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Challenge July 2013 - Pork - Page 12

post #331 of 352

Congratulations! Well deserved, Chris. Looking forward to the next round!

post #332 of 352
Thread Starter 

Very nice phatch. Color perfect.

My last entry. This is a neck cooked alla Bo Ssam with a sauce I will let you to name.
 
The neck dry brining overnight in a mix of salt and sugar.

 

After 2 hours in a very slow oven (i should have stopped the cooking here):

 

Cooked 5 hours in slow oven (minimum and door open to me). It gets a glaze. I skipped the black sugar last 15 minutes.

 

Preparing a sauce: red wine, pepperoni jam, mustard, glace de viande.

 

Adding cherries (call it an August Challenge tribute; it helped soften the sauce):

 

The neck was sliced and nappe with the strong colored sauce. Presented with roasted potatoes. 
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #333 of 352

Butzy, K-Girl, Petals, Gene; thanks guys! See you all in the august adventure.

 

@Ordo; you sure made a "grande finale" with that BoSsam!

post #334 of 352

what was the winning dish again?  I dont wanna look through 12 pages on content, and I was late to the thread anyways.  Thanks!

post #335 of 352

There is no winning dish really. It's just a fun thread to showcase what you do with the challenge theme.  Participating is winning.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #336 of 352
Quote:
Originally Posted by phatch View Post

There is no winning dish really. It's just a fun thread to showcase what you do with the challenge theme.  Participating is winning.

sweet!  In that case, I won!

post #337 of 352

I agree with everything in this thread... and would handily eat it all up - - yum yum in my tum!

 

---

 

 

Please don't make it a voting affair - that makes it too serious with all the counting etc. keeping track of entries and names.

 

Winner picks theme and then the next winner.... etc.

 

Light Heart and Heavy Belly is the way.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #338 of 352

Ordo, that looks spectacularly delicious.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #339 of 352
Quote:
Originally Posted by MichaelGA View Post


 

Light Heart and Heavy Belly is the way.

 

Indeed.  These monthly challenges are certainly bringing out the best in some folks.  I'm a little disappointed in this one, there were only 2 or 3 dozen dishes that looked any good lol.gif

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #340 of 352
Quote:
Originally Posted by MichaelGA View Post

I agree with everything in this thread... and would handily eat it all up - - yum yum in my tum!

 

---

 

 

Please don't make it a voting affair - that makes it too serious with all the counting etc. keeping track of entries and names.

 

Winner picks theme and then the next winner.... etc.

 

Light Heart and Heavy Belly is the way.

 

I completely agree, Michael - working perfectly as it is. Voting will bog it down with organizational bull... This way, we get a firework of ideas each month under the benign rule of the temporary supreme dictator :)

post #341 of 352

I agree as well. No voting. It is running good as it is. If it aint broke, don't fix it laser.gif

 

My last entry for the pork challenge:

Indonesian roasted belly pork. It is not babi pangang, but looks a bit like it.

The marinate was made from balsamic vinegar, soy, garlic and lemon grass. Using balsamic vinegar is not traditional, but works well as I had no sweet soy (a mix of chinese soy and balsamic mimics sweet soy and vinegar).

The belly pork was marinated overnight and then slow roasted in the oven (at arounds 110 oC).

 

 

 

It was part of a rijsttafel, but I have no pictures of it as everyone tucked in way before I had a chance to make pics.

I did have left overs though, so the next day I had a nice belly pork roll with lightly pickled cucumber (atjar ketimoen, also part of the rijsttafel).

The other leftovers can be seen in the tomato challenge as I am sneakily entering them there (one of the dishes was chicken in tomato-ginger sauce) lol.gif

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #342 of 352

Congratulations to everyone and especially ChrisBelgium!  I'm really looking forward to participating in the next one.  I agree, no voting is necessary.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #343 of 352
Quote:
Originally Posted by MichaelGA View Post

Please don't make it a voting affair - that makes it too serious with all the counting etc. keeping track of entries and names.

 

Winner picks theme and then the next winner.... etc.

 

Light Heart and Heavy Belly is the way.

Thinking your wisdom over, Michael, you're probably very right!

 

@Koukou; thanks, I'm looking forward to your participation!

 

@Butzy; very interesting marinade, and a great result!

post #344 of 352

Sorry i missed out on this thread im just new to the site. will def look forward to the next one. When does the next one start?
 

post #345 of 352

It has started, see: http://www.cheftalk.com/t/76835/challenge-august-2013-tomatoes#post_437562

Quote:
Originally Posted by Foodie 13 View Post

Sorry i missed out on this thread im just new to the site. will def look forward to the next one. When does the next one start?
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #346 of 352

 

8 seconds of a lump of pork just sitting there sizzling.  Just took this shoulder out of the hot oven, that brown sugar glaze looked and smelled great.  Too bad we don't have those aroma digitizers I've mentioned before.

 

Karen was in a rush, so we didn't do a real bo ssam dinner spread, just had a pile of the pork with some fried rice.  It was quite tasty, certainly plan to do it again.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #347 of 352
Thread Starter 

Spectacular! Look at that bubbling...

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #348 of 352

Congrats, Chris! I always enjoy your entries.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #349 of 352

Thanks PP, and I sure admire your work too!

post #350 of 352

Thanks.

 

 

Chris, I wonder with your passion and talent for food, how come you're not in the food industry. I see your title is that of a home cook. What do you do for a living? if you don't mind my asking.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #351 of 352

PP, I had to stop working +10 years ago, due to heart problems at age...52, I'm now 63. That means I have a lot of time on my hands to dive into my passions which are cooking, photographing, gardening, biking, travelling and language. In my own country I'm just an average home cook, maybe somewhat average-plus. This country of mine is a true culinary Walhalla and has so many incredibly excellent home cooks, that's a fact!

Anyway, the food industry is a little too much intense for me. I have the utmost respect for people working for many years in such a stressful environment, I could never do that in my present condition which is even quite stable right now. So, next month I'm planning to start learning Italian properly.

post #352 of 352

Oh that's unfortunate, especially since it's clear you have an incredible talent and passion for food. I guess one must choose one's health before anything else. Glad to hear you're doing better now, though. smile.gif

 

I hear Belgium is a wonderful place to visit and live. I've always wanted to visit. Perhaps someday I will..

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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