What's Cooking?

[rps]

Mine has three all spice berries, a bay leaf and then after that it will be up to me.  Beef broth and some decent red wine (my standard is if you like it for drinking it will be good for cooking)  will be in there, an onion, a garlic clove or two, some carrots, and I've got an eggplant that I think I will chunk up and put in as well. Hadn't considered tomato paste but who knows?  And maybe some brown rice to add a little body.  I love good braised beef and ox tail makes it so incredibly rich.

And when I said the tail is seasoned and will sit in the fridge for a while, I'm thinking until Saturday.  No rush.

I wrote a long comment that wound up sounding like me telling you what to do. So I will say this:

Yes on the tomato paste. Think about barley instead of rice.

I am sure it will be great.

 

[BilletHead]

          The Holy Wok Report,

That sounds like a Asian Food Christian Cooking News show. I will give the Wok a two thumbs up.. This afternoon I put it to the test. Took one goose breast, two side fillets and cut them on the bias in 1/8 inch thick strips more or less about two to three inches long. Dusted the meat with the dust from hell. Set meat aside and took a knob of fresh ginger. About what you can hold in the palm of your hand and as thick as your hand. Sliced, diced and chopped fairly fine. To this added a couple of heaping tablespoons of minced garlic. Salted the meat some and added garlic and ginger to the meat and mixed well. Put the mix in a zip lock, rolled out the air in the bag and put in the fridge to rest. Two hours but I think overnight would do better. Peeled two hole large onions and cut them up in eight wedges. Took one head of celery cleaned and sliced about a quarter inch. Put these into another zip lock and in the fridge for later. Started the charcoal and while it was getting ready I worked up a box, yes box of Rice a Roni fried rice side. Not too fond but it will do in a pinch. Grill about ready I filled a squeeze bottle with olive oil. Wok onto the grill and meat into wok. Shot of olive oil into the meat for moisture and when dripping through the Holy Wok a flare up of fire, ummm fire good I like fire! Stir meat with a shot of the oil once and a while. Brown the meat but do not overcook. Should be pink in the center, pull meat off and replace with the veggies. Grill, stir and shot of oil until veggies are hot but still crunchy. Mix meat and veggies and serve with your side. I had a ginger beer with this. Really good . You could taste all the elements in the dish,

  BilletHead

[Terrierman]

          The Holy Wok Report,

That sounds like a Asian Food Christian Cooking News show. I will give the Wok a two thumbs up.. This afternoon I put it to the test. Took one goose breast, two side fillets and cut them on the bias in 1/8 inch thick strips more or less about two to three inches long. Dusted the meat with the dust from hell. Set meat aside and took a knob of fresh ginger. About what you can hold in the palm of your hand and as thick as your hand. Sliced, diced and chopped fairly fine. To this added a couple of heaping tablespoons of minced garlic. Salted the meat some and added garlic and ginger to the meat and mixed well. Put the mix in a zip lock, rolled out the air in the bag and put in the fridge to rest. Two hours but I think overnight would do better. Peeled two hole large onions and cut them up in eight wedges. Took one head of celery cleaned and sliced about a quarter inch. Put these into another zip lock and in the fridge for later. Started the charcoal and while it was getting ready I worked up a box, yes box of Rice a Roni fried rice side. Not too fond but it will do in a pinch. Grill about ready I filled a squeeze bottle with olive oil. Wok onto the grill and meat into wok. Shot of olive oil into the meat for moisture and when dripping through the Holy Wok a flare up of fire, ummm fire good I like fire! Stir meat with a shot of the oil once and a while. Brown the meat but do not overcook. Should be pink in the center, pull meat off and replace with the veggies. Grill, stir and shot of oil until veggies are hot but still crunchy. Mix meat and veggies and serve with your side. I had a ginger beer with this. Really good . You could taste all the elements in the dish,

  BilletHead

That looks and sounds really good.  The fire ring is awesome.  Think about a shot or two of soy next time if you are not one of the sodium hypertension types.  In a pump spray mister is how I do it.

[Terrierman]

I wrote a long comment that wound up sounding like me telling you what to do. So I will say this:

Yes on the tomato paste. Think about barley instead of rice.

I am sure it will be great.

 

You being who you are, I will take your advice on both counts.

Edit:  Go ahead and tell me what to do.  I promise it won't be a problem.  The tail got messed with tonite and some Worcestershire (about 2 Tbsp.) added to the bowl its resting in.

[Gavin]

Dilly beans! Want a Bloody Mary with some of those in it. Nothing fancy tonight. Some Garam Masala chicken and a salad with some Greek yogurt dipping sauce. A little garlic, cilantro and lime mixed with the yogurt. Baked it tonight, but it works well baked, grilled, our fried. S&p, Garam Masala then cook. Easy. Added a bit of Zatar in the blend tonight. Added some more flavor, but I like in baba ganoush better.

[Gavin]

Beef cries out for rosemary and thyme, paprika is pork and chicken mostly but it should be good on beef too. Worcestershire flavor is mostly salt onion and garlic so no worries, IMO so no worries. Might go with some sugar to balance the heat from the paprika.

[Terrierman]

Beef cries out for rosemary and thyme, paprika is pork and chicken mostly but it should be good on beef too. Worcestershire flavor is mostly salt onion and garlic so no worries, IMO so no worries. Might go with some sugar to balance the heat from the paprika.

And anchovy.  Weird, I know, but still good.

[joeD]

There are charcoal briquettes, from all over the country, weeping, seeing their brethren used to heat a wok. Although shamed, they are resolute in their steadfast barbecuing service.

[rps]

Both anchovy and Worcestershire sauce add umami, as do fish sauce and soy sauce. Other such ingredients include some mushrooms, truffles, and certain cheeses. For example, if you have a piece of real Parmesan rind, throw it in the braise and taste what happens. When I do a Provencal dish, I always throw in anchovy and Parm rind.

BTW, if you are going to add tomato paste, I favor the Amore sun dried tomato paste in a tube. Handy and tasty.

Gavin, the dilly beans are still a week or two from peak. PM me an address.

[Gavin]

Acidity from tomatoe should add, Cumin could add with your mix. Lots of salt in anchovy but it's a good add. Go light on that. Will PM for some Dilly Beans. They can age one the way. Some of my wife's gf's  like a great Bloody Mary before/for/after breakfast.