I hate waste and they sell in quantities I would never use. Also they are very lax on date codes and there are other issues, but I'm not interested in discussing food politics. None the less I do shop in better stores that serve the Indian community (ours have meat, goat, lamb, hooves, tongues, et al).
If my wife has difficulty moving the Lodge 12 inch skillet, there's no way I am going to be able to get her to move one of those KAZAN pots! Looks impressive!
I buy saffron, tamarind concentrate from the Indian deli. They also have incredibly fresh vegetables like onions, eggplant, cabbage, garlic.
I buy saffron, tamarind concentrate from the Indian deli. They also have incredibly fresh vegetables like onions, eggplant, cabbage, garlic.
Judging by the set of spices that you list, you would definitely like the Uzbek cuisine. I consider them to be civilized Chinese who don’t eat all kinds of snakes, bats, and even pigs because Karan does not allow this categorization. In general, they eat only lamb, beef, poultry and fish. We have a restaurant of Uzbek cuisine, where you can see how they cook and for example they cut vegetables with lightning speed, these are high-level professionals, I consider this to be the best cuisine from exotic, along with Georgian.
Uzbek tortillas made from wheat flour in tandoor. YouTube
Roast for 500 people. YouTube
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So much less to the point where, if you have a good pan, you will not see any pitting even after decades. BTW, pitting is your indication of transfer. No transfer, no off-taste.
I think I see a typo here.
Depends on what you are cooking GUNFU. Great for stir fry, unusable for other things.
Says who? Don't get me wrong but the Chinese know about Chinese cooking. What else?
Because a wok is ideal for stir fry and even oil frying for the reason(s) you have mentioned. They are used over an open flame. A wok is terrible for other styles of cooking, where heat distribution is important. You can't make such blanket statements here GUNFU. You have a lot of very experienced food preppers here and I'm not even including me in that group. I am basically a hack cook. I just love to spend time in the kitchen.
That turns up nothing for me but jeera rice made with brown basmati, it's called black jeera here. Funny thing, you reminded me of an Indian woman that insisted there is no such thing as brown basmati rice.
EDIT - I'm confused teja comes up as a hot chili.
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Not sure how far you have to dig beyond the cover page. Not sure if Teja has other than the brown that they simply call Jeera, and 'whole cumin' in English.
Welcome to Teja Foods
Welcome to Teja Foods
You mean a brand name, I just found their chili first I guess. I thought you meant teja was a distinct cultivar of cumin.
OTOH
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Prok Butt City
I miss-spelled Pork on purpose as it was a joke in a homebrew group I was in years ago.
Any way, I picked up 20# of pork butt recently and decided to do some cooking.
First up is the Pork butts, 20# or about 9.1KG. There are two butts there.
I am going to dry rub one butt to make BBQ which will be slow smoked at 200F (93C) for 18hrs. It will cure int he refrigerator for 7-10 days depending on the weather. I dont' like running the smoker in the rain.
The second butt is divided between Tasso Ham and Carnitas.
The Tasso ham is marinated for 7-10 days before getting a dry rub and smoking as the BBQ.
The carnitas is cut up into cubes and slow cooked in a cast iron pot for several hours until tender, then baked to crisp it. Note the Bitter Orange Juice (Seville Orange) this is pre-requisite for Carnitas. Anyone that tells you to use regular oranges should be avoided for culinary advice.
I will be drinking several beers during this process as it is a prerequisite when cooking pork in my neck of the woods.😀
I miss-spelled Pork on purpose as it was a joke in a homebrew group I was in years ago.
Any way, I picked up 20# of pork butt recently and decided to do some cooking.
First up is the Pork butts, 20# or about 9.1KG. There are two butts there.
I am going to dry rub one butt to make BBQ which will be slow smoked at 200F (93C) for 18hrs. It will cure int he refrigerator for 7-10 days depending on the weather. I dont' like running the smoker in the rain.
The second butt is divided between Tasso Ham and Carnitas.
The Tasso ham is marinated for 7-10 days before getting a dry rub and smoking as the BBQ.
The carnitas is cut up into cubes and slow cooked in a cast iron pot for several hours until tender, then baked to crisp it. Note the Bitter Orange Juice (Seville Orange) this is pre-requisite for Carnitas. Anyone that tells you to use regular oranges should be avoided for culinary advice.
I will be drinking several beers during this process as it is a prerequisite when cooking pork in my neck of the woods.😀
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I got a 5# pork butt last week and am looking for stuff to do with it as #3 son moved to California.
We are on short-rations here as wife is immune suppressed, this means we can't afford to be impinged upon by an unexpected vector! Ordering from restaurant supply companies which is why I got 50# of "Gold Medallion" flour 10# of veal shank, 20# of brocoli, 1# Fleishmans Yeast, and the pork butt on Saturday! Brocoli gas burns clean!
We are on short-rations here as wife is immune suppressed, this means we can't afford to be impinged upon by an unexpected vector! Ordering from restaurant supply companies which is why I got 50# of "Gold Medallion" flour 10# of veal shank, 20# of brocoli, 1# Fleishmans Yeast, and the pork butt on Saturday! Brocoli gas burns clean!
Finished Carnitas.
4#
1/2 tsp Thime
1/2 tsp Majorm
1/2 tsp Cumin
2 tsp Mexican Oregano
4 Cloves crushed garlic
2 bay leaves
4# pork Butt
2 cups chicken broth
1 cups bitter (Seville) orange juice (Naranja Agria)
1 onions diced
½ cup lard
2 tsp fine salt or 3tsp Kosher salt
Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn’t completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.
If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it disappears.
Preheat the oven to 450°F (232°C)
If your pot isn’t ovenproof, transfer the pork and fat to a dish of some sort that’s ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it’s browned, 20 to 30 minutes. There’s no need to stir. Serve it straight from the pot.
4#
1/2 tsp Thime
1/2 tsp Majorm
1/2 tsp Cumin
2 tsp Mexican Oregano
4 Cloves crushed garlic
2 bay leaves
4# pork Butt
2 cups chicken broth
1 cups bitter (Seville) orange juice (Naranja Agria)
1 onions diced
½ cup lard
2 tsp fine salt or 3tsp Kosher salt
Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn’t completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.
If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it disappears.
Preheat the oven to 450°F (232°C)
If your pot isn’t ovenproof, transfer the pork and fat to a dish of some sort that’s ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it’s browned, 20 to 30 minutes. There’s no need to stir. Serve it straight from the pot.
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Another alternative is simply to roast it slow while covered in a 200F oven. You can do a dry rub first with 3 Tbsp salt, 1/2 cup brown sugar and some red pepper. That gives you a decent pork but BBQ short of smoking it.
If you want to dry rub cure it for a week to 10 days, add 1tsp pink cure salt per 5# to the salt, brown sugar and red pepper rub. Put it in a ziploc bag after the rub, put it in a refrigerator and turn it over every day to redistribute the rub and liquids that come out.
After 7 to 10 days (it is not critical) smoke it at 200F for 18 hrs, or bake it at 200F until it is 175F internally. The blade should pull out easily when it is done..
If you want to dry rub cure it for a week to 10 days, add 1tsp pink cure salt per 5# to the salt, brown sugar and red pepper rub. Put it in a ziploc bag after the rub, put it in a refrigerator and turn it over every day to redistribute the rub and liquids that come out.
After 7 to 10 days (it is not critical) smoke it at 200F for 18 hrs, or bake it at 200F until it is 175F internally. The blade should pull out easily when it is done..
Do you have coronavirus psychosis? I wrote about the deformation of dishes due to the effects of products? Everyone understood my information. All metals, even palladium, except gold, cause a catalytic reaction. I'm talking about the fact that I experimented, for example, even with distilled water, you do not have such data, you did not raise such a topic about the materials used to make food in this forum, so it is useless to argue with GUNFU in this regard.
But you can discreetly delete this post as a coward.😀
There is a worldwide recognized cuisine, and this is a fact. It includes Chinese, French, Italian, German, Brazilian, Georgian, Uzbek and even Russian with borscht, caviar and pancakes. Do not get me wrong, but Canadian cooking is not included. I have never seen a restaurant serving Canadian cuisine.And that sounds like a joke. I am sure that this fact worries you most. 😉
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Cal is right, a thin pan of steel isn't very good for anything but stir fry style cooking. This said, many restaurants will use carbon steel pans, but thicker. Once properly seasoned, they're fairly non stick, they give a good browning and heat distribution is good. They also withstand high temperature. But you have to take care of their cleaning and maintaining.
Fairly good presentation: YouTube
Fairly good presentation: YouTube
The cook is still sick (nothing serious) so I still get to play with his kitchen 😀
Typical Belgian fare: "oiseaux sans tête" (a thin scallop rolled around minced meat, usually made of veal), mashed potatoes and red cabbage mixed with apples. Served with a sauce made of a mirepoix mixed into a veal stock.
Typical Belgian fare: "oiseaux sans tête" (a thin scallop rolled around minced meat, usually made of veal), mashed potatoes and red cabbage mixed with apples. Served with a sauce made of a mirepoix mixed into a veal stock.
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