Food • Page 1168

You make the soup like a gelatin/freeze it so that you can stuff the dumplings, then when you cook it it melts into soup inside.

 

soup that has agar agar / gelatin in it so that it solidifies and you get a nice soup/juicy dumpling when it's heated up.

and yes i made that dough, i was so proud! last time i made dumpling dough from scratch the proportions were wrong and it was either really dry or really wet and wasn't pliable. but this time it worked! it had great chewy elasticity that you could pick up and see through

 

Very cool!! Looks delicious honestly. I only made dumplings once and I used a pre-bought dough. Did you steam them?

 

that's my favorite band

 

yup! I ate a bunch and froze the rest. So challenging but it's definitely worth to make your own dumplings.

I followed this recipe exactly if anyone needs recommendations:
Xiao Long Bao - Chinese Soup Dumplings Recipe

the soup base makes enough for 4 batches so you'll have enough soup to make other dishes if you follow this recipe

 

Those look awesome!

 

That is an intense recipe lol, nice job.

 

lol thank you! it really was. i'm dumpling out for a few months

 

WE ARE GETTING A VEGETARIAN FRIENDLY FOOD CART IN TOWN. THIS IS NOT A DRILL.

 

Those soup dumplings look incredible

 

I'm curious. What's the best thing you've ever made? Everyone in this thread should answer! I'd love to know.

 

That Triple Tail dish I posted a while back was pretty . Some awesome steaks and whatnot too. Hmmmmm….

 

Very simple chicken wings, but you soak them in Frank's for 24 hours then grill them on a low heat with pepper, garlic salt, and onion. So good.

 

This past Christmas dinner is one that comes to mind first. It was a pork rib roast from a company that apparently takes the fat cap and injects it throughout the roast. I cut the bones almost off and stuffed the space between the meat and ribs with rosemary, thyme, and garlic and then tied it back up. Did a 24-hour dry brine and then rubbed it with the same herbs minced. Reverse-seared it for a couple hours. It was one of the best pieces of meat I've ever had. The fat just melted in your mouth as you ate it. Served it with some spiced apple chutney and yorkshire pudding.

Another one that I enjoyed making was a tonkatsu type ramen. Simmered it for like 12 hours. I didn't have enough fat or gelatin from not having the right type of bones but it still was really delicious. I want to do it again sometime properly and use a pork belly porchetta for the meat.

 

Oh I've made some delicious spicy jambalaya with Grilled French bread. That is always delicious and quick. Also some blue cheese burgers with grilled mushrooms, onions, jalapeneos.

 

bbq ribs!! i got one of those fancy ABC slow n sear for my weber, and ugh. i loved smoked meats so much. can't wait for summer.

 

chick fil a sauce is undefeated

 

@BlueEyesBrewing deets plz

 

That dish did look awesome! I've want to try triple tail even since.

This is a really interesting technique. Do you use low heat or do you put them indirectly on the grill? I love my seasoning my wings with Montreal Seasoning and then tossing them in frank's.

That sounds great. Will you ever go back to wet brining pork? I do a dry brine on pretty much any piece of meat that I cook, even if it's just for a few hours.

Your ramen sounds really great too.

All of these things sound great. I love grilled bread with a soup or stew.

Smoked meats are the best. What's your favorite type of meat to smoke?

 

Which deets?

 

aren't you in Portland?! or am I confused?

 

My specialty is Kraft Mac n cheese. As a kid I made the best. I remember my friend spending the night and I made it for lunch and she legit like licked the bowl.

My serious answer would maybe be fettuccini Alfredo. When I discovered how to make the sauce it was a game changer. Super easy and like the one thing I can make lmao. I'm more of an assembler than a cook typically. I also used to make bomb buttered noodles but I haven't made it in years. Clearly I enjoy pasta.

 

Pasta is a wonderful thing. I'm making tagliatelle tonight with vodka sauce and sweet Italian sausage.

 

Haha oh right. Forgot I was supposed to tell you about it.

Stopped at Bissell Brothers first for a beer then went to Novare Res Bier Cafe and had a couple wonderful sour and wild ales along with some prosciutto di Parma and aged raw goats cheese. Then stopped at Eventide for some oysters and tuna tartare as a predinner snack.

Dinner at Hugo’s was amazing. It was 9 courses plus a couple small additional items. I don’t remember all the things we had but what I do remember is:
-Baby scallops with fresh basil and some sort of sauce
-Another type of raw fish with basil seeds and fresh basil and frozen grapefruit
-Mini biscuits with kefir cultured butter
-Roasted carrots with uni, scallions and some other stuff (this was probably my favorite)
-Confit potato with andouille sausage sauce and a tomato and mushroom thing that we thought was a braised meat at first
-Monkfish with roasted beets, capers, radishes, and some kind of nut I forget
-Seared tri-tip with some sort of layered potato and celeriac thing that was delicious and black garlic paste
-Dessert was a beet cake with some sort of berry ice cream and a dehydrated meringue and some other things.

There were a couple other things I forget and didn’t get any pictures of. Here’s my instagram post on it with my crappy pictures.

Now I’m sitting in the hotel having a donut and coffee while my wife sleeps off her hangover

 

Wow. This all sounds so good! I'm incredibly jealous. I'm glad you had such a good time. I've always wanted to go to Hugo's and Eventide. Now I want to check out Novare Res Bier too. I know the beer thread people think Pliny is a has-been beer, and maybe I'm too old school with the beer I like, but I hope you do try it, even if you don't like it.