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Food porn, at its absolute finest

2

Comments

  • SciAggie
    SciAggie Posts: 6,481
    @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. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Focker
    Focker Posts: 8,364
    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. 

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Carolina Q
    Carolina Q Posts: 14,831
    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. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    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. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Botch
    Botch Posts: 17,357
    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.  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • Carolina Q
    Carolina Q Posts: 14,831
    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?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Awesome video and some good looking food.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • Focker
    Focker Posts: 8,364
    edited May 2017
    Anyone know where I could find his "unicorn horn" garlic thumper, press, grinder, mallet?  No dice on amazon.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SciAggie
    SciAggie Posts: 6,481
    edited May 2017
    @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...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • HeavyG
    HeavyG Posts: 10,380
    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/
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • SciAggie
    SciAggie Posts: 6,481
    @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?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Focker
    Focker Posts: 8,364
    edited May 2017
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    edited May 2017
    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..... 


    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • SciAggie
    SciAggie Posts: 6,481
    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.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    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. 
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • onedbguru
    onedbguru Posts: 1,648
    edited May 2017
    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#/
     
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  • da87
    da87 Posts: 640
    Thanks for sharing that video @Focker. What a great way to make pasta!  Makes camping look fun again. 
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • HeavyG
    HeavyG Posts: 10,380
    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. 
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • YEMTrey
    YEMTrey Posts: 6,835
    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.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Botch
    Botch Posts: 17,357
    Just my opinion, but I feel Guatemalan unicorn horn is just as good as Serbian horn, and much easier to import + cheaper.   =)

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • Carolina Q
    Carolina Q Posts: 14,831
    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

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    edited May 2017
    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.  B)


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited May 2017
    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 =)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited May 2017
    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
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • northGAcock
    northGAcock Posts: 15,173
    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..... :oI 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. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • JRWhitee
    JRWhitee Posts: 5,678
    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..... :oI 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.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Focker
    Focker Posts: 8,364
    edited December 2017
    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..... :oI 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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • CTMike
    CTMike Posts: 3,657
    I find the Almazan Kitchen videos amazing, gorgeous food in a gorgeous setting cooked over a fire, with great video skills.
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • northGAcock
    northGAcock Posts: 15,173
    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.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Focker
    Focker Posts: 8,364
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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