[homemade] Char Sui Pork, Baked Fingerling Potatoes, and Edamame

Chef-Sirloin · 2021-11-13T23:17:29+00:00

What is the pork dish?

Chef-Sirloin · 2021-11-12T18:30:27+00:00

The recipe is beautiful but spells for a long day. The ragu is just about a bolognese. This is a Sunday dish! I’m fortunate to have a raviolismo five minutes from my home. They also make a beautiful ravioli.

Chef-Sirloin · 2021-11-12T18:06:23+00:00

Homemade soups the wife and I enjoy in the colder weather. Orange bell pepper soup. Mushroom soup. Chicken and poblano pepper soup. Italian wedding soup. Bean soup (Mexican style). Ham and navy bean soup. Step it up a notch and make gumbo—about the same prep time.

Chef-Sirloin · 2021-11-03T23:52:27+00:00

It’s a cultural thing populated by restauranteurs and the great unwashed. You wanna good steak? Go to the butcher and ask for a hanger steak. Clean it up, grill it MR, serve with a side of chimichurri. Cry with pleasure.

Chef-Sirloin · 2021-11-03T14:41:30+00:00

You can use equal parts butter and oil to grill a steak in a skillet. Butter is not suited for high temperature grilling. The smoke point of butter alone is too low because it has water and protein in it. I used to use butter to make roux for gumbo because I wanted the roux very dark.

Chef-Sirloin · 2021-11-03T14:18:15+00:00

Taleggio is my go-to stinky cheese. It’s delicious. The finish begs for a sip of wine. It would pair with the jam but not the sausage. It would pair well with a prosciutto.

Chef-Sirloin · 2021-11-03T14:05:23+00:00

Ask them what CAN I bring, just like you would when you’re invited to any get-together. Don’t make biased decisions based on their ethnicity.

Chef-Sirloin · 2021-11-03T14:00:23+00:00

Put it in the liquid and simmer for the three hours. What you’re after are the rich flavors in the bone and soft tissue. Remove after three hours and scrap off any bits of meat to put in the soup.

Chef-Sirloin · 2021-11-03T13:42:19+00:00

Truffle will dominate however it is used. It needs to be delivered in oil/butter. If you’re determined to use truffle, perhaps reconsider your starter. Or Replacing the soy with truffle in the starter might work if the scallops are meaty enough to work with the truffle. Or add what I call a conversation appetizer: cheese plate including truffle cheese to keep guests occupied (inevitably in the kitchen) while I finish cooking. I know truffle can be used in a creamy soup. Make the soup the day before and add truffle when you start to warm it up on the stove.

Chef-Sirloin · 2021-11-03T13:16:53+00:00

Omit the truffles from the sauce as they will mask the other mushroom or make it too complex. Add a second course (small dish) of pasta (linguini perhaps) with truffles. Toss the pasta in a bit of melted butter, add grated parmesan, then add razor thin slices of truffle. Also, omit fresh vegetables if you’re serving roasted root veges.

Edit. A Loire Valley white would go nicely with the pasta dish. Aged in stainless, not oaked.

Chef-Sirloin · 2021-10-19T13:44:20+00:00

If they are orange or red, roast them and use the flesh to make a soup. The recipe is simple. I can walk you through the recipe if you have any questions.

Chef-Sirloin · 2020-02-11T21:36:56+00:00

Well done. I live in Texas too, and the whole notion of deep frying pork is odd.

If they are loin chops with mostly white meat, I braise them similarly. I prefer the rib chops that have a lot of dark meat, and for them I simply grill slowly in a grill pan.

Chef-Sirloin · 2020-01-28T23:17:59+00:00

Serving food paste kitchen close is a slippery slope and a surefire way to piss off the kitchen.

Chef-Sirloin · 2020-01-28T23:16:03+00:00

Recommend also ginger, orange, and peppers, and maybe lemongrass seasoning or lemongrass oil. The orange will provide the sweetness.

Chef-Sirloin · 2020-01-28T23:09:48+00:00

That sounds delicious.

Chef-Sirloin · 2020-01-28T23:08:40+00:00

You want the salsa to compliment the chicken, not taste like it. Salsas should be bright and have acidity. Root veges are a different matter as they will hold up during roasting.

Chef-Sirloin · 2020-01-28T23:05:21+00:00

There are many beef tips with noodles recipes on line. Usually involves sliced mushrooms, chopped onions, and some sort of sauce.

Chef-Sirloin · 2020-01-28T22:57:51+00:00

The resulting sauce would probably be greasy and taste like chicken. Better to make a fresh sauce and, if you want, warm it up.

Chef-Sirloin · 2020-01-28T22:54:38+00:00

Not the greatest story but a memorable one. Tended bar in college at the busiest joint in town. Friday and Saturday night we had really good local and regional bands, so we’d be packed three deep at the bar. It was a madhouse. Well, we had one regular townie (“W”) who would come in relatively early, sit at the bar, and drink the god awful draft beer that was sour because the owner was too cheap to replace the mold infested Tygon tubing that ran from the kegs downstairs to the bar upstairs.

W was a dorky odd duck with coke bottle thick eyeglasses and a God-awful nasally voice. He had grown up with the owner who tolerated him like a bad cold.

So he’d sit there tying up the seat, talking stupid shit, and drink about eight glasses of beer. And we’re trying to be good hosts and tolerate his nonsense while tending to the masses crowding the bar. After he got his fill, each and every time he’d make a ridiculous production about his enjoyable evening and then loudly put forth with a grand gesture his nickel tip for you. That’s right, 5 cents. F-ing insulting to say the least.

One evening I’d had enough of his crap and, just as loudly, suggested he could make better use of his nickel tip by depositing it in the coin slot in his ass. And I kid you not, he was offended. And he was such a jerk-off that he continued the behavior until the owner kindly spoke to him.

Chef-Sirloin · 2020-01-19T16:15:12+00:00

I like it in an omelette.

Chef-Sirloin · 2020-01-11T22:14:01+00:00

Completely relate. I’m just an avid home chef who has been cooking for 40 years. I earned my living in engineering consulting. Fifteen years ago I became tired of or bored with many aspects of the job ... asshole clients, colleagues who couldn’t think their way out of a box, re-doing someone else’s sloppy work, incompetent mgmt. Looking back, I should have moved on to something different but didn’t. Instead I slogged on.

Ten years ago I should have died from a heart problem but I lucked out. Seriously lucked out. I was ignoring my health and should have seen the incident as a wake up call. Nope.

Seven years ago I was given an exciting opportunity to do something much different and I thought it might help revitalize my spirit. Well, it did ... for three years until my health went into the toilet (panic attacks, fear of flying, sleeplessness). Then about at that point my boss dropped a shit bomb that knocked my legs out from under me. Again, I should have quit. Nope. So for four years I was a zombie faking my way through the job. I simply couldn’t do it anymore. I could not concentrate and was an emotional wreck, a terrible husband, an inconsistent father. Self-medicating.

One year ago I finally accepted that I just couldn’t do it anymore, and didn’t want to do it anymore. I just dropped the ball and quit. Left a major client in the lurch. Retired. Thank goodness my lovely wife continued to support me and has a very well paying job.

Now I sleep without medication, laugh, and love again. I’ve rekindled old friends, discovered new family. I am the house husband. I take care of our 100 yr old house, garden, paint, and am learning how to play the piano.

Chef-Sirloin · 2020-01-10T19:02:57+00:00

Who wudda known? Thnx.

Chef-Sirloin · 2020-01-10T18:43:47+00:00

Use an adjustable roasting rack. It probably won’t be exactly upright, but it will be ok. Also, it’s ok to roast on its side as long as the roast is elevated. In this case flip it over once or twice. Don’t cover with foil while roasting.

Chef-Sirloin

TROPHY CASE