/ck/ - Food & Cooking

>>16579399
sure wya

First thing first. Gotta feed the cabbage scraps to the chicks.

>>16579399
This is the lifestyle i yearn.

>>16579402

Go on...

>>16579399
yep

Got everything chopped up. The sausage is a smoked andouille. The rice is in the rice cooker also.

Nice little bit of tallow I rendered from brisket trimmings in medium high.

Time to fry up the sausage and infuse the tallow with delicious sausage flavors.

Where do you live ?

>>16579500
I live in sonoma county.

Sausage out. Onions in. Gotta sweat them nicely so they're sweet.

>>16579428
Thank you, Doctor.

Next step add back the sausage and add a decent bit of water or homemade chicken stock if you have it.

I also added some smoked paprika and garlic. Nice color on the broth.

The sloppa needs to infuse all it's flavors for like 15-20 mins on the simmer.

Also get your powdered gelatin bloomed.

Looks good OP!

I like where this is going..

>>16579428
i need the harder shit doc

i like those threads

>>16579557
wheremst the sloppa

I added the bloomed gelatine and now it's time for a stogie and some good scotch while it reduces. Smells pretty good!

>>16579593
It's cooking. Probably 35 more minutes. Gotta reduce the broth and then the cabbage and beans should take about 25 mins to cook.

I gotta say powdered beef gelatine is a magic ingredient. Makes rice amazing and you can add that nice richness to sloppa without good stock.

>>16579616
based MPW advocate

Chickens in! For the night.

Okay! Now it's time to slowly add all the cabbage in and the green beans in about 5 minutes.

>>16579637
the girls have been tucked in

Okay. We're in the home stretch. Just gotta let this cook down until everything is nice and tender.

Okay boys, what's the next pour? First person to respond gets to pick.

>>16579678
No more worrying about any of my animals suffering a horrible and traumatic death. Nice!

>>16579720
pappy. why save it for a special occasion lol

>>16579729
Excellent choice. All those bottles are special occasion bottles. I won the pappy in a raffle, so I paid the msrp for it and not over 2k for it. (Fuck the secondary market)

Alright! The beans are tender, but not mushy. Time to add the final salt.

Picture is red and white miso. This will add a great depth of flavor and savoriness to the sloppa. You need to mix it with the broth before adding or it will be clumpy . If you add it to a boiling liquid it will get grainy, so make sure everything is cooked before adding.

Here it is diluted and ready to add back to sloppa. Got it?

And it's all done! Sticky and rich from the gelatine, super savory from the miso and browned sausage, and it has some sweet and fresh flavors from the onions, cabbage and beans. Came out quite nicely. Healthy too!

And wah lah! It is done! Added some of the green tops from the onions I picked. I'll report back with a final conclusion on my sloppa.

>>16579748
I got to try it once at a friend's party. He was a surgeon of some kind and was making ridiculous money. He was pretty drunk when he offered it and I asked him if he was sure, lol

>>16579843
Absolutely tasty and basety

>>16579861
Shoulda posted about your meal too.

To be honest I had no hope at this point >>16579684

but this >>16579843 looks pretty kino

>>16579905
It was delicious. Say what you will, but it's my first time growing my own food and I got a little emotional because it was so good. Chewy sausage, tender with a slight crunch on the cabbage and beans. Rice absorbing the super rich, deeply flavored and sticky broth. Very very happy with how it came out. The miso paste I added really boosts the savory flavors a lot.

And now it's time for one of the best desserts on earth. VEP green chartreuse. The recipe is only known by 2 monks.

Thanks for keeping me company while I cook up some dank sloppa guys.

The mole murdering farm cat says hi.

>>16579843
looks great thanks for sharing

>>16579720
Describe the Kweichow moutai to me. I've heard rumors of darkness and terror

>>16580063
The kweichow moutai! Some love it some hate it. I actually enjoy it quite a bit.

Aroma is kind of like chocolate covered dates with a distinctly chinese vibe.

Flavor is similar to aroma, but it has a very grippy almost tannic texture to it. Caramel, chocolate, dates, earthy, and chinese.

I really like it, and would say it's worth the high price, but I think the enjoyability is very polarizing. It has that funky fermented black bean thing going on if you know what I'm talking about, which is why some people probably hate it.

In objective terms it's definitly a high end liquor.

>>16579942
What is that horrifying creature in the corner of the photo?

>>16579399
if only i could

>>16580111
Lol. It's a cow.

>>16580127
Do you have a window sill or a spot that gets a fair amount of light in your room? You can probably grow a few different herbs there and honestly herbs are way better to spend time growing than onions and cabbage.

Good thread OP, sloppa looks bomb. You made me buy miso paste. Cheers!

>>16579428
thanks, doc

>>16579720
I'm really surprised you have Kavalan (Taiwan) and Moutai (China). My understanding is that Kavalan isn't that good compared to good Scotch whiskies. What's your opinion of Kavalan?

>>16580154
What a bizzare and uncertain road figuring out what you're all talking about took me down...

>>16580171
Kavalan may not be the best value, but once you get into the higher tier stuff like the fino sherry it's excellent. Look at the color of it! If you like sherry cask and or unpeated scotch it's worth a try.

As for the kweichow.. If you're curious about high end baiju it's definitely a worthwhile purchase.

I never really thought of it in the taiwan vs. China sense, but there's definitely a western flavors/tradition vs. eastern flavors/tradition difference. I've shared the kweichow with some of my friends and they all think it tastes distinctly chinese without ever having had any other baiju before.

>>16580189
>I never really thought of it in the taiwan vs. China sense
I was just surprised to see a person with two Asian spirits. If it weren't for the fact that you seem to be on a farm, I would have thought you an Asian person from the spirits you have. Moutai in particular is not all that common in the US. It only recently became a bigger deal since China's got quite a bit more money now. Many years ago, that stuff could be bought for a song.

>>16580213
Wow, Moutai used to be cheap? I guess they deserve their elevated status from the enjoyment I've gotten from it.

I've got some japanese spirits as well. I really enjoy the ki no bi gins. Their barrel aged is awesome because it's good enough to be a sipping gin.

I did a sort of apples to oranges back to back taste test of this 32 year bruichladdich(48.7%abv, $900) and the kavalan(57% abv, $500) and I would say the taste is on point for the price of both. The bruichladdich is better 100%. It brings you on a journey in terms of flavors and textures with each sip that the kavalan can't really match, but the kavalan isn't that far off. I would also say that the kavalan being higher proof is stronger tasting while still being quite smooth.
I don't really have other high end unpeated scotches to compare with, but it would be interesting...

>>16580267
I'm actually a teetotaller (LOL, but I have a somewhat large investment in casks of aging Scotch whisky) so I don't the current price of Moutai (more than $100 a bottle? $200 a bottle?) but I think I saw it at a Chinese supermarket decades ago. I think it might have been $20 a bottle or so. It was definitely not considered something beyond the ability of most people to afford.

>>16580282
Hah I'm giving you the benefit of the doubt on this one, albeit it hard to believe. 750ml bottles go for around 400-500 dollars these days.

>>16580307
I was very young at the time and didn't look at the price. However, an uncle had a bottle at his house back then and he never, ever buys expensive stuff. A few years ago at Christmas, he bought a $6 or $8 bottle of wine. I don't drink and thus can't taste any of the flavors connoiseurs do but even I could tell it was not a very good wine. To top it off, I saw it at a Chinese supermarket. You know how shitty those places are, LOL.

$400 or $500 is quite surprising. However, that's the way the mainland Chinese do things. They bid stuff up for purposes of showing off. However, maybe Moutai really does taste good and the price is reflective of bona fide demand, not just showing off. Kind of strange because in the past, I didn't hear anything particularly positive about it, just that it was very strong.

>>16580307
I should also add that prior to 2000, the typical Chinese worker made maybe $200 or $300 USD per *year*. There was not very much stuff exported from China to the US. I'm pretty sure that I don't misremember Moutai being quite a bit cheaper back then than it is today.

>>16580334
Hah if only you knew moutai would turn into something so sought after!

https://www.thedrinksbusiness.com/2019/01/rare-breed/

You'll probably get a kick out this article. It seems like moutai is similar to bourbon in the states except even more insane because of china's population and the government'smarket manipulation.

I've dabbled in the chinese dried seafood/tcm stuff and the prices are absurd similar to moutai.

>>16580427
Very interesting. I had no idea that Moutai would actually continue to improve after bottling. I wonder if that's true or if it's bullshit to further goose prices of old Moutai.

The whole planet is in a speculative fervor and one never knows what might become valuable. Nintendo cartridges can sell for over $1M and evidently so can Moutai, which used to be a relatively inexpensive spirit. Who knows what else can skyrocket in price? We've already seen literally nothing skyrocket in price (cryptocurrencies, NFTs).