Cooking and Dining
-
- Posts: 35742
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
Of course.
-
- Posts: 14875
- Joined: Thu Mar 26, 2015 7:09 pm
- Location: Across the River from Filthydelphia.
Cooking and Dining
Homemade Mac and Cheese (five cheeses) tonight with a little bacon and a panko topping.
Cooking and Dining
Turned my back on the crock pot carnitas and tried them in the instant pot tonight. Would not recommend. Didn't shred easily.
-
- Posts: 8963
- Joined: Wed Mar 25, 2015 11:18 am
Cooking and Dining
Anyone want to recommend a meat delivery service? I'm trying to avoid the grocery stores as much as possible through this mess. I'm a simple man and would mostly be looking for chicken breasts, hamburger, and occasionally seafood.
-
- Posts: 12527
- Joined: Sat Mar 28, 2015 3:50 pm
Cooking and Dining
i have had some gr8 instant pot success with carnitas and i've had some disasters tooTurned my back on the crock pot carnitas and tried them in the instant pot tonight. Would not recommend. Didn't shred easily.
Cooking and Dining
Schwans ?Anyone want to recommend a meat delivery service? I'm trying to avoid the grocery stores as much as possible through this mess. I'm a simple man and would mostly be looking for chicken breasts, hamburger, and occasionally seafood.
Cooking and Dining
Find a local Butcher and order a crap ton of meat. Pay to get it vac sealed.Anyone want to recommend a meat delivery service? I'm trying to avoid the grocery stores as much as possible through this mess. I'm a simple man and would mostly be looking for chicken breasts, hamburger, and occasionally seafood.
Cooking and Dining
My pork butt was frozen which is why I went with the IP.i have had some gr8 instant pot success with carnitas and i've had some disasters tooTurned my back on the crock pot carnitas and tried them in the instant pot tonight. Would not recommend. Didn't shred easily.
-
- Posts: 12527
- Joined: Sat Mar 28, 2015 3:50 pm
Cooking and Dining
Broski we are in a gd quarantine for at least 2 more months. You can’t wait a like 18 hours for a pork butt to thaw?
Cooking and Dining
Cook SV from frozen for 24 hours. Is good.
-
- Posts: 19785
- Joined: Wed Mar 25, 2015 7:33 pm
- Location: Iodine State
Cooking and Dining
I actually managed to get a pork butt shoulder bone in and made pernil in the Instant Pot...on the slow cooker setting, because it was too big to fit in our slow cooker. It turned out really well, despite Instant Pot’s reputations for bad/uneven slow cooking.
-
- Posts: 35742
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
I've never had an issue with pork shoulder in the instant pot, even from frozen... odd.
Cooking and Dining
I have a farberware pressure cooker (ghetto instant pot). I think I had it on too low of a setting. The settings on it make no sense.
Cooking and Dining
I’m with Tif on this one, SV a pork butt for 24 hrs to 170, them put on smoke at 225 until it gets to 203 (about 3-4 hours) and it’s delectable! Shredding tip: If you have a Kitchenaid mixer, just take hunks of the pork, put in the mixer on slow and it shreds beautifully and you don’t have to wait for it to cool enough to handle. Sure beats the bear claws or two forks.
Cooking and Dining
I will be trying this. I assume you use the paddle-looking attachment that's triangular shaped?I’m with Tif on this one, SV a pork butt for 24 hrs to 170, them put on smoke at 225 until it gets to 203 (about 3-4 hours) and it’s delectable! Shredding tip: If you have a Kitchenaid mixer, just take hunks of the pork, put in the mixer on slow and it shreds beautifully and you don’t have to wait for it to cool enough to handle. Sure beats the bear claws or two forks.
Also I agree with SV but I didn't plan well enough in advance.
Cooking and Dining
You are correct sir, the triangular shaped paddle. Start on low and work up as needed.I will be trying this. I assume you use the paddle-looking attachment that's triangular shaped?I’m with Tif on this one, SV a pork butt for 24 hrs to 170, them put on smoke at 225 until it gets to 203 (about 3-4 hours) and it’s delectable! Shredding tip: If you have a Kitchenaid mixer, just take hunks of the pork, put in the mixer on slow and it shreds beautifully and you don’t have to wait for it to cool enough to handle. Sure beats the bear claws or two forks.
Also I agree with SV but I didn't plan well enough in advance.
Cooking and Dining
I do at least 1 full pan of pulled pork every summer for an event.
Cooking and Dining
This is a fantastic hack that I never would've thought of. I like doing Cuban sammies with shredded pork instead of sliced roast pork, so the next time I make a batch of mojo I think I'll give this a go.Shredding tip: If you have a Kitchenaid mixer, just take hunks of the pork, put in the mixer on slow and it shreds beautifully and you don’t have to wait for it to cool enough to handle. Sure beats the bear claws or two forks.
Cooking and Dining
Some additional tips from the expert (not me) responsible for the Kitchen Aid shredding hack:
Do NOT overload the bowl, and remove when shredded as you desire. Small batches are better.
Do not go over “3clicks” on the Kitchen Aid. Just be patient.
A pound of your next batch frozen and sent would be acceptable repayment for sharing this knowledge.
Do NOT overload the bowl, and remove when shredded as you desire. Small batches are better.
Do not go over “3clicks” on the Kitchen Aid. Just be patient.
A pound of your next batch frozen and sent would be acceptable repayment for sharing this knowledge.
Cooking and Dining
I made this for dinner last night, and it was super tasty.
The only hacks I made to the recipe as written was they call to add honey to the potatoes after cooking (I added it to the gochujang glaze on the chicken), and I spiked the acidity with sherry vinegar instead of lime juice. Also, I do not truss whole chickens when roasting, and I suggest you do not, either. Next time I think I might hit it with the broiler at the end to crisp up the skin a bit more.
Very, very good.
The only hacks I made to the recipe as written was they call to add honey to the potatoes after cooking (I added it to the gochujang glaze on the chicken), and I spiked the acidity with sherry vinegar instead of lime juice. Also, I do not truss whole chickens when roasting, and I suggest you do not, either. Next time I think I might hit it with the broiler at the end to crisp up the skin a bit more.
Very, very good.
-
- Posts: 12527
- Joined: Sat Mar 28, 2015 3:50 pm
Cooking and Dining
lo mein in the wok tonight, you ignorant sluts
-
- Posts: 50581
- Joined: Tue Mar 24, 2015 7:27 pm
- Location: A moron or a fascist...but not both.
Cooking and Dining
This recipe has become a staple for me. Comes out absolutely delicious and while it does take time, reasonable to make.
https://www.allrecipes.com/recipe/23600 ... t-lasagna/
One thing I should add.... The Barilla ready to bake lasagna noodles are one of the best inventions ever. I think they actually taste better than the others and so nice to not have to boil in advance.
https://www.allrecipes.com/recipe/23600 ... t-lasagna/
One thing I should add.... The Barilla ready to bake lasagna noodles are one of the best inventions ever. I think they actually taste better than the others and so nice to not have to boil in advance.
Cooking and Dining
Since my kid has a dairy allergy, I always miss out on stuffed pasta (ricotta). Is there a dairy free ricotta alternative that doesn't taste like butt?
I also love Cavatelli which is flour+ricotta. End up eating gnocchi which is just not the same
I also love Cavatelli which is flour+ricotta. End up eating gnocchi which is just not the same
-
- Posts: 35742
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
Make some for yourself and give him a hot dog?
Cooking and Dining
Id like to NOT employ that strategy any longer
Who is online
Users browsing this forum: skullman80 and 196 guests