Results 4,226 to 4,250 of 7597
Thread: Watcha cookin'?
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10-16-2020, 07:14 PM #4226
^Those are about the handsomenest b-sprouts I’ve ever seen. Nice tune selection too, I never heard that version.
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10-16-2020, 07:17 PM #4227
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10-16-2020, 07:23 PM #4228
yeah thanks guys for all the heart recipes. i honestly am leaning towards jerky, but now i just need to get my hands on more heart to try both Anticuchos and grilled heart.
@cruiser - i love brussels, those look great! if you shop at trader joe's every fall they carry brussels on the stalk, which make for a beautiful presentation. highly recommend it!
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10-16-2020, 09:31 PM #4229
Does anyone render pork fat? I have some ribs that would produce a 1/2 cup.
Usually just use bacon fat but started to wonder if here’s nitrates in it?
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10-17-2020, 11:28 AM #4230
So I picked up a half-price packer brisket at the resto supply the other day. It was labeled 'corned beef'. I asked the dude there if it was already brined and he said no, same as a regular brisket just slightly more trimmed and with a spice packet enclosed, hence the labelling.
Smoked up the point half yesterday. When I cut it open it became clear (color) that it had indeed been brined, and what we ended up with was essentially pastrami. It did not suck.
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10-17-2020, 01:21 PM #4231Registered User
- Join Date
- Jun 2020
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- Tremontaine
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- 124
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10-17-2020, 01:40 PM #4232
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10-19-2020, 08:37 PM #4233
Mallard from last year udon Gochujang stir fry. I’m getting comfortable enough with asian to be able to make a damned good(maybe not authentic) stir fry sauce constantly.
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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10-19-2020, 08:49 PM #4234
That's hot! Are you using a thickener in that sauce? Or just reducing and letting it be thin like soy sauce?
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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10-19-2020, 09:22 PM #4235
I wish I had thickened it up a bit, but no complaints on flavor.
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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10-20-2020, 09:24 AM #4236
Who’s got a good apple crisp recipe?
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10-20-2020, 09:44 AM #4237
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10-20-2020, 10:08 AM #4238
Yes, there's nitrates in it. That's not really a big deal: https://www.healthline.com/nutrition...ul#bottom-line
The main problem with using bacon fat is that you don't always want the smokey flavor it has. Neutral lard is a lot more versatile. Rendering fat is super easy, use the wet method.
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10-20-2020, 10:23 AM #4239
Interesting, thanks guys
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10-20-2020, 10:24 AM #4240
My mom used to render lard from our pigs when I was a kid. I remember something about having to be very sure it was pure and clean. Something about temperature. She was using it for pies and other pastries. So the drippings from a piece of meat don't seem up to that. But for use in general cooking, maybe?
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10-20-2020, 10:24 AM #4241
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10-20-2020, 10:25 AM #4242
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10-20-2020, 12:26 PM #4243
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10-20-2020, 02:03 PM #4244"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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10-20-2020, 02:58 PM #4245
youtube link - https://www.youtube.com/watch?v=W6BHiiuyXCs
If you hate recipes by video as much as I do let me know, I'll find the cookbook and take a picture of the recipe.
Some tweaks to consider. The recipe as-is is good, but real lovers of beef and or stew might find the filling a touch bland so find inspiration from your favourite stew and maybe modify the filling a bit. Next time I make this I'll use a combo of stewing beef and something with a bit more fat. Definitely use a baller quality cheddar cheese, and be liberal with it. Any home made beef stock in the freezer? This is the time to use some.
Also choose your puff pastry wisely. I usually can find a pretty good store bought kind but lately haven't seen it around so I ended up using a large grocery chains branded puff pastry and it kinda sucked - tasted great and was flaky right out of the oven but as soon as it started to cool the texture changed and the crust was just a chewy mess.
Also this is the first time a made the full size single pie. You can imagine how messy this gets when you cut it to serve it so I usually make individual pies with smaller ramekin bowls.
Enjoy.
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10-20-2020, 03:08 PM #4246
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10-20-2020, 03:36 PM #4247
^ Needlessly snarky try hard 'reaction video' that demonstrates (gasp) different people have different approaches to cooking. Are we supposed to be surprise a Brit isn't cooking authentic Chinese?
(although I agree on his points about olive oil)
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10-20-2020, 03:54 PM #4248
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10-20-2020, 03:56 PM #4249
Oh come on. Jamie Oliver is great but he fucked that dish right up.
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10-20-2020, 04:01 PM #4250
jamies gota following.....
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