[ARCHIVED THREAD] - Dinner pic (Page 1 of 2)
Posted: 4/16/2011 5:49:56 PM EDT
|
A fellow arfcommer, DigiM4 came by to do me a favor and work on my daughter's car. In return, I made him a dinner fit for a dinner pic.
Brined and grilled pork rib chop, spaghetti a la carbonara and grilled Romaine with blue cheese dressing topped with homemade bacon bits 
Kevin and Niko approve 
|
|
Quoted:
I see no faults with that dinner pic. 
How do you brine ? I heard of it but never tried it. Brining is best for pork and poultry. This is how I brined the two rib chops pictured. 1/4 cup plus a little more of kosher salt. 1/2 cup of sugar 1 QT of h2o submerse the chops for 1.5 hours then rinse with water and pat dry. generously sprinkle with fresh cracked pepper and cook to 140 - 145 deg. Let them rest for at least 5 minutes and they will continue to cook up to about 155-160 deg which is perfect. |
|
Quoted: A fellow arfcommer, DigiM4 came by to do me a favor and work on my daughter's car. In return, I made him a dinner fit for a dinner pic. Brined and grilled pork rib chop, spaghetti a la carbonara and grilled Romaine with blue cheese dressing topped with homemade bacon bits http://i293.photobucket.com/albums/mm77/hardgear/IMG_2894.jpg http://i293.photobucket.com/albums/mm77/hardgear/IMG_2900.jpg http://i293.photobucket.com/albums/mm77/hardgear/IMG_2905.jpg http://i293.photobucket.com/albums/mm77/hardgear/IMG_2912.jpg http://i293.photobucket.com/albums/mm77/hardgear/IMG_2919.jpg Kevin and Niko approve http://i293.photobucket.com/albums/mm77/hardgear/IMG_2920.jpg You sir are a god among men!  |
|
Quoted:
Quoted:
You never fail with the dinner pics.. LOL- and you didn't forget the wine this time  You're right my friend. Can you give me the low down on your avatar? Just a very big cigar enthusiast and pulled up the old cuban woman smoking a cigar pic and had to have it on my avatar... That's one impressive cigar she is smoking... It reminded me of the time when I smoked the Puros Indios " Chief " cigar.. I think it was around 18" long with a ring gauge of 77... 
|
|
Quoted:
5 maybe 6/10 It looks great, don't get me wrong, but the pork looks like a Winn Dixie special and the pasta looks, well, dry and over cooked. You're entitled to your opinion but in this case it's not based upon fact. The chops were cut just prior to brining from a pork ribeye roast and are excellent quality. The pasta was cooked al dente like I always cook it. Look up Carbonara sauce and learn something. You obviously aren't familiar with my dinner pics.  . Winn Dixie 
ETA. I bought two ribeye roasts. Here is where those chops came from. 
|
|
Quoted:
A fellow arfcommer, DigiM4 came by to do me a favor and work on my daughter's car. In return, I made him a dinner fit for a dinner pic. Brined and grilled pork rib chop, spaghetti a la carbonara and grilled Romaine with blue cheese dressing topped with homemade bacon bits http://i293.photobucket.com/albums/mm77/hardgear/IMG_2894.jpg http://i293.photobucket.com/albums/mm77/hardgear/IMG_2900.jpg http://i293.photobucket.com/albums/mm77/hardgear/IMG_2905.jpg http://i293.photobucket.com/albums/mm77/hardgear/IMG_2912.jpg http://i293.photobucket.com/albums/mm77/hardgear/IMG_2919.jpg Kevin and Niko approve http://i293.photobucket.com/albums/mm77/hardgear/IMG_2920.jpg Outstanding! That looks absolutely wonderful.
10/10 |
|
Quoted: 5/10 I don't like Baloney on my spaghetti....needs spaghetti sauce LOLWUT?  Spaghetti is a type of NOODLE, not a dish. And that's pancetta or bacon, not baloney. Spaghetti carbonara is nectar of the gods, and your statement puts you solidly in the "never take food advice of any kind from this guy" category. FWIW: Italians would never serve a meat sauce on spaghetti noodles; spaghetti aren't considered "robust" enough for that application. |
|
Quoted:
7/10 Carbonara needs pancetta, and I cannot tell if you cooked it with egg or not, it looks like plain pasta mixed with bacon. Besides that everything looks perfect. As you know Carbonara is a Roman dish that when made in Italy most certainly has pancetta in it. When I decided to make it, I had all the ingredients sans pancetta. SInce I live in a small town, the only pancetta I can regularly get is pre sliced packages where the slices are razor thin. In the US, bacon is an acceptable replacement for pancetta in Carbonara. The sauce was a little thinner than I would normally prefer but given the size of the chop I think it was a great paring. Carbonara calls for grated parmesan and Pecorino Romano cheeses to be mixed with raw whole eggs and garlic then poured over the hot al dente pasta where it cooks and transforms to a silky sauce (not enough to pool in the bottom of the bowl though). Since I am always trying to improve my dishes, I made the following changes. I sauted some sliced onion in the pan that I cooked the bacon in and added garlic in the last 30 seconds, then deglazed with white wine. Instead of whole eggs, I added egg yolks that were tempered with pasta cooking liquid to the grated cheese. The result was fantastic although slightly different than the Carbonara you may be used to. |
