#guy food

Cheese cake and rice pudding

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Cheese cake and rice pudding…. I dialed back on the rum soaked fruit in the pudding cause it made me sleepy..

The cheese cake was about testing my recipe so I went full size.. which is probably going to be a problem because I’ll most likely live on cheese cake for a few days and eat the whole thing..

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The white rabbit is sitting at the new table to creep me out and be all judgy should I lack discipline…

I really should make an effort to be more social, but I don’t like people hanging around… even the rabbit annoys me.

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Rice pudding

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I remembered some raisins, currant’s and dried cherries that have been taking up fridge space soaking in rum and spices for over a month..

The usual basic rice pudding got a make over and the result was an OMG that’s so good moment.. the problem is I make a quart at a time and think it needs to be eaten NOW..

Which is a hold over from my pre-fridge third world lifestyle.. and yet another story, everything I cooked had to last a week on a counter….

Dinner finally arrives

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I decided to wait for dinner till I could do it exactly the way I wanted it… which involved a strong bread, a cheap deli horseradish mustard, and all the other stuff… marinated olives and kettle eggs on the side… soft cheese and what not sort of filled the spaces..

Horseradish mustard was the right call for tongue..as was the bread..

A couple more dinners are on the agenda…. and after that, the rest get made into tacos de lingua…

So close.. dinner in an hour..

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And the smoker is doing its thing… as soon as it slows, out comes the tongue..

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30 minutes pass and the door is opened..

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I did a lite smoke four rather than 10 hours…. now its cooling so it can be sliced and prettied up, I already know what it tastes like so I’m happy about the whole thing…

There is wasa bread on hand and I’m ready… watching the clock..

Making progress on dinner

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Sometimes the mid-process of dinner is just not a pretty sight.. Even using a larger cooker, the tongue swelled and popped the cooker lid off… so it got whacked in two.

The white is what needs to peeled off once things have cooled…. it’s like shark skin or sand paper.. rough stuff… but comes off really easy..

The second photo is the tongue peeled and ready to go in the smoker, where it’s been for about two hours..

The last photos will be the pretty ones… everything trimmed and on crostini or wasa bread.. (I was pricing out smoked tongue and the supplier noted his product has a %2 fat content)

I snuck a bite pre-smoker.. it was great, and the liquid from braising the thing is an amazing beef stock… which could well become chili or something equally high value on my like list..

Some of the stock will go towards the steak and kidney project… I really can’t think of anything better to simmer the beef and kidney bits in…

Tortilla press…

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I like home made corn tortillas.. they’re one of those things that can’t be duplicated by an industrial process..

So the options are, 1. Get adopted into a family that makes them or 2. Make them yourself..

There were no takers on option 1.

Which left me with option 2.

I also have a masa grinder because I like the masa ground the same day… and I can adjust for tamales or tortillas depending on what the plan is…

I think the civiche set me off…. and then the tongue added to it, the spices are Mexican and I have a thing for tacos de linua.. disregarding smoking, the tongue could just end up as tacos..

So the press came out… cause ya never know.

About to be smoked tounge

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One Beef tongue

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One Beef tongue trimmed, mostly because it wouldn’t fit in my little crock pot as is

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The tongue ended up in the deep fryer.. which gets used as an emergency crock pot but has better temperature controls any way…

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And there it abides for a few hours in pickling spices at which point it gets peeled and smoked…the trim went into the pot as well.. waste not want not.. besides Berto likes it when he gets extras.

As a side note…

Smoked tongue runs about $15 per pound and that’s just because its not fashionable..

Beef Kidney

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This is how it happens.. split the kidney, remove the bulk of the core fat, kinda cube it all to about the same size.. then soak it for a couple of hours.

I did change the water a couple of times, just to speed things up and because I was fidgeting..

The last kidney cookery event was grilling, with no soak, just trimmed sliced and onto the grill it went, which was fine.. I think soaking is cultural superstition, not a necessity.. but I have a pretty large tolerance for mineral tastes.. So I’ll give tradition a go.

I’m thinking steak and kidney pot pie.. So once the soaking is done, it all gets rolled in flour or cornstarch then browned, same with the steak, potatoes onions and all that… the pastry hasn’t been decided on yet..but that’s fine because the meat will freeze till there is a decision…

Civiche

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Today was sorta busy, and I decided civiche was in order at some point, so everything got rounded up to do just that..

I also needed to get a couple of snap lid jars for different things so, today was the day for errands..

The butcher had beef kidney and is hunting for pork bellies, which comes into play later.. He’s the good butcher, the one that gets all excited about new stuff.. I was excited about only paying $1.79 a pound for beef kidneys and less than hamburger for yet another tongue.. which is better than steaks anyway..

Then we switched gears to civiche and got serious.. I wander out with talapia, cod and shrimp.. plus a pile of limes and cilantro the size of my head.. not to mention the offal..

The civiche got started as soon as I got home..and thats kind of it..

Baking custard at 4:00 AM

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I’m prone to waking up between 2:00 and 4:00 AM then cooking something for later in the day, rather than midnight snacking like a normal person..

Which is fine in it’s way… this time it was a little different, I had everything out and ready to go, rather than rummaging or working through some half formed idea.

Using the ramekins for egg custard, rather than some culinary alchemy is the pay off “this time”..

Why I only bought three ramekins is beyond me, other than I live by myself and don’t entertain… so it seemed like a reasonable number at the time..

Most recipes are for a goodly quantity and three is a logistical nightmare.. So it seems I need more or bigger ramekins.. probably both.

Working through the current project list is a project…since stuff gets hi-jacked and pressed into service as dinner out of sequence.

And there are some compelling projects.. Pot pies being a big one, but I keep eating the pork, beef and whatever meant for fillings because I’m to tired to fool with crusts and pans, much less waiting another hour…

The smoker is 10 hours of watchful attentiveness and that ain’t happenin, just yet.