Craig Sawyers Posted November 4, 2019 Report Share Posted November 4, 2019 I've done the falling asleep thing too, with much more inedible consequences. I then faced around an hour of cleaning the carbonised mess off the bottom of the pot. 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted November 5, 2019 Report Share Posted November 5, 2019 Batch #2 is still going strong, so after watching this video: ...decided to go with garlic paste, and then top it off with ground dried roasted garlic from a grinder, for those two different tastes, which I always kind of knew, but never really understood. I do like fresh chopped garlic too, but I’m pretty sure I’ve never tasted that in a sauce that I’ve made. And then store it for later eating. 3 Quote Link to comment Share on other sites More sharing options...
robm321 Posted November 6, 2019 Report Share Posted November 6, 2019 Moar garlic is always a good idea 3 Quote Link to comment Share on other sites More sharing options...
Something Incongruous Posted November 8, 2019 Report Share Posted November 8, 2019 I like things simple If time allows, JD + spices + poly bags + red meat. You marinate it right, all you need is a frying pan, can't mess it up. If time doesn't allow, spaghetti + tuna or freshly grinded tomatoes. Tons of Kerrygold or extra mature cheddar on top. The end. Have heard mention of vegetables / assorted ""healthier"" ingredients, but i'm a man of science. Barring hard scientific data (which -lacking the knowledge- i'm thankfully unable to collect myself), i refuse to give in to petty fallacies and as such ignore them. One must above all be reasonable. Quote Link to comment Share on other sites More sharing options...
Voltron Posted November 22, 2019 Report Share Posted November 22, 2019 Persimmon Pudding made with our own persimmons. I quite like this recipe. 4 Quote Link to comment Share on other sites More sharing options...
Voltron Posted November 23, 2019 Report Share Posted November 23, 2019 I made a big double batch of Chili Verde À La Nate because my chilis were ripe and I didn't want to waste them. I think I'll make dinner for my dad this weekend and freeze the other two containers for future reference. 9 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted November 29, 2019 Report Share Posted November 29, 2019 I cooked up some premarinated wagyu beef, and found it just a touch too sweet, so I looked up wagyu beef marinade sugar, and found it was added for tenderness. Any of y’all put sugar in your rubs? I ask, because I want to make my own with either less sugar—as little as possible—or a substitute (like honey or agave nectar or orange juice). I know raouche cafe (local kabob place) uses less, because I can barely taste it, but it has the tenderness I crave. Quote Link to comment Share on other sites More sharing options...
n_maher Posted November 29, 2019 Report Share Posted November 29, 2019 Peter, My 2c - for pork, yes I use brown sugar in my rubs. For beef, no, I only use salt and pepper. I might feel differently about a marinade, depending on the flavor that I was going for but I generally don't do my own marinades for any non-mexican dish and again, in those regardless of meat, I don't use sugar. Citrus juice absolutely, but no added sugar. 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted November 29, 2019 Report Share Posted November 29, 2019 A Friendsgiving turducken 2 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted November 29, 2019 Report Share Posted November 29, 2019 2 hours ago, n_maher said: Peter, My 2c - for pork, yes I use brown sugar in my rubs. For beef, no, I only use salt and pepper. I might feel differently about a marinade, depending on the flavor that I was going for but I generally don't do my own marinades for any non-mexican dish and again, in those regardless of meat, I don't use sugar. Citrus juice absolutely, but no added sugar. Thanks, Nate. I've used orange juice before to good effect, but it needs to be worked into the recipe, like wok-fried orange beef. I'm going to talk to the guy at raouche cafe, his is not citrusy at all. 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted November 30, 2019 Report Share Posted November 30, 2019 5 hours ago, Dusty Chalk said: I'm going to talk to the guy at raouche cafe, his is not citrusy at all. White vinegar and black pepper. Also, the lady at the H-mart (where I bought the pre-marinated wagyu beef) said if I thought it was just a touch too sweet, then add a tiny bit of salt. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 12, 2019 Report Share Posted December 12, 2019 Making Vegetarian Hot Salsa/Nacho Toppings for tomorrow’s work party I’m really pleased with how it’s coming out. Needs onions and garlic though. Perhaps some sour cream. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 12, 2019 Report Share Posted December 12, 2019 I’m going to have eaten half of this before I even get it to work. Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 14, 2019 Report Share Posted December 14, 2019 Making Salad 3 4 Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted December 14, 2019 Report Share Posted December 14, 2019 1 hour ago, Grahame said: Making Salad I think your lettuce went bad. Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 15, 2019 Report Share Posted December 15, 2019 On the contrary, it's been upgraded! 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted December 15, 2019 Report Share Posted December 15, 2019 My first meatloaf My first meatloaf 3 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 15, 2019 Report Share Posted December 15, 2019 Funny time to double post. 3 hours ago, Grahame said: On the contrary, it's been upgraded! It’s been “processed”. 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted December 15, 2019 Report Share Posted December 15, 2019 Carnitas for dinner. 4 Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 16, 2019 Report Share Posted December 16, 2019 ^Yes please!We made Meyer lemon curd today! OMG I need to put this on everything! 3 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 20, 2019 Report Share Posted December 20, 2019 On 12/11/2019 at 8:33 PM, Dusty Chalk said: Making Vegetarian Hot Salsa/Nacho Toppings for tomorrow’s work party I’m really pleased with how it’s coming out. Needs onions and garlic though. Perhaps some sour cream. Unbeknownst to me, this fucking disappeared at the party. Some of it was actually stolen. I guess I’ll be making more. 3 Quote Link to comment Share on other sites More sharing options...
Aimless1 Posted December 20, 2019 Report Share Posted December 20, 2019 7 minutes ago, Dusty Chalk said: Unbeknownst to me, this fucking disappeared at the party. Some of it was actually stolen. I guess I’ll be making more. Best compliment you can receive. Happens to me every time I take my smoked mac & cheese ... 2 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 20, 2019 Report Share Posted December 20, 2019 8 hours ago, Aimless1 said: Best compliment you can receive. Indeed, that’s how I took it. I was really worried, too, that it’d be too hot for most, and that it just got thrown out. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 24, 2019 Report Share Posted December 24, 2019 Mixed vegetables goulash Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 25, 2019 Report Share Posted December 25, 2019 Yeah, that came out perfect. Everyone enjoyed it. 1 Quote Link to comment Share on other sites More sharing options...
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