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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-12-2011, 11:57 PM
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#1 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Turning Japanese
Grilled salmon and Miso soup with tofu and inoki mushrooms, egg rolls and pickles.
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Hold my dang beer... |
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11-13-2011, 12:45 AM
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#2 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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outstanding !
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george spam, can't live without it |
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11-13-2011, 12:51 AM
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#3 |
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is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Sugoi!
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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11-13-2011, 12:52 AM
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#4 |
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is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Very nice!
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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11-13-2011, 07:30 AM
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#5 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Thanks everyone!
Honorable mention to Carbon for matching Nihongo to Pron~show. 
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Hold my dang beer... |
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11-13-2011, 10:00 AM
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#6 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Itadakimasu!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-13-2011, 10:04 AM
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#7 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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How about some details one the cook? Pictures are great, but we're all here to learn more about cooking, too.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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11-13-2011, 10:08 AM
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#8 |
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On the road to being a farker
Join Date: 08-12-11
Location: Olpe Kansas
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nice spread
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Karl Baker "Lazy Butt BBQ Crew" |
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11-13-2011, 10:14 AM
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#9 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Oh, and you used the correct hashi as well, nicely done. Yes, details so I can determine if you have actually turned Japanese or are just wearing mascara
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-13-2011, 02:55 PM
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#10 | |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
<wipes away running mascara> Okay, glad you didn't mention that the O-hashi were not matched but I was busy with my make up and all. 
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Hold my dang beer... |
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11-13-2011, 03:16 PM
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#11 |
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is One Chatty Farker
Join Date: 01-02-10
Location: Massapequa, NY
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Great looking grub there!
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Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired. |
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11-13-2011, 03:25 PM
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#12 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I'm coming for Dinner!
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A butterflies wings. About to bring down everything... |
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| Thanks from:---> |
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11-13-2011, 03:30 PM
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#13 | |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
 You are welcome anytime bro!
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Hold my dang beer... |
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11-13-2011, 03:45 PM
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#14 |
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is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Awesome. love the attention to authenticity!
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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11-13-2011, 03:54 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Let's get some info you can use. The base stock you need is called dashi and it is a complex recipe involving seaweed called kombu. However, like all cultures in the modern world the shop is your friend so ask at a Japanese super for instant dashi powder. Mix a teaspoon or so in a bowl of water and you have it.(I do it to taste) You will also need Katsuobushi, or dried shaved bonito flakes, also bought in little packets. Intense earthy fish flavour with smoky goodness, you'll like it. Eggrolls: Lightly beat 4 eggs with a tablespoon of dashi(if you can't be farked then tsp of soy sauce+ teaspoon of water) plus 1/2 tablespoon of castor sugar (powder form)and pour a little into a skillet that you have wiped with a paper towel doused in cooking oil. Thin layer, and as it sets fold the egg in steps till it is a log. Leaving it there, pour another layer of egg into the pan and let it oin the log, repeat by rolling the log back over the new egg as it set. Repeat until all the egg is used up and you will have a nice egg roll. Slice, and mayo and soy goes great on this. Miso. Buy a paste from the super, choose whiter for a milder flavour and darker red brown for stronger. I recommend cutting your teeth on the lighter ones. I was taught by an old Japanese master who said that Miso is alive, it contains living enzymes so to kill the soup add it to boiling water. What that means is the soup must be made with water below boiling, if it boils it is ruined. I have only met a few Japanese cooks who know that. I boil the dashi and add some cold to drop the temp, then take a tablespoon of miso paste and using the back of the spoon squeeze it through a seive into the water.You will see the miso move like clouds in the liquid, all of it's own accord. Amazing. repeat, tasting, until you get that savory salty taste. You can add cubes of soft tofu, scallion, katsuobushi, pork shredded leftovers, bacon,crab,potato, daikon, and especially good is wakame(Japanese super again) I steamed broccolini and dressed with black sesame seeds. The salmon you guys all know how to grill or fry, crispy skin please! Salt it, lay it, wipe it dry and skin side down first. The white pile are tiny fish bought at the super, crunchy! Is this okay?
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