|
My fiancée had to work today, so as a project, I pulled a pork.  Never done it before, I asked a couple questions in the General Questions thread. I don't cook a lot of pork in general, but I love pulled pork. This was a bone-in Boston butt, a little over 7 pounds, and yielded a scant 12 cups of meat. I portioned it off into 2-cup portions (meals for two) in Tupperwares and froze half of them.
|
#
?
Nov 28, 2015 23:01
|
|
|
|
| # ? Jun 10, 2024 16:24 |
|
|
Looks pretty good! Do you sauce, or do you like your pork straight up? I'm fond of spreading the shreds out and broiling them until all the tips are black and crispy, tossing it with a little south carolina style mustard sauce, preferably eating it with cornbread
|
|
#
?
Nov 29, 2015 03:25
|
|
|
Brawnfire posted:Looks pretty good! Do you sauce, or do you like your pork straight up? Thanks! I will be saucing a lot of it, but I've just stored it unsauced for versatility. That way I can put it in other stuff instead if I want to, like tacos or whatever.
|
|
#
?
Nov 29, 2015 17:19
|
|
|
 Thanksgiving dinner, which was way overkill as it was just me and my wife. The long casserole dish is broccoli casserole (the low-rent version I grew up with and still love), we did rutabaga in lieu of mashed potatoes, cranberry sauce (both homemade and the jellied kind, for which I maintain a fondness), pearl onions, bacon-wrapped jalapeno poppers, fresh baked bread, and turkey. All in all it was a great success, we timed everything pretty much perfectly, and had a shitload of leftovers to work through so we froze a bunch. Fat and happy.
|
|
#
?
Nov 30, 2015 16:32
|
|
|
 Ribeye steak Red tater + onion + bell pepper Chimichurri I started off making the drizzle look nice but then it... plopped.
|
|
#
?
Nov 30, 2015 17:11
|
|
|
Brawnfire posted:
Why is it so....green? Mine always looks like pesto.
|
|
#
?
Nov 30, 2015 17:30
|
|
|
ColHannibal posted:Why is it so....green? Mine always looks like pesto. I think it may have had a bit of air in it, I had some the next day and it was a lot darker, like pesto. I didn't have my good food processor, I was using a kinda bullshit one and took a while to get it all a consistent texture. However, it was kind of awesome, so everything turned out. VelociBacon posted:Another ribeye. Potatoes tossed in garlic butter and diced rosemary/lemongrass. Cast iron supremacy! HELL YEAH, BRUHH Brawnfire fucked around with this message at 17:53 on Nov 30, 2015 |
|
#
?
Nov 30, 2015 17:36
|
|
|
Another ribeye. Potatoes tossed in garlic butter and diced rosemary/lemongrass. Cast iron supremacy!
|
|
#
?
Nov 30, 2015 17:49
|
|
|
It's cold and rainy and windy in the Netherlands and after biking around in that mess it feels so good to eat some snert: Cooked in the traditional manner, with pork shoulder, celery root and leaves, carrots, leek, onions, potatoes, a bay leaf, smoked sausage (rookworst), and some salt and pepper. Thick enough for the spoon to stand in. Some rye bread, mustard, and smoked ham on the side. Everything in goblets. Simple but so good. Edit: Forgot to mention that it's mostly split peas. twoday fucked around with this message at 19:39 on Nov 30, 2015 |
|
#
?
Nov 30, 2015 19:29
|
|
|
VelociBacon posted:Another ribeye. Potatoes tossed in garlic butter and diced rosemary/lemongrass. Cast iron supremacy! ^^^niiice, I would've liked the potatoes with my meat as well because we had some sort of gnocchi concoction (baked gnocchi, pork, assorted mushrooms, grated cheese, basil)....great, but we decided potatoes are greaterestestest. Oh, we also had a gigantic and lovely piece of entrecote (I'm not much of a meat-eater, so I had a small portion, pictured in the picture)  twoday posted:It's cold and rainy and windy in the Netherlands and after biking around in that mess it feels so good to eat some snert: other than that: yummmm!!! (btw, excellent beer choice, sir) paraquat fucked around with this message at 19:36 on Nov 30, 2015 |
|
#
?
Nov 30, 2015 19:30
|
|
|
twoday posted:It's cold and rainy and windy in the Netherlands and after biking around in that mess it feels so good to eat some snert: As I sit here with my meager peanut butter toast and tea for lunch because I'm broke, I'm imagining eating this photo instead. Good Vishnu that looks so yummy on this cold and rainy day.
|
|
#
?
Nov 30, 2015 19:35
|
|
|
paraquat posted:^^^niiice, I would've liked the potatoes with my meat as well It's a Frisian saying, I think. "It's not true snert unless the spoon is standing." psychokitty posted:As I sit here with my meager peanut butter toast and tea for lunch because I'm broke, I'm imagining eating this photo instead. Good Vishnu that looks so yummy on this cold and rainy day. The peas have some crazy insulative properties that keep the whole thing piping hot the whole time it's in front of you. Tiny spoonful, blow on it for 30 seconds, repeat. twoday fucked around with this message at 19:41 on Nov 30, 2015 |
|
#
?
Nov 30, 2015 19:37
|
|
|
twoday posted:That steak looks perfect, how'd you cook it? The meat didn't see the fridge for half a day, and was liberally salted and peppered. Then a searing hot pan, loads of butter and oil (at least half an inch when molten), limited baking time and giving it long enough of a rest (also, the meat was two thumbs thick at least, that helped a lot....buying at the market where you can tell the butcher what you want beats buying prepackaged meat at AH. It keeps surprising me that the prices are the same, I just need to find the time to go to the market). And yes, I didn't know it was a Frisian saying, but I DO know the spoon needs to stand up straight! :-D paraquat fucked around with this message at 19:45 on Nov 30, 2015 |
|
#
?
Nov 30, 2015 19:42
|
|
|
haha ik wist niet dat je nederlands was. Inderdaad. Misschien is het fries, maar misschien denk ik over Sneek en Snits, en niet snert. Having a good butcher is great, if you can. In Amsterdam most butchers are Muslim, and so I usually go to the Polish grocery store if I want very specific cuts of pork. But the lamb game is good, and I like to buy a solid leg when I have 10+ people to feed. It costs about the same, by weight, as chicken in the grocery store. The beef is around the same, which is crazy, but you really have to get to know the butchers and their suppliers, and who has steak-grade beef and who has something that needs to stew for hours. Horse is always a safe bet, because few people sell it and the one who do appreciate it, and get good horsemeat. But then again, I've never had bad horse meat. Sorry for Dutching up the thread. Here is a horse salad I made a while back: 
twoday fucked around with this message at 20:33 on Nov 30, 2015 |
|
#
?
Nov 30, 2015 20:25
|
|
|
twoday posted:haha ik wist niet dat je nederlands was. Inderdaad. Misschien is het fries, maar misschien denk ik over Sneek en Snits, en niet snert. That looks great!! And even though the butchers around me are predominanly Muslim as well and I have the greatest old horsemeat butcher around the corner, I do not live in Amsterdam (Utrecht here! ;-)). The entrecote in the picture above was bought because it looked so great. We actually decided to go and get some nice horsemeat earlier that day (somehow we rarely do, I guess it's because i don't walk past the store on a daily basis or something), but the market came first. The halal butchers are another story...excellent lamb indeed, but their cow-cuts are somehow way different from the usual Dutch stuff. I like the stew meat, as it takes less time and is a lot softer/tastier usually (although it falls apart completely). Oh, and goat, I should get some of that again when I have the time for a long stew. Anyway...snert, thanks for the reminder, it's about time I make some of that myself!
|
|
#
?
Nov 30, 2015 21:31
|
|
|
paraquat posted:That looks great!! And even though the butchers around me are predominanly Muslim as well and I have the greatest old horsemeat butcher around the corner, I do not live in Amsterdam (Utrecht here! ;-)). Here in Amsterdam there was a funny legal case recently. The police got a tip and raided a butcher in Osdorp, and found 900 grams of hash and bullets in the back. They arrested him for being a dealer, and his defense was that it was all for personal consumption because he smokes ~14 joints a day while working. I guess it's technically legal to be high as gently caress at work if you're your own boss? But also not super clever to tell authorities that you usually handle giant knives and bonesaws while totally stoned. Anyway, a few days later the shop burnt down.
|
|
#
?
Nov 30, 2015 23:52
|
|
|
Brawnfire posted:I think it may have had a bit of air in it, I had some the next day and it was a lot darker, like pesto. Cool, just making sure you did not add something like cream to it.
|
|
#
?
Dec 1, 2015 05:39
|
|
|
ColHannibal posted:Cool, just making sure you did not add something like cream to it. Sour cream chimichurri? twoday posted:haha ik wist niet dat je nederlands was. Inderdaad. Misschien is het fries, maar misschien denk ik over Sneek en Snits, en niet snert. Horse always looks really delicious to me, although is it always prepared incredibly rare like that, or can you get it more cooked?
|
|
#
?
Dec 1, 2015 06:01
|
|
Brawnfire posted:
nay
|
|
|
#
?
Dec 1, 2015 16:17
|
|
|
Hay, a denial right out of the gate, that sucks; it was my mane uncertainty about hoofing it over the butcher to see if I could wrangle some. I'm still on track to try it, I just need to stop stallion.
|
|
#
?
Dec 1, 2015 16:26
|
|
|
Brawnfire posted:Hay, a denial right out of the gate, that sucks; it was my mane uncertainty about hoofing it over the butcher to see if I could wrangle some. ... good god, stop horsing around. You'd think it would be a massive hurdle to get some. Anyway, for myself tonight:  Venison sausage, pan-fried potato with garlic and paprika seasoning, broccoli, green beans, and a mustard and Laphroig sauce.
|
|
#
?
Dec 6, 2015 18:47
|
|
|
Anytime I have had deep-dish pizza on Calgary it has been a disgusting grease-brick with cardboard crust, so I made my own.
|
|
#
?
Dec 7, 2015 08:19
|
|
|
Olpainless posted:... good god, stop horsing around. You'd think it would be a massive hurdle to get some. Thank God my phone is waterproof since I just drooled on the screen
|
|
#
?
Dec 7, 2015 08:51
|
|
|
Brawnfire posted:
How much do those grill presses weigh
|
|
#
?
Dec 7, 2015 09:28
|
|
|
Steve Yun posted:How much do those grill presses weigh Why, you wanna know if you can do kettlebell exercises with em?
|
|
#
?
Dec 7, 2015 16:09
|
|
|
Steve Yun posted:How much do those grill presses weigh Somewhere around five pounds apiece. I can give you more exact weights later when I have access to my scale, but they're a hearty chunk of cast iron. I actually have a huge craving to buy more and different shapes of them, and have to fight it daily. They're incredible in use:cost ratio
|
|
#
?
Dec 7, 2015 16:23
|
|
|
Olpainless posted:... good god, stop horsing around. You'd think it would be a massive hurdle to get some. Oh man, that looks amazing. How did the sauce turn out? I'd never dare to use a smokey whiskey in cooking. Recipe?
|
|
#
?
Dec 7, 2015 17:31
|
|
|
 slightly overdone eye of round, asparagus and mashed potatoes with a red wine pan sauce
|
|
#
?
Dec 8, 2015 04:57
|
|
|
Dr. Klas posted:Oh man, that looks amazing. How did the sauce turn out? I'd never dare to use a smokey whiskey in cooking. Recipe? The sauce was quite savoury and pungent - the smokiness helps quite a bit. Was a spur of the moment tryout - heated up some stock (beef in this case, though venison would be ideal), added a heaping teaspoon of dijon mustard and mixed. Crushed a half teaspoon of black peppercorns, and a teaspoon each of black and brown mustard seeds, half a teaspoon of mustard powder, mixed those with cold water to develop. Add those to the sauce, with a pinch of cayenne pepper. Poured about 20ml whisky, lit to remove the alcohol, added to sauce. Strained the solids out, and reduced slowly, seasoning to finish.
|
|
#
?
Dec 8, 2015 11:34
|
|
|
Way late on this... I wanted to try making a tasting menu for Thanksgiving this year instead of doing everything family style. Overall it turned out pretty well and was fun to plan although pretty nerve-wracking at times. It was only for 3 people so that helped keep it from being too overwhelming. Deviled Egg with Serrano Chilies and Crispy Shallots  Carrot and Ginger Soup with Harissa and Pine Nuts  Steamed Buns with Roasted Turkey Thigh, Cucumber, Scallion, and Pickled Mustard Seed  Cranberry-Vanilla Bean Sorbet  Sous-Vide Turkey Breast with Five Spice, Sichuan Green Beans, Tricolor Potato Chips  Sambal Oelek Caramel Corn  Momofuku Apple Pie, Miso Butterscotch, Sour Cream Ice Cream
|
|
#
?
Dec 8, 2015 18:56
|
|
|
kittenmittons posted:Way late on this... I wanted to try making a tasting menu for Thanksgiving this year instead of doing everything family style. Overall it turned out pretty well and was fun to plan although pretty nerve-wracking at times. It was only for 3 people so that helped keep it from being too overwhelming. All of this looks incredible. How do I become friends with people who do this?
|
|
#
?
Dec 8, 2015 18:58
|
|
|
I was craving a steak so...   Prime NY strip with a twice baked sweet potato. I have been doing sous vide steaks for awhile so it felt good switching it up a bit. Random Hero fucked around with this message at 20:08 on Dec 8, 2015 |
|
#
?
Dec 8, 2015 19:53
|
|
|
cyberia posted:I made dumplings Dumplings are some sort of cheat code. ABACABB of the food world.
|
|
#
?
Dec 8, 2015 20:35
|
|
|
Random Hero posted:Prime NY strip with a twice baked sweet potato. I have been doing sous vide steaks for awhile so it felt good switching it up a bit. How do you find the steak sous vide vs in the pan? I haven't tried sous vide yet.
|
|
#
?
Dec 8, 2015 20:38
|
|
|
VelociBacon posted:How do you find the steak sous vide vs in the pan? I haven't tried sous vide yet. There are pros and cons to both approaches. Sous Vide Benefits: Foolproof Great for cooking multiple steaks and controlling quality Can make cheaper cuts just as tender as the more expensive varieties Pan Benefits Better crust = more flavor Quicker - minutes vs hours Basically, I prefer pan if I am working with a nice, prime or better cut and it's only 1 or 2 steaks. Anything else, I still really like sous vide for the convenience.
|
|
#
?
Dec 8, 2015 20:58
|
|
|
Random Hero posted:There are pros and cons to both approaches. What about doing the whole thing in the pan results in a better crust? If anything I've found the opposite since I can get the pan gently caress-off hot since the sous vide steak just has to barely touch it.
|
|
#
?
Dec 8, 2015 21:54
|
|
|
I would have thought the added time that you have for the fat (endogenous to the steak as well as added butter) to sear into the protein would improve matters.
|
|
#
?
Dec 8, 2015 23:11
|
|
|
novamute posted:What about doing the whole thing in the pan results in a better crust? If anything I've found the opposite since I can get the pan gently caress-off hot since the sous vide steak just has to barely touch it. It might not necessarily create a "crunchier" crust, but I find that the flavor of the crust is better developed given more time in the pan. I did that steak over medium heat in a little but of oil so the steak had a good 4-5 minutes per side to crisp up. Also, spooning the butter, oil, garlic and thyme over the steak for the last few minutes adds a ton of flavor.
|
|
#
?
Dec 9, 2015 16:27
|
|
|
Made lutefisk for first time in my life, and ate it for the first time since I was...eight? Ten? I hated it with a passion as a child. Slimy, bony wobble fish.  With a little more careful preparation it was quite edible. In fact, even appetizing. Still a giant "meh". Fish has a very faint egg-like aroma, little else. A pleasant, sponge-like texture. And that's about it. All in all rather boring. Rockfish (salted whitefish dried on rocks) is a lot better. Still fun to have tried it. Some people go real overboard on the fixin's. I just went for almond potatoes, green pea purée, diced browned bacon and drippings, and lefse. And a bit of hot mustard of course.
|
|
#
?
Dec 15, 2015 22:06
|
|
|
|
| # ? Jun 10, 2024 16:24 |
|
|
Force de Fappe posted:Made lutefisk for first time in my life, and ate it for the first time since I was...eight? Ten? I hated it with a passion as a child. Slimy, bony wobble fish. Fy faen at du gadd å lage det. Var det fra skrætsj eller kjøpte du fisken?
|
|
#
?
Dec 15, 2015 23:59
|
|
