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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.
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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

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 

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.

Sometimes I just need a really good, yet simple, fettuccini alfredo. 

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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:45073737222_14423082d0_z.jpg

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.

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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.

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Broke in a new smoker for the TX-OU game.

Boudin stuffed pork tenderloin:
e068e13e73526133b6d3756d99b1683c.jpg
2d83f96f51de10a4eda4c981f10a4e49.jpg

Brisket:
97c510867aa806c3e88ce531fc42008e.jpg
8bd6e991c87bdb653df0eed8397f06fd.jpg

No plated pics, because lots of bourbon.

Looks fantastic. What kind of smoker did you get?

A lightly used Klose an unnamed poster on here didn’t use enough.

42535100_245963832709698_522492508173729

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).

45 minutes ago, Sheep Have Wool said:

42535100_245963832709698_522492508173729

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. 

Chicken parm. Red sauce was made in the instant pot using serious eats recipe. 

20181014-172217.jpg

Chicken parm. Red sauce was made in the instant pot using serious eats recipe. 
20181014-172217.jpg

Looks great


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On 10/9/2018 at 7:49 AM, ERhine said:

97c510867aa806c3e88ce531fc42008e.jpg

Post that shit to the All Things Brisket thread ... so I can rep it twice.

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

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?

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)?

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 by Dutch

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.  

 

F03-A2-C37-FC50-4218-96-F1-6359-D81430-A

76-A2719-C-FB5-A-46-F1-9-BE4-97-D5-ADD66

 

Edited by Anastasis

Coconut milk/cream make any chicken fucking great. 

Tip of the hat your way, sir

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 by Anastasis

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4 hours ago, luke duke said:

#hipsterbowl

 

You can #hipsterbowl this motherfucking fried egg on the bowl of leftover chili I had for lunch.

EF856-B78-6-E13-40-B5-90-FF-2-CB0-DB9301

 

 

45 minutes ago, irishtexan said:

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Did a little red curry shrimp

That is beautiful. 

More beautiful without the broccoli.

1 minute ago, ERhine said:

More beautiful without the broccoli.

I like broccoli.

 

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May need to make that red curry shrimp (or with chicken) this week. 

Cooking on the fire pit last week.

 

AD718056-53-E0-441-D-9724-79-ED26148310.
 

Edited by Archer

On 10/9/2018 at 8:49 AM, ERhine said:

Broke in a new smoker for the TX-OU game.

Boudin stuffed pork tenderloin:
e068e13e73526133b6d3756d99b1683c.jpg
2d83f96f51de10a4eda4c981f10a4e49.jpg

Brisket:
97c510867aa806c3e88ce531fc42008e.jpg
8bd6e991c87bdb653df0eed8397f06fd.jpg

No plated pics, because lots of bourbon.

Damn,  that looks incredible!

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.ea579923d7e337b5fe989b28c53aacd5.jpg


Sent from my iPad using Tapatalk

d78f4071c0847117b3a9801706a77978.jpg

Dinner was good. Waiting on desert now.

I want to be dinner guest at your house!

23a7e5a87c2c28301f9267915f45bbed.jpg
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.

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.ea579923d7e337b5fe989b28c53aacd5.jpg


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A CINNAMON Babka?

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