New and Improved TnT Foodie thread

drsaltzman

drsaltzman

Well-Known Member
I haven’t eaten beef, pork or lamb in a looooong time. Since 2013.
There’s two things I occasionally get a hankering for:
Some top shelf salumi/charcuterie … or a grilled hangar steak.
Fennel pollen salami and fresh cherries in the summer … mmm.

Ribeye, porterhouse, NY strip, filet mignon … you can have ‘em.
They’re just for meat addicts.
But a hangar steak? Delicato é delizioso!
 
curious2garden

curious2garden

Well-Known Mod
Staff member
drsaltzman said:
I haven’t eaten beef, pork or lamb in a looooong time. Since 2013.
There’s two things I occasionally get a hankering for:
Some top shelf salumi/charcuterie … or a grilled hangar steak.
Fennel pollen salami and fresh cherries in the summer … mmm.

Ribeye, porterhouse, NY strip, filet mignon … you can have ‘em.
They’re just for meat addicts.
But a hangar steak? Delicato é delizioso!
Click to expand...
Picanha is my favorite. I have one frozen. I should defrost it.
 
xtsho

xtsho

Well-Known Member
drsaltzman said:
I haven’t eaten beef, pork or lamb in a looooong time. Since 2013.
There’s two things I occasionally get a hankering for:
Some top shelf salumi/charcuterie … or a grilled hangar steak.
Fennel pollen salami and fresh cherries in the summer … mmm.

Ribeye, porterhouse, NY strip, filet mignon … you can have ‘em.
They’re just for meat addicts.
But a hangar steak? Delicato é delizioso!
Click to expand...
Guilty :mrgreen:
 
xtsho

xtsho

Well-Known Member
Was at the store and walked by the Top Ramen. I thought to myself that it sounded good but not that garbage in the plastic cellophane package.

I used a pork based broth with bones from some bone in pork shoulder I bought to make more sausage. I made some alkaline noodles. I didn't follow any rules on ingredients and just used some items I already had on hand. I guess there really aren't any rules as it mostly about the broth and noodles.

Some onion flower buds and Pak Choy from the garden. I pulled some dumplings I made from the freezer and a piece of Char Sui. I made some Ramen eggs but by the time I thought of them I didn't have enough time so they only marinated for a few hours. They were still good. They were not as runny as some use but I don't like them that way as I prefer them to be more of a thick pudding consistency and not run into the broth.

The broth turned out extremely clear and delicious. Just the pork bones I left some meat on, star anise, onion, ginger, garlic, and black peppercorns that simmered overnight and finished off with some fish sauce. I thought about going with a Japanese style broth but I prefer a Vietnamese style or a spicy Korean type broth. The lady prefers a more traditional Pho style broth so I went with that. It was good but a little gochugaru would have made it better.




 
xtsho

xtsho

Well-Known Member
You can call yourself a meat addict when one of your hobbies is playing with meat. :mrgreen:

Some pepperoni. I was going to use some 19mm collagen casings but I still had some natural hog casings I needed to use up so I used those. It made for a larger diameter but it tastes the same and it will be better for using on pizza. I have a Coppa I'm curing right now that I'll be putting in the smoker in about 10 days as well.


 
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