What did everyone cook today?
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Joe Hell Just a question: Did you sauté the Shitaki, dry it and grind it up or just fresh? That combo sounds amazing. Also, did you mash up the Black Garlic before adding it to the mix? Nothing like a mashup of Japanese and Chinese cuisine.
zbigjeff I used dry shitake (equal amount to 1lb fresh), rehydrated in hot water then used 300 ml of that water to dissolve 100 grams of miso and 80 grams plain salt. I sautéed 2 diced small yellow onions with the mushrooms for a few minutes before chilling them. I ground 12 lbs of pork trim through a 7mm plate then mixed in 100 grams chopped black garlic as well as the chilled mushroom and onions and put through the grinder one more time. After the final grind I added approx. 1 1/2-2 C. thinly sliced green onion, 20 ml Mushroom soy sauce, The miso salt slurry, 30 grams red chili flakes and a tablespoon each of white and black sesame seeds. I mixed until I just started to see protein extraction. This was my first miso experience and I think I got it just right. You can taste just a hint of that funk without it overpowering the rest of the ingredients.
Better Living Through BBQ!
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johnsbrewhouse You’re 100% correct on the the mainland people “blending” them. Until your link opened my eyes, that’s the reason I never bought because of not knowing what one gets when it’s blended. I booked marked your page for further use down the road as I just received and am roasting some Tanzanian Peaberry (affectionally known as rabbit turds due to the small size) and Ethiopian Yirgacheffe. A good cup of coffee is not for everyone. But, to me, it’s right up there with a well crafted liquor, beer and food. Who would’ve known someone on this site would be into that level of coffee?
zbigjeff It is surprising when you find out what those of use who do things for fun do. I have 3 stills sitting behind me right now. I used to build those to and homebrewing equipment. My wife gets mad at me because I have wine and cider in the kitchen on the table and chair. I used to make cheese, but it was not worth the space and time. meat, booze and coffee are more pleasurable to make.
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zbigjeff I used dry shitake (equal amount to 1lb fresh), rehydrated in hot water then used 300 ml of that water to dissolve 100 grams of miso and 80 grams plain salt. I sautéed 2 diced small yellow onions with the mushrooms for a few minutes before chilling them. I ground 12 lbs of pork trim through a 7mm plate then mixed in 100 grams chopped black garlic as well as the chilled mushroom and onions and put through the grinder one more time. After the final grind I added approx. 1 1/2-2 C. thinly sliced green onion, 20 ml Mushroom soy sauce, The miso salt slurry, 30 grams red chili flakes and a tablespoon each of white and black sesame seeds. I mixed until I just started to see protein extraction. This was my first miso experience and I think I got it just right. You can taste just a hint of that funk without it overpowering the rest of the ingredients.
Joe Hell That “funk” spells Umami. When using miso, I always cut back on the salt because of the way it’s made. I use porcini dust bought on that world wide web to supply that beefy taste. I’ve had a difficult time locating black garlic. Recently, found a farm locally who grows 16 versions of garlic. I thought I had a pretty darn good pantry. But, yours has also something I don’t (Mushroom Soy Sauce). Have to up my game. Darn YOU.
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zbigjeff It is surprising when you find out what those of use who do things for fun do. I have 3 stills sitting behind me right now. I used to build those to and homebrewing equipment. My wife gets mad at me because I have wine and cider in the kitchen on the table and chair. I used to make cheese, but it was not worth the space and time. meat, booze and coffee are more pleasurable to make.
johnsbrewhouse My brother and I planned on starting a distillery years ago but one thing led to another and we didn’t. I have an 8 plate column and numerous pot still configurations and the parts to build all sorts of cool stuff. Maybe someday…
Better Living Through BBQ!
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Joe Hell That “funk” spells Umami. When using miso, I always cut back on the salt because of the way it’s made. I use porcini dust bought on that world wide web to supply that beefy taste. I’ve had a difficult time locating black garlic. Recently, found a farm locally who grows 16 versions of garlic. I thought I had a pretty darn good pantry. But, yours has also something I don’t (Mushroom Soy Sauce). Have to up my game. Darn YOU.
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johnsbrewhouse My brother and I planned on starting a distillery years ago but one thing led to another and we didn’t. I have an 8 plate column and numerous pot still configurations and the parts to build all sorts of cool stuff. Maybe someday…
Joe Hell Boys and their toys. The women just shake their heads in amazement. But, never have any issues arriving when the taste testings of the food or liquor samples occur. Making beer has never been a thought as we have way too many small companies generating that product to get bored (thinking right now, it’s about 80 within a 45 minute ride and 20 within 15 minutes). Just heard some chirping from one of the guys wives about “when are you planning on making burnt ends again? We’ll help making all the sides.” I just smile.
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Joe Hell Boys and their toys. The women just shake their heads in amazement. But, never have any issues arriving when the taste testings of the food or liquor samples occur. Making beer has never been a thought as we have way too many small companies generating that product to get bored (thinking right now, it’s about 80 within a 45 minute ride and 20 within 15 minutes). Just heard some chirping from one of the guys wives about “when are you planning on making burnt ends again? We’ll help making all the sides.” I just smile.
zbigjeff been making beer, mead and wine since 1995
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johnsbrewhouse My brother and I planned on starting a distillery years ago but one thing led to another and we didn’t. I have an 8 plate column and numerous pot still configurations and the parts to build all sorts of cool stuff. Maybe someday…
Joe Hell My column will go from two feet to eight feet, instead of plates, I use Raschig rings and Copper Mesh that fit into my column sections and act just like the plates. With it being sectional, you can do almost anything, plus one section has a glass section that you can watch your progress through.
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The coffee is out of the smoker and roaster, now cooling. Will grind some tomorrow and see how the smoked FrakenCoffee experiment works out. All I know is that the roasting time was shorter due to the smoking. The pork is still on the smoker.
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zbigjeff I used dry shitake (equal amount to 1lb fresh), rehydrated in hot water then used 300 ml of that water to dissolve 100 grams of miso and 80 grams plain salt. I sautéed 2 diced small yellow onions with the mushrooms for a few minutes before chilling them. I ground 12 lbs of pork trim through a 7mm plate then mixed in 100 grams chopped black garlic as well as the chilled mushroom and onions and put through the grinder one more time. After the final grind I added approx. 1 1/2-2 C. thinly sliced green onion, 20 ml Mushroom soy sauce, The miso salt slurry, 30 grams red chili flakes and a tablespoon each of white and black sesame seeds. I mixed until I just started to see protein extraction. This was my first miso experience and I think I got it just right. You can taste just a hint of that funk without it overpowering the rest of the ingredients.
Joe Hell I wish I could find some of the dried ones around here. I have looked a few times over the years, but no luck. Tried growing our own years & years ago & it wasn’t to bad. Have seen some wild looking ones on some old stumps, etc. around here, but not sure about harvesting wild product.
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Not familiar with wood smoked coffee, although I have had coffee that had a faint smoky-something going on.
I will be curious to hear an update on how it goes tomorrow morning. -
Joe Hell I wish I could find some of the dried ones around here. I have looked a few times over the years, but no luck. Tried growing our own years & years ago & it wasn’t to bad. Have seen some wild looking ones on some old stumps, etc. around here, but not sure about harvesting wild product.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
The coffee is out of the smoker and roaster, now cooling. Will grind some tomorrow and see how the smoked FrakenCoffee experiment works out. All I know is that the roasting time was shorter due to the smoking. The pork is still on the smoker.
johnsbrewhouse Nice medium roast. Hands together that the experiment was fruitful.
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calldoctoday Check Amazon. Dried mushrooms rehydrate really well. I used to dry morels each season. They work particularly well!
Joe Hell Thanks, I will look into that. Amazon has everything it seems these days.
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Pork shoulder is out of the smoker. Eight hours un-covered on smoke, covered for another fours hours at 225 degrees. Pulled and in the crock pot with about 80% of the cooking liquid for dinner tomorrow night.
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Not familiar with wood smoked coffee, although I have had coffee that had a faint smoky-something going on.
I will be curious to hear an update on how it goes tomorrow morning.processhead No difference in taste, I could not pick up any smoke at all despite I had color before roasting. I suspect the roasting washed the smoke away because of the heat it develops and the roaster is a fluid air roaster, its’s blowing all the goodness away.
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processhead No difference in taste, I could not pick up any smoke at all despite I had color before roasting. I suspect the roasting washed the smoke away because of the heat it develops and the roaster is a fluid air roaster, its’s blowing all the goodness away.
johnsbrewhouse Well, your test is complete and now we know. We can move onto another untested process in the science lab. Thanks for solving that burning question. BTW: What type of roaster do you utilize for the coffee?
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johnsbrewhouse Well, your test is complete and now we know. We can move onto another untested process in the science lab. Thanks for solving that burning question. BTW: What type of roaster do you utilize for the coffee?
zbigjeff Nesco CR-010-PR, they don’t make them any more. This is my second one. I wore one out. I will have to buy something else next. Been thinking about a Behmor. I really like the Nesco, no smoke.
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zbigjeff Nesco CR-010-PR, they don’t make them any more. This is my second one. I wore one out. I will have to buy something else next. Been thinking about a Behmor. I really like the Nesco, no smoke.
johnsbrewhouse I’m using an old Fresh Roast that is starting to weaken and can only do small batches. The garage smelled pretty good today. Do it out there because of the “smoke” factor. Want to purchase something else but not willing to pay 250-400. Doing research now. Recently purchased a burr grinder that’s fantastic for the price (Cheffano). The Behmor brand is pretty slick. Good luck to both of us in our searches.
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