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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
that sounds good as fuck
No pics but I upped my braised short ribs by cooking the onion, celery, carrots and garlic and adding tomato paste and cooking before adding red wine.
The consistency of the sauce was like an incredible perfect gravy.
First night served over Yukon gold mashed potatoes.
Leftovers served on rice
This was the leftover
It was the best of the night.
Made chorizo chilaquiles for brunch today
Hot damn those look amazing. I'm going to make the pesto one.
my death row meal
I’ve done it with (blanched) asparagus spears in addition to the corn. It’s good. I just did what I had on hand this time so no asparagus.
Trader Joe’s dough, proofed for about 6 hours
Kenji’s NY pizza sauce, simmered and reduced for about 4 hours
Whole milk low moisture mozz
Basil from the backyard
Aside from the cost inefficiencies, I could sell this shit. I make a pretty good pizza.
I make better pizza than bbq on the BGE
Looks good as fuck. With the TJ dough does one pack make 1 pizza? I've been struggling
The two things I think helps with TJ dough are 1) get the freshest dough in the pile (the ones with the latest use by date) and 2) let it proof for 4+ hours. It’s been way easier to work with the dough under these conditions.
Fuck that looks amazing. Need to stop up my pizza game bc I'm the exact opposite. My pizzas have been shit
Carnitas tacos for the game tomorrow night. Love this recipe. Had a few things already at home, spent an additional $10.74 on pork, onions and orange and I have enough food for 2 meals a day for the next week (I'm going to freeze leftovers and use for tailgate some point later this year)
Homemade tortillas, salsa and tacos. Love this recipe
Looks good. Got a link to the recipe?
Looking for a recommendation for some kind of veggie chopper, like a slap chop. Anyone have one that they love?
A good nakiri and a Mandolin.
Sharp knife, julienne, and burnoise
the problem you will run into with these is that you will get a bunch of extremely irregular cut vegetables that all cook differently (also they are a pain to clean and take up a surprising amount of space)
i also just finely chew up my vegetables and spit them into my frying pan like a proud mother of a metal baby bird
Short ribs are my favorite thing to cook.
I sear the shorties with a little evo and then cook my mirepoix with the drippings. Then tomato paste and red wine. Best way to go.
Forget the haters, this thing can come in handy sometimes.
A sharp knife is way less of a hassle
Get a mandolin slicer
I disagree, that thing can save time for a home cook who doesn't have great knife skills. If a poster is in the market for something like that, I'm not going to turn my nose up at them.
that's what we do here
Thank you for this.
Little steak tartare this evening.
Thirty six hour sous vide pork butt
Had my engagement party in England last week and a buddy I made while I was stationed there made this for the party. Orange and whiskey flavor with rosemary garnish and an orange/whiskey/caramel drizzle. It was incredible.
Yeah that looks insanely good. Didn't know you were getting married again, congrats dude!
My brother knows a guy that owns a sushi joint in Portland. We got a pretty awesome tasting menu tonight.
I made some roasted potatoes. I wanted a hint of spice so I threw in 1.25 tsp of cayenne pepper. I greatly under estimated how spicy cayenne is. It's a full slap in the face spicy. I'm in a little bit of pain from the spice.
So for the potato level picture
Going to try pizza on the infrared burner tonight. I normally prebake the fresh dough for a few minutes in the oven. Should I still do this, or will the higher temps be able to do the job without that?
tomato galette for the ohio state game
Turned out better than Nebraska did
Galbi Short Ribs
Need this recipe please
usually I cube the pork butt or buy pork steaks and cube.
Flour brown pork and set aside.
10-12 large pobano roasted
2-3 pounds of tomatillos roasted
onion and garlic sautéed with half T of oregano and 2 T of cumin salt and pepper Can of corn
Food process roasted peppers and tomatillo and add to the onion mix.
cup or two of chicken broth
return pork and simmer for at least two hours. Longer the better.
Add pinto beans if you want.
stir occasionally because peppers will sink and stick to the bottom of the pot.
the sous vide happened because it was too rainy to smoke.
meat is tastier when browned.
best served on top of a slice of cornbread.
fresh onion and cilantro on top is great too
pork shoulder porchetta with balsamic brussels
Recipe for the pork
Have you seen his plates? Serving on the cutting board is the best option.
3 tablespoons fennel seeds
½ cup fresh rosemary leaves (2 bunches)
¼ cup fresh thyme leaves (2 bunches)
12 garlic cloves, peeled
Kosher salt and pepper
½ cup extra-virgin olive oil
1 (5- to 6-pound) boneless pork butt roast, trimmed
¼ teaspoon baking soda
1. Grind fennel seeds in spice grinder or mortar and pestle until finely ground. Transfer ground fennel to food processor and add rosemary, thyme, garlic, 1 tablespoon pepper, and 2 teaspoons salt. Pulse mixture until finely chopped, 10 to 15 pulses. Add oil and process until smooth paste forms, 20 to 30 seconds.
2. Using sharp knife, cut slits in surface fat of roast, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Cut roast in half with grain into 2 equal pieces.
3. Turn each roast on its side so fat cap is facing away from you, bottom of roast is facing toward you, and newly cut side is facing up. Starting 1 inch from short end of each roast, use boning or paring knife to make slit that starts 1 inch from top of roast and ends 1 inch from bottom, pushing knife completely through roast. Repeat making slits, spaced 1 to 1½ inches apart, along length of each roast, stopping 1 inch from opposite end (you should have 6 to 8 slits, depending on size of roast).
4. Turn each roast so fat cap is facing down. Rub sides and bottom of each roast with 2 teaspoons salt, taking care to work salt into slits from both sides. Rub herb paste onto sides and bottom of each roast, taking care to work paste into slits from both sides. Flip each roast so that fat cap is facing up. Using 3 pieces of kitchen twine per roast, tie each roast into compact cylinder.
5. Combine 1 tablespoon salt, 1 teaspoon pepper, and baking soda in small bowl. Rub fat cap of each roast with salt–baking soda mixture, taking care to work mixture into crosshatches. Transfer roasts to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 6 hours or up to 24 hours.
6. Adjust oven rack to middle position and heat oven to 325 degrees. Transfer roasts, fat side up, to large roasting pan, leaving at least 2 inches between roasts. Cover tightly with aluminum foil. Cook until pork registers 180 degrees, 2 to 2½ hours.
7. Remove pan from oven and increase oven temperature to 500 degrees. Carefully remove and discard foil and transfer roasts to large plate. Discard liquid in pan. Line pan with foil. Remove twine from roasts; return roasts to pan, directly on foil; and return pan to oven. Cook until exteriors of roasts are well browned and interiors register 190 degrees, 20 to 30 minutes.
8. Transfer roasts to carving board and let rest for 20 minutes. Slice roasts ½ inch thick, transfer to serving platter, and serve.
Strong pizza day for the game
It’s gringo street taco night at the jbr house. We got some shredded chicken, spicy crema, homemade salsa verde, pickled red onions, cotija, and cilantro on a grocery store corn tortilla.
I ate 8 of them. Lord help my bhole tomorrow.
What is that? A taco for ants?
It was the size of the grocery store tortilla
Shit was delicious
All 8 of em
Then are you a giant?