Food, Food, and More Food Thread

Tu_triky wrote:Last meal anyone?

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Croque Madame on steroids?

Kijinnmaru wrote:
Croque Madame on steroids?

An apt description...scary really.

bmwracer wrote:
LOL, you coulda fooled me. :rofl:

Or anybody else, for that matter :P

Going on a yakitori run tonight...I think it's going to get ugly. :sweat: :victory:

Tu_triky wrote:Going on a yakitori run tonight...I think it's going to get ugly. :sweat: :victory:

Shinsengumi?

bmwracer wrote:
Shinsengumi?

Torimatsu...1425 Artesia Blvd...it was good but Shinsengumi still reigns supreme in L.A. Honto ni...

Tu_triky wrote:Torimatsu...1425 Artesia Blvd...it was good but Shinsengumi still reigns supreme in L.A. Honto ni...

No pics? :beaten:

bmwracer wrote:
No pics? :beaten:

I will furnish you with said pics at a later time....gomenasai. :beaten:

Cheers, 'racer.

Tu_triky wrote:Torimatsu...1425 Artesia Blvd...it was good but Shinsengumi still reigns supreme in L.A. Honto ni...

Ahh, I thought that address sounded familiar... My optometrist is in that same strip mall area. :)

bmwracer wrote:
Ahh, I thought that address sounded familiar... My optometrist is in that same strip mall area. :)

Oh right on...the chicken was grilled well, but I felt the seasoning wasn't as flavorful as Shinsengumi. The yakitori grilled with shio (salt) or tare (sauce) is better at Shinsengumi, IMHO.

One pic:

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Left to Right: Tsukune (chicken meatball), negima (thigh meat w/green onion), and tebasaki (chicken wings)

^ Wow... Looks pretty good. :drooling:

bmwracer wrote:^ Wow... Looks pretty good. :drooling:

It was pretty good.

Watching Cook's Country From America's Test Kitchen.

Hmm, they're using slices of salt pork to cover the breast of a turkey while roasting to keep it moist.....

bmwracer wrote:Watching Cook's Country From America's Test Kitchen.

Hmm, they're using slices of salt pork to cover the breast of a turkey while roasting to keep it moist.....

yums!

Tu_triky wrote:yums!

You bet.

I've seen them cook turkey in various ways to achieve the same result: butterflying the turkey before roasting, brining the turkey before roasting, and now this method... Fascinating.

bmwracer wrote:
You bet.

I've seen them cook turkey in various ways to achieve the same result: butterflying the turkey before roasting, brining the turkey before roasting, and now this method... Fascinating.

Yeah I've heard of brining but your news about butterflying and salt pork is a first for me.

I've heard of certain roast chicken recipes calling for strips of bacon to achieve the same effect as the salt pork tho'.

Tu_triky wrote:Yeah I've heard of brining but your news about butterflying and salt pork is a first for me.

I've heard of certain roast chicken recipes calling for strips of bacon to achieve the same effect as the salt pork tho'.

They did mention the bacon, but they didn't want the smoke flavor of the bacon to be imparted on the turkey, so they chose salt pork. :)

The butterflying of the turkey allows the turkey to lay flat, thus supposedly allowing for even roasting of the bird... :victory:

bmwracer wrote:
They did mention the bacon, but they didn't want the smoke flavor of the bacon to be imparted on the turkey, so they chose salt pork. :)

The butterflying of the turkey allows the turkey to lay flat, thus supposedly allowing for even roasting of the bird... :victory:

Ah, makes sense because technically different parts of the bird cook more quickly than others.

Tu_triky wrote:Ah, makes sense because technically different parts of the bird cook more quickly than others.

Yup.

By having the bird flat on the pan, everything is at the same level, so it cooks more evenly. :victory:

bmwracer wrote:
Yup.

By having the bird flat on the pan, everything is at the same level, so it cooks more evenly. :victory:

Now that you mentioned it, I once saw an episode of Anthony Bourdain's No Reservations on the Travel Channel and he was cooking a holiday dinner for his family and he did exactly what you said...he cut up the bird and threw it in a roasting pan.