Foodie Thread

[NoisyDante]

Tandoori chicken is done that way, I think the idea is to have it absorb.

I wish there was a better greek place out here, there was an excellent place in Boston I'd frequent.  LA just isn't a food mecca.

[Pip]

I've gotten into experimenting and trying to come up with a good greek style marinade for pork

WINDEX.

[Triple J]

I've gotten into experimenting and trying to come up with a good greek style marinade for pork

tons of recipes out there on the net, so I have been mixing and matching.


basic is:

1/4 cup lemon juice
1 cup EVO
Oregano
seasoned salt
greek seasoning
black pepper
fresh pressed garlic


I don't really measure out anything other than the liquids involved, the rest is just experimentation.

Be sure to brine the pork overnight. Single best thnig that can be done to pork prior to cooking, regardless of cooking method. Then mairinate for 3-5 hours...any longer is generally a waste of time.

[cyrus buelton]

Be sure to brine the pork overnight. Single best thnig that can be done to pork prior to cooking, regardless of cooking method. Then mairinate for 3-5 hours...any longer is generally a waste of time.

Brining is soaking the meat in salt water, correct?


What sort of proportions of water to salt to meat poundation is recommended?

Also, what does brining do? And does it give the meat a salty taste?

[NoisyDante]

Salt water and herbs, often lemon if it is for chicken, juniper, rosemary, peppercorns, etc.

I believe it is to flavor it uniformely, though if you brine it for too long it will get salty.  The main purpose of the salt in this case is to enhance the other flavors.

There's an excellent description of this in that 'Ad Hoc' book I just got, I'll look it up when I get home.  Off the top of my head I think I used a ratio of 1 cup of salt to 2 gallons of water, I will check however.

[Triple J]

Brining is soaking the meat in salt water, correct?


What sort of proportions of water to salt to meat poundation is recommended?

Also, what does brining do? And does it give the meat a salty taste?

Any liquid, any herbs or flavoring, and salt. Salt and liquid is the only constant.

For a 1 or 2 tenderloins I use 1/4c salt, 1/4 c brown sugar, and maybe 4 cups of water...maybe 6. Whatever fits in the pan when you heat it to get the salt/sugar to dissolve.

I've also used various fruit juices or stock in lieu of water...many different spices/herbs...experiment. Salt and a liquid is the only thing you have to have.

The key is rinse the meat WELL when you remove it from the brine so it isn't salty. Too much salt will also make it salty, but 1/4 cup seems to work well.

I pretty much brine any poultry or pork that I cook, unless I don't have time. No point brining for less than say 6 hours...overnight is best.

[Triple J]

I believe it is to flavor it uniformely, though if you brine it for too long it will get salty.  The main purpose of the salt in this case is to enhance the other flavors.

Nope...the salt is not to enhance the flavors.

I don't know the chemical reaction going on, but the salt in the brine prevents the meat from drying out during cooking.

edit...here's an explanation:
http://www.finecooking.com/articles/why-brining-keeps-meat-moist.aspx

[NoisyDante]

ahh yes, there was something about curing in his description, gotta read up on it

[Speedbag]

Brining overnight works best for me also, any more and things get too salty. My brine recipe: 1/2c pickling salt, 1/2c brown sugar, 1tbsp black pepper, 1tbsp garlic powder, 1qt water; mix enough to submerge your meat  and you're good to go.

Back to other food goodness, I highly recommend grilled PBJs, created one night long ago on a drunken stupor having nothing else in the house.     

[Triple J]

Since we're talking about brining, pork, and food in general...here's my favorite way to cook pork baby back ribs:

Everyone says low and slow...whatever. I used to do it this was...and it is good, but...


-- Brine however many racks you want overnight. I like OJ, salt, and brown sugar as the brine.
-- Rinse well.
-- Apply your favorite dry rub (spicy preferred)and let sit for a couple hours at room temp, while the meat comes to room  temp.
-- Get your grill good and hot.
-- Grill, 20 minutes on each side, over high heat. The meat will pull away from the bone on the ends.
-- Remove from grill, apply your favorite sauce (again, spicy), and serve.

This method will produce very tasty, and extremely tender ribs.   You get the sweet from the OJ in the brine, salty from the brine and rub, and spicy from the rub and sauce...great combo.

I used to think low and slow was the only way. Then Bobby Flay did a Throw Down against an old guy from North Carolina who was all about cooking baby backs high and quick. He whipped Flay (who did low and slow), and his ribs looked amazing...so I gave it a shot. It's now my preferred method.   I save the low and slow for large hunks of pork or beef.

[rgramjet]

Maybe marinating in yogurt for a time would be Greekish wouldn't it?  I've never tried it with pork, done it with chicken, but more for an Indian stye.

I look forward to the day when I can tell kids to "get off my lawn!"

If you try the big pot of death let me know how it turns out. 

I think that chili could use a good does of Innards!  Maybe some beef heart, chicken gizzards/hearts and maybe some tripe.......chopped coarsely.  People will know its good, just not wtf it is. 

Its going to happen!

[rgramjet]

Too funny.....just checked and evidently I made a reference to Innards/Giblets in the previous thread as well.  Its like Deja Vu all over again.

At least Im consistent with my giblet fetish.

[NoisyDante]

Ha, I believe the memorable quote from that one was "Grilled Peruvian Animal Heart is the Bomb!"

hilarious

[Nitewaif]

Too funny.....just checked and evidently I made a reference to Innards/Giblets in the previous thread as well.  Its like Deja Vu all over again.

At least Im consistent with my giblet fetish.

When I was a kid, dad had one rule about food:  No nuts, guts, organs and shit in this house.     He grew up on a farm and evidently was grossed-out as a kid.  As you can imagine, we weren't adventurous eaters.  I remember once my grandma came over with some chicken livers (first time I'd ever seen them), and he wouldn't let her bring them in the house. 

[rgramjet]

When I was a kid, dad had one rule about food:  No nuts, guts, organs and shit in this house.     He grew up on a farm and evidently was grossed-out as a kid.  As you can imagine, we weren't adventurous eaters.  I remember once my grandma came over with some chicken livers (first time I'd ever seen them), and he wouldn't let her bring them in the house. 

You dont know what your Missing! Guts=Good!