veintiocho Posted June 11, 2009 Share Posted June 11, 2009 love pupusas. there's a bunch of damn good pupuserias out in hempstead and freeport in long island. if anyone's ever passing nearby, you should check them out. Quote Link to comment Share on other sites More sharing options...
veintiocho Posted June 11, 2009 Share Posted June 11, 2009 made a confit of veal breast last night. i saw a veal breast on sale for $3 a few weeks ago, and bought and froze it, not knowing how to cook it or anything. i read on a couple of sites that it's a pretty tough cut of meat with alot of connective tissue, so it had to be slow cooked. decided to go with this recipe, since it looked relatively easy, just time consuming. turned out to be fantastic, especially considering how cheap the veal was. Confit of Veal Breast From The Rosengarten Report, Issue Number 24, December 22, 2003. Copypright 2003 by David Rosengarten. Makes 4 main-course servings * A 5-lb. slab of bone-in veal breast * 2 cups low-salt chicken broth * 2 cups low-salt beef broth * 1-1/2 cups dry white wine * 5 shallots, peeled * 1 head of garlic, separated into cloves and peeled * Small bunch of fresh thyme (or 1 teaspoon dried thyme leaves) * 2 bay leaves * 1-1/2 teaspoons whole black peppercorns 1. Preheat oven to 500 degrees. 2. Generously season the veal breast with sea salt and freshly ground black pepper. Place seasoned breast in a large, deep roasting pan. Roast in oven for 20 minutes. 3. Remove veal breast from the oven, and reduce the oven temperature to 300 degrees. To the veal breast in the roasting pan, add the chicken broth, the beef broth, the wine, the shallots, the garlic, the thyme, the bay leaves, and the peppercorns. Cover the pan with a double thickness of heavy-duty aluminum foil, and return to the oven. Cook for 3-1/2 hours. Remove and let cool just slightly. 4. Line a sheet pan with heavy-duty aluminum foil. Carefully transfer the veal breast from the roasting pan to the sheet pan, leaving as much liquid as possible behind; it will be very tender, and could fall apart if not handled gently. While the veal breast is still warm, remove the bones and as much of the sticky connective tissue, membrane tissue, and cartilage as you can without tearing the meat. (Your fingers may work better than a knife.) Reserve any shards of meat that fall off the breast. 5. Strain the braising liquid, without pressing down on the solids, into a clean container. Let liquid rest at room temperature for 30 minutes, then refrigerate. 6. Cut the veal breast in half at the center (not the long way), so you have two equally-sized thick chunks of meat. Lay one chunk on top of the other, lining them up evenly. Sandwich between the two chunks the reserved shards of meat that fell off the breast (that is, if you've resisted the temptation to gobble them up). Cover the whole kit and caboodle with another piece of foil, and crimp foil around the sheet pan to seal the edges. Place another sheet pan on top of the foil packet, and weight it. (I found an unopened 12-pack of soda pop works nicely.) Refrigerate the pressed veal for at least 3 hours; overnight refrigeration is best. Prepare for serving as recommended below. Suggestion #1: To serve the veal in the style of restaurant Fleur de Sel (which I highly recommend): Skim and discard any fat that may have solidified on top of the braising liquid. Transfer liquid to a saucepan, and heat to a gentle simmer. Taste. Reduce the liquid if you think it needs to be more concentrated in flavor. In another pan, sauté wild mushrooms and scallions in butter, caramelizing both vegetables slightly. Combine with enough braising liquid to make a medium sauce. Thicken with knobs of butter, if desired. Cut the compressed veal breast with a sharp serrated knife into squares approximately 2-1/2 inches all around. Heat a large sauté pan over medium-high heat, film it with 1 tablespoon olive oil, and, when the pan is hot, add the veal chunks. Cook chunks, turning once, for a total of 4 or 5 minutes, or until the chunks are hot inside and crusty on the top and bottom. Divide chunks among 4 warmed dinner plates, and top with the warm mushroom sauce. defrosting the veal ingredients stock & wine after roasting after 3 hours braising w/ veggies & stock/wine - kept a thermometer in the meat and maintained the internal temp at about 203-208 degrees for 3 hours removed bones/connective tissues, cut in half and folded over itself weighted/pressed the halves together and rested it cut into cubes and browned in bacon fat served with mascarpone mashed potatoes and steamed spinach with slivers of garlic, and reduced the braising liquid to serve over everything. the only thing that sucked was the veal cubes started to stick to the frying pan at the end and fall apart, even though the pan and grease was very hot when I added them. not sure what I did wrong there. and my plates are fugly, i def. need a new set.:lol: 2 Quote Link to comment Share on other sites More sharing options...
M. LANSKY Posted June 11, 2009 Share Posted June 11, 2009 (too lazy for actual pics, from internetz) Quote Link to comment Share on other sites More sharing options...
STAN51 Posted June 11, 2009 Share Posted June 11, 2009 if i were russian and stan was vegetarian, oh the possibilities... Koreans are like Russians mixed with Chinese people. 2/3 of Russia is considered Asia. So the possibilities are still there. ;) I love most vegetarian food but i doubt i could convert. But you eat fish suki, and fish is my favorite dish. Quote Link to comment Share on other sites More sharing options...
IOU Posted June 11, 2009 Share Posted June 11, 2009 Good eggs. Somewhere in there is also some good cheese which I cannot remember the name of at the moment. Missing from the sausage, onion, bell pepper and garlic is a home made tomato sauce with white wine and mozzarella cheese. Finished product instead. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted June 11, 2009 Share Posted June 11, 2009 last night i got the brilliant idea to go to the store after the bar and get food to cook. i picked up a ny strip, fennel, portabellas, and some beef stock for a sauce. then i got home and came to the conclusion that i was waaaaaaaaaaay to drunk to attempt cooking anything.so i ended up eating some leftovers. anyway im finna cook that shit up tonight ill post flicks Quote Link to comment Share on other sites More sharing options...
a/s/l? Posted June 11, 2009 Share Posted June 11, 2009 I want some mexican foooooood. fish tacos with coleslaw stuff, avocado, pico de gallo (lots!), lime, and such. Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted June 11, 2009 Share Posted June 11, 2009 you should go to dos amigos on moana. super authentic and yummy. Quote Link to comment Share on other sites More sharing options...
a/s/l? Posted June 11, 2009 Share Posted June 11, 2009 Is it kinda by Washoe Golf Course? My sushi the other night at francis was HORRIBLE. Quote Link to comment Share on other sites More sharing options...
TootsieRoller Posted June 11, 2009 Share Posted June 11, 2009 Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted June 12, 2009 Share Posted June 12, 2009 Is it kinda by Washoe Golf Course? My sushi the other night at francis was HORRIBLE. thats because you betrayed hiroba. dos amigos is near taco bell. Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted June 12, 2009 Share Posted June 12, 2009 this place is awesome. combination cocktail oysters were so yummy we got more chowder pupusa con queso cocktail de camarones siete mares eggplant parm Quote Link to comment Share on other sites More sharing options...
IOU Posted June 12, 2009 Share Posted June 12, 2009 SSN is that on Polk St.? I totally forgot to go when I was staying near there. Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted June 12, 2009 Share Posted June 12, 2009 yes on polk. we need to go next time. my dude took me to the most awesome vegetarian restaurant in sf. we had a beautiful view of the golden gate bridge and a big fat sea lion was flopping around. Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted June 12, 2009 Share Posted June 12, 2009 Koreans are like Russians mixed with Chinese people. 2/3 of Russia is considered Asia. So the possibilities are still there. ;) I love most vegetarian food but i doubt i could convert. But you eat fish suki, and fish is my favorite dish. oh i bet it is. teeheeharharrrrrrrrrrrrrr Quote Link to comment Share on other sites More sharing options...
where Posted June 12, 2009 Share Posted June 12, 2009 oh i bet it is. teeheeharharrrrrrrrrrrrrr just sayin Quote Link to comment Share on other sites More sharing options...
Guest 50million Posted June 13, 2009 Share Posted June 13, 2009 just in case you havent heard....went to the french laundry. ok FINE. here was my AMAZING time at the French Laundry. It was better than I even imagined. I want to go again and again and again. Some of the best days of my life... went to the bank. got some crazy mixed drinks down the street from the restaurant played in the garden. 3 acres. yeah i ate those. here we go... menu. june 10th. salted andante butter. thee most amazing butter you will ever eat. ever. puff pastry with gryuere. salmon tar tar cornet with red onion creme friache. the perfect way to start the meal. savory tapioca with fresh oysters and caviar. I wanted more so bad. foie gras with fresh almonds, fresh (warm) brioche load and 3 kinds of Jurassic salts. my FAVORITE dish. I was craving this all day. ORGASMED HERE. butter poached lobster with a beet reduction. cobia fish. octopus. home boy spilled the Jurassic salt. this is when we knew we were DRUNK! - we had a different wine with every dish! sausage stuffed rabbit. duck beef. wagu/angus mix. IT MELTED ON MY TONGUE! it was similar to kobe. (enter homer drooling noise here.) ORGASMED HERE. cheese platter. fresh bread and more FUCKING BUTTER. sorbet Quote Link to comment Share on other sites More sharing options...
Guest 50million Posted June 13, 2009 Share Posted June 13, 2009 and one more.... chocolate with hazelnut sorbet and fried banana rings. ORGASMED HERE. candies. the kitchen and the bill..... the next day we went to some fancy italian place for lunch....shit was good too! OCTOPUS. hella good. buratta clam pasta. ricotta gnocchi. went to bouchon bakery. got a homemade peanut butter cup. perfect! PS - I am sorry anything got brought up about any of my relationships. I didn't make the thread to talk about whatever happened between Soup and me. But hilariousness did ensue. But I am on to bigger and better things... Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted June 13, 2009 Share Posted June 13, 2009 im jealous, i've always wanted to try that place. you should also try chez panisse in berkeley. Quote Link to comment Share on other sites More sharing options...
Guest 50million Posted June 13, 2009 Share Posted June 13, 2009 i think we are going the end of this year. sooki, you MUST go. you reallllllllllllllllllllly gotta go! Quote Link to comment Share on other sites More sharing options...
tucksoe Posted June 13, 2009 Share Posted June 13, 2009 WOW 50 i cant tell you how jealous i am!!! Quote Link to comment Share on other sites More sharing options...
tucksoe Posted June 13, 2009 Share Posted June 13, 2009 rated 12th best restaurant in the world... Quote Link to comment Share on other sites More sharing options...
lil_spenty Posted June 13, 2009 Share Posted June 13, 2009 im. jealous. Quote Link to comment Share on other sites More sharing options...
veintiocho Posted June 13, 2009 Share Posted June 13, 2009 holy crap, 50 just pwn3d this whole thread :lol: Quote Link to comment Share on other sites More sharing options...
a/s/l? Posted June 13, 2009 Share Posted June 13, 2009 thats because you betrayed hiroba. dos amigos is near taco bell. I would never do that if I ha a choice. I was there last night and the fish was really god, and so was the honey glazed chicken. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted June 14, 2009 Share Posted June 14, 2009 daaaaaaaaaaaamn 50 that all looks absurdly good. but that bill holy shit! it almost makes me want to wait to post my food but i'm gonna do it anyway meatloaf, rosemary mashed taters and peas spicy crab roll fresh water eel and salmon roll spicy scallop hand roll sweet tofu and sweet egg nigiri little mixed grill i made for lunch the other day. while i was grillin my chica did the scallops which she had never cooked before. she cooked em perfectly i was proud. 1 Quote Link to comment Share on other sites More sharing options...
a/s/l? Posted June 14, 2009 Share Posted June 14, 2009 I love hand rolls! Quote Link to comment Share on other sites More sharing options...
eatso Posted June 14, 2009 Share Posted June 14, 2009 I'm proud of anyone that does that first try. I wish a had a woman like your sir. proptarts. Quote Link to comment Share on other sites More sharing options...
eatso Posted June 14, 2009 Share Posted June 14, 2009 there's a 12oz cooking team? and no one told me? really? : ( Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted June 14, 2009 Share Posted June 14, 2009 hahaha dude im the only one in it i tried to get it going in here a while back but never got very big. she was so nervous it was funny. i told her about a minute and a half on each side and they'd be perfect. Quote Link to comment Share on other sites More sharing options...
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