DONKEY SAUCE 1/4 cup roasted Garlic (minced) 1 cup Mayonnaise 4 dashes Worcestershire 1 teaspoon Hot Dog Mustard 1/4 teaspoon Kosher Salt 4 pinches ground Black Pepper
Ended up doing the short ribs last night and eating a little later than normal. Sauce was great, meat itself was just OK. Not terrible for the first go. They were a little tougher than I would've liked. I bought them at Publix. Used my Lodge Dutch Oven. That thing is badass.
I haven't done it yet this fall but going from memory I usually shoot for 3 hours in a 300 degree oven. You can get by with 2.5 hours if you're at 350.
when you guys are making homemade hash browns how do you get them so crispy? everytime i end up trying to make them they just end up soggy as shit, no matter how hot i cook them
Damn, you must cook the heck out of them. I go 2.5-3 at 225, then check to see if they separate from the bone.
Get more water out of them before cooking in the pan. Wring them out with a towel, and salad spin them. Wheeeeeeee!
Key is removing the moisture. Before cooking, put the sliced taters in a kitchen towel and wring the fuck out of them to remove as much moisture as possible.
this. i throw a little salt (finely ground) on them first to draw out some of the moisture (wait 10-15 mins) and then wring them also i like my hash browns crispy as hell too, i've found when you've flipped them for the last time, turn the stove off and walk away, let everything cool down and the heat from the cast iron will get the bottom super crispy without burning them
My bad. It has been since last winter and I'm too tired from a kid that didn't want to sleep. "Put the pot in the oven and reduce the heat to 325˚F. Braise the beef for 1 1/2 to 2 hours, until tender." I adjust the temp down from that so it must be 300 for 2 hours instead of the 3 I wrote above. Thomas Keller Beef Short ribs is my typical recipe: http://momofukufor2.com/2010/03/ad-hoc-braised-beef-short-ribs-recipe/
Thinking about making chili Saturday. I have one I always make but anyone have a new one they've stumbled upon/something interesting to try
hello, does anybody have a preferred stand/stockpot used for frying turkeys/oysters/low country boils/etc?
I use a vegetable spiralizer then put them in a 200* oven for an hour or so... Then proceed as normal
So every fall there is a big charity food event called Cows N Cabs held in Orlando. We've been invited the last two years and this year the food was insane. I didn't take many pics myself so looking on instagram for some. The best was a braised oxtail puff pastry with mushrooms and a truffle bone marrow sauce from a place called Osprey Tavern that is incredible. Restaurant from the Ritz put out a dish of pork cheek over a chorizo plum mostarda bread pudding. The bread pudding was just insane with this. Ravenous Pig (a tandin favorite) cured beef like they would ham to make this dish. Really interesting. STK that just opened at Disney Springs did a sous vide spiced lamb. The date chutney was perfectly sweet and spicy with it. Morimoto put out their beef tongue and egg custard dish. Probably long enough but if you are within the general area it is worth coming to next year. For 4 hours I just ate food like this from 30ish different restaurants.
Tried to make homemade pasta this weekend for the first time and had some issues so looking for advice. Used a pasta machine and was able to roll the pasta consistently with the thickest setting, but as soon as I tried any of the thinner settings, I had problems with the dough tearing or being kinda serrated along the edges. Ended up just making the fettucini on the thickest setting which lead to very doughy pasta. Any tips on getting the dough to stay together better at thinner settings?
natgeo getting in the wine game. 15 wines from around the world at a discounted 89 bucks. can mix red and whites or select one. https://www.travelzoo.com/entertain...nt=2373855&utm_campaign=2373855_html_-_deal:0
A couple quick thoughts from someone who's only made pasta 10ish times. 1. Knead longer before letting rest to get a firmer dough 2. Fold the pasta onto itself after each time passing it through the widest setting. I pass it through 5 times on the widest setting. Unsure if that'll help, but here's to better pasta!
Got a date coming over Thursday that is a fan of my cooking. Since it's Halloween week she wants to help make "something scary" (yes very :aero: but I said okay). Anyone have any ideas? I'm stumped. Pancakes only thing I know to make shapes with. Breakfast at dinner not a bad call just kinda wanted to do ssomething fancier
damn those super fancy. definitely want to do deconstructed lobster in the future not sure I want to dive into that thursday. might do something like this with a couple of stuffed peppers but not sure what all to put inside. probably top whatever off with zucchini noodles oozing out the top like brains :gays:. but probably need something else to go in like a shared main dish.
I do stuffed peppers with 1lb of ground beef, some onion, about 1 tbls of chipotle and adobo sauce, and an 8 ounce can of tomato sauce. Real tasty and would probably have a nice bloody brains effect.
MAKE A RATLOAF! http://allrecipes.com/recipe/229161/ratloaf-halloween-meatloaf/?internalSource=rr_recipe_a&referringId=128644&referringContentType=recipe&clickId=cardslot 1
thought about doing something similar that's a meatloaf as well but then realized that the girl is tiny and eats 1/5 the food I do so probably do the stuffed peppers tomorrow and we're having a big sunday dinner to recover from a halloween party saturday night - gonna make some human hands or that ratloaf 100%.
I am unreasonably interested in this http://mykoreankitchen.com/army-stew-budae-jjigae/ SOME FACTS ABOUT ARMY STEW (BUDAE JJIGAE) Army stew or army base stew (Budae Jjigae) is Korean fusion stew that incorporates American style processed food such as spam, sausages, canned baked beans and sliced cheese. Budae (부대) is a general term for a military base in Korean and Jjigae (찌개) is a term for soup/stew. Hence the word army stew or army base stew was born. Soon after the Korean war (in the early 1950’s), food was extremely scarce in Korea, so those surplus processed foods from the US military bases were a great supplement for Koreans. Among the US military base areas in Korea, Uijeongbu, an hour north of Seoul, is most famous for this stew.
God it really does. Anderson Cooper agrees https://www.google.com/amp/s/amp.cn...ea-recipe/index.html?client=ms-android-att-us
If I were to make like say, 20 (normal sized) wings, how much baking powder would I need to use to toss the wings?
watched that video yesterday he actually enjoys it, but I think all they ate was noodles with the broth
http://www.seriouseats.com/2010/02/...icken-wings-in-oven-not-fried-appetizers.html Um, not entirely sure. Maybe a teaspoon or a little more? Remember to use baking powder and not baking soda. Was drunk and made that mistake once..
i've never tried that. i have eaten spam before, though, in the form of what is apparently called spam musubi and i liked it.
making buffalo chicken pizza bleu cheese dressing before or after baking? got chicken breast in the water bath, bacon cooked, red onion sliced, buffalo sauce ready, bleu cheese crumbles, dough ready, mozz grated can't decide when to add it, leaning after