your creations?

[IfUCare]

giant load of roasted lamb and veggie.



Oyaku don

[Nlkko]

Anyone knows how to make Japanese ramen noodles dough that have that crunch in them?
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[6793026]

^ a crunch or al dante?

[Nlkko]

I'm not sure how to exaplain. For example, the noodles in the ramen restaurants will be a little curly, when you take a bite, the noodles are still smooth but have a bite to them (kind of like a crunch but not a crispy crunch). Engrish

[bcrdukes]

I think he means al dente.

[Culverin]

The term you are looking for alkaline noodles.
It is made with kansui, an alkaline solution of various salts, chiefly among them is sodium carbonate.


That's what gives it that bounce and chew.

[Nlkko]

Yes, bounce is the word to describe it. Does T&T sell kansui?

[Culverin]

No idea, but some of the food pros here should know their stuff...

I want to learn to make ramen too.

[sonick]

Lucky Peach has recipe on making your own ramen noodles (and also making the alkaline water/kansui)

Spoiler!

Alkaline Noodles – 2 hours
Makes 6 portions

3 cups (440g) plain flour
4 tsp baked soda (see first step below)
½ cup (100g) warm tap water
½ cup (100g) cold tap water

Preheat oven to 130C. Spread a half-cup baking soda on a foil-lined baking tray and place in the oven for 1 hour. This process turns the baking soda into baked soda which will make the noodles alkaline. This alkalinity will give the noodles a smooth mouthfeel and unique flavour. Store the extra baked soda in a jar with a lid indefinitely.

Put the warm water in a large mixing bowl. Dissolve the baked soda in it then add the cold water. Add the flour, stirring and mixing to form a crumbly dough.

Turn the dough out onto a clean work surface. Knead it together for a full five minutes – you will get a good arm workout. Wrap the dough in plastic and let it rest on the bench for 20 minutes, then knead for another 5 minutes (another good workout opportunity). Rewrap the dough and put it in the fridge for at least an hour.

Divide the dough into six portions. Roll each portion out using a pasta machine. Start at the thickest setting, refolding the dough on itself several times before passing through at the same setting several times. Then move onto the next setting, repeating the process. The final thickness of the noodle is up to you, as far as width and shape into which you cut them, I only went to the second setting on my pasta machine. Then either finely hand cut them or use a spaghetti cutter or better still, an angel hair cutter. Keep the noodles well-floured to prevent them from sticking.

When you are ready to serve your ramen, cook the noodles in a deep pot with plenty of water. Thin noodles will only need two and half minutes to cook. Check the noodles regularly while they are cooking; if they stick together strain them from the post and rinse them under cold water immediately to stop cooking and allow you rinse off any excess starch.

[Nlkko]

Made this yesterday. Simple once you have gotten past boiling and cutting up 10kg of pork shoulders, Shrimp, Squid and Pork Liver

Hu Tiu Nam Vang (Pnompenh Noodle Soup - dry version)

[Eternal_SiR]

Had the boys over last nite...

baby back ribs with my own rub.. curing the night before



5 hours later on the bbq and a shit load of smoking chips


some new york strips




close up ready to eat

[donjalapeno]

^ clean your bbq dude so much old dried grease



-----------------------------------------



made some burgs last night..."gyro style" ...half beef chuck and half lamb. I kept brushing it with garlic herbed butter to keep them moist and flavourful.

[Xu.Vi]

seared scallops and caviar with bacon + saffron risotto



Steak and baked lobster with sweet mashed potatoes


Albacore tuna, compressed watermelon and cucumber with "rice crispies"

[Eternal_SiR]

[QUOTE=WolfGang;8199012]^ clean your bbq dude so much old dried grease


grill gets cleaned every session. All that grease on there was from the ribs.. basting in BBQ sauce and was on there for 5 hours.. grill does look nasty but its not old grease..

[Xu.Vi]

[quote=Eternal_SiR;8199140]

Originally Posted by WolfGang

^ clean your bbq dude so much old dried grease


grill gets cleaned every session. All that grease on there was from the ribs.. basting in BBQ sauce and was on there for 5 hours.. grill does look nasty but its not old grease..

Flavor for all I care HAHA

[knight604]

Pattys and yam fries from scratch

[kcl38]

Made pulled pork as a last day of class celebration. Got a 10 LB butt from Pricesmart in Richmond and so far its fed 10 people (pretty big servings, too!) and I still have half of it in my fridge.

Made a sweet rub that was heavy on the smoked paprika since I was doing it in the oven instead of a smoker. Cooked for 7 hours @ 300 F. When I shredded it I mixed the fat back in, added more sweet rub, and mixed in BBQ sauce that I made. Served as burgers with home made coleslaw and warm potato salad (inspired by what Earl's makes)

[Culverin]

Originally Posted by ss6o4

seared scallops and caviar with bacon + saffron risotto



Steak and baked lobster with sweet mashed potatoes


Albacore tuna, compressed watermelon and cucumber with "rice crispies"

You do this for a living right?

[Hondaracer]

Damn that pulled pork looks awsome

Anyone have any recomendations in making pulled pork in a slow cooker? Is it best to cook it in just water or a stock or should you put a rub on it and make some
Sort of BBQ sauce or sauce for it to cook in?
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[6793026]

fresh donuts; had to rise twice. i will no longer EVER eat donuts from Tim Hortons.



yeast; fried donuts


dusted with sugar


homemade blueberry jam filling


cinnamon sugar


Fresh donuts are much much better and I just can't eat another shit donut no more.


I'm going to not make donuts anymore, but make tim bits with filling. WHen my friends come over for dessert, I will give each a brown bag with cinnamon sugar and shake their own donuts.

[Xu.Vi]

Originally Posted by Culverin

You do this for a living right?

Not anymore; its a hobby more than anything now :P. Decided to get a useless bachelors instead. 10 - 12 hour shifts = no social life

[cho]

Originally Posted by ss6o4

Not anymore; its a hobby more than anything now :P. Decided to get a useless bachelors instead. 10 - 12 hour shifts = no social life

just came home from a 11 hour =\

[westopher]

Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect.
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[Xu.Vi]

Originally Posted by westopher

Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect.
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Where you working at :O.
For sure, I really enjoyed cooking and will eventually get back at it. Worked in a small scale restaurant with 5 other individuals, gets hectic if one guy calls in sick LOL

[Culverin]

Originally Posted by westopher

Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect.
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Oh gawds, 11-12 hr days is precisely why I'm not in the industry.
I think that's just a bit too much time where I could be spending dicking around with my hobbies.

Originally Posted by ss6o4

Where you working at :O.
For sure, I really enjoyed cooking and will eventually get back at it. Worked in a small scale restaurant with 5 other individuals, gets hectic if one guy calls in sick LOL

We should have a day at my place and just play.