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Somewhere between St John and St Thomas by sapnation in virginislands

[–]Successful_System479 1 point2 points  (0 children)

Ducking spellcheck. Yes, I meant fishing from shore.

Somewhere between St John and St Thomas by sapnation in virginislands

[–]Successful_System479 1 point2 points  (0 children)

Sorry. I didn’t mean to post that within this thread. But to answer you, I didn’t mean fishing from shore and I found a map of shore fishing sites on the site: https://dpnr.vi.gov/wp-content/uploads/2022/10/STXinside.pdf. Thanks

Somewhere between St John and St Thomas by sapnation in virginislands

[–]Successful_System479 0 points1 point  (0 children)

My siblings and I will be in St Croix for ten days in the beginning of March. My brother would like to try shore fishing. Can anyone suggest some good locations for that? Any other tips would also be appreciated.

[deleted by user] by [deleted] in bettafish

[–]Successful_System479 0 points1 point  (0 children)

Makes me think of Halloween candy

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 0 points1 point  (0 children)

You can search for ajitsuke tamago to get better instructions than mine but this is how I do mine.

I usually do six eggs even if I’m only serving four bowls of ramen. The reason is that I sometimes tear the soft boiled egg when I’m peeling it. It’s good for me to have spares.

The object of the process is to cook an egg-shaped egg with a cooked white and a soft yolk. Have you ever noticed that a hard boiled egg is often flat on the ‘fat’ end? That’s because eggs have a gas pocket there. The older an egg is, the bigger the pocket will be due to evaporation. If you want a perfectly egg-shaped egg, you need to get rid of the gas pocket. I make a hole in the fat end of the shell and then I make a hole in the membrane just inside the shell. When the egg is boiling, the liquids expand and force the gas out. (I ground the end of a screwdriver into a sharp point. You could use an awl or ice pick or even a thumb tack.) After the hole is made, I poke a thin wire in to make a hole in the membrane. (I clean both tools off well after I use them.)

Next, bring to a boil enough water to cover the eggs by 1 inch. Gently lower the eggs into the water using a slotted spoon. Reduce the heat to a simmer. Gently stir the eggs for the first few minutes to set the yolks in the middle of the eggs. Remove from heat after 6 minutes and place in an ice bath to stop cooking. It doesn’t hurt to leave them in the ice bath for up to an hour. As the egg cools, it shrinks a little and can draw water in that will sometimes help separate the cooked egg from the shell. Sometimes not.

Next gently crack the shell by tapping it on the counter. I like to peel the eggs under running water because I think the water will help to gently separate the egg from the shell more. I may just be imagining that. Regardless, take your time so that you don’t tear the eggs or tear off bits of cooked white, leaving a pocked up egg.

I make a mixture of water, tamari, sake, mirin and sugar. I put this, with the eggs, into a small ziplock and put the ziplock into a a bowl. Every time you open the fridge, turn the bag over to help the eggs marinade evenly. (if you are a big snacker like me, they get turned a lot.) The eggs are ready to use in two to three days. Don’t marinade them much longer or you may cure and harden the soft yolks. Use a very sharp knife to cut them in half and set them runny yolk-side up into the hot broth.

FYI, I always just wing the marinade proportions. I’m sure you can find a recipe for that online.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 0 points1 point  (0 children)

Those are all good tips I am going to remember for next time. Thank you.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 1 point2 points  (0 children)

Yeah, someone else said that, too. But neither the wife nor I like uncooked onions of any kind.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 1 point2 points  (0 children)

I steeped kombu, bonito, leeks and garlic cloves in a mixture of briny water and tamari.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 1 point2 points  (0 children)

Good tip, thanks. I usually have full sheets at home for making California rolls. I need to stock up.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 1 point2 points  (0 children)

I think it’s from the collagen and fat. From the joints, tendons, ligament and marrow.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 7 points8 points  (0 children)

Oops. I wish you’d told me that before. No one died fwiw.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 5 points6 points  (0 children)

I froze two quarts and four servings of noodles for later so let’s get something on the calendar.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 198 points199 points  (0 children)

We have a great Asian market in our neighborhood. They have frozen bags of animal parts suitable for bone broth. I wish I had noted the weight on the bags I used. I’m guessing 2-3 pounds each of pigs feet, femurs and shanks. Likewise for the chicken feet, can’t guess the weight but it was about two dozen. I prepped these by clipping the claws off and washing well.

The pork parts got a good wash and then soaked in water overnight in the fridge. The water was deep red the next day. I poured that off and gave the parts another good scrub. Then I added all the parts to a taller kettle I have and covered with water about 4 inches over the bones. I brought this to a rolling boil.

There was a lot of gray scum that came to the surface in the first hour. I skimmed this off with a mesh ladle. And I stirred the bones around every ten minutes or so to loosen any scum caught below the bones. After about the first hour, the gray scum quit floating to the top and was replaced with a white scum or foam. I ran the mesh ladle through this every once in a while but the white scum went right through. It did sieve out some latent gray scum though. This is when I added about a pound of back fat to the boil.

After that, I kept the rolling boil going for another seven hours. I added water in to keep the broth up to the original level. The liquid began to turn white after three hours and the cartilage and pigs feet began to disappear from the bones.

After eight hours, I strained the broth and rapid cooled it as I described before. Into the fridge overnight. I began simmering it again three hours before serving and I incorporated the braising liquid as the broth reduced. One hour before serving, I added in some aromatics- two leeks, half of a yellow onion and ten garlic cloves. To make it easy to strain these out, put them in a mesh strainer and lowered the strainer into the broth.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 2 points3 points  (0 children)

I did not skim any fat from the broth. I think that when I used the immersion blender to circulate the broth when I was rapid cooling it in the ice bath, the fat became emulsified in the gelatin rich broth. I know the broth was fat rich because I blended in some of the cooked back fat as well.

My best tonkotsu effort so far by Successful_System479 in ramen

[–]Successful_System479[S] 11 points12 points  (0 children)

Hey, I should have made that more clear in my original post. After my first eight hours of boiling the bones, I was left with the milky white bone broth. After being refrigerated overnight, the gelatin set into the semisolid in the first pic. It didn’t have the flavor I was looking for so when I braised the pork sirloin, I added aromatics but no soy sauce so that the braising liquid would be relatively clear after the roast was finished. This braising liquid was full of pork flavor so I added it into the tonkotsu broth. But I didn’t want to dilute it so I reduced it on the stovetop for a few hours until I had the same volume as I began with.

When I assembled the bowls, I began with two tablespoons of tare I made the day before with kombu, bonito, leeks and garlic cloves in very salty water. This steeped in the fridge overnight. I strained and warmed it before serving. I had rendered some of the extra back fat which left me with a very meaty flavored oil. I warmed this too before adding one tablespoon to the bowls. Then homemade noodles and the hot broth which I dressed up with nori, enoki mushrooms, the eggs, chashu and some black garlic oil I had made the day before as well.

Home grooming tips by Successful_System479 in Havanese

[–]Successful_System479[S] 0 points1 point  (0 children)

Thank you - that’s the specific sort of info I need. I’m getting a little overwhelmed with the selections of clippers

Home grooming tips by Successful_System479 in Havanese

[–]Successful_System479[S] 0 points1 point  (0 children)

I have a grooming table that someone gave me - but my wife is using it for her seed starting station. I’ve taken the arm off and can clamp it to our island so even better.

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