Cooking and Dining

Postby **tifosi77** » Tue Feb 02, 2021 7:46 pm

She may have mocked my accent, subtly.

Postby **mac5155** » Tue Feb 02, 2021 9:09 pm

I had to watch that 3 times to understand the reference

Postby **mac5155** » Wed Feb 03, 2021 11:50 pm

A local farm (Pleasant Lane farms @dodint) makes cheese curds.

I knew they were good as a snack but man I heated them in a skillet for like 30 seconds a side and they may as well be filet mignon. Wow

Postby **dodint** » Thu Feb 04, 2021 7:42 am

Yeah, real curds are good stuff. I boight a gift box for my wife, from a creamery where we used to live in WI, for Christmas this year.

Postby **mac5155** » Fri Feb 05, 2021 10:48 am

Really wanted to smoke them fully, but, rack of baby backs in the hot tub for dinner.

Postby **NTP66** » Fri Feb 05, 2021 10:57 am

IMO, if you aren't going to smoke or grill them, a slow cooker is your next best method for ribs.

Postby **mac5155** » Fri Feb 05, 2021 1:31 pm

I've heard ranting and raving about SV ribs, so I thought I'd give it a shot.

It's windy AF up here so no way I could keep a steady temp going.

Postby **NTP66** » Fri Feb 05, 2021 1:32 pm

I've heard ranting and raving about SV ribs, so I thought I'd give it a shot.

It's windy AF up here so no way I could keep a steady temp going.

How did you prepare them? Let me know how they turn out.

Postby **mac5155** » Fri Feb 05, 2021 1:34 pm

I've heard ranting and raving about SV ribs, so I thought I'd give it a shot.

It's windy AF up here so no way I could keep a steady temp going.
How did you prepare them? Let me know how they turn out.

Salted, bagged, 167 for 4 hours. The ChefSteps guide calls for molasses and liquid smoke at a 2-1 ratio but I just did liquid smoke because I'm trying low-carb. I may slather in mustard once they are done to get the rub to stick then broil for a crust.

Postby **NTP66** » Fri Feb 05, 2021 1:35 pm

I've heard ranting and raving about SV ribs, so I thought I'd give it a shot.

It's windy AF up here so no way I could keep a steady temp going.
How did you prepare them? Let me know how they turn out.
Salted, bagged, 167 for 4 hours. The ChefSteps guide calls for molasses and liquid smoke at a 2-1 ratio but I just did liquid smoke because I'm trying low-carb. I may slather in mustard once they are done to get the rub to stick then broil for a crust.

My parents' neighbor uses molasses on his ribs, and they are still some of the best 'backyard bbq' (non-restaurant/competition) ones I've ever had. I would absolutely try that method.

Postby **mac5155** » Fri Feb 05, 2021 1:45 pm

You can also add Prague Powder #1 to get a smoke ring, if desired.

Postby **NTP66** » Fri Feb 05, 2021 1:46 pm

what the **** is prague powder

Postby **tifosi77** » Fri Feb 05, 2021 4:33 pm

It's a pink salt that will penetrate a few mm into the flesh over the time of the cook and give a 'smoke ring'.

Also, the smoke ring is purely cosmetic. It doesn't change or add flavor. It's just "Oooh, there's a pink ring around inside edge of the meat."

Postby **NTP66** » Fri Feb 05, 2021 4:36 pm

Okay, that sounds ridiculous.

Postby **mac5155** » Fri Feb 05, 2021 5:07 pm

Ribs were very good. Perfect texture. Only missing the smoky flavor but overall I'll do it again. Superior to the crock pot but inferior to the smoker.

Postby **count2infinity** » Sat Feb 06, 2021 12:55 pm

Hey food boil nerds, what vacuum sealer do yinz have? Looking to buy one.

Postby **mac5155** » Sat Feb 06, 2021 1:01 pm

I have a food saver game saver model. Its failed on me 2x but gets replaced each time by the manufacturer.

Postby **NTP66** » Sat Feb 06, 2021 1:39 pm

I have a Foodsaver FM2000. It actually has an issue now where it won’t vacuum unless I hold the lid for a second, and I’m waiting for them to get it back in stock for a warranty replacement. That said, I think I just got a bad unit. I bought my mom this same model years ago and hers has been flawless.

I had an old Rival unit that you had to hold down on the corners to start, and if the heating element had not broken, I’d still be using it. That thing was awesome.

Postby **MR25** » Sat Feb 06, 2021 1:40 pm

I have the Anova one that came with my kit

Postby **tifosi77** » Sat Feb 06, 2021 2:02 pm

I don't have one. Just use water displacement to get air our of the bag.

Considering getting one of those kits with the reusable silicon bags with the 1-way valve and hand pump.

Postby **NTP66** » Sat Feb 06, 2021 2:05 pm

Vacuum sealers are worth their weight in gold, IMO. I rarely actually use them for sous vide, but moreso to freeze individual chicken breasts, packs of thighs, etc. They keep much better than sticking a pack from the grocery store directly into the freezer.

Postby **mac5155** » Sat Feb 06, 2021 7:42 pm

Isn't there a pretty good following of olive and peppers on this board?

I went to the one in Greensburg.
Portions are yuge and food was delicious. I had chicken Marsala and my wife chicken Romano.
Service could use a bit of work but they've only been open a few months.
Overall I'll definitely go back.

Postby **robbiestoupe** » Sun Feb 07, 2021 6:50 am

Isn't there a pretty good following of olive and peppers on this board?

I went to the one in Greensburg.
Portions are yuge and food was delicious. I had chicken Marsala and my wife chicken Romano.
Service could use a bit of work but they've only been open a few months.
Overall I'll definitely go back.

Their food was decent but service was bad. They moved out of their Route 8 location so I won’t be going back

@dodint had some good DD level rants with them back in the day

Postby **dodint** » Sun Feb 07, 2021 8:07 am

You summed it exactly, in all seriousness. It was almost like they were trying to be awful.

Postby **NTP66** » Sun Feb 07, 2021 9:03 am

I’m in need of a new 12” frying pan. Anyone have something they really like? The non-stock on our TFal is basically done now, after 10+ years.