How do you cook it?

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Sir'Dom Pointer

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Are you talking about the Anova mini oven? Never heard of it before your post. Cool device from what I see. Thanks for the heads up!

Happy Turkey Day y'all.

Nope...I mean, kinda.. but it's a much cheaper quality without a lot of other functions.

I'm talking about the high end products of the likes of Wolf and Mielle. Watch some videos. They are mighty expensive, but they make foods super moist, especially meats and baking products. The concept also is making great stuff without oil or with minimal use of oil.

It also has sous vide function without the use of a bath.
 

Kouki

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Bridging between this and the Diet / Workout Routine thread...I found my new favorite dieting ingredient. Shirataki aka miracle noodles. Always heard of them, never tried them until recently. I'm not a huge pasta guy so I never really cared.

Definitely "different" than wheat pasta. Springy texture. Pretty flavorless. But it scratches the itch.

Was craving chicken fettuccine alfredo so I put together this...one of the secrets to dieting is eating a large volume of food that doesn't have a lot of calories.

This plate has 469 (nice) calories give or take. 37g carbs, 14g fat, 50g protein.

(complete abomination of fettuccine alfredo I know...like I said I said it scratches the itch)

Full list of abominations:

- Obviously all the added shit...broccoli, garlic, roasted red peps, onion, chicken
- The sauce is low fat cream of chicken, water, and low fat cream cheese
- The cheese is legit imported Italian cheese, but it's pecorino romano (more flavor per ounce!)
- The noodles asides from being shirataki are spaghetti lmao
 

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Randolphkeys

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Brussel sprouts are like a buck a pound right now, totally on clearance after Thanksgiving. I line the bottom of my roasting pan with them in olive oil and a little bacon grease when I cook meat.

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Hit them with lemon juice, Romano cheese, salt & black pepper at the end. NOM.
 

Hurl Bruce

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Anyone have any good ramen recipes/hacks?

I took a regular old pack of ramen and added a couple soft-boiled eggs, some mushrooms, corn niblets, scallions, soy sauce, sesame oil, and ginger. Thinly sliced a pork chop and added that as well. Topped it off with some fried onions. It was really good.

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Today, I bought a few other proteins to add. What do y'all do if you make this stuff?
 

Randolphkeys

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Anyone have any good ramen recipes/hacks?

I took a regular old pack of ramen and added a couple soft-boiled eggs, some mushrooms, corn niblets, scallions, soy sauce, sesame oil, and ginger. Thinly sliced a pork chop and added that as well. Topped it off with some fried onions. It was really good.

268790881_10101724538124108_7755810794978382486_n.jpg


Today, I bought a few other proteins to add. What do y'all do if you make this stuff?

Great topic. Ramen is absolutely an art form when done correctly, and home cooks will likely never have any need to pursue what great ramen chefs in Japan achieve.

I would make this suggestion:

If you have a slow cooker, buy some pig feet and chicken feet/necks from a real butcher. They won't be expensive, but let them soak in water for a while and rinse before you put them in the slow cooker.

Along with the collagen-filled trotters and chicken stock parts, add ginger, garlic, carrot, some soy sauce and onion. Let that slow cook for as many hours as you can, skimming the gross stuff off the top when you can.

Put the broth through a collander to separate out the bones, and you are going to have an insane Asian broth for the ramen.
 

Hurl Bruce

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Great topic. Ramen is absolutely an art form when done correctly, and home cooks will likely never have any need to pursue what great ramen chefs in Japan achieve.

I would make this suggestion:

If you have a slow cooker, buy some pig feet and chicken feet/necks from a real butcher. They won't be expensive, but let them soak in water for a while and rinse before you put them in the slow cooker.

Along with the collagen-filled trotters and chicken stock parts, add ginger, garlic, carrot, some soy sauce and onion. Let that slow cook for as many hours as you can, skimming the gross stuff off the top when you can.

Put the broth through a collander to separate out the bones, and you are going to have an insane Asian broth for the ramen.

I bought some "Better Than Boullion" to add to the water before I boil the noodles. I'm starting with that before I graduate to feet.
 

The Oi

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To answer upthread…

I tried spatchcocking a turkey and it was a fucking nightmare. I got shocked by my electric smoker after it took like 6 hours to cut through it.

Disaster. Least favorite thing I’ve ever done in the kitchen. At least it gave me an excuse to upgrade the smoker.
 

Kouki

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Lmao

I'm not normally a noodle guy but when I was in Tokyo back in 2020....ungh

Have to say the Kobe beef easily took the cake tho

Speaking of which, my buddy got into dry aging and we did a meat fest on Thursday. 45 day aged choice. It was a let down. We did 45 day prime last summer and it was probably the best thing I've eaten in my life

I did somehow though get the honor of salt bae'ing all the meat
 

DJTJ

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I’m trying to eat primarily fish (like 90%+ pescatarian), but am trying to meal prep.

Does anyone meal prep fish, and can speak to anything besides salmon as an option?
 

Randolphkeys

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I’m trying to eat primarily fish (like 90%+ pescatarian), but am trying to meal prep.

Does anyone meal prep fish, and can speak to anything besides salmon as an option?

I'm a huge fan of fish tacos. You can use frozen tilapia, and it's not that expensive.

Sprinkle a little salt, pepper and cumin on the fish to season once defrosted.

I then coat both sides in this sauce:

1/3 cup Mayo, 2 Tbsp lime juice (from 1 medium lime), 1 tsp garlic powder, 1 tsp Sriracha sauce. The Mayo sauce keeps it moist and prevents sticking to your grill.

Throw that in an oven or on a grill until the tips get a little burnt. It's a quick cook at high temp.
 

DJTJ

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I'm a huge fan of fish tacos. You can use frozen tilapia, and it's not that expensive.

Sprinkle a little salt, pepper and cumin on the fish to season once defrosted.

I then coat both sides in this sauce:

1/3 cup Mayo, 2 Tbsp lime juice (from 1 medium lime), 1 tsp garlic powder, 1 tsp Sriracha sauce. The Mayo sauce keeps it moist and prevents sticking to your grill.

Throw that in an oven or on a grill until the tips get a little burnt. It's a quick cook at high temp.

How does it keep? I used to eat a lot of tilapia when I lived alone (my spouse doesn’t like fish), but I would never eat it left over.
 

Sebastian

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I’m trying to eat primarily fish (like 90%+ pescatarian), but am trying to meal prep.

Does anyone meal prep fish, and can speak to anything besides salmon as an option?
Do you live on either coast (not the North Coast)?

Rock fish and/or snapper is readily available fresh and is quite good in a manner of applications.

If on the Pacific, I also recommend Lingcod.

For oily fish I rather like mackerel.

If you like salmon, I recommend arctic char, steelhead and Lake Trout. They usually have 2/3 at Whole Foods.
 

Randolphkeys

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How does it keep? I used to eat a lot of tilapia when I lived alone (my spouse doesn’t like fish), but I would never eat it left over.

Depends on your personal constitution. I try to finish it in two days. Adding more citrus/mayo sauce is the easy way to knock out "un-fresh" smells of leftovers.

Oh, while we are at it, always buy shell-on for shrimp. That's where all the flavor hides.
 

DJTJ

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Do you live on either coast (not the North Coast)?

Rock fish and/or snapper is readily available fresh and is quite good in a manner of applications.

If on the Pacific, I also recommend Lingcod.

For oily fish I rather like mackerel.

If you like salmon, I recommend arctic char, steelhead and Lake Trout. They usually have 2/3 at Whole Foods.

I had previously went 90% fish when I lived in Florida, and it was really, really easy.

I, however, am trying again in… Arizona. We have easy access to a lot of Baja fish, so I know I can get snapper- it’s just that I’m likely able to get it whole, only, which makes it difficult for me. I’ll have to look into a few fish markets we have here.

How does one prepare mackerel.
 

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