Welcome!

**Michael_in_TX** · October 17, 2023, 06:13 PM

My grocery store is no longer carrying my go-to brand of dried noodles, so I've been experimenting with other types. I'm not a big fan of large noodles (for Italian, angel hair is as big as I like to go), so I've been trying to find something like that.

A noodle type that I've seen on some Youtube channels are glass noodles. These noodles are made from mung bean sprouts plus a little potato starch.

They are very interesting as they are nearly transparent. Moreover, when rehydrated they take on a distinct glassy appearance and are quite elastic. Here's what they look like in their dried form.

In their dried form they are almost brittle. You 'cook' them by not boiling them, but rather just soaking them in lukewarm water for five or so minutes.

After a few minutes they become pliable and then, using scissors, you cut them in half or thirds. They are prone to clumping, however, so keep them submerged until ready to use. Also, when adding them to a pan, you don't want them in there very long. You want them in there just long enough to heat up and absorb the sauce, else they will start to clump.

I did my typical salmon stir-fry with them tonight.

I wish I had a better photo of the finished noodles as you can barely see them as they are, well, translucent, but you can see they sucked up that sauce.

These were good. It is a different texture than what I am used to. The elasticity is unusual, but they are not overly chewy. (You do want to cut them up before you use them. Biting-through is not the easiest thing.) I do like the thinness/fineness of them.

I intend to experiment more. They are dirt cheap....I got a pack of eight for $4.

I also learned that in Thailand these are "diet noodles" as they have significantly less calories than regular flour- or egg-based noodles.

**RichieB** · October 17, 2023, 07:37 PM

I've done and shared this before. But man this was good. An Italian. Boars Head Charcuterie with uncured genoa, prosciutto and uncured sopressata. The sub roll painted with italian dressing. Green pepper, onion, pepperocini and a slice of VT. white cheddar. I didn't have provolone. No problem. A side of tortellini salad.

**stlgrillin27** · October 18, 2023, 09:47 AM

Some of my latest this week. Found a great seafood market nearby. Meal prepped with some grilled salmon and peppers/onions on the Weber. Same with Swordfish and topped with a garlic basil burst cherry tomato sauce.

Also discovered an authentic Mexico Supermercado and bought a couple pounds of some of their own marinated chicken for fajitas prepared on the griddle.

Another is my first double bacon cheeseburger on the Blackstone.

Coming up rest of the week is crawfish étouffée, Meathead’s huli-huli chicken, and a reverse seared ribeye with garlic-butter rosemary sauce.

Attached Files

**TWBarbecue** · October 18, 2023, 09:49 AM

Smoked Beef Short Rib Ragu!

If you’ve never made Beef Short Rib Ragu then you are missing out! One of the best tasting dishes with deep, rich flavor. CRAZY DELICIOUS!

Seasoned then smoked the ribs low at 185°F for about 1 1/2 hrs to get some smoke on them first before pan searing. Sautéed up some carrots, onions, celery, mushrooms and garlic in some of residual beef fat before adding in tomato paste, parsley & thyme. Cooked for about a minute then added a 28oz can of whole tomatoes (hand crushed), about 1/2 bottle of red wine and about 2 cups of beef broth, adding the ribs to the mixture. Threw in a splash of soy sauce (optional) and a Parmesan cheese rind while it braised in a Dutch oven at 300°F for 2 hrs (covered). Cracked open the lid about an inch and cooked for an additional hour to help reduce the sauce a bit. Shredded ribs and placed back into the sauce mixing it up. Added pasta water as desired for the consistency desired. Placed over Pappardelle pasta.

Attached Files

**Elton's BBQ** · October 18, 2023, 10:02 AM

Wings... and applewood

**ofelles** · October 18, 2023, 10:28 AM

Grilled up a Tri tip and a New York a few days ago with the intent to use the leftovers in chilli.

Would it help the Texans if I changed the "i" to a "y" CHILLY!

**SammyJ** · October 18, 2023, 11:38 AM

We buy Sub Primal cuts and have them sliced.

Strip steaks 1.2 pound, Beef Chuck steaks 1.1 pound

**Michael_in_TX** · October 18, 2023, 01:42 PM

I give you unintentional Thai Shrimp Soup.

I recently ran across a Thai dish that is basically shrimp, glass noodles, and stirfry sauce, so I decided to try to recreate it. I made several errors along the way, but everything turned out fantastic!

One thing that turned out stupidly good is that I (finally) used Kenji's shrimp brine. This makes a huge difference in the texture of the finished shrimp! It is very simple. As he details in his book The Wok, for up to 2 lbs of shrimp, you add 10 g of baking soda and 12.5 g of Morton Kosher Salt to 500 g of water. Add the frozen shrimp directly to the brine; it will defrost and brine at the same time.

Here are mine getting happy.

After brining and drying, I cooked the shrimp in a little avocado oil.

Once they were done (about 90 second a side), I added some glass noodles that had been soaking for about 10 minutes. I then added all of my sauce, which was: 2 tbl soy sauce, 2 tbl oyster sauce, 1 tsp sesame oil, 2 tsp sugar, and 1/4 cup chicken stock.

I mixed everything together until the sauce was simmering and plated it up.

It wasn't supposed to be a soup. I used way too much sauce and not enough glass noodles. Still, it was a wonderfully delicious unexpected soup!

The shrimp turned out perfect. Kenji's brining method gets you that al-dente snap, like a sausage casing texture that is perfect. Moreover, the chewy nature of the glass noodles provided a wonderful contrast to the snappy shrimp.

Definitely going to make this again, clearly with some tweaks to make it more of a noodle dish than a soup.

**DTro** · October 18, 2023, 03:06 PM

Some clams with garlic, butter, wine, and parsley were served before the ribeyes got a reverse sear. I had the smoker, the fire pit, and the kettle all fired up for the chilly evening temps.

**Finster** · October 18, 2023, 05:18 PM

Honey garlic teriyaki pork tenderloin with a side of salt potatoes and steamed broccoli(not pictured)

**Andrrr** · October 18, 2023, 05:34 PM

Loaded baked potato soup. Man I love this stuff and it got me all excited for soup season.

**58limited** · October 18, 2023, 06:36 PM

Since I made a lot of fresh red Hatch enchilada sauce I decided to make stacked enchiladas. Dayam! These are good:

Homemade chorizo

Monterey Jack is nicely browned under the broiler. Three corn tortillas used = two layers. Plenty for an evening meal.

Crowned with a locally sourced yard egg

**barelfly** · October 18, 2023, 07:52 PM

This attempt at ramen….meh…the plating is blah and I didn’t have much of anything to load up the bowl with. But….I’ve been searching for some recipes that bring out the essence of the ramen broth but don’t take days to do it. And since I was on my own for dinner tonight I thought why not try a quick ramen based on what I’ve read in recipes….

So I call this the 15 minute ramen! Got all this done in the time it took the soft boiled egg to cook and then cool in ice water. the broth, comes from chicken base and miso and tare is pretty much the same, just a scaled down recipe.

overall, not bad for a quick ramen! Served with the grilled chicken I made last night, the soft boiled egg and chile crisp! Now to do the real thing that includes chashu!

**troymeister** · October 19, 2023, 05:06 AM

I was dining solo last night. So I had some Homemade Pork Ragú in the freezer along with some Gnocchi's from the Italian Deli on the Nort West Side of da City....Dey got some good delis and udder stuff over by dere. (bad attempt at writing in a Chicago accent)

**DraigBlackWolf** · October 19, 2023, 08:30 AM

Made the Bacon! Followed Meathead's process and smoked over some cherry wood. Had a 6lb slab and cut into three chunks. Absolutely love it. Have to say doing this on a pit smoker on a windy day is a challenge. I will probably invest in a smoker unit for mass production.

Attached Files