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Offline Jed_

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Reply #450 on: May 30, 2021, 04:50:48 AM

Thanks, Jed.  Those prices are just - pornographic  :o

I have eaten jamon iberico in Spain, but obviously not of this quality.


I bought a whole Serrano ham bone in (I know, I had you at ‘bone in’) once for $300.  It took me over a year of slicing here and there to finish it.  I just wiped a little white mold off each time, and paper thin sliced away.  In Spain they hang them from the ceiling in restaurants, a little upside down cocktail umbrella like thingie stuck in the bottom of each one to catch any drips of fat from falling on the customers.  Even in open air restaurants in the hot summer, there were dozens of them hanging from the ceiling.  In the fridge, I’m not sure how long they last, but I can confirm over one year.
« Last Edit: May 30, 2021, 06:42:46 AM by Jed_ »



Offline ObiDongKenobi

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Reply #451 on: June 02, 2021, 01:03:58 PM

Thanks, Jed.  Those prices are just - pornographic  :o

I have eaten jamon iberico in Spain, but obviously not of this quality.


I bought a whole Serrano ham bone in (I know, I had you at ‘bone in’) once for $300.  It took me over a year of slicing here and there to finish it.  I just wiped a little white mold off each time, and paper thin sliced away.  In Spain they hang them from the ceiling in restaurants, a little upside down cocktail umbrella like thingie stuck in the bottom of each one to catch any drips of fat from falling on the customers.  Even in open air restaurants in the hot summer, there were dozens of them hanging from the ceiling.  In the fridge, I’m not sure how long they last, but I can confirm over one year.

Did you have one of those frames to hold it while you sliced?


Princess, would you like to see it light up and hum when I wave it about


Offline Jed_

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Reply #452 on: June 02, 2021, 07:24:53 PM

Thanks, Jed.  Those prices are just - pornographic  :o

I have eaten jamon iberico in Spain, but obviously not of this quality.


I bought a whole Serrano ham bone in (I know, I had you at ‘bone in’) once for $300.  It took me over a year of slicing here and there to finish it.  I just wiped a little white mold off each time, and paper thin sliced away.  In Spain they hang them from the ceiling in restaurants, a little upside down cocktail umbrella like thingie stuck in the bottom of each one to catch any drips of fat from falling on the customers.  Even in open air restaurants in the hot summer, there were dozens of them hanging from the ceiling.  In the fridge, I’m not sure how long they last, but I can confirm over one year.

Did you have one of those frames to hold it while you sliced?


No, but you can buy them along with a special knife for thin slicing.

It is kinda cool that every little joint in Spain that sells tapas has one of those bdsm ham restraints.  The tapas may very widely from place to place, but they all got the ham.



Offline Jed_

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Reply #453 on: June 19, 2021, 08:07:22 AM
http://kielbasafactory.com/

https://jbgbutchery.com/

https://www.farmersdaughterwv.com/

They’re not close, but it’s still worth the occasional trip to get meats you just can’t find in even a high end grocery store.  I’m a kid in a candy store in these places and can’t spend under $100 and often twice that.

So Friday dinner was pierogies from the Kielbasa Factory, potato & cheese and cabbage & and mushroom.  I had some very thinly sliced bacon from The Farmer’s Daughter. . . .

Note on bacon: thick cut and regular cut are fine in certain circumstances, but if you can find a place that cures there own bacon and slices to order (or cure and smoke it yourself like I did for several years), have them slice it as thin as possible.  It crisps up so nicely when it’s thin.

. . . . and cut those thin slices of bacon into pieces and then sliced some sweet vidalia onions.  I cooked the bacon to render some fat and added the onions.  Once the onions were soft and getting translucent, I added the pre-boiled and patted dried pierogies frying them until brown.  By the time the pierogies were brown, the bacon was crisp and the onions brown too.

I had KFC on Thursday, there were leftover sides of cole slaw and corn.  KFC slaw isn’t great, but it’s not too bad.  And it’s amazing how palatable KFC corn becomes when you add Cajun seasoning and then dribble bacon fat all over it.  I ate the pierogies covered in bacon and onions with a little sour cream.

It was a nice dinner washed down with a Sierra Nevada fine sour ale.
« Last Edit: June 19, 2021, 08:10:49 AM by Jed_ »



Offline Jed_

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Reply #454 on: June 24, 2021, 01:05:10 AM
I’ve been exploring Sichuan cuisine lately.  Of particular interest and seminal (pardon the use of THAT word) to that cuisine is the use of the Sichuan peppercorn.  It looks a little like any other peppercorn except reddish.  It’s not hot as in capsicum chilis hot, but it conveys a spicy flavor with an intense tingling on the tongue that is truly unique.  It’s almost like numbing, except there’s no loss of sensation.

On Friday while shoveling some dishes into my mouth and sitting next to my Peruvian who won’t touch the stuff, we kissed at one point.  She immediately reacted and said that tingling, numbing affect transferred to her mouth and tongue.  I was intrigued it could transfer like that and suggested I ‘kiss’ her lower to see how that feels.  Unfortunately, she was not that brave.

Apologies for stealing these images from Imgur

Kung Pao (Gong Bao) chicken




I made the hottest and most tingling Gong Bao chicken yet, tons of Sichuan peppercorn and red chilies.  My Peruvian came home from work and began choking at the aroma in the air.  She’s boarded herself in the bedroom and won’t come out.

I ate a huge plateful of the stuff.  I’m really gonna pay for that later.



Offline Jed_

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Reply #455 on: June 25, 2021, 02:39:09 AM

I’m really gonna pay for that later.



I did.





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Reply #456 on: July 05, 2021, 11:24:15 PM
Shake Shack. My favorite burger.   :emot_thdrool: :emot_thdrool: :emot_thdrool:







« Last Edit: September 29, 2021, 01:38:19 PM by MintJulie »



Offline msslave

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Reply #457 on: September 29, 2021, 01:36:30 PM
Been awhile since Jed has posted any of his fabulous meals and Toe is gone. Thought I'd add a new recipe idea we're going to try this weekend.
 

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Offline MintJulie

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Reply #458 on: September 29, 2021, 01:41:01 PM
I think the last time I ate a corn dog was when I was 6.  And even then I only had 1 bite before handing it to my daddy and letting him finish it.

You're really stepping up with some quality contributions in Toe and Jed's absence from this thread.  Heckuva a job you're doing MS.  Keep it up.

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Offline Shiela_M

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Reply #459 on: September 29, 2021, 02:49:26 PM
That pic nearly made me gag  :emot_laughing:

My dad makes his own version of corn dogs. He has hot dogs made from venison, and then he wraps them in bacon, a thin bit of cheddar, and then wraps allnof that in wontons, and then bakes it for a little but before frying them. Everybody loves them.

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