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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-29-2013, 01:16 PM   #1
landarc
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Default Loco Moco...Platy-style-Fusion

Well, it was cooked last night, and not over live fire, but, it is Fusion, and as one of the leading creators of culturally jumbled food on the Brethren, I figured why not post what I consider to be Fusion Cuisine, even if I can't be in the Throw Down. From my blog, but, posted here in it's entirety, no need to click off-world.

Hey, it's Hawaiian food, the most natural Fusion cuisine in the world, they have borrowed from just about every cuisine in the world, to come up with something that speaks just to the island. But, I wanted to try out a new rub, then there was the fact that this dish normally lacks any vegetable matter at all. I was going to eat this for dinner, so it needed something. I came up with this.

Da' Grinds!

For starters, you need some rice, easy enough, standard Japanese rice cook implemented, then the hamburger patty. I went with a local source, grass finished Northcoast beef, with a rub from Ted & Barney's. They are a local Humboldt County butcher shop turned rub merchant. In the bottle, it looks a lot like salt and pepper and not much else. I figured it would be close to a Santa Maria-style rub. I seasoned the meat, with what I thought was too much rub, small shaker mishap, as it were. Still forge on, assume it will be too salty, I guess. Let the rub sit for a bit, while other prep work was done. A little Japanese, a little American, a little Humboldt County influence.

Too Much Rub?

I also wanted those greens, so I prepped up some baby Pak Choy, some yellow onion and a couple cloves of garlic. This was to be a fairly simple stir-fry, really trying to let the pak choi shine with a little garlic kick. California/Chinese influences here.

See, Healthy

Done, still crispy


Then there was the gravy, normally it should be a beef stock/base type of gravy preparation, but, that would be too easy. So, I went with some bacon ends for fat and flavor, and cooked them slowly to aid in building a fond in the pan, then flour, onions, lots of black pepper, and parsley were added to create some depth of flavor. A mixture of 25% milk and 75% water to bring the gravy to the proper thickness. Going for the Southern influence here.

Mmmm, not so healthy

From there, all that was left was assembly, a ring of rice, the pak choi in the middle, then burger, gravy and the required fried egg on top. I have to say, I decided to test a chunk of the second burger plain, and the Ted & Barney's rub was surprisingly not over-applied, it was nicely balanced and for something with just four ingredients, it was more than the sum of it's parts. I will probably go ahead and try it on a tri-tip at some point. It will definitely have a spot in my rub box.

Standard blogger too close to the food shot

I love runny eggs and rice, the seasoning on this was spot on, with the simple greens adding both a needed crunch and vegetal edge to the dish that is otherwise lacking. Overall, even as it is a Fusion dish, apparently a dirty word in professional kitchens, each of the flavors was well developed and individually strong, but, added to the whole. It's good eating, sort of Island-style.
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Unread 03-29-2013, 01:18 PM   #2
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BTW, I actually bought the Ted & Barneys when I was in Humboldt last week. My overall take is that it is an excellent rub for creating a simple grilling spice profile on meat. It is close to a Santa Maria-style rub, I doubt anyone would know the difference. It is good stuff, I highly recommend getting a bottle and trying it. It would also be a great base layer for a more complex rub to sit on top of.
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Unread 03-29-2013, 01:40 PM   #3
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I'm confusioned, but I would definitely hit that! Nice job, Mr. Platypus!
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Unread 03-29-2013, 01:44 PM   #4
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Looks great man! Eggs with rice is common in my kitchen and very important in some dishes as well.
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Unread 03-29-2013, 01:46 PM   #5
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Nice work, great pics and hot licks (like Rons avitar)
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Unread 03-29-2013, 01:50 PM   #6
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Nice Avatar, Ron!
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Unread 03-29-2013, 01:53 PM   #7
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Great cook Bob I would definately hit that too
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Unread 03-29-2013, 01:54 PM   #8
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Quote:
Originally Posted by oifmarine2003 View Post
Nice Avatar, Ron!
I encouraged him to go with that avatar, DeGuerre wanted the pickle
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Unread 03-29-2013, 02:05 PM   #9
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Whenever I see your name on a post, I go out of my way to check it out, and you never seem to disappoint. Just one more case in point. Amazing!
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Unread 03-29-2013, 02:08 PM   #10
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Quote:
Originally Posted by landarc View Post
I encouraged him to go with that avatar, DeGuerre wanted the pickle
Yes he did. And that concerns me, deeply.

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Unread 03-29-2013, 02:14 PM   #11
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Proof that fusion can be a good thing. Oh and I would hit that for sure.
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Unread 03-29-2013, 02:33 PM   #12
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Quote:
Originally Posted by Ron_L View Post
Yes he did. And that concerns me, deeply.

That is disturbing on a number of levels....
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Unread 03-29-2013, 02:36 PM   #13
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Quote:
Originally Posted by tish View Post
Whenever I see your name on a post, I go out of my way to check it out, and you never seem to disappoint. Just one more case in point. Amazing!
+1! Looks delicious.
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Unread 03-29-2013, 02:36 PM   #14
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BTW landarc, the dish looks awesome. Anything with egg is usually a winner in my book!
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Unread 03-29-2013, 02:37 PM   #15
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That Looks Fantastic !!
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