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Your Food Thread

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juttjaw said:
Ok, back to business...

I need some help. I'm making a French/Spanish soup that calls for Spanish chorizo. Funny thing is, that in a very large Hispanic community, I can only find Mexican chorizo. From what I hear, it's some very different stuff. Having never tried Spanish chorizo and doing a quick Google search, they do not recommend substituting one for the other... So I am stuck. I have never tasted Spanish chorizo. I have no idea what to compare it with. The only substitution options were to order it online. fuck.

After reading descriptions of the Spanish sort, my mouth and tongue ended up in a split decision. I choose Andouille sausage. I looked close, and from the ingredients list faux tasted close...

Anyone have any experience with either/or xoxo (Eliot Smilth fans shout out) both? Maybe I've made a terrible mistake...

Dank
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Mexican chorizo that I have had is mostly fat seasonings and lymph nodes and stuff like that tastes delicious looks horrible and his greasy as hell.

In Mexican markets longaniza sausage that I've recently found is definitely in that chorizo seasonings family. I suspect is much closer to Spanish chorizo.

Which reminds me I grilled some the other day after I grilled my vegetables and I have some in the fridge. Longaniza nachos for dinner
 
Treat yourself to something sublime. :)



Brown Butter Hollandaise

Ingredients:

3 large egg yolks
1/2 tsp of salt
1/4 tsp of ground white pepper
2 tbsp of whole milk + more for adjusting
2 tsp of lemon juice
wee dash of tobasco sauce or cayenne
1 1/2 stick (170 grams) of unsalted butter, cubed

Method:

Best made using a stand mixer or a hand-held mixer, with a whisk attachment. If using a stand mixer, make sure whisk attachment will reach bottom of mixing bowl.

Place the egg yolks, salt and ground white pepper in the stand-mixer.
Heat 2 tbsp of whole milk in the microwave on high for 15 to 20 seconds. Turn the mixer on high and slowly poor in the hot milk.
Keep mixing on high for 5 to 6 minutes until the mixture is thick and creamy.

While yolks are mixing, place the cubed unsalted butter in a small pot, and set over medium-heat and cook.
The butter will melt, then start to foam and bubble.
Once the bubbling dies down (in about 5 minutes), the butter will start to brown, and wee specks of browned bits will start to settle on the bottom of the pot. Stir and keep an eye on the butter - don’t let it burn!
Let butter brown to a nice rich, golden brown colour. It should smell nutty and fragrant. When butter achieves it’s optimum nuttiness, remove from heat.

Add 2 tsp of lemon juice and tobasco sauce / cayenne into the egg yolk mixture, which should have almost doubled in volume.

Keeping the mixer on the highest speed, start S L O W L Y adding the butter into the mixer-bowl. Go very slow to start (I use a teaspoon to add brown butter), so the sauce does not break.
You can increase the speed of adding the butter about mid-way through, when you see good emulsification is taking place. You should be able to add all the butter in about 5 minutes.

The mixture should start to thicken up nicely.
If the sauce gets to thick or starts to break, add in 1 tbsp of warm milk and it should come back together.

Keep the sauce warm by placing the mixing bowl on top of a saucepan half filled with heated (to simmer) water, making sure the bottom of the mixing bowl does touch the water. Stir every few minutes with a whisk.


Serve over eggs, steak, steamed or roasted veg, or seafood.

Plate licking permissible in familiar company. :)
 
Emerson40 said:
Treat yourself to something sublime. :)

Brown Butter Hollandaise

Keep the sauce warm by placing the mixing bowl on top of a saucepan half filled with heated (to simmer) water, making sure the bottom of the mixing bowl does touch the water. Stir every few minutes with a whisk.


Snip snip!
Click to expand...

An even easier way to keep hollandaise warm is to put it in a thermos or a good coffee travel mug :)
And this sounds delicious.. must try!
 
I made a dark chocolate budino the other day. Good lord, it's the best pudding I've ever eaten. I don't think I can ever go back to a box mix.
 
I'm completely in love with Chef's Table and The Mind of a Chef. I'm feeling so gastronomically inspired. I think I want to try my hand on baking bread.
 
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raindancer said:
I'm completely in love with Chef's Table and The Mind of a Chef. I'm feeling so gastronomically inspired. I think I want to try my hand on baking bread.
Click to expand...


In The Mind Of a Chef is awesome. It has changed the way I look at food and plan meals and recipes.

Check out the 'Air' episode of COOKED. Some cool info and breadspiration to be found there.
 
I hope it's like riding a bike. I haven't had a full kitchen in a year and a half. The new place is 2/3 kitchen, which is why I settled on it. I needed to pick up some things at the grocery store and I realized there are entire aisles I have been neglecting for all that time. Sweating onions now. Going to caramelize them, start towards french onion soup but then make a left turn on the way to beef and barley.
 
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