had enough to get it going. Leave this on one side until properly charred, then flip and get off. It'll cook real fast. It's thin. Get that char before flipping!
Assemble your sandwich.
I like the crunch of the bread outside juxtaposed to the soft inside. Fresh french bread is too soft for that. Take your bread closed and put it on the grill for 10 second. Outside will be firmer and crunch with a soft inside.
sriracha mayo on both loafs
a small dab of soy sauce on the mayo. Use Maggi seasoning if you have it... I didn't.
1/3 meat, 2/3 veggies.
Layer it up. Bunch of cilantro.
Redneck Rona Banh Mi
Shred them up and toss them in a pickled mixture of 3:2 ratio rice vinegar and water with 1-2 tablespoon sugar so you have a sweet and tangy pickling solution. Put in fridge. Go for a run.
Come back and heat up the grill and lay out your instruments of war.
Drained pickled carrots (and radish)
cucumber
jalapeno
cilantro
french bread
mayo with sriracha
soy sauce
your marinaded pork from your bat soup prep
get the grill HOT
Cook the marinaded pork nice and close to the fire. Can drizzle a little syrup and soy sauce on it to kick up the caramlized char if you want. My marinade had enough to get it going. Leave this on one side until properly charred, then flip and get off. It'll cook real fast. It's thin. Get that char before flipping!
Assemble your sandwich.
I like the crunch of the bread outside juxtaposed to the soft inside. Fresh french bread is too soft for that. Take your bread closed and put it on the grill for 10 second. Outside will be firmer and crunch with a soft inside.
sriracha mayo on both loafs
a small dab of soy sauce on the mayo. Use Maggi seasoning if you have it... I didn't.
1/3 meat, 2/3 veggies.
Layer it up. Bunch of cilantro.
Redneck Rona Banh Mi
Did you make that bread with your yeast infection?Remember that pork I beat with a mallet to marinade during the bat soup?
I did something with that.
After the marinade I upped the soysauce and syrup addition for a sweet and savory finish.
Get some carrots (radishes too if you have them!!! I didn't. Thanks Rona!)
Shred them up and toss them in a pickled mixture of 3:2 ratio rice vinegar and water with 1-2 tablespoon sugar so you have a sweet and tangy pickling solution. Put in fridge. Go for a run.
Come back and heat up the grill and lay out your instruments of war.
Drained pickled carrots (and radish)
cucumber
jalapeno
cilantro
french bread
mayo with sriracha
soy sauce
your marinaded pork from your bat soup prep
get the grill HOT
Cook the marinaded pork nice and close to the fire. Can drizzle a little syrup and soy sauce on it to kick up the caramlized char if you want. My marinade had enough to get it going. Leave this on one side until properly charred, then flip and get off. It'll cook real fast. It's thin. Get that char before flipping!
Assemble your sandwich.
I like the crunch of the bread outside juxtaposed to the soft inside. Fresh french bread is too soft for that. Take your bread closed and put it on the grill for 10 second. Outside will be firmer and crunch with a soft inside.
sriracha mayo on both loafs
a small dab of soy sauce on the mayo. Use Maggi seasoning if you have it... I didn't.
1/3 meat, 2/3 veggies.
Layer it up. Bunch of cilantro.
Redneck Rona Banh Mi
I just added 2 more cups of flour and some salt to my dough. Kneeded it for what felt like forever. And now it's rests again.
Looks bomb to me. Perhaps dry as leftovers? All the more reason to join team fat kid and just destroy it.Over shot the temp by a hair, but smells amazing.
D
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No. The yeast will probably be ready tomorrow. Otherwise I would have made that bread too.
Tomorrow I hope to use the yeast and make you say WTF
That actually looks really good.Remember that pork I beat with a mallet to marinade during the bat soup?
I did something with that.
After the marinade I upped the soysauce and syrup addition for a sweet and savory finish.
Get some carrots (radishes too if you have them!!! I didn't. Thanks Rona!)
Shred them up and toss them in a pickled mixture of 3:2 ratio rice vinegar and water with 1-2 tablespoon sugar so you have a sweet and tangy pickling solution. Put in fridge. Go for a run.
Come back and heat up the grill and lay out your instruments of war.
Drained pickled carrots (and radish)
cucumber
jalapeno
cilantro
french bread
mayo with sriracha
soy sauce
your marinaded pork from your bat soup prep
get the grill HOT
Cook the marinaded pork nice and close to the fire. Can drizzle a little syrup and soy sauce on it to kick up the caramlized char if you want. My marinade had enough to get it going. Leave this on one side until properly charred, then flip and get off. It'll cook real fast. It's thin. Get that char before flipping!
Assemble your sandwich.
I like the crunch of the bread outside juxtaposed to the soft inside. Fresh french bread is too soft for that. Take your bread closed and put it on the grill for 10 second. Outside will be firmer and crunch with a soft inside.
sriracha mayo on both loafs
a small dab of soy sauce on the mayo. Use Maggi seasoning if you have it... I didn't.
1/3 meat, 2/3 veggies.
Layer it up. Bunch of cilantro.
Redneck Rona Banh Mi
D
Deleted member 1
Guest
Thanks homie. The only people that won't like it are commies trying to infect you with coronavirus.
Thanks man, oh there's no left overs, it's gone.
If I didn't have some pot roast cooking right now, I'd find you and take that samich, amd there isn't a damn thing you could do about it. Fortunately for you, the fragrance of pot roast is filling my house and I will have food for days in about an hour.
Tomorrow I may get some bread. I have some broccoli soup to dip it in. Definitely need to clean my apartment . It looks like a bunch of weirdos from mad max had a drunken gangbang in here.
Smells like it too
D
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Clean the ever loving shit out of your place. What else do you have to do? It's cathartic.
Yeah
Dunno what that means. Usually I just sit around drinking beer and watching the wire. Them beer cans adding up now. Gonna have to squish them. Plus I need to clean the wok for my next culinary masterclass