OT: The Food & Drinks Thread Part Deux

Discussion in 'Montreal Canadiens' started by LyricalLyricist, Oct 15, 2018.

  1. LyricalLyricist

    LyricalLyricist Registered User

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  2. peate

    peate Good grief!

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    Maybe on Wednesday the title can be changed to food, drink & bud. :naughty:
     
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  3. SquiddFX

    SquiddFX #Seanski

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    I used to work at a restaurant that dry aged their meat. You need a designated fridge if you plan on doing it because 1) it needs to be temperature controlled 2) the meat develops a strong odour as it ages.

    You'll also lose a lot of meat depending on how long you age your meat for. Some places will wrap their beef in cheese cloth but where I worked they left the meat on shelving units. The meat was then left for 28-30 days to age.

    That about as much as I know about the process but I am sure you can find a lot more in depth online.
     
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  4. LyricalLyricist

    LyricalLyricist Registered User

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    Yeah, I have an extra fridge I can use. I'm just certain I'll screw it up somehow.:laugh:
     
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  5. Genesis76

    Genesis76 Rey is a Mary Sue

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    What does the meat gain from this process?

    Besides taste
     
  6. LyricalLyricist

    LyricalLyricist Registered User

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    Tenderize the meat, add flavor.
     
  7. NotProkofievian

    NotProkofievian Registered User

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    You need to control the temperature and the humidity, but other than that it's a pretty straightforward process. It's not like you're preserving the meat which gives you a lot more to worry about (air bubbles, salt concentration).
     
  8. groovejuice

    groovejuice Without deviation progress is not possible

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    I'm sure there are online manuals for this aging process. For sure you'll need a catch tray for drips that will need to be cleaned regularly. Salting may or may not be a feasible or advantageous addition.

    I do know that you should should start experimenting with a relatively short (20 - 30 day?) aging, and move on incrementally from there. The flavour of highly aged beef can be revolting to some people.
     
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  9. Per Sjoblom

    Per Sjoblom Registered User Sponsor

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    Congrats, second country after Uruguay I believe.

    :clap:
     
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  10. Le Tricolore

    Le Tricolore Boo! BOOOO!

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    A reminder that just because it's legal in Canada, it's still not something allowed to be talked about on HFBoards.

    HF is an American website, and it's still illegal in the US.
     
  11. groovejuice

    groovejuice Without deviation progress is not possible

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    It also concentrates the flavour due to evaporation, so not only is the taste changed, but it's also stronger.
     
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  12. yianik

    yianik Registered User

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    I think Runner has a now favourite nephew who is into serious BBQ and aging meats.
     
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  13. GoodKiwi

    GoodKiwi Don't drink & root

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    Just as it is, plastered all over Westmount

    [​IMG]
     
  14. GoodKiwi

    GoodKiwi Don't drink & root

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    Have a misfortune of being in China as of this moment and witnessed "Feng Gan Ji" to my worst nightmare. I tried to land a punch on the caveman that did the "preparation" but they held me back unfortunately.

    Still uneasy about what I'd seen.
     
  15. LyricalLyricist

    LyricalLyricist Registered User

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    I'd go for the traditional 30-60 day max.

    I haven't started any aging just yet. For now I've been playing around with my sous vide machine and Wagyu NY strip mostly.

    I cooked a 1.3 KG tomahawk steak sous vide the other day and seared it on the grill. Then I chicken fried Wagyu.

    The aging will come eventually.
     
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  16. groovejuice

    groovejuice Without deviation progress is not possible

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    Did you share that beautiful steak? :laugh:
     
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  17. LyricalLyricist

    LyricalLyricist Registered User

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    I have photos for your enjoyment:

    Tomahawk

    Breaded Wagyu

    Of course I shared. I can't have this solo!
     
  18. groovejuice

    groovejuice Without deviation progress is not possible

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    Gorgeous! They both look amazing.
     
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  19. peate

    peate Good grief!

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    Browsing torrents this morning, I happen to see a new series called Man's greatest food. Episode one BBQ. I thought of you guys. :laugh:

    Turns out it's from last year. Still looks good though.
     
    Last edited: Oct 19, 2018
  20. Kriss E

    Kriss E Registered User

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    https://edition.cnn.com/travel/article/world-best-food-cultures/index.html

    Top 10 best food countries...
    What do y'all [email protected] @Runner77 @LyricalLyricist


    I think USA in the top 10 is a bit of a farce...especially when there is no mention of any middle eastern countries. Lebanon has insane food. Perhaps, I'm slightly biased, but honestly, Leb food is sick.

    Also personally not the biggest fan of French food. I love their bread, desserts and pastries, but in terms of meals, I never crave any.

    Have to agree with their #1 though. I love Italian.
     
    Last edited: Oct 24, 2018
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  21. groovejuice

    groovejuice Without deviation progress is not possible

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    It's a good list, but is heavily biased to North American (read USA) tastes.

    No way the US should be there IMO. Their cuisine is borrowed from everywhere else, and even their regional dishes are heavily influenced from the Caribbean, Mexico and Europe. They should be at the bottom. What Americans mostly eat is over processed industrialized and commercialized food with sky high levels of salt, sugar and fat. {/rant}

    Asia also offers Vietnam, Korea, and Indonesia, all of which have cuisines worthy of a high ranking.

    I like your addition of Lebanon - there should certainly be Middle Eastern component as well as one from North Africa (Morocco) and Central Africa. Jamaica may indeed boast sufficient uniqueness to qualify as well.

    I can't comment on South America, since most of what I've seen is a Spanish / Portuguese / Dutch hybrid.

    Perhaps an entry or more from Northern /Eastern Europe. The food of Russia, Hungary, Czech, and Nordic and Scandinavian counties warrant consideration as well.

    These days, I mostly cook Asian style dishes, predominantly from Thailand, Vietnam, Japan and Philippines. It used to be Italian, French, Greek and Hungarian.

    There is no country I know of that can't offer up something delicious and unique created with fresh local products and a creative chef.

    Tastes change with experience and media influenced popularity, so I'll assume that list will add and lose candidates on a regular basis.
     
  22. Kriss E

    Kriss E Registered User

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    I agree about the States...a farce they are in this top 10. Even in the article they admit most of the food is just from all over the place. They should have focused on the southern style of cooking from the US if they wanted to promote them.

    Vietnam should definitely be in. That and Thai are my favorite asian cuisine. Indo I'm not a big fan of.
    China, it's all about the dumplings for me.

    Went to a Russian restaurant not too long ago...not my favorite. Ended up just downing bottles of vodka instead.
     
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  23. groovejuice

    groovejuice Without deviation progress is not possible

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    Russian cuisine is normally quite unsophisticated, save rarities that are plentiful, like caviar. I do like it, though. Potatoes, cabbage, dark bread, stewed joints on the bone. I grew up eating a lot of similar meals, and still have affection for it.

    The vodka is essential, socially. But it's far too easy to quickly overindulge. That's why it's mandatory to continuously eat as you drink.
     
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  24. Runner77

    Runner77 **********************************************

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    My nephew bought a dry-aging fridge and it's the way to go if you want to get into it and believe in the process. Otherwise, it's not something that is recommended doing in a regular fridge:

    Tutorials are constantly found on the Internet on how Dry Aged Meat can be matured in the refrigerator. Maybe, for individual cases, this is an alternative, but this does not replace the dry-aging fridge, as it holds a high risk for germs to contaminate the meat and therefore making it inedible. In order to produce a correct maturity, the Dry Aged Beef needs not only cool but also clean air- and that only happens in a special dry-aging fridge ... Apart from the temperature, the right and accurate humidity is also decisive for Dry-Aging. The ideal air circulation aligned to the meat is an important factor which cannot be achieved with a refrigerator. Should mould develop, this can very quickly make the meat inedible and even be a danger to our health.

    You can also use it to mature cured meats and ham. My nephew bought it from someone who wasn't using it so he paid a fraction of the price. It's a rarely sought item, so if one pops up in classified ads, there's a good chance it wasn't used all that much and it's the best way to own one. Dry-aging fridges can be very costly.
     
    Last edited: Oct 25, 2018
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  25. Runner77

    Runner77 **********************************************

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    I had to look this up:

    Feng Gan Ji, whose literal meaning is “wind dried chicken,” is a traditional Tibetan dish.

    To make this dish, the person must be sophisticated enough to deal with the chicken. The master will pluck its feathers, take out entrails, insert seasonings, sew it up and then hang in wind to make it dry, all these have to be done at tremendous speed. At this time the chicken is still alive, and cooing in the wind.

    What the hell. [​IMG]
     
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