jonj Posted June 28, 2021 Report Share Posted June 28, 2021 @tony b, Is "leaf lard" some sort of brewer's secret additive? 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 29, 2021 Report Share Posted June 29, 2021 Nope, it's the "preferred" lard for baking. It's basically melted down caul fat from around the kidneys. Milder flavor and softer texture. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted June 30, 2021 Report Share Posted June 30, 2021 Have you ever gone to a restaurant and wait in anticipation of a great tasting meal to have it fall flat and miss the finish line. Well, that happened yesterday for the first time in a life time, as I was about to protest my dismay at our server my wife interjected ordering me another brewski. We spoke, I let it pass and handled the matter the following day with a bit more diplomacy. I couldn't let that taste linger long though, tonite I made the meal, a Shrimp Mozambique and did give it at least tastefully, but maybe not photographically the attention and justice it deserved with onion, garlic, olive oil, Vino Verde, lemon, Sazon, parsley and a splash of Piri Piri. The shrimp was previously cooked and frozen not a first choice, but it was a pleasure to enjoy reconstituted as it was. SO the conversation with the manager was actually pleasant, I expressed my dissatisfaction and she apologized insisting on sending me gift certificates to make it up. I guess having been lucky up until then, and I'm sure everyone has a story, what do you do...send it back, let it go or like me put it off for the following day. 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 30, 2021 Report Share Posted June 30, 2021 (edited) As I’m in Hanson I’d be curious to know where it was. I went to a restaurant Sunday night, first time out in 18 months. I always get a good meal at Mother Anna’s 👍 Edited July 1, 2021 by C6Bill 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 30, 2021 Report Share Posted June 30, 2021 (edited) First experiment with tacos from Cochinita Pibil. At its simplest, Yucatan roast pork in a marinade of achiote seeds and orange juice, wrapped in banana leaves. Recipes get way more complex. I can find fresh banana leaves at a Mexican grocer in town. Fresh as in not frozen. Asking my Mexican neighbor, the leaves are very pliant off the tree. My leaves disintegrate on touch. One doesn't expect to wrap a liquid-tight vessel. The leaves do insulate. Following a standard recipe, the pork butt wasn't close to done. I unwrapped it and cranked up the heat for a few hours. The pork is the only Iberico pork raised in California. I had to try it, and it was delicious. It will become a regular thing. Encina Farms Edited June 30, 2021 by Syzygies 6 Quote Link to comment Share on other sites More sharing options...
Basher Posted June 30, 2021 Report Share Posted June 30, 2021 Tyrus either the restaurant is serving poorer food, or you are preparing better food and thereby lifting your expectations.Probably both.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 30, 2021 Report Share Posted June 30, 2021 @Tyrus we’ve all been there and it sounds like you handled it properly the next day. Good suggestion by the wife to drink a beer and address later. We’ll done on the home cook. Looks great @Syzygiesyou may be able to find banana leaves at a Thai or Asian market. I live in San Diego and while we have no shortage of Mexican markets here I would go to the Thai markets by house to get fresh banana leaves, it may be worth looking into. Did you purchase a whole pig or how did you end up with that cut? 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 30, 2021 Report Share Posted June 30, 2021 1 hour ago, Troble said: Did you purchase a whole pig or how did you end up with that cut? I bought that cut at a Farmer's Market. $20 a pound. First try, I barely did it justice (I'm used to whole bone-in pork butts, or the butt+picnic shoulder as one piece), but it was great. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted June 30, 2021 Report Share Posted June 30, 2021 (edited) 15 hours ago, C6Bill said: Mother Anna’s 👍 Nice to see another KK in the neighborhood Bill. They left out several key ingredients, I will give them a pass and will keep their identity anonymous and refer to it as an isolated incident, I thank you for the Italian referral it's just up the street so to speak, I didn't know. 13 hours ago, Basher said: Tyrus either the restaurant is serving poorer food, or you are preparing better food Basher, In my area a large presence of Portuguese settled here and many restaurants sprung up serving their ethnic version of this dish/appetizer with phenomenal success. I believe if another restaurant wishing to bring their version forward should always be aware of it's reputation. On this occasion I certainly bettered theirs. 12 hours ago, Troble said: Good suggestion by the wife to drink a beer No doubt, no argument there Edited June 30, 2021 by Tyrus 3 Quote Link to comment Share on other sites More sharing options...
Forrest Posted July 1, 2021 Report Share Posted July 1, 2021 A little bratwurst action tonight!Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 1, 2021 Report Share Posted July 1, 2021 Those look great !!!!! 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 1, 2021 Report Share Posted July 1, 2021 Bratwurst poached in beer Forrest? I’m interested.Talk me through that.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 1, 2021 Report Share Posted July 1, 2021 A generous friend gifted this beautiful wet aged wagyu rib fillet. I’ve spent the last week 2000kms( 1200 miles) away with 20 friends in The Barossa Valley over indulging in wine and fine food. The company was superb.After fasting all day, I whipped this Thai Beef salad up this evening.As mentioned previously, the secret is in the dressing.Garlic, ginger, chilli, fish sauce, lime, lemon, tamarind.Gin lime n soda to quench the meal.Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2021 Report Share Posted July 1, 2021 Now that's friend, and you certainly made great use of the wagyu. 2 Quote Link to comment Share on other sites More sharing options...
Forrest Posted July 1, 2021 Report Share Posted July 1, 2021 Bratwurst poached in beer Forrest? I’m interested.Talk me through that.Sent from my iPhone using TapatalkBasher,In a disposable pan:-1-2 beers (Pilsner works good)-1 stick of butter-1 bell pepper any color-1/2 white onion-1 bag of Sauerkraut drainedCook them doggies indirect at 350-400 for 45 minutes-1 hour until internal temp is 170+Then just throw them direct over the coals for color.Serve on a toasted bun with the cooked pepper, onion, sauerkraut, and some stone ground mustard. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 1, 2021 Report Share Posted July 1, 2021 (edited) @Basher a perfect looking steak. We’ll done, I’ve been thinking about getting some Wagyu for this 4th of July weekend here in the US, might pull the trigger now thanks to you 😀 Edited July 1, 2021 by Troble 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2021 Report Share Posted July 1, 2021 7 hours ago, Basher said: A generous friend gifted this beautiful wet aged wagyu rib fillet. Wish that I had friends like that! 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 2, 2021 Report Share Posted July 2, 2021 Yes tony, Mac, I do have great friends.Another friend dropped in this afternoon with this 40 day dry aged T bone steak to cook.So we had a few rums and grazed on turf and surf.Still experimenting with this.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 3, 2021 Report Share Posted July 3, 2021 Now you’re just showing off @Basher but it looks amazing! haven’t made pizza in awhile. 1/2 cheese & 1/2 pepperoni, pepperoni. And mushroom, green bell pepper & black olive pizza brushed the crust with olive oil and sprinkled sea salt after and that really takes the pizza up a notch served with Cesar salad 5 Quote Link to comment Share on other sites More sharing options...
jonj Posted July 3, 2021 Report Share Posted July 3, 2021 @Troble, I just finished dinner but I'm sure I could squeeze in a couple of slices and some salad if it was in front of me! Yum! 1 Quote Link to comment Share on other sites More sharing options...
