Cooking and Dining

Postby **count2infinity** » Sat Jan 13, 2018 7:16 pm

I had a coworker that gave me some canadian bacon that he smoked. Threw it on a pizza with BBQ sauce, mozz and pineapple... It's tasty stuff. He did a heck of a job. He's an engineer and built his own smoker... certainly does the trick.

Postby **columbia** » Sun Jan 14, 2018 11:07 pm

Postby **LITT** » Wed Jan 17, 2018 11:04 am

Postby **MrKennethTKangaroo** » Wed Jan 17, 2018 11:06 am

good bump I have a pork loin sitting in the fridge any suggestions on how to prepare it LET ME KNOW ILL HANG UP AND LISTIN TO YOUR RESPONSE THANKS

Postby **mac5155** » Wed Jan 17, 2018 11:10 am

good bump I have a pork loin sitting in the fridge any suggestions on how to prepare it LET ME KNOW ILL HANG UP AND LISTIN TO YOUR RESPONSE THANKS

Cut it into chops beat them paper thin bread and enjoy some jaegerschnitzel

Postby **columbia** » Wed Jan 17, 2018 11:11 am

good bump I have a pork loin sitting in the fridge any suggestions on how to prepare it LET ME KNOW ILL HANG UP AND LISTIN TO YOUR RESPONSE THANKS
Cut it into chops beat them paper thin bread and enjoy some jaegerschnitzel

@thewickedchild.

Postby **Silentom** » Wed Jan 17, 2018 11:14 am

That sounds delicious.

Postby **mac5155** » Wed Jan 17, 2018 11:16 am

http://www.foodnetwork.com/recipes/guy- ... pe-1943082

Postby **columbia** » Thu Jan 18, 2018 1:12 pm

Anyone ever had a rib cap steak?
https://amazingribs.com/tested-recipes/ ... -cut-steer

Postby **columbia** » Thu Jan 18, 2018 6:54 pm

I went to my local Japanese place near work and had a fantastic steak hibachi. The marinade flavor was prominent, but....what was it? Soy, ginger and garlic?

Postby **tifosi77** » Thu Jan 18, 2018 7:04 pm

What was the name of the place?

Postby **columbia** » Thu Jan 18, 2018 7:08 pm

What was the name of the place?

http://www.menupix.com/menudirectory/me ... =380229322

Postby **tifosi77** » Thu Jan 18, 2018 7:20 pm

Can't say for this place, obviously, but a typical Japanese marinade (for all meats) would be soy, sake, mirin (sometimes sugar), garlic, maybe stretched with some water. I've seen some places add thinly sliced fruit to the marinade (like apple or pear), but I think that's more common in the north and in Korea.

Postby **columbia** » Thu Jan 18, 2018 7:22 pm

It was delicious and kind of....piquant. Quite distinctive and not at all overly salty.

Postby **columbia** » Thu Jan 18, 2018 7:25 pm

I’m thinking in was cubed sirloin, which gets a decent bath ahead of time.

Postby **mac5155** » Thu Jan 18, 2018 9:43 pm

I still can't recreate great hibachi at home. And it makes me sad

Postby **mac5155** » Thu Jan 18, 2018 9:43 pm

Anyone ever had a rib cap steak?
https://amazingribs.com/tested-recipes/ ... -cut-steer

Yeah, I'll take a center cut ovef the cap any day.

Postby **tifosi77** » Fri Jan 19, 2018 12:05 am

The cap/deckle is my favorite part of the ribeye, but I don't think I've had a full cap steak before.

Postby **tifosi77** » Fri Jan 19, 2018 12:06 am

I still can't recreate great hibachi at home. And it makes me sad

Where do you think you are coming up short?

Postby **columbia** » Fri Jan 19, 2018 12:10 am

Phrasing

Postby **mac5155** » Fri Jan 19, 2018 9:15 am

I still can't recreate great hibachi at home. And it makes me sad
Where do you think you are coming up short?

Flavor. I guess maybe it's the ingredients I'm using (or missing?). All of the recipes (for the steak/chicken/shrimp) has nothing but soy sauce. I know there's got to be more to it?

Postby **tifosi77** » Fri Jan 19, 2018 10:28 am

Look at the list of marinade ingredients I posted above. It's going to be predominantly soy, and the mirin, sake, and water are going to be a spoonful or two of each at most. It's mostly to taste, just don't go overboard. Especially with the sake; you want it lend flavor, but it also has to burn off the alcohol during a relatively quick cook.

Postby **robbiestoupe** » Fri Jan 19, 2018 10:34 am

You also realize they put a half tub of butter on the hibachi, right?

Postby **mac5155** » Fri Jan 19, 2018 11:44 am

Yeah, I do that too

Their meat is never marinaded though @tifosi77 ??

Postby **tifosi77** » Fri Jan 19, 2018 12:18 pm

Believe it or not, I'm not super familiar with Japanese cooking. But to the extent that I am, I don't know too many meat dishes (beef, pork, poultry) where the protein does not have some sort of pre-treatment. Perhaps in nabemono, or some other soup-type thing, the meat goes in bare. But for hibachi/yaki- applications, I'd expect a marinade.

One other thing I'd recommend: Buy a table-top ceramic yakitori grill. They're like 40 bucks, and they're only maybe 18" wide. But they eek out a bit more heat from the coals than a regular grill.