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Just looking at the amount of bonito on that makes me gag. That stuff just makes me want to vomit. Sorry not making GBS threads on your food just expressing my opinion. You do you boo boo
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Oct 30, 2018 20:06
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sterster posted:Just looking at the amount of bonito on that makes me gag. That stuff just makes me want to vomit. Sorry not making GBS threads on your food just expressing my opinion. You do you boo boo Did you know that you don't have to share every opinion that pops into your head? Weird but true!
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Oct 30, 2018 21:19
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That okonomiyaki looks OK-nomiyaki to me 👌
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Oct 30, 2018 23:15
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camoseven posted:Did you know that you don't have to share every opinion that pops into your head? Weird but true! Yes I do know that but we are on the internet. It's like rule #1 that when you have an opposing view from someone else you have to tell them.
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Oct 31, 2018 00:13
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Seared a duck breast and then threw together a blueberry & hoisin sauce over some white rice. Was really good but could have used something green to balance it out, thinking some bok choy next time.
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Nov 2, 2018 03:04
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 Singapore rice noodles with oyster mushrooms and chicken e: I realize that the top part of the photo looks like stars and the top part of the bolt of the pan looks like the moon.. That is not intentional. It is loving funny though. Big Beef City fucked around with this message at 04:00 on Nov 2, 2018 |
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Nov 2, 2018 03:41
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Tried making pulled pork for the first time in the slow cooker. Used it for tacos. Impressed by how much fat comes off a pork shoulder and how juicy it ends up.      
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Nov 2, 2018 13:03
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iajanus posted:Tried making pulled pork for the first time in the slow cooker. Used it for tacos. Impressed by how much fat comes off a pork shoulder and how juicy it ends up. Next time separate out some of the fat and reserve, take the meat and drain the liquid out of it with a slotted spoon or something, spread the meat out on a sheet in a thin layer, paint it a little bit with the reserved fat and toss it under the broiler to crisp up and brown the tips. Turn it all over on the pan and repeat. It goes from being very good like you just did to even better.
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Nov 2, 2018 13:18
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That Works posted:Next time separate out some of the fat and reserve, take the meat and drain the liquid out of it with a slotted spoon or something, spread the meat out on a sheet in a thin layer, paint it a little bit with the reserved fat and toss it under the broiler to crisp up and brown the tips. Turn it all over on the pan and repeat. That sounds forking delicious. Will definitely try next time.
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Nov 2, 2018 13:39
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iajanus posted:That sounds forking delicious. Will definitely try next time. Sweet. I went through the same progression because someone told me to try it. And, if you're feeling lazier, just doing it like you did also works great and tastes awesome with less effort. I like having the option since I only get to cook 1 day a week usually.
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Nov 2, 2018 13:56
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I cook the whole thing on a weekend and don't brown it, then during the week I crisp it in a small nonstick pan to reheat. Best of both worlds!
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Nov 2, 2018 14:58
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i like nice words
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You've just inspired me to purchase a slow cooker. I love the idea of setting this up in the morning, drinking beer out all day, then coming home for some ready-made tacos. Any other good uses for one?
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Nov 2, 2018 15:50
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Various soups, chili, pot roast
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Nov 2, 2018 16:04
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Convexed posted:You've just inspired me to purchase a slow cooker. I love the idea of setting this up in the morning, drinking beer out all day, then coming home for some ready-made tacos. Any other good uses for one? Google 'midwestern wine mom food blog'
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Nov 2, 2018 16:04
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Similar large lumps of meat from different animals
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Nov 2, 2018 16:05
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Convexed posted:You've just inspired me to purchase a slow cooker. I love the idea of setting this up in the morning, drinking beer out all day, then coming home for some ready-made tacos. Any other good uses for one? Aloo gobi also butter chicken, although i don't have the recipe for that handy.
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Nov 2, 2018 16:08
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The GWS carnitas recipe uses the slow cooker + broiler method and it’s loving amazing.
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Nov 2, 2018 17:04
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Cooks Illustrated has a pretty decent recipe for coq au vin in the slow cooker but it requires browning meat beforehand so it's best as a "set it up the night before, refrigerate overnight, then turn on the slow cooker on your way out the door before work" Still, coming home to the smell of coq au vin is pretty boss.
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Nov 2, 2018 17:40
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maybe I'm a douchebag but I FAR prefer braised carnitas than slow cooker. I feel slow cooker carnitas has such a mushy texture while braised is just as tender and juicy and has more bite and also crisps up better. my standard carnitas is recipe is: cube up the pork trimming out the hard fat, season, brown, then throw it in with some herbs/aromatics at 300 degrees for 3-4 hours.
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Nov 2, 2018 18:19
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That Works posted:Next time separate out some of the fat and reserve, take the meat and drain the liquid out of it with a slotted spoon or something, spread the meat out on a sheet in a thin layer, paint it a little bit with the reserved fat and toss it under the broiler to crisp up and brown the tips. Turn it all over on the pan and repeat. in mexico, most taco places will swipe the tortillas on pork fat before heating them up as well...
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Nov 2, 2018 18:26
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Seven Hundred Bee posted:maybe I'm a douchebag but I FAR prefer braised carnitas than slow cooker. I feel slow cooker carnitas has such a mushy texture while braised is just as tender and juicy and has more bite and also crisps up better. You’re a gigantic douchebag... No, I think you’re correct. The slow cooker’s appeal is that you can leave it on all day and not set your house on fire. Given the choice, you’d probably rather do carnitas “the proper way”, but if you can do the prep up front and get pretty good carnitas, then I’m down with that too.
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Nov 2, 2018 18:40
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yung lambic posted:You've just inspired me to purchase a slow cooker. I love the idea of setting this up in the morning, drinking beer out all day, then coming home for some ready-made tacos. Any other good uses for one? We make lamb shanks in ours all the time and they're awesome
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Nov 2, 2018 20:44
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Lamb shacks and stews are what I do most of the time.
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Nov 2, 2018 20:45
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yung lambic posted:You’re a gigantic douchebag... I followed the Rick Bayless recipe on a Sunday, pulled it apart, then saved the rendered pork fat. Weeknights I just had to toss some pork fat in a frying pan until it warmed up, then fry up the pork until it was warmed through and crisp. Even better of both worlds.
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Nov 2, 2018 21:50
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Hurt Whitey Maybe posted:I followed the Rick Bayless recipe on a Sunday, pulled it apart, then saved the rendered pork fat. Your link doesn't work, but also how do you save fat? Can you just put it in the fridge? I hear about this all the time, saving bacon fat and stuff, but I don't know how. We pour ours into a glass jar and toss it when it's full which seems like a waste if I can use it for cooking without getting sick.
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Nov 2, 2018 21:56
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camoseven posted:Your link doesn't work, but also how do you save fat? Can you just put it in the fridge? I hear about this all the time, saving bacon fat and stuff, but I don't know how. We pour ours into a glass jar and toss it when it's full which seems like a waste if I can use it for cooking without getting sick. I usually strain bacon fat through a fine strainer or coffee filter and keep in the fridge. Easy to scoop out a chunk when cooking some eggs or steak
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Nov 2, 2018 21:59
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camoseven posted:Your link doesn't work, but also how do you save fat? Can you just put it in the fridge? I hear about this all the time, saving bacon fat and stuff, but I don't know how. We pour ours into a glass jar and toss it when it's full which seems like a waste if I can use it for cooking without getting sick. http://www.rickbayless.com/recipe/slow-roasted-pork-carnitas/ You end up with a bunch of fat in the pan. I used a foil pan so I just let it cool to not scalding, drained it into Tupperware by crimping an edge, and tossed it in the fridge. It solidifies into pork lard and you just scoop some out and toss it in the pan.
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Nov 2, 2018 22:09
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Dacap posted:I usually strain bacon fat through a fine strainer or coffee filter and keep in the fridge. Easy to scoop out a chunk when cooking some eggs or steak Oh yea straining it seems wise. You just keep it in Tupperware or something? How long does it last? I guess that's a hard question since you'd always be adding to it
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Nov 2, 2018 22:09
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I only keep fat if I have a specific plan for it. Like last week I roasted a chicken, and then I hung onto the fat to roast pumpkin seeds in. I'm more likely to make steak and then sauté mushrooms in the same pan than I am to save it for next time I make mushrooms. Ymmv, there are definitely people who keep jars going forever and use it for everything, but I think that's a pretty good middle path. Glass doesn't melt from hot fat, and it's a lot easier to wash clean than Tupperware, so a glass jar is a good call.
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Nov 2, 2018 22:13
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yung lambic posted:You’re a gigantic douchebag... I smoke a pork shoulder and catch the drippings with a pan full of citrus, onions, etc. I reduce that liquid and fry the chunks of pork in the jus.
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Nov 2, 2018 22:18
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camoseven posted:Your link doesn't work, but also how do you save fat? Can you just put it in the fridge? I hear about this all the time, saving bacon fat and stuff, but I don't know how. We pour ours into a glass jar and toss it when it's full which seems like a waste if I can use it for cooking without getting sick. I'm one of those people who saves a lot of rendered fat. Just about any meat has fat, and there's lots of flavor in it, so why waste it? Fat itself is pretty unlikely to make you sick - consider that confit was a method of preserving meat before refrigeration. Just make sure that it's clean, and it'll keep for a long, long time. If you have a lot, like more than you're likely to use in the next 3 months or so, store the excess in the fridge. The only real danger is if the fat goes rancid, which will happen at any temperature, but more slowly at colder temperatures. That's not a health risk, it just tastes bad. Impurities can go bad and affect the flavor, so be careful of that.
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Nov 2, 2018 22:23
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Do you save fats separately, or do they all mix together? I've saved bacon fats, but not others.
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Nov 3, 2018 00:44
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Brawnfire posted:Do you save fats separately, or do they all mix together? I've saved bacon fats, but not others. separately, but more like Anne Whateley does - we usually save bacon fat (it comes in handy for most things), chicken fat (schmaltz) is saved for special occasions, pork fat for reheating carnitas. If you have really good bacon fat, it makes a really good vinaigrette. Heat it up until it's liquid and then use it instead of olive oil in a red wine or balsamic vinaigrette.
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Nov 3, 2018 00:51
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Didn't get any pictures because the lighting in my apartment is awful (And I was really hungry) but I made two things for dinner: 1. Tom Ka Rice with mushrooms. As in I made Tom Kha coconut soup and then used it instead of water to cook rice. It was delicious 2. Veggie Tempura. Sweet potatoes, onions and broccoli. The broccoli got the poo poo burnt out of it but the other two came out fantastic. Tomorrow I'll be making Matty Matheson's P&L burger with some duck fat fries on the side and I'm real excited!
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Nov 3, 2018 02:03
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always save your duck fat.
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Nov 3, 2018 02:30
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Alright so you've got this cold jar of fat sitting in your fridge, you make some bacon on the stove and now you've got hot fat you wanna save. Can you just add that to the cold fat without issue? Also why has this not been covered in any cookbook I've read. A bunch of them have been like "and make sure you save that delicious fat!" but they give no details on how one might do that.
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Nov 3, 2018 03:37
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camoseven posted:Alright so you've got this cold jar of fat sitting in your fridge, you make some bacon on the stove and now you've got hot fat you wanna save. Can you just add that to the cold fat without issue? Yes, just pour it through a strainer into the jar. Be careful to get as little sediment as possible. Fat isn't an ingredient that rots per se. It goes bad over the course of months, not weeks, and not in a dangerous way.
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Nov 3, 2018 04:48
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I have definitely shattered a mason jar full of hot bacon fat by putting it straight back into the fridge though, so leave it sitting out so the hot fat cools down a bit before you put it back.
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Nov 3, 2018 04:57
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poop dood posted:I have definitely shattered a mason jar full of hot bacon fat by putting it straight back into the fridge though, so leave it sitting out so the hot fat cools down a bit before you put it back. Yeah, after blowing up a Pyrex dish once I'm ultra paranoid about doing that again
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Nov 3, 2018 06:02
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camoseven posted:Alright so you've got this cold jar of fat sitting in your fridge, you make some bacon on the stove and now you've got hot fat you wanna save. Can you just add that to the cold fat without issue? I pour all my bacon grease into a jar on the counter. I have never refrigerated bacon grease in my life. I wash the container every few years when the sediment builds up on the bottom. I just make sure that only pure bacon grease goes in. Only fresh hot grease. If it were to get water in it, it would go rancid in a few days. Keeping it pure makes it last forever. Duck fat goes in the fridge.
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Nov 3, 2018 09:05
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