IMO, a Netflix Must Watch

zahulio

Finished watching yesterday. It's a great series. I especially like the last episode, which is full of practical tips and techniques. The last episode reminds me of her book, which is a must-read if you like this Netflix series.

TEXASBGE2018

Just watched the first episode. Awesome! Thanks for sharing

GATraveller

Just watched Fat. I now want to move to Italy, raise hogs and eat. 

Dobie

Just watched episode 1 and about had a foodgasm 

caliking

This is turning into a problem. 

Still cant get that focaccia out of my head, and then it was joined by that ragu and pasta. 

Homemade pasta, tossed in homemade pesto. With chopped lamb ribs that I made recently. 


I had forgotten how good homemade pasta tastes!

GATraveller

caliking said:

This is turning into a problem. 

Still cant get that focaccia out of my head, and then it was joined by that ragu and pasta. 

Homemade pasta, tossed in homemade pesto. With chopped lamb ribs that I made recently. 


I had forgotten how good homemade pasta tastes!

Yes! Homemade pasta is night and day from commercial. Looks killer. 
I'm with ya on the focaccia - it's haunting my dreams. 

caliking

GATraveller said:
Yes! Homemade pasta is night and day from commercial. Looks killer. 

I'm with ya on the focaccia - it's haunting my dreams. 

 I think I've figured out some parts of the recipe, from watching that part a few times, and based on the way the dough looks and handles:
-350ish g (or less) flour
- 70% hydration
- long fermentation. Maybe cold fermented in the fridge for a day or two? The way the dough holds the dimples made by their fingers means its been proofed for a while.

Still haven't figured out what is meant by "hard" and "soft" flour, and what proportions. They mention malt extract, but I wonder if that is sprouted wheat flour. 

I've checked out many recipes on the interwebz, and nothing looks quite like what they made. So I guess I'll keep working on it

HeavyG

caliking said:

GATraveller said:
Yes! Homemade pasta is night and day from commercial. Looks killer. 

I'm with ya on the focaccia - it's haunting my dreams. 

 I think I've figured out some parts of the recipe, from watching that part a few times, and based on the way the dough looks and handles:
-350ish g (or less) flour
- 70% hydration
- long fermentation. Maybe cold fermented in the fridge for a day or two? The way the dough holds the dimples made by their fingers means its been proofed for a while.

Still haven't figured out what is meant by "hard" and "soft" flour, and what proportions. They mention malt extract, but I wonder if that is sprouted wheat flour. 

I've checked out many recipes on the interwebz, and nothing looks quite like what they made. So I guess I'll keep working on it

I was thinking that perhaps by "malt extract" they may have meant some barley malt or diastatic malt powder but she has posted an adaptation of the recipe and it makes no mention of anything "malty" - https://www.saltfatacidheat.com/fat/ligurian-focaccia

Samin is posting other recipes from the show here - https://www.saltfatacidheat.com/cook-the-recipes

Legume

I vaguely recall reading somewhere that hard and soft flour had something to with the season the wheat was grown and harvested.  Or that’s was totally made up by my subconscious.  Or inception.

DoubleEgger

Hard vs soft flour refers to the protein/gluten content in the wheat. Soft is low protein. 

GATraveller

caliking said:

GATraveller said:
Yes! Homemade pasta is night and day from commercial. Looks killer. 

I'm with ya on the focaccia - it's haunting my dreams. 

 I think I've figured out some parts of the recipe, from watching that part a few times, and based on the way the dough looks and handles:
-350ish g (or less) flour
- 70% hydration
- long fermentation. Maybe cold fermented in the fridge for a day or two? The way the dough holds the dimples made by their fingers means its been proofed for a while.

Still haven't figured out what is meant by "hard" and "soft" flour, and what proportions. They mention malt extract, but I wonder if that is sprouted wheat flour. 

I've checked out many recipes on the interwebz, and nothing looks quite like what they made. So I guess I'll keep working on it

I was thinking a long proof also but then he said it was easy and quick enough to make for breakfast. But they were letting it sit for 40mins once brined so the dimples wouldn't bake out. He obviously doesn't leave for work at 5:45 like me. 
So many questions....I need answers damnit! 

caliking

@HeavyG thanks for those links. Hadn’t found them when I searched for Ligurian focaccia, and it didn’t strike me to look for the book/series website. Doh!

still working on the malt part. I’ll try sprouted wheat flour, then maybe malt powder and see. 

but that recipe seems more Josey Baker than Diego. The dough is much more relaxed in the show than what is described in the recipe i.e. no stretching, waiting, stretching again over 30 mins to form it in the sheet pan.

@GATraveller Cold ferment for 12hrs or so should make the dough handle like it does in the show, but that’s not quite a “in time for breakfast kind of timeline. And I don’t recall them adding olive oil or sugar to the dough. Guess I’ll have to watch it... again  It also seems silky, as if there is some tipo 00 in the dough. Just my speculation. 

@legume , @DoubleEgger you both may be right. From what I can tell, hard flour may be from durum wheat, which is possibly harvested in a different season, and has higher protein content?

This is getting geeky, but it’s kinda fun to try and reverse engineer a recipe like this Scales be damned, @20stone!!

DoubleEgger

Here’s a good article on flour. 

https://carolinagarofani.quora.com/Flour-The-Other-White-Powder-1

caliking

DoubleEgger said:

Here’s a good article on flour. 

https://carolinagarofani.quora.com/Flour-The-Other-White-Powder-1

Thanks for the link. Very informative article. 

Caliqueen has has been on a macaron quest, and the article mentions 00 for macarons, so I’ll pass that on to her. 

I’ll try to contact the author and see if she can shed some light on this. 

GATraveller

@caliking I appreciate all the info. Thanks for helping out. 

ColtsFan

Great series! Am I the only one who is searching the interwebs for Yamaroku soy sauce after watching episode 2?

GATraveller

ColtsFan said:

Great series! Am I the only one who is searching the interwebs for Yamaroku soy sauce after watching episode 2?

I haven't yet but that whole process was fascinating and I'm dying to try it. Good call. 

HeavyG

I've not had the Yamaroku but I have bought another traditionally made brand - Kishibori which is also made in 100 year old wooden barrels. It was nice but is a little too expensive for me to use for most purposes and mostly just used it for dipping. I think the last time I bought some it was around $25 for a 10 or 12 ounce bottle.

caliking

GATraveller said:

ColtsFan said:

Great series! Am I the only one who is searching the interwebs for Yamaroku soy sauce after watching episode 2?

I haven't yet but that whole process was fascinating and I'm dying to try it. Good call. 

Some years ago, I had the good fortune of meeting @Canugghead ‘s brother in Kolkata, and he gave me a tour of the family soy (and others) sauce operation. Huge  vats of soy sauce fermenting away in the sun. Old school, and very cool. 

And before you start scratching your head about soy sauce in Kolkata, Chinese folks have been living there for over 2 centuries. It’s the only city in India with a Chinatown. 

YukonRon

Power watched this series. Worth the time invested. Thank you for sharing.

GrillSgt

Watched all 4 with the wife last night. Loved it. #1 was fun but 2 & 3 were awesome. I have to try some of the honey. I thought #4 was disappointing. 

Canugghead

Don't have netflix and the episodes are not available on Exodus yet, can't wait to watch them.
Thanks @caliking for the kind words. Here's a short footage of the place. What's not shown is the soy bean getting moldy in a dark room, prior to fermenting in the vats.
https://www.youtube.com/watch?v=Aj_GVA2toFQ&index=5&list=PLJ4JjGZDldHBhhpXV9Wnsra5rRVt8ZvBV

DoubleEgger

I’m going to give this another episode right now. The first one was just meh. Little was geared towards actually making you a better cook so, in my opinion, the show has missed that objective. We’ll see on the next one. 

The Cen-Tex Smoker

ColtsFan said:

Great series! Am I the only one who is searching the interwebs for Yamaroku soy sauce after watching episode 2?

You are not. Im over $100 in looking for similar. Both good but I have to find the real deal. 

The Cen-Tex Smoker

HeavyG said:

I've not had the Yamaroku but I have bought another traditionally made brand - Kishibori which is also made in 100 year old wooden barrels. It was nice but is a little too expensive for me to use for most purposes and mostly just used it for dipping. I think the last time I bought some it was around $25 for a 10 or 12 ounce bottle.

I have that. It’s fine. The other one I bought was $67 for 5oz! Stuff is like gold. Haven’t received it yet but it’s supposed to be the similar. Aged 4 years in 200 year old cedar barrels. Fermented, not brewed. We shall see 

SGH

DoubleEgger said:

Hard vs soft 

It’s been a dilemma for ages

DoubleEgger

I watched the second episode last night. I would have loved to have seen her getting her blood pressure checked at the end of the episode. The amount of salt that she used on those short ribs was absolutely ridiculous. It was comical when was justified the amount by saying it was just Kosher salt. I literally buckled over laughing when she claimed later that she went light on the salt. I assume she’s built up a huge tolerance like a junkie. 

I’d end up with kidney stones bigger than Stormy’s tatas if I followed any of her advice on salt. I’m tapping out on the final two episodes. 

EggNorth

DoubleEgger said:

I watched the second episode last night. I would have loved to have seen her getting her blood pressure checked at the end of the episode. The amount of salt that she used on those short ribs was absolutely ridiculous. It was comical when was justified the amount by saying it was just Kosher salt. I literally buckled over laughing when she claimed later that she went light on the salt. I assume she’s built up a huge tolerance like a junkie. 

I’d end up with kidney stones bigger than Stormy’s tatas if I followed any of her advice on salt. I’m tapping out on the final two episodes. 

Chefs love the salt.   Not sure why theses fancy restaurants are not classified as junk food,  it's the same level of salt and sugar as any of the so called fast food joints.

DoubleEgger

That chick used a 1/4 cup of salt on one beef rib.  A teaspoon of Kosher salt has about 1800 milligrams of sodium. Upper daily limit is 2300/day. Those ribs easily had 20,000. 

DoubleEgger

EggNorth said:

DoubleEgger said:

I watched the second episode last night. I would have loved to have seen her getting her blood pressure checked at the end of the episode. The amount of salt that she used on those short ribs was absolutely ridiculous. It was comical when was justified the amount by saying it was just Kosher salt. I literally buckled over laughing when she claimed later that she went light on the salt. I assume she’s built up a huge tolerance like a junkie. 

I’d end up with kidney stones bigger than Stormy’s tatas if I followed any of her advice on salt. I’m tapping out on the final two episodes. 

Chefs love the salt.   Not sure why theses fancy restaurants are not classified as junk food,  it's the same level of salt and sugar as any of the so called fast food joints.

What I saw was far worse than the saltiest meals list... 

https://www.eatthis.com/most-sodium-restaurant-foods/