Category: Food

Posted on

Street Tacos v2

I made an attempt at street tacos before.

And they were good. But what was missing was those fancy little taco holders they serve you with at restaurants. Fortunately I was gifted some, so I made a round 2. I find that it’s really the birria sauce that makes the taco, and I just so happen to be good at making sauces! Like a ramen broth, it’s whatever the cook feels like. In this case, it also included the braising liquid from the pork shoulder steaks (FYI – 4 hours at 225 degrees). So here’s my second attempt:

Also what was missing before were those pickled onions. Problem solved.

Another lesson was learned, however. And that was the corn shells. Despite warming them up, they just weren’t pliable enough to avoid splitting. I need to try some other methods next time.

–Simon

Posted on

Project Puke

What’s the best way to separate two jagged razor blades that are glued together?

With the tools on hand, the answer is with a screwdriver and pie disher.

Even if I could eat these things, which I can’t, the grocery store variety was not the plump restaurant variety that looks so inviting.

I really couldn’t say whether or not these were any good, but they got gobbled down regardless. At $2 a pop, they’re a little cheaper than restaurants, but the labor involved isn’t worth it.

Oysters – I wonder who ever tried the first one.

–Simon

Posted on

Kettle Grills

I notice kettle grills have a more personal connection to their owners. No one refurbishes their gas grills when they wear out. They get chucked in the trash and replaced with something shinier. But kettle grills are awash with aftermarket parts both to replace broken pieces as well as to enhance what comes stock. My own grill in fact, which was an anniversary present from Liz, has had its ash sweeper/air control replaced, new grill grates, and a fancy weather cover added. I’m very fond of it. It represents when I started charcoal grilling, and on my deck of my new home too. Very suburban.

And speaking of enhancements, I got tired of the steel grates. They’re thin and tend to bend with wear, and the steel has a low specific heat. So I found cast iron replacements!

Those quarter sections lift out too, giving access to the charcoal below,

I seasoned and sealed them over the weekend, and Sunday it’ll be warm enough that I’ll try grilled chicken. Here’s hoping I can step up my grilling game another notch!

–Simon

Posted on

Pizzado: The Way of the Pizza

If even Netflix made a series on pizza chefs, you know that making pizza has to be more than a straightforward process. I keep trying, and get a little closer each time, but something’s always just a little…not quite. I’m my harshest critic, which means my approach is scientific. If I considered myself an artist, my criticisms would originate with others and I would hate everyone and do more drugs.

But this attempt wasn’t too bad. I liked the dough, which I can never crisp in an electric oven but I got the oil/water mix to a point where the result was flaky and just a little chewy. The sauce could have used some improvements. Oh well. I did like the sausage on it, which was my own creation.

It kind of looks like a Red Baron. I wonder if I can freeze these things.
Ta-daa.

I’ve also taking to mixing different white cheeses. It add some more flavor depth to an otherwise bland mozzarella. And I made the crust edge smaller this time.

–Simon

Posted on

Honey-Glazed Salmon

Salmon’s an acquired taste. One of my sisters never liked it as a kid, and I know a couple adults with a lasting aversion. Of course, like chicken, salmon’s flavor profile is strongly influenced by preparation. Everyone appears to like Lox. My mustard-baked attempt, however, was not well received. This honey-ginger glazed version went over better, although the kid complained about ginger. Ah well – can’t please everyone.

It’s important to pull the salmon at 120 degrees (provided it’s been properly frozen prior).

The foodsaver also shorted out during this project. But it was just a bad power cord and I was able to cut out the bad portion and re-splice the wires. Not a project that warrants its own post. But still worthy of mention because – manly skilzzz!

–Simon