Closest I have made would be a pork tongue pate loaf with mushrooms and black olives.
TBH, I had to look up what a terrine was.
Earlier today:
Sous vide 6hrs at 75C (the day before), then smoke roast to 85C (about 45min). Result was 😋
Sous vide 6hrs at 75C (the day before), then smoke roast to 85C (about 45min). Result was 😋
Wait... we call it Canadian Pizza.
It's actually good.
😉 😉
But yeah, I strictly do limit the interaction of cheese and pineapple. It's like Thai Chicken Pizza.... somethings just don't work with cheese. Maybe just a little cheese... but don't forget the black olives.
Interesting... when I make pork ribs like that I run them at 140F or 145F for 24 hours. Which is lower than how you made them.
^ texture and softness too...
I make beef ribs in the sous vide, sort of like braised except I don't put wine/sherry/brandy in it.... Our newest vacuum machine is a small chamber, so we can use liquids now (I used to freeze the tomatos so I could use the vacuum machine). We kept the edge machine for larger cuts of meat that are dry vacuumed.
48 hours at 140F.
The texture is incredible... you don't need a knife to cut it yet it is not fibrous.
Mostly, that's the balance I want... tender yet not fibrous. I've found that the lower the temp and the longer the time the closer I'm into the delicate balance.
BTW, the vacuum machine was on sale during Christmas, now they've dropped the price even further... I might get a 2nd one as backup...
https://anovaculinary.com/products/anova-precision-chamber-vacuum-sealer
I make beef ribs in the sous vide, sort of like braised except I don't put wine/sherry/brandy in it.... Our newest vacuum machine is a small chamber, so we can use liquids now (I used to freeze the tomatos so I could use the vacuum machine). We kept the edge machine for larger cuts of meat that are dry vacuumed.
48 hours at 140F.
The texture is incredible... you don't need a knife to cut it yet it is not fibrous.
Mostly, that's the balance I want... tender yet not fibrous. I've found that the lower the temp and the longer the time the closer I'm into the delicate balance.
BTW, the vacuum machine was on sale during Christmas, now they've dropped the price even further... I might get a 2nd one as backup...
https://anovaculinary.com/products/anova-precision-chamber-vacuum-sealer
@Cal Weldon a particular terrine was popular in my home state... hog head cheese. I've walked into a few kitchens where a hog's head was resting in the sink
Hog head cheese, one of the things I eat and enjoy but have no desire to know where it came from.
Let me help you with the correction my dear friend. A Hawai'ian pizza was invented by a demented Canadian named Sam who ran out of ingredients to make a proper pizza and decided to improvise. The rest is an awful history that others delight in bringing to light to ridicule the pizza makers of Canada.
A Canadian pizza is pepperoni and mushroom. Again I have no idea where that came from. I know no one who has ever said, let's order a Canadian.
Same with Canadian bacon. Only you 'Maricaners' call it that. Here it is back bacon. Any guess why?
^ It's actually pretty tasty.
At some point, you gotta stop calling them "pizza", just as the tarts made in Catalunya and Provence are not called "pizza" even though the basic cooking technique, sans fromage, is pretty much the same.
I do like the pineapple, Canadian bacon, green peppers and black olive "Hawai'ian Tarte". With a light dusting of shredded mozzarella. And hot pepper seeds.
BTW, try a tarte with sobrasada and onions. Or portugee sausage, onions and bell peppers. Or fresh longaniza...
At some point, you gotta stop calling them "pizza", just as the tarts made in Catalunya and Provence are not called "pizza" even though the basic cooking technique, sans fromage, is pretty much the same.
I do like the pineapple, Canadian bacon, green peppers and black olive "Hawai'ian Tarte". With a light dusting of shredded mozzarella. And hot pepper seeds.
BTW, try a tarte with sobrasada and onions. Or portugee sausage, onions and bell peppers. Or fresh longaniza...
How long did that take to cook?
A picture without a recipe is evil and mean.
Have you tried using New Mexico dried peppers? We get them ground, they add a really good touch without being too hot... for heat, I'll add a little bit of chipotles en adobo... that combination gives you the pepper flavor with smokiness and heat. Add a bit of cumin and we're happy.
Or just take a can of black beans, plain black beans, don't drain the liquid. Add three big tablespoons of cumin, some onion and garlic powder, mix it all together and microwave, covered, for five minutes. Instant Cuban Beans....
A picture without a recipe is evil and mean.
Have you tried using New Mexico dried peppers? We get them ground, they add a really good touch without being too hot... for heat, I'll add a little bit of chipotles en adobo... that combination gives you the pepper flavor with smokiness and heat. Add a bit of cumin and we're happy.
Or just take a can of black beans, plain black beans, don't drain the liquid. Add three big tablespoons of cumin, some onion and garlic powder, mix it all together and microwave, covered, for five minutes. Instant Cuban Beans....
Speaking of the peppers, they were stuffed with a hamburger, rice and Shiitake mushroom filling, baked for 20 minutes, then broiled with aged cheddar.
The hamburger was brisket, brisket fat, kidney and heart.
The hamburger was brisket, brisket fat, kidney and heart.
Attachments
The beans were cooked earlier in the day. I just added the flavours, mixed in a bowl and gave it about 30 minutes in the toaster oven or so. The lemon peel was leftover from my honey's afternoon fruit. Nothing goes to waste around here.
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Have you made your own hamburgers from Choice grade rib eye? Grind it yourself, add just a little bit of salt and pepper.
Being freshly ground you can cook them a bit more than rare. The resulting burgers are fantastic.
IMHO, adding anything but good meat into a burger turns it into a sausage.
My family's butcher shops sold two kinds of freshly ground burgers: 100% beef burgers and beef with ground garlic, parsley and eggs. I preferred the latter. But that one was made in small batches as it was never no more than two hours old.
Being freshly ground you can cook them a bit more than rare. The resulting burgers are fantastic.
IMHO, adding anything but good meat into a burger turns it into a sausage.
My family's butcher shops sold two kinds of freshly ground burgers: 100% beef burgers and beef with ground garlic, parsley and eggs. I preferred the latter. But that one was made in small batches as it was never no more than two hours old.