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spacemang_spliff posted:Do a pork butt you'll learn a lot and it's difficult to gently caress it up and everyone is impressed by pulled pork Got a 9lb bone in butt sitting in the fridge right now. You have a rub you like? Edit: also, do you use any injections? I've never tried it, but I've seen a lot of recipes use apple juice Think Less has issued a correction as of 03:25 on Apr 27, 2021 |
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Apr 27, 2021 03:23
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Think Less posted:Got a 9lb bone in butt sitting in the fridge right now. You have a rub you like? I like meathead's memphis rub https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/ I don't do an injection because if you don't do a texas crutch, then you have a stall and you cook out most of the water, so adding water I assume would make the stall longer, but I haven't tried it so IDK for sure
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Apr 27, 2021 03:32
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spacemang_spliff posted:I like meathead's memphis rub That makes sense about the stall. This smoker is supposed to run for 6 hours on one charcoal basket, so I'll be using the crutch. Meathead's rub is what I used for the ribs. It's fantastic.
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Apr 27, 2021 04:12
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[Cooking] do you have any favorite butt rubs?
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Apr 27, 2021 16:45
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DoubleDonut posted:[Cooking] do you have any favorite butt rubs?
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Apr 27, 2021 17:33
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DoubleDonut posted:[Cooking] do you have any favorite butt rubs?
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Apr 27, 2021 17:59
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We're nuts about rubbing butts
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Apr 27, 2021 17:59
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thinkin' 'bout jerking my loin
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Apr 27, 2021 18:01
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 time for a big loving mapo lunch
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Apr 27, 2021 20:38
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hey shoog, y'all gon' be needin' anything else?
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Apr 29, 2021 20:41
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BraveUlysses posted:
I love mapo tofu one of my favorites
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Apr 30, 2021 02:42
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update on the tea eggs (here's the recipe I used btw) https://omnivorescookbook.com/chinese-tea-eggs/ they're very good after a week but the sodium starts to penetrate the yolks are turn them green. I think this is releasing sulfur because I have been having hte most horrendous farts. like usually eggs make them potent but these are like approaching chemical warfare levels. they are really good though you should make them and punish the people around you
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Apr 30, 2021 02:46
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mapo tofu is completely piss easy to make. love that stuff.
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Apr 30, 2021 03:59
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underwear with a c02 sensor bluetoothed to your phone to play the dead kennedys chemical warfare with every toot
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Apr 30, 2021 04:57
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Think Less posted:Got a 9lb bone in butt 
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Apr 30, 2021 08:07
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how would y'all use a bottle of cayenne infused olive oil? it smells like pretty decent stuff as far as the oil itself goes. i was thinking of maybe making some kind of tex-mex caprese salad
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Apr 30, 2021 13:19
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re: biscuit chat if you have a decent food processor you can cube your butter then freeze it and blitz it into the sifted dry ingredients until it resembles fine sand, pop the mix back in the freezer for 20-30 to prevent the butter smearing while you mix in your liquid(buttermilk) all you have to do is add your buttermilk/liquid and ya got great biscuit dough i used to keep a batch of the butter/dry mixture in the freezer for rapid deployment
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Apr 30, 2021 18:43
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 homemade ricotta cheese on fresh baked baguette
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Apr 30, 2021 19:24
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Lib and let die posted:how would y'all use a bottle of cayenne infused olive oil? add some cilantro or swap out the basil for it and go with a Mexican soft cheese instead of mozz. i bet that would be a kick-rear end salad. good idea and now i want to try it
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Apr 30, 2021 21:49
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Eat This Glob posted:add some cilantro or swap out the basil for it and go with a Mexican soft cheese instead of mozz. i bet that would be a kick-rear end salad. good idea and now i want to try it yeah, and i'm thinking the tomato can stay the same, and to keep the acidic profile the balsamic would give it, squeeze some fresh lime over it instead
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Apr 30, 2021 21:56
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Made this recipe, fettuccine (instead of spaghetti) con la colatura di alici https://www.seriouseats.com/recipes/2019/04/spaghetti-con-la-colatura-di-alici-pasta-with-colatura.html So loving tasty. Only thing I changed was that I added a few bay scallops. Highly recommend for a lazy pasta dish. Hardest thing was getting the anchovy sauce
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May 2, 2021 23:19
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drat now I need a new fish sauce in my pantry? OK FINE ILL DO IT
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May 2, 2021 23:21
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ancient rome used the hell out of garum. fish sauce and italian food goes together like fish sauce and most savory food - fuckin' delicious
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May 3, 2021 02:53
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Eat This Glob posted:ancient rome used the hell out of garum. fish sauce and italian food goes together like fish sauce and most savory food - fuckin' delicious I feel like we are at the crest of a fish sauce renaissance. Maybe I am just being optimistic but it sure seems like people are actively seeking umami foods and Asian fusion influences lately so I hope it's the case. If not for the fact that it stinks and is called fish sauce it could be the next old big thing
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May 3, 2021 03:41
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yeah i love fish sauce but it is gonna take a while to get a lot of the western world to get down with funky fish stuff, unfortunately  . i hope it takes off and gets super popular. more little fish need to be used and the rest of the ocean needs to be left alone for a while imohttps://www.townandcountrymag.com/leisure/dining/a35587390/history-of-anchovies/
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May 3, 2021 04:41
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I have a thing of anchovy paste I bought for a recipe that I can no longer find. what's a good use for it?
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May 3, 2021 05:08
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puttanesca sauce and caesar dressing are great, but take a run at a french tapanade. olives + anchovies + oil are amazing. a little goes a long way as a condiment for some crusty bread e: salty as hell (id skip the capers) but this looks decent https://www.culinaryhill.com/olive-tapenade/
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May 3, 2021 05:20
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caesar salad dressing puttanesca homemade worcestershire sauce terrifying girlfriends wives and children
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May 3, 2021 05:24
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The Voice of Labor posted:caesar salad dressing put a nipple on a bottle of 3 crabs fish sauce and send kids to school with it imo
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May 3, 2021 06:00
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The Voice of Labor posted:caesar salad dressing All of these. When I make Caesar dressing, I wind up dicing a couple filets and destroying some organ or another by eating the rest on fancy “for company” crackers. I never use the paste, maybe try a tiny bit on a triscuit? Dip your pizza crust in it?
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May 3, 2021 06:18
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Eat This Glob posted:ancient rome used the hell out of garum. fish sauce and italian food goes together like fish sauce and most savory food - fuckin' delicious frying up some anchovies into a paste before adding the rest of the sauce ingredients is a pretty solid thing to do
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May 3, 2021 06:21
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Eat This Glob posted:yeah i love fish sauce but it is gonna take a while to get a lot of the western world to get down with funky fish stuff, unfortunately I sneak fish sauce and anchovies into various foods I cook for my midwestern family at our yearly get-togethers and they love it and can’t figure out what the secret is. I will never tell them either, because if I did they would all of a sudden find it “fishy” and not like it anymore. Food psychology is weird.
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May 3, 2021 06:39
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yeah my wife makes a face if she sees me using fish sauce but if I don't tell her it's in there she doesn't mention it. I don't get it. stuff tastes good.
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May 3, 2021 06:49
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yeah as long as one doesn’t go over board add it to everything. just below anything tasting “fishy” will even make the most boring Midwestern Norwegian palete pleased. Chile, stew, just about any sauce, most soups, it’s hard go wrong with a tps or tbs.
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May 3, 2021 06:59
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You can add an anchovy to pasta sauce or many other things, and it will add umami and not be fishy. It’s nice, and similar to fish sauce but slightly different.
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May 3, 2021 14:04
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the only place i can stomach anchovies is in my aglio, because i use enough garlic to overwhelm basically every other flavor.
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May 3, 2021 14:08
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I made a lasagna puttanesca 
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May 3, 2021 14:16
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Any time I think about eating fish I get flashbacks to delis and grocery stores where they just have their fishes stacked up staring at me with their dead fish eyes and i can't do it.
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May 3, 2021 14:44
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I made a stir fry tonight with bok choy, carrots, scallions, mushrooms, and pork loin "boneless ribs" I used the red boat fish sauce pretty liberally along with aromatics, and brown sugar/honey and pearl river dark soy sauce for the pork the dark soy sauce/pork combo has yet to disappoint me. I can't believe how many years I wasted trying to reproduce the delicious pantheon of Chinese/Japanese/Korean/Vietnamese flavors with a just bottle of kikkoman and wondering why the restaurant food always tasted so much better I can't wait to see what the next obvious in hindsight revelation is going to be for my cooking journey
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May 3, 2021 22:37
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HootTheOwl posted:Any time I think about eating fish I get flashbacks to delis and grocery stores where they just have their fishes stacked up staring at me with their dead fish eyes and i can't do it. whole fish rule. there's a jamaican place next to me that does a whole red snapper and it's so good
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May 3, 2021 23:12
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