Cooking and Dining

[blackjack68]

Fun with leftovers

Pork Tenderloin, Soy-Ginger Vinaigrette, Pea Shoots, Pickles

What temp do you cook your pork to? I'm afraid to eat anything that pink. Unless you used SV...

They used to recommend pork be cooked to 160 due to trichinosis. I've never cooked it that high. But even the USDA has backed off to 145 as the new standard. And there hasn't been a case of trichinosis in decades.

I rarely (pun intended) cook above 135 for my pork

http://articles.chicagotribune.com/2011 ... pork-board

[tifosi77]

The last case of trichinosis in this country was like 30 years ago, and it involved hunters eating wild cougar meat.

Pork is fine med-rare and even rare if it's from a decent supplier. I tend to like it a little more cooked, say to about 140 F. But that's entirely a textural thing, not a food safety concern.

In places where they don't battery farm pigs, they'll eat pork more or less raw for some cuts. We're the weird ones in this country.

[shmenguin]

i do pork at 140

[Sarcastic]

for burgers, the meat itself is just salt and pepper. If I want to add other flavors I do in the form of sauce or toppings.

That's how I used to do that. Salt, pepper, egg. Then had a burger with the sauce I use now and liked it. Toppings are just veggies so they don't provide much flavor. I'm looking for something different in terms of sauce or real flavor.

[columbia]

How to Make a Slow-Roasted, Twice-Fried Porterhouse Steak
http://video.bonappetit.com/watch/clap-steak

[tifosi77]

Toppings are just veggies so they don't provide much flavor.

Don't just put raw onions/lettuce/tomato on the burger. Be creative.

[Sarcastic]

Toppings are just veggies so they don't provide much flavor.

Don't just put raw onions/lettuce/tomato on the burger. Be creative.

What else can I put there? Don't say broccoli.

[Silentom]

Toppings are just veggies so they don't provide much flavor.

Don't just put raw onions/lettuce/tomato on the burger. Be creative.

What else can I put there? Don't say broccoli.

Roasted red pepper, banana peppers, avocado, pineapple, roasted mushrooms, zucchini... Just gotta get creative.

[tifosi77]

Instead of just putting ketchup on the bun, dump the bottle out in a thin layer on a sheet pan, then into a low over for 4-6 hours. Dehydrate it and turn it into a 'leather' that you can add as a slice (like cheese). Flavor will be more intense, too.

Slice the lettuce into 1/4" thick 'steaks', then char one side quickly over fire. (Admittedly, this one is difficult to pull off)

Make an onion sauce, like soubise (onion, butter, cream, puree), and set it with a little xanthan gum to make it spreadable.

Caramelize onions, then hit them with a couple shots of your favorite bourbon, cook the booze flavor out.

Chop mushrooms, transfer to a bag with olive oil and Liquid Smoke, infuse overnight. Saute mushrooms for service.

Tons of options.

[Sarcastic]

Hmm. You two. I'm think I'm getting the idea.

[Sarcastic]

Seriously, as simple as friggin' mushrooms. Why didn't I think of it. I like mushrooms. I want to make something like a sweet onion sauce, not too sweet, just a bit.

[the wicked child]

Mushroom + swiss or provolone is a goto of mine.

[tifosi77]

This what a tomato 'leather' looks like.



Oven was too high, and so it really just cooked the tomato (which was straight up pureed roma tomatoes with a bit of tomato paste, strained) and the leather only set about 90%. But you get the idea.

[columbia]

Is that vegan leather?

[tifosi77]

[Viva la Ben]

Regarding trichinosis, Steve Rinella had trichinosis from eating undercooked bear last year. The parasitic worm is passed from host to host when the cysts in the muscle tissue are broken open upon digestion. People are encouraged to send in samples from bears so game commissions can test them for levels of cysts in muscle tissue.

http://themeateater.com/videos/steven-r ... meateater/

[mikey]

I'm not at all good in the kitchen, and have a pretty limited palate due to dietary restrictions...so I'm trying to get a little bit crafty...tonight I fried up some hot sausage and put it on toasted pumpernickel bread with an avocado spread (lemon juice, salt, pepper) and topped with some paprika (all Hungarians are required, by law, to put paprika on everything...) - turned out quite good. Not really a dinner, but a good snack for those looking for something a little different...also works with bacon and breakfast sausage...

[count2infinity]

My favorite burger is covered in BBQ sauce, cheddar cheese, bacon, onion stings/rings and horseradish mayo.

[mac5155]

Who's going morel hunting?

[tifosi77]

There's an organization out here that does foraging trips to the Angeles National Forest. Been thinking of signing Mrs Tif and myself up for that.

[count2infinity]

heading to my parent's house this weekend. they have about 40 or 50 acres of woods, might have to take a walk and see what I can find.

[columbia]

more food pr)n for tif:
https://www.youtube.com/watch?v=qKqj85oo2wI

[tifosi77]

Yup, will watch.

Couple of those chefs (Massimo Bottura and Dan Barber) are favorites of mine. Bottura in particular is cool; his cookbook is called 'Never Trust A Skinny Italian Chef', which I think sums things up nicely.

[count2infinity]

I love the clips of big open fires and giant hunks of meat on them. That's my jam.

[the errey i breathe]

I never heard of morels before but after googling i'm fairly certain I could do that without poisoning myself. They look pretty distinctive. Are there other lookalikes that are dangerous though?