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I was told bamboo boards were bad for knives. As I understand it as long as you clean them properly it basically doesn't matter for hygiene whether you use plastic or wood, but do throw out and replace the plastic boards if they get really beat up. We made tacos tonight. Nothing fancy but we made corn tortillas for the first time. This Rick Bayless book has been really great -- plenty of people or books could have told me how to make corn tortillas, but he hits all the details. Also the chiles in the black bean filling were hot enough that the tomatoes from the salsa, which had a bit of kick to it, seemed to actually make it less spicy.
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Mar 10, 2015 01:51
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guppy posted:I was told bamboo boards were bad for knives. As I understand it as long as you clean them properly it basically doesn't matter for hygiene whether you use plastic or wood, but do throw out and replace the plastic boards if they get really beat up. Which book do you like? I don't have many Mexican cookbooks, and I generally like Bayless's recipes and style.
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Mar 10, 2015 03:16
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I posted a food safety question in the S-V thread that I was hoping one of you regulars here might be able to answer: http://forums.somethingawful.com/showthread.php?threadid=3573640&pagenumber=77#post442517844
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Mar 10, 2015 10:27
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SymmetryrtemmyS posted:Which book do you like? I don't have many Mexican cookbooks, and I generally like Bayless's recipes and style. Authentic Mexican, which believe was recommended here. Please also enjoy this article about what a cool guy Rick Bayless is. http://www.eater.com/2014/9/25/6843585/rick-bayless-the-most-interesting-man-in-the-world
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Mar 10, 2015 14:46
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guppy posted:Authentic Mexican, which believe was recommended here. However, his brother Skip Bayless is the worst.
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Mar 10, 2015 14:53
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My personal hell is having to listen to Rick Bayless and Pati Jinich's voices
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Mar 10, 2015 15:10
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Steve Yun posted:Amazon? I was hoping for fresh. Is that even a thing, or do people just use the canned/packeted stuff?
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Mar 10, 2015 17:27
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Test Pattern posted:I was hoping for fresh. Is that even a thing, or do people just use the canned/packeted stuff? If you live in an area where squid are fished, sure, you can get fresh. Still attached to the cephalopod. If not, you might be able to find it or order it at a decent fishmonger.
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Mar 10, 2015 17:45
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 Everyone is stealing my ideas. First the bulgogi taco truck appears by the library and now there's a goddamn frite shop just up the block.
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Mar 10, 2015 23:55
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This forum needs more drunk posting, I'm rather enjoying myself right now.
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Mar 11, 2015 02:40
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I'm a bottle in to some reserve bonarda, doing math homework. The bonarda is good but weird, like not sweet and well oaked Concord. The polynomials are also weird, but not good, and the greatest common factors are hiding from me.
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Mar 11, 2015 03:30
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I cracked open Maker's Mark about 10 minutes ago, so I'm not at the drunkposting stage yet.
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Mar 11, 2015 03:46
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I did home made cottage cheese. It is awesome with maple syrup.
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Mar 11, 2015 03:55
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I'm 3 bourbs deep and I put a crabadilla in the waffler.
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Mar 11, 2015 05:05
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I trust cooks illustrated with their sciencey poo poo more or less, and I've read several articles they've done on wood vs plastic sanitation. The results are always the same - neither is really meaningfully better or worse, assuming you're scrubbing them both down with soap and giving them a proper wash. I use wood. non-bamboo.
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Mar 11, 2015 05:35
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Homebrew elderflower saison after a couple whiskey sours.
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Mar 11, 2015 06:25
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i use wood and bamboo what now also plastic only lovely knives on the bamboo I'm in kilchoman & narwhal territory
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Mar 11, 2015 09:33
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Hauki posted:I'm in kilchoman & narwhal territory Does that mean you're in a region that has to pay $20 for chicken fingers?
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Mar 11, 2015 13:40
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 Three triple-cut, bone-in pork chops for the grill tomorrow. I may have underestimated just how big these are. Came out to just around 24oz a chop.
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Mar 12, 2015 00:56
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An acceptable size
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Mar 12, 2015 01:31
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Casu Marzu posted:
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Mar 12, 2015 15:14
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Casu Marzu posted:
I got hungry just looking at this.
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Mar 12, 2015 15:51
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contrapants posted:I got hungry just looking at this. Same. I hope we see the after-grilling beauty shots, too.
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Mar 12, 2015 15:55
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I'm telling you, rub them thoroughly with salt and sugar at least 8 hours before you want to cook them and let them sit uncovered on a rack in the fridge so air circulates both sides. reverse sear: 225ºF for...with that size, maybe 45 or so? probably no more than 60. i do my 1" bone in chops for ~25 THEN brush them with ghee and toss on a full blast ultra hot grill or pan a couple minutes a side chimichurri is the ideal sauce there but some sort of honey mustard, bbq, or this sauce that's basically bbq sauce with applesauce mixed in would all be great
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Mar 12, 2015 17:03
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yeah, I'd brine the poo poo out of those, and then basically smoke them on the grill with offset heat at around 200deg. Then finish hot over some ranging coals for a very short time and rest.
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Mar 12, 2015 17:12
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mindphlux posted:yeah, I'd brine the poo poo out of those, and then basically smoke them on the grill with offset heat at around 200deg. Then finish hot over some ranging coals for a very short time and rest. That's the plan. Slow roast on the grill for like an hour then hit it on raging hot coals for like 5 minutes.
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Mar 12, 2015 17:46
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I'd brine them and stuff them. Apples, onion, mushrooms, maybe something nutty and bread crumbs.
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Mar 12, 2015 17:46
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Very Strange Things posted:I'd brine them and stuff them. Apples, onion, mushrooms, maybe something nutty and bread crumbs. For sure, those chops definitely need to be thicker before I'd consider eating them. (walnuts)
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Mar 12, 2015 18:46
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Ehh, I don't really like stuffed pork chops.
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Mar 12, 2015 20:09
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Casu Marzu posted:Ehh, I don't really like stuffed pork chops. Picky eater spotted
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Mar 12, 2015 20:44
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Casu Marzu posted:Ehh, I don't really like stuffed pork chops. What if they're stuffed with living maggots?
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Mar 12, 2015 20:55
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contrapants posted:What if they're stuffed with living maggots? Free protein. 
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Mar 12, 2015 20:56
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contrapants posted:What if they're stuffed with living maggots? I prefer to get my porkchops from a butcher, not a dumpster.
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Mar 12, 2015 23:16
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It's a reference to casu's name. If anyone's confused.
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Mar 12, 2015 23:51
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My 24 pound pizza steel arrived today. Gonna pizza so hard this weekend.
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Mar 13, 2015 00:01
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You're an rear end in a top hat for making me look up what pizza steel is, find a comprehensive article and get hungry before going to bed. Please post pictures when you get to it
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Mar 13, 2015 00:12
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Skinny King Pimp posted:I prefer to get my porkchops from a butcher, not a dumpster. naturally aged, though
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Mar 13, 2015 00:37
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Casu Marzu posted:naturally aged, though as opposed to the ones supernaturally aged by the bad cups at the end of Indiana Jones and the Last Crusade
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Mar 13, 2015 02:24
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CommonShore posted:as opposed to the ones supernaturally aged by the bad cups at the end of Indiana Jones and the Last Crusade fastest way to make jerky, I suppose
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Mar 13, 2015 02:40
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RedTonic posted:Same. I hope we see the after-grilling beauty shots, too. ch-check it out
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Mar 13, 2015 04:04
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