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vermin posted:The French-Canadian propane grill I got for a bargain and came with wrong measurements and an instruction manual without words finally got put together "Le grille? What the hell is le grille?"
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May 8, 2017 21:54
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The entire time I imagined Hank Hill berating me and talking about superior American grill manufacturers.
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Dairy free horchata ice cream 1.5c rice 4c water 4c almond milk 12 yolks Vanilla tt cinnamon tt Blend rice to powder in vitamix Add 4c boiling water, run vitamix Add 12 yolks Add 2c sugar Add 4c almond milk Add vanilla Add cinnamon Freeze as ice cream
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May 10, 2017 09:30
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https://www.youtube.com/watch?v=AtSPaYSzOkc Chef is back, and she has a stuffed Francis. Watch her apron. It's equally  and 
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May 20, 2017 05:41
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Edit: Oops, wrong thread.
The Pigeon fucked around with this message at 06:29 on May 22, 2017 |
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May 22, 2017 06:25
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I made an egg salad sandwich for myself and I kept wondering why the gently caress it tasted so bad, and it turns out that egg salad actually needs quite a bit of salt to be palatable. That makes sense, cause the bread you eat it with is not likely to be seasoned at all. I sometimes worry that I put too much salt in things, but honestly too much salt is better than not enough.Manuel Calavera posted:https://www.youtube.com/watch?v=AtSPaYSzOkc That apron spoke to me and I am scared.
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May 23, 2017 22:52
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Store-bought bread usually has plenty of sodium.
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May 24, 2017 02:06
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i like nice words
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The #1 source of sodium in most people's diet is bread in fact
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May 24, 2017 02:39
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I stand corrected. The egg salad still needed more salt, though.
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May 24, 2017 02:58
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Manuel Calavera posted:https://www.youtube.com/watch?v=AtSPaYSzOkc this is pretty much equally  and
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May 24, 2017 06:33
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Pollyanna posted:
It's a cute experiment, but they should probably just put an animated talking Francis in the corner of the screen. The talking apron is a bit inconsistent.
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May 24, 2017 17:37
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rgocs posted:Over in the General Questions thread vermin posted a link to my new favourite youtube channel, and since we're in sandwich talk, I'm going to post this one here: How well would this work with loin instead of shoulder? In other news I have a whole pork loin in my freezer and 15-20 guests coming over for Saturday afternoon BBQ. Suggestions? I'd rather do something porchetta-esque than pulled pork-esque. To expand, my current plan - far from set in stone - is to butterfly the thing, season it with fennel, garlic, and pepper, then tie it back up and slow roast it overnight a la porchetta, then to finish it over charcoal before serving on some nice buns with cheese and greens. I've just never tried this with any cut other than shoulder and I'm worried that it'll be a disaster - loin is just what I have. e. this kind of loin, but the whole uncut loin 
CommonShore fucked around with this message at 17:59 on May 24, 2017 |
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May 24, 2017 17:54
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CommonShore posted:How well would this work with loin instead of shoulder? You don't want to cook loin like shoulder. For loin cook it like chicken breast, if you have sousvide even better but basically just cook at say 300 or so just until the internal temp hits 145F then give it a 3 min rest. From there I'd just slice thin and use on the sandwich. If you wanted to sousvide it with some herbs or put a rub on it before doing it in the oven that's probably all fine and good. You could make a pan sauce from that and the drippings and lightly toss back over the slices or something.
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May 24, 2017 18:48
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I usually brine my pork loin in hard apple (or pear) cider with some fresh rosemary stalks and salt overnight, then hit it with cracked pepper and paprika and either roast it in the oven or grill it whole.
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May 25, 2017 02:53
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Suspect Bucket posted:It's a cute experiment, but they should probably just put an animated talking Francis in the corner of the screen. The talking apron is a bit inconsistent. That's a good, probably better idea. Still, Francis is missed. You can't say you didn't like the poodle, mindphlux.
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May 25, 2017 05:04
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That Works posted:You don't want to cook loin like shoulder. That's what I figured. Thanks. Liquid Communism posted:I usually brine my pork loin in hard apple (or pear) cider with some fresh rosemary stalks and salt overnight, then hit it with cracked pepper and paprika and either roast it in the oven or grill it whole. I'll try something like this and report back with the results. I'm thinking that I'll brine it, roast it over the charcoal, and then slice it and finish on the gas with some cheese, serving it on a nice toasted bun.
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May 25, 2017 06:05
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Sodium =/= the flavor of salt, dummies.
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May 25, 2017 07:26
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It's only 23/58.5ths of the flavor of salt
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May 25, 2017 08:04
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if you aren't marinating every loving meat in fish sauce you're doing it wrong join da liter a month club
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May 25, 2017 08:04
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pile of brown posted:It's only 23/58.5ths of the flavor of salt  
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May 25, 2017 08:26
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mindphlux posted:if you aren't marinating every loving meat in fish sauce you're doing it wrong A litre a month of fish sauce seem like a cheap habit. I have never marinated meat in it before, but usually nearly everything gets a 1-2 Tbsp of tra chang gold 2yr in it. I did a yellow coconut curry with cauli, butternut, ginger and capsicums (e: AKA bell peppers) last night for dinner. No salt added because I finished with da fish sauce. Fo3 fucked around with this message at 13:59 on May 25, 2017 |
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May 25, 2017 13:54
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mindphlux posted:if you aren't marinating every loving meat in fish sauce you're doing it wrong
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May 25, 2017 23:54
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true fish sauce tale yesterday I cooked a tbone (marinated in fish sauce, of course) I had leftovers so I threw my rare hunk of chargrilled meat into a ziplock with a couple more tablespoons of fish sauce overnight tonight I sliced it super thin and made a salad with some fish sauce, palm sugar, lime juice, olive oil, mint, cucumber, cilantro, and red onion loving owned ounces of fish sauce used in last three days : 6-8 get'em to da greek, meet&greet ~~tha fishsauce challenge~~
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May 26, 2017 08:11
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OK I just had a moment of clarity on my pork loin that I'm serving tomorrow. Right now it's brining in a can of hard cider with a touch of salt and a touch of molasses. I'm going to sous vide it tonight, slice it tomorrow, and then heat it on the grill with provolone to serve on fresh kaisers with spinach and some mustard. Here are my questions about this: -Temperature and time (it's like... 5 lb? ish? a foot of pork loin) -What should I throw into the bag? Should I move the meat to a clean dry bag with garlic, salt, pepper, and bay? Or just cook it in the brine? What about something like apple slices? Or chives? I have an absolute -shitload- of garden chives. In before fish sauce... though three of the attending families are first-generation Asian immigrants. I have char siu sauce too... Taking suggestions.
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May 26, 2017 17:11
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CommonShore posted:OK I just had a moment of clarity on my pork loin that I'm serving tomorrow. I can't answer all of your questions, but I gotta say I'd personally hold off on slicing until after the grilling (and grill to an internal temp of 145, rest for at least 20 minutes). Fresh chives should be a dressing, put out a small bowl of them with the sammies to be added as wanted. Same with the apples. I gotta say though, that sounds hella good and want a seat at your table.
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May 27, 2017 02:45
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I like using thin-sliced tart apples (Granny Smith for preference) as a pickle replacement, so those could go well.
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May 27, 2017 10:54
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OK, food science guys, which of these claimed allergies are total bullshit? http://imgur.com/gallery/MwLdV I mean, can you really be fatally allergic to wine vinegar, but not other vinegars?
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May 27, 2017 14:50
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Squashy Nipples posted:I mean, can you really be fatally allergic to wine vinegar, but not other vinegars? Yes, for the same reason you can be allergic to grapes without being allergic to apples. It's now how it's used that makes someone allergic to it, it's what it's made of. Waci fucked around with this message at 15:04 on May 27, 2017 |
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May 27, 2017 15:02
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Waci posted:Yes, for the same reason you can be allergic to grapes without being allergic to apples. It's now how it's used that makes someone allergic to it, it's what it's made of. Okay, but it must be said that if any one of these is a giant exaggeration or outright lie, it's definitely that story. That particular post reeks of bullshit. (Which does nothing to undermine the point of the post.)
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May 27, 2017 15:47
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You still shouldn't drink diet soda if you're a diabetic though.
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May 28, 2017 00:31
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K guys k, help. I had my delightful jaw surgery on wednesday and I look like stay puft marshmallow man, but I did a lot of food prep before hand. So I'm not starving... but I need to figure out ways to get more meat protein in my food that doesn't involve pureeing a steak. Before hand I made split pea soup, butternut squash soup, and Thai red curry lentil soup. My mom made me potato leak soup. I've got enriched soy milk, coconut milk rice pudding (w/ an egg yolk for protein), but these are all veg sources of protein and after a few days without meat my body protests. I'm on liquid only foods - no chewing for 6 weeks until the bones knit. It's really only me eating this, so i don't need enormous batch of food. The only idea I had right now is to throw a chicken breast into congee and let it simmer till it's so soft I can just swallow it. Other ideas?
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May 28, 2017 03:59
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Tbh you can purée, probably not a steak, but meat in general. When I had my wisdom teeth out, my mom blended pork chops one night, hot dogs another night, whatever. It was...not unlike pâté
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May 28, 2017 04:04
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I've made pureed soups with meat ingredients... Duck confit lentil tarragon, Chorizo white bean, split pea with ham (hock)
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May 28, 2017 05:05
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Super soft meatballs in soup / sauce? Maybe even ground meat cooked in sauce / in soup like a sausage gravy kind of situation? If you want to get ambitious, rilletes?
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May 28, 2017 06:15
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Don't forget, eggs can substitute for meat protein as far as most people's bodies are concerned, and it's a lot easier to blend eggs. You can even do stuff like eggnog too!
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May 28, 2017 06:23
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Hummus slurry?
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May 28, 2017 07:08
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CrazySalamander posted:Don't forget, eggs can substitute for meat protein as far as most people's bodies are concerned, and it's a lot easier to blend eggs. You can even do stuff like eggnog too! How do you make hot eggs not taste like hot eggs though? Meat and beans have the advantage of having some subtlety to their flavor profile and being able to meld in. Meanwhile, an egg in my experience carelessly blended into something will just kinda dilute the original flavor by scrambling. Well, you could just toss the white I guess but still.  Echeveria posted:K guys k, help. I'm going to go with heresy here and say you should try fish. As long as you're not skimping on the fat and vegetables it'll come out delicious.
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May 28, 2017 08:38
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I mashed cooked chicken breast into a paste and had that, along with mashed broccoli/cheese/potatoes. You could probably do pate, too. I was lucky and had dairy for my animal proteins so I didn't have to experiment much.
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May 28, 2017 10:12
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CommonShore posted:OK I just had a moment of clarity on my pork loin that I'm serving tomorrow. Probably too late, but I would go with 145F for like an hour. Pork loin has very little connective tissue to break down, so you don't need that long. As others have said, grill first, then slice. Ideally, you bring it up to 135-140 before grilling so you will just need a few minutes.
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May 28, 2017 14:24
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If your body is just craving the flavor of meat, then bacon should pair well with most recipes and also blend well enough. You might even trick yourself with the umami from mushrooms and/or MSG as well.
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May 28, 2017 14:43
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MiddleOne posted:I'm going to go with heresy here and say you should try fish. As long as you're not skimping on the fat and vegetables it'll come out delicious. I forgot that I read somewhere white fish is a good option cause it's pretty soft and flaky once cooked, and you can just swallow it! Now I just have to go find some decent fish. I was thinking tonight I'd make a shepherd's pie and kind of pulse the meat in a blender after it was browned. My husband made me scrambled eggs for breakfast, the urge to chew was really strong, but I was able to swallow it all without chewing.
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May 28, 2017 17:35
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