Trying not to stray too far from food here, but I wanted to close a subject. The weather warmed and the water line thawed without damage.
Yes, I had relieved the pressure before.
No I can’t insulate the pipes, they run across the tops of the 2x12 ceiling joists. Adding insulation over top would not get any heat to them.
Yes, heat tape would work but all I have to do is run the lines along the ceiling rather than up into the attic.
Simple job but I have to bring in a plumber as we are not allowed to work on our own units if not licensed.
The rerouting has to be acknowledged and approved by out Strata Council. Along the ceiling will be fine. This is a small room used only for laundry and the tank. It is behind a closed door.
Yes, I had relieved the pressure before.
No I can’t insulate the pipes, they run across the tops of the 2x12 ceiling joists. Adding insulation over top would not get any heat to them.
Yes, heat tape would work but all I have to do is run the lines along the ceiling rather than up into the attic.
Simple job but I have to bring in a plumber as we are not allowed to work on our own units if not licensed.
The rerouting has to be acknowledged and approved by out Strata Council. Along the ceiling will be fine. This is a small room used only for laundry and the tank. It is behind a closed door.
Nothing notable for dinner tonight, just a cesar salad with stale French loaf croutons and anchovies. But did a little goofing around with some sourdough discard and made some pretty incredible "Cheeze-Its" tonight. Need to make them a little thinner to get the proper crunch, slight bit chewey, but with sharp cheddar, black pepper they have a delightful punch to them! Way more addicting than the boxed variety. Also, being a fermented food product, much better on your system.
Just curious, how far out do some of you plan a meal? Not just long preparation like brining, pickling, slow cooking, but actual planning and preparation?
I'm currently writing up a meal to potentially start cooking this weekend to be served by Monday (7 days from now) if I can find everything I need. Essentially a traditional chilled aspic, served with greens, herbs, alongside day old sourdough fried crispy. Still undecided on beef caparccio or tartar for a side. Tempranillo wine. Whether or not it gets made this weekend depends on how the week goes, but I can easily take the plan and cook it later.
I'm currently writing up a meal to potentially start cooking this weekend to be served by Monday (7 days from now) if I can find everything I need. Essentially a traditional chilled aspic, served with greens, herbs, alongside day old sourdough fried crispy. Still undecided on beef caparccio or tartar for a side. Tempranillo wine. Whether or not it gets made this weekend depends on how the week goes, but I can easily take the plan and cook it later.
^
We have a large 48" fridge/freezer in the kitchen. Fairly large separate fridge and freezer in the garage, two small fridges for drinks, a 4x4x8 in the kitchen, more food storage in the side of the kitchen, the "Costco Room" in the garage...
I very seldom plan a meal.... except perhaps for Thanksgiving, etc... when I shop, I have a mental list in my head and simply replace what we got. Then when it gets to making dinner I just look. I will plan dinner a few hours in advance so I can defrost things. Obviously, if the plan is a roast or something that will take three days in the sous vide I got to plan a bit more in advance.
The one thing that limits me the most is the fresh veggies that must be used within a week or so... that's why I prefer buying at the Japanese and Korean supermarkets because they got the freshest and longer lasting veggies Costco is second.
BTW, fresh meat can be stored in the fridge in a vacuum bag for months. I found out once that it's edible after 16 months but the texture changes for the worse... I'd rather eat a steak that has been in fridge like that for six months that one that has been frozen for a couple of days. Big difference. It doesn't age (no air) but it doesn't suffer the pain of freezing. Same think with a roast... pork, beef... you can buy it ahead of time, vacuum bag it and on the day you need it drop it into the sous vide in the morning and then finish it on the grill.
So, when I want to make a meal, I got "shopping" into our own storage.
Same thing with audio equipment, btw...
We have a large 48" fridge/freezer in the kitchen. Fairly large separate fridge and freezer in the garage, two small fridges for drinks, a 4x4x8 in the kitchen, more food storage in the side of the kitchen, the "Costco Room" in the garage...
I very seldom plan a meal.... except perhaps for Thanksgiving, etc... when I shop, I have a mental list in my head and simply replace what we got. Then when it gets to making dinner I just look. I will plan dinner a few hours in advance so I can defrost things. Obviously, if the plan is a roast or something that will take three days in the sous vide I got to plan a bit more in advance.
The one thing that limits me the most is the fresh veggies that must be used within a week or so... that's why I prefer buying at the Japanese and Korean supermarkets because they got the freshest and longer lasting veggies Costco is second.
BTW, fresh meat can be stored in the fridge in a vacuum bag for months. I found out once that it's edible after 16 months but the texture changes for the worse... I'd rather eat a steak that has been in fridge like that for six months that one that has been frozen for a couple of days. Big difference. It doesn't age (no air) but it doesn't suffer the pain of freezing. Same think with a roast... pork, beef... you can buy it ahead of time, vacuum bag it and on the day you need it drop it into the sous vide in the morning and then finish it on the grill.
So, when I want to make a meal, I got "shopping" into our own storage.
Same thing with audio equipment, btw...
I actually wrote this, showed it to Tony who scooped me and posted it before I had a chance...
...honest. 😉
My 1925 house is lacking in bulk storage, so im usually at the store several times a week anyway, plus having 3 teenagers in the house the food stores get ravaged. Don't count on us being prepared for the apocalypse, lol! Living in mid Town i have several options for grocers and fresh markets very close by.
Essentially it is a very good meal that takes little prep time. You make the aspic and carpaccio the day before.
This is one of those 'it just happened meals' to anyone who asks.
I bet it will be great. Not many like aspic anymore, it seems to be a food of the past but I sure enjoy it.
Carpaccio is something I do rather often and like to change up the ingredients each time.
If I were to do a bread, it might be a baguette (My Honey makes it a lot) but it would be fresh with any number of spreads or toppings, completely up to you. anything from quick guacamole to any assortment of store bought things, to...
This meal can be served as individual dishes, or as a whole. Up to you and your setting.
If it's a sit-down, do it dish by dish.
Out on the patio? Do it buffet style.
Consider a fourth dish. Maybe something to start like a shrimp clear broth with scallions and bean thread. Another easy and quick dish.
Simple can still be elegant. It's really up to you.
We were typing at the same time.
You have now changed the game with your latest post.
How picky are they?
Do they like mostly 'caucasian' food?
Not terribly picky as a group, but there is always one that is particular about something. Often I won't tell them everything that a dish is, to just try it and see. Usually works that way, lol! This is going to be a dinner for the missus and I.
Preparation of the aspic is going to be 2 days prior to work around my schedule with at least two reduction steps. Whole chicken, 4 legs, 6 feet. Sounds like a scary chicken to me, lol! I'm also going to see if I can find chervil locally, but if not I'll just sub fresh Italian parsley from the garden. I use stale bread because I like to fry it in a 1/4" of evoo and serve it that way. Crisps up better when its a day or two old.
Preparation of the aspic is going to be 2 days prior to work around my schedule with at least two reduction steps. Whole chicken, 4 legs, 6 feet. Sounds like a scary chicken to me, lol! I'm also going to see if I can find chervil locally, but if not I'll just sub fresh Italian parsley from the garden. I use stale bread because I like to fry it in a 1/4" of evoo and serve it that way. Crisps up better when its a day or two old.
Okay, you have opened my eyes. When you said the Carpaccio was a side dish, I was thinking, hmmm... must not be much of a meat eater.
haha.
You see, aspic, to me, is a vegetable dish.
When it's a gelatin meat dish, we call it head cheese.
Okay, so it sounds like you do have some work there. I am familiar with the work involved in head cheese.
I am not familiar with staled fried bread but sounds like this is common to you.
Anyway, sounds like like you are right on track and fingers crossed that it turns out as well as you are hoping.
Two head cheeses, ala Cal:
haha.
You see, aspic, to me, is a vegetable dish.
When it's a gelatin meat dish, we call it head cheese.
Okay, so it sounds like you do have some work there. I am familiar with the work involved in head cheese.
I am not familiar with staled fried bread but sounds like this is common to you.
Anyway, sounds like like you are right on track and fingers crossed that it turns out as well as you are hoping.
Two head cheeses, ala Cal:
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Slightly different from head cheese for this recipe. It will be a clear aspic, kind of a broth flavor bomb, served chilled. A tartine dish, if you will.
Oh. God... a pig's head in your sink.
Story time.... years ago my mother was in Spain being fetted by the family. So, they put her at the head of the table. Right next to her, sat my oldest cousin.
The main dish was a "lechon"... the full thing. So they presented it to my cousin for carving.
According to my mom, it was facing her with an apple stuck in its mouth.
Now, you gotta understand, my family's wealth and business derives from six generations back from a single butcher shop... so seeing a whole beef carcass is no big deal... but, the head? Nope, nyet, no! As I recall, at the stockyards, "el matadero", the carcasses were hanging from hooks, no legs, no head, just a neatly sliced in half piece of beautiful meat... ( seriously, I love the smell of freshly slaughtered, clean, chilled meat ).
Understandably, my mom couldn't much of that poor little pig. Pork, yes, pig, nope!
Story time.... years ago my mother was in Spain being fetted by the family. So, they put her at the head of the table. Right next to her, sat my oldest cousin.
The main dish was a "lechon"... the full thing. So they presented it to my cousin for carving.
According to my mom, it was facing her with an apple stuck in its mouth.
Now, you gotta understand, my family's wealth and business derives from six generations back from a single butcher shop... so seeing a whole beef carcass is no big deal... but, the head? Nope, nyet, no! As I recall, at the stockyards, "el matadero", the carcasses were hanging from hooks, no legs, no head, just a neatly sliced in half piece of beautiful meat... ( seriously, I love the smell of freshly slaughtered, clean, chilled meat ).
Understandably, my mom couldn't much of that poor little pig. Pork, yes, pig, nope!
Mmm, maybe I'll have cabeza tacos for lunch. One of my favorites! As a hunter, its never bothered me seeing all parts of the animal, and I typically do my own butchering on large game. The one thing I can not even watch on TV is that apparently the fat behind the eye ball on caribou tastes and has the texture just like raw pizza dough and is harvested and eaten at the kill site. Some sort of traditional thing. Nope. No thank you. I've eaten heart and liver fresh from different species, but that is the one that got to me. I doubt I will ever hunt caribou.
More story time.
About heads.
My uncles owned a Coto de Caza ( the exclusive rights to a game reserve ) up in the Pyrenees.
And they owned an old fashioned, long wheel base Land Rover... green with spot lights and racks and all kinds of stuff like that.
They hunted big wild boar, big old males.
When they came home, about a mile of so from home, they'd put the biggest boar on the hood of the Rover... legs splayed out with the head facing forward... this, naturally, used to mortify the females in the family, much to the delight of Yours Truly and my boy cousins.
So, the family had a collection, big collection, of mounted Big Boar Head Trophies..with shiny glass eyeballs. The museum at our All Boys School finally asked us not to give them any more.... It was scary as hell opening the door to the foyer, with those beady eyes at the far wall reflecting the light from outside... they followed you around.
About heads.
My uncles owned a Coto de Caza ( the exclusive rights to a game reserve ) up in the Pyrenees.
And they owned an old fashioned, long wheel base Land Rover... green with spot lights and racks and all kinds of stuff like that.
They hunted big wild boar, big old males.
When they came home, about a mile of so from home, they'd put the biggest boar on the hood of the Rover... legs splayed out with the head facing forward... this, naturally, used to mortify the females in the family, much to the delight of Yours Truly and my boy cousins.
So, the family had a collection, big collection, of mounted Big Boar Head Trophies..with shiny glass eyeballs. The museum at our All Boys School finally asked us not to give them any more.... It was scary as hell opening the door to the foyer, with those beady eyes at the far wall reflecting the light from outside... they followed you around.
Chicharones?
Recipe!
I put some sriracha on mine. Sometimes take that Filipino/Thai sweet chili sauce, add a touch of vinegar and sriracha and make it a dipping sauce.
Recipe!
I put some sriracha on mine. Sometimes take that Filipino/Thai sweet chili sauce, add a touch of vinegar and sriracha and make it a dipping sauce.
Chicarrones is just the skin.
Lechon is belly plus skin.
Prepared differently. Chiccarones are actually a little tricky.
There are also many ways to make Lechon. This is the easiest and best I have tried so far.
Skin side up, poke 100 holes in the skin of the size piece you see. Then...
Skin side down, score it 3/4 through at 3 cm intervals.
Use your fingers to spread the meat and get your dry rub ingredients in there. Leave for 2 hours.
Turn over and slow roast with the skin side up at 280F for 2.5 hours. Then...
Broil until the skin does what you see.
* Important: It must rest for 30 minutes skin side up before eating.
Turn over and continue the cut you made right the way through and however small you wish the pieces.
Lechon is belly plus skin.
Prepared differently. Chiccarones are actually a little tricky.
There are also many ways to make Lechon. This is the easiest and best I have tried so far.
Skin side up, poke 100 holes in the skin of the size piece you see. Then...
Skin side down, score it 3/4 through at 3 cm intervals.
Use your fingers to spread the meat and get your dry rub ingredients in there. Leave for 2 hours.
Turn over and slow roast with the skin side up at 280F for 2.5 hours. Then...
Broil until the skin does what you see.
* Important: It must rest for 30 minutes skin side up before eating.
Turn over and continue the cut you made right the way through and however small you wish the pieces.
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Chicarrones is a bit of a process.
You boil the skin in a highly vinegar seasoned water. Cut into small pieces. (It expands a lot as you can see)
Dry it to remove the internal moisture. (If you overlook this step you'll start a kitchen fire. It's as bad as putting a frozen turkey in the fryer.)
Deep fry.
Season with flavoured salt and bag it.
You boil the skin in a highly vinegar seasoned water. Cut into small pieces. (It expands a lot as you can see)
Dry it to remove the internal moisture. (If you overlook this step you'll start a kitchen fire. It's as bad as putting a frozen turkey in the fryer.)
Deep fry.
Season with flavoured salt and bag it.
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