Stomachs on legs are proud to present

Prep time

Thursday, 23 April 2009 by Hock

Prep photos from a little side project.

Posted in: Bangkok, the homer simpson chronicles | | |  

8 comments:

On 24 April 2009 at 07:10 nalika said...

Love it :D
You can make a great book on chef's super makeover of junk food!

 
On 24 April 2009 at 21:14 kinakoJam said...

are those fish sausages?
the only thing I recognise is the crisco... looks fun though

 
On 26 April 2009 at 10:09 kinakoJam said...

aha... just saw the post on Austin's blog about this sous-vide hotdog-garnished fried potato.
I must say... the idea of hotdog juice is kinda gross to me
did the foam made from it taste nice?

 
On 28 April 2009 at 06:58 kinakoJam said...

Just remembered that some friends of mine in NZ (Dai-chan, Michi-kun and anyone who wanted to jam a la Phish) had a band called Akudeta, which means Meat Foam -or, 'the stuff that comes out of the broth/gravy', (is that right Nalika?)

 
On 28 April 2009 at 08:48 Hock said...

I didn't taste any of it. I ain't that loco.

 
On 28 April 2009 at 12:26 nalika said...

>K'jam,

灰汁(aku) is any foamy thing that comes out of edible things when boiled - can be of meat, fish, or veggies. In Japanese cuisine it's typically thought that removing the aku refines the taste of the broth - while on the other hand, macrobiotic cooking would not mind it.

Deta may just be the past tense of deru (come out, go out, get out).

When the boiled thing produces the foam, you'd say "aku ga deru/deta."

In vernacular, when somebody has a strong taste (fashion, personality, speech style, etc.), you can say "aku ga tsuyoi". (strong aku)

 
On 30 April 2009 at 16:52 Hank said...

Why did you cook the hot dogs for 73 hours? It seems excessively long. Very curious / trying to learn. Thanks!

 
On 1 May 2009 at 12:16 Hock said...

Hi Hank

Is just a piss take.......nothing to learn with bullshit 3 day 1 hour cooking times....57.03C temps etc.

But feel free to share any future sausage sous viding adventures.

That free .pdf by Doug is a good start for sous vide beginners save you having to spend money on Roca bros or TK's books.

X

H

 

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