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Anyone have a good recipe for eastern North Carolina/Virginia style vinegary pulled pork in the crock pot or oven?
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Oct 12, 2018 17:32
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For spoilage / food poisoning there's a lot of different complex concerns. Thankfully, the odds of running into the more nasty pathogens out there is somewhat low. *Disclaimer* This absolutely DOES NOT mean food safety practices can be ignored or subverted! Rice and other dry foods (beans) are going to carry very little in the way of actual infectious organisms as they are stored in an unhospitably dry environment for most things to grow. Typically rice is going to have some fungal and bacterial spores dried up alongside with it. So, think a mixed bag of potential infectious agents, but typically most of the ones present are not likely to be very harmful. Once you've added water to the rice and it's begun to cool after cooking, you're in an ideal environment for spores to germinate (warm and wet). One of the more common food poisonings that people actually get, and largely goes unreported, is Bacillus food poisoning by a few species that produce emetic (vomiting) type toxins. Generally it's mild, doesn't happen with high frequency, etc so it's largely unreported / underreported. So, you could go a long time in your life without ever getting sick even though this is left out at an unsafe temp for an unsafe amount of time. Where does this fail? When you have something nastier that by random chance gets into the mix. In this case, spores of Clostridium botulinum. For these, the germination conditions are the same, with the exception that you also don't want oxygen present for this organism to grow. Boiling water is going to degas it a bit and if you have any other bacteria that grow in the mix, they can consume more oxygen, driving this process. So, once conditions are met, and these spores are present, C. botulinum can grow and if it grows to enough density (very little required), it will be lethal or at best debilitating. Some interesting cases of this pop up: Sauteed onions sitting in oil warm for the afternoon. https://www.cdc.gov/mmwr/preview/mmwrhtml/00000265.htm Nacho cheese sauce from a gas station (failure in canning?): https://www.npr.org/sections/thesalt/2017/05/23/529589579/nacho-cheese-sauce-tainted-with-botulism-kills-california-man Prison booze (good read on botulism in general too): https://www.theatlantic.com/health/archive/2013/12/how-not-to-die-of-botulism/281649/
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Oct 12, 2018 18:01
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Qubee posted:how did our ancestors do it? back when refrigeration wasn't a thing. surely there'd be leftovers when they ate, and they'd eat it the following day with no issues, right? ... We made less, ate less, fed some to our domesticated animals, and experimented with ways of preserving food. That said, I think some people get a little over zealous with food safety. I've read remarks from people who won't eat pizza that sat out overnight or throw away refrigerated chicken more than a day or two old. My wife thinks I'm a germophobe because I wash vegetables and won't use the same fork for raw and cooked chicken.
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Oct 12, 2018 19:14
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Kaiser Schnitzel posted:Anyone have a good recipe for eastern North Carolina/Virginia style vinegary pulled pork in the crock pot or oven? The vinegar sauce is applied when you eat it. There is no one 'right' vinegar sauce but the two most common/simplest are 1) red pepper flakes + vinegar (usually apple cider vinegar) 2) small yellow cayenne peppers + vinegar. Both are infusions. Source: live in NC. These two sauces will be found in just about every NC BBQ joint, although many places will also have western NC style tomato based sauces. From there it branches out and people add brown sugar, ketchup, garlic, whatever.
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Oct 12, 2018 19:24
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wormil posted:We made less, ate less, fed some to our domesticated animals, and experimented with ways of preserving food. That said, I think some people get a little over zealous with food safety. I've read remarks from people who won't eat pizza that sat out overnight or throw away refrigerated chicken more than a day or two old. Yeah I'll scoop fuzz off yogurt and home fermented stuff but gently caress leaving veggie sanitation to the supply chain that lead to such hits as Chipotle Made Me Poop All Day and Poop Bacteria On My Salad But At Least It's Organic quote:and won't use the same fork for raw and cooked chicken. 
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Oct 12, 2018 19:59
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I was grilling some chicken at a friend's house one time and he said "you're not one of those people who has to wash the [raw] chicken plate before you put the cooked chicken back on it, are you?" I mean, this thing was covered in chicken juice/marinade slime.
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Oct 12, 2018 21:46
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One of my pet peeves are people who have big cookouts and use the same tongs for raw and cooked chicken. Using the same plate, no, I'm out of there.
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Oct 12, 2018 21:53
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Human Tornada posted:I was grilling some chicken at a friend's house one time and he said "you're not one of those people who has to wash the [raw] chicken plate before you put the cooked chicken back on it, are you?" I mean, this thing was covered in chicken juice/marinade slime. 
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Oct 12, 2018 21:59
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i'm guilty of using the same tongs but never the same plate 
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Oct 12, 2018 22:02
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I would never reuse a plate, but tongs are, well... Imagine you're grilling just one steak (or whatever). You put it on raw with tongs, you flip it a number of times, you take it off with tongs. At what point do you switch tongs?
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Oct 12, 2018 22:04
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i like nice words
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Anne Whateley posted:I would never reuse a plate, but tongs are, well... For steak, reusing tongs is fine. For chicken, you switch once both sides of the outside are cooked.
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Oct 12, 2018 22:08
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Anne Whateley posted:I would never reuse a plate, but tongs are, well... At the point that it makes you feel better  (honestly, I do this when grilling and my rule of thumb is to switch tongs after both sides have been seared)My story of leaving food out: my mother has left stuff on the countertop overnight for pretty much my whole life. In the last couple years I’ve tried to get her to at least throw stuff in the fridge, especially anything with liquid in it. Well, she’s begun making stock in the instant pot I got her for Christmas last year, and I had to really put my foot down when I found a full pot of the stuff on the countertop when I got there the morning after she made it.
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Oct 12, 2018 22:18
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I use the scrambling fork to eat the eggs, but I rinse it and pile the cooked eggs on top.
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Oct 12, 2018 22:32
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... because your house runs out of forks often?  I leave the end of the tongs over direct heat on the grill. Not possible for all grills if you have no cool nearby surface to lay the handle down, but it works for me.
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Oct 12, 2018 23:06
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What's everyone's opinion on licking the non raw tongs to test seasoning
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Oct 12, 2018 23:15
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I eat raw cookie dough.
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Oct 12, 2018 23:22
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Lawnie posted:...my rule of thumb is to switch tongs after both sides have been seared) This. I use a fork (or tongs) for putting chicken on the grill or pan, same fork for turning. Then I grab another fork to remove it. I mean gently caress, I have a dishwasher and something like 16 forks + 5 tongs.
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Oct 13, 2018 02:42
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I've been doing chilis for a while. But I'm always unsure about the peppers. I use a lot of fresh peppers that i chop into small pieces and throw in ti the the garlic and onion to sauté. Is this the right approach with them? The dried peppers I try to slice into bigger chunks and just toss in there since I like when i get a spoonful of them in my mouth, it's real tasty. Should I do something else with them or is this a good way to cook them in the chili?
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Oct 13, 2018 03:53
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I leave the business end of the tongs over the heat for a few seconds so whatever thin layer of juice is on them cooks. dip em down near the coals if I need it to be immediate. I only do this once, after the outside side of the meat is cooked. I only have one set of grill tongs. Reusing the plate is absolutely wrong.von Braun posted:I've been doing chilis for a while. But I'm always unsure about the peppers. Sounds good to me. You could also (if we're talking about big chilies) char them beforehand under a broiler or over a flame, until the skin is all blistered. Then bag them so they steam while they cool, then peel the skin off. The flesh will have a smokier flavor and obviously the skin won't be on it anymore. Add that, chopped, with your garlic after your onion is sweated.
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Oct 13, 2018 13:55
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Okay, thanks. I've seen some people who make it all into a paste or whatever and I started thinking I missed something.
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Oct 13, 2018 14:31
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von Braun posted:Okay, thanks. If you like it with big chili chunks then hell yeah make it with big chili chunks. I'm sure everyone here would agree there's no wrong way to make a chili 
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Oct 13, 2018 14:41
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fart store posted:If you like it with big chili chunks then hell yeah make it with big chili chunks. I'm sure everyone here would agree there's no wrong way to make a chili Haha, yeah, sure. No chili rules around here  .
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Oct 13, 2018 14:55
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I mean, I wouldn't go so far. I've seen people put pineapple in chilli.
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Oct 13, 2018 15:10
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triggered
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Oct 13, 2018 15:13
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Chili cop: Get yer beens outta muh chilli. Pineapple is amazing and should be on every pizza but I'm not sure how it works in chili. I like pineapple in salsa but I'm going to pass on putting it my chili.
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Oct 13, 2018 17:46
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wormil posted:Chili cop: Get yer beens outta muh chilli. The Chili Accords were part of the Whirled Peas agreement. Chili rules only invite dissent and enmity between peoples.
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Oct 13, 2018 18:28
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For those confused about chili rules, I refer you to my 2017 publication.
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Oct 13, 2018 18:30
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How do I adapt a cookie recipe to use browned butter, please? I have a lot of it on hand but I rarely actually bake with it. Obviously you lose a lot of moisture. Do I just use more of the butter? 250g instead of my usual 200g?
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Oct 13, 2018 19:30
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Henry Black posted:How do I adapt a cookie recipe to use browned butter, please? I have a lot of it on hand but I rarely actually bake with it. make a shitload of these: https://www.seriouseats.com/recipes/2013/12/the-food-lab-best-chocolate-chip-cookie-recipe.html
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Oct 13, 2018 20:23
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BraveUlysses posted:make a shitload of these: They are so good And this https://www.seriouseats.com/recipes/2013/05/hello-dolly-seven-layer-magic-cookie-bars.html
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Oct 13, 2018 20:29
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Henry Black posted:How do I adapt a cookie recipe to use browned butter, please? I have a lot of it on hand but I rarely actually bake with it. Butter is about 20% water, so assume you cook out that 20%, add that much water by weight. If you just increase the butter amount you’re replacing water with fat which could change things.
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Oct 13, 2018 21:27
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Anyone have any tips for cooking basmati rice without it looking like someone jizzed in it? What's the secret?
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Oct 14, 2018 17:33
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Add less jizz
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Oct 14, 2018 17:43
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Entropy238 posted:Anyone have any tips for cooking basmati rice without it looking like someone jizzed in it? What's the secret? If it looks like someone jizzed in it you're either using too much water, not rinsing it properly before cooking, or someone is jizzing in it. Out of these options, I suggest guarding your rice to prevent drive-by jizzings as the solution most likely to help.
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Oct 14, 2018 17:44
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I recently found a very reduced price brisket at the supermarket and, since I've never seen one in the UK before, snapped it up. Now I'm not really sure what to do with it - I'm hoping to turn it into ~6 days worth of lunches. Was perhaps thinking of smoking it and making a chili but I'd have to order some dried chilis on amazon as I don't think we have a great supply in the South Downs. What would you do with this chunk of beef? Recommendations on chili ideas?
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Oct 14, 2018 17:54
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I would slow cook it on my Weber with plenty of smoke, because that's exactly what I did recently and it was delicious.
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Oct 14, 2018 18:05
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Oski posted:I recently found a very reduced price brisket at the supermarket and, since I've never seen one in the UK before, snapped it up. Now I'm not really sure what to do with it - I'm hoping to turn it into ~6 days worth of lunches. Was perhaps thinking of smoking it and making a chili but I'd have to order some dried chilis on amazon as I don't think we have a great supply in the South Downs. If you've got a smoker, then that's really the best way to do it. You can also oven roast it as long as you have a roasting pan you can put some water or beer in so that it gets a wet roast. Put a brown sugar and spice rub on it, foil the top of the roasting pan until it gets to 150f internal temp, then pull the foil off so that it gets a nice caramelized rind on it. I like 265f for oven roasting.
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Oct 14, 2018 18:13
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BrianBoitano posted:Add less jizz Waci posted:If it looks like someone jizzed in it you're either using too much water, not rinsing it properly before cooking, or someone is jizzing in it. Thank you. I will take this advice to heart.
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Oct 14, 2018 18:21
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Oski posted:I recently found a very reduced price brisket at the supermarket and, since I've never seen one in the UK before, snapped it up. Now I'm not really sure what to do with it - I'm hoping to turn it into ~6 days worth of lunches. Was perhaps thinking of smoking it and making a chili but I'd have to order some dried chilis on amazon as I don't think we have a great supply in the South Downs. I'm not sure where on that long stretch you are, but there are a couple of decent spice/chilli shops in Brighton if you ever find yourself near there. Looks like you can order online from at least one of them too if you need an extra option other than Amazon. Another Brisket option that looks easy and would work for lunches is brisket, potatoes and onions and I always trust River Cottage for good ideas.
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Oct 14, 2018 18:44
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| # ? May 11, 2024 22:34 |
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BrianBoitano posted:Add less jizz It’s pretty obvious he’s asking for ways to conceal the jizz. I’d suggest adding a small amount of bicarbonate of soda to increase the pH of the rice, bringing it closer to the pH of semen, preventing the protein precipitation that gives the cloudy appearance.
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Oct 14, 2018 19:08
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