RE: Cooking advice please =D

RE: Cooking advice please =D (Full Version)

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DomKen -> RE: Cooking advice please =D (10/12/2011 9:32:55 AM)
quote: ORIGINAL: mnottertail quote: ORIGINAL: MadAxeman Not sure what 'apple cider' means in the US. If you add alcoholic cider that should thicken the broth as it reduces and intensify the taste. Apple juice, real homemade apple jack runs to the illegal here. But for christmas applecider and jack daniels makes a hella applejack. Apple Jack isn't illegal. Laird's is a good brand. For hard cider I prefer Woodchuck.

mnottertail -> RE: Cooking advice please =D (10/12/2011 9:33:43 AM)
use everything but the squeal to extract the flavor. Do you have malt vinegar? plain old any sort of vinegar will do, you really cant tell the difference between white and cider vinegar, at that level, and if its all you got, balsamic. But yuk-fuckin-o.

DomKen -> RE: Cooking advice please =D (10/12/2011 9:34:55 AM)
quote: ORIGINAL: tolovetolaugh quote: ORIGINAL: searching4mysir Is there a bone in the pork that you are using? After you pull the meat off the bone, put it back in the pot with the liquids and a splash of apple cider vinegar and simmer for a few hours. The vinegar will help to leach some of the minerals out of the bone and into the broth/soup. There is actually. [:)] I will have to go find some apple cider vinegar. Should I leave the giant piece of skin in as well? The guy at the meat area told me I should leave it in for cooking the pork, and basically said a less violent version of MN's whupass when I mentioned I always cut it off and throw it away first thing. Toss the skin. It will just add fat to the soup and you don't want that.

mnottertail -> RE: Cooking advice please =D (10/12/2011 9:35:23 AM)
can be skimmed.

tolovetolaugh -> RE: Cooking advice please =D (10/12/2011 9:37:05 AM)
quote: ORIGINAL: mnottertail use everything but the squeal to extract the flavor. Do you have malt vinegar? plain old any sort of vinegar will do, you really cant tell the difference between white and cider vinegar, at that level, and if its all you got, balsamic. But yuk-fuckin-o. Whats the squeal?

mnottertail -> RE: Cooking advice please =D (10/12/2011 9:37:54 AM)
OINK!!!!!!

tolovetolaugh -> RE: Cooking advice please =D (10/12/2011 9:38:16 AM)
quote: ORIGINAL: DomKen quote: ORIGINAL: tolovetolaugh quote: ORIGINAL: searching4mysir Is there a bone in the pork that you are using? After you pull the meat off the bone, put it back in the pot with the liquids and a splash of apple cider vinegar and simmer for a few hours. The vinegar will help to leach some of the minerals out of the bone and into the broth/soup. There is actually. [:)] I will have to go find some apple cider vinegar. Should I leave the giant piece of skin in as well? The guy at the meat area told me I should leave it in for cooking the pork, and basically said a less violent version of MN's whupass when I mentioned I always cut it off and throw it away first thing. Toss the skin. It will just add fat to the soup and you don't want that. It was a picnic roast. But threw the skin in for cooking the pulled pork, as I was advised to.

tolovetolaugh -> RE: Cooking advice please =D (10/12/2011 9:39:25 AM)
quote: ORIGINAL: mnottertail OINK!!!!!! Dammit. Can't believe I fell for that.

mnottertail -> RE: Cooking advice please =D (10/12/2011 9:40:56 AM)
Ja, I can get you to fall for alotta shit. You could flense the skin, seems like you got lotsa time, you could toward the end float stale bread (if you got it) or stick it in the freezer for a half or hour to skim fat off the broth....dont put the meat in there.

LanceHughes -> RE: Cooking advice please =D (10/12/2011 9:50:54 AM)
As you've learned here, there's a bazillion ways "to go." YES! Use the skin, since as a chef friend of mine likes to say, "Fat is flavor." BUT, take it out at end as you would a bay leaf. To thicken any liquid, near end, take a few tablespoons of hot liquid, put into a small jar. I use a herring jar. Add some flour - maybe one teaspoon for each tablespoon. AND you can always add more. I like to say, "sneak up on it." Shake vigoursly to break up lumps. Pour back in, drizzleing - you do not want lumps reforming which will happen if you add it in one place. Stir to blend. Cook more - until thicker and flour taste is cooked away. You should notice thicker in ,.... 3 - 4 minutes. If not, lather, rinse, repeat - and maybe hotter. Puree some vegs is a good way, too. Mushrooms at VERY end - you've probaly got rubber by now. Take 'em out.... Wait, here's an idea to keep flavor - puree them.... Remember "The internet is your friend." Pork bone - Pork & baked beans. Most pork "soups" have an "off" flavor..... and it IS because those bones have started to deteriorate. Vinegar isn't going to mask that, just make it worse IMHO. I make a pork and bell pepper stew / soup but witout bones. Thick sauce due to tomato product(s). I think "all spices I have" shows you didn't have a clear idea to begin with. And that's exactly why you're having a problem. Hard to help you get to an undefined "place." Again, (for next time) the internet is your friend. Wish I were there to help. "Chef 911" signing off. LOL!

mnottertail -> RE: Cooking advice please =D (10/12/2011 9:55:06 AM)
Well,come to think of it you can stir in some eggs and make it thicker kinda like an egg drop soup.

DomKen -> RE: Cooking advice please =D (10/12/2011 10:06:16 AM)
quote: ORIGINAL: tolovetolaugh quote: ORIGINAL: DomKen quote: ORIGINAL: tolovetolaugh quote: ORIGINAL: searching4mysir Is there a bone in the pork that you are using? After you pull the meat off the bone, put it back in the pot with the liquids and a splash of apple cider vinegar and simmer for a few hours. The vinegar will help to leach some of the minerals out of the bone and into the broth/soup. There is actually. [:)] I will have to go find some apple cider vinegar. Should I leave the giant piece of skin in as well? The guy at the meat area told me I should leave it in for cooking the pork, and basically said a less violent version of MN's whupass when I mentioned I always cut it off and throw it away first thing. Toss the skin. It will just add fat to the soup and you don't want that. It was a picnic roast. But threw the skin in for cooking the pulled pork, as I was advised to. You want the fat when you slow cook a pork shoulder. But you'll want to seperate the fat from the juices to make soup and once you have no point in adding more back in by cooking the skin in the juices.

LanceHughes -> RE: Cooking advice please =D (10/12/2011 10:10:22 AM)
"The internet is your friend".... when I googled "pork bone soup" recipe with quotes, I got fewer hits than I expected. All the page-one hits were for Korean dishes, using the bone for flavor while pork was attached. Then sliced and added to presentation.

kalikshama -> RE: Cooking advice please =D (10/12/2011 11:43:29 AM)
quote: Any way to make it less watery? Just threw some potatoes, carrots and mushrooms in. Potatoes are a great thickener. Pull some out and mash or puree them. Split peas would be nice in pulled pork cooking water. quote: Already have garlic and every spice in my kitchen in it. Mind is boggling as I contemplate a dish with every spice in my kitchen!!!

Hippiekinkster -> RE: Cooking advice please =D (10/12/2011 12:05:43 PM)
quote: ORIGINAL: DomKen quote: ORIGINAL: mnottertail quote: ORIGINAL: MadAxeman Not sure what 'apple cider' means in the US. If you add alcoholic cider that should thicken the broth as it reduces and intensify the taste. Apple juice, real homemade apple jack runs to the illegal here. But for christmas applecider and jack daniels makes a hella applejack. Apple Jack isn't illegal. Laird's is a good brand. For hard cider I prefer Woodchuck. Alcopop. Hornsby's is a bit better, but still... check the sugar on the label. Better is Strongbow (UK). Then there's Crispin's "Classic". Crispin "Classic English Dry Cider" is even tastier, IMO, and IS fairly dry. (about $9 for a 4-pack of 17 oz. cans at the high-priced place near me. But I really like Crispin's "Artisanal" Series. Fabulous, but pricy. http://www.crispincider.com/cider/products/artisanal-reserves/ My order of preference is: "The Saint" (Belgian Trappist yeasts, maple syrup) - $5.50/22oz. ATL "Lansdowne" (Irish stout yeast, organic molassas) - $4.50/220z. "Honey Crisp" (??? yeast, organic honey) $4.50/22oz. Haven't tried the "Cho-Tokkyu" (Sake yeast, organic rice syrup). Can't find it.

mnottertail -> RE: Cooking advice please =D (10/12/2011 12:07:37 PM)
Oh, GAWD....we haven't heard from her....we poisoned the whole fuck-o-ree of her pork slurping family....... I was just kidding about the eggs.............really!!!!

tolovetolaugh -> RE: Cooking advice please =D (10/12/2011 1:36:14 PM)
quote: ORIGINAL: mnottertail Oh, GAWD....we haven't heard from her....we poisoned the whole fuck-o-ree of her pork slurping family....... I was just kidding about the eggs.............really!!!! Not poisoned, I always make sure a relative tries the food first. Had to go to physical therapy- The pulled pork turned out great... working on lances idea with the flour right now. Thank you all for the help =D While I know google is my friend, I always get great results with questions here, as well as a few laughs. I am living with father during surgery recovery... his kitchen has about 5 spices in it. I bought some Jack Danniels on my way back from PT... and mixed it with the cider. Now I have to convince a friend over so I am not drinking alone because that shit is delicious!

LanceHughes -> RE: Cooking advice please =D (10/12/2011 7:21:31 PM)
quote: ORIGINAL: tolovetolaugh <snipped> While I know google is my friend, I always get great results with questions here, as well as a few laughs. I am living with father during surgery recovery... his kitchen has about 5 spices in it. I bought some Jack Danniels on my way back from PT... and mixed it with the cider. Now I have to convince a friend over so I am not drinking alone because that shit is delicious! So, your Dad is recovering, is on pain meds, and can't have the booze, right? What a good daughter you are! LOL! P.S. Watch out for your brother all of a sudden wanting to "help" in the kitchen. P.P.S. "Of course, I enjoy cooking with wine. Sometimes I'll even add some to the dish I'm preparing." Juila Childs ------------- ETA: OOPS! After reading your profile, I see YOU are the one recovering from surgery. What? The pain pills aren't good enough? P.S. You STILL must watch out for your brother all of a sudden wanting to "help" in the kitchen. AND since your Dad is NOT on the pain pills, I guess that goes double for him. "Double" as in "Make mine a double." LOL!

tolovetolaugh -> RE: Cooking advice please =D (10/13/2011 5:46:22 AM)
Thats why I keep the good stuff in my room. Can't trust them! I always make the mistake of sharing some with them... and then finding what should have fed a family of 6, or gotten a family of 6 drunk... all gone the next morning- or hour. Haven't been on the painkillers for awhile- they made me to nauseous. External pain = easy. Stomach pain = crying.

LanceHughes -> RE: Cooking advice please =D (10/17/2011 8:35:00 PM)
And the resulting Pork Soup was? 1) Wonderful 2) Horrible. Even the dog wouldn't eat it. Killed the weeds when we poured it out in the back yard. 3) Who knows? We were all drunk by the time we ate it. 4) Guys with Haz Mat suits were called to take it away. Couple of them were cute, Lance, but they wouldn't give me their numbers. 5) When relative tried it, he died. Just back from the funeral. But the good news is, I've sold the formula to the local "Pest Control" guy and he's going to market it. 6) Wonderful and thanks for the ideas.

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