Cooking and Dining

[tifosi77]

https://www.chefsteps.com/activities/be ... s-your-way

The 72-hour recipe was the very first thing I ever cooked with my first immersion circulator.

[mac5155]

I've done 72.and honestly 48 worked just as good enough for me. But by all means, if you wanna wait to enjoy them Wednesday.. Go for it!

[mac5155]

I also presume you don't have a smoker. Because if you do, Dino ribs....

https://amazingribs.com/tested-recipes/ ... ibs-recipe

[tifosi77]

We did a 2-person mini luau last night. 24-hour spare ribs, pulled off the bone and tossed with a citrus-heavy 'bbq' sauce that had almost as much ginger as liquid, coleslaw, mai tais, Ultra Lounge musical soundtrack. Was good, will do again.

[Gaucho]

[mac5155]

Made some sous vide que pulled pork last night and used my kitchen aid to shred it.

Frickin genius. Thank you again

[OutofFoil]

Made some sous vide que pulled pork last night and used my kitchen aid to shred it.

Frickin genius. Thank you again

Glad to hear you tried it and liked it. My mind was blown when my wife showed me that trick. Then I started thinking, “How long has she known about this and watched me with the bear claws burning myself and working way too hard?” I dare not speak that thought out loud.

[mac5155]

I also have determined SVQ is the best pulled pork method. 165 for 18 hours, 275 in the pit for 1.5 or so. Reserved bag juices reincorporated into the shredded pork and into the crock pot it goes to remain warm.

[Dickie Dunn]

I also presume you don't have a smoker. Because if you do, Dino ribs....

https://amazingribs.com/tested-recipes/ ... ibs-recipe

Don’t have a smoker, did this anyways with indirect heat on my gas grill using apple wood and it’s **** incredible.

[mac5155]

I also presume you don't have a smoker. Because if you do, Dino ribs....

https://amazingribs.com/tested-recipes/ ... ibs-recipe

Don’t have a smoker, did this anyways with indirect heat on my gas grill using apple wood and it’s **** incredible.

Hell yeah!
I worship at the altar of Meathead Goldwyn.

[MrKennethTKangaroo]

Made the Serious Eats kale/sprouts/potato hash with egg last night in the cast iron

You know what is a gr8 feeling? Cracking an egg in the cast iron, cooking it, and then being able to lift that SOB right off the cast iron without any residue. having a properly seasoned cast iron makes me feel like more of a man.

[mac5155]

Ditto. I also hate hate h8 cooking on my stainless pans for the same reason.

[MR25]

Found a top sirloin in the 5 for 20 section at GE. Pan searing it and baking it in the oven. Seasoned with Kinders salt-pepper-garlic blend.

Currently resting it now. We'll see how it turns out.

[willeyeam]

Made chicken curry tonight. Was making the sauce and forgot to measure out my chicken broth and just poured it all in and it was way too much. Dumped some out but lost half the flavor and ulf is pissed

[Dickie Dunn]

Made turkey meatballs because my wife wanted something "healthy". The secret to my turkey meatballs, which are surprisingly good for turkey meatballs, is to make them as unhealthy as possible just like a beef meatball.

[MrKennethTKangaroo]

A true american

[mac5155]

My wife's been on a health kick too.

Last night she had a steak salad with ranch dressing.

Balance, I guess.

[shafnutz05]

Made chicken curry tonight. Was making the sauce and forgot to measure out my chicken broth and just poured it all in and it was way too much. Dumped some out but lost half the flavor and ulf is pissed

Ugh. It happens rarely, but nothing worse than being deep into a complicated recipe, adding an ingredient, and realizing you read it wrong. I made shepherds pie last week and instead of adding 3/4 tsp salt I added 3/4 TBSP (gross). Thankfully, I realized it right away and was able to scrape most of the salt off the top. For the rest, I just added more cream to balance it out

[willeyeam]

Made chicken curry tonight. Was making the sauce and forgot to measure out my chicken broth and just poured it all in and it was way too much. Dumped some out but lost half the flavor and ulf is pissed

Ugh. It happens rarely, but nothing worse than being deep into a complicated recipe, adding an ingredient, and realizing you read it wrong. I made shepherds pie last week and instead of adding 3/4 tsp salt I added 3/4 TBSP (gross). Thankfully, I realized it right away and was able to scrape most of the salt off the top. For the rest, I just added more cream to balance it out

It's depressing lol. I turned the remnants into chicken teriyaki stir fry tonight

[tifosi77]

Salt is something you generally don't add a fixed amount of anyway. Salt and acid should always (imo) be added to taste and will vary each time you make a dish.

[shafnutz05]

Salt is something you generally don't add a fixed amount of anyway. Salt and acid should always (imo) be added to taste and will vary each time you make a dish.

I definitely agree in general, but when I'm making dinner for the family and the recipe is proven, I try to stick with it and add salt towards the end if needed.

[Dickie Dunn]

Not a lot of mommy blog bullshit and easily the best Mexican rice recipe I’ve made. The tomato bouillon is the key. As good as any rice old Mexican ladies have made for me.

https://tastesbetterfromscratch.com/ins ... ican-rice/

[the wicked child]

Not a lot of mommy blog bullshit and easily the best Mexican rice recipe I’ve made. The tomato bouillon is the key. As good as any rice old Mexican ladies have made for me.

https://tastesbetterfromscratch.com/ins ... ican-rice/

Do you have any recommendations in regards to the Instant Pot? I've seen tons of recipes, wondering if it is worth picking one up.

[Dickie Dunn]

Not a lot of mommy blog bullshit and easily the best Mexican rice recipe I’ve made. The tomato bouillon is the key. As good as any rice old Mexican ladies have made for me.

https://tastesbetterfromscratch.com/ins ... ican-rice/

Do you have any recommendations in regards to the Instant Pot? I've seen tons of recipes, wondering if it is worth picking one up.

Honestly, I use it primarily for making rice, beans, or quinoa. I’ve used it to make chili and that was good. Same for large cuts of beef that I don’t feel like babysitting. Gonna try making a soup broth with it at some point today. I’ve never tried the slow cooker or yogurt functions. I’m not a big “dump all this **** into a pot and see how it turns out” person, so I’ve never delved too deep into the world of Instant Pot recipes, but for something we got for like 50% off with Black Friday deals I’m happy with it. Use it a hell of a lot more than the Crock Pot.

[pens9192]

Yesterday my wife initially wanted homemade shrimp scampi that I make for dinner, but then changed her mind to just the strawberry cheesecake instead that was planned for dinner. Fine by me, having the scampi tonight instead. But I'm glad she didn't want Olive Garden, Red Lobster, Applebees, etc.