April 6, 20205 yr 43 minutes ago, ztejas said: Yeah, you gonna deglaze that fucking pan? 6 hours ago, Dutch said: deglazed with a bit of wine
April 6, 20205 yr 11 minutes ago, Dutch said: I know. There's a bit in South Park where Randy gets addicted to watching food porn, and his wife locks the food channel so he calls a hotline and has phone "sex" talking to someone that's cooking. One of the lines has to do with him asking "Oh yeah, you gonna deglaze that pan?" https://getyarn.io/yarn-clip/442edb27-fb19-4613-b28c-6fa49173f996
April 6, 20205 yr I know. There's a bit in South Park where Randy gets addicted to watching food porn, and his wife locks the food channel so he calls a hotline and has phone "sex" talking to someone that's cooking. One of the lines has to do with him asking "Oh yeah, you gonna deglaze that pan?"https://getyarn.io/yarn-clip/442edb27-fb19-4613-b28c-6fa49173f996 Oh, yeah. Fuck yeah. Name of the episode is Creme Fraiche.
April 6, 20205 yr Popular Post Tapa will probably fuck this up & upload out of sequence.Finally got my firebox grate fixed - the stock spacing was way too wide & logs would fall through too easily.Did a mix of piggies + beef shorts & some HEB wrapped up japs.Sent from my SM-G950U1 using Tapatalk
April 6, 20205 yr 12 hours ago, Jameslaw121 said: did you do any seasoning on the pork before? taco seasoning or something? Nope. Just reheated it.
April 6, 20205 yr 1 hour ago, Landomatic said: Nope. Just reheated it. Thanks. Been trying to find uses for left over smoked meats. Have all the time in the world to smoke stuff now, but it's just the two of us (plus a six year old). Usually when I smoke something, we have a bunch of people over so left overs are pretty rare...
April 6, 20205 yr Popular Post Eggplant Parm Sliced about an inch thick, brushed with olive oil both sides, sprinkle with salt. Could have gone a little lighter on the oil. Into the 450* oven for about 12 minutes. Flip them over to reveal the nice caramel toasted side which should be the side that goes up when you serve. Started a homemade red sauce reducing about an hour earlier. Let it cook down until it gets to be a pasty consistency. Start assembling by stacking...eggplant, tomato sauce, mozzarella slice, parmesan reggiano, repeat. Would have also used some fresh basil here, but didn't have any and would have liked much better cheeses (delivery options were limited...coronavirus). Into the 550* oven for about 18 minutes. Wanted a side of spaghetti with red sauce. Didn't have any spaghetti so went with bucatini which was way too heavy a noodle for this application, but whatever. Said fuck it and went all in on the side of pasta. Would normally like this to be a very light side of spaghetti with just red sauce. But, I had some ground meat I needed to use or freeze, plus I knew there would be some leftovers and really didn't just want bucatini with red sauce, plus my kid didn't know whether she'd like the eggplant parm, so I wanted to be sure she had something with some protein in case all she ate was the pasta (she ended up eating more of the eggplant than the pasta). Anyway, for all those reasons, went with a very heavy bucatini with meat sauce which turned out great, but it wound up being pretty much two whole meals in one. Here are the finished eggplant parms fresh out of the oven... Finished way too heavy side of pasta... Here's the final product plated. Better cheese and fresh basil would have taken it to 11, but it still slammed and went...eggplant is underrated. I'm gonna be one fat fuck by the end of this coronavirus thing.
April 6, 20205 yr 13 hours ago, CenTXpony said: Heck of a back to back posts. SMU routinely goes hard in this thread. Not that I contribute anything.
April 8, 20205 yr I (we) slightly burned some sausage on the skillet tonight. Monster was supposed to be eyeballing it & he didn't catch that the water level was low. @ Least they only burned on the one side & it was edible with sauce. I'm feeling lazy tonight. Also, no pics.
April 8, 20205 yr 3 hours ago, CenTXpony said: Pastrami Lox And everything bagels that I boiled and baked Damn, looks amazing. That’s like some “Classy Jew” level shit right there.
April 8, 20205 yr 1 hour ago, Bert Orange said: Kids wanted Chick-fil-A. I mean, dude, those look close to fucking perfect.
April 8, 20205 yr Damn, looks amazing. That’s like some “Classy Jew” level shit right there.Needed some extra stuff for passover.
April 8, 20205 yr 3 hours ago, Hate said: Do you actually work at Chik Fil A? I don’t think he could afford his bourbon stash if he worked at Chikfila.
April 8, 20205 yr I (we) slightly burned some sausage on the skillet tonight. Monster was supposed to be eyeballing it & he didn't catch that the water level was low. @ Least they only burned on the one side & it was edible with sauce. I'm feeling lazy tonight. Here is the pic.FIFY
April 8, 20205 yr Nah, only one side & maybe 1/8' total width. Nice try, though. I would have figured you would use the pic of my steak from the other night. You're slipping.
April 8, 20205 yr Fired up the pit. Big batch of venison snack sticks, 2 pork butts, 3 ribs. Ribs drying out at the moment.
April 9, 20205 yr 21 hours ago, SydneyCarton said: I mean, dude, those look close to fucking perfect. Thanks. It’s really just 50/50 flour and instant pancake mix. Yes, I said pancake mix.
April 9, 20205 yr 1 hour ago, Bert Orange said: Thanks. It’s really just 50/50 flour and instant pancake mix. Yes, I said pancake mix. I got to know more, go on...you will make every dad on this site a hero if we can replicate CFA nuggets
April 9, 20205 yr On 4/2/2020 at 10:04 AM, PorscheGuy said: Wow! I tried making this recently and it did not turn out like that. Any tips or links to the recipes your followed for the sauce and the pasta would be much appreciated I can only help with the sauce but this is pretty bulletproof in my experience and is the only one I make anymore. Kenji is pretty undefeated when it comes to these kind of recipes for me. article: https://www.seriouseats.com/2016/02/spaghetti-cacio-e-pepe-roman-snack-pasta.html recipe: https://www.seriouseats.com/recipes/2016/02/spaghetti-cacio-e-pepe-recipe.html
April 9, 20205 yr On 4/4/2020 at 10:33 PM, VABuckeye said: Everything I’ve ever heard or read from a true Italian cook is the opposite. You want a lot of water in the pot so the water continues to boil when you drop the pasta. Then cook to al dente and transfer the pasta dripping with water into the pan with the sauce to finish the pasta. This helps the sauce to bond to the pasta. Kenji and Serious Eats did a pretty in depth review on this and why you don't actually need a ton - ASSUMING YOU ARE USED DRIED AND NOT FRESH PASTA https://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html here is the tl;dr version https://www.cookinglight.com/cooking-101/why-do-i-need-water-to-boil-pasta Quote Q: Why do I need tons of water to boil pasta? Kenji's A: Spoiler alert: You don't. Before my wife and I were married, I remember seeing her standing stoveside, stirring our smallest pot. Much to my horror, she was cooking pasta. Surely with such a small volume of water, the pasta was going to be ruined! Any chef knows you need at least a gallon of water per pound to cook pasta evenly and keep it from sticking to itself. A few minutes later I ate my words along with the perfectly al dente, nonsticky pasta. So I headed to the kitchen immediately for some experiments. I'd heard a large volume of water returns to a boil faster after adding pasta. So I dropped equal amounts of dry pasta side by side into a 1-quart pot of water and a 1-gallon pot of water. Guess what? The 1-quart pot returned to a boil faster than the gallon. Put simply, a small pot will heat the water more efficiently. Next theory: A large pot keeps pasta from sticking to itself. Once again, I tried the side-by-side experiment. Turns out the real stickage danger occurs during the first minute of cooking. Stir occasionally during that time frame, and it cooks up stick-free. What's more, a smaller pot requires less energy to heat, which means a lower utility bill—better for the environment, and cheaper to boot—but there's a huge advantage for the finished dish: extra-concentrated pasta cooking liquid. Whenever you toss your pasta with a sauce, add some of the pasta cooking liquid to the pan. The starchy liquid helps sauce bind to the pasta, giving it a creamier consistency and coating each piece of pasta more evenly. Using less water for the pasta yields super-starchy liquid, which means superior binding power and amazing sauce texture. It's a testament to pasta's power that my wife and I ended up getting married after all this. Though perhaps it's even more a testament to her patience.
April 9, 20205 yr 16 hours ago, Anastasis said: I think that will do. Those do not look like chef hamm's!
April 9, 20205 yr 1 hour ago, VABuckeye said: Thanks for that info. I do make most of my pasta fresh. Is there a way to make pasta not fresh?
April 9, 20205 yr When I want to make something that requires some starchy pasta water for the sauce, like cacio e pepe, I'll cook some old pasta I have in the pantry, scoop out the pasta and save it for my kids to eat later, and keep the starchy pasta water. Then I'll cook my regular noodles in the pre-starched water. That's why it's easier for restaurants to make dishes like that. They cook pasta in the same water all night long intensifying the starch concentration of the water throughout the night.
April 9, 20205 yr 11 hours ago, PorscheGuy said: I got to know more, go on...you will make every dad on this site a hero if we can replicate CFA nuggets I did 50/50 AP flour and krusteez pancake mix plus a half cup of sugar, salt and pepper. Fried until golden brown. It was amazingly close. May try to screw with the flour ratio next batch. Kids ate every nugget. They actually said they were better. I think they were being kind. But this was very good. (Egg wash of course) chick fil a sauce is just BBQ sauce and honey mustard. Edited April 10, 20205 yr by Bert Orange
April 10, 20205 yr Popular Post not so much cooked as constructed by the wife (she did make the rosemary sea salt crackers from our sourdough starter, however) and I, but still produced smiles as we two and the kiddos watch Rise of Skywalker...
April 10, 20205 yr Did you let them sit in buttermilk beforehand? I always make a mixture of buttermilk and seasoning (salt, pepper, garlic powder and cayenne) and let them sit overnight but I'm not sure if it does anything significant, just do it because that's the way I was taught
April 10, 20205 yr 1 hour ago, Kyrie Eleison said: not so much cooked as constructed by the wife (she did make the rosemary sea salt crackers from our sourdough starter, however) and I, but still produced smiles as we two and the kiddos watch Rise of Skywalker... No boudin or saltines? Fail.
April 10, 20205 yr 12 hours ago, irishtexan said: When I want to make something that requires some starchy pasta water for the sauce, like cacio e pepe, I'll cook some old pasta I have in the pantry, scoop out the pasta and save it for my kids to eat later, and keep the starchy pasta water. Then I'll cook my regular noodles in the pre-starched water. That's why it's easier for restaurants to make dishes like that. They cook pasta in the same water all night long intensifying the starch concentration of the water throughout the night. kenji did this in his cacio e pepe 'rona youtube video
April 10, 20205 yr 13 hours ago, Bert Orange said: I did 50/50 AP flour and krusteez pancake mix plus a half cup of sugar, salt and pepper. Fried until golden brown. It was amazingly close. May try to screw with the flour ratio next batch. Kids ate every nugget. They actually said they were better. I think they were being kind. But this was very good. (Egg wash of course) chick fil a sauce is just BBQ sauce and honey mustard. Any of you experts know if this would work with catfish??
April 10, 20205 yr 10 hours ago, elfenix said: kenji did this in his cacio e pepe 'rona youtube video Did not know that. I feel so validated.
April 10, 20205 yr Popular Post 9 hours ago, CenTXpony said: I know you’re not eating all of that by yourself.... Of course not. There was also pulled pork and venison snack sticks.
April 10, 20205 yr That's not a smoke "ring"; that's smoke "permeation in to every single molecule." There's not much better in life than a properly smoked spare rib, and those look steller. Bra-freaking-vo, my good man. Edited April 10, 20205 yr by Dutch
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