LiquidDeath
Magnus Deadlift the Fucktiger
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Just finished my first batch of deer jerky and man, it is gamier than I had hoped. Still good, though. Just wouldn't put it up against beef jerky.
Gravy's Cooking Thread
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TJT
Mr. Poopybutthole
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I made a derivative of it. I had all the sauce stuff on hand and I used other noodles and pork belly.
LiquidDeath
Magnus Deadlift the Fucktiger
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I desperately want to, but don't know anyone that has any. Elk are thin on the ground here in OK.
Ninen
Ahn'Qiraj Raider
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ToeMissile
Pronouns: zie/zhem/zer
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Hmm, I've never had that but it reminds me of a less saucy jajangmyeon.
Jajangmyeon (Noodles in Black Bean Sauce)
This popular Korean-Chinese noodle dish is very easy to make it at home with the black bean paste, called chujang. Delicious!
www.koreanbapsang.com
moonarchia
The Scientific Shitlord
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Little doses of milk are fine, but if I eat any ice cream or a malt/shake/etc, Bubblegut and the runs. And it's FAST.
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Going to attempt pastor tacos Monday but not really sure on the cooking time. Sliced up an 8 pound bone in pork shoulder and have it marinating for cooking via inderict heat on the ceramic charcoal on a vertical wooden skewer with a pineapple holding it steady with the idea of slicing it like gyro meat after. I've seen some recommend 350 for 1.5-2 hours and others do a low and slow for 4ish hours than finish it with a torch or broiler to get the outside crispy. Anyone that has done this before have a recommendation? Also, anyone have a recommendation for a pork bone broth recipe? Want to make some raman from scratch with this huge left over bone but have only ever done chicken and beef.
Denaut
Trump's Staff
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That loaf is solid; good spring and a nice ear. My only suggestion is to let it go darker (cook it a little longer without a lid) and see if you like a more caramelized crust. That is completely preference but I find most people like it that way.
chaos
Buzzfeed Editor
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That's a nice one. My sourdough are ok, tried this though and fucked it up:
Mine came out super dense. Very disappointing. However, I made sourdough tortillas and they are really good. Something like this: The Best Sourdough Tortillas | Ashley Marie Farm and Bakery
Mine came out super dense. Very disappointing. However, I made sourdough tortillas and they are really good. Something like this: The Best Sourdough Tortillas | Ashley Marie Farm and Bakery
Alex
Still a Music Elitist
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My sous vide saw it's maiden voyage this weekend. Of course, I made steak. 133 degrees for almost two hours. Brushed with vegetable oil. Seared in a high heat cast iron for 50 seconds each side. After the first flip I tossed in some butter and basted the steak. This was easily the best steak I've ever made. The evenness of cooking was fantastic, but what really impressed me was the juiciness. Sous vide retains so much moisture. Love it.
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Tarrant
<Prior Amod>
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Made a pork butt yesterday for the first time in my Pit Boss Pellet Grill. I gave it an injection of chicken bouillon, peach nectar, white grape, brown sugar, Worcestershire and soy and gave it a rub in a hickory based rub (next time I’ll leave off the white grape and double the amount of peach). I smoked it at 225 for 5 hours and Then pulled it, put more rub on it, basted it with honey and put it in a pan and cover it for 5.5 more hours at 250 until it hit an internal of 206.
turned out really good, super moist and had a nice bark to it. Even had a decent smoke ring for only being smoked for half it’s cooking time.
turned out really good, super moist and had a nice bark to it. Even had a decent smoke ring for only being smoked for half it’s cooking time.
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Tarrant
<Prior Amod>
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The Only thing I “dumped” on it was a hickory rub and a baste in honey.
And to say something is good so you don’t need to do things to make it taste better is a weird flex. Do you only eat cheese pizza?Do you put no seasoning on any food? Also didn’t you also say you can’t tell the difference in taste with different wood smoke? That’s not meant as a dig, just maybe you have a simpler pallet is all.
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