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Eric
Some Pictures From New York 2
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Tag Archives: Food
Some Pictures From New York
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Some Pictures From Chicago 6
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In New Jersey/New York right now so I’ll have a ton of new pictures to add.
Eric
Like this:
Happy Thanksgiving
Mom, I got this!
Eric
Short Rib, Squash, Celeriac, Onion
Some Pictures From Chicago 5
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Like this:
Huh…. ok, not great…..
Needs more depth, needs to be brought in tighter, a plate, and those roasted brussels look awful. Meh.
Eric
Turkey Scrapple, Parsnip, Potato, and Onion
Eric
Turkey Scrapple
Scrapple, I think I love you.
Eric
Root Vegetables
Turkey Chicharrones
First, you take the skin off and make sure you scrape off any fat that’s on the skin otherwise you’ll end up with chewy chicharrones and nobody likes chewy chicharrones. Then I brine the skin, rinse off the brine, then pat it dry, dehydrate it at 135F for 2-3 hours. You want to make sure it’s not completely stiff or you will end up with sheet rock chicharrones, and nobody likes sheet rock chicharrones.
At this point if you’re not going to use them immediately (WHY WOULDN’T YOU) then you can freeze them for later chicharrones excitement and enjoyment (good for a week in the freezer).
Heat up neutral oil in a pan (canola oil for frying, safflower oil (my favorite), grapeseed oil (if you have deep pockets), or whatever, just don’t follow the television’s advice and use olive oil, you’re going to end up with nasty chicharrones and nobody likes nasty chicharrones). I use an induction burner and a high sided pan so that I can control the temperature. Using an at home deep fryer is not the way to go, trust me. I’ve pretty much deep fried the world using at home deep fryers and they suck, all of them. Heat up the oil to 350F, no more, no less…temperature is key here, don’t pay attention to temperature then don’t pay attention to this recipe.
I had two pieces and I wanted to see how the edges fried up, center, and whole. These are the results.
From left to right.. Rolled over edge piece that I cut off: Meh. Center piece that I cut from one whole skin, perfect. One whole piece: perfect!
I took the skin off of two turkey drumsticks. I took the meat and ground it together with Draymiller and Kray bacon, my new favorite. So now, I have fresh turkey/bacon sausage, turkey chicharrones, and an unlimited supply of high fives.
Eric
Turkey Chicharrones…….the future is here, well in a few hours after dehydration.
Some Pictures From Chicago 4
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and a video
Eric
Belly Shack (Chicago, IL)
I’ve been doing a little research about places to eat in Chicago. When you work at a restaurant you get down to the nitty gritty of what’s good and what’s not quickly. After a few conversations with not just people from the restaurant and around town one of the restaurants that came up on the list the most was Belly Shack. “You’ll love this place it’s Puerto Rican/Korean food”. That was all I needed to hear.
I’m from the northwest and Korean food is everywhere and prior to leaving I was in a Korean food zone that was pretty much bordering on addiction (“can you just take the leftover kimchi marinade and inject it directly in my heart?!?!”). A fantastic discovery about Chicago is that the Puerto Rican culture is live and well here. It’s the first time I’ve really experienced that outside of just being the Puerto Rican kid that grew up in Washington…..they always thought I was yelling and talking fast, well, I kind of do but that’s beside the point. Enough about you Eric, what? Oh, right….. YEAH BEST OF BOTH WORLDS KOREAN FOOD AND PUERTO RICAN FOOD IN ONE PLACE!!!!!!!
BELLY SHACK!
The first dish I tried was the brussels sprouts with chorizo. If you have a problem with brussels sprouts then grow up, you’re not a little kid anymore. If you’re an adult and you have problems with brussels sprouts then add chorizo and a touch of lime to it and call it amazing because that’s what that dish was….I took the remaining juice and poured it over the next dish.
This is the Asian Pork Meatball Sandwich. This is my new best friend in Chicago. We added each other on Facebook,Tweeted, and Skyped for a few hours about how delicious and porky life is. The waitress walked by and said, “oh you two, how cute”. We’re going to get pictures taken at Sears tomorrow for Christmas cards that we can send to our family and friends, it’s going to be awesome!
Tell us a little about yourself Asian Pork Meatball Sandwich!
“Well, thank you, dude you’re awesome”. ”Well, I’m made up of a bunch of meatballs DUH!”
Ugh, come on stop being so sarcastic, just tell them.
“Cold somen noodles, Korean chili paste, and mint”.
Did you just read the menu? Come on, go a little more in depth.
“Don’t rush me and I will.”
How did we become an old married couple? Speaking of old married couple. Mindy, they have hot & sour soup! When you get here in a couple of weeks we’re so going to get hung over and eat that!
Where were we?
KIMCHI TIME!!!!! REMIX!!!!!!!
It’s so good, kimchi is good on everything and incredibly amazing by itself. Order a bunch of this then take it home and when the other things you’re eating aren’t up to par, add this….you’re welcome!
Belly Shack, I’m sure you’re togarashi fries are amazing and I will try them next time but as long as you have this on your menu it’s my go to item.
Tostones with chimichurri. I ate this a few hours ago and I can still taste it. I grew up on this stuff….put a little kimchi on it, mind blowing!!!!!
Belly Shack, soooooooooo good.
Eric
Some Pictures From Chicago 3
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