Cookin again

[Jahydin]

The world is full of very knowledgeable people (many of whom have far more accolades than Jason Farmer) who communicate about their field without insulting their peers or condescending to their audience. Without leaving cooking channels there's Jacques Pépin who grew up in restaurants, came out of the classic brigade kitchen, cooked for kings and presidents but does not insist other people are "incorrect", whether he's cooking at home or in La Technique. So I do not accept that being an expert requires, expects, or excuses it.

Yeah, I appreciate when professionals are humble and personable too. If they're willing to teach though, I let their arrogance slide, especially if I go to them for advice, like clicking on their link or attending their class. Being talked down to is just kind of part of the student/teacher dynamic for me.

And uh correct according to whom? It's certainly the traditional way, and I know that parts of the cooking world treat those as interchangeable words.

I think this is true and what how I charitably interrupt others. Just last week I had Italian at the new restaurant in town and thought it was pretty good. My coworker overheard me talking about it the following day and immediately launched into how they cook everything "wrong" and it offended him as an Italian.

Did it change my opinion on the food? Nah, still good. Did I appreciate knowing it wasn't traditional? Yeah, always cool to learn new things. Do I think my coworker's a jerk? Not at all, just passionate. Now, if he started to think less of people and not just the cooking, then I'd certainly begin to like him less!

Anyways, I think Jason Farmer has a great channel and I've learned a ton about about Asian cooking from him. If you get past his "table-side" manner there's a lot of good in there. Like how to make authentic tasting ramen using just Walmart ingredients!

 

[Dannyalcatraz]

Years ago, Chef Vivian Howard did a show at the Lumbee Homecoming festival in North Carolina. One thing that struck me in particular was the collard sandwich.

It’s a Greens Thing | Somewhere South | Grades 6-8, 9-12 English Language Arts and Literacy Teaching and Lesson Resources

(see also)


After seeing that, I wanted to give it a shot. I looked up several recipes, and eventually came up with my own take, using ham & a different kind of bread, plus some Swiss cheese (some of the recipes I found included it). Let me say that it was VERY tasty, and I’ve had more than one since then.

Fast forward to this week. As I was gathering my ingredients for Memorial Day hot dogs, I remembered that sandwich. So I picked up some cooked collard greens from the grocery store’s hot food line (not as good as mine, but acceptable).

When I was plating hot dogs for dinner, I made my 2 on potato buns with mayo, mustard, grilled onions, and American cheese- 1 with chili, one with greens.

And just like the sandwich before it, it was very tasty! I even made a 2nd one, bringing my hot dog count to 3.

And, FWIW, as I was cleaning up the kitchen, I took the spoon with the pot scrapings of the chili and mixed it with its counterpart from the greens. Verdict: collards & chili is ALSO a good combo.

 

[VashVet]

That dude hit my entire tolerance for insisting your food is "correct" and "proper" while calling other people's "gimicky" and "inferior" by the 30 second mark.

Yeah, if there’s one thing I’ve learned about cooking, it’s that there’s no one way to do things.

 

[Whisper-Kitten]

Years ago, Chef Vivian Howard did a show at the Lumbee Homecoming festival in North Carolina. One thing that struck me in particular was the collard sandwich.

It’s a Greens Thing | Somewhere South | Grades 6-8, 9-12 English Language Arts and Literacy Teaching and Lesson Resources

(see also)


After seeing that, I wanted to give it a shot. I looked up several recipes, and eventually came up with my own take, using ham & a different kind of bread, plus some Swiss cheese (some of the recipes I found included it). Let me say that it was VERY tasty, and I’ve had more than one since then.

Fast forward to this week. As I was gathering my ingredients for Memorial Day hot dogs, I remembered that sandwich. So I picked up some cooked collard greens from the grocery store’s hot food line (not as good as mine, but acceptable).

When I was plating hot dogs for dinner, I made my 2 on potato buns with mayo, mustard, grilled onions, and American cheese- 1 with chili, one with greens.

View attachment 438209

And just like the sandwich before it, it was very tasty! I even made a 2nd one, bringing my hot dog count to 3.

And, FWIW, as I was cleaning up the kitchen, I took the spoon with the pot scrapings of the chili and mixed it with its counterpart from the greens. Verdict: collards & chili is ALSO a good combo.

I love watching her on PBS.

 

[Dannyalcatraz]

Pork Pot Roast

Plated over brown & white rice

Closup in the pot.

Just after using a NYLON SPOON to remove a chunk for my bowl.

INGREDIENTS:
10 lbs Pork Shoulder
Several yellow onions, grossly cut
3+ bundles of green onions (mine were slightly + sized), grossly cut
Celery, whole bundle, chopped
12+ cloves of garlic, crushed
1 container of portobello mushrooms, sliced thin
1 can cream of mushroom soup (cream of celery also works)
1 lg box chicken broth
1 bottle of Kirin beer
4 lg bay leaves
Dry chives (lots)
Dry parsley (lots)
Salt
Ground black pepper
Garlic powder
Olive oil
1 stick unsalted butter

PROCESS:

1) cut your meat in half, then liberally salt & pepper it.
2) preheat oven to 350degF
3) In a big Dutch oven, sauté your onions, garlic & celery in the butter & oil over medium heat, deglazing as needed (using stock)
4) add your mushrooms, sauté until soft
5) after deglazing a final time, add your bay leaf, dried seasonings, cream of mushroom soup, the rest of your stock and your beer; stir thoroughly
6) add your pork, fat side down, then thoroughly dust the exposed meat with garlic powder.
7) place in oven, cooking for 25 minutes per pound.

Serve over your preferred starch.

 

[Whisper-Kitten]

Pork Pot Roast
View attachment 438640
Plated over brown & white rice
View attachment 438641
Closup in the pot.
View attachment 438642
Just after using a NYLON SPOON to remove a chunk for my bowl.

INGREDIENTS:
10 lbs Pork Shoulder
Several yellow onions, grossly cut
3+ bundles of green onions (mine were slightly + sized), grossly cut
Celery, whole bundle, chopped
12+ cloves of garlic, crushed
1 container of portobello mushrooms, sliced thin#1 can cream of mushroom soup (cream of celery also works)
1 lg box chicken broth
1 bottle of Kirin beer
4 lg bay leaves
Dry chives (lots)
Dry parsley (lots)
Salt
Ground black pepper
Garlic powder
Olive oil
1 stick unsalted butter

PROCESS:

1) cut your meat in half, then liberally salt & pepper it.
2) preheat oven to 350degF
3) In a big Dutch oven, sauté your onions, garlic & celery in the butter & oil over medium heat, deglazing as needed (using stock)
4) add your mushrooms, sauté until soft
5) after deglazing a final time, add your bay leaf, dried seasonings, cream of mushroom soup, the rest of your stock and your beer; stir thoroughly
6) add your pork, fat side down, then thoroughly dust the exposed meat with garlic powder.
7) place in oven, cooking for 25 minutes per pound.

Serve over your preferred starch.

Woo!