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Holidays Eating & Cooking

dcarch7 d c f l a s h 7 @ y a h o o . c o m

9 years ago

The past month was chaotic when it comes to eating and
cooking. Holidays, traveling, eating out and cooking. I did not cook all the
meals. Most of my cooking was done in someone else’s kitchens, which I hate.

Anyway, there are meals I am not going to talk about or post
pictures. They are airline meals, and airport food. They not necessarily
delicious or healthy but they can be very interesting.

Sorry, bear with me. I can’t write too much. Got to catch up
with work.

So here we go.

More to come.

dcarch

Tilapia oyster mushrooms

Chanukah roasted chicken

Featured Answer

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

9 years ago

Friday before New Years Day, went back to Sony at Culver City to meet a friend for lunch. This time at the employee cafeteria. The place was kind of empty. The menu was strip steak. It was surprisingly good, actually medium rare. I went back for more.The server gave me more without charging me. He saw my visitor's pass.

That night, I cooked.

dcarch

For New Year luck, black eye peas, collard greens and braised pork

Pineapple chicken, Kabocha squash

Roasted quails

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Comments (9)

carol_in_california
9 years ago
I really enjoy your posts and pictures.

Thanks.
John Liu
9 years ago
What did you use to get the large area of cross hatching on the plump round chicken?
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
9 years ago
John, there is a little interesting science with those little square pattern on the roasted chicken.

The pattern was created by one of those simple thin wire racks that we all have a few..

Roasting is all about crispy skin. I used the Peking duck method of boiling seasoned water wash to make the skin tight, sous vided the chicken to avoid overcooking. Then used the broiler to quickly crispy up the skin without overcooking the meat.

Typically, when you roast, the metal part of the grill will create dark grill marks, but in this case, it's the opposite.

This is because in roasting the oven air is very hot (preheat) and metal conducts heat fast to create the grill marks.

When you used the broiler, the oven air is cool, and you are mostly cooking with IR radiation. So the metal remains relatively cool and shields the skin instead of creating grill marks.

dcarch
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
9 years ago
Went to Santa Monica Farmers Market. Amazing place. Many time bigger than here in NYC Union Square Farmers Market.

Bought a few cherimoya fruit and lots of vegetables for tonight';s cooking. Meanwhile, met a friend for lunch at the executive dining room (The Commissary) at Sony Entertainment, Culver City.. A nice restaurant managed by Wolfgang Puck. I had Seared Wild Halibut. No pictures. Lot's of management changes at Sony.

dcarch
foodonastump
9 years ago
So you put a rack on top of the chicken specifically to create the pattern? Or are you talking about broiling in a different sense than your typical home setup, which would be a heat source from above?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
9 years ago
last modified: 9 years ago
Good/sharp observation/thinking FOAS!

Here is what I didn't go into.

After the chicken was sous vided, the skin got very delicate. Any handling of the chicken can mess up the skin. What I did was to put another wire rack on top so I could turn the chicken over for broiling without damaging the skin.

There was a rack on the bottom and one on top.

dcarch
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
9 years ago
last modified: 9 years ago
Cooking in someone else's kitchen. With stuff from the farmers market.

As I said, I hate cooking in other people's kitchen.

Day after Christmas.
plllog
9 years ago
Well, you might not like doing it, but it looks like they'll have enjoyed eating the results!

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