Dusty Chalk Posted December 21, 2016 Report Posted December 21, 2016 1 hour ago, grawk said: ...But it is all freshly ground spices. Quote
tyrion Posted December 24, 2016 Report Posted December 24, 2016 This was 6 hours in. Put it on around 1:30 am. Chicken will go on around 4, once this comes off the RecTec. Sent from my iPhone using Tapatalk 5 Quote
Dreadhead Posted December 24, 2016 Report Posted December 24, 2016 Prime rib just went inHad to buy the cooler an jury rigged a insulation flap 7 Quote
Dusty Chalk Posted December 24, 2016 Report Posted December 24, 2016 http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ Quote
tyrion Posted December 24, 2016 Report Posted December 24, 2016 My son decided to make a stove so egg:Sent from my iPhone using Tapatalk 9 Quote
Dusty Chalk Posted December 26, 2016 Report Posted December 26, 2016 4 hours ago, swt61 said: Your goose is cooked Colin! Well done. Quote
n_maher Posted January 2, 2017 Report Posted January 2, 2017 Day off so pork chili verde is on the menu tonight. 5 Quote
Dusty Chalk Posted January 2, 2017 Report Posted January 2, 2017 2 hours ago, n_maher said: Day off so pork chili verde is on the menu tonight. Onion, Garlic, Tomatillos on the bottom? Poblano in the middle? Jalapeño/Jabañero on the middle/right? Bell at the top? Just curious/nosy... Quote
n_maher Posted January 2, 2017 Report Posted January 2, 2017 Yes, that's it exactly. You roast all of those till they're good and scorched. Peel the paper off the peppers, toss it all in the blender and that's the base of the soup (plus some chicken stock). Also cube pork, toss with salt and pepper and then coat with flour. Brown in a pan with some olive oil and add to the soup. Let simmer for a few hours. We then thicken it and serve it over rice like a stew. Plated 7 Quote
swt61 Posted January 3, 2017 Report Posted January 3, 2017 Exactly how I make it. Makes a damned good burrito too. 1 Quote
n_maher Posted January 3, 2017 Report Posted January 3, 2017 20 minutes ago, swt61 said: Exactly how I make it. Makes a damned good burrito too. I think you mentioned the last time that I made it, I've been meaning to try it. I think what I need to do is to make the pulled pork version along with the tomatillo based sauce... 1 Quote
Dusty Chalk Posted January 3, 2017 Report Posted January 3, 2017 2 hours ago, n_maher said: Yes, that's it exactly...Peel the paper off the peppers... To the first part -- woot! I'm getting good at identifying peppers. (pride) To the second part -- interesting! I would never have thought of doing that, and hadn't stumbled across that particular tip in my Googling of recipes, thanks for the insider tip. Quote
cetoole Posted January 4, 2017 Report Posted January 4, 2017 Sous vide + searzall unagi cezar 6 Quote
EdipisReks1 Posted January 4, 2017 Report Posted January 4, 2017 (edited) 18 minutes ago, cetoole said: Sous vide + searzall unagi cezar Fuck yes, Colin! Do you have the palladium screen? Edited January 4, 2017 by EdipisReks1 Quote
Dusty Chalk Posted January 4, 2017 Report Posted January 4, 2017 Goddamn, I bet that tastes like meat candy. Quote
EdipisReks1 Posted January 4, 2017 Report Posted January 4, 2017 3 minutes ago, Hopstretch said: * Buys Searzall * Make sure you get the palladium screen. Quote
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