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234,621 if only we could all be as popular as this person

About youkinorn2

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  • Birthday 08/14/1987

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    not telling
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    Chicago now, I guess
  1. Good looking out, man. You still in Texas?
  2. Yo. Coming to Tokyo and Osaka/Kyoto in November with some friends. We've all been to Japan before, so not worried about how to get around/other touristy type stuff, but definitely looking for suggestions for shit to do and places to eat. Anything we definitely shouldn't miss?
  3. hey remember that time I was a child and got in a stupid argument with jmatsu? pretty tight.
  4. Nah, I don't even have a foodsaver bargain sort of vacuum sealer...would like one and one of the little home circulators that are popular now, though. Haven't used a chamber vac since I was working in a kitchen. 600 seems cheap for one, though, what kind are you looking at? You should call into Cooking Issues and see what they have to say about options for vaccing liquid (excellent podcast, if you've never listened)...I think you can do small amounts with the cheap machines, but could be wrong.
  5. I've processed/pureed some things in a vitamix that seemed to heat up pretty quickly, and also some things that took a while to get really smooth (last time I made celery root puree it took forever and I have no idea why). If the stuff the things they were putting in the blender weren't heat-sensitive at all, I bet the thermomix homies threw them some money to highlight their products. Do you know how it manages to keep things from heating up? I'm on the Thermomix website right now and it is real fucking bizarre, haha. Thanks, dude. For the gravy, I cooked the chopped up bacon slowly until it was crisp. Took it out of the pan and saved all the fat that rendered out. Browned the sausage and took it out with a slotted spoon so that all the fat stayed in the pan. Added the bacon fat back and then added some flour to make a roux (just eye-balled it...maybe 2/3 of a cup or a little more?), and let that cook for a minute or a little color, but still very blonde. Then added a bunch of milk, most of a quart, while whisking hard so that it didn't clump up. Then I added the sausage back in, some sweet smoked paprika, a splash of maple syrup (1/4 to 1/2 an ounce, maybe), a bunch of black pepper, and some hot sauce. And salt. Everyone loves biscuits and gravy, and even making the biscuits from scratch, it takes less than an hour.
  6. A few things from the past couple weeks. Been traveling for work and working 12 hour days when I'm home, so haven't had a whole lot of time to be in the kitchen. In case you were wondering, food in Cape Town isn't excellent. trout with preserved red mustard greens, peas, endive kimchee, celery, and cornbread (sort of like a savory spongecake, actually). Served this with a beurre monté made with an intense reduced texas bbq brisket stock instead of water, but poured it after I took the photo. I made biscuits and sausage gravy and soft scrambled eggs one morning for everyone at the editing house we've been working with the past couple weeks. Gravy is pink from smoked paprika and tobasco. Crispy bacon on top. Went morel hunting outside of Austin on Sunday. Found a handful. These are some on an omelette I made myself for breakfast this morning. Probably one of the most satisfying plates of food I've ever made.
  7. am I crazy, or does this recipe you guys are talking about (,K2lAwNq#0) not even tell you what to do with the tea?
  8. I know this is way late, but if you want a very pure green tea flavor, I'd go with straight matcha and sheer in some xanthan for body. That way you don't get the fat from an oil or fat emulsion...and I assume you wouldn't want the floury flavors from a roux-thickened sauce, anyway. Not sure how the particles from the matcha would react...the xanthan could stabilize the suspension, or it could do something weird and bad—not sure, but a hydrocolloid would be what I'd try first. Vitapreps start heating up the contents pretty quickly in my experience. I'm not familar with the Thermomix—I thought it was just for cooking things while blending, but can it also keep things cool?
  9. Yeah, I've done miso cured yolks like that, as well. Smeared them on big slabs of roasted cauliflower with fig jam. People loved it.
  10. Recipes are tough for me since I'm usually cooking at home and sort of improvising, but I've been meaning to keep better track and start documenting stuff a bit better. I'll make my next post heavier on the technical information. Maybe try to do a whole meal where everything is weighed and recorded. In the meantime, I suggest curing some egg yolks for anyone who is vaguely interested in preserving foods or shit that tastes awesome on pretty much everything. I basically follow the process in this link, but grind a handful of katsuobushi flakes up with the salt and sugar: And a very genuine thanks for the kind words.
  11. Some shitty tumblr-compressed images of some food from the past couple months. As always, more info and stuff at mesquite, mastic, and thyme smoked carrots with marrow bordelaise, cured egg yolk, hazelnuts, carrot tops huitlacoche spoon bread with avocado, black trumpet mushrooms, black radish, egg, and blood orange and maple gastrique. churros citrus salad with watercress, idiazabal, walnuts, shallots, and molasses vinaigrette
  12. Feast of the Seven Fishes for some friends: shrimp and sardine soup dumplings branzino, salsify, daikon, hon shimeji, parsley purée 51C salmon, butternut squash, salmon skin, yuzu, molasses bay scallops, sunchoke purée, celery, green apple, brown butter clam bechamel, cured egg yolk, black pepper snapper