October 1, 20187 yr Before baking them did you dunk them in a hot food grade lye solution? They don't look as shiny and dark as is typical. Baking soda bath per Alton Brown recipe. The 2nd pan I left in oven a bit longer and they were darker.
October 1, 20187 yr 3 minutes ago, PantsTent said: Baking soda bath per Alton Brown recipe. The 2nd pan I left in oven a bit longer and they were darker. I've never tried it with baking soda. I bought food grade lye online and it gives you that ultra smooth texture and it gets dark brown very quickly. Everyone says to be careful with the lye, but I haven't had any issues. I just neutralize it with some white vinegar and pour it down the kitchen sink with the water running. I bought this recipe book and it has some great recipes: https://www.amazon.com/Pretzel-Making-Home-Andrea-Slonecker/dp/1452109648
October 2, 20187 yr 22 hours ago, PantsTent said: Baking soda bath per Alton Brown recipe. The 2nd pan I left in oven a bit longer and they were darker. Recipe for the pretzels? Looks delicious
October 2, 20187 yr 22 hours ago, HouTex said: I've never tried it with baking soda. I bought food grade lye online and it gives you that ultra smooth texture and it gets dark brown very quickly. Everyone says to be careful with the lye, but I haven't had any issues. I just neutralize it with some white vinegar and pour it down the kitchen sink with the water running. I bought this recipe book and it has some great recipes: https://www.amazon.com/Pretzel-Making-Home-Andrea-Slonecker/dp/1452109648 mix it with chlorine and unclog your shower.
October 2, 20187 yr Recipe for the pretzels? Looks delicious https://altonbrown.com/homemade-soft-pretzels-recipe/
October 5, 20187 yr This hot Hatch green chile cheeseburger might give me a hard time tomorrow morning, but it has nothing on what Texas is gonna do to sooner ass tomorrow: Did this one a little differently. Roasted and chopped hot Hatch green chiles, sharp ceddar, 80/20, Fiesta brand chipotle hamburger seasoning, and egg as a binder. Melted sharp white cheddar on top. Buttered buns. Really hit the spot.
October 8, 20187 yr The German food from @Brisketexan and @PantsTent inspired me to see if I could fix my rinder rouladen recipe, and I was super pleased with the results. For those sadly impoverished souls who might not be familiar, it's basically a pickle wrapped in bacon wrapped in mustard slathered meat that gets braised, then served with brown gravy. It tastes like pot roast, but if pot roast was more deliciously complex and tasted better. Also there's pickle, which is completely non-optional. Removing it is like putting beans in chili.
October 9, 20187 yr Popular Post Broke in a new smoker for the TX-OU game. Boudin stuffed pork tenderloin:Brisket:No plated pics, because lots of bourbon.
October 10, 20187 yr Sous vide chuck roast with an herb crust and au jus, honey-glazed carrots, and a salad (and a shitty Instagram filter). Despite the questionable photography choices, this was really, really good. There's a great recipe from Chefsteps that I used. I've made sous vide chuck roasts before, but trimming it up and reassembling it made a huge difference to the final product: it was absolutely prime rib-like in taste and texture. Their idea of using the juices from the bag to make an au jus was also a great one, and I'll probably continue to use it when I make pan sauces in the future (and might save it to freeze).
October 10, 20187 yr 45 minutes ago, Sheep Have Wool said: Sous vide chuck roast with an herb crust and au jus, honey-glazed carrots, and a salad (and a shitty Instagram filter). Despite the questionable photography choices, this was really, really good. There's a great recipe from Chefsteps that I used. I've made sous vide chuck roasts before, but trimming it up and reassembling it made a huge difference to the final product: it was absolutely prime rib-like in taste and texture. Their idea of using the juices from the bag to make an au jus was also a great one, and I'll probably continue to use it when I make pan sauces in the future (and might save it to freeze). pos rep when i recharge my e peen.
October 15, 20187 yr Chicken parm. Red sauce was made in the instant pot using serious eats recipe. Looks greatSent from my iPhone using Tapatalk
October 15, 20187 yr On 10/9/2018 at 7:49 AM, ERhine said: Post that shit to the All Things Brisket thread ... so I can rep it twice.
October 17, 20187 yr 20 hours ago, Spur08 said: Why does imgur suck so bad? no shit. i used photobucket for a long time because its what i was familiar with and it worked (cue up the comments, I know, i'm old), but then i saw that they started imposing watermarks on posted photos, so i switched over to imugr, and it sucks worse. anyone got any reccs for an easy hosting site for food pron pics? i'm sure there is a discussion about that elsewhere, but thought i'd ask here anyway
October 17, 20187 yr Here's what I do, and it seems to work every time... 1. Take photo of food with iPhone camera. 2. Open Tapa. 3. Find thread in which to place food pron. 4. Click on the "+" when replying, and then the "picture" symbol. 5. Find desired pron in photo library 6. Select "Best." 7. Profit?
October 17, 20187 yr Just now, Dutch said: Here's what I do, and it seems to work every time... 1. Take photo of food with iPhone camera. 2. Open Tapa. 3. Find thread in which to place food pron. 4. Click on the "+" when replying, and then the "picture" symbol. 5. Find desired pron in photo library 6. Select "Best." 7. Profit? does tapa scrub the metadata (e.g., gps data)?
October 17, 20187 yr Not sure, but I have “Location Services” disabled for my Camera. I was read somewhere that doing so removes the gps tag from photos... Edited October 17, 20187 yr by Dutch
October 18, 20187 yr Chicken thighs, some tandori masala seasoning, onions, garlic, sweet potato greens. Added a bit of some coconut creamer or some shit my wife uses in her coffee to the broth at the end. Edited October 18, 20187 yr by Anastasis
October 18, 20187 yr 34 minutes ago, Brisketexan said: You made fucking pumpkin spice coffee creamer chicken, didn’t you? lol no. coconut milk or some shit. eta: I did a small side sample before I added it to the actual dish. Edited October 18, 20187 yr by Anastasis
October 18, 20187 yr 1 hour ago, Brisketexan said: You made fucking pumpkin spice coffee creamer chicken, didn’t you? https://www.thedailymeal.com/eat/buffalo-wild-wings-pumpkin-spice-chicken-wings/101718
October 18, 20187 yr Popular Post 4 hours ago, luke duke said: #hipsterbowl You can #hipsterbowl this motherfucking fried egg on the bowl of leftover chili I had for lunch.
October 19, 20187 yr 45 minutes ago, irishtexan said: Did a little red curry shrimp That is beautiful.
October 19, 20187 yr 1 minute ago, ERhine said: More beautiful without the broccoli. I like broccoli.
October 21, 20187 yr On 10/9/2018 at 8:49 AM, ERhine said: Broke in a new smoker for the TX-OU game. Boudin stuffed pork tenderloin: Brisket: No plated pics, because lots of bourbon. Damn, that looks incredible!
October 21, 20187 yr Baked a couple Babka’s today, I like all kind of cooking and baking but I have never done a Babka before, they turned out pretty damn good.Sent from my iPad using Tapatalk
October 21, 20187 yr Surf and turf. Did a little Yukon gold cauliflower purée with toasted pine nuts and fried capers. Steak is just a ribeye with a blue cheese cream reduction. Also had a baked potato and some shitty wine.
October 21, 20187 yr Baked a couple Babka’s today, I like all kind of cooking and baking but I have never done a Babka before, they turned out pretty damn good.Sent from my iPad using Tapatalk A CINNAMON Babka?
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