Cooking and Dining

count2infinity
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Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
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Postby count2infinity » Tue Mar 31, 2020 1:25 pm

Of course.

blackjack68
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Postby blackjack68 » Tue Mar 31, 2020 8:14 pm

Homemade Mac and Cheese (five cheeses) tonight with a little bacon and a panko topping.

mac5155
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Postby mac5155 » Tue Mar 31, 2020 10:36 pm

Turned my back on the crock pot carnitas and tried them in the instant pot tonight. Would not recommend. Didn't shred easily.

AuthorTony
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Postby AuthorTony » Tue Mar 31, 2020 10:45 pm

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.

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Tue Mar 31, 2020 10:47 pm

Turned my back on the crock pot carnitas and tried them in the instant pot tonight. Would not recommend. Didn't shred easily.
i have had some gr8 instant pot success with carnitas and i've had some disasters too

Ad@m
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Postby Ad@m » Tue Mar 31, 2020 11:15 pm

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.
Schwans ?

mac5155
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Postby mac5155 » Tue Mar 31, 2020 11:19 pm

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.
Find a local Butcher and order a crap ton of meat. Pay to get it vac sealed.

mac5155
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Postby mac5155 » Tue Mar 31, 2020 11:20 pm

Turned my back on the crock pot carnitas and tried them in the instant pot tonight. Would not recommend. Didn't shred easily.
i have had some gr8 instant pot success with carnitas and i've had some disasters too
My pork butt was frozen which is why I went with the IP.

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Wed Apr 01, 2020 12:31 am

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?

tifosi77
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Postby tifosi77 » Wed Apr 01, 2020 2:55 am

Cook SV from frozen for 24 hours. Is good.

DigitalGypsy66
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Postby DigitalGypsy66 » Wed Apr 01, 2020 8:00 am

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. :lol: It turned out really well, despite Instant Pot’s reputations for bad/uneven slow cooking.

count2infinity
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Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
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Postby count2infinity » Wed Apr 01, 2020 8:10 am

I've never had an issue with pork shoulder in the instant pot, even from frozen... odd.

mac5155
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Postby mac5155 » Wed Apr 01, 2020 9:06 am

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.

OutofFoil
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Postby OutofFoil » Wed Apr 01, 2020 10:33 am

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.

mac5155
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Postby mac5155 » Wed Apr 01, 2020 10:47 am

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.
I will be trying this. I assume you use the paddle-looking attachment that's triangular shaped?

Also I agree with SV but I didn't plan well enough in advance.

OutofFoil
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Postby OutofFoil » Wed Apr 01, 2020 3:13 pm

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.
I will be trying this. I assume you use the paddle-looking attachment that's triangular shaped?

Also I agree with SV but I didn't plan well enough in advance.
You are correct sir, the triangular shaped paddle. Start on low and work up as needed.

mac5155
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Postby mac5155 » Wed Apr 01, 2020 7:58 pm

I do at least 1 full pan of pulled pork every summer for an event.

tifosi77
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Postby tifosi77 » Wed Apr 01, 2020 8:06 pm

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.
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. :fist:

OutofFoil
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Postby OutofFoil » Thu Apr 02, 2020 7:37 pm

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.

tifosi77
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Postby tifosi77 » Thu Apr 02, 2020 8:01 pm

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.

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Sun Apr 05, 2020 2:38 pm

lo mein in the wok tonight, you ignorant sluts

shafnutz05
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Postby shafnutz05 » Mon Apr 06, 2020 7:24 am

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.

mac5155
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Postby mac5155 » Mon Apr 06, 2020 8:21 am

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 :(

count2infinity
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Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
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Postby count2infinity » Mon Apr 06, 2020 8:25 am

Make some for yourself and give him a hot dog?

mac5155
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Postby mac5155 » Mon Apr 06, 2020 8:27 am

Id like to NOT employ that strategy any longer :lol:

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