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i now have some very inexpertly prepared roasted garlic all mashed up in a little container in the fridge. thanks byob! |
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Sep 30, 2018 03:26
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 HOLY SMOKES, FRIENDS. We're smoking a boar loin glazed with hot honey maple mustard, made with honey from my tiny friends, Maple syrup from my human friends and their tree friends, peppers from the garden, salt from the tears of men and garlic from the armpit of my garden. The mustard is stock standard whole grain, very tasty, and smells exactly like a mustard should. Did the ol' top down hardwood charcoal with fatwood trick, then got it going to 225F. Added my smoke stone after some soaked apple wood chips, then set in the grill and laid on the loin. Glazed, closed the vents to vv narrow and locked it in. Five hours and y'all can come for dinner. For reference, I have the largest size Char-Griller Akorn (because we're only hundredaires not millionaires) and that's twenty odd pounds of meat. I'll be here for a while. Updated porkpostin: 
Randy Travesty fucked around with this message at 02:14 on Oct 5, 2018
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Oct 5, 2018 01:06
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hamjobs posted:
drat that sounds good and the updated pic looks amazing
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Oct 5, 2018 03:03
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Lizard Wizard posted:i now have some very inexpertly prepared roasted garlic all mashed up in a little container in the fridge. thanks byob! Nice! I'm proud of you. Roasted garlic is delicious. |
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Oct 5, 2018 04:00
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Pork update: I impressed myself. The apple wood was perfect for this, the glaze went right into the meat and it sufficiently impressed the Mother Unit. Fire was also used to bake potatoes and corn, as well as a slow low smoke for some baked beans that will be in the pot all night. I'm babysitting a fire and living my best life.
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Oct 5, 2018 04:29
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hamjobs posted:Updated porkpostin: Hot diggity daffodil, I think I wanna learn how and where to kill an boar. |
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Oct 5, 2018 08:22
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I'm trying a pressure cooker pot roast in the instant pot right now for dinner tonight, adapting the timing from this pot a feu. It smells really good, and I hope that it will be better than the same pot roast slowcooked all day |
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Oct 10, 2018 15:06
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It will be. Cooking at 250 F gives you all kinds of great stuff |
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Oct 13, 2018 05:19
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it was good but I should have had faith in the pressure cooker and added less liquid (or even no liquid?), and also the meat was a little overcooked i think, falling apart into individual threads like corned beef. I did sear it first so I probably should have taken a couple of mins off. 5 mins on round 2 wasn't enough to cook the fattest (fingerling) potatoes, either, but the veggies in general were way better than mush that had been slowcooked all day
poverty goat fucked around with this message at 14:20 on Oct 13, 2018 |
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Oct 13, 2018 14:18
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Oct 27, 2018 00:26
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Clams casino? |
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Oct 27, 2018 06:17
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looks good |
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Oct 27, 2018 06:18
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Bacon Taco posted:Clams casino? oysters rockefeller |
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Oct 27, 2018 15:17
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 Make this pie you guys. |
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Oct 27, 2018 16:33
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poverty goat posted:
which cookbook is this? i desire to purchase it. also that is my plan for wednesday baking, thank you.
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Oct 30, 2018 15:05
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It's from a Williams Sonoma dessert book |
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Oct 30, 2018 18:06
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I get all my best recipes from the best desert book *holds up Frank Hebert's Dune* |
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Oct 30, 2018 18:11
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alnilam posted:I get all my best recipes from the best desert book *holds up Frank Hebert's Dune* roast suckling baby sandworm
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Oct 30, 2018 18:16
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alnilam posted:I get all my best recipes from the best desert book *holds up Frank Hebert's Dune* *open doors to spice cabinet* "uh... don't seem to have that one"
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Oct 30, 2018 18:35
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alnilam posted:I get all my best recipes from the best desert book *holds up Frank Hebert's Dune* |
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Oct 31, 2018 05:46
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 do you guys ever wake up in the morning all "imma go make a loving pie right now" |
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Nov 5, 2018 15:50
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poverty goat posted:
thats a brave little dog to sit inside the oven and guard the pie like that
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Nov 5, 2018 17:27
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Luvcow posted:thats a brave little dog to sit inside the oven and guard the pie like that |
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Nov 5, 2018 17:54
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poverty goat posted:
I wish I did because that would be 
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Nov 5, 2018 20:34
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 https://cooking.nytimes.com/recipes/1015434-chocolate-pecan-pie It was a good pie |
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Nov 24, 2018 18:52
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poverty goat posted:
huge pie or tiny dog or both?
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Nov 24, 2018 19:45
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Both |
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Nov 24, 2018 20:31
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Caramelized belgian endive and bleu cheese puff pastry tart with arugula/fennel/orange salad: made from this recipe: https://www.davidlebovitz.com/caramelized-endive-blue-cheese-tart-recipe/ Mine didn't turn out nearly as photogenic but it was still delicious. I should have seared it more before putting it in the oven. |
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Dec 2, 2018 02:07
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food photography is hard. it looks delicious |
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Dec 2, 2018 02:17
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I've never used frozen puff pastry before but now I want to use it for everything, it's brilliant. |
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Dec 2, 2018 02:30
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Entropic posted:Caramelized belgian endive and bleu cheese puff pastry tart with arugula/fennel/orange salad: yea mang that looks yummy!
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Dec 2, 2018 02:59
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alnilam posted:food photography
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Dec 2, 2018 03:55
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Entropic posted:I've never used frozen puff pastry before but now I want to use it for everything, it's brilliant. It is a modern miracle which nobody should eschew!
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Dec 2, 2018 03:55
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You guys must be cooking some cool stuff for holidays, whatcha got? |
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Dec 21, 2018 11:15
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 I got this ham |
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Dec 21, 2018 17:31
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I baked a gingerbread cake https://www.kingarthurflour.com/recipes/gingerbread-recipe
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Dec 21, 2018 17:33
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poverty goat posted:
devious dawg
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Dec 21, 2018 18:45
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poverty goat posted:
is that a gd iberico ham
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Dec 21, 2018 19:38
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hamjobs posted:is that a gd iberico ham no, it is a smithfield ham |
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Dec 21, 2018 22:02
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| # ? Jun 1, 2024 01:41 |
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poverty goat posted:no, it is a smithfield ham how did you heist this ham? |
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Dec 22, 2018 00:29
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