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why. this sounds revolting in every possible way
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Aug 28, 2017 23:52
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RandomPauI posted:Is it possible to make a good tasting savory cereal? Grits
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Aug 28, 2017 23:53
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Randaconda posted:Grits i cant disagree with whitey on this
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Aug 28, 2017 23:56
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Randaconda posted:Grits Grits are disgusting. Fight me. 
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Aug 29, 2017 00:05
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Zipperelli. posted:Grits are disgusting. Fight me. no. food is dumb to fight about. sorry bout your tastebuds friend.
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Aug 29, 2017 00:12
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scrapple is sort of a cereal loaf, right? it's also AFP in appearance
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Aug 29, 2017 00:31
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Zipperelli. posted:Grits are disgusting. Fight me. Don't make me break my foot off in your rear end.
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Aug 29, 2017 00:39
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Lutha Mahtin posted:scrapple is sort of a cereal loaf, right? Scrapple is leftover pork meat, lard, flour and spices. One of god's own creations if done right. I live in Amish country and drat if the local butchers don't make a mean scrapple.
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Aug 29, 2017 00:42
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Zipperelli. posted:Regarding that whole medium rare chicken thing, it's actually real. As long as it's cooked to 165°F, you're safe. Apparently, right at 165°F, there is still a SMALL strip of pink on the inside, but it would still be safe to eat.  165 is just the easiest to use, but the temperature can be lower if you can hold the food there long enough. Sous vide science research shows me that the lowest general food temperature is 130 F (I use 129 for good steaks because I'm a madman) which you could totally cook chicken at if you want to, but it has to hit that and stay there for a couple of hours, and it'll be all chewy and slimy and gross. The "food safe temperature" thing is based on a 1 in 10 million survival rate for bacteria. I.e.: if you killed off 99.9999% of them, it's considered safe. At 130 it takes a couple of hours, at 165 you hit that kill rate in under a second.  http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/ According to this you could go as low as 125 for six hours if you really wanted to, but eeeeeeeugh.
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Aug 29, 2017 00:45
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I sous vided a piece of chicken at 140f the other day, because I was also cooking pork and 140 is the perfect temp for pork. Unfortunately, Chicken only cooks to medium-rare at 140f. There's no pink, it's all completely white. It looks >amazing<. It also still partially has the texture of raw chicken. I nearly threw up when it hit my teeth. The difference between 140 and 145 in chicken is staggering.
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Aug 29, 2017 00:52
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Imperador do Brasil posted:Scrapple is leftover pork meat, lard, flour and spices. One of god's own creations if done right. I live in Amish country and drat if the local butchers don't make a mean scrapple. it isn't just flour, corn meal is often used too. the mention of grits made me think of how scrapple has grain in it it also reminds me of another dish my family makes that we call cornmeal "mush". it's basically cornmeal with just enough water added so that it reaches the semi-solid loaf consistency of scrapple (or, ya know, polenta). then we cook it like scrapple, cutting off a slice of the loaf and frying it on a griddle. this is served beside white beans that have been cooked with bacon ("beans & bacon"). and if you want a lil something on your mush, pour a bit of Karo syrup on there. yes, my family used to be dust bowl farmers, how could you tell??
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Aug 29, 2017 00:55
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iRend posted:I sous vided a piece of chicken at 140f the other day, because I was also cooking pork and 140 is the perfect temp for pork. This. Most of us humans have a visceral reaction to chicken that has raw texture even if it is safely cooked.
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Aug 29, 2017 01:03
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I hate just touching raw poultry.
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Aug 29, 2017 01:09
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Imperador do Brasil posted:Scrapple is leftover pork meat, lard, flour and spices. One of god's own creations if done right. I live in Amish country and drat if the local butchers don't make a mean scrapple.
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Aug 29, 2017 01:13
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yeah, that sounds similar to scrapple. try looking for scrapple in grocery stores, there is at least one company that makes a frozen scrapple that i can sometimes find here in Minnesota
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Aug 29, 2017 01:17
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The cornmeal puts me off.  I'll look for a recipe or have the stuff shipped, I suppose.
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Aug 29, 2017 01:20
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if you're allergic to corn, sure. if not, you can't taste it, and it has its own unique texture. maybe some brands don't even use corn, i just remember it from when i used to help my grandparents make it 
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Aug 29, 2017 01:55
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Aug 29, 2017 02:24
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RandomPauI posted:Is it possible to make a good tasting savory cereal? I have done some interesting things with oatmeal and ham bouillon and various seasonings. When I was poor (Well, I am ALWAYS poor, but when the groceries are low) and all I had in the cabinet was oatmeal...
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Aug 29, 2017 02:36
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Zipperelli. posted:Grits are disgusting. Fight me. I got your six, gritshate bro.
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Aug 29, 2017 02:37
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Lutha Mahtin posted:it isn't just flour, corn meal is often used too. the mention of grits made me think of how scrapple has grain in it Mush is the poo poo. I put regular syrup on it. It's one of those foods that's better than it should be.
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Aug 29, 2017 02:55
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Imperador do Brasil posted:Scrapple is leftover pork meat, lard, flour and spices. One of god's own creations if done right. I live in Amish country and drat if the local butchers don't make a mean scrapple. lol bull loving poo poo I've lived in or around amish country for most of my life and amish/mennonite scrapple is almost entirely flavorless. Amish savory food is trash, amish sweets are amazing. People make fun of Midwestern food but that might as well be from the French Laundry compared to what amish people eat for dinner
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Aug 29, 2017 03:09
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Scrapple can be good but not if it's made by the Amish or Mennonite communities. I had Hogs Maw made by a Mennonite restaurant and then one made by an Italian dude in Philly and jesus the Italian verson was insanely more flavorful. Don't buy savory food from the plain folk. Do buy absolutely everything they make that's sweet though
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Aug 29, 2017 03:13
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Aesop Poprock posted:lol bull loving poo poo I've lived in or around amish country for most of my life and amish/mennonite scrapple is almost entirely flavorless. Amish savory food is trash, amish sweets are amazing. People make fun of Midwestern food but that might as well be from the French Laundry compared to what amish people eat for dinner I used to drive thirty minutes one way just to get Amish baked rhubarb pie. 
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Aug 29, 2017 03:14
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Actually Dutch country pot pie is really good and I like it better than normal chicken pot pie but it's one of the rare exceptions that proves the rule. It's not really a pie though https://www.voxcreative.com/sponsored/10756514/searching-for-the-birthplace-of-chicken-pot-pie-in-lancaster
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Aug 29, 2017 03:25
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You can eat raw/undercooked ostrich, I don't know why you would but you can do it.
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Aug 29, 2017 03:48
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angerbeet posted:You can eat raw/undercooked ostrich, I don't know why you would but you can do it. It'd take at least 2 guys to do it
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Aug 29, 2017 03:59
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el dingo posted:Is it actually safe to have rare chicken if you know everything about the bird? Like you raised it yourself, called it Dave and made sure it ate only the finest corn/worms/whatever, kept it healthy and all that jazz would it be OK to undercook it? Yes it is, there are places in Japan that specialize in it and chicken sashimi. Chicken isn't actually a radioactive deathtrap it's just the most likely of any of the common commercial meats to have nasty bacteria on it. It's still not at all common.
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Aug 29, 2017 04:01
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bunnyofdoom posted:It'd take at least 2 guys to do it 
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Aug 29, 2017 04:04
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To be faie, I'm just glad someone got the reference
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Aug 29, 2017 04:05
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Sometimes I put butter on my oatmeal or Red River cereal.
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Aug 29, 2017 04:10
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All this scrapple talk is making me reeeal homesick, assholes. My sister visited a few weeks ago and brought a couple boxes of Butterscotch Krimpets. We can get them in LA, and also they're really terrible in the grand scheme of things, but it's still special somehow. 
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Aug 29, 2017 04:39
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bunnyofdoom posted:To be faie, I'm just glad someone got the reference The second episode of S1 of Letterkenny remains one of the greatest pieces of television I have ever seen
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Aug 29, 2017 04:56
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iRend posted:I sous vided a piece of chicken at 140f the other day, because I was also cooking pork and 140 is the perfect temp for pork. Yeah just because you can doesn't mean it turns out good. 150f for a bit too long seems to be my magic number for chicken (seriously like six hours and a pan sear, it's incredible), but I love the science/math kind of poo poo you can apply to all of it. Low temp chicken is usable, but not at all good.
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Aug 29, 2017 05:53
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Savory oatmeal is a big thing right now (in the coastal US, at least). I had a really good oatmeal with bacon, cheddar, spinach, and a poached egg on top at a restaurant about a year ago, then saw some savory oatmeal bowls in the frozen meals section of some grocery store and bought a bunch of them, but they disappeared from that grocery, at least, soon after. Edited to add: these! and it turns out they have them at Wegmans! I am of course too drat lazy to make my own, but there are tons and tons of recipes out there. AlbieQuirky has a new favorite as of 05:59 on Aug 29, 2017 |
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Aug 29, 2017 05:54
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Hirayuki posted:I recently discovered and became a fan of goetta, a related product pretty much only known in and slightly around Cincinnati: ground pork, possibly some pork sausage, onion, maaaybe a little sage, and steel-cut oats, formed into a loaf, sliced up, and fried. I regret only buying one package while I was down there, and am already calculating when I can justify another ten-hour round-trip drive for more. There's a Chinese place in Hyde Park that makes goetta fried rice. It's amazing.
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Aug 29, 2017 06:01
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Does congee count as a savory cereal? e: congee is loving rad Fleta Mcgurn has a new favorite as of 06:48 on Aug 29, 2017 |
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Aug 29, 2017 06:46
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Dewgy posted:Yeah just because you can doesn't mean it turns out good. 150f for a bit too long seems to be my magic number for chicken (seriously like six hours and a pan sear, it's incredible), but I love the science/math kind of poo poo you can apply to all of it. I usually do my chicken at 140. I've never done it for more than a few hours though. Doesn't it get mushy after 6 hours at 150? I cooked a steak for 6 hours at 132 and it was on the border of being too soft. e: while at the same time being the most amazing piece of meat i've cooked yet. I got distracted and seared one side for 30 seconds too long 
iRend has a new favorite as of 07:56 on Aug 29, 2017 |
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Aug 29, 2017 07:50
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All you grits-haters can kiss mine.
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Aug 29, 2017 08:00
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I love the cereal video so much.
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Aug 29, 2017 08:03
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