Food porn, at its absolute finest

SciAggie

@Focker I went to their website http://www.almazankitchen.com/ I emailed them and asked about their clay cookware. I'll let you know if they respond. 

Focker

SciAggie said:

@Focker I went to their website http://www.almazankitchen.com/ I emailed them and asked about their clay cookware. I'll let you know if they respond. 

Thanks @SciAggie for the advice.
Sounds good my friend. 

Carolina Q

I have a Romertopf clay piece. The directions say to soak it in water for 20 minutes or so, fill it with the food and put it into a COLD oven. THEN turn the oven on. Guessing I shouldn't use it over a live fire.

Focker

Carolina Q said:

I have a Romertopf clay piece. The directions say to soak it in water for 20 minutes or so, fill it with the food and put it into a COLD oven. THEN turn the oven on. Guessing I shouldn't use it over a live fire.

Those are really nice, but that's like putting a Pampered Chef pizza stone in a fire. 

Botch

Two things I noticed, the clay pot was on the fire for a time before the lake water was poured in (it steamed immediately), AND the cook lifted the lid, and the pot itself, several times with his bare hands.  

Carolina Q

Focker said:

Carolina Q said:

I have a Romertopf clay piece. The directions say to soak it in water for 20 minutes or so, fill it with the food and put it into a COLD oven. THEN turn the oven on. Guessing I shouldn't use it over a live fire.

Those are really nice, but that's like putting a Pampered Chef pizza stone in a fire. 

LOL, ya think?

SaintJohnsEgger

Awesome video and some good looking food.

Focker

Anyone know where I could find his "unicorn horn" garlic thumper, press, grinder, mallet?  No dice on amazon.

SciAggie

@Focker I've had a little fun doing detective work. If you go to the Almazan Kitchen website and read the about us section they mention Serbian cuisine. Since they don't speak in the videos I thought, "Hey, they might be Serbian."
I Googled Serbian pottery and came up with this website: http://www.serbia.com/about-serbia/culture/intangible-cultural-heritage-of-serbia/intangible-cultural-heritage-as-a-guardian-of-serbian-identity/zlakusa-poterry/
This pottery actually looks pretty cool. It has an intersting history for sure. Like you a quick tour of Amazon, Etsy, and Ebay didn't produce any result for how to purchase this cookware.

Maybe the collective brain here on the forum has an idea of how to find this stuff. If it's sold over there, surely we can find a way to buy it, right? The unicorn horn may be a similar search...

HeavyG

SciAggie said:

@Focker I've had a little fun doing detective work. If you go to the Almazan Kitchen website and read the about us section they mention Serbian cuisine. Since they don't speak in the videos I thought, "Hey, they might be Serbian."
I Googled Serbian pottery and came up with this website: http://www.serbia.com/about-serbia/culture/intangible-cultural-heritage-of-serbia/intangible-cultural-heritage-as-a-guardian-of-serbian-identity/zlakusa-poterry/
This pottery actually looks pretty cool. It has an intersting history for sure. Like you a quick tour of Amazon, Etsy, and Ebay didn't produce any result for how to purchase this cookware.

Maybe the collective brain here on the forum has an idea of how to find this stuff. If it's sold over there, surely we can find a way to buy it, right? The unicorn horn may be a similar search...

Perhaps they have something suitable or could lead one to a source - https://ancientcookware.com/

SciAggie

@Focker This is out of my realm of knowledge - would there be trade restrictions to prevent purchasing and importing goods from Serbia? That may be why they can't be found for sale? Who would know about such things here on the forum?

Focker

SciAggie said:

@Focker This is out of my realm of knowledge - would there be trade restrictions to prevent purchasing and importing goods from Serbia? That may be why they can't be found for sale? Who would know about such things here on the forum?

To be quite honest bud, I haven't a clue.

It may be a hidden Serbian gem.

I am interested in where this goes.  Please keep us posted.

TN_Sister_State

How is no one talking about the random owl in the second video? When does a wild owl just chill and let you pet it..... 

SciAggie

TN_Sister_State said:

How is no one talking about the random owl in the second video? When does a wild owl just chill and let you pet it..... 

I don't think it's wild. I see it in several videos. In one the owl flies over to a perch made for it.

TN_Sister_State

SciAggie said:

TN_Sister_State said:

How is no one talking about the random owl in the second video? When does a wild owl just chill and let you pet it..... 

I don't think it's wild. I see it in several videos. In one the owl flies over to a perch made for it.

Now that makes more sense. It appeared out of no where just chilling. 

onedbguru

HeavyG said:

thetrim said:

That knife is out of the Middle Ages.  

I have one of those.



I only have its baby picture. Don't have one of it all grown up.

This is made with a technique called Mokume Gane. It is achideved by folding multiple layers and multiple disparate metals and then pounding and buffing.
It is very interesting. A jeweler I worked with in KCMO used this technique to make gold/platinum jewelry.  He onced let his kiln get away from him and just created a molten mess of unusable gold and platinum - with no way to separate them - cost him ~$1700.00.  The problem was that gold melts at a much lower temp than platinum so getting the two together is a challenge.

https://en.wikipedia.org/wiki/Mokume-gane#/
 

da87

Thanks for sharing that video @Focker. What a great way to make pasta!  Makes camping look fun again. 

HeavyG

onedbguru said:

HeavyG said:

thetrim said:

That knife is out of the Middle Ages.  

I have one of those.



I only have its baby picture. Don't have one of it all grown up.

This is made with a technique called Mokume Gane. It is achideved by folding multiple layers and multiple disparate metals and then pounding and buffing.
It is very interesting. A jeweler I worked with in KCMO used this technique to make gold/platinum jewelry.  He onced let his kiln get away from him and just created a molten mess of unusable gold and platinum - with no way to separate them - cost him ~$1700.00.  The problem was that gold melts at a much lower temp than platinum so getting the two together is a challenge.

https://en.wikipedia.org/wiki/Mokume-gane#/
 

That is my Masakage Kumo Kamagata. One of my favorite knives. 

YEMTrey

da87 said:

Thanks for sharing that video @Focker. What a great way to make pasta!  Makes camping look fun again. 

Agreed. Made a mental note on his pasta technique.

Botch

Just my opinion, but I feel Guatemalan unicorn horn is just as good as Serbian horn, and much easier to import + cheaper.  

Carolina Q

WOW!! Just watched another one of these vids. I have a fireplace and a baking cloche. Gotta try... PIZZA!!
https://www.youtube.com/watch?v=HUrGjEVR0Ok

Focker

Carolina Q said:

WOW!! Just watched another one of these vids. I have a fireplace and a baking cloche. Gotta try... PIZZA!!
https://www.youtube.com/watch?v=HUrGjEVR0Ok

Cool, watch them all, it's worth it.  Although nontraditional, Lasagna via wok, controlling the fire breathing chained up zmaj, by stepping on it's testicle to increase BTUs, is up there too.  

Focker

Botch said:

Just my opinion, but I feel Guatemalan unicorn horn is just as good as Serbian horn, and much easier to import + cheaper.  

LOL
For the record, was joking about searching amazon earlier.  DNR is bad enough, couldn't imagine, PITA PETA, or any other worldwide agencies knockin on my door.

Could we sub a bull horn?  I'm all about thrifty

Focker

Good Lord, finessing poached eggs, hollandaise, over a live fire, those two Serbs are slaying it....
https://www.youtube.com/watch?v=Qq810e6Lp0U&t=607s

northGAcock

Have you ever had something eating at you, knowing that you have to figure it out? I  had tried to duplicate this a while back, and had marginal results. Friday while in Charlotte, I paid a visit to Pasta Provisions (all things Italian Grocery) and upped my game on ingredients. I phurchased some fresh cut smoked pancetta, a quality cheese and dried pasta, ......and had some farm fresh eggs I had acquired at Thanksgiving. Can I tell you, the ingredients was the difference..... I was missing fresh parsley....and substituted dried cause I was too tired to run to the store. Knowing the progress made, and the smoked pancetta I have tucked away in the freezer.  I am on the verge of pure joy. The fresh parsley will bring it home next time. This was outstanding as prepared though. The fresh eggs in my opinion is key. The dried pasta is important (vs fresh) as it is what cooks the egg. Much better than the fresh I used last time.....this was a professional tip shared with me by my brother. The fresh parsley will add to the beautiful color.....those who are new....a worthwhile thread to read. Appreciate you all for allowing me to bring this back. 

JRWhitee

northGAcock said:

Have you ever had something eating at you, knowing that you have to figure it out? I  had tried to duplicate this a while back, and had marginal results. Friday while in Charlotte, I paid a visit to Pasta Provisions (all things Italian Grocery) and upped my game on ingredients. I phurchased some fresh cut smoked pancetta, a quality cheese and dried pasta, ......and had some farm fresh eggs I had acquired at Thanksgiving. Can I tell you, the ingredients was the difference..... I was missing fresh parsley....and substituted dried cause I was too tired to run to the store. Knowing the progress made, and the smoked pancetta I have tucked away in the freezer.  I am on the verge of pure joy. The fresh parsley will bring it home next time. This was outstanding as prepared though. The fresh eggs in my opinion is key. The dried pasta is important (vs fresh) as it is what cooks the egg. Much better than the fresh I used last time.....this was a professional tip shared with me by my brother. The fresh parsley will add to the beautiful color.....those who are new....a worthwhile thread to read. Appreciate you all for allowing me to bring this back. 

NIcely done my friend.

Focker

northGAcock said:

Have you ever had something eating at you, knowing that you have to figure it out? I  had tried to duplicate this a while back, and had marginal results. Friday while in Charlotte, I paid a visit to Pasta Provisions (all things Italian Grocery) and upped my game on ingredients. I phurchased some fresh cut smoked pancetta, a quality cheese and dried pasta, ......and had some farm fresh eggs I had acquired at Thanksgiving. Can I tell you, the ingredients was the difference..... I was missing fresh parsley....and substituted dried cause I was too tired to run to the store. Knowing the progress made, and the smoked pancetta I have tucked away in the freezer.  I am on the verge of pure joy. The fresh parsley will bring it home next time. This was outstanding as prepared though. The fresh eggs in my opinion is key. The dried pasta is important (vs fresh) as it is what cooks the egg. Much better than the fresh I used last time.....this was a professional tip shared with me by my brother. The fresh parsley will add to the beautiful color.....those who are new....a worthwhile thread to read. Appreciate you all for allowing me to bring this back. 

Looks wonderful.  You're assessment is spot on.

Start with the best, and usually, good things will follow.  The ONE UPs I have learned...

1.  Bronze die(No Teflon) extruded Vecchio Pastificio di Gragnano, Spaghetti Gragnano.  The higher quality is worth every penny.  To me, it also seems like the pasta water is more starchy when compared to fresh pasta, another key element when finishing the dish.  
2. Brother's fresh eggs.
3.  Stamped parm.
4. Guanciale (The latest improvement)
The fattier jowl when cooked, was perfect.  And store bought bacon, regardless of brand, is too sugary IMO.  So fortunate to have access to La Quercia products.  Again, THE best.
5.  Fresh Italian parsley.
6.  Although nontraditional, roasted garlic, and sauted minced shallot are nice additions.
7.  Cracked white pepper
8.  The right size pan.  I made too big of a batch last time.  Thought about using my 16" wok to toss next time, as you are not really cooking at that point, but emulsifying.

Carbonara is one of my favorite dishes, using my favorite things.
Seems so simple, but it's not.  And when done right, it is glorious.
Your rendition, is pure joy.

CTMike

I find the Almazan Kitchen videos amazing, gorgeous food in a gorgeous setting cooked over a fire, with great video skills.

northGAcock

Focker said:

Carbonara is one of my favorite dishes, using my favorite things.
Seems so simple, but it's not.  And when done right, it is glorious.
Your rendition, is pure joy.

The smoked pancetta (vs straight up) was off the charts. Really quite easy to do.....but the ingredients are key. Hope you have a great holiday season.

Focker

northGAcock said:

Focker said:

Carbonara is one of my favorite dishes, using my favorite things.
Seems so simple, but it's not.  And when done right, it is glorious.
Your rendition, is pure joy.

The smoked pancetta (vs straight up) was off the charts. Really quite easy to do.....but the ingredients are key. Hope you have a great holiday season.

Same to you and yours.