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wormil posted:I tried a google search but it just gave me 8,000,000 hits on recipes... I've been buying Boars Head pepperoni and it's way too greasy. Should I be looking for something specific for pizza or buy another brand? What I like to do is parcook the pepperoni to get the grease under control. Just lay out a single layer on a couple paper towels on a plate, and microwave for like 5-10 seconds at a time just until a bunch of the oil gets ejected, then apply to pizza as normal.
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May 25, 2018 06:19
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| # ? May 14, 2024 01:35 |
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Tendales posted:What I like to do is parcook the pepperoni to get the grease under control. Just lay out a single layer on a couple paper towels on a plate, and microwave for like 5-10 seconds at a time just until a bunch of the oil gets ejected, then apply to pizza as normal. Thanks and sorry, I somehow posted in the wrong thread.
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May 25, 2018 16:23
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Love my instant pot. Stopped at the grocery store after work yesterday, saw chuck was on sale, and had chili for dinner the same night.
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May 25, 2018 16:26
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Tendales posted:What I like to do is parcook the pepperoni to get the grease under control. Just lay out a single layer on a couple paper towels on a plate, and microwave for like 5-10 seconds at a time just until a bunch of the oil gets ejected, then apply to pizza as normal. I do the same thing. Make a huge difference.
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May 25, 2018 16:26
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Tendales posted:What I like to do is parcook the pepperoni to get the grease under control. Just lay out a single layer on a couple paper towels on a plate, and microwave for like 5-10 seconds at a time just until a bunch of the oil gets ejected, then apply to pizza as normal. Definitely trying this trick next time.
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May 25, 2018 20:18
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Some of you may have seen my post about getting 100 lbs of free onions... Tonight we are having a campfire, hot dogs, smores, corn on the cob. I'm going to try cooking onions in the hot coals. Saw it on a youtube video, guy cooks them in the coals for an hour, peels and serves with butter, seasoning, and a splash of vinegar.
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May 25, 2018 21:56
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Grilled trout stuffed with a mixture of crab meat, lemon, ricotta, and parsley. 
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May 26, 2018 01:27
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Big Beef City posted:Grilled trout stuffed with a mixture of crab meat, lemon, ricotta, and parsley. That looks and sounds incredible.
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May 26, 2018 02:35
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that moment when you realize you posted "fish nutted but it's still sucking.jpg" by mischance. ...it was still good.
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May 26, 2018 14:58
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Chicken curry and rice, hummus and cucumbers! 
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May 26, 2018 16:54
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gimme
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May 26, 2018 18:18
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ogopogo posted:Chicken curry and rice, hummus and cucumbers! Looks amazing. Did you use full cream for the curry or something else?
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May 26, 2018 18:22
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ogopogo posted:Chicken curry and rice, hummus and cucumbers! gently caress yeah put that in me
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May 26, 2018 19:10
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ogopogo posted:Chicken curry and rice, hummus and cucumbers! gosh that photography. i want to smell what you're smellin
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May 27, 2018 01:24
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Had a tuna steak and wanted to do something different than sashimi or seared, so I thought about frying. Marinated it in soy, mirin, and yuzukosho for a bit, panko coated and deep fried. Also fried a lump of green beans and made a little donburi. Turned out fantastic, definitely will do this again. Need to do something more with the green beans though, could use more flavor in there.
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May 27, 2018 12:46
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Without seeming disrespectful, just dump some MSG in there on the green beans as a cheap shot? Did the necessary on the tuna, it looks like, A++ on that one and more. e: n/m saw you marinaded everything, that's my bad. I bet that was balls to the wall. Nice. Big Beef City fucked around with this message at 21:08 on May 27, 2018 |
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May 27, 2018 15:20
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Citrus really helps greens imo.
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May 27, 2018 17:18
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Cheap corn season so Corn Chowder with Charred Poblano and Corn & Cod Pakora type things. Duck Egg Linguini, Clams, Mussels, Asparagus, Stupid Big Clam.  The Meatloaf  Roast Monkfish, Leeks, Confit Potato, Beetroot  Roast Cod, Beet and Arugula Salad  Pre-Memorial Day Donarish Kebabs, Homemade Pita, Garlic Mayo, Pickled Chillies, Cucumber/Tomato/Onion/Lime/Mint Salad. Potato Fennel Salad. Obvious Corn. Little question. Of the 14 American adults in attendance not one knew that Pita has a pocket in which stuff is stuffed. Is this normal?  Dessert for above: Vanilla Ice Cream, Roast Strawberry Sauce, Golden Syrup Honeycomb, Bee Pollen (only the latter was not home made)  Big Beef City posted:Grilled trout stuffed with a mixture of crab meat, lemon, ricotta, and parsley. Grand Fromage posted:Had a tuna steak and wanted to do something different than sashimi or seared, so I thought about frying. Marinated it in soy, mirin, and yuzukosho for a bit, panko coated and deep fried. Also fried a lump of green beans and made a little donburi.
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May 27, 2018 21:08
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 It's wayyyy too loving hot to cook a real meal so I made bibim naengmyeon. Cold buckwheat noodles with chili sauce, shredded chicken, cucumber, and a soft egg. So good and satisfying on a hot day. If the heat keeps up like this, might have to break out the beef broth for mul naengmyeon too.
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May 28, 2018 00:35
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Holy poo poo the thread has been a conflagration lately...well done everyone and pretend I quoted you all e. a few glasses in Phil Moscowitz fucked around with this message at 02:37 on May 28, 2018 |
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May 28, 2018 01:28
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Jesus. Part of me wishes there was some kind of goon potluck where everyone could come and bring dishes of choice.
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May 28, 2018 01:58
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Corn is indeed on sale, so in advance of Memorial Day here is the simplest of grill meals... Strip steak topped with sautéed mushrooms, grilled cob of corn, all on a bed of spinach and topped with mushroom beurre noisette 
Phil Moscowitz fucked around with this message at 02:39 on May 28, 2018 |
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May 28, 2018 02:37
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beef madras with veg, not the prettiest picture but delicious nonetheless. store bought yogurt and naan not pictured buttered angel hair with chicken sausage, fresh romano, and fried sage 
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May 28, 2018 23:09
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Everything on this page has been absolute fire. I have a few to post but the app is broken.
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May 29, 2018 00:58
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Tendales posted:What I like to do is parcook the pepperoni to get the grease under control. Just lay out a single layer on a couple paper towels on a plate, and microwave for like 5-10 seconds at a time just until a bunch of the oil gets ejected, then apply to pizza as normal. Hell yeah I have an hour before I throw my pan pizzas in the oven, great timing to try out this trick.
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May 29, 2018 01:02
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Hummus Masabacha, "Fried Tomatoes", and Pita Laffa with Za'atar   One of my favorite dinners of all time. Zahav & Jerusalem are amazing cookbooks, but y'all probably already know that. The laffa wasn't really as pale as it looks. They turned out great.
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May 29, 2018 01:34
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I was lucky enough to go to a dinner cooked by Michael Solomonov. It was truly mind blowing. That all looks great.
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May 29, 2018 03:59
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I looked out in the back yard a day or two ago and saw that our hibiscus is going absolutely nuts. So I figured I had to do something with this.  "Something" was floral inspired vegetarian sushi.  Hibiscus tea, sesame watermelon hand roll with avocado and rosemary flowers (from front yard) with smoked Mexican black salt, sauteed hibiscus and sweet onion maki, baked watermelon and feta nigiri with Himalayan pink salt. I also pickled a magnolia flower, but it was way too herbal in the salad I attempted. I might make drinks with it later. Dessert was candied hibiscus and bacon brownies a la mode, which I will definitely be making again. 
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May 30, 2018 02:12
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We were too hungry for pics but I tried the so called "butter burger" which is basically a cheeseburger with onions and big glob of butter on the top bun. I reigned the glob into about a TB of butter but it was amazing. I can see why they are popular.
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May 30, 2018 03:34
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I'm bad at pics and plating but dry brined pork chops for dinner. It was the best pork chop I've ever made. 24 hours in the fridge on a wire rack, both sides coated with salt, brown sugar, and a few spices. Very tender. Might be a tad pink for some but it was warm and I went with it. 
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Jun 2, 2018 06:38
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Enjoy your tasty trichinosis.
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Jun 2, 2018 07:33
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 I did not make that but raw pork can be great
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Jun 2, 2018 07:48
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wormil posted:I'm bad at pics and plating but dry brined pork chops for dinner. It was the best pork chop I've ever made. 24 hours in the fridge on a wire rack, both sides coated with salt, brown sugar, and a few spices. Very tender. Might be a tad pink for some but it was warm and I went with it. Sounds tasty and doesn't look terribly raw, I'd probably eat it. But did you let it come to room temp before cooking? I usually get a nicer gradient of well done to pink when doing that.
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Jun 2, 2018 11:00
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Cooked a nice wagyu rump up with some homemade anchovy and habanero butter  Second mid devouring shot to show colour 
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Jun 2, 2018 14:25
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Serendipitaet posted:Sounds tasty and doesn't look terribly raw, I'd probably eat it. But did you let it come to room temp before cooking? I usually get a nicer gradient of well done to pink when doing that. That doesn't really do anything meaningful. Also, if wormil is in the US, trichinosis is almost non existent in pigs unless you're hunting down a wild hog yourself or buying from Bubba the hillbilly down the road who butchers out of his rusty, leaky, dirty shed. Even then, the risk is fairly low. Unless you're serving super young, old, or immunocompromised people, pork is fine cooked to 135ish at a "will this make me spew lava from my rear end" level. On a taste level, I prefer 140 or a touch higher. Too rare of pork loin has a mushy texture that is kinda gross imo. Casu Marzu fucked around with this message at 15:36 on Jun 2, 2018 |
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Jun 2, 2018 15:34
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Serendipitaet posted:Sounds tasty and doesn't look terribly raw, I'd probably eat it. But did you let it come to room temp before cooking? No, we had surprise non dinner guests who delayed me starting dinner so I had to go straight from the fridge. I like my chops medium, this was a little under but didn't taste raw.
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Jun 2, 2018 16:57
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Lazy comfort food for dinner for so made some lamb chops with roasted potatoes  A little dollop of habanero paste at the back for extra flavour.
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Jun 4, 2018 14:05
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I made a lot (A LOT) of feijoada. No spice, so normal people can enjoy it - i'll add my own hot sauce. The stock was the juices from 10kg of pork forequarter which was turned into pulled pork some of which is in this! 
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Jun 4, 2018 14:43
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iRend posted:No spice, so normal people can enjoy it This makes no sense to me.
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Jun 4, 2018 16:02
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As a child haver I empathize completely.
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Jun 5, 2018 01:04
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