It’s meatball day today. Ground up 5lbs of ribeye and 5lbs of pork butt and loosely followed Lagerstrom’s recipe (mostly for the panade and cheese). This is probably 1/3 the whole thing. I’ll vacuum seal/freeze in 1lb portions and have perfect meatballs on tap for the next few months.
I may be one to ignore, but I use soap in mine all the time. In the past, soap had lye in it which would strip the seasoning. That changed a while back. I got a chainmail scraper off Amazon and hit it with some water and that every few days or so to scrub the carbon buildup off. Of course I simply toss it back on the stove and turn on the burner to heat it up and dry off any remaining water. Then rub some oil on it and let that start smoking a little and turn off the heat. Other than that I use it all the time. It’s a workhorse so treat it as such. Seasoning isn’t hard to do, it’s just tedious if you do remove it. Don’t stress.
Yeah I added the link to the post (“chicken pot pie” is linked). It was good. A bit underseasoned by me. Didn’t adjust it enough at the end, unfortunately. Still very tasty though and relatively easy
I'm just saying bartenders hate you for hard shake drinks. I also think most bartenders are whiny but it's still very true. If you order a Ramos at a busy bar be prepared to be murdered.
I sincerely doubt anyone hates me for ordering one egg white cocktail off of the menu at a nice restaurant.
grocery delivery got me a big bag of onions instead of the one onion i ordered so making a fly by the seat of my pants onion jam started rendering bacon down, added diced onions, maple syrup, whole grain mustard, black truffle chili crunch, msg, going to probably add a little brown sugar and apple cider vinegar down the stretch. smells delicious but who knows it might suck.
I like to char the fuck out of onions then put in food processor with some balsamic, sugar or honey, and some salt. It's damn good.
No hate. I still shop for grocery ingredients. It's probably just a matter of time before I start to click buttons on that task as well, especially as the wife and I age and have more discretionary income. But damn, not picking out meat and produce that suits my eye is going to be a tough sacrifice.
I do a CSA for veggies (in summer) and still do a quick run for meat if I’m getting something like steak. But with 3 young kids it’s easier to just use an app and get it delivered for routine trips.
I did grocery delivery in spring/summer of 2020 when I didn't want to go be face to face with people. I quite enjoy grocery shopping so I won't go back unless there is another serious reason.
Poll. I got a beef locker as a gift. It includes quite a few rump roasts. My first one was seared and then braised and it still came out too dry. Any recommended preparations for these little bad boys that doesn't yield shoe leather? They're about 1lb each, like little logs.
rump roast is pretty traditionally used to make roast beef. cooked to medium rare and sliced thin for sandwiches, or slightly thicker with gravy and mashed potatoes.