Dusty Chalk Posted July 23, 2013 Report Share Posted July 23, 2013 must be a California thing: to my kitchen, sausage is hand ground pork, garlic, pepper and fennel seed, in a natural intestine casing, that i ground and stuffed myself. I don't think sausage has to be by definition pork. Now you're making shit up. I let the martini thing go, because...well, you were right. But a quick survey of the definition of the word sausage only requires that it be "meat" of some sort. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 23, 2013 Report Share Posted July 23, 2013 You win, because you make no sense, and they only found 3 of the bodies. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 23, 2013 Report Share Posted July 23, 2013 I was talking about this story. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 23, 2013 Report Share Posted July 23, 2013 Lollers. Quote Link to comment Share on other sites More sharing options...
raffy Posted August 4, 2013 Report Share Posted August 4, 2013 Advanced Happy Anniversary Jacob and Emily! Quote Link to comment Share on other sites More sharing options...
cetoole Posted August 4, 2013 Report Share Posted August 4, 2013 Has anybody roasted an air-chilled chicken? i picked one up for tomorrow (it is my first wedding anniversary, and Emily loves my roast chicken, so that's what I'm making). I'm really excited about a chicken that hasn't had a ton of water pumped into it, but I'm also leery, as regular chickens are what I usually use. I don't think I'm going to brine it, I'll just be careful. Anyway, I made a pizza, today. Definitely the best dough and red sauce I've made, though I wish I could get my oven hotter. Next year I hope to get a KettlePizza, with tombstone shaped stone, and a baking steel, for my Weber. I know I can make a good pizza, everything is there but the heat. Ever try this? http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html Quote Link to comment Share on other sites More sharing options...
grawk Posted August 4, 2013 Report Share Posted August 4, 2013 Pork Tenderloin Quote Link to comment Share on other sites More sharing options...
cetoole Posted August 6, 2013 Report Share Posted August 6, 2013 44 hour beef short ribs, sous vide at 140F, then covered in a plum based asian bbqish sauce for the left, kansas bbq sauce for middle, and just painted with olive oil for the right, and broiled for 10 minutes. I ate it. Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 6, 2013 Report Share Posted August 6, 2013 44 hours for those little riblets? Overkill to the max. Quote Link to comment Share on other sites More sharing options...
mypasswordis Posted August 6, 2013 Report Share Posted August 6, 2013 So which was the best sauce? Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 8, 2013 Report Share Posted August 8, 2013 We pretty much only buy air chilled chicken nowadays. It has a lot better flavor imo. Quote Link to comment Share on other sites More sharing options...
cetoole Posted August 8, 2013 Report Share Posted August 8, 2013 Where does one purchase air cooled chicken? I don't recall ever seeing that. Of course, I tend to just buy the breasts, so if you have to buy a whole bird that would explain it. Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 8, 2013 Report Share Posted August 8, 2013 (edited) We buy air chilled breasts, at the (slightly upscale) grocery store we go to. I'm sure they must have it at Whole Foods. Edited August 8, 2013 by shellylh Quote Link to comment Share on other sites More sharing options...
Aura Posted August 30, 2013 Report Share Posted August 30, 2013 Dr. Pepper pulled-pork. 5.5 lbs. of pork shoulder sat in the slow cooker overnight. 1 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 30, 2013 Report Share Posted August 30, 2013 Looking like rain here so I'm doing pork chops in cast iron on the stove and Debbie is whipping up a fresh corn and radish salad. Quote Link to comment Share on other sites More sharing options...
cetoole Posted August 31, 2013 Report Share Posted August 31, 2013 Dr. Pepper pulled-pork. 5.5 lbs. of pork shoulder sat in the slow cooker overnight. This sounded so good, I got the stuff and am making it right now. i almost always buy whole chickens, but Meijer, which is not an upscale grocery chain, has them, here. They are bundled with the organic chickens. Found it pretty easily when I knew what to look for. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted September 1, 2013 Report Share Posted September 1, 2013 So question to the more cunning culinary minds: is there any redeeming quality to soured wines? Marinade? Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 17, 2013 Report Share Posted September 17, 2013 Sautéed mushrooms and diced shallots in some butter, then made an omelette with sharp cheddar and the sauté, while grilling some asparagus with olive oil and fresh ground garlic salt. Not bad for my first omelette in a long time. 1 Quote Link to comment Share on other sites More sharing options...
shellylh Posted September 17, 2013 Report Share Posted September 17, 2013 I'll take what he's having! Tim doesn't like asparagus so I rarely eat it. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted September 17, 2013 Report Share Posted September 17, 2013 Asparagus is awesome. Quote Link to comment Share on other sites More sharing options...
Grahame Posted September 17, 2013 Report Share Posted September 17, 2013 Asparagus is awesome. So good, you get to smell it twice Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted September 17, 2013 Report Share Posted September 17, 2013 Quote Link to comment Share on other sites More sharing options...
agile_one Posted September 17, 2013 Report Share Posted September 17, 2013 Nice, Al. Fax is on for any leftovers. Quote Link to comment Share on other sites More sharing options...
cetoole Posted September 22, 2013 Report Share Posted September 22, 2013 Doing half galbi style, a quarter just salt and pepper rub, and the last quarter with a 5 spice rub. Gonna sous vide for a few days. Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 23, 2013 Report Share Posted September 23, 2013 I really wish I hadn't clicked on this thread just now. 1 Quote Link to comment Share on other sites More sharing options...
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