And I'm not talkin' about the TD ...
contest BEGIN! Spicy Rice Challenge
- Thread starter The Hot Pepper
- Start date
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I didn't know what either of you mean but if you want to enter and have questions feel free. 
The quote simply meant you can plop something on top if you transform it first ie: fried rice. If I worded it funny, sorry.
The quote simply meant you can plop something on top if you transform it first ie: fried rice. If I worded it funny, sorry.
That is some solid rice work Dru, great captures as well!
Deer Sushi, kind ove
1lb deer meat
1 cup Sticky Rice
1 cup Basmati Brown Rice
1 red pepper
1 Portobelo mushroom
1 tbsp Chipotle
1 tbsp Smoked Paprika
1 tbsp seasoning
2 tbsp coconut oil
1 tsp turmeric
2 tbsp rice vinegar
1 tsp salt and some for rice cooking.
1 cup frozen Kale
1/2 cup dried cranberries
Sushi sheets.
--Mix meat with cut peppers , mushroom, seasoning, chipotle, Smoked Paprika, salt and coconut oil. Let marinate for couple hours.
--Cook up Sticky rice. 1cup to 2 cups water
--fry up meat mix and add Kale, once done add cranberries to soak up any liquid and steam, put lid on.
-- mixed up Sticky Rice and a couple tbsp rice vinegar. At this point I found that the Sticky rice was not Sticky Rice so had to do plan B and just add it to the pan and mix up.
--Start cooking Basmati Rice with Turmeric in it. 1 cup to 2.5 cups water.
--Place meat mixture in sushi wrap, was difficult since it would not "Stick" so it fell apart easy, so cutting and placing was very messy.
--Place Basmati rice on plate and apply cut sushi rolls, toped with a bit of Srirachi sauce.
Taste great just had to eat it with a fork
1lb deer meat
1 cup Sticky Rice
1 cup Basmati Brown Rice
1 red pepper
1 Portobelo mushroom
1 tbsp Chipotle
1 tbsp Smoked Paprika
1 tbsp seasoning
2 tbsp coconut oil
1 tsp turmeric
2 tbsp rice vinegar
1 tsp salt and some for rice cooking.
1 cup frozen Kale
1/2 cup dried cranberries
Sushi sheets.
--Mix meat with cut peppers , mushroom, seasoning, chipotle, Smoked Paprika, salt and coconut oil. Let marinate for couple hours.
--Cook up Sticky rice. 1cup to 2 cups water
--fry up meat mix and add Kale, once done add cranberries to soak up any liquid and steam, put lid on.
-- mixed up Sticky Rice and a couple tbsp rice vinegar. At this point I found that the Sticky rice was not Sticky Rice so had to do plan B and just add it to the pan and mix up.
--Start cooking Basmati Rice with Turmeric in it. 1 cup to 2.5 cups water.
--Place meat mixture in sushi wrap, was difficult since it would not "Stick" so it fell apart easy, so cutting and placing was very messy.
--Place Basmati rice on plate and apply cut sushi rolls, toped with a bit of Srirachi sauce.
Taste great just had to eat it with a fork
Nice and colorful ...
I was feelin' that too ...
I was feelin' that too ...
A little pre-post, component dump, and my first sofrito, I think ...
We're going to need some rice ...
Double-rinsed ...
... and drained ...
Let's do this thang ...
Need a reinforced seafood stock ...
1:1 ...
Bring to a boil, reduced to a simmer ...
Ruskin tomatoes are exceptional ... better brined a wee bit.
Who likes Tellicherry? ... not geeme, I'm afraid! ...
And for The Bum ...
I happen to find a single Vidalia amongst the white onions in the bowl ...
I fought it in a confined space, just to piss off The Bum ...
Awwww, it's my first sofrito ...
Plating coming up ...
We're going to need some rice ...
Double-rinsed ...
... and drained ...
Let's do this thang ...
Need a reinforced seafood stock ...
1:1 ...
Bring to a boil, reduced to a simmer ...
Ruskin tomatoes are exceptional ... better brined a wee bit.
Who likes Tellicherry? ... not geeme, I'm afraid! ...
And for The Bum ...
I happen to find a single Vidalia amongst the white onions in the bowl ...
I fought it in a confined space, just to piss off The Bum ...
Awwww, it's my first sofrito ...
Plating coming up ...
GM's Double-Bomba! Ruskin Tomato Paella
https://cooking.nytimes.com/recipes/1018606-paella-with-tomatoes
I followed the directions since this was my first paella, with a few TD enhancements:
Cheers!
PS - I have shrimp on-hand, but have really been into cooking vegetable-based dishes that are enhanced with meat-as-a-condiment, like bacon juice, or anchovy paste, or as here - seafood stock + tomato paste umami!
Thanks for lookin' ...
- 4 cups of Minor's seafood/vegetable stock
- 2x ripe Ruskin tomatoes, cored and cut into thick wedges
- 1/3 cup Columela EVOO
- 1x Vidalia onion, diced
- 1x tbsp minced garlic+ginger paste
- 2x tbsp Bomba! tomato paste
- 2x tsp Spanish pimentón (smoked paprika), or other paprika
- 2x cups Bomba Paella rice
- 1x tbsp Columela, with sea salt and ground Tellicherry peppercorn as dry brine
- A healthy pinch - or three - of saffron threads
- Parsley as garnish
https://cooking.nytimes.com/recipes/1018606-paella-with-tomatoes
I followed the directions since this was my first paella, with a few TD enhancements:
- A little Kerrygold at the end to maximize the Maillard bidness
- Wood-fired it in the Akorn, over Kingsford, post-oak, and wee bit of mesquite chunks
Cheers!
PS - I have shrimp on-hand, but have really been into cooking vegetable-based dishes that are enhanced with meat-as-a-condiment, like bacon juice, or anchovy paste, or as here - seafood stock + tomato paste umami!
Thanks for lookin' ...
Ohhhh nice entries
Send the links people, salsalady,
Send the links people, salsalady,
I was just sitting back down to do that ...
Having nachos with D ... lulz ...
Having nachos with D ... lulz ...
Caught up to Grant's, that looks delish! All that maillard, like hash browns paella! lol
Very tasty ...
Use of smoked salt, and either a previously smoked protein, or protein SV with a quality liquid smoke integrated, would allow a very fine version using the oven too, I think ...
And that, would have been easy peasy! ...
Will be experimenting further, for sure, and trying biryani soon - now ...
Wasn't planning on entering when I woke up ... but a few conversations in other threads kind of culminated in a cook, organically ... lol.
Cheers!
Use of smoked salt, and either a previously smoked protein, or protein SV with a quality liquid smoke integrated, would allow a very fine version using the oven too, I think ...
And that, would have been easy peasy! ...
Will be experimenting further, for sure, and trying biryani soon - now ...
Wasn't planning on entering when I woke up ... but a few conversations in other threads kind of culminated in a cook, organically ... lol.
Cheers!
I always liked the idea of biryani but when I ordered it always disappointed, too dry. I like my Indian saucy.
paulky_2000 made it once and it looked really good tho.
That's not entirely well-made, if it's dry, but at places where it is - it's typically because they have a killer raita to have mixed into it! 
...
The chicken chunks are a little dry, but should be tandoor-cooked, and have those characteristics ...
If the spot doesn't use tandoor-cooked chicken, switch places ...
It's typically a little pricey, when it'll be good ...
Love it!
...The chicken chunks are a little dry, but should be tandoor-cooked, and have those characteristics ...
If the spot doesn't use tandoor-cooked chicken, switch places ...
It's typically a little pricey, when it'll be good ...
Love it!
The raita would best be described as it's 'secret sauce' in my book ...
I'll take a stab soon, I'm intrigued to see how close I can get to spoofing tandoor chicken ... without a tandoor.
I'll take a stab soon, I'm intrigued to see how close I can get to spoofing tandoor chicken ... without a tandoor.
My pizza book buddy made the in-ground tandoor from Instructables using terra-cotta pots and volcanic stone and shit, LOL ...
Crazy fucter ...
I have had the electric Charbroil TRU whatever, infrared turkey roaster in my Save-For-Later for a few years ...
Some night, after beers, I imagine I'll accidentally click a green button and add one to the fleet ...
Have I mentioned my love for tandoor chicken? ...
Crazy fucter ...
I have had the electric Charbroil TRU whatever, infrared turkey roaster in my Save-For-Later for a few years ...
Some night, after beers, I imagine I'll accidentally click a green button and add one to the fleet ...
Have I mentioned my love for tandoor chicken? ...
grantmichaels said:Very tasty ...
Use of smoked salt, and either a previously smoked protein, or protein SV with a quality liquid smoke integrated, would allow a very fine version using the oven too, I think ...
And that, would have been easy peasy! ...
Will be experimenting further, for sure, and trying biryani soon - now ...
Wasn't planning on entering when I woke up ... but a few conversations in other threads kind of culminated in a cook, organically ... lol.
Cheers!
Bentons I could imagine would go well
Wait, where's 1010's arancini? ...
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