Food
Food
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- pango8
Beef Noodle Soup
- Viva Taiwan.shapesalad
- Juicy.grafician
- A whole star?! Please tell me you put that in untoasted.garbage
- It looks amazing btw. I just can't handle that much of that flavor if it fully infuses the broth.garbage
- lol the anise is just there for the photo. I had 3 stars in the entire pot. all the spices are in a pouch so I can remove them before it's too much.pango
- This looks awesomeChimp
- can't say it's authentically Taiwanese beef noodle. I kinda just went to a restaurant and try to figure out the ingredients there.pango
- Big internet high five for both technique and presentation. Those oil beads are delicious.garbage
- Baby bok choy?misterhow
- yuppango
- Looks amazing. What broth did you make?monospaced
- as in, what technique or process?monospaced
- nothing fancy. sauté garlic and onion first, then fry carrots and radish. add water, black bean paste, chili, anise, ginger root, salt, beef broth cube.pango
- boil for 5-10 mins then add pre seared beef to simmer for 30 - 60 mins. depends on how hungry I am at that time. then salt to taste.pango
- green onion for garnish. and other leafy veggies cooked separately.pango
- Cool. You went the beef cube route.monospaced
- oh that what you meant. ya already gonna take 1 hr. aint got no patience for that.pango
- Continuity8
I made Dan Dan Noodles for dinner. They were yummy.
- Christ, that's twice in a week. I think I'm addicted to this stuff.Continuity
- gah, that looks good. My addiction: bibimbap.zarkonite
- the wooden tabletop, the bowl, and the chopsticks look very coolKrassy
- Must try this. I’ve been making yakisoba which is junk food really.HijoDMaite
- @Krassy Very nice but it's not real woodi_was
- This looks amazingmonospaced
- I just had to look that up and cop the recipe!davey_g
- Ramanisky26
Cornbread with Honey Butter Glaze.
I can’t believe I actually baked something lol.
- That looks sensational. That crusty brown edge around the top mmmmmmmmmmmmmmmmBuddhaHat
- ^ that’s def the best part and with the honey butter glaze I made, oh man.Ramanisky2
- and thanks BuddaHat, I was pleasantly surprised at how it came out.Ramanisky2
- Nom!scarabin
- *looks around for recipe*
Hmm, well ain't this some bullshit!
:(Akagiyama - Yes please reciplease!MrT
- Looks good! Ive got told baking is about measuring and i hate that shit.milfhunter
- I'd fuck thatcrazyprick
- ^ lol
American Cornbread was a classic coming of age comedy.Ramanisky2 - Honey Butt Glazedbloc
- BuddhaHat7
- 48 hour cold fermented NY style doughBuddhaHat
- Why?palimpsest
- Yes, please!Continuity
- yes! Black olives?? TastyOBBTKN
- Looks a bit overdone.
Page @pango for the pics.palimpsest - I just lost my appetite.utopian
- Black olives are never not appropriate on pizza.Continuity
- @Continuity
Make up your mind!palimpsest - :DContinuity
- @Palimpsest - why what?
dough came out with a slight chew, but crunchy crust. Definitely not overdone.BuddhaHat - Ah, Buddha, is this a riff on Kenji's dough recipe you mentioned a few pages back, or something entirely new?Continuity
- Kenji's NY dough, that isContinuity
- THICCCCCCCCCmonospaced
- This is Ken Forkish's dough, Kenji's is a food processor dough that you cook same day. Both are great.BuddhaHat
- https://i.imgur.com/…BuddhaHat
- http://library.lol/m…BuddhaHat
- needs more olives. never enough olivesmicrokorg
- scarabin0
I love me a potato tornado when i can get it. never tried pomme soufflé. What’s your favorite?
- i reckon you could add poutine and that doner thing to this listscarabin
- Sweet Potato
Belgian
Wedges
Chips
Steak
Standardoey_oey - By that orderoey_oey
- Standard Cut
Crinkle Cut
Curly
Steak
Shoestring
Waffleutopian - Chips & gravy. Would patatas bravas qualify?thumb_screws
- Belgian
And Heston Blumenthal's triple-cooked chipsContinuity - Curry chips, cheese and coleslaw chips, curry and cheese chips.lowimpakt
- https://youtu.be/UFh…Miesfan
- standard cut is best cutmilfhunter
- 7, 8, 11, 12, 15, 13. Everything else, forget about it.shapesalad
- missing chats https://www.google.c…trooperbill
- Our grandparents used to take leftover pierogi filling, form into little balls and pan fry. Cheese, onion and garlic are killer. Add to list.ben_
- KartoffelsalatSimonFFM
- Tater tots for the top spot winning supreme master of all fried potatoes from now to the end of time. 11 is just a 2 btw.monospaced
- Just kidding about tots. I think all fried potatoes are the tits.monospaced
- @mono - no. Evidently you'e never had #11. British 'seaside fish and chip chips' are a wholly different beast to fries. Both good, but #2 getting harder to findNairn
- Also, #2 are fried — traditionally, and ideally — in beef tallow.Continuity
- So are British chips, traditionally.Nairn
- nngh "#11 are getting harder to find" I meant. I've come across, perhaps, 3 places in London that do OK chips. Everything's #2-like fries these days :(Nairn
- Bindegal6
- "Sarmalute"grafician
- aka Sarma in Serbia. Good stuff.Continuity
- think traditionally these are from Turkey, but after Ottoman Empire occupation of the entire region, we now wrongly call these "traditional goods" here...grafician
- have no idea how they got to Poland tho'...grafician
- they are delicious indeed, we make them here around holidays, they can be made without meat too, and also with vine leaves instead of cabbage leavesgrafician
- My excellent slavic neighbours make these, so bloody good.MrT
- Looks disgustingi_was
- Kohlrouladen, I love them!SimonFFM
- Ah yeah, they’re here in DE, too, I forgot!Continuity
- Зелеви Сърми... I love them !Krassy
- sarma da best!!!!renderedred
- even better with sour cabbage
https://static.hayat…Milan - of course it's with homemade sour cabbage, no other way ;)renderedred
- utopian5
- Oooooh yeah.
Also, +1 for Chef John.Continuity - hell yesPonyBoy
- these are so difficult to get right . great thoughFax_Benson
- Ha! I posted this a few years ago. Made them for thanksgiving one year.fooler
- Chef John is the corny foodie that I wish I was friends with.garbage
- What's the deal with his intonation?deadsperm
- Going to make tonight!dee-dubs
- @deadsperm That's the first thing everyone says when they first hear Chef John. He's great though, and a good teacher.garbage
- Does this recipe have a pinch of Cayenne?Nairn
- ^ LOL
One of the rare ones that doesn't.Continuity - The cayenne pinch is implied at this point.garbage
- Loving how all the Food Wishes fans are creeping out of the closet here :)
*stands up* "Hi, my name's Nairn, I've been pinching cayenne for 3 years now"Nairn - made these last night for Mrs Pony... came out amazing <3PonyBoy
- I made this. Definitely a keeperscarabin
- Oooooh yeah.
- Nairn6
Passed through Chinatown yesterday so stocked up on my favourite chili sauce...
At home I cut some bread as I waited for dinner to cook and poured this shit all over it. Before I knew it I'd had like a quarter of a jar.
Awoke at 6am feeling like I'd been sodomised by the devil himself, unforgivingly and over a great many aeons.
Didn't help that my partner warned me as I was doing it, chiding me 'remember what happened last time?'
Worth it.
- just as well you're not breast feeding, then.hans_glib
- Tried. Failed.
Pulled hairs from her mouth.Nairn - Asian sambal oelek is soo too salty and freaking strong, that i better like the Turkish version, that are much lesser salty..Bindegal
- Use 1 spoon of sesameoil (or olive), 3-4 spoons of concentrated tomato and then 4-6 fine chopped/blended chillies, after how strong you want it.Bindegal
- Funny you should mention Turkish chili - I had too much cemen a couple of weeks back and had a similarly sore posterior then too... .Nairn
- +1 for this sauce, +10 on the execution, +100 for this thread.garbage
- I think I'm going to have to add this one back into my rotation. My current favorite chili paste is the sambal oelek. The one with the golden rooster.garbage
- The Huy Fong one? If so, I'll give it a shot - they sell it in my local corner shop , I've never even given it a second glance.Nairn
- this is a good recipe:
https://www.seriouse…bartosz - Yeah, that's the one. If you're into hot sauces, I have some recommends (but you probably already know).garbage
- A tub of Gochujang. The weird red one.garbage
- Humble House Guajillo. It's delicious.garbage
- And anything from Fat Cat is worth a try.garbage
- That one is good.monospaced
- I've still never tried the sauce that the guy from here put out. Adoboloco? I forget the username.garbage
- Ah fuck! I forgot to buy Gochujang when in Chinatown y'day (stores there sell all Asian stuff). My supermarket sells a low quality version, which I've avoidedNairn
- Ha, I've been down that road. I don't even know the brand name, but it's red tub Gochujang or Bust.garbage
- Adoboloco is pretty solid, usually have 1 or 2 bottles in the fridge.duckseason
- @duckseason I'll have to grab some. Which flavors do you recommend?garbage
- " sodomised by the devil himself, unforgivingly and over a great many aeons" >>> fucking golden my man!dee-dubs
- @garbage obviously depends on your prefs. I currently have the Pineapple for a bit of sweet heat (very situational) and the Kolohe Kid for something a bit...duckseason
- ... more spicy and smoky. Hamajang is good if you enjoy the smoky, lingering heat of ghost peppers. Jalapeño is pretty basic and can go on just about anything..duckseason
- ... Hawaiian kinda reminds me a bit of Tabasco. Haven't tried the Fiya! or Maui No Ka'oi. My fav was the Bangkok, which they haven't had in quite a while.duckseason
- Danke for the breakdown. I'm going to pick up a few bottles, probably the Pineapple and Kolohe Kid.garbage
- BuddhaHat5
I scored a copy of Kenji's Wok cookbook, and first recipe off the rank was Kung Pao Chicken. Followed to the letter, even the batch cooking advice for electric stoves. To quote Bambam, 'That's fucking delicious'
Recipe photo
Final dish
- looks yum but it's missing a layer of jasmine underneath it all :)PonyBoy
- Lol my only nitpick is the colour temp of your photo.pango
- God damn it pango, aren't you supposed to be wearing the nice crown?garbage
- I NEVER SAID IM PARTICIPATING! lolpango
- haha PonyBoy there is absolutely a layer of perfectly cooked jasmine rice underneath, just like in the green curry I posted last time!BuddhaHat
- Pango, niceness aside, what would you suggest as an adjustment? I can adjust in camera.BuddhaHat
- haha! I stand corrected (but would love to see just a touch of that rice show through)... gimmie!PonyBoy
- I want to get one of those outdoor wok burners so you can get that wok-hai flavour. Home made is always missing it...inteliboy
- Apparently a kitchen blow torch is a pitching hack as well - do a quick blast to create a smoky flavourinteliboy
- *kitchen hackinteliboy
- Make it slightly on the warmer side just a tiny bit. Blueish food photo rarely look appetisingpango
- https://i.imgur.com/…pango
- Thanks pango that's very kind of you to share the tipBuddhaHat
- #niceweekContinuity
- Just read the *in camera* part.
My default WB is usually the daylight WB(5000k-5400k). Then adjust accordingly to the light I'm shooting under if needed.pango - Easiest solution is to place the food under sunlight. And use a white board to bounce some light on the shadow area if the sun is too harsh.pango
- Wonderful and accurate tips. Kitchen torch will even out the gloss, but really it's the light source that's causing the sheen. Question is, how'd it taste?garbage
- @pangz You don't choose the crown, the crown chooses you!garbage
- I see no rice ;)monospaced
- Pango, it's monday.
Jus sayin'.palimpsest - Indeed it is. Or waspango
- palimpsest0
Gas vs Induction
This has been discussed before. Here's my do your own research take.
Fire is pretty but I'm looking strictly for heat when cooking. In indoors home cooking induction has a much precise heat control, output and efficiency.
Gas BTU: 20,000
Induction BTU: 40,000
And with induction there's almost no heat loss.
Induction is able to deliver roughly 80% to 90% of its electromagnetic energy to the food in the pan. Compare that to gas, which converts a mere 38% of its energy, and electric, which can only manage roughly 70%.If you wanna build a fire pit, get a top of the line barbecue or an outdoor wok burner that's good. As a far as I can tell, indoors induction is king.
Discuss.- Can't say I disagree with any of this.
There's also the small matter of the release of indoor air pollutants with gas stoves, like NO2.Continuity - Yes induction, except those hobs beep at you constantly and are fussy about the type of pan you use. Gas = your wonky carbon steel pan is no problem.shapesalad
- You get a drop of water or misplace a pan on an induction hob and the thing is bloody beeping at you. Worth thinking about.shapesalad
- I've been forced to change from 10 of my better cooking years with induction to gas since I've moved and I'm eager to go back home.palimpsest
- LOL, shapesalad.
Why are you dropping water on your induction stove and why don't you have a wipe cloth at hand when cooking?palimpsest - If I'm dumb enough to put a lid on a pot while cooking pasta the overflow of water will kill the gas flame. I just turn it back on, gas is not at fault.palimpsest
- the only thing gas is better is the initial heating speed. otherwise induction out performs in every aspectspango
- wait... carbon steel should be fine with induction. did you get a cheap one mixed in with aluminium?pango
- Thanks for that info, pango. Carbon steel is compatible with induction, unless you got it from a Happy Meal™.palimpsest
- compatible with induction = carbon steel, cast-iron, stainless steel, enamel cast-iron, enamel carbon steel.pango
- not compatible with induction = aluminium,
aluminium none stick, *ceramic none stick, copper, glass.pango - Not compatible with induction: Aluminium, glass, solid copper, Play-Doh.palimpsest
- did you just "umm actually" me?pango
- I did not, how do you reckon that? Was it mean adding Play-Doh to the list?
I'm here for you, your opinion counts.palimpsest - https://i.imgur.com/…pango
- Did I get your pronouns wrong?palimpsest
- I'm interested in learning about how this has become about me offending you.palimpsest
- My input: Induction for indoors, charcoal to cook meat or fish on the grill, and wood for paellasOBBTKN
- @OBBTKN
Yep, that's why I made that distinction.palimpsest - lol i was just messing aroundpango
- Just a prank, bro.palimpsest
- what was the prank?pango
- Exactly.palimpsest
- We have both gas and induction. Gas one is a single burner mostly Wok cooking. Fire does Wok cooking better.microkorg
- yeepango
- @pango
Yep, that's I thought.palimpsest - RE Carbon steel - the pan over time warps, and isn't super flat, no problem for gas. To flatten it out, you need to hammer it = very noisy.shapesalad
- @shapesalad
Fair enough.palimpsest - Wood fire makes the tastiest food.pablo28
- Gas tastes better in the oven. Gas is faster on the stovetop. I have induction now and prefer my old gas stove.imbecile
- If you can’t taste the difference, you’re not cooking anything that matters.imbecile
- OK, chief!palimpsest
- No one here mentioned HOW you cook where induction fails miserably, I am always flipping and slamming heavy pans, they wear out, glass would shatterprophetone
- Shrek has entered the chat.palimpsest
- To me induction is great if you would like to calmly bring a Consommé to a boil while sipping a cab sav, listening to Wagnerprophetone
- I can continue happily using gas or i can spend thousands tearing out my walls, redesigning and replacing my existing electrical system and buying a new stovescarabin
- It sounds like a pain in the arsescarabin
- Induction sure looks sexy thoughscarabin
- so easy to fuck up the Induction cooker and that constant fear of breaking the glass, eh idk, i'm not a fan.sted
- @sted
We've seen those guns, understandable.palimpsest - I have a new induction top, and I hate it. If you have one, get some of the mats so your pots don't spin all over the galaxy.garbage
- Imbecile. I'm not sure how to compare gas oven with induction oven...pango
- Pablo. Fuck yeah woodfire stove top. Now we're talking.pango
- I think it's the same logic with car engines. If you have a functional gas engine, don't just throw it out and get a new electric one.pango
- I'm building at the moment and went for AEG induction. I also plan to get a single 65k BTU gas bottle powered burner for using a wok.BuddhaHat
- It will live by my pizza oven outside.BuddhaHat
- ^ gas should always go out sidepango
- Can't say I disagree with any of this.
- pango4
Behold. The best kitchen gadget.
Instantly make all your meat more tender.
- Works great for baking potatoes toopango
- hands free?MrT
- Yespango
- I can't look at this thing.Continuity
- buttplug from hell, more likehans_glib
- Is it an attachment for this? https://qbn.com/repl…
Sold separately.skinny_puppy - ^ Yikes!!Continuity
- "The Meat Masher"kalkal
- this'll save your ass in jail...literally._niko
- I have a cheaper asian supermarket one of these for doing the skin on pork belly, it helps make amazing crackling.BuddhaHat
- scarabin4
Just made my first falafel :D
I’ve got hummus, baba ghanouj, tahini sauce, and dolmades down. Just need to learn to make pita and i’ll never have to visit a mediterranean restaurant again!
- Pita? Chef John's got you.
https://www.youtube.…Continuity - That said, Levantine cuisine isn't the only cuisine on the Med. Spanish, French, Italian, Croatian/Montenegrin... Turkish, Maltese, Tunisian, Moroccan ...Continuity
- Et cetera.Continuity
- true!
Thanks for the link, i love that dudescarabin - I made his potatoes fondant la few months ago, they were delicious!scarabin
- hummus and dolmades are awesome +1BuddhaHat
- +1 +2 <3 all the QBN cooks. Fresh falafel are a different level. A different lefel?MrT
- Man I figured you did this a long time ago! Enjoy!monospaced
- How did you get along with deep frying them? Mine always fall to bits. Love making baba ghanouj though. That smokey aubergine flavour is the bestIanbolton
- I found that leaving the mix in the fridge overnight helped it hold together better the next day. I wonder if adding a bit of chickpea flour would help?scarabin
- ALLAH SNACKBARbabydick_
- Falafel was pretty easy, need to figure out how to make Dolmades, can't seem to find grape leaves anywhere around here..hydro74
- Have you tried online? I've bought them before in Sydney that'd been vac-packed in Turkey. Each dolma had the carbon footprint of a Saudi Prince.MrT
- @MrT actually wife started hunting, guess there is a greek spot in Orlando. so.. going to look.hydro74
- Plant a grapevine! I have one in my garden. You can make wine with it, too!scarabin
- Pita? Chef John's got you.
- Akagiyama1
- Yes.Continuity
- Truffles. Yes.NBQ00
- grown-ups get really complicated with their mac 'n' cheesescarabin
- This is the cheese with maggots in it though._niko
- Is it? I thought heat killed the maggots and you shouldn't eat it unless they're alive.Akagiyama
- Maggots? oh Hell noGuyFawkes
- https://en.wikipedia…jagara
- Maggots? I thought it was spaghetti!stewart
- no thank youmilfhunter
- https://www.youtube.…Danish
- Cacio e pepe, it's delicious.EightyDeuce
- grafician2
- Yesmoldero
- That article gave me cholesteroloey_oey
- Adding a raw onion is the lamest beta cuck fucking shit you can do to a burger. Fucking amateurs.babydick
- ^ That's a bold statement.Continuity
- I think you’re probably using the wrong onion for the job, BD. Thin-sliced red is great on a burgerscarabin
- ^Continuity
- lol@babydickutopian
- naaah you don't fuck with _just_ onion, you need to caramelize it or something.babydick
- scarabin said itgrafician
- you're missing out the good shit, ladies.babydick
- what bdick and scar said. just give it some fire, it will bring out the flavors. i used to put some garlic in it, just a few very thin layers, nothing fancy.sted
- sted you might be on to something here!grafician
- Raw onion on burger is great and that’s why it is a standard. It’s for real men not pansy asses who need them caramelized for their sensitive tongues.monospaced
- I know it's hard to accept that some people just want to feel more than a dead animal between two breads with some salad, when eating a proper burger.sted
- ps: anyone who puts caramelized onions in the hamburger should eat dried dog shit.sted
- Ironically, McDonalds burger is 78.3% dried dog shit.Morning_star
- "Raw onion on burger is great and that’s why it is a standard" what standard, you fucking lunatic?babydick
- raw onion, caramelized onion, hot onion, sweet onion, red onion, white onion, spring onion, whatever...it's all totally to fuck with.oey_oey
- grafician4
getting this tomorrow
- I have designated Friday as pizza night for me.utopian
- no utopian, every day is pizza day!grafician
- you must choose if Pepperoni pizza is Friday or any other daygrafician
- I must say I'll get this from Pizza Hut, apparently they make the best Pepperoni pizza in this town!grafician
- Sounds like you need to move!MrT
- NY style nomnomnommaquito
- No MrT this image right here is exactly what I'm getting, you need to move to Bucharest my good man lolgrafician
- telling you Pizza Hut here is tremendous! that's cheese crust right there!grafician
- I'll take your word on that, just seems a shame that your pizza comes from Trumpton when Italy's just over there : )MrT
- I want a pizza now.MrT
- Well this looks yummy. Especially with a healthy salad along.NBQ00
- Get some real pizza dude not that Pizzahut shiti_was
- This doesn't need salad to make it look yummy. It looks GREASY AF because it has 2-3x too much cheese. Still wood.monospaced
- I want me some pizza hut nowmoldero
- Mono, of course no salad is needed but I like the contrast of greasy pizza and healthy salad as a combination.NBQ00
- jagara3
Just bought a Fellow Ode gen 1 second hand coffe grinder in great condition for 145 USD.
I absolutely love it. It works great, it's pretty, it's compact, it's fast and a joy to use. As i understand it, the gen 2 is an unnecessary upgrade, at least for the casual coffee aficionado.
- *coffeejagara
- covfefe?Nairn
- And as far as i can see, you can get it for as cheap as 100 USD on ebay.jagara
- covfefe ginder, yes.jagara
- Nice!instrmntl
- Love Fellow's designs. I've heard of static/retention problems like other grinders but a spray or stir in a wet spoon solves a lot.koma_
- @koma_ it's minimal. Reviewers made too big of a deal about it.jagara
- That's a great price. I have a Capresso burr grinder that I love. ps. Did a whole campaign spelling coffee cofee. I didn't see it until I pitched it.misterhow
- Client said 'is this a joke'?misterhow
- it's just a grinder....pango
- casual and aficionado, you are on the edge sirrobthelad
- There are gradations of aficionado. I buy specialty coffee, i brew V60, i have decent grinder. I also have a Nespresso for when lazy...jagara
- ...which would immediately disqualify me from high-end aficionado status. Hipster baristas would scoff at me.jagara
- dont worry i accept all. i buy pre-ground in a tin :D
i'm for the people.pango - @pango I'd happily drink your coffee. It'll be like being at my mom's. I no liky snobbery :)jagara
- Jagara, I am with you. Sometimes I just want coffee. Look at the pour over, 10 minutes and clean. Look at Nessy, 45 seconds and done. Goblin brain wins.dibec
- ps. so, so, so good. My PNW FAV currently. https://sisterscoffe…dibec
- @dibec Thanks, but I live in Denmark :)jagara
- (I guess they don't ship that far :)jagara
- milfhunter4
Made a lasagna for the first time, was happy with the result but next time i need to use fresh lasagne sheets.
Prepare:
Result:
- I've never been a fan of lasagna, I actually didn't like to eat it at all. But when I lived in Amsterdam I worked in a restaurant that had a great lasagna.oey_oey
- They used eggplant instead of lasagna sheets. My partner really loves lasagna and for the first time in 4 years I decided to recreate the eggplant recipe.oey_oey
- Fucking wow! I didn't know I could make lasagna. Vegan version mind you. Now I mix eggplant with lasagna sheets and the result is great. I enjoy eating it now.oey_oey
- @oey oww Would you remember which restaurant it was since i live in the Netherlands? And definitely share your recipe!milfhunter
- Wasn't it just Moussaka?palimpsest
- ^Continuity
- Nope, lasagna. There's online recipes for it. It was in the Wilhelmina-Dok. It doesn't seems to exist anymore.oey_oey
- Instead this: http://www.sexyland.…oey_oey
- Damn ... I want a plate of that.Ramanisky2
- Looks delicious, yes please. Soak your sheets for 5 mins in hot water before assembling, no need for fresh pasta.MrT
- ^ I just put ‘em in dry.
Looks delish, MH!scarabin - ^ spit on it, don't put it dryoey_oey
- oey_oey shame.milfhunter
- because of the sex joke? or because of the restaurant?oey_oey
- I usually have to make it with GF pasta which needs the assistance...MrT
- @oey because of the restaurant of course. I like spit in my food.milfhunter
- Continuity7
Going to be attempting this, this weekend.
As I've never had tacos al pastor before, I have absolutely no idea what to expect.
https://www.seriouseats.com/taco…
- Well, if the marinade is anything to go on, this might just be one of the best things I've ever eaten. Holy fucking shit, that's good!Continuity
- How much time did it take?milfhunter
- Smart to use the pineapple during the indirect grilling. Instead, Let's pull our dinero and buy a spit. Community spit use by sign-up listmisterhow
- @milfhunter Not an appreciably long time, tbh. One thing I did do differently than Kenji is pop my pork in the frezer for about an hour to firm up ...Continuity
- ... which allowed me to slice it to about 3-4 mm without the need to pound it out like he does. So, that was actually a time-saver. Otherwise, the marinade ...Continuity
- ... was done quickly, and the assembly in the pan took me about what ... 20 minutes, give or take? So now it's in the fridge for the overnight cure before ...Continuity
- ... roasting.Continuity
- 2 tortillas—that's when you know it's legitkaiyohtee
- OBBTKN5
Menu for a dinner with friends tomorrow:
- Breaded pig's trotters.
- Breaded beef tongue in onion sauce.
- Snouts, tripe and pork cheek in tomato, with bacon and chorizo.
- Lamb kidneys sautéed with garlic.
- Grilled chicken livers and heart.
- Oven roasted chicken with sliced potatoes.
- Lettuce and spring onion salad.Let's see if this time I remember to take pictures ;)
- Me saco el sombrero.palimpsest
- Might want to add some relief in there more than the spring onion salad. Something like a chimichurri.canoe
- I say take out the salad.palimpsest
- Without any kind of balance or palette cleansing elements your cool offal dishes won't stand out on their own. Muddy. 86 the roasted chicken.canoe
- Just my two cents as someone who studied culinary arts and works with chefs. I mean if you're going for a total offal evening, then why the salad & rsted chkn?canoe
- The roasted chicken is for the bitches. Gotta please the bitches.palimpsest
- What is this Don Jr show?canoe
- donde está el vino tio?!?!? y el postre?!oey_oey
- Salad and chicken are for some "pussy friends" (dull close to veganism)OBBTKN
- There's going to be plenty of white and red wine... and cider. Hope my potato phone don't crash again, and can take photos!!OBBTKN
- What time are you expecting us?palimpsest
- Pig snouts?drgs
- Yeah drgsOBBTKN
- Well, at least take a picture of the snoutsdrgs
- YES CHEFstoplying
- We need an update.palimpsest
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